---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: A 10 Minute Szechuan Chicken
 Categories: Chicken
      Yield: 4 servings
 
           From: NPFM03A                   1 1/2 tb White-wine vinegar
      4    Chicken breasts*, skinned an        1 ts Sugar
      3 tb Cornstarch                        1/4 c  Water
      1 tb Vegetable oil                       6    Green onions, cut into 1" pi
      3    Cloves garlic, minced             1/8 ts Cayenne or to taste
      5 tb Soy sauce (low salt)           
 
   Cut chicken *(these are 1/2 breasts, as you buy them in the market) into 1
  1/2 inch cubes. Lightly toss with cornstarch in bag to coat. Heat oil in
  skillet or wok; stir-fry chicken and garlic until lightly browned. Add soy
  sauce, vinegar, sugar and water. Cover and cook 3 minutes or until chicken
  is cooked through. Add green onions and cayenne; cook uncovered about 2
  minutes longer. 221 calories per serving.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: A 100% Parmesan Chicken
 Categories: Chicken, Cheese
      Yield: 3 servings
 
      6    Boneless, chicken breast          1/4 c  Dry bread crumbs
           Halves (about 2 pounds)             1 ts Each dried oregano leaves
      2 tb Parkay Margarine, melted                 And parsley flakes
    1/2 c  (2 oz) Kraft 100% Grated          1/4 ts Each paprika, salt and black
           Parmesan Cheese                          Pepper
 
  Heat oven to 400-degrees F.  spray 15X10X1-inch baking pan with no stick
  cooking spray.
  
  Dip chicken in margarine; coat with combined remaining ingredients.  Place
  in prepared pan.
  
  Bake 20 to 25 minutes or until tender.
  
  Makes 6 servings.
  
  SPICY: sutstitute 1/8 to 1/4 teaspoon gorund red pepper fro black pepper.
  
  Prep time 5 minutes
  
  Cooking time 25 minutes
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: A 24-Hour Chicken Fiesta Salad
 Categories: Salads, Chicken
      Yield: 4 servings
 
      4 c  Torn iceberg lettuce                2 sm Tomatoes, cut into thin
    1/2 c  Shredded Monterey Jack                   -wedges
           -cheese with jalapeno               1 c  Jicama cut into julienne
           -peppers                                 -strips
      8 oz Red kidney beans, rinsed and      1/2 c  Sliced pitted ripe olives
           -drained                                 Avocado Dressing
  1 1/2 c  Chopped cooked chicken or         3/4 c  Slightly crushed tortilla
           -turkey                                  -chips
 
  "A layered salad, such as this avocado-topped chicken salad, can simplify
  your busy life.  Make it the night before, and the next day you can come
  home to dinner waiting in the fridge."  sounds good to me! ;-)
  
  Place lettuce in the bottom of a large salad bowl.  Layer in the following
  order:  cheese, beans, chicken or turkey, tomatoes, jicama, and, if
  desired, olives.  Spread Avocado Dressing evenly over the top of the salad,
  sealing to the edge of the bowl.  Cover tightly with plastic wrap.  Chill
  for 4 to 24 hours. Before serving, sprinkle with the crushed tortilla
  chips.  Makes 4 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Ajiaco
 Categories: Cuban, Caribbean, Stews, Chicken
      Yield: 6 servings
 
      2 tb Butter                              2 lg Yuca peeled and diced
      1 c  Onions finely diced                 4    Ears yellow corn, shucked,
      5    Cloves garlic, minced                    -sliced 1-inch thick
  1 1/2 ts Sweet paprika                            Juice of one lime
      1 ts Cayenne pepper                      3 lb Chicken, cut into bite size
      3 c  Milk                                     -pieces
      1 c  Unsalted chicken stock         
 
  This recipe is for a Cuban stew/soup that I used to enjoy con mucho gusto.
  This version of Ajiaco was prepared by Senora Garcia in her little store
  front restaurant on Collins Ave. in Miami Beach.  Although this is not her
  exact recipe, it's the closest I could get to it.
  
  Melt the butter in a 6 qt. pot over medium heat.  Cook chicken pieces in
  the butter until no longer pink.  Remove chicken with slotted spoon and
  place in in a bowl.  Put onion, garlic, cayenne, and paprika in pot and
  cook while stirring, until onion is translucent and colored with the
  paprika.  Add stock, milk, yuca, corn, and chicken to the pot.  Bring
  almost to a boil then reduce heat, cover and simmer, stirring every now and
  then, for about 1 hour, or until yuca is tender.  Remove from heat and stir
  in lime juice.  Serve with Cuban or French bread that has been sliced and
  broiled until golden.
  
  As an alternative, frozen corn on the cob will work, as well fresh frozen
  kernels.  The fresh corn cob seems to impart a nice flavor to this dish.
  
  If you're wondering what to do with the wheels of corn, just pick 'em up
  with your fingers and nibble 'round the rims.
  
  This dish received rave reviews at the 1991 Blind Pass Marina Xmas Party.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Almond Butter Chicken with Orange Sauce
 Categories: Chicken, Sauces
      Yield: 4 servings
 
      2    Boneless,skinless chicken                ORANGE SAUCE:
           -breasts,split (about 1             1 tb Brown sugar
           -pound)                             2 ts Cornstarch
      2 tb All-purpose flour                        Juice of one fresh orange
    1/2 ts EACH: salt and black pepper              -(1/2 cup)
      1    Egg,beaten                          2 tb Butter
      1    2 1/4 oz pkg. sliced almonds        1 ts Grated orange rind
 
  Place each chicken breast filet between two pieces of plastic wrap. Pound
  with meat mallet to 1/4" thickness.  Coat chicken with flour. Sprinkle with
  salt and black pepper.  Dip one side into egg and press with almonds. Melt
  butter in a large skillet.  Add chicken, almond side down. Cook on medium
  high heat for 3 to 5 minutes or until almonds are toasted. Turn breasts.
  Lower heat to medium low and cook for 10 to 12 minutes more or until
  chicken is no longer pink in center. Serve with Orange Sauce.
  
  Makes 4 servings.
  
  ORANGE SAUCE
  
  Combine brown sugar and cornstarch in a saucepan.  Add juice, butter and
  rind.  Cook on medium heat,stirring constantly, until thickened.
  
  Makes 2/3 cup sauce.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Almond Chicken
 Categories: Chicken
      Yield: 4 servings
 
      2    Whole chicken breasts (about        1 sm Clove garlic, minced
           -12 oz each), split                 2 tb Sliced almonds
    1/2 ts Salt                              1/4 c  Dry white wine or vermouth
    1/4 ts Pepper                              2 ts Lemon juice
    1/4 ts Leaf marjoram, crumbled             1 ts Butter
      1 ts Olive oil                           1 ts Chopped parsley
      1 tb Chopped green onion            
 
  FROM:      Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!
  (1:161/202))
  
  Preheat oven to 350~.
  
  Skin and bone chicken breasts.  Combine salt, pepper and marjoram on wax
  paper.  Rub chicken with seasonings.
  
  Brown chicken breasts in oil on both sides in a medium- sized skillet with
  an ovenproof handle until lightly browned, about 5 minutes total.  Add
  green onion and garlic; saute just until tender, about 2 minutes.  Sprinkle
  almonds over chicken.
  
  Bake in preheated oven for 25 minutes or until chicken is tender.
  
  Remove chicken with almonds to warm platter; keep warm.  Add wine and lemon
  juice to skillet.  Cook, stirring to scrape up browned bits, over medium
  heat until sauce is slightly thickened, about 5 minutes.  Stir in butter
  and parsley; remove from heat.
  
  To serve: spoon sauce onto 4 serving plates; place chicken on top of sauce.
  Garnish with seedless green grapes, sliced avocado, parsley and lemon
  wedges, if you wish.
  
  Makes 4 servings. [ Family Circle magazine, date unknown. ]
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Almond Chicken Wings with Plum Orange Sauce
 Categories: Chicken, Appetizers, Wings
      Yield: 2 servings
 
  2 1/2 lb Chicken wings; separated            2 ts Orange rind; grated
    3/4 c  Flour                               1 ea Oil for deep frying
      1 ea Egg; slightly beaten                     Plum sauce
      1 tb Milk                              2/3 c  Plum sauce
    3/4 c  Almonds; ground                   1/4 c  Orange sauce
      1 c  White bread crumbs                  1 ts Cornstarch
      2 ts Salt                           
 
  The grated orange rind gives these wings a citrus flavour zing. Toss wings
  in flour.  Shake off excess flour. In a bowl combine egg and milk. Set
  aside. In a bowl combine almonds bread crumbs salt and orange rind. Set
  aside.
  
  Dip chicken into egg mixture then in almond mixture refrigerate coated
  chickern for 1/2 hour.
  
  In a microwave safe bowl combine plum sauce, orange juice and cornstarch.
  Cook over high heat for one minute until sauce thickens and boils.  Set
  aside.
  
  Heat oil in frypan or wok to 375F.  Deep fry chicken for 10 to 15 minutes
  or until golden brown.  Drain on paper towel.  Serve with Plum Orange
  Sauce.
  
  Serves 2 to 4. Calgary Co-op advertising flyer Nov. 18-24, 1991
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Amaretto Chicken
 Categories: Chicken
      Yield: 8 servings
 
      5    Boned Chicken Breasts               1 tb Vegetable Oil
      3 tb Flour                               3 tb Butter
  1 1/2 ts Salt                            1 1/2 tb Dijon Mustard
  1 1/2 ts Ground Pepper                   6 1/4 oz Frozen Orange Juice
      2 ts Paprika                             1 c  Amaretto
 
  Mix the can of frozen orange juice with a half can of water.  Preheat the
  oven to 350F.  Combine flour, salt, pepper, paprika and garlic salt.  Coat
  chicken with this mixture. Heat oil and butter in skillet and saute chicken
  until brown.  Remove and put in casserole.  To skillet, add mustard, orange
  juice and Amaretto.  Increase heat and boil, stirring constantly, until
  thick. Pour sauce over chicken and bake, covered for 45 minutes. This can
  be frozen and reheated later.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Anchor Bar Hot Wings
 Categories: Chicken, Appetizers, Wings
      Yield: 12 servings
 
           Chicken wings                            Read below
 
  The following was originally posted by G.SCHAEFFER GBGM64A. The key to good
  Buffalo Wings is how you prepare them as well as the ingredients and the
  handling of the wings.  The most successful wings served up here in Buffalo
  are what they call "Grade A Grinders." Fresh wings that are very large and
  meaty. Usually, you cannot get them in a frozen package, but can get them
  from a poultry dealer.  Once you find them make sure they are absolutely
  fresh.  Wash them in cold water, split them at the joint and remove the
  tips. Place them on a rack on a pan and refrigerate overnight to let the
  blood and water drain out of the wings. THIS IS A REAL KEY. Drying the
  wings under refrigeration will help to make them a much crispier product,
  once deep fried. Next, use a deep fryer or a very heavy deep pot with a
  thermometer and add the oil.  Peanut oil is very good, or a commercial
  product such as can be found at a restaurant cash and carry called Mel Fry.
  Heat the oil up SLOWLY, to 365F, and depending on the size of the fryer,
  deep fry the dry wings 6-8 minutes in small batches, until thoroughly done
  and golden brown. Hold the cooked wings in a warm oven if necessary. A
  combination of melted margarine and hot sauce in the ratio of 1 part
  margarine to 3 parts hot sauce will add the right zing. The key here is to
  add just enough sauce to coat the wings - the more sauce you add, the
  hotter they will be.  For the very brave, 1 part margarine to 3 parts hot
  sauce and 1 part Tabasco is referred to as "Suicidal Wings" by the late and
  dear Don Bellissimo, who owned the Anchor Bar. Working quickly, place the
  deep fried wings in a large bowl and add the sauce mixture, shaking to coat
  them. There are many good hot sauces to use; the one they use is either
  Durkee Franks Red Hot Sauce or Wingers Original, again found in a
  restaurant cash and carry. Celery sticks and chunky blue cheese dressing
  (Ken's Buffalo Style Blue Cheese is a popular one) and plenty of napkins.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Angie's Chicken 'n Dumplings
 Categories: Poultry, Chicken
      Yield: 8 servings
 
      1    Chicken;whole                       6 cn Buttermilk Biscuits
      2 qt Water;more as needed                     -dairy/refrig type
 
  Boil the chicken whole. When done, cool then skin and debone. Return meat
  to broth. Bring to a boil. Cut each buscuit in 4 pieces. (Usually 10
  buiscuits per can). Drop cut buscuits rapidly, one at a time into the
  broth. Cook on medium heat for about 20 minutes, then turn to low and cover
  pan. When buscuits drop to the bottom - it's done! Serve and eat.
  
  Recipe from Angie Gregory, Brooksville Florida
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Ann's Tarragon Chicken
 Categories: Chicken, Low-cal
      Yield: 6 servings
 
    1/2 c  Grated Parmesan cheese              1 ds Garlic powder
      1 tb Dried leaf tarragon                 1 ds Onion powder
    1/2 ts Paprika                           3/4 lb Chicken pieces, skinned,
    1/4 ts White pepper                             -boned
 
  In a small bowl, combine Parmesan cheese, tarragon leaves, paprika, white
  pepper, and a dash of garlic powder and onion powder.  Preheat oven to 350
  F (175 C).  Spray a baking dish with vegetable cooking spray. Spray chicken
  with vegetable cooking spray and then roll in Parmesan cheese mixture.
  Place coated pieces in baking dish.  Cover with foil and bake about 20
  minutes.  Uncover and continue baking 10 minutes until lightly browned.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Annie Mae Jones' Old-Fashioned Fried Chicken
 Categories: Chicken
      Yield: 8 servings
 
      2    Chickens,small*                   1/4 ts Mustard,dry
  1 1/2 c  Flour                             1/4 ts Pepper
      1 ts Salt                                2 c  Lard

-------------------------------CHICKEN GRAVY-------------------------------
      2 tb Butter                            1/4 c  Light cream
      1 tb Flour                                    Salt
    3/4 c  Chicken stock                            Pepper
 
  * - cut each into 8 pieces, backbone removed (save liver and gizzard for
  another use).
  1. Wash each piece of chicken under cold running water. Pat dry with paper
  toweling.
  2. Place flour, salt, mustard, and pepper in a large paper bag. Twist
  closed and shake to blend ingredients. Drop the chicken pieces into the bag
  a few at a time and shake the bag vigorously until each piece is thoroughly
  coated. Remove the chicken pieces from the bag and shake off excess flour -
  there will be plenty of it. Then lay them side by side on waxed paper and
  place them near the stove so that you can get to them easily when you start
  frying.
  3. Preheat oven to warm and in it place a large baking dish lined with
  paper toweling.
  4. Heat the lard in a heavy 10-12" skillet. The fat should fill the pan to
  a depth of about 2 inches. Add more lard if necessary.
  5. Place over moderate heat and when the fat is hot but not smoking, begin
  frying chicken. Put in the thigh and legs first and cover the pan at once.
  Let the chicken fry over moderate heat, lifting the cover occasionally to
  check the process, and when deep brown turn - with a wooden spoon, so you
  don't pierce the skin. Cover and brown the other side. As each piece is
  cooked, remove it, place it in the warm oven, and put an uncooked piece in
  its place.
  6. Cook all of the chicken in the same way. Just remember that the white
  meat will take a little less time to cook than the dark pieces.
  7. Leave the chicken in the oven while preparing the gravy.
  *** CHICKEN GRAVY ***
  1. Pour the frying fat from the pan, replace it with the butter, melt, then
  stir in the flour. When bubbly, stir in the stock and cream, and cook until
  sauce thickens. Season with salt and pepper.
  2. Serve the sauce separately to spoon over the chicken pieces at the
  table.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Annie Mae Jones' Chicken Fricassee
 Categories: Chicken
      Yield: 8 servings
 
      1    Fowl,4-1/4 to 5 lb                  1    Carrot,scraped
  1 1/2 qt Water                               1    Parsley sprig
      1    Onion,small,peeled                  1 tb Salt
      1    Celery,stalk                        1 tb Vinegar

---------------------------------FRICASSEE---------------------------------
      4 tb Butter                                   Cook meat from 4-5# fowl*
      4 tb Flour                                    Salt to taste
      4 c  Chicken stock,heated                     Pepper to taste
      2 c  Light cream,room temperature   
 
  Place the fowl in a large pot with water and bring to a full boil; skin
  surafce of water until clear. Lower heat and add remaining ingredients
  except vinegar and let gently simmer until chicken is sufficiently tender
  to remove easily from bone. Remove chicken and let stand until cool enough
  to remove meat and skin from bone. Add bones and vinegar to stock in pot
  and let simmer an additional hour. Cool, then strain into a large bowl and
  add chicken meat. Refrigerate until fat comes to surface; remove and
  discard fat.
  *** TO MAKE THE FRICASSEE ***
  * - cut into bite-sized pieces.
  1. Melt the butter in a large, heavy saucepan or deep skillet and stir in
  the flour. When bubbly, slowly add the heated chicken stock, stirring. Add
  cream and continue to cook, stirring until sauce is thick. Add chicken meat
  and cook, stirring a final 5-10 minutes.
  2. Southerners usually serve fricassee over cooked white rice, but it is
  also great over baking-powder biscuits with a thin slice of baked ham
  placed on each biscuit half before the fricassee is spooned over.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Anticucho Style Grilled Fish
 Categories: Marinade, Fish, Chicken
      Yield: 6 servings
 
      4    Fish filets, like shark,          1/2 c  Vegetable oil
           -tuna, cod, mahi mahi               5    Peeled garlic cloves
      2    Pickled jalapenos, plus 2           1 ts Cracked black pepper
           -Tbsp of the juice                  1    Fistful of fresh cilantro
    1/4 c  To 1/2 c fresh lime juice                -(remove the stems)
    1/4 c  Soy sauce                      
 
  Combine and blend all ingredients, except fish, in blender until smooth.
  Marinate fish for 30-40 minutes. Grill over medium hot coals until cooked
  through. Baste with the reserved marinade several times during cooking.
  Serve with lime wedges, avocado slices and pico de gallo.
  
  We have also used this same marinade on boneless, skinless chicken breasts.
  We marinate the chicken breasts for a couple hours though, and then
  barbeque them like we did the fish.
  
  From Cooking with Patsy Swendson, "Viva Fiesta"
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Apple-Prosciutto Chicken
 Categories: Chicken
      Yield: 6 servings
 
      4    Boned skinless chicken                   Additional apple pie spice
           -breast halves (about 1 lb          2 tb Finely chopped green onion
           -total)                             1 tb Margarine or butter
      4 sl Prosciutto or boiled ham            1 tb Flour
    1/2 c  Finely chopped apple              2/3 c  Skim milk
    1/8 ts Apple pie spice (I just used      1/2 c  Shredded provolone
           -cinnamon)                     
 
  From Better Homes and Gardens Low Calorie Recipes, Spring 1990
  
  Rinse chicken and pat dry.  Place each breast half between 2 pieces of
  plastic wrap. Pound fromt he center to edges with the flat side of a meat
  mallet until 1/4 inch thick. Remove plastic wrap. Place one prosciutto
  slice on each breast half. Combine apple and 1/8 tsp pie spice. Place a
  fourth of the apple mixture on each breast half. fold in sides and roll up
  each half starting from the narrow end. Secure with wooden toothpicks.
  Sprinkle with additional pie spice. Place in a 10x6x2-inch baking dish.
  Bake, uncovered, in a 350 degree oven
  
  for 25-30 minutes or until tnede5 r and no longer pink.  Remove toothpicks.
  In a small saucepan, cook onion in margarine until tender.  Stir in flour
  and dash of pepper. Add milk. cook and stir until thickened and bubbly;
  cook and stir one minute more. Stir in cheese until melted. Serve sauce
  over chicken rolls. Serve with rice, if desired.
  
  Nutrition information per serving: 315 calories, 43 g protein, 6 g
  carbohydrates, 12 g fat (34% of calories from fat) 116 mg cholesterol, 427
  mg sodium.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Apple-Raisin Whole-Wheat Stuffing
 Categories: Crockpot, Breads, Chicken
      Yield: 12 servings
 
           From:  Gaye Levy ** DTXT63A         3    Eggs (or use egg whites)
     12 c  Whole-wheat bread;cubed             1 c  Walnuts or pecans; chopped
  1 1/2 c  Raisins                             4 tb Margarine, melted
      4    Apples; unpeeled & chopped      2 1/2 c  Chicken broth
  1 1/2 c  Onion; finely chopped             1/2 ts Black pepper; freshly ground
      4 c  Celery; sliced thin            
 
  If the bread is not stale, spread the slices out on a rack or counter for
  half a day to dry them out.  Then cut into cubes.  Combine the bread
  cubes with the remaining ingredients.  Stuff the turkey or bake in a
  covered oven-proof dish for about 40 minutes at 325 (or whatever
  temperature you are using for your turkey) *** OR ** put into Crockpot and
  cook on high for 2 hours then low for 4 hours.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Applesaucy Chicken
 Categories: Chicken, Barbecue
      Yield: 4 servings
 
      2 tb Vegetable oil                            -packed
      1 md Onion, finely chopped (about        1 tb Worcestershire sauce
           -3/4 cup)                                Freshly ground black pepper,
      1 c  Unsweetened applesauce                   -to taste
      1 c  Ketchup                             1    Chicken (3 1/2 to 4 pounds),
    1/4 c  Cider vinegar                            -cut in 8 pieces
      2 tb Light brown sugar, firmly      
 
  Fresh herb sprigs, optional
  
  Start fire in grill, placing rack 4 inches above coals (see note). Heat oil
  in a 1-quart saucepan over medium-high heat; add onion; cook about 5
  minutes, stirring often, until softened.  Add applesauce, ketchup, vinegar,
  sugar, Worcestershire sauce, and pepper; bring to a boil, stirring. Reduce
  heat to medium-low; simmer 10 minutes, stirring occasionally, until mixture
  is slightly thickened.  Remove from heat; set aside until fire is ready.
  Place chicken pieces, skin side down, on hot grill rack; cook covered with
  grill cover, 15 minutes.  Turn pieces over; cook, covered, another 10
  minutes.  Brush applesauce mixture liberally over chicken; cook, covered, 5
  minutes longer until chicken is cooked through. Serve garnished with herb
  sprigs.
  
  NOTE:  Chicken may be baked in oven.  Prepare applesauce mixture as
  directed.  Heat oven to 400F.  Arrange chicken pieces, skin side up, in
  baking or roasting pan; bake 20 minutes.  Brush with applesauce mixture;
  bake 10 minutes longer until golden brown and cooked through.
  
  Makes 4 to 6 servings.
  
  [ REDBOOK; July 1990 ]
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Apricot Chicken Thighs
 Categories: Chicken, Low-cal
      Yield: 6 servings
 
    1/2 c  Apricot Nectar                      1 tb Prepared Mustard
    1/4 c  Dry Sherry                        1/2 ts Ground Ginger
      2 tb Soy Sauce                           2 lb Chicken Thighs, Skinned
      1 tb Lemon Juice                        12 x  Dried Apricot Halves
 
  Combine all but chicken and dried apricots. Mix well, set aside. Trim
  excess fat from chicken. Rinse chicken with cold water, pat dry. Place
  chicken in a 12x8x2" baking dish. Pour reserved apricot nectar mixture over
  chicken. Cover and bake at 350F for 45 minutes. Uncover, and place apricot
  halves in apricot nectar mixture. Continue baking, uncovered, 15 minutes or
  until chicken is tender.  Remove chicken to a warmed serving platter,
  discarding apricot nectar mixture. Garnish each thigh with 2 apricot
  halves. Serve immediately.  Typed by Syd Bigger.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Apricot Chicken with Boysenberries
 Categories: Chicken
      Yield: 4 servings
 
      4 sm Whole boneless chicken            1/2 c  Apricot jam
           -breasts                          2/3 c  Apricot nectar, divided
    1/2 ts Salt                                1 c  Fresh boysenberries, washed
    1/8 ts Ground white pepper                      -and dried
    1/2 ts Ground ginger                  
 
  Preheat oven to 325F.  Remove skin from chicken breasts; place in a shallow
  baking dish; sprinkle with salt, pepper, and ginger.  Spread each breast
  with 2 tbsp apricot jam; pour half apricot nectar over. Roast breast 20
  minutes, uncovered.  Remove dish from oven; pour remaining apricot nectar
  over; top with berries; return to oven;continue roasting, beasting
  frequently with juices in pan, until chicken is glazed and cooked, about
  25-35 minutes. To serve, remove chicken to warm plates; pour pan juice
  over.  Makes 4 servings.
  
  ** Blueberries can be substituted for boysenberries.
  
  Origin:  Appeal (quarterly publication from Overwaitea Foods) Shared by:
  Sharon Stevens.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Apricot Rosemary Chicken
 Categories: Chicken
      Yield: 4 servings
 
    1/2 c  Filberts; coarsely chopped          1    Pepper; to taste
      3 tb Butter                              1    Cloves, ground; pinch
      1 c  Scallions, thinly sliced,           1    Fryer; cut up
           -including some green               6 oz Apricots, dried, moist
      1 ts Rosemary, dried; crumbled           1 tb Lemon juice
      1    Salt; to taste                 
 
  Saut nuts in 1 tablespoon butter until lightly browned.  Remove.
  
  Melt remaining butter in a large pan, and add scallions and seasonings.
  Stir to mix well.  Add chicken, turning to coat chicken with onion mixture.
  Cook covered and over low heat, turning chicken occasionally, for about one
  hour.  Spread apricots over chicken, cover and simmer for about 30 minutes
  or until chicken is very tender.  Remove chicken and apricots to a serving
  platter and keep warm. Reduce liquid in pan over high heat, stirring. When
  sauce has thickened, stir in lemon juice.  Pour sauce over chicken and
  sprinkle with nuts.  Serves 4.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Arabian Stew
 Categories: Chicken, Arabian
      Yield: 20 servings
 
  3 1/2 c  Tomato juice                       28 oz Green Beans, drained
     16 oz Chicken, cooked & cut up           12 oz Fresh or
      2 sm Raw Potatoes, diced                 8 oz -canned Mushrooms, drained
      1 md Eggplant, cut up                    1 tb Oregano
      1 lg Raw Onion, diced                         Garlic, to taste
      6    Celery Stalks with Greens,               Onion Powder, to taste
           -diced                                   Parmesan Cheese, grated
 
  Place all ingredients in a crock pot in the order listed (except for the
  cheese) , cover and cook 8-10 hours on medium. Serve with cheese. Makes 20
  cups.
  
  Source: "The Yankee Kitchen" 03-31-93 (#6) [Joan]
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Arroz Con Pollo (Chicken with Rice)
 Categories: Chicken, Rice, Mexican
      Yield: 2 servings
 
      1 tb Red wine vinegar                    1 c  Water
      2    Garlic cloves, minced               3 oz Uncooked regular long-grain
    1/4 ts Oregano leaves                           -rice
    3/8 ts Pepper, divided                     4    Pimiento-stuffed green
  1 1/2 lb Chicken parts, skinned                   -olives
      2 ts Olive oil                           1    1/2 ts each drained capers
    1/2 c  Drained canned Italian                   -and chopped fresh cilantro
           -tomatoes, diced                    1    Pkt instant chicken broth
    1/4 c  Each chopped onion and green             -and seasoning mix
           -bell pepper                      1/2 ts Salt
 
  In small bowl combine vinegar, garlic, oregano, and 1/8 teaspoon pepper;
  using pastry brush, lightly brush mixture over chicken.  Place chicken on
  plate, cover with plastic wrap, and refrigerate for at least 1 hour.
  
  In 3-quart saucepan heat oil over medium heat; add chicken and cook,
  turning occaasionally,until chicken is browned on all sides, 6 to 8
  minutes.  Transfer chicken to plate and set aside.  To same saucepan add
  tomatoes, onion, and bell pepper and cook over medium-high heat, stirring
  occasionally, until onions are softened, 3 to 4 minutes; add remaining
  ingredients and 1/4 teaspoon pepper and stir to combine.  Reduce heat to
  low and return chicken to pan; cover and let simmer until liquid is
  absorbed and rice is tender, 25 to 30 minutes.
  
  Makes 2 servings.
  
  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
  
  Posted by Fred Peters.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Arroz Con Pollo Chicken and Rice Casserole
 Categories: Chicken
      Yield: 4 servings
 
      1    Chicken, cut into 10 pieces         4    Ripe Plum Tomato, cubes
      1    Salt                              1/2 ts Saffron Threads
      1    Black Pepper, freshly ground        1    Bay Leaf
    1/2 ts Cumin, ground                       3 c  Chicken Broth
      2 ts Oregano, fresh or 1 ts dried        2 c  Converted Rice
      2 tb Olive Oil                           1 tb Capers, drained
    1/2 c  Onion, finely chopped              12    Pimento stuffed Olives
      1 ts Garlic, finely chopped              1 pk Frozen Green Peas, 9 oz
      1    Green Pepper, 1 inch cubes        1/4 c  Parmesan Cheese, grated
    1/4 lb Smoked Ham, 1/4 inch cubes          1 cn Fancy Pimentos, 6 1/2 oz
  1 1/2 c  Canned Crushed Tomatoes             4 tb Coriander or Parsley
 
  Servings:  4
  
  Preheat the oven to 375. season the chicken with salt, pepper, cumin and
  oregano. Heat the oil in a skillet over medium-high heat. Add the chicken
  pieces and brown on all sides. Remove the pieces to a baking dish and set
  aside, keeping them warm. Add the onion, garlic, green pepper and ham to
  the skillet. Saute until vegetables are wilted. Add the crushed tomatoes,
  tomato cubes, saffron, bay leaf and broth. Bring to a boil while scraping
  the bottom to loosen any sticking particles. Add the rice, capers, olives
  and chicken. Stir, cover tightly and put in the oven. Bake 20 minutes. Stir
  in the peas and the cheese. Arrange the strips of pimento on top and bake 5
  minutes more. Remove and discard the bay leaf and serve sprinkled with
  coriander. Serves4. From The Gazette, 91/07/31.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Artichoke Chicken Casserole
 Categories: Chicken, Vegetables
      Yield: 8 servings
 
     15 tb Butter Divided                  3 1/2 c  Half-And-Half
  1 1/2 lb Mushrooms, Sliced                   1 tb Worcestershire Sauce
      2 cn 8 1/2-Oz Each Of Artichoke               Salt To Taste
           Hearts, Drained, Rinsed And              Freshly Ground Plack
           Cut In Half                              Pepper To Taste
      8    Boneless And Skinless             3/4 c  Dry Sherry
           Chicken Breast Halves             1/2 c  Grated Parmesan Cheese (Two
           Trimmed Of Fat And Cartilage             Ounces)
      1 c  Seasoned Flour                           Paprika
      9 tb All-Purpose Flour              
 
  In a skillet over medium-high heat, heat 2 tablespoons butter.  Add the
  mushrooms and cook until lightly browned.  Spread the mushrooms and the
  artichoke hearts in a greased 9-by-13 inch pan. In a skillet over
  medium-high heat, melt 4 tablespoons butter.  Dredge the chicken with
  seasoned flour.  Add the chicken to the pan and lightly brown it (this may
  have to be done in batches).  Layer the chicken over the vegetables.  Set
  aside. In a saucepan over medium heat, melt 9 tablespoons butter.  Slowly
  add the 9 tablespoons flour and stir to make a smooth paste.  Stirring,
  slowly add the half-and-half.  Continue stirring and cooking until mixture
  is smooth.  Add Worcestershire sauce, salt and pepper.  Continue Cooking
  until sauce thickens. Blend in the sherry and half the cheese; cook until
  cheese melts.  Pour this mixture over the chicken.  Top with remaining
  cheese and sprinkle with paprika.  Bake in a 375F oven for 40 minutes. *
  NOTE: Make seasoned flour by combining flour with salt and pepper to taste.
  Yield: 8 servings. Per serving: 712 calories, 55 grams protein, 41 grams
  fat, 31 grams carbohydrate, 222 milligrams cholesterol, 502 milligrams
  sodium.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Asopao De Pollo
 Categories: Puerto rico, Chicken, Pork, Rice
      Yield: 6 servings
 
      1 lb Frying chicken                  1 1/2 qt Water
           Salt to taste                       1 tb Capers
      1 ts Dried oregano                     1/4 c  Diced pimento-stuffed olives
      1    Clove garlic, minced                2 c  Uncooked rice
      2 tb Lard                                     Garnish:
    1/3 c  Diced cooked ham                    1 c  Cooked peas
      1 md Onion, diced                        4    Pimentos, julienne
      2 md Tomatoes, diced                   1/2 c  Grated parmesan cheese
      1    Green bell pepper, diced       
 
  Serves 6 to 8. Wash the chicken and cut it into serving pieces. Mix the
  salt, oregano, and garlic together and rub it onto the chicken pieces.
  
  Heat the lard in a heavy saucepan. Brown the chicken in the lard and then
  add the diced ham, onion, tomatoes, and green pepper.
  
  Lower the heat, cover the saucepan, and simmer the mixture for 30 minutes.
  
  Remove the pan from the heat; when the chicken is cool enough to handle,
  remove the meat from the bones, and replace it in the pot.
  
  Add the water, capers, and olives and cook for 5 minutes. Add the rice,
  stir, and simmer until the rice is tender but still slightly moist.
  
  Serve at once, garnished with the cooked peas and pimento strips, and
  sprinkled with the Parmesan cheese. The asopao must be served immediately,
  otherwise it will lose its characteristic soupiness.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Asparagus & Chicken Pasta
 Categories: Chicken, Vegetables, Pasta
      Yield: 4 servings
 
    450 pk Pasta, Such As Penne              1/2 ts Basil
      1    Asparagus                                Salt And Pepper
      4    Chicken Breasts *                 1/2 c  Parmesan Cheese
      2 ts Olive Oil                           2 ts White Wine
 
  * Chicken breasts should be skinned and boned.
  ~-------------------------------------------------------------------------
  Cook pasta in a large pot of salted boiling water until ad dente, about 8
  min.  Meanwhile, snap off and discard woody ends of asparagus. Then, slice
  spears into 2 inch pieces.  Set aside to add to pasta during last 3 min. of
  cooking.  Meanwhile, cut chicken into strips. Heat oil in a large frying
  pan set over medium heat.  Add chicken. Stir often until cooked through,
  about 3 min.  Stir in wine and seasonings. Drain pasta and asparagus. Toss
  with chicken.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Bajan Baked Chicken
 Categories: Chicken, Barbados
      Yield: 6 servings
 
     10    Green onions, chopped               2 tb Unsaturated cornflower oil
      1    Medium-size onion, diced            1 tb Fresh thyme leaves
      1    Bell pepper, seeded and             1 tb Minced fresh parsley
           -diced                            1/4 c  Lime juice
      1    Scotch bonnet pepper or           1/4 ts Salt
           -jalapeno pepper, seeded and      1/4 ts Freshly ground pepper
           -minced                             4    Chicken thighs
      3    To 4 cloves garlic, minced          4    Chicken drumsticks
 
  "Chopped seasoning" is a popular blend of spices on the Caribbean island of
  Barbados.  Bajans, as the residents are known, use the blend of seasonings
  to marinate chicken, fish (especially fried flying fish), and pork.
  
  In a food processor fitted with a steel blade, place all of the ingredients
  except the chicken.  Process for 30 seonds, forming a paste. Scrape the
  sides at least once during the processing.  Place the chicken in a bowl,
  covering it with the paste.  Force the paste into any crevices in the
  chicken.  Marinate for 4 to 6 hours.
  
  Preheat the oven to 375 degrees F.
  
  Place the chicken in a baking dish in a single layer and bake for 45
  minutes, until the meat pulls easily from the bone.  Turn the chicken after
  20 minutes and baste with the pan juices.   Serve with rice, and curried
  vegetables.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Bake and Baste Chicken
 Categories: Chicken, Pitzer
      Yield: 4 servings
 
    1/4 c  Canola oil                        1/4 ts Paprika
      1 tb Honey                               4    Chicken breast halves.
      1 tb Lime juice                               -washed and patted dry
 
  In a small bowl, combine oil, honey, lime juice and paprika. Place chicken,
  skin side up, in a single layer in 7-inch by 11 inch baking dish. Spread
  with some of oil mixture.
  
  Bake in a preheated 400 F oven 35 to 40 minutes, basting every 8 to 10
  minutes with remaining oil mixture, or until well browned and juices run
  clear when thickest part of chicken is cut. Remove from oven. Cover with
  foil and let stand 15 minutes. This softens chicken and keeps it hot until
  served.  Makes 4 servings.
  
  Gloria Pitzer As published in Glendale Daily News From the collection of
  Jim Vorheis
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Baked Chicken
 Categories: Chicken, Low-cal, Garlic
      Yield: 4 servings
 
      2    Chicken Breasts, Halved           1/4 ts Cayenne Pepper
      1 c  Fresh Bread Crumbs                1/8 ts Ground Ginger
    1/2 ts Onion Powder                      1/3 c  Plain Low-Fat Yogurt
    1/2 ts Garlic Powder                  
 
  Preheat oven to 400F.  Lightly spray a medium size shallow baking dish
  with vegetable spray. Rinse chicken and pat dry.  In a shallow pan, combine
  bread crumbs, onion powder, garlic powder, cayenne pepper and ginger. Dip
  chicken in yogurt, then into crumb mixture.  Place in prepared dish. Bake
  uncovered, 45 to 50 min, or until tender. Cal: 254, Fat: 5 g.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Baked Chicken Salad
 Categories: Cheese, Eggs, Casserole, Chicken
      Yield: 4 servings
 
      2 c  Chicken, Cooked, Diced            1/2 c  Almonds, Blanched
    1/2 c  Mayonnaise                        1/2 sm Onion
  1 1/2 c  Celery, Diced                       4 c  Potato Chips, Whole
      1    Lemon, Sliced Peeled                1 c  Cheddar Cheese Cubes
 
  Heat oven to 375F.  Grease a 2-quart casserole.  Put chicken and celery
  into casserole.  Blender - chop nuts and add to chicken.  Put 2 cups of
  potato chips into blender container, cover and process 4 cycles at (stir).
  Empty onto wax paper and set aside.  Repeat with remaining chips.  Put
  remaining ingredients into container, cover and process at (blend) until
  smooth.  Add to chicken and mix well.  Sprinkle potato chip crumbs over top
  and bake for 30 minutes.  A cycle is defined as a 1 second pulse operation
  with a pause for food to settle before repeating.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Baked Chicken with Cider and Apples
 Categories: Chicken
      Yield: 6 servings
 
      2    Chickens(2 1/2 to 3 pounds               Salt and fresh ground
           -each),quartered                         -pepper,to taste
      2 c  Apple cider                         3 tb Brown sugar
      1 c  Unbleached all-purpose flour      1/3 c  Applejack
      1 tb Ground ginger                       2    Apples,cored and cut into
      2 ts Ground cinnamon                          -thin wedges
 
  One day before serving,place the chicken pieces in a shallow dish. Pour the
  cider over the chicken and marinate overnight in the refrigerator, turning
  the pieces occasionally.  Preheat oven to 350 degrees. Remove the chicken
  from cider but reserve the cider. Mix the flour, ginger, cinnamon and salt
  and pepper to taste in a shallow bowl. Dredge the chicken with the flour
  mixture and place skin side up in a shallow baking pan.  Bake the chicken
  for 40 minutes.  Meanwhile, combine the reserved cider, brown sugar,
  applejack and apple slices.  Pour the marinade mixture over the chicken and
  bake 25 minutes more, basting occasionally with pan juices. Serve
  immediately.
  
  Makes 6 portions.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Baked Chicken Breasts with Rice and Vegetable Stuffing
 Categories: Chicken
      Yield: 8 servings
 
      1    Envelope vegetable recipe         1/2 c  Shredded mozzarella
           -soup mix                                -cheese,about 1 1/2 oz.
  1 1/2 c  Water                             1/4 c  Grated Parmesan cheese
    1/2 c  Uncooked regular rice               1 sm Clove garlic,finely chopped
      1    10 oz pkg. frozen chopped           4    Whole boneless chicken
           -spinach,cooked and squeezed             -breasts,about 2
           -dry                                     -lbs.,skinned and halved
    1/2 md Tomato,coarsely chopped        
 
  In medium saucepan, blend vegetable recipe soup mix with water; bring to
  boil.  Stir in uncooked rice and simmer covered 20 minutes or until tender.
  Stir in spinach, tomato, cheese and garlic; set aside. Preheat oven to 350
  degrees.  With knife parallel to cutting board, make deep 3" long cut in
  center of each chicken breast half to form pocket. Evenly stuff pockets
  with rice mixture. In lightly greased baking dish,arrange chicken and bake
  uncovered basting occasionally, 40 minutes or until done. Sprinkle with
  paprika.
  
  Serves about 8.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Baked Chicken, Microwave
 Categories: Chicken, Microwave
      Yield: 6 servings
 
      1    Chicken breast                 
 
  Baked Chicken (Microwave)
  
  lemon juice garlic powder onion powder salt pepper basil or tarragon or
  dill Worcestershire sauce
  
  Place chicken on a plate.  Sprinkle bottom with lemon juice, garlic
  powder,onion powder, salt, pepper, crumbled basil or tarragon or dill, and
  Worcestershire.  Turn and do the same on the top.  Cover with plastic wrap,
  leaving one side unsealed for venting.  Microcook on high 3 minutes.
  
  If you're doing more than one piece of chicken, make sure you arrange the
  pieces of chicken on the plate so the meatier portions are toward the
  outside of the plate.  Add time a little at a time until you get the hang
  of  how long it'll take you to cook the quantity of chicken you're
  preparing.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Baked Chicken Salad (Oster Kitchen Center Cookbook)
 Categories: Casserole, Chicken
      Yield: 4 servings
 
      2 c  Chicken - cooked, diced           1/2 c  Mayonnaise
  1 1/2 c  Celery - diced                      1    Lemon slice - peeled
    1/2 c  Almonds - blanched                1/2    Onion - small
      4 c  Potato chips - whole                1 c  Cheddar cheese cubes
 
  Heat oven to 375F.  Grease a 2-quart casserole.  Put chicken and celery
  into casserole.  Blender - chop nuts and add to chicken.  Put 2 cups of
  potato chips into blender container, cover and process 4 cycles at (stir).
  Empty onto wax paper and set aside.  Repeat with remaining chips.  Put
  remaining ingredients into container, cover and process at (blend) until
  smooth.  Add to chicken and mix well.  Sprinkle potato chip crumbs over top
  and bake for 30 minutes.
  
  A cycle is defined as a 1 second pulse operation with a pause for food to
  settle before repeating.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Baked Chicken with Tomato Sauce
 Categories: Chicken
      Yield: 4 servings
 
      4    Chicken breasts halves              1 ts Basil
      4 c  Chopped tomatoes                    1 ts Thyme
      1    Small onion chopped               1/2 ts Oregano
      2 tb Tomato paste                        2    Garlic cloves, minced
    1/2    Sweet red pepper, chopped         1/4 ts Crushed red pepper (opt)
 
  Arrange the chicken in bottom of a oven-proof casserole that has been
  coated with no-stick spray.
  
  Place tomatoes, onions, red peppers, tomato paste, basil, thyme, oregano,
  garlic and red pepper in a blender.  Process on medium speed until smooth.
  
  Pour the sauce over the chicken.  Cover and bake at 350 F for 30 minutes.
  Remove cover and continue baking for 10 minutes more.
  
  From: The Lose Weight Naturally Cookbook Posted by: Sheila Exner
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Baked Chicken in Honey Sauce
 Categories: Chicken
      Yield: 6 servings
 
      1    To 4 lb. frying chicken, cut        1 tb Prepared mustard
           -up                                 1 ts Salt
    1/4 c  Margarine                           1 ts Curry powder
    1/4 c  Honey                               1 ts Cornstarch
    1/4 c  Orange juice                        1 tb Cold water
      2 tb Fresh lemon juice              
 
  Heat oven to 375 F.  Melt margarine in a 9x13" baking dish. Add honey,
  orange and lemon juice, mustard, salt, and curry. Mix well. Coat both sides
  of chicken pieces with honey mixture and place skin down in the pan.  Bake
  30 minutes, basting occasionally; remove from oven, turn chicken over, and
  bake another 30 minutes or until chicken tests done.
  
  Remove to serving dish and keep hot. Heat honey sauce in saucepan. Combine
  cornstarch and water; add to sauce and bring to boil. Cook, stirring, until
  thick and clear. Drizzle over chicken and serve over fluffy rice.
  
  Makes 6 servings.
  
  From: Steve Herrick Source: [Merriam B. Loo's Budget Cookbook]
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Baked Chicken with Sherry Mushroom Sauce
 Categories: Chicken, Sauces, Microwave
      Yield: 6 servings
 
      1 lb Chicken breasts, skinned          1/4 c  Sherry
     10 oz Cream of chicken soup             1/2 ts Tarragon leaves
      4 oz Sliced mushrooms (save            1/8 ts Garlic powder
           -liquid)                          1/2 ts Worcestershire sauce
 
  Mix everything together except for chicken.  Put chicken in baking dish.
  Pour mixture over chicken.
  
  Microwave:
  
  Microwave, covered, at 7 minutes/lb on 100% (high). Oven: Bake in 400
  degree oven for about 1 hour.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Baked Chicken Kiev
 Categories: Chicken
      Yield: 6 servings
 
      4    Boneless chicken breast           1/2 c  All purpose flour
           -halves                             2    Beaten eggs
    1/4 c  Room temperature butter             1 c  Dry breadcrumbs
    1/2 ts Crumbled dried tarragon        
 
  melted butter
  
  Preheat oven to 425 degrees F.  Lightly butter 8-inch square baking dish.
  Pound chicken to 1/4-inch thickness.  Combine 1/4 cup butter and tarragon
  in small bowl and blend well.  Place equal portions of butter mixture in
  center of chicken breasts.  Fold ends over and tuck in sides, securing with
  toothpicks if necessary.  Roll chicken in flour.  Dip in eggs, then coat
  with breadcrumbs, covering completely.  Arrange in prepared baking dish.
  Bake until golden brown, about 20 to 25 minutes, basting several times with
  melted butter, if desired.  Serve immediately.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Baked Horseradish Chicken
 Categories: Chicken
      Yield: 4 servings
 
    1/2 c  White wine                      1 1/4 ts Mustard seed
      4    Chicken breasts,skin              1/2 ts Onion powder
           -removed,about 6 oz. each         1/2 ts Garlic powder
      1 tb Vegetable oil                     1/4 ts Dried thyme
      2 tb Plain horseradish                   2 tb Fresh parsley,chopped fine
 
  Preparation Time: 7 minutes Cooking Time: 50 to 60 minutes
  
  Pour wine into casserole dish; add chicken breasts. Using pastry
  brush,baste each piece of chicken with the oil. Spread 1/2 Tbs horseradish
  on each breast. Bake, covered, at 350 degrees, about 30 minutes.
  
  While chicken is baking, grind mustard seed and combine it with remaining
  ingredients. After 30 minutes, baste chicken with the wine sauce in the
  pan. Then, pour mustard seed mixture over chicken and bake, uncovered,
  another 20 to 30 minutes, until chicken is tender.
  
  Makes 4 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Baked Lemon Chicken with Peppers
 Categories: Chicken
      Yield: 4 servings
 
    1/2 c  Olive oil                         3/4 ts Salt
      2 lg Red peppers                         1 tb Dried oregano
    1/3 c  Lemon juice                       1/8 ts Pepper
      2 lg Green peppers                   3 1/2 lb Broiler/fryer chicken
      2 tb Chopped Italian parsley        
 
  Combine all ingredients except chicken and vegetables.  Add chicken and
  marinate at room temperature for 1 hour, turning once. Drain and bake
  chicken at 400 degrees for 35 minutes.  Cut peppers into 1/2-inch thick
  rings.  Saute 8 minutes.  Spoon peppers around chicken. Makes 4 to 6
  servings.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Baked Limas and Chicken
 Categories: Chicken, Beans
      Yield: 6 servings
 
      1 c  Dried lima beans                         -into 8 pieces
      8 c  Water (I use chicken stock)       1/3 c  White wine
      2 tb Oil                                      Salt, pepper to taste
      1    Onion, chopped                    1/4 lb Mushrooms, quartered
      1    Clove garlic, mashed                1 ts Paprika
      1    Chicken (3 1/2 - 4 lbs) cut    
 
  Soak lima beans in water overnight.  Drain well, place in pot with 8 cups
  fresh water and 1 tsp. salt.  Bring to boil, reduce to simmer and cook
  until beans are tender, about 1 to 1 1/4 hours. Drain beans and reserve 1/4
  cup liquid. Saute' onion and garlic in oil until light brown and place in
  bottom of baking dish. Add lima beans, reserved liquid, wine, salt, and
  pepper. Mix well and place chicken pieces on top of mixture. Add mushrooms
  and paprika. Bake uncovered in 375-degree oven for about one hour or until
  chicken is tender and browned.  Serves for to six.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Baked Peanut Butter Chicken
 Categories: Chicken
      Yield: 4 servings
 
      1    Chicken,broiler-fryer*            1/8 ts Pepper
    1/4 c  Flour                             1/3 c  Milk
      1    Egg                               1/2 c  Bread crumbs,dry
    1/3 c  Peanut butter                     1/4 c  Peanut oil
      1 ts Salt                           
 
  * - 2-3 lb, cut into pieces.
  Wash and dry chicken pieces; dip in flour. Blend egg with peanut butter,
  salt, and pepper. Gradually add milk, beaten with fork to blend. Dip
  floured chicken in peanut butter mixture and then in crumbs. Place on oiled
  baking pan. Drizzle remaining oil over chicken pieces and bake in a
  moderate oven (375'F.) 45 minutes, or until tender.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Baked Red Snapper
 Categories: Fish, Chicken
      Yield: 6 servings
 
      1 lb Red snapper fillets                 1 tb Grated orange rind
    1/8 c  Grated onion                      1/4 ts Salt
      1 tb Lemon juice                       1/4 ts Nutmeg
      1 tb Orange juice                      1/8 ts Pepper
 
  *DIRECTIONS*
  
  Place fillets in single layers, skin-side down, in lightly oiled baking
  dish.
  
  Combine onion, juices, rind and salt in small bowl. Pour over fish and
  marinate 30 minutes.  Sprinkle fish with nutmeg and pepper.  Bake at 350 F
  for 20 to 25 minutes or until fish separates when prodded with a fork.
  
  Makes four servings.
  
  Calgary Herald, Wednesday, January 29, 1992
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Balsamic Chicken and Broccoli
 Categories: Chicken
      Yield: 1 servings
 
      1 tb Oil, olive                          3 tb Vinegar, balsamic
      2 cl Garlic                              2 c  Broccoli spears
    1/2 sm Onion                               1 c  Mushroom
      2 tb Shallots                          1/3 c  Chicken stock
    1/4 c  Wine, white                       1/4 ts Salt
      2    Chicken breasts                          Pepper, black
 
  Keywords: Chicken, Healthy, Main dish Servings: 1
  
  Notes:  Mince garlic.  Thinly slice onion, then cut into thirds.  Cut
  chicken into strips. Mushrooms should be oyster or shiitake, sliced or left
  whole, depending on the type. Heat the oil in a heavy pot. Add the garlic,
  onion, and shallots, and cook until light golden. Keep the pot covered
  between stirrings and use a tablespoon or so of the wine if more liquid is
  needed. Add the strips of chicken and enough of the wine to keep the meat
  from sticking to the pot. Cook until the chicken is white all the way
  through, about 5 to 7 minutes (use more wine, if needed). Remove the
  chicken and sauteed vegetables with a slotted spoon. Add the vinegar to the
  pot, increase the heat, and stir with a wooden spoon, scraping bits from
  the bottom, until the liquid is reduced to about half its volume. Reduce
  the heat.  Return the chicken and sauteed vegetables to the pot, add the
  broccoli, mushrooms, stock, remaining wine, and salt. Cook at a gentle
  simmer until the broccoli turn bright green.  Serve over pasta or brown
  rice, and dust with pepper. Protein: 30 grams Carb: 8 grams Sodium: 224 mg
  From:  For Goodness' Sake, by Terry Joyce Blonder Recipe found in CSPI's
  Nutrition Action Newsletter, April, 1991
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Balsamic Roast Chicken
 Categories: Chicken
      Yield: 4 servings
 
  4 1/2 lb Roasting chicken                         Freshly ground black pepper
      1 tb Fresh rosemary or 1 TSP.            8    Sprigs fresh rosemary
           -dried                              3 tb To 4 tb balsamic vinigar
      1 lg Clove of garlic                          -blended with 1/2 tsp. brown
    1/4 ts Salt                                     -sugar
      2 tb Extra virgin olive oil         
 
  Mince roseamary with garlic and salt. Rub olive oil over chicken, then rub
  in herb mixture. Sprinkle with pepper. Put 2 rosemary sprigs in cavity then
  cover with plastic wrap. Refridgerate up to 24 hours. Preheat oven tp 250F.
  USe a small heavy roasting pan and place chicken in breast- side down.
  Poast 20 to 25 minutes per pound. Baste every 15 minutes with pan juices.
  During last 30 minutes of roasting turn chicken over to brown breast. If
  chicken is still not brown enough turn heat up to 475 F and brown about 10
  minutes. Present chicken whole on a heated serving platter, drizzle with
  Balsamic vinegar and sugar. Carve and scatter with remaining rosemary
  sprigs. Serves 4 to 6
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Barbara's Skillet Chicken
 Categories: Chicken, Pork, Cheese
      Yield: 12 servings
 
      4    Lg. boneless chicken breasts             Season salt, pepper to taste
     12 sl Cheddar cheese                           Bisquick
     12 sl Deli ham (very thin sliced)    
 
  Servings: 12
  
  QUAN    MEAS      ING **
  
  *DIRECTIONS*
  
  Cut the chicken breasts into three portions each. Salt and pepper them and
  roll them in Bisquick. Fry in hot oil, turning frequently, until done.
  Drain the oil and place a slice of ham, then a slice of cheese on top of
  each slice. Cover and cook until cheese melts.
  
  Source: Barbara Pierce
  
  Courtesy of: Joann Pierce
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Barbecued Chicken
 Categories: Chicken, Barbecue, Microwave
      Yield: 8 servings
 
  2 1/2 lb Cut Up Chicken Fryer                2 tb Cornstarch
      1 c  Catsup                              1 tb Lemon Juice
    1/4 c  Worcestershire Sauce                1 ts Salt
    1/4 c  Vinegar                             1 ts Celery Seed
    1/4 c  Packed Brown Sugar                1/4 ts Liquid Smoke
      1    Medium Onion, Chopped               2    Dashes Red Pepper Sauce
 
  Cut chicken into pieces; cut each breast half into halves.  Arrange chicken
  skin sides up and thickest parts to outside in oblong baking dish, 12 x 7
  1/2 x 2-inches.  Mix remaining ingredients in 4-cup glass measure.
  Microwave uncovered on high (100%) 3 minutes; stir. Microwave until mixture
  boils and thickens, 2 to 3 minutes.  Pour sauce over chicken. Cover loosely
  and microwave on high (100%) 10 minutes. Rearrange chicken and baste with
  sauce.  Cover loosely and microwave until chicken is done, 10 to 15
  minutes, basting with sauce every 5 minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Barbecued Shrimp and Chicken
 Categories: Chicken, Shrimp, Barbecue, Garlic
      Yield: 2 servings
 
      1 ts Minced Garlic                     1/4 c  Melted Butter
    1/2 ts Onion Powder                      1/2 lb Medium Shrimp
    1/2 ts Ground Cumin                        1 lb Boneless Chicken Breast
 
  Peel shrimp and cut chicken into 1 inch cubes.  Combine Garlic, Onion
  powder, Cumin and melted Butter.  Marinate shrimp and chicken while
  preparing grill.  String shrimp and chicken onto separate skewers. Cook
  about 5 inches above hot coals, allowing 5 minutes for shrimp and 10
  minutes for chicken.  Turn once or twice while cooking and baste often with
  remaining marinade.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Barbecued Marinated Chicken
 Categories: Chicken, Barbecue
      Yield: 6 servings
 
      6    Boneless, skinless chicken        1/2 c  Vinegar
           -breast halves, about 1-1/2       1/4 c  Cooking oil
           -pounds                           3/4 ts Poultry seasoning
           Or 2-1/2 pounds cut up            1/2 ts Salt
           -chicken                          1/8 ts Freshly ground pepper
 
  Place chicken in heavy plastic food storage bag.  With wire whisk, mix
  remaining ingredients until smooth.  Pour over chicken.  Tie bag securely.
  Refrigerate several hours or overnight.  Drain.  Reserve marinade. Simmer
  marinade.   Over hot coals, grill chicken, turning and basting with
  marinade until chicken is thoroughly cooked.  Serves 6.
  
  From: Celebrations of Summer -- A & P Shared By: Pat Stockett
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Barbecued Wings & Ribs
 Categories: Chicken, Pork, Wings, Barbecue
      Yield: 6 servings
 
  8 1/2 lb Spareribs                         1/2 c  Honey
     36    Wings chicken                     1/2 c  Sesame seed
      4 c  Olive oil                           4 ts Cumin
  1 1/2 c  Raspberry vinegar                   2 ts Salt
    1/2 c  Fresh lemon juice                   8    Cloves crushed garlic
 
  Cut spareribs crosswise into 2-inch pieces and separate. Arrange with
  chicken wings in roasting pan. Mix oil, vinegar, lemon juice, honey, seeds,
  cumin, salt and garlic in processor to blend. Pour over chicken and ribs.
  Cover and refrigerate overnight, turning occasionally.
  
  Prepare barbecue (low heat). Grill chicken and ribs until crisp and cooked
  through, brushing with marinade and turning occasionally, about 45 minutes.
  Serve immediately.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Barbecued Chicken Wings - Peak Gai Yang *
 Categories: Thai, Chicken, Appetizers, Wings
      Yield: 4 servings
 
  1 1/2 lb Chicken Wings                     1/2 ts White Pepper
      1 ts Salt                              1/4 c  Minced Cilantro Root Or:
    1/4 c  Chopped Lemon Grass                      -Coriander Root
      8    Cloves Garlic, Chopped              1 ts Tumeric
 
  This is a favorite barbecue recipe.  The enticing aroma of the sizzling
  meat on the grill makes it very popular with the street vendors' clientele.
  ~-------------------------------------------------------------------------
  Combine all the marinade ingredients and marinate the chicken wings
  overnight.  Barbecue the wings over medium coals for 5 to 7 minutes on each
  side until they are cooked through and golden brown.
  
  Serve with steamed sticky rice.
  
  From: Thailand The Beautiful Cookbook.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Barbecued Chicken Wings
 Categories: Chicken, Wings
      Yield: 6 servings
 
    1/2 c  Ketchup                         1 1/2 ts Chili powder
      2 tb Brown sugar                         1 ts Worcesterchire sauce
      2 tb Red wine vinegar                    1    Garlic clove, crushed
      1 tb Lime juice                               -through a press
      2 ts Cornstarch                          2 lb Chicken wings
      2 ts Dijon mustard                  
 
  1. In a large bowl, combine all the ingredients except the chicken. Mix to
  blend well. Add the chicken wings & toss to coat. Marinate at room
  temperature for a minimum of 1 hur or overnight in the refrigerator.
  
  2. Preheat the oven to 425 or light the grill. Arrange the wings in a
  single layer in a large baking dish & bake, turning once, for 30 minutes.
  Or grill, turning, for 32 1/2 minutes. Serve hot, warm or cold.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Barbequed Shrimp and Chicken
 Categories: Chicken, Barbecue, Shrimp
      Yield: 2 servings
 
      1 ts Minced Garlic                     1/2 ts Onion Powder
    1/2 ts Ground Cumin                      1/4 c  Melted Butter
    1/2 lb Medium Shrimp                       1 lb Boneless Chicken Breast
 
       Peel shrimp and cut chicken into 1 inch cubes.  Combine garlic, onion
  powder, cumin and melted butter.  Marinate shrimp and chicken while
  preparing grill.  String shrimp and chicken onto separate skewers.  Cook
  about 5 inches above hot coals, allowing 5 minutes for shrimp and 10
  minutes for chicken.  Turn once or twice while cooking and baste often with
  remaining marinade.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Basic Chicken Stock
 Categories: Chicken
      Yield: 1 servings
 
      4 lb Chicken Wings                       4    Fresh Parsley Sprigs
      4    Cold Water                          4    Cloves
      3    Stalks Celery, Sliced               4    Black Peppercorns
      1    Onion, Sliced                       1 ts Thyme, Dried, Crumbled
      1    Carrot, Sliced                      1    Bay Leaf
 
  Combine chicken wings and 4 quarts water in heavy large pot. Bring to boil
  over high heat.  Reduce heat to medium-low and simmer 15 minutes, skimming
  foam from surface.  Add remaining ingredients to pot; simmer 2 hours.
  Strain stock, lightly pressing on solids to release all liquid. Chill stock
  until cold and fat on top is solid, at least 6 hours and up to 2 days.
  Discard fat. Boil stock in heavy medium saucepan over high heat until
  reduced to 8 cups, about 30 minutes.  (Can be prepared ahead.  Cover and
  refrigerate 2 days or freeze up to 6 months.) Makes 8 cups. Recipe from Bon
  Appetit, March, 1993 - from Jim Fobel, whose most recent book is "The Whole
  Chicken Cookbook" (Ballantine, 1992). Note from me: We usually freeze our
  stock in ice trays until frozen; then we put in large zip lock freezer bag,
  labeled for storage.  We know that approximately 7 stock "cubes" equal one
  cup of stock, so it makes it easy to pop out a few when cooking, or take
  out a measured amount for a recipe. Sure is nicer to have your own
  *unsalted* stock to use instead of the canned, which is so hard to find
  with little or no salt.  We also make our own garlic broth and store it the
  same way, and occasionally make our own beef broth.  Whenever we make a
  smoked turkey (and can resist using the carcass for gumbo), we make turkey
  stock, too. Source: Bon Appetit - March, 1993
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Basil-Ricotta Stuffed Chicken Legs with Bacon
 Categories: Chicken, Cheese
      Yield: 4 servings
 
      1 sm Garlic clove, minced              1/4 ts Salt
      1 c  Ricotta cheese (8 oz)             1/4 ts Ground black pepper
      1 tb Grated Parmesan cheese              4    Whole chicken legs (2
      1    Egg yolk                                 -pounds)
      2 tb Minced fresh basil                  2 tb Fresh lemon juice
    1/4 ts Minced fresh thyme (OR 1/8          4 oz Bacon (4 slices)
           -tsp dried)                    
 
  Mix the cheeses, egg yolk, basil, thyme, garlic and half the salt and
  pepper in a small bowl.  Loosen skin at thigh and stuff about 1/4 cup of
  the filling under the skin of each leg.  Tuck skin under leg to secure
  filling.  Sprinkle with lemon juice and the remaining salt and pepper. Cut
  bacon strips in half and crisscross 2 halves over each thigh. Transfer legs
  to a large baking pan.
  
  Preheat oven to 450F.  Adjust oven rack te the middle positon.  Bake the
  chicken legs until their juices run clear when pierced with a fork, about
  25 minutes.  Transfer to warmed dinner plates and serve immediately.
  
  Makes 4 servings.
  
  [COOKS; APRIL 1989] Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Beer and Pretzels Chicken-Perdue
 Categories: Chicken
      Yield: 4 servings
 
           -The Perdue Chicken Cookbook      1/2 c  Beer
      1    Perdue chicken, cut-up              1    Egg
    1/3 c  Flour                             1/2 c  Finely crushed pretzels
      1 ts Paprika                           1/4 c  Grated parmesan cheese
      2 ts Salt                              1/4 c  Crushed bacon bits
    1/4 ts Ginger                              1 tb Dried parsley flakes
    1/4 ts Pepper                         
 
    Mix flour, paprika, salt, ginger and pepper in a mixing bowl. Add beer
  and egg, beat with a hand mixer to make smooth batter. Mix crushed
  pretzels, parmesan cheese, bacon bits and parsley in plastic bag. Dip
  chicken pieces one at a time in batter, the place in bag with pretzels mix
  and shake to coat. Place coated chicken pieces in shallow baking pan, skin
  side up. Bake, covered, at 350 F for 30 minutes. remove cover. Continue
  baking, uncovered, approximately 30 mnutes longer, or until done. Formatted
  for MM7 by Marge Nemeth-GNFK05B
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Beer Batter Chicken
 Categories: Chicken
      Yield: 4 servings
 
      1 c  Unsifted flour                      1 c  Beer
      1 tb Paprika                             3 lb Chicken, cut in
    1/2 ts Salt                                     -parts
      1    Qt. corn oil                   
 
  In large bowl, stir together first 3 ingredients. Pour corn oil into heavy
  3 qt. saucepan or deep fryer, filling no more than 1/3 full. Heat over
  medium heat to 375 degrees. When ready to fry, gradually stir beer into
  flour mixture until smooth. Dip chicken, 1 piece at a time, into batter;
  shake off excess. Fry,a few pieces at a time, turning occasionally, 6 to 8
  minutes or until golden brown and chicken is tender. Drain on paper towels.
  Keep warm while frying remaining pieces.
  
  Makes 4 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Beery Baked Chicken
 Categories: Chicken
      Yield: 6 servings
 
      6    Chicken breasts                   1/2 ts Tarragon
      2 tb Parsley, minced                   1/8 ts Thyme
      1 cn Cream mushroom soup                 2 ts Salt
      1    Clove garlic, pressed               2 ts Onion, minced
    1/3 c  Beer                                1 ts Pepper
 
  Place each chicken breast in center of a large square of aluminum foil.
  Salt and pepper them, and fold up sides toward the center to form a dish.
  Heat the mushroom soup and beer in a saucepan, stir until smooth, then pour
  in all other ingredients. Pour the liquid over each chicken breast and fold
  and seal each package tightly so the liquid cannot run out. In an oven
  preheated to 400 degrees, bake for 20 minutes; then turn the packages over
  and bake for another 20 minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Betty Carter's Company Chicken
 Categories: Chicken
      Yield: 6 servings
 
    1/3    Butter stick                      1/4 ts Pepper
      1    Chicken*                            2 cn Mushroom soup
      1 ts Paprika                             1 c  Chicken stock
    1/2 ts Salt                                4 tb Sherry
 
  * - 2-3 lb, cut up, or 8 chicken breasts.
  Melt butter. Dust chicken with paprika, salt, and pepper. Brown chicken in
  425'F. oven for 15 minutes. While chicken is baking, empty soup into
  saucepan. Add stock or broth and heat; add sherry. Pour sauce over browned
  chicken and bake at 350'F. for 40 minutes more. Serve with rice.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Big Bucket in the Sky Fried Chicken
 Categories: Pitzer, Chicken, Poultry
      Yield: 6 servings
 
      3 c  Self Rising Flour                   1 ts Salt
      2    Envelopes Lipton Cup of             2 pk Good Seasons Italian
           -Tomato Soup Powder or Knorr             -Seasoning
           -Tomato with Basil                1/4 lb Butter in Pan
      1 tb Paprika                        
 
  Mix above ingredients. Put in plastic bag and shake. Put in an oiled 10 by
  13 baking dish.  brush butter over coated chicken pieces.  bake at 375
  degrees  For 20-40 minutes until juices run clear. Do not cook until dry.
  
  Source: Phil Donahue Show
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Big Bucket in the Sky Chicken (K F C) - Gloria Pitzer
 Categories: Chicken
      Yield: 6 servings
 
      3 c  Self rising flour                   2 pk Good Season Italian Dressing
      2 pk Lipton's Tomato Cup of                   -(dry)
           -Soup**                             1 ts Salt 1/4 pound butter or
      1 tb Paprika                                  -marg
 
  ** If can't find Liptons, use Knorr's Tomato Basil Soup Mix
  
  Mix all together then place some in a plastic bag and shake chicken pieces
  in it.  Melt butter and place in pan. Bake for 1 hour 350 degrees. Make
  sure you coat the chicken twice. Can also be done skinless.
  
  From:  Donahue Show with Gloria Pitzer Posted by: Norma Conklin (VXBD11A) -
  Prodigy Reposted by: Debbie Carlson - Cooking Echo
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Bistro in a Pot
 Categories: Chicken, Cheese
      Yield: 4 servings
 
      2 ts Olive oil                       1 1/2 c  Baby carrots, quartered
      2 lg Garlic cloves, sliced                    -lengthwise
    1/2 c  Minced shallots                     3 ts To 4 ts dried lemon zest
    1/2    To 1 lb skinless, boneless               -(peel)
           -chicken, cut in bite sized         2 tb Dried tarragon
           -pieces                             1 c  (4oz) shredded Jarlsberg
      2 c  (6oz) chopped leeks, washed              -Lite cheese
           -and drained (white and             1 c  Frozen peas, thawed
           -green parts)                            -(optional)
      1 c  Thinly sliced newpotatoes      
 
  Serves 4-6
  
  minced fresh parsley, for garnish
  
  In wok or large skillet with cover, heat olive oil over high heat until
  nearly smoking. Stir fry garlic, shallots and chicken. Remove to a bowl.
  Add leeks to wok and stir fry 3 minutes. Remove to chicken bowl. Add
  potatoes, carrots, lemon peel and tarragon and stir fry 5 minutes. Return
  chicken and leeks to wok. Add 1/2 cup water, stir quickly, cover tightly
  and steam 5 minutes. Add more water if necessary. Remove from heat, add
  cheese and, if desired, peas. Stir and serve. Serve with a green salad and
  light sourdough French bread or crusty rolls.
  
  Origin: Journal American, March 31/93 Shared by: Sharon Stevens
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Black or Pinto Beans & Chicken, Southwestern Style
 Categories: Poultry, Beans, Chicken
      Yield: 4 servings
 
    1/4 c  Olive oil                           1 ts Ground cumin
      1    3-1/2lb cut up fryer chicken        1 lg Tomato; peeled & chopped
      1    Sweet red pepper chopped            1 tb Lemon juice
      1 sm Jalapeno, seeded and chopped        1 lb Cooked pinto or black beans
      2    Garlic cloves, crushed         
 
  In a large frying pan over medium heat, heat the olive oil. Add the
  chicken, sprinkle lightly with S&P, and cook for 5 min on each side. Remove
  from pan.
  
  In the same pan, over medium heat, adding more oil if needed, Saute the
  onion, red pepper, jalapeno, and garlic for 5 minutes, until the onion is
  soft but no brown.
  
  Stir in cumin, tomato, lemon juice, and beans.  Add the browned chicken,
  mixing with the vegetables, cover and simmer over medium-low heat for 20
  minutes.  remove cover and cook 10 minutes more, or until chicken is
  tender.  Taste for seasoning.  Serve with sauce spooned over individual
  servings of chicken and hot rice.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Blintzes
 Categories: Cheese, Chicken
      Yield: 4 servings
 
  1 1/2 c  Flour                             2/3 c  Milk
      1 ts Salt                                     Shortening
  1 1/4 c  Water                               1 lb Cottage cheese
      5    Eggs                           
 
  sour cream
  
  Combine flour and salt.  Add water and mix until fairly smooth.  Add 4 eggs
  and beat well.  Add milk and mix to a thin batter.  Heat a small amount of
  shortening in a 6 inch skillet.  Pour in 1/4 cup batter.  Cook slowly until
  pancake is lightly browned on bottom and set on top.  Turn out with browned
  side up.  Repeat making about 12 pancakes.
  
  Mix cheese with remaining egg.  Put a spoonful of cheese in center of each
  pancake, fold in ends and roll up.  Brown in small amount of hot
  shortening.  Serves 4.  Serve with sour cream.
  
  Or:
  
  2 cups chopped, cooked chicken (left-overs) 2 cups chopped cooked meat
  (left-overs) 1 Bermuda or Spanish Onion 2 celery stalks salt and pepper 1/2
  pound mushrooms 2 eggs
  
  Saute onions, celery and mushrooms until glossy, about 10 minutes.  Add
  chopped chicken or meat, beaten eggs, salt and pepper to taste.  Fill
  blintzes leaves.  Bake or fry until brown.  These can be frozen for months
  until ready to serve.  Place frozen blintzes in preheated oven, dot with
  chicken fat or butter and bake for 30 minutes at 350 degrees or until
  brown.  Small ones can be made for cocktails by using a smaller frying pan
  when making blinza.  Double recipe and freeze half for a "Frozen Asset".
  
  To serve, place frozen blintzes on cookie sheet in a 375 degree oven for 15
  minutes.
  
  From: Paul Kimball Cooking Capers Shared By: Pat Stockett
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Blue Corn and Buttermilk Fried Chicken
 Categories: Chicken
      Yield: 5 servings
 
      2    Chickens, 2 1/2 lb each             1 tb Garlic powder
  1 1/2 c  Blue cornmeal                       1 tb Salt
  3 1/2 c  Flour, Unbleached all               1 tb Pepper, freshly ground
           -purpose                            2 c  Buttermilk
    3/4 c  Chili powder                   
 
  Serves 5
  
  vegetable oil for frying
  
  Cut up chicken into pieces. rinse and dry. Combine the cornmeal, 1 1/2 cups
  of the flour, chili powder, garlic powder, salt and pepper. Mix well. Line
  up separate containers for the remaining two cups of flour, buttermilk, and
  cornmeal mixture (in that order). Pie tins work nicely for this. Coat the
  chicken pieces in the flour, shaking off the excess; submerge them in the
  buttermilk, and then roll them in the blue-cornmeal mixture, coating each
  piece well and shaking off the excess.
  
  Preheat the oven to 375 degrees. Heat two inches of oil in a high-sided
  iron skillet.  Cook the chicken pieces in batches, turning so that they
  brown evenly. Cook the breasts first, then the thighs and legs. As each
  piece browns, remove it to a rack-covered broiler pan in the oven so that
  the grease will drain as the pieces finish cooking. The chicken will cook
  in 15 to 20 minutes depending on the piece. Makes 5 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Bon Bl Riz Bon Bon Chicken
 Categories: Chicken
      Yield: 6 servings
 
      8 oz Chicken meat cubed                  1    Egg
      1 tb White wine or sherry            1 1/2 tb Honey
           Salt and white pepper             1/2 ts Baking powder
  1 1/2 tb Chicken stock                       2 tb Cooked carrot slices
      1 tb Flour                               2 c  Cooking oil
    1/2 ts Cornstarch                        1/2 ts Minced ginger
      2 tb Cornstarch                          1 tb Cooked peas
      2    Tsps. chili paste                   1    Green onion for garnish
 
  Place chicken in a bowl and sprinkle with salt and pepper. Mix one teaspoon
  of flour with one of cornstarch, 1 tbsp. of water and approximately 1-1/2
  tbsps. of beaten egg. Pour this mixture over the chicken and set aside for
  thirty  minutes. Then drain the mixture. Next, in a plastic bag, mix
  together remaining flour, cornstarch and the baking powder. Add chicken
  pieces to the bag and shake to coat. In  your wok, heat oil to 350 degrees.
  Add the chicken, 6-8 pieces at a time and fry until each turns white. Place
  on paper towels to drain fat. Reheat oil slightly hotter when all is done
  (365 degrees) and refry all pieces until they turn brown, about 1 minute.
  To prepare sauce, in a large saucepan heat some oil and saut ginger 1 min.
  Add wine, chicken stock and chili paste, and heat to boiling. Gradually
  stir in a paste of 1/2 tsp. cornstarch and 1 tbsp. of water. Then, stir in
  honey. Add chicken and cooked vegetables last. Sprinkle with green onions
  before serving.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Bon Bon Chicken
 Categories: Chicken
      Yield: 2 servings
 
      8 oz Chicken, cubed                      1 tb White Wine
      1    Salt                            1 1/2 tb Chicken Bouillon
      1    White Pepper, freshly ground      1/2 ts Cornstarch for thickening
      1 tb Flour                               1 ts Chinese Chile Sauce
      2 tb Cornstarch                      1 1/2 tb Honey
      1    Egg, small                          2 tb Carrot Slices, cooked
    1/2 ts Baking Powder                       1 tb Peas, cooked
      2 c  Cooking Oil                         1    Green Onion, snipped
    1/2 ts Gingerroot, minced             
 
  Servings:  2
  
  Cut chicken into bite-sized cubes, place in medium bowl and sprinkle with
  salt and pepper. Mix 1 teaspoon of flour and 1 teaspoon cornstarch with 1
  1/2 tablespoon of the beaten egg and 1 tablespoon of water. Pour the
  mixture over chicken cubes and set aside for 30 minutes. Drain. In a
  plastic bag, mix together the remaining flour and cornstarch. Add baking
  powder. Add drained (but moist) chicken pieces to the flour mixture and
  shake to coat. Meanwhile in a wok, heat cooking oil to 350 degrees. Add
  coated chicken pieces, about 6 at a time. Fry for about 1 minute or until
  the chicken turns white. Place fried chicken on paper towels to drain fat.
  Heat oil to 365 degrees. Refry chicken until it turns golden-colored (about
  1 minutes). Prepare sauce. In another wok or medium-size pan, heat 1
  teaspoon of oil. Stir in ginger. When softened (about 30 seconds) add wine,
  bouillon and chili paste. Heat to boiling. Gradually stir in a paste made
  from 1/2 teaspoon cornstarch and 1 tablespoon water. Continue cooking until
  sauce becomes shiny (about 30 seconds). Stir in honey. Add carrots, peas
  and deep-fried chicken to the sauce. Stir while reheating. Serve with
  steamed rices. Sprinkle with the snipped green onions. Serves 2.
  
  From Johnny Chan, manager of Bon Ble Riz restaurant, 3474 Park. From The
  Gazette, 91/04/24.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Boneless Chicken with Piminto's
 Categories: Chicken
      Yield: 4 servings
 
      1 c  Cream Of Chicken Soup               2 tb Mustard
      2 tb Oil                                 1    Box Of Frozen Brocoli Spears
    1/2 cn Milk                                2 tb Chopped Pimintos
    1/2 c  Grated Cheese                  
 
  Brown boneless chicken in oil. Add soup, milk, grated cheese, mustard. Then
  add brocoli and piminto.  Cook 2 minutes.  Serve over rice.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Bourbon-Pecan Chicken
 Categories: Chicken
      Yield: 6 servings
 
      3 lb Chicken                           1/4 c  Vegetable oil
    1/2 c  Bourbon                                  Salt and freshly ground
  1 1/2 ts Dried thyme, crumbled                    -black pepper
           Cayenne (optional)                1/2 c  Whole pecan halves
      3    Shallots, peeled and thinly         1 c  Heavy cream
           -sliced                        
 
  Cut the chicken into six serving pieces.  Rinse and pat them dry, then lay
  them into a 9-by-13-inch glass baking dish in a single layer. Heat the oven
  to 375F.
  
  In a glass measuring cup, whisk together the bourbon, thyme, 2 or 3 pinches
  of cayenne (if desired), shallots and oil, then add about a half teaspoon
  of salt (to taste) and generous grinds of pepper.  Pour the mixture over
  the chicken.  Let it stand at room temperature for 2 hours.
  
  Bake the chicken until it is cooked to your taste, about 35 to 45 minutes.
  It will not be really browned.  Remove the pan from the oven and let it
  stand for a few minutes to cool slightly.
  
  Drain the cooking juices into a small saucepan.  Add the pecans and cook
  over high heat until the liquid is reduced by half.  (What the pecans lose
  in crispness, they will make up in flavor.) Whisk in the heavy cream and
  continue cooking until the sauce is thickened.
  
  To serve, arrange the chicken on a platter or individual serving plates and
  spoon the sauce over.
  
  Yield:  Four servings.
  
  [ The New York Times; Feb 11, 1990 ]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Braised Breast of Duck/chicken with Peaches
 Categories: Chicken, Duck
      Yield: 4 servings
 
      1 tb Light vegetable oil like            1 ts Meat flavoring
           -safflower                          1 c  Strong chicken stock
      2 tb Butter                            1/4 c  Orange juice
      3 md Size firm mushrooms,sliced          1 tb Light honey
      2    Duck or chicken livers            3/4 c  Pureed fresh peaches
      4    To 6 - half breasts of duck         1 ts Guava or red currant jelly
           -or chicken,skinned and           1/2 c  Hollandaise sauce or 1/3 -
           -boned                                   -cup heavy cream,whipped
    1/2 ts Finely chopped fresh garlic         4    To 6 - fresh peaches,peeled
      2 tb Grated orange rind                       -and quartered
      1 ts Tomato paste                   
 
  In deep, heavy pot, heat oil.  Add 1 Tb butter and let it melt and foam.
  Add mushrooms.  Stir over high heat 2 minutes.  Remove mushrooms with
  slotted spoon and set aside.  Brown livers; remove and set aside. Lightly
  brown duck or chicken on both sides and remove from pan. Reduce heat to
  low, add 1 Tb butter and melt it. Add garlic and orange rind. Stir over low
  heat 2 minutes. Add tomato paste and meat flavorings and blend. Add stock,
  orange juice and honey and stir over moderate heat until mixture boils. Add
  peach puree and jelly and bring to a boil.  Place breasts in pot and coat
  with sauce.  Cook over low heat about 20 minutes or until done. Arrange
  breasts on heatproof serving platter.  Whisk Hollandaise sauce or whipped
  cream into sauce.  Add mushrooms and peaches.  Spoon sauce mixture over
  breasts and brown top lightly under broiler. Slice livers neatly and
  arrange as garnish on top of dish.
  
  Makes 4 to 6 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Braised Chicken with Apples
 Categories: Chicken
      Yield: 6 servings
 
  3 1/2 lb Cut up chicken                    1/4 ts Salt
    1/4 c  Flour                             1/2 c  Chicken broth
      2 tb Vegetable oil                     1/2 c  Dry white wine
      1 tb Butter                            1/3 c  Whipping cream
      5 md Shallots, peeled and thinly         3    Granny Smith apples *
           -sliced                             1 ts Grainy mustard
    1/2 ts Dried thyme, crumbled                    Freshly ground black pepper
    1/2 c  Brandy                              2 ts Finely chopped parsley
 
  * cored and each cut into 12 sections 1. Dredge chicken in flour. Heat oil
  in a heavy 10-inch frying pan over medium heat. Add chicken in several
  batches, browning well on all sides. Remove chicken.
  
  2.   Add butter, shallots and thyme.  Cook until shallots begin to soften,
  about 3 to 4 minutes.  Add brandy and cook for 2 minutes.  Add chicken and
  sprinkle with salt.  Pour broth and wine over chicken.  Cover and simmer 30
  minutes.
  
  3.   Remove breast pieces from pan to a serving platter.  Hold in a warn
  oven covered with foil.  Cover pan and cook an additional 5 minutes. Add
  remaining chicken to platter.
  
  4.   Add cream and apples to pan, cover and simmer 5 to 7 minutes, stirring
  occasionally.  Apples should be tender but not mushy.
  
  5.   Place apples around chicken.  Bring pan juices to a boil for 2 to 3
  minutes, or until thickened.  Remove from heat and stir in mustard.
  
  6.   Pour sauce over chicken and apples.  Garnish with pepper and parsley.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Brandied Chicken Breasts
 Categories: Chicken
      Yield: 4 servings
 
      4    Whole chicken                       6 tb Margarine
           -breasts,halved,skinned and       1/2 c  Dry sherry
           -boned                              4    Egg yolks
           Brandy                              2 c  Half and half
      1 ts Salt                                     Salt,pepper,nutmeg to taste
      1 ts Pepper                            1/2 c  Swiss cheese,grated
      1 ts Marjoram                          1/2 c  Buttered bread crumbs
 
  Rub breasts with brandy and let stand a few minutes. Season with salt,
  pepper and marjoram. Heat margarine and saute chicken 6 to 8 minutes on
  each side. Remove to ovenproof platter and keep warm. Add sherry to
  remaining butter in pan and simmer over low heat until liquid is reduced by
  half. Beat egg yolks into cream and add to liquid in pan, stirring
  constantly. Season with salt, pepper and nutmeg. Stir and cook until
  slightly thickened. Pour sauce over chicken breasts and sprinkle with Swiss
  cheese and crumbs. Run under broiler for a few minutes to brown topping.
  
  Serves 4.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Brazilian Chicken and Mushrooms
 Categories: Chicken, Brazilian
      Yield: 6 servings
 
      1 c  Chicken broth                     1/2    Green pepper, diced
      1 c  Milk, or thin cream               1/2    Red pepper, diced
      2 oz Butter                              1 c  Mushrooms, sliced
      2 oz Flour                               1 ts Lemon juice
      3 c  Chicken, cooked, sliced                  Salt
      4    Egg yolks                                Pepper
 
  1>. Melt the butter, add the mushrooms and diced green pepper. Saute for 5
  minutes over a slow heat to prevent butter from burning. Add flour and
  seasonings, mix well, then add cold chicken broth and milk. Stir constantly
  until creamy. 2>. Set dish over hot water in a double boiler, add chicken
  slices, diced red pepper and lemon juice and cook until hot. Then add
  well-beaten egg yolks. Continue stirring until everything is hot. DO NOT
  overcook unless you like creamy scrambled eggs. 3>. Serve on toast, if
  desired.
  
  Source: the complete book of World Cookery Crescent Books, A division of
  Crown Publishers, Inc. 419 Park Avenue South, New York, NY 10016 ISBN 7064
  0023 2 1972
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Breast of Chicken Magnifique
 Categories: Chicken
      Yield: 4 servings
 
      4    Chicken breasts                     1    Generous dash crushed thyme
      1 tb Butter or margarine                 1 pn Rosemary, crushed
      1 c  Sliced mushrooms                  1/3 c  Half and half
      1 cn Cream of Chicken soup                    Cooked noodles
    1/2 lg Clove of garlic, minced        
 
  Brown chicken in butter; remove.  Brown mushrooms.  Stir in soup, garlic
  and seasonings.  Add chicken.  Cover and cook over low heat 45 minutes,
  stirring now and then.  Blend in cream; heat slowly. Serve with noodles.
  
  Serves 4
  
  From: Ellen Cleary, Cooking Echo
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Breast of Chicken with Mustard Sauce
 Categories: Chicken
      Yield: 4 servings
 
      4    Chicken Breast                    1/2 c  Dry White Wine
      1    Salt                                1 c  Chicken Broth
      1    Pepper, freshly ground              1 tb Tomato Paste
      2 tb Canola or Vegetable Oil             1    Bay Leaf
     12    Baby Carrots                        3    Fresh Thyme Sprigs
    1/2 lb Small Mushrooms                          *OR*
      2 tb Chopped Shallots                    1 ts Dried Thyme
      1 ts Garlic, finely chopped              2 tb Dijon Mustard
      1 tb Flour                               2 tb Parsley, finely chopped
 
  Servings:  4
  
  The skinless boneless chicken breast halves should be about 1 1/4 lbs.
  
  Sprinkle the chicken breasts on all sides with salt and pepper. Heat the
  oil in a skillet over medium-high heat and add the chicken. Cook until
  golden brown, about 4 minutes, and turn. Cook and brown for 4 minutes more.
  
  Pour off the fat from the skillet and scatter the carrots, mushrooms,
  shallots and garlic over the chicken. Continue cooking and stirring for
  about 3 minutes.
  
  Sprinkle the flour over the chicken and vegetables, stirring to distribute
  the flour evenly. Add the wine and stir. Add the broth, tomato paste, bay
  leaf, thyme and mustard. Blend well. Cover and simmer for 10 minutes.
  Uncover and cook 5 minutes more to reduce the sauce. Remove the bay leaf.
  Sprinkle with parsley and serve with Rice with Sweet Peppers and Ham and
  Broccoli Puree. Serves 4.
  
  From: James Lor From The Gazette, 91/05/15.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Breast of Chicken Toledo for Two
 Categories: Chicken
      Yield: 6 servings
 
      1    Whole chicken breast,               3 tb Unsalted butter
           -halved, boned, and skinned       1/2 c  Sweet sherry
    1/4 c  Flour                               2 tb Fresh lime juice
    1/4 ts Salt                                1 ds Tabasco sauce
    1/4 ts Cayenne pepper                    1/3 c  Pimento-stuffed green
    1/2 ts Paprika                                  -olives, sliced
      1 tb Olive oil                           1    Lime, quartered
      4    Scallions, sliced                   2    Parsley sprigs
      1    Clove garlic, crushed          
 
  Flatten the chicken breast halves between two sheets of waxed paper with
  the side of a cleaver or a rolling pin.  Mix the flour, salt, pepper and
  paprika.  Dredge the chicken pieces in the seasoned flour and set aside.
  Heat the olive over medium heat in a frying pan; add the scallions and
  garlic.  Saute and stir for about 2 minutes.  Remove with a slotted spoon
  to a heated dish.
  
  Add the butter to the same frying pan.  Add the chicken pieces when the
  butter is bubbly.  Fry the chicken until brown, about 3 minutes on each
  side.  Increase heat to high; add the sherry, lime juice, Tabasco sauce,
  sliced olives and the reserved scallions and garlic.  Cook less than 2
  minutes.  Remove the chicken to heated serving plates.  Spoon the sauce
  from the pan over the chicken.  Garnish with lime quarters and parsley
  sprigs.
  
  Serve with an 8-ounce can of stewed tomatoes with 2 tablespoons of bottled
  Caesar-type salad dressing mixed in with it and sprinkled with Parmesan
  cheese.
  
  NOTE:  This recipe can be doubled.
  
  [ Asbury Park Press; December 2, 1987 ]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Broiled Chicken Oregano
 Categories: Chicken, Garlic
      Yield: 4 servings
 
      4    Chicken Breast                      1    Garlic Clove, Quartered

----------------------------------MARINADE----------------------------------
    1/3 c  Lemon Juice                              Salt And Pepper To Taste
    1/3 c  Olive Oil                           3 tb Oregano, Fresh Or 1 T Dried

----------------------------BASTING INGREDIENTS----------------------------
      5 tb Butter, Melted                      3 tb Oregano, Fresh Or 1 T Dried
    1/3 c  Lemon Juice                    
 
  Several hours before serving-or the day before, if time allows, rub the
  chicken pieces pieces with the garlic and place them in a deep china or
  earthenware bowl.  Combine marinade ingredients and the garlic clove and
  pour over chicken.  Cover the bowl and refrigerate the chicken.  Turn
  chicken pieces occasionally. When ready to cook, preheat the broiler to its
  highest setting. Arrange the chicken pieces on the broiler rack and baste
  with a little of the melted butter mixture.  (Reserve part of the basting
  mixture to serve over the chicken when served.)  Broil the chicken 3-4
  inches from the heat for 5-8 minutes per side, basting often. Remove to
  serving platter, pour reserved basting mixture over the chicken breasts and
  serve immediately.  This is also good done on a BBQ.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Broiled Chicken Deluxe
 Categories: Chicken
      Yield: 2 servings
 
      1    Broiler-fryer, halved             1/2 ts Paprika
    1/2    Lemon                             1/4 lb Butter or margarine, melted
      1 ts Salt                                2 ts Sugar
    1/4 ts Ground pepper                  
 
  Preheat broiler; place shelf at lowest position.  Rub entire surface of
  chicken with lemon, squeezing out some juice.  Place chicken in broiler
  pan, without rack, skin side up.  Mix together salt, pepper, and paprika;
  sprinkle on chicken.  Brush half of the melted butter on the chicken; tnen
  sprinkle chicken with sugar.  Broil for about 10 minutes as far from heat
  as possible.  Raise shelf and broiler pan so that the chicken is 3 to 6
  inches from heat in gas range, 6 to 9 inches in electric range. Broil,
  basting occasionally with remaining butter, turning to ensure even
  browning, for 35 minutes, or until fork tender. Serve immediately.
  
  Makes 2 servings.
  
  [Woman's Day  MEALS IN MINUTES  August 1985]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Broiled Chicken Paprika
 Categories: Chicken, Low-cal
      Yield: 4 servings
 
      2 tb Margarine, divided                1/4 c  Sliced mushrooms
      2 tb Lemon juice                         1 tb All-purpose flour
      1 tb Sweet Hungarian paprika,            1    Pkt instant chicken broth
           -divided                                 -and seasoning mix
      1 sm Garlic clove, minced                     -(dissolved
      1    Chicken (3 LB), skinned, cut             In 1 cup hot water)
           -into 12 pieces                   1/2 c  Tomato sauce
    1/2 c  Diced onion                         2 ts Dry sherry
    1/4 c  Diced green bell pepper        
 
  In small saucepan melt 1 tablespoon margarine and transfer to large glass
  or stainless-steel bowl.  Add lemon juice, 1 teaspoon paprika, and the
  garlic to melted margarine and stir to combine.  Rinse chicken and pat dry
  with paper towels; add to margarine mixture, turning to coat with marinade.
  Cover and refrigerate overnight.
  
  Drain chicken, reserving marinade.  Set chicken in broiler pan, skin-side
  down; broil for 20 minutes, basting occasionally with half of the reserved
  marinade.  Turn chicken over; broil, basting with remaining marinade, until
  chicken is cooked through, 15 to 20 minutes longer. Transfer to serving
  platter and keep warm.  Reserve any pan juices.
  
  In 1-quart saucepan heat remaining tablespoon margarine until bubbly and
  hot; add onion and saute until translucent.  Add green pepper and mushroom;
  cook, stirring occasionally, until tender.  Sprinkle vegetables with flour
  and stir quickly to combine; cook, stirring constantly, for 1 minute.
  Gradually stir in dissolved broth mix; add tomato sauce, sherry, and
  remaining 2 teaspoons of paprika.  Stir to combine and bring to a boil.
  Reduce heat to low and simmer, stirring occasionally, until sauce thickens;
  stir in reserved pan juices.  Serve sauce with chicken and cooked noodles.
  
  Makes 4 servings.
  
  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Broiled Chicken
 Categories: Chicken, Text, 1941
      Yield: 6 servings
 
           Text Only                      
 
  Select a young, tender chicken weighing about 1 1/4 pounds. Dress as for
  roasting.  Split down center of back.  Flatten. Wipe carefully. Rub with
  salt and pepper.  Brush with melted butter. Place on broiling rack. Broil
  under hot flame, turning frequently, until tender. Serve at once.
  
  The Household Searchlight
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Broiled Gingered Chicken
 Categories: Chicken
      Yield: 4 servings
 
      4    Chicken legs with thighs (8       1/2 c  Fresh cilantro leaves
           -oz each)                         1/4 c  Fresh lemon juice
      4 sm Garlic cloves                       2 tb Sherry vinegar
      4 oz Fresh ginger, cut into              4 ts Peanut oil
           -1/4-inch slices                         Fresh cilantro sprigs
           Grated peel of 1 large lemon             -(garnish)
    1/2 ts Salt                                4    Lime wedges (garnish)
    1/2 ts Freshly-ground pepper          
 
  Use very sharp knife to score chicken skin diagonally, spacing cuts about
  1/4-inch apart.  Arrange chicken in single layer, skin side up, in baking
  dish.  With machine running, drop garlic and ginger through feed tube of
  food processor; mince finely.  Mix in lemon peel, salt, and pepper. Add
  cilantro and mince finely.  Blend in lemon juice and vinegar. Add oil in
  thin stream through feed tube with machine running. Rub mixture over both
  sides of chicken; set aside for 2 to 3 hours. Grease broiler pan and
  position about 4 inches from heat source; preheat broiler. Transfer the
  chicken to heated pan.  Broil until just tender, very juicy, and deep
  golden, or 10 to 15 minutes on each side.  Turn chicken skin side up for
  last 2 to 3 minutes and brush with any remaining ginger sauce. Transfer
  chicken to a warm platter and let stand for 5 minutes. Garnish with
  cilantro sprigs and lime wedges.
  
  Makes 4 servings.
  
  [Bon Appetit  LIGHT AND EASY SPECIAL]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Bronzed Chicken Wings with Young Ginger
 Categories: Chicken, Wings
      Yield: 4 servings
 
      2 lb Chicken wings                     1/2    Sliced bamboo shoots
    1/4 c  Dark corn syrup                     2    Green onions,cut in 2"
    1/4 c  Soy sauce                                -pieces
      1 tb Corn oil                          1/2 c  Chicken broth
      2 ts Minced fresh ginger                 1 tb Cornstarch
      2 tb Dry sherry                          2 tb Water
    1/4 lb Very small mushrooms           
 
  Cut wing tips off chicken wings.Place in shallow baking dish.
  
  In small bowl, stir together corn syrup and soy sauce. Pour over chicken
  wings; toss to coat well. Marinate 30 minutes. Drain; reserve marinade.
  
  In large heavy skillet, heat corn oil over medium heat. Add chicken wings
  and ginger; stir fry 2 minutes. Stir in reserved marinade and sherry. Add
  mushrooms, bamboo shoots and green onions; stirring frequently, cook 2
  minutes. Add chicken broth. Bring to boil. Reduce heat; cover and simmer 20
  minutes or until tender. Remove chicken wings to serving platter, keep
  warm.
  
  Stir together cornstarch and water until smooth. Stir into skillet.
  Stirring constantly, bring to boil over medium heat and boil 1 minute.
  Spoon over chicken wings.
  
  Makes 4 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Brown Rice Chicken Bake
 Categories: Chicken, Rice
      Yield: 6 servings
 
      3 c  Cooked brown rice                   2 ts Soy sauce
     10 oz Frozen green peas                 1/4 ts Ground black pepper
      2 c  Cooked chicken breast*            1/4 ts Garlic powder
    1/2 c  Low-cal mayonnaise                1/4 c  Dried tarragon leaves
    1/3 c  Slivered almonds (opt)              1    Vegetable spray
 
  *Cut chicken breast into cubes.
  
  Combine rice, peas, chicken, mayonnaise, almonds, soy sauce, pepper, garlic
  powder and tarragon.  Put in 3 quart baking dish coated with vegetable
  spray.  Cover and bake at 350 F 15-20 minutes. 6 servings.
  
  Microwave directions: Place mixture in 3 quart dish.  Cover with waxed
  paper and cook on Medium-high (70%) 5-7 minutes.  Rotate dish after 2 1/2
  minutes.
  
  Per serving: 270 calories, 19.6 g protein, 6.5 g fat, 32.6 g carbohyd., 3.8
  g dietary fiber, 44 mg cholesterol, 272 mg sodium.
  
  From: USA Rice Council - Texas State Fair Posted by: Sheila Exner - October
  1991
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Brunswick Stew
 Categories: Chicken
      Yield: 6 servings
 
  3 1/2 lb Chicken, cut up                    10 oz Pkge frozen butter beans, OR
      2 sl Bacon, cut into 2-inch                   -1 cup fresh
           -pieces                           1/2 ts Sugar
      1 lg Onion. sliced                     1/2 ts Black pepper
      3 ts Salt, divided                       1 ds Red pepper
     28 oz Can whole tomatoes OR 3            16 oz Pkge frozen corn
           -large fresh tomatoes,              2 tb Butter, melted
           -peeled                             2 tb Flour
      2 lg Potatoes, cubed                
 
  In a 5-quart heavy pot place 1 quart of water, the cut up chicken, bacon,
  onion and 1 teaspoon of salt; and cook for 1 1/2 hours over medium-low
  heat.  Remove the chicken, cool; skin and remove the meat from the bones.
  Cut the meat into bite-size pieces and return to the pot. Add the remaining
  ingredients except the corn, butter and flour.  Cook for 30 minutes. Add
  the corn and cook for another 30 minutes.  Mix the butter and flour and add
  to the stew; simmer for 30 minutes more.  Serve with hot rolls and a green
  salad.
  
  Makes 6 servings.
  
  Per Serving: 353 Calories; 31 g Protein; 40 g Carbohydrates; 8 g Fat; 4 g
  Saturated Fat; 76 mg Cholesterol; 1422 mg Sodium.
  
  [THE WASHINGTON POST; April 17, 1991]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Brunswick Stew, Family-Size Recipe
 Categories: Chicken
      Yield: 12 servings
 
  2 1/2    To 3 pounds chicken, cut up              -canned)
      2    Stalks celery                       1 qt Whole kernel corn (drain if
      1 sm Onion                                    -canned)
      2 qt Tomatoes, fresh or canned           5 tb Sugar
      1 c  Chopped onion                            Salt, to taste
      3 md Potaotes, peeled but still               Red and black pepper, to
           -whole                                   -taste
      1 qt Green butter beans (drain if   
 
  Place the chicken, celery and small onion in a large kettle and add about a
  quart of water.  Simmer until the meat is tender and begins to loosen from
  the bones, Lift the chicken from the broth.  Cool the broth and discard the
  celery.  Remove the meat from the bones and cut it into small pieces.
  
  Add the tomatoes, chopped onions and whole potatoes to the broth. Continue
  cooking over medium heat.  Remove the potatoes when they are tender, mash
  and return to the stew.  (Some cooks omit this step but dice the potatoes
  before adding them to the stew.  It has been noted, however that the stew
  freezes better when the potatoes have been mashed; otherwise they will
  become soggy.)
  
  Add the cut-up chicken, butter beans, corn and sugar.  Add salt and red and
  black pepper to taste.
  
  Bring to a boil while stirring.  Cover, lower the heat and simmer slowly,
  stirring occasionally to prevent stickiing, for 3 to 5 hours, or until the
  tomatoes have been cooked to pieces.
  
  Makes 12 servings.
  
  Per Serving:  378 Calories; 43 g Protein; 43 g Carbohydrates; 5 g Fat; 1 g
  Saturated Fat; 96 mg Cholesterol; 384 mg Sodium.
  
  [THE WASHINGTON POST; April 17, 1991]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Buffalo Chicken Wings
 Categories: Appetizers, Chicken, Tabasco, Wings, Hot
      Yield: 1 servings
 
    1/2 c  Miracle Whip                      1/2    Lemon
    1/4 c  Sour Cream                          8 oz Tomato Sauce
    1/4 lb Blue Cheese                       1/4 c  Tabasco Sauce
      4    Ribs Celery                       1/2 ts Salt
      1    Small Onion                         3 lb Chicken Wings
      2    Cloves Garlic                            Oil For Frying
      1 tb Oil                            
 
  Combine Miracle Whip and sour cream. Crumble and stir in the blue cheese.
  Cut the celery into sticks. Chop onion and mince garlic. Cook onion in oil
  over medium heat until soft, about 2 minutes. Add the garlic and cook for
  one more minute. Squeeze in the juice from the lemon. Stir in tomato sauce,
  Tabasco and salt. Cook for 5 minutes. Remove wing tips and cut wings in
  half at the joint. Heat oil for deep frying to 375F. Cook wings in hot oil
  until brown, about 8 minutes. Toss wings in tomato mixture. Serve with
  chilled celery sticks and blue cheese dressing.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Buffalo Chicken Wings with Blue Cheese Dressing
 Categories: Appetizers, Chicken, Wings, Hot
      Yield: 1 servings
 
      6 tb Butter                              1 tb Lemon Juice
      3 lb Chicken Wings *                     1 tb Wine Vinegar
    1/4 c  Tabasco Sauce                     1/2 c  Miracle Whip
           Vegetable Oil For Frying                 Tabasco Sauce To Taste
           Blue Cheese Dipping Sauce         1/2 c  Sour Cream
    1/4 lb Blue Cheese                    
 
  * Wings should be disjointed and have the tips removed.
  ~-------------------------------------------------------------------------
  Melt butter in a small saucepan. Add hot sauce and remove from the heat. In
  a large frying pan or deep-fat fryer, heat 1 inch of oil to 375F. Fry
  wings in batches without crowding until golden brown, 10-15 minutes. Drain
  on paper towels or on the unprinted side of grocery bags. Brush wings with
  spicy butter and serve warm, with Blue Cheese dressing. For the sauce; in a
  small mixing bowl, mash the blue cheese,  leaving some small lumps. Whisk
  in the Miracle Whip until blended. Add the remaining ingredients and whisk
  to blend well. Cover and refrigerate until serving time.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Buffalo Fire Flings - Wings
 Categories: Chicken, Appetizers, Hot, Wings
      Yield: 6 servings
 
  2 1/2 lb Wings                                    -mix
    1/2 c  Margarine                           2 tb Lemon juice
    1/2 c  To 3/4 cup Tabasco Sauce          1/2 ts Dry basil
     12 oz Dry Italian Salad dressing     
 
  Fry unbreaded WingFlings.  Preheat oil to 350.  Fry (15) wings for 10 to 12
  minutes.  Fry smaller amounts in mini-fryer. (Thawed, WingFlings will cook
  in 7 to 9 minutes.)  Melt margarine and stir in remaining ingredients. Coat
  cooked WingFlings with sauce and bake 10 minutes with sauce and bake 10
  minutes in oven at 350.  Serve with Bleu Cheese dressing, celery sticks,
  and carrot sticks.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Buffalo Wings
 Categories: Chicken, Wings
      Yield: 6 servings
 
     20    Chicken wings                            -Sauce
      6 oz Crystal's Louisiana's Hot           2 oz (1/2 stick) butter
 
  Blue Cheese Dressing celery sticks
  
  Cut chicken wings into three sections at joints. Put the tips into your
  stock pot or throw away. Blot the other sections on paper towels to dry.
  Deep fry in hot peanut oil (375) until crisp, remove and drain on rack.
  
  After all of the wings are fried and drained, melt the butter in large
  frying pan and stir in hot sauce. After sauce is well blended, add the
  cooked wings and toss to cover well.
  
  Serve with blue cheese dressing for dipping, and celery sticks to cleanse
  palet (because these things are HOT).
  
  Goes very well with Alfredo Noodles.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Caesar Chicken
 Categories: Chicken
      Yield: 4 servings
 
      3 tb Olive oil                                -skinned and boned
  1 1/2 tb Fresh lemon juice                 2/3 c  Finely crushed seasoned
      1 ts Worchestershire sauce                    -croutons
      1 ts Dijon mustard                     1/3 c  Grated Parmesan cheese
    3/4 ts Garlic salt                         8    Romaine lettuce leaves (for
    1/8 ts Pepper                                   -presentation)
      4    Chicken breast halves,         
 
  Lemon slices, (garnish)
  
  In a large zip-lock plastic bag, prepare marinade.  Mix oil, juice,
  Worchestershite sauce, mustard, salt and pepper.  Add chicken, seal bag and
  shake to mix and thoroughly coat chicken.  Refrigerate 15 minutes.On
  shallow plate, mix crushed croutons and cheese.  Add chicken, one piece at
  a time, to mixture, coating pieces well. Place chicken in greased, shallow
  baking pan, drizzle reserved marinade over chicken.  Bake in 400 degree
  oven about 18 minutes or until fork can be inserted with ease in chicken
  and juices run clear.  Arrange lettuce on plate, arrange chicken on leaves
  and garnish with lemon.
  
  Makes 4 servings
  
  __|__ .___(*)___. o/ \o ...Flyin' outta Sandee's Kitchen...;)
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cafe Chicken
 Categories: Crockpot, Chicken
      Yield: 6 servings
 
           -FGGT98B                            1    Green pepper, diced
      2    Chickens, about 2-1/2 pounds        1    Med Very ripe tomato,
           Each, cut into eighths                   Peeled, seeded and chopped
      1    Onion, chopped                      1 c  Dry white wine
      2    Of garlic, chopped                       Pinch of cayenne pepper
           Salt & white pepper to taste   
 
  Combine all ingredients in slow-cooker. Cover pot and set at Low. Cook for
  6 to 8 hours, or until chicken is tender. YIELD: Serves 6 to 8 Source: The
  Crockery Pot Cookbook NOTE: Since this is a French recipe from Paris, try
  to serve this with a crusty French bread, and a little pot of sweet butter.
  A carafe of white wine is also a nice addition.
  
  Note from Gaye:  I used boneless, skinless chicken breasts and the recipe
  was delicious!
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Calypso Chicken
 Categories: Chicken
      Yield: 2 servings
 
     10 oz Chicken cutlets                          -cup + 2 tsp)
  6 3/4 ts All-purpose flour (2 TBL +        1/4 c  Drained Italian tomatoes,
           -3/4 tsp)                                -seeded, thin sliced
      1 ts Each olive oil and margarine      1/4 c  Orange juice (no sugar
    1/4 c  Chopped scallions (green                 -added)
           -onions)                            8 ts Pineapple juice (no sugar
      2    Garlic cloves, minced                    -added) (2 TBL+tsp)
    1/4 c  Light rum                         3/4 oz Sliced drained canned water
    1/2 c  Drained pineapple chunks                 -chestnuts
    1/2 c  Chinese snow peas, stems and        1    Strip green chili pepper
           -strings removed)                        -(1/2 x 1/8 inch)
     18 ts Canned chicken broth (1/3      
 
  Dash      crushed red pepper or dried red chili pepper
  
  Pat chicken dry and cut into 3 x 1-inch strips.  On sheet of waxed paper or
  paper plate sprinkle chicken evenly with flour to coat.  In a 12 inch
  skillet combine oil and margarine and heat until bubbly; add chicken and
  saute until lightly browned on all sides.  Remove from pan. In same skillet
  saute scallions and garlic until garlic is lightly browned; carefully pour
  in rum.  Bring mixture to a boil, stir in remaining ingredients and cook
  until mixture returns to a boil, about 5 minutes. Return chicken to skillet
  and cook until liquid has thickened and chicken is heated through, about 10
  minutes.  Remove and discard fresh chili pepper.
  
  Makes 2 servings.
  
  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
  
  Posted by Fred Peters.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Campbell's Paprika Chicken
 Categories: Chicken
      Yield: 4 servings
 
      1 tb Butter                              2 tb Paprika
      4    Skinless, boneless chicken        1/8 ts Ground red pepper
           Breast halves                     1/3 c  Sour cream
      1 c  Cream of mushroom soup                   Hot cooked noodles & parsley
 
  1>. In skillet, melt butter and brown chicken 10 minutes or until browned.
  Remove; set aside. Spoon off fat. 2>. In skillet, combine soup, paprika and
  pepper. Heat to boiling. Return chicken to skillet. Cover; cook over low
  heat 5 minutes or until chicken is no longer pink, stirring often. 3>. Stir
  in sour cream. Heat through. Serve over noodles.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Candied Chicken Wings
 Categories: Chicken, Appetizers, Wings
      Yield: 6 servings
 
     30    Chicken wings                     3/4 c  Margarine
      1 c  Brown sugar                         1 c  Soy sauce
      1 ts Dry mustard                       3/4 c  Water
 
  Place all ingredients except wings into wok (set on medium). Stir until
  sugar is dissolved.  Add chicken wings.  Cover and stir every 10 minutes.
  Continue cooking until liquid coats the wings (approximately 75 minutes).
  Be careful not to over cook. The sugar tends to burn quickly towards the
  end.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Capon in Milk and Honey
 Categories: Chicken
      Yield: 6 servings
 
      4 lb Capon, Cut Up Into Pieces           2    Sage Leaf, Fresh, Minced
    1/2 c  Flour                               1 ts Hyssop
    1/2 ts Salt                              1/2 ts Savory
    1/8 ts Pepper                            1/4 ts Saffron
      3 tb Oil                               1/2 ts Salt
      3 c  Milk                              1/8 ts Pepper
    1/3 c  Honey                             1/3 c  Pine Nuts
      3 tb Parsley, Fresh, Minced         
 
  Mix the flour with 1/2 teaspoon salt and 1/8 teaspoon pepper.  Dredge the
  fowl in this mixture.  Brown the pieces in oil in a large heavy saucepan
  until golden on both sides.  Combine milk, honey, herbs, salt, and pepper
  in a bowl.  Pour liquid over browned fowl in the saucepan, stirring to
  combine drippings with sauce.  Cover and simmer about 20 minutes or until
  fowl is tender.  Correct seasoning.  Stir in pinones just before serving.
  From:  To the King's Taste,  Lorna J. Sass.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Caribbean Chicken Salad
 Categories: Chicken, Salads
      Yield: 6 servings
 
      2 c  Cooked chicken or turkey,           2 tb Pimiento, sliced
           -diced                            1/2 c  Yogurt, nonfat
      3 c  Cooked rice, cooled               1/4 c  Mayonnaise
      1 c  Celery, finely sliced           1 1/2 tb Lemon juice
    1/4 c  Green pepper, chopped               1 ts Curry powder
      8 oz Pineapple, crushed,               1/2 ts Salt
           -unsweetened                      1/4 ts Pepper
 
  Combine chicken, rice, celery, green pepper, pineapple and pimiento. In
  small bowl or jar, blend remaining ingredients.  Stir vigorously or shake
  to blend.  Pour over chicken mixture.  Toss lightly until well mixed.
  Chill.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Caribbean Chicken with Tropical Fruit
 Categories: Chicken
      Yield: 4 servings
 
  3 1/2 lb Broiler-fryer chicken,cut           6 tb Butter
           -into quarters                      1 c  Regular long-grain rice
      1 ts Salt                               15    To 16 oz. can black
      3    Limes                                    -beans,drained and rinsed
           Preserved ginger in syrup           1    Medium-sized pineapple
      2 ts Cornstarch                          1 lg Papaya
 
  About 50 minutes before serving, preheat broiler.  Rub chicken quarters
  with salt; place skin-side down in broiler pan (do not use rack).  About 7
  to 9" from source of heat broil chicken 15 minutes. Meanwhile, cut 1 lime
  into wedges for garnish; wrap and refrigerate. From remaining limes, grate
  1 tsp peel and squeeze 3 Tb juice.  Mince enough preserved ginger to
  measure 2 tbsp.  In small saucepan, mix cornstarch, lime peel, lime juice,
  minced ginger and 2 Tb syrup from ginger until blended; add butter and cook
  over medium heat until butter melts and mixture boils and thickens
  slightly, stirring constantly; boil 1 minute.Remove saucepan from heat.
  
  When chicken has broiled 15 minutes, brush chicken with some lime butter.
  Broil 5 more minutes.  Turn chicken, skin-side up; broil 15 minutes. While
  chicken is broiling, prepare rice as label directs.  When rice is cooked,
  stir in black beans; heat through.
  
  Prepare pineapple and papaya; with sharp knife, cut off leafy crown of
  pineapple; reserve for garnish.  Cut pineapple, lengthwise, into quarters.
  Loosen fruit by cutting close to rind.  Remove fruit; cut out core; cut
  pineapple quarters, lengthwise, into wedges.  Cut papaya, lengthwise, in
  half and scoop out seeds; peel and cut, lengthwise, into 8 wedges.
  
  Arrange pineapple and papaya in broiling pan with chicken; brush chicken
  and fruit with lime butter.  Broil 5 minutes longer, brushing occasionally
  with lime butter, until chicken is fork-tender and fruit is heated through.
  
  To serve, arrange chicken and fruit on platter.  Spoon rice with black
  beans on platter with chicken.  Garnish with lime wedges and reserved
  pineapple crown.
  
  Makes 4 servings.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cashew Chicken Chop Suey
 Categories: Chicken, Microwave
      Yield: 4 servings
 
      2    Chicken breasts, boneless,        1/4 c  Water
           - cubed                             1 c  Chicken broth
    1/2 c  Celery, thin sliced             1 1/2 c  Bean sprouts, fresh
      1    Onion, small, thinly sliced         1 cn Water chestnuts, 8 oz,
      3 tb Soya sauce                               - drained
      1 ts Ginger, fresh minced                1 cn Bamboo shoots, drained
    1/8 ts Pepper                              1 c  Mushrooms, fresh sliced
      3 ts Cornstarch                        1/2 c  Cashews
 
  Combine chicken, celery, onion, soy sauce, ginger and pepper in 2 qt
  casserole dish. Mix well. Cover. Microwave at HIGH (100%) 5-8 minutes or
  till vegetables are tender and chicken is no longer pink, stirring twice.
  Blend cornstarch and water in 1 cup measuring cup. Add to casserole dish.
  Stir in remaining ingredients (except cashews). To thicken, microwave
  uncovered at HIGH (100%) 15-19 minutes or till mixture is thickened and
  translucent, stirring 2 or 3 times. Serve over hot cooked rice. Sprinkle
  with cashews.
  
  Source: my microwave cooking class. posted by Anne MacLellan
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cashew Chicken
 Categories: Chicken
      Yield: 4 servings
 
      2 lb Boneless chicken                    2 cn Chicken broth
    1/2 ts Salt                                2    To 4 Tbl cornstarch
  1 1/2 c  Flour                               2    To 4 Tbl water
    1/2 c  Milk                                3 tb Soy sauce
      2    Eggs, beaten                             Green onions, chopped
           Peanut Oil                               Cashew nuts
           SAUCE:                         
 
  Mix the salt and flour.  Cut chicken into small pieces; dredge in well in
  flour mixture.  Let stand for 15 minutes in flour mixture.  Mix the milk
  and eggs.  Remove chicken from the flour mixture and place in the egg
  mixture; let stand for 10 minutes.  Remove chicken from the egg mixture and
  roll again in the flour mixture.  Immediately deep fry in the peanut oil.
  Keep warm in the oven
  
  To Make The Sauce:  Combine the chicken broth, cornstarch, water, and soy
  sauce.  Cook over medium heat until thick.  Pour over fried chicken platter
  and top with chopped green onions and cashew nuts.  Serve over wild rice.
  
  Serves 4.
  
  [ The Asbury Park Press; Dec 2, 1987 ]
  
  Posted by Fred Peters.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Casserole BBQ Chicken
 Categories: Chicken, Coca-cola
      Yield: 4 servings
 
      3 lb Chicken, cut-up                     1 c  COCA-COLA CLASSIC
    1/3 c  Flour                               2 tb Worcestershire sauce
      2 ts Salt                                1 tb Salt
    1/3 c  Oil                               1/2 ts Salt, hickory smoked
    1/2 c  Onion, diced                      1/2 ts Basil leaves
    1/2 c  Celery, diced                     1/2 ts Chili powder
    1/2 c  Green bell pepper, diced          1/8 ts Pepper
      1 c  Catsup                         
 
  Rinse the chicken and pat dry.  In a bowl, mix the flour and 2 teaspoons of
  salt.  Coat the pieces with the flour mixture.  In a skillet, heat the oil.
  Brown the chicken all sides.  Remove the browned chicken and place in a 3
  quart casserole.  Discard the drippings.
  
  In a bowl, combine the remaining ingredients, mixing well.  Spoon sauce
  over the chicken, making sure that all pieces are covered.  Cover
  casserole.
  
  Bake in a preheated, 350 degree F oven for about 1-1/4 hours, or until
  chicken is fork-tender.  If desired, serve the chicken with the sauce over
  hot rice. Makes 4 to 6 servings with about 3 cups of sauce.
  
  Recipe:  "Cooking with Coca-Cola", a give-away loose-leaf notebook divider
  set from The Coca-Cola Company, 1991
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Casserole Chicken and Dressing
 Categories: Chicken, Casserole
      Yield: 8 servings
 
      1    Cut up chicken, boiled              1    Can evaporated milk
      1    Can golden mushroom soup            1    Pepperidge Farm dressing
      1    Stick of butter                     1 c  Chicken broth
      1    Can cream of chicken soup      
 
  Debone chicken.  Place chicken in casserole dish.  Mix soups and milk. Pour
  over chicken.  Mix dressing, butter, and broth.  Pour over top. Brown in
  oven at 350F for 30 minutes.
  
  From: Lillian Chavis, North, S.C.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cassoulet  (Bean and Chicken Stew)
 Categories: Stews, Chicken, Beans
      Yield: 4 servings
 
      3 oz Sorted uncooked cannellini               -divided
           -(white kidney) beans               2    Garlic cloves, minced
      2 c  Water, divided                      2    Pkt instant chicken broth
      1 ts Each vegetable oil and                   -and seasoning mix
           -margarine, divided               1/8 ts Each marjoram leaves and
     12 oz Chicken thighs,                          -sage leaves, crumbled
           -skinned,boned, 2-inch              1 ds Pepper
           -pieces                             1 c  Canned Italian tomatoes,
      3    Whole cloves                             -drained and chopped,
      1 c  Carrot chunks (2-inch-thick              (reserve liquid)
           -pieces)                            1    Bay leaf
      1 c  Thickly sliced Spanish onion        4 oz "precooked" smoked beef
    1/4 c  Chopped Italian parsley,                 -sausage
 
  In large bowl combine rinsed beans and 1 cup water; cover and let stand
  overnight.
  
  In 9-inch nonstick skillet combine 1/2 teaspoon each oil and margarine and
  heat until bubbly; add chicken and saute until browned on all sides.
  Transfer to shallow 2-quart casserole and set aside.  Preheat oven to 350F.
  Press cloves into carrot slices (for easier removal later). In same skillet
  combine remaining oil abd margarine and heat over medium-high heat until
  bubbly; add carrots, onion, 2 tablespoons parsley and the garlic, broth
  mix, marjoram, sage and pepper.  Cook, stirring occasionally, until onion
  slices are translucent.  Cover skillet and cook for 5 minutes longer.
  Transfer vegetables to the casserole containing the chicken; add beans with
  soaking liquid, tomatoes with reserved liquid, bay leaf and remaining 1 cup
  water and stir to combine. Cover casserole tightly and bake for 1 hour.
  Using sharp knife, cut slashes in sausage at 1/2-inch intervals; top
  mixture in casserole with sausage and bake, uncovered, until sausage is
  heated through, about 20 minutes. Remove and discard the cloves and bay
  leaf.  Serve sprinkled with the remaining 2 tablespoons parsley.
  
  Makes 4 servings.
  
  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
  
  Posted by Fred Peters.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Celestial Chicken
 Categories: Chicken
      Yield: 2 servings
 
      2    Servings                          1/3 c  Apricot preserves
      1 lg Boneless chicken breast         1 1/2 tb Lemon juice
      1 tb Butter                              1 ts Lemon-pepper marinade
 
  1.   Arrange chicken breast halves in a small baking dish.  Dot with
  butter.
  
  2.   In a saucepan, heat preserves, lemon juice and lemon-pepper marinade,
  just until melted and thoroughly blended.
  
  3.   Pour over chicken breasts and bake, uncovered, in a preheated 350
  degree oven for 35 minutes.
  
  Menu suggestions: Combination of white and wild rice prepared as a
  pilaf-type dish.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Champagne Chicken
 Categories: Chicken
      Yield: 6 servings
 
      3    Chicken Breast/Boned/Skinned      1/2 c  Heavy Cream
      2 tb Olive Oil                           3 tb Tarragon, Fresh (1 t Dry)
      2 tb Butter                                   Salt & Freshly Ground Pepper
    1/4 c  Champagne, Dry                

----------------------------OPTIONAL INGREDIENTS----------------------------
      6    Prosciutto Slices/Paper Thin        1 tb Butter Or Margarine
      3    Shallots, Finely Chopped       
 
  *** See instructions at end if using the optional ingredients.
  ~-------------------------------------------------------------------------
  Cut chicken into 1/4" wide slices. Melt the butter and olive oil in a large
  heavy skillet. Saute the chicken for 4 to 5 minutes. Remove the chicken and
  keep warm. Deglaze the pan with the champagne. Add the cream to the pan.
  Add the tarragon and reduce the sauce for two minutes. Put the chicken back
  into the pan and bring just to a simmer. Remove to serving platter. Serve
  hot with fresh vegetables or over rice or pasta. (I serve this over
  fettucini, or with a side dish of Fettucini Alfredo). *** Cut chicken
  breasts in half only. Place each half between sheets of waxed paper and
  pound with a meat tenderizer until about 1/8" thick. Saute shallots in
  butter until tender. Divide shallots equally between the breast halves,
  spreading evenly over each. Place one slice of prosciutto on each breast
  half, fold in half, and secure with toothpicks. Saute about 4 to 5 minutes
  on each side in the butter and olive oil listed in the original
  ingredients. Chicken is done when it springs back when lightly pressed with
  finger. Follow the balance of the instructions listed above for the sauce.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chap Ch'ae
 Categories: Chicken, Pasta
      Yield: 6 servings
 
      5    Dried mushrooms                     2 oz Cellophane noodles
      1 c  Hot water                           6 tb Vegetable oil
      4 tb Soy sauce                           1 lg Onion,peeled and chopped
      2 ts Sugar                               3    To 4 medium carrots,cut into
    1/2 ts Finely chopped garlic                    -thin 2 inch strips
      4 ts Toasted sesame seeds                1 c  Bean sprouts
      1    Chicken                           1/2 c  Fresh spinach,chopped
           -breast,skinned,boned,bite          5 ts Sesame oil
           -size pieces                   
 
  Chap Ch'ae
  
  Soak mushrooms in hot water for 20 minutes or until soft. Drain well and
  chop, discard stems. In medium bowl combine 2 tablespoons soy sauce,1 tsp
  sugar, garlic, 2 tsp sesame seeds, and chicken. Set aside
  
  Cook and drain noodles,and with a knife cut noodles into 3 inch length.
  
  In a fry pan or wok,heat 1 tab oil add:chicken and fry,stirring frequently
  until tender.Remove from heat and add chicken to noodles. Heat 1 tab oil
  again then add mushroom and cook until soft. Remove from pan and add to
  noodles.
  
  Repeat with remaining vegtables, cook each one separately. Add 2
  tablespoons soy sauce 1 teaspoon sugar 5 teaspoons sesame oil 2 teaspoon
  sesame seeds to noodle mixture mix thoroughly. Serve warm or at room
  temperature with rice. Enjoy! DEB.....
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cheese Chicken Lasagne
 Categories: Chicken
      Yield: 9 servings
 
      8 oz Lasagne noodles                   1/3 c  White wine
    1/2 c  Onion, chopped                    1/2 ts Basil, crushed
    1/2    Green pepper, chopped           1 3/4 c  Cottage cheese
      4 tb Butter                              2 c  Chicken, cooked and diced
      1    Can cream of chicken soup           2 c  Mild cheddar cheese, grated
      1 c  Mushrooms, sliced                 1/2 c  Grated Parmesan cheese
    1/2 c  Pimentos, chopped/drained      
 
  Cook noodles in boiling, salted water according to package directions;
  drain.  Saute onion and bell pepper in butter until onion is clear and
  tender.  Stir in soup, mushrooms, pimento, wine and basil.  Lay half the
  noodles in a 9"x 13" baking dish; top with half the sauce, followed in
  layers with half of the following: cottage cheese, chicken, cheddar and
  Parmesan cheeses.  Add in layers remaining noodles, sauce, cottage cheese
  and chicken.  Bake at 350 degrees 45 minutes.  Top with remaining cheeses;
  bake 2 minutes more.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cheese Stuffed Chicken Breasts
 Categories: Chicken
      Yield: 4 servings
 
      8 oz Whole chicken                       1 tb Parmesan cheese,grated
           -breasts,boned,skinned and          1 ts Instant chicken bouillon
           -halved                                  -granules
      4 sl Monterey Jack cheese                1 ts Snipped parsley
           -(Cheddar,if you like a             1 ds Pepper
           -stronger                           3 tb Flour
           Flavor                              2 tb Oil
      2    Eggs                           
 
  Cutting from thickest side, cut pocket in each piece chicken. Place a slice
  of cheese inside each pocket. Beat together eggs, Parmesan cheese, bouillon
  granules, parsley and pepper. Coat chicken breasts with flour; dip in egg
  mixture. Meanwhile, preheat microwave browning skillet at high for 5
  minutes. Add oil to skillet. Place chicken in skillet; cover. Cook in
  microwave at high for 6 minutes. Turn chicken over; cook, covered, in
  microwave at high for 5 minutes or until tender. Serve hot or cold.
  
  Yield: 4 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cheese Stuffed Chicken
 Categories: Chicken
      Yield: 6 servings
 
      2    Whole chicken breasts (about      1/4 ts Ground nutmeg
           -3 lbs.)                          1/8 ts Pepper
      1    Beaten egg                          2 tb Butter or margarine,melted
      1 c  Ricotta cheese                           Paprika
      1 c  Grated or shredded fontina        1/3 c  Chicken broth
           -or Port du Salut cheese          1/3 c  Apricot nectar
           -(about 4 oz)                       2 ts Cornstarch
    1/4 c  Finely chopped walnuts              6    Whole dried apricots
      1 tb Snipped parsley                
 
  Rinse and pat chicken breasts dry with paper towels. Bone breasts without
  removing skin.Halve breasts carefully. For filling, combine egg, cheeses,
  walnuts, parsley, nutmeg and pepper. Separate skin from flesh of each
  breast, leaving 1 side attached. Spoon stuffing between skin and flesh of
  each breast. Tuck skin edges under; secure with wooden picks. Place
  breasts, skin side up, in a shallow microwave safe baking dish; brush with
  melted butter and sprinkle generously with paprika.
  
  Micro-cook, covered, on 100% power (HIGH) for 15 to 18 minutes or until
  chicken is done, giving dish one half turn after 8 minutes. Remove from
  oven; cover with foil. In 2 cup microwave safe measure cup, combine chicken
  broth, apricot nectar and cornstarch. Cook, uncovered, for 3 to 4 minutes
  or until thickened and bubbly throughout, stirring 3 times. Place breasts
  on serving platter. Garnish each with a whole dried apricot; spoon sauce
  over chicken.
  
  Makes 6 servings.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cheese, Chicken, and Cauliflower Casserole
 Categories: Cheese, Chicken, Casserole
      Yield: 6 servings
 
      1    Onion, sliced thin                  1 tb Chopped parsley
    1/2    Green pepper, coarsely          1 1/2 c  Cooked chicken
           -chopped                                 Salt and pepper to taste
    1/3 c  Diced celery                        1 ds Of paprika
      3 tb Butter                              1 sm Cauliflower, separated in
      3 tb All-purpose flour                        -flowerets and cooked
      2 c  Milk                              1/2 lb Swiss cheese, sliced
      2    Carrots, sliced thin           
 
  Saute onion, pepper, and celery in butter until tender. Stir in flour and
  then gradually add milk and cook over low heat until smooth and slightly
  thickened. Add carrots,parsley, chicken, and seasonings and simmer for 15
  minutes. Stir this mixture occasionally. Add cauliflower. Place in a
  shallow casserole. Top with cheese slices. Bake in preheated moderate oven
  (350 F.) until cheese is melted, about 15 minutes.
  
  Makes 6 servings.
  
  From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery - Vol. 3]
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cheesy Chicken Rolls
 Categories: Chicken, Low-cal
      Yield: 4 servings
 
    1/2 c  Shredded Lo-Fat Mozzarella          1 tb Chopped Pimento
  2 1/2 oz Jar Sliced Mushrooms, Drain         4 x  Med Chicken Breast Halves *
    1/4 c  Plain Low-Fat Yogurt                1 tb Fine Dry Bread Crumbs
      1 tb Snipped Chives                    1/8 ts Paprika
      1 tb Snipped Parsley                     1 tb Plain Low-Fat Yogurt
 
  * 4 med (12 oz total) boned skinless chicken breast halves.
  ~-------------------------------------------------------------------------
  For filling, in a small bowl combine cheese, mushrooms, the 1/4 c yogurt,
  chives, parsley, and pimento.  Place 1 chicken breast half, boned side up,
  between 2 pieces of clear plastic wrap. Working from the center to the
  edges, pound lightly with a meat mallet to 1/8" thickness. Remove plastic
  wrap. Repeat with remaining chicken. Sprinkle lightly with salt and pepper.
  Spread some of the filling on each chicken breast half. Fold in the sides
  and roll up. Arrange rolls seam side down in a 10x6x2" baking dish. Combine
  bread crumbs and paprika. Brush chicken with the 1 T yogurt; sprinkle with
  crumb mixture. Bake in 350F oven for 20-25 minutes or till chicken is
  tender and no longer pink.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cheesy Chicken Meatballs
 Categories: Chicken
      Yield: 6 servings
 
      1 lb Ground chicken                      1 tb Ketchup
      2 tb Minced onion                        1 ts Chopped fresh basil
      2    Cloves garlic minced                1 tb Chopped fresh parsley
      2 tb Ricotta cheese                      1    Beaten egg
      2 tb Grated Parmesan                     2 tb Seasoned breadcrumbs
      1 oz Grated Fontina cheese          
 
  Mix all ingredients and form into 24 meatballs.  Roll in an additional 1/2
  cup of grated Parmesan, 1 ts ground fennel and 1/2 cup seasoned bread
  crumbs.  Pan-fry until browned and firm. Posted by Linda Davis
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cheesy Stuffed Chicken Breasts
 Categories: Chicken
      Yield: 4 servings
 
      4    Skinless, boneless chicken        3/4 c  Yellow cornmeal
           -breast halves                      1 tb Chili powder
           (about 1 1/2 pounds)              1/3 c  Flour
  1 1/2 c  Coarsely shredded Monterey          2 lg Eggs
           -Jack cheese with                   1 c  Vegetable oil
           Jalapeno peppers ( 8 ounces)             Guacamole and/or salsa
      2 ts Dried oregano, crumbled        
 
  Place each chicken breast half between waxed paper and pound very thin with
  a mallet or rolling pin to form a "cutlet".  Be careful not to pound holes
  in the meat.
  
  Place 1/3 cup cheese in center of each "cutlet"; sprinkle with oregano.
  Fold sides over to seal cheese, then roll up.  Hold in place with wooden
  toothpick.
  
  Combine cornmeal with chili powder on sheet of waxed paper; place flour on
  another.  Beat eggs slightly in a pie plate.  Coat the stuffed rolls with
  flour; dip in egg then cornmeal mixture to coat well. Chill at least an
  hour.  (This much of the preparation can be done ahead).
  
  Preheat oven to 350 F.
  
  In a large skillet, heat oil until very hot.  Quickly brown the stuffed
  chicken rolls, turning often, until golden.  Lift out with a slotted spoon;
  drain well.  Place in a shallow baking pan.
  
  Bake 20 minutes or until juices run clear when pierced with a small knife.
  Serve with guacamole and/or salsa.
  
  Makes 4 servings.
  
  [ 1001 HOME IDEAS MAGAZINE; April 1990 ]
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cherokee Chicken
 Categories: Chicken
      Yield: 4 servings
 
    1/4 c  Vegetable oil                            Salt and pepper to taste
      1    Garlic clove, minced                1    Frying chicken, (about 3
      2 tb Butter or margarine                      -pounds), disjointed
      2 tb Minced onion                        1 cn (8 oz.) whole cranberry
      1    Green pepper, minced                     -sauce.
 
  Heat oil and butter in a 12 inch skillet.  Add chicken; cook until golden
  brown on all sides.  Pour off all but 2 Tbsp. fat. Add green pepper, garlic
  and onion; cook until soft.  Add cranberries, salt and pepper. Cover,
  simmer 25 minutes.  Serves 4 to 6.  Cranberries are a substitute for wild
  berries which were originally used in this recipe.
  
  From: Recipes and Remembrances, U.S. Army War College, 1980
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cherry Chicken Salad
 Categories: Salads, Chicken
      Yield: 4 servings
 
      2 c  Cubed cooked chicken                1 cn (8-1/4 oz) unsweetened
    1/3 c  Whole red maraschino                     -pineapple chunks, drained
           -cherries                         1/2 c  Plain yogurt
    1/3 c  Sliced celery                       2 tb Maraschino cherry syrup
 
  In medium bowl combine chicken, cherries, celery and pineapple.  In small
  bowl combine yogurt and cherry syrup. Pour over chicken mixture. Toss to
  coat well. Makes 4 servings.
  
  Origin: Women's Day Simply Delicious Meals in Minutes, Issue #5 Shared by:
  Sharon Stevens
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cherry Orange Chicken
 Categories: Poultry, Chicken
      Yield: 8 servings
 
      4    To 6 Pounds Chicken Fryers,              -Part Only)
           -Cut Up                           1/4 ts Ground Ginger
      4 tb Butter Or Regular Margarine,      1/2 c  Orange Juice
           -Melted                             1 lb Dark Sweet Cherries, Drained
      1 c  Brown Sugar                              -(1 Can)
    1/2 ts Grated Orange Peel (Orange     
 
  This is a simple and easy way to prepare chicken, one of the cheapest meats
  in the U.S.
  
  Yield: 8 Servings
  
  Place the cut up chicken in a large baking pan.  Pour the melted butter
  over the chicken.  Combine the brown sugar, orange peel, ginger, and orange
  juice, blending well, and pour over the chicken. Bake in a preheated 350
  degree F. oven for 45 minutes.  Remove and add the cherries, then return to
  the oven and bake an additional 30 minutes, or until the chicken is golden
  brown and tender.
  
  From A Booklet From The National Red Cherry Institute
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken & Broccoli Cassarole
 Categories: Casserole, Chicken
      Yield: 4 servings
 
      2    Chicken breasts                     1    Topping:
  1 1/2 c  Chopped broccoli                    1 pk Canned biscuits **
      1    Cream of chicken soup             1/2 c  Sour cream
    1/2 c  Onion, diced                        1    Egg
    1/2 c  Sour cream                     
 
  Mix first four ingredients in 2 1/2 qt cassarole.  Bake for 20-25 minutes
  at 375.  Seperate biscuits and cut in half rounds.  Arrange on top of
  cassarole.  Beat egg well add sour cream.  Pour over top of biscuits. Bake
  at 375 for 25-30 minutes until golden brown.
  
  ** canned biscuit are sold in the chilled section of the grocery store, 8
  to a can.  They are NOT anything like homemade biscuits, these are finer
  grained, less substance, more fluff than "real" biscuits.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken & Dumplins
 Categories: Chicken
      Yield: 6 servings
 
      1    Whole Chicken                     3/4 c  Milk
      2 cn Cream of Chicken soup               1 tb Lemon Pepper

---------------------------------DUMPLINGS---------------------------------
      2 c  Bisquick                          2/3 c  Milk
 
  Boil chicken. I use some spices to boil in like sage, basil, oregano,
  rosemary, garlic, and salt. Any spices you like. De-bone chicken. Add soup,
  milk, Lemon Pepper and chicken to chicken broth. Bring to a boil. Mix milk
  and Bisquick. (If you have your own dumplin recipe, use it. I use this one
  for convenience.) Drop small spoonfulls of mix into broth mixture. Cover 5
  min. Uncover 5 min. VERY HOT! Let cool a little. I also use more Lemon
  Pepper than that. It's to taste. I don't use much salt as the soup has
  plenty.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken & Dumplings
 Categories: Chicken
      Yield: 6 servings
 
  6 1/2 c  Water Divided                     1/2 ts Pepper
      4    (8 Oz.) Chicken Breast              1 ts Lemon Juice
           Halves                              4    Drops Hot Sauce
  1 1/2 c  Sliced Mushrooms                    1 cl Garlic Minced
    3/4 c  Diced Carrots                   1 1/4 c  + 2 T. Flour, Divided
      2 tb Chopped Onion                       1 ts Baking Powder
    3/4 ts Poultry Seasoning                 1/2 c  Skim Milk
    1/2 ts Salt                           
 
  Place 6 Cups Water And Chicken, Mushrooms, Carrots, Onion in A Large Dutch
  Oven. Bring To A Boil; Cover. Reduce Heat & Simmer 45 Min. OR Until Chicken
  Is Tender.  Remove Chicken From Broth & Let Each Cool Separately. Discard
  Bones & Skin. Cut Chicken Into Bite Size & Add To Vegetable Mixture. Cover
  & Chill 8 Hours. Skim Fat From Broth & Discard. Stir in Poultry Seasoning,
  Salt, Pepper, Lemon Juice, Hot Sauce & Garlic.
   Combine 1/4 C. Plus 2 T. Flour & Remaining 1/2 C. Water; Stir Well. Bring
  Chicken Mixture To A Boil; Stir in Flour Mixture. Reduce Heat & Simmer
  Uncovered 35 Min. OR Until Thickened.
   Combine Remaining 1 C. Flour & Baking Powder.  Add Milk, Stirring Just
  Until Dry Ingredients Are Moistened.  Drop Batter By Teaspoonfuls Into
  Boiling Broth; Cover.  Reduce Heat And Simmer 15 Min. OR Until Dumplings
  Are Tender.
      Pro. 26.4, Fat 3.7, Carb. 27.9, Chol. 61, Iron 2.1, Sodium 317, Calcium
  82
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken & Red Cabbage
 Categories: Chicken
      Yield: 4 servings
 
      4 c  Finely Shredded Red                 1 tb Cornstarch
           Cabbage                             1 c  Skim Milk
      1 tb Vinegar                             1 tb Fresh Dillweed
      4    (4 Oz.) Skinned, Boned            1/2 ts Chicken Bouillon Granules
           Chicken Breasts                          Fresh Dill Sprigs (Opt.)
      1 tb Low Cal. Oleo                  
 
  Combine Cabbage & Vinegar in Medium Bowl; Toss Gently To Coat.Place in A
  Shallow 2 Quart Casserole Coated With Cooking Spray.  Arrange Chicken Over
  Cabbage With Thickest Portions Towards Outsideand Cover With Plastic Wrap,
  Turning Back 1 Corner To Vent.  Microwave At High 8 Min.. Let Stand Covered
  5 Min.  Melt Oleo in A 2 Cup Glass Measure. Add Milk, Cornstarch, Dillweed
  & Bouillon Granules; Stir Well. Microwave At High 3-4 Min. OR Until
  Thickened, Stirring After 2 Min. Serve With Cabbage On Bottom, Then Chicken
  And Sauce Over Chicken. Garnish With Dill Sprigs.
   204 Cal. Per Chicken Breast Half, 1/2 C. Cabbage & 1/4 C. Sauce.
                     (Fat 5, Chol. 74.)
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken & Pasta Salad
 Categories: Salads, Chicken
      Yield: 4 servings
 
      8 oz Tricolor rotini                     1 md Green pepper, chopped
      4    Boneless, skinless chicken          1 md Red pepper, chopped
           Breast,halves                     1/2    Bunch fresh broccoli
      2 tb Soy sauce, divided                  1 ts Mrs. Dash
      1    Oil                                 8 oz Lo-cal Italian dressing,
      1 md Onion, chopped                           Store bought or homemade
 
  1.  Cook pasta according to directions, chill in ice water, drain.
  
  2.  Blanch broccoli in boiling water, chill in ice water, drain.
  
  3.  Use 1/2 soy sauce to season the chicken, heat oil in no stick pan,
      brown chicken, and reduce heat and finish cooking.  Don't overcook!
  
  4.  Slice chicken into 1" strips, turn and cut into 1/4" pieces, place
      into bowl with other ingredients except dressing and soy sauce.
  
  5.  Mix remainder of soy sauce into dressing and pour over pasta, chicken,
      and vegetables.  Toss gently and serve immediately.
  
  You maight like to leave the pasta, chicken, broccoli un-chilled and serve
  it semi-warm.
  
  Posted by Mike Hackmann 2/93
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken 'n' Vegetable Stir Fry
 Categories: Chicken, Vegetables, Microwave
      Yield: 4 servings
 
      3 tb Oil                                 1 ts Cornstarch
      1 lb Bonless Chicken Breasts *         1/2 ts Ground Ginger
    1/2 c  Broccoli Forets                 1 1/2 c  Water
      2 oz Snow Peas, (About 1/2 c)            2 ts Imported Soy Sauce
      1    Medium Carrot Thinly Sliced         1 ts White Or Rice Vinegar
    1/2    Medium Red Or Green Pepper *             Hot Cooked Rice
      1    Env Golden Onion Soup Mix      
 
  *  Chicken breasts should be cut into thin strips. ** Sweet pepper should
  be cut into thin strips.
  ~-------------------------------------------------------------------------
  In large skillet, heat oil and cook chicken with vegetables over medium
  high heat, stirring constantly. 10 minutes or until chicken is golden and
  vegetables are crisp-tender.  Thoroughly blend golden onion recipe soup
  mix, cornstarch, ginger, water, soy sauce and vinegar; stir into chicken
  mixture.  Bring to a boil, then simmer uncovered ten minutes or until sauce
  is thickened.  Serve over hot rice and garnish, if desired, with sliced
  green onion and toasted sesame seeds. MICROWAVE DIRECTIONS: Omit oil and
  degrease ginger to 1/4 t.  In 2-quart casserole, heat chicken, uncovered,
  at HIGH (Full Power) 4 minutes or until almost done; remove chicken and
  drain.  Add vegetables to casserole and heat uncovered 5 minutes at HIGH
  (Full Power).  Thoroughly blend golden onion soup mix, cornstarch, ginger,
  water, soy sauce and vinegar; stir into vegetables. Heat uncovered 5
  minutes on HIGH (Full Power) or until sauce is thickened, stirring once.
  Return chicken to casserole and heat 1 minute or until heated through. Let
  stand covered 5 minutes. Serve and garnish as above.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken 'n Stuffing
 Categories: Chicken
      Yield: 12 servings
 
      8 oz Pkg. stuffing mix                 1/2 ts Chicken bouillon granules
  2 1/2 lb Whole chicken                            Paprika
    1/2 ts Browning sauce                      2 tb Flour
    1/2 c  Water                          
 
  Clean chicken.  Prepare stuffing mix following package directions. Stuff
  chicken, secure wings and legs to chicken body with string. Combine
  browning sauce, water and bouillon.  Place chicken in Tender Cooker, pour
  water mixture over chicken, sprinkle with paprika. If breast bone is near
  the top of the cooker, cover with a narrow piece of foil. Cover pot, add
  regulator and microwave on high for 25 minutes. Let pressure drop, remove
  chicken and thicken gravy by mixing flour with a little water and
  microwaving on high for 3 to 4 minutes, stirring at least once.
  
  From Tender Cooker recipe booklet Posted by Sheila Exner, Feb. 1993
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken - Veal Scallopine
 Categories: Chicken
      Yield: 6 servings
 
    3/4 c  Chicken Broth                       1 lb Chicken Breasts - boned and
      1 tb Flour                                    -skinned,
      1 tb Butter                                   OR Veal Scallopine
      1 ts Green Onion - finely chopped        2 tb Flour
           -(white part only)                       Salt & freshly ground pepper
      2 c  Mushrooms - thinly sliced           1    Egg
    1/2 c  Whipping Cream                      2 tb Water
           Salt & freshly ground pepper    1 1/2 c  Breadcrumbs
           Nutmeg                              5 tb Olive Oil
           Cayenne Pepper                      2 tb Butter
           CHICKEN:                       
 
  MUSHROOM SAUCE:
  
  CHICKEN: Pound meat between sheets of waxed paper until thin. Combine
  flour, salt and pepper in pie plate.  Beat egg with water in shallow dish.
  Dredge meat in flour; dip in egg mixture; roll well in breadcrumbs. LET SIT
  ON WAX PAPER FOR 10 MINUTES!!!  Heat oil and butter in large skillet over
  medium-high heat.  Add meat in batches and saute until browned, turning
  once, about 3-5 minutes, adding more oil and butter if necessary. Keep warm
  and spoon mushroom sauce (see recipe). MUSHROOM SAUCE: Combine broth and
  flour in small bowl and stir until flour is dissolved. Melt butter in
  skillet over medium high heat. Add onion and saute until tender, about 1
  minute.  Reduce heat to medium; add mushrooms; saute 2 to 3 minutes. Stir
  in broth. Increase heat to medium high and cook until slightly thick,
  stirring occasionally, about 10 minutes. Blend in cream, salt and pepper.
  Season to taste with nutmeg and cayenne pepper. VARIATION: For thicker
  gravy, delete the whipping cream.  Gravy will also be browner too. (Or add
  Kitchen Bouquet to darken sauce.) NOTE: We find that if we are making this
  for company it is best to use TWO frying pans to speed things up. Also,
  this is wonderful when served with Fettucine Alfredo and Stuffed Tomatoes!
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken a la Avacado
 Categories: Chicken
      Yield: 6 servings
 
    1/8 c  Olive oil                         1/2 c  Parsley,chopped
      6    Chicken breasts,boneless*         1/2    Avacado
    1/2 c  Capers                                   Salt to taste
    3/4 c  Lemon juice                              Pepper to taste
 
  * - 3 oz. each
  ==========================================================================
  Saute the chicken in olive oil for 5 minues each side over low heat. Remove
  chicken from the skillet, remove skin & set aside. In the same skillet,
  saute capers for 1 minute. Remove from heat & add lemon juice & parsley.
  Pour lemon juice & caper mixture over top of each chicken breast. Serve
  with fanned avacado slices & rice.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken a la Suisse
 Categories: Chicken, Microwave
      Yield: 4 servings
 
    1/3 c  Buttermilk baking mix               4    Thin slices swiss cheese
  1 1/2 ts Paprika                           1/2 c  Chicken broth
    1/4 ts Pepper                              1 tb Cornstarch
      4    Chicken breast halves               1 c  Half 'n Half
      4    Thin slices cooked ham              1    Minced parsley
 
  Servings:  4
  
  Blend baking mix, paprika and pepper. Flatten chicken breasts to 1/4"
  thickeness Blend cornstarch and half 'n half. Place ham and cheese on
  chicken.  Roll up from narrow end.  Coat with baking mix, place seam side
  down in 8" round glass baking dish. Cover with wax paper, microcook on high
  6 minutes.  Add broth, cover, microcook on high 4 minutes. Remove chicken.
  Add cornstarch mixture to pan juices, stir until smooth. Microcook on high
  3-5 minutes, stirring every minute until thickened. Add parsley, stir.
  Spoon sauce onto plate, top with chicken. Serve with mixed vegetables
  (broccoli, carrots, cauliflower) and hot bread. From the recipe files of
  Sheila Exner - September 1991
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken a la King
 Categories: Chicken
      Yield: 6 servings
 
      4 tb Butter or margarine                 1 c  Chicken broth
    1/4 lb Mushrooms, sliced                   1 c  Light cream or half-and-half
      1    Green bell pepper, sliced           1    Egg yolk, beaten
      1    Small onion, sliced                 1 tb Lemon juice
      3 tb Flour                               1 tb Sherry
    1/2 ts Salt                                3 c  Diced cooked chicken
    1/4 ts Freshly ground pepper               2 tb Diced pimientos
    1/4 ts Nutmeg                         
 
  1. In a large frying pan, melt 2 tablespoons of the butter over medium
  heat. Add mushrooms, bell pepper and onion. Cook 5 minutes, until
  vegetables are tender. Remove with a slotted spoon and set aside.
  
  2. Melt remaining 2 tablespoons of butter in the same pan. Add flour, salt,
  pepper, and nutmeg. Cook, stirring, for 1 minute without browning.
  
  3. In a small bowl, combine broth and cream. Gradually stir cream mixture
  into pan. Bring to a boil, and cook, stirring, until sauce is smooth and
  thickened, 3 to 5 minutes.
  
  4. Gradually whisk 1 cup of sauce into egg yolk. Stir back in the pan until
  well blended. Add vegetable mixture, lemon juice, sherry, and chicken. Cook
  until heated through, about 5 minutes. Garnish with pimiento.
  
  Prep: 10 minutes        Cook: 20 minutes        Serves: 6
  
  From: Steve Herrick Source: 365 Ways to Cook Chicken ISBN 0-06-015539-6
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken a L'orange
 Categories: Chicken
      Yield: 6 servings
 
      1    Orange                              1 c  Unsweetened orange juice
      6    Chicken breast halves,              1 ts Dried whole tarragon
           -skinned and boned                  1 ts Cornstarch
    1/2 ts Paprika                             1 tb Water
    1/4 c  Reduced-calorie margarine,          2 tb Slivered almonds, toasted
           -melted                        
 
  Peel orange and cut rind into thin strips; set aside.  Sprinkle chicken
  with paprika; saute in margarine for 2 minutes on each side or until
  lightly browned.  Transfer to a 13-x 9-x 2-inch baking dish; add orange
  juice, tarragon, and orange rind strips.  Bake, covered, for 25 to 30
  minutes until done.  Remove chicken from pan; set aside and keep warm. Pour
  contents of pan into a small saucepan..  Combine cornstarch and water,
  stirring until blended; add to orange juice mixture in the saucepan. Bring
  to a boil, stirring constantly, and cook for 1 minute. Sprinkle chicken
  with almonds and serve with orange sauce.
  
  Makes 6 servings.
  
  [COOKING LIGHT  Spring 1986]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken A' la Tartare
 Categories: Chicken
      Yield: 6 servings
 
      1    Broiler                             2    Scallions or 1 small onion
    1/4 lb Butter, melted                    1/4 lb Mushrooms
      4    Sprigs parsley                    1/4    Clove garlic
 
  The recipe reads; "Singe and draw the chickens; let them swell a little
  before the fire; cut in half and break the bones slightly; soak them in
  fresh butter melted, into which put a seasoning of parsley, skelion,
  mushrooms and the smallest shred of garlic, well chopped together with
  pepper and salt.  Let the chicken steep in the butter for a little while,
  then grate bread crumbs over them and broil over a slow fire. Serve them
  dry or with a clear gravy.
  
  Since our fire is a gas one our procedure was slightly different from that
  of Mme. de Genlis.
  
  Salt and pepper Bread Crumbs
  
  The broiler, which has been singed, cleaned and split, was put into an
  aluminum frying pan in which the butter had been melted.  The parsley,
  onion, mushrooms and garlic were chopped and added to the butter with a
  seasoning of salt and pepper.  The frying pan was covered and the broiler
  was allowed to simmer gently for about fifteen minutes, being turned
  occasionally, so that it would absorb the flavor of the seasonings.  Then
  it was rolled in grated bread crumbs and broiled until well browned.  The
  chicken meat is delicately flavored with the mushroom-garlic-onion-parsley
  combination and should tempt the appetite of the most critical.  The
  pre-cooking in the butter sauce also prevents any "underdoneness" of the
  broiler.
  
  From: 200 years of Charleston Cooking 1930 Shared By: Pat Stockett
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Almond
 Categories: Chicken
      Yield: 6 servings
 
      2 c  Skinned uncooked chicken                 -chard) or romaine
           -breasts cut in thin                5 oz Cans water chestnuts,
           -strips(about 2 whole                    -drained and sliced
           Breasts)                            3 c  Chicken broth
    1/4 c  Peanut oil or vegetable oil         2 tb Soy sauce
      5 oz Cans bamboo shoots, drained       1/3 c  Cornstarch
           -and diced                        1/2 c  Cold water
      2 c  Diced celery                      1/2 c  Toasted halved almonds
      2 c  Diced bok choy (Chinese                  Hot cooked rice
 
  In large heavy skillet, quickly cook chicken strips in hot oil. Add diced
  bamboo shoots, celery, bok choy or romaine, water chestnuts, chicken broth,
  and soy sauce; mix thoroughly. Bring to boiling; cover and cook over low
  heat 5 minutes or till crisp-tender. Slowly blend cornstarch into 1/2 cup
  cold water; add to chicken mixture. Cook, stirring constantly, till mixture
  thickens and bubbles. Salt to taste. Garnish with toasted almonds. Serve
  immediately over hot cooked rice. Makes 6 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Ala Can-Can
 Categories: Chicken, Casserole
      Yield: 6 servings
 
           Ingredients:                    1 1/3 c  Minute rice
      1 c  Diced or chopped chicken,           1 tb Worcestershire sauce
           -cooked                             1 ds Of tabasco
      1 cn Cream celery soup                 1/3 c  Sherry
      1 cn Cream of chicken soup                    Salt and pepper
      1 cn Chicken broth                     1/2 cn French onion rings
 
  Directions: Mix all ingredients except french onion rings in casserole and
  place in oven heated to 325 degrees for 7 minutes. Sprinkle french onion
  rings on top and bake for 7 more minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Amore
 Categories: Chicken
      Yield: 4 servings
 
      4    Chicken breast halves*            1/2 c  Dry white wine
      1 pn Pepper                            1/2 ts Leaf thyme,dried,crumbled
    1/4 c  All-purpose flour                   1 ds Liquid red-pepper seasoning
      1 tb Olive oil                       2 1/4 oz Black olives,drained
      1    Garlic clove,crushed                4 oz Sliced mushrooms,rinsed
    1/2 c  Chicken broth,low-salt              2 tb Parsley,chopped
 
  * - boneless, skinned, 4 ounces each
  
  1. Sprinkle chicken with pepper. Dredge with 3 tablespoons of the flour.
  2. Heat oil in large nonstick skillet. Brown chicken on both sides. Add
  garlic. Remove from heat. Reserve 2 tablespoons broth. Add remainder to
  skillet with wine, thyme, red-pepper seasoning, olives, mushrooms. Simmer,
  covered, 10 minutes until cooked.
  3. Whisk together remaining 2 tablespoons broth and 1 tablespoon flour in
  small bowl. Stir into skillet. Cook over medium heat, stirring constantly,
  until thickened and bubbly, 2-3 minutes. Sprinkle with parsley. Serve with
  rice.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken and Fresh Vegetable Provencale
 Categories: Chicken, Fresh herbs
      Yield: 4 servings
 
      1 sm Cauliflower                       1/4 ts Pepper
      2    Ripe Tomatoes, Sliced               1    Chicken Cube Bouillon
      2 md Carrots, Sliced Thin              1/2 c  Boiling Water
      1 lg Onion, Sliced Thin                  2 tb Lemon Juice
      2 tb Chopped Fresh Parsley               2    Chicken Breasts, Skinned *
      1 tb Diced Leaf Basil               
 
  * Chicken breasts should be skinned and split.
  ~-------------------------------------------------------------------------
  Break the cauliflower into small pieces.  Combine vegetables in 3 quart
  baking dish.  Sprinkle with 1 T parsley, 2 t basil, and the pepper. Combine
  the bouillon cube and water and pour over vegetables.  Make paste of 1 T
  parsley, 1 t basil, the garlic powder, and lemon juice. Place the chicken
  over the vegetables.  Spread the paste on the chicken. Cover and bake at
  350F for 1-1/2 hrs or until the chicken and vegetables are tender, basting
  occasionally.  Cal: 220; Fat 3/5g.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken and Mushroom Casserole
 Categories: Chicken, Casserole
      Yield: 6 servings
 
      4 lb Chicken                             1 lb Fresh Mushrooms
     16 oz Bottle Italian Dressing             2 x  Garlic Cloves
      6 c  White Wine                          4 c  Chicken Gravy
 
  Remove skin and bones from chicken and cut into bite sized pieces. Wash and
  trim mushrooms and cut in half.  In large casserole dish, combine chicken,
  mushrooms, whole garlic cloves, wine and dressing. Cover and marinate in
  refrigerator overnight.  Remove chicken and mushrooms and measure 2 cups of
  marinade.  Pour remaining marinade into another container. Return chicken
  and mushrooms to casserole. Mix 2 cups marinade with cans of gravy and pour
  over chicken.  Bake at 325F for 1-1/2 hours. Serve hot over rice, potatoes
  or biscuits.  Note:  Remaining marinade can be frozen for later use as
  marinade or barbeque.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken and Sweet Potatoes
 Categories: Chicken, Low-cal, Potatoes
      Yield: 6 servings
 
      2 c  Cooked Sweet Potatoes             1/4 c  Minced Onion
      2 tb Brown Sugar                         8 oz Water Chestnuts *
    1/2 ts Ground Cinnamon                    10 oz Cream Of Chicken Soup
    1/8 ts Ground Nutmeg                       3 c  Cubed Chicken
    1/3 c  Skimmed Evaporated Milk             3 tb Water
    1/4 c  Chicken Broth                  
 
  * Drained, sliced.
  ~-------------------------------------------------------------------------
  Preheat oven to 350F. In a medium size bowl, combine sweet potatoes, brown
  sugar, cinnamon, nutmeg and milk.  Spread around the inside edge of a round
  10 inch casserole, forming a ring.  In a medium size non stick skillet,
  heat broth over low heat.  Add onion and water chestnuts; cook until
  tender.  Add soup, chicken and 3 tablespoons water; cook over medium heat
  until hot, stirring occasionally.  Spoon chicken mixture into center of
  sweet potato ring in casserole.  Bake uncovered, 30 minutes or until
  bubbling.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken and Vegetable Casserole
 Categories: Chicken, Low-cal, Casserole, Potatoes
      Yield: 4 servings
 
      2    Chicken Breasts, Halved            10 oz Can Cream Of Mushroom Soup
      4    Carrots, Quartered                1/2 c  Skim Milk
      1 c  Pearl Onions                      1/4 ts Dried Leaf Thyme
      2    Celery Stalks, Large Pieces       1/8 ts Ground Sage
      2    Potatoes, Peeled, Quartered         1    Bay Leaf
    1/4 c  Chicken Broth                  
 
  Preheat oven to 350F.  Rinse chicken and pat dry.  Heat a medium size non
  stick skillet over low heat; spray lightly with vegetable spray.  Add
  chicken and cook quickly until browned on both sides.  Remove chicken to a
  medium size shallow casserole.  Add vegetables to casserole.  In a small
  bowl combine broth, soup milk, thyme, sage and bay leaf; pour over chicken
  and vegetables.  Bake, covered 1 hour or until vegetables and chicken are
  tender.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken and Onion Broil
 Categories: Chicken
      Yield: 5 servings
 
      3 tb Butter or margarine                      -and halved
      2 tb Worchestershire sauce              10    Broiler-fryer chicken thighs
      1 ts Garlic salt                       1/2 ts Salt
    1/2 ts Dry mustard                       1/4 ts Ground black pepper
      5    Medium-size onions, peeled     
 
  Preheat broiler.  Melt butter in medium saucepan over medium heat; stir in
  Worchestershire sauce, garlic salt, and mustard.  Cook for 2 minutes,
  stirring often; remove from heat.  Brush onion halves with sauce and place
  on broiler pan.  Brush chicken with sauce and place, skin side up, on top
  of onion halves.  Arrange oven rack so that chicken is about 6 inches from
  heat.  Broil for 15 minutes; turn onion and chicken skin side down, leaving
  onion on top.  Brush liberally with sauce; broil for 15 minutes longer, or
  until chicken is fork tender.  Remove from oven. Serve hot sprinkled with
  salt and pepper to taste.
  
  Makes about 5 servings.
  
  [Woman's Day  MEALS IN MINUTES  August 1985]
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken and Dumplings
 Categories: Chicken
      Yield: 6 servings
 
    2/3 c  Flour                               2 cn Chicken broth (10 3/4 ounces
    1/2 c  Yellow cornmeal                          -each
      2 ts Baking powder                       1 c  Chopped onion
      2 tb Shortening                          1 ts Thyme
    1/2 c  Chopped parsley                     2 tb Vegetable oil
    2/3 c  Milk                                1 pk Frozen peas, carots, and
      1    Broiler-fryer (3 1/2 pounds)             -corn, slightly thawed
      4 c  Water                          
 
  In a large bowl, combine flour, cornmeal, and baking powder. Cut in
  shortening with pastry blender or two knifes used scissor-fashion. Add
  parsley then the milk all at once; stir with fork just until moistened.
  Chill until ready to use.
  
  In a large saucepan or kettle, combine chicken with water and broth. Bring
  slowly to boiling; skim.  Simme 35 minutes or until chicken is tender.
  Remove chicken.  Strain broth through fine-mesh colander or through
  cheesecloth into a large bowl.  Wash and dry the sauce pan.
  
  When cool enough to handle,  remove and discard skin and bones from
  chicken; cut meat into bite-sized pieces.
  
  Saute onions and thyme in oil in the saucepan. until onions are soft, about
  5 minutes.  Retyrn reserved broth and chicken pieces to saucepan. Bring
  slowly to a boil.  Drop dumpling batter in 6 large mounds on hot broth;
  reduce heat and cover.  Simmer 25 minutes or until dumplings are done (do
  not peek).
  
  Makes 6 servings.
  
  [ 1001 HOME IDEAS MAGAZINE; April 1990 ]
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken and Oyster Casserole
 Categories: Chicken, Oysters, Casserole
      Yield: 4 servings
 
      1 lg Fryer (about 3 lbs.), cut up      1/2 c  Boiling water
    1/4 c  All-purpose flour                 1/2 c  Heavy cream
  1 1/4 ts Salt                               18    Oysters
    1/4 ts White pepper                        2 tb Toasted slivered blanched
      2 tb Shortening                               -almonds
 
  Reserve back, wings, and neck of chicken for later use. Wash remaining
  pieces and dry. Dredge with flour mixed with 1/2 teaspoon salt and 1/8
  teaspoon pepper. Brown on all sides in hot fat. Remove to 2-quart
  casserole. Add boiling water, cover, and bake in preheated moderate oven
  (350 F.) for 1 hour, or until tender. Add cream, remaining salt and pepper,
  and the oysters. Cover and bake for 10 minutes longer. Sprinkle with
  almonds and serve at once with hot baking powder biscuits, if desired.
  
  Makes 4 servings.
  
  From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery - Vol. 2]
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken and Rice Salad with Cashews
 Categories: Chicken, Rice, Salads
      Yield: 4 servings
 
      3 c  Cooked rice                         1 tb Fresh lemon juice
      2 c  Coarsely diced cooked             1/2 c  Chopped salted cashew nuts
           -chicken                          3/4 c  Salad dressing or mayonnaise
    1/2 c  Diced celery                             Salt and pepper
      2    Green onions, chopped                    Salad greens
 
  Combine rice, chicken, celery, onion, lemon juice and nuts. Add salad
  dressing and mix lightly. Season to taste with salt and pepper. Chill, and
  serve on salad greens.
  
  Makes 4 servings.
  
  From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery - Vol. 2]
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken and Mushrooms in Sour Cream Sauce
 Categories: Chicken, Casserole
      Yield: 4 servings
 
      1    Fryer (about 3 lbs), cut up              Salt and pepper
    1/4 c  Milk                              1/2 lb Fresh mushrooms, sliced
    1/3 c  All-purpose flour                   2 c  Dairy sour cream
      6 tb Butter or margarine                      Paprika
 
  Dip chicken pieces into milk, then roll in flour. Brown on all sides in hot
  butter in skillet. Put in 3-quart casserole and sprinkle with salt and
  pepper. Brown mushrooms lightly in butter remaining in skillet. Place on
  top of chicken, and season. Cover and bake in preheated moderate oven (350
  F.) for 45 minutes to 1 hour, or until chicken is tender. Add sour cream
  seasoned with 1/2 teaspoon salt. Cover and bake for 10 minutes longer, or
  until cream is just heated. Sprinkle with paprika.
  
  Makes 4 servings.
  
  From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery - Vol. 2]
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken and Ham in Green Paradise
 Categories: Chicken, Pork
      Yield: 4 servings
 
      1 lb Chicken breasts halves              2 ts Soy sauce
    1/2 c  Chicken broth                       2 ts Dry sherry
    1/2 lb Cooked ham, diagonally              1 tb Corn oil
           -sliced in 2 x 1 x 1/4"             2 c  Broccoli flowerets
           -strips                             1    Green onion, thinly sliced
      2 ts Cornstarch                        1/4 ts Minced ginger root
      2 tb Light corn syrup               
 
  In a large skillet or wok, bring chicken and broth to boil over high heat.
  Reduce heat; cover and simmer 10 minutes. Turn off heat; let stand 20
  minutes or until chicken is tender. Remove chicken from broth; reserve 2/3
  cup broth. Discard chicken bones and skin. Cut into 2 x 1" pieces. Arrange
  chicken and ham alternately on serving platter; keep warm.
  
  In small bowl, stir together cornstarch, reserved broth, corn syrup, soy
  sauce and sherry until smooth.
  
  In large skillet or wok, heat corn oil over medium high heat. Add broccoli;
  stir fry 2 minutes or until tender crisp. Remove. Arrange around chicken
  and ham on serving platter. keep warm. Add green onion and ginger to
  skillet; stir fry 30 seconds. Stir cornstarch mixture; add to green onions
  and ginger. Stirring constantly, bring to boil over medium heat and boil 1
  minute. Spoon over chicken and ham. Makes 4 servings.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken and Pineapple Salad in Curried Mayonnaise Dressing
 Categories: Chicken, Salads, Dressing
      Yield: 4 servings
 
    1/2    Barbequed chicken, deboned,         1 ts Curry powder
           -skinned, and cut into            1/4 ts Five spice powder
           -chunks                             1    Clove garlic, crushed (or
    1/2 c  Shredded coconut                         -1/8 tsp garlic powder)
     15 oz Can unsweetened pineapple           1 ts Ground ginger
           -chunks, drained                  3/4 c  Mayonnaise
      2    Green shallots, chopped           1/4 c  Coconut milk
           Dressing                       
 
  Chicken and Pineapple Salad in Curried Mayonnaise Dressing
  
  Toast shredded coconut in a moderate oven for about 5 minutes.  Combine
  dressing ingredients and mix well.  Put chicken, pineapple, toasted
  coconut, shallots, and dressing in a bowl and mix well. Refrigerate 1 hour
  before serving.
  
  Serves 4.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken and Cheddar Pasta Toss
 Categories: Chicken, Cheese
      Yield: 6 servings
 
      6 oz No boil pasta ribbons or            1 md Green, yellow, or red sweet
           No boil lasagna noodles,                 Pepper, cut into strips
           Broken                              1 oz Pepperoni, chopped
      1    8-1/4-oz. frozen mesquite           1    8-oz. bottle nonfat Italian
           Chicken tenders or one 9-oz.             Salad dressing
           Pkg. frozen chopped cooked        1/8 ts Cracked black pepper
           Chicken, slightly thawed            5 c  Torn curly endive
      3 oz Reduced-fat cheddar or              1 c  Red or yellow cherry
           American cheese, cut into                Tomatoes, halved
           3/4-inch cubes                 
 
  IN A LARGE MIXING BOWL cover noodles with boiling water.  Let stand for 10
  minutes, separating the noodles occasionally with a fork.  Drain.  Rinse
  with cold water and drain again.  If using chicken tenders, halve them
  crosswise.
  
  RETURN NOODLES TO BOWL; stir in chicken, cheese, pepper strips and
  pepperoni.  Add dressing and black pepper; toss gently to coat.  Cover and
  chill for 2 hours or overnight.  Before serving, add endive and tomatoes;
  toss gently to mix.
  
  Makes 6 main-dish servings.
  
  Nutrition facts per serving: 252 cal., 7 g total fat (2 g sat. fat), 36 mg
  chol., 792 mg sodium, 28 g carbo., 1 g fiber, 19 g pro.  Daily Value: 17%
  vit. A, 31% mg sodium, 28g carbo., 1 g fiber, 19 g pro.  Daily Value: 17%
  vit. A, 31 % vit. C, 16% calcium, 8% iron.
  
  SOURCE: BETTER HOMES AND GARDENS, July 1993
  
  Shared by Cate Vanicek
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken and Rice Dinner
 Categories: Chicken, Rice, Casserole
      Yield: 6 servings
 
      2 lb To 3 lb broiler/fryer               1 ts Poultry seasoning
           -chicken, cut up                    1 ts Salt
    1/4 c  (to 1/3 cup) flour                1/2 ts Pepper
      2 tb Oil                                 1 c  Milk
  1 1/2 c  Long grain rice                 2 1/3 c  Water
 
  Chopped fresh parsley
  
  Dredge chicken pieces in flour.  In a skillet, heat oil on medium and brown
  chicken on all sides.  Meanwhile, combine rice, poultry seasoning, salt,
  pepper, milk and water. Pour into a greased 13x9x2" baking pan. Top with
  chicken. Cover tightly with foil and bake at 350 degrees for 55 minutes or
  until rice and chicken are tender.  Sprinkle with parsley before serving.
  
  Serves:  4 From: "Taste of Home Magazine" Posted by: Debbie Carlson -
  Cooking Echo
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken and Stuffing Casserole
 Categories: Chicken, Casserole
      Yield: 6 servings
 
    1/4 c  Oil                               1/4 c  Butter, melted
    1/2 c  Flour                               1 c  Milk
    1/2 ts Paprika                           3/4 ts Salt
    1/4 ts Pepper                            1/2 ts Rubbed sage
  3 1/2 lb Broiler-fryer chicken, cut        1/2 ts Dried thyme leaves
           -up                               1/4 ts Pepper
      1 cn Condensed cream of chicken          1    Lg. stalk celery, chopped
           -or                                      -(about 3/4 cup)
           Cream of mushroom soup              1    Med. onion, chopped (about
      6 c  Soft bread cubes (about 10               -1/2 cup)
           -slices)                       
 
  Heat oil over medium heat in 10" skillet.  Mix flour, paprika and 1/4 tsp.
  pepper.  Coat chicken with flour mixture. Cook chicken in oil over medium
  heat 15 to 20 minutes or until brown.
  
  Heat oven to 350 degrees.  Place chicken in ungreased 2 1/2 quart casserole
  or square baking dish, 9x9x2".  Pour soup over chicken. Toss remaining
  ingredients.  Mound mixture on chicken. Cover and bake 1 hour to 1 hour 15
  minutes or until chicken is done.
  
  Serves:  6 From: Betty Crocker Recipe Booklet Posted by: Debbie Carlson -
  Cooking Echo
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken and Cracked-Wheat Salad
 Categories: Salads, Chicken
      Yield: 6 servings
 
  1 1/4 c  Water                             3/4 c  Cracked wheat (bulgar)
      1    Cucumber                            2 c  Cooked chicken cubed
    1/2    Bunch red radishes                1/2    Sweet yellow pepper
    1/4 c  Fresh mint chopped                3/4 c  Vinaigrette dressing
      1 tb Lemon juice, fresh                  1 c  Coarsely chopped parsley
      2    Green onions                             Lettuce leaves   OR
      3    Sweet red peppers              
 
  1. Combine water and cracked wheat, refrigerate overnight. 2. Cut cucumber
  in half lengthwise, core, dice. 3. Halve and slice radishes. Core, seed and
  dice the yellow pepper. 4. In large bowl, combine chicken, radishes, yellow
  pepper, mint,
     cucumber, vinaigrette, lemon juice, and (3/4 tsp salt).* 5. Slice green
  onion.  Sprinkle parsley and green onion over chicken
     mixture.  Do not stir in.  Refrigerate overnight. 6. To serve: add
  cracked wheat to chicken mixture, tossing well until
     mixed.  Serve on lettuce-lined plates on spoon into red pepper
     halves. (*Note: I would omit the salt but have put it in here in
  brackets Serve with cherry tomato halves mixed with chick peas, and sliced
  peaches with Ricotta Cream. From: Family Circle magazine, August 1991
  Posted by: Sheila Exner, September 1991
      Courtesy of Shareware RECIPE CLIPPER 1.0
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken and Gravy
 Categories: Crockpot, Chicken
      Yield: 4 servings
 
      3 lb Chicken                           1/4 c  Wine, dry white
      1 cn Cream mushroom soup                 4 oz Mushrooms
 
  Season chicken with salt and pepper to taste.  Place in crockpot.  Mix wine
  and soup and pour over chicken.  Pour mushrooms over top of chicken and
  cook on low 7-9 hours or on high for 3-4 hours. Sliced onions may be added
  for a different flavor. Servings: 4
  
  Posted By: DOBI BULLOCK 6/92
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken and Sausage in Tomato Sauce
 Categories: Chicken, Sauces, Garlic, Fresh herbs
      Yield: 8 servings
 
    1/4 c  Olive Oil                          56 oz Tomatoes, Canned
      4 lg Cloves Garlic, Coarse Chop          6 oz Tomato Paste
  2 1/2 lb Sweet Italian Sausage Links              Salt And Pepper To Taste
  1 1/2 lb Hot Italian Sausage Links         1/2 tb Dried Basil
      4    Chicken Legs                      1/2 c  Dry Red Wine
      4    Chicken Thighs                           Chopped Fresh Parsley
 
  Heat Oil in a large heavy skillet.  Add the garlic and saute until light
  golden. Remove the garlic and reserve.  Prick the sausages in several
  places and then sear them in the hot oil.  Remove and set aside, covered.
  Brown chicken well on all sides in the same skillet.  Remove and set aside,
  covered.  Pour 1 T of the drippings into a large  Dutch oven or casserole.
  Discard remaining drippings or save them for another use.  (Do not wash
  skillet; you will nedd it later.)  Crush the tomatoes with your hands and
  add them, with their juice, to the drippings.  Add the tomato paste, salt,
  freshly ground pepper, basil and reserved garlic.  Simmer, uncovered, for
  15 minutes.  Add the sausage and simmer, covered, for 20 minutes. Add the
  chicken, cover, and simmer for 20 minutes more. Meanwhile, deglaze the
  skillet with the wine.  Stir wine into the sauce and simmer for a final 10
  minutes.  Sprinkle with parsley.  Serve with pasta and freshly grated
  Parmesan Cheese.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken and Sausage with Rice
 Categories: Pork, Chicken, Rice
      Yield: 8 servings
 
      8    Chicken legs                      1/2 ts Salt
    1/8 ts Pepper                              2 tb Oil
      1 lb Italian sausage 1" pieces           2 c  Uncooked rice
      2    Green peppers cut in strips         1    Large onion sliced
      1    Clove garlic, minced              1/2 c  Red wine
      1    28 oz can tomatoes                3/4 c  Chicken broth
    1/2 lb Mushrooms, quartered                1 ts Basil, crushed
      1    Bay leaf                          1/4 ts Sugar
 
      Season chicken with salt and pepper.  In a large skillet heat oil.  Add
  chicken and cook, turning, until browned, about 5 minutes.  Remove and set
  aside.  Add sausages to skillet and brown.  Remove and set aside.
  
      Add rice, green pepper, onion and garlic to skillet; cook, stirring
  until rice is lightly browned, about 5 minutes.  Stir in wine and simmer 2
  minutes.  Stir in tomatoes, broth, mushrooms, basil, bay leaf and sugar.
  Return chicken and sausages to the skillet.  Reduce heat; cover and simmer
  35 - 40 minutes until chicken is tender.  Remove and discard fat.
  
  This is from one of my MIL's clippings from Women's Day.  Date unknown
  
  Shared by Robert Rostrup
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken and Rice Casserole
 Categories: Chicken
      Yield: 4 servings
 
      3 lb Chicken; cut up, skinned            4 lg Cloves garlic; minced
  1 1/2 ts Dried thyme leaves                3/4 lb Shiitake mushrooms; or
      1 ts Paprika                           3/4 lb -regular mushrooms
      1 ts Salt                                     -stemmed, halved, quartered
    1/2 ts Pepper                                   -if big
      2 tb Vegetable oil                       1    Yellow pepper; diced
      1 lb Yellow onions; halved,sliced        3 c  Chicken broth
      2 tb Minced fresh gingerroot         1 1/2 c  Jasmine rice

------------------------NUTRITIONAL INFORMATION/SERV------------------------
    651 x  Calories                           17 x  G fat
     46 x  G protein                         101 x  My cholesterol
     76 x  G carbohydrate                   1213 x  Mg sodium
 
  1.  Place chicken in bowl.  In cup, mix thyme, paprika, 1/2 t salt and 1/4
  t pepper; sprinkle over chicken.  Turn to coat.
  
  2.  In Dutch oven, heat oil over medium-heat; brown chicken in batches, 3
  to 4 minutes each batch, removing chicken to plate after browning.  To
  drippings in pan, add onions; saute 1 minute.  Add remaining ingredients
  and remaining salt and pepper.  Mix; top with chicken.  Cover; bake 35 to
  40 minutes or until chicken and rice are cooked.
  
  From:  McCalls September 1993 Happy Charring
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  ===========================================================================
  BBS: High Country East Date: 08-04-93 (17:05) Number: 2393 From: LAWRENCE
  KELLIE              Refer#: NONE To: ALL Recvd: NO Subj: reicpe Conf: (52)
  Cooking
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken and Apple Saute
 Categories: Chicken
      Yield: 4 servings
 
      4 ts Oil, vegetable                      1 c  Apple juice
      2    Apples, tart thin sliced            1 tb Vinegar, cider
      1    Onion, sliced                       1 tb Cornstarch
    1/2 ts Thyme, dried                             Salt & pepper
      4    Chicken breasts, boneless      
 
  In heavy skillet, heat 2 tsp oil over med-high heat, cook apples, onion and
  thyme for about 4 minutes or just till tender-crisp. Remove to bowl and set
  aside.    Heat remaining oil in skillet, cook chicken, turning once for 2
  to 3 minutes or till golden brown. Reduce heat to medium low. Set 1 tbsp
  apple juice aside, pour remaining apple in skillet along with vinegar.
  Cover and simmer 6-8 minutes or till chicken is no longer pink inside. With
  slotted spoon, remove chicken to platter, keep warm. Combine cornstarch
  with reserved apple juice; stir into skillet and cook over high heat,
  scraping up any browned bits for 2 minutes or till thickened. Return apple
  mixture to pan and heat through, season with salt and pepper. Spoon around
  cooked chicken.
  
  source: Canadian Living cooking collection (from gas station giveaway)
  posted by Anne MacLellan
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken and Bean Soup
 Categories: Soups, Poultry, Beans, Chicken
      Yield: 20 servings
 
      1    Large chicken or pieces             1    Water sufficient
      1    Large onion; chopped                1 tb Poultry seasoning
      6    Carrots; cut bite sized             2 tb Pepper
      6    Medium potatoes; cubed              1 tb Thyme
      6    Celery stocks; chopped              1 tb Salt
      4 c  Beanland soup mix              
 
  Put Chicken into large pot and cover with water; bring to boil and simmer
  for 2 to 3 hours, until chicken is falling off bones.  Remove chicken
  pieces from pot.  Allow remaining broth to cool.  When cool enough strain
  and skim fat. Return stock to pot.  Remove skin bones and fat from chicken
  and break into bite sized pieces. Put chicken, potatoes, carrots, celery,
  beanland soup mix, and spices into stock pot.  There should be approx. 20
  to 25 cups of water in pot.  Bring to boil and simmer 1 hour; until vegies
  are tender.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken and Cortland Apple Couscous
 Categories: Chicken
      Yield: 4 servings
 
      2 c  Coarsely chopped cooked                  -cored and coarsely chopped
           -chicken                          1/4 c  Unsalted butter, but into
      2 c  Dry couscous                             -small pieces
  2 1/2 c  Boiling chicken stock             1/2 ts Ground coriander seeds
    1/2 c  Golden raisins                    1/4 ts Ground cinnamon
    1/2 c  Toasted slivered almonds          1/8 ts Ground cloves
      2    Cortland apples, peeled,       
 
  Preheat oven to 400F. Combine all ingredients in a 9x13x2 inch glass baking
  pan. Cover with foil and bake for 25 minutes.
  
  Serves 4.
  
  From the cookbook "Apples" by Robert Berkley
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken and Pear Salad
 Categories: Salads, Chicken, Cheese
      Yield: 6 servings
 
      8 c  Torn greens (endive,                2    Firm ripe pears
           -romaine, escarole)             1 1/2 oz Blue cheese, crumbled
      2 c  Shredded, cooked, chicken         1/3 c  Walnut pieces or halves,
           Half a red onion, slivered               -toasted
 
  herbed croutons
  
  In bowl, combine greens, chicken and onion.  Core and quarter pears;slice
  into 1/4 inch thick wedges and tuck into greens. Pour dressing over top.
  Sprinkle with cheese, walnuts and croutons. Toss before serving. Makes 6
  servings.
  
  HONEY TARRAGON VINAIGRETTE 3 tbsp white or tarragon vinegar 1 clove garlic,
  minced 2 tbsp minced hsallot 2 tbsp honey 1 tbsp dijon mustard 1 1/2 tsp
  salt 1/3 cup walnut or olive oil
  
  In bowl, whisk together vinegar, garlic, shallot, honey, mustard,tarragon
  and salt. Gradually whisk in oil until thickened. (Can be refrigerated for
  up to 6 hours. Whisk before using)
  
  Origin: Canadian Living, February 1992. Shared by: Sharon Stevens
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken and Pasta with Jalapeno And Tomato Dressing
 Categories: Chicken, Pasta
      Yield: 4 servings
 
      2    Cloves garlic                       2    Jalapenos or other fresh hot
      1 tb Minced fresh ginger                      -chili peppers
      2 ts Ground cumin                        2    Cloves garlic
      3 tb Red-wine vinegar                    1 sm Red onion
    1/4 c  Olive oil                           1 c  Minced fresh mint
           Salt and pepper                     1 c  Minced fresh coriander
      8    Chicken thighs (about 2             2 tb Red-wine vinegar
           -pounds total)                      2 tb Olive oil
           JALAPENO and TOMATO DRESSING             Salt and pepper
      4    Tomatoes                          1/2 lb Fusilli or other dry pasta
 
  Mint and/or coriander sprigs (optional garnish)
  
  PREPARATION:  Mince the garlic and ginger.  In a bowl, combine garlic,
  ginger, cumin, the 3 tablespoons vinegar, the 1/4 cup olive oil and salt
  and pepper to taste.  Add the chicken, stir to coat, and let stand at room
  temperature, stirring once or twice, for about 1 1/2 hours.
  
  For the Jalapeno and Tomato Dressing, peel, seed and chop the tomatoes and
  place into a large bowl.  Seed and mince the jalapenos. Mince the garlic
  and onion.  Mince the mint and coriander.  Add the garlic, onion,
  jalapenos, mint and coriander to the bowl with the tomatoes. Stir in 2
  tablespoons vinegar, 2 tablespoons olive oil and salt to taste and let
  stand at room temperature, stirring once or twice, for at least 45 minutes.
  
  Recipe can be made to this point a few hours ahead.
  
  COOKING and SERVING:  Heat the grill.  If using wood chips, soak a handful
  in water for 20 minutes.  Put chips on the fire.  Grill the chicken,
  turning occasionally and brushing with the marinade, until crisp and dark
  brown on both sides, about 15 minutes total.  Or broil for about 20 minutes
  
  Cook the pasta in a lerge pot of boiling, salted water until just tender.
  Drain and toss immediately with the tomato dressing.
  
  Season pasta to taste with salt and pepper and put onto plates.  Top each
  serving with 2 grilled chicken thighs and granish with mint and/or
  coriander sprigs.  Serve warm.
  
  Yield: 4 servings
  
  [ The Best of COOKS Magazine; 1987 ]
  
  Posted by Fred Peters.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken and Broccoli Bake
 Categories: Chicken, Casserole
      Yield: 4 servings
 
      1 lb Fresh broccoli                    1/8 ts Poultry seasoning (optional)
      3 tb Butter or margarine                 2 c  Milk
      2 tb Finely chopped yellow onion     1 1/2 c  Cubed cooked chicken (or
      3 tb All-purpose flour                        -turkey)
    1/2 ts Salt                                1 c  Shredded Cheddar cheese
      1 pn Black pepper                   
 
  Preheat the oven to 350F.  Trim the leaves and coarse stems from the
  broccoli.  Cut the remaining stems and florets into bite-size pieces. Bring
  about 1 inch of lightly salted water to boiling in a 2-quart saucepan. Add
  the broccoli and boil, covered, until crisp-tender, about 5 minutes. Drain
  thoroughly in a colander, then transfer to an ungreased 1 quart casserole
  or an 8x8x2-inch baking dish.
  
  Meanwhile, melt the butter in a 1-quart saucepan over medium heat. Add the
  onion and cook, uncovered, until soft, about 5 minutes.  Blend in the
  flour, salt and pepper, and the poultry seasoning if used, to make a smooth
  paste.  Gradually add the milk and cook over medium heat, stirring, until
  thickened, about 5 minutes.
  
  Add the chicken to the sauce, then pour the mixture over the broccoli.
  Sprinkle the cheese over the top of the casserole.  Bake, uncovered, for 15
  minutes.
  
  Makes 4 servings of 380 calories each.
  
  [ Reader's Digest Quick, Thrifty Cooking; 1985 ]
  
  Posted by Fred Peters.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken and Pasta Salad
 Categories: Pasta, Chicken
      Yield: 5 servings
 
    1/2 lb Skinless, boneless chicken          1 tb Mayonnaise
           -breasts                            2    Cloves garlic, coarsely
    1/2 lb Skinless, boneless chicken               -chopped
           -thighs                           1/8 ts Black pepper
           Water                               2 c  Cherry tomatoes, halved
           Salt, to taste                      2 c  Bow-tie pasta, cooked and
      8 oz Low fat yogurt                           -drained
      2 tb Olive oil packed sun-dried          8 oz Frozen sugar snap peas,
           -tomatoes, coarsely                      -cooked and drained
           Chopped (Optional)             
 
  Place the chicken ina medium-sized skillet and add water to cover. Bring to
  a boil over high heat.  Reduce the heat to low; cover and simmer for 20
  minutes or until the chicken is tender and the juices run clear when
  pierced with a fork.  Remove the chicken to a large platter.  When cool
  enough to handle, cut into 1-inch slices and return to the platter.
  
  Meanwhile, combine the yogurt, sun-dried tomatoes, mayonnaise, garlic, salt
  and pepper in the container of a food processor or blender. Whirl at high
  speed until smooth.  Gently toss together the remaining ingredients.
  Drizzle over the salad or serve on the side.
  
  Makes 5 servings.
  
  [Sherrie Ruhl; The Baltimore Sun; Jan 15, 92]
  
  Posted by Fred Peters.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken and Sausage Stew
 Categories: Stew, Chicken, Pork
      Yield: 6 servings
 
      3 lb To 4 lb broiler-fryer               1 ts Dried oregano
           -chicken                           16 oz Crushed tomatoes
      2 qt Water                               8 oz Tomato sauce
      2 lb Hot Italian sausage links           8 oz Elbow macaroni, cooked and
      6    Strips bacon                             -drained
      2    Cloves garlic, minced                    Salt and pepper to taste
      1 tb Chopped fresh parsley          
 
  Place chicken and water in a large kettle; bring to a boil. Reduce heat;
  cover and simmer until chicken nearly falls from the bones. Remove chicken
  from stock.  Chill stock. Remove chicken from bones and cube; set aside.
  Puncture skins of sausages; cover with water in a small saucepan and boil
  until fully cooked, 20-30 minutes.  Drain; pan-fry sausages until browned.
  Cool and cut into bite-size pieces; set aside. In a Dutch oven, cook bacon
  until crisp. Drain, reserving 1 tsp. drippings. Cool and crumble bacon; set
  aside.  In the drippings, saute' garlic. Skim fat from the chicken stock;
  add 5 cups to Dutch oven. Add chicken, sausage, bacon, parsley and oregano.
  Cover and simmer 10-15 minutes. Add tomatoes, tomato sauce, macaroni, salt
  and pepper; simmer 10 minutes more.
  
  From:  "Taste of Home" Magazine Posted by: Debbie Carlson - Cooking Echo
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Apple Salad
 Categories: Chicken, Salads, 1941
      Yield: 2 servings
 
      4 c  Cold cooked diced chicken                Mayonnaise or boiled salad
      2 c  Diced apples                             -dressing
      1 c  Diced celery                        1 c  Chopped nuts
 
  Combine chicken, apples, celery, and nuts.  Moisten with mayonnaise or
  boiled dressing.  Mix lightly with 2 forks.  Serve on crisp lettuce. 12
  servings.
  
  Mrs. Ione Shields. Brooksmith, TX.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Au Grand' Marnier
 Categories: Chicken, Alcohol
      Yield: 6 servings
 
    1/2 c  Oranges                             2 tb Vinegar
      1 ts Basil                             1/2 c  Flour
    1/2 c  Grand Marnier                       1 ts Nutmeg
      1    Clove garlic, minced                1 ts Salt
  1 1/2 c  Sliced frozen peaches                    Vegetable shortening
      3 lb Cut up chicken                    1/8 ts Pepper
      6 tb Brown sugar                    
 
  Place about 1/2 Tbsp. of shortening in a heavy skillet.  Combine oranges,
  Grand Marnier and peaches in a saucepan with the sugar, vinegar, nutmeg,
  basil and garlic, and cook slowly about 10 minutes.  Meanwhile, dredge
  chicken in seasoned flour and brown in vegetable shortening in a skillet.
  Remove chicken from skillet, pour off the shortening, retaining the residue
  in bottom of skillet.  Recover and simmer about 20 minutes.
  
  From: Grand' Marnier booklet Shared By: Pat Stockett
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Avocado Melt
 Categories: Chicken
      Yield: 2 servings
 
      2 x  Chicken Breast Halves             1/8 c  Green Onion Tops Only
    1/2 x  Avocado, Peeled, Sliced           1/2 tb Water
      1 tb Cornstarch                        1/8 x  Chopped Red Bell Pepper
    3/4 c  Shredded Monterey Jack              3 tb Cornmeal
    1/2 ts Cummin                                   Cherry Tomatoes
    1/2 ts Garlic Salt                     1 1/2 tb Oil
    1/4 c  Sour Cream                               Parsley Sprigs
    1/2 x  Egg, Lightly Beaten            
 
  Skin and bone the chicken Breasts.  On a hard surface, with a meat mallet
  or similar flattening utensil,  pound chicken to 1/4" thickness.  In a
  shallow dish, mix together cornstarch, cumin and garlic salt.  Add chicken
  one piece at a time, dredging to coat.  In a small bowl, mix egg and water.
  Place cornmeal in another bowl.  Dip chicken, first in egg and then in
  cornmeal, turning to coat.  In a large frying pan, place oil and heat to
  medium temperature; add chicken and cook for 2 minutes on each side. Remove
  chicken to a shallow bbaking pan; place avocado slices over chicken and
  sprinkle with cheese.  Bake in 350F oven for about 15 minutes or until
  fork can be inserted in chicken with ease and cheese melts.  Top chicken
  with sour cream, dividing equally.  Sprinkle with chopped green onion and
  red pepper.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Barley Soup
 Categories: Diabetic, Soups, Chicken
      Yield: 5 servings
 
      1    Broiler-fryer chicken (2-3          1    Chicken bouilion cube
           -lbs.), cut up                           -(optional)
      2 qt Water                               1 ts Salt (optional)
  1 1/2 c  Diced carrots                       1    Bay leaf
      1 c  Diced celery                      1/2 ts Poultry seasoning
    1/2 c  Barley                            1/2 ts Pepper
    1/2 c  Chopped onion                     1/2 ts Dried sage
 
  In a large kettle, cook chicken in water until tender.  Cool broth and skim
  off fat. Bone the chicken and cut into bite-size pieces; return to kettle
  along with remaining ingredients. Simmer, uncovered, for at least one hour
  or until vegetables and barley are tender. Remove bay leaf. Yield: 5
  servings. (about 1 1/2 qts.)
  
  Diabetic Exchanges: One serving (prepared without bouilion and salt) equals
  2 1/2 lean meat, 1 starch, 1 vegetable; also, 259 calories, 127 mg sodium,
  89 mg cholesterol, 22 gm carbohydrate, 31 gm protein, 5 gm fat.
  
  SOURCE: *Diana Costello, Marion, KS, Country Woman Jan/Feb93 POSTED BY: Jim
  Bodle 7/93
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Biryani
 Categories: Chicken
      Yield: 6 servings
 
    1/2 c  Vegetable Oil                     1/2 ts Garam Marsala
      3    Medium Onions, Chopped Fine       1/4 ts Cayenne Pepper
      2    Cloves Of Garlic, Chopped         1/2 ts Salt
      1 oz Fresh Ginger, Chopped               2 ts Tomato Paste
    3/4 lb Boneless Chicken                    2    Bay Leaves
      2    Brown Cardamon Pods               3/4 c  Plain Yogurt
      4    Whole Cloves                        1    Saffron Rice Recipe
     14    Whole Black Peppercorns             1    Biryani Recipe
      2 ts Dried Coriander                     1    Tomato Slices
      1 ts Cumin Seeds                         1    Green Pepper Rings
      2 ts White Poppy Seeds                   1    Fresh Coriander
      2 ts Fresh Lemon Juice              
 
  Heat oil in large, heavy frying pan and saute onions and garlic until
  lightly browned. Add ginger, fry another minute or two, then transfer
  mixture to a large bowl. Add chicken. Grind together the cardamom, cloves,
  peppercorns, dried coriander, cumin and poppy seeds. Blend with lemon
  juice, garam marsala, cayenne, salt, tomato paste, by leaves and yogurt.
  Stir mixture into vegetable and chicken mixture, cover and refrigerate for
  several hours. Using a large, heavy frying pan, cook mixture, covered, over
  low heat for 10-15 minutes, stirring often. From The Gazette 91/01/30.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Booyah
 Categories: Chicken
      Yield: 4 servings
 
      5 lb Stewing chicken                     8 c  Potatoes
  2 1/2 c  Onions                            1/2 lb Split green peas
  1 1/2 lb Beef stew meat                      4 c  Shredded cabbage
      3 c  Celery                              2 c  Canned whole tomatoes
    1/4 lb Lean pork                           4 tb Butter
    1/2    Lemon, cut in pieces                4 c  Carrots
    1/2 lb Dried navy beans, soaked       
 
  salt and pepper to taste
  
  Cover meat with cold water and slowly bring to boil.  Skim and simmer for 1
  hour.  Add beans, peas, tomatoes, carrots, onions, celery and lemon. Cook 3
  hours.  Add remaining ingredients and simmer 30 minutes. Makes about 4
  gallons.  Keep adding water during cooking to keep vegetables and meat
  covered.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Breasts Au Citron
 Categories: Chicken, Marinade, Barbecue
      Yield: 6 servings
 
      1 c  Unsweetened Pineapple Juice        12 sm Chicken Breasts Halves
    1/2 ts Salt                              1/2 c  Lemon Juice
    3/4 c  Orange Juice                        3    Garlic Cloves, Minced
    1/2 ts Ground Pepper                       1 ts Dried Thyme, Crumbled
      2 tb Lemon Zest                     
 
  In a medium bowl combine pineapple juice, orange juice, lemon zest, lemon
  juice, garlic, thyme, salt and pepper; set aside. Rinse chicken and pat
  dry. Place 6 chicken breasts in each of 2 large heavy food storage bags.
  Pour 1/2 of the marinade into each bag. Press out air and seal bags.
  Squeeze gently rubbing the marinade into chicken. Place each bag into the
  refrigerator for 2-4 hours, turning and rubbing marinade into chicken
  several times. Remove from refrigerator 30 minutes before barbecuing. Cook
  about 25 minutes over medium heat until well browned on both sides. Do not
  overcook.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Breasts Florentine
 Categories: Chicken, Entertain, Microwave
      Yield: 6 servings
 
      2 lb Boneless Chicken Breasts          1/2 c  Dry White Wine
    1/2 c  Unbleached All-Purpose Flour        1    Env. Golden Onion Soup Mix
      2 lg Eggs, Well Beaten               1 1/2 c  Water
    2/3 c  Seasoned Dry Bread Crumbs           2 tb Finely Chopped Parsley
    1/4 c  Oil                               1/8 ts Pepper
      1 md Clove Garlic Fine Chopped                Side Dishes *
 
  * Side dishes to create a bed for the Chicken include Hot Cooked Rice
  Piliaf or White Rice and/or Hot Cooked Spinach.
  ~-------------------------------------------------------------------------
  Dip chicken in flour, then eggs, then bread crumbs.  In large skillet, heat
  oil and cook chicken over medium heat until almost done.  Remove chicken.
  Reserve 1 T drippings.  Add garlic and wine to reserved drippings, and cook
  over medium heat 5 minutes.  Stir in golden onion recipe soup mix
  thoroughly blended with water, bring to a boil.  Return chicken to skillet
  and simmer covered 10 minutes or until chicken is done and sauce is
  slightly thickened.  Stir in parsley and pepper.  To serve, arrange chicken
  over hot rice and spinach; garnish as desired. MICROWAVE DIRECTIONS: Omit
  oil and decrease wine to 1/4 C.  Dip chicken in flour, eggs, and bread
  crumbs as above.  In 3-quart casserole, heat chicken, uncovered, at HIGH
  (Full Power) 4 minutes, rearranging chicken once. Stir in garlic, then
  golden onion recipe soup mix, thoroughly blended with water and wine. Heat
  uncovered on HIGH (Full Power) 5 minutes or until boiling, stirring once.
  Decrease heat to MEDIUM (50% of Full Power) and heat uncovered, stirring
  occasionally, 7 minutes or until chicken is done and sauce is slightly
  thickened.  Stir in parsley and pepper. Let stand covered 5 minutes. Serve
  as above.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Breasts with Curried Stuffing
 Categories: Chicken, Low-cal
      Yield: 4 servings
 
    1/2 c  Shredded Carrot                     1 tb Water
    1/4 c  Sliced Green Onion                  4 x  Med Chicken Breast Halves *
      1 ts Curry Powder (Or Less)            1/8 ts Salt
      1 tb Margarine                         1/4 ts Paprika
    1/2 c  Soft Bread Crumbs                 1/4 c  Low-Fat Plain Yogurt
      2 tb Raisins                             2 ts Orange Marmalade
 
  * 4 med (12 oz total) boned skinless chicken breast halves.
  ~-------------------------------------------------------------------------
  In a small saucepan cook carrot, green onion, and curry powder in margarine
  till vegetables are tender. Remove from heat and stir in bread crumbs,
  raisins, and water.  Place 1 chicken breast half, boned side up, between 2
  pieces of clear plastic wrap.  Working from the center to the edges, pound
  lightly with a meat mallet to 1/4" thickness. Remove plastic wrap. Repeat
  with remaining chicken. Sprinkle chicken pieces lightly with salt. Place
  1/4 of the stuffing mixture on 1/2 of each chicken breast. Fold the other
  half of the chicken breast over the filling. Secure with a toothpick. Place
  chicken in an 8x8x2" baking dish. Sprinkle with paprika. Bake, covered,
  350F for about 25 minutes or till chicken is tender and no longer pink.
  Meanwhile, combine yogurt and marmalade. To serve, dollop about 1 T yogurt
  mixture atop each piece of chicken.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Breasts with Rice
 Categories: Chicken, Microwave
      Yield: 4 servings
 
  2 1/2 oz 1 Jar Dried Beef                1 1/2 lb (2 Medium) Chicken Breasts
      2 md Stalks Celery, Chopped            1/2 ts Seasoned Salt
      2 c  Cooked Rice                              Paprika
      2 tb Chopped Parsley                     1 sm Onion, Chopped
      1 oz Jar Pine Nuts (Optional)            1 tb Butter Or Margarine
 
  * Have the butcher bone and cut each breast into halves.
  ~-------------------------------------------------------------------------
  Snip beef into small pieces.  Cover and microwave beef, celery, onion and
  margarine in 2-Qt casserole on high (100%) until onion is crisp tender, 3
  to 4 minutes.  Stir in rice, parsley, and pine nuts.  Arrange chicken
  breasts skin sides up and thickest parts ot outside on rice mixture.
  Sprinkle with seasoned salt and paprika.  Cover and microwave 5 minutes;
  turn casserole one half turn.  Microwave until chicken is done, 8 to 11
  minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Breasts with Spicy Rub
 Categories: Chicken, Spicy, Hot
      Yield: 4 servings
 
      4    Chicken Breasts                     2 ts Vegetable Oil

------------------------------------RUB------------------------------------
      2 tb Ground Cumin                        1 ts Salt
      2 tb Paprika                           1/2 ts Five Spice Powder
      2 tb Brown Sugar                         1 tb Dijon Mustard
      1 tb Black Pepper                        1 tb Red Wine Vinegar
      1 ts Curry Powder                        1 tb Vegetable Oil
      1 ts Cayenne                             2    Cloves Garlic, Minced
 
  Pat chicken pieces dry.  Combine ingredients for rub.  Smear rub over both
  sides of chicken; the more you use, the spicer it will be.  Heat barbecue.
  Brush grill with 2 tablespoons oil.  Place chicken on grill, skin side
  down.  Cook over medium heat, about 10 to 12 minutes per side, until
  chicken is justed cooked through.  (If heat is too high, coating will burn;
  if too low, cooking time will be a little longer).
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Breasts with Lime & Cilantro
 Categories: Chicken, Barbecue
      Yield: 6 servings
 
      1    Whole chicken breasts, split      1/2 ts Salt
      1    Lime                              1/8 ts Ground pepper
      1 c  Fine bread crumbs                   2    Egg whites
    1/4 c  Chopped fresh cilantro              2 tb Water
      1    Garlic clove, minced           
 
  Rinse split chicken breasts and pat dry.  Peel lime, removing all white
  pith.  Cut lime into thin slices; tuck slices under breast skin. On waxed
  paper, combine bread crumbs, cilantro, garlic, salt and pepper. In shallow
  dish, beat egg whites and water.  Dip chicken in egg whites; coat with
  bread crumb mixture.  Place skin side down on rack of broiler pan. Broil
  6-8 inches from heat source 10 minutes on each side. Preheat oven to 350
  degrees.  Transfer chicken to oven.  Bake 10 minutes or until meat near
  bone is no longer pink when cut with knife.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Breasts Bonne Maman
 Categories: Chicken
      Yield: 4 servings
 
      4    Chicken breasts, whole,             3 tb Olive oil
           -skinless, boneless               1/2 lb Mushrooms, whole if small,
           Salt and freshly ground                  -sliced if large
           -pepper, to taste                   8    Fresh basil leaves
    1/2 lb Small white onions (about         1/3 c  Dry white wine
           -26)                                1 tb Butter
 
  Cut each chicken breast in half down the center.  Cut off and discard any
  membranes.  Sprinkle with salt and pepper. Peel the onions and place them
  in a saucepan with cold water to cover and salt to taste. Bring to a boil
  and cook for about 2 minutes. Drain. Heat the oil in a large heavy skillet
  and add the breast pieces. Cook for about 30 seconds and add the onions.
  Cook for 10 minutes, then turn the chicken pieces. Scatter the mushrooms
  over all and cook for 3 minutes more. Add the basil leaves, wine, and
  butter.  Cook, covered, about 3 minutes. Remove the basil leaves and
  garnish each breast piece with one of the leaves. Serve with the onion and
  mushroom sauce spooned over.
  
  Yield: 4 servings.
  
  [ Pierre Franey, 60-Minute Gourmet Column ]
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Breasts in Cranberry Sauce
 Categories: Chicken
      Yield: 4 servings
 
      4    Chicken breast halves             1/3 c  Fresh or canned chicken
           Salt and fresh ground black              -broth
           -pepper                             1 tb Tomato paste
      1 tb Oil                                 2 c  Raw cranberries,cleaned and
      1 sm Onion,finely chopped                     -rinsed
    1/4 c  Dry white wine                      1 tb Butter
      1 tb Honey                          
 
  Preheat the oven to 350 degrees. Salt and pepper the chicken.
  
  Place the chicken, skin side up on a broiler pan or in a baking pan. Bake
  in the oven for 45 to 50 minutes. Transfer the chicken to a heated platter
  and cover with foil to keep it warm.
  
  Heat oil in saucepan and add onion. Cook until limp. Add wine and bring to
  a boil. Cook to reduce the liquid by about half and add honey, chicken
  broth and tomato paste. Stir. Add any liquid that has accumulated on the
  chicken platter. Add the cranberries and bring to a boil. Cook until the
  cranberries pop, about three minutes. Stir often. Add butter and stir
  again. Pour sauce over chicken and serve.
  
  Makes 4 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Breasts Wrapped in Bacon
 Categories: Chicken
      Yield: 6 servings
 
      4    Chicken breasts,boned and         1/4 lb Dried beef or 1 can
           -skinned                            1 pt Sour cream
      4    Thick bacon slices             
 
  Wrap chicken with the bacon. Grease casserole and line with dried beef.
  Brush with sour cream. Bake @ 300 degrees for 3 hours.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Breasts Paprika
 Categories: Chicken
      Yield: 2 servings
 
      6    Young tender chicken breasts    1 1/2 tb EACH: butter and cooking oil
           -(3/4 lb. for each person)          2 ts Mild paprika
 
  Heat butter and cooking oil in heavy skillet. Flour and sprinkle each
  chicken breast with paprika. Simmer, slowly, for about 20 to 30 minutes,
  turning frequently, until tender and browned. Don't overcook, because
  chicken meat will become dry and tough. Serve with warm Roquefort Sauce.
  
  Roquefort Sauce: Melt 3 Tbs butter in a saucepan. Stir in 3 Tbs flour until
  blended, then slowly, stir in 1 1/2 cups milk. When sauce is smooth and hot
  reduce heat and add 8 oz. crumbled Roquefort cheese.Season with 1/4 tsp
  paprika and 1/2 tsp dry mustard. Stir sauce until cheese is melted.
  
  Makes about 2 cups.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Breasts with Apple Brandy
 Categories: Chicken
      Yield: 4 servings
 
      4    Chicken breast                           -sliced
           -halves,skinned and boned           3 tb Finely chopped shallots
    1/4 ts Salt                              3/4 c  Half and half
    1/8 ts Pepper                            1/4 c  Apple brandy
      4 tb Butter or margarine                 2 tb Dijon style mustard
      1 lg Red apple,cored and thickly       1/4 c  Chopped walnuts
 
  Pound each chicken breast half between two sheets of plastic wrap, with the
  flat side of meat hammer, to 1/4" thickness.
  
  Coat with mixture of flour, salt and pepper. Melt 2 Tbs of butter in a
  large skillet and 2 Tbs in a small skillet. Add chicken to the large
  skillet and cook over medium heat about 4 or 5 minutes, turning once, until
  tender and brown. Cook apple slices in the small skillet about 4 minutes.
  Remove chicken to a platter and keep warm. Add shallots to large skillet
  and cook over medium heat 3 minutes, until tender. Add half and half,
  brandy and mustard. Simmer, stirring, 3 minutes to reduce slightly. Pour
  over chicken; garnish with apple slices and walnuts.
  
  Serves 4.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Broccoli
 Categories: Chicken, Cheese, Syd's book
      Yield: 4 servings
 
      1    Chicken, Boned                    1/2 lb Mushrooms, Fresh Sliced
      2 lb Broccoli, Frozen, Steamed           1 lb Velveta Cheese
 
  Place ingredients in a 9-1/2 X 13 inch baking dish in layers. Chicken on
  the bottom covered by the steamed broccoli and topped with the fresh
  mushrooms. The broccoli only needs to be steamed enough to remove the
  excess water. Cover with aluminum foil and place in preheated 325-350F
  oven for 30 minutes. Remove from oven and place 1/4" thick slices of
  Velveta Cheese on top and return to oven until cheese melts.  From: Syd's
  Cookbook.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Breasts with Blue Cheese Stuffing
 Categories: Chicken
      Yield: 4 servings
 
      4 lg Chicken breast halves,wings       1/4 ts Coarsely ground black pepper
           -attached                           1 sm Head Bibb lettuce
    1/4 lb Blue cheese,crumbled                2 tb Bottled oil and vinegar
    3/4 c  Loosely packed watercress                -dressing
           -leaves                                  Watercress sprigs for
      2 tb Butter (1/4 stick),softened              -garnish
    1/2 ts Salt                           
 
  About 50 minutes before serving,with knife, remove bones from chicken
  breast halves, leaving bones in wings. Preheat oven to 425 degrees. In
  bowl, with fork, mix blue cheese, watercress leaves and butter until
  blended. Starting at a narrow end of each chicken- breast half, carefully
  push fingers between skin and meat to form a pocket. Spoon 1/4 of cheese
  mixture into each pocket. Place chicken, skin-side up, in open roasting
  pan. Sprinkle with salt and pepper. Bake 30 minutes or until chicken is
  fork-tender and golden brown, brushing occasionally with drippings from
  pan. To serve, arrange Bibb lettuce on platter; drizzle with bottled oil-
  and vinegar dressing. Place chicken on lettuce. Garnish with watercress
  sprigs.
  
  Makes 4 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Breast Piccata
 Categories: Chicken
      Yield: 6 servings
 
      4    Boneless chicken breast           1/4 c  Chicken broth
           -halves                             1 tb Lemon juice
    1/4 c  Flour                               4 oz To 8 oz thinly sliced
    1/4 ts Light salt                               -mushrooms
    1/8 ts Black pepper                        2 tb Drained capers
      3 tb Butter                              4    Thin lemon slices
      1 tb Olive oil                         1/4 c  Chopped fresh parsley
    1/4 c  Sauterne or dry white wine     
 
  1. Rinse breasts and pat dry. Pound out to 1/4 inch thick.
  
  2. In bowl, blend flour, salt, pepper. Coat both sides of breasts.
  
  3. In heavy skillet over medium heat, heat oil and butter till "foamy". Add
  chicken - 2 minutes per side just enough to cook meat.  Transfer to plate
  and set aside.
  
  4. Pour off all but light film of fat and drippings. Increase to medium
  high heat. Add wine, broth, lemon juice, and mushrooms. Reduce by half.
  
  5. Pour sauce evenly over chicken. Garnish with capers, lemon, lime,
  parsley. Serve immediately.
  
  Suggestion: server chicken and sauce over linguine or rice!
  
  Notes: I'm used to seeing this recipe with heavy cream used as the base,
  but it still looks good!
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Breasts with Cheese and Herbs
 Categories: Chicken, Cheese
      Yield: 8 servings
 
      8    Chicken Breasts (halves)          1/2 c  Flour
    1/4 lb Monterey Jack Cheese              1/2 ts Fresh parsley, chopped fine
    1/2 ts Oregano                             2    Eggs, beaten
    1/2 c  White Wine                        1/2 c  Butter
    1/2 ts Marjoram                            1 c  Dry bread crumbs
 
  Servings:  8
  
  This is one of my best recipes.  It can be made a day ahead of time. Then
  when you have your guests in you will be free to be with them. DO NOT
  OVERCOOK THIS RECIPE!
  
  Remove bones and skin from chicken.  Place each piece between 2 pieces of
  plastic wrap and pound with wooden mallet to flatten into cutlets about 1/8
  inch thick.  Whip butter until foamy add oregano, marjoram and parsley. Cut
  cheese into 8 pieces. Spread herb butter mixture on cheese (using about
  half of butter mixture.) Place a piece of cheese on each cutlet and roll up
  as for jelly roll tucking in ends to seal tightly. Coat rolls with flour;
  dip in egg then woll in bread crumbe.  Place in flat baking dish and bake,
  uncovered, for 20 minutes at 350 degrees.
  
  Meanwhile melt remaining butter mixture; stir in wine and pour over
  chicken.  Continue baking, basting ocasionally for about 15 minutes longer,
  until chicken is tolden brown and tender.  Be careful not to overcook or it
  will be dry.
  
  The secret of pounding the chicken is to pound from the center of the
  breast outward.  Just like you would do if your were rolling pie dough.
  Sometime you have to do this twice becauce the chicken goes back to its
  original position.  I pound, roll, flour, dunk ect. the breasts one or two
  at a time for this reason. Emily Jorge
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Breast Wellington
 Categories: Chicken
      Yield: 6 servings
 
      1    Sheet Pepperidge Farm puff               -breast
           -pastry (comes                    1/2    (8 oz) package cream cheese,
           Frozen in a 17 1/4 oz box                -room temperature
           -containing 2 sheets                     Knorr Swiss Aromat Seasoning
           Per box) at room temperature             -for Meat to taste
    1/4 c  Butter                                   Lemon pepper to taste
      1 lb (4 count) boneless chicken               Melted butter
 
  1.  When puff pastry reaches room temperature, unfold it onto a floured
  surface, sprinkle top lightly with flour, and roll it out as flat as you
  can, but to where you can still handle the dough. Cut dough into 4 equal
  sized squares.
  
  2.  Using medium heat, melt the butter, add chicken breasts, and cook 5
  minutes per side.
  
  3.  Place each breast in the center of a pastry square, put 2 Tbsp of cream
  cheese on top of each breast.
  
  4.  Now sprinkle to taste with Seasoning for Meat and lemon pepper.
  
  5.  Pull the edges of the pastry square up and fold them over the breast as
  to seal the breast inside the puff pastry.
  
  6.  Brush the top of pastry with melted butter if you wish.
  
  7.  Bake uncovered in a preheated 350 degree oven for 30 minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Breasts Tarragon
 Categories: Chicken
      Yield: 8 servings
 
      4    Whole chicken breasts (about        1 tb Flour
           -1 lb each)                         2 tb Margarine or butter
    1/4 c  Cognac or brandy                    6    Shallots, chopped
    1/8 ts Pepper                          1 1/2 tb Fresh chopped chervil or 1/2
      1 c  Dry white wine                           -tsp dried chervil leaves
      1 c  Light cream                       1/4 lb Mushrooms, washed, thinly
      2 tb Salad or olive oil                       -sliced
    1/4 c  Chopped fresh tarragon or 2         2    Pared carrots, sliced into
           -tsp dried tarragon leaves               -1/4" rounds
      1    Egg yolk                          1/2 ts Salt
 
  Source: MAINPOUL.ZIP
  
  Springs of fresh tarragon
  
  To bone chicken, wash and dry. Place, skin side down on large cutting
  board. Using a sharp knife with a thin 6" blade, cut just through membrane
  that covers breast bone. Bend breast back to break bone and cartilage. With
  fingers, remove bone.
  
  On one side of breast, insert tip of knife under rib bone and cut free from
  meat. Cut meat from rib cage; remove rib cage. Repeat on other side. Scrape
  flesh away from wishbone; remove wishbone. Loosen the tendons on either
  side of breast and pull out.
  
  Remove skin; cut breast in half. In 6 quart Dutch oven, heat oil and 2 Tbsp
  margarine. Add chicken breasts (half at a time , enough to cover bottom of
  pan); saute, turning on all sides, until brown. Remove chicken as it
  browns. Brown rest of chicken.
  
  To drippings in Dutch oven, add shallot and carrot; saute, stirring, 5
  minutes or until golden. Return chicken to Dutch oven; heat. When hot, heat
  Cognac in ladle over gas flame or electric burner; ignite. Pour, flaming
  over chicken. Add wine, chopped tarragon, chervil, salt and pepper.
  
  Bring to boiling; reduce heat and simmer gently, covered, 30 minutes.
  Remove chicken to heated serving platter; keep warm. Strain drippings in
  Dutch oven (discard vegetables); return drippings to Dutch oven. In small
  bowl, combine cream, egg yolk and flour; mix well with wire whisk.
  
  Stir into drippings in Dutch oven; bring just to boiling, stirring. Add
  more wine, if sauce seems too thick. Meanwhile, saute mushrooms in hot
  margarine 5 minutes, until tender. Spoon sauce over chicken. Garnish with
  tarragon and mushrooms. Serves 8.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Broccoli Divan
 Categories: Chicken, Microwave
      Yield: 6 servings
 
      1 lb Broccoli, cooked                    1 cn Cream of broccoli soup
    1/3 c  Milk                                1 tb Butter, melted
  1 1/2 c  Chicken, cooked, cubed              1 tb Dry bread crumbs
    1/2 c  Cheddar cheese, shredded       
 
  In 9-in pie plate or shallow casserole, arrange broccoli, top with chicken.
  Combine soup and milk; pour over chicken. Sprinkle with cheese. Combine
  butter and bread crumbs; sprinkle over cheese. Bake at 450 degrees for 15
  minutes to until hot. Or cover with wax paper and microwave on high for 6
  minutes, rotating halfway through.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Breast with Sage & Nutmeg
 Categories: Chicken
      Yield: 4 servings
 
      4    (4 Oz.) Boneless Skinned            1 tb Olive Oil
           Chicken Breasts                   1/4 c  Dry Vermouth
      2 tb Flour                               1 md Size Red Bell Pepper
      2 tb Finely Chopped Fresh Sage                Cut Into Julienne Strips
    1/4 ts Grated Nutmeg                            Fresh Sage Sprigs
    1/8 ts Salt, 1/8 t. Pepper            
 
   Trim Fat From Chicken.  Combine Flour, Sage, Nutmeg, Salt & Pepper. Dredge
  Chicken in This Mixture & Set Aside. Heat Oil in Large Skillet Over
  Medium-High Heat Until Hot.  Add Chicken; Cook 6 To 7 Min. On Each Side OR
  Until Browned.  Add Vermouth & Bell Pepper. Reduce Heat & Simmer 5 Min. OR
  Until Chicken Is Tender. Transfer Chicken To Platter; Spoon Sauce Over
  Chicken & Garnish With Sage Sprigs.
                ( Fat 6.7. Chol. 72.)
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Broccoli Salad
 Categories: Salads, Chicken
      Yield: 2 servings
 
    1/3 c  Uncooked Bulgur                          Skinned
           (1 C. Cooked Brown Rice           1/2 c  Broccoli Flowerets
           May Be Substituted For              2 tb Minced Green Onions
           Bulgur.)                            1 ts Lime Juice
  2 2/3 c  Boiling Water Divided             1/4 ts Pepper
      1 ts Chicken Bouillon Granules         1/4 ts Crushed Red Pepper Flakes
      1 cl Garlic Crushed                      1 ts Minced Gingerroot
      1    (10 Oz.) Chicken Breast        
 
   Combine Bulgur & 2/3 C. Boiling Water in A Large Bowl; Let Stand 30 To 45
  Min. OR Until Liquid Is Absorbed.  Set Aside.
   Combine Bouillon Granules, Garlic, & Remaining 2 C. Boiling Water in A
  Medium Saucepan.  Bring To A Boil Over High Heat; Add Chicken. Cover,
  Reduce Heat & Simmer 20 Min. OR Until Chicken Is Tender. Remove Chicken &
  Let Cool.  Discard Broth.  Bone Chicken & Cut Into Bite Side Pieces,
  Combine With Reserved Bulgur. Steam Broccoli 5 Min. OR Until Crisp Tender.
  Add To Chicken Mixture. Add Green Onions, Lime Juice Pepper, Red
  Pepperflakes & Gingerroot To Chicken Mixture, Tossing Well. Cover & Chill 2
  To 3 Hours.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Breast with Rhubarb Sauce
 Categories: Poultry, Chicken
      Yield: 8 servings
 
      4 x  Whole chicken breasts               2 tb Flour
      1 ts Thyme                             1/4 ts White pepper
      4 tb Oil                                 5 c  Rhubarb cut into 1/2 inch
      2 ts Freshly grated orange zest          2 tb Honey
      1 ts Worcestershire sauce                     Bunch watercress, washed
 
  Cut each breast into two and gently cut and pull the skin and fat away from
  the meat.  Mix the flour with the thyme and pepper then lightly dust the
  breast halves with the mixture and set aside. Heat a tablespoon of oil in a
  saucepan and toss in the rhubarb.  Cover and cook gently over medium- low
  heat for 3 to 4 minutes or until the rhubarb is tender. Stir in the orange
  zest, a tablespoon of honey and the worcestershire sauce.
  
  Cover again and cook for another minute or two. Taste and add the extra
  honey if you want a sweeter sauce. Stir to form a puree and set it aside in
  a warm spot.  Heat the remaining oil in a frying pan and add the halved
  breasts to the pan. Cook for 8 to 10 minutes or longer if they are
  especially large. To serve, place each breast on a warmed plate and slice
  on the on the diagonal into 6 or 7 thin slices. Add some rhubarb puree and
  watercress. Serves 8. Potatoes, carrots, and fresh peas are all good
  accompaniments.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Breasts Parmesan
 Categories: Microwave, Chicken
      Yield: 4 servings
 
      8 oz Tomato sauce                        1 ts Parsley flakes
      1 ts Italian Seasoning                   4    Chicken breast halves
    1/4 ts Garlic powder                       1    Egg
    1/2 c  Cornflake crumbs                  1/2 c  Mozzarella cheese, shredded
    1/4 c  Parmesan cheese                
 
  Servings:  4
  
  In 2 cup measure, mix tomato sauce, Italian seasoning and garlic powder.
  Cover loosely, Microcook on high 2 minutes, stir, microcook on medium for 4
  5 minutes.
  
  Combine cornflake crumbs, parmesan cheese and parsley flakes.
  
  Dip chicken in beaten egg, then in crumb mix to coat. Arrange on dish,
  cover with wax paper.  Microcook medium-high (70%), 5 minutes. Rearrange,
  do not turn over, cover continue cooking for 4 to 9 minutes. Pour tomato
  sauce over chicken, sprinkle with cheese. Microcook, uncovered, on high for
  2-4 minutes.
  
  Serve with spinach noodles and garlic toast.
  
  From the recipe file of Sheila Exner - September 1991
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Breast with Yogurt and Lime
 Categories: Chicken
      Yield: 4 servings
 
    1/2 c  Taco sauce                               -skinned and split
    1/4 c  Dijon mustard                       2 tb Butter or margarine
      2 tb Fresh lime juice                    6 tb Plain yogurt
      3    Whole chicken breasts,              6 sl Of lime
 
  Fresh coriander or parsley, for garnish
  
  1. In a large bowl, combine taco sauce, mustard, and lime juice. Add
  chicken breasts and marinade at room temperature for 30 minutes. Remove
  chicken; reserve marinade.
  
  2. In a large frying pan, melt butter over medium heat. Add chicken breasts
  and cook 3 to 5 minutes a side, until lightly browned. Add marinade to pan
  and cook, turning chicken once or twice, until fork tender. Remove to a
  warm platter.
  
  3. Raise heat to high and boil marinade 1 minute. Pour over chicken. Top
  each chicken breast with 1 tablespoon yogurt and a slice of lime. Garnish
  with coriander.
  
  Makes 4 servings.
  
  Prep: 5 mins.   Marinate: 30 mins.   Cook: 20 mins.
  
  From: Steve Herrick Source: [365 Ways to Cook Chicken - by Cheryl Sedaker]
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Breast Stuffed with Herb Cheese and Wild Mushrooms
 Categories: Chicken
      Yield: 4 servings
 
      4    Chicken breast, skinless 8oz        2 ts Olive oil

-----------------------------------SAUCE-----------------------------------
      1 c  White wine                          1 c  Fresh wild mushrooms   *
      3 c  Heavy cream                         1    Cayenne pepper, pinch
      1 c  Tomatoes, diced               

--------------------------------HERB CHEESE--------------------------------
      1 ts Garlic, minced                    1/2 c  Ricotta
    1/2 ts Basil, dried                        1 ts Salt
    1/2 ts Parsley, diced                    1/2 ts Pepper, black
 
  *  wild mushrooms (oyster, shitake, Enowki, etc.)
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Breast in Cream Sauce
 Categories: Chicken
      Yield: 2 servings
 
     12 oz Chicken Breast Filet                     Oil
     12 oz Mushrooms                                Pepper, black
     12 oz Pepper, green                            Paprika
  5 1/2 oz Cream, 42% fat                           Salt
 
  Cut chicken in slices (half finger-size), salt and pepper it. Cut mushrooms
  in fine slices and fry. When half-done add chicken and pepper. When done
  add cream while stirring. Add salt and paprika to taste. Let cook for at
  least 3 min. To serve with rice.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Breasts Stuffed with Sausage and Pecans
 Categories: Chicken
      Yield: 6 servings
 
      3 lg Chicken breasts, boned,           1/2 ts Salt
           -split and                        1/4 ts Savory
           Pounded (trim the excess          1/8 ts Freshly ground pepper
           -skin)                              4 c  Dry bread crumbs (if making
    1/2 lb Pork sausage, crumbled                   -your own, season
    1/3 c  Butter or margarine                      With savory, basil, thyme
    1/2 c  Celery, diced                            -and sage)
      1 md Onion, chopped fine                 1    Egg beaten with 3
    1/2 c  Pecans, coarsely chopped                 -tablespoons milk
 
  Melted butter or margarine for basting Finely chopped pecans for final
  dusting
  
  Brown the sausage, drain, and set aside.  In the same pan, melt the butter
  or margarine and saute the celery and onion until soft.  Add the chopped
  pecans, salt, pepper and savory and saute for an additional 3 minutes. Stir
  the sausage into the sauteed mixture and mix lightly with the bread crumbs.
  Add the beaten egg.
  
  On a cookie sheet or heavy-duty foil, make 6 mounds of stuffing. Place
  chicken breasts, skin side up, over stuffing, tucking the edges of the
  chicken underneath.  Brush with butter.
  
  Bake at 350 F for 25 minutes, basting with butter.  Dust with finely
  chopped pecans and increase the heat to 400F; bake for 1 minute more. Serve
  with a sprig of parsley and a whole spiced crabapple.
  
  Makes 6 servings.
  
  [ MID-ATLANTIC COUNTRY MAGAZINE; May 1990 ]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Breasts with Tomato Sauce
 Categories: Chicken, Sauces
      Yield: 4 servings
 
      4    Skinless, boneless chicken          2 tb Olive oil
           -breast (1 1/2 Lb)                  2 tb Butter
           Salt to taste, if desired                TOMATO SAUCE:
           Freshly ground black pepper         2 c  Canned tomatoes, preferably
      2    Eggs                                     -imported
      1 tb Finely chopped fresh                2 tb Olive oil
           -rosemary (or 1/2 Tbl dried)      1/2 c  Finely chopped onion
      2 tb Water                               1 ts Finely minced garlic
    1/2 c  Flour                          
 
  Salt and freshly ground pepper to taste
  
  Tomato Sauce:  Blend the tomatoes thoroughly in a food processor or
  blender.  Heat the oil in a saucepan; add the onion and garlic.  Cook
  briefly, stirring.  Add the tomatoes and seasonings and bring to a boil.
  Simmer for about 20 minutes.
  
  Split the chicken breasts down the center.  Trim off and discard fat and
  membranes.  Pound each chicken breast half lightly with a flat mallet.
  Sprinkle with salt and pepper.
  
  Crack the eggs into a mixing bowl and add the rosemary, water, salt, and
  pepper.  Beat well.  Coat the chicken pieces with the flour and shake off
  the excess.  Heat the oil and butter in a large, heavy skillet.  As the oil
  heats, dip the chicken pieces in the egg mixture.  Coat well and allow the
  excess to drip off.
  
  When the oil and butter are hot add half of the chicken pieces and cook
  over medium heat for about 3 minutes on one side, until golden brown. Turn
  the chicken and continue cooking about for 2 minutes on the second side.
  The total cooking time for each piece should be 5 to 6 minutes. Remove the
  cooked chicken to a warm platter and cook the remaining pieces.
  
  Serve the chicken hot with the tomato sauce on the side.
  
  Yield: 4 servings.
  
  [ Pierre Franey in a newspaper article (March 1985) ]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Breasts Geneva
 Categories: Chicken
      Yield: 4 servings
 
      4 tb Butter or margarine (1/2            4 sl Boiled ham, cut into thin
           -stick)                                  -strips
    1/4 c  Vegetable oil                     1/2 ts Salt
      1    Stalk celery, cut into thin       1/4 ts Black pepper
           -strips (2-inch-long)             1/4 c  All-purpose flour
      2 sm Carrots, peeled, cut into           4    Whole chicken breasts (4
           -thin strips                             -halves)
      1 md Yellow onion, finely chopped        4    Thin slices Swiss cheese
 
  Preheat the broiler.  Skin and bone the chicken breasts.  Melt 2
  tablespoons of the butter and 2 tablespoons of the oil in a heavy skillet
  over medium heat.  Add the celery, carrots, onion and ham. reduce the heat
  and cook, covered, for 10 minutes, stirring occasionally.  The vegetables
  should not brown.  Blend the salt, pepper and flour in a small bowl.
  
  Remove the vegetables to a plate and keep warm.  In the same skillet, heat
  the remaining butter and oil over medium-high heat.  Dredge the chicken
  breasts in the flour mixture and shake off any excess.  Place the meat in
  the skillet and cook for about 3 minutes on each side to brown. Reduce the
  heat to medium if necessary, to prevent burning.
  
  Arrange the chicken pieces in a foil-lined 15-by 10-by 1-inch baking pan.
  Divide the vegetable mixture evenly and top each piece of chicken. Place a
  slice of cheese on top of the vegetables.  Broil just until the cheese
  melts.  Do not let the cheese burn.
  
  Makes 4 servings of 500 calories each.
  
  [ Reader's Digest Quick Thrifty Cooking; 1985 ]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Breasts with Mushrooms and Marsala (Microwave)
 Categories: Chicken, Microwave, Casserole
      Yield: 5 servings
 
      3 tb All-purpose flour                   1 tb Vegetable oil
    1/2 ts Salt                                6 oz Fresh mushrooms, sliced
    1/4 ts Pepper                            1/4 c  Marsala wine
      4    Boneless skinned chicken          1/4 c  Beef broth
           -breast halves (5 oz each)          2 ts Cornstarch
      2 tb Unsalted butter, divided       
 
  Combine the flour, salt and pepper on a piece of waxed paper. Dredge the
  chicken in the flour mixture to coat well.  Heat 1 tablespoon of the butter
  and the vegetable oil in a large, heavy skillet over moderate heat. Add the
  chicken and brown on both sides.  Drain the cooked chicken on paper
  toweling.
  
  Add the remaining tablespoon of butter to the skillet.  Saute the mushrooms
  over moderately high heat for 3 minutes.  Add the Marsala wine. Scrape up
  the brown bits from the bottom of the skillet.  Remove from the heat.
  
  Place the chicken in a microwave-safe 12 x 8 x 2-inch baking dish with the
  thickest parts toward the outside.  Pour the mushroom-wine mixture over
  all.  Cover with waxed paper.  Microcook at 100% power for 6 to 8 minutes
  until the chicken is cooked, rotating the casserole 180 degrees at half
  time.
  
  Remove the chicken and mushrooms with a slotted spoon to a bowl. Keep warm.
  Whisk together the broth and cornstarch in a small bowl until smooth. Stir
  into the baking dish liquid.  Microcook, uncovered, at 100% power for 2 to
  3 minutes until the sauce thickens and boils, whisking at half time. Return
  the chicken and mushrooms to the baking dish.  Spoon sauce over the top and
  serve with noodles.
  
  Makes 5 servings.
  
  Nutrient Value per Serving: 283 Calories, 34 g Protein, 11 g Fat, 10 g
  Carbohydrate, 421 mg Sodium, 98 mg Cholesterol Exchanges: 1/2 starch/bread,
  4 1/2 lean meat
  
  [FAMILY CIRCLE: Sept 25, 1990]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Breasts with Balsamic Vinegar
 Categories: Chicken, Sauces
      Yield: 6 servings
 
  1 1/2 lb Boneless, skinless chicken          2 tb Extra-virgin olive oil
           -breasts                            1 tb Grated lemon zest
      1 c  White wine                          2 tb Grated orange zest
    1/2 c  Freshly squeezed orange             2 tb Chopped fresh tarragon (or
           -juice                                   -1/4 teaspoon dried)
    1/2 c  Balsamic vinegar                  1/4 ts Salt
    1/2 c  Golden raisins                    1/4 ts Freshly ground white pepper
    1/2 c  Dried currants                 
 
  Pound the chicken fillets to a uniform thickness of 1/3 inch (or have the
  butcher do it).
  
  Pour the wine into a skillet and bring to a boil over medium-high heat. Add
  the chicken breasts, reduce the heat to a simmer, and poach the chicken for
  5 to 7 minutes, Remove with a slotted spoon and set aside, reserving the
  wine.
  
  Meanwhile, bring the orange juice and vinegar to a boil in a small
  saucepan.  Remove from the heat and add the raisins and curants; let them
  soak for 15 minutes.
  
  Add the reserved wine and the remaining ingredients to the orange juice
  pan; bring to a boil over high heat.  Reduce the heat and simmer,
  uncovered, until the mixture is reduced by half.
  
  Cut the chicken fillets into slices.  Pour the sauce over the chicken and
  let it sit at room temperature for at least an hour before serving. The
  dish can then be reheated, served room temperature, or chilled.
  
  NOTE:  The dish can be prepared up to 2 days in advance and reheated slowly
  or served cold or chilled.
  
  Makes 6 servings.
  
  Nutrient Value per Serving:  336 Calories, 9 g Fat, 2 g Saturated Fat, 36 g
  Protein, 24 g Carbohydrates, 96 mg Cholesterol, 199 mg Sodium.
  
  [The Washington Post; January 9, 1991]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Cacciatore
 Categories: Chicken
      Yield: 6 servings
 
  2 1/2 lb Fryer Chicken, Cut Up               1 c  Tomatoes, Drained
    1/4 c  Shortening                          8 oz Tomato Sauce
    1/2 c  Flour                               3 oz Can Sliced Mushrooms, Drain
      2 c  Thinly Sliced Onions                1 ts Salt
    1/2 c  Chopped Green Pepper              1/4 ts Oregano
      2 x  Cloves Garlic, Crushed         
 
  Wash chicken and pat dry.  Melt shortening in large skillet.  Coat chicken
  pieces with flour.  Cook chicken in shortening over medium heat 15-20
  minutes or until light brown.  Remove chicken, set aside.  Add onion rings,
  green pepper and garlic to skillet.  Cook and stir over medium heat until
  onion and pepper are tender.  Stir in remaining ingredients.  Add chicken
  to sauce.  Cover tightly, simmer 30-40 minutes or until thickest pieces are
  fork tender.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Casserole
 Categories: Chicken, Casserole
      Yield: 5 servings
 
    1/2 c  Margarine                           1 cn Cream of Mushroom soup
      4    Chicken breasts, cooked and         1 cn Cream of Chicken soup
           -boned                              2 c  Chicken broth
      1 pk Stuffing mix (6 oz.0           
 
  Melt Margarine and combime with stuffing mix and mushroom soup that has
  been diluted with 1 cup of the chicken both.  Place 1/2 of mixture in 9 X
  13 baking dish.  Layer chicken.  Pour mushroom soup that has been diluted
  with other cup of chicken broth over top. Bake at 350 for about 1 hr.
  
  Modifications:  Becky Hurt Coleman uses 8 oz Pepperidge Farm corn bread or
  Herb Seasoning as a stuffing mix.
  
  Lida Hendrickson mixes a can of evaporated milk with her soup and Stove Top
  stuffing mixed with chicken broth.
  
  The Bumgarner Recipes submitted by Lynda Groat
  
  posted on COOKING echo by Bud Cloyd
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Caesar Salad
 Categories: Salads, Chicken
      Yield: 4 servings
 
----------------------------------CHICKEN----------------------------------
      2    Chicken breasts, whole,                  - chopped
           - boneless, skinned, halved       1/4 ts Salt
      2 tb Butter                            1/4 ts Pepper, coarsely ground
    1/2 ts Garlic, fresh, finely         

----------------------------------DRESSING----------------------------------
      2 tb Parmesan cheese, freshly            1 tb Vinegar, cider
           - grated                            1 tb Lemon juice
    1/4 ts Pepper, coarsely ground             2 tb Sour cream, light or dairy
      2 tb Vegetable oil                       1 tb Dijon mustard

-----------------------------------SALAD-----------------------------------
      4 c  Romaine lettuce, torn                    Garlic melba rounds
      1 md Tomato, ripe, sliced           
 
  Time: 30 minutes Cut each halved chicken breast lengthwise into thirds. In
  a 10 inch skillet melt butter until sizzling. Add chicken, garlic, salt and
  1/4 teaspoon pepper. Cook over medium heat, turning once, until chicken is
  browned and fork tender ( 7 to 10 minutes ). Meanwhile, in a small bowl
  stir together all dressing ingredients. In a large bowl place lettuce. Pour
  dressing over lettuce; toss to coat. On a platter or individual salad
  plates place lettuce. Place tomato slices and chicken on lettuce. Arrange
  garlic rounds on salad. Yield: 4 servings.
  
  NUTRITION INFORMATION ( 1 Serving ): Calories - 330 Protein - 31g
  Carbohydrate - 11g Fat - 18g Cholesterol - 92mg Sodium - 448mg
  
  Source: Land O Lakes Summer Favorites Shared by: David Knight
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Casserole, Lone Star
 Categories: Chicken, Casserole
      Yield: 6 servings
 
      2    Chickens--breasts, thighs, &        1    (10-3/4) can beef bouillon
           Drumsticks from both                1 tb Catsup
           Flour, salt, & pepper mixed         1 tb Worscestershire sauce
           Ginger to taste                     2    Bay leaves
      6    Carrots, peeled & quartered         6    Small, peeled onions
      4 tb Margarine                           6    Potatoes, peeled & quartered
      2 tb Flour                               8 oz Mushrooms, sauteed
      1 c  Water                               1    (8 oz) can english peas
 
  Mix flour, salt, pepper and ginger and dredge chicken pieces in the
  seasoned flour. Brown the floured chicken in a skillet with 4 tablespoons
  of melted margarine. Remove pieces when brown and save the drippings. Put
  chicken pieces in a large casserole.
   Add flour to the drippings, making a paste.  Stir in water, beef bouillon,
  catsup, Worcestershire sauce, bay leaves and whole onions. Pour over
  chicken and bake at 350~F. degrees for 45 minutes. Add potatoes, carrots,
  and mushrooms.  Bake 35 minutes more.  Add peas and bake 10 minutes longer.
  SERVES 6
       SOURCE: Lone Star Legacy
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Cardinale
 Categories: Chicken
      Yield: 6 servings
 
      2    Chicken breast, cut into          1/4 c  Marsala wine
           -bite-size pieces                   1 ts Basil;
    1/4 lb Fresh mushrooms, sliced             1 pn Of oregano
      2 sl Proscuitto                               Salt and peper to taste
      2 sl Mozzarella cheese                   3 tb Butter
 
  FROM:      Pam Star CHICKEN CARDINALE
  
  FROM THE NAPI'S RESTAURANT PROVINCETOWN
  
  **************************
  
  Melt your butter in a saute pan until it becomes quite hot but not burning,
  Quickly saute your chicken and mushrooms until the chicken is lightly
  brown. Add your proscuitto and herbs.  Add your marsala and cook rapidly to
  reduce it by half. This is a very quick dish and you will know when it is
  done by its taste.  The flavors should all be blended in a wonderful sauce.
  Now remove it to a broiling pan... Top with cheese and broil only until the
  cheese has melted.  Sprinkle with chopped parsley...
  
  Severs 2
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Charlemagne
 Categories: Chicken, Soups
      Yield: 6 servings
 
      1    Broiler, cut up & skinned           8    Green onions, sliced
      1 c  Light beer                          1    Bay leaf
           Salt & pepper                     1/2 c  Sliced celery
     14 oz Can tomatoes                        2 tb Flour
    1/4 c  Butter                              1    Carrot, diagonal sliced
    1/4 ts Thyme                             1/4 c  Water
 
  Sprinkle chicken with salt & pepper, brown in butter.  Remove chicken, add
  onions, celery and carrots to skillet; saute.  Add beer and next 3
  ingredients, bring to boil. Return chicken to skillet, cover and simmer 45
  minutes. Place chicken on serving platter. Dissolve flour in water, thicken
  skillet liquid over medium heat.  Pour sauce over chicken, serve.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Chow Mein
 Categories: Chicken, Crockpot
      Yield: 8 servings
 
      4 lb Fryer or hen, cut up                     -(optional)
      2 c  Water                               1 cn (6 or 8 1/2 oz.) water
      2 lg White onions, chopped                    -chestnuts, drained and
      2 c  Diagonally sliced celery                 -sliced
    1/4 c  Flour or cornstarch                 3 tb Molasses
    1/4 c  Soy sauce                                Chow mein noodles or fluffy
      1 cn (16 oz.) bean sprouts,                   -rice
           -drained                                 Toasted slivered almonds
      1 cn (5 or 6 oz.) bamboo shoots     
 
  Place chicken with water, onions and celery in Crock-Pot.  Cover and cook
  on Low setting for 8 to 10 hours. One hour before serving, turn to High
  setting.  Remove chicken; bone and cut up meat into bite size pieces.
  Return to Crock-Pot.  Combine flour with soy sauce and stir into Crock-Pot
  with bean sprouts, bamboo shoots, water chestnuts and molasses. Stir well
  until thickened.  Taste for seasoning. Turn to Low until ready to serve, up
  to 4 hours. Serve over chow mein noodle or hot fluffy rice. Sprinkle with
  toasted slivered almonds. Makes 8 to 10 servings (about 3 1/2 qts.)
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Chasseur
 Categories: Chicken
      Yield: 6 servings
 
      2 lb Chicken breasts, boned                   Thyme to taste
           Salt and pepper to taste                 White cooking wine
           Flour to cover chicken                   Chicken stock
      1 tb Olive oil                         1/2 c  Tomatoes, peeled and
      2 tb Butter                                   -quartered
    1/2 c  Scallions                                Chopped parsley
    1/4 lb Mushrooms, sliced              
 
  Add salt and pepper to flour and dredge the boned chicken. Brown in skillet
  with butter and oil until tender.  Transfer chicken with a slotted spoon to
  dish and keep warm.  Add chopped scallions, mushrooms and tomatoes. Saute.
  Add white wine to deglaze pan and add chicken stock. Season with salt,
  pepper and thyme to taste. Cook 5 minutes uncovered or until thickened.
  Serve sauce over chicken.  Sprinkle with parsley.
  
  Yield:  4 to 6 servings
  
  From:  "Celebrate San Antonio - A Cookbook" by the San Antonio Junior
  Forum, 1986.  ISBN 0-961917-0-0 Shared by: Karin Brewer, Cooking Echo, 7/93
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Chili
 Categories: Chicken
      Yield: 10 servings
 
      1 cn Italian plum tomatoes (28           2 ts Curry powder
           -ounces)                            1 ts Dried oregano
      3    Skinless, boneless chicken        1/8 ts Ground allspice
           -breasts                            1 c  Canned dark red kidney
    1/2 c  Defatted chicken broth                   -beans, drained
      1 lg Yellow onion, chopped               1 tb Fresh lemon juice
      2 tb Coarsely chopped garlic             4 tb Chopped fresh parsley
      2    Medium-sixed zucchini, cut               Freshly ground black pepper,
           -into 1-inch cubes                       -to taste
      2    Red bell peppers, cored,            1 c  Nonfat plain yogurt (for
           -seeded and cut into                     -garnish)
      1    Inch squares                        4    Scallions, clean and thinly
      2 tb Chili powder                             -sliced on the
      2 ts Ground cumin                   
 
  diagonal (for garnish)
  
  Preheat the oven to 375F.  Cut the tomatoes into 1-inch pieces; reserve
  their liquid.  Cut the chicken breasts in half lengthwise and place in a
  shallow roasting pan.  Pour 1/2 cup of the tomato liquid over the chicken
  and cover well with aluminum foil.  Bake for 20 minutes. Remove the chicken
  from the liquid.  Cut into 1-inch cubes, cover, and reserve. Discard the
  cooking liquid.
  
  Place the broth in a large heavy pot.  Add the onions and garlic; cook for
  3 minutes over low heat, stirring occasionally.  Add the zucchini and red
  peppers.  Cook, covered, for an additional 8 minutes. Add the reserved
  tomatoes and remaining tomato liquid, the chili powder, cumin, curry
  powder, oregano, and allspice.  Simmer, uncovered, over low low heat,
  stirring once.
  
  Add reserved chicken, kidney beans, lemon juice, 2 tablespoons of parsley
  and the black pepper.  Simmer over low heat, uncovered, for 10 to 12
  minutes more, stirring occasionally.  Adjust the seasonings and stir in the
  remaining parsley.  Serve piping hot over cooked brown or white rice.
  Garnish with yogurt and scallions.
  
  Serves 10.
  
  Nutrients per Serving:  153 Calories, 2 g Fat, 42 mg Cholesterol.
  
  [Parade: January 20, 1991]
  
  Posted by Fred Peters.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Cilantro
 Categories: Chicken, Low-cal
      Yield: 6 servings
 
      1 lb Chicken pieces, skinned,            2    Green onions, chopped
           -boned                            1/4 c  Chopped cilantro or parsley
    1/2 ts Paprika                             1    Tomato, chopped
      2 ts Canola oil                        1/2 c  Orange juice
 
  Sprinkle chicken pieces with paprika, patting it in.  Heat oil in a skillet
  and brown the chicken.  Add remaining ingredients.  Cover, reduce heat,
  cook about 15 minutes.  Turn chicken at least twice during cooking.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Club Sandwiches
 Categories: Chicken, Sandwiches
      Yield: 4 servings
 
      2    Pieces cooked chicken             1/4 c  Mayonnaise
           -breasts (apporx 1 to 1-1/2         8    Thin slices tomato
           -lbs)                               8    Lettuce leaves (iceberg or
      8 sl Bacon                                    -romaine)
      8 sl Sandwich bread, toasted        
 
  Potato chips and/or bread and butter pickle slices
  
  Cook bacon, drain and pat the grease off with paper towels.  Cut each
  chicken breast into 4 thin crosswise slices. Spread one side of each piece
  of toast with 1/2 tbsp mayonnaise. Top with sliced chicken, 2 slices bacon,
  2 slices tomato and 2 lettuce leaves. Place remaining toast, with
  mayonnaise sied down, on top of lettuce. Stick toothpick 1 inch from each
  corner of sandwich to hold it together. Cut sandwich in half, crosswise and
  lengthwise, to form 4 squares. Pile onto large plate with handful of chips
  and/or some pickles. Makes 4 servings.
  
  Origin: Province Newspaper, April 21, 1993. Shared by: Sharon Stevens.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Cordon Bleu
 Categories: Chicken
      Yield: 6 servings
 
      6    Chicken Breasts                     6 tb Butter
      6    Swiss Cheese Slices               1/2 c  Dry White Wine
      6    Ham Slices                          1 ts Chicken Bouillon
      3 tb Flour                               1 tb Corn Starch
      1 ts Paprika                             1 c  Whipping Cream
 
  Pound chicken breasts if they're too thick.  Place a cheese and ham slice
  on each breast within 1/2 in. of edge.  Fold edges of chicken over filling
  and secure with tooth picks.  Mix flour and paprika and coat chicken. Heat
  butter in skillet and cook chicken until browned on all sides.  Add wine
  and bouillon.  Reduce heat to low, cover and simmer 30 minutes. Remove
  tooth picks and transfer breasts to warm platter.  Blend cornstarch with
  cream and whisk slowly into skillet.  Cook, stirring until thickened and
  pour over chicken.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Coating Mix
 Categories: Chicken
      Yield: 4 servings
 
           -Robbie Shelton                     1 ts Onion Salt
      2 tb Parsley Flakes                      1 tb Celery Salt
      1 tb Oregano                             1 tb Ginger
      1 tb Marjaram                            1 ts Pepper
      1 tb Thyme                               1 ts Sage
      2 ts Rosemary                            1 tb Paprika
      1 ts Arlic Salt                     
 
  Combine all ingredients in a small bowl until evenly distributed. Spoon
  mixture into a small airtight container. Label. Store in a cool, dry place.
  Use within 6 months. Makes about 1/2 cup of CHICKEN COATING MIX.
  
  OVEN-FRIED CHICKEN
  
  1 1/2 Tsp. CHICKEN COATING MIX 3/4 Cup All-Purpose Flour 1/4 Cup Instant
  Nonfat Dry Milk 2 Tsp. Sugar 1 Tsp. Baking Powder 1/2 Tsp. Salt 2/3 Cup Hot
  Water 2 Tbs. Vegetable Oil 1 (2 1/2 to 3 lb.) Fryer Chicken, Cut Up.
  Preheat oven to 425 degrees. Combine all ingredients except chicken in a
  small bowl. Blend well. Dip chicken pieces in batter and place on a baking
  sheet. Bake uncovered 40 to 50 minutes, until golden brown and tender. Or
  if desired, dip chicken pieces in batter then fry in hot oil.
  
  Really, I use this for almost any poultry dish I prepare. It is a basic
  "Poultry Seasoning". From Robbie Shelton's Database.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Croquettes
 Categories: Chicken, 1941
      Yield: 8 servings
 
      2 c  Cold chopped cooked chicken       1/4 ts Celery salt
    3/4 c  Thick white sauce                   1    Egg, slightly beaten
    1/2 ts Salt                              1/2 c  Cracker crumbs
      1 ts Lemon juice                         2 tb Cold water
      1    Egg yolk, well beaten                    Paprika
 
  Combine chicken, white sauce, egg yolk, lemon juice, and seasonings. Cool.
  Form in cones, cylinders, or balls.  Roll in crumbs. Dip in egg which has
  been diluted with the water. Dip in crumbs. Fry in deep fat (385 F) about 2
  minutes.  Drain on crumpled absorbent paper. Garnish with buttered peas or
  asparagus tips.  8 servings.
  
  The Household Searchlight
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Crescent Rolls
 Categories: Kids, Chicken
      Yield: 6 servings
 
      2 c  Cooked cubed chicken                2 tb Milk
      4 oz Cream cheese, softened              1    8 oz can crescent rolls
 
  Mix cream cheese and milk. Add chicken. Separate crescent rolls into 4
  rectangles and seal perforations. Put 1/2 cup chicken mixture in center of
  each rectangle. Bring 4 corners of dough to center and seal. Bake on
  ungreased cookie sheet 20-25 minutes until brown.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Creole
 Categories: Chicken
      Yield: 6 servings
 
      8    Boneless chicken breast                  -dried basil
           -fillets (approx 4 oz each)         2 c  Sliced green bell pepper
           Skinned, all visible fat            2 c  Peeled diced tomatoes
           -removed                          1/2 c  Of dry white wine
      2 tb Vegetable oil                       2 tb Fresh lemon juice
      1 c  Thinly sliced onion               1/2 ts Crushed red pepper
      2 c  Thinly sliced mushrooms             1 tb Butter (the Nutritional info
      2 tb Minced garlic                            -below is based on
      1 c  Chopped celery                           -Margarine)
      1 tb Chopped fresh or 1/2 Tblsp        1/2 ts Black pepper
           -dried oregano                      2 tb Chopped fresh parsley
      1 tb Chopped fresh or 1/2 Tblsp     
 
  Chicken Creole by Chef Bubba POB 381146 Duncanville,TX 75138
  
  Rinse chicken and pat dry. Cut into 1/2 inch cubes and set aside.
  
  Heat oil in a large skillet over medium high heat. Add onion and saute'
  until translucent. Add mushrooms and cook over medium heat until liquid
  evaporates. Add garlic, celery and herbs and cook for 1 minute. Add bell
  pepper and cook for 2 minutes. Stir in tomatoes and cook for 5 minutes. Add
  wine, lemon juice and red pepper and mix well. Set aside.
  
  In another skillet over high heat, melt 1/2 Tblsp butter. Add half the
  chicken fillets and sprinkle with black pepper. Cook, stirring frequently,
  until pieces are lightly browned and cooked through. Do no overcook. Repeat
  procedure with remaining chicken and butter, then return first batch to
  skillet.
  
  Pour sauce over all and stir gently to blend. Simmer about 1 minute.
  Sprinkle with parsley and serve.
  
  Calories 178 kcal - Protein 21 gm - Carbohydrates 7 gm - Sodium 80mg
  Cholesterol 49 mg - Total Fat 8gm - Saturated Fat 2gm -
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Curry
 Categories: Chicken, Spicy, Microwave, Curry
      Yield: 4 servings
 
      2 tb Butter Or Margarine                 1 c  Water
      1 lb Boneless Chicken Breasts *        1/2 c  Plain Yogurt
      1 lg Tomato Coarsely Chopped             2 c  Hot Cooked Rice
      1    Envelope Onion Soup Mix             2 c  Hot Cooked Peas
      2 ts Curry Powder                   
 
  * Chicken breasts should be cut into thin strips.
  ~-------------------------------------------------------------------------
  In large skillet, melt butter and brown chicken over medium heat.  Stir in
  tomato, then onion recipe soup mix and curry blended with water.  Simmer
  covered 15 minutes or until chicken is done.  Stir in yogurt; heat through
  but do not boil.  To serve, arrange chicken and sauce over hot rice and
  peas.  Serve, if desired, with flaked coconut, raisins, cashews, or
  almonds. MICROWAVE DIRECTIONS: In 2-quart casserole, heat butter at HIGH
  (Full Power) 1 minute.  Add chicken and heat at HIGH (Full Power), covered,
  5 minutes.  Stir in tomato, then onion recipe soup mix and curry blended
  with water.  Stir in yogurt; heat at HIGH (Full Power) 1 minute. Let stand
  covered 5 minutes.  Serve as above.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Cutlet Supreme
 Categories: Chicken
      Yield: 6 servings
 
    3/4 c  Ground oat flour (see note)         3    Chicken
           -or all-purpose flour                    -breasts,halved,boned,skinne
      1 tb Fresh dill or 1 tsp. dried               -d
           -dill weed                          2 tb Margarine or olive oil
    1/8 ts Lemon pepper                        1 md Green pepper,sliced in rings
      1    Egg white                           2    Carrots,peeled or washed,cut
    1/4 c  Water                                    -on the diagonal
 
  Heat oven to 375 degrees. Spray a 9 x 13" baking pan with cooking spray. In
  a shallow dish, combine oat flour, dill and lemon pepper. In another dish,
  beat egg white with water. Coat chicken with dry ingredients and shake off
  excess, dip in egg, then dip again in dry ingredients. Place in baking pan,
  surround with vegetables and drizzle with margarine. Bake 35 minutes,
  uncovered. Serve with rice or noodles.
  
  Serves 6.
  
  Note:
  
  Ground Oat Flour
  
  Combine 1/2 cup oats and 1/2 cup oat bran in a blender or food processor.
  Blend 1 minute. Store excess in refrigerator.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Cutlets with Lemon
 Categories: Chicken
      Yield: 4 servings
 
      4    Chicken breast halves,                   Non-stick vegetable cooking
           -skinned and boned                       -spray
      1    Egg                                 1 tb Unsalted margarine
      1 pn Ground red pepper                   3 tb Lemon juice
    1/2 c  Wheat germ                     
 
  Lemon slices Fresh parsley, chopped
  
  Place the chicken between two pieces of waxed paper and flatten to 1/2 inch
  thickness.  Mix egg and red pepper.  Dip each piece of chicken in egg
  mixture and coat with wheat germ.  Coat a large skillet with vegetable
  spray.  Place over medium-high heat; melt margarine.  Add chicken and cook
  for 3 to 4 minutes on each side.  Remove to serving platter; keep warm.Pour
  lemon juice in skillet; cook over high heat for 1 minute, stirring
  constantly.  Pour juice over chicken.  Garnish with lemon slices and/or
  parsley.
  
  Makes 4 servings.
  
  [COOKING LIGHT  Spring 1986]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Delight
 Categories: Chicken
      Yield: 8 servings
 
      4    Whole chicken breasts               8    Bacon slices
    1/4 lb Dried beef                          1 cn Cream of mushroom soup
    1/2 c  Sour cream                     
 
  Preheat oven to 275 degrees.  Line a baking dish with dried beef.  Wrap
  each piece of chicken with bacon.  Mix mushroom soup and sour cream
  together.  Pour mixture over chicken; bake uncovered for 2 hours at 275
  degrees.  Serve on noodles or rice; spoon sauce over chicken.
  
  Origin:  Patricia Sartin, Mill Creek Fire Dept., Ladies Aux. Uploaded by:
  Jon Judd
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Divan
 Categories: Chicken
      Yield: 4 servings
 
     20 oz Frozen Chopped Broccoli             1 ts Cooking Sherry (Optional)
      2 c  Cubed Cooked Chicken Breasts      1/2 c  Shredded Velveeta Cheese
      2 cn Cream Of Chicken Soup               1 c  Soft Bread Crumbs
      1 c  Mayonnaise                          2 tb Melted Butter
      1 ts Lemon Juice                    
 
  Cook broccoli as on package.  Drain, arrange in greased 11.5 x 7.5 x 1.5
  baking dish.  Place chicken on top of broccoli.  Cook soup, mayo, lemon
  juice in pan, add sherry and pour over chicken. *CAN FREEZE AT THIS POINT*
  Sprinkle velveeta on top.  Take bread crumbs and toss in butter.  Sprinkle
  crumbs on top of cheese.  Bake at 350F for 30 minutes.  Check at 15-20
  minutes.  If browning rapidly, cover.  Can add more chicken or broccoli, if
  there is plenty of sauce. Enjoy.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Dijon
 Categories: Chicken
      Yield: 6 servings
 
      5 tb All purpose flour, divided          1 lb Fresh mushrooms, sliced
  1 1/4 ts Salt, divided                     1/3 c  White wine
      1 ts Paprika                           1/2 ts Tarragon, crushed
    1/8 ts Pepper                            1/2 ts Basil leaves, crushed
      3    Chicken breasts, skinned and        8 oz Dairy sour cream
           -halved                             2 tb Dijon style mustard
      2 tb Vegetable shortening           
 
  Combine 4 T flour, 1 tsp salt, paprika and pepper. Coat chicken pieces. In
  large skillet or Dutch oven brown chicken in shortening on all sides (about
  20 mins). Add mushrooms, wine, tarragon, and basil. Cover. Simmer about 45
  mins or until chicken is tender. Remove chicken to heated platter. Keep
  warm.
  
  Combine sour cream, mustard, remaining 1 T flour and remaining 1/4 tsp
  salt. Stir into mushrooms and drippings in skillet. Heat and stir over low
  heat just until sauce begins to simmer. Correct thickness if necessary.
  
  Spoon over chicken. If desired. garnish with snipped parsley or paprika.
  
  Makes 6 servings. My notes: this recipe is also very forgiving for
  substitutions. I've used everything from buttermilk to low fat yogurt
  combinations to nonfat dry milk and lemon juice with water to substitute
  for the sour cream. I've also used coarse cut mustard when I was out of the
  usual Grey Poupon. The sauce is also a bit thicker than I like so I often
  thin it with a bit of milk or additional wine just before the sauce is
  ready to serve.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Dressing Casserole
 Categories: Chicken, Casserole
      Yield: 6 servings
 
      2    Chickens - cooked and diced         2    Eggs - beaten
      1    6 oz pkg Stove Top herb             2 c  Chicken broth
           -flavor                           1/3 c  Celery
      1 cn Crm of mushroom soup              1/3 c  Onion
    1/4 c  Margarine (melted)                1/2 c  Milk
 
  Combine all ingredients - mix well. Put in greased 13x9 dish or pan. Bake
  45 min at 350. Let stand 15 min. 8-10 servings.
  
  "That's the official recipe but here's what I do. Since I'm so lazy I just
  buy the boneless skinned chicken breasts and poach them in the microwave. I
  don't use margarine, I use butter. It calls for 2 cups of broth but I just
  use one 14 1/2 oz can - works fine. And I don't put mine in a 13x9 pan - do
  you have any corning ware stuff? It fits real nice in their oval casserole
  ~ 2 quart I think." (Notes above by Chris)
  
  From:  Christiane Stakely (SBHR84A) - Prodigy Reposted by: Debbie Carlson -
  Cooking Echo
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Dumplings with Spinach and Sultanas
 Categories: Chicken, Low-cal
      Yield: 2 servings
 
    1/2 lb Chicken thigh fillets,                   Spinach and Sultanas:
           -chopped                           20    Spinach leaves, shredded
      2 oz Reduced-fat feta cheese,            1    Red pepper, sliced
           -mashed                             1    Carrot, chopped (julienne)
    1/4 ts Ground cinnamon                   1/4 c  Sultanas
      2 tb Chopped fresh parsley               1 tb Lemon juice
           Round won ton or gow gee            1 tb Flaked almonds
           -wrappers                         1/3 c  Buttermilk
 
  Servings: 2
  
  Dumplings:
  
  Blend or process chicken, cheese, cinnamon and parsley until mixture is
  almost smooth.  Place a teaspoon of mixture onto centre of each wrapper,
  brush edges with water, gather edges together to form a pouch.  Add
  dumplings to large pan of boiling water, simmer,uncovered, for about 8
  minutes or until cooked through, drain. Serve with spinach and sultanas.
  
  Spinach and Sultanas:  Combine spinach, pepper and carrot in non-stick pan,
  cook, covered until pepper is soft.  Stir in sultanas,juice, almonds and
  buttermilk, stir until hot.
  
  Total fat: 22 g  Fat per serving: 11 g
  
  Source: Australian Woman's Weekly, Healthy Heart Cookbook posted by Linda
  Davis
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken en Casserole
 Categories: Chicken, 1941
      Yield: 8 servings
 
      1    Four-pound chicken                  2 c  Carrots, diced
      1 c  Celery, diced                     1/4 c  Cooking fat
    1/2 c  Minced onion                        1 c  Milk
      1 c  Hot water                                Salt and pepper
      1    Green pepper, chopped                    Flour
 
  Cut chicken pieces.  Dredge with flour.  Brown in hot cooking fat. Season
  with salt and pepper.  Place chicken in casserole. Add water. Cover. Cook
  slowly until chicken is tender.  Add vegetables which have been browned in
  the cooking fat.  Cover. Cook slowly until vegetables are tender. Add water
  if necessary. Remove chicken. Combine milk and 2 tablespoons flour. Mix
  until smooth. Combine with vegetables and chicken broth. Cook slowly,
  stirring constantly until smooth.  Serve with chicken.  If desired, 1/4
  teaspoon curry powder my be added to give variety in flavor. 8 servings.
  
  Mrs. M. Westrum, Scarville, IA.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Fillets in Tomato Wine Sauce
 Categories: Chicken
      Yield: 4 servings
 
      1 lb Chicken breast fillets,cut               -retained
           -into 8 pieces                      2    Purple onions,sliced
    1/2 ts Coarsely ground black pepper        2    Cloves garlic,minced
    1/2 ts Salt                                1 ts Basil
      1    16 oz can whole                   1/2 c  White wine
           -tomatoes,quartered,liquid     
 
  Spray non-stick frying pan with butter flavored non-stick vegetable spray.
  Heat to medium high, add chicken and brown about 2 minutes on each side.
  Remove chicken to a warm platter and sprinkle with black pepper and salt.
  Drain all liquid from the tomatoes (should be about 1 cup); pour tomato
  liquid into the frying pan. Add onion, garlic and basil. Bring to a boil;
  reduce heat, cover, and simmer until onion is tender, about 5 minutes. Add
  tomatoes, wine and chicken; cover and simmer about 15 minutes. Remove cover
  and cook on medium temperature about 5 minutes. Serve on fettucini noodles.
  
  Serves 4.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Florentine
 Categories: Chicken
      Yield: 4 servings
 
     10 oz Fresh spinach, rinsed well          1 tb All-purpose flour
           -and trimmed (1 bag)              1/2 c  Milk
      4    Boneless, skinned chicken         1/8 ts Ground nutmeg
           -breast halves (5 oz ea)          1/8 ts Pepper
    1/2 ts Salt                              1/4 c  Shredded Fontina cheese
      2 tb Unsalted butter                
 
  Preheat the oven to moderate (375F).  Lightly grease four individual or one
  large shallow baking dish.  Cook the spinach in a small amount of boiling
  water until just tender.  Drain and squeeze to remove moat of the liquid.
  Chop coarsely
  
  Sprinkle the chicken with 1/4 teaspoon of the salt.  Heat 1 tablespoon of
  the butter in a large skillet.  Add the chicken and brown on both sides
  over moderate heat..  Remove.  Add the remaining tablespoon of butter to
  the skillet. Stir in the flour until smooth. Add the milk, remaining 1/4
  teaspoon of salt, the nutmeg, and pepper.  Cook over medium heat, stirring
  constantly, until thickened and bubbly.  Remove and reserve about 2
  tablespoons of the sauce.  Mix the cooked spinach into the remaining sauce
  in the skillet.
  
  Divide the spinach into the individual baking dishes, or spread on the
  bottom of the large one.  Top with the chicken and spread the reserved
  sauce over the chicken.  Bake for 10 minutes.  Sprinkle the cheese evenly
  over the top.  Bake for an additional 10 minutes.  Serve hot.
  
  Makes 4 servings.
  
  Nutrient Value per serving: 276 Calories, 38 g Protein, 11 g Fat, 6 g
  Carbohydrate, 494 mg Sodium, 110 mg Cholesterol.
  
  Exchanges: 1 vegetable, 4 1/4 lean meat, 1/8 milk.
  
  [FAMILY CIRCLE; 2/1/91]
  
  Posted by Fred Peters.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Fruit Salad in Pineapple Boats
 Categories: Salads, Chicken
      Yield: 8 servings
 
    3/4 c  Sugar                               2 c  Diced cooked chicken
      1 ts Dry mustard                         1 lg Papaya
      1 ts Salt                                     - peeled, seeded and cubed
    1/3 c  Vinegar                             1 c  Sliced celery
  4 1/2 ts Onion juice                         2    Oranges; peeled
      1 c  Oil                                      - cut in segments
  4 1/2 ts Poppy seeds                         1 c  Watermelon balls
           *MMMMM                              2    Bananas; peeled, sliced
           -SALAD*                             3    Kiwi; peeled and sliced
      2 lg Pineapples                               Coarsely chopped macadamias
 
  Keywords: Salads, Fruits, Poultry Servings: 8
  
  *MMMMM                       POPPY SEED DRESSING*
  
  Combine sugar, mustard, salt and vinegar. Stir in onion juice. Slowly add
  oil, beating constantly until thick. Add poppy seeds and beat a few
  minutes. Store in refrigerator but avoid putting in very cold spot as
  dressing may separate. If dressing separates, pour off clear part. Beat
  clear portion, then slowly beat in poppy-seed mixture.
  
  To make salad, lay pineapples on sides and cut horizontal slice in each to
  make boat, leaving top leaves intact. Remove meat of pineapples and cut
  into chunks. In large bowl, combine drained pineapple chunks, chicken,
  papaya, celery, oranges, watermelon, bananas and kiwi. Toss at once with
  poppy-seed dressing to taste. Chill until ready to serve. Before serving,
  toss with 1/2 cup chopped nuts. Serve in pineapple shells and sprinkle with
  more nuts, if desired.
  
  (C) 1992 The Los Angeles Times
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Fricassee - Low Fat
 Categories: Chicken
      Yield: 2 servings
 
    1/2    Chicken, about 1 lb.,                    -recipe
           -skinned & all fat cut away     1 1/2 c  Water
    1/2 ts Paprika                             1 c  Onion, chopped
    1/4 ts Freshly ground black pepper       1/2 c  Green onion, chopped
    1/4 c  Flour, all purpose                  2    Cl Garlic, minced
      1    Egg white                           1 tb Parsley, finely chopped
    1/4 c  Skim milk                         1/8 ts Allspice, ground
           Country rice (see recipe)         1/4 ts Thyme
           Gravy ingredients:                1/8 ts Freshly ground black pepper
    1/4 c  Dry brown "roux", see          
 
  Preheat the oven to 350F. Cut the chicken into pieces. Blend the paprika
  and pepper with the flour. Beat the egg white with the milk. Dip the
  chicken into the egg white mixture and then into the seasoned flour. Lay
  the chicken in a baking pan and bake for 30 minutes, or until golden brown.
  While the chicken is baking, make the Country Rice. MAKE THE FRICASSEE
  GRAVY: Put the "roux" into a saucepan and blend in the water a little at a
  time so there are no lumps and the sauce is smooth. Add all remaining
  ingredients, cover and simmer gently for 15 to 20 minutes. Remove the
  chicken from the oven and add it to the pot with the Fricassee gravy. Let
  all simmer for another 15 minutes, or until the hicken is very tender and
  easily comes off the bones. TO SERVE: Spoon the Chicken Fricassee onto
  plates and accompany with the Country Rice. NOTES: The chicken is even good
  served just out of the oven without the Fricassee gravy. Tastes like fried!
  There are few dishes that appeal to me more than a good Chicken fricassee.
  This dish is one of my favorites in this book. VARIATION: The skinned
  chicken breasts you buy at the grocery, or skinless turkey breasts cut into
  strips, both make an excellent Fricassee. Suggested Menu: Green Salad with
  Creamy Creole Dressing Chicken Fricassee Country Rice Pineapple with Port
  Wine Recipe from Louisiana Light by Roy F. Guste, Jr. (The entire cookbook
  is wonderful Louisiana recipes - "Low Fat, Low Calorie, Low Cholesterol and
  Low Salt Cajun and Creole Cookery"
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Gan Eden
 Categories: Chicken
      Yield: 6 servings
 
      1    Chicken,cut up                      2 tb Potato flour
    1/4 c  Oil                                 1 c  Orange juice
    1/4 ts Ginger                              2    Oranges, peeled, seeded,
    1/4 ts Cinnamon                                 -sectioned
      2 tb Honey                          
 
  Brown chicken pieces in oil; remove and set aside.  Mix spices,honey, and
  potato flour into pan drippings.Stir in orange juice.
  
  Add chicken; cover and simmer until tender.  Add orange sections; heat
  through.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Gismonda
 Categories: California, Poultry, Chicken
      Yield: 4 servings
 
      2    Whole chicken breasts*              2 lb Spinach; cleaned and stemmed
           Salt, pepper                        1 c  Minced mushrooms
    1/2 c  Fine dry bread crumbs                    Whole mushrooms (optional)
    1/2 c  Butter or margarine            
 
  *Note: chicken breasts should be boned and split.
  
  Season chicken to taste with salt and pepper. Roll in bread crumbs and
  saute in 4 tablespoons butter in skillet until cooked through. Meanwhile,
  blanch spinach in boiling water 1 minute. Drain. Brown half of remaining
  butter in another skillet and saute spinach until just tender. Remove
  chicken from pan and add remaining butter. Add minced mushrooms and saute
  until light brown. Place spinach on platter. Arrange chicken breasts over
  spinach and cover with mushrooms. Drizzle butter remaining in pan over
  chicken. Garnish with whole mushrooms, if desired.
  
  Created by: Rangoon Racquet Club, Beverly Hills
  
  (C) 1992 The Los Angeles Times
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Gloria
 Categories: Chicken
      Yield: 6 servings
 
      6    Servings                            2 tb Cornstarch dissolved in 1/4
      1 c  Orange marmalade                         -cup cold water
    3/4 c  Burgundy                            8 oz Chicken breast halves,
    3/4 c  Water                                    -skinned, boned, and
    1/2 c  Orange juice                             Lightly pounded
      8 oz Can apricots, drained and                Seasoned flour
           -pureed                                  Oil
      2 tb Red currant jelly                 1/4 c  Sherry
      2 tb Brown sugar                       1/4 c  Brandy
 
  Halved apricots and chopped fresh parsley (garnish)
  
  Combine first 7 ingredients in saucepan and simmer gently over low heat,
  stirring frequently until well blended.  Slowly add cornstarch mixture,
  stirring constantly.  Simmer until thickened, about 5 minutes.
  
  Meanwhile, dredge chicken breasts lightly in flour.  Heat oil in large
  skillet, add chicken and saute until golden brown on both sides; do not
  overcook.  Drain on paper towels.  Pour off oil and wipe out skillet.
  Return chicken to pan, add sherry and brandy and simmer 2 minutes. Stir in
  apricot sauce, spooning over chicken to coat lightly. Transfer to heated
  platter and garnish with apricot halves and chopped parsley. Serve with
  remaining sauce.
  
  The Dana Place Inn, Jackson NH Bon Appetite
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Hash with Biscuits
 Categories: Chicken
      Yield: 6 servings
 
      2 ts Reduced-calorie margarine         1/2 c  Thinly sliced red bell
      1 ts Cornstarch                               -pepper
    1/4 c  Low-sodium chicken broth            2 oz Diced cooked chicken
    1/4 c  Skim milk                                Freshly ground black pepper
      2 ts White wine Worcestershire                -to taste
           -sauce                              1    Baked buttermilk biscuit,
      1    Drop liquid red pepper sauce             -split (3/4 ounce)
    1/2 c  Thinly sliced mushrooms        
 
  Fresh parsley to garnish (Optional)
  
  1.  Melt margarine in a medium saucepan over medium-high heat.  With a
  small whisk, stir in cornstarch; continue stirring for 2 to 3 minutes,
  until bubbly.
  
  2.  Whisk in broth, milk, Worcestershire sauce, and red pepper sauce; cook
  for about 2 to 3 minutes, stirring constantly, until mixture boils and
  thickens slightly.
  
  3.  Add mushrooms, bell pepper, chicken, and black pepper.  Cook for 3
  minutes until chicken is heated through and the vegetables are tender-
  crisp.  Serve over split biscuit.  Garnish with parsley.
  
  Makes one serving.
  
  Per Serving: 270 Calories; 21 g Protein; 11 g Fat; 496 mg Sodium; 21 g
  Carbohydrates; 52 mg Cholesterol
  
  [WEIGHT WATCHERS MAGAZINE; Jan 1990]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken in a Pot
 Categories: Chicken
      Yield: 8 servings
 
      2    Chickens, Frying, Quartered         1 ts Salt
    1/2 c  Olive Oil                         3/4 ts Pepper
      1 lg Onion, Minced                       1 md Tomato, Chopped
      1    Clove Garlic, Minced              1/2 c  White Wine, Dry
 
  In Dutch oven or heavy kettle, brown 2 (2-1/2 lb ea) chickens in olive oil
  until golden brown. Add onion, garlic, salt and pepper. Cover and simmer
  for 30 minutes. Add tomato (may substitute 1/2 c drained canned tomatoes),
  and wine and simmer for 30 minutes longer or until chicken is tender.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken in Mustard Cream Sauce
 Categories: Chicken
      Yield: 2 servings
 
     12 oz Chicken breasts,boneless and             Freshly ground black pepper
           -skinless                                -to taste
      2 tb Flour                               2 tb Chopped fresh parsley
      1    To 2 - tbsp. olive oil              3 tb Dry sherry
    1/2 c  Chicken stock                     1/3 c  Ricotta cheese
    1/2    To 1 - tsp. dry mustard           1/3 c  Plain yogurt
      1 ts Cornstarch                     
 
  Wash and dry chicken breasts and cut in half. Dredge in flour. Heat oil in
  heavy pan and brown chicken on both sides, 7 to 10 minutes. Stir a little
  chicken stock into dry mustard and cornstarch to make a paste. Then, stir
  in the rest of chicken stock; add pepper. Chop parsley, set aside. When
  chicken breasts are browned, remove and keep warm; deglaze pan with sherry.
  Add mustard mixture, return chicken to the pan and cook until mixture
  thickens. Process ricotta cheese with yogurt until smooth. Remove the
  chicken when cooked; turn heat to very low and quickly stir in ricotta
  mixture. Do not boil. Serve sauce over chicken, sprinkle with parsley.
  
  Serves 2.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken in Lime Butter
 Categories: Chicken
      Yield: 6 servings
 
      6    Broiler fryer chicken breast        1    Lime, juiced
           -halves,boned and skinned           8 tb Butter
    1/2 ts EACH: salt,pepper                 1/2 ts Chives, minced
    1/3 c  Cooking oil                       1/2 ts Dill weed
 
  Sprinkle chicken on both sides with salt and pepper. In large frypan, place
  oil and heat to medium temperature. Add chicken and saute about 4 minutes
  or until lightly browned. Turn chicken, cover and reduce heat to low. Cook
  10 minutes or until fork can be inserted in chicken with ease. Remove
  chicken and keep warm; drain off oil and discard. In same frypan, add lime
  juice and cook over low heat until juice begins to bubble. Add butter,
  stirring until butter becomes opaque. Stir in chives and dill weed. Spoon
  over chicken.
  
  Makes 6 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken in Nut Sauce
 Categories: Chicken
      Yield: 4 servings
 
      2 lb Chicken breast halves               1 c  Almonds,finely chopped
      1 c  La Victoria Salsa Victoria          2 tb Cooking oil
      1 c  Chicken broth                       2 c  La Victoria Chili Dip
  4 1/2 c  Potatoes,cubed                 
 
  Brown chicken and potatoes in hot oil. Combine Chili Dip, Salsa Victoria,
  broth and almonds. Bring to boiling. Pour hot mixture over chicken and
  potatoes. Bake, covered, in a 375 degree oven. Garnish with sliced ripe
  olives.
  
  Serves 4 to 6.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken in White Wine Sauce
 Categories: Chicken
      Yield: 6 servings
 
      2    Chickens (3 lbs each), cut               Salt
           -up                                      Pepper
      4    Cloves garlic, minced                    Butter (optional)
      1 c  White wine, dry                     3    Onions, chopped
      5 tb Butter                            1/2 c  Parsley, fresh chopped
      1 c  Chicken broth                      12    Fresh mushrooms, sliced
    1/4 c  Olive oil                           1 ts Oregano
      1 lb Linguine, cooked al dente      
 
  Serves   6
  
  Dry chicken pieces with paper towels.
  
  Heat half of the butter with half of the oil and begin browning chicken
  pieces well, a few at a time. Season them with salt and pepper as they
  brown. Add more butter and oil as needed, and keep chicken pieces warm as
  they are set aside, until all are browned.
  
  Add any remaining butter and oil to the pan and saute onions lightly.
  Remove onions and set aside.
  
  Add mushrooms, oregano, garlic, and wine to the pan and cook a few minutes.
  
  Add chicken broth, stir and add the chicken pieces and onions. Bring to a
  simmer, cover, and simmer gently for 20-30 minutes.
  
  Remove chicken pieces to a warm platter. Stir sauce, taste for seasoning,
  and cook for a few minutes, uncovered, to reduce. Swirl in some additional
  butter if desired.
  
  Put cooked, drained linguine in center of a large warmed deep platter.
  
  Pour sauce over. Surround with chicken pieces and sprinkle with parsley.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken in the Skillet
 Categories: Chicken
      Yield: 4 servings
 
      1 cn Cream Of Mushroom Soup              1 cn Green Beans
      1 sm Chicken Or 4 Chicken Breasts        1 sm Onion
      1 c  Rice                                1    Bay Leaf
 
  Drain juice from can of green beans (if not enough to make 1 cup add water
  and d mix it with cream of mushrooom soup. Brown Chicken in in a little
  butter. After chicken is brown, add green bean juice and mushroom soup.
  Simmer about 25 min. or until chicken is tender.  Add rice.  Cook 15 min.
  Add Green beans abd bay leaf.  Cook until beans are done (total - about 45
  min. to 1 hr.) from Bumgarner Family Recipes Submitted by Karen Watts Groat
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken in a Skillet
 Categories: Chicken, Microwave
      Yield: 4 servings
 
      3 lb Cut Up Chicken                      1 cn Whole Peeled Tomatoes *
      1    Env Onion Soup Mix                1/3 c  Water
 
   * 14-1/2 oz can, drained and chopped (RESERVE LIQUID) In 3 quart casserole
  heat chicken, uncovered, on HIGH 12 mins, re- arranging once; drain. Add
  tomatoes, then onion soup mix blended with water and reserved liquid. Heat,
  covered, 14 mins or until chicken is tender, rearranging chicken once. Let
  stand covered 5 mins.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken in Mole Sauce
 Categories: Chicken, Sauces, Tex-mex
      Yield: 8 servings
 
      1    Chipotle Chile; Dried           1 1/2 ts Oregano; Ground
    1/4 c  Shortening Or Lard              1 1/2 ts Cocoa
      2 tb Red Chiles; Ground                1/2 ts Anise Seed
      2 c  Chicken Broth                     1/4 ts Cinnamon; ground
      4    Flour Tortillas; *                1/4 ts Cloves; Ground
    1/4 c  Tomato Sauce                      1/4 ts Nutmeg; Ground
    1/4 c  Onion; Chopped, 1 small           1/4 ts Allspice; Ground
      1 tb Raisins                           1/4 ts Ginger; Ground
      1 tb Almonds Or Walnuts; Chopped       1/4 ts Cumin; Ground, OR
      1 tb Sesame Seed                       1/2 ts Cumin Seed
      1 tb Pumpkin Seeds; Shelled              1 c  Chicken Broth
      1 tb Peanut Butter                       8    Chicken Breast Halves; **
  1 1/2 ts Sugar                          
 
  *    Flour tortillas should be 7 to 8-inches in diameter and be cut into **
  Chicken breast halves should be boneless and the total weight should
  ~-------------------------------------------------------------------------
  Cover chile with warm water.  Let stand until softened, about 1 hour. Drain
  and finely chop.  Heat shortening in 3-quart saucepan over medium heat
  until hot.  Cook and stir ground red chiles in shortening until brown (add
  about 1/4 t water to prevent scorching if necessary); cool.  Stir in 2 cups
  of chicken broth.  Stir in remaining ingredients except the remaining 1 cup
  of broth and chicken.  Heat to boiling; reduce the heat and cover. Simmer
  30 minutes, stirring occasionally; cool.  Place a small amount of the sauce
  into a blender container.  Cover and blend on high speed until smooth.
  Repeat with the remaining sauce.  Heat 1 cup of the sauce and the remaining
  chicken broth in a 12-inch skillet; reduce the heat. Place the chicken,
  skin sides up, in a single layer in the skillet. Cover and simmer until
  done, about 1 hour.  Remove chicken to serving dish and keep warm. Measure
  the cooking liquid.  In skillet combine 1 cup of the cooking liquid with
  the remaining sauce and heat to boiling, stirring constantly, and pour over
  the chicken.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken in Wine Sauce
 Categories: Chicken
      Yield: 2 servings
 
      2    Pre-grilled chicken breast          2 tb Teriyaki or ginger sauce
           Filets (see note)                 1/2 c  Tomato sauce
    1/2 lb Sliced mushrooms                   32 oz White wine (see note)
      2 md Onions, coarsely chopped                 Oil
           -(see note)                              Parsley
      1 tb Chrushed garlic                          Basil
      2    Green onions, minced,                    Spike
           -including green portions                Arrowroot (see note)
 
  Warm large saute pan over range and add oil when hot.  Do not use a strong
  flavored oil and use sparingly.  The oil is mostly to coat the vegetables.
  Add the onions and stir until they become hot. Add the mushrooms and stir
  well into the onions.  When mushrooms become heated add the garlic. Stir
  very well.  After a minute or so ( do not burn the garlic) add the wine to
  stop the cooking process of the garlic.
  
  Add the teriyaki sauce, spices, and green onion to the wine/vegie mixture.
  Bring to a low simmer and add the chicken.  Simmer chicken about 15 minutes
  on each side, turning once. Occasionally stir the sauce.
  
  When sauce and chicken has cooked about 20 minutes, add the tomato sauce
  and stir in well.
  
  When the chicken is done, remove from the sauce.  Sauce should be reduced
  by about half at that point.  Add small amounts of arrowroot and stir
  quickly until gravy like thickness is achieved. Return the chicken to the
  sauce. Serve sauce over rice.
  
  Note on chicken:  We used Tyson pre-cooked breast filets with the mesquite
  grilling and they worked well.  If you use an uncooked breast filet,
  pre-cook it before adding to sauce. as the cooking in the sauce is mainly
  to mix the flavors.
  
  Note on onions:   If you can get them use Walla Walla sweet onions. Vidalia
  onions are also a good choice.  If sweet onions are not available, use the
  mildest onion you can find.
  
  Note on wine:  This dish does not require an expensive wine, but use a wine
  that you enjoy drinking.  The wine flavor will be a major flavor in the
  dish.
  
  Note on arrowroot:  Arrowroot is tapioca ground up to a fine powder. It
  thickens a dish instantly and adds no flavor to the dish. For dishes like
  this where flavors of the thickener could change the flavor of the dish, it
  works very well.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken in the Pot
 Categories: Chicken
      Yield: 6 servings
 
      1    Chicken (3 1/2 pounds), cut              -dill, tied together
           -in half                            2    Cloves garlic, peeled and
      1 lg Onion, roots trimmed but                 -crushed
           -left unpeeled                           Salt
      1 lg Carrot, scraped                   1/4 lb Egg noodles
      1    Stalk celery with leaves            1 tb Finely minced fresh parsley
      1    Sprig parsley and 1 sprig      
 
  Pull off as much of the yellow fat as possible from the chicken. Place the
  chicken halves in a 5- to 6-quart pot along with the gizzard, neck and
  heart.  (Reserve the liver for another purpose.) Cover with cold water.
  Bring to a boil and allow to boil for 5 minutes, skimming off any scum and
  foam from the surface.
  
  Lower the heat to simmer and add the vegetables, herbs and garlic. Stir in
  salt to taste, as much as one tablespoon.  Simmer gently for 1 1/4 hours,
  until the chicken is done.  Do not let the liquid boil at any time or the
  finished product will be cloudy.
  
  When the chicken is done, remove it and the vegetables from the pot and set
  it aside, covered, to keep warm.  Strain the liquid through a fine strainer
  or a clean linen napkin set in a strainer.  Rinse out the pot and return
  the liquid to the pot.  The soup should be clear and golden, with very
  little fat on the surface.  Chilling overnight will allow you to remove all
  the fat, if you wish.  Dice the carrot, peel and halve the onion and halve
  the celery.  Discard the rest of the cooked vegetables and herbs.
  
  Cook the noodles in a separate pot of boiling water until tender; set
  aside, covered, to keep warm.  Remove the skin from the chicken and cut the
  chicken into serving pieces.
  
  To serve, reheat the soup to a simmer and return the chicken to the pot.
  Simmer for 5 minutes.  Place a few pieces of chicken in each of four deep
  bowls along with some of the noodles and diced vegetables. Ladle hou soup
  over each serving.  Sprinkle with minced parsley and serve.
  
  Yield:  Four servings.
  
  [ Florence Fabricant in The New York Times; Jan 3, 1988 ]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken in Tomato Marsala Sauce
 Categories: Chicken, Sauces
      Yield: 2 servings
 
      2 lg Boneless, skinless                1/4 ts Freshly ground pepper
           -broiler-fryer chicken                   Vegetable cooking spray
           Breast halves                       4 oz Fresh mushrooms, sliced
    1/2 ts Oregano                             8 oz Tomato sauce (1 can)
    1/4 ts Garlic powder                     1/4 c  Marsala wine
    1/4 ts Onion powder                   
 
  In a small bowl, mix together the oregano, garlic powder, onion powder and
  pepper.  Sprinkle generously over all sides of the chicken using all of the
  mixture.  Heat a non-stick frying pan over high heat for about 1 minute;
  then spray with the vegetable cooking spray.  Add the chicken and cook for
  about 5 minutes.  Push the chicken to the side and add the tomato sauce and
  wine, stiring with the mushrooms to mix well. Arrange the chicken in the
  sauce and simmer for about 12 minutes or until a fork can be inserted in
  the chicken with ease.  Serve with cooked linguine.
  
  Makes 2 servings.
  
  Nutrients per Serving:  342 Calories, 56.3 g Protein, 12.8 g Carbohydrates,
  6.6 g Fat, 1.8 g Saturated Fat, 146 mg Cholesterol, 819 mg Sodium.
  
  [THE BALTIMORE SUN; February 13, 1991]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken in Sun-Dried Tomato Cream Sauce
 Categories: Chicken, Entertain
      Yield: 4 servings
 
    1/2 c  Dry-packed sun-dried                     -chicken breast halves
           -tomatoes                                Salt and freshly ground
      1 tb Butter                                   -black pepper to taste
      1 md Garlic clove, minced                2 tb Vegetable oil
      1 c  Chicken stock or low-salt           2 tb Chopped fresh basil (or 2
           -broth, divided                          -tsp dried, crumbled)
      1 c  Heavy cream                         8 oz Fettucine
      1 lb Boneless and skinless          
 
  Snip the tomatoes into bite-size pieces.  Melt the butter in a saucepan
  over low heat; add the garlic and cook for 30 seconds.  Add 3/4 cup of the
  stock and the tomatoes.  Bring to a boil.  Reduce the heat and simmer,
  uncovered, over medium heat for about 10 minutes or until the tomatoes are
  tender.  Add the cream and bring to a boil, stirring. Simmer over medium
  heat until the sauce is thick enough to coat the back of a spoon. (The
  sauce can be kept, covered, for 1 day in the refrigerator. Heat again over
  low heat.)
  
  Sprinkle the chicken with salt and pepper on both sides.  Heat the oil in a
  large, heavy skillet over medium-high heat.  Add the chicken and saute,
  pressing on the chicken occasionally with a slotted spatula, for about 4
  minutes per side or until the meat feels springy and is no longer pink
  inside (cut to check).  Transfer to a board; cover and keep warm.
  
  Discard the fat from the skillet.  Add the remaining stock and bring to a
  boil, stirring up the pan juices.  Boil to reduce slightly, then add to the
  sauce.  Stir in the basil.  Taste and adjust the seasoning.
  
  Meanwhile, cook the pasta, uncovered, in a large port of boiling salted
  water over high heat, stirring occasionally (about 1 to 2 minutes for fresh
  or 3 to 5 minutes for dried fettucine), or until tender but firm to the
  bite (al dente).  Drain, transfer to bowl and toss with 3 or 4 tablespoons
  of the sauce.
  
  Cut each chicken breasts into 2 or 3 diagonal slices.  Reheat gently in the
  sauce if needed.  Transfer the pasta to serving plates, top with the
  chicken and coat with sauce.
  
  Makes 4 servings.
  
  [Faye Levy's International Chicken Cookbook} [Karol v. Menzie; The
  Baltimore Sun; Oct 11, 1992]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken in Lemon-Plum Sauce
 Categories: Chicken, Sauces, Entertain
      Yield: 6 servings
 
      2 c  Peanut oil                          1 ts Baking powder
      6 oz Rice noodles                        2 c  Ice water
      2 lb Chicken breasts, boned & cut        1 tb Oil
           -into chunks                             LEMON PLUM SAUCE:
      2    Lemons, thinly sliced               1 tb Oil
           MARINADE:                         1/4    Inch ginger root, mashed
      2 tb Sherry                              1    Clove garlic, crushed
      2 tb Soy sauce                           2 tb Honey
    1/4 ts Mixed vegetable seasoning           2 c  Chicken broth
      2 ts Fresh ginger, grated              1/2 c  Lemon juice
      1 ts Honey                             3/4 c  Bottled plum sauce
           BATTER:                             1 pn Salt
      1 c  Whole wheat or rice flour           2 tb Sherry
    1/2 c  Arrowroot                           1    Grated lemon peel
    1/2 ts Soy sauce                       2 1/2 tb Arrowroot
 
  Combine ingredients for marinade, and marinate chicken for at least 1/2
  hour.  Mix together ingredients for batter; set aside.  In sauce pan,
  combine ingredients for plum sauce and heat over medium heat, stirring
  occasionally; set aside, but keep warm.  Heat peanut oil in wok or fry pan
  until very hot, about 400 degrees; deep fry noodles until puffed, about 1/2
  minute; drain; set aside.  Drain chicken and dip in batter. Deep fry
  chicken in 350 degree oil for 5 minutes or until golden brown. Place
  noodles on a plate.  Arrange lemon slices around on noodles.  Put chicken
  in center.  Pour hot plum sauce over chicken.  Serve.
  
  Serves 6.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Jambalaya
 Categories: Chicken
      Yield: 8 servings
 
      1    3-pound chicken, cut up             1    Clove garlic, minced
           Salt and pepper                     3 c  Water
      2 tb Shortening                      1 1/2 ts Salt
      2 tb Flour                             1/2 ts Black pepper
      1 lb Smoked sausage                    1/2 ts Hot pepper sauce
      2    Medium onions, minced               2 c  Rice
      3 c  Peeled diced tomatoes               3    Green onions, minced
      1    Green pepper, minced                3 tb Minced parsley
 
  Season chicken with salt and pepper.  In a Dutch oven, brown chicken pieces
  in shortening on all sides. Remove chicken; add flour and stir until light
  brown. Add sausage which has been parboiled for 15 minutes, drained and
  sliced.  Stir in chicken, onions, tomatoes, green pepper and garlic. Cook,
  stirring constantly, for 10 minutes. Add water, salt, pepper and hot sauce.
  Bring to a boil; add rice.  When mixture comes to a boil again, stir
  thoroughly to combine all ingredients. Cover and simmer 30 to 45 minutes or
  until rice is tender.  Add green onions and parsley; stir lightly with a
  fork.  Cover for 5 minutes longer to heat thoroughly. Yield: 8 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Jerusalem (Covered Bridge Restaurant)
 Categories: Chicken
      Yield: 4 servings
 
      4    Boneless, skinless chicken          1 ts Chopped shallots
           Breast halves                     1/2 ts Minced garlic
    1/4 c  All-purpose flour                 1/2 c  Sherry
           Dash of salt                        8    Quartered artichoke hearts,
           Dash of pepper                           Canned or frozen
      2 tb Canola oil                          1 c  Sour cream
      4 c  Sliced mushrooms               
 
  Dust chicken breasts with combined flour, salt and pepper.
  
  Heat oil in a large skillet over medium heat.  Brown chicken 4 to 5 minutes
  on each side.  Add mushrooms, shallots and garlic, and continue to cook 2
  to 3 minutes.  Stir in sherry and continue to cook for 1 minute.
  
  Remove chicken from skillet.  Stir in artichoke hearts and sour cream. Add
  chicken back to skillet.  Continue to cook until sauce is hot and chicken
  is done, approximately 5 minutes.  Additional sherry can be added if sauce
  becomes too dry.
  
  Makes 4 servings.
  
  SOURCE: Covered Bridge Restaurant, Cottage Grove, Oregon.  Recipe published
  in the Oregonian.
  
  Shared by Cate Vanicek
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Kabobs
 Categories: Chicken, Barbecue
      Yield: 6 servings
 
      6    Chicken Breast Halves           2 1/2 c  Chicken Broth
      1 ts Paprika                             1 c  Rice, Raw
      1 c  Dry White Wine                      2 md Yellow Squash
      2 tb Vegetable Oil                       1 md Zucchini Squash
      1 ts Rosemary, Crushed                   2 tb Green Onions, Chopped
      2    Garlic Cloves                  
 
  Mince Garlic.  Cut squashes into 1/2 inch thick slices.  Remove bones and
  skin from chicken and cut into 1 1/2 inch cubes; place in large bowl. Add
  Paprika and stir to coat.  Combine Wine, Oil, rosemary and garlic; pour
  over chicken.  Marinate at room temperature for 1 hour. About 30 minutes
  before serving, bring broth to a boil in a medium saucepan.  Stir in rice.
  Cover tightly and simmer 20 minutes.  Remove from heat and let stand
  tightly covered until all liquid is absorbed, about 5 minutes.  Stir in
  Green Onions.  Meanwhile, thread chicken and squashes onto skewers. Brush
  with marinade.  Cook 4 to 5 inches from heat, either under the broiler or
  on a charcoal grill, for 8 to 10 minutes or until chicken is cooked
  through.  Turn once and baste with marinade during cooking. Arrange kabobs
  over rice to serve.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Kiev
 Categories: Chicken
      Yield: 4 servings
 
      4 x  Chicken Breasts                   1/2 c  Flour
      2 x  Eggs, Beaten                        2 tb Chopped Green Onions
      2 tb Water                             1/2 c  Bread Crumbs
      2 tb Parsley, Snipped                  1/4 lb Butter
 
  Remove bones and skin from chicken breasts and pound out to 1/8 inch thick.
  Cut butter into quarters and lay one in center of each chicken piece.
  Evenly divide onions and parsley between breasts.  Roll each piece into a
  log and secure with a toothpick.  Mix eggs and water.  Roll each log in
  flour, then dip in egg and cover with bread crumbs.  Wrap in plastic wrap
  and refrigerate for at least 1 hour or overnight. Deep fry until brown,
  then bake at 375F for 5 minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Korma Curry
 Categories: Chicken, Spicy, Curry
      Yield: 4 servings
 
      1    Fryer (2 1/2 lbs), cut up         1/2 ts Turmeric
      2    Onions                            1/2 ts Ground cumin seed
      1    Garlic clove                      1/4 ts Mustard seed, crushed
      1 ts Salt                                4    Peppercorns, crushed
    1/8 ts Powdered ginger                          Seed from 2 cardamom pods,
      1 pt Yogurt                                   -crushed
    1/2 c  Butter or margarine               1/2 c  Water
 
  Cut chicken in 12 pieces and prick with fork. Dice 1 onion and crush in a
  mortar with garlic and the salt. Add with ginger to yogurt. Mix with
  chicken pieces and marinate for 30 minutes to 1 hour. Slice remaining onion
  and saute lightly in the butter. Add turmeric, cumin seed, and mustard seed
  and cook over low heat for 1 minute. Add chicken mixture and cook
  uncovered, over high heat, stirring occasionally, until sauce cooks down,
  about 25 minutes. Add peppercorns, cardamom, and water. Cover, and simmer
  for 15 to 20 minutes, or until chicken is tender, adding more water if
  necessary to prevent sticking. (Gravy should be thick and adhere to
  chicken.)
  
  Makes 4 servings.
  
  From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery - Vol. 4]
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken L' Vernors
 Categories: Chicken
      Yield: 4 servings
 
      4 lb Chicken; Quartered                1/2 c  Orange Marmalade
      1    Salt & Pepper; To Taste             2 tb Mustard; Dijon Style
     24 oz Vernors Ginger Ale; *               1 tb Scallions; Minced
      2    Ginger; Slices 1/4" Thick         1/4 c  Brandy
      1 c  Orange Juice                             *GARNISH*
    1/2 c  Brown Sugar; Dark, Packed           1    Orange Slices
 
  Servings:  4
  
  *  If you can't get Vernor's Ginger ale, use regular ginger ale but double
  the amount of fresh ginger to 4 slices, and add a dash of vanilla to the
  orange juice.  This will approximate the flavor of the real thing.
  
  Remove fat from cavity of duck; cut off extra neck skin.  Wipe quartered
  pieces with damp cloth, sprinkle with salt and pepper.  Place skin side
  down on roasting pan.  Bake 50 minutes.  As duck bakes, combine Vernors and
  ginger slices in saucepan.  Simmer until reduced to 1 cup.  Add orange
  juice, brown sugar, marmalade, mustard, scallions and 2 T brandy.  Bring to
  a boil, reduce heat, and simmer until mixture is like a thin syrup, 20 to
  25 minutes.  Remove ginger.  Turn duck skin side up, drain fat, and baste
  thoroughly with Vernors sauce.  Return to oven; bake another 45 minutes,
  basting every 10 minutes.  Add remaining brandy to sauce and simmer until
  thickened.  Remove duck to heated plater and pour on the sauce. Garnish
  with orange slices and serve.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Lemonaise
 Categories: Chicken
      Yield: 6 servings
 
      1    To 2 cloves garlic, crushed         1 tb Soy sauce
    1/4 ts Cayenne                                  NOTE:  All these amounts are
           Juice of 1 lemon                         -approximate.  This is a
           Zest of 1 lemon (remove with             -very
           -vegetable peeler)                       Forgiving dish.
    1/2 ts Tarragon                       
 
  1 2.5--3 lb chicken, cut up approx. 1-2 tablespoons mustard (preferably
  Dijon or dijon-style) 1/2 to 3/4 cup vegetable oil
  
  1.  Put all ingredients except chicken and oil in a blender. 2. In a slow
  but steady stream, add the oil.  This will create a sauce with a
  mayonaise-like consistency.  (This sauce will keep, so if you have any
  leftover, refrigerate it.)
  
  You do not have to add the oil as slowly as you do when you are making
  mayonaise, but be gentle with it--use a slow but steady trickle; take
  approximately a minute or a minute and 3. Brush the sauce all over each
  piece of chicken and marinate 4. Grill or bake until done. The amount of
  time the chicken must cook depends on the thickness of the pieces, whether
  there are bones in the pieces, etc.  I usually figure to grill legs and
  wings about an hour on a slow fire; if the breasts have been boned, they
  will need only 20 minutes or so. I sometimes bake the pieces at 350 deg. or
  so for an hour.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Legs, Bell Peppers and Sausage
 Categories: Chicken, Vegetables
      Yield: 12 servings
 
      8    Whole chicken legs (4 1/4                -cored,seeded and cut into
           -pounds) *                          2    Inch strips
    1/2 c  All-purpose flour                   2    Onions, peeled and thinly
    1/2 ts Salt                                     -sliced
    1/4 ts Pepper                              8    Cloves garlic, smashed and
    1/4 c  Vegetable oil, divided                   -peeled
  2 1/2 lb Sweet Italian sausage,            1/4 ts Crushed red-pepper flakes
           -halved crosswise (16)              4 c  Chicken broth
      4    Red bell peppers, cored,            2 c  Dry white wine
           -seeded and cut into                2 ts Dried leaf rosemary, crushed
      2    Inch strips                       1/4 c  Fresh lemon juice
      4    Green bell peppers,               1/4 c  Chopped fresh parsley
 
  * Note:  To reduce the fat in this recipe, remove the skin from the chicken
  legs.
  
  Separate the legs from the thighs.  Cut each thigh into 2 equal pieces.
  Combine the flour, salt and pepper in a bag.  Working in batches, add the
  chicken pieces and shake until lightly coated.
  
  Heat half of the oil in each of 2 large Dutch ovens.  Brown the chicken
  parts in batches in each pot over medium-high heat, about 6 minutes per
  batch.  Remove the chicken to a plate and set aside.
  
  Cook the sausages in batches in the 2 Dutch ovens until well browned.
  Remove the sausages and add to the chicken.
  
  Reduce the heat.  Carefully pour off all but 2 tablespoons of fat from each
  Dutch oven.  Add the red and green bell peppers, onion, garlic and red
  pepper flakes to the pots, dividing them equally between the 2 pots. Cover
  the pots and cook until the vegetables are soft, about 5 minutes. Add the
  wine, broth and rosemarry equally to the 2 pots.  Add the chicken and
  sausage; push to the bottom of the pots.  Bring to a boil. Lower the heat
  and simmer each pot, stirring occasionally, for 25 minutes or until the
  chicken is no longer pink near the bone.
  
  Remove the vergetables, chicken and sausage to a large serving platter.
  Cover and keep warm.
  
  Combine the cooking liquids in one of the dutch ovens.  Skim off the fat
  from the surface and discard.  Boil the liquid for about 12 minutes,
  reducing to 3 cups.
  
  Divide the reduced liquid between the Dutch ovens.  Add the lemon juice and
  reserved meats and vegetables, divided equally.  Simmer both pots until
  heated through, stirring occasionally.  Stir half of the parsley into each
  pot.  Serve.
  
  Makes 12 servings.
  
  Per Serving: 484 Calories, 37 g Protein, 32 g Fat, 12 g Carbohydrates, 1131
  mg Sodium, 123 mg Cholesterol.
  
  Exchanges: 1/4 starch, 5 medium-fat meat, 2 fat.
  
  NOTE:  This recipe can easily be halved for smaller crowds.
  
  [Family Circle; 2/1/92]
  
  Posted by Fred Peters.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Limone
 Categories: Chicken
      Yield: 4 servings
 
      2 lb Boneless chicken breasts (or        1    Lemon's juice, freshly
           -veal cutlets)                           -squeezed
      1 ds Salt                                1 tb Italian parsley, chopped
           White pepper to taste             1/2 c  Dry white wine
    1/2 c  All-purpose flour                        Sliced lemon for garnish
      6 tb Olive oil                      
 
  Servings: 4
  
  Pound chicken until it is flat, then put salt, pepper, and flour into twist
  tie type plastic bag.  Put meat in bag and shake to coat. Put olive oil
  into skillet and saute chicken till golden brown on both sides and cooked
  through.  Measure wine, add lemon juice and parsley and pour over cooked
  chicken in pan.  Bring wine to boil and let mix simmer briefly to thicken.
  
  Arrange chicken on individual, heated plates.  Pour pan juices over chicken
  and garnish with a slice of lemon.
  
  Per serving: Cholesterol (mg): 135 Fat (grams): total 25; saturated 5
  Exchanges: milk 0; fruit 0; bread/starch 1; vegetable 0; meat 6; fat 2
  Calories: 513
  
  The recipe is from "The Love Your Heart (Low Cholesterol) Cookbook" by
  Carole Kruppa.  I adjusted the cooking directions a bit to make the method
  easier.  Hope you like it!
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Loaf
 Categories: Chicken, Casserole, Syd's book
      Yield: 4 servings
 
      1 c  Raw Rice                          3/4 lb Grated Cheddar Cheese
      1 c  Grated Carrots                      1 qt Milk
      1 sm Onion, Grated                       1 ts Salt
    1/2    Green Bell Pepper, Diced            1 ds Pepper
  1 1/2 c  Cooked Chicken Or Turkey       
 
  Mix all ingredients together.  Place in a 9" X 13" baking dish and bake at
  325F for 1-1/2 hours.  From: Syd's Cookbook.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Marsala
 Categories: Chicken, Low-cal
      Yield: 4 servings
 
      4    4 Oz. Boned Chicken Breasts         2 tb Water
  1 1/2 c  Sliced Fresh Mushrooms            1/4 ts Salt
      2 tb Sliced Green Onion                1/4 c  Dry Marsala Or Dry Sherry
 
  Place 1 piece of chicken, boned side up, between 2 pieces of plastic wrap.
  Pound with a meat mallet till 1/4" thick. Repeat with all breasts. Spray a
  large skillet with nonstick spray. Preheat skillet over medium heat. Add 2
  chicken breast halves. Cook over medium heat for 2-3 minutes or till tender
  and no pink remains. Transfer to a platter; keep warm. Repeat with
  remaining chicken breast halves. Carefully add mushrooms, green onion,
  water, and salt to skillet. Cook over medium heat till mushrooms are tender
  and most of the liquid has evaporated (about 3 minutes.) Add Marsala or dry
  sherry to skillet. Heat through. Spoon vegetables and sauce over chicken.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Madras
 Categories: Chicken, Casserole
      Yield: 6 servings
 
      3    Onions sliced thinly                1 ts Salt
      4    Apples, peeled, cored and           1 tb Curry powder
           -thinly sliced                      1    Frying chicken, cut up
 
  Directions: In 3 qt casserole, mix together onion and apples and sprinkle
  with salt and curry powder. Mix well. Arrange chicken skin down over
  mixture. sprinkle generously with paprika. Bake uncovered at 400 degrees
  about 45 minutes or until chicken is cooked through.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Marinated with Grapefruit
 Categories: Chicken, Barbecue
      Yield: 6 servings
 
      3 lb Skinned And Boned Chicken           1 tb Freshly Grated Ginger
           -Pieces                             1 ts Chopped Fresh Thyme OR
      1 c  Fresh Grapefruit Juice            1/2 ts Dried Thyme, Crushed
      1 md Lime, Juice Of                      1 tb Molasses
      1 lg Clove Garlic, Minced                1 tb Brown Sugar
 
  Yield: 4 To 6 Servings
  
  Wash the chicken pieces and pat dry with paper towels.  Place the chicken
  in a baking dish and set aside.
  
  In a bowl, combine the remaining ingredients, blending well.  Pour the
  mixture over the chicken and cover.  Refrigerate for 6 hours or better,
  overnight.  Turn once or twice.
  
  Preheat the oven to 350 Degrees F.
  
  Remove the chicken from the refrigerator and drain, reserving the marinade.
  
  Bake the chicken, basting with some of the marinade from time to time, for
  1 1/4 hours or until fork tender.
  
  Serve with boiled rice and beans.
  
  NOTE:  This marinade works well for charcoal grilled chicken as well.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Macaroni Casserole
 Categories: Chicken, Casserole
      Yield: 6 servings
 
      2 tb Butter                              2    Boxes (7 oz. each) elbow
    1/4 c  Flour                                    -macaroni,
      2 c  Light cream                              Cooked and drained
      2 c  Chicken broth, divided              3 c  Cubed cooked chicken
    3/4 lb Process American cheese,            1 ts Salt
           -cubed                            1/2 ts Pepper
 
  In a large saucepan, melt butter.  Stir in flour until combined. Add cream
  and 1 1/2 cups of the broth all at once; stir until smooth. Cook and stir
  until thickened and bubbly; cook and stir 2 minutes more. Remove from the
  heat; add the cheese and stir until melted.  Stir in macaroni, chicken,
  salt and pepper.  Add additional broth if needed. Pour into a 3-quart
  baking dish.  Bake, uncovered, at 350 degrees for 40 minutes or until
  heated through.
  
  From:  "Taste of Home" Magazine Posted by: Debbie Carlson - Cooking Echo
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Medaillons
 Categories: Chicken, Low-cal
      Yield: 4 servings
 
  1 1/2 c  Sliced Fresh Mushrooms                   Tomato, Peel, Seed, Chop
      2 tb Shredded Carrot                     4 x  Chicken Breast Halves  *
      2 tb Sliced Green Onion                1/2 ts Instant Chicken Bouillon
      2 tb Finely Chopped Celery               1 tb Cornstarch
  2 1/2 ts Lemon Juice                       1/4 c  Skim Milk
    1/4 ts Dried Thyme, Crushed           
 
  * 4 med (12 oz total) boned skinless chicken breast halves.
  ~-------------------------------------------------------------------------
  For filling, in a med saucepan cook mushrooms, carrot, onion, and celery,
  in a small amount of boiling water about 5 minutes or till tender (keep pan
  covered.) Drain. Stir in 1 1/2 t of the lemon juice, half of the thyme, and
  1/8 t pepper. Stir in tomato.  Place 1 chicken breast half, boned side up,
  between 2 sheets of plastic wrap. Pound with a meat mallet till 1/8" thick.
  Repeat with all chicken breasts. Sprinkle chicken with 1/8 t salt and dash
  pepper. Spoon 1/4 of the filling onto each chicken piece. Fold in the
  sides; roll up. Secure with wooden toothpicks.  Spray a med skillet with
  nonstick coating. Brown chicken over medium heat 3-4 minutes, turning
  occasionally. Add remaining lemon juice and remaining thyme, bouillon
  granules, and 1/2 cup water. Cover and simmer about 15 minutes or till
  chicken is no longer pink. Remove chicken.  Combine cornstarch and milk.
  Add to skillet. Cook and stir till bubbly; cook 2 minutes more. Remove
  toothpicks. Cut chicken into 1/2" slices; arrange on top of sauce.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Milanese
 Categories: Chicken
      Yield: 4 servings
 
      4    Chicken Breast Halves *             1    Egg
    3/4 c  Parmesan, Freshly Grated          1/2 c  Milk
      2 tb Parmesan, Freshly Grated            2 c  Olive Oil
    3/4 c  Breadcrumbs, Fresh White            2 tb Butter, Unsalted
      1 tb Parsley, Minced Fresh               2 tb Lemon Juice, Fresh
    1/8 ts Salt                                1    Lemon, Quartered
    1/8 ts Pepper, Freshly Ground                   Parsley Springs, Fresh
 
  * Chicken breast halves should be skinned.
  ~-------------------------------------------------------------------------
  Flatten chicken breasts between sheets of waxed paper to thickness of 3/8
  inch, using meat mallet or rolling pin.  Mix cheese, breadcrumbs, minced
  parsley, salt and pepper in large bowl.  Whisk egg with milk in medium bowl
  to blend.  Dip chicken into egg, then into breadcrumb mixture, coating
  completely and pressing to adhere.  Shake off excess breadcrumbs. Heat oil
  in heavy large deep skillet to 375F.  Add chicken and cook until golden
  brown and cooked through, about 4 minutes per side. Using tongs, transfer
  to paper towels and drain.  Transfer chicken to platter. Melt butter in
  small saucepan. Mix in lemon juice and pour over chicken. Garnish with
  lemon wedges and parsley sprigs.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Mix
 Categories: Chicken
      Yield: 1 servings
 
     11 lb (4 Med) Cut Up Fryers               4 qt Cold Water
      3 tb Parsley Flakes                      4    Med Carrots, Peeled &Chopped
      4 ts Salt                              1/2 ts Pepper
      2 ts Basil                          
 
  Combine all ingredients in a large kettle or Dutch Oven.  Cover and cook
  over high heat until water boils.  Reduce heat and simmer until meat is
  tender, about 1 1/2 hours.  Remove from the heat.  Strain broth and
  refregerate until fat can be skimmed.  Cool the chicken and remove the
  bones and discard along with the skin.  Put chicken into 6 1-pint
  containers with 1/2 inch space at top.  Pour skimmed chicken broth into six
  more 1-pint containers leaving 1/2 inch space at top.  Seal and label
  containers with contents.  Freeze and use within 3 months.
  
  Makes about 6 pints of Chicken Mix and 6 pints of Chicken Broth.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Monterey
 Categories: Chicken
      Yield: 6 servings
 
      3    Chicken breasts,medium-sized        1 c  Water
           Salt                                3 tb Catsup
      2 tb Salad oil                         1/2 ts Rosemary,crushed
      1    Green onion,medium,chopped          1    Bouillon cube,chicken
      3 tb Flour,all-purpose                   9 oz Artichoke hearts,frozen
      2 c  Milk                                9 oz Green beans,whole,frozen
 
  1. Rub chicken breasts with 3/4 t salt.
  2. In 12" skillet over medium-high heat, in hot salad oil, cook chicken
  until browned on all sides. Arrange chicken in 3-quart casserole.
  3. Spoon off all but 2 T drippings from skillet. In remaining hot drippings
  in skillet, over medium heat, cook green onion until tender, stirring
  occasionally. Stir in flour until blended; gradually stir in milk and water
  until smooth; stir in catsup, rosemary, bouillon, and 3/4 t salt; cook,
  stirring constantly, until sauce thickens slightly.
  4. Preheat oven to 350'F. Pour sauce over chicken in casserole. Cover
  casserole; bake 30 minutes. Stir in artichoke hearts and green beans; bake
  20 minutes longer or until chicken is fork-tender. Skim fat from sauce in
  casserole.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Mousse
 Categories: Chicken, 1941
      Yield: 2 servings
 
      4 tb Gelatin                             3    Hard-cooked eggs, sliced
    1/2 c  Cold water                        1/2 c  Sliced stuffed olives
      4 c  Well-seasoned chicken broth         1 tb Parsley
      1 c  Whipping cream                      4 c  Chopped cooked chicken
 
  Soften gelatin in cold water.  Dissolve in boiling broth.  Divide in 2
  equal portions.  Cool until partially set.  Add chicken to 1 portion. Mix
  thoroughly.  Fold stiffly whipped cream into second portion. Arrange bits
  of parsley, slices of egg, and olives in a large mold. Fill mold with
  alternate layers of cream and chicken mixtures. Chill until firm. Garnish
  with hearts of lettuce. 12 servings.
  
  Martha Kron, Moline, IL.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Morocco
 Categories: Chicken, Low-cal
      Yield: 4 servings
 
      1 c  Uncooked bulgur wheat                    -salt added)
      4    Chicken thighs, skinned           1/2 c  Prune juice
    1/2 md Onion, chopped                      6    Pitted prunes, diced
      1 tb Olive oil                         1/4 ts Ground allspice
      1    (14 1/2 oz) can tomatoes (no   
 
  Servings: 4
  
  In a large saucepan, bring 1 1/2 cups water to boil; add bulgur. Cover and
  cook ovr low heat 20 minutes or until tender. Meanwhile, season chicken
  with salt-free herb seasoning, if desired. In large skillet, brown chicken
  with onion in oil over medium-high heat; drain. Stir in tomatoes, prune
  juice, prunes and allspice. Cover and cook 10 minutes over medium heat.
  Remove cover; cook over medium-high heat 10 to 12 minutes or until sauce
  thickens and chicken is no longer pink, turning chicken and stirring sauce
  occasionally. Serve chicken and sauce over bulgur. Garnish with chopped
  parsley, if desired. Per Serving: Calories 334 Cholesterol 49.0 mg Fat 9.7
  g      Sodium             95.0 mg Posted by Linda Davis
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Mushroom Saute
 Categories: Chicken
      Yield: 4 servings
 
    1/2 lb Mushrooms                           3 tb Olive oil
      4    Chicken breast halves,boned         1 tb Minced green onion
           -and skinned                        1 lb Tomatoes,peeled and chopped
    1/2 c  Flour                                    -(drained,if canned)
           Salt and pepper to taste            1 ts Dried tarragon
 
  Clean and slice mushrooms. Set aside. Coat chicken breast all over with
  flour and shake off excess. Season with salt and pepper. Heat olive oil in
  a large skillet. Add chicken breasts and brown on both sides. Remove and
  set aside. Add onions and cook over high heat 1 to 2 minutes or until
  tender. Add mushrooms. Stir rapidly, still cooking over high heat, about 2
  minutes. Add tomatoes and tarragon. Place chicken on top and simmer 12 to
  15 minutes. Add water or chicken broth, if necessary to make a sauce. Serve
  with rice or noodles and green beans.
  
  Serves 4.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Mushroom Pie with Dill Crust
 Categories: Chicken, Casserole
      Yield: 6 servings
 
  2 1/2 c  Chicken; diced cooked               1 ts Steak sauce
      1 c  Cream of celery soup              1/2 ts Marjoram; crumbled
      2    Jars Mushrooms; (2.5 oz. eac      1/2 pk Piecrust mix
    1/2 c  Celery; sliced                    1/2 ts Dillweed
    1/2 c  Green pepper; diced            
 
  DIRECTIONS: Combine chicken, celery soup, mushrooms with liquid, celery,
  green pepper, steak sauce and marjoram in a large skillet. Heat slowly
  until bubbly hot, about 10 minutes. Turn into a 4-cup shallow baking dish.
  Prepare piecrust mix, following label directions, adding dillweed with wa-
  ter.  Roll out to fit top of baking dish; cover pie; turn edge under, flush
  with rim; flute.  Cut a 6-inch "X" in center of pastry. Fold corners back.
  Bake in a very hot oven (450^F.) for 20 minutes or until crust is golden
  brown. Let stand 10 minutes before serving.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Napoli
 Categories: Chicken, Potatoes
      Yield: 6 servings
 
      1    Chicken, Fryer *                    2    Celery, Sliced
    1/2    Cauliflower, Florets              1/2 ts Pepper
      2    Potatoes, Sliced                   16 oz Canned Tomatoes
      2    Carrots, Sliced                   1/2 ts Garlic Powder
    1/2    Eggplant, Cubed                     2 ts Chicken Boullion Powder
      2    Onions, Sliced                  1 1/2 c  Water
      1    Red Or Green Pepper, Sliced         1 tb Dill Weed
 
  * Frying chicken should be skinned and cut up.
  ~-------------------------------------------------------------------------
  Place chicken and vegetable in 4 qt. casserole.  Sprinkle with pepper. Add
  tomatoes, garlic powder, bouillon powder, and water.  Sprinkle with dill.
  Cover tightly and bake at 350F for 2 hrs.  Stir after 1 hour.  The flavor
  continues to develop as the casserole stands.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Nicoise
 Categories: Chicken
      Yield: 6 servings
 
           Jim Vorheis                              And chopped
      2 tb Olive oil                           1 tb Tomato paste
      5 lb Roasting chicken or 2               1 tb Minced parsley
           2 1/2 to 3-lb chickens)           1/2 ts Thyme
      2 tb Butter                              1    Bay leaf
     12 sm White onions, peeled                     Salt and pepper to taste
      2 lg Green peppers, sliced into        3/4 c  Dry white wine
           -rings                              1 c  Strong chicken stock
      1 pt Cherry tomatoes (or 3             3/4 c  Ripe olives, pitted
           -tomatoes, peeled, seeded,          2 tb Minced parsley
 
  Heat olive oil in a large flameproof casserole and brown the chicken on all
  sides.  Remove chicken.  Add butter and onions to casserole and brown
  slowly.  Add green peppers and garlic and cook for 1 minute. Add tomatoes
  and stir until coated with oil. Stir in tomato paste, parsley, thyme, bay
  leaf, salt, pepper and wine. Simmer for 5 minutes, then add chicken stock.
  Return chicken to casserole, cover and bake at 350 F for 1 1/2 hours or
  until tender, basting several times with the pan liquids.  Remove chicken
  to a heated platter.  Reduce cooking liquids over high heat for 5 minutes.
  Skim grease.  Stir in the olives.  Pour sauce and vegetables over the
  chicken.  Sprinkle with parsley.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Normandy
 Categories: Chicken
      Yield: 6 servings
 
    3/4 ts Thyme leaves or 1/4 tsp.                 -halves
           -ground thyme                       3 tb Butter
    3/4 ts Salt                                1    Red or green apple, cored
    1/2 ts Onion powder                             -and sliced
    1/4 ts Ground black pepper                 1 c  Apple juice
      1 lb Thinly sliced boneless,             1 tb Cornstarch
           -skinless, chicken breast      
 
  Combine seasonings in small bowl.  Sprinkle evenly on both sides of chicken
  pieces.  melt butter in large skillet over medium-high heat. Brown chicken
  on both sides, about 5 minutes.  Stir in apples.  Remove from heat. Combine
  juice with cornstarch; pour over chicken mixture. Bring to boiling; reduce
  heat to medium.  Simmer, uncovered, 3 minutes until sauce is thickened,
  stirring occasionally.  Total Time 20 minutes.
  
  From: Durkee-French Foods Shared By: Pat Stockett
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Noodle Soup New Orleans Style
 Categories: Soups, Chicken, Hot, Crockpot
      Yield: 6 servings
 
      1 lg Whole fryer                              -regular tap water)
      1 c  Diced onions                       12 oz Broad egg noodles
    1/2 c  Diced celery                        2 tb Butter
    1/2 c  Minced parsley                      1 c  Sliced onion rings
      4    Cloves minced garlic                1 c  Sliced mushrooms (I left
      1 c  Chopped carrots                          -these out)
      3    Bay leaves                          1 c  Diced carrots
      1 ts Poultry seasoning                 1/4 c  Cream sherry
      4 qt Bottled water (I used          
 
  SOURCE      Cathy Keller
  
  salt and pepper to taste green onions for garnish (we didn't have any, but
  would imagine it would be fantastic)
  
  First, take the chicken and wash it thoroughly - that means both inside and
  out!  Remove the giblets, scrub out the internal cavity under cold running
  water, and scrape away anything that doesn't look edible. (But DO NOT
  remove the chicken skin or any of the fat!  You need the skin to make a
  rich stock.) Next, take a crock pot (see Note below if you don't have a
  crock pot) and place the chicken and giblets into it. Then drop in the
  diced onions, the 1/2 c of celery, the 1/2 c of minced parsley, the garlic,
  chopped carrots and bay leaves, poultry seasoning and *2 * quarts of water.
  Then, with a spoon, evenly distribute the seasoning mixture around the
  chicken, turn the crock pot to high, and cook for at least six hours (or
  better still, OVERNIGHT).  Remember, the longer you cook, the richer the
  base stock and the more tender the chicken. While the chicken is
  slow-cooking, it's a good time to prepare your noodles.  Go ahead and boil
  them according to package directions... but DO NOT COOK THEM UNTIL DONE!
  Keep in mind that you're going to drop them into a soup, so you want them
  el dente (firm), otherwise they'll turn to pure mush by the time you eat
  them.  Furthermore, you want a small percent of the starch in the noodles
  to cook into the soup to thicken it slightly - if you cook the noodles all
  the way, the soup's consistency will be flat and thin. After the noodles
  are cooked, butter them slightly and set them aside. When the chicken is
  tender, take a set of tongs or a strainer spoon, remove it from the crock
  pot (it may tend to fall apart, but that's okay), and set it on a platter
  to cool.  At this point, strain out all the seasoning vegetables from the
  stock, place the stock into a metal bowl, and place the bowl into the
  refrigerator or freezer until the chicken fat congeals (which should take
  about 1 hour). Meanwhile, pick the chicken off the bones and, with a sharp
  knife, chop it into bit-sized pieces. Then, in a heavy 12-inch skillet,
  melt the butter and saute the sliced onions, mushrooms, and carrots until
  they're tender. Then drop in the chopped chicken meat. And over medium-low
  heat, cook it into the vegetables for about 10 minutes. While the chicken
  and vegetables are sauteing, remove the chicken stock from the
  refrigerator, skim off all the fat, and place the skimmed stock into a soup
  pot, along with the remaining 2 quarts of water. At this point, you should
  season the soup stock to taste with salt and pepper. Now drop in the
  sauteed chicken, mushrooms, onion rings and diced carrots - along with the
  sherry, the Tabasco*, and as soon as it comes to a boil, reduce the heat to
  low and simmer the soup for about 30 minutes to allow all the flavors to
  thoroughly blend. When you're ready to eat, ladle out heaping helpings of
  the piping hot soup into bowls, garnish with a sprinkling of thinly sliced
  green onions, and serve with crunch saltines.
  
  *I just put a couple of drops of Tabasco in there -- Michelle, how much are
  we supposed to put in there?
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Noodle Yogurt Soup
 Categories: Soups, Chicken, Entertain
      Yield: 6 servings
 
      2 tb Safflower oil                            -salt
      1    Onion, chopped                      5    Sprigs parsley, chopped fine
      2 qt Chicken broth, (OR 2                2 ts Basil
           -bouillon cubes and 2 qt            3    Carrots
           -water)                             6 oz Wide egg noodles
      3    Chicken bouillon cubes              3 c  Cubed cooked chicken
      5    Cloves garlic, minced               2 tb Arrowroot
      1 ts Thyme                               2 c  Yogurt, plain
    1/4 c  Soy sauce                           7    Green onions, chopped
      1 ts Mixed vegetable seasoning      
 
  Pour oil into soup pot; add onion and cook for 5 minutes.  Add broth
  bouillon cubes, garlic, thyme, soy sauce, salt, parsley, basil and carrots.
  Cover and bring to a boil; reduce heat and simmer for 30 minutes. Stir in
  noodles and cook, uncovered, for 10 minutes; add chicken. In separate bowl,
  stir arrowroot into yogurt; blend well.  Add to soup, stirring as needed.
  Increase heat to boiling and allow soup to thicken a little. Garnish with
  chopped green onions.
  
  Serves 6. Happy Charring
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  ===========================================================================
  BBS: High Country East Date: 08-03-93 (21:50) Number: 2187 From: LAWRENCE
  KELLIE              Refer#: NONE To: ALL Recvd: NO Subj: recip Conf: (52)
  Cooking
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Obeidos
 Categories: Chicken
      Yield: 6 servings
 
      6    Chicken breasts; cut in hal              Flour for dusting
           -f                                1/4 c  White wine
      2 tb Unsalted butter                          Salt and pepper
      1    Green onions; sliced                     Beurre blanc sauce
      3 oz Pancetta; or prosciutto, di              Fresh thyme for garnish
           -ced                                     Beurre blanc sauce:
  1 1/2 lb Spinach; fresh, stems remov         2 tb Green onions; chopped
           -ed and broken up                 1/4 c  White wine
      4 oz Feta cheese                         3    Unsalted butter
    1/2 c  Basil; fresh                             White pepper
    1/4 c  White wine                        1/4 c  White wine vinegar
           Salt and pepper to taste          1/8 ts Salt
    1/4 ts Cayenne pepper                 
 
      Melt 2 tablespoons unsalted butter in large skillet; add green onions
  and pancetta.  Saute until tender, 3 to 4 minutes. Add spinach, basil,
  salt, 1/4 cup white wine and cayenne.  Saute until spinach is wilted.
  Remove from heat.  Alow to cool.  Add feta and set aside.
      Place each chicken breast half between two pieces of waxed paper. Pound
  with mallet or back of knife until breast is flat. Discard wax paper and
  place breast on work surface.  Salt and pepper chicken. Place 1/12 of
  spinach filling in the center of each breast.  Roll, tucking ends in.
  Secure with toothpicks. Dust with flour.
      In large skillet, melt 2 tablespoons unsalted butter.  Add chicken
  breasts and brown on all sides.  Add 1/4 cup of wine and thyme.  Lower
  heat, cover and simmer until tender, about 10 to 12 minutes.  When chicken
  is tender, uncover and allow wine to cook down.  Place chicken on warm
  serving dish.  Spoon some of the Beurre Blanc Sauce over chicken. Garnish
  with fresh thyme.  Serve with the rest of the sauce on the side. BEURRE
  BLANC SAUCE:
      Place green onions, wine, vinegar, salt and pepper in saucepan. Recuce
  to 2 tablespoons.  Strain, reserving liquid.  In saucepan on lowest heat,
  put a small amount of butter.  Melt, and add liquid. Whisking constantly,
  add butter a little at a time until all is blended. Sauce will be slightly
  thick and cream-colored.  Remove from heat. Keep warm. Recipe by Sharon
  Betpouey, Finalist. Source: 1993 Times-Picayune Cookoff
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken or Turkey Casserole
 Categories: Chicken, Casserole, Poultry, Beans
      Yield: 1 servings
 
           Cubed Chicken Or Turkey             1 cn Cream Of Mushroom Soup
      2 c  Seasoned Stuffing Mix             1/2 c  Milk
      1 pk String Beans, French Cut            2 tb Butter, Melted
  2 1/2 tb Blanched Slivered Almonds       1 1/2 c  Condensed Cream
 
  Use as much sliced or cubed chicken or turkey as desired. Partially cook
  frozen green beans. Arrange 2/3 c seasoned stuffing mix, green beans, and
  almonds in layers in greased, shallow casserole. Pour over all milk.
  Moisten 1-1/3 c stuffing with 1/4 c hot water and 2 T melted butter. Spread
  over casserole. Bake in hot 400F oven for 30 minutes or until hot and
  bubbly.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken or Turkey Mornay on Broccoli
 Categories: Chicken, Poultry, Casserole
      Yield: 4 servings
 
      1 pk (10 oz) frozen broccoli           1/2 c  Dry white wine
           -spears                                  Salt and pepper
    1/4 c  Butter or margarine               1/8 ts Worcestershire
    1/4 c  All-purpose flour                   2 c  Chopped cooked poultry
      1 c  Poultry broth                     1/3 c  Grated Parmesan cheese
    1/2 c  Heavy cream                    
 
  Cook broccoli until barely tender. Drain; arrange in buttered 1 1/2-quart
  size casserole. In separate saucepan melt butter and stir in flour. Add
  broth and cream. Cook until sauce is thick and smooth, stirring constantly.
  Stir in wine, salt and pepper to taste, and Worcestershire. Top broccoli
  with poultry. Cover with sauce and sprinkle with cheese. Bake, uncovered,
  in preheated hot oven (425 F.) for 15 minutes.
  
  Makes 4 servings.
  
  From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery - Vol. 2]
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Parmesan
 Categories: Chicken, Low-cal
      Yield: 6 servings
 
    1/3 c  Parmesan Cheese, Grated             1 tb Flour, All-Purpose
    1/4 ts Italian Seasoning, Crushed        1/2 c  Milk, Skim
      3 x  Chicken Breast *                    5 oz Spinach, Frozen **
    1/4 c  Green Onion, Sliced                 1 tb Pimiento, Chopped
      1 tb Margarine                      
 
  * Chicken breast, (about 2 1/4 pounds total), skinned, boned, and halved **
  1/2 of a 10-ounce package frozen chopped spinach, thawed and drained
  ~-------------------------------------------------------------------------
  In a small mixing bowl combine cheese and Italain seasoning.  Roll chicken
  pieces in cheese mixture to coat lightly; set remaining cheese mixture
  aside. Arrange pieces in an 8x8x2-inch baking dish.  In a small saucepan
  cook onion in hot margarine till tender.  Stir in flour; add milk all at
  once. Cook and stir till bubbly; stir in drained spinach and pimiento.
  Spoon spinach mixture over chicken; sprinkle with remaining cheese mixture.
  Bake, uncovered, in a 350F oven for 30 to 35 minutes or until tender.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Patties
 Categories: Chicken
      Yield: 2 servings
 
      1 lb Ground Chicken                           Chopped Bell Pepper
      1 md Egg Or Mayonnaise (Binder)               Bread Crumbs
           Chopped Green Onion                      Butter
 
  In a medium mixing bowl combine the ground chicken, onion, bell pepper and
  either the egg or some mayonnaise to hold the patty together.  Mix
  thoroughly; form into patties and coat with bread crumbs.  Saute in butter
  until bread crumbs start to turn brown.  From: Melinda Lee KNX Food News
  Hour.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Paprika with Dumplings
 Categories: Chicken
      Yield: 4 servings
 
      2 tb Vegetable oil                       1    Bay leaf
      4    Chicken breast halves,              1 c  Packaged biscuit mix
           -boned & skinned                  1/4 c  Milk
           Seasoned flour                    1/2 ts Thyme
      1 cn VEG-ALL Mixed Vegetables            2 tb Chopped parsley
           -(16 oz)                          3/4 c  Sour cream
      1 c  Chopped onion                       2 ts Paprika
      2 c  Chicken broth                  
 
  1. Coat chicken with seasoned flour and saute in oil in heavy skillet over
  medium heat.
  
  2. Add onion; cover and cook five minutes.
  
  3. Drain VEG-ALL and reserve vegetables. Add liquid to chicken broth. Boil,
  then simmer
  
  4. Add bay leaf to chicken.
  
  5. Combine biscuit mix, milk, thyme, parsley and reserved vegetables.
  
  6. Drop batter to make 8 dumplings around edge of skillet. Cook 10 minutes;
  then cover and cook 10 minutes longer.
  
  7. Place chicken and dumplings on plate.
  
  8. Add sour cream and paprika to sauce; serve over chicken and dumplings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Paprikash
 Categories: Chicken, Low-cal
      Yield: 6 servings
 
      1 tb Sherry                            1/4 ts Freshly ground black pepper
    1/3 c  Unsalted, fat-free chicken          4    Four-ounce boneless,
           -stock                                   -skinless chicken breasts,
      1 md Onion, sliced                            -fat removed
      2 md Garlic cloves, finely             3/4 c  Plain non-fat yogurt
           -chopped                          1/4 c  Reduced-fat sour cream
    1/4 lb Fresh mushrooms, sliced         1 1/2 tb Sweet Hungarian paprika
    1/4 ts Salt                           
 
  1.  Preheat oven to 375 degrees F. 2. ina small bowl, combine the sherry
  and chicken stock. 3. In a 10-inch non-stick fry pan, brown the onions,
  garlic, and mushrooms by addint 1 Tablespoon of the combined liquid,
  stirring until the pan dries, then repeating with another Tablespoon of
  liquid.  The pan will be slightly dry.  Season the vegetables with salt and
  pepper.  Transfer the vegetables to a plate and set the pan aside. 4. Pound
  the chicken breasts to 1/4-inch thickness. 5. Ina small bowl, combine the
  yogurt, sour cream, and paprika. 6. Reheat the 10-inch pan, adding 2
  Tablespoons of the combined liquid. Lay the chicken pieces in the pan and
  cook on medium-high heat for 2 minutes. Turn the chicken over, add the
  remaining 2 Tablespoons of liquid to the pan, and cook the chicken for a
  final 2 or 3 minutes. Reduce heat to low. 7. Stir 1 Tablespoon of the hot
  stock from the pan into the yogurt mixture, then pour the yogurt over the
  chicken pieces, stirring to coat them well. Heat for 1 minute. Stir in the
  onions and mushrooms, and cook for 1 more minute.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Peach Casserole
 Categories: Poultry, Chicken
      Yield: 4 servings
 
      1    Cut up chicken                      1    Large can peaches
      2 tb Margarine                           1 tb Cornstarch
      1 tb Oil                                 1 tb Soy sauce
      1    Sliced onion                        3 tb White wine venegar
      1    Green pepper, cut in strips         2    Peeled sliced tomatoes
 
  Skin chicken and brown in oil.  Cover and simmer for 10 minutes; remove and
  put into casserole.  Sautee onion and pepper in skillet.  Drain peaches,
  reserving syrup. Mix cornstarch, soysauce, vinegar and 1 cup peach syrup;
  boil until clear. Add peaches and tomatoes.  Pour contents of skillet over
  chicken.  Cover caserole and bake 40 minutes at 375 degrees. Serve with
  rice to which some peaches and strips of pepper have been added
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Pie
 Categories: Chicken
      Yield: 6 servings
 
      4 c  Cooked Chicken                      1 c  Soft Bread Crumbs
      2 ts Salt                                2 c  Chicken Broth
      1 c  Celery, Finely Chopped              2 tb Parsley, Minced
      4    Eggs, Slightly Beaten          
 
  Cut chicken into rather large pieces. Alternate layers of chicken, celery,
  crumbs, and parsley in a greased casserole. Add salt and eggs to the
  chicken broth, mix thoroughly, and pour over the chicken mixture. Bake in
  pan of hot water in moderate oven, about 350F for 1 hour or until mixture
  does not adhere to knife blade. Cover with drop biscuits.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Pie with Biscuit Crust
 Categories: Chicken, Fresh herbs
      Yield: 4 servings
 
----------------------------------FILLING----------------------------------
      4 c  Chicken Broth                       6 tb Unsalted Butter
      3    Carrots, In 1/4" Slices             6 tb Flour
    3/4 lb Red Potatoes, In 1/2" Dice        1/4 ts Thyme
      2    Celery, In 1/2" Slices            1/4 ts Nutmeg
  2 1/2 c  Cooked Chicken, Cubed             1/2 c  Fresh Parsley, Minced
      1    Onion, Chopped                

-------------------------------BISCUIT CRUST-------------------------------
  1 1/3 c  Flour                               2 tb Shortening, Cut In Bits
  1 1/2 ts Baking Powder                     1/3 c  Cheddar Cheese, Grated
    1/2 ts Baking Soda                         1    Large Egg
    1/2 ts Salt                              1/3 c  Buttermilk
      2 tb Unsalted Butter, Cut In Bits  

----------------------------------EGG WASH----------------------------------
      1    Large Egg Yolk                      1 tb Milk
 
  In a saucepan bring broth to a boil.  Add carrots, potatoes, and celery.
  Simmer for 10-15 minutes, or until vegetables are tender.  Transfer the
  vegetables to a bowl, reserving the broth, and add the chicken to the bowl.
  In another saucepan, cook the onion in the butter over medium-low heat,
  stirring, until it is softened.  Add flour and cook the roux, stirring, for
  3 minutes.  Add 3 cups of broth in a stream, all the while whisking. Bring
  mixture to a boil, whisking.  Add the thyme and simmer the sauce, stirring
  occasionally, for 5 minutes.  Stir in nutmeg, parsley, salt and pepper to
  taste.  Pour the sauce over the chicken and vegetables. Stir the mixture
  gently, until it is just combined.  Transfer the mixture to a 2 quart
  baking dish.  Into a bowl, sift together the flour, baking powder, baking
  soda, and salt.  Add the butter and shortening and blend the mixture until
  it resembles meal.  Add the cheese and toss.  Break egg into a measuring
  cup and add buttermilk to it so that the total volume is 1/2 cup. Beat with
  a fork.  Add to the flour mixture, stirring until the mixture just forms
  dough.  Gather dough into a ball and, on a floured surface, pat it out
  1/2-inch thick.  Cut as many rounds as possible using a 2-inch fluted
  biscuit cutter, dipped in flour.  Gather the scraps and pat and cut again.
  Arrange the rounds on the chicken mixture.  Beat the egg yolk with the milk
  and brush the tops of the biscuits with the wash. Prick biscuits with a
  fork.  Bake in the middle of a preheated 450F oven for 15-25 minutes, or
  until biscuits are puffed and golden, and the filling is bubbling. A 1985
  Gourmet Magazine Favorite.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Pinwheel
 Categories: Chicken
      Yield: 1 servings
 
      1 ts Basil Leaves, crushed               4    Thin Slices of low-fat Ham
    1/2 ts Seasoning Salt                      2 tb Fresh Lemon Juice
    1/4 ts Pepper                                   Paprika
    1/4 ts Garlic Powder                            Lettuce Leaves
      4    Boneless, Skinless Chicken               Red & Yellow Cherry Tomatoe
           -Breast halves                 
 
  Combine seasonings and set aside. Flatten breast to 1/4" thick. Sprinkle
  with the combined seasonings. Put a slice of ham on each one and roll up
  from the long end, nice and tight. Place seam side down in a baking dish,
  drizzle with lemon juice. Sprinkle with paprika. Bake in a preheated 350oF
  oven for 20-25 minutes. Chill well and refrigerate. Slice /" thick and
  place on lettuce leaves and garnish with cherry tomatoes.
  
  Source: "The Yankee Kitchen" 03-30-93 (#2) [Elisa]
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Pita, Cucumber Salad, Ice Tea
 Categories: Chicken
      Yield: 1 servings
 
      2 oz Cooked chicken breast meat          1 tb Honey
      1    Small pita                          1 tb Dijon mustard
      1    Lettuce                           1/2 c  Sliced cucumber
      2    Tomato slices                       2 tb Low-cal vinaigrette
 
  Servings:  1
  
  Combine sliced chicken, lettuce, tomato, honey and mustard.  Pack into pita
  bread.  Serve with cucumber salad and ice tea.
  
  Posted by: Sheila Exner - January 1992
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Piccata
 Categories: Chicken
      Yield: 6 servings
 
      4    Chicken breasts *                   2    Fresh lemons **
    1/2    Cube of butter                      1    Small jar of capers
      4 tb Vegetable oil                            Small amount of salt
      1    Clove garlic, mashed                     Freshly ground pepper
    1/2 c  Chopped Italian parsley        
 
  * boned, skinned and pounded to 1\4" thick ** slice one thinly and squeeze
  the other of its juice
  ===========================================================================
  
   Cut boned, skinned, pounded chicken breasts into eight serving pieces (4
  chicken breasts will serve 6 people as it is better to have some leftover
  than not enough).  Melt butter in non-stick pan.  Add vegetable oil and
  heat till sizzling.  Quickly saute garlic in oil and remove piece of garlic
  before it gets brown or it will taste bitter.  Quickly saute over medium
  high heat the flattened chicken breasts.  Sprinkle with freshly ground
  black pepper and the juice of the one lemon.  (DO NOT SALT NOW.) When you
  turn the chicken breast portions, also place in pan the chopped Italian
  parsley and the thinly sliced lemon and let that saute briefly, too. The
  chicken will only take about a minute or so on each side so make sure
  everything else is ready.  Add drained jar of capers to the pan and swirl
  it in the oil/butter so everything is well coated with the garlic and lemon
  flavor.  Salt sparingly.
  
  To serve, place over a bed of rice, cous cous or fettucine on an oblong
  platter, overlapping portions of chicken piccata and drizzling the
  oil\butter\garlic\parsley and capers down the center of the chicken
  portions.  Yield: 6 servings
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Pineapple
 Categories: Casserole, Chicken
      Yield: 6 servings
 
           Ingredients:                        4 tb Brown sugar
      2    Chicken brest, bone and           1/2    Onion, finely chopped
           -halved                           1/3 c  Chili sauce
    3/4 c  Pineapple juice                
 
  Directions: Place chicken in casserole. Mix remaining ingredients and pour
  over chicken. Baked covered for one hour at 350 degres. Bake uncovered for
  half an hour. If sauce is thin add little flour to thicken during final
  moments of cooking.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Pot Pie
 Categories: Penn-dutch, Chicken
      Yield: 1 servings
 
      1    Chicken                                  Salt & Pepper
      4    Potatoes                                 * Pastry
      3    Onion                          
 
  Wash, clean and cut chicken into individual portions. Place a layer of
  chicken in the bottom of a large iron kettle and cover with thick slices of
  raw potato, then with slices of onion and salt & pepper. Roll dough out
  rather thick and cut in 2 inch squares and place on top of onion. Continue
  until kettle is filled having the top layer of pie dough. Add water to
  cover contents halfway. Cover kettle tightly and cook over a low flame
  until chicken is tender. Source: Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Pot Pie with Vegetables
 Categories: Chicken
      Yield: 6 servings
 
      1 lb To 3 lb chicken with                1 c  Fresh or frozen peas
           -giblets, cut up                    1 c  Chopped fresh mushrooms
      1 md Onion, quartered                  1/2 ts Poultry seasoning
      1    Stalk celery, cut in half                Salt and pepper to taste
      3    Sprigs fresh parsley              1/3 c  Flour
      5    Whole peppercorns                 1/2 c  Milk
      1    Bay leaf                                 Pastry for a single crust 9
      1 ts Salt                                     -inch pie
      2 c  Water                               1    Egg yolk, beaten with 1 tbsp
  1 1/2 c  Carrot strips, 2 inches long             -water
      5 sm Onions, quartered              
 
  Place chicken, onion, celery, parsley, peppercorns, bay leaf, salt, and 2
  cups water in a 4 quart Dutch oven.  Bring to a boil over high heat,then
  reduce heat to low, cover, and simmer for 1 hour or until chicken is
  tender.  Strain broth (discard vegetables) and return to Dutch oven. cool
  chicken and giblets, remove meat from bones, and cut into large chunks.
  Discard skin and bones. Add carrots and 5 small onions to broth; cook,
  covered, until tender.  Remove vegetables, reserving broth. Add enough
  water to broth to make 2-1/2 cups liquid and return to Dutch oven.  Stir in
  peas, mushrooms, poultry seasoning, salt and pepper,chicken, giblets,
  carrots, and onion.  Combine flour and milk in a jar;cover and shake until
  blended. Stir flour mixture into broth and cook over medium heat, stirring
  constantly, until mixture boils and thickens. Pour hot mixture into 2 quart
  casserole.  Roll out pastry to fit top of casserole. Cut slits in top.
  Place crust over chicken mixture and trim edge, leaving enough to fold
  under and form a ridge.  Flute edge and brush with egg wash. Bake in
  preheated 400 F oven for 30-35 minutes,until crust is golden and filling is
  bubbly.  Makes 6 servings.
  
  Origin:  Hearth and Home Companion Shared by: Sharon Stevens.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Popovers
 Categories: Chicken
      Yield: 8 servings
 
----------------------------------POPOVERS----------------------------------
      1 c  Sifted flour                      1/4 c  Cold chicken broth
    1/4 ts Salt                                2    Eggs
    3/4 c  Milk                          

----------------------------------FILLING----------------------------------
      4 tb Butter                            1/2 lb Mushrooms; quartered and
    1/3 c  Flour                                    -sauted in 2 T butter until
    1/4 ts Ground thyme                             -lightly browned
    1/8 ts Freshly ground pepper               1 c  Frozen peas; thawed
      1 c  Chicken broth                     1/4 c  Red bell pepper; chopped or
      1 c  Evaporated milk                   1/4 c  -pimientos
      2 tb White wine                          3 c  Chopped cooked chicken
 
  1.  Make Popovers.  Preheat oven to 450.  In a blender or food processor,
  combine flour, salt, milk, broth, and eggs.  Process until smooth.  Spoon
  into well-greased preheated popover pan or muffin tin, filling two-thirds
  full.  BAke 40 minutes, until well browned, puffed, and firm.
  
  2.  Make Filling.  Meanwhile, melt butter in a large saucepan over
  medium-low heat.  Whisk in flour, thyme, and pepper.  Cook, stirring, 1 to
  2 minutes without browning.  Gradually whisk in chicken broth, milk, and
  wine.  Cook, stirring until thickened, about 5 minutes.
  
  3.  Add mushrooms, peas, red pepper, and chicken.  Cook another 5 minutes
  until heated through.
  
  4.  Split hot popovers and spoon in chicken filling.
  
  From:  365 Ways to Cook Chicken.
  
  FROM: LAWRENCE KELLIE                 DATE: 08-05-93
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Pot Pie with Herbs
 Categories: Chicken
      Yield: 4 servings
 
      2 tb Butter                              1 tb Chopped sweet marjoram
      1    Onion, chopped (Or 1 cup            1 c  Yellow turnip, peeled and
           -chopped leeks, white                    -cut into 1/2-inch
           Part only)                               Pieces
    1/2 ts Minced fresh sage                   2 c  Waxy potatoes, peeled and
    1/2 ts Minced thyme leaves                      -cut into 1/2-inch
      2 ts Minced fresh garlic                      Pieces
      2 tb Minced sweet green pepper           2 c  Carrots, peeled and cut into
      2 tb Flour                                    -1/2-inch pieces
  1 1/2    To 1 3/4 cups strongly                   Salt
           -flavored chicken stock,                 Cayenne pepper
           -heated                                  Melt the butter in a heavy
      2 c  Cooked chicken cut into                  -saucepan and add the onion,
           -3/4-inch chunks                         -sage and thyme
 
  "This celebration of root vegetables is particularly attractive with shades
  of green, yellow, orange, and white in the vegetables and flecks of green
  in the sauce.  Don't skip the yellow turnip - it adds a depth of flavor to
  the finished dish.  The vegetables should retain some texture."
  
  Cook, stirring frequently, for about 3 minutes.  Stir in the garlic and
  green pepper; cook for an additional 2 minutes.  Remove from the heat and
  stir in the flour.  Cook for a minute or two to remove the floury taste,
  then pour in the chicken stock, stirring constantly.  The stock should
  thicken slightly.  Add the chicken and sweet marjoram and set aside.
  
  Meanwhile, cook the turnip and potatoes in boiling water for 5 minutes. Add
  the carrots and cook for 3 minutes more.  Remove the pan from the heat and
  let the vegetables sit in the water while you make the biscuits or roll out
  the pie crust.
  
  BISCUIT TOPPING: 2 cups flour 2 1/2 tsp baking powder 5 Tbl shortening 3/4
  cup milk Stir together the flour and baking powder. Cut in the shortening
  with a pastry blender until it is the size of small peas. Stir in the milk
  with a fork. Pat the dough together. If you overmix it, the dough will be
  tough.
  
  Pat the dough to a 1-inch thickness.  Cut the biscuits with a biscuit
  cutter or a straight-sided glass dipped in flour.
  
  TO ASSEMBLE THE PIE: Drain the vegetables and add them to the chicken
  mixture.  Taste the mixture and season with salt and a generous pinch of
  cayenne pepper. Pour the filling into a deep pie plate. Top with the
  biscuits (OR the crust; see the Variation). Place on a cookie sheet (in
  case the sauce drips) and bake in a preheated 400 F oven for 15 minutes or
  until the biscuits are browned.
  
  Makes 4 to 6 servings.
  
  VARIATION:  PARSLEY CRUST "The amount of liquid depends upon the amount of
  moisture in the air. One trick in making pie crust is to add just enough
  liquid so that the dough barely holds togather. Then let it sit in the
  refrigerator for 20 minutes. The flour particles will swell and absorb the
  liquid and you will have a more tender crust." 1 cup flour 4 Tbl shortening
  2 to 3 Tbl water, milk, or chicken stock Place the flour in a bowl. Cut in
  the shortening with a pastry blender. Little by little, add the liquid,
  tossing the mixture with a fork. Add the parsley, press together and place
  in the refrigerator for 20 minutes. Roll out on a floured surface. Place
  over the pie, cut air vents, and crimp the edges. Bake in a preheated 425 F
  oven for 15 to 20 minutes. Let the pie set for a minute before serving
  
  VARIATION:  Replace the potatoes with 2 cups of raw zucchini, cut into 1
  inch pieces.  Add the chicken stock along with the chicken.
  
  [Jane Doerfer; Yankee; February 1992]
  
  Posted by Fred Peters.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Provencal
 Categories: Chicken
      Yield: 6 servings
 
      1    Eggplant (1 pound)                  1 c  Canned low sodium or
      1 lg Onion                                    -homemade chicken broth
      3 tb Minced fresh garlic                 2 tb Dried marjoram, crumbled
      4 tb Olive oil, divided              1 1/2 c  Cherry tomatoes, halved
      1    Broiler-fryer, cut up (3 1/2      1/2 c  Pitted ripe olive halves
           -pounds)                       
 
  Trim ends of eggplant; cut into 1-inch slices, then into 1-inch cubes. Cut
  onion into quarters.  In large skillet, saute eggplant, onion and garlic in
  1 tablespoon hot oil until eggplant is crispy and onion is, lightly
  browned.  Place in a large bowl.
  
  Heat remaining 3 tablespoons oil in skillet.  Brown chicken pieces on all
  sides over moderately high heat; drain on paper towels.  Wipe out skillet.
  
  Return chicken to skillet; add broth and marjoram.  Bring to boiling; lower
  heat; cover.  Simmer for 30 minutes, turning occasionally, until chicken is
  tender.  Remove to serving platter; keep warm.
  
  Place eggplant mixture, tomatoes and olives in skillet.  Cook, stirring
  constantly, until heated through.  Spoon over chicken.
  
  Makes 6 servings.
  
  [ 1001 HOME IDEAS MAGAZINE; June 1990 ]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Ranchero
 Categories: Chicken
      Yield: 4 servings
 
  2 1/2 lb Chicken breasts,thighs and        1/2 ts Cumin
           -legs,skinned                       1    Clove garlic, minced
 14 1/2 oz Can Mexican style stewed            2    Zucchini, sliced
           -tomatoes                                Salt and black pepper
      8 oz Can tomato sauce                         Rice, if desired
      7 oz Can diced green chilies        
 
  Combine all ingredients except zucchini, salt and black pepper in a 4 quart
  pot. Cover and simmer 45 minutes. Add zucchini and salt and black pepper to
  taste. Cover and simmer 15 minutes more. Serve with rice, if desired.
  
  Makes 4 to 6 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Regency Salad
 Categories: Chicken, Salads
      Yield: 2 servings
 
      9 oz Frozen artichoke hearts             1 tb Soy sauce
      2 c  Italian salad dressing              2 tb Butter
      3 c  Cooked, cubed chicken             1/2 c  Pecan halves
    1/3 c  Sliced water chestnuts              1 pn Mixed vegetable seasoning
    1/4 c  Slivered green olives             3/4 c  Diced celery
 
  Cook artichoke according to package directions; drain.  Combine with salad
  dressing, chicken, water chestnuts, olives, and soy sauce.  Cover and
  refrigerate at least 3 hours.
  
  Melt butter; add pecans and cook over low heat, stirring constantly until
  nuts begin to brown.   Drain nuts and sprinkle with vegetable seasoning;
  cool.
  
  Drain any liquid from chicken mixture.  Add celery just before serving.
  Serve on lettuce leaves and garnish with pecans.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Risotto
 Categories: Chicken
      Yield: 8 servings
 
      2    Zucchini, Thinly Sliced           1/2 ts Thyme
      2    Green Onions, Sliced                2 tb Chopped Pimento
      2 c  Diced Chicken, Cooked               3 c  Cooked Rice
    1/2 ts Salt                              1/4 c  Grated Cheese
 
  Cook the zucchini and onions in small amount of water until tender, about 5
  to 10 min.  Add other ingredients, except for cheese.  Cook and stir until
  heated through.  Remove from heat, stir in cheese, serve. Cal: 187, Fat:
  1g.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Rice Casserole
 Categories: Chicken, Rice, Casserole
      Yield: 1 servings
 
      1 c  Instant rice                      1/2 pk Dry onion soup
      1 cn Cream of chicken soup           1 1/2 cn Water
      1 cn Cream of mushroom soup              1 c  Whole chicken
 
  Servings: 1
  
  Mix all ingredients except chicken in a 9 x 13-inch baking pan. Add cut up
  chicken parts, skin side up. Bake covered 2 hours at 350 degrees or 3 hours
  at 300 degrees.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Rolls Amandine - Microwave
 Categories: Chicken, Microwave
      Yield: 2 servings
 
      4    Slices Bacon                        1    Whole Chicken Breast *
    1/3 c  Chopped Fresh Mushrooms                  Plain Yogurt Or Sour Cream
    1/4 tb Snipped Chives                           Sliced Almonds Toasted
    1/4 c  Chopped Almonds Toasted                  Snipped Chives
    1/4 ts Dried Thyme, Crushed           
 
  For filling, place bacon slices in a 10x6x2-inch baking dish: cover loosely
  with waxed paper. Cook on 100% power (HIGH) about 4 minutes or till crisp.
  Drain off fat, reserving 2 tablespoons drippings in the baking dish. Add
  mushrooms and 1 tablespoon chives to reserved drippings in dish. Cook,
  covered on high for 45 to 60 seconds or until tender. Stir in bacon, 1/4
  cup almonds and thyme.  Skin, bone and cut chicken breast lengthwise in
  half. Place one chicken piece, boned side up between two pieces of clear
  plastic wrap. Working from center to edges pound lilghtly with meat mallet
  to form a rectangle about 1/8 in thick. Remove plastic wrap. Repeat with
  remaining chicken. Sprinkle 1 side of each chicken breast half with salt
  and pepper. Place about 2 tablespoons of filling on the seasoned side of
  each chicken piece. Roll up jelly-roll style.  Place chicken rolls in a
  9-in microwave safe pie plate.  Cook, uncovered, on high for 3 to 5 minutes
  or till chicken is done, giving the pie plate a half turn and rearranging
  once during cooking.  If desired, serve chicken on yogurt or sour cream;
  sprinkle with almonds and chives.. This recipe serves two. adding asparagus
  or broccoli as your vegetable will provide added color to the dish. Note:
  The chicken breast should be approximately = 1 pound. Note: the 3
  ingredients with an x in the quantity are optional.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Roasted with Parsley
 Categories: Chicken
      Yield: 6 servings
 
      4 lb Chicken                             1 tb Fresh chopped parsley
           Fresh parsley                       1 ts Dried thyme
      2 tb Olive oil                         1/2 ts Dried tarragon
      1 tb Lemon juice                    
 
  Salt, pepper and paprika
  
  Remove giblets from chicken; save for another use. Rinse chicken and pat
  dry. Stuff loosely with fresh parsley. Combine oil, juice, chopped parsley,
  thyme and tarragon. Rub mixture all over chicken. Sprinkle chicken.
  Sprinkle chicken with salt, pepper and paprika. Crimp small squares of
  aluminum foil around wing tips and drumsticks. (Note: Use foil approved for
  microwaving.) Place chicken, breast side down on a rack set in a baking
  dish. Do not cover chicken. Rotating dish midway through cooking,microwave
  on high 15 minutes. Turn chicken, breast side up and sprinkle with more
  paprika, if needed. Microwave on high 13 to 15 minutes. Let stand 8 minutes
  before testing for doneness.
  
  Makes 6 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Romano
 Categories: Chicken
      Yield: 6 servings
 
      1 lb Fresh spinach, rinsed,            1/4 ts Nutmeg
           -steamed, and chopped             1/2 c  Shredded Swiss cheese
      3 tb Butter or margarine                 2 c  Chopped, cooked chicken
      3 tb Flour                             1/2 lb Mushrooms, halved
  1 3/4 c  Milk                              1/4 c  Seasoned bread crumbs
      1 ts Salt                              1/4 c  Grated Parmesan cheese
    1/4 ts Pepper                         
 
  1. Preheat oven to 350 degrees. Place spinach in a large saucepan with 2
  tablespoons water. Cover and steam until tender, about 3 minutes. Drain
  well; press between paper towels to squeeze out excess water. Transfer to a
  12x8x2-inch baking dish.
  
  2. In a large saucepan, melt butter over medium heat. Stir in flour and
  cook, stirring, for 1 minute without browning. Gradually whisk in milk. Add
  salt, pepper and nutmeg. Cook, stirring constantly, until mixture thickens
  and comes to a boil. Reduce heat to low, add Swiss cheese, and cook until
  melted.
  
  3. Remove sauce from heat. Add chicken and mushrooms. Pour over spinach.
  
  4. Combine bread crumbs and Parmesan cheese; sprinkle over chicken. Bake
  for 20 minutes, until bubbly and lightly browned on top.
  
  Prep: 20 minutes        Cook: 30 minutes        Serves: 4
  
  Source: 365 Ways To Cook Chicken by Cheryl Sedaker (Harper & Row)
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Salad Supreme
 Categories: Salads, Chicken
      Yield: 4 servings
 
      1 c  Mayonnaise Or Salad Dressing       11 oz Mandarin Oranges Segments
    1/4 c  Lime Juice                          1 c  Seedless Green Grape Halves
      1 ts Salt                              3/4 c  Celery, Chopped
    1/4 ts Ground Nutmeg                     1/2 c  Slivered Almonds, Toasted
      4 c  Cubed Chicken Or Turkey        
 
  Drain Mandarin Orange segments.  In large bowl, combine mayonnaise, lime
  juice, salt, and nutmeg.  Add remaining ingredients; mix well.  Chill.
  Serve on Lettuce leaves.  Refrigerate leftovers.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Saute with Oranges and Avocados
 Categories: Chicken, Entertain
      Yield: 6 servings
 
      6    Chicken Breast Halves *             2 tb Safflower Oil
      2 tb Minced Parsley                      2    Oranges Peeled **
      1 ts Finely Grated Orange Peel         3/4 c  Orange Juice
           All-Purpose Flour                 1/3 c  Dry White Wine
      1 pn Rosemary                            2    Avocados ***
      3 tb Butter                            1/3 c  Sliced Mushrooms
      3 tb Raspberry Vinegar              
 
  * Chicken breasts should be boned and skinned. ** Oranges should be
  secctioned and seeded. *** Avocado should be peeled, ptted and sliced.
  ~-------------------------------------------------------------------------
  Pound chicken slightly to flatten into even thickness. Dredge lightly in
  flour, shaking off excess. Heat butter with oil in heavy large skillet over
  medium high heat. Add chicken (in batches if necessary) annd saute on both
  sides until well browned. Add orange juice, wine, mushrooms, parsley,
  orange peel and rosemary and bring to simmer. Let simmer 5 minutes.
  Transfer chicken to heated serving platter using slotted spoon. Add vinegar
  to skillet and continue simmering, scraping up any browned bits, until
  sauce is reduced by 1/3. Pour sauce over chicken, garnish with orange
  sections and avocado slices. Serve immediately. Serve with a simple spinach
  salad, desert, bread, and a dry Chenin Blanc.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Saute Archduke
 Categories: Chicken
      Yield: 4 servings
 
      4    Servings                          1/2 c  Minced onion
      4 tb (1/2 stick) butter or             1/2 c  White wine
           -margarine                          1    Heaping Tbs sweet paprika
      4    Whole chicken breasts, boned        1 ts Fresh lemon juice
           -and skinned                      2/3 c  Whipping cream
 
  Melt 2 Tbs butter in large heavy-bottomed skillet over medium heat. Add
  chicken and saute on both sides until golden brown. Remove and keep warm.
  
  Using same skillet, melt remaining butter over medium-high heat. Stir in
  onion; reduce heat to medium, cover and cook 10 to 15 minutes, until onion
  is limp and golden.  Add wine and paprika; reduce heat, cover and simmer 10
  minutes.  Return chicken to skillet with lemon juice, salt and pepper.
  Cover and simmer 45 to 50 minutes, or until chicken is tender and juices
  run clear when pierced with fork. Slowly stir in cream. Cover and simmer
  several minutes until heated through.  Serve immediately.
  
  Bon Appetit
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Salad
 Categories: Salads, Chicken, Entertain
      Yield: 8 servings
 
      1    Chicken*                                 DRESSING
           Celery                              1 c  Mayonnaise (preferably home
           Red onion; finely minced, as      1/2 c  Sour cream
    2/3 c  Raisins; soak in rum                1 tb Curry powder
      1 c  Seedless grapes,                         Cayenne pepper, if desired
      1 c  Chopped walnuts,                    1 ts Cinnamon
      2    Red delicious apples           
 
  * roasted, skin removed, meat cut into bite peel left on, core out, cut in
  bite size chunks, mango, papaya, pineapple - cut into bite sized chunks--as
  desired. Salt and freshly ground black pepper to taste Combine all the
  dressing ingredients, taste and adjust the seasoning. Sometimes I crush
  some fresh pineapple into the dressing. It makes for a nice addition.
  Depending on how much meat you have on the chicken, you may need more or
  less of the dressing.  Use your judgement. Mix the chicken with the fruit
  and nuts and toss with the dressing. I serve this on a huge platter lined
  with---> red cabbage and green savoy cabbage leaves--it is gorgeous!
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Saute with Peanut-Orange Sauce
 Categories: Chicken
      Yield: 4 servings
 
      1    Chicken,broiler-fryer*              1 ts Paprika
      1 ts Salt                                2 tb Peanut oil
    1/4 ts Pepper,freshly ground             1/4 c  Peanut butter
    1/2 ts Onion salt                          1 c  Orange juice
 
  * - 2-3 lb, cut into serving pieces.
  Wash and dry chicken pieces. Mix salt, pepper, onion salt, and paprika and
  rub into chicken pieces. Heat oil in a heavy skillet over medium heat.
  Saute the chicken pieces until nicely browned on all sides. Cover; reduce
  heat and continue cooking about 25 minutes, or until chicken is tender.
  Remove chicken to platter. Drain fat from skillet, add peanut butter and
  orange juice to skillet, and stir over low heat until smooth. Bring to a
  boil. Spoon peanut-orange sauce over chicken.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Salad #2
 Categories: Salads, Chicken
      Yield: 6 servings
 
  2 1/2 c  Diced cooked chicken              3/4 c  Salad dressing OR mayonnaise
      4    Bacon strips, cooked and            1 tb To 2 tb Dried parsley flakes
           -crumbled                           2 ts Finely minced onion
      1 cn Sliced water chestnuts,             1 ts Lemon juice
           -drained (8 oz.)                  1/4 ts Ground ginger
    1/2 c  Thinly sliced celery                1 ds Worcestershire sauce
      1 c  Halved green grapes                      Salt and pepper to taste
 
  Combine chicken, bacon, water chestnuts, celery and grapes in a large bowl;
  set aside. In another bowl, wisk together remaining ingredients; add to
  salad and toss to coat. Chill until serving. Yield: 4-6 servings.
  
  SOURCE:*Cathy Rauen, Ridgway, CO, Country Magazine June/July 93 POSTED BY:
  Jim Bodle 9/93
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Scalopine
 Categories: Chicken
      Yield: 6 servings
 
      4 tb Butter, Divided                   1/4 c  White Wine
      4 c  Sliced Fresh Mushrooms            1/2 ts Chicken Bouillon Mix
      6    Boned Chicken Breasts Flat        1/3 c  Whipping Cream
    1/3 c  Thin Sliced Green Onions            1    Salt And Pepper To Taste
    1/3 c  Water                          
 
  Melt 2 tablespoons of butter in large non stick frypan.  Saute mushrooms
  until tender and any liquid has evaporated; remove from pan; set aside.
  Melt remaining 2 tablespoons butter in same frypan.  Saute chicken breasts
  on both sides until golden brown and cooked through; remove from pan; set
  aside.  Add onions to pan; saute until tender. Add water, wine and
  boulillon mix to pan.  Bring to boil.  Cook and stir until mixture is
  reduced by half.  Add cream to pan.  Cook and stir until slightly
  thickened.  Add salt and pepper to taste.  Return mushrooms and chicken to
  sauce in pan.  Reheat to serving temperature.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Sesame Salad
 Categories: Chicken, Salads
      Yield: 6 servings
 
      2 tb Salad oil                           2 c  Cooked chicken or turkey,
      2 tb Vinegar                                  -cut in bite-size strips
      1 tb Sesame seed, toasted                5    Radishes, sliced
      1 ts Sugar                               2    Green onions, sliced
    1/4 ts Salt                                1    Hard-cooked egg, cut into
    1/8 ts Pepper                                   -wedges
      4 c  Torn salad greens              
 
  For dressing, in a screw-top jar combine salad oil, vinegar, sesame seed,
  sugar, salt and pepper.  Cover and shake well to mix. chill thoroughly.
  
  For salad, in a large salad bowl combine torn salad greens, cooked chicken
  or turkey, sliced radishes, and sliced green onions.
  
  Toss lightly.
  
  Shake dressing again just before serving.  Pour dressing over salad; toss
  lightly to coat.  Garnish with the hard cooked egg wedges.  Makes four
  servings.
  
  Tiffany
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Shortcake
 Categories: Chicken
      Yield: 4 servings
 
      3 tb Bacon drippings, divided          1/2 ts Freshly ground black pepper
    1/2 c  Yellow cornmeal                     1 md Onion, peeled
    3/4 c  Flour                               1 c  Sliced fresh mushrooms
      2 tb Sugar                               3    Scallions, chopped
      1 tb Baking powder                       1 tb Butter
    1/2 ts Salt                                2 tb Flour
    1/2 c  Milk                              1/2 c  Chopped pimientos
      2 tb Butter, melted                    1/2 c  Dry white wine
      1    Egg, beaten                       1/2 c  Cooked baby lima beans
           CHICKEN:                                 Chopped hard-cooked egg, as
      3 lb Chicken                                  -garnish
      1 ts Salt                                     Watercress, as garnish
 
  CORN BREAD SHORTCAKE:
  
  SHORTCAKE:  Melt 1 tablespoon of bacon drippings in a 9-inch square baking
  pan.  Place in an oven at 425F.
  
  Mix the cornmeal, flour, sugar, baking powder and salt.  In a separate
  bowl, mix the milk with the melted butter and the remaining 2 tablespoons
  of bacon drippings.  Let cool to tepid and beat in the egg.
  
  Working quickly, pour the batter into the hot pan in the oven.  Bake for 20
  to 22 minutes, or until golden brown.
  
  Cut the cornbread into equal pieces.  When ready to use, cut each piece in
  half horizontally, as for shortcake.
  
  CHICKEN:  Cover the chicken with water in a heavy pot.  Add the salt,
  pepper and onion.  Bring to a boil.  Reduce the heat and simmer, partially
  covered, for 1 to 1 1/2 hours until the chicken is tender.
  
  Cool the chicken in the stock.  Remove the chicken from the pot. Reserve 3
  cups of the stock.  Pull the meat from the bones and cut into bite-size
  pieces.
  
  In a heavy saucepan, saute the mushrooms and scallions in the butter for 3
  minutes.  Sprinkle in the flour and stir for 5 minutes.  Stir in the
  reserved stock.  Continue stirring over medium heat until gravy thick. Add
  the pimientos and stir in the wine.  Simmer over low heat for 5 minutes.
  Add the lima beans and cook only long enough to heat them through. Return
  the chicken meat to the mixture.
  
  TO ASSEMBLE:  Place 1/2 piece of sliced corn bread on a dinner plate. Top
  with chicken mixture, another half slice of cornbread, more chicken and
  finally a third slice of cornbread.  Sprinkle the top of the stack with
  chopped hard-cooked egg and garnish with watercress, if so desired.
  
  Makes 4 to 6 servings.
  
  From The Olde Pink House in Savannah, Georgia.
  
  [THE BALTIMORE SUN; March 24, 1991]
  
  Posted by Fred Peters.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Souffle
 Categories: Chicken, 1941
      Yield: 6 servings
 
      1 c  Cooked, diced chicken             1/4 c  Grated cheese
    1/2 c  Milk, scalded                       3 tb Flour
      2 tb Melted butter                            Salt, pepper, and cayenne
      3    Eggs                                     Paprika
 
  Combine flour and butter.  Add milk slowly, stirring constantly. Cook over
  hot water until thick and smooth.  Add cheese, slightly beaten egg yolks,
  and chicken.  Stir until well blended.  Season to taste with salt, pepper,
  and cayenne.  Carefully fold in stiffly beaten egg whites. Pour into
  well-oiled casserole. Sprinkle with paprika. Set in pan of warm water. Bake
  in moderate oven (375 F) until an inserted knife comes out clean. 6
  servings.
  
  The Household Searchlight
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Spaghetti - Crockpot
 Categories: Pasta, Chicken, Crockpot
      Yield: 6 servings
 
      4    To 6 chicken leg quarters                -pressed
           A bit of chicken stock,             2    (16 oz) cans of tomato sauce
           -water, or white vermouth          16 oz Can of stewed tomatoes
           A few bay leaves                   16 oz Can of tomato puree
      1 md Yellow onion, chopped               2    Or 3 ribs of celery, sliced,
           A few Tbsp olive oil                     -optional
      5    Cloves garlic, chopped or      
 
  Here's what I've done a time or four. This "recipe" has not been cooked
  often enough to be stabilized and really called a recipe. Still, there have
  been no complaints and many requests for seconds.
  
  A tsp to a Tbsp or so of the following (to taste): Onion powder Garlic
  powder (NOT garlic salt) Ground black pepper Ground red pepper (cayenne)
  Ground white pepper Basil Parsley Paprika Oregano Spaghetti
  
  Put the chicken into a crockpot early in the day.  It's fine if they are
  still frozen.  Add as little liquid as possible. Water, chicken stock, or a
  bit of white vermouth, or a combination works fine.  Add a couple of bay
  leaves, and some salt.  Turn the crockpot on low and go to work (or carry
  on your normal day's activities.
  
  When you get home, or in the evening, turn off the crockpot.  Put water  on
  to boil the spaghetti.  Remove chicken from the crockpot and discard skin
  and bones.
  
  In a deep pot, heat olive oil.  Add onion and garlic and cook until the
  onions are clear. Add tomato sauce, stewed tomatoes, tomato puree, the
  chicken and about a cup of the chicken broth from the crockpot.  (If you
  add too much broth, the sauce will be too soupy; if you add too little, the
  chicken taste will be a bit weak.)  Stir, cutting up the whole tomatoes.
  Add celery, onion powder, garlic powder, peppers, basil, parsley, paprika,
  and oregano.  Cook, stirring from time to time, while the water for the
  spaghetti comes to a boil.  Cook spaghetti, drain and serve with grated
  Parmesan cheese on the side.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Stuff-A-Roni with Cheese Sauce
 Categories: Pasta, Chicken, Cheese
      Yield: 1 servings
 
----------------------------------FILLING----------------------------------
  1 1/2 c  Finely chopped cooked             1/4 ts Garlic salt
           - chicken or turkey               1/2 c  Finely chopped celery
    1/2 c  Finely chopped onion                1 c  Grated cheddar cheese, med.
    1/4 c  Minced parsley (optional)         1/4 c  Dry white wine - or gravy
    1/4 ts Ground thyme                             Salt and pepper to taste

-----------------------------------SAUCE-----------------------------------
    1/2 c  Butter                              1 c  Milk
    1/2 c  Flour                               2 c  Grated Cheddar Cheese
      3 c  Chicken broth - I use             1/4 ts Tobasco
           - homemade gravy instead                 Salt and pepper to taste
 
  In bowl, combine filling ingredients; salt and pepper to taste
  
  In Saucepan, melt butter, add flour.  Stir in broth and milk; cook until
  thickened, stirring frequently.  Add remaining ingredients.
  
  Fill Stuff-a-roni.
  
  Cover bottom of 2 quart baking dish with 1 cup cheese sauce.  Arrange
  filled stuff-a-roni in single layer in baking dish.  Cover with remaining
  sauce.
  
  Cover dish with foil and bake at 375-degrees F., for one hour; or cover
  dish with waxed paper and microwave 30 minutes turning once.
  
  Note: I usually make this dish after Thanksgiving.  I freeze left over
  turkey and gravy, and then later, when turkey seems like a treat again, I
  make the Stuff-a-roni.  I do not use the wine; in it's place I use turkey
  gravy, and when it calls for broth, I also use a fair portion of turkey
  gravy.
  
  SHARED by Cate Vanicek
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Stroganoff
 Categories: Chicken
      Yield: 6 servings
 
      1 c  Skim milk                         1/4 ts Paprika
      2 ts Corn-oil margarine                1/4 ts Ground nutmeg
  1 1/2 tb Flour                             1/8 ts Salt
    1/8 ts Salt                                2 tb Sherry (Optional)
      2 tb Chicken stock or water            1/2 lb Cooked chicken, without
      1 md Onion, thinly sliced (about              -skin, cut into strips
           -2 cups)                                 (about 2 cups)
    1/2 lb Fresh mushrooms, sliced (2        1/4 c  Plain nofat yogurt
           -cups)                              3 c  Cooked noodles (10 ounces
    1/2 ts Dried basil, crushed in a                -dry)
           -mortar and pestle             
 
  Heat the milk in a small saucepan over low heat.  In another small
  saucepan, melt the margarine and add the flour, stirring constantly. Cook
  the roux (flour and margarine) for three minutes, then take the mixture off
  the heat and add the simmering milk all at once, stirring constantly with a
  wire whisk.  Put the sauce back over low heat and cook slowly for 15
  minutes, stirring occasionally.  If you want a thicker sauce, cook it a
  little longer.  Add 1/8 teaspoon of salt and mix thoroughly. If there are
  any lumps, blend until smooth.
  
  Heat the chicken stock in a large saucepan and add the onions. Cook,
  covered, over very low heat until the onions are soft, adding a little more
  stock if necessary to prevent scorching.  Add the mushrooms and continue
  cooking, covered, until soft.  Add the white sauce and all of the remaining
  ingredients except the chicken, yogurt and noodles. Simmer, uncovered, for
  10 minutes.
  
  Add the chicken and cook until thoroughly heated.  Remove from the heat,
  add the yogurt and mix thoroughly.  On each of four heated plates serve
  three quarters cup of the mixture in the center of three quarters cup of
  the cooked noodles.
  
  Serves four.
  
  Per Serving:  345 Calories, 7 g Fat, 90 mg Cholesterol, 165 mg Sodium.
  
  [The Baltimore Sun; January 8, 1992; Sherrie Ruhl]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Supreme Casserole
 Categories: Chicken, Casserole
      Yield: 6 servings
 
      5 c  Chopped Chicken                     1 ts Curry Powder
      2 cn Cream Of Mushroom Soup              2 c  Sharp Cheese, Shredded
      1 c  Mayonnaise                      2 1/2 c  Buttered Bread Crumbs
      2 ts Lemon Juice                       1/2 c  Sour Cream
 
  Combine above ingredients except cheese and crumbs.  Spread in a lightly
  greased 9 x 13 inch baking dish.  Top with cheese and bread crumbs.  Bake
  at 350F for 30 minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Supreme
 Categories: Chicken
      Yield: 8 servings
 
      4    Chicken breasts                   1/4 ts Chervil
      1    Egg                                 2 tb Butter
    1/4 c  Milk                                2 tb Oil
      1 c  Bread crumbs,dry,fine               2 oz Brandy
      1 ts Salt                                4 tb Red wine,dry
    1/4 ts Black pepper                        1 c  Chicken stock
    1/4 ts Cardamom                       
 
  1. Preheat oven to 350'F.
  2. Have your butcher skin and bone the chicken breasts. Cut each in half
  and flatten slightly by pounding each piece between pieces of waxed paper.
  3. Combine egg and milk in a large shallow pan; beat until blended. Combine
  bread crumbs, salt and pepper, and herbs on waxed paper. Dip chicken
  pieces, one at a time, in egg and milk, then roll in bread crumbs mixture.
  4. Melt butter with oil in a heavy skillet over medium heat. Quickly brown
  each prepared half chicken breast, then place in a long, shallow baking
  dish. Pour remaining ingredients over chicken. Cover and bake for 20-30
  minutes, or until chicken is very tender.
  5. Place chicken breasts on a bed of just-cooked fluffy white rice.
  6. Strain cooking sauce and pour a little over surface of chicken. Serve
  remaining sauce separately.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Tarragon
 Categories: Chicken
      Yield: 4 servings
 
           From: Gaye Levy ** DTXT63A          1 c  Fresh mushrooms; sliced
  2 1/2 lb Chicken breasts; skinned            1 ts Dried tarragon
           Salt & Pepper to taste            1/2 c  Dry white wine
      2 ts Margarine or oil/or use PAM       1/4 c  Water
      2 tb Green onions; finely chopped   
 
  Remove bones from chicken breasts if desired. Sprinkle with salt (optional)
  and pepper. Saute chicken in oil or PAM for about 15 minutes or until
  golden brown. Remove chicken and set aside. Bake at 350 for 20 minutes or
  until it flakes when pierced with a fork. Add green onions and mushrooms to
  the skillet and cook briefly. Add the tarragon and wine. Stir to dissolve
  the brown particles that cling to the bottom of the skillet. Stir in the
  water.  Return the chicken to the skillet and cover. Cook 15 minutes.
  Uncover and continue cooking, basting often, for about 5 minutes longer or
  until the chicken is thoroughly tender and nicely glazed.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Tetrazzini
 Categories: Chicken
      Yield: 10 servings
 
      2    Broiler fryers(3#)                  1 pk Spaghetti(16oz)
      4 c  Water                             1/2 c  Flour,all-purpose
    1/4 ts Pepper                            1/4 ts Nutmeg,ground
      2    Onion,small                              Paprika
           Salt                              1/2 c  Sherry,dry
    1/2 c  Butter or margarine                 1 c  Half-and-half
    1/2 lb Mushrooms,medium,sliced             1 c  Parmesan cheese,grated
      1 tb Lemon juice                    
 
  1. Rinse chickens and their giblets and necks with running cold water.
  Place chickens, breast side down, in 8-quart Dutch oven or saucepot; add
  giblets, necks, wtaer, pepper, 1 onion and 2 teaspoons salt; over high
  heat, heat to boiling. Reduce heat to low; cover and simmer 35 minutes or
  until chickens are fork-tender.
  2. Remove chickens, giblets, and necks to large bowl; refrigerate 30
  minutes or until easy to handle. Strain chicken broth, reserving 3 1/2
  cups. (Cover and refrigerate any remaining broth for use in soup another
  day.) When chickens are cool, discard bones and skin; cut meat and giblets
  into bite-sized pieces; set chicken aside.
  3. Mince remaining onion. In 10" skillet over medium heat, in 2 tablespoons
  hot butter or margarine (1/2 stick), cook minced onion, sliced mushrooms,
  and lemon juice until onion is tender. Spoon mixture into 13x9" baking
  dish.
  4. Prepare spaghetti a label directs; drain. Add spaghetti to mushroom
  mixture in baking dish; toss.
  5. Preheat oven to 350'F. In same skillet, melt remaining butter or
  margarine; stir in flour, nutmeg, 1 teaspoon salt, and 1/2 teaspoon paprika
  until smooth. Gradually stir in sherry and reserved chicken broth, and
  cook, stirring, until mixture thickens. Stir in half-and-half and chicken.
  6. Toss chicken mixture with spaghetti. Sprinkle with Parmesan cheese and
  some paprika. Bake 30 minutes or until hot and bubbly.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Tetrazzini Bake
 Categories: Chicken, Pasta
      Yield: 6 servings
 
    1/2 c  Sliced onions                            - draines (4.5 oz jar)
    1/4 c  Margarine OR butter                 3 c  Cubed cooked chicken
           - 1/2 stick                              - OR turkey
    1/4 c  Flour                             1/2 c  Chopped fresh parsley
    1/2 ts Salt                              1/3 c  Grated Parmesan cheese
    1/2 ts Ground sage                         1 pk Spaghetti (7 oz package)
    1/4 ts Pepper                                   - cooked and drained
      2 c  Chicken broth                       1    Jar diced pimiento (2oz jar)
      1 c  Milk                                     - drained
      1    Jar sliced mushrooms              1/2 c  Shredded Swiss cheese (2oz)
 
     In large saucepan over medium heat, cook onions in margarine until
  tender.  Stir in flour, salt, sage and pepper; cook until bubbly.  Stir in
  broth, milk and mushrooms.  Cook and stir until mixture boils and is
  slightly thickened.  Stir in remaining ingredients except Swiss cheese.
     Spoon into ungreased 12x8-inch (2-quart) baking dish; sprinkle with
  Swiss cheese.
     Bake, uncovered, in preheated 350-degree oven 20 to 30 minutes until hot
  and bubbly.  If desired, sprinkle with additional chopped fresh parsley.
  Makes 6 to 8 servings.
  
  From "Picnics & Potlucks," Classic Cookbooks, June 1992, The Pillsbury
  Company.
  
  Printed in the June 25, 1992, issue of the Los Angeles Daily News.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Teriyaki
 Categories: Chicken, Barbecue
      Yield: 4 servings
 
      2    Whole chicken breasts, split        1 tb Sugar
           -in half                            1    Garlic clove, chopped
    1/2 c  Soy sauce                         1/2 ts Ground ginger
    1/4 c  Dry sherry                     
 
  1. Arrange chicken, skin side up, in a single layer in a shallow dish.
  
  2. Combine soy sauce, sherry, sugar, garlic, and ginger; pour over chicken.
  Marinate in refrigerator, turning once or twice, for 2 hours.
  
  3. Preheat broiler. Remove chicken from marinade. Spray rack in broiler pan
  with vegetable spray; place chicken on rack. Broil 5 to 6 inches from heat,
  turning once and basting with marinade, about 10 minutes.
  
  Serves 4.
  
  Prep: 5 mins.   Marinate: 2 hrs.        Cook: 10 mins.
  
  From: Steve Herrick Source: [365 Ways to Cook Chicken - by Cheryl Sedaker]
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Thighs Marengo
 Categories: Chicken, Low-cal, Fresh herbs
      Yield: 6 servings
 
      6 x  Chicken Thighs, Skinned                  Clove Garlic, Minced
    1/2 ts Salt                              1/2 c  Dry White Wine
    1/4 ts Pepper                            1/4 ts Dried Whole Thyme
      2 ts Olive Oil                           2 md Tomatoes, Cut In Wedges
      1 c  Sliced Fresh Mushrooms              1 tb Minced Fresh Parsley
      4 x  Green Onions, Sliced           
 
  Trim excess fat from chicken.  Rinse chicken with cold water, pat dry.
  Place in a shallow container.  Sprinkle with salt and pepper.  Coat a large
  skillet with cooking spray; add olive oil.  Place over medium high heat
  until hot.  Add chicken to skillet; cook 2-3 minutes on each side until
  lightly browned.  Remove chicken from skillet, and drain on paper towels.
  Wipe skillet dry with a paper towel.  Recoat skillet with cooking spray;
  place over medium high heat until hot.  Add mushrooms and cook 2 minutes,
  stirring frequently.  Remove mushrooms from skillet, and set aside. Recoat
  skillet with Pam.  Place over medium high heat until hot. Add green onions
  and garlic; saute 1 minute.  Stir in wine and thyme.  Add reserved chicken.
  Bring mixture to a boil.  Cover; reduce heat, and simmer 25 minutes. Add
  reserved mushrooms and tomato wedges; simmer 2 minutes or until thoroughly
  heated.  Sprinkle with parsley, and serve immediately. PER SERVING: 175
  calories, 18.6 g protein, 9.2 g fat, 3.9 g carbohydrates 65 g cholesterol,
  1.4 mg iron, 262 mg sodium, 20 mg calcium.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Vegetable Pot Pies
 Categories: Chicken, Low-cal
      Yield: 6 servings
 
     12 oz Chicken Breast Halves               2 tb Unsalted Margarine
  2 1/2 c  Water                               2 tb Flour
      2 md Baking Potatoes *                   1 c  Skim Milk
    1/2 c  Chopped Celery                      1 ts Poultry Seasoning
      1 ts Dry Chicken Bouillon Powder         4 oz Can Drained Sliced Mushrooms
     10 oz Frozen Mixed Vegetables       

-----------------------------------CRUST-----------------------------------
      1 c  Flour                               1 tb Plus 1-1/2 t Margarine
      1 ts Baking Powder                     1/2 c  Nonfat Buttermilk
    1/4 ts Salt                           
 
  * Potatoes should be peeled and cut into 1/2" cubes.
  ~------------------------------------------------------------------------
  Combine chicken and water in a large saucepan.  Bring to a boil.  Cover,
  reduce heat, and simmer 30 minutes or until chicken is tender.  Remove
  chicken, reserving broth.  Bone chicken, and cut meat into bite-size
  pieces; set aside.  Add potatoes, celery, and bouillon pwder to broth;
  bring to a boil.  Cover, reduce heat, and simmer 15-20 minutes or until
  potatoes are tender.  Stir in mixed vegetables; set aside.  Melt 2 T
  margarine in a heavy saucepan over low heat; add 2 T flour, stirring until
  smooth.  Cook 1 minute, stirring constantly.  Gradually add skim milk; cook
  over med heat, stirring constantly, until mixture is thickened and bubbly.
  Remove from heat; stir in poultry seasoning.  Combine reserved chicken,
  vegetable mixture, white sauce, and mushrooms in a large bowl. Spoon into
  individual baking dishes that have been coated with Pam. CRUST: Combine 1 c
  flour, baking powder, and salt in a small bowl.  Cut in 1 T plus 1 1/2 t
  margarine with a pastry blender until mixture resembles coarse meal. Stir
  in buttermilk.  Spoon biscuit dough into 6 portions over chicken mixture.
  Bake at 350F for 1 hour or until biscuits are golden. PER SERVING: 314
  calories, 18.6 g protein, 8.2 g fat, 41 g carbohydrates, 27 g cholesterol,
  2.2 mg iron, 458 mg sodium, 116 mg calcium.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Veal Sausage
 Categories: Pork, Chicken, Veal
      Yield: 12 servings
 
    1/2 c  Minced onion                    1 1/2 lb Boneless dark chicken meat
      1 tb Minced garlic                            - (skinless)
    1/2 ts Ground cloves                     1/2 lb Lean veal stew meat
      1 ts Ground coriander                  1/4 lb Bacon
    1/2 ts Ground black pepper                 1 c  Egg whites
      1 ts Salt                                6    Feet sausage casing
    1/2 c  Brandy                         
 
  COMBINE ONION, garlic, cloves, coriander, pepper, salt and brandy in a
  small saucepan and place over high heat on the stove. The brandy will
  ignite. Cook, gently shaking the pan, until the alcohol burns off. Remove
  from the heat and transfer the contents of the pan to a mixing bowl. Grind
  the chicken, veal and bacon in a meat grinder fitted with medium holes and
  add it to the mixing bowl. Add the egg whites and mix everything together
  well. Stuff the sausages into casings, form them into sausage patties, or
  form them into sausages by wrapping them in heatproof plastic wrap. If
  using the plastic wrap method, poach the sausages in rapidly boiling water
  for 2 minutes. Let them cool, gently unwrap them and proceed to either
  grill or saute them.
  
  Makes 12 Sausages
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Vegetable Casserole
 Categories: Casserole, Chicken, Microwave
      Yield: 6 servings
 
      6    (4 Oz.) Boned, Skinned            1/4 ts Poultry Seasoning
           Chicken Breast Halves               1 c  Skim Milk Divided
      1 c  Thinly Sliced Carrots             1/4 c  (1 Oz.) Shredded Swiss
      2 tb Water                                    Cheese
      1 lb Unpeeled Red Potatoes,              1 ts Sage
           Cut Into 1/8 in. Thick            1/4 ts Salt
           Slices                            1/4 ts Poultry Seasonng
      2 tb Flour                               1 c  Frozen Peas
 
  Arrange Chicken On A Micrwave Safe Platter With Thickest Portions outside;
  Cover With Wax Paper.  Microwwave At High 8 To 9 Min, Turning Breasts Over
  & Rotating Dish Every 3 Min.; Let Cool.  Cut Chicken Into Bite-Size Pieces.
  Place Carrots & 2 T. Water in 2 1/ 2Quart Casserole; Cover With Plastic
  Wrap & Vent.  Microwave At High2 Min. Add Potatoes; Cover & Microwave At
  High 6 To 8 Min. Drain.Combine Flour & 2 T. Milk in A 2 Cup Glass Measure.
  Microwave At High2 To 3 Min, Stirring Every Min. Add Cheese, Sage, Poultry
  Seasoning& Salt. Stir Until Cheese Melts.  Place Half Of Chicken Pieces in
  Thee2 1/2 Quart Casserole; Layer With Half Of Potato Mixture. Sprinkle With
  Half Of The Peas; Top With Half Of Cheese Mixture, Spreading Evenly. Repeat
  Layers & Cover With Plastic Wrap. Vent. Microwave At High 6 To 7 Min.;
  Rotate Dish A Half Turn After 3 Min. Let Stand Covered 10 Min. Before
  Serving.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Veronique
 Categories: Chicken
      Yield: 4 servings
 
      2 tb Butter                              1 c  Heavy cream
      1 tb Vegetable oil                     1/2 lb Seedless green grapes,
      4    Skinless, boneless chicken               -halved
           -breast halves                           Salt and pepper
    1/3 c  Dry white wine                 
 
  The word 'veronique' indicates green grapes.  Paired with chicken, cream
  and white wine, they make a surprisingly ellegant dish.
  
  Heat the butter and oil in a large frying pan over medium-high heat. add
  the chicken and sautee, turning once, until the meat turns white, about 8
  minutes.  Remove from the pan and keep warm.  Add the wine to the pan and
  bring to a boil, scraping up the browned bits from the bottom of the pan
  with a wooden spoon.
  
  Stir the cream into the pan.  Boil, stirring occasionally, until the sauce
  thickens slightly, about 5 minutes.  Add the chicken and grapes. Heat
  through.
  
  Serves 4.
  
  [ "365 Ways To Cook Chicken"; Cheryl Sedaker; 1986; ISBN 0-06-015539-6 ]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Vinaigrette with Mushrooms
 Categories: Chicken
      Yield: 6 servings
 
      1 lb Boneless chicken                    2 ts Vinegar
           -breasts,pounded 1/4" thick         1 ts Freshly chopped parsley or
           Salt and black pepper                    -1/4 tsp. dry parsley flakes
           All-purpose flour                 3/4 ts Freshly chopped tarragon or
      4 tb Olive oil                                -1/4 tsp. dry tarragon
      1    Clove garlic,minced                 1 c  Sliced mushrooms
    1/3 c  Chicken broth                            Cooked Rice
 
  Sprinkle chicken with salt and black pepper; coat lightly with flour,
  shaking off excess.
  
  In a 10 or 12" skillet, heat oil and cook chicken with garlic until lightly
  browned, about 2 minutes on each side. Add chicken broth, vinegar, parsley,
  tarragon and mushrooms; simmer, covered, 5 minutes or until tender. Serve
  over cooked rice. Spoon pan juices over each serving.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Waterzoii
 Categories: Chicken
      Yield: 2 servings
 
      1 lb 5 oz chicken parts, skinned              -and seasoning mix
    1/4 ts Salt                                2    Sprigs parsley
      1 ds White pepper                        3    Peppercorns
      2 ts Margarine                           1 ds Ground nutmeg
  1 1/2 c  Hot water                           1 tb Lemon juice
      1 md Celery rib, in pieces               1    Egg, beaten
      1 md Leek, trimmed, split in             2 tb Evaporated skimmed milk
           -half, washed                       2    Thin lemon slices for
    1/2 md Carrot, in pieces                        -garnish
      1    Pkt instant chicken broth      
 
  Sprinkle chicken with salt and white pepper.  Heat margarine in a 3- quart
  saucepan until bubbly and hot.  Reduce heat to low and add chicken; cover
  and cook, turning chicken occasionally, for about 10 minutes (DO NOT
  BROWN).  Add water, celery, leek, carrot, broth mix, parsley, peppercorns
  and nutmeg and bring to a boil.  Reduce heat to low, cover, and let simmer
  until chicken is tender, 35 to 40 minutes.
  
  Using a slotted spoon, remove chicken to serving plate and keep warm. Set
  sieve over bowl and strain broth; discard solids and return broth to
  saucepan.  Stir in lemon juice.  Combine egg and milk in small bowl;
  gradually stir mixture into broth.  Return chicken to pan and cook over low
  heat until broth is thickened slightly.  Serve garnished with lemon slices.
  
  Makes 2 servings.
  
  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Wellington
 Categories: Chicken, Rice
      Yield: 6 servings
 
      6 oz Long Grain Wild Rice                     Pepper
      2 tb Grated Orange Peel                1/4 lb Mushrooms, sliced
      3 tb Butter or Margarine                 2    Eggs, separated
      6    Chicken Breast Halves,             10 oz Frozen Paddy Shells, thawed
           -boneless and skinless                   -rolled out into 7" circles

-----------------------------------SAUCE-----------------------------------
      6 oz Whole Berry Cranberry Sauce         2 tb Lemon Juice
      2 tb Orange Liquor                     1/4 ts Dried Mustard
 
  Cook Rice per directions (firm side). Add peel and let cool. Preheat oven
  to 400oF. In a large skillet melt the butter over medium heat, add breasts
  and brown 4 minutes per side. Remove and season with pepper. Add mushrooms
  to remaining butter and cook until tender (about 3 minutes). Beat whites to
  soft peaks, add cooked rice and mushrooms, mixing well. Place 1/3 cup of
  rice mixture on each circle, top with chicken, moisten edges and press to
  seal. Place seam side down on a large greased baking sheet. In a small
  bowl, beat the yolks slightly with 1 tablespoon of water. Brush on dough,
  bake uncovered 35 minutes.
  
  *** Sauce ***
  
  Combine all sauce ingredients together and heat over low heat until warm.
  Serve over the chicken.
  
  Source: "The Yankee Kitchen" 03-23-93 (#4) [Mary B]
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken with Mustard and Wine Sauce
 Categories: Chicken
      Yield: 3 servings
 
      1    Frying Chicken                      1 c  Leeks, Sliced Into 2" Pieces
      2 tb Oil, Preferably Peanut                   Salt And Pepper To Taste
      2 lg Garlic Cloves Sliced                3 tb Dijon Mustard
      2 tb Chopped Shallots                  1/4 c  Whipping Cream
    1/2 c  Dry White Wine                 
 
  Cut chicken into serving size pieces.  Saute in hot oil until browned.
  Remove from pan, drain all but a little oil from pan.  Add garlic and
  shallots; cook 1 minute.  Add wine and return chicken to pan.  Cover and
  simmer until tender, about 15 minutes.  Add more wine if needed. Increase
  heat, add leeks, toss and cook briefly.  Season with salt and pepper. Cover
  and cook over medium heat for 3 minutes.  Stir in mustard and cream. If
  sauce is too thick, thin it with a little wine.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken with Peppercorn Sauce
 Categories: Chicken
      Yield: 4 servings
 
      1    Salt                                4 tb Cooking Oil
      1    Black Pepper                        1 ts Cooking Onion, Chopped
      1    Paprika                             1 tb White Wine
      1    Garlic                              1 ts Green Peppercorns
      1    Basil                             1/2 c  Chicken Stock
      4    Chicken Breasts                   1/2 c  35% Cream
 
  Grind the salt, pepper, paprika, garlic and basil until it is a powder and
  then sprinkle this mixture over the chicken breasts. Heat the 4 T oil in a
  frying pan and saute the chicken until it is cooked but not overcooked and
  dry. Meanwhile, brush another frying pan with remaining cooking oil and
  saute the onions until they are transparent. Add the white wine and reduce
  until it is a syrup. Add 1/2 of the pepperccorns and crush with a fork in
  the pan. Add the chicken stock and reduce by 1/2. Transfer the liquid from
  the pan into blender and blend until smooth. Place the mixture back in the
  frying pan, add the rest of the peppercorns (do not crush this time) and
  the 35% cream. Cook this slowly until the mixture thickens. Pour over the
  cooked chicken breasts and enjoy.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken with Sauce Supreme
 Categories: Chicken, Microwave
      Yield: 8 servings
 
  2 1/2 lb Broiler-Fryer Chicken               2 ts Dried Parsley Flakes
      1 tb Salt                                1 c  Onions **
    1/8 ts Pepper                              3 c  Hot Cooked Rice
      1 c  Chicken Soup *                 
 
  * Chicken Soup should be a can of Condensed Cream Of Chicken Soup ** Onions
  to be whole onions, drained, (16 ozs)
  ~-------------------------------------------------------------------------
  Cut chicken into pieces; cut each breast half into halves.  Arrange chicken
  sides up and thickest parts to outside in oblong baking dish, 12 x 7-1/2 x
  2 inches.  Sprinkle with salt and pepper.  Cover loosely and microwave on
  high (100%) until chicken is done, 20 to 25 minutes.  Remove chicken from
  dish; reserve juices.  Stir soup and parsley flakes into chicken juices.
  Arrange chicken in dish, coating with soup mixture.  Add onions. Cover
  loosely and microwave until hot, 7 to 9 minutes.  Serve with rice.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken with Wine and Herbs
 Categories: Chicken
      Yield: 4 servings
 
           Frying Chicken                    1/2 ts Garlic Salt
    1/2 ts Oregano                           1/2 ts Salt
    1/2 ts Basil                             1/4 ts Pepper
      1 c  Dry White Wine                 
 
  Wash chicken and cut up.  In small amount of oil, brown chicken pieces on
  all sides.  Pour off excess oil.  Add wine and seasonings. over and simmer
  for 30 to 40 minutes or until chicken is tender.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken with Cherries and Sour Cream Sauce
 Categories: Chicken
      Yield: 4 servings
 
      6    Skinned and boned chicken         1/2 ts Tomato paste
           -breasts                            1 tb Cornstarch
      2 tb Light vegetable oil                 1 c  Chicken broth
      2 tb Butter                              1 c  Sour cream
    1/4 lb Chopped mushrooms                   1 c  Pitted cherries
    1/4 ts Finely chopped garlic          
 
  Heat oil and butter in large saute pan. Slowly brown chicken, turning until
  cooked, about 15 to 20 minutes. Remove from pan. Keep warm. Add 1 Tbs of
  butter to pan. Saute mushrooms and garlic for about a minute, stirring over
  moderate heat. Remove pan from heat. Add tomato paste and cornstarch;
  blend. Add chicken stock and return to heat,stirring until sauce comes to a
  boil. Using a metal whisk, stir in sour cream, spoonful by spoonful. Add
  chicken and cook until heated through. Remove and arrange pieces on a heat
  proof serving platter. Add cherries to pan and warm over low heat. Spoon
  sauce over chicken and lightly brown under broiler.
  
  Serves 4.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken with Lemon Dill Sauce
 Categories: Chicken
      Yield: 2 servings
 
      2    Chicken breasts                   1/2 c  Chopped dill
      1    Stick (8 tbsp.) unsalted            3    Or 4 - cloves garlic, minced
           -butter, softened                        Juice of 1 lemon
 
  Preheat broiler. Put all ingredients, except chicken, in a blender and
  puree. Spread sauce over chicken breasts and broil, turning once or twice
  and brushing again with the sauce, until chicken is done, about 13 - 17
  minutes, and skin is crisp.
  
  Serves 2.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken with Sweet Potato Pilaf
 Categories: Chicken
      Yield: 4 servings
 
    1/4 c  Wild rice                         3/4 c  Water
    1/4 c  Wheat berries                       2 tb Red wine vinegar
    2/3 c  Coarsely shredded sweet             1 tb Sodium-reduced soy sauce
           -potato                             1 ts Instant chicken bouillon
      2    Whole medium chicken                     -granules
           -breasts(1 1/2 lbs.               1/4 ts Whole black pepper,crushed
           -total),skinned,boned               1 tb Cornstarch
           And halved lengthwise               1 tb Cold water
 
  Add wild rice and wheat berries to 1 cup boiling water. Simmer, covered, 50
  to 60 minutes or until liquid is absorbed, adding sweet potato during the
  last 10 minutes of cooking; stir once.
  
  Meanwhile, rinse chicken and pat dry; set aside. In an 8" skillet, combine
  3/4 cup water, vinegar, soy sauce, bouillon granules and pepper. Bring to
  boiling. Add chicken. Reduce heat; cover and simmer 15 minutes. Turn
  chicken; simmer, covered, 5 minutes more or until tender. Transfer chicken
  and pilaf to plates. Cover and keep warm. Reserve cooking liquid in
  skillet.
  
  For sauce, stir cornstarch into 1 Tbs water. Stir into cooking liquid. Cook
  and stir over medium heat until thickened and bubbly; cook and stir 2
  minutes more. Serve with chicken and sauce.
  
  Makes 4 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken with Wine and Vegetables
 Categories: Chicken, Vegetables
      Yield: 8 servings
 
      4    Whole Chicken Breasts             1/2 ts Salt
    1/4 ts Pepper                            1/2 c  Flour
      4 tb Butter                              1 lg Onion, Sliced
      8    Mushrooms, Sliced                   1 c  Marsala
    1/4 c  Ginger Ale                      1 1/2 ts Lemon Juice
     14 oz Can Artichoke Hearts                2 c  Uncooked Brown Rice
      1    Green Onion, Sliced                 1 c  Orange Juice
 
  Bone and halve the chicken breasts.  Drain the artichoke hearts.  Wash the
  chicken and pat dry.  Season the chicken with salt and pepper.  Place flour
  in a shallow bowl.  Add chicken pieces and turn to coat; shake off excess
  flour.  In a Dutch oven, melt 3 Tbsp of the butter over medium heat. Cook
  chicken, in two batches, until browned on all sides; remove and set aside.
  Preheat oven to 325F.  Melt remaining 1 Tbsp butter in Dutch oven over
  medium high heat.  Add onion. Cook, stirring, 8 - 10 minutes, until golden.
  Add browned chicken and mushrooms.  In small bowl, mix orange juice,
  Marsala, ginger ale and lemon juice; pour over chicken and mushrooms. Cover
  and bake 45 minutes.  Add artichoke hearts; bake 15 minutes or until
  chicken is tender. Prepare the brown rice according to the package
  directions.  Add green onion.  Serve with the chicken and sauce. Garnish
  with lemon slices and scallion if desired. This is from one of my MIL's
  clippings from Women's Day.  Date unknown.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken with Shallots and Sundried Tomatoes
 Categories: Chicken, Fresh herbs, Spicy
      Yield: 6 servings
 
      6 lg Boneless Chicken Breasts            3 tb Butter
      1 tb Olive Oil                         1/2 c  White Wine
      1 lg Clove Minced Garlic                 1 tb Chopped Sundried Tomatoes Or
      1 c  Heavy Cream                         1 lg Fresh Tomato, Chopped
      2 tb Fresh Herb Mixture *                     Salt & Pepper To Taste
      3 tb Minced Shallots                
 
  * Fresh Herb Mixture; thyme, parsley, sweet marjoram and basil. 1-1/2 ts of
  each.
  ~-------------------------------------------------------------------------
  Cut chicken breast diagonally in 1/2 inch strips.  Melt butter and oil in
  heavy skillet over moderate heat.  Increase heat, add chicken, 1/2 of the
  herbs, salt and pepper.  Saute until opaque; set aside and keep warm.  Add
  shallots and garlic to pan and saute quickly (1/2 minute).  Reduce heat and
  add cream, wine, tomatoes and the remaining herbs.  Bring to a boil,
  stirring until sauce thickens.  Return chicken to pan and simmer 2 to 3
  minutes until heated through.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken with Snow Peas
 Categories: Chicken
      Yield: 4 servings
 
    1/3 c  Soy sauce                                -bite-size pieces
      2 tb Lime juice                          8 oz Fresh mushrooms,cleaned and
      2 tb Water                                    -sliced
  1 1/2 tb Cornstarch                        1/2 lb Fresh snow peas
      1 lb Boneless chicken breast or          3 c  Cooked rice
           -thigh meat,cut into           
 
  Combine soy sauce, lime juice, water and cornstarch in a 2 qt. round
  casserole. Stir chicken and mushrooms into soy sauce mixture. Cover and
  stirring midway through cooking, microwave on high 7 to 8 minutes. Add snow
  peas, cover and microwave on high 2 minutes or until snow peas are tender
  crisp. Serve over a bed of fluffy rice, garnishing with lime wedges or
  slices of lime.
  
  Makes 4 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken with Citrus Cream Sauce
 Categories: Chicken
      Yield: 6 servings
 
  1 1/2 lb Chicken breasts - boned,            1    Orange - sliced in half
           -cubed                                   -crosswise
      1 sm Onion - finely chopped              1 c  Whipping cream - OR Half and
      3 tb Flour - all-purpose                      -Half
      3 tb Butter - OR margarine               1 ts Orange marmalade
      1 c  Chicken broth                            Salt and white pepper to
      1    Lemon - sliced in half                   -taste
           -crosswise                          1 pk Puff Pastry Shells - frozen
      1    Lime - sliced in half                    -style 10-oz. pkg.,
           -crosswise                     
 
  Number of Servings:   6 1 pkg. Puff Pastry Shells - frozen style 10-oz.
  pkg., baked according to package directions
  
  Coat chicken pieces with flour.  In a large saucepan, saute chicken in 1
  1/2 tablespoons butter until half cooked, about 2 to 3 minutes.
  
  Remove chicken and set aside.  Saute onion in remaining butter.
  
  Squeeze half of the lemon, lime and orange into onion mixture.  Cook while
  stirring, until sauce reduces slightly.  Add chicken broth and marmalade.
  Increase heat while stirring, reduce liquid to half.  Add whipping cream
  and reserved chicken; cook, stirring constantly until sauce thickens and
  just comes to a boil. Season with salt and pepper.
  
  Serve in warm pastry shells.  Slice remaining citrus fruit into wedges and
  use as garnish.
  
  Serves 6.
  
  Recipe from Pepperidge Farm, in frozen Puff Pastry Shells box.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken with Onion Marmalade
 Categories: Chicken
      Yield: 6 servings
 
           Karen Mintzias                    1/2 c  Dry red wine
      6    Chicken breast halves               1 tb Red wine vinegar
           -(4-5 oz ea) boned & skinned        1 tb Honey
      3 tb Cream sherry                             Parsley sprigs (optional)
      2 md Red onions (about 6 oz each)             Salt and pepper
 
  Rinse chicken and put in a heavy plastic food bag; add 2 tablespoons
  sherry.  Seal bag; rotate.  Chill at least 30 minutes or up to 6 hours;
  turn over several times.
  
  Meanwhile, thinly slice onions; wrap several slices airtight and chill up
  to 6 hours.  In a 10- to 12-inch frying pan over medium-high heat, combine
  remaining onion slices, wine, vinegar, and honey.  Stir often until liquid
  evaporates.  (If made ahead, cover and set aside up to 6 hours; stir over
  medium-high heat to warm.)  Remove from heat and mix in remaining 1
  tablespoon sherry.
  
  Arrange breasts in a single-layer with marinating liquid in a 9- by 13-inch
  pan.  Bake, uncovered, in a 450 F oven just until meat is white in thickest
  part (cut to test), 12 to 15 minutes.  With a slotted spoon, transfer
  chicken to a warm platter.  Spoon onion mixture over chicken. Garnish with
  reserve onion slices and parsley.  Add salt and pepper to taste.
  
  Per serving: 167 cal.; 27 g protein; 1.5 g fat (0.4 g sat.); 9.4 g carbo.;
  82 mg sodium; 66 mg chol.
  
  Source: Sunset, April 1992 Typed for you by Karen Mintzias
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken with Tarragon Sauce
 Categories: Chicken, Low-cal
      Yield: 4 servings
 
      1    Vegetable                      
 
  Info:  from The Flavor Set-Point Weight-Loss Cookbook by Susan S. Shiffman,
  PH.D., and Joan Scobey, recipes by Robin Rifkin posted by Perry Lowell,
  April 1993
  
  TOT  SAT  UNSAT CAL PROT CARB FIBR FAT FAT FAT CHOL SODIUM CALCIUM 218 25.7
  g    11g    2g  6.7g 1.5g  4.2g  79.6 mg   327mg      64mg 28%
  
  EXCHANGES PER SERVING:           3-1/2   meat
  
  Tender, tart, peppery chicken in a spicy citrus-flavored sauce.
  
  Makes 4 servings.
  
  1 Tablespoon margarine 3/4 cup chopped onion (1 medium) 3 garlic cloves,
  chopped 2 Tablespoons chopped fresh tarragon or 2 teaspoons dried 4 chicken
  breast halves, skinned and fat removed (about 2 pounds) 1/4 teaspoon salt
  1/2 teaspoon ground black pepper 1 cup plus 2 Tablespoons chicken stock
  (de-fatted) 2 carrots, peeled, sliced in half lengthwise, then cut into
  2-inch pieces 1/4 cup dry white wine 3 Tablespoons lime or lemon juice 1
  Tablespoon Worcestershire sauce 1 teaspoon Dijon mustard 1 Tablespoon
  cornstarch
  
  1.  In a heavy 4-quart saucepan, melt the margarine.  Add the onion,
  garlic, and tarragon, and cook for 1 minute. 2. Sprinkle the chicken
  breasts with salt and pepper, add them to the pan, and cook for 3 minutes.
  Transfer the chicken temporarily to a plate while you deglaze the pan by
  addint 1/4 cup of stock to the pan, and scraping the bottom to incorporate
  the flavorful drippings. Return the chicken breast halves to the pan on
  their uncooked sides, and cook for 3 more minutes. Again, remove the
  chicken to a plate. 3. Stir in 3/4 cup of the stock, the carrots, wine,
  citrus juice, Worcestershire sauce, and mustard. 4. In a small bowl, mix
  the cornstarch with the remaining 2 Tablespoons chicken stock, and stir it
  into the sauce. 5. Return the chicken to the saucepan, and cook for 5
  minutes, covered, over very low heat.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken with Mustard Relish
 Categories: Chicken
      Yield: 4 servings
 
      2 ts Olive oil                                -skinned and halved
      1    Clove garlic , minced             1/4 c  Zucchini, finely chopped
    1/4 ts Shallots or green onion,          1/4 c  Summer squash, finely
           -chopped                                 -chopped
    3/4 ts Fresh thyme, snipped (or 1/4      1/4 c  Red onion, finely chopped
           -tsp crushed dried)                 1 tb Dijon-style mustard
      2    Whole chicken breasts,              1 tb Plain low-fat yogurt
 
  Combine olive oil, garlic, shallots and thyme.  Rub on pieces of chicken.
  Grill chicken on uncovered grill, over medium coals for 20 minutes. Turn
  and grill for 10 to 20 minutes more or until chicken is tender. For relish,
  combine zucchini, squash, onion, mustard, and yogurt. Place one piece of
  grilled chicken on each warmed serving plate.  Spoon some relish on each
  plate.
  
  Makes 4 servings.
  
  [LOW CALORIE RECIPES; Summer 1988] Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken with Orange Sauce
 Categories: Chicken
      Yield: 4 servings
 
      1    Tender chicken, jointed             1 c  Pineapple, chopped
           Salt and cayenne                  1/8 ts Ground cloves
      3 tb Fat or butter                     1/8 ts Ground cinnamon
     12    Almonds                             2 c  Orange juice
    1/2 c  Seeded raisins                      1 tb Flour
 
  Season chicken and brown pieces on all sides in fat.  Blanch almonds.
  Remove skins, chop and add with raisins, pineapple, spices and orange
  juice.  Cover tightly and simmer until chicken is tender. Work flour smooth
  with 2 tablespoons cold water and add here and there, shaking pan to mix
  well.  Simmer 5-8 minutes until gravy thickens. Take up chicken on hot
  platter .  Pour some of the gravy over and garnish platter with half-moon
  slices of avocado and poomegranate pips. Serve remaining gravy in a gravy
  boat.  Serves 4 to 6.
  
  McCARTHY'S - Breckenridge, CO.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken with Olive and Caper Sauce
 Categories: Chicken
      Yield: 4 servings
 
      1    Frying chicken (about 2 1/2         2    Garlic cloves, minced
           -lbs), cut up                     1/2 c  Sliced stuffed green olives
    1/4 c  All-purpose flour                   2 tb Capers
      1 ts Salt                                1 tb Caper liquid
    1/4 ts Pepper                              2 tb Water
      3 tb Butter or margarine               1/4 c  Chopped parsley
 
  Roll chicken in flour seasoned with salt and pepper. Brown in butter. Cover
  and cook slowly for 40 minutes. Add remaining ingredients; heat.
  
  Makes 4 servings.
  
  From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery - Vol. 5]
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken with Mushrooms and Balsac Vinegar
 Categories: Chicken
      Yield: 4 servings
 
      1 lb Chicken Breast, skinned and         4 oz Mushrooms, sliced
           -flattened or cut up                4 tb Balsac Vinegar
    1/2 c  Flour, seasoned with salt &       1/2 c  Chicken Broth
           -pepper to taste                    3 tb Butter or Oil
      1 lg Shallots                       
 
  In a small skillet, heat 1 to 2 T butter and sautee mushrooms and schallots
  until tender, set aside. Dredge chicken with seasoned flour. Heat 2 T oil
  in a large skillet and sautee chicken pieces all at one if possible for 2-3
  minutes per side. Romve and keep warm. Deglaze the skillet with vinegar,
  scraping for about 30 seconds. Add 1/2 cup broth, stir and heat. Return
  chicken and mushrooms to pan and heat through.
  
  Source: "The Yankee Kitchen" 04-07-93 [#5] Ann
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken with Pork
 Categories: Chicken, Pork
      Yield: 8 servings
 
     12    Serving-pieces of chicken         1/3 c  Soy sauce, mixed with 2 Tbs
      2 lb Lean pork, cubed                         -cornstarch
      2 tb Butter                              3    Cloves garlic, pressed
      2 tb Oil                               1/2 ts Pepper
      1 c  Chicken broth                       1    Or 2 chicken livers, sieved
    1/3 c  Cider vinegar                            -(optional)
    1/3 c  Sherry                         
 
  Servings: 8
  
  Preparation:
  
  In casserole, heat butter and oil and brown chicken.  Remove.  In remaining
  fat, brown pork; over gentle heat, cook, covered, for 20 minutes, turning
  occasionally.  Remove.
  
  Combine liquids, garlic, pepper, and liver in casserole and cook over high
  heat, stirring, until sauce thickens.  Replace chicken and pork, spooning
  sauce over.
  
  Bake, covered, at 350 degrees for 1 hour, or until chicken and pork are
  tender.
  
  Serve with: Rice Oriental salad
  
  From:  The Hundred Menu Chicken Cookbook Shared by Jack Shyba
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken with Apples
 Categories: Chicken, Pork
      Yield: 6 servings
 
           Serving-pieces of chicken           2    Onions, chopped
           -for 6 people                       1 c  Apple cider or apple juice
      2 tb Butter                              1 c  Sour cream
      2 tb Oil                                 1 tb Flour
    1/3 c  Brandy                              2 tb Parsley, chopped
      4    Apples, peeled, cored, and          1 ts Tarragon
           -sliced                           1/2 ts Paprika
 
  Servings: 6
  
  salt & pepper to taste
  
  Preparation:
  
  In casserole, heat butter and oil and brown chicken; season with salt &
  pepper if desired.  Warm brandy in saucepan, ignite, and pour over chicken.
  Allow flame to burn itself out.  Add apples and onion.
  
  Combine cider, sour cream, flour, and herbs; stir until smooth and pour
  over contents of casserole.
  
  Bake, covered, at 350 degrees for 1 hour, or until chicken is tender.
  
  If you want, 2 cups of cider or apple juice may be used; just omit the sour
  cream and use 2 Tbs of flour.  You can also try it without the tarragon,
  using 1/4 tsp each of nutmeg, cinnamon, and ground cloves.
  
  Serve with: French bread watercress or spinach salad
  
  From:  The Hundred Menu Chicken Cookbook Shared by Jack Shyba
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken with Peanut Sauce
 Categories: Chicken, Pork
      Yield: 6 servings
 
           Serving-pieces of chicken           1 lg Green pepper, chopped
           -for 6 persons                           Reserved tomato juice
      2 tb Butter                                   Chicken broth
      2 tb Oil                                 1 c  Smooth peanut butter
           Salt & pepper                            -(preferably "natural"
      2    Onions, chopped                          -style)
      1 lb Can Italian tomatoes,               2 ts Brown sugar
           -drained (reserve juice)          1/4 ts Fenugreek or cumin
      9 oz Package frozen okra               1/2 c  Peanuts, coarsely chopped
 
  Servings: 6
  
  Preparation:
  
  In casserole, heat butter and oil and brown chicken, season with salt &
  pepper if desired.  Remove.  Add onions to fat in casserole and cook until
  translucent.  Add vegetables to onion, stirring to blend mixture. Replace
  chicken.
  
  To reserved tomato juice, add chicken broth to make 1 1/2 cups; add peanut
  butter and stir over low heat until mixture is smooth.  Add seasonings,
  stir to blend mixture, and pour over chicken.
  
  Bake, covered, at 350 degrees for 1 hour, or until chicken is tender.
  Garnish with chopped peanuts and serve.
  
  Serve with: Rice Mixed green salad
  
  From:  The Hundred Menu Chicken Cookbook Shared by Jack Shyba
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken with Green Grapes
 Categories: Chicken, Low-cal
      Yield: 6 servings
 
      2 tb Lemon juice                       1/2 ts Dry mustard
      2 tb Cider vinegar                       1 ts Dried leaf basil
      1 tb Catsup                            1/4 ts Onion powder
      2 ts Canola oil                          2 ts Canola oil
    1/4 c  White grape juice                   1 lb Boneless, skinless chicken
           -concentrate                             -pieces
    1/4 ts Sweet paprika                       1 c  Fresh green seedless grapes
 
  Marinade:
  
  Combine marinade ingredients in a bowl.  Add chicken, cover and refrigerate
  at least 2 hours.  Spray a non-stick skillet with vegetable cooking spray.
  Heat;  add oil and chicken pieces, lightly brown.  Add marinade, cover and
  simmer about 15 minutes.  Add grapes, cook until heated. Serve at once.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken with Nectarines
 Categories: Chicken, Low-cal
      Yield: 6 servings
 
      2 tb Canola oil                          2 c  Passion fruit juice
    1/2    Onion, chopped                    1/4 ts Chili powder
      1    Stalk of lemon grass 6" long        1 tb Cornstarch
      1 lb Chicken pieces, skinned,            3    Nectarines, pitted, sliced
           -boned                              4 ts Chopped cilantro
    1/2 ts Garlic powder                  
 
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken with Peaches
 Categories: Chicken, Low-cal
      Yield: 6 servings
 
    1/2 c  Peach preserves                     1 ts Cornstarch
    1/4 c  Boiling water                     3/4 lb Chicken pieces, skinned,
      1 tb Brandy or brandy flavoring               -boned
      1 ts Catsup                              2    Fresh peaches, sliced,
      2 ts Lemon or lime juice                      -peeled
 
  Spray baking dish with vegetable cooking spray.  Set aside.  Preheat oven
  to 375 F (190 C).  In a small bowl, combine peach preserves, boiling water,
  brandy, catsup, lemon or lime juice, and cornstarch. Place chicken breast
  in baking dish.  Spoon sauce over.  Bake uncovered, basting several times,
  about 30 minutes.  Add peach slices, spoon some of the sauce over, continue
  baking 10 minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken with Artichokes and Peppers
 Categories: Chicken, Low-cal
      Yield: 6 servings
 
      1 tb Corn oil                            2    Garlic cloves, finely
      1 tb Chopped fresh thyme or 1                 -chopped
           -teaspoon dried thyme               1 md Red bell pepper, cored,
      4    Four-ounce boneless,                     -seeded, and cut into strips
           -skinless chicken breasts,         15 oz Artichoke hearts in brine,
           -fat removed                             -drained
    1/2 ts Freshly ground pepper               2 tb Dry white wine
    1/2 c  Finely chopped onion (1           1/4 ts Salt
           -small onion)                  
 
  1.  Preheat oven to 375 degrees F. 2. In a non-stick 8-inch skillet, heat
  the oil, then add the thyme and chicken breasts. Sprinkle 1/4 teaspoon of
  the pepper over the chicken and cook for 1 minute over medium heat, then
  turn the chicken over, sprinkle with the remaining 1/4 teaspoon pepper, and
  cook for another minute.  Remove the chicken from the pan and set aside,
  retaining the cooking juices in the pan. 3. Add the onion and garlic to the
  pan, and saute for 1 minute.  Add the sweet bell pepper, artichokes, wine,
  and salt, and cook for 1 more minute. 4. Spoon half the vegetables into an
  8-inch casserole, place the chicken breasts over them in one layer, and
  cover them with the rest of the vegetables. Bake for 18-20 minutes.
  
  To microcook:  cook the casserole on high, covered, for 9 minutes, rotating
  the casserole after 4-1/2 minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken with Spicy Fruit Sauce
 Categories: Chicken
      Yield: 4 servings
 
  1 1/4 c  Unsweetened Pineapple                    Chicken Breasts
           Juice                             1/4 c  Low-Sugar Strawberry
    1/4 c  Golden Raisins                           Spread
    1/2 ts Crushed Red Pepper                1/4 ts Cornstarch
      2 cl Garlic Sliced                            Green Onion Strips
      4    (4 Oz.) Boned, Skinned         
 
   Combine Pineapple Juice, Raisin, Red Pepper & Garlic in A Large Non-
  Aluminum Skillet; Bring To A Boil.  Add Chicken; Cover, Reduce Heat &
  Simmer 10 Min. OR Until Chicken Is Done.  Remove From Skillet & Keep Warm.
  Bring Cooking Liquid To A Boil; Cook 7 Min. OR Until Reduced To 3/ 4C.;
  Stirring Occasionally.  Combine Strawberry Spread & Cornstarch; Stir Into
  Cooking Liquid & Cook 1 Min. OR Until Syrupy. Serve Sauce Over Chicken;
  Garnish With Green Onion Strips.
   215 Cal. Per Chicken Breast Half & 3 T. Sauce. (Fat 1.5. Chol. 66.)
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Wild Rice Salad
 Categories: Chicken, Salads
      Yield: 8 servings
 
    2/3 c  Mayonnaise                          1 cn Water chestnuts, drained
    1/3 c  Milk                              1/2 ts Salt
      2 tb Lemon juice                       1/8 ts Pepper
    1/4 ts Tarragon, crumbled                1/2 lb Seedless green grapes,halved
      3 c  Cooked cubed chicken                1 c  Salted cashews
      3 c  Cooked wild rice                    1    Grape clusters
    1/3 c  Green onion, finely sliced     
 
  Servings:  8
  
  Blend mayonnaise, milk, lemon juice and tarragon, set aside. In large
  bowl,combine chicken, wild rice, green onion, water chestnuts, salt and
  pepper. Stir in mayonnaise mixture until blendid. Refrigerate coverd, 2-3
  hrs. Just before serving, fold in grapes and cashews. Garnis with clusters
  of grapes. 8 1 cup servings.
  
  Tip: One cup uncooked wild rice equals 3-4 cups cooked.
  
  Roger in Hopkins MN.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken with Green Pepper and Cashews
 Categories: Chicken
      Yield: 4 servings
 
      2 tb Vegetable oil                       2 tb Soy sauce (light works well)
      1 lg Green pepper cut into 1/4           1 tb Cornstarch
           -inch strips                      1/2 c  Cold chicken broth
      4    Chicken-breast halves,              2 tb Dry white wine (or any
           -skinned, bones, cut into                -liquid)
           -1/2 inch strips                  1/2 c  Cashews
 
  Source: Creative Wok Cooking
  
  Yield: 4 servings
  
  Heat oil in the wok.  Add the vegetable and stir-fry for 2 minutes. Push
  aside or remove to serving dish.  Stir-fry the chicken 3-4 minutes, until
  done.  Return the vegetable to the wok and combine with chicken. Stir in
  the soysauce mixed with the cornstarch, chicken broth, and wine. Heat and
  stir gently until the sauce is thickened and clear.  Add the nuts and serve
  at once with white rice.
  
  *<(CLS)>*
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken with Apples and Onions
 Categories: Poultry, Chicken
      Yield: 6 servings
 
      2 tb Vegetable oil                       1 lg Onion, sliced
      1 tb Unsalted butter                   1/4 c  White vermouth
      6    Chicken breast halves,            1/2 c  Chicken broth
           -patted dry on paper towels         1 lg Tart apple, peeled, halved,
           Flour (about 1/2 cup, spread             -cored, and
           -on a dinner plate)                      Sliced
           Salt and freshly ground             1 tb Chopped fresh parsley
           -black pepper to taste         
 
  Put the oil and butter in a large skillet placed over moderately high heat.
  Dredge the chicken in the flour, shaking off the excess. Brown the chicken
  breasts in batches in the butter-oil; transfer to a side dish.  Season with
  salt and pepper
  
  Add the onions to the skillet.  Stir-cook over low heat for 5 minutes.  Add
  the vermouth, chicken broth and browned chicken; bring to the simmer,
  cover, and cook for 5 minutes.  Add the apple slices; cook for 5 minutes.
  Flip the chicken breasts and cook for 7 to 10 minutes longer, or until
  cooked through.  Remove the chicken; reduce the cooking liquid if it is not
  already lightly condensed.  Season with salt and pepper; spoon over the
  chicken.  Sprinkle with parsely and serve.
  
  Makes 6 servings:
  
  Nutrient Information per Serving: 402 Calories, 55 g Protein, 13 g Fat, 12
  g Carbohydrates, 4 g Saturated Fat, 151 mg Cholesterol, 217 mg Sodium
  
  [THE WASHINGTON POST; October 31, 1990]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken with Apricot Salsa
 Categories: Low-cal, Chicken, Salsa
      Yield: 8 servings
 
    1/2 c  Chopped onion                       1 ts Chopped fresh gingerroot or
      1    (14 1/2 oz) can whole                    -1/4 tsp ginger
           -tomatoes, drained, chopped       1/4 ts Salt
    2/3 c  Chopped dried apricots            1/8 ts Pepper
    1/2 c  Apricot preserves                        Chicken:
      1    Cinnamon stick                      3    Whole chicken breasts,
      1 tb Chopped fresh cilantro or 1              -skinned, boned, halved
           -tsp dried cilantro leaves          1 c  Uncooked couscous
 
  Salsa:
  
  Spray medium nonstick saucepan with nonstick cooking spray.  Heat over
  medium heat until hot.  Add onion; cook and stir 3 minutes.  Add remaining
  salsa ingredients.  Bring to a boil; reduce heat. Simmer uncovered 20 to 30
  minutes or until sauce thickens, stirring occasionally.  Keep salsa warm.
  When ready to serve, remove and discard cinnamon stick.
  
  Meanwhile, broil chicken 4 to 6 inches from heat for 18 to 23 minutes or
  until chicken is fork tender and juices run clear, turning once halfway
  through broiling.  Cook couscous to desired doneness as directed on
  package, omitting margarine and salt.  Serve chicken breasts on top of
  couscous, spoon salsa over chicken.  Garnish with cilantro, if desired.  6
  servings. 8% calories from fat. Source: Pillsbury Classic #132, Heart
  Healthy Recipes posted by Linda Davis
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken with Mushroom Sauce
 Categories: Chicken, Low-cal, Sauces
      Yield: 4 servings
 
      1    Chicken, Cut Up, Skinned          1/2 lb Mushrooms
      1 cn Mushroom Soup                     1/2 c  Sherry
    1/2 cn Milk                           
 
  Place chicken in casserole dish.  Mix together remaining ingredients and
  pour over chicken.  Cover.  Bake at 350F for 45 minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken with Dill Sauce
 Categories: Chicken, Sauces
      Yield: 6 servings
 
      6 lg Skinless, Boneless Chicken               Margarine Or Butter
           -Breast Halves                      3 md Fresh Pears
      1 lg Egg                                 1 tb Light Brown Sugar
  1 1/2 c  Fresh Bread Crumbs (3 Slices    1 1/2 ts Instant Chicken Flavored
           -Of Bread)                               -Bouillon
      1 ts Salt                                1 sm Bunch Of Fresh Dill
           Unbleached All-Purpose Flour        1 c  Half And Half Or Light Cream
      3 tb Salad Oil                      
 
  Yield: 6 Servings
  
  ABOUT 45 MINUTES BEFORE SERVING:
  
  With a meat mallet or the dull edge of a French knife, pound each chicken
  breast half to about 1/4-inch thickness.  In a pie plate, with a fork, beat
  the egg and 1 Tbls of Water.  On one sheet of waxed paper, mix the bread
  crumbs, salt and 3 Tbls of the flour.  On another sheet of waxed paper,
  place 3 Tbls of the flour.  Dip the cutlets in plain flour, then the egg
  mixture, then coat with the bread crumb mixture.
  
  In a 12-inch skillet, over medium heat, heat the oil.  When hot add 2 Tbls
  of margarine or butter (1/4 cube).  When it is hot, cook the cutlets in
  batches, until browned on both sides and cooked through, about 3 to 4
  minutes then remove to a serving platter and keep warm.
  
  While the cutlets are cooking, cut each pear crosswise into 3 or 4 thick
  slices.  In a 10-inch skillet, over medium heat, heat 1 Tbls of butter or
  margarine and cook the pears and brown sugar until the pears are tender,
  about 10 minutes.
  
  In a small bowl, stir bouillon, 2 Tbls of flour and 1 1/2 cups of water
  until smooth and well blended.  Stir into the drippings of the chicken
  skillet.  Over high heat, cook, stirring constantly, until the sauce boils
  and thickens slightly.
  
  Mince enough dill from the bunch to measure 2 Tbls.  Stir the minced dill
  and half and half into the sauce in the skillet and heat through.
  
  TO SERVE:
  
  Arrange the chicken cutlets and pears on a warm large platter and spoon
  some of the sauce over the chicken.  Garnish with the remaining dill.  Pass
  the remaining sauce in a gravy boat.
  
  EACH SERVING CONTAINS:  455 Calories, 21 Grams Fat, 127 Milligrams Of
  Cholesterol, 835 Milligrams Sodium
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken with Cream Sauce
 Categories: Chicken, Crockpot
      Yield: 6 servings
 
      1 lg Chicken                           1/2 ts Thyme
           Water                                    SAUCE:
      1    Stalk celery halved (with           4 tb Butter
           -leaves)                          1/2 c  Flour
      1    Carrot peeled & halved              1 c  Chicken stock
      1 sm Onion halved                      1/2 ts Salt
      1 ts Salt                              1/8 ts Pepper
      4    Sprigs parsley                    1/4 c  Chopped parsley
      1 sm Bay leaf                          1/2 c  Cream
      2    Whole cloves                   
 
  Put the chicken in the crockpot and cover with water. Add celery, carrot,
  onion and salt. Tie parsley, bay leaf, cloves and thyme in a small square
  of cheese cloth, add to the pot. Cover and cook on LOW for 7-9 hrs.
  
  Melt 4 Tbs butter in a medium saucepan. Stir in flour and cook over low
  heat for several mins.  Gradually stir in stock.  Simmer until smooth. Add
  salt, pepper, parsley and cream.  Remove chicken from pot, slice and serve
  with the creamy sauce.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken with Tomatoes and Jack Cheese
 Categories: Chicken, Cheese
      Yield: 4 servings
 
      3 tb Olive oil                         1/4 ts Dried oregano
      2    Boneless, skinless chicken          1 ts Red wine vinegar
           -breasts, halved                         Salt and freshly ground
           All-purpose flour (about 1/3             -black pepper to taste
           -cup)                               3 tb Dry red vermouth
      1    Clove garlic, chopped             2/3 c  Coarsely shredded Monterey
      1 lg Vine ripened tomato, peeled,             -Jack cheese
           -seeded                             1 ts Minced parsley leaves
           And diced                      
 
  Heat the oil in a skillet over medium high heat.  Dust the chicken breasts
  on both sides with flour; add to the skillet and cook for 3 minutes. Turn
  the chicken and cook 2 minutes longer.  While the chicken is cooking, mix
  the garlic, tomato, oregano and vinegar.  Season the chicken with salt and
  pepper.  Top each chicken cutlet with an equal portion of the tomato
  mixture.
  
  Add the vermouth to the pan (it will sizzle).  Sprinkle the cheese evenly
  over each piece of chicken.  Cover the skillet and cook slowly for 1
  minute, or until the cheese melts.  Place each chicken cutlet on a warmed
  serving plate and sprinkle with a little chopped parsley.  Serve with
  steamed zucchini and a rice pilaf.
  
  Makes 4 servings.
  
  NUTRITION INFORMATION PER SERVING: Calories: 315 Protein: 26 g
  Carbohydrates: 32 g   Fat: 17 g Saturated Fat: 9 g Cholesterol: 92 mg
  Sodium: 600 mg
  
  [  The Washington Post; Aug 1, 1990 ]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken with Dumplings
 Categories: Chicken, Stew
      Yield: 8 servings
 
      6 tb Cold unsalted butter,             1/2 ts Ground black pepper
           -divided                          1/4 ts Ground allspice
      1 tb Vegetable oil                       2 c  + 1 Tbl all-purpose flour
      2 sm Chickens (2 1/2 lb each) cut    2 1/2 ts Baking powder
           -into eighths                       1 ts Sugar
      1 lg Onion, finely chopped             1/4 ts Salt
      1 c  Dry white wine                    2/3    To 3/4 cup milk
  1 1/4 c  Chicken broth                     1/4 c  Heavy cream
      2    Stalks celery with leaves,               Chopped parsley
           -chopped (1 cup)               
 
  Heat 4 tablespoons of the butter with the oil in a large, heavy saucepan or
  Dutch oven over moderate heat.  Add the chicken, a few pieces at a time,
  and saute until well browned on all sides, about 15 minutes. Transfer the
  chicken to a bowl as you cook the remaining pieces.  Add the onion to the
  saucepan; cook for 1 minute.  Stir in the wine and scrape up any browned
  bits from the bottom of the pan.  Add the chicken broth, celery, pepper and
  allspice to the pan, stirring to combine.  Return the chicken to pot. Bring
  to boiling.  Lower heat and simmer, covered, until the chicken is tender,
  about 30 minutes.
  
  Combine 2 cups of flour with the baking powder, sugar and salt in a
  medium-size bowl.  With a pastry blender or two knives, cut in the
  remaining 2 tablespoons of butter until the mixture resembles coarse meal.
  Stir in just enough milk to make a soft dough; do not overmix. Roll the
  dough out on a lightly floured surface to 1/2-inch thickness. cut into
  rounds with a 2-inch biscuit cutter.
  
  Transfer the chicken to a large, shallow, ovenproof serving dish. Cover
  loosely with foil.  Keep warm in a slow oven.
  
  Strain the cooking juices and return to the pot.  Skim the fat and discard
  the solids.  Combine 1 tablespoon flour with 2 tablespoons of the cream
  until smooth.  Add the remaining 2 tablespoons cream and whisk into the
  pot.  Heat to the simmer.  Place the dumplings on top.  Cook, covered, over
  medium-low heat until the dumplings are firm, about 18 minutes.
  
  To serve:  Remove the dumplings with a slotted spuun; place over chicken.
  Spoon sauce on top.  Sprinkle with parsley.
  
  NOTE:  This dish can become a one-pot meal by making these changes:  Do not
  strain the cooking liquid.  Instead, push the chicken to one side. Skim the
  fat.  Whisk in the flour and cream mixture.  Place the dumplings on top of
  the chicken.  Cover and simmer for 12 to 15 minutes until the dumplings are
  cooked through.
  
  Makes 8 servings.
  
  Nutrient Value per serving: 650 Calories; 41 g Protein; 28 g Carbohydrate;
  41 g Fat;  513 mg Sodium;  173 mg Cholesterol Exchanges: 2 starch/bread, 5
  lean meat, 5 fat
  
  [FAMILY CIRCLE; Nov 6, 1990]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken with Ginger Sauce
 Categories: Chicken, Sauces
      Yield: 4 servings
 
    1/2 c  Fresh lime juice                    1 ts Dried basil, crumbled
           Hot pepper sauce                    1    Clove garlic, minced
      2    Whole chicken breasts,              2 tb Oriental sesame oil
           -skinned, boned, halved             1 tb Unrefined sesame oil
      6 tb Peanut oil                          3 oz Fresh oyster mushrooms,
  1 1/2 ts Fresh ginger, coarsely                   -thinly sliced
           -chopped                            3 md Green onions, cut julienne
      2 ts Honey (clover or orange           1/2 lg Red bell pepper, cut
           -blossom)                                -julienne
      1 ts Szechwan peppercorns                1 ts Potato starch dissolved in 1
  1 1/2 tb Rice vinegar                             -Tbl cold water
  1 1/2 tb Red wine vinegar                         Kale leaves
      1 tb Water                                    Lime halves
      2 ts Low-sodium soy sauce           
 
  Blend lime juice and several drops hot pepper sauce in large bowl. Add
  chicken.  Marinate for at least 4 hours at room temperature, turning
  frequently.  With blender running, add peanut oil, ginger, honey, and
  peppercorns; mix until smooth.  Add vinegar, water, soy sauce, basil, and
  garlic; blend until smooth.  With machine still running, add oriental
  sesame oil and blend until sauce is smooth.  Drain chicken and pat dry; cut
  into 1/2-inch pieces.  Heat unrefined sesame oil in large heavy skillet
  over medium-high heat.  Add chicken and stir-fry for 1 minute. Reduce heat
  to low, cover and cook until chicken is almost tender, 1 to 2 minutes. Add
  sauce, mushrooms, green onions, bell pepper, and potato starch; stir until
  thickened and heated through, about 2 minutes.  Spoon onto warmed plates
  and garnish with kale leaves and lime halves.  Serve with steamed broccoli.
  
  Makes 4 servings.
  
  [Bon Appetit  LIGHT AND EASY SPECIAL]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Wings
 Categories: Chicken, Appetizers, Coca-cola, Wings
      Yield: 4 servings
 
      1 pk Chicken Wings                       1 c  Catsup
      1 c  Coca-Cola                         1/4 c  Butter
 
  Put wings in baking dish.  Mix ingredients and pour over them.  Bake in a
  325F oven until done, approximately 1 hour.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Wings Valencia
 Categories: Chicken, Appetizers, Spanish, Wings
      Yield: 24 servings
 
      4 lb Chicken wings                       2 ts Worcestershire sauce
    1/2 c  Orange juice                        2 ea Cloves garlic, minced
    1/4 c  Olive or cooking oil              1/4 ts Salt
    1/4 c  Catsup                            1/8 ts Ground red pepper
    1/4 c  Onion, finely chopped             1/8 ts Cloves, ground
 
  Cut off the tips of the wings and discard them.  Cut the large wing
  portions at the joint to form 48 pieces.
  
  Combine orange juice, olive or cooking oil, catsup, onion, Worcestershire
  sauce, garlic, salt, red pepper and cloves.  Place chicken in a large
  plastic bag.  Pour orange juice mixture over chicken.  Seal bag and place
  on a tray or in a bowl.  Marinate several hours or overnight.
  
  Drain marinade from wings and discard marinade.  Place drained wings, skin
  side down, in a 15x10x1-inch baking pan.  Bake in a 375 F oven 20 minutes.
  
  Carefully drain off fat.  Turn chicken pieces over. Continue baking 25 to
  30 minutes longer or until wings are golden brown.  Makes 24 appetizer
  servings.
  
  NOTE:  If desired prepare wings as directed above.  Cover and chill up to
  24 hours.  Loosen cover  and bake in a 375 F oven 20 minutes or until
  heated.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Wings in Five Spice
 Categories: Chinese, Chicken, Wings
      Yield: 24 servings
 
     12    Chicken wings, whole              1/8 c  Light soy sauce
      1 c  Water-chestnut flour              1/8 c  Dry sherry or Chinese rice
      4 c  Peanut oil for deep-frying               -wine
           Marinade:                         1/2 ts Five-spice powder
    1/2 ts Freshly grated ginger          
 
  Makes 24 pieces
  
  Cut each wing into 3 logical pieces.  Save the tips for soup and use only
  the 2 meatier parts for this recipe.
  
  Prepare the marinade and marinate the wing pieces for 1/2 hour. Drain and
  toss in the water-chestnut flour.  Deep-fry at 360 F until golden brown,
  about 5 minutes.
  
  The Frugal Gourmet - 3 Ancient Cuisines From the collection of Jim Vorheis
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Ya-Hah!
 Categories: Chicken
      Yield: 4 servings
 
      2    Chicken breasts, split,                  (prepared if you must)
           Skinned and boned                 1/2 ts Cumin
      1 c  Celery, coarsely chopped            1 tb Oregano, fresh (3/4 t if
      1 c  Onion, coarsely chopped                  Dried)
      3    Jalapeno(s), fresh minced         1/4 c  Red wine, (dry-ish)
      1 tb Sesame oil, dark                    4    Cloves garlic, crushed
    1/2 ts Celery seed, whole                  3 cn Tomato sauce
      8 ts Water chestnuts, sliced           1/2 ts Curry powder
           (canned as a last resort)           1 tb Szechwan chili sauce
      2 tb Chili powder, home made                  Oil for saute
 
  Contributed to the echo by: Janice Norman Chicken "Ya-hah!" Saute the
  celery, onions and garlic in the oils while you cut the chicken into
  bite-sized pieces. When the onion is translucent add the chicken, celery
  seed, jalapenos and water chestnuts. Saute until chicken is barely done...
  add the remaining ingredients, cover and simmer for an hour. Serve over
  either cornbread, rice or pasta... they're all good. Enjoy!
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Yellow Rice
 Categories: Chicken
      Yield: 4 servings
 
      2 x  Chicken Breasts, Halved             1 c  Raw Rice
      1 tb Extra-Virgin Olive Oil              3 c  Water
           Garlic Clove, Chopped               1 pn Saffron Threads Or Powder
      1 sm Onion, Chopped Fine                 1 c  Chopped Broccoli (Or Frozen)
 
  Saute the chicken in the oil with the garlic and onions until lightly
  browned. Remove mixture to a large pot, discarding excess oil. Add the
  rice, water, and large pinch of saffron to the pot and bring to a boil.
  Reduce the heat and simmer. tightly covered, until the rice is tender (at
  least 30 min.), adding extra water if necessary. When the rice is nearly
  tender, add the broccoli to the top of the pot and cover. Cook for 5 min
  more. Broccoli should be bright green and tender when the meal is cooked.
  If the rice is done before the broccoli, simply turn off the heat, cover
  the pot again, and let the broccoli finish cooking by steaming.  Children
  like the novel idea of "yellow" rice.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken, Mushroom, Stove Top Stuffing Casserole
 Categories: Chicken, Casserole, Syd's book
      Yield: 2 servings
 
      2 c  Cut Up Cooked Chicken          10 1/2 oz Cream Of Mushroom Soup
      1 c  Sliced Mushrooms                    1 pk Stove Top Dressing
 
  Mix the chicken with the mushrooms and half of the soup.  Place this
  mixture in a buttered casserole.  Top with the stove top dressing (follow
  directions on box).  Bake in a 350F oven for 45 minutes or until done. Top
  with the remaining soup.  Put back in oven for 5 more minutes.  From: Syd's
  Cookbook.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken-Asparagus Rolls
 Categories: Chicken, Microwave
      Yield: 4 servings
 
     12    Fresh Asparagus Spears              3 tb Chablis OR White Dry Wine
      4    (4 0Z.) Boned, Skinned              1 ts Lime Juice
           Chicken Breast Halves             1/2 tb Dried Whole Tarragon
    1/4 c  (1 Oz.) Shredded Swiss              1 ts Minced Fresh Parsley
      2 c  Sliced Mushrooms               
 
  Snap Off Tough Ends Of Asparagus, Remove Scales With Vegetable Peeler. Set
  Aside. Trim Fat From Chicken. Place Each Breast Between Wax Paper & Flatten
  To 1/4 in. Thickness. Place 3 Asparagus Spears On Each Chicken Breast; Top
  With 1 T. Cheese. Roll Up Lengthwise; Secure With Wooden Picks. Place Seam
  Side Down in A 10 Inch Glass Pie Plate Coatedwith Cooking Spray. Cover With
  Plastic Wrap, Venting One Corner. Microwave At High 5 To 6 Min. OR Until
  Done.  Let Chicken Rolls Stand Covered 5 Min. Combine Mushrooms & Wine,
  Lime Juice & Tarragon in A 1 Qt. Glass Measure. Microwave At High 2-3 Min.
  Stirring Once. Stir in Parsley. To Serve, Remove Chicken Rolls From Cooking
  Liquid, Spoon Mushroom Sauce Over Rolls.
   About 194 Calories Per Roll And 1/4 C. Sauce.
   (Fat 6.1. Chol. 79.)
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken-Chili Cheesecake
 Categories: Chicken, Cheese
      Yield: 8 servings
 
  1 1/3 c  Finely crushed tortilla         1 1/2 c  Finely shredded cooked
           -chips                                   -chicken
    1/4 c  Butter or margarine, melted         2 cn Chopped green chilies,
      3    Pkge cream cheese, softened              -drained (4 ounces each)
           -(8 ounces each)                1 1/2 c  Shredded Monterey Jack
      4 lg Eggs                                     -Cheese (6 ounces)
      1 ts Chili powder                       16 oz Sour cream (1 carton)
      1 ts Worcestershire sauce                1 ts Seasoned salt
    1/4 ts Salt                                     Garnish: minced green onions
      3 tb Minced green onions                      Picante sauce
 
  Combine the tortilla chips and butter.  Press on the bottom and 1 inch up
  the sides of a 9-inch springform pan.  Set aside
  
  Beat the cream cheese with an electric mixer at high speed until light and
  fluffy.  Add the eggs, one at a time, beating well after each addition.
  Stir in the chili powder, Worcestershire sauce, salt and minced green
  onions.
  
  Pour half of the cream cheese mixture into the prepared pan. Sprinkle with
  the chicken, chiles and Monterey Jack cheese.  Carefully pour the remaining
  cream cheese mixture on top..  Bake at 350 F for 10 minutes; reduce the
  heat to 300F, and bake for an additional hour or until set. Cool completely
  on a wire rack.
  
  Combine the sour cream and seasoned salt.  Spread evenly over the top of
  the cheesecake.  Cover and chill for at least 8 hours.  Garnish, if
  desired, and serve with picante sauce.
  
  Makes 8 to 10 servings.
  
  [Southern Living; February 1992]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken-Filled Puffs
 Categories: Chicken, Breads
      Yield: 4 servings
 
           Mini Puffs                        1/2 ts Instant minced onion
      2 c  Finely chopped cooked               2 ts Lemon juice
           Chicken or 3 cans                   1 ts Ground ginger
           (6 3/4 oz ea.) chicken,           1/2 ts Salt
           Drained                           1/4 ts Pepper
    1/3 c  Mayonnaise or salad                 2    Stalks celery, finely
           Dressing                                 Chopped (about 1/2 c.)
      1 tb Finely chopped onion OR       

---------------------------------MINI-PUFFS---------------------------------
      1 c  Water                               1 c  All-purpose flour
    1/2 c  Margarine or butter                 4    Eggs
 
  Prepare Mini Puffs.  Mix remaining ingredients.  Cut off tops of puffs with
  sharp knife; remove any filaments of soft dough.  Fill each puff with
  rounded teaspoon chicken mixture; replace top. Refrigerate until serving
  time. *Mini Puffs* Heat oven to 400. Heat water and margarine to rolling
  boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat
  until mixture forms a ball, about 1 minute; remove from heat.  Beat in
  eggs, all at once; continue beating until smooth and glossy. Drop dough by
  slightly rounded teaspoonfuls onto ungreased cookie sheet. Bake until
  puffed, golden brown and dry, about 25 minutes. Cool on wire rack.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken-Flavored Rice Mix
 Categories: Rice, Chicken
      Yield: 4 servings
 
           -Robbie Shelton                     2 ts Dried Tarragon
      4 c  Uncooked Long-Grain Rice            2 ts Dried Parsley Flakes
      4 tb Instant Chicken Bouillon          1/4 ts White Pepper
      1 ts Salt                           
 
     Combine all ingredients in a large bowl.  Stir until evenly distributed.
  Put about 1 1/3 cups mixture each into three 1- pint airtight containers.
  Label.  Store in a cool, dry place.  Use within 6 to 8 months.
   Makes about 4 cups of CHICKEN-FLAVORED RICE MIX.
  
  RECIPE FOR CHICKEN-FLAVORED RICE 1 1/3 cups CHICKEN-FLAVORED RICE MIX 2
  Cups of Cold Water 1 Tbs. Butter or Margarine
  
  Combine all ingredients in a medium saucepan. Bring to a boil over high
  heat.  Cover, reduce heat and cook 15 minutes, until liquid is absorbed.
  Makes 4 to 6 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken-In-A-Corn Bread Pocket
 Categories: Chicken, Breads
      Yield: 6 servings
 
      6 tb Margarine                           1 c  Shredded Swiss cheese
  1 1/2 c  Chopped green peppers           4 1/2 c  All-purpose flour
      1 c  Chopped onion                     3/4 c  Yellow cornmeal
      3 c  Chopped cooked chicken              2 tb Sugar
           -(about 1-1/2 lbs uncooked)         2    Packets fast-rise dry yeast
    3/4 c  Favorite barbecue sauce             1 c  Water
      1    (4-oz) jar sliced pimientos,      1/2 c  Milk
           -drained                       
 
  peanut oil
  
  In skillet, over medium heat, melt 2 tablespoons margarine.  Add green
  pepper and onion. Cook, stirring until done. Stir in chicken, barbecue
  sauce, pimientos and cheese,. Set aside.
  
  Set aside 1 cup flour.  In a large bowl, mix remaining flour, cornmeal,
  sugar and yeast. In a saucepan, over low heat, heat water, milk and
  remaining margarine until hot to touch (125 to 130 degrees - measure with a
  meat thermometer). Stir into dry ingredients. On lightly floured surface,
  knead until smooth and elastic, about 5 minues, adding extra flour as
  needed.
  
  Divide dough in half.  Roll and stretch each piece into a 12-inch circle.
  Place on a large greased baking sheet. Spread half the chicken mixture over
  half of each circle. Fold dough over filling to form semi-circles. Press
  edges together with fork tines; cover. Place large shallow pan on counter
  and half-fill it with boiling water. Place sheet over pan. Let dough rise
  15 minutes.
  
  Slit top of each loaf.  Brush with oil.  Bake at 400 degrees for 25 to 30
  minutes.  Serve warm.  Refrigerate leftovers.  Reheat to serve.  Serves 6.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken-Pecan Cheese Spread
 Categories: Appetizers, Chicken
      Yield: 6 servings
 
      8 oz Neufchatel cheese, softened         2 tb Chopped chutney
      1 c  Chopped cooked chicken              1 tb Curry powder
    3/4 c  Chopped pecans, toasted             2 tb Coarsely chopped parsely
    1/3 c  Mayonnaise                     
 
  Chopped pecans, for garnish
  
  1. In a food processor, combine cheese, chicken, toasted pecans,
  mayonnaise, chutney, curry & parsely. Process just until combined.
  
  2. Place in a serving dish & garnish w/ chopped pecans. Refrigerate 2 hours
  or until chilled. Serve w/ crackers & sliced apples.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken/turkey and Mushrooms Parmesan
 Categories: Chicken, Poultry
      Yield: 4 servings
 
      1 lb Boned chicken or turkey             2 tb Dry sherry wine
           -breasts,cut into strips            1 c  Sliced mushrooms
    1/4 c  Chopped onion                     1/2 c  Sliced red or green bell
      2 tb Oil                                      -pepper
 10 3/4 oz Can condensed cream of            1/4 c  Grated Parmesan cheese
           -mushroom soup                      1    Bag Minute Rice Boil in Bag
    1/4 c  Water                                    -rice,cooked
 
  Cook and stir chicken and onion in hot oil in a skillet until chicken is
  lightly browned and onion is tender. Stir in soup, water and wine. Add
  mushrooms, peppers and cheese. Bring to a boil. Reduce heat; cover and
  simmer 10 minutes, stirring occasionally. Serve over rice. Top with
  additional cheese, if desired.
  
  Makes 4 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chili Blanco Especial
 Categories: Soups, Beans, Chicken, Hot, Spicy
      Yield: 8 servings
 
      1 lb Dry White Northern Beans          1/2 ts Ground cloves
  5 1/4 c  Chicken broth                       7 oz Can diced green chilies
      2    Cloves garlic, minced               5 c  Diced cooked chicken breast
      1 lg White onion, chopped            1 3/4 c  Chicken broth
      1 tb Ground white pepper                 1 tb Diced jalapeno pepper
      1 ts Salt                                     -(optional)
      1 tb Dried oregano                       8    Flour tortillas
      1 tb Ground cumin                   
 
  Condiments: Shredded Monterey Jack cheese sliced black olives chunky salsa
  sour cream diced avocado
  
  Soak beans in water to cover for 24 hours; drain.
  
  In crock pot or large kettle, combine beans, 5 1/4 cups chicken broth,
  garlic, onion, white pepper, salt, oregano, cumin and cloves. Simmer
  covered for at least 5 hours until beans are tender, stirring occasionally.
  Stir in green chilies, diced chicken, and 1 3/4 cups chicken broth. For
  hotter taste, add jalapeno. Cover and simmer for 1 hour. To serve, line
  each bowl with 1 flour tortilla. Spoon in chili and serve with all
  condiments for a very special chili.
  
  Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chili Chicken
 Categories: Microwave, Chicken
      Yield: 6 servings
 
      4 c  Crushed corn chips              2 1/2    To 3 pounds chicken (cut up)
      2 ts Chili powder                      1/3 c  Mayonnaise
 
  1. Place corn chips and chili powder in plastic bag; shake to mix well.
  
  2. Brush chicken on all sides with mayonnaise.  Add chicken, 1 piece at a
  time, to crumb mixture.  Shake to coat well.  Arrange chicken, skin side
  up, in a 13 x9x2 inch glass baking dish so that pieces do not touch. Cover
  with wax paper.
  
  3. Microwave at HIGH(100%) 10 minutes.  Rotate dish; uncover.  Microwave at
  HIGH 10 to 12 minutes longer, until chicken is tender.
  
  Source: Family Circle, Microwave Cooking Posted by Linda Davis
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chilled Chicken with Dill Sauce
 Categories: Chicken, Barbecue, Low-cal
      Yield: 8 servings
 
      8 x  Boneless Chicken Breast *           1 tb White Wine Vinegar
    1/2 c  Italian Salad Dressing, Diet             Clove Garlic, Crushed
      2 tb Water                               8 x  Lime Wedges
      1 tb Lime Juice                    

---------------------------------DILL SAUCE---------------------------------
    1/2 c  Plain Low-Fat Yogurt            1 1/2 ts Chopped Green Onion
    1/4 c  Low-Fat Cottage Cheese            1/2 ts Dried Whole Dillweed
  1 1/2 ts Lime Juice                        1/8 ts White Pepper
 
  * 8 (4 oz) boneless chicken breast halves, skinned.
  ~-------------------------------------------------------------------------
  Trim excess fat from chicken. Place each piece between 2 sheets of waxed
  paper; flatten to 1/4" thickness, using a meat mallet or rolling pin. Place
  chicken in 13x9x2" baking dish. Combine next 5 ingredients in a small bowl;
  pour over chicken. Cover and refrigerate 2 hours.  Remove chicken from
  marinade, discarding marinade. Coat a grill with cooking spray. Grill
  chicken 6" over med coals 8 minutes, turning once.  Arrange chicken on a
  serving platter; garnish with lime wedges. Serve either warm or chilled
  with 1 1/2 T Dill Sauce per serving. (8 servings, 160 calories each.) DILL
  SAUCE:  Combine all ingredients in blender; process till smooth. Cover and
  chill thoroughly.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chilled Herb Fried Chicken
 Categories: Chicken
      Yield: 4 servings
 
    1/3 c  All-purpose flour                        -poultry seasoning
      1 ts Salt                                1    Frying chicken(2 3/4 to 3
    1/2 ts EACH:thyme,marjoram and                  -1/4 lbs.),cut up or use
           -celery salt                             -chicken pieces
    1/4 ts EACH:pepper,paprika and           2/3 c  Butter Flavor Crisco
 
  Combine flour, salt,herbs and spices in plastic bag. Shake chicken pieces,
  a few at a time, in seasoned flour. Melt Butter Flavor Crisco in large
  skillet over medium heat. (Use 360 degree setting for electric skillet.)
  Fry chicken, uncovered, without lowering heat, 30 to 40 minutes or until
  done. Turn 4 or 5 times during frying.
  
  Drain on adsorbent paper. Cool, uncovered, 1 hour at room temperature.
  
  Chill, uncovered, several hours or overnight in refrigerator before packing
  in covered container to be packing in picnic cooler.
  
  Makes 4 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chinaberry Salad
 Categories: Salads, Chicken
      Yield: 8 servings
 
      4 c  Cooked chicken, diced                    Lettuce, or cabbage leaves
      1 c  Celery, chopped                     1 c  Cranberry sauce (jellied or
      1 c  Pineapple tidbits, drained               -whole berry)
      1 cn (1lb) chinese vegetables,           1 c  Prepared low-calorie Italian
           -drained                                 -style dressing
      1 bn Scallions, sliced              
 
  In a large bowl, mix chicken, celery, pineapple, chinese vegetables and
  scallions.  Spoon mixture innto salad bowl lined with lettuce leaves. In a
  small bowl, combine cranberry sauce and dressing until smooth and well
  blended. Pour over salad and toss gently to coat all pieces. Makes 8
  serving. Approx 164 calories per serving.
  
  Origin: Women's Day Simply Delicious Meals in Minutes, Issue #5. Shared by:
  Sharon Stevens
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chinese Chicken Stuffed Peppers
 Categories: Chicken, Low-cal
      Yield: 4 servings
 
      4 lg Sweet Red Pepper                    1 c  Finely Chopped Chicken *
      1 tb Sesame Oil                          1 c  Cooked Regular Rice
           Clove Garlic, Minced              1/2 c  Frozen English Peas, Thawed
      1 ts Minced Fresh Gingerroot                  Egg, Beaten
    1/2 c  Finely Chopped Carrots              1 tb Plus 1-1/2 t Soy Sauce
    1/4 c  Thinly Sliced Green Onions        1/8 ts Salt
 
  *  1 cup finely chopped, cooked Chicken Breast (skinned before cooking).
  ~------------------------------------------------------------------------
  Cut a 1/2" thick slice from the side of each pepper, reserving slices;
  remove seeds. Place peppers in boiling water, boil 5 minutes. Drain, set
  aside.  Coat a large skillet or wok with Pam; add sesame oil, and place
  over med heat until hot. Add garlic and gingerroot; stir fry 30 seconds.
  Add carrots and green onions; stir fry 2 minutes more. Remove from heat.
  Add chicken and remaining ingredients, stirring well.  Spoon 3/4 cup
  mixture into each reserved pepper. Top with reserved pepper slices. Arrange
  peppers, cut side up, in a 10x6x2" baking dish. Cover and bake 350F for 30
  minutes or until thoroughly heated.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chinese Chicken Noodle Salad
 Categories: Salads, Chicken
      Yield: 8 servings
 
      1 lb Spaghetti, broken into 2 to       1/4 lb Fresh snow peas, trimmed
           -3 inch pieces                      1 sm Red or yellow pepper, cut
      2 tb Sesame oil                               -into strips
      3    To 4 cups cooked chicken,                DRESSING:
           -cut into 1/2-inch cubes            2 tb Sesame oil
      1 bn Green onions with tops,             2 tb Salad oil
           -sliced                             3 tb Chinese rice vinegar
      1 md Cucumber, unpeeled, cut into      1/2 ts Hot chili oil
           -thin strips                        3 tb Chopped fresh ginger
      4 oz Sliced water chestnuts (1/2         2 tb Sugar
           -of an 8-ounce can)               1/3 c  Dry sherry
    1/3 c  Chopped fresh cilantro              1 ts Salt
      1 c  Fresh bean sprouts, rinsed     
 
  Cook the spaghetti in a large pot of boiling water according to the package
  directions.  Pour into a colander, drain and rinse under cold running
  water, separating the strands while rinsing.  Drain well, place in a large
  bowl and toss with 2 tablespoons of sesame oil.  Stir in the remaining
  ingredients.
  
  To make the dressing, whisk all of the dressing ingredients in a small
  bowl.  Pour over the pasta salad and toss well.  Cover and refrigerate for
  several hours to blend the flavors.  Bring to room temperature before
  serving.
  
  Makes 8 main dish servings.
  
  [The Baltimore Sun; Sept 8, 1991]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chinese Lemon Chicken
 Categories: Chicken, Chinese
      Yield: 6 servings
 
      2 tb 14-spice and herb blend           1/4 c  Unsalted butter or
      2 tb No-salt steak sauce                      -margarine, divided
      3 tb Dry sherry                        1/2 c  Green onions, sliced (with
      3 tb Sesame oil                               -tops)
      2    Egg whites, lightly beaten          3 c  Carrots, julienned
      6    Boned and skinned chicken           1 tb Corn starch
           -breasts, halved                    1 c  Milk
           Vegetable oil for deep              3 tb Lemon juice
           -frying                             3 c  Cooked rice
 
  In a shallow bowl, combine herb and spice blend, steak sauce, sherry,
  sesame oil, and egg whites.  Coat chicken in mixture, dipping twice.
  Refrigerate chicken for 30 minutes.  Heat several inches of oil to 365 F in
  a large saucepan or deep fryer.  Fry coated chicken, in batches, for 2 1/2
  to 3 minutes; drain on paper towels.  Melt 2 tablespoons butter in medium
  saucepan over medium heat.  Cook onion until soft; add carrot and cook
  until tender-crisp, about 5 minutes; set aside. Melt remaining 2
  tablespoons butter in small saucepan over medium heat; mix in corn starch;
  remove from heat.  Gradually add milk, stirring until smooth. Bring to a
  boil over high heat, stirring constantly.  Reduce heat and boil gently for
  2 minutes.  Remove from heat and stir in lemon juice. Pour sauce over
  chicken and serve with vegetables and rice.
  
  Makes about 6 servings.
  
  [Woman's Day  MEALS IN MINUTES  August 1985]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chinese: Orange Chicken
 Categories: Chicken, Vegetables
      Yield: 3 servings
 
----------------------------------CHICKEN----------------------------------
      1 tb Soy sauce                           1 ts Sesame oil
      1 tb Rice wine                           1 lb Boned and skinned chicken,
      2 ts Cornstarch                               Cut into 1/2-inch cubes
  1 1/2 ts Minced fresh ginger           

----------------------------------GARNISH----------------------------------
      2 ts Minced fresh orange peel      

-----------------------------------SAUCE-----------------------------------
      2 tb Chicken stock                            Pinch freshly ground white
  1 1/2 tb Soy sauce                                Pepper
      1 tb Rice wine                         1/4 c  Peanut oil
      2 ts Cornstarch                          6    To 8 snow peas
      1 ts Sesame oil                               Cooked rice
 
  Combine first five ingredients in small bowl.  Add chicken and toss to coat
  well.  Cover and marinate at room temperature at least 30 minutes, stirring
  occasionally.
  
  Soak orange peel in enough water to cover, about 5 minutes.  Drain and set
  aside.
  
  Combine stock, soy sauce, rice wine, cornstarch, sesame oil and pepper.
  Mix.  Set aside.
  
  Heat 1/4 cup oil.  Drain chicken.  Stir-fry in small batches, about 2
  minutes.  Remove.
  
  Heat peanut oil with orange peel; stir-fry 1 minute.  Return chicken to wok
  with snow peas and soy mixture; stir-fry 3 minutes.
  
  Serve immediately over rice.
  
  Shared by Cate Vanicek
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Choice Chicken Curry
 Categories: Chicken, Curry
      Yield: 6 servings
 
      6    Chicken breast halves             1/2 c  Chopped green bell pepper
      3 tb Olive oil                           2 ts Curry powder
      2    Cloves garlic,peeled and          1/2 ts Thyme
           -minced                           1/2 ts Salt
    3/4 c  Chopped onion                  14 1/2 oz Can tomatoes, chopped
 
  In a large skillet or a wok, saute chicken in 2 Tbs of olive oil until it
  is cooked through, about 5 minutes. Remove and set aside.
  
  Add remaining Tbs of olive oil and cook garlic, onion and green bell pepper
  over high heat, stirring frequently, until soft. Add curry powder, thyme,
  salt and tomatoes. Simmer, uncovered, 5 minutes on medium high heat,
  stirring frequently. Return chicken to skillet; heat through. Serves 6.
  
  Serve with rice and green beans or peas. Mix the peas with the rice for an
  Indian touch.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chopped Liver (Sulsum Sine Sulso)
 Categories: Chicken
      Yield: 6 servings
 
    1/2 lb Chicken livers                           Salt and pepper
    3/4 c  Olive oil                      
 
     1) Heat 1/4 cup of the olive oil in a frying pan and gently saute the
  chicken livers for 10 minutes, turning occasionally, until cooked through.
  
     2) Remove the cooked livers, place in a mixing bowl, and mash well with
  a fork (or use a blender).  Add another 1/4 cup of the oil, salt and pepper
  to taste, and mix well with the liver.
  
     3) Place the chopped liver in a serving dish and shape it into the
  likeness of a fish.  Pour the remaining 1/4 cup oil on top of the fish.
  Serve. NOTE: Liquamen (recipe posted earlier) may be used in addition to or
  in place of the salt. Apicius' recipe calls for a fish mold; if you have a
  fish-shaped gelatin mold, you could not be more authentic.  If it is a
  large one, however, you may have to double the recipe.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chunky Chicken Salad
 Categories: Chicken, Salads
      Yield: 8 servings
 
      1 lb Rontini,uncooked                  1/4 c  Chopped onion
      1 c  Frozen corn,cooked/drained          1 c  Julienne strips Cheddar
      1    Red bell pepper,med,chopped       3/4 c  Italian salad dressing
      1 c  Sliced fresh mushrooms            1/2 c  Mayonnaise
    1/2 c  Sliced stuffed olives             1/8 ts Black pepper
    1/2 c  Sliced celery                       2 cn Chunk chicken,drained/flaked
 
  Prepare rotini according to package directions; drain. In large bowl,
  combine rotini, corn, red pepper, mushrooms, olives, celery, onion, and
  cheese. In small bowl, blend Italian dressing, mayonnaise, and pepper. Add
  to saald mixture; toss to coat. Gently stir in chunk chicken. Serve
  immediately or cover and chill. Refrigerate leftovers.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chunky Chicken Rice Soup
 Categories: Soups, Chicken, Rice
      Yield: 7 servings
 
      1 c  Cooked cubed chicken              1/2 ts Poultry seasoning
      1 ts Oil for frying                    1/4 ts Pepper
      2 c  Chicken broth                       1 c  Minute Rice
      1 c  Water                               1 tb Dried parsley
     10 oz Frozen mixed vegetables        
 
  1>. In a skillet, fry chicken in hot oil until browned. Add broth, water,
  vegetables (thawed) and seasonings. 2>. Bring to a boil. Reduce heat to
  low, cover and simmer 5 minutes. Stir in Minute Rice and parsley; cover,
  remove from heat. Let stand 5 minutes before serving.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chunky Soup
 Categories: Soups, Chicken
      Yield: 4 servings
 
      2    Leaks                               2 ts Butter
      2 tb Parsley, finely chopped           1/4 ts Pepper
      2    Potatoes, 1/2" pieces               1 lb Chicken breasts, 1/2" pieces
     16 oz Can cream style corn           
 
      Cut off roots and tops of leeks.  Discard coarse outer layers.  Rinse
  and pat dry.  Slice leeks thinly.
  
      In sauce pot, melt butter over medium high heat.  Add leeks.  Saute 2
  minutes or until tender.  Add broth, parsley and pepper to pot; bring to a
  boil.  Add potatoes and simmer 7 minutes.  Add chicken and simmer 8 minutes
  or until potatoes and chicken are tender.  Stir in corn.  Heat through.
  
  This is from one of my MIL's clippings from Women's Day.  Date unknown
  
  Shared by Robert Rostrup
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chutney Chicken
 Categories: Chicken, Microwave
      Yield: 2 servings
 
    1/2 c  Water                             1/2 ts Cornstarch
    1/4 c  Dried Apple                       1/2 ts Finely Shredded Orange Peel
     14 oz (4) Chicken Drumsticks              1 ds Ground Cloves
    1/4 c  Water                               1 ds Hot Pepper Sauce
      8 oz Tomato Sauce/Chopped Onions              Hot Cooked Rice (Optional)
    1/4 c  Raisins                        
 
  In a 2-cup measure micro-cook the 1/2 c water, uncovered, on 100% power for
  1 to 2 minutes or till boiling.  Stir in dried apple.  Let stand for 5
  minutes.  Drain off excess water.  Meanwhile, place chicken drumsticks in a
  shallow baking dish.  Pour the 1/4 cup water over the drumsticks.  Cover
  with vented clear plastic wrap.  Micro-cook, covered, on 100% power for 5
  to 6 minutes or until the chicken is tender, rotationg the dish a
  quarter-turn every minute.  Drain off liquid.  Transfer chicken drumsticks
  to a serving platter.  Cover and keep warm while preparing tomato sauce.
  For tomato sauce, in a 4-cup measure combine tomato sauce with chopped
  onions, raisins, cornstarch, shredded orange peel, ground cloves, bottled
  hot pepper sauce, and drained apple.  Micro-cook, uncovered, on 100% power
  for 2-1/2 to 3-1/2 minutes or until thickened and bubbly, stirring every
  minute.  Spoon over chicken drumsticks.  Serve with hot rice, if desired.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chutney Chicken Salad
 Categories: Chicken
      Yield: 6 servings
 
      4 c  Cubed cooked chicken                2 ts Curry powder
      1 c  Chopped celery                    3/4 c  Light mayonnaise
    1/4 c  Chopped green onion               1/4 c  Light sour cream
      2    Apples, cubed                       2 tb Chutney
    1/4 c  Raisins                             2 tb Slivered preserved ginger
    1/4 c  White wine or orange juice     
 
  In bowl, toss together chicken, celery, onion and apples.  In small
  saucepan, combine raisins, wine and curry powder; heat until raisins are
  plump.  Pour over chicken mixture.  Combine mayonnaise, sour cream,chutney
  and giner; pour over chicken mixture and stir gently to coat. Makes 6
  servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cinnamon Honey Wings
 Categories: Appetizers, Chicken, Wings
      Yield: 4 servings
 
  2 1/2 lb Chicken Wings *                   1/4 c  Mild Honey
      4    Cloves Garlic, Chopped          1 1/2 ts Ground Cinnamon
    1/4 c  Olive Oil                           1 ts Thyme
      2 tb Soy Sauce                         1/2 ts Ground Ginger
    1/4 c  Rice Vinegar                      1/2 ts Dry Mustard
 
  * Chicken wings should have tips removed and be disjointed.
  ~-------------------------------------------------------------------------
  Mix all ingredients in a plastic bag, then knead occasionally for 2 hours.
  Cook on a grill or under broiler.  Cook for 10 minutes on one side and then
  turn and baste with the marinade.  Continue cooking for 10 minutes or until
  done.  Serve immediately or refrigerate until needed.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Ciorba
 Categories: Chicken
      Yield: 6 servings
 
  3 1/2    To 4 lb. chicken                    4 oz Egg vermicelli
    1/2 ts White pepper                        2 md Chopped tomatoes
      2 md Grated carrots                      2    Egg yolks
      3 c  Water                             1/4 lb Cut green beans
      1    Green pepper cut in strips        2/3 c  Sour cream
    1/2 c  Fresh chopped dill                  2 c  Chicken stock
      1    Red pepper, diced                 1/4    Lemon, squeezed
    1/2 c  Chopped parsley                     1 ts Salt
      8    Chopped scallions                   4 oz Shredded cheddar cheese
 
  Combine first 11 ingredients, bring to boil, reduce heat and simmer about
  one hour.  Add next three ingredients and cook about 5 minutes until
  vermicelli is tender.  Remove from heat and set aside for 5 minutes. Beat
  yolks and cream and whisk in 1/4 cup of cooking liquid. Stir into ciorba.
  Add remaining ingredients and sprinkle individual servings with cheese.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Citrus and Red Onion Chicken
 Categories: Chicken
      Yield: 6 servings
 
    1/4 c  Frozen orange juice                 2 tb Minced fresh cilantro
           -concentrate, thawed                6    Chicken breast halves,
      1 tb Lemon juice                              -skinned and boned
      1 tb Lime juice                        1/3 c  All-purpose flour
      1 ts Chicken broth granules          1 1/2 tb Butter
 
  Servings: 6
  
  lemon zest lime zest orange zest Red Onion Relish (recipe included)
  
  In Medium bowl, mix together orange juice concentrate, lemon juice, lime
  juice, chicken broth granules and cilantro.  Add chicken, turning to coat.
  Marinate 1 hour.
  
  Remove chicken from marinade and drain, reserve marinade.  Dust chicken
  lightly with flour.  In large non-stick frying pan, place butter and melt
  over medium heat.  Add chicken and cook about 4 minutes or until brown.
  Turn chicken and cook 1 minute more.  Add reserved marinade and cook,
  turning about 10 minutes or until liquid is reduced and fork can be
  inserted in chicken with ease. Remove chicken to serving platter. Sprinkle
  with lemon, lime and orange zest. On each breast half, trail from center to
  sides, 1 heaping tablespoon red onion relish.
  
  RED ONION RELISH
  
  In small saucepan, mix together 1 1/2 cups diced red onion, 1 1/2 Tbl.
  butter and 1 1/2 Tbl sugar. Cook about 4 minutes or until onion is barely
  limp. Add 3 Tbl vinegar and 1 Tbl water. Cook, stirring occasionally, 3
  minutes more. Remove from heat and add 1/16 tsp anise seed.
  
  Source: Oregonion Food Day - 7/2/91
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Citrus Chicken and Rice Teriyaki
 Categories: Chicken, Rice
      Yield: 4 servings
 
      4    Chicken breast halves             1/2 ts Ginger,ground
    1/3 c  Teriyaki sauce,low-sodium         1/2 c  Walnuts,chopped
      3 tb Teriyaki sauce,low-sodium           1 c  Rice,long-grain,cooked
      2 tb Peanut oil                          1    Orange,peeled & sectioned
    1/2 ts Sesame seeds                      1/2    Lemon,sliced
 
  1. Combine chicken and 1/2 cup teriyaki sauce in bowl. Refrigerate for 1-2
  hours.
  2. Drain chicken; slice into thin strips. Stir-fry chicken in oil in large
  skillet over medium-high heat 5 minutes until cooked through. Add sesame
  seeds, ginger, walnuts, 3 tablespoons teriyaki sauce and rice; stir-fry to
  heat through. Add orange and lemon. Serve.
  (Pam Pearson, Pawtucket RI)
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Citrus-Wine Chicken
 Categories: Chicken, Low-cal
      Yield: 4 servings
 
      1    Frying Chicken, Skinned &           1 c  Orange Juice
           Cut Up (Less Calories When          1 c  White Wine
           Skinned)                            1 ts Worcestershire Sauce
    1/4 ts Salt                                1 cl Garlic Minced
    1/4 ts Pepper                              2 tb Cornstarch
    1/4 ts Onion Powder                      1/4 c  Water
    1/4 tb Paprika                             3    Packets Equal
      1 tb Oleo, Diet                     
 
  Lightly Sprinkle Chicken Pieces With Salt, Pepper, Onion Powder & Paprika.
  Place Chicken in Non Stick Shallow Casserole. Melt Oleo. Brush Chicken
  Pieces.  Bake At 375 For 40 Minutes. Combine Juice, Wine, Worcestershire
  Sauce & Garlic.  Pour Over Chicken. Cover & Bake 20 Min. OR Until Tender.
  Remove Chicken. Combine Cornstarch & Water. Add To Pan Juices. Cook Over
  Medium Heat, Stirring Constantly Until Thickened. Remove From Heat. Stir in
  Equal. Serve Sauce Over Chicken.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Classic Chicken Saute
 Categories: Chicken
      Yield: 6 servings
 
  2 1/2 lb Meaty chicken breasts or            1 sm Onion (or 2 shallots), diced
           -thighs                           1/2 ts Dried thyme, tarragon, or
      2 tb Vegetable oil (or more, if               -rosemary
           -needed)                          1/2 c  Dry white wine
      2 tb Butter or margarine               1/4 c  Heavy cream or half-and-half
           Salt                                     -(optional)
           Freshly-ground black pepper    
 
  Skin chicken pieces, if desired.  Heat oil and butter in large, heavy
  skillet over medium heat.  Add chicken in one layer, without crowding; cook
  in two batches if necessary.  Cook until lightly browned, about 5 minutes;
  turn and brown other side.  Season lightly with salt and pepper. If cooking
  two batches, remove cooked chicken from skillet and keep warm while cooking
  second batch.  Arrange all of the chicken in the skillet and sprinkle with
  onion and dried herb; saute for 1 to 2 minutes. Pour wine over chicken,
  cover, and simmer until tender, about 12 to 15 minutes for breast meat or
  15 to 18 minutes for thighs.  Uncover and boil briskly for 1 to 2 minutes.
  Remove chicken to a warm platter.  Stir cream into sauce and pour over
  chicken.  Serve immediately (with rice cooked in chicken broth).
  
  Makes about 6 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Classic Chicken & Coconut Soup
 Categories: Soups, Chicken, Spicy
      Yield: 2 servings
 
      2 c  Chicken broth (can                1/2 c  Of 1/4 inch thick slices of
           -substitute chicken                      -fresh lemon grass ( " " )
           -bouillon)                          1 lg Chicken breast
      1    14 oz can unsweetened               1 tb Or more fresh lime juice
           -coconut milk (available at       1/2    Jalepeno pepper (minced)
           -Asian markets)                
 
  From Bon Appetit, June 1992
  
  Saute chicken in sesame oil (or other oil) and cut into small pieces. Set
  aside. In a saucepan, boil 2 cups of chicken broth, the coconut milk, and
  the lemon grass. Add cooked chicken to the soup and cook for 12 minutes.
  Strain soup through sieve into a small pan and add chicken, lime juice and
  jalepeno. Simmer 20 minutes.
  
  2 servings
  
  Posted by Don Burrell
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Coca Cola Chicken
 Categories: Chicken, Coca-cola
      Yield: 6 servings
 
      3 lb Cut Up Chicken                      1 c  Catsup
    3/4 c  Coca Cola                      
 
  Place cut up chicked in an UNgreased skillet. Mix 3/4 cup of COKE and 1 cup
  of Heinz catsup together and pour over the chicken. Bring to a boil. Turn
  the burner down, cover, and simmer for 15 minutes. Uncover and cook 1 hour
  or until tender.
  
  (This tastes just like barq chicken) DO NOT SALT.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cockentrice (A Marvelous Beast)
 Categories: Chicken, Pork, Medieval
      Yield: 1 servings
 
      7 lb Suckling pig                      1/4 c  White wine
      6 lb Roasting chicken                    1 tb Fresh parsley leaves, very
      6    Egg yolks                                -finely chopped
    1/4 ts Powdered saffron                    1 tb Flour
    1/2 c  All-purpose flour              
 
  "The extraordinary "beasts" created by these instructions never were seen
  on land or sea.  A bestiary pair, these chicken and pork visual as well as
  edible delights were intended to startle as well as feed.  The creation of
  such illusion foods was an important contribution of the medieval cook to
  the flamboyant art forms of the medieval feast."
  
  Bake the chicken and the suckling pig separately at 375 F until tender; the
  chicken ought to take 2 hours, the suckling pig closer to 3. Cut the
  chicken in half with the incision running around the body behind the wings.
  The forward half is thus separated from the hindparts. Similarly cleave the
  pig so that the "head and shoulders" are cut from the back half of the
  animal.  With a strong butcher's thread or "carpet" thread sew the forward
  half of the chicken to the back half of the pig; sew the pig's "head and
  shoulders" to the hind half of the capon.  Each is now a cockentrice. Turn
  oven up to 400F. Lightly beat the egg yolks. Mix in the saffron and flour
  to make a thick fluid. Paint this on the suture lines as well as various
  parts of either the "face" or appendages--gold snout and gold nails were
  typical adornments. Return these marvelous animals to the oven so the gold
  "endoring" may set and the final creatures appear resplendent. Mix the
  parsley in white wine with flour until the green color well permeates the
  fluid.  If not a bright green, add two drops of green food coloring. Paint
  on "feathers" or designs for final embellishing of the cockentrice, your
  fancy guiding your hand. From: Fabulous Feasts, Midieval Cookery and
  Ceremony Shared By: Pat Stockett
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Coconut Chicken Curry
 Categories: Chicken, Curry
      Yield: 4 servings
 
      2 tb Vegetable oil                            - skinned & cut in 1" dice
      1 md Onion; chopped                      4 md Potatoes; peeled
      1    Green pepper; cut in strips              - cut in 1" dice
      1    Garlic clove; minced                1 cn Coconut milk (about 16 oz)
  1 1/2 tb Curry powder                             Chicken stock or water
      4    Chicken breasts, boned         
 
  IN A LARGE CASSEROLE, saute onion in oil until softened. Add green pepper
  and garlic and saute 2 minutes. Add curry powder and saute 1 minute. Add
  chicken, potatoes, coconut milk, salt to taste and enough stock or water to
  cover. Bring to a boil, cover and simmer for 30 minutes or until potatoes
  are tender.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Coconut Chicken
 Categories: Chicken
      Yield: 6 servings
 
      6    Boneless, skinless chicken               -and celery
           -breast halves, about 1-1/2         2 tb Cream of coconut
           -pounds                             4 tb Lemon juice, divided
      6    Tbsp.butter, divided              3/4 c  Flaked coconut
      1 lg Clove garlic, minced              1/4 c  Sliced almonds
    1/3 c  Each chopped onion, carrot          2 tb Chopped fresh parsley
 
  In large skillet, brown chicken in 3 Tbsp. butter.  Remove to 10" x 16"
  baking dish.  Sprinkle with salt and pepper.  To skillet, add garlic,
  onion, carrot and celery.  Cook, stirring, 2-3 minutes.  Mix in cream of
  coconut and 2 Tbsp. lemon juice.  Pour over chicken.  Cover tightly with
  foil.  Bake in 375 degree oven 10 minutes.  In small saucepan, melt
  remaining 3 Tbsp. butter.  Mix in coconut, almonds and remaining 2 Tbsp.
  lemon juice.  Sprinkle over chicken.  Continue baking uncovered 10 minutes
  or until coconut is lightly toasted.  Remove from oven. Sprinkle with
  parsley.  Serve with rice, if desired. Serves 6
  
  From: Celebrations of Summer -- A & P Shared By: Pat Stockett
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cola and Catsup Chicken
 Categories: Chicken
      Yield: 6 servings
 
      4 lb Frying chicken, cut up              1 c  Catsup
      1 c  Cola beverage                  
 
  Sharon Stevens recommends onion and garlic added. Mix cola and catsup in
  bowl.  Pour over chicken pieces in buttered baking dish. Sprinkle with salt
  and pepper and bake in 350F oven for about 1 hour, uncovered, or until
  chicken is tender and has a nice glaze.
  
  Source:  No-More-Than-4 Ingredient Recipes by Joy Gallagher Douglas shared
  by Elizabeth Rodier
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cold Chicken with Lime Dressing
 Categories: Chicken
      Yield: 4 servings
 
      1 lb Poached skinless, boneless        1/4 ts Crushed dried red peppers
           -chicken breasts                  1/2 ts Ground cumin
      1 c  Thinly sliced celery              1/2 c  Extra-virgin olive oil
      1 c  Diced red bell peppers                   One-third cup chopped dry
    1/2 c  Chopped scallions                        -roasted, unsalted peanuts
      1 ts Granted lime peel                   8 lg Romaine lettuce leaves,
    1/4 c  Fresh lime juice                         -rinsed and drained
 
  Cut chicken into 1/4 inch strips.  Place in a large bowl with celery, red
  bell peppers and scallions.
  
  For dressing, combine lime peel, lime juice, dried red peppers, cumin and
  olive oil with a wire whisk.  Pour dressing over chicken and vegetables.
  Toss well and refrigerate 1 hour.  Sprinkle with peanuts just before
  serving on romaine leaves.
  
  Yield: 4 servings, each containing 545 calories; 39 grams protein; 94
  milligrams cholesterol; 35.8 grams total fat.
  
  NOTE:  To avoid pickling effect, don't marinate chicken in lime juice more
  than 3 to 4 hours.
  
  From: The Low-Cholesterol Olive Oil Cookbook The Asbury Park Press 08/26/92
  Shared By: Pat Stockett
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cold Fruited Chicken
 Categories: Chicken, Low-cal, Fresh herbs
      Yield: 4 servings
 
    1/4 c  Dried Apricot Halves *            1/2 c  Seedless Red Or Green Grapes
    1/4 c  Chopped Red Onion                 1/4 c  Sliced Almonds, Toasted
      2 tb Dry White Wine                    1/4 c  Chopped Fresh Parsley
      2 tb Unsweetened Orange Juice          1/4 ts Pepper
  1 1/2 ts Red Wine Vinegar                  1/8 ts Salt
      2 c  Chicken Breast, Chopped             1 ds Red Pepper
    1/2 c  Orange Segments, Chopped            4 x  Leaves Red Leaf Lettuce
 
  * Dried apricot halves should be quartered.
  ~-------------------------------------------------------------------------
  Combine quartered apricot halves, chopped onion, white wine, orange juice,
  and red wine vinegar in a saucepan, and bring to a boil.  Set aside to
  cool.  Combine apricot mixture with chicken, orange, grapes, almonds,
  parsley, pepper, salt, and crushed red pepper in a large bowl; cover and
  chill 1-2 hours.  Spoon chicken mixture onto a lettuce lined platter to
  serve. PER SERVING: 229 calories, 24.5 g protein, 19.7 g carbohydrate, 1.7
  g fiber, 59 g cholesterol, 132 mg sodium, 616 mg potassium.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Company Curried Chicken
 Categories: Chicken
      Yield: 8 servings
 
      4    Whole large skinless                2 tb Curry powder
           -boneless chicken breasts         3/4 c  Dried cherries*, dried
      2 lg Celery stalks                            -cranberries*, or raisins
      1 c  Light mayonnaise or light                Cider vinegar
           -whipped salad dressing             3    Medium-sized avocados
    1/2 c  Milk                           
 
  Chicory leaves for garnish (Optional)
  
  * Note: Dried cherries and dried cranberries are available in some
  specialty gourmet stores or order from: American Spoon Foods, Inc., P.O.
  Box 566, Petoskey, Mich. 49770-0566 (1-800-222-5886)
  
  ABOUT 1 1/2 HOURS BEFORE SERVING OR EARLY IN THE DAY: In a 12-inch skillet
  over high heat, heat chicken and 1/2 inch water to boiling. Reduce heat to
  low, cover and simmer for 5 to 10 minutes until juices run clear when
  chicken is pierced with a knife.  With a slotted spoon, remove chicken to
  plate; cool until easy to handle.
  
  Meanwhile, thinly slice celery.  In a large bowl, stir celery, light
  mayonnaise, milk, curry powder, 1/2 cup dried cherries and 2 tablespoons
  cider vinegar.  Cut avocados into large chunks.  Toss avocado chunks with 2
  tablespoons cider vinegar in a large bowl.
  
  Cut cooked chicken breasts into bite-sized chunks; toss with the mayonnaise
  mixture.
  
  To serve, arrange chicken mixture and avocado chunks on a large platter.
  Sprinkle chicken mixture with remaining dried cherries. Garnish with
  chicory leaves.
  
  Makes 8 main-dish servings.
  
  [ GOOD HOUSEKEEPING; August 1990 ]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Continental Chicken
 Categories: Crockpot, Chicken
      Yield: 6 servings
 
      6    To 8 chicken breasts, boned         6    To 8 slices bacon mixed with
           -1/4 cup sour cream                      -1/4 cup tlour
 
  (Bacon and dried beef add the extra touch!)
  
  1 2 1/4 -ounce package          1 lO-ounce can condensed dried beef cream
  of mushroom soup (preferably lean and smoked)
  
  Arrange dried beef on bottom of greased CROCK-POT. Wrap each piece of boned
  chicken with a strip of bacon and place on top of the dried beef. M ix the
  soup and sour cream together; pour over chicken. Cover and cook on Low 6 to
  9 hours. (High: 3 to 4 hours). Serve over hot buttered noodles. (Recipe may
  be doubled for 5-quart model). From Rival Crock-Pot cookbook, date unknown
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cook's Treat Chicken
 Categories: Chicken
      Yield: 6 servings
 
      1    Whole frying chicken with                -for
           -giblets                                 That matter)
      4    Pieces of oatmeal bread             1 bn Parsley
      4    Or 5 scallions                      2    Eggs, beaten
    1/2 lb Or so button mushroom (or                Salt
           -shiitakes or any other kind      1/2 lb Or so of soft butter
 
  First off, make the stuffing. Toast the oatmeal bread about medium brown.
  When it pops up, let it sit in the toaster for a few minutes to dry out.
  Chop the scallions into pieces about 1/4- to 1/2-inch long. Slice the
  button mushrooms or cut them into quarters if they're small. Chop the
  parsley roughly. Cut the dried toast into pieces about 1/2 inch square. Put
  all these goodies into a large mixing bowl, add the eggs and mix well. Salt
  the stuffing to taste. Use pepper too if you like it. I sometimes also add
  Bell's Poultry Seasoning.
  
  At this point I reserve some of the stuffing--maybe a quarter or a
  third--and add the chopped giblets to it as I find that a lot of folks
  don't like them in the stuffing, hard as that may be to grasp. But it works
  out good for me, as you'll see. After the chicken is washed and dried,
  stuff the critter with the stuffing from the non-gibletted bowl. Back when
  I developed this dish-- when I didn't know how to cook--I took the word at
  it's face value and *stuffed* the stuffing into the body cavity. Since then
  I've heard that it's considered good form to stuff it loosely to allow for
  expansion. Don't listen to these lies. Stuff that sucker full!
  
  Heat the oven to between 350 to 400 degrees. Rub the chicken with butter
  and salt it. Put the stuffed chicken, breast side up, on a roasting rack in
  a pan of some sort with sides about an inch or so high--a big pyrex cake
  pan works well. I use one of those racks with the adjustable sides to hold
  the bird in place though anything will work except a vertical roaster.
  
  Now here's where the sly part comes in. Have a fork or a pair of chopsticks
  handy. I recommend chopsticks if you can use them. You'll see why in a
  minute. Take the gibletted dressing and pack it all over the surface of the
  chicken, patting it into place. Put the neck where you can reach it to
  baste it. Dot the stuffing generously with pats of butter. (This ain't
  health food...) Put the bird into the oven and close the door. Don't look
  for about fifteen minutes or so. Chat. Entertain your guests. Pour them
  some more wine.
  
  After fifteen minutes you, as the cook, will be ready to begin one of the
  best meals of your life while your guests sit unsuspecting, waiting for the
  bird to be done. When the time has elapsed, start basting with a bulb
  baster. Do this regularly and religiously every five to ten minutes or so.
  Salt occasionally. The stuffing and giblets on top of the chicken will
  start to brown as you baste it with the flavor laden combo of butter and
  chicken juices. The toast bits will get crispy. The scallions will add
  their luscious juices to the basting liquid. The mushrooms will steam and
  beckon. Soon you'll be picking off the browner bits and savoring them. Each
  time you open the oven, a new selection of bits will be ready for your
  delectation! Try to look harried and pained so your guests won't know how
  much fun you're having. Give them some more wine to keep them quite. Have a
  little yourself. Maybe serve a salad or something... If any of them get
  suspicious, tell them you're "adjusting the seasonings". That should throw
  them off the track enough that none of them will be tempted to "help" you
  with that arduous task. Heh, heh, heh...
  
  As you gradually clear the stuffing off the surface of the chicken the skin
  will begin to brown too. Keep basting! The chopsticks come in real handy
  now for retrieving the bits of mushrooms, giblets and whatever that fall
  down under the rack. They can get in where it's hard to get a fork. The
  dish is done when all the stuffing coating the outside of the bird is in
  your stomach and the skin has turned a nice, crispy, savory golden brown.
  Take the chicken out, put it on the serving platter and de- stuff it. Serve
  with rolls, salads, veggies, mashed taters and gravy (made of course, with
  instant mashed potatoes)--whatever your guests like or whatever strikes
  your fancy. You won't care. You'll already be full! I generally polish off
  a leg and a wing or so just for appearance's sake though. Oh yeah--and I
  always make the "sacrifice" and take the perfectly roasted, crispy skinned
  neck so my guest won't have to suffer through it...
  
  Two cautions. One about the stuffing. I love it, but it won't taste like
  traditional stuffings. It will be redolent of mushrooms, parsley and
  scallions, very moist and--to my taste-- quite nice. I really like the
  taste of oatmeal bread. Using other bread, you'd probably have to spiff up
  the seasonings a bit. The other caution is--do not use garlic! Heresy, I
  know, to some folks, but I tried it and it disrupted the nice balance of
  flavors.
  
  For folks who like crispy skin, all the basting produces an excellent
  skin--full of flavor and crispy. Good stuff--a meal in itself.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Coq Au Vin
 Categories: Chicken, Low-cal, Fresh herbs
      Yield: 4 servings
 
      2    Boneless Chicken Breasts            1 tb Chopped Fresh Parsley
      4 ts Low Fat Margarine                   1 tb All-Purpose Flour
    1/8 ts Garlic Powder                       4 oz Mushrooms, Sliced
    1/8 ts Dried Leaf Thyme                    4 oz Pearl Onions
    1/8 ts Lemon Pepper                      1/4 c  White Wine
    1/2 ts Minced Chives                  
 
  Preheat oven to 350F.  Rinse chicken and pat dry.  Melt 2 t margarine in a
  large non-stick skillet over medium heat.  Add garlic powder and herbs;
  stir together 30 seconds.  Dredge chicken in flour.  Add to skillet and
  cook until brown on both sides.  Remove to a small casserole; set aside.
  Add remaining 2 t margarine to skillet.  Add mushrooms and onions; saute
  until golden.  Add to casserole.  Pour wine into skillet and scrape up
  browned pieces.  Pour over chicken.  Bake, covered, 50 to 60 min. or until
  tender. Cal: 193, Fat: 5g.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Coq Au Vin (Chicken in Red Wine)
 Categories: Chicken
      Yield: 6 servings
 
      8 tb Butter                                   Salt and ground pepper,
      4 tb Oil                                      - to taste
      2 md Onions, sliced                      1    Bay leaf
    3/4 c  Flour                               4    Springs fresh thyme
      6 lb Chicken, cut into serving                -OR
           -sized pieces                     1/2 ts Dried thyme
    1/4 lb Salt pork, diced small              2 tb Parsley, chopped
     18    Mushroom caps                            Red Wine (Burgundy or Pinot
     18 sm White onions                             -Noir)
      2 ts Sugar                          
 
  Heat 6 ts butter and 3 tb oil in heavy skilet.  Add sliced onion and saute
  over medium heat until lightly browned.  Push onions to one side and brown
  the chicken, a few at a time, using medium-high heat.  Remove, as
  necessary, to a casserole, as they brown.
  
  In a separate skillet, saute the salt pork until fat has rendered and the
  pieces are brown and crisp.  Add mushroom caps and lightly brown.
  
  In a third skillet, use the remaining oil and butter to lightly brown the
  small onions.  Sprinkle in the sugar and toss, until the sugar is
  caramelized.
  
  Transfer all the contents of the skillets to the casserole with the
  chicken.  Salt and pepper, to taste.  Add the bay leaf, thyme and parsley.
  
  De-glaze the pan that was used for the chicken with 1/2 cup of red wine,
  assimilating the brown glaze in the wine.  Pour the contents over the the
  chicken.  Add additional red wine to just cover the chicken and vegetables.
  Cover the casserole and back at 350 deg. for 40 mins., or until chicken is
  tender.
  
  Serve with small boiled potatoes.
  
  From:  James Beard's Theory & Practice of Good Cooking Posted thru the
  Weird Kitchen of Dan & Bonnie Ceppa
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Coq Au Vin (Chicken in Wine)
 Categories: Chicken, Pork, Potatoes
      Yield: 4 servings
 
      6    Slices bacon                        1 c  Dry red wine
      3 lb Broiler-fryer chicken,cut up        1    Clove garlic,crushed
      6    Small onions                        1 ts Salt
      8 oz Fresh mushrooms,sliced              3 tb Water
      4    Potatoes,quartered                  2 tb Flour
      1 ts Instant chicken bouillon                 Snipped parsley
      1 c  Boiling water                 

-------------------------------BOUQUET GARNI-------------------------------
      2    Large sprigs parsley              1/2 ts Dried thyme leaves
      1    Bay leaf                            1    Cheesecloth bag
 
  Fry bacon until crisp; remove bacon and drain on paper towels. Brown
  chicken in hot bacon fat, about 20 minutes.
  
  Push chicken to one side. Add onions and mushrooms. Cook and stir until
  mushrooms are tender; drain off fat. Mix chicken, onions and mushrooms.
  
  Crumble bacon into skillet. Stir in potatoes, instant bouillon, boiling
  water, wine, garlic, salt and bouquet garni(see note). Heat to boiling;
  reduce heat. Cover and simmer until chicken is done, about 1 hour.
  
  Remove bouquet garni and discard. Remove chicken and vegetables to warm
  serving dish; keep warm while preparing gravy. Skim excess fat off liquid.
  Shake 3 tablespoons water and the flour in covered jar. Stir flour mixture
  slowly into liquid. Heat to boiling, stirring constantly. Boil and stir 1
  minute. Pour sauce over chicken; sprinkle with parsley.
  
  NOTE: Tie 2 large sprigs parsley, 1 bay leaf and 1/2 teaspoon dried thyme
  leaves in cheesecloth bag.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cornish Hens Stuffed with Wild Rice
 Categories: Chicken
      Yield: 4 servings
 
      4    1# Cornish hens                   1/4 ts Cinnamon
    3/4 c  Wild rice                           2 ts Parsley flakes
  2 1/4 c  Water                           3 1/2 ts Bon Appetit
      2 ts Chicken stock base                  1 tb Instant minced onion
    1/2 c  Butter                              1 tb Pepper
    1/2 ts Basil leaves                      1/4 ts Salt
 
  Wash rice, add water and stock base, cover and cook until tender and all
  water is absorbed.  About 50 minutes. Melt butter. Wash and pat dry the
  Cornish hens, set aside. Preheat oven to 450 degrees F. To cooked rice, add
  1/4 cup butter, basil, cinnamon, parsley flakes, 2 tsp Bon Appetit, onion,
  pepper and salt.  Mix well.  Fill cavities of hens with stuffing. Cover
  exposed stuffing with aluminum foil during the first 30 minutes of baking
  time to prevent drying. Brush hens with a mixture of the remaining 1/4 cup
  butter and 1 1/2 tsp Bon Appetit. Roast 20 minutes, reduce heat to 350
  degrees F and roast 45 minutes longer or until drumstick twists easily and
  birds are nicely browned. Baste several times with seasoned butter.
  
  Posted by Sheila Exner - 4/93
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Country Captain Chicken
 Categories: Chicken
      Yield: 6 servings
 
      4 tb Butter                              1 c  Plum Tomatoes
      1 sm Onion, Finely Chopped               2 c  Chicken Stock
    1/2    Sweet Pepper, Finely Chopped        2 tb Curry Powder
      2    Garlic Cloves Finely Chopped      1/4 c  Dried Shredded Coconut
      2 tb Vegetable Oil                     1/4 c  Sultana Raisins
    1/2 c  All-Purpose Flour                        Salt And Pepper To Taste
  1 1/2 ts Salt                                1    Slivered Almonds To Garnish
      1 ts Pepper                              1    Chopped Parsley To Garnish
      3 lb Chicken, Serving Size Pieces   
 
  Melt butter in skillet large enough to hold chicken in one layer.  Add
  onion, carrot green pepper, garlic and cook until tender, about 5 minutes.
  Transfer to saucepan.  Add oil to skillet.  Combine flour, salt and pepper
  in bowl.  Roll chicken in flour mixture, cook in hot oil until browned.
  Drain off any excess oil.  Add tomatoes, their liquid, stock and curry
  powder to sauce with cooked vegetables.  Bring to boil over medium heat.
  Pour over chicken and simmer for 15 minutes.  Stir in coconut and raisins;
  simmer for 5 minutes longer.  Test chicken for doneness, check seasoning.
  Arrange chicken in serving bowl.  Garnish with almonds and parsley.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Country Chicken with Creamy Gravy
 Categories: Chicken
      Yield: 6 servings
 
    3/4 c  Whole grain cornflakes,           1/4 ts Pepper
           -crushed                            2 tb Evaporated skimmed milk
    1/2 ts Paprika                             4 oz Skinned, boned chicken
    1/2 ts Poultry seasoning                        -breast
    1/4 ts Dried whole thyme              
 
  Place creal and seasonings in shallow dish, stirring well to combine. Pour
  milk into shallow bowl.  Dip chicken in milk; dredge in cereal mixture.
  Place coated chicken breasts in baking dish with thickest portions toward
  the outside of the dish. Cover with waxed paper and microwave at high power
  for 12 minutes, or until chicken is done.  Rotate dish 1/2 turn every 4
  minutes.  Chicken may also be baked in oven, preheated to 350 degrees. Cook
  for 20-30 minutes, or until fork plunged into thickest part of breast
  produces clear juices.
  
  COUNTRY CREAM GRAVY
  
  1  Tbs margarine 1 Tbs all purpose flour 1/2 cup evaporated skimmed milk
  1/4  cup chicken stock (homemade is best, or use undiluted, canned chicken
  broth 1 tsp dry sherry 1/4 tsp ground WHITE pepper 2 Tbs chopped fresh
  chives.
  
  To make gravy, place margarine in a 4 cup glass measure and microwave at
  hight for 30 seconds or until melted. Add flour, stir until smooth.
  Gradually add milk, broth and sherry; stir until smooth. Microwave at high
  for 3-5 minutes, stirring once. Stir in pepper and chives. Margarine can
  also be melted in saucepan on stove. Add flour and stir over medium flame
  until margarine is bubbling and smooth. Gradually add milk, broth and
  sherry, stirring until smooth and thick. Add pepper and chives. Serve at
  once.  NOTE:  I felt the gravy was sort of bland tasting, so I added it to
  the pan in which I had cooked the chicken. It picked up the flavor from the
  drippings, as well as a little carmel color. It looked and tasted better
  than the original recipe. However, since my husband is a GRAVY FREAK, I
  made double recipe of the gravy. He saved the left overs and ate it later,
  for breakfast, on biscuits.  His idea, not mine.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Country Chicken
 Categories: Chicken
      Yield: 4 servings
 
      2 tb Olive oil                           1    Sweet grn pepper,cut into 2"
     12 oz Chicken breasts,boned,skined        1    Onion,med,thinly sliced
      4 oz Italian turkey sausage              4 oz Mushrooms,sliced
      2    Garlic cloves,finely chopped   14 1/2 oz Italian-style stewed tomatoe
      1    Sweet red pepper,cut into 2"   
 
  1. Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add
  chicken, sausage and garlic; cook 10 minutes. Remove from heat. Cut sausage
  into 1" pieces. Set aside.
  2. Add remaining oil, peppers, onion and mushrooms; saute 5 minutes or
  until tender. Add tomatoes with their liquid, breaking up tomatoes with
  spoon. Add chicken and sausages; cover and cook 5 minutes or until cooked
  through.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Country Fried Chicken
 Categories: Chicken
      Yield: 6 servings
 
      3 lb Fryer (or equivalent pieces)      1/2 ts Onion powder
    3/4 c  (to 1 cup) buttermilk               1 tb Paprika
           Coating:                          1/4 ts Ground sage
  1 1/2 c  (to 2 cups) flour                 1/4 ts Ground thyme
  1 1/2 ts Salt                              1/8 ts Baking powder
    1/2 ts Pepper                                   Oil for frying
    1/2 ts Garlic powder                  
 
  Wash and pat dry chicken with paper towel; place in large flat dish. Pour
  buttermilk over chicken; cover, and allow to soak at least 1 hour of
  overnight in refrigerator.  Combine coating ingredients in double strength
  paper bag and shake chicken pieces, one at a time, to coat well. Lay coated
  chicken pieces on waxed paper for 15 minutes to allow coating to dry (will
  cling better).  Meanwhile, pour oil to depth of 1/2" in electric skillet
  and heat to 350-360 degrees.  Fry chicken, several pieces at a time, for
  about 3 minutes on each side.  Be careful not to overcrowd. Reduce heat to
  325 degrees; cook chicken, turning occasionally, for 25 to 35 minutes or
  until juices run clear and chicken is tender. Remove to paper towel-lined
  platter.
  
  Serves:  4 From: Reminisce Magazine
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Country-Style Chicken Casserole
 Categories: Chicken
      Yield: 5 servings
 
      3 lb Broiler-fryer chicken               8    Small whole white onions
    1/2 ts Salt                                1 cn Chicken broth(10.5oz)
    1/8 ts Ground pepper                     1/2 ts Salt
      2 tb Butter or margarine               1/8 ts Ground pepper
      4    Thin strips salt pork             1/2 c  Dry white wine
      2 tb Butter or margarine             4 1/2 ts Cornstarch
      8    Medium carrots,quartered            3 tb Water
      8    Medium turnips,quartered       
 
  Rub skin of chicken with 1/2 teaspoon salt amd 1/8 teaspoon pepper. Fold
  wings across back with lips touching; tie drumsticks to tail.
  Melt 2 tablespoons butter in Dutch oven. Brown chicken in butter over
  medium heat about 30 minutes. Place 2 strips salt pork over breast and
  strip lengthwise over each drumstick.
  Heat oven to 325'. Melt 2 tablespoons butter in 10-inch skillet. Toss half
  of the carrots and turnips or onions in butter; place in Dutch oven around
  chicken. Toss remaining vegetables in butter; place around chicken. Pour
  broth over chicken and vegetables; sprinkle with 1/2 teaspoon salt and 1/8
  teaspoon pepper. Cover and bake until thickest pieces of chicken are done,
  about 1 3/4 hours.
  Remove chicken and vegetables to warm platter; remove saly pork strips and
  string from chicken. Keep chicken warm while preparing sauce.
  Stir wine into chicken broth. Heat to boiling, stirring constantly. Boil
  and stir 3 minutes. Mix sornstarch and water; stir into wine broth. Heat to
  boiling, stirring constantly. Boil and stir 3 minutes; skim off fat. Serve
  sauce with chicken.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Crab Stuffed Chicken
 Categories: Chicken, Low-cal, Microwave
      Yield: 6 servings
 
      4 oz Crabmeat, Chopped                   1 tb Snipped Parsley
    1/4 c  Water Chestnuts, Fine Chop        1/4 ts Dijon Mustard
      2 tb Fine Dry Bread Crumbs               6 md Chicken Breast Halves *
      2 tb Mayonnaise Or Salad Dressing        2 tb White Wine Worcestershire
           Sliced Green Onion             
 
  * 6 medium (1 to 1-1/4 lbs) boned and skinless chicken breast halves.
  ~-------------------------------------------------------------------------
  For filling, combine crabmeat, water chestnuts, bread crumbs, mayonnaise,
  parsley, and mustard.  Place 1 piece of chicken, boned side up, between
  clear plastic wrap. Pound with meat mallet till 1/8" thick. Repeat with
  other pieces of chicken.  Spoon some of the filling onto 1 end of each
  chicken breast half.  Fold in the sides and roll up.  Arrange chicken, seam
  side down, in a 12x7x2" baking dish.  Brush with some of the Worcestershire
  sauce.  Bake in a 350F oven for 20-25 minutes or till chicken is no longer
  pink. Brush with remaining Worcestershire sauce and sprinkle with green
  onion. Microwave Directions: Prepare as above, except microcook chicken
  rolls, covered with waxed paper, on 100% (high) for 8-10 minutes or till
  chicken is no longer pink. Give the dish a 1/2 turn every 4 minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Crab Stuffed Chicken Breasts
 Categories: Chicken, Crabmeat
      Yield: 6 servings
 
      6    Chicken Breasts                   1/2 ts Paprika
    1/2 c  Onion, Chopped                      1 pk Hollandaise Sauce Mix
    1/2 c  Celery, Chopped                   3/4 c  Milk
      3 tb Butter                              2 tb White Wine, Dry
      3 tb White Wine, Dry                   1/2 c  Swiss Cheese, Shredded
  7 1/2 oz Crabmeat, Flaked                         Salt
    1/2 c  Herb Stuffing Mix                        Pepper
      2 tb All-Purpose Flour              
 
  Skin & bone chicken breasts; pound to flatten.  Sprinkle with a little salt
  and pepper.  Cook onion and celery in 3T butter until tender.  Remove from
  heat; add 3 T wine, the crab and stuffing mix, and toss.  Divide mixture
  among breasts.  Roll up and secure.  Combine flour, paprika.  Coat chicken.
  Place in 11" X 7" X 2" baking dish , drizzle with 2T melted butter. Bake
  uncovered in 375F oven for 1 hour.  Transfer to platter. Blend hollandaise
  sauce mix, milk.  Cook, stirring, until thick.  Add remaining wine and
  cheese.  Stir until cheese melts.  Serve over chicken.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Crazy Chicken
 Categories: Chicken, Pitzer
      Yield: 9 servings
 
      9    Chicken pieces (3 lb cut-up         1 ts Ground turmeric (don't leave
           -broiler/fryer w/skin on)                -this out! It adds a yellow
           Chicken broth                            Color and a little nip.)
    1/3 c  Lemon juice                       1/2 ts Garlic salt
    1/3 c  Lime juice                        1/4 ts Black pepper
    1/3 c  Canola OR vegetable oil        
 
  In a deep-sided skillet, simmer the chicken pieces with skin intact in a
  single layer without crowding in chicken broth to cover, only until the
  chicken meat appears milky white and the juices run clear and are no longer
  pink.  Allow to cool, uncovered in broth.
  
  Meanwhile, prepare the basting mixture by mixing together lemon and lime
  juices, oil, turmeric, garlic salt and pepper.
  
  Arrange chicken pieces, skin side up, in a single layer on a broiler pan.
  Brush with basting mixture to evenly coat skin. Turn and baste underneath
  side.
  
  Turn chicken skin side up.  Broil 6 inches from heat, brushing with basting
  mixture every few minutes until skin is crispy and golden brown, about 5 to
  8 minutes total fro large chicken pieces and 4 to 6 minutes total for
  smaller pieces.  Makes 9 chicken pieces.
  
  Gloria Pitzer As published in Glendale Daily News From the collection of
  Jim Vorheis
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Creamed Chicken and Fettuccine
 Categories: Chicken
      Yield: 4 servings
 
      1 pk Fettuccine noodles(6oz)                  Butter or margarine
      2    Large chicken breasts             1/4 lb Mushrooms,sliced
      1    Egg                             1 1/2 c  Milk
           Flour,all-purpose                   2 tb Sherry,dry
           Salt                              1/4 c  Parmesan cheese,grated
           Pepper                              1 tb Parsley,chopped,for garnish
 
  1. In saucepot, prepare fettuccine as label directs; drain. Return
  fettuccine to saucepan; keep warm.
  2. Meanwhile, cut each chicken breast in half. In small bowl, beat egg
  slightly. On waxed paper, mix 1/4 cup flour, 1/2 teaspoon salt, and 1/8
  teaspoon pepper. Dip chicken pieces into egg, then into flour mixture to
  coat evenly.
  3. In 10" skillet over medium-high heat, in 2 tablespoons hot butter or
  margarine (1/4 stick), cook chicken until tender and browned, 10 minutes.
  Remove to platter; keep warm.
  4. Prepare sauce; In drippings in skillet, over medium heat, heat 2 more
  tablespoons butter or margarine; add mushrooms and cook until tender. Stir
  in 2 tablespoons flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook 1
  minute. Stir in milk and sherry; cook, stirring constantly, until mixture
  thickens. Stir in cheese until melted. Remove 1 cup sauce.
  5. Toss fettuccine with sauce in skillet. Arrange on platter with chicken.
  Pour reserved sauce over chicken. Sprinkle fettuccine with parsley.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Creamed Chicken on Cornbread
 Categories: Chicken
      Yield: 6 servings
 
      2 tb Butter, margarine or                3 c  Cooked cubed chicken (I used
           -vegetable oil                           -a pound of
      2 tb Flour                                    Skinned and boned chicken
  1 1/2 c  Milk                                     -breast)
      1 cn Cream of mushroom soup (but              A little grated cheddar
           -I used cream of                         -cheese (I used colby)
           Chicken, which was just as          1    Recipe cornbread (use your
           -tasty)                                  -favorite)
 
  Start your cornbread and get it in the oven. Cook your chicken breast cubes
  if they weren't already cooked.
  
  Melt the butter in a large frypan. Add flour and stir til pasty. Add milk.
  Stir til thick and bubbly. Add cream of mushroom soup and heat until hot
  and thick. Add chicken and heat up.
  
  Slice cornbread into sixths. Then cut each sixth in half, and pour creamy
  chicken mixture over the cornbread halves. Sprinkle with cheese. Serve with
  a vegetable (I served peas in lemon butter).
  
  My family loved it...even Miss Picky-Picky Kristin! :)
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Creamy Baked Chicken Breasts
 Categories: Chicken
      Yield: 8 servings
 
      4    Whole Chicken Breasts               1 c  Herb Seasoned Stuffing Mix
      4    Swiss Cheese Slices, 4"x4"        1/4 c  Melted Butter
      1 cn Cream Of Chicken Soup                    Garlic Powder (Optional)
    1/4 c  Dry White Wine                      2 tb Parmesan Cheese (Optional)
 
  Arrange split, skinned and boned chicken breasts in a lightly greased 13x9
  inch baking dish.  Top with cheese slices.  Combine soup and wine; stir
  well.  Spoon sauce evenly over chicken and sprinkle with crushed stuffing
  mix.  Drizzle butter over stuffing.  If desired, sprinkle with garlic
  powder and Parmesan cheese.  Bake at 350F for 45 to 55 minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Creamy Cannelloni with Chicken and Almonds
 Categories: Chicken, Pasta
      Yield: 6 servings
 
     22    Precooked dried cannelloni        3/4 c  Grated Swiss cheese
           -shells (see note)                       FILLING:
      2    Chopped tomatoes                1 1/2 c  Diced cooked chicken
      2 tb Freshly grated Parmesan             1 pk Frozen spinach, thawed and
           -cheese                                  -drained
           SAUCE:                            3/4 c  Ricotta cheese
      3 tb Butter                            1/3 c  Toasted slivered almonds
      1    Chopped onion                     1/4 c  Freshly grated Parmesan
      3 tb Flour                                    -cheese
  1 1/2 c  Chicken stock                       1    Egg
      1 c  Light cream                       1/4 ts Grated nutmeg
           Salt and pepper to taste       
 
  Sauce: Melt butter in a saucepan. Saute onion until tender. Stir in flour
  and cook for 1 minute. Add stock, cream, salt and pepper. Cook until
  boiling and thickened, 8-10 minutes. Remove from heat and stir in the Swiss
  cheese. Cover with waxed paper and set aside.
  
  Filling: Combine chicken, spinach, Ricotta, almonds, Parmesan, egg and
  nutmeg. Blend all ingredients together.
  
  Assembly: Place filling in the pre-cooked shells. Pour a thin layer of
  sauce over the bottom of a baking dish. Arrange the stuffed cannelloni in a
  single layer over the sauce. Sprinkle with the chopped tomatoes, and pour
  the sauce over the cannelloni. Sprinkle with Parmesan cheese. Cover with
  aluminium foil. Bake at 350 degrees F for 60-70 minutes or until pasta is
  soft and the top bubbles.
  
  Note: The kind of pasta used in this dish is dried, but is usually called
  "oven ready". I believe it is coated in egg whites to enable it to cook
  right in the oven when well-covered in sauce. If you make the dish ahead
  and refrigerate, the cooking time will be cut down because the pasta will
  soften in the refrigeration.
  
  From: "Recipes Only" Cookbook of the Canadaian Home Makers magazine.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Creamy Chicken Casserole
 Categories: Chicken, Casserole, Fresh herbs
      Yield: 6 servings
 
      2 tb All-Purpose Flour                 1/2 c  Sliced Mushrooms
      1 tb Non-fat Powdered Milk               1 c  Chicken Broth
  1 1/4 c  Skim Milk                           1 tb Chicken Broth
    1/4 ts Salt                                3 c  Cooked Rice
      1    Pepper To Taste                 2 1/2 c  Cubed Cooked Chicken
    1/2 ts Dried Leaf Marjoram                 1 tb Chopped Fresh Parsley
    1/2 ts Dried Leaf Thyme                  1/4 c  Slivered Almonds (Optional)
    1/2 c  Celery, Thinly Sliced          
 
  Preheat oven to 350F.  In a medium saucepan, combine flour and powdered
  milk.  Slowly add skim milk, stirring to blend.  Cook over medium heat
  until sauce thickens, stirring constantly.  Add salt, pepper, marjoram and
  thyme, set aside.  In a large non-stick skillet over low heat, cook celery
  and mushrooms in 1 tablespoon broth until tender.  Stir in rice, 1 cup
  broth, chicken and sauce.  Pour into a shallow casserole.  Sprinkle with
  parsley (and almonds).  Bake, covered 35 minutes; remove lid and bake about
  10 minutes longer or until bubbling.  Serve immediately.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Creamy Chicken Popovers
 Categories: Chicken, Low-cal
      Yield: 6 servings
 
      2 c  Water                           1 3/4 c  Skim Milk, Divided
     18 oz Chicken Breast *                  1/2 c  Plain Low-Fat Yogurt
      1 lg Carrot, Scraped, Sliced           1/4 c  Dry White Wine
      1 sm Onion, Sliced                     1/2 c  Frozen English Peas, Thawed
      1 sm Onion, Chopped                      2 tb Chopped Pimento
  1 1/4 c  Flour, Divided                    1/4 ts Salt
    1/4 ts Dried Tarragon                      2 x  Eggs
 
  * Chicken breast should be skinned and halved.
  ~-------------------------------------------------------------------------
  Combine water, chicken, carrot, and sliced onion in a large saucepan. Bring
  to a boil; cover, reduce heat, and simmer 30 minutes.  Remove chicken from
  broth; cool.  Bone chicken, and cut meat into 1" pieces.  Set aside. Strain
  broth, saving 3/4 cup.  Coat a large nonstick skillet with cooking spray;
  place over medium high heat until hot.  Add chopped onion, and saute until
  tender.  Gradually add 1/4 cup flour and tarragon, stirring well. Gradually
  stir in 3/4 cup skim milk, yogurt, wine, and reserved 3/4 cup chicken
  broth.  Cook, stirring constantly, until mixture is thickened and bubbly.
  Stir in peas, pimento, and reserved chicken.  Set aside, and keep warm.
  Combine remaining 1 cup flour and salt, stirring well. Add eggs and
  remaining 1 cup skim milk; beat with a wire whisk until well blended. Spoon
  mixture evenly into six 6-oz custard cups that have been coated with Pam.
  Place 4" apart on a baking sheet.  Bake at 400F for 45-50 minutes or till
  golden brown.  Break open each popover. Spoon 1/2 cup chicken mixture over
  each popover. Serve immediately.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Creamy Chicken Tarragon
 Categories: Chicken
      Yield: 4 servings
 
      2 tb Oil                                 1 c  Water
  2 1/2 lb Chicken                           1/2 c  Dry White Wine
      1    Envelope Lipton Onion Soup          2 tb All-Purpose Flour
    1/2 ts Tarragon                          1/2 c  Whipping Or Heavy Cream
 
  In large skillet, heat oil and brown chicken; drain.  Add Lipton Onion soup
  mix and tarragon blended with water and wine.  Simmer covered 45 minutes or
  until chicken is tender.  Remove chicken to serving platter and keep warm.
  Into skillet, stir in flour blended with cream.  Bring to boiling point,
  then simmer stirring constantly, until sauce is thickened, about 5 minutes.
  Serve sauce over chicken.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Creamy Chicken Breasts
 Categories: Chicken
      Yield: 6 servings
 
      4    Boned chicken breasts               2 c  Crushed Pepperidge Farm Herb
      4 sl Swiss cheese                             -Stuffing
      1 cn Cream of chicken soup             1/2 c  Melted butter
    1/4 c  White wine                     
 
  Arrange chicken in shallow baking dish and put a slice of cheese on top of
  each piece. Stir together soup and wine. Pour over chicken. Sprinkle with
  stuffing and drizzle melted butter over all. Bake, uncovered, at 350
  degrees for 1 1/2 hours. Turn oven down to 300 degrees for 1/2 hour.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Creamy Chicken in Phyllo Cups
 Categories: Chicken
      Yield: 2 servings
 
      4    Sheets fresh or frozen                   -skinless,boneless chicken
           -(thawed) phyllo (about 1/4              -breast
           -lb.)                                    Salt
           Butter or margarine               3/4 c  Half and half
    1/4 lb Medium-sized mushrooms              2 tb Minced fresh basil or 1 tsp.
      1 sm Red pepper                               -dried basil
      1 bn Watercress                          1 tb Tomato paste
      1    Whole large                              Basil sprigs for garnish
 
  About 45 minutes before serving,preheat oven to 375 degrees.In small
  saucepan over low heat,heat 1 tbsp. butter or margarine until melted.On
  work surface,place 1 sheet of phyllo (it should be about 16" x 12"
  rectangle).Brush phyllo lightly with some melted butter or margarine.Top
  with second sheet of phyllo.Brush 10 oz. custard cup with some melted
  butter or margarine.Line custard cup with phyllo;fold edges of phyllo up
  and over to form a high ruffled edge.Repeat with remaining phyllo to make 2
  cups in all.
  
  For easier handling,place custard cups in jelly roll pan.Bake in oven 10 to
  15 minutes until phyllo cups are golden brown.Remove custard cups to wire
  rack.
  
  Meanwhile, cut mushrooms into quarters; cut pepper into very thin strips;
  coarsely chop watercress; place all the vegetables in medium bowl. Cut
  chicken breast into 1" cubes; set aside.
  
  In 10" skillet over medium high heat, in 1 Tbs hot butter or margarine,
  cook vegetable mixture until vegetables are tender, stirring constantly.
  With slotted spoon, remove vegetable mixture to same bowl. In same skillet
  over medium high heat, in 1 Tbs hot butter or margarine, cook chicken with
  1/4 tsp salt about 5 minutes or until lightly browned and fork-tender,
  stirring constantly. With slotted spoon, remove chicken to bowl with
  vegetables. Into drippings remaining in skillet over high heat, stir half
  and half, basil, tomato paste and 1/8 tsp salt; cook, stirring constantly,
  until mixture boils. Boil about 2 minutes or until liquid is reduced to
  about 1/2 cup. Add chicken mixture to skillet; heat through.
  
  To serve, carefully remove phyllo cups from custard cups onto dinner
  plates. Spoon chicken mixture into phyllo cups. Garnish with basil sprigs.
  
  Makes 2 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Creamy Chicken Broccoli Noodles
 Categories: Chicken, Pasta
      Yield: 4 servings
 
      2 pk Ramen noodles (chicken)         1 1/2 c  Cooked broccoli flowerets
      1 cn Cream of Mushroom Soup            1/2 c  Quartered cherry tomatoes
    1/2    Soup can milk                            (optional)
  1 1/2 c  Cubed cooked chicken           
 
  1>. In saucepan, cook noodles according to package directions. Add
  seasoning packets; drain off most of liquid. 2>. Stir in Cream of Mushroom
  Soup and milk. Heat through, stirring often. 3>. Stir in tomatoes
  (optional).
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Creole Chicken Wings with Peach Mustard Sauce
 Categories: Chicken, Appetizers, Wings
      Yield: 8 servings
 
      3 lb Chicken Wings                       1 ts Granulated Sugar
      4    Cloves Garlic, Minced               1 ts Cayenne Pepper
      2 ts Dry Mustard                       1/2 ts Salt
      2 ts Paprika                           1/2 ts Black Pepper
      1 ts Dried Thyme                       1/4 c  Lemon Juice

----------------------------PEACH MUSTARD SAUCE----------------------------
    1/2 c  Peach Jam                           2 ts Pimiento, diced
      1 tb Dijon Mustard                       1 ts Cider Vinegar
 
  Cut tips off wings; reserve for stock. In small bowl, stir together garlic,
  mustard, paprika, thyme, sugar, cayenne, salt and black pepper; blend in
  lemon juice to make paste. Using pastry brush, brush paste over wings.
  Arrange wings, meaty side down, on lightly greased foil-lined baking
  sheets. Let stand for 30 minutes at room temperature. Bake in 475F oven for
  15 minutes; turn wings over and bake for 15 to 20 minutes or until brown,
  crisp and no longer pink inside.
  
  Peach Mustard Sauce: In saucepan, melt jam over low heat; stir in mustard,
  pimiento and vinegar. Serve separately for dipping.
  
  (Makes 4 main-course or 8 appetizer servings)
  
  From 'The Canadian Living Cooking Collection - Easy Chicken Dishes' ISBN #
  0-140-16566-5
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Crisp Deviled Drumsticks
 Categories: Chicken, Barbecue
      Yield: 4 servings
 
    1/2 c  Low-sodium soy sauce                1 c  Fresh breadcrumbs, about 2
      2 tb Dry sherry                               -slices bread,
      2 tb Dijon-style mustard                      Preferably day old
      1 tb Prepared chili sauce              1/4 c  Chopped fresh parsley
    1/2 ts Hot red pepper sauce                1 ts Paprika
      8    Medium-size chicken                      Fresh herb sprigs, optional
           -drumsticks (about 1 3/4 lb)   
 
  Start fire in grill, placing rack 4 inches above the coals (see note). Beat
  soy sauce, sherry, mustard, chili sauce and hot red pepper sauce in a large
  bowl, using fork; add drumsticks, turning to coat.  Let stand for 10
  minutes or until fire is ready.  Combine breadcrumbs, parsley and paprika
  in a shallow dish.  Drain drumbsticks; dip, one at a time, into crumb
  mixture to coat completely.
  
  Place sheet of foil on hot grill rack; arrange drumsticks on foil; cook,
  covered with grill cover, for 20 minutes until coating is golden brown and
  drumsticks are cooked through.  Serve garnished with herb sprigs, if
  desired.
  
  NOTE:  Drumsticks may be baked in oven.  Heat oven to 400F.  Marinate
  drumsticks and coat with crumbs as directed; arrange on foil in a jelly-
  roll pan or shallow roasting pan.  Bake for 25 minutes until golden and
  cooked through.
  
  Makes 4 servings.
  
  [ REDBOOK; July 1990 ]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Crispy Chicken Drumsticks
 Categories: Chicken, Low-cal, Fresh herbs, Garlic
      Yield: 4 servings
 
      8 x  Chicken Drumsticks,Skinned *      1/4 ts Garlic Powder
  1 1/2 c  Dry Whole Wheat Breadcrumbs       1/8 ts Pepper
    1/4 c  Grated Parmesan Cheese            1/3 c  Skim Milk
      2 tb Minced Fresh Parsley           
 
  * About 2-1/2 pounds.
  ~------------------------------------------------------------------------
  Rinse chicken with cold water, and pat dry.  Combine bread crumbs and other
  ingredients (except milk), stirring well.  Dip drumsticks in skim milk.
  Dredge in breadcrumb mixture, coating well.  Place drumsticks in a 10x6x2"
  baking dish sprayed with Pam.  Bake at 350F for 1 hour or till tender.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Crispy Chicken Bites
 Categories: Chicken
      Yield: 4 servings
 
      2    Whole medium chicken               16    Ritz round crackers
           -breasts,skinned,halved             2 tb Butter or margarine
           -lengthwise,and boned             1/2 c  Bottles barbecue sauce,
           ( 1 pound)                               -sweet sour sauce or
      1    Egg                                      -mustard-
 
  mayonnaise sandwich and salad sauce
  
  Put chicken and 1 Tbs water into a 9" microwave safe pie plate.
  
  Cover with waxed paper. Microwave on 100% (high) for 3 minutes. Give dish a
  half turn. Cook 2 minutes more or until no pink remains. Pour off liquid.
  In small bowl, stir together egg and 1 Tbs water. In a plastic bag, crush
  crackers. Cut chicken into bite size chunks. Dip chunks into egg mixture,
  then put into bag with crushed crackers. Shake to coat chicken.
  
  In microwave safe pie plate cook butter about 15 seconds or until melted.
  Add chicken. Cook, uncovered for 1 minute. Stir. Cook 1 or 2 minutes more
  or until hot. In small microwave safe bowl, cook sauce, uncovered, about 1
  minute or until hot. Use sauce for dipping.
  
  Makes 4 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Crispy Chicken
 Categories: Chicken, Low-cal
      Yield: 4 servings
 
--------------------------------COATING MIX--------------------------------
      2 c  Dry bread crumbs                    1 ts Basil
    1/3 c  Grated Parmesan cheese            1/2 ts Garlic powder
      1 ts Oregano                       

----------------------------------CHICKEN----------------------------------
      4    Pieces of chicken 2 lb total   
 
  Combine the coating mix ingredients and mix well.  Measure out 3/4 cup into
  a plastic bag.  Place chicken pieces into bag and shake to coat.
  
  Place chicken pieces in a baking dish with heaviest sections towards the
  outside of the dish.  Cover with waxed paper.  Microwave at medium 70% for
  18-20 min or until juices run clear.  Allow 5 minutes aftercooking time.
  
  Note:  Coating mix keeps well in refrigerator.  In microwave cooking,
  natural cheeses (Swiss, Cheddar, Parmesan, Romano) melt, brown and crisp.
  
  VARIATIONS: Mexican - Substitute chili powder or oregano, add 1/8 ts
  cayenne. Cheddar - Substitute Cheddar cheese for Parmesan
  
  4 servings, each 1 chicken piece 3 protein choices, 1/2 starch choice 8 g
  carbohydrates, 25 g protein, 10 g fat, 289 calories
  
  Source:  More Choice, The Canadian Diabetes Microwave Cookbook by Catha
  McMaster & Charlotte Empringham Shared but not tested by Elizabeth Rodier
  July 1993
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Crispy Chicken (Weight Watchers Magazine)
 Categories: Chicken
      Yield: 6 servings
 
      1 tb + 1 t. reduced-calorie tub        1/4 ts Salt
           -margarine                        1/8 ts Ground red pepper
  1 1/2 oz Corn flakes                         8 oz Chicken drumsticks
      1 tb Grated Parmesan cheese              8 oz Chicken breasts, split
      1 ts Onion powder                   
 
  Adapted from Veterans Stadium, Philadelphia, PA. Foodservice: Ogden
  Entertainment Services
  
  Posted by: Valerie Whittle June '91 Serves:4
  
  1. Preheat oven to 400F. Place margarine in 13x9" baking pan.  Place pan in
  oven for 3-5 minutes, until margarine melts.  Remove pan from oven.
  
  2. In food processor, combine corn flakes, cheese, onion powder, salt and
  pepper; process until corn flakes are coarsely chopped.  Place crumb
  mixture in gallon-size sealable plastic bag.
  
  3. Remove skin from chicken; coat pieces, one at a time, in melted
  margarine.  Place chicken in bag with crumbs; seal bag and shake to coat.
  Place chicken in prepared pan.
  
  4. Bake 30 minutes; turn chicken over and cook 15 minutes longer, until
  cooked through and crispy.
  
  Each serving provides: 1/2 FA, 2 P, 1/2 B, 10 C Per serving: 161 cal, 18 g
  pro, 5 g fat, 10 g car, 375 mg sod, 51 mg chol
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Crispy Chicken with Parmesan Tomatoes
 Categories: Chicken, Vegetables, Cheese
      Yield: 2 servings
 
    1/2 c  Seasoned Dry Bread Crumbs           3 md Plum Tomatoes; About 3/4 Lb
      1 tb Parsley; Chopped                    2 tb Parmesan Cheese; Grated
      1 sm Garlic Clove; Minced                1 ts Dried Oregano Leaves;
           Olive Or Salad Oil                       -Crushed
           Coarsely Ground Black Pepper      1/2 ts Salt
      2 tb Dijon Style Mustard                 1 bn WaterCress
      2 lg Chicken Breast Halves; W/                Bottled Olive Oil And
           -Skin And Bones, About                   -Vinegar Salad Dressing
           -1 1/2 Pounds                  
 
  About 50 minutes before serving:
  
  Preheat the oven to 400 Degrees F.  In a small bowl, mix the bread crumbs,
  chopped parsley, minced garlic, 2 ts of the olive or salad oil, and 1/4 ts
  of the pepper, blending well.  Brush the Dijon style mustard onto the skin
  side of the chicken-breast halves, then coat with the bread crumb mixture,
  firmly pressing the coating mixture into the chicken.  Spray an 11 X 7-inch
  glass or ceramic baking dish with non stick cooking spray.  Place the
  chicken, skin side up, in the baking dish.  Bake the chicken, without
  turning, for 20 minutes.  Meanwhile, cut each tomato, lengthwise, in half.
  On waxed paper, mix the Parmesan cheese, oregano, salt and 1/4 ts of black
  pepper, stirring to mix well.  Sprinkle the cheese mixture over the tomato
  halves.  Add the tomatoes to the chicken in the baking dish and bake for an
  additional 15 to 20 minutes or until the coating on the chicken is crispy
  and browned and the juices run clear when the chicken is pierced with the
  tip of a knife.
  
  To Serve:
  
  Toss the watercress with the salad dressing.  Arrange the tomatoes, chicken
  and the salad on 2 plates and sit down to eat.
  
  EACH SERVING CONTAINS:
  
  Calories:  430  Fat: 25 Grams  Cholesterol:  87 Milligrams Sodium: 1500
  Milligrams.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Crispy Chicken Wings
 Categories: Chicken, Wings
      Yield: 32 servings
 
    1/2 c  Butter Flavor Crisco                3 lb Chicken wings
      1 ts Onion salt                          1 c  All-purpose flour
    1/2 ts Pepper                         
 
  Preheat oven to 400 degrees. Line shallow baking pan with aluminum foil.
  Cut wings at each joint, discarding tips. Melt Butter Flavor Crisco in
  mined pan. Combine flour, onion salt and pepper in plastic bag. Add chicken
  pieces, a few at a time and shake to coat. Place in pan. Bake 25 minutes @
  400 degrees. Turn chicken wings over and bake an additional 20 to 25
  minutes or until crisp. Transfer to paper towels before serving. Serve with
  barbecue sauce, blue cheese or hot sauce. Makes about 32 to 36 pieces.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Crispy Corny Baked Chicken
 Categories: Chicken
      Yield: 4 servings
 
      1    Chicken Fryer (2-3 Lbs.)            1 c  Skim Milk
           Cut Up, Skin & Fat Removed          1 c  Cornflake Crumbs
    1/2 ts Salt                                2 cl Garlic Minced
    1/8 ts Pepper                         
 
  Preheat Oven To 400 F. Season Chicken With Salt, Pepper & Garlic. Dip Into
  Milk & Roll in Cornflake Crumbs. Place in Lightly Pam Sprayed Baking Dish
  Being Careful That The Pieces Do Not Touch. Bake 45 Min. OR Until Tender.
  (Fat 5.6.  Chol. 79.)
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Crispy Lemon-Fried Chicken
 Categories: Chicken
      Yield: 6 servings
 
      2    Broiler-fryer chickens (2 to        1 c  Flour
           -3 lbs.                             1 ts Paprika
           Each), cut up or 16 pieces        1/8 ts Pepper
           -of chicken                              Cooking oil
  3 1/2 ts Salt, divided                       2 tb Water
      1 md Lemon, juice of                
 
  Place chicken pieces in a large bowl; add 3 tsp. salt, lemon juice and
  enough water to cover chicken.  Soak in refrigerator overnight. Drain
  thoroughly.  In a paper bag, combine flour, paprika, pepper and remaining
  salt.  Toss chicken pieces in flour; shake off excess. Heat about 1/2" of
  oil in a large skillet.  When hot, carefully add chicken and brown lightly
  on all sides, about 20 minutes.  Reduce heat. Add water; cover and cook
  until tender, about 20 minutes. Uncover and cook until chicken is crisp,
  about 10 minutes.
  
  From:  "Reminisce Extra" Magazine Posted by: Debbie Carlson - Cooking Echo
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Crispy Mustard Chicken
 Categories: Chicken, Low-cal
      Yield: 4 servings
 
      2 tb Mayonnaise (Diet)                 1/2 ts Ground Thyme
      2 tb Prepared Mustard                  1/4 ts Salt
    1/4 c  Wheat Germ                          4 x  Chicken Breast Halves *
    1/3 c  Fine, Dry Bread Crumbs         
 
  * 4 oz each, skinned and boned.
  ~-------------------------------------------------------------------------
  Combine mayonnaise and mustard in a small bowl; stir well.  Combine wheat
  germ and other ingredients except chicken in a shallow bowl.  Brush each
  chicken breast with mustard mixture, then dredge in breadcrumb mixture.
  Place chicken in a 10"X6"X2" baking dish that has been coated with Pam.
  Cover and bake at 350F for 40 minutes.  Uncover and bake an additional 20
  minutes or until chicken is tender.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Crispy Potato Chicken
 Categories: Chicken, Potatoes
      Yield: 4 servings
 
      1 lg Potato (8 ounces), peeled                And split in halve
      3 tb Dijon-style mustard (or         1 1/2 ts Olive oil or cooking oil
           -more)                                   Ground black pepper
      1 lg Clove garlic, minced                     Snipped fresh parsley,
      2    Whole chicken breasts (1                 -cilantro, rosemary,
           -pound), skinned                         Or chives
 
  In a food processor fitted with a medium shredding disk, coarsely shred the
  potato.  (OR, shred with a grater.) Transfer the shredded potato to a bowl
  of ice water; let stand for 5 minutes.
  
  Meanwhile, in a small bowl combine the mustard and garlic; mix well. Rinse
  the chicken and thoroughly pat dry.  Brush or spread the mustard mixture on
  the meaty side of the chicken breast halves.  Place the chicken, bone side
  down, in a foil lined 15 x 10 x 1-inch baking pan.
  
  Drain the potato.  Thoroughly pat dry with paper towels.  (For crisp,
  golden potato "skin", make sure you pat the potato shreds as dry as
  possible.) Place the potatoes in a medium mixing bowl.  Add the olive oil;
  toss to mix well.  Top each piece of chicken with about 1/3 cup of the
  potato mixture in an even layer, forming a "skin".  Sprinkle lightly with
  pepper.
  
  Bake in a 425 F oven for 35 to 40 minutes or until the chicken is no longer
  pink and the potato shreds are golden.  (If potatoes are not browning,
  transfer pan to broiler.  Broil for about 5 minutes or until golden,
  watching closely.) Sprinkle with the desired herbs.  Serve immediately
  
  Makes 4 servings.
  
  [ BETTER HOMES AND GARDENS, March 1990 ]
  
  Posted by Fred Peters.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Crockpot Bbq Chicken
 Categories: Chicken, Crockpot
      Yield: 6 servings
 
      1    Onion; cut up                       1    Bottle BBQ sauce
 
  Chicken pieces; whatever you -like and however many you -need
  
  Put chicken in bottom of crockpot (I always skin mine first). and add
  onions and BBQ sauce. Cook on LOW for about 8 to 10 hours.
  
  Posted by:  Jean Polzin (NBKG80B) - Prodigy Reposted by: Debbie Carlson -
  Cooking Echo
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Crockpot Dressing
 Categories: Crockpot, Poultry, Chicken
      Yield: 6 servings
 
      1 c  Margarine                           2    Eggs, well beaten
      2 c  Onion, chopped                  1 1/2 ts Salt
      2 c  Celery, chopped                 1 1/2 ts Sage
    1/4 c  Parsley sprigs                      1 ts Thyme
      2 c  Mushrooms, 8 oz., drained         1/2 ts Pepper
     12 c  Bread cubes, slightly dry         1/2 ts Marjoram, optional
      1 ts Poultry seasoning               3 1/2 c  Chicken broth
 
  Melt butter in a skillet and saute onion, celery, parsley, and mushrooms.
  Pour over bread cubes in a very large mixing bowl. Add all seasonings and
  toss well. Pour in enough broth to moisten. Add eggs and mix well. Pack
  lightly into Crockpot.  Cover and set to high for 45 minutes then reduce to
  low to cook for 4 to 8 hours. This recipe is from the Rival Crock Pot
  Cookbook.  I have enjoyed this many times at a friend's house. Using this
  recipe, I'll bet you can modify your own to work perfectly in the crockpot.
  Sure saves oven space in Thanksgiving!
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Crunchy Parmesan Chicken Wings
 Categories: Chicken, Wings, Snacks
      Yield: 60 servings
 
      4 lb Chicken wings                       2 c  Greshly grated parmesan
    1/2 c  Flour                                    -cheese
    1/2 ts Paprika                           1/2 c  Dry bread crumbs
    1/4 ts Salt and pepper                     1 ts Each dried basil and oregano
      4    Eggs                           
 
  Directions: remove tips from chicken wings and reserve for stock if
  desired;separate wings at joints. In shallow dish, combine flour, paprika,
  salt and pepper. In another shallow dish, beat eggs. In third shallow
  dish,combine cheese, bread crumbs, basil and oregano. Dip wings into flour
  mixture, then into eggs, then into cheese mixture, pressing firmly. (Wings
  can be prepared to this point, placed on rack, covered and refrigerated for
  up to 4 hours.) Arrange wings on greased rimmed baking sheets. Bake in 375
  F oven for 35-40 minutes, turning once, or until golden brown and crisp.
  Makes about 60 pieces.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Crusty Parmesan Wings
 Categories: Chicken, Wings
      Yield: 36 servings
 
      1 c  Grated Parmesan cheese            3/4 c  Golden Italian dressing
    1/2 c  Dry fine bread crumbs               3 lb Chicken drummettes or whole
  1 1/2 ts Paprika                                  -wings
 
  Combine cheese, bread crumbs and paprika in small bowl.  Stir well.
  
  Pour dressing into another small bowl.
  
  If using whole wings, discard tips.  Cut wings apart at joint.  Dip each
  piece into dressing then coat with cheese mixture.  Place on greased or
  foil-lined baking tray.  Bake, uncovered, in 350 F oven for about 45
  minutes until tender.  Serve warm.  These may be prepared ahead.  Reheat in
  350 F oven for about 10 minutes until hot.  Makes about 36-40 pieces.
  
  From:Jean Pare's Company's Coming Pint size Books (Finger Food)
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cuban Farm Style Chicken
 Categories: Chicken, Cuban
      Yield: 4 servings
 
      3 lb Roasting chicken, cut into               Lemon juice
           -quarters, or serving             1/4 c  Pure spanish olive oil or
           -pieces, or 3 lbs chicken                -vegetable oil
           Breasts and thighs                1/2 c  Dry sherry
           Salt and pepper to taste            1 lg Onion, thinly sliced
      3    To 4 cloves garlic                1/2 c  Chicken stock or canned
    1/2 ts Ground cumin                             -chicken broth
    1/2 c  Sour (seville) orange juice         1 tb Flour, optional
           -mixed with 1/8 cup each,           2 tb Finely chopped fresh parsley
           -fresh lime and                
 
  This dish features chicken that simmers on the stove until the meat
  practically falls off the bones. Organic or free range chickens are perfect
  for this recipe, since they are similar to the farm chickens in Cuba
  
  Wash the chicken, pat it dry with paper towels, and season liberally with
  salt and pepper. In a mortar, crush the garlic into a paste with the cumin
  and rub the garlic paste into the chicken. Place the chicken in a
  nonreactive bowl, pour the orange juice over it, cover, and refrigerate for
  at least 1 hour or overnight. Remove the chicken from the marinade,
  (reserving the marinade) and pat dry. In a heavy bottomed casserole, heat
  the oil over medium heat until fragrant, then brown the chicken on all
  sides.  Add the reserved marinade, the sherry, onion and stock, reduce the
  heat to low, cover, and simmer until the chicken is fork tender, 35-45
  minutes.  Transfer the chicken to a serving platter. Strain the sauce
  through a colander and return it with the flour to the casserole. Cook the
  cauce over low heat, stirring, until it has thickened, 5 6 minutes, correct
  the seasonings, pour over the chicken,and garnish with the parsley. Serves
  4.
  
  Origin: Cookbook Digest, Mar/Apr 93 Shared by: Sharon Stevens
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cumin Crusted Chicken Salad
 Categories: Salads, Chicken
      Yield: 4 servings
 
    1/4 c  Chopped Tomato                      1 ts Pepper
      3 tb Peeled, Chopped Cucumber            4    (4 Oz. ) Chicken Breasts
      3 tb Chopped Green Pepper                     Boned And Skinned
      1 tb Chopped Purple Onion                1 tb Red Wine Vinegar
      1 sm Jalapeno Pepper Chopped                  Cherry Tomatoes (Optional)
      1 tb Ground Cumin                             Fresh Basil (Optional)
 
  Combine Tomato, Cucumber, Green Pepper, Purple Onion & Jalapeno Pepper in A
  Small Bowl & Set Aside. Combine Cumin & Pepper. Rub All Sides Of Chicken
  Breasts With This.Place A Large Cast Iron Skillet Over Medium High Heat
  Until Hot. Add Chicken & Cook 6 Min. On Each Side OR Until Tender. Remove
  From Skillet, Reserving Drippings in Skillet.  Set Chicken Aside.
   Add Vinegar To Pan Drippings & Cook 2 Min, Stirring Constantly. Pour Over
  Reserved Vegetable Mixture, Tossing Well. Thinly Slice Each Chicken Breast
  Diagonally Across Grain & Arrangeon Individual Serving Plates. Serve With
  Reserved Vegetable Mixture.Garnish Each Serving With Cherry Tomatoes &
  Basil.
      155 Cal. Per Chicken Breast Half & 3 T. Vegetable Mixture.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Curied Cashew Chicken Salad with Mango and Cashews
 Categories: Low-cal, Chicken, Poultry, Salads
      Yield: 6 servings
 
      3 lb Chicken breasts, poached,         1/4 c  Plain yogurt
           -skin and bones discarded         1/4 c  Mayonnaise (I used Weight
           -and the meat                            -Watchers' brand...no fat)
           Cut into bite-sized pieces               1 1.2 tsp curry powder
           -(about 4 cups)                   1/2 ts Ground cumin
      2 tb Fresh lemon juice                   1 c  Roasted cashew nuts, chopped
      2    Monagoes, peeled, pitted and             -(I used 1/2 cup...it was
           -cut into 3/4" pieces                    -fine)
      1 c  Chopped celery                      2 tb Chopped fresh coriander, if
      4    Scallions including the                  -desired
           -green part, minced            
 
  In large bowl, toss together the chicken, lemon juice and mangoes and add
  celery and scallions. In small bowl, whisk together mayonnaise, yogurt,
  curry powder and the cumin. Add dressing to chicken mixture with salt and
  pepper to taste.
  
  Salad may be made up to 1 day in advance and kept covered and chilled. Just
  before serving, stir in the cashews and the coriander. Serve the salad at
  room temperature or chilled, as you prefer.
  
  Yield: serves 6
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Curried Chicken
 Categories: Chicken, Low-cal
      Yield: 6 servings
 
      3    Chicken Breasts, Halved           1/8 ts Ground Ginger
      3 tb All-Purpose Flour                 1/8 ts Ground Tumeric
  1 1/2 c  Sliced Onion                      1/2 ts Salt
      1 tb Water                             1/8 ts Pepper
      1    Apple, Peeled, Chopped              1 c  Chicken Broth
    1/4 ts Curry Powder                      1/3 c  Raisins
 
  Preheat oven to 350F.  Rinse chicken, pat dry; dredge in flour.  Spray a
  large non stick skillet with vegetable spray; heat over medium high.  Add
  chicken and cook just until brown; turn and brown other side.  Put chicken
  in a medium size shallow casserole.  In skillet over low heat, cook onion
  in 1 T water 5 minutes; add apple and cook 1 min.  Spoon over chicken;
  sprinkle with spices.  Pour broth over all.  Bake, covered, 55 min or until
  tender.  Add raisins and cook 5 minutes longer.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Curried Chicken Dinner
 Categories: Chicken, Low-cal
      Yield: 6 servings
 
  2 1/2 c  Water                               2 tb Cornstarch
      1 c  Brown Rice, Uncooked                2 tb Dry Sherry
  1 1/2 ts Chicken Bouillon Powder             1 ts Groung Ginger
      6 x  Chicken Breast Halves *             1 ts Grated Orange Rind
  2 1/2 c  Water                               2 c  Diagonally Sliced Celery
    1/2 ts Curry Powder                        1 lg Sweet Red Pepper **
    1/4 ts Salt                                1 lg Green Pepper **
      2 c  Unsweetened Orange Juice       
 
  * 6 ounces each. ** seeded and cut into julienne strips.
  ~-------------------------------------------------------------------------
  Combine 2-1/2 cups water, rice, and bouillon powder in a medium saucepan;
  bring to a boil.  Cover, reduce heat, and simmer 50 minutes or until liquid
  is absorbed.  Combine chicken, 2-1/2 cups water, curry powder, and salt in
  a large Dutch oven; bring to a boil.  Cover, reduce heat, and simmer 30
  minutes or until chicken is tender; drain.  Bone chicken, and cut into
  bite-size pieces; set meat aside.  Combine orange juice, cornstarch,
  sherry, and ginger in a small bowl, stirring until cornstarch is dissolved;
  set aside.  Coat a large nonstick skillet with Pam; place over med-hi heat
  until hot.  Add celery and peppers, and saute until crisp-tender. Stir in
  reserved chicken and orange juice mixture; bring to a boil. Cook 1 minute,
  stirring constantly, until thickened.  To serve, spoon chicken mixture over
  hot, cooked rice.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Curried Chicken Breasts (Oven Bag)
 Categories: Chicken
      Yield: 6 servings
 
      2 pk (1 1/2 oz. each) chicken            6    Chicken breast halves
           -gravy mix                               Salt
      1 tb Curry powder                             Pepper
      1 c  Water                                    Paprika
 
  Preheat oven to 350 degrees. Mix chicken gravy mix, curry powder and water
  in large size (14 X 20") oven cooking bag and place in 12 X 8 X 2 baking
  dish. Season chicken breasts with salt, pepper, paprika; place in single
  layer in bag. Close bag with nylon tie; make 6 half-inch slits in top. Bake
  @ 350 degrees for 45 minutes or until tender.
  
  Serves 6.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Curried Chicken Salad (Sen. Bond-Missouri)
 Categories: Chicken, Poultry, Salads, Spicy
      Yield: 8 servings
 
      2 c  Cooked chicken breast, diced        1 ts Curry powder
      4    Scallions, sliced                   1 ts Salt
      1 c  Water chestnuts, sliced                  Freshly ground black pepper
      2 c  Cooked rice, at room                     -to taste
           -temperature                        2    Bananas
      1 c  Mayonnaise                        1/4 c  Lemon juice
    1/2 c  Prepared chutney                1 1/2 c  Chopped peanuts
 
  Note from Senator Christopher Bond of Missouri - Following my son, Sam's,
  christening at the First Presbyterian Church in my hometown of Mexico, this
  savory chicken salad was featured along with asparagus and a watermelon
  basket brimming with fresh fruit. That Father's Day in 1981 is a date we'll
  never forget.
  
  Combine chicken, scallions, and water chestnuts with rice. In a separate
  bowl, combine mayonnaise, chutney, curry, salt and pepper. Mix well.
  Thoroughly combine mayonnaise dressing with chicken-rice mixture. Chill.
  Taste and adjust seasonings. Cut bananas diagonally into 1" slices. Dip
  slices into lemon juice and coat with peanuts. To serve, arrange salad on
  small platter. Surround salad with banana slices and garnish with chopped
  nuts. Additional condiments may be served: chopped green peppers, toasted
  almonds, plumped raisins and coconut are a few choices. Yield: 6-8
  servings. Source: The NEw American Sampler Cookbook. Shared by Allison
  Cozzi
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Curried Chicken Salad
 Categories: Chicken, Low-cal, Salads
      Yield: 6 servings
 
-----------------------------------SALAD-----------------------------------
      1 lb Boneless chicken breasts            1 c  Green grapes, halved
      2 c  Chicken stock                       4    Scallions, sliced
      2    Cucumbers, thinly sliced            1 tb Dried currants
      3    Stalks celery, thinly sliced  

----------------------------------DRESSING----------------------------------
      1 c  Low fat yogurt                      2 ts Lime juice
      2 tb Curry powder                          pn White pepper
      1 tb White wine vinegar             
 
  Poach breasts for 5-6 min. Drain, cool and cut into 1" cubes. Place in bowl
  with salad ingredients. Whisk dressing ingredients. Gently fold into salad.
  Chill salad. Can be prepared up to 2 days in advance.
  
  142 cal, 2 g fat, 12.7 %
  
  Source: The Gourmet Gazelle Cookbook
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Curried Coconut Chicken Balls
 Categories: Appetizers, Chicken
      Yield: 6 servings
 
    3/4 c  Flaked coconut                      1 c  Chopped walnuts
      3 oz Cream cheese, at room               2 tb Minced onion
           -temperature                    1 1/2 tb Curry powder, to taste
      2 tb Mayonnaise                        1/2 ts Salt
      1 c  Chopped cooked chicken         
 
  1. Preheat oven to 350. Spread out coconut on a small baking sheet & toast
  in oven until lightly brown, 12 1/2 minutes. Let cool slightly.
  
  2. In a small bowl, blend together cream cheese & mayonnaise until smooth.
  Add chicken, walnuts, onion, curry powder & salt. Mix well.
  
  3. Form chicken mixture into 1" balls. Roll in toasted coconut to coat.
  Cover & refrigerate until chilled.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Czechoslovakian Liverballs
 Categories: Chicken
      Yield: 1 servings
 
      1 lb Chicken liver                   1 1/2 ts Salt
      5 sl Bread                             1/4 ts Pepper
      1 md Onion                             3/4 ts Marjoram
           Parsley                             2    Cloves garlic
      1    Egg                                      Garlic powder to taste
      6 tb All-purpose flour              
 
  These liverballs are cooked in chicken soup.
  
  In food processor, combine: liver, onion, parsley and egg.  Process until
  smooth.  Add salt, pepper, marjoram, flour and bread crumbs.  Refrigerate
  for two hours til cold and firmish.  Cook.
  
  To cook: In boiling chicken broth, drop liver from large tablespoon.  When
  last ball enters broth, return broth to boil, reduce to simmer, cover pot
  and simmer 10 minutes.
  
  SOURCE: This is a Czechoslovakian dish my Grandmother Vanicek taught me
  when I was a little girl.  It was traditionally served at holiday meals.
  
  Shared by Cate Vanicek
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Deadman's Chili
 Categories: Beef, Chicken, Chili
      Yield: 6 servings
 
      2 lb To 2 1/2 lb coarse ground           3 md Onions chopped
           -beef chuck (leaner the           1/4 c  Green &/or red Bell pepper
           -better)                            2 oz Tequila
      1 lb Coarsely chopped & boned            4    To 6 cloves of garlic minced
           -chicken(turkey will do too)       12 oz Beer (not Lite)
      3 c  Stewed chopped tomatos            1/4 c  Masa Harina
  1 1/2 c  Tomato paste                        1 ts Angostura Bitters
      4 tb Chili powder                        4 oz Sour mash whiskey
      4    To 6 whole Jalapeno peppers         3    Bay leaves
  1 1/2 ts Cayenne flakes                      4 tb Ground cumin (freshly ground
  1 1/2 ts Salt                                     -is best)
      1 tb Blackstrap molasses            
 
  Cook meat, 1 clove of garlic and 1 onion together. Mix all other
  ingredients except, 1 Tb of cumin, together and pour over meat in a large
  pot. Bring slowly to a boil & stir continously until boiling. Cook at a
  boil for 10 minutes and then lower heat to Medium Low for 15 minutes
  stirring several times. Lower heat again to simmer & cook for 1.5 -2 hours
  stirring frequently. Add remaining cumin after cooking for 1 hour. You may
  make this hotter by gashing the sides of the Jalapeno peppers & by adding
  more of them. This recipe when served over rice with fresh, piping hot
  cornbread is hard to beat! It is excellent when served over scrambled or
  fried eggs as well. Serves 6-8 persons.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Deep-Dish Chicken Pie
 Categories: Pies, Chicken
      Yield: 8 servings
 
      5 lb Broiler-fryers,cut-up                    Flour,all-purpose
    1/2 ts Pepper                          1 3/4 c  Half-and-half
    1/2 ts Marjoram leaves                     1 pk Lima beans,baby,frozen(10oz)
           Water                             1/2 lb Mushrooms,small
           Salt                                1 c  Shortening
      2    Carrots,large,sliced                2 tb Shortening
      1    Celery stalk,large,sliced           1    Egg yolk
    3/4 lb Onions,small,white             
 
  1. In 5-quart Dutch oven or saucepot over high heat, heat chickens, pepper,
  marjoram, 4 cups water, and 2 teaspoon salt to boiling. Reduce heat to low;
  cover and simmer 35 minutes or until chicken is fork-tender.
  2. When chicken is done, reserve 1 cup broth. Cool chicken until easy to
  handle; remove and discard bones and skin; cut meat into 1" pieces.
  3. In 3-quart saucepan over high heat, heat carrots, celery, onions, and
  reserved 1 cup chicken broth to boiling. Reduce heat to low; cover and
  simmer 10 minutes or until vegetables are almost tender. Remove from heat.
  With slotted spoon, remove vegetables to medium-sized bowl.
  4. In small bowl, blend 1/2 cup flour with 3/4 cup half-and-half; gradually
  stir into broth in saucepan; stir in remaining half-and-half. Over low
  heat, cook, stirring until sauce thickens slightly. Stir in chicken, cooked
  vegetables, thawed lima beans, mushrooms, and 1 1/2 teaspoon salt. Spoon
  mixture into 13x9" baking dish.
  5. Prepare pastry: In medium-sized bowl, stir 3 cups all-purpose flour and
  1 1/2 teaspoon salt. With pastry blender or two knives used scissors
  fashion, cup shortening into flour to resemble coarse crumbs. Sprinkle
  about 1/2 cup water, a tablespoon at a time, into flour mixture, mixing
  lightly with a fork until pastry is just moist enough to hold together;
  shape pastry into a ball.
  6. On lightly floured surface with floured rolling pin, roll two-thirds of
  dough into 15x11" rectangle. With knife, cut several small slits in center
  of pastry. Place pastry loosely over chicken mixture. Trim pastry edge,
  leaving 1" overhang; fold overhang under and press gently all around baking
  dish to make a high stand-up edge. Roll and cut remaining dough to make
  decorative design for top of pie.
  7. In cup, beat egg yolk with 1 teaspoon water. Brush pastry with egg-yolk
  mixture. Bake pie in 350'F oven 1 hour or until crust is golden and chicken
  mixture is heated through.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Deviled Bones - Chicken Wings
 Categories: Chicken, Appetizers, Wings
      Yield: 6 servings
 
      2 tb Butter                              1 tb Walnut Catsup <??>
      1 tb Chili Sauce                         1 ts Made mustard
      1 tb Worcestershire Sauce           
 
  Few grains cayenne Drumsticks, second joints, and wings of a cooked chicken
  Salt Pepper Flour Cup hot stock Finely chopped parsley
  
  Melt butter, and add Chili Sauce, Worcestershire Sauce, Walnut Catsup,
  mustard, and cayenne.  Cut four small gashes in each piece of chicken.
  Sprinkle with salt and pepper, dredge with flour, and cook in the seasoned
  butter until well browned.  Pour on stock, simmer five minutes, and
  sprinkle with chopped parsley.
  
  From The Boston Cooking-School Cook Book - 1918
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Deviled Drumsticks
 Categories: Chicken, Barbecue
      Yield: 4 servings
 
      8    Chicken legs                        2 ts Worcestershire sauce
    1/4 ts Liquid red pepper                 1/8 ts Pepper
      2 ts Prepared mustard                    3 tb Catsup
    1/8 ts Garlic salt                       1/2 ts Parsley flakes
 
  Servings: 4
  
  Rinse and dry chicken legs. Combine mustard, catsup, Worcestershire, red
  pepper, garlic salt, parsley flakes and pepper in small bowl. Spread on
  chicken legs. Grill about 35 minutes, turning frequently until tender.
  
  150 calaries each.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Dijon Chicken
 Categories: Chicken
      Yield: 4 servings
 
      4    Chicken breast halves,            1/2 c  Light cream
           -skinned and boned                1/4 c  Flour
      2 tb Butter                              1 tb Dijon mustard
      1 cn VEG-ALL Mixed Vegetables        1 1/2 c  Cooked noodles
           -(16 oz)                          1/8 ts White pepper
      1 cn Chicken broth (12 oz)          
 
  1. Melt butter in skillet; cook chicken about 20 minutes, or until tender.
  Remove from pan.
  
  2. Drain VEG-ALL and add liquid to pan juices with chicken broth.
  
  3. Combine light cream and flour; add to liquid in pan. Cook and stir until
  thickened; stir in mustard.
  
  4. Heat vegetables and cooked noodles in a little of the sauce.
  
  5. Heat chicken in remaining sauce and serve over vegetable mixture.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Dijon Chicken Salad Sandwich
 Categories: Sandwiches, Chicken
      Yield: 6 servings
 
    3/4 c  BEST FOODS mayonnaise             1/2 ts Salt
    1/4 c  Sliced green onions                 2 c  Cubed chicken
      1 tb Dijon mustard                            Lettuce
      1 ts Dried dill                               Tomato
 
  Combine mayonnaise, green onions, Dijon mustard, dill, salt, and chicken.
  Fill croissants with lettuce, tomato, and chicken salad.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Dilled Chicken Paprika
 Categories: Chicken
      Yield: 4 servings
 
           Vegetable cooking spray             2 ts Dillweed, fresh, chopped
      1 tb Vegetable oil                     1/4 ts Pepper
      2    Whole chicken breasts (about        1 tb Cornstarch
           -14-1/2 oz),                        2 tb Cold water
           Skinned, boned, and cut into        1    Crtn plain low-fat yogurt
           -1-inch pieces                           -(8-oz)
      1 c  Mushrooms, fresh, sliced            2 c  Hot cooked noodles (cooked
    1/2 c  Onion, chopped                           -without salt or fat)
    1/2 c  Chicken broth                       1 tb Parsley, fresh, chopped
      2 ts Paprika                                  -(optional)
 
  *Directions:*
  
  Coat a large heavy skillet with cooking spray; add 1 tablespoon oil. Place
  skillet over medium heat until hot; add chicken. Heat 3 to 5 minutes,
  stirring occasionally, until chicken is lightly browned. Remove chicken
  from skillet; reserve drippings.
  
  Add mushrooms and onion; saute until vegetables are tender. Return chicken
  to skillet.
  
  Add broth, paprika, dillweed, and pepper; cover and simmer 15 minutes or
  until chicken is tender.
  
  Combine cornstarch and water; stir until smooth. Add to chicken, and cook
  over medium heat, stirring constantly, until mixture comes to a boil. Cook
  mixture 1 minute. Remove from heat, and stir in yogurt.
  
  Serve immediately over noodles. Garnish with parsley, if desired.
  
  Yields 4 servings (about 328 calories, 38.1 grams protein, 9.4 grams fat,
  19.6 grams carbohydrate, 91 milligrams cholesterol, 218 milligrams sodium,
  and 563.2 milligrams potassium per serving.)
  
  Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986.
  
  Shared by: June Hoffman, 7/93
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Dilled Chicken Pot Pie
 Categories: Chicken
      Yield: 6 servings
 
           Karen Mintzias                

----------------------------------FILLING----------------------------------
      3 tb Butter                                   Freshly ground black pepper
    1/2 c  Finely diced celery                 2 c  Cooked chicken
    1/2 c  Finely diced onion                       - (shredded or diced)
      1 sm Bay leaf                          3/4 lb Diced cooked potatoes
      3 tb Flour                             1/2 lb Diced cooked carrots
  1 1/2 c  Chicken stock                       6 oz Green peas, cooked
  1 1/2 c  Milk or cream                            -OR- green beans
      1 ds Tabasco (or more, to taste)              - cut into 1-inch pieces
           Salt                              1/2 c  Chopped dill

----------------------------------BISCUITS----------------------------------
      1 c  Sifted all-purpose flour                 -(or a combination), cold
  1 1/2 ts Baking powder                     1/2 c  Milk
    1/4 ts Salt                                3 tb Chopped dill
      3 tb Butter or veg. shortening      
 
  For Filling:  Melt the butter over low heat in a large saucepan.  Add the
  celery, onion, and bay leaf, cover, and cook about 10 minutes, or until the
  vegetables are soft.
  
  Sprinkle the flour over the vegetables, stir well to incorporate, then cook
  for about 5 minutes.
  
  Stir in the chicken stock and the milk or cream.  Cook the sauce over low
  heat for 15 minutes, stirring occasionally.  Remove the bay leaf and add
  the Tabasco, salt, and pepper.
  
  Stir in the chicken, potatoes, carrots, peas or beans, and dill.  Keep the
  filling warm while you make the biscuit dough.
  
  Biscuits: Preheat the oven to 425 F.
  
  Sift the flour, baking powder, and salt together in a bowl.  Make a well in
  the mixture and cut the fat into the dry ingredients.  Add the milk and
  dill and stir the mixture with a fork for about a minute, or until the
  dough leaves the sides of the bowl.
  
  Transfer the chicken and vegetable mixture to a 3-quart ovenproof
  casserole.  Drop the dough over the filling with a large spoon, spacing
  evenly, to make six biscuits.
  
  Bake for 20 to 25 minutes, or until the biscuits are lightly browned and
  the pie is bubbling.  Serve hot.
  
  Source: The Herb Companion, August/September 1993 Typed for you by Karen
  Mintzias
 
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      Title: Dip N' Bake Chicken
 Categories: Chicken
      Yield: 4 servings
 
  1 1/2 c  Ground Oat Flour                  1/4 ts Pepper
    3/4 c  Grated Parmesan cheese            1/3 c  Milk
    1/2 ts Paprika or sage                     1    Egg
    1/2 ts Salt                              1/4 c  Butter or margarine, melted
 
  One 2-1/2 to 3 lb. broiler-fryer, cut up
  
  Coat chicken with combined dry ingredients; dip into combined milk and egg.
  Coat again with dry ingredients.  Place in foil-lined large shallow baking
  pan; drizzle butter over chicken.  Bake in preheated hot oven (400) 45 to
  50 minutes.  makes 4 servings
  
  From: Quaker Oats Shared By: Pat Stockett
 
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      Title: Dixie Fried Chicken
 Categories: Chicken, Poultry
      Yield: 4 servings
 
      2 c  All-purpose flour                   1    Egg (slightly beaten)
      1 ts Red pepper                        1/2 c  Milk
 
  Ingredients: 1 (2 to 3 lb.) broiler-fryer chicken (cut up) salt and pepper
  (to taste) hot oil
  
  Season chicken with salt and pepper. Combine flour and red pepper; set
  aside. Combine egg and milk; dip chicken in egg mixture;then dredge in
  flour mixture, coating well. Heat 1 inch of oil in a skillet; place chicken
  in skillet. Cover and cook over med. heat about 30 mins. or until golden
  brown; turn occasionally. Drain on paper towels. makes 4 servings shared
  by: Perry Parsons 5/24/93
 
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      Title: Do Ahead Chicken Casserole
 Categories: Chicken, Casserole
      Yield: 4 servings
 
      2 c  Cooked, diced chicken             1/2 c  Mayo
      1 c  (or small can) sliced olives        1 c  Sour cream
      4 oz Can sliced mushrooms               12 sl Thin white bread, trimmed
    1/2 c  Chopped onions, sauted                   -and cubed
 
  From: Marcy Moreno Courtesy: Donna Ransdell
  
  Mix all ingredients together, place in 9x13 pan. Refrigerate overnight.
  Bake at 300 for an hour. Serves 4 to 6.
 
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      Title: Down on the Farm Fried Chicken
 Categories: Chicken
      Yield: 4 servings
 
      1    2 1/2 pound spring chicken               Pepper
           Milk                                     Flour
           Salt                              1/4 c  Water
 
  Directions: Cut chicken into desired pieces. Dip in milk; lay pieces on a
  tray to drain. Sprinkle with salt and pepper. Roll in flour that has been
  seasoned with salt and pepper.  Dust off excess flour.
  
  Heat 1/4-inch melted shortening in a heavy iron skillet.  Place floured
  chicken in hot shortening cover and pan-fry until chicken is brown on one
  side.  Remove lid and turn pieces over.  Continue frying until brown.
  
  A few minutes before removing from pan, add 1/4 cup of hot water.  Replace
  lid immediately, and leavae on until bubbling stops.  Remove lid and fry
  until all the water is cooked out and crust becomes crisp.
  
  Country Gravy: Use the same skillet fdor gravy that was used for frying the
  chicken.
  
  Pour off all but 1 Tablespoon of the shortening.  Use the drippings and
  crunchy bits; this is what makes country gravy extra tasty.  Blend 1
  Tablespoon flour into the shortening and drippings.  Add 2 cups milk
  gradually, stirring constantly.  Bring to a boil and continue cooking 3 to
  5 minutes until thae gravy is glossy and the desired thickness.  Add a
  pinch of pepper and enough salt to suit your taste.
 
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      Title: Drunken Chicken
 Categories: Chicken
      Yield: 6 servings
 
      1 c  Dry sherry                          1 ds White pepper
    1/3 c  Chicken broth                       1    Frying chicken (about 3
      3 tb Soy sauce                                -lbs.)
      1 ts Fresh ginger,minced                 4 sl Fresh ginger
      1 ts Sugar                          
 
  Combine sherry, chicken broth, soy sauce, minced ginger, sugar and white
  pepper in a bowl; set aside. Place chicken and ginger slices in a large
  pot. Add enough water to cover chicken. Bring to a boil, reduce heat, cover
  and simmer, turning chicken occasionally, for about 40 minutes or until
  meat near thighbone is no longer pink when slashed. Remove chicken and let
  cool to room temperature. Remove and discard chicken skin, if desired.
  Hand-shred chicken and place in a large bowl. Add marinade; stir to coat.
  Cover and refrigerate overnight; serve cold.
 
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      Title: Dumplings Iv
 Categories: Chicken
      Yield: 6 servings
 
      2 c  Flour                               1 ts Salt
      4 ts Baking-powder                            Milk
      2 tb Shortening                     
 
  Sift flour, measure, and sift with salt and baking-powder.  Cut in
  shortening with 2 spatulas.  Add milk until a thick drop batter is
  obtained.  Drop by teaspoonfuls into boiling broth. Cover. Boil 12 minutes.
  Serve at once.
  
  The Household Searchlight
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Dumplings
 Categories: Chicken, 1941
      Yield: 6 servings
 
      2 c  Flour                               1 ts Salt
      4 ts Baking-powder                            Milk
      2 tb Shortening                     
 
  Sift flour, measure, and sift with salt and baking-powder.  Cut in
  shortening with 2 spatulas.  Add milk until a thick drop batter is
  obtained.  Drop by teaspoonfuls into boiling broth. Cover. Boil 12 minutes.
  Serve at once.
  
  The Household Searchlight
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Easy Bar-B-Que Chicken Casserole
 Categories: Casserole, Chicken
      Yield: 4 servings
 
      1 cn Pork and beans(16oz)                2 ts Onion,instant minced
      4    Chicken pieces                    1/4 ts Soy sauce
    1/4 c  Catsup                            1/4 c  Brown sugar
      2 tb Peach preserves                
 
  1. Place beans in a 2-quart casserole; top with casserole. 2. Mix together
  remaining ingredients; pour over chicken and beans. 3. Cover and bake in
  preheated 325 deg.F. oven for 1 3/4 hours.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Easy Chicken and Rice
 Categories: Poultry, Rice, Chicken
      Yield: 6 servings
 
      1 c  Converted rice                           -vegetables (16 oz)
      1 cn Condensed cream of chicken          4    Skinless, boneless chicken
           -soup (10 3/4 oz)                        -breast halves
    1/3 c  Dry sherry                          8    Drops Worcestershire sauce
    2/3 c  Water                                    Paprika
      1    Pkge frozen Italian-style      
 
  In a large skillet, combine the rice, soup, sherry, water, and frozen
  vegetables; mix well.  Heat to boiling, stirring.  Remove from the heat.
  
  Arrange the chicken breasts on top of the rice mixture.  Sprinkle each
  chicken with a couple drops of Worcestershire sauce.  Spread with the back
  of a spoon.  Sprinkle with paprika.  Heat to boiling, reduce heat to
  medium, cover, and simmer for 15 minutes.  Remove cover and stir the rice
  around ans under the chicken.  Reduce the heat to low.  Continue cooking,
  covered, an additional 15 to 20 minutes, or until the rice is tender.
  
  Serves four.
  
  [THE EVENING SUN: October 31, 1990]
  
  Posted by Fred Peters.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Easy Chicken and Dressing
 Categories: Chicken
      Yield: 4 servings
 
      1    Chicken                                  Broth
    1/2 cn Water                               1 cn Cream of celery soup
      1 cn Cream of chicken soup               1    Pepperidge Farm corn bread
    1/2 c  Melted butter or chicken                 Stuffing
 
  Contributed to the echo by: Pat Knox Easy Chicken and Dressing Debone
  chicken, cut into bite-size pieces. Mix with soups and water. Put in a 9x13
  inch baking dish. Sprinkle bread stuffing over this mixture. Pour broth or
  butter over it. Bake for 30 minutes at 350 degrees or until stuffing is
  brown.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Easy Chicken Florentine
 Categories: Chicken, Casserole
      Yield: 2 servings
 
  1 1/3 c  Frozen spinach                    1/8 ts Nutmeg
      2    Boneless, skinless chicken          1 ds Salt
           -breasts, cut into 1/2 inch         1 ds Pepper
           -cubes                              1 ts Corn starch
    1/3 c  Nonfat yogurt                  
 
  FROM:      Alison Meyer
  
  The other day, hubby had requested chicken for dinner.  It was still
  slightly frozen (boneless chicken breasts) by the time it came to fix
  dinner.  Well, I wanted to do something interesting but relatively low,
  cal, so I threw this together, and while it might not be real chicken
  florentine, it was yummy.
  
  Preheat the oven to 350 degrees.  Lay the frozen spinach evenly across the
  bottom of a small casserole dish.  Mix the yogurt, nutmeg, salt, pepper,
  and cornstarch thoroughly, then add chicken and mix well.  Lay the chicken
  mixture on top of the spinach, spreading as evenly as possible, and
  covering as much of the spinach as you can.  Cover the casserole dish and
  bake for 40 minutes.  Serves 2.
 
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      Title: Easy Harvest Drumsticks
 Categories: Chicken
      Yield: 6 servings
 
      3 sl Lean Bacon                          2    Med. Tomatoes, chopped
      2    Med. Onions, thinly sliced          2    Med. Zucchini, thinly sliced
           -(1 1/2 cups)                       2 tb Lemon Juice
      2    Med. Potatoes, peeled and           1 tb Fresh Marjoram or Dill
           -thinly sliced                    1/4 c  Chopped Parsley
      2 lb Chicken Drumsticks                       Salt and Pepper to taste
 
  Ina a shallow 2 1/2 to 3 quart microwave safe utensil, arrange bacon
  between sheets of paper towel. Microwave at high (100%) 4 minutes or until
  crisp. Remove bacon, drain on paper towels and set aside for garnishing.
  Arrange onions and potatoes over bottom of utensil; cover with plastic wrap
  and microwave at high 8 minutes. Stir well. Arrange drumsticks, with
  meatier portions to ouside, on top of vegetables. Add remaining ingredients
  except salt and parsley. Cover with wax paper and microwave at high 5
  minutes, then at medium high (70% power) 14 minutes per pound of
  drumsticks, stirring several times. Let stand 15 minutes and check for
  doneness; juices should run clear when pierced with a fork. Add salt to
  taste. To serve, garnish with crumbled bacon and parsley.
  
  SOURCE: *Oneida Daily Dispatch SHARED BY: Jim Bodle 2/93
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Egyptian Kebabs
 Categories: Chicken, Barbecue
      Yield: 6 servings
 
      2    Whole chicken                     1/2 ts Curry powder
           -breasts--skinned and boned       1/8 ts Ground cardamom
      1 tb Yogurt                              1 ts Lemon juice
    1/4 ts Salt                                1 ts Vinegar
    1/4 ts Tumeric                             8    Thin onion slices
    1/8 ts Dry mustard                         4 sm Tomatos--halved
 
  Cut each chicken into 16 squares. Combine with the yogurt, salt,  tumeric,
  mustard, curry powder, cardamom, lemon juice and vinegar and  let stand for
  1/2 hour.  Thread on skewers 2 chicken pieces, 1 slie of  onion, 2 chicken
  pieces, 1/2 tomato. Repeat till all ingredients are  used.  Cook slowly,
  turning occasionally and brushing with the marinade,  over hot coals OR
  under the broiler till the chicken is tender, about 10 minutes. Transfer to
  a hot platter, sprinkle with lemon juice and garnish with fresh tomatos,
  green pepper rings and fresh mint or parsley.
 
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      Title: Elizabeth Andoh's Gingery Fried Chicken
 Categories: Chicken
      Yield: 4 servings
 
    1/4 c  Soy sauce                         1/3 c  Cornstarch
    1/4 c  Sake                              1/4 ts Salt
  1 1/2    To 2 tsp grated fresh ginger      1/8 ts Sansho (Japanese fragrant
      1    Clove garlic, smashed with               -pepper) or freshly ground
           -flat side of knife                      Pepper
  1 1/2 lb Boneless chicken, cut into               Vegetable oil for frying
           -1-in. squares                      1    Lemon, cut into wedges
    1/3 c  All purpose flour              
 
  1.  Combine soy sauce and sake in shallow bowl, then stir in ginger and dd
  garlic.  Add chicken and toss to coat.  Let marinate at room temperature 20
  minutes or in refrigerator up to 8 hours.
  
  2.  Mix flour, cornstarch, salt, and pepper in second shallow bowl. Coat
  chicken, one piece at at time, with flour mixture and shake off excess
  flour.  Place 24 pieces on plate and let stand 5 minutes.
  
  3.  Heat 2 in. oil in heavy pan or deep fryer to 350 degrees. Fry chicken,
  4-5 pieces at a time, in oil for less than a minute. Transfer to paper
  towels to drain.
  
  4.  Reduce heat of oil to 325 degrees.  Fry chicken again, 6-7 pieces at a
  time, 3-4 minutes.  Drain on paper towels.  Serve hot or at room
  temperature with lemon wedges.
  
  Serves 4 416 calories per serving: 22% protein, 61% fat, 17% carbohydrate;
  729 mg sodium.
  
  AT HOME WITH JAPANESE COOKING by Elizabeth Andoh
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Empress Chicken Wings
 Categories: Chinese, Chicken, Appetizers, Wings
      Yield: 4 servings
 
  1 1/2 lb Chicken Wings                     1/3 c  Cornstarch
      3 tb Soy Sauce                         2/3 c  Water
      1 tb Dry Sherry                          2    Green Onions And Tops, Cut
      1 tb Minced Fresh Ginger Root                 -Diagonally Into Thin Slices
      1    Clove Garlic, Minced                1 ts Slivered Fresh Ginger Root
      2 tb Vegetable Oil                  
 
  Disjoint the chicken wings; discard tips (or save for stock).  Combine soy
  sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken.
  Cover and refrigerate for 1 hour, stirring occasionally.  Remove chicken;
  reserve marinade.  Heat oil in large skillet over medium heat.  Lightly
  coat chicken pieces with cornstarch; add to skillet and brown slowly on all
  sides.  Remove chicken; drain off fat.  Stir water and reserved marinade
  into same skillet.  Add chicken; sprinkle green onions and slivered ginger
  evenly over chicken.  Cover and simmer for 5 minutes, or until chicken is
  tender.  Typed by Syd Bigger.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Evil Jungle Prince with Chicken (Or With Mixed Vegetables)
 Categories: Chicken
      Yield: 3 servings
 
    1/2 lb Boneless chicken breast (or       1/2 c  Coconut milk
           -1/2 lb mixed vegetables,         1/2 ts Salt
           -see note below)                    1    To 4 T fish sauce, based on
      2    To 6 small red chile peppers             -personal taste (omit for
    1/2    Stalk fresh lemon grass                  -veggie version)
      2    Kaffir lime leaves                 10    To 15 basil leaves
      2 tb Oil                                 1 c  Chopped cabbage
 
  Thinly cut chicken into 2-inch strips.  (If doing veggie version, cut
  vegetables into thin strips.)  Grind together red chili peppers, lemon
  grass, and kaffir lime leaves in a food processor or pound in a mortar.
  Heat oil to medium-high and saute pepper mixture for 3 minutes.  Stir in
  coconut milk and cook for 2 minutes.  Add chicken (or vegetables) and cook
  for 5 minutes or until cooked (same time for veggies).  Reduce heat to
  medium-low.  Stir in fish sauce (if using), salt, and basil. Serve on a bed
  of chopped cabbage. Makes 3 to 4 servings.
  
  Note:  For mixed vegetables, choose from among bell peppers, string beans,
  water chestnuts, tomatoes (small cherry tomatoes are best), bamboo shoots,
  miniature corn, asparagus, cucumbers, zucchini, Japanese eggplant, and
  mushrooms.  I particularly like string beans or asparagus, a few cherry
  tomatoes, shredded (rather than sliced) bamboo shoots, miniature corn, and
  some straw mushrooms or slender (Japanese) eggplant.
  
  Carol
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Exner Chicken
 Categories: Chicken
      Yield: 6 servings
 
      1    Cut up chicken or such                   -chicken
           -pieces as you prefer (I            4 sl Canned peaches for each
           -used breasts)                           -piece of chicken
      2 ts Honey for each piece of        
 
  From: Sheila Exner
  
  Well, I never really made a recipe (formal type) out of it but I guess I
  could try.
  
  (plus whatever juice is on the spoon as you catch the slices) Butter - or
  butter substitute
  
  Lay pieces of chicken in single layer in pan.  Top with honey, then peaches
  and their juice.  Dot with about 1 tsp of butter per piece or sprinkle
  liberally with butter substitute (which I used). Cover pan and bake at 350
  F for about 20 minutes.  Uncover and cook until chicken takes on a slightly
  brown color.
  
  Hope this is what you want.  It is extremely simple, but really turned out
  a lot better than I expected.  As a matter of fact, to me, it really was
  very good.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Exner Chicken Revised #1
 Categories: Chicken, Poultry
      Yield: 6 servings
 
      3    Whole chicken breasts (about             -or mashed
           -2 1/2 lbs)                     2 1/2 tb Finely grated ginger root
  1 1/2 tb Apple cider vinegar                      -(do not use powdered)
      3 tb Honey (I used a local             1/8    To 1/4 tsp cayenne pepper (I
           -wildflower honey so try a               -liked it with 1/4 tsp)
           -strong one)                    1 1/2 ts Salt
      6    Samll garlic cloves, minced    
 
  freshly ground black pepper to taste About 3 cups thawed frozen or peeled
  fresh peaches, drained - reserve juices (use peaches canned in fruit juice
  (NOT SYRUP) if you absolutely have to but fresh or frozen is better) 1 2
  Tbsp vegetable oil 2 Tbsp snipped fresh chives or tops of green onions
  Sifted cornstarch for dredging 2 Tbsp finely chopped Italian parsley
  
  Flatten chicken breasts that have been skinned, boned and halved in a
  gallon sized Zip-lock bag until about 1/8" to 1/4" thick (cuts down on
  spatters that way and you will need it for the marinade) by whacking them
  with a wooden rolling pin (do not use a meat mallet unless you only use the
  flat side...don't want to poke any holes in the bag). In a small bowl,
  combine apple cider vinegar, honey , mashed or minced garlic cloves,
  gingerroot, cayenne, salt, freshly ground black pepper and chopped chives
  or green onion tops. You may need to zap it in the microwave to let it mix
  well as the honey will be hard to stir in. Pour marinade into the Zip-lock
  bag that contains the flattened chicken breasts and close the bag securely.
  
  Turn and squish the bag to coat all sides of the chicken. Let set in this
  marinade in the refrigerator for up to 2 hours. Let chicken sit at room
  temperature to warm up a little for about ten minutes while you are
  assembling the cooking instruments.
  
  Sprinkle the sifted cornstarch onto a plate and set aside. Heat just enough
  vegetable oil in a non-stick pan to have a thin layer of oil over a
  moderately high heat. One by one, pull the flattened chicken pieces from
  marinade and blot lightly on paper toweling to remove most of the marinade.
  
  Dredge lightly in the sifted corn starch until you have all of the chicken
  pieces dusted lightly. Saute them a couple of minutes on each side until
  just done through. Remove any oil left in pan. Pour the rest of the
  marinade in the Zip-lock bag over the chicken in the pan. Pour drained
  peaches over the chicken and marinade. Turn heat down to medium, stirring
  as this comes to a boil. Watch to see if it needs either some of the
  reserved juice from the peaches or a little cornstarch/water mixture to
  thicken juices very slightly. (It will depend upon how heavily the chicken
  pieces are dredged with cornstarch.) Sprinkle with finely chopped Italian
  parsley and serve with juices over rice.
  
  Source: Allison Cozzi
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Fabrizio's Poached Chicken with Cucumber Glaze
 Categories: Chicken
      Yield: 6 servings
 
      2    Chicken breasts                     2 tb Parsley
      1 c  Chicken broth                       1 sm Clove chopped garlic
    1/2    Sliced sweet onion                       Cucumber Glaze *
 
  Lightly salt chicken breasts.Put in casserole;cover with onion slices,
  parsley and garlic. Pour chicken broth over all. Simmer for 30 to 35
  minutes. Remove from broth. Cool.
  
  Cucumber Glaze:
  
  2  Tbs light salad dressing 4 Tbs chopped,peeled cucumber 2 tsp grated
  lemon peel 2 tsp lemon juice Salt to taste
  
  Mix well and spread on chilled chicken.
 
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      Title: Fake Fried Chicken
 Categories: Chicken
      Yield: 4 servings
 
           From:  BGMB90B                      1 c  Crumbs;put corn flakes, or
      1    Chicken; or breasts, cut up              Spices; of your choice - ta
    2/3 c  Yogurt;plain                   
 
  Calories     per serving: 300 Fat grams per serving: Approx. Cook Time:
  1:00 Put enough cereal in the blender to make 1 cup of crumbs. You can use
  diet bread or pita but cereal makes a crunchier coating. Put in your
  favorite spices and blend or use FP.  Take the skin off the chicken and
  coat with yougurt.  Roll the pieces in crumbs to coat. Put on a cookie
  sheet sprayed with Pam. Bake in a 350 degree oven for about one hour. This
  recipe has been around for years in one way or another, but it is good, low
  calorie and low everything else.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Fake Kentucky Fried Chicken Recipes
 Categories: Chicken
      Yield: 6 servings
 
      2 pk Good Seasonings Italian or          3 tb Flour
           -Mild Italian Salad Dressing        2 ts Salt (that's not too much)
           -mix                              1/4 c  Lemon juice (or vinegar)
           Used right from the package.        2 tb Margarine or cooking oil
 
  Keywords: Coleslaw
  
  Begin with about 3 lbs fryer parts. Cut the breast pieces in half. Fries
  quickly when the pieces are small.
  
  Make a paste of the following:
  
  Spread this paste evenly over chicken pieces; stack in a bowl; cover and
  refrigerate at least two hours or better yet, overnight. About 1 hour
  before serving, heat about 1 1/2 pints cooking oil in heavy saucepan (9
  inches in diameter, with depth of oil about 3 inches) to a temperature of
  425 degrees.
  
  I prefer my Oster Super Cooker--but using an electric deep fryer I would
  have the temperature at 400 degrees. Put about 2 cups milk or Club Soda or
  beer in a deep, narrow bowl & dip each piece chicken in the liquid, letting
  the excess drip off. Dust lightly but evenly in Aunt Jemima Pancake Flour
  and put them on a tray for a few minutes without letting them touch each
  other. Fry few pieces at a time. Place on a cookie sheet without letting
  them touch each other and bake uncovered 350 degrees 30 minutes. Serves
  about 6 to 8 people.
  
  I encourage you to experiment with amount of salad dressing mix according
  to your own taste preferences. But much of it washes off in milk so 2 pkgs
  neededIngredients:
  
  Cracklin Good Gravy Blend till smooth 1 c water & 1/4 cup cornstarch (in
  blender). In sauce pan over medium heat combine this with 10-oz can Banquet
  Chicken Broth or home made stock, 2 chicken bouillon cubes, two (10-oz ea)
  cans Franco American Beef Gravy. Stir until thick & clear. Serve over
  chicken, thoroughly heated. Serves 6 nicely. A PINCH of sage to this does
  wonders for flavor. Bouillon powder may be substituted for the cubes if you
  wish."
  
  To go with the above, we have the following...
  
  "Keen-tucky Coleslaw
  
  Slice enough cabbage, paper thin, that you have 6 cups. Toss lightly with
  1/4 cup sugar, 1 cup finely shredded carrots. Sprinkle with 1/2 teaspoon
  salt 1/4 teaspoon pepper, & drench it all with 1/2 cup milk. Cover &
  refrigerate it about 15 minutes. Meanwhile combine 1 cup mayonnaise (NOT
  salad dressing), 1/2 cup dairy buttermilk, 1/2 teaspoon celery seed, 2 or 3
  drops hot pepper sauce, 3 tablespoons dry minced onion. Mix well with
  cabbage mixture. Refrigerate again at least an hour before serving. Drain
  some of the dressing first and serve it separately at the table. The
  coleslaw does settle quite a bit during refrigeration. Keeps 24 hours only.
  Serves 6 to 8 nicely."
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Fast Chicken Fiesta
 Categories: Chicken, Rice
      Yield: 6 servings
 
  2 1/2    To 3 lb. chicken pieces             3 c  Cooked rice
    3/4 c  Sliced celery                       2 tb Butter
           Salt                               12 oz Can corn w/ peppers
    3/4 c  Sliced green onions                 4 oz Pork sausage
           Pepper                              2 ts Lemon juice
 
  Season chicken with salt and pepper and brown in butter. Remove and brown
  sausage and vegetables.  Add remaining ingredients and chicken. Cover and
  bake at 350 degrees for 30 to 40 minutes. Makes 6 servings.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Festive Honey-Pecan Chicken
 Categories: Chicken
      Yield: 6 servings
 
    3/4 c  Plain dried bread crumbs            2 tb Lemon juice
      8    Thinly sliced chicken               2 ts Minced fresh parsley
           -cutlets                            1 ts Cornstarch
    1/4 c  Flour                             1/4 ts Grated orange peel
      2    Eggs, lightly beaten              1/4 ts Salt
    1/4 c  Vegetable oil, divided            1/8 ts Pepper
  1 1/2 oz Pecan halves                        1 sm Orange, cut crosswise into
      1 c  Canned chicken broth                     -thin slices
    1/2 c  Honey                          
 
  On sheet of waxed paper or a paper plate, spread bread crumbs.  Sprinkle
  cutlets evenly with flour.  Dip each cutlet into beaten egg, then into
  crumbs.  In 12" nonstick skillet, heat 2 tablespoons oil over medium-high
  heat;  add half of the chicken and cook, turning once until lightly browned
  (3 to 4 minutes on each side).  Place chicken on serving platter;  keep
  warm. Repeat procedure using remaining oil and chicken cutlets.  In same
  skillet, saute' pecans for 1 to 2 minutes.  In bowl, combine remaining
  ingredients except orange slices.  Add to pecans in skillet, stir
  constantly, bring to boil.  Reduce heat, simmer until thick (4 to 5
  minutes).  To server, arrange orange slices with chicken.  Top with pecan
  mixture.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Fettuccine with Chicken-Pepper Sauce
 Categories: Pasta, Chicken, Low-cal
      Yield: 4 servings
 
      8 oz Spinach fettuccine                       -strips
           Non stick spray coating        10 3/4 oz Can sodium reduced,condensed
  1 1/2 c  Broccoli flowerets                       -cream of chicken or celery
      1    Sweet red or green pepper                -soup
      1 md Onion, chopped                      1 ts Dried basil, crushed
      1 tb Cooking oil                       1/2 c  Shredded reduced-fat cheddar
    3/4 lb Skinless, boneless chicken               -or Swiss cheese
           -breast halves, cut into       
 
  Cook pasta according to package directions; drain well.  Keep warm.
  
  Spray a cold large skillet with non-stick coating.  Preheat skillet over
  medium heat.  Stir-fry broccoli, pepper squares, and onion for 3 to 4
  minutes; remove from the skillet.  Add oil to the skillet.  Add oil to the
  skillet. Add the chicken strips; stir-fry for 3 to 4 minutes or till no
  longer pink.
  
  Add the condensed soup, basil, and 1/2 cup water to the skillet;mix
  thoroughly.  Stir in vegetable mixture.  Bring to boiling;reduce heat.  Add
  cheese; cook and stir till cheese is almost melted. Serve over hot pasta.
  Makes 4 servings.
  
  472 cal/serving(28% from fat)15 g fat, 61 mg cholesterol, 639 mg sodium
  Source: Eating Right, Living Well, Better Homes & Gardens Mag. 1992
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Fiesta Chicken, Low Cal
 Categories: Low-cal, Chicken, Tabasco
      Yield: 6 servings
 
      8 oz Tomato Sauce                      1/2 c  Orange Juice
    1/2 c  Finely Chopped Onion                2 tb Raisins
      2 tb Chopped Pimento                   1/2 ts Oregano, Crushed
    1/2 ts Chili Powder                             Clove Garlic, Minced
     12 oz Chicken Breast Halves  *            2 ts Cornstarch
      1 tb Water                             1/4 c  Snipped Parsley
      3 c  Hot Cooked Rice                          Tabasco Sauce To Taste
 
  * 12 oz boned skinless chicken breast halves, cut into 1" pieces
  ~-------------------------------------------------------------------------
  In a large skillet combine tomato sauce, orange juice, onion, raisins,
  pimiento, oregano, chili pwder, garlic, and hot pepper sauce.  Bring to
  boiling; reduce heat.  Cover and simmer 5 minutes.  Stir in chicken; return
  to boiling.  Cover and simmer 12-15 minutes more or until chicken is tender
  and no longer pink.  Meanwhile combine cornstarch and water. Stir into
  skillet.  Cook and stir until thickened and bubbly.  Cook and stir 2
  minutes more.  Toss parsley with rice.  Serve chicken mixture over rice.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Fiesta Chicken Roll Ups
 Categories: Chicken, Sauces
      Yield: 6 servings
 
      3    Whole Chicken Breasts *             8 oz Canned Tomatoes
      4 oz Whole Green Chiles, Canned        1/2 c  Chicken Broth
    1/4 c  All-Purpose Flour                   2 tb Chili Powder
    1/4 c  Yellow Cornmeal                     2 ts Vinegar
           Dash Garlic Powder                3/4 ts Crushed Red Pepper
           Dash Red Pepper                   1/4 ts Cumin
      1    Egg                               1/4 ts Oregano
      3 tb Milk                              1/2 c  Milk
    1/4 c  Cooking Oil                         2 tb All-Purpose Flour
      3 tb Cooking Oil                       1/2 c  Shredded Cheddar Cheese
      2 tb Chopped Onion                     1/4 c  Pitted Black Olives
      2    Cloves Garlic                  
 
  * Skinned, halved lengthwise and boned.
  ~-------------------------------------------------------------------------
  Pound meat into 1/8" thickness.  Halve three chili peppers lengthwise and
  remove any seeds.  Place one half of a chili on each chicken piece.  Fold
  in sides of chicken and roll up as a jelly roll.  Secure with wooden
  toothpicks.  Combine 1/4 flour, cornmeal, garlic powder, red pepper and 1/4
  t salt and set aside.  Beat together egg and 3 T milk.  Roll each chicken
  roll in flour mixture, dip in egg mixture and then again in flour mixture.
  In a skillet, heat 1/4 c oil.  Cook chicken in hot oil for 10-15 minutes,
  browning on all sides.  Transfer chicken to a 12" X 17-1/2" baking dish.
  Bake in 400F oven until tender, approximately 15 minutes. Prepare the
  sauce while chicken is in oven.  In a 2 quart saucepan, heat 3 T oil. Add
  onion, garlic and cook until tender, about 5 minutes.  Stir in the
  undrained tomatos, chicken broth, chili powder, vinegar, crushed red
  pepper, cumin, oregano and 1/4 t salt.  Simmer for 20 minutes uncovered.
  Transfer chicken to a platter and remove toothpicks.  Combine tomato
  mixture with 1/2 cup milk and 2 T flour.  Thicken for 1-2 minutes.  To
  serve, pour sauce over rolls, top with cheese and olives.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Florida Chicken
 Categories: Chicken
      Yield: 4 servings
 
      1    Chicken;cut up                      1 c  Orange Juice
           -or favorite parts                  1 cn Cream of Mushroom Soup
      1 c  Rice                           
 
  Place the rice in a 9x12" baking pan. Arrainge the chicken parts on the
  rice. Pour the Orange Juice over the chicken parts. Smear the cream of
  mushroom soup over the chicken. Cover *tightly* with aluminum foil and bake
  in a S-L-O-W oven for 2 -3 hours. (200oF in not too low.)
  
  1 cup of liquid to 1 cup of rice is correct. You will end up with firm,
  orange flavored rice that is carmalized to a dark brown in the corners of
  the pan. Use any cream soup that you like and if you have the oven temp.
  low enough, it can cook 4-5 hours and still be great.
  
  Source: Rick Grunwald - Brooksville Florida
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Forty Clove Chicken Filice
 Categories: Chicken, Garlic
      Yield: 1 servings
 
     40    Cloves fresh garlic                 1 ts Oregano
    1/2 c  Dry white wine                      2 ts Dry basil
    1/4 c  Dry vermouth                        6    Sprigs minced parsley
    1/4 c  Olive oil                                Pinch of crushed red pepper
      4    Stalks celery, cut in one-in        1    Lemon
           -ch pieces                               Salt and pepper to taste
 
  Place chicken pieces into shallow baking pan, skin side up.  Sprinkle all
  ingredients evenly over the top of the chicken.  Squeeze juice from the
  lemon and pour over the chicken.  Cut lemon rind into pieces and arrange
  throughout. Cover with foil and bake at 375 for 40 minutes. Remove foil and
  bake for an additional 15 minutes. Original Post Date: 4 Aug 92 Source:
  CompuServe Cooks Forum
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: French Twist New England Boiled Dinner
 Categories: Pork, Chicken
      Yield: 4 servings
 
      1 lb Head of green cabbage               2 ts Allspice
      1 lb Smoked shoulder or butt pork        2    Sprigs fresh thyme;  -OR-
      4 md Potatoes; peeled                    1 ts -Dried thyme
      4 lg Carrots; trimmed & scraped          1    Bay leaf
      2    Leeks, trimmed & well washed        6    Peppercorns
      4    Ribs celery; trimmed & tied              Salt to taste
      1    Onion*                              4    Chicken legs and thighs
      2    Whole cloves                   
 
  *Peel onion but leave stem on, press cloves into onion.
  
  Remove and discard any tough outer leaves on the cabbage, quarter and
  remove the core.
  
  In large kettle, combine the pork butt, potatoes, cabbage, carrots, leeks,
  celery, onion, allspice, thyme, bay leaf, and peppercorns. Cover with
  water, add salt to taste.  Cover, bring to a boil, reduce heat and simmer
  for 20 minutes.  Add the chicken and simmer for 15 minutes more.
  
  From the author: "In my recipe, smoked shoulder or butt of pork is combined
  with winter vegetables and chicken.  The smoked pork is already cooked,
  which greatly reduces boiling time.  The chicken legs and thighs go in last
  because they cook quickly.  Serve guests a little of each ingredient along
  with Dijon-style mustard, grated horseradish and cornichons. A mixed green
  salad is all you need on the side."
  
  From "60-Minute Gourmet by Pierre Franey" Posted by: Sheila Exner, Jan.
  1992
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: French-Style Chicken Fricassee
 Categories: Chicken
      Yield: 4 servings
 
      2    Medium(8 to 10 oz. each)          1/2 ts Dried thyme
           -Spanish onions                   1/4 c  Flour
      3 lb Chicken,cut into                    2 tb Olive oil
           -serving pieces and skinned         1 c  Chicken stock or broth
      1 ts Salt                                1    Bay leaf
    1/2 ts Ground pepper                            Chopped fresh parsley
      1 lg Clove garlic,minced            
 
  Peel onions and slice 1/4" thick.Separate into rings,measuring 6 cups.
  
  Using a mortar and pestle or a cup and the back of a spoon, thoroughly mix
  salt, pepper, garlic and thyme. Rub mixture on chicken pieces. Cover
  chicken and let stand at room temperature for 30 minutes.
  
  Toss chicken pieces with flour. Heat olive oil in skillet over medium high
  heat. Brown chicken, a few pieces at a time, in skillet. Remove and
  reserve.
  
  Reduce heat to medium. Pour chicken stock into skillet and with a wooden
  spoon or paddle, stir constantly, scraping the bottom of the pan. This is
  called deglazing the pan. When pan is deglazed and stock has begun boiling,
  remove pan from heat and reserve.
  
  Place 1/3 of the onions on the bottom of a 2 qt. casserole. Top with half
  the chicken. Layer chicken with another 1/3 of the onions. Top with chicken
  and remaining onions.
  
  Pour reserved chicken stock over chicken and onions in casserole. Add bay
  leaf; cover and bake @ 300 degrees for 1 to 1 1/4 hours or until chicken is
  tender. Sprinkle with parsley and serve over hot noodles or rice.
  
  Makes 4-6 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Fresh Garden Chicken
 Categories: Chicken, Barbecue
      Yield: 4 servings
 
      1    Broiler-fryer (2 1/2 to 3           2 tb Lime juice
           -lb), quartered or                1/2 c  Finely chopped cucumber
           Cut  up                           1/4 c  Chopped green bell pepper
           Salt and pepper                     1 tb Snipped fresh cilantro
      1 c  Bottled salsa                  
 
  Rinse chicken and pat dry.  To make the chicken quarters lie flat on the
  grill, break the wing, hip, and drumstick joints and twist the little
  wingtips under the back.  Sprinkle lightly with salt and pepper.
  
  Grill the chicken, bone side up, on an uncovered grill directly over medium
  coals for 20 minutes.  Combine the salsa and lime juice.  Turn the chicken
  and grill for 15 to 20 minutes until tender and no longer pink. Brush often
  with about 1/2 cup of the salsa mixture during the last 10 to 15 minutes.
  
  For the vegetable sauce, combine the remaining salsa mixture, the cucumber,
  green pepper, and cilantro in a small saucepan.  Bring just to boiling,
  then remove from heat.  Serve vegetable sauce with the chicken.
  
  Makes 4 servings.
  
  NUTRITION INFORMATION per Serving Calories: 294 Protein: 31 g Fat: 15 g
  Cholesterol: 99 mg Sodium: 510 mg Potassium: 425 mg Fiber: 0 g
  
  FRESH GARDEN TURKEY:  Use four 4- to 6-ounce turkey breast sirloin steaks
  instead of chicken and grill over medium coals for 12 to 15 minutes,
  turning once.  Brush on salsa during last 5 minutes.
  
  FRESH GARDEN HENS:  Use three 1- to 1 1/2-pound Cornish game hens, halved
  lengthwise.  Grill over medium-hot coals for 45 to 50 minutes, turning
  once.  Brush on sauce during last 10 to 15 minutes.
  
  [ BETTER HOMES AND GARDENS; June 1990 ]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Fricassee of Chicken (Low Calorie)
 Categories: Chicken, Low-cal, Microwave
      Yield: 170 servings
 
      1 lb Boneless, skinless chicken        1/4 c  Minced leeks
           -breasts, cut                       2 tb Chicken stock
           Into 1-inch pieces                  3    Bay leaves
      3    Plum tomatoes, peeled and           1 ts Olive oil
           -chopped                            2 tb Minced fresh basil
      2    Cloves garlic, thinly sliced        1 tb Light cream or milk
 
  Place the chicken in a 9-inch glass pie dish and cover with vented plastic
  wrap.  Microcook on HIGH until the chicken is cooked through, about 4 1/2
  to 5 minutes, stopping to stir midway. Remove the chicken with a slotted
  spoon and drain off any liquid. Combine the tomatoes, garlic, leeks, stock,
  bay leaves, and oil in the same dish. Cover with vented plastic wrap and
  microcook on HIGH for 2 to 2 1/2 minutes, stirring once midway.
  
  Immediately stir in the basil and cream or milk and let stand for about 4
  minutes.  Remove the bay leaves and serve hot in shallow bowls.
  
  NOTE:  At this the sauce (everything but the chicken and bay leaves) can be
  whirled for a few seconds in a blender before being poured over the
  chicken.  This isn't necessary, but it does make a more attractive, blended
  sauce.
  
  Makes four servings of 170 calories each.
  
  [THE EVENING SUN; Aug 29, 1990]
  
  Posted by Fred Peters
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Fricasseed Chicken
 Categories: Chicken, Text, 1941
      Yield: 6 servings
 
           Text Only                      
 
  Cut chicken in pieces.  Rub with salt and pepper.  Brown in hot fat. Add 2
  cups water.  Cover.  Simmer slowly until chicken is tender. Remove chicken.
  Thicken broth with a little flour. Cook until smooth. Serve with chicken.
  If desired, bay leaf and celery seed may be added to give variety in
  flavor.  6 servings.
  
  The Household Searchlight
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Fried Chicken
 Categories: Chicken
      Yield: 4 servings
 
  2 1/2 lb Chicken thighs                    1/2 ts Paprika
      5 tb Butter or margarine               1/2 ts Salt
      1 c  Round buttery crackers            1/4 ts Rosemary, crushed
 
  1. Finely crush round buttery crackers. Remove skin and cut away any excess
  fat from chicken thighs.
  2. Place butter or margarine in pie plate; cover with waxed paper. Cook at
  high (100%) 1 to 1 1/2 minutes until butter melts. On waxed paper, mix
  crumbs, paprika, salt, and rosemary.
  3. Dip chicken thighs in butter or margarine; then coat with cracker-crumb
  mixture. Arrange coated chicken thighs on rack in 12x8" baking dish; cover
  dish with waxed paper. Cook at high 9 minutes. Remove waxed paper and
  rotate dish a half turn. Cook at high 5-7 minutes longer until thighs are
  tender. Let thighs stand 5 minutes before serving.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Fried Chicken with Cream Gravy
 Categories: Chicken
      Yield: 6 servings
 
    1/3 c  Plus 2 tbsp corn or peanut          2 tb Milk
           -oil                              3/4 c  Bread crumbs
      2 tb Lemon juice                         2 tb Butter or margarine
    1/4 ts Salt                            1 1/2 c  Milk
           Freshly ground pepper             1/2 c  Light cream or half-and-half
      1    Chicken (3 lbs), cut up           1/4 ts Paprika
    1/2 c  Plus 1/3 cup flour                1/4 ts Cayenne pepper
      2    Eggs                           
 
  1. In a small bowl, combine 1/3 cup oil, lemon juice, salt and pepper.
  Place chicken pieces in a shallow baking dish and pour marinade mixture
  over. Cover and marinade for 30 to 60 minutes.
  
  2. Dry chicken pieces on paper towels. Place 1/2 cup flour in a plastic or
  paper bag. In a small bowl, combine eggs and milk; place bread crumbs in a
  shallow bowl. Put several pieces of chicken in the bag and shake to coat
  thoroughly. Dip in egg mixture then roll in bread crumbs.
  
  3. In a large frying pan, heat remaining oil and the butter over medium
  heat. Add chicken pieces and cook, turning frequently, until browned all
  over, 20 to 25 minutes. Remove and drain on paper towels.
  
  4. Whisk remaining 1/3 cup flour into frying pan. Reduce heat to low and
  cook, stirring, 3 minutes. Whisk in milk and cream. Season with paprika,
  cayenne, and additional salt and pepper to taste.
  
  Prep: 15 minutes        Marinate:1 hour       Serves:4
  
  Source: 365 Ways to Cook Chicken ISBN 0-06-015539-6
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Fruit-Glazed Chicken
 Categories: Chicken
      Yield: 6 servings
 
      1 c  Finely chopped onion                     -grnules
      1    Clove garlic, minced                1 ts Ground ginger
      1 cn (20 oz) crushed pineapple,          1 ts Salt
           -drained                            1 ds Ground red (cayenne) pepper
    1/2 c  Dark molasses                       2    Broiler-fryer chickens (2
      2 tb Prepared mustard                         -1/2 to 3 lbs ea), cut up
      2 ts Grated lemon zest                   4    Bananas
      2 ts Instant chicken broth          
 
  Makes 6 to 8 servings
  
  1.  Saute onion and garlic in butter in large skillet over medium-high heat
  until soft, about 5 minutes.  Stir in remaining ingredients except chicken
  and bananas.  Heat to boiling; reduce heat. Simmer, uncovered, stirring
  occasionally, 10 minutes. Cool to room temperature.
  
  2.  Arrange chicken pieces in single layer in shallow baking pan. Pour
  sauce over chicken.  Refrigerate, covered, 1 hour.
  
  3.  Heat oven to 375 F.  Bake chicken, basting every 10 to 15 minutes with
  sauce, until almost tender, about 1 hour.  Peel bananas; cut into
  1/2-inch-thick diagonal slices; place between chicken pieces. Bast with
  sauce.  Bake 10 minutes.*  Remove chicken and bananas to wam serving
  platter.  Degrease sauce; pour over chicken.
  
  *For a darker glaze, place chicken under broiler 2 to 3 minutes.
  
  Cuisine
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Fruited Chicken
 Categories: Chicken
      Yield: 4 servings
 
      2 tb Butter or margarine                 2 ts Instant chicken bouillon
      2 tb Vegetable oil                       1 cn Cherry pie filling(21oz)
      3 lb Broiler-fryer chicken,cut up        1 cn Pineapple tidbits(13 1/4oz)
    1/2 c  Dry red wine                    2 1/2 oz Whole mushrooms,drained
 
  Heat oven to 350'. Measure butter and oil into baking dish, 13x9x2 inches.
  Heat in oven until butter is melted. Place chicken pieces skin sides up in
  baking dish. Bake uncovered 1 hour; drain off fat.
  Heat wine and instant bouillon to boiling in 2-quart saucepan. Boil 1
  minute. Remove from heat. Stir in remaining ingredients; spoon over
  chicken. Cover and bake until bubbly, about 20 minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Gala Chicken Breasts
 Categories: Chicken
      Yield: 8 servings
 
    1/4 c  Mayonnaise                      1 1/2 ts Tarragon leaves,crushed
      8    Hard-cooked eggs,finely             1    Egg,beaten
           -chopped                          1/2 ts Salt
      4    Chicken                             2 tb Butter,melted
           -breasts,boned,skinned and      1 1/2 tb Lemon juice,divided
           -halved                                  Paprika
  2 1/2 tb Freeze-dried chives,divided         2 tb Dijon mustard
 
  In medium bowl, blend mayonnaise, 2 Tbs of the chives, tarragon, salt 1 Tbs
  of the lemon juice and mustard. Stir in hard-cooked eggs. Set aside.
  
  Between waxed paper or plastic wrap, use a rolling pin to flatten each
  chicken breast half to 1/4" thickness. Brush each breast half with beaten
  egg. Spread with about 1/4 cup reserved egg salad mixture.
  
  Starting at narrowest edge, carefully roll up each filled breast, turning
  side edges under.
  
  Place filled breasts seam-side down in greased 13 x 9 x 2" baking dish. Mix
  melted butter with remaining chives and lemon juice and brush on chicken.
  Bake in preheated 350 degree oven for 30 to 35 minutes, until chicken is
  done. Sprinkle with paprika.
  
  Makes 8 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Garden Chicken
 Categories: Chicken
      Yield: 6 servings
 
      4    Chicken breast halves,                   -chopped
           -skinless, boneless               1/3 c  Watercress or arugula leaves
      2    Garlic cloves,minced                     -(packed)
           Juice from 1 lemon                  2 tb Basil leaves, fresh,
      4 tb Olive-oil, extra virgin                  -shredded
      2    Tomatoes, medium ripe,              1 tb Balsamic vinegar
 
  Salt and freshly ground black pepper
  
  Mix the garlic, lemon juice, and 2 tablespoons of the oil in a glass or
  ceramic that dish will hold the chicken in a single layer. Add the chicken
  and turn to coat evenly.  Marinate, covered, 2 hours in the refrigerator.
  Grill or broil chicken, turning frequently, until cooked through and
  browned, 15 to 20 minutes (do not burn).  Arrange on a warm serving
  platter. Toss tomatoes, watercress, and basil with vinegar and remaining
  oil.  Season to taste with salt and pepper.  Spread mixture over the
  chicken breasts.
  
  NOTE:  Tilefish or monkfish fillets, swordfish steaks, or large sea
  scallops can be substituted for the chicken. Cook fish 8 to 10 minutes,
  turning once.
  
  [ MODERN MATURITY; August/September 1989 ]
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Garden Rice Stuffed Chicken Breasts
 Categories: Chicken, Rice
      Yield: 4 servings
 
      1    10 oz pkg. Green Giant              2    9 oz pkg. Green Giant
           -Microwave Garden Gourmet                -Harvest Fresh Frozen
           -Sherry Wild                             -Chopped spinach
           Rice or Asparagus Pilaf                  Sauce:
      1 tb Slivered almonds                    1 c  Chicken broth
      2 lg Whole chicken                     1/2 c  Half and half
           -breasts,skinned,halved             2 tb Flour
           -(about 2 lbs.)                     2 ts Dijon mustard
    1/8    To 1/4 - tsp. salt                  2 oz Swiss cheese,shredded (about
      1 ds Paprika                                  -1/2 cup)
 
  Heat oven to 350 degrees. Prepare Garden Gourmet according to package
  directions. Stir in almonds. Using a sharp knife, cut 3" slit in the meaty
  side of each chicken breast half to form a pocket. Spoon 1/3 cup of cooked
  rice mixture into each pocket. Arrange filled chicken breasts in a
  ungreased 13 x 9" (3 quart) baking dish. Lightly sprinkle with salt and
  paprika. Bake @ 350 degrees for 45 to 50 minutes or until chicken is
  tender. In a medium saucepan, combine all sauce ingredients, except cheese.
  Using a wire whisk, stir mixture until smooth. Stir in cheese. Cook over
  medium heat until sauce is thickened and begins to bubble, stirring
  constantly. Keep warm. Just before serving, prepare spinach according to
  package directions; drain. Spread cooked spinach in a thin layer on serving
  platter. Arrange chicken breasts over spinach layer. Spoon some of sauce
  over each stuffed chicken breast. Serve with remaining sauce.
  
  Serves 4.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Garlic Chicken with Vegetables
 Categories: Chicken
      Yield: 6 servings
 
      2 tb Olive oil                           1 lg Carrot,sliced into 1/4"
      4    Chicken thighs                           -rounds
      6 sm New potatoes                      1/4 lb String beans,cut into 2"
    1/2 ts EACH;dried rosemary,oregano              -pieces
      2 tb EACH;water,minced fresh                  Salt,pepper
           -garlic                        
 
  Heat oil in a large, no-stick frying pan and brown thighs and potatoes on
  all sides for 12 to 15 minutes. Add rosemary, oregano, water and garlic.
  Turn ingredients to mix and coat; cover and simmer for 15 minutes, adding a
  little water if necessary. Stir in carrots and beans. Salt and pepper
  lightly. Cover and continue to simmer until chicken is done, about 15
  minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Garlic Chicken Breasts
 Categories: Poultry, Chicken, Garlic
      Yield: 6 servings
 
      1 sm Head of garlic, unpeeled            4    Chicken breast halves, boned
    1/4 c  Chopped fresh Italian                    -but not skinned
           -parsley                            2 tb Unsalted butter
           Salt and pepper                   1/4 c  Fresh lemon juice
 
  In a small saucepan, place the garlic head in water to cover. Bring to a
  boil and drain. Peel the garlic and slice very thinly. In a small bowl
  combine the garlic and the parsley. Season with salt and pepper to taste.
  Reserve half of the mixture for the sauce. Gently lift the skin of each
  chicken breast half to form a small pocket. Stuff each pocket with a
  quarter of the remaining garlic mixture. Grill or broil chicken breasts
  8-10 minutes on each side or until springy to the touch. Do not overcook.
  Heat the butter in a small skillet and add the remaining garlic mixture.
  Saute for a few seconds, add lemon juice, and heat through. Place the
  chicken on a warmed platter. Spoon the garlic-parsley sauce over the
  chicken and serve.
  
  From: California Heritage Continues
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Garlic Lime Chicken
 Categories: Chicken
      Yield: 4 servings
 
      4    Broiler fryer chicken               1 tb Worcestershire sauce
           -breasts, skinned, boned and        2    Cloves garlic,minced
           -halved                           1/2 ts Dry mustard
    1/2 c  Soy sauce                         1/2 ts Coarsely ground black pepper
    1/4 c  Fresh lime juice               
 
  Mix together soy sauce, lime juice, Worcestershire sauce, garlic and
  mustard. Place chicken in a bowl and pour sauce over all. Cover and
  marinate in refrigerator for 30 minutes. Remove chicken from marinade.
  Sprinkle with black pepper. Spray non-stick fry pan with butter flavored
  cooking spray. Heat over medium temperature. Add chicken and cook about 6
  minutes on each side or until fork can be inserted in chicken with ease.
  Serves 4. Note: Chicken may be grilled. It is also delicious served cold.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Garlic Pepper Chicken Breasts
 Categories: Chicken
      Yield: 6 servings
 
    1/2 c  Plain nonfat yogurt               1/2 ts Garlic powder
      1 ts Chicken boullion powder             6    Skinless, boneless chicken
    1/2 ts Black pepper                             -breast halves
 
  Makes 6 servings
  
  In small bowl, whisk together yogurt, boullion, garlic, and pepper. Blend.
  Place in a shallow glass dish.  Add the chicken breasts, turnign to coat
  all sides with marinade. Cover and refrigerate at least 2 hours. Remove
  chicken from dish and discard leftover marinade. Grill or broil chicken
  until cooked through, approsimately 5-6 minutes per side.
  
  This is great served with wild rice and a green salad.  I usually take the
  chicken skins off before marinating.
  
  Origin: Sharon Stevens Shared by: Sharon Stevens
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Garlicky Gilroy Chicken Wings
 Categories: Chicken, Appetizers, Wings
      Yield: 6 servings
 
      2 lb Chicken wings                      15    Drops tabasco pepper sauce
      3    Heads fresh garlic;separated        1 c  Grated parmesan cheese
           Into cloves and peeled              1 c  Italian style bread crumbs
      1 c  Plus 1 T. olive oil;divided         1 ts Black pepper
 
  Preheat oven to 375. Disjoint chicken wings, removing tips. Rinse wings;
  pat dry. Place garlic, 1 cup oil and pepper sauce in food processor or
  blender container; cover and process until smooth. Pour garlic mixture into
  small bowl. Combine cheese, bread crumbs and black pepper in shallow dish.
  Dip wings into garlic mixture, then roll, one at a time, in crumb mixture
  until thoroughly coated. Brush shallow nonstick pan with remaining 1 T.
  oil; arrange wings in a single layer. Drizzle remaining garlic mixture over
  wings; sprinkle with remaining crumb mixture. Bake 45 to 60 minutes or
  until brown and crisp. Garnish as desired. Source: 1st palace winner in the
  Great Garlic Recipe Contest.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: General Chua's Spicy Hot Chicken
 Categories: Chicken, Hot
      Yield: 6 servings
 
      1    Chicken Breast                    1/2 ts Salt
           *MARINADE*                          1 ts Cornstarch past
      1 tb Soy Sauce                           1    Vegetable Oil for blanching
      1 ts Cornstarch                          3    Dried Red Chili Pods
           *SAUCE*                                  *SEASONINGS*
      1 tb White Vinegar                       1    Green Onion (white part)
      1 tb Soy Sauce                         1/2 ts Ginger, fresh, minced
      1 tb Dry Sherry                          1    Garlic Clove, minced
    1/2 ts Sugar                               2 ts Sesame Oil
 
  Servings:  6
  
  Pound chicken slightly with a mallet to tenderize; then cut into 3/4 by 3/4
  inch pieces. Combine marinade ingredients with chicken in the order listed;
  set aside. Combine sauce ingredients thoroughly; set aside. To oil-blanch,
  set wok over high heat for about 1 minute. Add 2 cups oil and heat to 350
  degrees. Add chicken and blanch for 3 or 4 minutes until golden brown.
  Remove and drain, reserving oil. To stir-fry, remove all but 2 tablespoons
  oil from wok. Reheat, swirling pan to coat sides. Add chili pods and seeds;
  stir-fry for about 30 seconds until browned. Return chicken and add
  seasonings, stir-frying for another 30 seconds. Pour in sauce and cook
  until thickened. To serve, stir in sesame oil. Note: Chili pods are browned
  to produce the aroma while the seeds are used to make the dish spicy and
  hot. Take care not to burn the seeds or let them get too dark.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: General Tao's Chicken - Le Piment Rouge
 Categories: Chicken
      Yield: 4 servings
 
     10    Chicken Legs, Deboned               2 tb Sugar
      2 c  Soya Oil                            2 tb Soy Sauce
      1 tb Ginger Root, Minced             1 1/2 ts Vinegar
      2    Scallions, Chopped                  2 tb Cornstarch
      1 tb Garlic, Minced                    1/4 c  Chicken Stock
      2 tb Dry Chili Pepper                    1 ts Sesame Oil

----------------------------------MARINADE----------------------------------
      1    Egg White                           1 tb Soy Sauce
      1 tb Cornstarch                     
 
  For the best results use skinned deboned legs of capon. Cut the chicken
  into pieces no larger than 1 inch square. Prepare marinade by combining egg
  white, cornstarch and 1 tablespoon soy sauce in a large bowl. Add chicken
  pieces and set aside for two hours. In a deep pot, heat the oil until it
  reaches 350 degrees. In a basket, or with a slotted spoon, lower several
  marinated chicken pieces into the fat. Fry about one or two minutes or
  until the chicken becomes crisp; test for doneness before completing the
  batch. Continue until all pieces have been fried. Set oil and cooked
  chicken pieces aside. In a wok, on high heat, reheat two tablespoons of the
  reserved oil. Add prepared ginger, scallions, garlic and chili peppers.
  Stir to prevent burning. Add the fried chicken and stir quickly.Add sugar,
  soy sauce, vinegar and cornstarch mixed with chicken stock. Remove from the
  heat and stir sesame oil into the sauce. Spoon the mixture on to a hot
  platter and serve immediately with steamed rice. Serves 4. Hazel Mah who
  owns Le Piment Rouge Windsor (translation: Red Pepper) and Le Piment Rouge
  Laurier graciously agreed to share the recipe for the popular dish. This
  dish dates back to the Chin Dynasty and is named for General Tao, a
  governor of the northern Chinese province of Hunan. According to legend,
  the old general ate nothing but poultry and this dish was his favourite. Le
  Piment Rouge Windsor, 1170 Peel in Montreal. From The Gazette, 91/02/27.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Geri's Honey Curry Chicken Wings
 Categories: Chicken, Appetizers, Wings
      Yield: 8 servings
 
      2 lb Chicken wings                     1/4 c  Prepared mustard
    1/2 c  Butter                              1 ts Salt
    1/2 c  Honey                               1 tb Curry (mild or hot)
 
  Place chicken in shallow baking pan, skin side up. Combine butter, honey,
  mustard, salt, & curry powder and mix well. Pour over chicken and bake at
  350F for 1 1/4 hour's basting every 15 min's.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Ginger Chicken with Peaches
 Categories: Chicken
      Yield: 4 servings
 
      2    Whole medium chicken                1    16 oz can peach slices
           -breasts(about 1 1/2                1 tb Cornstarch
           -lbs.)skinned,boned                 1 ts Grated gingerroot
           And halve lengthwise                1    8 oz can sliced water
      2 tb Margarine or butter                      -chestnuts,drained
 
  Rinse chicken; pat dry.  In a 10" skillet, cook in hot margarine over
  medium heat, about 10 minutes or until tender enough to be easily pierced
  with a fork, turning once.  Remove from skillet; cover to keep warm. Drain
  peaches, reserving syrup.  Add water to reserved syrup to make 3/4 cup
  total; stir in cornstarch and gingerroot. Add to skillet. Cook and stir
  until thickened and bubbly. Add peaches and water chestnuts; heat through.
  Season to taste with salt and pepper. Spoon over chicken.
  
  Makes 4 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Ginger Mustard Chicken Saute
 Categories: Chicken, Sauces, Syd's book
      Yield: 2 servings
 
      2    Whole Chicken Breasts *           1/4 ts Fresh Ground Pepper
    1/4 c  All-Purpose Flour                   1 tb Unsalted Butter
    1/4 ts Salt                          

-----------------------------------SAUCE-----------------------------------
    3/4 c  Chicken Broth                       2 ts Grainy Mustard
      2 ts Minced Fresh Ginger                 4    Minced Scallions
      2 ts Dijon Mustard                            Salt And Pepper To Taste
 
  * Chicken breasts should be skinned, boned and split.
  ~-------------------------------------------------------------------------
  Mix flour, salt and pepper on a plate.  Lightly coat chicken with seasoned
  flour.  Heat butter in a medium skillet over medium heat.  Add chicken and
  saute, turning once, until cooked through, 8-10 minutes.  Remove to a
  serving plate and keep warm.  Sauce:  Pour broth into skillet and increase
  heat to boiling and scrape loose browned bits on bottom of pan.  Add ginger
  and cook,stirring frequently, 2 minutes.  Stir in mustards and scallions.
  Season with salt and pepper.  Spoon sauce over chicken and serve hot. From:
  Syd's Cookbook.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Gingered Chicken Stir Fry
 Categories: Chicken
      Yield: 4 servings
 
      1 pk Country Pride Boneless              1 tb Cooking oil
           -Chicken Tenders                  1/4 lb Snow peas or 1 - 16 oz. pkg.
      1    11 oz can mandarin oranges               -frozen snow peas
      1 ts Grated fresh ginger or 1 1/2      1/4 c  Oriental Stir Fry Sauce
           -tsp. ground ginger                 4    Servings hot cooked rice
 
  Cut Country Pride Chicken Tenders in half. Drain oranges;reserve 1/2 cup
  syrup. Cook ginger in hot oil 30 seconds. Add chicken and stir fry about 3
  minutes. Add snow peas,reserved syrup and stir fry sauce. Heat to boiling,
  stirring.Reduce heat, cover and cook 2 minutes. Top with orange sections.
  Serve over rice.
  
  Makes 4 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Gingered Chicken with Apricots
 Categories: Chicken
      Yield: 4 servings
 
      8 oz Dried apricots                      1 tb Chopped stem ginger in syrup
  1 1/2 c  Apricot juice                            -or candied ginger (wipe
      3    Scallions, finely chopped                -clean)
      2 c  Soft whole wheat bread                   Salt and pepper to taste
           -crumbs                             2    2 lb chickens or 1 4 lb
    1/2 c  Chopped mixed nuts (your                 -chicken, cleaned
           -choice)                            2 ts Ground ginger
      1 tb Butter, softened                  1/3 c  Sherry
      1    Egg                                 1 tb Honey
 
  Place the apricots in a bowl, pour juice over, let soak at least 4 hours to
  overnight.  Drain the aprictos, reserve juice.
  
  Preheat the oven to 325 degrees F.
  
  Combine scallions, bread, 4 of the apricots chopped, nuts, butter, egg,
  candied ginger, and salt and pepper.
  
  Wash and dry the chicken(s).  Rub the skin with ground giner and season
  with salt and pepper. Stuff the bird(s). Place breast-side up in a roasting
  pan just slightly larger than chicken(s). Pour shrry over and place in
  oven. (Figure 25 minutes per pound for cooking time.) After 15 minutes,
  pour the apricot juice over and baste with the surrounding juices. Roast 15
  minutes longer, then smeal the bird(s)'s skin with honey and surround them
  with the apricots. (If you are cooking a large bird, add apricots about 20
  minutes before chicken is cooked.) Baste with the apricot juice and
  surrounding juices. For smaller chickens, baste one more time; for larger
  one, continue to baste every 15 minutes. When chickens are cooked, remove
  to platter and let stand 10 minutes before carving. Serve juices on the
  side.
  
  Serves 4
  
  A golden bird the color of Leo, which relates to the warmth and energy of
  the incandescent Sun.  Serve this glorious dish with boiled new potatoes
  and a green salad, and with the apricot juices that surround the chicken in
  place of gravy.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Gingered Vegetable-Chicken Soup
 Categories: Soups, Chicken
      Yield: 2 servings
 
 14 1/2 oz Can chicken broth                   1 c  Loose-pack frozen mixed
      1 tb Dry sherry                               -vegetables
    1/4 ts Ground ginger                       1 c  Cubed cooked chicken
 
  In a  1 1/2 qt. casserole combine chicken broth, sherry and ginger. Cook,
  covered on 100% power for 4-6 minutes or till boiling. Stir in vegetables
  and chicken. Cook, covered, on high 3-5 minutes or till vegetables are
  crisp-tender and chicken is treated through, stirring once.Makes 2 main
  dish servings. (Foe low wattage ovens cook broth mixture 9-11 minutes and
  soup 6-8 minutes)
  
  From BH&G Step-By-Step Microwave Cookbook
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Glazed Apricot Ginger Chicken
 Categories: Chicken
      Yield: 4 servings
 
      4    Boned,skinless chicken              2 tb Margarine or butter
           -breast halves (about 1                  Salt and black pepper
           -pound total)                     1/3 c  Apricot or peach preserves
    1/4 c  Broken walnuts, pecans or           1 tb Vinegar
           -almonds                          1/4 ts Ground ginger
 
  Rinse chicken and pat dry.  In a large skillet, cook chicken and nuts in
  margarine over medium heat for 8 to 10 minutes or until chicken is tender,
  turning occasionally.  Transfer chicken to a serving platter, reserving
  juices in skillet. Season chicken breasts, lightly, with salt and black
  pepper; keep warm.
  
  For glaze, stir preserves, vinegar and ginger into juices in skillet. Cook
  and stir over medium heat for 1 to 2 minutes or until mixture is heated
  through. Spoon glaze over chicken breasts.
  
  Makes 4 servings.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Glazed Chicken
 Categories: Chicken
      Yield: 8 servings
 
      1 sm Jar apricot marmalade                    -Dressing with honey
      1 pk Onion soup mix                      2    Chickens, cut into quarters
      8 oz Bottle Kraft's Russian                   -or eighths
 
  Mix first 3 ingredients. Marinate chicken pieces in mixture for a few hours
  or overnight. Bake chicken in an oven pan, using all the marinade, @ 350
  degrees for 1 hour or until nicely browned. Baste while baking.
  
  Serves 8.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Glover Chicken Casserole
 Categories: Chicken, Potatoes, Casserole
      Yield: 6 servings
 
      4    Split chicken breasts                    Mushrooms
      1 cn Low-sodium chicken broth           10    Whole garlic Cloves, peeled
      1 lg Yellow onion                             -and smashed slightly
      8 sm Red pototoes                   
 
  Peel and slice potoates into the bottom of a casserole dish.  Wash and
  slice the mushrooms and add to dish. Slice onions and add to dish. Place
  chicken on top of potatoes, mushers and onions. Pour broth over the top.
  Season with onion and garlic powder. Bake covered for 40 minutes at 350-375
  degrees. Remove cover and bake an additional 20 minutes or so to brown the
  chicken.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Golden Chicken and Rice
 Categories: Chicken, Rice
      Yield: 4 servings
 
      3 lb Broiler fryer chicken,cut up    2 1/4 c  Dry instant rice
 10 3/4 oz Can condensed cream of            1/2 c  Cold water
           -mushroom soup                    1/3 c  Chopped onion
    3/4 lb Velveeta Pasteurized Process        2 oz Jar chopped pimento,drained
           -Cheese Spread,cubed                     Paprika
 
  Remove skin and excess fat from chicken. In a 2 quart saucepan, combine
  soup and cheese;stir over low heat until cheese is melted. Add rice, water,
  onions and pimento; mix well. Spoon into a 13 x 9" baking pan. Place
  chicken on top of the rice mixture; cover. Bake @ 350 degrees for 45
  minutes. Uncover; sprinkle with paprika. Continue baking 15 minutes or
  until chicken is tender.
  
  Makes 4 to 6 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Golden Chicken Spaghetti Casserole
 Categories: Casserole, Chicken
      Yield: 6 servings
 
      1 c  Chopped onion                      12 oz Spaghetti, broken up
      1 ts Olive oil                           2 c  Diced cooked chicken
      1 lb Canned tomatoes, cut up            12 oz Shredded cheddar cheese
      2 c  Well-seasoned chicken broth    
 
  Saute onion until tender.  Add tomato and broth; simmer uncovered until
  sauce is reduced to 2 1/2 cups.  In greased 3-qt casserole layer half the
  spaghetti, all the chicken, half the cheese, then remaining spaghetti. Pour
  on sauce; sprinkle with remaining cheese. Bake 40 minutes at 325F. This is
  recipe can be adjusted to fit your likes (budget) without hurting it. I
  usually use more spaghetti and more tomatoes, and less cheese. It also
  freezes well; I divide it into two casseroles.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Golden Low Calorie Chicken
 Categories: Chicken
      Yield: 4 servings
 
      4    Chicken breasts,about 2 lbs.      1/4 ts Curry powder
      2    Oranges                                  Paprika
      1 tb Honey                                    Water
    1/2 tb Dijon style mustard                 1 ts Cornstarch
 
  Remove skin and all visible fat from chicken. Place pieces in a 2 quart
  rectangular dish with rib edges toward the center. Remove 1 generous Tbs
  orange zest (rind); chop fine. Set oranges aside. Combine zest, honey,
  mustard and curry powder. Spread mixture over tops of chicken breasts.
  Sprinkle paprika over top and cover, loosely, with waxed paper. Microwave
  on high 6 minutes. Remove skin from both oranges. Slice each orange into
  four cartwheels. Add orange to chicken; Cover again. Microwave on high 5
  minutes. Pouring juices into a 1 cup glass measure; let chicken stand. Add
  water to juices to yield 1/2 cup liquid. Blend in cornstarch. Stirring
  midway through cooking, microwave on high 1 1/2 minutes or until slightly
  thickened. Serve with chicken.
  
  Makes 4 servings.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Golden Mushroom Chicken Thighs
 Categories: Chicken, Crockpot
      Yield: 6 servings
 
      6    Chicken thighs                      1 cn Golden mushroom soup
 
  1. Pull the skin off the thighs. (Not as hard as it sounds, it usually just
  peels off.) Rinse in cold water. 2. Put in crockpot. 3. Pour in one can of
  golden mushroom soup and 1 can water. 4. Cook on high at least 4 hours or
  until chicken falls off bones. 5. Remove bones.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Golden Rosemary Chicken
 Categories: Chicken, Barbecue
      Yield: 4 servings
 
    1/4 lb Butter or margarine                      Freshly ground black pepper,
      2 tb Fresh lemon juice                        -to taste
      1 ts Dried rosemary leaves               1    Chicken (2 1/2 to 3 pounds),
    3/4 ts Salt                                     -quartered
 
  Start fire in grill, placing rack 4 inches above coals (see note). Melt
  butter in a 1-quart saucepan over medium-low heat.  Remove from heat; stir
  in lemon juice, rosemary, salt and pepper; set aside until fire is ready.
  
  Place chicken quarters, skin side down, on hot grill rack; cook, covered
  with grill cover, for 15 minutes.  Turn chicken over; cook, covered, for 10
  to 15 minutes longer, uncovering occasionally to brush with rosemary
  mixture.  Serve when chicken is golden brown and cooked through.
  
  NOTE:  Chicken may be baked in oven.  Heat oven to 450F.  Arrange the
  chicken quarters, skin side up, in a baking or roasting pan; bake for 20
  minutes.  Brush with rosemary mixture; bake for 10 minutes more until
  golden brown and cooked through.
  
  Makes 4 servings.
  
  [ REDBOOK; July 1990 ]
  
  Posted by Fred Peters.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Gourmet's Chicken Divan
 Categories: Chicken
      Yield: 2 servings
 
      1 lg Broccoli Head, Cut Into 1/4         3 tb Sherry, Medium Dry
    1/4 c  Unsalted Butter *                        Lemon Juice To Taste
      5 tb Flour                             1/2 c  Parmesan Cheese, Grated
      2 c  Chicken Broth                       2    Chicken Breasts **
    1/2 c  Heavy Cream, Well Chilled      
 
  * Butter should be cut into pieces. ** Chicken breasts should be skinned,
  boned, cooked and sliced.
  ~-------------------------------------------------------------------------
  In a large saucepan of boiling, salted water, cook the broccoli for 6-8
  minutes or until it is just tender.  Drain it well and keep warm. In a
  heavy saucepan, melt the butter over mod-low heat, add flour and cook roux,
  stirring, for 3 minutes.  Add the broth, stirring, bring the mixture, and
  simmer it, stirring occasionally, for 10 minutes. Reduce heat to low and
  cook the mixture, stirring, for 10 minutes. In a bowl, beat the cream until
  it holds stiff peaks.  Fold the cream, Sherry, and lemon juice into the
  sauce.  Season with salt and pepper to taste. Arrange broccoli on a
  flameproof patter or a 2-qt. gratin dish and pour half the sauce over the
  broccoli.  Stir 1/4 cup Parmesan into the remaining sauce. Arrange the
  chicken on the broccoli, pour the remaining sauce over it, and sprinkle the
  mixture with the remaining Parmesan cheese. Broil under a preheated broiler
  about 6 inches from the flame for 1 minute or until the sauce is golden and
  bubbling. a 1956 Gourmet Mag. favorite
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Grandma Vanicek's Czechoslovakian Liverballs/liver Dumplings
 Categories: Chicken
      Yield: 1 servings
 
      1 lb Chicken liver                   1 1/2 ts Salt
      5 sl Bread                             1/4 ts Pepper
      1 md Onion                             3/4 ts Marjoram
           Parsley                             2    Cloves garlic
      1    Egg                                      Garlic powder to taste
      6 tb All-purpose flour              
 
  These liverballs are cooked in chicken soup.
  
  In food processor, combine: liver, onion, parsley and egg.  Process until
  smooth.  Add salt, pepper, marjoram, flour and bread crumbs.  Refrigerate
  for two hours til cold and firmish.  Cook.
  
  To cook: In boiling chicken broth, drop liver from large tablespoon.  When
  last ball enters broth, return broth to boil, reduce to simmer, cover pot
  and simmer 10 minutes.
  
  SOURCE: This is a Czechoslovakian dish my Grandmother Vanicek taught me
  when I was a little girl.  It was traditionally served at holiday meals.
  
  Shared by Catherine Vanicek
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Grandma's Chicken Soup
 Categories: Soups, Chicken
      Yield: 2 servings
 
      1    Cut-up chicken                      1 tb Butter
      3    Cloves                              1    Celery rib, cut in 1/3's
      3    Qt. cold water                      2    Med. carrots, diced
      1    Bay leaf                            3    Cloves garlic, minced
      2    Med. onions, quartered              2    Med. celery ribs, diced
    1/2 ts Thyme                               3    Parsley sprigs
      2    Carrots, cut in 1/3's               8    Or 10 peppercorns
 
  In stockpot, combine chicken and water, bring to a boil and simmer 1 hour,
  skimming foam.  Add ingredients on left, cloves, bay leaf and thyme, simmer
  2 hours more. Remove chicken, cool. Remove skin and bones; return to
  stockpot. Shred meat, set aside. Cook broth another hour. Strain thru
  cheesecloth. Skim fat. Meanwhile, in small skillet, melt butter. Add
  carrots and celery; saute till tender, about 5 minutes. Add to broth with
  chicken.  Makes 2 quarts.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Greek Chicken Breasts
 Categories: Chicken
      Yield: 4 servings
 
      4    Skinless, boneless chicken               -tomatoes, seeded and
           -breast halves                           Coarsely chopped
      1 tb Olive oil                         1/2 ts Dried basil
           Freshly ground pepper, to         1/2 ts Dried marjoram
           -taste                            1/2 c  Pitted, sliced black olives
    1/2 c  Dry red wine                      1/4 c  Minced fresh parsley
      4    Fresh or canned plum           
 
  Heat the olive oil in a large skillet over medium heat.  Add the chicken
  and cook for 5 minutes until golden, turning once.  Add more oil if
  necessary.  Stir in the remaining ingredients except the olives and
  parsley.  Bring to a boil; reduce the heat to low, cover, and simmer for 20
  to 25 minutes or until the chicken is almost cooked through.  Uncover and
  increase the heat to medium-high.  Cook for an additional 5 minutes or
  until the liquid is reduced by one-third.  Stir in the olives and parsley
  and heat through.
  
  Makes 4 servings.
  
  [Sherrie Ruhl, The Baltimore Sun; JAn 29, 1992]
  
  Posted by Fred Peters.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Greek Island Chicken
 Categories: Chicken
      Yield: 4 servings
 
      2    Chicken                                  -halves
           -breasts,halved,skinned           1/2 c  Dry white wine
      2 tb Olive oil                         1/3 c  Sliced,pitted ripe olives
      1    Onion,chopped                       1    Lemon,sliced
      3    Cloves garlic,minced            1 1/2 ts Cinnamon
      1    Red pepper,cored,seeded,cut         1 ts Honey
           -into strips                      1/2 ts Pepper
      1 c  (1 1/2 oz.) dried tomato                 Salt,chopped parsley
 
  In a large skillet, cook chicken in olive oil over medium heat for about 5
  minutes, turning once.  Add onion, garlic and red pepper.  Cook, stirring
  frequently, for 4 minutes until onions are limp.  With kitchen shears,
  halve tomato pieces and stir in chicken mixture with wine, olives, lemon,
  cinnamon, honey and pepper.  Cover and simmer for 15 minutes, then remove
  cover and continue to cook another 5 minutes or until sauce is slightly
  reduced and chicken is tender.  Serve over rice or grain.
  
  Garnish with parsley. Serves 4.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Green Tomatillo Chicken
 Categories: Chicken
      Yield: 4 servings
 
      4    Whole chicken legs w/thighs         1    Garlic clove,pressed/minced
      2 tb Salad oil                         1/2 c  Fresh cilantro leaves
      1 lb Fresh tomatillos*                        Salt
      1    Large onion,chopped                      Pepper
      2    Large fresh jalapeno chilies   
 
  * - cored and chopped
  ==========================================================================
  1. Remove chicken skin. Pour oil into 10-12" frying pan over medium-high
  heat. Add chicken and brown, turning as needed, 8-12 minutes. Add
  tomatillos, onion, chilies, and garlic. Cover and simmer, turning chicken
  occasionally, until meat is no longer pink at thigh bone (cut to test),
  about 30 minutes. With a slotted spoon, transfer chicken to a platter; keep
  warm.
  2. Boil sauce, uncovered, over high heat until most of the liquid
  evaporates, 6-8 minutes. Pour sauce over chicken. Sprinkle with cilantro.
  Add salt and pepper to taste.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Grilled Breast of Chicken W/maple Whiskey Glaze
 Categories: Poultry, Sauces, Chicken
      Yield: 2 servings
 
      1 ts DRIED THYME                         3 tb JACK DANIEL'S WHISKEY
      2    CHICKEN BREASTS* boned, skin        1 tb VEGETABLE OIL
    1/2 c  PURE MAPLE SYRUP               
 
  *Note: Chicken breasts should be boned, skinned & split. Rub thyme over
  both sides of chicken breasts. Combine syrup, whiskey and oil. Marinate
  breasts in the refrigerator for several hours. Grill or broil breasts,
  basting frequently with marinade for a shiny brown glaze. (Glaze burns
  easily, so watch carefully.) Shared by Ellie Collin, Prodigy ID# CMKD93F.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Grilled Chicken Breasts in Raspberry Vinegar Marinade
 Categories: Chicken, Marinade
      Yield: 6 servings
 
      4    Chicken Breasts Halves              1 ts Grated Lemon Peel
    1/2 c  Raspberry Or Wine Vinegar           1    Shallot, Finely Chopped
    1/4 c  Chicken Stock                     1/2 ts Dried Tarragon Leaves
      2 tb Olive Oil                                Black Pepper
      1 tb Lemon Juice                    
 
  Remove excess fat from chicken breasts; place them in sealable plastic bag
  or non-aluminum bowl.  Combine remaining ingredients; pour evenly over
  chicken breasts.  Seal bag or cover bowl; marinate in refrigerator 4 hours
  or overnight.  Turn occaisionally. Remove chicken from marinade. Arrange in
  one layer in large, shallow microwaveable dish, with thicker parts toward
  outer edges.  Pierce skin in several places with sharp knife. Cover with
  waxed papper.  Microwave at high 4 minutes per pound.  Turn over and
  rearrange part-way through cooking. Transfer immediately to preheated
  grill, skin side up, over low heat. Turn often for even grilling. Cook
  until tender and juices run clear when chicken is pierced with fork, 10 to
  20 minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Grilled Chicken Dijonnais
 Categories: Chicken, Marinade
      Yield: 6 servings
 
    1/2 c  Oil                                 1 ts Dried Tarragon
    1/4 c  Fresh Lemon Juice                 1/2 ts White Pepper
    1/2 ts Ground Pepper                       1 c  Butter
      6    Chicken Breasts Halves              2 tb Strong Dijon Mustard
      3 tb Tarragon Vinegar                         Lemon Slices
           Skinned And Boned                        Parsley
      2 tb Dry White Wine                 
 
  Combine oil, lemon juice and pepper in shallow dish. Swirl chicken in
  mixture to coat. Cover with plastic wrap and marinade in frig 30 minutes.
  Meanwhile combine vinegar and wine in heavy small sauce pan and boil over
  medium high heat until liquid is reduced to about 2 Tablespoons. Remove
  from heat and add tarragon and pepper. Whisk in butter on tablespoon at a
  time blending thoroughly after each addition. Place over low heat and
  continue whisking until sauce has thickened slightly. Whisk in mustard. Set
  aside and keep warm. Prepare charcoal grill. Drain chicken well. Grill
  three to four minutes on each side. Arrange on heated platter. Garnish with
  lemon slices and parsley. Serve warm sauce separately.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Grilled Chicken Breast and Bean Salad
 Categories: Chicken, Beans, Salads
      Yield: 6 servings
 
      2 tb Well-seasoned mustard                    - coarsely chopped
           - to 3 tablespoons                  2 tb Fresh thyme, chopped
      4    Chicken breast halves                    - to 3 tablespoons
           - skinned and boned                 2 tb Fresh oregano, chopped
      1 pk Frozen black-eyed peas                   - to 3 tablespoons
           - 10-ounce package                  4    Sun-dried tomato halves
     32 oz Canned beans combined                    - in oil, finely chopped
           - kidney, garbanzos, white          3 tb Extra-virgin olive oil
      1    Medium-large red onion              3 tb Balsamic vinegar
           - finely chopped                         Black pepper to taste
      2    Medium-large ripe tomatoes               - freshly ground
 
     Heat broiler or prepare outdoor grill.  Spread mustard on one side of
  chicken breasts and broil or grill until they begin to brown.
     Turn and spread on additional mustard.  Cook until done, then cut into
  narrow strips and place in serving bowl.
     Cook peas according to package directions, not more than 15 minutes.
  Drain.
     Drain liquid from canned beans and rinse thoroughly. Add to bowl with
  black-eyed peas, onion, fresh tomatoes, herbs and dried tomatoes.
     Beat oil and vinegar and mix with salad ingredients.  Season with pepper
  and serve at room temperature.  Makes 6 servings.
  
  Printed in the June 18, 1992, issue of the Los Angeles Daily News.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Grilled Chicken Dijonnaise
 Categories: Chicken, Barbecue
      Yield: 6 servings
 
    1/4 c  Vegetable oil                       3 tb Tarragon vinegar
    1/4 c  Fresh lemon juice                   2 tb Dry white wine
    1/2 ts Freshly ground pepper               1 ts Dried tarragon
      6    Skinless, boneless chicken          4 tb Butter or margarine
           -breast halves                      2 tb Dijon-style mustard
 
  1. In a shallow dish, combine oil, lemon juice, and pepper. Add chicken and
  turn to coat with marinade. Marinate, turning occasionally, for 30 minutes.
  
  2. Meanwhile, combine vinegar, wine, and tarragon in a small nonaluminum
  saucepan; boil until reduced to about 2 tablespoons. Reduce heat to low,
  add butter and mustard, and stir until butter melts. Set sauce aside; keep
  warm.
  
  3. Drain chicken well. Grill or broil over medium heat, turning once, and
  basting frequently with mustard sauce, until just cooked through, about 5
  minutes a side. Be careful not to overcook chicken. Serves 6.
  
  Prep: 15 minutes        Marinate: 30 minutes    Cook: 10 minutes
  
  Source: [365 Ways to Cook Chicken, by Cheryl Sedaker] Harper & Row, ISBN
  0-06-015539-6
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Grilled Chicken Breasts with Tarragon Butter
 Categories: Chicken, Poultry, Barbecue
      Yield: 4 servings
 
      4    Chicken breasts*                    1 tb Tarragon
    1/3 c  Olive oil                                Salt and pepper to taste
    1/4 c  Lemon juice                    
 
  * Cornish hens may be substituted. Butterfly in half to make sure the bird
  is cooked throughout.
  
  Mix oil and lemon in a bowl with tarragon. Marinade chicken for one hour.
  Remove and eliminate excess drippings. Cook over medium heat grill. Season
  with salt and pepper. Turn chicken often and baste with leftover marinade.
  Serves 4.
  
  SOURCE:* BJ's Journal Volume 4 No. 2 Summer 1993 (BJ'S Wholesale Club)
  POSTED BY: Jim Bodle 5/93
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Grilled Chicken Breasts with Green Grape Sauce
 Categories: Chicken, Barbecue
      Yield: 2 servings
 
      2    Chicken breasts                   1/2 c  Grapes; green seedless, hal
    1/4 ts Freshly ground black pepper              -ved
           Sauce:                              1 tb Sherry
      1 c  Green onion; chopped                1 tb Red currant jelly
    1/4 c  Celery; minced                    1/8 ts Thyme
      1    Cl Garlic; minced                        Freshly ground black pepper
      1 tb Dry blond roux                           -to taste
    1/2 c  Water                          
 
  Calories     per serving: 224 Fat grams per serving: 4.15 Approx. Cook
  Time: Cholesterol per serving: 71.7
      Preheat the charcoal grill. MAKE THE SAUCE:
      In a heavy saucepan cook the green onion with the celery and garlic
  over medium heat, stirring, until they have rendered their liquid.
      Stir in the roux and cook while stirring for 1 minute more.
      Add remaining sauce ingredients and simmer for 20 minutes.
      Meanwhile, rub the chicken breats with the 1/4 teaspoon pepper.
      Grill the chicken over charcoal for approximately 12 minutes, turning
  once. TO SERVE:
      Serve each person one chicken breast with the Green Grape Sauce spooned
  over. Recipe from "Louisiana Light" by Roy F. Guste, Jr.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Grilled Citrus Chicken
 Categories: Chicken, Barbecue
      Yield: 8 servings
 
      2    Limes                               2 tb Basil
      1    Lemon                               1 ts Thyme
      1    Orange                                   Salt & pepper
    1/2 c  Of water                          1/4 c  Avocado oil (any will do)
      1 tb Or more sugar                       2 lb Chicken breast
      1 ts Garlic powder                  
 
  Place the chicken in a non-metallic container, I use a gallon size ziplock
  bag.
  
  Cut the limes, lemon, and orange into large chunks. Place them in a blender
  with the rest of the ingredients. Process until smooth, about 1 minute.
  
  Pour on chicken and marinate for 1-2 days.
  
  Place on grill or bake in oven until done.
  
  Makes 8 servings
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Grilled Ginger Chicken
 Categories: Chicken, Barbecue
      Yield: 6 servings
 
      5 lb Chicken legs                        2 tb Worcestershire sauce
      2    To 3 cloves garlic, chopped       1/4 c  Rum
           -or pressed                         1 tb Brown sugar
      2 ts Salt                              1/2    Inch piece fresh ginger
      4 tb Freshly squeezed lime juice              -root, finely chopped
           -(about 3 limes)                  1/4 c  Vegetable oil
 
  Rinse the chicken and dry with paper towels.  Rub the chicken with the
  garlic and salt; place in a non-metallic dish or a heavy plastic bag.
  Combine the remaining ingredients and add to the chicken.  Marinate in a
  cool place for at least one hour or refrigerate for up to two days.
  
  Prepare the grill.  When the coals are medium hot, drain the chicken and
  cook over the coals, turning after 10 minutes and basting them frequently
  with the marinade, for a total of 30 minutes, or until they are golden
  brown.  If the chicken is browning too quickly, move to a cooler part of
  the grill.
  
  Serve hot or at room temperature.
  
  Serves six.
  
  [THE EVENING SUN; August 22, 1990]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Grilled Hawaiian Chicken
 Categories: Chicken, Poultry, Barbecue, Hawaiian
      Yield: 4 servings
 
    1/4 c  Unsweetened orange juice            2 tb Chopped red bell pepper
      2 tb Unsweetened pineapple juice         1    Jalapeno pepper, seeded and
      1 ts Minced cilantro leaves                   -chopped
    1/4 ts Salt                                2 tb Minced cilantro leaves
      4    (4 oz) chicken breast           1 1/2 ts White wine vinegar
           -halves, skinned                    1 ts Unsweetened orange juice
    3/4 c  Finely chopped pineapple          1/2 ts Pepper
 
  Serves 4
  
  Pineapple leaves
  
  Combine first 4 ingredients in a shallow dish; mix well. Add chicken,
  turning to coat. Cover and refrigerate chicken for several hours, turning
  occasionally.
  
  Combine pineapple, bell pepper, jalapeno, cilantro, vinegar, and orange
  juice in a small bowl; mix well.  Let mixture stand at room temperature for
  2 hours.
  
  Remove chicken from dish, reserving marinade. Sprinkle chicken with pepper.
  
  Grill chicken 4 to 5 inches from coals 15 minutes or until done.  Turning
  and basting frequently with reserved marinade.
  
  To serve, top each breast with 3 tablespoons pineapple mixture.  Garnish
  with pineapple leaves.
  
  */\/\ichael* & Ms. /\/\ | /-\ /\/\ | *\/\/eslie*
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Grilled Japanese Chicken
 Categories: Chicken, Marinade
      Yield: 6 servings
 
      4 lg Chicken breasts                     2 ts Vinegar
    1/2 c  Packed brown sugar                  1 ts Ground ginger
    1/2 c  Water                               1    Clove garlic,minced
    1/2 c  Soy sauce                           1 cn Pineapple or 1 fresh
    1/2 c  Cooking sherry                           -pineapple (preferred)
      2 tb Cooling oil                    
 
  Bone chicken breasts and cut in 12 pieces.  Place on bottom of a flat dish.
  Mix sugar, water, soy sauce, cooking sherry, oil, vinegar, garlic and
  ginger in a bowl for marinade.  Pour marinade over chicken. Let sit at
  least one hour.  Drain and reserve marinade. Prepare fresh pineapple into
  spears or drain canned pineapple chunks and string in sticks. Grill chicken
  on medium coals for 25 to 30 minutes, turning and basting often with
  reserved marinade.
  
  You may bake chicken in oven on 400 degrees.  Baste often until browned
  lightly, about 30 minutes or until tender.  Grill pineapple about last 10
  minutes, basting with marinade.  Serve pineapple with chicken over rice or
  potatoes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Grilled Lime Chicken
 Categories: Chicken, Barbecue, Low-cal, Fresh herbs
      Yield: 6 servings
 
    1/4 c  Chopped Fresh Parsley               2 tb Lime Juice
    1/2 ts Freshly Ground Pepper               1 c  Dry White Wine (Or Chablis)
    1/2 ts Grated Lime Rind                    6 x  Chicken Breast Halves *
 
  * 6 (4 oz each) skinned, boned chicken breast halves.
  ~-------------------------------------------------------------------------
  Combine all ingredients except chicken in a shallow baking dish. Add
  chicken, turning to coat. Cover and marinate in refrigerator for 1 day.
  Remove chicken from marinade, reserving marinade. Coat grill rack with Pam,
  place rack on grill over med-hot coals. Place chicken on rack, and cook 5
  minutes on each side or until done, basting with reserved marinade. PER
  SERVING: 146 calories, 25.8 g protein, 2.9 g fat, 2.4 g carbohydrates 70 g
  cholesterol, 1.2 mg iron, 64 mg sodium, 21 mg calcium.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Grilled Sesame Chicken Breasts
 Categories: Chicken
      Yield: 4 servings
 
    1/2 c  Unsweetened white grape             2 tb Vegetable oil
           -juice                            1/4 ts Garlic powder
    1/4 c  Reduced-sodium soy sauce          1/4 ts Ground ginger
    1/4 c  Dry white wine                      1 lb Boneless chicken breast
      1 tb Sesame seeds                             -halves, skinned
 
  Combine first 7 ingredients in a shallow dish and mix well.  Add the
  chicken, turning to coat; marinate, covered, in refrigerator for at least 2
  hours.  Prepare the grill.  Remove chicken from marinade; reserve marinade.
  Grill 4 to 5 inches from medium-hot coals, turning and basting frequently
  with marinade, about 15 minutes total.
  
  Makes 4 servings.
  
  [COOKING LIGHT  Spring 1986]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Guerrini Chicken Wings
 Categories: Chicken, Appetizers, Barbecue, Wings
      Yield: 6 servings
 
      2 lb To 3 lb chicken wings               5 tb Soy sauce
  1 1/2 ts Salt                                4 tb Sugar
      7 tb Cornstarch                          1 tb Toasted sesame seeds
      2    Cloves garlic, minced               2    Green onions, chopped
      4 tb Flour                                    Oil for frying
      2    Eggs                           
 
  Mix all ingredients except oil and chicken.  Add chicken to mixture and
  marinate overnight in the refrigerator, turning occasionally to coat. Deep
  fry until golden brown.
  
  From:  Judy Guerrini
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Gumbo File
 Categories: Chicken, 1941
      Yield: 6 servings
 
      1    Three-pound chicken                 2 tb Cooking fat
     24    Oysters                             2 tb Flour
      3    Sprigs parsley, minced            1/2    Onion, minced
      2 qt Hot water                           2 tb File
      2 sl Tomato                                   Cayenne, salt, and pepper
 
  Cut chicken in pieces.  Wash.  Wipe dry.  Season highly with salt and
  pepper.  Brown in hot cooking fat.  Remove chicken.  Sift flour into hot
  fat.  Brown.  Add onion.  Brown slightly.  Add tomato. Cook 2 minutes. Add
  chicken and hot water.  Add a few grains cayenne. Simmer until chicken is
  tender.  Add oysters and parsley. Simmer 20 minutes. Remove from fire. Add
  the file. Serve with boiled or steamed rice.
  
  File is made from tender leaves of the sassafras tree, which have been
  dried, pulverized, and bottled tightly.
  
  Virginia Cooper, New Orleans, LA.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hawaiian Chicken
 Categories: Chicken
      Yield: 6 servings
 
      1 cn Pineapple, sliced                   1 tb Soy sauce
      1 lg Sweet onion, sliced                 3 tb Vegetable oil
      3    Chicken breasts, split              1 tb White vinegar
    1/2 c  Peach preserves                     1    Green pepper, sliced
  1 1/2 ts Salt                           
 
  Drain pineapple; set aside.  Sprinkle chicken with salt.  Brown chicken in
  margarine.  Cover and cook until chicken is done.  Add onions and green
  pepper to chicken.  Combine preserves, soy sauce, and vinegar.  Pour over
  chicken and cook about three minutes, turning chicken to glaze.  Remove
  chicken to platter and add pineapple to sauce.  Heat thoroughly; spoon over
  chicken.
  
  Source: Rock Springs Sweet Onion Festival Cook Book 1992
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hawaiian Pineapple Chicken
 Categories: Chicken
      Yield: 6 servings
 
      3 tb Vegetable oil                     1/2 c  Macadamia nuts, chopped
      2 c  Cooked, boned chicken cut         1/2 ts Sugar
           -into small chunks                1/2 c  Chicken stock
    1/2 c  Celery, diced                       1 c  Fresh pineapple, cut in
    1/2 c  Scallions, finely sliced                 -chunks
      2 tb Soy sauce                      
 
  Heat oil in wok, or skillet, and saute chicken, scallions and celery for 3
  minutes.  Stir in soy sauce, nuts and chicken stock.  Cover and simmer for
  5 minutes.  Add pineapple and simmer another 3 minutes. **If macadamia nuts
  are not available, use brazil nuts.
  
  From: Delicious Orchards, A Collection of Recipes Shared By: Pat Stockett
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hawaiian Stuffed Chicken Breasts
 Categories: Chicken, Hawaiian
      Yield: 4 servings
 
    2/3 c  Hot water                           1    Green pepper,med,chopped**
      2 tb Margarine                           2 tb Brown sugar
      2 c  Chicken flavor stuffing mix         2 tb Vinegar
      1 cn Crushed pineapple in syrup        1/4 ts Ground ginger
      4    Chicken breast halves*         
 
  * - boneless, pounded 1/4" thick
  ** - or 1/2 red pepper and 1/2 green pepper
  ==========================================================================
  1. Heat oven to 400'F.
  2. Mix hot water and margarine in bowl. Stir in stuffing mix, pepper, half
  the pineapple and syrup.
  3. Spoon stuffing evenly over chicken; roll tightly. Secure with
  toothpicks. Place in 9" square pan with any remaining stuffing in center.
  4. Mix remaining pineapple and syrup, sugar, vinegar and ginger. Spoon over
  chicken. Bake 30 minutes or until thoroughly cooked.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Heart Smart Chicken
 Categories: Chicken
      Yield: 4 servings
 
      1    Cut up broiler-fryer              1/8 ts Pepper
           -chicken,skinned                    2    Cloves garlic,minced
      1 c  Uncooked oatmeal                  1/3 c  Milk
    1/3 c  Parmesan cheese                   1/4 c  Margarine,melted
    1/2 ts Salt                                     Parsley
    1/2 ts Paprika                                  Cherry tomatoes
 
  In blender, place oatmeal, Parmesan cheese, salt, paprika, pepper.
  
  Cover and blend about 1 minute or until thoroughly mixed. Place oatmeal
  mixture in shallow dish. In another shallow dish, mix garlic and milk.
  Place chicken, one piece at a time, in oatmeal mixture; then dip in milk
  mixture and again in oatmeal mixture.
  
  In large shallow baking pan, place chicken and drizzle with margarine. Bake
  @ 375 degrees about 1 hour or until fork can be inserted in chicken with
  ease. Garnish with parsley and cherry tomatoes.
  
  Serves 4.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hearty Bistro Chicken
 Categories: Chicken
      Yield: 4 servings
 
      2 tb Olive oil                           1    Envelope onion soup mix*
  2 1/2    To 3 pound chicken, cut into        2 c  Water
           -serving pieces                   1/4 c  Sherry
      1    Pkge frozen corn-on-the-cob         2 tb Prepared country Dijon-style
      1    Pkge frozen snap peas (8                 -mustard
           -ounces)                            2 tb All-purpose flour
      1 c  Frozen sliced carrots               1 c  Sour cream
 
  * NOTE:  This recipe is from Lipton Soups.
  
  Heat the oil in a 12-inch skillet and brown the chicken over medium-high
  heat.  Drain.  Add the corn, peas and carrots.  Blend the soup mix with the
  water.  Add to the skillet along with the sherry and mustard. Bring to a
  boil, then simmer, covered, for 20 minutes.
  
  Remove the chicken and vegetables from the skillet to a serving platter and
  keep warm; reserve the liquid.  Boil the liquid over high heat for 10
  minutes.  Remove from the heat and stir in the flour blended with the sour
  cream.  Return to the heat and bring to a boil; reduce the heat and simmer,
  stirring constantly, until the sauce thickens.  Pour the sauce over the
  chicken and vegetables and serve.
  
  Makes 4 servings.
  
  [Sherrie Ruhl, The Baltimore Sun; Jan 29, 1992]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Helen's Curried Chicken
 Categories: Chicken, Curry
      Yield: 4 servings
 
      1 md Onion, chopped                    1/4 c  Margarine
    1/2 c  Celery                              1 tb Medium curry powder
      2 tb Flour                              14 oz Tomatoes/ ground tomatoes
      1 md Green pepper                        1 ts Salt
    1/4 c  Fresh parsley                   1 1/2 c  Chicken stock  *
    1/4 ts Pepper                            1/3 c  Raisins
      3 c  Cooked chicken                 
 
  * I use bovril packets
  
  Chop onion, seed & dice pepper, chop celery and dice chicken.  Saute onion
  & celery in margarine in large shallow pan.  Saute until onion is soft,
  about 5 minutes. Stir in curry and flour, cook 1 minute. Add tomatoes, and
  green pepper, cook stirring often for 5 minutes. Stir in parsley, salt,
  pepper & broth. Lower heat and simmer for 10 minutes. covered. Add chicken
  and raisins; heat through and serve over cooked rice.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Herb Broiled Chicken and Onion on a Pita
 Categories: Chicken
      Yield: 8 servings
 
      2    Chickens,about 2 to 3                    Salt and Freshly ground
           -lbs.each,cut into quarters              -black pepper to taste
      1 c  Olive oil                           4 md Onions,sliced
      1 c  Dry white wine                      1 c  Pine nuts
      1 lg Clove garlic,crushed                8    Herbed Zahter Pitas
      1 ts Crumbled dried thyme           
 
  Lay the chicken quarters in a large glass or pottery baking dish.
  
  Combine 3/4 cup of the oil, wine, garlic, thyme, salt and pepper in a small
  bowl. Blend well and pour over the chicken. Cover and marinate in the
  refrigerator, turning the pieces occasionally, for several hours or
  overnight.
  
  Preheat the broiler. Remove the chicken from the marinade, reserving the
  marinade. Broil, skin side down, 7 to 8" from the heat for about 30
  minutes. Turn and brush with the marinade. Broil until tender, 15 to 30
  minutes longer.
  
  Meanwhile, heat the remaining oil in a large skillet. Add the onions and
  pine nuts. Saute over medium heat until the onions are light yellow and the
  pine nuts are golden, about 8 to 10 minutes. Spoon some of the onions and
  nut mixture on the tops of the pitas. Top each with a broiled chicken
  quarter.
  
  Makes 8 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Herb Wings
 Categories: Appetizers, Chicken, Wings
      Yield: 4 servings
 
  2 1/2 lb Chicken Wings *                     2    Cloves Garlic, Chopped
    1/4 c  Dry White Wine                      4 tb Parsley, Minced
    1/3 c  Olive Oil                           1 ts Oregano
      2    Lemon Rind, Grated                  1 ts Thyme
      2    Lemon Juice                       1/4 ts Ground Black Pepper
 
  * Chicken wings should have tips removed and be cut in half at the joint.
  ~------------------------------------------------------------------------
  Mix all ingredients in a plastic bagand knead occasionally for 2 hours.
  Cook on a grill or under a broiler, cooking for 10 minutes on one side,
  then turning and basting with marinade. Continue to cook for 10 minutes or
  until done. Serve immediately or refrigerate until needed.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Herbed Chicken and Peas
 Categories: Chicken, Microwave
      Yield: 6 servings
 
      4 sl Bacon                             1/2 ts Dried basil, crushed
      1    Broiler-fryer, cut up (2 1/2      1/2 ts Dried thyme, crushed
           -to 3 Lb)                         1/4 ts Salt
    1/2 c  Onion, chopped (medium              1 pk Frozen peas (10 oz)
           -onion)                             2 md Tomatoes, cut into wedges
      1    Clove garlic, minced                2 tb Fresh parsley, snipped
      2 tb Dry white wine                 
 
  Hot cooked brown or white rice (Optional)
  
  In a 12x7 1/2x2-inch microwave baking dish arrange bacon.  Cover with paper
  towels Micro-cook on High for 4 to 6 minutes until crisp. Remove, drain on
  more paper towels.  Crumble; set aside.  Rinse chicken and pat dry. In the
  same baking dish arrange the chicken, skin side down, with the meaty
  portions toward the edges of the dish.  Cover with waxed paper and cook on
  High for 5 minutes.  Combine onion, garlic, wine, basil, thyme, and salt.
  Drain juices from chicken.  Give dish a half- turn. Turn chicken pieces
  skin side up, and rearrange with cooked portions toward the center. Pour
  onion mixture over the chicken. cover with waxed paper and cook on High for
  5 minutes.  Give dish a half-turn. Add the peas. Cook, covered, on High for
  5 minutes.  Add tomato, parsley, and crumbled bacon. Cook, covered, for 3
  to 5 minutes more, or until chicken and peas are done. Serve with rice, if
  desired.
  
  Makes 6 servings.
  
  [LOW CALORIE RECIPES; Summer 1988] Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Herbs Lime Grilled Chicken
 Categories: Chicken
      Yield: 4 servings
 
    1/2 c  Lime juice                          1    Garlic clove, crushed
    1/4 c  Vegetable oil                       4    Chicken breasts, boned and
      2 tb Honey                                    -skinned
      1 ts Fresh thyme, chopped           
 
  Servings: 4
  
  In a non-metallic medium sized container combine lime juice, oil, honey,
  thyme, rosemary and garlic.  Whisk together until well blended.
  
  Marinate chicken breasts in lime mixture for 1 to 2 hours.  Place on a
  lightly greased broiling pan.  Cook under broiler 3-4 inches (10 cm) from
  element.  baste once or twice in the first half of cooking time until
  chicken is cooked through. Makes 4 servings.
  
  Calgary Co-op Advertising Flyer - Jan. 28 - Feb. 3 1991
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Honey and Spice Glazed Chicken
 Categories: Chicken
      Yield: 5 servings
 
    1/2 c  Heinz 57 sauce                  2 1/2 lb - chicken pieces
    1/4 c  Honey                          
 
  Melted butter
  
  Combine 57 sauce and honey. Brush chicken with melted butter, then 57 sauce
  mixture. Grill or broil until chicken is cooked, turning and brushing
  frequently with sauce mix.
  
  Makes 5 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Honey Baked Chicken
 Categories: Chicken, Low-cal
      Yield: 6 servings
 
      3 lb Frying Chicken, Skinned                  Egg, Beaten
    3/4 c  Shredded Yellow Squash            1/4 c  Chopped Pecans
    3/4 c  Shredded Zucchini                 1/4 ts Salt
    1/2 c  Finely Chopped Onion              1/4 ts Pepper
    1/2 c  Finely Chopped Celery               3 tb Unsweetened Apple Juice
  1 1/4 c  Toasted, Breadcrumbs                2 tb Honey
           Clove Garlic, Crushed          
 
  Discard giblets and neck of chicken (or save for stock.) Rinse chicken
  under cold, running water, and pat dry. Set aside.  Coat a large nonstick
  skillet with Pam; place over med-hi heat until hot. Add yellow squash,
  zucchini, onion, celery, and garlic, and saute until tender-crisp. Drain.
  Combine vegetable mixture, breadcrumbs, egg, pecans, salt, and pepper in a
  med bowl; stir well. Place chicken, breast side up, on a rack in a roasting
  pan that has been coated with Pam. Stuff lightly with dressing mixture.
  Truss chicken (or put ball of foil in opening.) Combine apple juice and
  honey, stirring well. Brush chicken with half of apple juice-honey mixture.
  Bake at 350 deg F for 1 1/2- 2 hours or until drumsticks are easy to move
  and juices run clear, basting occasionally with apple-honey mixture.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Honey Chicken Wings
 Categories: Chicken, Wings
      Yield: 6 servings
 
      2 lb Chicken wings, disjointed &       1/2 c  Soy sauce
           -tips discarded                     2 tb Vegetable oil
           Freshly ground pepper               2 tb Ketchup
      1 c  Honey                               1    Garlic clove, crushed
 
  1. Preheat oven to 350. Season chicken liberally w/ pepper. Place wings in
  a large baking dish.
  
  2. In a small bowl, mix together honey, soy sauce, oil, ketchup & garlic
  until well blended. Pour over chicken. Bake for 45 minutes, until chicken
  is well done & sauce is thick.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Honey Curried Chicken
 Categories: Chicken
      Yield: 2 servings
 
      4    Chicken Breasts, Skin On            1 sm Clove Garlic Crushed
    1/4 c  Butter Melted                       2 tb Soy Sauce
    1/4 c  Honey                               2 tb Lemon Juice
      2 tb Dijon Mustard                       1 ts Ginger Grated Or Finely Chop
      3 ts Curry Powder Or Garam Masala        1    Salt And Pepper To Taste
      2 x  Hot Pepper Sauce               
 
  In an oiled baking dish, arrange chicken skin side down. Combine all other
  ingredients and stir until smooth.  Pour over chicken and refridgerate 1
  hour. (or more if you wish). Drain into cup excess sauce and bake chicken,
  uncovered in 375F oven for 20 minutes. Turn chicken over and baste with
  remaining sauce, bake chicken another 20-30 minutes or until its tender and
  no pink remains, basting periodically. Serve with anything - rice, noodles,
  or baked potato.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Honey Mustard Chicken
 Categories: Chicken
      Yield: 6 servings
 
    1/3 c  Honey                               1 tb Lemon juice
    1/3 c  Dijon style mustard               1/2 ts Dried marjoram
      2 tb White wine                      2 1/2 lb Chicken parts,skinned
 
  Salt,pepper and paprika
  
  In a 2 quart rectangular glass casserole, combine honey, mustard, wine,
  lemon juice and marjoram. Coat chicken in mixture and arrange skinned side
  down in dish so that thick parts are toward the outside. Sprinkle with salt
  and pepper. Cover with waxed paper. Microwave on high 9 minutes. Turn each
  piece upside down; sprinkle with salt, pepper and paprika. Cover again and
  microwave on high 9 to 10 minutes. Let stand 5 minutes before testing for
  doneness.
  
  Serves 6.Freezable.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Honey of a Chicken
 Categories: Chicken, Microwave
      Yield: 4 servings
 
    1/2 ts Finely shredded orange peel         2 ts Cornstarch
    1/2 c  Orange juice                        2    To 2 1/2 lbs. meaty chicken
      2 tb Honey                                    -pieces
      1 tb Soy sauce                      
 
  For sauce: In a 2 cup microwave-safe measure, stir together orange peel,
  orange juice, honey, soy sauce and cornstarch. Micro-cook on 100 percent
  power (high) for 2 to 3 minutes or until mixture is thickened and bubbly,
  stirring every minute. Set aside.
  
  In a 12 x 7 x 2" microwave-safe baking dish, arrange chicken pieces, skin
  side down, with meatiest portions toward the outside. Cook, covered loosely
  with waxed paper, on high for 9 minutes, giving dish a half turn and
  rearranging chicken once. Drain well. Brush chicken with sauce. Turn
  chicken and brush with sauce again. Cook, covered,for 8 to 10 minutes or
  until chicken is no longer pink. Remove baking dish from oven. Keep warm.
  Reheat remaining sauce, uncovered, for 1 minute or until heated through.
  Pass with chicken.
  
  Makes 4 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Honey Pecan Chicken
 Categories: Chicken, Microwave
      Yield: 4 servings
 
      2    Whole broiler-fryer breasts,      1/4 ts Salt
           -halved, boned and skinned        1/4 ts Paprika
    1/2 c  Pecan pieces, fineluy             1/4 c  Honey
           -chopped                            1 tb Orange juice
    1/3 c  Seasoned bread crumbs               1    Container (12 oz)
      1 ts Grated orange peel                       -cranberry-orange sauce
 
  In shallow dish, mix together pecans, bread crumbs, orange peel, salt and
  paprika; set aside.  In small bowl, mix honey and orange juice. Lightly
  spread honey mixture over chicken pieces; place chicken in crumb mixture,
  turning to coat on all sides.  Arrange chicken in shallow baking dish.
  Cover with wax paper and cook on high 9-10 minutes, rotating dish halfway
  through cooking time.
  
  Let stand 2 minutes. Test chicken for doneness. If necessary, cook chicken
  on high 1 to 2 minutes longer or until fork tender.  Arrange on serving
  platter.  Top with a small amount of cranberry-orange sauce; pass remaining
  sauce. Makes 4 servings.
  
  From Best Recipes Magazine, Sept/Oct 1991
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Honey-Glazed Chicken Breasts
 Categories: Chicken, Toppings
      Yield: 2 servings
 
      3 tb Honey                             1/4 ts Fresh ginger, grated
      2 tb Dry sherry                        1/4 ts Garlic powder
      1 tb Catsup                              1    Whole chicken breast, split
      1 tb Soy sauce                                -(about 12 oz)
 
  Preheat oven to 350F.  Combine all ingredients except chicken in a glass
  measuring cup; microcook on High for 30 seconds.  Slash chicken skin
  several times to prevent popping as it cooks.  Place chicken on a non-stick
  coated microwave bake-and-roast grill, skin side down.  Brush with sauce,
  then turn and brush other side.  Cover with waxed paper; microcook on
  Medium-High for 4 minutes.  Transfer to conventional oven and bake for 8 to
  10 minutes until chicken is tender.
  
  Makes 2 servings.
  
  [Woman's Day  MEALS IN MINUTES  August 1985]
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Honey-Glazed Stuffed Breasts
 Categories: Chicken, Barbecue
      Yield: 4 servings
 
      2 tb Butter or margarine                      -coarsely grated
      1 lg Carrot, coarsely grated                  (about 1 cup)
           -(about 1 cup)                      1 lg Egg, lightly beaten
      1 md Zucchini, coarsely grated                Salt and freshly ground
           -(about 1 cup)                           -black pepper to taste
    1/4 c  Diced onion                         2    Split chicken breasts (4
    1/2 c  Grated part-skim mozzarella              -pieces with ribs),
           -cheese                                  About 2 1/2 pounds
      2 sl Firm-textured white bread,        1/4 c  Honey
 
  Start fire in grill, placing rack 4 inches above the coals (see note). Melt
  butter in a 2-quart saucepan over medium-high heat; add carrot, zucchini,
  and onion.  Cook about 5 minutes, stirring frequently, until crisp-tender.
  Remove from heat; stir in cheese, bread, egg, salt and pepper to mix well.
  Set aside. Push fingers between meat and skin on each chicken breast half
  to loosen skin and form pocket.  Divide stuffing mixture among pockets;
  secure openings with wooden picks.  Set breasts aside until fire is ready.
  Place breasts, skin side up, on hot grill rack.  Cook, covered with grill
  cover, 30 minutes.  Brush with honey; grill, covered, for 5 minutes longer.
  Serve when chicken is well glazed and cooked through; remove wooden picks.
  
  NOTE:  Breasts may be baked in oven.  Heat oven to 400F.  Prepare stuffing
  and stuff breasts as directed.  Place breasts, skin side up, in jelly-roll
  pan or shallow roasting pan; bake 40 minutes.  Brush with honey; bake 5
  minutes longer until cooked through.
  
  Makes 4 servings.
  
  [ REDBOOK; July 1990 ]
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Honey-Mustard Baked Chicken
 Categories: Chicken
      Yield: 6 servings
 
      1 lb Chicken, cut up                   1/4 c  Dijon mustard
    1/2 c  (1 stick) butter or               1/2 ts Salt
           -margarine, melted                1/4 ts Freshly ground pepper
    1/2 c  Honey                          
 
  1. Preheat oven to 350 F. Place chicken pieces in a 13 x 9 x 2-inch baking
  dish.
  
  2. Combine butter, honey, mustard, salt, and pepper. Spread over chicken.
  Bake 1 hour, basting with pan juices every 15 minutes, until chicken is
  tender and golden brown.
  
  Prep: 10 mins.  Cook: 1 Hour    Serves: 4
  
  From: Steve Herrick Source: [365 Ways to Cook Chicken - by Cheryl Sedaker]
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Horseradish Wings
 Categories: Appetizers, Chicken, Wings, Hot
      Yield: 4 servings
 
  2 1/2 lb Chicken Wings *                     3 tb Olive Oil
      1    Lemon Juice Only                    1 tb Worcestershire Sauce
    1/2 c  Catsup                          5 1/2 ts Tabasco Sauce
      5 tb Prepared Horseradish              1/2 ts Ground Black Pepper
 
  * Chicken wings should have tips removed and be cut in half at the joint.
  ~-------------------------------------------------------------------------
  Combine all ingredients in a plastic bag. Knead occasionally for 2 hours.
  Cook on a grill or under abroiler. Cook for 10 minutes, then turn and baste
  with marinade. Cook and additional 10 minutes or until done. Serve
  immediately or refrigerate until needed.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hot 'N' Spicy Chicken Wings with Blue Cheese Dip ***
 Categories: Chicken, Appetizers, Hot, Wings
      Yield: 24 servings
 
------------------------------------DIP------------------------------------
    1/2 c  Sour Cream                        1/2 ts Minced Garlic
    1/2 c  Mayonnaise                        1/2 ts Tabasco Pepper Sauce
      2 ts White Wine Vinegar                  3 tb Crumbled Blue Cheese
      1 tb Chopped Fresh Parsley                    Salt & Pepper To Taste
      1 tb Chopped Green Onions          

-------------------------------CHICKEN WINGS-------------------------------
     12    Chicken Wings                       1 ts Catsup
           Vegetable Oil For Frying            1 ts Tabasco Pepper Sauce
      4 tb Melted Butter Or Margarine               Celery Sticks
 
  Here's an easy version of the tangy chicken wings that have captivated
  people all over the country.  To make them hotter, just use more Tabasco
  sauce.  Serve these with plenty of napkins.
  ~-------------------------------------------------------------------------
  In a bowl, beat together all of the dip ingredients until blended.  Set
  aside.
  
  Remove the tips from the wings and discard.  Separate the first and second
  joints of the wings with a sharp knife.  Pat the wings dry with paper
  towels.  In a heavy saucepan, heat about 2 inches of oil to 350F on a
  deep-frying thermometer.  Fry the wings, a few at a time, for about 6
  minutes, until golden brown on all sides.  Drain on paper towels.
  
  In a small bowl, mix the butter, catsup and Tabasco sauce.  Toss the wings
  in the butter mixture to coat thoroughly.  Serve hot, and pass the dip and
  celery sticks.
  
  From: The Tabasco Cookbook.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hot Bbq Chicken
 Categories: Chicken, Barbecue
      Yield: 4 servings
 
      1    Chicken, 2 1/2 to 3 pounds          2 ts Ground cayenne or hot ground
           Juice of 1 1/2 lemons                    -pepper
      2    Cloves garlic crushed with 1        1 tb Paprika
           -tablespoon salt                    2 tb Butter, melted
      1 tb Freshly ground black pepper    
 
  Split and butterfly the chicken by cutting down the backbone and opening
  the chicken, leaving the breast attached.  Squeeze the lemon juice over the
  chicken.  Mix the garlic, black and hot peppers, and the paprika together;
  add to the melted butter.  Pour over the chicken.  If possible, let the
  chicken stand overnight, uncovered in the refrigerator.
  
  Prepare the grill.  Place the chicken, breast side up, on the grill. Cover
  the grill and cook the chicken for 50 minutes until crisp.  Or bake the
  chicken in a preheated 350 F oven for 50 minutes or until done.  If the
  skin is not crispy, place under the broiler to brown and crisp the skin,
  watching carefully so that it doesn't burn.
  
  Serves 4.
  
  [ New Southern Cooking; Nathalie Dupree ]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hot Chicken Salad
 Categories: Chicken
      Yield: 10 servings
 
      4 c  Cold Chopped Chicken                1 c  Grated Chedder Cheese
      2 tb Lemon Juice                         2 c  Chopped Celery
    2/3 c  Finely Cut Chopped Almonds        3/4 c  Cream Of Chicken Soup
    3/4 c  Mayonnaise                          2    Pimentos Cut Fine
      1 ts Salt                            1 1/2 c  Crushed Potato Chips
    1/2 tb MSG, Optional                  
 
  Combine all except cheese, chips and almonds.  Place in large rectangular
  dish.  Top with cheese, chip and muts.  Let stand overnight in
  refrigerator.  Bake in a 400F oven for 20-25 minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hot Chicken and Apple Salad
 Categories: Chicken, Salads, Microwave
      Yield: 4 servings
 
    1/2 ts Paprika                             1 c  Sliced carrots
    1/4 ts Pepper                              3 c  Cubed Granny Smith apples
    1/8 ts Salt                              1/2 c  (2 oz) crumbled Gorgonzola
      1 lb Boned, skinned chicken                   -cheese, divided
           -breast, cut into bite-sized        2 tb White wine vinegar
           -pieces                             2 ts Minced shallots
      3 tb Unsweetened apple cider             4 c  Torn fresh spinach
 
  Combine first 3 ingredients; sprinkle over chicken.  Place chicken and
  cider in an 8-inch square baking dish; microwave on MEDIUM-HIGH (70% power)
  6 to 7 minutes, or until done, stirring every three minutes. Drain chicken,
  set aside, reserving cider mixture.  Add carrots to cider; cover and
  microwave on HIGH 2 minutes.  Stir in apples; microwave on HIGH 2 minutes.
  Drain, reserving 2 Tbsp cider in dish.  Combine apples, carrots, chicken
  and 1/4 c cheese in a bowl, set aside.  Add vinegar and shallots to
  reserved cider mixture, microwave on HIGH 1 minute.  Drizzle over chicken
  mixture; toss gently, and divide among spinach-lined serving plates.
  Sprinkle with remaining 1/4 c cheese, and serve warm.  4 servings.
  
  ///\oo/\\\ From the hearth in Sandee's Kitchen...
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hot Chicken & Apple Salad
 Categories: Salads, Chicken, Microwave
      Yield: 4 servings
 
    1/2 ts Paprika                             3 c  (1/2 in.) Cubes Unpeeled
    1/4 ts Pepper                                   Granny Smith Apples (1 Lb.)
      4    (4 Oz.) Boned, Skinned            1/2 c  (2 Oz.) Gorgonzola
           Chicken Breast Halves, Cut               Cheese Divided
           Into Bite Size                      2 ts Minched Shallots
      3 tb Unsweetened Apple Cider             2 tb White Wine Vinegar
      1 c  Diagonally Sliced Carrots           4 c  Torn Fresh Spinach
 
  Combine Paprika, Pepper & Pinch Salt in A Plastic Bag. Add Chicken & Shake
  To Coat.  Set Aside.
    Place Cider in An 8 Inch Square Baking Dish; Microwave At High 30-45
  Seconds.  Add Chicken; Cover With Wax Paper & Microwave At Medium-High 6 To
  7 Min., Stirring Every 3 Min.  Drain Chicken & Set Aside.
     in Reserved Apple Cider Mixture, Add Carrots; Cover With Plastic & Vent.
  Microwave At High 2 Min.  Stir in Apples; Microwave At High 1 1/2 To 2 1/2
  Min. OR Until Apples Are Tender.  Drain, Reserving2 T. Apple Cider Mixture
  in Baking Dish.
     Combine Apples, Carrots, Chicken & 1/4 C. Cheese in A Bowl; Toss& Set
  Aside.
    Add Vinegar & Shallots To Reserved Apple Cider Mixture in Baking Dish;
  Microwave At High 1 Min.  Drizzle Over Chicken Mixture With Remaining 1/4
  C. Cheese & Serve Warm.
        About 247 Cal. Per 1 & 1/2 C. Chicken Mixture, 1 C. Spinach & 1 T.
  Cheese.
        (Fat 6.  Chol. 76.)
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hot Fried Chicken Salad
 Categories: Chicken, Salads
      Yield: 6 servings
 
      2 lb Chicken breasts, cut into 1              -thin strips
           -1/2-in nuggets                     1    Red bell pepper, seeds and
    1/2 ts Salt                                     -ribs removed, cut into thin
    1/4 ts Black pepper                             -slices
    1/2 c  Flour                               1    Red onion, peeled and cut
      3    Eggs                                     -into thin rings
    1/4 c  Milk                                     For the dressing:
    1/2 c  Breadcrumbs                         3 tb Honey
      2 c  Vegetable oil or vegetable          4 tb Dijon mustard
           -shortening for frying            1/3 c  Cider vinegar
           For the salad:                           Salt and pepper to taste
      2 pk Fresh spinach, washed and         1/2 c  Olive oil
           -stemmed                            1 c  Vegetable oil
      2    Carrots, peeled and cut into   
 
  For the chicken:
  
  To make the chicken: Season the nuggets with salt and pepper. Place the
  flour on a sheet of wax paper, and beat the eggs with the milk in a shallow
  bowl. Place the breadcrumbs on another sheet of wax paper. Dip the chicken
  pieces in the flour, shaking to remove any excess, then dip them in the egg
  mixture, and then in the breadcrumbs. Allow them to sit for 10 minutes so
  the crumbs will adhere. Prepare salad ingredients, and arrange them on 6
  individual plates or a serving platter. To make the dressing, combine the
  honey, mustard, vinegar, salt and pepper in a bowl. Whisk until smooth, and
  then slowly whisk in the oils. To serve, heat the oil in a deep-sided pan
  over medium-high heat to a temperature of 375F. Add the chicken pieces,
  being careful not to crowd the pan, and fry until golden brown, about 5
  minutes. The frying will have to be done in batches. Remove from the oil
  with a slotted spoon and drain well on paper towels. Arrange the chicken
  pieces on top of the salads, and drizzle the dressing over all. Serves 6.
  
  Note: The salad is even quicker to make if you purchase the already breaded
  chicken nuggets. You can buy nuggets already breaded in the poultry case or
  the freezer case.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hot Honeyed Chicken and Walnut Salad
 Categories: Chicken, Salads
      Yield: 4 servings
 
      6    Chicken breast, skinned and       1/4 c  Walnut oil (I use regular
           -deboned                                 -cooking oil)
      3    Carrots                             2 tb Chopped parsley
      3    Stalks celery                     1/4 c  Honey
      3    Onions                          1 1/2 tb Tomato sauce
    3/4 c  Walnut halves                     1/2 ts Five spice powder
 
  Cut chicken, carrots, celery, and onions into thin strips.  Toast walnut
  halves in a moderate oven for 5 minutes.  Heat oil in pan, add chicken,
  cook until chicken is browned and just tender, remove from pan. Add carrots
  to pan, cook until almost tender. Add celery and onion to carrots and cook
  until onion is soft.  Return chicken to pan.  Add parsley, honey, tomato
  sauce, and five spice powder.  Serve hot, sprinkled with walnuts.  Serve
  with rice.
  
  Serves 4
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hot N Spicy Wings
 Categories: Chicken, Appetizers, Wings
      Yield: 6 servings
 
      4 lb Chicken wings                       1    Piece star anise
    3/4 c  Butter                              1 ts Dry mustard
    3/4 c  Water                               1 ts Red pepper flakes
      1 c  Brown sugar                         1 c  Soy sauce
 
  Melt butter, add all other ingredients except chicken wings and mix well.
  
  Add wings and marinate at least 2 hours but not more than 24 hours.  Bake
  at 350 degrees for 2 hours.  Baste occasionally.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: How to Cut Up Chicken
 Categories: Chicken, Text, 1941
      Yield: 6 servings
 
           Text Only                      
 
  Dress chicken.  Wash carefully.  Cut off neck.  Remove wings by cutting
  through wing joint close to body.  Fold wings by putting tip back of
  shoulder joint.  Remove legs by cutting through skin close to body. Bend
  the legs back to separate the joints.  Cut through the flesh. Separate
  thigh from drum stick.  Separate breast from back by cutting through the
  skin just below the breast bone. Insert the knife beneath the edges of the
  breast bone. Follow up the ribs to the shoulder. Disjoint. Cut through the
  flesh.  Bend the back of chicken to break the back bone. Cut into back and
  rib sections.  Cut through breast of chicken, separating the portion
  containing the wish-bone from the remainder. Cut remainder of breast in 2
  portions if desired.
  
  The Household Searchlight
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: How to Truss Chicken
 Categories: Chicken, Text, 1941
      Yield: 6 servings
 
           Text Only                      
 
  Prepare chicken for roasting.  Draw skin of neck smoothly over back. Fold
  wing tips under.  Press wings and legs against body. Thread a large needle
  with white twine.  Use double.  Press needle through one wing at middle
  joint, through end of neck skin, and through second wing at middle joint.
  Pull cord firmly under breast and up across legs and thighs. Draw the legs
  close together, covering the opening made for drawing the fowl. Cross the
  string over the legs and tie them to the tail.  Skewers may be used to hold
  wings and legs against body.  If desired, the wings may be folded tightly
  in position over the folded neck skin and the legs slipped through the vent
  opening.
  
  The Household Searchlight
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hungarian Chicken and Dumplings
 Categories: Chicken
      Yield: 6 servings
 
      1 lg Chicken                                  For Dumplings:
      1 md Onion,chopped                       3 c  All-purpose flour
      1 tb Vegetable oil                       1 ts Salt
      1 tb Salt                                5    Eggs
      1 ts Pepper                            3/4 c  Water
     11 tb Regular paprika or 3 heaping        3 c  Sour cream
           -Tbs Hungarian sweet paprika   
 
  Wash and cut up chicken, discarding excess fat. In a large pot, saute
  onions in oil until limp. Add chicken, including heart and gizzard, salt
  and pepper to onions. Brown chicken quickly, then add paprika. Cover and
  simmer for 30 minutes or until chicken is done. Meanwhile, make dumplings:
  Mix the flour, salt, eggs and water in a large mixing bowl until smooth.
  Dough should be thick, but not running. Set aside for 10 minutes. Bring 6
  quarts water to a boil in a large pot. Holding bowl with dumpling batter
  over water, cut teaspoon size lumps of batter from edge of bowl into
  boiling water. Dip knife in the hot water from time to time so batter won't
  stick to knife Stir dumplings from time to time. Cook until the dumplings
  are firm and floating on the surface of the water. Remove with a strainer
  or slotted spoon. Add well drained dumplings to the cooked chicken and
  accumulated juices; heat through. Stir in sour cream and mix well; do not
  boil after adding sour cream. Serve immediately.
  
  Serves 6.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hungarian Chicken Casserole
 Categories: Chicken
      Yield: 6 servings
 
      3 lb Chicken,cut into serving            4 lg Apples,peeled,cored and
           -pieces                                  -sliced
      4    Carrots,peeled and chopped          2 tb Flour
      1 lg Onion,skinned and chopped         1/2 c  Sour cream
      4    Parsnips,scraped and chopped      1/4 ts Paprika
           Salt and pepper                     1 tb Sugar
      8 c  Water                          
 
  Remove skin from chicken and place in large pot. Add carrots, onions and
  parsnips. Salt and pepper to taste. Add water and simmer about 1 hour. Add
  apples to chicken broth. Simmer until apples are tender, about 15 minutes.
  In separate casserole, combine flour, sour cream and paprika. Mix well.
  Remove chicken mixture from heat. Add 2 cups broth to sour cream and mix
  well. Add more broth and stir until mixture is thick and smooth. Stir in
  sugar. Add chicken and vegetables to broth and mix well. Serve immediately.
  
  Makes about 6 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hunter Style Chicken
 Categories: Chicken
      Yield: 4 servings
 
    1/4 c  Salad oil                           1    15 oz can tomato sauce
    1/2 c  Flour                             1/2 c  Water
      1 ts Salt                                1 ts Salt
      3 lb Cut up chicken                      1 ts Oregano
      1    Green bell pepper,cut into        1/4 ts Black pepper
           -strips                           1/4 ts Thyme
      2 md Onions,quartered                    1 cn Mushroom stems and pieces
      1    Clove garlic,finely chopped    
 
  Heat salad oil in large skillet over medium heat. Mix flour and 1 teaspoon
  salt; coat chicken pieces. Cook chicken in oil 15 to 20 minutes or until
  brown. Drain fat from skillet. Add green bell pepper and onions. Mix
  garlic, tomato sauce, water, 1 tsp salt, oregano, pepper, thyme and
  mushrooms with liquid; pour over chicken and heat to boiling. Reduce heat;
  cover and simmer 45 minutes or until chicken is tender.
  
  Serves 4 to 5.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Imperial Chicken
 Categories: Chicken
      Yield: 6 servings
 
      1    Chicken, cut up (or use             1    Clove garlic, minced
           -about 3 lbs of your                2 c  Bread crumbs
           -favorite parts)                  3/4 c  Grated Parmesan cheese
    1/2 c  Butter or margarine               1/4 c  Parlsey, chopped
 
  Salt and pepper
  
  Preheat oven to 350 degrees.  Line a cookie sheet with foil.
  
  Melt butter with garlic; let stand.  Mix bread crumbs, Parmesan cheese, and
  parsley, salt and pepper.  Dip chicken into butter, then into crumb
  mixture.  Arrange on cookie sheet so that chicken pieces don't quite touch.
  If there is any butter left, drizzle over the top of the chicken. Bake 1
  hour.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Impossible Quiche
 Categories: Eggs, Pork, Chicken
      Yield: 6 servings
 
      1 c  Cooked green beans                1/2 c  Chopped onions
      4 oz Shredded Cheddar Cheese           3/4 c  Bisquick
      1 sm Can mushrooms, drained              1 c  Chopped ham or chicken *
  1 1/2 c  Milk                                3    Eggs
 
  Salt and pepper
  
  * Ham or chicken should be cooked This contains meat, vegetables, cheese,
  eggs, and milk combined with Bisquick to form its own crust.
  
  Sprinkle green beans, mushrooms, onion, ham or chicken, and cheese in a
  deep 10" pie plate.  In blender place milk, Bisquick, eggs, salt and pepper
  to taste.  Blend 15 seconds on high speed.  Pour over the above. Bake in
  preheated 400 degree oven for 30 minutes.  Remove from oven and let set 5
  minutes.  Serve.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Impossible Chicken 'n Broccoli Pie
 Categories: Pies, Chicken
      Yield: 6 servings
 
     10 oz Frozen chopped broccoli             3    Eggs
      8 oz Cheddar cheese; shredded          3/4 c  Bisquick
  1 1/2 c  Chicken; cooked; cut-up           1/2 ts Salt
    2/3 c  Onion; chopped                    1/4 ts Pepper
  1 1/3 c  Milk                            1 1/2 qt Round or 1 qt. square casser
 
  Heat oven to 400.  Grease pie plate, 10x1 1/2".  Rinse broccoli in cold
  water to thaw; drain thoroughly.  Mix broccoli, 1 1/3 c. of the cheese, the
  chicken and onion in pie plate. Beat milk, eggs, baking mix, salt and
  pepper 15 seconds in blender on high speed, 1 min. with wire whisk or hand
  beater or until smooth.  Pour into pie plate. Bake 30-35 min. or til knife
  inserted comes out clean. Top with remaining cheese. Bake 1-2 min. longer
  or just til cheese is melted.  Cool 5 min.
   FOR 1/2 RECIPE: Use 1 qt square or round casserole.
   Decrease eggs to 2 and baking mix to 1/2 c.  Divide remaining ingred.
  amts. in half.  Decrease beat time to 10 sec. in blender and 30 sec. with
  whisk or hand beater. HIGH ALT: bake 35-45 min. For 1/2 recipe use 45 min.
  
  FROM; BISQUICK RECIPE CLUB  LISA CRAWLEY TSPN00B Lawrence Kellie Conf:
  (1010) F-COOKING
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Impossible Chicken Parmigiana
 Categories: Chicken
      Yield: 8 servings
 
    3/4 c  Creamed cottage cheese              1 c  Milk
           -Small curd                         2 x  Eggs
    1/3 c  Grated parmesan cheese            2/3 c  Bisquick
    1/2 ts Garlic powder                     1/4 ts Pepper
    1/2 ts Oregano                         1 1/2 c  Chicken, cooked & diced
    1/2 ts Basil                           1 1/4 c  Mozzarella cheese shredded
      1 cn Tomato paste 6 oz.             
 
  Heat oven to 400. Grease 10 inch pie plate. Layer cottage cheese and
  parmesan cheese in pie plate. Mix chicken and 1/2 cup mozzarella cheese,
  the garlic powder, oregano, basil and tomato paste; spoon over parmesan
  cheese. Beat remaining ingredients in blender on high for 15 seconds, by
  hand for 1 min. until smooth. Pour into pie plate and bake 30 minutes. Top
  with remaining mozzarella cheese. Bake 5-8 minutes longer or until knife
  inserted in center comes out clean. Cool 5 minutes.
  
  Source:  Anna Cassell ---
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Impossible Chicken Pie
 Categories: Chicken
      Yield: 6 servings
 
      2 c  Cooked diced chicken                4 x  Eggs
    1/2 c  Peas and carrots                  3/4 c  Bisquick
    1/4 c  Mushroom pieces                   1/2 ts Salt
  1 1/3 c  Milk                              1/4 ts Pepper
 
  Heat oven to 400. Grease a ten inch pie plate. Mix chicken, peas, carrots,
  mushrooms and onion in pie plate. Beat remaining ingredients in blender
  until smooth. (15 seconds) Pour into pie plate. Bake at 400 for 30-35
  minutes. Cool 5 minutes before serving. ---
  
  From: SUSAN BRUMER Conf: (1668) L-CUISINE
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Indian Fried Chicken
 Categories: Chicken
      Yield: 6 servings
 
      6    Chicken legs                        5 oz Natural yoghurt
    1/2 ts Hot chilli powder                   2    Eggs
      1 ts Garam masala                        1 ts Flour
      1 ts Crushed garlic                      1 ts Crushed mint leaves
      1 ts Crushed ginger                      2 ts Ground coriander
           Salt (if needed)                    6 oz Vegetable oil
 
  Make a paste of chilli, garam masala, garlic, ginger and salt and rub into
  the chicken. Pour yoghurt over chicken and place in a large pan. Cook over
  a low heat and simmer for about 15 minutes until all the liquid has
  evaporated. Make a batter of the egg yolks, flour, mint and coriander and
  rub on chicken pieces. Let the chicken dry for a few hours. Whisk egg
  whites,heat oil in frying pan. Dip marinated chicken in egg white, fry
  until brown. Try spice variations in this recipe. Cheerz, Mark Herron.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Indian-Style Chicken
 Categories: Chicken
      Yield: 6 servings
 
      1    Onion                               1    Garlic clove
      2 tb Butter                              2 tb Lemon juice
      1 tb Oil                                      Salt
      3 lb Chicken pieces                           Cayenne pepper
      2 tb Mild curry powder                   2 tb Light cream
  1 1/4 c  Chicken broth                  
 
  From: "The Cook's Color Treasury," by Norma Macmillan
  
  Freezing suitable: add cream after thawing
  
  Peel and chop onion.  Heat butter and oil in casserole and cook onion till
  transparent.  Add chicken pieces, a few at a time, and brown on all sides.
  Sprinke chicken with curry powder and pour in broth.  Add peeled and
  crushed garlic, lemon juice, and a pinch each salt and cayenne pepper.
  Cover and simmer for 35 mins. over a low heat.
  
  Add cream and cook gently for 10 mins.  Do not boil.  Serve with plain
  boiled rice and side dished of apple slices, cucumber sprinkled with salt
  and grated fresh coconut.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Israeli Sweet and Spiced Chicken
 Categories: Chicken
      Yield: 4 servings
 
      4 ts Vegetable oil                            -ground nutmeg
      3 lb Whole chicken, cut into 8           8 lg Pitted black olives, sliced
           -pieces, skinned                         -or whole
      2 c  Thinly sliced onions                1 tb Water
      1 c  Orange juice (no sugar              2 ts Cornstarch
           -added)                             2 sm Oranges, peeled and
      2 tb Honey                                    -sectioned (OR 1 cup
      1 ts Each salt and paprika                    Canned mandarin orange
    1/2 ts Each ground ginger and                   -sections
 
  Preheat oven to 350F.  In 10-inch nonstick skillet heat oil; in batches,
  brown chicken pieces on all sides.  Spread onion slices over bottom of
  shallow 3-quart casserole; top onions with chicken pieces. Combine orange
  juice, honey and seasonings in bowl; pour mixture evenly over chicken and
  top chicken with olives.  Cover casserole and bake until chicken is tender,
  about 45 minutes.  Transfer chicken and olives to serving platter and keep
  warm.  Scrape onions and pan juices into 1-quart saucepan and bring to a
  boil.  Combine water and cornstarch in small cup, stirring to dissolve
  cornstarch; stir into onion mixture.  Reduce heat and simmer, stirring
  constantly, until mixture thickens; pour sauce over chicken. Serve
  garnished with orange sections.
  
  Makes 4 servings.
  
  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Italian Chicken Dinner
 Categories: Crockpot, Chicken
      Yield: 6 servings
 
      1 sm Cabbage; cut in wedges                   -and frozen
      1 c  Mushrooms; canned                   1    Jars Meatless spaghetti
      2 tb Tapioca; quick cooking                   -sauce
      1    Chicken; broiler or fryer                Parmesan cheese; grated
 
  In a 3 1/2 to 6 quart crockery cooker place cabbage wedges, onion and
  mushrooms.  Sprinkle tapioca over vegetables. Place FROZEN chicken pieces
  atop vegetables. Pour spaghetti sauce over chicken. Cover; cook on low-heat
  setting for 10 to 12 hours.  Transfer to a serving platter. Sprinkle with
  Parmesan Cheese. Makes 6 servings.
  
  Notes from Gaye:  The original recipe did not indicate the amount of onion
  to use.  I used 1/4 cup dried chopped onion (equivalent to one onion).  I
  used 1 cup of Ragu Garden Style with Tomatoes, Garlic and Onions. Also, I
  used fresh, skinned chicken breasts.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Italian Chicken
 Categories: Chicken
      Yield: 4 servings
 
      4    Chicken Breasts, Skinless           1    Bottle, Italian Dressing
           Parsley                        
 
  Soak chicken breasts in Italian dressing overnight.  Broil while basting
  with more dressing.  Then bake until done.  Serve with sprigs of parsley.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Italian: Chicken Cacciatore (Contadina)
 Categories: Chicken, Pasta
      Yield: 8 servings
 
    1/2 c  All-purpose flour                   2    Cloves garlic, minced
      2 ts Salt, divided                       2 ts Dried oregano leaves, crush
    1/2 ts Pepper, divided                     1 ts Dried basil leaves, crushed
      3 tb Olive oil                       3 1/2 c  (29-oz can) tomato sauce
      3    To 3-1/2 pounds chicken, 4      1 3/4 c  (14-1/2 oz can) Contadina
           Breasts, 4 thighs, skin                  Whole Peeled Tomatoes and
           Removed                                  Juice
      1 c  Sliced onion                        1 lb Dry pasta, cooked and
      1 c  Sliced mushrooms                         Drained, or 2 cups rice,
      1 c  Green pepper rings                       Cooked
 
  Combine flour, 1 teaspoon salt, and 1/4 teaspoon pepper.  Coat chicken
  pieces with seasoned flour.  In 10-inch skillet, heat 2 tablespoons oil;
  saute chicken pieces and arrange in a 13X9X2-inch baking dish; set aside.
  Add remaining oil to skillet; saute onion, mushrooms, green pepper, garlic,
  oregano, and basil.  Cook for 3 to 4 minutes, stirring occasionally. Mix in
  tomato sauce and whole tomatoes and juice.  Simmer for 15 minutes; pour
  over chicken.  Bake in preheated 350-degree F. oven for 30 minutes. Cover
  and bake for additional 15 minutes.  Serve over hot pasta or rice.
  
  SOURCE: Contadina
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Jack Daniel's Tennessee Whiskey Chicken
 Categories: Chicken, Sauces, Alcohol
      Yield: 4 servings
 
      2    FRYING CHICKENS (2 lbs each)             SALT to taste
      1 c  JACK DANIEL'S WHISKEY                    BLACK PEPPER to taste

-------------------------------WHISKEY SAUCE-------------------------------
      1 lb WHITE MUSHROOMS; sliced             2 oz JACK DANIEL'S WHISKEY
      6    GREEN ONIONS; chopped               2 c  BROWN SAUCE*
      2 tb BUTTER                         
 
  Have the butcher split two small fryers or if you prefer, buy cut-up
  chicken pieces. Place the chicken in a shallow pan and douse with whiskey.
  Sprinkle salt and pepper over the pieces; marinate for 2 hours.
  
  Soak some wood chips (they specify Jack Daniel's Barrel chips) in water--if
  you're using regular wood chips, I'd suggest soaking them in whiskey? While
  the chips are soaking, build a charcoal fire in your barbecue grill. Use
  the wood chips in your grill to create a good smoking fire. Broil the
  fryvers over the pit until well cooked. Serve with whiskey sauce. FOR
  WHISKEY SAUCE: Saute the mushrooms and green onion in butter until tender.
  Add whiskey and brown sauce and simmer until flavors have blended and the
  alcohol has evaporated. Keep warm until serving time. * BROWN SAUCE - To
  make Brown Sauce; thicken beef bouillon with cornstarch or roux. Or better
  yet, make it from scratch. Shared by ELLIE COLLIN, Prodigy ID# CMKD93F.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Jamaican Jerk Chicken
 Categories: Chicken, Jamaican, Barbecue
      Yield: 4 servings
 
      1 tb Ground allspice                   1/4 c  Soy sauce
      1 tb Dried 4hyme                       3/4 c  White vinegar
  1 1/2 ts Cayenne pepper                    1/2 c  Orange juice
  1 1/2 ts Freshly ground black pepper              Juice of 1 lime
  1 1/2 ts Ground sage                         1    Scotch bonnet pepper, seeded
    3/4 ts Ground nutmeg                            -and finely chopped
    3/4 ts Ground cinnamon                     1 c  Chopped white onion
      2 tb Salt                                3    Green onions, finely chopped
      2 tb Garlic powder                       4    Chicken breasts (6 to 8 oz
      1 tb Sugar                                    -each), trimmed of fat
    1/4 c  OlZve oil                      
 
  From: Stephen Ceideburg Shared By: Leti Labell
  
  This recipe is also from Sugar Reef Caribbean Cooking by Devra Dedeaux.
  "This recipe is not as hot as you would find in Jamaica. For that authentic
  flavor, double the quantity of dry spices."
  
  "JERK: This method of cooking pork and chicken dates back to the
  Carib-Arawak Indians who inhabited Jamaica.  After capturing an animal and
  thoroughly cleaning and gutting it, the Indians placed it in a deep pit
  lined with stones and covered with green wood, which, when burned, would
  smoke heavily and add to the flavor. But first the carcass was "jerked"
  with a sharp object to make holes, which were stuffed with a variety of
  spices.  The holes also allowed heat to escape without loss of moisture.
  The results were superb. The meat was not only wonderfully spices, but
  moist and tender."
  
  (Note: Sugar Reef is a restaurant in Manhattan)
  
  In a large bowl, combine the allspice, thyme, cayenne pep- per, black
  pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire
  whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime
  juice.  Add the Scotch bonnet pepper,. onion, and green onions and mix
  well.  Add the chicken breasts, cover and marinate for at least 1 hour,
  longer if possible.
  
  Preheat an outdoor grill.
  
  Remove the breasts from the marinade and grill for 6 minutes on each side
  or until fully cooked.  While grilling, baste with the marinade.
  
  Heat the leftover marinade and serve on the side for dipping.
  
  NOTE:  This is the recipe as listed in the cookbook.  Per- sonally, I would
  NEVER heat the leftover marinade and serve on the side for dipping,
  especially something that you had marinated POULTRY in. A MUCH better idea
  would be to reserve some of the marinade (BEFORE you put the chicken in it)
  and save it for serving.
  
  Makes 4 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Jamaican Jerked Chicken
 Categories: Pork, Chicken, Jamaican
      Yield: 6 servings
 
      6    Loin pork chops                     1 lg Clove garlic, chopped
      3    Chicken breasts, split,             1 ts Hot pepper, chopped
      6    Chicken legs 2 oz                   3 tb Red-wine vinegar
           Whole allspice berries            1/4 c  Peanut or vegetable oil
    1/4 ts Fresh grated nutmeg               1/2 ts Salt
    1/2 ts Ground cinnamon                   1/4 ts Fresh ground pepper
      8    Scallions, chopped                  2    Bay leaves, crumbled
 
  Pickapeppa sauce (see note)
  
  Cut away rind and most fat from pork; remove all meat from bones, cut into
  pieces about 1-1/2" thick and 3" to 4" long.  Put pork pieces and chicken
  in a large bowl, cover and refrigerate until needed. To prepare seasoning,
  heat the allspice berries over medium heat in small saucepan 3 to 4 min,
  stirring often; 2 tbs at a time, crush berries in mortar and pestle. In
  medium bowl, combine berries, nutmeg, cinnamon, scallions, garlic, pepper
  and 1 tbs vinegar; crush into pasty mixture.  Add rest of vinegar, oil,
  salt, pepper and bay leaves. Turn mixture over pork and chicken and rub
  meat with seasoning, coating evenly. Cover and refrigerate 2 hours or
  overnight. Cook jerked pork and chicken on grill over hot coals or on gas
  barbecue as far from heat as possible (6" or more); cover with lid; turn
  meat every 10 minutes for about 1 hour, until done. If desired, halfway
  through cooking time toss 1 tsp whole allspice berries into fire. Cut
  cooked pork into 1/3" slices and serve with chicken. Accompany with
  Pickapeppa sauce.  Serves 6 to 8.
  
  (Note:  Can also be cooked in preheated 350 F oven on rack in roasting pan
  about 1 hour, turning once, but you won't have the grill flavor.
  
  (Pickapeppa sauce is a bottled Jamaican condiment available in better
  supermarkets and gourmet stores.)
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Jambalaya
 Categories: Rice, Low-cal, Chicken
      Yield: 2 servings
 
    1/2 c  Onion - chopped                   1/8 ts Freshly ground black pepper
    1/4 c  Green pepper - chopped              1 pn Cayenne
    1/2 c  Tomato - chopped                    1 c  Chicken stock - made without
      2    Clove garlic - minced                    -salt or fat
      1    Bay leaf                          1/2 c  Rice - uncooked
    1/4 ts Thyme                               2 oz Chicken - lean, cubed,
      2 ts Parsley - fresh, minced                  -cooked or raw
 
  Calories     per serving: 250         Number of Servings:   2 Fat grams per
  serving: 2.58         Approx. Cook Time: :40 Cholesterol per serving: 25.3
  Marks:
  
  Heat a saucepan and add the onion and bell pepper.  Using a wooden spoon,
  stir them over medium heat until they begin to color while you scrape the
  sides and bottom of the pan to be sure that nothing sticks and burns.
  
  Add the tomato, garlic, herbs and seasonings and stir together.
  
  Add the stock and bring to a boil.
  
  Add the rice and chicken and bring to a simmer.  Cover and simmer gently
  for 20 minutes, then uncover and let the Jambalaya dry out a bit.
  
  Fluff up the Jambalaya with a fork and serve.
  
  NOTES:
  
  Different rices will vary this dish.  Experiment.  It is not necessary that
  each grain be separate.  Jambalaya, by the nature of its cooking process,
  may be somewhat sticky and perhaps the better dish for it.
  
  VARIATION:
  
  Jambalaya can be made with shrimp, lean turkey sausage, smoked chicken or
  smoked turkey.  Just remember to keep it light.
  
  "Louisiana Light" by Roy F. Guste, Jr.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: James' World's Hottest Wings!
 Categories: Chicken, Appetizers, Wings, Hot
      Yield: 6 servings
 
      2 lb Chicken Wings Cut Up Buffalo       10 tb Cayenne Pepper
           -Style                             10 tb Durkee Red-Hot Sauce
      6    Whole Serrano Chili Peppers         1 tb Salt
      6    Whole Red Chili Peppers             3 tb Pepper
     10    Whole Jalapeno Peppers            1/2 c  Vinegar
      2 c  White Wine                          1    Fire Extinguisher
      1    Bottle Tabasco Sauce                     -(Optional....)
    1/2    Bottle Worcestershire Sauce    
 
  Caution: The fumes from preparing this will make it difficult to breathe!
  Don't attempt to eat with an ulcer.
  
  In a blender, carefully puree the peppers, wine, vinegar and all spices.
  Caution, the fumes are deadly and wear rubber gloves or your fingers will
  burn!  Put the puree into a bowl and marinate the wings in the bowl in the
  fridge for 5 days.  After 5 days, carefully remove the wings and broil them
  until cooked.  Usually approx 15 mins (+/- 5 mins).  Take the marinade, put
  it on the stove, add 1/4 cup sugar and heat to a boil. reduce until thick.
  Pour over wings and re-broil for about 5 more minutes, serve with soda
  water for maximum heat effect but keep plenty of ice water handy.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Japanese Chicken Wings
 Categories: Japanese, Chicken, Appetizers, Wings
      Yield: 4 servings
 
      3 lb Chicken wings                       3 tb Low salt soya sauce
      1 c  Flour                               1 c  Sugar
      1    Egg beaten with 1 t. water          1 ts Galic powder
      1 c  Oil                                 3 tb Water
           Sauce                             1/2 c  White vinegar
 
  Cut wings into pieces.  Dip in slightly beaten egg, then in flour.  Fry in
  oil until brown and crisp. Put in shallow roasting pan (I use a cookie
  sheet). Heat sauce until boiling. Pour ovet wings. Bake at 275 F for
  approximately 1 hour. Sauce thickens and coats wings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Jerk Chicken
 Categories: Chicken
      Yield: 4 servings
 
      1 tb Ground Allspice                     1 tb Sugar
      1 tb Dried Thyme                       1/4 c  Soy Sauce
  1 1/2 ts Cayenne Pepper                    3/4 c  Vinegar
  1 1/2 ts Black Pepper                      1/2 c  Orange Juice
  1 1/2 ts Ground Sage                       1/4 c  Olive Oil
    3/4 ts Grated Nutmeg                       1 c  Minced Onion
    3/4 ts Cinnamon                            3    Green Onions
      2 tb Salt                                4    Chicken Breasts, Halves
      2 tb Garlic Powder                  
 
  In large glass or ceramic bowl combine allspice, thyme, cayenne pepper,
  black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. Slowly
  whisk in soy sauce, vinegar, orange juice. In slow stream whisk in olive
  oil. Add onion and green onion. Mix well. Add chicken and allow to marinate
  1 hour at room temperature or over night, covered in refrigerator. If using
  outdoor grill toss 1 or 2 bay leaves on coals. Grill chicken 6 min. each
  side. Chicken may also be broiled indoors 5-6 minutes each side. Either
  way, brush well with marinade while cooking. For hotter flavor, double
  amounts of first 7 ingredients.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Joanna's Chicken San Francisco
 Categories: Chicken
      Yield: 6 servings
 
      3 tb Margarine or butter                 4 c  Hot water
      1    Chicken, cut-up, or your            2 tb Parsley
           -preferred chicken parts            1 cn Golden Mushroom Soup
    1/2 lb Mushrooms, sliced                 1/2 c  Milk
    1/2 ts Seasoned salt                     1/4 c  Grated Parmesan cheese
      2 pk Chicken flavor Rice A Roni     
 
  Melt margaring or butter in large frying pan.  Add chicken and brown until
  golden, about 5-10 minutes.  Remove chicken to platter.  Add mushrooms and
  seasoned salt and sautee until just tender.  Remove with slotted spoon. Add
  Rice A Roni and cook, stirring constantly, until golden. Add hot water,
  Rice A Roni seasoning packets and parsley. Bring to boil. Transfer to 9 x
  13 pan.  Add a layer of mushrooms. Top with chicken pieces. Cover dish with
  aluminum foil and bake in 350 oven for 30 minutes. Mix soup with milk.
  Remove aluminum foil and spoon soup on top of chicken pieces. Return to
  oven, uncovered, for 10 minutes.  Sprinkle Parmesan cheese on chicken
  pieces and return to oven for 5 minutes.
  
  One of the recipes here inspired me to create this dish tonight. I served
  it with broccoli (fresh, just the flowerets, microwave covered for 5
  minutes with a dash of seasoned salt and a pat of butter) and sourdough
  bread.  Dessert was peach kuchen and ice cream. My number 1 consumer and
  critic said it was great!
  
  ~-Joanna the Gold Wing Rider from Ohio
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Judy's Chicken and Broccoli with Rice
 Categories: Chicken, Rice
      Yield: 6 servings
 
  1 1/2 c  Water                                    -into strips
    1/2 c  Milk                            1 1/2 c  Frozen broccoli cuts,thawed
      2 tb Dijon mustard                       2 tb Oil
  1 1/2 c  Long grain rice                10 3/4 oz Can condensed cream of
    1/2 c  Cheddar or Swiss                         -chicken soup
           -cheese,grated or shredded          2 tb Chopped pimento
      1 lb Boneless chicken breasts,cut   
 
  Bring water to a boil. Stir in rice. Cover and remove from heat. Let stand
  5 minutes or until all water is absorbed. Meanwhile, cook and stir chicken
  in hot oil until lightly browned. Stir in soup, milk, mustard and cheese;
  add broccoli and pimento. Bring to a full boil. Reduce heat and simmer 2
  minutes. Pour over rice.
  
  Makes 6 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Julia Child's Crisp Brown Chicken Saute
 Categories: Chicken
      Yield: 4 servings
 
      1 c  Milk                                4    To 6 Tb unsalted butter
      1    Frying chicken (2.5-3 lb),          2 tb Olive oil
           -cut into 8 pieces                  1 tb Minced shallot or green
           Salt and freshly ground                  -onion
           -pepper                           1/4 c  Dry white wine or vermouth
    1/2 c  All-purpose flour                   1 c  Chicken broth
 
  1.  Pour milk into shallow bowl.  Dip each cicken piece in milk and place
  on piece  of waxed paper.  Sprinkle lightly with salt and pepper. Sprinkle
  flour over chicken and turn pieces to coat completely. Pat flour onto
  chicken, then shake to remove excess.
  
  2.  Heat oven to 375 degrees
  
  3.  Heat 2 Tb butter and 1 Tb oil in large heavy ovenproof skillet over
  medium-high heat.  When foam subsides, arrange chicken skin side down in
  skillet and saute until browned, 4-5 minutes each side. Remove breast meat
  from skillet and set aside.
  
  4.  Heat additional 2 Tb butter and 1 Tb oil in small pan until butter
  melts.  Bast chicken in skillet with drops of butter and oil. Bake 10
  minutes, basting again after 5 minutes.  Turn chicken, add breast pieces,
  and baste again.  Bake 10-20 minutes longer, basting and turning chicken
  every 5 minutes.  Chicken is done if juices run clear yellow with no trace
  of pink when thigh is pierced with fork.
  
  5.  Transfer chicken to platter and keep warm in turned-off oven with door
  ajar.  Pour excess fat from skillet.  Add shallot and cook, stirring
  constantly, over medium heat.  Pour in wine and broth; heat to boiling,
  scraping up roasting juices.  Boil rapidly until reduced to consistency of
  light syrup.  Remove from heat an dseason to taste with salt and pepper. If
  desired, add 2 Tb butter for enrichment and swirl until melted into sauce.
  Transfer sauce to serving bowl.  Serve chicken warm or at room temperature.
  
  Serves 4 441 calories per serving: 34% protein, 59% fat, 7% carbohydrate;
  442 mg sodium.
  
  GOOD FOOD 01/87
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Katherine Magee's Oven-Batter Baked Chicken
 Categories: Chicken
      Yield: 4 servings
 
      1    Chicken,3-4 lb*                     4 ts Salt
      2 c  Buttermilk                          2 ts Paprika
      1 c  Flour                             1/2 ts Black pepper
 
  1. Place chicken pieces in a long, shallow nonmetal baking dish and pour
  buttermilk over each piece. Let stand about 1 hour at room temperature;
  turn each piece of chicken frequently.
  2. Combine remaining ingredients in a large paper bag; close and shake to
  blend. Drain chicken pieces but do not dry them. Add chicken pieces a few
  at a time, close bag, and shake to coat each piece of chicken evenly with
  mixture. Place chicken pieces skin side up, not touching, on shallow baking
  dish or cookie sheet, on middle rack of preheated 425'F. oven. Bake 15
  minutes. Then reduce oven temperature to 350'F. and continue to bake for 15
  minutes. Turn each piece of chicken and cook another 15 minutes. Turn each
  piece and bake a final 15 minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Kentucky Burgoo
 Categories: Chicken
      Yield: 6 servings
 
  3 1/2 lb Chicken, cut up                     1 c  Fresh lima beans or
      1 ts Salt                               10 oz Frozen lima beans
      1 ts Cayenne pepper                     16 oz Whole or stewed tomatoes,
      1    Garlic clove, minced                     -undrained & chopped
      1 lg Unpeeled potato, cubed             17 oz Whole kernal corn, undrained
      1 lg Onion, chopped                           Worcestershire Sauce to
      1 md Green bell pepper, chopped               -taste
      1 c  Sliced carrots                           Hot pepper sauce to taste
      1 c  Fresh okra or                       1 oz Bourbon (optional)
     10 oz Frozen okra                              Fresh parsley
 
  Burgoo is both a delicious winter stew & a revered Kentucky tradition,
  having originated in that state over a century ago. Freely translated it
  means "if you've got it, throw it in", & as such is one of the least
  intimidating of all recipes: short of forgetting the chicken, it's almost
  impossible to make a "bad" burgoo.
  
  1. In large stockpot, combine chicken, salt, cayenne, garlic & 2 quarts
  water; bring to a boil. Cover & simmer for 1 1/2 hours until chicken barely
  clings to its bones. (While chicken simmers, chop & prepare vegetables).
  
  2. Remove chicken from broth. Remove & discard bones. Cut chicken into
  pieces & return to broth.
  
  3. Add vegetables & simmer, uncovered, for 1 3/4 hours until stew thickens
  & vegetables, save for the corn kernals, are barely recognizable.
  
  4. Season to taste w/ Worcestershire & hot pepper sauce. For an extra kick,
  add a jigger of bourbon. Add parsely for garnish.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Kikue's Chicken Hekka
 Categories: Chicken, Casserole, Hawaiian
      Yield: 6 servings
 
           -Doreen Otsuka (XPST31A)            1 c  Fresh mushrooms; sliced
           -Posted on *P on 1/31/92          1/8 c  Shoyu (soy sauce) or more;
      2 lb Chicken thighs                           -mixed with
    1/4 lb Margarine                           2 ts Sugar or more; to taste
      2    Garlic cloves; crushed            3/4 c  Green onions; chopped
      1 sm Ginger; minced                      1 c  Bean sprouts or
      1 cn Bamboo shoots; sliced                    -watercress; or 1/2 c. each
           -1/4-inch thick                     6 oz Flat beer or sake mixed
      1 cn Button mushrooms; OR                     -with water
 
     Chop chicken into bite-size pieces.  You may bone chicken if you prefer.
  Melt margarine in wok or iron skillet. Add crushed garlic and minced
  ginger.  Stir to obtain flavor. A little oil may be added to the margarine
  if skillet is extra large.  Saute chicken until almost done. Keep stirring
  and add sliced bamboo shoots. Cook until liquid practically dries out. Add
  mushrooms, shoyu and sugar to taste. Simmer until chicken is tender. Liquid
  will be scarce. If you are intending to serve Hekka right away, add beer,
  stir and simmer for one or two minutes. Add bean sprouts or watercress and
  chopped green onions.  Cover and simmer over very low flame for only 60 to
  90 second (the sprouts, watercress and onions should not be soft or soggy).
  Service with white rice or brown rice.
  
     NOTE:  Doreen suggest adding bean curd sticks and/or tofu.
     Formatted for MM by Elayne Caldwell -KVNH17B
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: King Ranch Casserole
 Categories: Chicken, Casserole
      Yield: 1 servings
 
      1    Fryer chicken                       1 cn Cream of mushroom soup
      1 md Onion chopped                      12    Tortillas cut in pieces
    3/4 c  Chopped celery                      1    Chopped green pepper
      1 ts Salt                                1 cn Ro-tel tomatoes
      1 cn Cream of chicken soup               1 c  Sharp cheddar cheese
 
  Contributed to the echo by: Janice Norman This recipe for chicken casserole
  is a real rib sticker from the famous King Ranch in Texas. KING RANCH
  CASSEROLE Boil chicken, onion, celery & salt until chicken is tender.
  Remove chicken from broth and cool, remove bones, chop chicken. Boil broth
  down to 1-1/2 c & add soups & mix. Preheat oven to 350 degrees. Arrange
  tortillas in pieces in bottom of buttered 8 x 12 in casserole with
  tortillas pieces. Cover tortilla pieces with chicken chunks. Sprinkle with
  green peppers. Cover with Ro-tel tomatoes. Pour soup mixture over all of
  it. Cover with foil & bake 35 to 40 min. Remove from oven and remove foil.
  Sprinkle with cheese, return to oven, cook til cheese is bubbly Serve hot.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lemon Baked Chicken
 Categories: Chicken
      Yield: 6 servings
 
      1    Frying chicken, 3 lbs               1 ts Grated lemon peel
           Garlic salt                       1/4 c  Fresh lemon juice
      1 ts Oregano, crushed                  1/4 c  Water
 
  From: Arizona Cookbook
  
  Cut chicken into serving pieces. Sprinkle chicken pieces with garlic salt.
  Place in shallow baking pan, skin-side-down. Combine oregano, lemon peel
  and juice and water and pour over chicken. Bake, uncovered, at 400 for 15
  min.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lemon Basil Marinade for Grilled Fish or Chicken
 Categories: Chicken, Fish
      Yield: 1 servings
 
    1/2 c  Fresh lemon basil, finely         1/2 ts Salt
           -chopped                          1/4 ts Pepper
    1/3 c  Lemon juice                         3    Green onions, sliced thin
      2 tb Dry white wine                      1 c  Olive oil
      2 ts Dijon style mustard            
 
  Lemon Basil Marinade for Grilled Fish or Chicken
  
  Stir together all ingredients except oil in a small bowl.
  
  Gradually whisk in oil until mixture is smooth and blended.
  
  Marinate  fish or chicken at least 3 hours or overnight  before grilling.
  Makes 1-1/2 cups.
  
  Enjoy!
  
  ~- Stephanie ---
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lemon Chicken
 Categories: Chicken
      Yield: 6 servings
 
      3    Chicken Breasts, whole              1    Lemon
           *MARINADE*                          1 c  Water
    1/4 c  Water                             1/2 c  Rose's Lime Juice
      1 tb Dry Sherry                        3/4 c  Sugar
    1/4 ts Salt                              1/4 ts Salt
      1 pn Chinese Five-Spice                  1    Cornstarch
           *BATTER*                            1    Vegetable Oil for deepfrying
    1/2 c  Flour                               1    Cornstarch Paste
      1 c  Cornstarch                          1 tb Vegetable Oil
    1/4 ts Baking Powder                       1 c  Lettuce, shredded
      1 c  Water                               1    Lemon Slices
      1 ts Vegetable Oil                       1    Maraschino Cherries, 1/2s
           *LEMON SAUCE*                  
 
  Servings:  6
  
  Lightly score both sides of chicken breast making a crisscross pattern.
  Combine marinade ingredients with chicken, let stand for 10 minutes. In a
  bowl, place batter ingredients except oil. Using a whisk, beat continuously
  until the consistency of heavy cream is reached. Stir in oil, mix well, and
  let stand for 20 minutes. Cut lemon into fourths, squeeze juice (discarding
  seeds) into a saucepan, dropping lemon into pan as well. Stir in remaining
  sauce ingredients, bring to a boil, remove and set aside. To deep-fry,
  remove chicken from marinade and lightly coat with cornstarch. Heat 4 cups
  of oil in a wok to 275 - 300. Coat chicken in batter, draining off excess.
  Lower into wok by sliding pieces down the side, deep-fry for 3 - 4 minutes
  (about 80% done) until a curst is formed. remove and drain. This could be
  done in advance. Reheat lemon sauce, stir in 2 - 3 tablespoons cornstarch
  paste and cook until thickened. stir in 1 tablespoon oil, keep warm. To
  deep-fry again, raise oil temperature in wok to 350, discarding any pieces
  of batter from the first frying. Add chicken, all at once, and cook for 3 -
  4 minutes until golden brown. Remove and drain. to serve, place lettuce on
  a large serving platter. Cut chicken into 4 pieces crosswise and place on
  lettuce bed. Spoon sauce over chicken and garnish with lemon slices and
  cherries. The chicken should be crunchy on the outside yet juicy and tender
  on the inside. The first frying when the oil temperature is lower, actually
  cooks the chicken and causes a crust to form on the outside. The second
  frying at a higher temperature is what produces that special crunchy crust.
  The lemon sauce should have a sharp tangy taste and be the consistency of
  syrup. Lemon sauce stores beautifully in the fridge.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lemon Chicken with Noodles
 Categories: Chicken, Poultry
      Yield: 4 servings
 
      8 oz Noodles; no yolk egg type           1 tb Lemon juice
      2    Chicken breasts; halved,            1 ts Paprika
           - skinless, boneless              1/4 ts Pepper
      1 tb Olive oil                      
 
    Cook the noodles in a large pot of boiling water for 8 minutes, or until
  just tender.  Drain and keep warm.
    Meanwhile place the chicken breasts between sheets of was paper * and
  pound lightly with a mallet to an even thickness.
    In a small shallow container, mix the oil, lemon juice, paprika and
  pepper.  Dredge the chicken in the mixture to coat both sides.
    Heat a large no=-stick frying pan over medium-high heat for one minute.
  Add the chicken.  Cover and cook for 8 to 10 minutes, or until the chicken
  is opaque; do not overcook.  Serve over the noodles.
   Preparation time: 5 minutes  Cooking time: 15 minutes Per serving
  calories: 5.9 g. fat (15% of calories, 4.5 g. dietary fiber, 66 mg.
  cholesterol, 99 mg. sodium * My note: I always use Glad wrap for flattening
  meat, as it does not tear nor stick to the meat.
  
    Source:Prevention's Quick and Healthy Low-Fat Cooking, 1993
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lemon Garlic Chicken
 Categories: Chicken, Sauces
      Yield: 4 servings
 
------------------------------PHILLY.INQUIRER------------------------------
      3 lb BROILER-FRYER CUT UP                3 tb FRESH SQUEEZED LEMON
      2 ts GARLIC POWDER                            LEMON WEDGES,PARSLEY,GARNIS
      2 tb BUTTER                                   SALT AND PEPPER TO TASTE
      1 c  PAPRIKA                        
 
      RUB CHICKEN PARTS WITH BUTTER,AND PLACE IN ROASTING PAN.SPRINKLE WITH
  LEMON JUICE,SALT PEPPER AND GARLIC.TOP WITH A SPRINKLING OF PAPRIKA.PLACE
  PAN IN PREHEATED 350 DEGREE OVEN,AND BAKE FOR ABOUT 45 MINUTES,TURNING OVE
  TO 400 DEGREES FOR THE LAST 8 MINUTES.GARNISH WITH LEMON WEDGES AND PARSLE
  AND SERVE.MAKES 3 OR 4 SERVINGS.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lemon Garlic Pepper Wings
 Categories: Appetizers, Chicken, Wings
      Yield: 4 servings
 
  2 1/2 lb Chicken Wings *                     1 tb Crushed Black Peppercorns
    1/2 c  Lemon Juice                         2 ts Salt
      5    Chopped Garlic Cloves             1/2 c  Olive Oil
 
  * Chicken Wings should have tips removed and be cut in half at the joint.
  ~-------------------------------------------------------------------------
  Place wings in a plastic bag and add the lemon juice, let stand for 2-3
  minutes. Add all other ingredients, sqeeze to mix, then let stand for 2
  hours. Knead periodically. Remove wings and save marinade. Cook wings on a
  grill turning and basting with marinade until golden and tender. Serve
  immediately or refrigerate until needed.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lemon Orange Chicken
 Categories: Chicken
      Yield: 4 servings
 
      4 c  Water                             1/2 c  Fresh lemon juice
  1 1/2 lb Boneless chicken breast, cut      1/2 c  Fresh orange juice
           -into 1 inch strips                 2 tb Sugar
           SAUCE                               2 tb Soy sauce
      2 tb Peanut oil                          5 ts Cornstarch, mixed with 1
      2 ts Finely chopped fresh ginger              -tbsp water
      4    Garlic cloves, minced               1 tb Sesame oil
      1 tb Grated lemon peel                   2 tb Thinly sliced green onions
      1 tb Grated orange peel                       -(garnish)
 
  In a medium saucepan heat water until boiling; immerse chicken pieces for 2
  minutes; remove chicken; keep warm.  Heat oil in wok over medium heat; add
  ginger and garlic; stir fry 30 seconds.  Add remaining sauce ingredients;
  bring to a boil; simmer for 1-2 minutes or until thickened. Add chicken
  pieces; cook 3 more minutes or until chicken is cooked throough. Sprinkle
  with green onions and serve at once. Makes 4 servings.
  
  Origin: Appeal, Quarterly magazine issued by Overwaitea, Save On Foods.
  Shared by: Sharon Stevens
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lemon-Breaded Fried Chicken
 Categories: Chicken, Breads
      Yield: 6 servings
 
    1/4 c  Fresh lemon juice                   1    Egg, lightly beaten
      1 lb Frying chicken, quartered,      1 1/2 c  Dry fine bread crumbs
           -or 3-lbs. breasts                       Vegetable oil
      2 ts Salt                                     Lemon wedges
    1/2 c  All-purpose flour              
 
  Sprinkle lemon juice over chicken and turn until thoroughly moistened. Let
  stand 1 1/2 hours, turning pieces occasionally. Pat chicken dry with paper
  towels. Sprinkle with salt; dip in flour and shake off excess. Dip in egg;
  roll in bread crumbs to coat thoroughly. In a heavy skillet, heat oil
  (should be 1/4-inch deep at all times during frying). Add one-half of
  chicken pieces and when deep golden brown, turn and complete frying. Test
  for doneness. Remove to platter and keep warm. Fry remaining chicken. Serve
  garnished with lemon wedges.
  
  Makes 6 servings.
  
  From: Steve Herrick Source: [Merriam B. Loo's Budget Cookbook]
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lemon-Chicken Oregano
 Categories: Chicken
      Yield: 2 servings
 
  1 1/2 ts Margarine                         1/2 ts Oregano leaves
      1 tb Lemon juice                       1/4 ts Each salt and pepper
  1 1/2 ts Olive oil                           2    Chicken cutlets (5 oz each)
      1 sm Clove garlic, mashed           
 
  Garnish   2 lemon slices and 1 tsp chopped fresh parsley
  
  In small saucepan melt margarine; add lemon juice, oil, garlic, oregano,
  salt and pepper and bring to a boil.  Reduce heat to low and let simmer for
  1 minute.  Transfer to shallow glass or stainless-steel bowl; let cool
  slightly.  Add chicken and turn to coat with marinade. Cover and
  refrigerate overnight (or for at least 1 hour).
  
  Transfer chicken to shallow baking pan large enough to hold chicken in a
  single layer; brush with half of the marinade and broil for 4 minutes. Turn
  chicken over, brush with remaining marinade, and broil until browned, about
  4 minutes longer.  To serve, transfer chicken to serving platter, top with
  any pan juices, and garnish with lemon and parsley.
  
  Makes 2 servings
  
  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
  
  Posted by Fred Peters.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lemon-Garlic-Dijon Chicken
 Categories: Chicken
      Yield: 6 servings
 
      1 tb Dijon mustard (or more, to          3    Cloves garlic
           -taste)                           1/4 c  Butter or margarine
    3/4 ts Lemon pepper                   
 
  Chicken Salt and pepper Juice and pulp of 1 lemon (or more)
  
  Place chicken in the broiler until it starts to brown.  Place all of the
  remaining ingredients in a saucepan and heat for a few minutes. Brush the
  chicken with the sauce, turning to coat all sides.  Place the chicken in
  the oven, covered with a little sauce, and bake for 30 minutes at 350F.
  Serve over rice.
  
  Lisa Doseff [Double - ly Delicious; Columbia Mothers of Twins Club]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lemon-Herb Chicken
 Categories: Chicken, Marinade, Barbecue
      Yield: 6 servings
 
  2 1/2 lb Chickens,cut into serving           4    Garlic cloves,crushed
           -pieces,washed and patted           1 ts Onion salt
           -dry                                1 ts Paprika
    1/2 c  Fresh lemon juice,about 4           3 tb Fresh rosemary or thyme or 1
           -small lemons                            -tbsp. dried
      1 c  Olive oil                      
 
  Freshly ground black pepper,to taste Garnish: lemon peel strips,optional
  
  Place chicken pieces in a glass or ceramic bowl. Mix marinade ingredients
  until smooth and well blended. Reserve 1/3 cup, covered and refrigerated,
  for basting while grilling. Pour remaining marinade over chicken, turning
  pieces to coat completely. Marinade, covered for 6 to 8 hours or overnight,
  turning occasionally. Remove chicken from refrigerator 20 to 30 minutes
  before you are ready to grill, leaving container covered. When coals are
  covered with gray ash, oil the grill rack. Cook chicken, skin side down
  first, for about 15 minutes on each side, brushing with the reserved
  marinade. Watch carefully, as uncovered grills will cook the exteriors
  faster than a covered grill. Pieces are done when exterior is golden brown
  and clear juices run when the chicken is pierced with a sharp fork. Discard
  any unused marinade. Garnish with strips of lemon peel, if desired. Total
  cooking time 30 minutes.
  
  Serves 6.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lemonade Fried Chicken
 Categories: Chicken
      Yield: 4 servings
 
      6 oz Frozen Lemonade Concentrate         1 ts Salt
      1 c  Water                             1/4 ts Black Pepper, Ground
  2 1/2 lb Fryer, Cut Up                       1 c  Vegetable Oil
    1/4 c  Flour, Unbleached                   2 tb Butter, Melted
 
  Preheat oven to 350 degrees F.  Mix lemonade concentrate and water in a
  small bowl.  Pour over chicken in larger bowl.  Refrigerate 2 hours or
  longer.  Drain chicken and reserve liquid.  Mix together the flour, salt,
  and pepper in a small paper bag.  Add well drained chicken, one piece at a
  time, and shake to coat evenly.  Heat oil in large skillet over moderate
  heat.  Add floured chicken; cook until evenly browned, turning pieces over
  carefully.  Remove chicken and arrange in a single layer in a shallow
  baking pan.  Brush chicken with melted butter.  Add reserved lemonade. Bake
  uncovered about 1 hour, basting chicken with lemonade from pan every 15
  minutes.  About 15 minutes befre chicken is done, drain off excess juice
  from pan.  Serve hot.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lemony Chicken and Anchovy Ravioli
 Categories: Pasta, Chicken
      Yield: 4 servings
 
      2 ts Olive oil                                -(2 cups flour, 3 eggs)
    250 g  Minced chicken                     60 g  Fresh parmesan cheese,
      4    Anchovy fillets, chopped                 -thinly sliced (optional)
      2 tb Grated fresh Parmesan cheese             Creamy Cheese Sauce:
      1 tb Cream                              30 g  Butter
    1/4 ts Ground nutmeg                       2 tb Plain flour
      1 ts Grated lemon rind                   1 c  Water
      2 tb Lemon juice                         1 sm Chicken stock cube, crumbled
    1/4 c  Chopped fresh parsley             300 ml Carton cream
      1    Quantity plain pasta dough          2 tb Grated fresh Parmesan cheese
 
  Heat oil in pan, add chicken, cook, stirring for 2 minutes.  Stir in
  anchovies, cheese, cream, nutmeg, rind, juice and parsley.  Blend or
  process mixture until smooth.
  
  Divide pasta dough in half, roll each piece until 2 mm thick.  Place 1/4
  level Tsp of filling 3 cm apart over 1 sheet of pasta.  Lightly brush
  remaining pasta sheet with water, place over filling; press firmly between
  filling.  Cut into square ravioli shapes.  Lightly sprinkle ravioli with a
  little flour.
  
  Just before serving, add ravioli to large pan of boiling water,
  boil,uncovered, for about 5 minutes or until just tender; drain.  Combine
  ravioli with hot sauce; serve topped with extra cheese.
  
  Creamy Cheese Sauce: Melt butter in pan, add flour; stir over heat until
  bubbling.  Remove from heat, gradually stir in combined water and stock
  cube, stir over heat until mixture boils and thickens.  Simmer,uncovered,
  until reduced by half.  Just before serving, stir in cream and cheese.
  Serves 4.
  
  Source: Australian Woman's Weekly, Pasta Cookbook posted by Linda Davis
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lemony Drumsticks with Stuffing
 Categories: Chicken
      Yield: 3 servings
 
      1 md Lemon                           1 1/2 c  Very hot water
     12 sm Chicken drumsticks(about 2          3 tb Butter or margarine
           -1/2 pounds)                        1    Pkg.(6 ounces) cornbread
      1 tb Oil                                      -stuffing mix
      2 tb Brown sugar                    
 
  Grate rind from half the lemon at one end; then cut lemon in half. Squeeze
  the juice from one half and cut the other half into thin slices. Brown
  drumsticks in oil in large skillet. Place in shallow baking dish and top
  with brown sugar and lemon slices. Bake @ 375 degrees for 15 minutes.
  Meanwhile, combine hot water, butter, and contents of vegetable / seasoning
  packet in the skillet, stirring until butter is melted. Add stuffing
  crumbs, the lemon juice and lemon rind and stir just to moisten. Move
  chicken to one side of dish;baste with pan drippings. Mound stuffing on
  other side and bake 15 minutes longer.
  
  Makes 3 cups stuffing plus chicken or 6 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lemony Grilled Chicken
 Categories: Chicken, Barbecue
      Yield: 3 servings
 
    1/2    Bottle (3-3/4 oz) Minute          1/8 ts Liquid pepper sauce
           -Maid Lemon juice                   1    Broiler fryer (about 2-1/2
    1/4 c  Butter or margarine, melted              -lbs. quartered)
    1/2 ts Crushed thyme leaves           
 
  Pepper to taste
  
  Combine lemon juice, butter or margarine, thyme and pepper sauce in a small
  bowl.  Sprinkle chicken with pepper.  Place chicken, bone side down, on
  grill over hot coals.  Brush with basting sauce.  Grill for 40 minutes,
  turning once.  Baste frequently with sauce.  Serve with remaining basting
  sauce.  Makes 3- 4 servings.
  
  Note: For a lighter taste, remove outer skin from chicken before grilling.
  
  From: Minute Maid Lemon Juice Box Shared By: Pat Stockett
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lemony Herbed Chicken Wings
 Categories: Chicken, Appetizers, Wings
      Yield: 6 servings
 
      4    To 6 servings                     1/3 c  Fresh rosemary, minced, or 3
      4 lb Chicken wings (about 24                  -tsps dried, crumbled
           -pieces)                            4 lg Cloves garlic, peeled and
    1/2 c  Freshly squeezed lemon juice             -minced
           -(3 large lemons)                        Salt
    1/2 c  Olive oil                                Coarsely ground black pepper
 
  1. Rinse the chicken wings well and pat them thoroughly dry. Tuck the end
  of each wing under the tiny drumstick, so they keep their shape.
  
  2. In a medium-size bowl, mix together the lemon juice, olive oil,
  rosemary, garlic, and salt and pepper to taste. Arrange the chicken wings
  in one or two nonreactive ovenproof dishes, so they aren't crowded. Pour
  the marinade over them. Turn the wings to coat them with the marinade,
  cover the dishes,, and refrigerate overnight or for at least 8 hours. If
  possible, turn  the wings once or twice as they marinate.
  
  3. Preheat oven @400.
  
  4. Bake the chicken wings in the marinade, uncovered, until they are golden
  and crisp, turning them once, 30 minutes. Remove them from the oven and let
  them cool. Serve at room temperature or slightly chilled.
  
  _Farmhouse Cookbook_ Happy Cooking! Contributed by Ed Lawyer
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lemony Poached Chicken
 Categories: Chicken
      Yield: 4 servings
 
      4    Boneless, skinless chicken          1 ts Grated lemon peel
           -breast halves                      1 c  Lowfat milk
    1/4 ts Ground black pepper             1 1/2 tb Cornstarch
    1/2 c  Chicken broth                       1 tb Dijon mustard
    1/4 c  White wine                          2 tb Minced fresh parsley
      2 tb Lemon juice                              -(Optional)
 
  Season the chicken with pepper.  Combine the chicken broth, wine, lemon
  juice and lemon peel in a large, deep skillet.  Bring to a boil. Add the
  chicken and reduce the heat to medium-low.  Cover and simmer for 12 to 15
  minutes, until cooked through.  Remove the chicken to a serving plate.
  
  Blend the milk, cornstarch and mustard until smooth.  Stir into the
  simmering liquid in the skillet.  Increase the heat to medium.  Cook,
  stirring constantly, until the mixture boils and thickens.  Return the
  chicken to the skillet and coat well with the sauce.  Sprinkle with the
  parsley before serving.
  
  Makes 4 servings.
  
  [Sherrie Ruhl, The Baltimore Sun; Jan 29, 1992]
  
  Posted by Fred Peters.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lime Pepper Chicken
 Categories: Chicken
      Yield: 4 servings
 
    1/2 ts Finely shredded lime peel         1/2 ts Garlic salt
    1/3 c  Lime juice                          2    To 2 1/2 lbs. meaty chicken
      2 tb Cooking oil                              -pieces(breasts,wings,thighs
      1 ts Dried thyme,crushed                      -,legs)
      1 ts Cracked black pepper           
 
  Preheat the broiler. Meanwhile, for sauce, in a small bowl, stir together
  lime peel, lime juice, oil, thyme, pepper and garlic salt.
  
  Set mixture aside. Place chicken, skin side down, on a unheated rack in a
  broiler pan. Brush with sauce. Broil 4 to 5" from the heat for 15 to 18
  minutes or until lightly browned, brushing often with sauce. Turn chicken.
  Brush with sauce. Broil 10 to 15 minutes more or until no longer pink,
  brushing often with sauce.
  
  Makes 4 servings.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lime Sauced Chicken
 Categories: Chicken, Low-cal
      Yield: 4 servings
 
      4    Chicken Breasts *                   2 ts Cornstarch
    1/2 md Lime                              1/2 ts Dry Instant Chicken Bouillon
    3/4 c  Apple Juice Or Cider           
 
  * Chicken breast halves should be boned and skinned.
  ~-------------------------------------------------------------------------
  Spray a large skillet with Pam.  Preheat skillet over medium heat.  Add
  chicken.  Cook over medium heat for 8-10 minutes or until tender and no
  longer pink, turning to brown evenly.  Remove from skillet; keep warm.
  Meanwhile, remove strips of peel from lime, using a vegetable peeler.  Cut
  peel into thin strips; set aside.  Squeeze 1 T juice from lime.  Combine
  lime juice, apple juice, cornstarch, and bouillon granules; carefully add
  to skillet.  Cook and stir until thickened and bubbly.  Cook and stir 2
  minutes more.  To serve, cut each chicken breast half into 1" diagonal
  pieces.  Spoon some sauce over each serving.  Garnish with reserved lime
  peel.  Pass remaining sauce.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lime-Light Chicken
 Categories: Chicken
      Yield: 4 servings
 
      4    Skinless,boneless chicken                Freshly ground black
           -breast halves,about 1 lb.               -pepper,to taste
      1    Bay leaf                            1    Lime,thinly sliced
      1 tb Vegetable oil                            Shredded iceberg
      1 tb Distilled white vinegar                  -lettuce,optional
      1 tb Freshly squeezed lime juice              Radish halves,optional
      1 ts Chopped fresh thyme leaves               Additional lime
           -or 1/2 tsp. dried                       -slices,optional
    1/8 ts Ground coriander               
 
  Heat oven to 325 degrees. Arrange chicken breasts in one layer in 8" square
  baking dish; add bay leaf. In small bowl, stir oil, vinegar and lime juice
  to blend; pour over chicken. Sprinkle with thyme, coriander and pepper.
  Bake, covered, 20 minutes. Uncover baking dish; arrange lime slices over
  chicken. Bake, uncovered, 5 minutes longer until chicken is cooked through.
  To Serve: If desired, line serving platter with shredded lettuce. Arrange
  chicken with cooked lime slices over lettuce; garnish with radish halves
  and additional fresh limes, if desired.
  
  Makes 4 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Liver Sage Sausage
 Categories: Veal, Pork, Chicken
      Yield: 6 servings
 
    1/2 lb Veal or pork stew meat            1/4 c  Drained capers
           - cut into 1-in pieces            1/4 ts Ground black pepper
    1/2 lb Chicken livers                    1/2 c  Dry white wine
      4 tb Chopped fresh sage; -=OR=-        1/2 lb Bacon; coarsely diced
      2 tb -Dried sage                         4    Feet of sausage casing
      2 tb Minced garlic                  
 
  IN A MIXING BOWL, combine veal or pork and the chicken livers with the
  sage, garlic, capers, pepper and white wine. Cover and place in the
  refrigerator for 4 hours, or up to 12 hours. Remove the mixture from the
  refrigerator, and add the bacon. Pass the mixture through a meat grinder
  fitted with medium holes or place in a food processor and pulse until well
  combined, but not quite smooth. Stuff the mixture into sausage casings,
  forming one long sausage or form into patties. To cook, place the sausages
  on a hot grill or under a preheated broiler. Grill 5 to 6 minutes on each
  side.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lolly's Poultry Supreme
 Categories: Poultry, Chicken
      Yield: 6 servings
 
      6 oz Chicken or Turkey - boneless             # Green Pepper - sliced
           -and skinless all fat               1    Clove Garlic - sliced
           -removed                            8    Mushrooms - sliced
           # Onion - sliced               
 
  Salt to taste
  
  Put Poultry piece in the bottom of a small microwave covered dish. Salt to
  taste. Add other ingredients.
  
  Cover and Microwave for 14 minutes on high. Rotate dish at half time. Makes
  1 serving.
  
  Variations:  Add # can stewed tomatoes (14-16 oz can). Also can add # C
  rice and # C water to above and increase microwave time to 22 minutes
  rotating dish after 10 mins.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: London Town Public House Williamsburg Chicken
 Categories: Chicken
      Yield: 10 servings
 
      1    Envelope Unflavored Gelatin              Salt & Pepper To Taste
      2 c  Celery, Diced                     1/3 c  Pecans, Chopped
      4 c  Chicken, Cooked, Diced            1/4 ts Leaf Thyme
    1/2 c  Stuffed Olives, Sliced              2    Eggs, Hard Cooked, Chopped
      1 c  Canned Peas, Drained            1 1/2 c  Chicken Broth
      2 tb Lemon Juice                              Green Grapes For Garnish
  1 1/2 c  Mayonnaise                               Oil
 
  Oil a 10" X 13" pan. Soften the gelatin in a little cold water or chicken
  broth. Place over low heat and stir until it dissolves. Cool and stir in
  lemon juice, salt, pepper and thyme. ix well into the broth and mayonnaise.
  Add all other ingredients (except grapes) and pour into pan. Place in
  refrigerator overnight or for several hours until set. Decorate with halved
  grapes and serve over salad greens.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Louisiana Chicken
 Categories: Chicken
      Yield: 3 servings
 
      2 sl Bacon                               1 cn Condensed tomato soup
    1/2 c  Chopped onion                     1/2 c  Water
      1 sm Green bell pepper,sliced        1 1/2 c  Diced cooked chicken
    1/8 ts Thyme leaves,crushed                     Cooked rice
 
  In a skillet, cook bacon until crisp; remove and crumble. Cook onion and
  green bell pepper with thyme in bacon drippings until tender. Stir in
  remaining ingredients. Heat; stirring occasionally. Serve over cooked rice.
  Garnish with bacon crumbs.
  
  Makes about 3 cups.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Magic Chicken
 Categories: Chicken
      Yield: 6 servings
 
      1    Chicken, cut into pieces            1 ts Ginger
      1    Clove Garlic                        1 ts Allspice
      1 ts Cinnamon                          1/4 ts Nutmeg
 
  Orange juice
  
  Mix spices together and rub over chicken parts.  Arrange chicken parts in a
  casserole dish and pour in orange juice to cover.  Sprinkle in any
  remaining spice.
  
  Microwave at 70% power for half an hour, turning dish once or twice during
  the cooking.
  
  After it's done cooking, I like to pull the chicken out of the orange juice
  and pop it under the broiler for a few minutes to brown the skin.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mandarin Chicken Wings
 Categories: Chinese, Chicken, Wings
      Yield: 6 servings
 
     20    Chicken wings                       1 c  Sugar
    1/8 ts Garlic salt                       3/4 c  Vinegar
  1 1/2 c  Cornstarch                        1/4 c  Water
      3    Eggs                              1/8 c  Soy sauce
      6 tb Water                             1/2 c  Catsup
           Cooking oil                       1/2 c  Slivered almonds, walnuts
 
  Cut wings at first joint and discard the tips. Wash and dry on paper towel
  and sprinkle lightly with garlic salt.
  
  Mix cornstarch, eggs and water, stirring to form a smooth batter. Dip wings
  in batter and deep fry in oil. LEt sit while making sauce.
  
  Sweet and sour sauce: select a pan in which all wings can be coated evenly,
  such as a large electric fry pan. Combine sugar, vinegar, water, soy sauce,
  catsup and bring to a boil, stirring occasionally. As sauce begins to
  thicken, add wings and cook on medium heat. Turn wings carefully to coat
  thoroughly with sauce.
  
  Garnish with nuts, if desired. Grated sesame adds a good flavor.
  
  When scaling down for 15 wings, make the full sauce recipe and only scale
  the batter part.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mandarin Rock Cornish Hens
 Categories: Chicken, Poultry
      Yield: 4 servings
 
      2    (1 1/2 pound) Cornish hens          2 ts Fines herbs
    1/2 c  Water                             1/2 ts Chicken-flavored bouillon
      3 tb Orange juice concentrate,                -granules
           -thawed and diluted                 2 ts Reduced-sodium soy sauce
 
  Remove giblets from hens and discard; rinse hens with cold water.  Split
  hens lengthwise,using poultry shears.  Place in a 13x9x2 inch glass baking
  dish.  Combine remaining ingredients in a small sauce pan.  Bring to a
  boil, reduce heat, simmer 10 minutes.  Pour over hens.  Cover and chill
  about 8 hours.  Remove hens from orange juice marinade, reserving marinade.
  Grill over medium coals or broil 15 minutes on each side or until done,
  basting frequently with reserved marinade.  4 servings
  
  ///\oo/\\\ From the hearth in Sandee's Kitchen...
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Maple Chicken Breasts
 Categories: Chicken
      Yield: 4 servings
 
      4    Servings                          1/4 c  (1/2 stick) butter
      2 tb All-purpose flour                   6 lg Mushrooms, sliced
    1/8 ts Salt                                1 c  Diced onion
      4    Chicken breasts, boned and        1/4 c  Maple syrup
           -halved                                  Freshly cooked rice
 
  Preheat oven to 350 F.  Combine flour and salt in shallow dish. Dredge
  chicken in flour, shaking off excess.  Melt butter in heavy large skillet
  over medium-low heat.  Add mushrooms and saute until tender, about 4
  minutes.  Remove with slotted spoon; keep warm. Increase heat to
  medium-high.  Add chicken and onion and cook until chicken is browned and
  onion is tender, turning chicken once, about 4 minutes per side. Transfer
  to 1 1/2-quart baking dish. Top with mushrooms. Pour maple syrup evenly
  over mushrooms. Bake until heated through, about 30 minutes. Serve
  immediately over rice.
  
  Bon Appetit
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Maple Syrup Broilers
 Categories: Canadian, Chicken
      Yield: 1 servings
 
      2    Chicken, broilers:young,            1 pn Aniseed
           -tender                             1 pn Savory
           Flour                               8 tb Maple syrup; 1 Tbsp per
           -Salt & pepper                           -piece of chicken
      4 tb Butter                            1/2 c  Cider or water
      2    Onions, large;thinly sliced    
 
  Poussins au sirop d'erable (pour la visite)
  
  From Mme Benoit, "This was a dish for company and always a source of
  discussion between my grandparents as they had to decide which of the
  chickens were the most tender. I still have the earthenware dish and I
  often (not just for company) make this delicious casserole.
  
  Quarter 2 very tender young broiler. Roll each piece in flour seasoned with
  salt and pepper. Brown in 4 Tbsp butter. Place the chicken pieces,as they
  are browned in an attractive ovenproof earthenware casserole. Add 2 large
  thinly sliced onions to the fat in the fry pan, brown, and pour on top of
  the chicken. Salt and pepper. Sprinkle with a pinch of aniseed and savory
  and pour 1 Tbsp maple syrup over each piece of chicken. Deglaze the frying
  pan with 1/2 cup cider or water and pour over the chicken. Bake 40 minutes,
  uncovered, in a 350F oven.
  
  Source:_My Grandmother's Kitchen_ by Mme. Jehane Benoit
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Marcy's Hot Chicken Salad
 Categories: Chicken, Salads
      Yield: 6 servings
 
      2 c  Diced chicken                       1 c  Crushed potato chips
    1/2 c  Toasted almonds                     2 ts Lemon juice
      2 ts Grated onion                      1/2 ts Salt
      2 c  Chopped celery                      1 c  Mayonnaise
    1/2 c  Grated Cheddar Cheese          
 
  From: Marcy Moreno Courtesy: Donna Ransdell
  
  Combine chicken, almonds, onion, celery, lemon juice, salt and mayo. Put in
  baking dish. Sprinkle with grated cheese and potato chips. Bake at 400 for
  20 minutes or til hot and bubbly.
  
  Marcy says, "My kids don't care for this dish much, but Mike and I both
  think it is wonderful!"
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Margarita Chicken
 Categories: Chicken
      Yield: 4 servings
 
      4    Large breasts of chicken            1    Medium lime
    1/2 c  Tequila                                  Zest of 1 lime
    1/2 c  Margarita mix                  
 
    Wash chicken and remove skin from meat. Pierce breasts several times with
  a fork and set aside.
    Grate the lime peel, using medium sized grater slots. (Grate only the
  green part of the lime's peel). Sprinkle the grated peel over the breasts.
  Place chicken in a larger bowl, and pour the mixture of tequila and
  margarita mix over the chicken; slice and squeeze the lime over the meat,
  and place lime slices in the bowl. Allow to marinate at least one hour.
    Remove chicken from marinade, pat dry, and grill over medium heat, until
  the chicken is done. Discard marinade prior to grilling. Baste chicken with
  fresh tequila and mix if desired.
    (Basted it right out of the bottle...heh...heh... basted myself as well).
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Marinated Chicken Kabobs
 Categories: Low-cal, Chicken, Marinade
      Yield: 4 servings
 
      1 lb Boneless Chicken Breasts *        1/8 ts Salt
      2 tb Water                                    Clove Garlic, Minced
      2 tb Olive Oil Or Cooking Oil            2 md Zucchini, Cut In 1" Pieces
    1/2 ts Dried Tarragon, Crushed             1 md Green Pepper
    1/4 ts Hot Pepper Sauce                    1 md Sweet Red Pepper
      2 tb Lemon Juice                    
 
  * Chicken Breast Halves, cut into 1" cubes.
  ~-------------------------------------------------------------------------
  For marinade, combine lemon juice, water, oil, tarragon, hot pepper sauce,
  salt, and garlic. Place chicken in a plastic bag and set in a deep bowl.
  Pour marinade in bag. Close bag. Let chicken stand 20 minutes at room
  temperature, turning bag frequently. Cut green or sweet red pepper into 1"
  squares. Drain chicken, reserving marinade. Thread chicken, zucchini, and
  red pepper alternately on 4 long skewers. Arrange skewers on the unheated
  rack of a broiler pan. Broil 4-5" from heat about 8 minutes or until
  chicken is tender and no longer pink; turn once and brush with marinade.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Marinated Ginger Chicken
 Categories: Chicken, Marinade
      Yield: 4 servings
 
      1    2-1/2 To 3 Lb Frying Chicken        1 ts Grated Ginger Root Or:
    1/2 c  Lemon Juice                         1 tb Ground Ginger
    1/2 c  Vegtable Oil                        1 ts Onion Salt
    1/4 c  Imported Soy Sauce                1/4 ts Garlic Powder
 
  Cut chicken into serving parts if not already in that form. Place chicken
  in shallow baking dish. In small bowl combine remaining ingredients; pour
  over chicken. Cover, refrigerate 4 hours or overnight, turning
  occasionally. Grill or broil as desired, basting frequently with marinade.
  Refrigerate leftovers.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Marinated Chicken
 Categories: Chicken
      Yield: 4 servings
 
    1/2 c  Vegetable oil                       1 ts Dried oregano leaves
    1/4 c  Heinz Ketchup 'n Onions           1/8 ts Pepper
      2 tb Lemon juice                         2 lb Broiler-fryer chicken pieces
 
  Combine first 5 ingredients.  Pour marinade over chicken; cover and
  refrigerate 8 hours or longer, turning occasionally. Drain marinade and
  reserve.  Arrange chicken in a 2 quart oblong baking dish. Bake, uncovered,
  in 400 degree oven,30 minutes. Lower oven temperature to 350 degrees.
  Remove chicken; brush with reserved marinade. Cover dish with foil and bake
  an additional 35 minutes. Remove foil last 5 minutes of baking.
  
  Makes 4 servings.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Marinated Chicken Breasts in Pepper Sauce
 Categories: Chicken
      Yield: 8 servings
 
           Jim Vorheis                       1/2 ts Salt
      2 lb Boneless chicken breast           3/4 c  Freshly grated Parmesan
      3 tb Unsalted butter                          -cheese
      1 md Red bell pepper, cut into         1/4 c  Minced fresh basil
           -julienne strips                   12 oz Spinach fettucine, cooked al
      1 md Yellow bell pepper, cut in               -dente and drained
           -julienne strips                         Marinade:
    1/2 c  Dry white wine                    1/2 c  Olive oil
    1/2 c  Chicken broth                     1/4 c  Minced fresh basil
      2 c  Heavy cream                         3 tb Fresh lemon juice
      1 c  Sliced mushrooms                    1 tb Crushed red pepper flakes
      2 tb Unsalted butter                     2 ts Minced garlic
 
  In shallow dish, mix marinade ingredients.  Add chicken, turning to coat.
  Cover and refrigerate overnight.
  
  In large skillet, melt 3 Tbsp butter and saute peppers for 2 minutes.
  Remove peppers; reserve.  Stir in wine and chicken broth. Increase heat to
  high and boil until sauce is reduced to 2 tablespoons, about 5 minutes. Add
  cream and cook until sauce is reduced by half, about 4 minutes. In another
  skillet, saute mushrooms in 2 Tbsp butter over medium-high heat until
  slightly browned. Add peppers, cream sauce and salt.
  
  Drain chicken, discarding marinade.  Broil chicken 4 inches from heat,
  turning once, cooking until tender and juices run clear. (Chicken may also
  be grilled.)  Discard skin and cut chicken into 1/2 inch strips.
  
  Stir Parmesan and 1/4 cup basil into heated pepper sauce.  On heated
  platter, arrange chicken attractively on top of warm fettucine and pour
  sauce over top to cover.  Serve immediately.
  
  Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Marinated Italian Chicken
 Categories: Chicken
      Yield: 4 servings
 
      4    Boneless skinless chicken         1/2 c  Italian salad dressing
           -breasts                       
 
  Place chicken breasts in a shallow pan; pour dressing over.  Marinate for
  15 minutes.  Place chicken on rack of a broiler pan.  Broil for 5-7 minutes
  on each side or until juices run clear. Yield: 4 servings.
  
  SOURCE:*Jean Brenneman, Cedar Rapids, IA, Country Woman Magazine Mar/Apr 93
  POSTED BY: Jim Bodle 6/93
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Maryland Clam Chowder
 Categories: Soups, Clams, Chicken
      Yield: 6 servings
 
      2 qt Water                             1/2 ts Thyme leaves
    1/4 c  Chicken seasoned stock base       1/4 ts Lemon and pepper seasoning
      3    Stalks celery, including            2 c  Clam juice
           -tops, chopped                  1 1/2 c  Diced cooked chicken
      1 c  Sliced carrots                     24 oz Fresh or canned, ground or
      1 c  Diced potatoes                           -minced hard shell clams,
      1    10 oz pkg. frozen corn                   -including
      1    10 oz pkg. frozen peas                   Juice
      1 tb Freeze-dried chopped chives         1    Whole pimento, finely
      2 tb Dried minced onion                       -chopped
    1/2 ts Celery salt                         1 ts Parsley flakes
 
  Salt and pepper to taste
  
  Bring water to boil.  Add chicken-seasoned stock base and mix well.  Add
  all ingredients through clam juice and simmer until vegetables are tender.
  Add remaining ingredients and simmer five minutes more.  Makes about 4
  quarts.
  
  For an especially elegant chowder add one dozen shucked Chesapeake Bay soft
  clams with final ingredients.
  
  From: Celebrate Preakness (Camperways) Shared By: Pat Stockett
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Maryland Chicken
 Categories: Chicken, 1941
      Yield: 6 servings
 
      1    Three-pound chicken                 2 tb Water
      1 c  Bread crumbs                      1/2 c  Minced salt pork
      2 tb Butter or butter substitute              Salt and pepper
      2    Eggs, well beaten              
 
  Cut chicken in pieces.  Dip in eggs which have been seasoned and diluted
  with the water.  Roll in bread crumbs.  Fry pork in heavy roaster until
  crisp and brown.  Add chicken.  Brown slowly. Season with salt and pepper.
  Dot with butter.  Cover.  Bake in slow oven (325 F) about 3 hours, or until
  chicken is tender. Remove chicken. Make a medium thick sauce of drippings
  left in roaster. Serve with chicken. 6 servings.
  
  Florence Taft Eaton, Concord, MA.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Maryland Fried Chicken
 Categories: Chicken
      Yield: 6 servings
 
      2    Frying chickens (about 2 1/2      1/4 ts Pepper
           -lbs each), cut up                1/2 c  Butter or margarine
    3/4 c  All-purpose flour                   1 c  Water
      1 ts Salt                            1 1/2 c  Light cream
 
  Wash and dry chicken pieces. Shake in bag with flour, salt and pepper. Heat
  butter in heavy skillet or chicken fryer. Put in chicken abd brown quickly
  on all sides. Reduce heat, slowly add water, cover, and simmer gently until
  tender, about 30 minutes. Uncover and let chicken saute slowly. Remove
  chicken to a hot platter. Blend 2 tablespoons flour into drippings in
  skillet. Gradually stir in cream and cook, stirring, until thickened.
  Season to taste and pour over chicken. If desired, garnish with corn
  oysters or small corn fritters, and broiled bacon. Makes 6 to 8 servings.
  
  From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery, Vol. 1 -
  1966]
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Matt's Honey Curry Chicken Wings
 Categories: Chicken, Appetizers, Wings
      Yield: 4 servings
 
     24    Chicken wings (about 4 lbs)       1/2 ts Turmeric, ground
    1/2 c  Butter                            1/4 ts Cumin, ground
    1/2 c  Honey                             1/4 ts Allspice, ground
    1/4 c  Prepared mustard                    1 ts Ginger, ground
    1/4 c  Orange marmalade                    2 lg Garlic cloves, pressed
      2 tb Red wine vinegar                    2 tb Sesame seeds, toasted
      1 ts Salt                                2 ts Cornstarch
      1 tb Curry powder (Madras)          
 
  Preheat oven to 350F. Rinse wings well and pat dry with towel. Combine
  butter, honey, mustard, marmalade, cumin, turmeric, salt, allspice, ginger,
  garlic & curry powder in pyrex bowl. Heat mixture in microwave to dissolve
  ingredients, stirring well. Dissolve cornstarch in vinegar and stir into
  heated mixture. Dip wings, a few at a time, into the mixture and then place
  onto a cookie sheet or open casserole dish . Bake at 350F for 45 minutes on
  one side, basting occasionally. Turn wings over, sprinkle with sesame seeds
  and bake for an additional 30 minutes, then serve with rice (I drop a 1/4
  tsp. of turmeric into the rice water before cooking).
  
  Note: For variety I will dredge the wings or thighs in a seasoned flour
      mixture and then paint the mixture on with a pastry brush before
      baking. Gives the skin a little more "presence".
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mediterranean Chicken
 Categories: Chicken
      Yield: 4 servings
 
  2 1/2 lb Chicken, Cut Up                   1/4 ts Pepper
    1/2 ts Oregano                             2 ts Parsley Flakes
    1/2 c  Fine Dry Bread Crumbs             1/4 c  Melted Butter
    1/2 ts Thyme                               1 ts Salt
    1/2 c  Parmesan Cheese, Grated        
 
  Snip skin off chicken.  Combine all remaining ingredients except butter.
  Dip chicken in butter, then coat evenly with crumb mixture.  Arrange
  chicken so pieces don't touch in large, shallow, buttered baking dish. Bake
  in 350F oven until chicken is tender, about 1 hour.  Trim with parsley.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mediterranean Chicken a la Audrey
 Categories: Chicken
      Yield: 6 servings
 
      1    Oil, Olive                               Onion, minced
      1 md Onion                               1 pk Chicken Parts
      6 c  Garlic                                   Water
           Salt                                     Rice, uncooked
           Pepper                              1    Lemon
           Cumin                                    Almonds, slivered
           Allspice                                 Raisins
           Garlic Powder                  
 
  This goes really well with a salad on the side, particularly an Israeli or
  Middle Eastern-type salad.
  
  Cover bottom of dutch oven with olive oil.  Dice onion and garlic. Saute on
  medium till onions are transparent.  Mix a little salt, some pepper, 1/4
  bottle cumin, some allspice, a little garlic powder, and minced onion.
  Distribute over chicken.  Move onions to side of pot. Brown chicken. (If it
  doesn't all fit, do it a little at a time.) Replace all chicken in pot.
  Pour in two times water for rice (Should almost cover chicken. Boil about
  15 minutes.  Throw in uncooked rice (not minute rice), moving chicken to
  make sure rice goes under it, but don't stir. Cut 1 lemon in half, talke
  out seeds, squeeze juice into pot, then add lemon halves. Cover and simmer.
  Check after about 1/2 hour. When rice is cooked it's done.
  
  In a small frying pan, heat a little olive oil.  Add almonds and raisins.
  Keep cooking and stirring till almonds get brown and raisins lighten and
  puff up.  Serve over chicken mixture.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mediterranean Roast Chicken
 Categories: Chicken
      Yield: 4 servings
 
      1    Roasting chicken,about 4          1/4 ts Freshly ground pepper
           -lbs.                             1/4 ts Salt
      1 ts Dried rosemary,crushed            1/3 c  Fresh lemon juice
    1/2 ts Ground sage                       1/4 c  Pure Italian olive oil
 
  Wash chicken; pull of all fat that can be removed. Drain well.
  
  Place breast side up, on large piece of heavy duty aluminum foil in a
  baking dish or roasting pan. Combine rosemary, sage, salt and pepper.
  Season cavity of bird with half the mixture, saving the rest to season
  outside. Mix lemon juice and olive oil. Spoon 2 Tbs inside cavity; pour
  remainder over bird. Sprinkle with remaining herb mixture.
  
  Bring foil edges together;fold over several times, closing tightly. Place
  in preheated 450 degree oven for 1 hour. Remove from oven; reduce heat to
  375 degrees. Open foil wrapping; baste chicken with pan juices. Return to
  oven to brown to golden color and finish roasting, about 15 to 30 minutes.
  
  Test poultry for doneness. It should be well done. The flesh should be no
  longer pink, with an internal temperature of 185 degrees. A fork can be
  inserted with ease and juices will run clear at leg joint. Remove to
  platter for serving.
  
  Makes 4 to 6 servings.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mediterranean Grilled Chicken and Vegetables
 Categories: Chicken
      Yield: 4 servings
 
      2 tb Fresh rosemary leaves, or 2       1/8 ts Black pepper
           -tsp dried rosemary,                2 tb Minced parsley
           -crumbled                           2 md Sized tomatoes, peeled,
      2    Cloves garlic, minced                    -cored, and halved crosswise
  3 1/2 lb Broiler-fryer cut into 8            1 lg Eggplant, sliced 3/4 inch
           -pieces                                  -thick
      4 sm Whole heads garlic                  8 sl French bread, 1/2 inch thick
      2 tb Plus 2 tsp olive oil           
 
  If your barbecue cannot accommodate everything at once, grill the
  vegetables first - they can be served at room temperature.
  
  Prep time: 20 minutes cook time: 1 hour
  
  Mix 1-1/2 tbsp of the fresh rosemary with the minced garlic and spread half
  of the mixture underneath the skin of the chicken. Rub the chicken with the
  remaining garlic mixture, cover, and refrigerate for at leat 2 hours or
  overnight.  Remove and discard the papery outer skin from each head of
  garlic, leaving the heads intact.  Place the garlic heads,remaining
  rosemary, and the 2 tsp oil on a 14 inch long sheet of heavy duty foil, and
  seal tight.  Set a grill 6 inches above white hot coals. Sprinkle the
  chicken with half of the pepper and place on the grill along with the
  packet of garlic.  Cook, turning often, for 30 minutes or until the chicken
  is no longer pink on the inside.
  
  Meanwhile, mix the 2 tbsp oil with the parsley and remaining pepper.  Brush
  over the tomatoes and eggplant slices.  Move the chicken and packet of
  garlic to the edge of the grill, then place the tomatoes and eggplant
  slices in the middle. Grill, turning once, for 15-20 minutes or until the
  eggplant is tender. About 5 minutes before the eggplant is done, add the
  bread slices and grill, trunign once, until lightly browned.  Arrange the
  chicken,tomatoes, eggplant and bread on a large platter.  Separate the
  heads of garlic into cloves, squeeze each clove to extract the pulp, and
  spead on the toast and vegetables.  Serves 4.
  
  Origin:  Reader's Digest, Canadian Issue, July, 1992 Shared by: Sharon
  Stevens.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Melt in Your Mouth Chicken Pie
 Categories: Chicken
      Yield: 6 servings
 
      2    Whole chicken breasts               1 c  Cooked carrot slices
  1 1/2 c  Chicken broth                            TOPPING:
      1 cn Cream of chicken soup               1 c  Self-rising flour
      1 tb Chicken bouillon granules           1 c  Buttermilk
  8 1/2 oz Canned peas, drained (1 can)        1    Stick margarine, melted
 
  Cook the chicken breasts and remove the meat from the bones.  Cut into
  bite-sized pieces and place in the bottom of an oblong casserole dish.
  Combine the broth, chicken soup and bouillon; heat.  Pour over the chicken.
  Add the peas and carrots
  
  TOPPING:  Mix the ingredients and pour over the chicken mixture.  Bake in a
  400 F oven for 40 minutes or until the top is golden.
  
  Pam Greenstein [Double - ly Delicious; Columbia Mothers of Twins Club]
  
  Posted by Fred Peters.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mexican Chicken Breast
 Categories: Chicken
      Yield: 4 servings
 
    1/2 c  Quaker Oats (quick or               3 tb Margarine,melted
           -old-fashioned,uncooked)            2 md Tomatoes,coarsely chopped
      1 tb Minced parsley                    1/2 c  Chopped green pepper
    3/4 ts Chili powder                      1/4 c  Coarsely chopped onion
    3/4 ts Paprika                             2 tb Minced parsley
      2    Chicken                             1 sm Clove garlic,minced
           -breasts,split,skinned              1 tb Lemon juice
 
  Heat oven to 425 degrees.Place oats,parsley and seasonings in blender or
  food processor;blend about 1 minute,stopping occasionally to stir.Coat
  chicken with oat mixture.Place on rack in 15 x 10" jelly roll
  pan;gently,brush entire surface of chicken with margarine.Bake 35 to 40
  minutes or until juices run clear when chicken is pierced with
  fork.Meanwhile,combine remaining ingredients;mix well.Serve with chicken.
  
  Makes 4 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mexican Chicken
 Categories: Chicken
      Yield: 4 servings
 
      3 lb Broiler-fryer chicken,cut           1    Clove garlic, minced
           -into 8 pieces                  1 1/2 c  Uncooked rice
           Salt                           14 1/2 oz Can tomatoes,coarsely
           Pepper                                   -chopped
    1/2 c  Flour                               3 c  Water
      2 tb Chili powder                      1/2 c  Chopped green pepper
      1 ts Cumin                             1/2 c  Chopped red pepper
    1/3 c  Vegetable oil or shortening         1 c  Sliced pitted ripe olives
      1 c  Chopped onion                            Ds red pepper sauce
 
  Sprinkle chicken with salt and pepper. Combine flour, chili powder and
  cumin in a plastic bag. Place chicken pieces in bag and shake until well
  coated. In electric skillet, heat oil with heat control set at 350 degrees.
  Brown chicken in hot oil 10 minutes on each side or until golden brown. Add
  onion and garlic. Saute 4 to 5 minutes. Stir in rice, tomatoes and water.
  Arrange chicken over rice. Cover and turn heat control down until light
  goes off (simmer point). Simmer 35 to 40 minutes, adding more water, if
  necessary. Sprinkle green and red pepper over chicken. Cover and cook an
  additional 5 minutes. Toss in olives and heat through.
  
  Makes 4 to 6 servings.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mexican Chicken Wings
 Categories: Mexican, Chicken, Wings
      Yield: 6 servings
 
    1/2 c  Corn oil                           12 oz Tortilla corn chips
    1/4 c  Chili powder                        1 lb Chicken wings, disjointed &
      1 ts Oregano                                  -tips discarded
      1 ts Ground cumin                   
 
  1. Preheat oven to 350. In a small bowl, whisk together the oil, chili
  powder, oregano & cumin to blend well.
  
  2. Pulverize the tortilla chips in a food processor. Pour into a shallow
  bowl.
  
  3. Dip the chicken pieces in the seasoned oil; then dredge in the ground
  chips until coated. Set on a foil-lined baking sheet & bake for 45 minutes
  until browned & crisp outside & tender inside. Serve hot.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Michael Stern's Mom's Oven-Fried Cornflake Chicken
 Categories: Chicken
      Yield: 6 servings
 
      2    Eggs, slightly beaten               2 ts Salt
    1/4 c  Milk                              1/2 ts Freshly ground pepper
  2 1/2 c  Cornflake crumbs (crushed           1    Chicken (3 lbs), cut up
           -but not pulverized)                5 tb Butter, melted
 
  Michael Stern and his wife, Jane, are the coauthors of the best-selling
  American cookbook Square Meals.
  
  Like many Americans - and for that matter like many of the worlds' great
  chefs and food experts - Michael came by his love of good simple food at
  his mother's table. Regarding his recipe he writes:
  
  Cornflake chicken is the playful side of American home cooking. Of course,
  it is no replacement for chicken pan-fried in lard; but it is easy, it is
  delicious in its own right, and it is fun. Such culinary fun, which
  involves making something new from unlikely off-the-shelf supermarket
  products, is as
  
  American as mock apple pie.
  
  1. Preheat oven to 350 F. Mix together eggs and milk in a shallow dish. Mix
  cornflake crumbs, salt, and pepper in a separate dish.
  
  2. Dip chicken pieces first in the egg mixture, then dredge in crumbs to
  coat evenly.
  
  3. Arrange chicken pieces in a greased 13 X 9 X 2-inch  baking dish.
  Drizzle with melted butter. Bake uncovered for 1 hour.
  
  Source: 365 Ways to Cook Chicken ISBN 0-06-015539-6
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Micro Chicken Sandwich
 Categories: Microwave, Chicken
      Yield: 1 servings
 
    1/2    Boneless, skinless chicken          1 ts Balsamic or red wine vinegar
           -breast                           1/2 ts Fresh thyme leaves
      1 tb Dry white wine                    1/4 ts Capers
      1 tb Coarsely chopped, roasted           1 pn Of salt
           -red pepper                              Pepper to taste
      1 tb Extra virgin olive oil              1 sm Baguette (about 10 inches
      2 ts Minced fresh parsley                     -long), split
 
  Info:  posted by Perry Lowell, April 1993 from Good Food magazine, October
  1988
  
  This recipe gets 30% or less of its calories from fat. This is not a low
  sodium recipe, however eliminating added salt can greatly reduce sodium
  content.
  
  Makes 1 serving.
  
  1.  Place chicken breast in 9-inch glass pie plate and drizzle wine over
  top.  Cover with plastic wrap, leaving one corner open for vent. Microcook
  on HIGH power 2 minutes, turning dish halfway around after 1 minute. Let
  stand until cool enough to handle.
  
  2.  Meanwhile, process remaining ingredients EXCEPT baguette in food
  processor until blended.  Tear chicken into strips and place in small bowl.
  Add red pepper mixture and stir to combine.  Spoon onto split baguette.
  
  Nutrition Information per Tablespoon:    584     calories 37 g protein 66 g
  carbohydrates 19 g fat (29% of calories) 792 mg sodium 0 mg cholesterol
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Microwave Saucy Chicken Barbecue
 Categories: Chicken, Barbecue
      Yield: 6 servings
 
      2 md Onions,chopped                    1/4 c  Soy sauce
      2    Garlic cloves,minced                1 tb Wine vinegar
      2 tb Water                             1/2 ts Hot pepper sauce
      1    11 oz can condensed Zesty       2 1/2    To 3 lb. broiler-fryer
           -Tomato Soup/Sauce                       -chicken,cut up
    1/4 c  Firmly packed brown sugar      
 
  Place onions, garlic and water in a 12 x 8" microwave safe baking dish.
  Cover with vented plastic wrap; cook on high 3 minutes or until onions are
  tender, stirring halfway through cooking.  Stir in soup, soy sauce, sugar,
  vinegar and pepper sauce, mixing well.  Add chicken to sauce, turning to
  coat.  Place thicker pieces toward edges of dish. Cover with waxed paper;
  cook on high 24 minutes or until chicken is cooked. Rearrange chicken and
  stir sauce twice during cooking. Let stand 5 minutes.
  
  Makes 6 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Microwave Chicken Stock (Traditional)
 Categories: Soups, Chicken, Microwave
      Yield: 3 servings
 
      3 lb Chicken parts                     1/2 c  Minced fresh parsley
      1    Carrot, chopped coarsely            1    Bay leaf
      1 sm Onion, quartered                    4    Peppercorns
      2    Stalks celery, chopped            1/4 ts Dried thyme
           -coarsely                           4 c  Water
 
  Place all of the ingredients in a 3-quart microwave-safe bowl. Cover and
  cook on high power for 20 minutes; skim.  Cook for on medium power for 1
  hour.  Strain.
  
  Makes 3 cups.
  
  [COOKS; JUNE 1989] Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Microwave Chicken and Mushrooms
 Categories: Chicken
      Yield: 4 servings
 
     10 oz Pkg frozen long-grain and                -ounces)
           -wild rice                          1 c  Sliced fresh mushrooms
      2    Whole chicken breasts (1 1/2        1 tb Margarine or butter
           -pounds total)                      2 tb All-purpose flour
           Skinned, bined, split in            1 ts Instant chicken bouillon
           -halves lengthwise                       -granules
      2    Thin slices fuly cooked ham,      3/4 ts Dried tarragon, crushed
           -halved crosswise                   1 c  Light cream or milk
    1/2 c  Shredded Swiss cheese (2            2 tb Dry white wine
 
  Prepare the rice according to the package directions.
  
  Meanwhile, rinse chicken and pat dry.  Place one piece of chicken, boned
  side up, between 2 pieces of clear plsstic wrap.  Work from the center out
  to the edges and lightly pound with a meat mallet to form a rectangle about
  1/4 inch thick.  Remove plastic wrap.  Repeat with the other chicken
  pieces.
  
  Place 1 piece of the ham and 2 tablespoons of the cheese on each piece of
  chicken.  Fold in bottom edge and sides, then roll as for jelly roll and
  secure with wooden picks as necessary Arrange the chicken rolls, seam side
  down, in an 8 x 8 x 2-inch microwave-safe bakinf dish.  Cover with vented
  clear plastic wrap.
  
  Microcook on HIGH for 5 to 7 minutes until tender, giving the dish a half
  turn after 3 minutes and turning chicken rolls so the center portion is
  moved to the outside.  Cover and keep warm.
  
  For The Sauce:
  
  Cook the mushrooms in margarine on HIGH in a 1-quart covered microwave-safe
  casserole until tender,about 2 to 2 1/2 minutes.  Stir inthe flour,
  bouillon granules and tarragon; add the cream.  Cook, uncovered, on HIGH
  for 3 to 4 minutes or until thickened and bubbly, stirring after each
  minute.  Cook on high 30 seconds.  Stir in the wine.
  
  Serve the chicken and sauce over hot cooked rice.
  
  Makes 4 servings.
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Microwave Chicken Saltimbocca
 Categories: Chicken, Pork, Cheese
      Yield: 6 servings
 
      1    Whole chicken breast (about         1 pk Of sliced ham
           -1 pound), halved, boned &          2 tb Butter/margarine
           -skinned                                 Salt, pepper & ground nutmeg
           (I use already deboned              4 lg To 6 lg mushrooms, sliced
           -chicken breast fillets,            2 tb Cream Sherry (this is
           -4/pkg)                                  -niggardly; I use *more*)
      1 pk Of sliced jack cheese          
 
  NAME: Chicken Saltimbocca SOURCE: Sunset Microwave Cookbook
  
  chopped parsley
  
  Place each piece of chicken on a piece of waxed paper; cover with another
  piece of waxed paper and pound meat firmly with a flat mallet until about
  1/4" thick.  Place 1 slice of cheese & 1 slice of ham on each chicken
  piece; then fold each chicken piece in half to enclose cheese & ham; secure
  with a wooden pick.
  
  Melt butter in a shallow baking dish in the microwave 1 minute; turn
  chicken bundles over in butter to coat all sides.  Lift out and sprinkle
  lightly with salt, pepper and nutmeg.  Add mushrooms to dish and cook,
  uncovered, for 1 to 1-1/2 minutes.  Stir mushrooms, arrange chicken over
  top, cover, and cook 4-6 minutes or until chicken is opaque throughout when
  slashed in thickest portion.
  
  Lift chicken to a warm serving platter; if any melted cheese remains in
  dish, spoon over chicken.  Stir Sherry into pan juices; cook, uncovered,
  1-1/2 to 2  minutes until liquid is reduced and slightly thickened. pour
  over chicken and garnish with parsley.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mideastern Chicken
 Categories: Chicken
      Yield: 4 servings
 
    1/2 c  Oil                               1/4 ts Nutmeg
      2    Lemons, juiced                      1 cn (7 oz) green olives
      2 tb Garlic powder                       4 c  White wine
    1/4 ts Saffron                             1    Onion, diced
  2 1/2 lb Chicken, cut-up                
 
  Use blender to combine oil, lemon juice, garlic and saffron.  Rub this
  mixture on chicken pieces.  Place remaining ingredients in pan with
  chicken. Simmer covered 20-30 minutes. Serve with LEMON RICE.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Minute Chicken Pie
 Categories: Chicken
      Yield: 4 servings
 
      2 tb Fat or salad oil                         -can)
      4    Thinly sliced small onions        1/2 c  Milk
      1 tb Minced green pepper                 1 c  Leftover chicken or turkey
      1 cn Undiluted condensed cream of      1/2 c  Cooked vegetables
           -mushroom soup (10 3/4 oz      
 
  From: Good Housekeeping Cookbook, 1962 ed.
  
  baking powder biscuit dough (made with 1 cup Bisquick or flour)
  
  Start heating oven to 450 F. In hot fat in skillet, saute onions and green
  pepper until tender. Add soup, milk, chicken, vegies. Pout into 8 inch pie
  plate. Roll dough into 9 inch circle; arrange on chicken mixture; flute
  edge; prick. Bake 15 minutes or until biscuit dough is done. Makes 4
  servings.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Miss Allie's Chicken and Rice Casserole
 Categories: Chicken
      Yield: 4 servings
 
      1    Chicken,3-4 lb*                     1 cn Mushrooms,drained (4 oz)
           Salt                                4 tb Butter,cut into small pieces
           Pepper                              3 c  Chicken stock,boiling
      1    Onion,lg,mild,peeled/chopped        1 c  Rice,long-grained,uncooked
 
  1. Preheat oven to 350'F.
  2. Place half of the chicken in a Dutch oven (or heavy casserole with
  tight-fitting lid) and season with salt and pepper.
  3. Cover with the onions, mushrooms and half of the butter. Cover with
  remaining chicken, season, and dot with butter. Cover and bake for about 45
  minutes. Remove chicken pieces; add rice and stir into cooking fat. Add the
  boiling stock. Place chicken over mixture. Recover and bake for about 1
  hour, or until rice and chicken are tender and almost all liquid has been
  absorbed.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Miss Hulling's Chicken Pot Pie
 Categories: Chicken, Casserole
      Yield: 6 servings
 
      1    5 pound stewing hen, cut up         1    Recipe pastry
      5 c  Water                               2 md Potatoes, cooked and cubed
      1 sm Onion                               2    Ribs celery
    1/2 ts Salt                                2    Carrots
 
  Simmer chicken in water with onion, celery, carrots and salt until tender
  (about 3 hours).  Remove chicken from bones and cut in cubes, discarding
  the skin.  Strain broth and measure, adding water to make 3 cups.
  
  Thicken broth with 4 Tablespoons flour mixed with 1/4 cup water.  Adjust
  seasonings with a dash of white pepper and more salt if necessary.  Add
  chicken, carrots (cubed) and cubed potatoes.  Spoon into 6 individual
  casserole dishes or a 2-quart casserole.
  
  Roll pastry about 1/4-inch thick and top the casserole, sealing the edges.
  Make several slashes in the pastry to allow the steam to escape.  Bake in a
  hot oven (400 degrees F.) for about 30 minutes or until golden brown.
  
  Helpful Hints:  Biscuit dough (rolled thin) or individual biscuits may be
  used for the topping.  I also add defrosted frozen peas, to add more color.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mission Chicken Thighs
 Categories: Chicken, Low-cal
      Yield: 6 servings
 
      2 sl Bacon, chopped                           -chopped
      1 c  Uncooked long grain white       1 1/2 c  Chicken stock or low-salt
           -rice                                    -bouillon
      1 sm Green or red bell pepper,         1/2 c  Dry white wine
           -chopped                          1/2 ts Salt
      1 sm Onion, chopped                    1/8 ts Pepper
      1 c  Chopped mushrooms (about 6          2 ts Chopped fresh sage
           -to 8 medium)                       6    Chicken thighs, skinned
      1    Peeled carrot, finely          
 
  paprika chopped parsley
  
  In a 10-inch skillet, cook bacon until crisp (or microcook).  Stir in rice,
  cook and stir until rice begins to turn a light golden color.  Add bell
  pepper, onion, mushrooms, carrot, stock or bouillon, wine, salt, pepper,
  and sage.  Stir until well mixed.  Arrange chicken thighs on top, sprinkle
  with paprika.  Cover and simmer 35 to 40 minutes or until chicken is done.
  Sprinkle with parsley at serving time.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mock Chicken Salad
 Categories: Chicken, Salads, 1941
      Yield: 4 servings
 
      2 c  Diced cooked pork or veal           1    Pimento
      1 c  Diced celery                        1 c  Boiled salad dressing
      4    Ripe olives, chopped                     Salt and pepper
 
  Combine meat, celery, olives, and 1/2 the pimento.  Season to taste.
  Moisten with salad dressing.  Mix lightly with 2 forks. Serve on crisp
  lettuce.  Garnish with strips of pimento. 4 servings.
  
  Mrs. P.K. Regier, Mountain Lake. MN.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mock Fried Chicken
 Categories: Chicken, Syd's book
      Yield: 6 servings
 
    1/4 c  Buttermilk                        1/4 ts Ground Nutmeg
    1/2 ts Salt                            3 1/2 lb Chicken, Skinned, Cut Up
    1/2 ts Fresh Ground Pepper                 1 c  Fine Bread Crumbs
 
  Preheat oven to 400F.  Mix buttermilk, salt, pepper and nutmeg in a large
  bowl.  Add chicken pieces, turning to coat.  Place bread crumbs in a
  shallow bowl. Turn chicken, one piece at a time, in bread crumbs until
  evenly coated. Place chicken on foil lined baking sheet. Bake until coating
  is crisp and juice runs clear when thigh is pierced with a fork, about 50
  minutes.  Serve hot or at room temperature.  219 calories per serving.
  From: Syd's Cookbook.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Moist 'n Crispy Onion Chicken
 Categories: Chicken
      Yield: 4 servings
 
      1    Envelope onion recipe soup      3 1/2 lb Broiler - fryer
           -mix                                     -chicken,cut in parts
    3/4 c  Fine dry bread crumbs             1/2 c  Real Mayonnaise
 
  Place Onion soup mix and bread crumbs in large plastic food bag and shake
  to blend. Brush chicken on all sides with Mayonnaise. Place one piece of
  chicken in bag at a time. Close tightly and shake until coated. Place
  chicken on rack in broiler pan. Bake in 400 degree oven 40 to 45 minutes or
  until golden brown and tender. For extra onion flavor: Use 2 envelopes
  Onion Soup mix and reduce bread crumbs.
  
  Serves 4.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Moist Barbecue Chicken
 Categories: Chicken, Barbecue, Syd's book
      Yield: 1 servings
 
      1    Cut Up Chicken                           Bed Of Medium Hot Coals
           Favorite Barbecue Sauce        
 
  As in my holiday turkey, I like to have my barbecued chicken moist and
  juicy. This is more of a technique than any special recipe.  Place chicken
  pieces on the grill.  Cook for 2 minutes and turn over.  Baste each piece
  with sauce.  Cook for 3 or 4 minutes.  Turn and baste.  Keep turning and
  basting at 3-4 minute intervals until chicken is done.  By turning at
  frequent intervals the sauce doesn't have time to burn.  If there is
  anything special about the technique it is the frequent turning and the bed
  of medium hot coals.  From: Syd's Cookbook.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mole Poblano De Pollo
 Categories: Chicken
      Yield: 6 servings
 
      4    Chiles mulatos                      2    Cloves
      2    Chiles anchos                       5    Peppercorns
      3    Chiles pasillas                   1/2    In Cinnamon stick
    1/4 c  Shortening (lard if you're        1/8 ts Cilantro seeds and
           -being traditional)               1/8 ts Aniseed, toasted together
           ;Water, warm, to cover            1/2 tb Reserved chili seeds,
           *CHICKEN*                                -toasted separately
      1    Chicken, 4 lb                       3 tb Sesame seeds, toasted
      4 tb Shortening (or lard)                2    Garlic cloves, toasted
      1 sm Carrot; sliced                      3 tb Shortening
      1 sm Onion; sliced                       1 tb Raisins
      1    Garlic clove; peeled               10    Almonds, unblanched
      1 tb Salt                                1 oz Pumpkin seeds
      3    Peppercorns                         1    Corn tortilla, stale
           ;Water to cover                     3    Croutons stale French bread
    1/2 c  ;Water                              1 oz Mexican chocolate
    1/4 c  Shortening (or lard)                2 c  Chicken stock
    1/4 c  Tomatillos; drained            
 
  *CHILES*
  
  The day before, slit the chiles open with a knife and remove the seeds and
  veins, reserving at least 1/2 tablespoon of the seeds.  Heat the shortening
  and quickly fry the chiles on both sides.  Take care that they do not burn,
  and be careful how you inhale the fumes, unless you want a seared windpipe.
  Put the chiles into a bowl, cover them with water, and leave them to stand
  overnight.
  
  On serving day:  preheat the oven to 325 F.  Cut the chicken into serving
  pieces.  Set the giblets aside.  Melt 3 tablespoons lard and brown the
  chicken pieces well.  Drain off the excess fat.  Cover the pan and braise
  the chicken in the oven, without liquid, until it is tender---40 to 60
  minutes, depending on toughness.  Put the giblets into the pan with the
  rest of the ingredients.  Cover them with water and bring them to a boil.
  Lower the flame and simmer for 1-1/4 to 1 1/2 hours. Strain the broth and
  set it aside.
  
  When the chicken is cooked, pour off the juices in the pan and set them
  aside to cool, then skim off the fat and add them to the giblet broth. Set
  it aside.  Blend the chiles with the water until smooth---you may have to
  do them in two or three lots but try not to add more water. Melt the
  shortening, and when it is hot but not smoking, cook the chili puree over a
  medium flame for about 10 minutes, stirring it all the time. Keep a lid
  handy, as it will splatter about.  Set it aside. Put the tomatillos in a
  blender or food processor.
  
  Put the spices into a spice grinder and add the toasted, cooled seeds,
  reserving 2 tablespoons of the sesame seeds for later use.  Grind the
  spices and seeds finely and transfer them to the blender jar.  Add the
  toasted garlic to the blender jar.
  
  Melt three tablespoons of shortening in the frying pan and fry the raisins
  briefly, just until they puff up, and transfer them with a slotted spoon to
  the blender jar.  In the same pan fry the almonds, stirring them all the
  time, until they are well browned.  Remove with a slotted spoon and crush
  them a little before adding them to the blender jar. In the same pan fry
  the pumpkin seeds lightly, but have a lid handy, as they pop about
  explosively.  Remove with a slotted spoon and add to the blender. In the
  same pan fry the tortilla until very crisp. Remove with a slotted spoon and
  crush it a little before adding it to the blender. In the same pan fry the
  bread until crisp, then remove with a slotted spoon and crush. Add it to
  the blender jar. Blend all the ingredients together until they form a
  smooth paste. If it is absolutely necessary to add some liquid to blend it
  effectively, then add a little chicken broth.
  
  Add the blended mixture ot the chile sauce and cook over a brisk flame for
  about five minutes, stirring the mixture constantly.  Break the chocolate
  into small pieces and add it to the mixture.  Continue cooking the _mole_
  for about 10 minutes more, stirring it all the time so it does not stick.
  Add the broth and continue cooking the _mole_ for a minimum of 40 minutes.
  Add salt as necessary, then add the chicken pieces and heat them through.
  Serve individually, sprinkled with some of the reserved toasted sesame
  seeds.
  
  The Cuisines of Mexico Diana Kennedy
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mollie's Chicken
 Categories: Chicken
      Yield: 4 servings
 
      1 pk Chichen Breast Boneless             1 pk Mushrooms
      1    Alfredo Sauce                       1 pk Provolone Cheese
 
  Deep fry chicken breasts.  Top with Alfredo Sauce.  Place sautd mushrooms
  on top.  Top with Provolone cheese.  Bake in oven until cheese melts.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mom's Chicken Ala King
 Categories: Chicken
      Yield: 6 servings
 
      1 c  Butter                              2 sm Jars pimento
      1 c  Flour                               2    Eggs
      1    Qt. milk                                 Salt to taste
  1 1/4 c  Chicken stock                            Paprika
      2    Stewing chickens,cooked             1 c  Light cream
 
  Melt butter. Add flour and milk to make creamy broth. Thin down with
  chicken stock until like a thick cream. Add pimento to cream gravy; stir in
  chicken lightly. Beat eggs thoroughly; stir into mixture. Just before
  serving, add 1 cup light cream. Serve in Pepperidge Farm patty shells or
  noodle nests or Holland rusks or English muffins.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mother Murphy's Chickenhearted Rice
 Categories: Chicken, Rice
      Yield: 6 servings
 
      1 lb Chicken hearts                           Soy sauce
      1 lg Sweet onion                              Butter
    1/2 ts Sambal Oelek *                      3 c  Cooked rice
      3 ts Sugar                          
 
  * chili pepper, garlic Chop onion very coarsely. Saute in butter until
  onion begins to turn glassy. Add chicken hearts, cook until done. Add soy
  sauce to taste, Sambal Oelek, and sugar. Serve over rice.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Much Lighter Chicken Casserole
 Categories: Chicken, Casserole
      Yield: 6 servings
 
      2 tb Corn-oil margarine                1/4 c  Calorie-reduced mayonnaise
      6 tb Unbleached flour                    2 c  Diced celery
  1 1/4 c  Defatted chicken stock              2 tb Chopped onion
      1 c  Non-fat milk                        2 tb Freshly squeezed lemon juice
    1/2 ts Salt                                2 c  Cooked cooled rice
    1/8 ts Garlic powder                     1/4 c  Sliced almonds
    1/8 ts Freshly ground black pepper              - toasted in preheated
      4 c  Cooked diced chicken                     - 350-degree oven
           - without skin                           - 8 to 10 minutes
 
     Melt margarine in medium saucepan.  Add flour and stir over medium heat
  1 minute.  Do not brown.  Add chicken stock and milk.  Using a wire whisk,
  stir over medium heat until mixture comes to a boil.  Add salt, garlic
  powder and pepper; continue to cook 1 minute more.
     In large mixing bowl, combine sauce with chicken, mayonnaise, celery,
  onion, lemon juice and rice.  Mix well and pour into a casserole sprayed
  with non-stick vegetable coating.  Top with toasted almonds.  Bake in
  preheated 350-degree oven 50 to 60 minutes until hot and bubbly.  Makes
  about 7 cups OR 6 (1-cup) servings.
  
  NUTRITIONAL INFORMATION:  Each serving contains approximately 399 calories;
  83 milligrams cholesterol; 17 grams fat; 449 milligrams sodium.
  
  Printed in the June 20, 1991, issue of the Los Angeles Daily News.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mulacolong
 Categories: Chicken, Stews, Poultry
      Yield: 6 servings
 
      1    Fowl                                1 tb Lemon juice
      1 lg Onion                               1 ts Turmeric
      3 pt Veal stock                     
 
  " The marching rhythm of this name is entrancing.  It's origin is as
  mysterious as the flavor of the dish itself.
  
  A bird which has reached the age politely spoken of as "uncertain" may
  serve as the piece de resistance of any dinner and reflect glory on the
  hostess if it is prepared in this manner.  Young chickens may also be
  cooked in the same way by using somewhat less veal stock and reducing the
  time of cooking.
  
  Salt and Pepper
  
  Cut the fowl in pieces and fry it until it is well browned.  Then add the
  chopped onion to the fat and allow this to brown also.  Add the veal stock,
  which should be very strong, and the turmeric mixed with the lemon juice.
  Season with salt and pepper and cook until the chicken is tender.  The
  stock should cook down so that t forms a rich gravy which should be served
  over the chicken.   --Carolina Housewife
  
  From: 200 Years of Charleston Cooking 1930 Shared By: Pat Stockett
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mulligatawny Chicken
 Categories: Chicken, Soups
      Yield: 4 servings
 
      1 tb Oil                                      Salt; to taste
      8    Chicken thighs                           Cayenne pepper; to taste
      2 md Onions; finely diced              1/3 c  Dried lentils
      2    Celery stalks; chopped              1 lb Potatoes; peeled and diced
      1 md Carrot; sliced                      1 ts Dried dill
      2 tb Curry powder                        1 c  Peeled and chopped apples
      3 c  Water                               1 c  Plain yogurt
      3 c  Unfiltered apple cider             12    Sprigs fresh coriander
 
  HEAT THE OIL IN A SOUP POT over medium heat and add the chicken, onions,
  celery, carrots and curry. Cook 15 minutes. Add the water, cider, salt,
  pepper and lentils. Cover and simmer for 30 minutes. Add the potatoes and
  dill, replace cover and cook until potatoes are tender, another 10 minutes.
  Remove from heat, add the apples, stir in the yogurt and pour into a soup
  tureen. Garnish with sprigs of cilantro and serve immediately.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mulligatawny
 Categories: Soups, Spicy, Chicken
      Yield: 6 servings
 
    1/4 c  Red lentils                         1 pn Cinnamon
      2 lb Chicken thighs                      2 tb Flour
      7 c  Water                               2    Tomatoes
      1 ts Salt                                2    Chicken stock cubes
      4 tb Butter                              1 tb Tomato paste
      1    Onion                               1    Green pepper
      2    Cloves garlic                       2    Sticks celery
    1/2 ts Grated green ginger                 1    Carrot
      1 tb Curry powder                             Salt, pepper
    1/2 ts Garam masala                        1 cn (283 ml)(1 cup+) coconut
    1/4 ts Chilli powder                            -milk
 
  Servings: 6 An Indian curry flavored soup. The name comes from two Tami
  words molegoo(pepper) and tunee(water).
  
  cooked rice
  
  Pour enough hot water over lentils to cover well, put aside.  Place chicken
  in pan, with water and salt.  Bring to boil; reduce heat, simmer covered 1
  1/4 hours, remove and reserve chicken, allow stock to become cold, remove
  fat from stock.
  
  Melt butter in large pan, add chopped onion, cook until transparent. Add
  ginger and crushed garlic, cook 1 minute more.  Add curry powder, chilli
  powder, garam masala and cinnamon, stir over low heat 2 minutes.
  
  Add flour to pan, stir over low heat 1 minute.  Stir in peeled and chopped
  tomatoes, reserved stock, tomato paste, crumbled stock cubes and drained
  lentils.  Bring to boil, add sliced pepper, sliced carrot and chopped
  celery.  Reduce heat, simmer uncovered 15 minutes, cover pan, simmer 30
  minutes or until vegetables are tender.  Season with salt and pepper.
  
  Push vegetables with liquid through sieve, or puree in blender or food
  processor.  Return soup to pan, bring to boil, reduce heat, stir in coconut
  milk and shredded meat from chicken thighs.  Sprinkle a spoonful of cooked
  rice on top of each bowl of soup.  You'll need to cook about 1/2 cup of
  rice.  Serve the soup with papadams, if desired.
  
  Source: Australian Women's Weekly, Best Recipes from the Weekly
  
  Posted by Linda Davis
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mushroom Cheese Chicken (Microwave)
 Categories: Chicken, Cheese
      Yield: 2 servings
 
    1/2    Stick butter                             -mushrooms
     12    Fresh mushrooms, sliced             2    Chicken breasts, boneless
      1 ts Onion powder                             -and skinless
      1 ts Garlic powder                       2 sl Jarlsberg cheese
      1 tb Worcestershire sauce                2 sl Swiss cheese
  1 1/2 c  Spaghetti sauce with           
 
  Melt butter in a nonstick skillet over medium-high heat and saute mushroom
  slices.  Stir frequently while adding onion and garlic powders and
  Worcestershire sauce.  Cook for 5 to 7 minutes until mushrooms are soft and
  caramel brown.  Remove from skillet and pat with paper towels to remove
  excess fat.
  
  Put 3/4 cup of the sauce on the bottom of a casserole dish.  Top with
  chicken, a layer of cooked mushrooms, spaghetti sauce and the cheeses.
  Cover and microcook on HIGH for 8 minutes.  Turn the dish 180 degrees and
  microcook on HIGH for 3 to 4 more minutes.  Cut into the chicken to be sure
  it is done.  Cooking time will vary with the oven wattage and the
  temperature of the ingredients.
  
  Allow the chicken to stand covered while cooking your choice of vegetables
  according to the package directions.  Drain excess grease from the chicken
  before serving.
  
  Makes 2 or 3 servings.
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mustard Chicken Stir-Fry
 Categories: Chicken
      Yield: 4 servings
 
      1 tb Sugar                               1 tb Rice-wine vinegar
      1 tb Flour,all-purpose                   1    Garlic clove,finely chopped
      1 ts Ginger,ground                     3/4 lb Chicken breast halves
    1/2 ts Salt                                2 tb Vegetable oil
    1/2 c  Water                               5    Green onions
      2 tb Dijon-style mustard               1/4 lb Snow peas,fresh,stringed
      2 tb Soy sauce,reduce-sodium             1    Pepper,red/yellow,medium
 
  1. Combine sugar, flour, ginger, salt, water, mustard, soy sauce, vinegar
  and garlic in small bowl. Add chicken. Refrigerate for 30 minutes.
  2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high
  heat. With a slotted spoon, remove chicken from marinade to skillet;
  reserve marinade. Stir-fry chicken for 3 minutes or just until chicken is
  cooked through. Remove chicken to plate to keep warm. Wipe out skillet with
  paper toweling.
  3. Heat remaining 1 tablespoon of oil in same skillet over medium heat. Add
  green onion; stir-fry for 1 minute. Add snow peas and red pepper; stir-fry
  for 3 minutes. Pour reserved marinade into skillet. Bring to boiling. Add
  chicken to skillet; cook, stirring, for 2 minutes or until the sauce is
  bubbly and thickened.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Napa Valley Chicken Wings with Wine Dressing
 Categories: Appetizers, Chicken, Wings
      Yield: 16 servings
 
      8    Chicken wings                     1/2 ts White pepper
    1/4 c  Cornstarch                               Oil; for frying
      2 ts Salt                          

-------------------------------WINE DRESSING-------------------------------
      1 c  Olive oil                         1/2 ts Dried tarragon, crushed
      1 c  Tarragon wine vinegar                    Salt, pepper
    3/4 c  Dry white wine                      1 sm Tomato; peeled, seeded
      1    Garlic clove; mashed                     - & thinly sliced crosswise
    1/2 ts Dry mustard                       1/2 md Green bell pepper
    1/2 ts Sugar                                    - thinly sliced crosswise
    1/2 ts Dried basil; crushed              1/2 sm Onion
    1/2 ts Dried oregano; crushed                   - thinly sliced in rings
 
  Disjoint chicken wings, discarding bony tips. Push flesh to oney end of
  bone on remaining parts. With sharp knife, remove smaller bone in wing
  portion containing 2 bones. Press fleshy ends of chicken pieces to flatten
  so they will stand upright. Dredge chicken in cornstarch mixed with 2
  teaspoons salt and white pepper. Set aside to dry 30 minutes. Heat oil to
  depth of 1/2 inch in heavy skillet and fry chicken until golden brown and
  tender, about 7 minutes on each side. Drain on paper towels and freeze or
  refrigerate if not to be used at once.
  
  To make dressing, combine oil, vinegar, wine, garlic, mustard, sugar,
  basil, oregano and tarragon. Season to taste with salt and pepper. Blend
  well.
  
  Combine tomato slices, green pepper and onion slices with dressing and mix
  well. To serve, bring chicken wings to room temperature and arrange upright
  over tomatoes in shallow casserole.
  
  Created by: Domaine Chandon Winery, Napa Valley
  
  (C) 1992 The Los Angeles Times
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Naples Valley Chicken
 Categories: Chicken
      Yield: 6 servings
 
      4 tb Margarine                                Garlic Powder
      6    Boneless Chicken Breasts        1 1/2 ts Oregano
    1/2 lb Fresh Mushrooms, Sliced             1 ts Salt
    1/2 c  Onion, Chopped                           Pepper
      1 c  Dry White Wine                      4 tb Flour
      1 c  Chicken Bouillon                  1/2 c  Water
      1 tb Parsley, Chopped               
 
  Brown chicken breasts in melted margarine, remove and set aside. Saute
  mushrooms & onions in the same pan until tender. Return chicken to pan. Add
  wine, bouillon, parsley, garlic powder, oregano, salt & pepper. cover
  chicken and simmer 40 minutes.  Remove chicken. Blend flour & water into
  pan juices.  Stir until thickened. Return chicken to pan. Heat through or
  refrigerate until serving time, then reheat.  From "Applehood & Mother Pie"
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Norwich Inn Boiled Dinner
 Categories: Chicken, Low-cal
      Yield: 4 servings
 
      4    Chicken breast halves             1/2    Green cabbage
           -- boned and skinned                4 md Potatoes
    1/2 c  Dry white wine                      2    Tomatoes
      2    Garlic cloves; crushed              1 ts Caraway seeds
      2    Leeks; white part only,             2 ts Tarragon
           --washed, cut into 1" slices        1    Bay leaf
      3    Celery stalks                       3 cn Chicken broth (14 1/2 oz)
      2    Carrots                                  Parsley
 
  Cut celery and carrots into 1" slices. Core cabbage and cut into 8 wedges.
  
  Spray a 4-5 qt nonstick saucepot with vegetable cooking spray and place
  over moderate heat.  Saute chicken until lightly browned on both sides. Add
  wine, garlic, leeks and celery.  Cook 5 minutes.  Add carrots, cabbage,
  potatoes, tomatoes, caraway seeds, tarragon (if no fresh, use 1 tsp.
  dried), bay leaf and chicken broth (preferably reduced sodium and
  defatted).  Bring to a boil over high heat; reduce heat to low. Cover and
  cook until vegetables are tender, about 30 minutes.  Spoon chicken and
  vegetables into heated soup plates with some of the broth. Sprinkle with
  parsley.
  
  Per serving: 212 calories, 33 g protein, 3 g fat (13%), 14 g
  :            carbohydrates, 1090 mg sodium, 68 mg cholesterol.
  
  From Family Circle magazine Light & Easy Meals, July 1991 Posted by: Sheila
  Exner, September 1991
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Nutty Chicken Fingers
 Categories: Low-cal, Chicken
      Yield: 5 servings
 
    1/3 c  Cornflake Crumbs                  1/8 ts Garlic Powder
    1/2 c  Finely Chopped Pecans              12 oz Chicken Breast Halves *
      1 tb Parsley Flakes                      2 tb Skim Milk
    1/8 ts Salt                           
 
  * 12 ounces boned skinless chicken breast halves, cut into 1x3" strips.
  ~-------------------------------------------------------------------------
  In a shallow dish combine cornflake crumbs, pecans, parsley, salt, and
  garlic powder. Dip chicken in milk, then roll in crumb mixture. Place in a
  15x10x1" baking pan.  Bake in a 400F oven for 7-9 minutes or until chicken
  is tender and no longer pink.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Nutty Drummers
 Categories: Chicken
      Yield: 4 servings
 
      3 tb Vegetable oil                       2 tb Chunky Peanut Butter
      8    Chicken Drumsticks                  2    Scallions, sliced
    3/4 c  Chicken broth                     1/4 ts Garlic Powder
      1 tb Lemon juice                       1/4 ts Ground ginger
      1 tb Worchestershire sauce             1/4 c  Chopped peanuts
 
  Preheat oven to 375 deg.  In a large skillet heat oil to medium hot.  Add
  drumsticks and cook, turning frequently, until lightly brown on all sides
  (about 10 min.).  REmove dumsticks to a &' x 11" baking dish and drain oil
  from the skillet.  In Same skillet, place remaining ingredients, except
  peanuts; stir to mix well.  Cook over medium heat, stirring constantly, for
  about 3 min. or until slightly thickened.  Pour sauce over drumsticks.
   Bake, covered for about 30 -35 min. or until fork can be inserted into
  chicken with ease.  REmove drumsticks to serving dish and pour sauce over
  all.  Sprinkle with Peanuts.
  
  From "Mr.Food, television program posted by Bud Cloyd
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Old Fashioned Bread Stuffing
 Categories: Chicken, Poultry
      Yield: 15 servings
 
      1 qt Diced Celery                        2 c  Broth, Milk Or Water
      2 ts Poultry Seasoning                   1 c  Finely Chopped Onion
    1/2 ts Pepper                              4 qt Bread Cubes, Firmly Packed
      1 tb Salt                           
 
  Cook celery and onion in bitter or margarine over low head, stirring
  occasionally, until onion is tender but not brown. Meanwhile, blend bread
  cubes and seasonings. Add celery, onion and butter or margarine; toss
  lightly to blend. Pour the broth, milk or water gradually over the surface
  of bread mixture, tossing lightly. Bake in 325 degree oven 45 minutes,
  until browned on top. See "Delicious Turkey Gravy" recipe for gravy.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Old Fashioned Chicken Rice Soup
 Categories: Soups, Chicken
      Yield: 6 servings
 
      1    Roasting chicken                    1    Stalk celery, with leaves
      3 qt Water                               4 md Carrots, cubed
           Salt to taste                       1 md Onion, peeled
      3    Peppercorns                         2    Cloves
    1/4    Bay leaf                            1 c  Brown rice, raw
      2    Sprigs parsley                 
 
  Rinse chicken in cold water.  Place in large pot with salt, peppercorns,
  water, bay leaf and parsley. Bring to a boil, and skim to remove any foam.
  Reduce heat; add carrots, cecele, onion and cloves presses into onion.
  Cover and simmer for 1 hour or until chicken is tender. Skim off any fat.
  lift out chicken. Remove celery, onion, bayleaf. Add rice to broth and
  simmer til tender. Remove chicken from bone, cut into bite size pieces and
  return to  broth. heat 20 minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Old-Fashioned Chicken Pot Pie
 Categories: Chicken
      Yield: 4 servings
 
      3 tb Butter Or Margarine                10 oz Broccoli Spears, Frozen, **
      3 tb Flour, Unbleached                 1/4 c  Parmeasan Cheese, Grated
    1/4 c  Green Onion, Chopped              1/8 ts Pepper
      1    Env. Vegetable Soup Mix *                Pastry For Single Crust Pie
      2 c  Milk                                1 lg Egg Yolk
      2 c  Chicken, Cooked And Cut Up          2 tb Water
 
  *  Use Lipton's Vegetable Recipe Soup Mix in this recipe. ** Cook broccoli
  spears according to directions on package and drain.
  ~-------------------------------------------------------------------------
  Preheat oven to 425 degrees F.  In large saucepan, melt butter and cook
  flour with green onion over medium heat, stirring constantly, 3 minutes or
  until flour is bubbling.  Stir in vegetable recipe soup mix blended with
  the milk.  Bring just to the boiling point, then simmer, stirring
  constantly, 5 minutes or until thickened. Stir in chicken, broccoli,
  cheese, and pepper.  Turn into a lightly greased 1 quart round casserole or
  souffle dish.  With rolling pin, roll pastry into a 9-inch circle; arrange
  over casserole.  Press pastry around edge of casserole to seal; trim off
  excess pastry, then flute the edges.  Brush pastry with egg yolk beaten
  with water.  With the tip of a sharp knive make small slits in pastry. Bake
  for minutes or until crust is golden.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Olympic Seoul Chicken
 Categories: Chicken, Microwave
      Yield: 4 servings
 
      8    Broiler-fryer chicken thighs      1/4 ts Ground ginger
           -(about 2 lbs.),skinned             6    Cloves garlic,coarsely
    1/4 c  White vinegar                            -chopped
      3 tb Soy sauce                           1 ts Crushed red pepper
      2 tb Honey                          
 
  Wash chicken and pat dry. Arrange in a single layer in a baking dish. In a
  small bowl, mix together vinegar, soy sauce, honey, ginger, garlic and red
  pepper. Pour mixture over chicken; cover with waxed paper. Turning each
  piece over and basting midway through cooking, microwave on high 12 to 14
  minutes. Pour liquid in dish into a 4 cup glass measure. Cover chicken
  again and set aside. Microwave liquid on high until it reduces to 1/2 cup
  of sauce. Spoon sauce over chicken.
  
  Makes 4 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Onion Chicken Casserole
 Categories: Casserole, Chicken
      Yield: 6 servings
 
      1 pk (10 ounces) frozen broccoli         1 cn Cream of mushroom soup
           -cuts                               1    Soup can water
    1/2 c  Chopped sweet onions              3/4 c  Converted rice, uncooked
      1 c  Grated cheddar cheese             1/2 c  Sliced mushrooms
      2    Eggs, slightly beaten               6    Chicken breasts (boneless,
    1/2 c  Mayonnaise                               -if desired)
 
  paprika
  
  Cook onions with broccoli according to package directions; drain. Mix
  together the next 7 ingredients.  Add broccoli and onions and stir.  Pour
  into  a 9 x 13 inch baking pan and place chicken on top. Sprinkle with
  paprika.  Bake at 350 degrees for one hour.
  
  Source: Rock Springs Sweet Onion Festival Cook Book 1992
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Ono Chicken Wings
 Categories: Chinese, Chicken, Wings
      Yield: 8 servings
 
      1 c  Soy sauce                         1/4 c  Brown sugar
      1 c  Pineapple juice                     7 oz Beer
      1    Clove garlic; minced fine         1/4 c  Vegetable oil
      2 tb Onion; minced                       5 lb Chicken wings
      1 ts Ginger; grated                           Sesame seeds; toasted
 
      Cut off and discard the small tip of each wing.  Cut main wing at
  joint.  Combine first 8 ingredients and stir until dissolved.  Pour over
  chicken and marinate overnight.  Be sure sauce overs all pieces.  Drain and
  save marinade.  In large skillet, heat a small amount of oil and brown
  chicken on all sides over medium.  When brown, add 1/2 cup marinade; cover;
  reduce heat and simmer 15-20 minutes.  Stir and add more marinade if
  necessary. May be cooked a day in advance and reheated in oven before
  serving.  Add marinade to moisten before heating.  Serve hot in a chafing
  dish. Sprinkle with toasted sesame seeds if desired.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Opor Agam (Coconut Chicken)
 Categories: Chicken
      Yield: 6 servings
 
      3 lb Chicken legs -or-                 1/4 ts Finely snipped dried
      3 lb Chicken cut up                           -lemongrass -or-
      2 tb Cooking oil                         1 ts Finely shredded lemon peel
    1/4 c  Macadamia nuts                      2 c  Coconut milk
      1 lg Onion, chopped                      1 ts Sugar
      2    Cloves garlic, minced             1/2 ts Salt
      1 ts Ground coriander                  1/4 ts Ground red pepper (up to 1/2
      1 ts Grated gingerroot                        -t)
    1/2 ts Ground cumin                        1 ts Tamarind paste
    1/4 ts Ground turmeric                     1 tb Water
 
  hot cooked rice
  
  In a large skillet brown chicken pieces on both sides in hot oil for 15
  minutes; remove from skillet.  Set chicken aside, reserving one tablespoon
  drippings.  Meanwhile, place nuts in blender container or food processor
  bowl.  Cover an dblend till finely ground.  In reserved drippings, cook the
  onion, garlic, coriander, gingerroot, cumin, turmeric, and lemongrass or
  lemon peel, till onion is tender but not brown.  Stir in the ground nuts,
  coconutmilk, sugar, salt and red pepper.  Return the chicken to skillet.
  Cover and simmer for 20 minutes or till chicken is tender. Transfer chicken
  to a serving platter and keep warm.  Stir together the tamarind and water.
  Stir into the sauce.  Gently boil the sauce till thickened and reduced
  (should measure about 1 1/3 cups).  Strain sauce, if desired. Spoon sauce
  over chicken.  Serve with hot cooked rice.
  
  Makes 6 servings
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Orange 'n Lemon Chicken Breasts
 Categories: Chicken, Barbecue
      Yield: 4 servings
 
      2 tb Butter or margarine                      -to taste
      2 lg Cloves garlic, crushed              2    Split chicken breasts (4
      1 c  Fresh lemon juice                        -pieces with ribs),
      2 tb Grated lemon peel                        About 2 1/2 pounds
           Salt to taste                     1/4 c  Orange marmalade
           Freshly ground black pepper    
 
  Start fire in grill, placing rack 4 inches above coals (see note). Melt
  butter over medium heat in a 1-quart saucepan; add garlic; cook 1 minute,
  stirring until golden.  Remove from heat; stir in lemon juice, lemon peel,
  salt, and pepper.  Pour mixture over chicken breasts in a 13 x 9 x 2-inch
  baking dish; let stand at least 10 minutes or until the fire is ready.
  Place sheet of foil on hot grill rack.  Remove chicken from marinade,
  reserving marinade.  Arrange breasts, skin side down, on foil. Cook,
  covered with grill cover, 10 minutes.  Turn breasts over; cook, covered, 15
  minutes longer until cooked through, brushing occasionally with reserved
  marinade.  One or two minutes before end of cooking time, brush breasts
  with orange marmalade to glaze. Serve when chicken is golden brown. NOTE:
  Breasts may be baked in oven.  Heat oven to 400F.  Marinate breasts in
  baking dish as directed; drain off and reserve marinade.  Bake breasts,
  skin side down, 15 minutes.  Turn breasts over, brush with marinade. Cook
  10 minutes longer until cooked through.  Brush with marmalade; cook 1 to 2
  minutes longer to glaze.
  
  Makes 4 servings
  
  [ REDBOOK; July 1990 ]
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Orange Baked Chicken
 Categories: Chicken
      Yield: 6 servings
 
      3    Chicken Breasts, Skin, Split      1/4 ts Rosemary
    1/4 c  Minced Onion                      1/4 ts Pepper
    1/2 ts Paprika                             2 tb Flour
    1/2 ts Salt                                2 c  Orange Juice
 
  Arrange chicken in shallow baking pan, breast side up, not overlapping.
  Sprinkle with onion and seasonings.  Blend flour with 1/2 cup orange juice,
  stir in the remaining juice and pour over the chicken.  Bake, uncovered,
  basting occasionally at 350F for 1 hr. or until tender.  Serve the chicken
  over noodles or rice on a warm platter.  Stir the pan juices to blend and
  pour over the chicken.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Orange Baked Chicken Breasts
 Categories: Chicken
      Yield: 5 servings
 
      5    Half chicken breasts,             1/2 ts Paprika
           -skinned                          1/8 ts Pepper
    1/4 c  Onion, chopped                      2 tb Flour
    1/4 ts Dried rosemary, crushed             2 c  Orange juice
 
  From Cooking a la Heart by Linda Hachfeld and Betsy Eykyn. Makes 5 portions
  
  Place chicken in shallow pan, meat side up.  Sprinkle onion, rosemary,
  paprika and pepper over chicken.  Blend flour with orange juice and pour
  over chicken. Bake uncovered until done, basting often with juice. OVEN:
  350 degrees TIME: 60 minutes Nutrient Analysis: 1 portion, Calories: 187,
  Fat: 2g, Cholesterol: 66mg, Sodium: 78mg, Calcium: 29mg, Diabetic Exchange:
  3 lean meat, 1/2 fruit
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Orange Chicken
 Categories: Chicken, Microwave
      Yield: 2 servings
 
      1 lg Whole Chicken Breast *            1/2 c  Orange Juice
    1/2 c  Cooked Rice                     1 1/2 ts Cornstarch
    1/4 ts Finely Shredded Orange Peel         2 tb Broken Walnut Meats
      1 ds Ground Cinnamon                     2 x  Cucumber Roses (Optional)
 
  * Chicken Breast should be skinned and boned.
  ~-------------------------------------------------------------------------
  Halve chicken breast lengthwise.  Place one portion, boned side up, between
  two pieces of clear plastic wrap.  Working from the center to the edges,
  pound lightly with a meat mallet, forming a rectangle about 1/8-inch thick.
  Remove plastic wrap.  Sprinkle chicken with salt to taste. Repeat with the
  remaining portion of chicken.  In a small bowl stir together cooked rice,
  shredded orang peel, and ground cinnamon.  Spoon half of the rice orange
  peel mixture atop one chicken breast portion, spreading it to within
  1/4-inch of the edges.  Fold in sides, roll up jelly-roll style, starting
  with one end.  Repeat with the remaining rice-orange peel mixture and
  chicken portion.  Place chicken rolls, seam side down, in a shallow baking
  dish.  Cover with vented clear plastic wrap. Micro-cook the chicken rolls,
  covered, on 50% power for 7 to 8 minutes or until chicken is tender,
  rotating dish a half-turn after 4 minutes. Transfer chicken rolls to a
  serving platter.  For orange sauce, in a 1-cup measure stir together orange
  juice and cornstarch.  Micro-cook, uncovered, on 100% power for 1 1/2 to 2
  minutes or until mixture is thickened and bubbly, stirring every 20
  seconds.  Stir in broken walnut meats. Spoon the orange sauce atop the
  chicken rolls on the serving platter. Garnish with cucumber roses, if
  desired.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Orange Chicken Salad
 Categories: Chicken, Salads, Cheese
      Yield: 6 servings
 
    3/4 c  Mayonnaise                          2 tb Chopped Onion
      3 c  Chopped Cooked                    1/4 ts Salt
           Chicken                            11 oz Can, Mandarin
      8 oz Edam Cheese,                             Orange slices
           Cubed                                    Drained
      1 c  Sliced Celery                            Lettuce
 
  Combine mayonnaise, chicken, cheese, celery, onions    and salt; mix
  lightly.  Fold in orange segments; chill.    Spoon into lettuce-lined bowl.
  
  Serves: 4 to 6
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Orange Chicken Casserole
 Categories: Chicken, Low-cal
      Yield: 6 servings
 
      1 c  Uncooked long grain white                -boned
           -rice                             1/2 c  Plain nonfat yogurt
    1/2 c  Chicken broth                     1/2 ts Dried leaf tarragon
      2 c  Orange juice                             Paprika
      2 tb Dried currants                     11 oz Mandarin orange slices,
      2 tb Chopped pistachios                       -drained
    3/4 lb Chicken breasts, skinned,      
 
  Preheat oven to 350 F (175 C).  Spray a shallow 2-quart baking dish with
  vegetable cooking spray.  Spread rice evenly over bottom of dish. Combine
  chicken broth, orange juice, currants, and pistachios.  Pour over rice.
  Place chicken breasts on top.  Brush chicken with yogurt. Sprinkle with
  tarragon and paprika.  Cover and bake about 30 minutes; uncover, add
  oranges and continue baking about 15 minutes until chicken is done.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Orange Cinnamon Chicken
 Categories: Chicken, Crockpot
      Yield: 4 servings
 
      4 lb Chicken pieces                      1 c  Raisins
    1/4 lb Butter                            1/4 ts Cinnamon
      1 c  Chicken broth                            Salt & pepper to taste
      2 c  Orange juice                        1 tb Flour
 
  Heat butter in a large skillet, and brown chicken. Remove chicken to cooker
  as they brown. Combine all other ingredients, except flour, in skillet. Mix
  well and pour over chicken. Cover pot, turn on LOW and cook 4-6 hrs, or
  until chicken is tender. Remove one cup of sauce from the pot and combine
  with flour, mixing well. Return sauce flour mixture to the pot. Turn pot on
  HIGH, and cook an additional half hour.  Serves 4-6
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Orange Honey-Baked Chicken (Cooking Without Fat)
 Categories: Poultry, Chicken, Low-cal
      Yield: 4 servings
 
    1/4 c  Frozen orange juice               1/2 ts Ginger
           -concentrate                        4    Skinless, boned chicken
      1 tb Lemon juice                              -breast filets (about 1 lb.)
      2 tb + 1 Tbsp honey                      2 tb Fruit juice sweetened orange
    1/2 ts Finely grated orange peel                -marmalade
 
  Prep time: 10 minutes Cooking time: 26 minutes
  
  Orange slices for garnish
  
  Preheat oven to 400 degrees F. In baking dish, mix together orange juice
  concentrate, lemon juice, 2 Tbsp honey, orange peel and ginger. Add chicken
  pieces, turning to coat all sides. If time permits, let chicken marinate
  for 10 minutes. Bake chicken, uncovered, at 400 degrees for 8 minutes,
  baste with pan juices. Bake an additional 8 minutes, baste again. Glaze
  chicken with a mixture of marmalade and remaining 1 Tbsp honey; continue to
  bake 8-10 minutes or until done. Transfer chicken to serving plate. Reduce
  pan juices until thickened and pour over chicken; garnish with orange
  slices. Yield: 4 servings Source: Cooking Without Fat, ISBN# 0-9633608-0-9
  Shared by Allison Cozzi
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Orange Honeyed Chicken
 Categories: Chicken
      Yield: 4 servings
 
      3    Whole chicken breasts,              2 tb Dry white wine (or water)
           -(skinned, boned, and split)        1 tb Flour
      2 tb Butter                              1 ts Grated orange peel
    1/2 c  Orange juice                        2 lg Oranges (peeled and
      2 tb Honey                                    -sectioned)
      2 tb Chopped onion                       1    Orange, sliced Parsley
    1/8 ts Ground pepper salt to taste    
 
  In a large skillet, brown chicken in butter on both sides.  Add orange
  juice, honey, onion, salt and pepper.  Cover and simmer for 20 minutes, or
  until chicken is tender.  Remove chicken from pan, arrange over cooked
  rice, and keep warm.
  
  Stir wine into flour and blend well.  Add to pan drippings and cook,stirrin
  constantly, until slightly thickened.  Add orange peel and sections and
  heat through.  Spooon over chicken.  Garnish with orange slices and
  parsley.  Serves 4-6.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Oriental Chicken Marinade
 Categories: Chicken, Marinade, Barbecue, Garlic, Beans
      Yield: 1 servings
 
    1/2 c  Soy Sauce                           1 tb Hot Oil
    1/4 c  Sherry Or Rice Wine                 1 tb Sesame Oil
      2 tb Dehydrated Onion                    1 tb Grated Ginger Root
      2    Cloves Garlic, Crushed              1 tb Fermented Black Beans
 
  Mix all ingredients in a zip-Lock freezer bag. Shake well and mix. Add
  chicken pieces and shake to coat all parts. Place in refrigerator for at
  least four hours, turning every hour. Remove chicken, savving the marinade
  for basting. Grill chicken over medium hot coals, basting as needed until
  done. Do Not use remaining marinade as a dipping sauce as it will be
  contaminated from the raw chicken.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Oriental Chicken Wings
 Categories: Chicken, Microwave, Wings
      Yield: 24 servings
 
     12    Medium-sized chicken wings          1 tb Dry sherry
    1/4 c  Packed dark brown sugar             1 ts Lemon juice
    1/4 c  Soy sauce                           1 ts Ground ginger
    1/4 c  Water                           1 1/2 ts Cornstarch
      1 tb Worcestershire sauce           
 
  Makes 24 pieces, 8 to 12 servings
  
  1.  Remove and discard chicken wing tips; cut wings in half at the joint.
  Mix remaining ingredients except cornstarch in medium bowl; add chicken
  pieces; stir to coat well.  Refrigerate, covered, stirring once, 6 hours or
  overnight.
  
  2.  Drain chicken, reserving marinade.  Arrange 12 of the chicken pieces on
  microsafe roasting rack in 2-quart glass utility dish. Microwave on high
  power, rotating a quarter turn every 3 minutes, until chicken is tender, 7
  to 9 minutes.  Remove chicken to plate; keep warm. Repeat, microwaving
  remaining 12 chicken pieces.
  
  3.  Mix cornstarch with reserved marinade in 2-cup glass measue until
  smooth.  Microwave on high power, stirring once, until sauce thickens and
  bubbles, about 2 minutes.  Transfer sauce to small serving bowl; serve as a
  dip with chicken wings.
  
  Cuisine
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Oriental Ginger Chicken
 Categories: Chicken
      Yield: 4 servings
 
      4    Chicken breast halves,              2 ts Ginger
           -skinned and boned                  2 tb Vegetable oil
    1/4 c  Soy sauce                           1 cn VEG-ALL Mixed Vegetables,
    1/4 c  Dry sherry                               -with liquid (16 oz)
      1    Garlic clove, minced                1 cn Water chestnuts (8 oz)
      2 tb Chopped green onion                 1 c  Quick cooking rice
      1 tb Brown sugar                    
 
  1. Cut chicken into 2"-long strips.
  
  2. Combine soy sauce, sherry, garlic, onion, brown sugar and 1 teaspoon of
  the ginger in 1-quart bowl.
  
  3. Add chicken and stir until well coated.
  
  4. Heat oil in large skillet; stir-fry chicken until cooked.
  
  5. Meanwhile, place VEG-ALL, water chestnuts (liquid included) in 2-quart
  sauce pan with remaining teaspoon of ginger; bring to boil.
  
  6. Stir in rice, remove from heat, cover and let stand 5 minutes.
  
  7. Serve chicken over rice and vegetables.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Oven Baked Buttermilk Chicken
 Categories: Chicken
      Yield: 4 servings
 
      1    Env. Golden Onion Soup Mix        1/2 c  Buttermilk *
      1 c  Unbleached All-Purpose Flour        3 lb Chicken Cut Up
      2 lg Eggs                              1/4 c  Margarine Or Butter, Melted
 
  * Substitution:  Blend 1-1/2 t lemon juice with enough milk to equal 1/2
  cup; let stand 5 minutes.
  ~---------------------------------------------------------------------
  Preheat oven to 425F. Combine golden onion recipe soup mix with flour; set
  aside. Beat eggs with buttermilk.  Dip chicken pieces in buttermilk
  mixture, then flour mixture, coating well.  Place in large shallow baking
  pan, on rack, and chill 30 minutes.  Drizzle with butter, then bake 45
  minutes or until well done. NOTE: This is a great recipe for picnics or
  just eating on the patio.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Oven Baked Sesame Chicken Wings
 Categories: Chicken, Wings, Cheese
      Yield: 4 servings
 
           Sharon Stevens                      1 ts Dried oregano
      1 c  Dry bread crumbs                  1/2 ts Each, salt, and black pepper
    1/2 c  Freshly grated parmesan           1/4 ts Cayenned pepper
           -cheese                             3 lb Chicken wings
    1/3 c  Sesame seeds                      1/2 c  Butter, melted
 
  In shallow dish, combine bread crumbs, parmesan cheese, sesame
  seeds,oregano, salt, pepper and cayenne. Dip wings into butter; roll in
  bread crumb mixture to coat completely. Arrange, meaty side down, in single
  layers on well greased foil lined baking sheet. Bake in 375 F oven for 20
  minutes, or until golden and no longer pink inside. Makes 4 servings.
  
  Serve with your favorite tomato salsa or sour cream topped with crumbled
  blue cheese, and finely chopped green onion.
  
  Origin: Canadian Living, February 1992. Shared by: Sharon Stevens
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Oven Barbecued Chicken Quarters
 Categories: Chicken, Barbecue
      Yield: 4 servings
 
      1 c  Chili sauce                         4    Whole broiler-fryer legs
      2 tb Firmly packed brown sugar                -(thigh and drumstick)
      2 tb Spicy brown mustard                      Skin removed (about 2
      1 ts Liquid red pepper seasoning              -pounds)
 
  In a large bowl, combine chili sauce, brown sugar, mustard, and red pepper
  seasoning.  Add chicken; turn to coat well, cover.  Chill 1 hour, turning
  occasionally. Preheat oven to 350 F. Line a jelly-roll pan with foil. Place
  chicken in pan; reserve sauce. Bake 1 hour, basting several times with
  sauce, or until chicken is tender.
  
  Makes 4 servings.
  
  [ 1001 HOME IDEAS MAGAZINE; April 1990 ]
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Oven Fried Corn Flake Chicken
 Categories: Chicken
      Yield: 4 servings
 
      3 lb Chicken, Cut Up, Fryer              2 ts Salt
      2 lg Eggs, Slightly Beaten             1/2 ts Pepper
      4 tb Milk                                5 tb Butter, Melted
  2 1/2 c  Corn Flakes, Crushed *         
 
  * Crush but do not pulverize the corn flakes.
  ~-------------------------------------------------------------------------
  Preheat oven to 350F.  Wash chicken and pat dry.  Mix together eggs and
  milk.  Separately mix corn flake crumbs, salt, and pepper.  Dip chicken
  into milk and egg mixture then into the crumb mixture coating each piece
  evenly.  Set in well-greased baking pan.  Drizzle with melted butter. Bake,
  uncovered, for 1 hour.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Oven Fried Chicken
 Categories: Chicken
      Yield: 6 servings
 
      4 oz Skinless,boned chicken            1/2 ts EACH: basil,celery
           -breasts                                 -seed,onion
     18    Saltine cracker                          -powder,oregano,paprika
           -squares,crushed                  3/8 ts Salt
      2 tb Parmesan cheese                   1/4 c  Evaporated skim milk
    3/4 ts Black pepper                        1 tb Vegetable oil
 
  Combine cracker crumbs, cheese, black pepper, basil, celery seed, onion
  powder, oregano, paprika and salt in a bowl. Dip chicken in evaporated
  milk, then coat with crumb mixture. Place in a lightly greased shallow
  roasting pan. Bake in a 400 degree oven for 30 minutes. Brush with oil.
  Bake 10 minutes longer.
  
  Makes 6 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Oven Fried Cheesy Caraway Chicken
 Categories: Chicken
      Yield: 4 servings
 
  1 1/2 c  Bite-size cheese crackers                -(about 1 1/2 lbs.),halved
      1 ts Caraway seeds                            -lengthwise
    1/4 ts Pepper                              2 tb Milk
      2    Whole medium chicken breasts   
 
  Place crackers in a plastic bag; crush with a rolling pin. Transfer to a
  pie plate or shallow bowl. Stir in caraway seed and pepper. Set aside.
  Rinse chicken breasts; pat dry. Brush with milk. Roll chicken pieces in
  crumb mixture, patting to coat both sides, evenly. Place, skin side up, in
  an ungreased 13 x 9 x 2" baking pan. Bake in a 375 degree oven 45 to 55
  minutes or until tender.
  
  Makes 4 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Oven-Fried Buttermilk Chicken
 Categories: Chicken
      Yield: 4 servings
 
      4    Servings                          1/4 ts Dried thyme
    1/2 c  Freshly grated Parmesan           1/4 ts Garlic powder
           -cheese                           1/8 ts Freshly ground pepper
    1/2 c  Raw wheat germ                      8    Chicken thighs, wiped with
    1/2 ts Dried rosemary                           -damp cloth
    1/2 ts Onion powder                      3/4 c  Buttermilk
    1/2 ts Salt                           
 
  Preheat oven to 325 F. lightly grease baking sheet.  Combine all
  ingredients except chicken and buttermilk in pie plate or shallow dish. Dip
  chicken in buttermilk, then roll in dry mixture and place on baking sheet.
  Bake until chicken test done, about 50 minutes.
  
  Bon Appetite
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Oyster Stuffing
 Categories: Chicken, Poultry
      Yield: 8 servings
 
    1/4 c  Chopped Celery                      1 cn Campbell's Oyster Stew
    1/4 ts Sage                                8 c  Dried Bread Cubes
      2 tb Butter Or Margarine                 2 tb Chopped Onion
 
  In saucepan, cook celery and onion with sage in butter until tender. Add
  stew. Toss lightly with bread cubes. Spoon into 1-1/2 quart casserole. Bake
  at 350F for 45 minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pacific Island Chicken
 Categories: Chicken
      Yield: 6 servings
 
      3 lb Chicken Thighs or Leg                    -Sections
 
  Serves: 8
  
  Ground Cumin Paprika Garlic Powder Powdered Ginger or Cardamom Soy Sauce
  Water
  
  Remove skin from chicken pieces,  trim fat and score meat to bone on 2
  sides. Sprinkle liberally with the dry spices (especially garlic). Brown
  chicken in a large fry pan.  (I use a large electric skillet.) Add water
  till about 1/2" deep in pan.  Sprinkle chicken liberally with soy sauce.
  Turn chicken and sprinkle other side with soy sauce. Simmer covered on low
  heat for about 40 min adding water to maintain 1/2" level. Turn frequently.
  Sprinkle soy sauce once or twice more on each side while simmering.
  
  Remove chicken and thicken juices with corn starch or a light roux. Add
  chicken back to sauce and stir to coat.
  
  Serve with white or fried rice.  Use sauce on rice.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Paellaquinoa
 Categories: Chicken
      Yield: 6 servings
 
  1 1/2 c  Quinoa, rinsed                      1 c  Peas
      2 c  Cooked chicken                      2    Sweet red peppers, sliced
           - cut in 1"- 2" pieces            1/8 ts Saffron (or more to taste)
      3 c  Chicken stock                            Salt to taste
    1/4 c  Olive oil                         1/2 lb Chorizo or other sausage
      2    Garlic cloves, minced                    Red pepper to taste
      1    Onion, chopped                      6 lg Raw shrimp
      1 cn Black olives                       12    Scrubbed clams in shell
 
  Saute onion and garlic in half the olive oil.  Add quinoa and saffron and
  saute.  In another pan, saute chicken and sausage in remaining olive oil
  until brown.  Add chicken, sausage, olives, peas and stock to quinoa
  mixture.  Add salt to taste.  Mix well.
  
  Bake in large covered casserole dish at 350 F. until quinoa has absorbed
  all liquid (about 45 minutes).  Add shrimp, clams and sweet red peppers.
  Cover and bake an additional 10 minutes.
  
  Source: Ancient Harvest Quinoa recipe leaflet Typed for you by Karen
  Mintzias
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pan-Fried Chicken
 Categories: Chicken, Text, 1941
      Yield: 6 servings
 
           Text Only                      
 
  Cut chicken in pieces.  Rub with salt and pepper.  Dredge with flour. Brown
  in hot fat.  Cover.  Cook over low heat until tender. 6 servings.
  
  The Household Searchlight
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pan-Roasted Chicken with Garlic and Rosemary
 Categories: Chicken
      Yield: 6 servings
 
      4 tb Extra virgin olive oil                   Freshly ground pepper, to
  2 1/2 lb Chicken, cut-up                          -taste
      6    Cloves garlic, peeled and         1/2 c  Dry white wine or chicken
           -cut in half                             -stock
      6    Inch pieces fresh rosemary        1/4 c  Chicken stock
           Salt, to taste                 
 
  In a saute pan, heat the olive oil over medium-high heat.  Add the chicken
  pieces, skin side down, and the garlic cloves.  Brown the chicken and turn
  over. Remove the garlic when dark brown.  Add the rosemary to the pan.
  
  When the chicken is browned, add the salt, pepper, and wine/chicken stock.
  Let the liquid bubble wildly for 2 to 3 minutes, then lower the heat to
  just a simmer.  Add the browned garlic cloves. Cover.
  
  Cook over low heat for about 30 minutes, turning 2 to 3 times until chicken
  is just tender.  Remove the chicken and garlic to a serving plate. Pour off
  all but 2 tablespoons of the fat.  Add remaining 1/4 cup of chicken stock
  and cook, scraping all the chicken bits and juices from the pan bottom.
  
  Return heat to high and reduce the liquid by half.  Pour the remaining
  liquid over chicken.  Serve the chicken with garlic cloves and sauteed
  spinach.  Makes 6 to 8 servings.
  
  Recipe:  Kathy Craft of Kathy Crafts Cooks, Houston, Texas
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pappacito's Mango Chicken
 Categories: Chicken
      Yield: 2 servings
 
     14 oz Can, Mangoes                        4    Chicken Breasts
    1/2 c  Orange Juice                      1/2 c  Seasoned Flour
      4    Cloves Of Garlic                    2 ts Butter
    1/4 ts Salt                                2 tb Orange Liqueur
      2 tb Salad Oil                                Toasted Almonds
 
  Pound the chicken breasts to 1/4 inch thickness. Reserve 8 perfect mango
  slices for garnish. In a blender or food processor, whirl mangoes
  (including syrup) with orange juice, garlic and salt. Set aside. Heat oil
  in saute pan. When hot, dip chicken breasts in seasoned flour -- be careful
  to shake off excess flour -- and place them in the hot pan. Saute chicken,
  for approximately 2 minutes per side. Add butter and mango puree to the
  pan. Cook until the sauce is reduced and fairly thick -- about 2 minutes.
  With a spatula, remove the mango-covered chicken breasts from the pan and
  place them on a hot platter. Spoon remaining mango puree over the chicken.
  Sprinkle with toasted almonds. Garnish each breast with 2 mango slices. For
  a more pronounced mango flavour, use fresh mangoes. Use 2 fresh mangoes and
  1/2 cup of orange juice. Boil for 1 minute. From owner chef Barry Pall of
  Pappacito's, a fast-food restaurant in the Bell Canada Tower in downtown
  Montreal. He refused to identify the spices in the seasoned flour but will
  admit that there are 2 teaspoons of powdered chicken soup per cup of flour.
  From The Gazette, 91/02/20.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Paprika Chicken Livers
 Categories: Chicken
      Yield: 4 servings
 
      1 lb Chicken livers, trimmed,            1 tb Sweet Hungarian paprika
           -quartered                          1 ts Salt
      2 md Onions, cut into 1/2-inch           1 lg Tomato, peeled, seeded,
           -dice                                    -chopped
      1 md Green bell pepper, seeded,        1/2 c  Chicken stock or broth
           -cut into 1/2-inch                1/2 c  Dairy sour cream
           Dice                                     Cooked wide egg noodles
 
  Makes 4 servings
  
  *2  Tbs lard
  
  1.  Heat lard in large skillet over medium-high heat until very hot. Add
  livers; saute until lightly browned and springy, about 3 minutes. Remove
  livers with slotted spoon; drain on paper toweling.
  
  2.  Add onions and pepper to pan; cook until crisp-tender, about 3 minutes;
  remove skillet from heat.  Stir in paprika and salt; return to heat. Stir
  in tomato and stock.  Heat to boiling; reduce heat. Simmer, covered, until
  flavors have blended and sauce is slightly thickened, about 10 minutes.
  
  3.  Return livers to skillet; cook until heated through.  Fold sour cream
  thoroughly into sauce; heat without boiling.  Serve with noodles.
  
  *Lard is preferred for authentic flavor; leftover lard can be frozen.
  Vegetable oil can be substituted.
  
  Cuisine
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Paprika Chicken
 Categories: Chicken
      Yield: 6 servings
 
  2 1/4 c  Water                          10 3/4 oz Can condensed cream of
  2 1/4 c  Dry rice                                 -chicken soup
  1 1/2 lb Boned chicken breasts,split         8 oz Can stewed tomatoes
      1 md Onion,sliced                        2 ts Paprika
      2 tb Butter or margarine               1/2 c  Sour cream
 
  Bring water to a boil in a saucepan. Stir in rice. Cover; remove from heat.
  Let stand 5 minutes.
  
  Meanwhile, cook chicken and onion in hot butter in a skillet until chicken
  is lightly browned and onion is tender. Remove from skillet and set aside.
  Stir soup, tomatoes and paprika into skillet bring to a boil. Return
  chicken and onion to skillet. Reduce heat; cover and simmer 5 minutes or
  until chicken is fork tender. Stir in sour cream and heat through. Serve
  over cooked rice.
  
  Makes 6 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Paprika Rice
 Categories: Rice, Chicken
      Yield: 4 servings
 
      1 c  Long-grain rice                     1 c  Chicken broth, heated
           Water                               1 c  Water
      1 tb Oil                                 1 ts Hungarian paprika
    1/2 ts Salt                              1/4 ts Pepper
 
  Place rice in a bowl and cover with cold water. Let stand 30 minutes, then
  drain in a colander. Heat oil with salt in wok. Add rice and cook, stirring
  until grains are coated with oil. Pour in heated broth and water. Add
  paprika and pepper. Stir to blend. Bring to a full boil. Cover, lower heat
  and simmer 12 to 15 minutes or until rice is tender and almost all liquid
  had been absorbed. Remove wok from heat and let stand, covered, for 10 to
  12 minutes or until all liquid has been absorbed.
  
  Makes 4 to 6 servings.
  
  From: Steve Herrick Source: [Ceil Dyer's Wok Cookery - ISBN 0-912656-75-1]
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Parmesan and Oat-Flecked Chicken
 Categories: Chicken, Cheese
      Yield: 2 servings
 
    1/2 c  Quick rolled oats                        Salt to taste
      3 tb Fine fresh bread crumbs           1/4 c  All-purpose flour
    1/2 c  Freshly grated Parmesan             1    Egg
           -cheese                             1 tb Water
      2    Whole boneless, skinless            2 tb Unsalted butter
           -chicken breasts, halved and        1 tb Vegetable oil
           -pounded                       
 
  Crispy fried chicken coated in golden oats and cheese.  Team up these
  cutlets with your favorite pasta.
  
  Place the oats in the container of a food processor, and process until
  fine, 1 minute.  Transfer to a shallow bowl, and stir in the bread crumbs
  and cheese.  Sprinkle the chicken breasts with salt and dust lightly with
  the flour.  Beat the egg with the water in a shallow bowl.  Dip the chicken
  breasts into the egg mixture, letting any excess drip off.  Then coat with
  the bread crumb mixture.  Stack the prepared chicken between sheets of
  waxed paper, and let stand 20 minutes.  Heat the butter with the oil in a
  large heavy skillet over medium heat.  Saute the chicken pieces, two at a
  time, until golden brown on both sides, about 4 minutes per side.  Keep
  warm in a 225 degree F oven while sauteing the remaining breasts.  Serves 2
  to 4. From Bert Greene's Grains Cookbook.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Parmesan Chicken Picatta
 Categories: Chicken
      Yield: 6 servings
 
      6    Boneless, skinless chicken          3 tb Olive or vegetable oil
           -breast (about 1 3/4 lbs.)        1/3 c  Dry white wine or chicken
    1/4 c  Grated Parmesan cheese                   -broth
      2 tb Dry bread crumbs                    6    Lemon wedges
 
  Rinse chicken pieces with water; do not dry. Coat chicken with combined
  Parmesan cheese and bread crumbs.
  
  Heat oil in 10-inch skillet over medium-high heat. Brown chicken 5 minutes
  on each side or until lightly browned and tender. Remove chicken to
  platter; keep warm.
  
  Reduce heat to medium. Add wine to skillet; stir to loosen drippings.
  Remove from heat. Serve over chicken with lemon wedges.
  
  Prep: 8 Minutes Cooking Time: 12 minutes Makes 6 servings.
  
  From: Steve Herrick Source: [Kraft]
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Parmesan Chicken Wings Oreganata
 Categories: Chicken, Wings
      Yield: 6 servings
 
      4 oz Grated Parmesan cheese            1/4 ts Salt
      2 tb Chopped parsely                   1/4 ts Freshly ground pepper
      2 ts Paprika                           1/2 c  Butter or margarine, melted
      1 ts Dried oregano                       1 lb Chicken wings, disjointed &
    1/2 ts Dried basil                              -tips removed
 
  1. Preheat oven to 350. In a pepper bag, combine cheese, parsely, paprika,
  oregano, basil, salt & pepper. Toss to mix. Pour melted butter into a
  shallow bowl.
  
  2. Dip chicken pieces into butter, then place in paper bag & shake to coat.
  Place chicken on foil lined baking sheet & bake for 45 minutes. serve hot.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Parmesan-Crusted Lemon Chicken
 Categories: Chicken
      Yield: 6 servings
 
      6    Chicken breasts - halves,         1/2 c  Parmesan - grated
           -boneless, skinless                 2 ts Lemon peel - grated
      5 tb Lemon juice - fresh               1/2    Stick butter - (4
      2    Eggs                                     -tablespoons)
  1 1/4 c  Breadcrumbs - dry                        Lemon wedges
 
  Pound each chicken piece to thickness of 1/2 inch between sheets of waxed
  paper.  Place chicken in baking dish.  Pour 4 tablespoons lemon juice over
  chicken and turn to coat.  Let stand 10 minutes. Beat eggs with remaining 1
  tablespoon lemon juice in medium bowl. Combine breadcrumbs, Parmesan and
  lemon peel in shallow dish.  Dip 1 chicken breast into egg mixture. Dip
  into breadcrumbs to coat; gently shake off excess. Season with salt and
  pepper.  Repeat with remaining chicken, egg mixture and breadcrumbs. [Note
  from me:  Let breaded chicken sit on wax paper for at least 10 minutes and
  the coating will not fall off the meat when sauteeing.]
  
  Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add
  1/3 of chicken to skillet and saute until golden brown and cooked through,
  about 2 minutes per side.  Transfer to platter and keep warm. Repeat with
  remaining chicken in 2 more batches, adding 1 tablespoon butter with each
  batch.  Garnish platter with lemon wedges and serve.
  
  Serves 6.
  
  From: MICHELLE BASS Recipe from "Too Busy To Cook", Bon Appetit, December,
  1991.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Parmesan-Yogurt Chicken
 Categories: Chicken
      Yield: 4 servings
 
      1    (2 Pound) Fryer, skinned and        2 tb Dijon mustard
           -cut up                             1 ts Worcestershire sauce
      2 tb Fresh lemon juice                   1 ts Fresh thyme or 1/3 teaspoon
           Salt and black pepper to                 -dried thyme
           -taste                            1/4 ts Cayenne pepper
    1/2 c  Low-fat plain yogurt              1/4 c  Parmesan cheese, freshly
    1/4    Lite mayonnaise                          -grated
    1/4 c  Scallions, sliced              
 
  Yogurt acts as a tenderizer making chicken succulent and delectable.
  
  Preheat oven to 350 degress. In a large glass baking dish arrange chicken
  in a single layer. Drizzle with lemon juice. Sprinkle with salt and pepper.
  In a small bowl combine yogurt, mayonnaise, scallions, mustard,
  Worchestershire sauce, thyme, and cayenne pepper; mix well. Spread over
  chicken. Bake for 50 minutes. Drain off juices. Preheat broiler. Sprinkle
  cheese over chicken. Broil chicken 4 inches from heat source for about 3
  minutes or until cheese melts and browns slightly.
  
  Makes 4 to 6 servings. Approx. per serving: 424 calories; 9.0 gr. fat;
  19.10% calories from fat.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pasta Apricot Salad
 Categories: Salads, Pasta, Chicken
      Yield: 4 servings
 
      4 oz Fusilli (corkscrew) pasta         1/2 lb Zucchini, cut into julienned
    3/4 lb Fresh ripe apricots, cut                 -strips (1 large or 2 small)
           -into quarters ( 5-6                1    Red bell pepper, cut into
           -apricots)                               -julienned strips
      1    Whole chicken breast, boned,        3 tb Chopped fresh basil or 1
           -skinned, cooked and                     -tbsp dry basil
           -shredded                      
 
  Fresh apricot basil dressing
  
  Cook pasta in boiling water for 10-20 minutes or as package directs. Drain
  and let cool. (you'll get about 2 cups pasta) Combine pasta,apricots,
  chicken, zucchini, red pepper and basil in bowl. Pour Fresh Apricot Basil
  Dressing over. Toss gently.
  
  FRESH APRICOT BASIL DRESSING Combine 2 fresh ripe apricots (pitted), 2 tbsp
  whi\te wine vinegar, and 1 tbsp sugar in electric blender; whir until
  blended.  Continue whirring, slowly adding 1/4 cup vegetable oil. Whir
  until thick and smooth.  Stir in 1 tbsp chopped fresh basil or 1 tsp dry
  basil.  Makes 1 cup.  Serves 4.
  
  Origin: Cookbook Digest Sept/Oct 1993 Shared by: Sharon Stevens
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pasta Salad with Chicken and Artichokes
 Categories: Salads, Chicken, Pasta, Tabasco
      Yield: 6 servings
 
      1 lb Pasta Shells                        1 ts Dried Parsley
      2 tb Oil                                 3 c  Diced Cooked Chicken
  1 1/2 c  Mayonnaise                          6 oz Jar Artichokes Chopped
      3 tb Lemon Juice                         1 ds Tabasco
      3 tb Chopped Parsley                     1    Toasted Almonds
 
  Cook pasta in large pot of boiling, salted water until tender, but firm, 8
  to 12 minutes, stirring often.  Drain well and rinse with cold water. Shake
  out excess water and toss pasta with oil. Combine mayonnaise, lemon juice,
  parsley and basil.  Place pasta in large bowl. Add mayonnaise mixture,
  chicken, artichokes and tabasco.  Toss well. Garnish with almonds. For a
  decorative presentation, serve in avacado halves, in tomato cups or on
  lettuce leaves.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pate a la Rapure (Grated Pie)
 Categories: Chicken, Canadian
      Yield: 1 servings
 
      1    Chicken 5-6 lb boiling              1    Carrot; grated
      5 lb Potatoes                          1/4 ts Thyme or
      2    Onions; medium- chopped                  -1 bay leaf
      1    Celery stalk-diced                       Salt & pepper
 
  Cut chicken into individual pieces. Place in suacepan. Cover with cold
  water, bring to a boil. Add onions, celery, carrot, thyme or bay leaf, salt
  and pepper to taste. Cover and simmer 1 1/2 to 2 hours or till chicken is
  tender. Peel and grate potatoes over a bowl of cold water. When chicken is
  cooked squeeze 1 or 2 cups potatowa at a time in a piece of cotton till
  quite dry. Place in a saucepan. When potatoes are all squeezed dry add as
  much boiling broth from the chicken as needed to almost cover ptoatoes.
  Stir till thoroughly mixed. Salt lightly. Simmer over low heat asbout 10
  minutes. Grease generously a 8" square baking dish. Spread half potatoes in
  the bottom of the pan. Bone the hot chicken and spread over the potatoes,
  cover with the half of the potatoes. Mince one small onion very finely, add
  1/4 tsp pepper and 2 slices fat salt pork cut in very small dice. Bake 1/2
  hour in 350F oven or till top is golden brown and crisp. Serve hot.
  
  from the Acadian section of _The Canadiana Cookbook_ by Mme. Jehane Benoit.
  To quote the author, "R^ape in French means grated, so in either case,
  r^apure or rappie" indicated that fact. A great deal of French and English
  is mixed together in the Acadian language") (I had to leave out the French
  accents.)
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Peach Baked Chicken on Bulgur (Cooking Without Fat)
 Categories: Chicken, Poultry
      Yield: 6 servings
 
    3/4 c  Uncooked bulgur                          3Tbsp apple cider vinegar
    1/3 c  + 1/3 cup chopped onion             2 tb Lemon juice
    1/4 c  Chopped dates                       2    Cloves + 2 cloves garlic,
  1 1/4 c  + 1/4 cup fat-free chicken               -chopped
           -broth                              1 pn White pepper (optional)
      1 cn (16 ounces) sliced peaches      1 1/2 ts Prepared mustard, spicy or
           -in juice, undrained                     -Dijon
    3/4 c  Fruit juice sweetened peach         4    Skinless, boneless chicken
           -preserves                               -breast filets (about 1 lb.)
      3 tb Tomato paste                   
 
  Prep time: 30 minutes Cooking time: 20 minutes
  
  Preheat oven to 350 degrees. In small saucepan, combine bulgur, 1/3 cup
  chopped onion, dates and 1 1/4 cups broth. Bring to boil. Cover and cook
  for 20 minutes. Drain peaches reserving 3 Tbsp juice. Dice 1 cup peaches,
  reserve remaining peaches for later use. Remove bulgur mixture from heat
  and stir in diced peaches. Transfer mixture to a shallow 2 qt baking dish.
  In small saucepan, combine preserves, tomato paste, vinegar, lemon juice,
  peach juice, 2 cloves chopped garlic, pepper and mustard and cook over
  medium heat about 10 minutes to blend flavors. Cut filets in 2" cubes. HEat
  1/4 cup broth in medium-large skillet over medium-high heat. Stir fry
  chicken, 2 cloves chopped garlic and onion about 10 minutes, until chicken
  is no longer pink inside. Place chicken pieces on bulgur and spoon
  preserves mixture over all. Bake at 350 degrees for 15 minutes. Arrange
  remaining peach slices around chicken. Bake uncovered 5 minutes to heat
  peaches. Yield: 6 servings. Each serving (1/6 th of the recipe) contains
  the following: 317 calories, 3.3 gm fat,9% of its calories from fat, 64 mg
  cholestrol, 253 mg sodium,and 4.8 grams dietary fiber. Source: Cooking
  Without Fat by George MAteljan; ISBN# 0-9633608-0-9 Shared by Allison Cozzi
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Peach-Glazed Chicken Thighs
 Categories: Chicken
      Yield: 3 servings
 
      2 lg Ripe peaches                        2 ts Olive oil
      6    Chicken thighs                      2 ts Honey
    1/2 ts Salt                                1 tb Red wine vinegar
    1/4 ts Freshly ground pepper               2 tb Sliced scallion green
 
  (2 to 3 Servings)
  
  1. Peel and chop 1 peach and place in a medium bowl.  Using a fork, mash
  the peach. Place the chicken thighs in the bowl and toss to coat well.
  Cover and let stand at room temperature for 2 hours or refrigerate for up
  to 6 hours; return to room temp. before proceeding.
  
  2.  Preheat the oven to 350.  Remove the chicken from the marinade and pat
  dry with paper towels.  Season the chicken with the salt and pepper.
  
  3.  In a large ovenproof skillet, heat the olive oil over high heat.  Add
  the chicken, skin-side down, and cook until the skin is deep brown and
  crisp, about 5 minutes. Turn the thighs and place the skillet in the oven.
  Bake until tender, about 15 minutes.
  
  4.  Peel and slice the remaining peach.  Remove the chicken thighs from the
  skillet.  Pour off any fat from the pan and return the chicken to the
  skillet. Place over high heat until the chicken begins to sizzle.  Add the
  honey; toss to coat the thighs.  Cook stirring, until the honey begins to
  brown and stick to the bottom of the pan, about 1 minute.  Add the vinegar
  and peach slices.  Stir to loosen the brown bits from the bottom of the pan
  and turn to glaze the chicken, about 1 1/2 minutes.  Remove the thighs to a
  platter, place the peach slices in the middle and garnish with the
  scallion.
  
  Serve with rice or pasta and garden vegetable salad.
  
  From:  Food & Wine July 1987
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Peachy Chicken
 Categories: Chicken
      Yield: 6 servings
 
      3 lb Chicken, cut up                   1/2 c  Water
      1 c  Whole wheat flour                   8 c  Sliced peaches
      1 c  White wine                          1 c  Chopped walnuts
    1/2 c  Butter                         
 
  Roll chicken in flour; place in baking dish.  Melt together wine, butter,
  and water; pour over chicken.  Bake at 350 degrees for 30 minutes.  Add
  peaches and walnuts.  Bake another 1/2 hour to finish.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Peanut Chicken
 Categories: Chicken
      Yield: 6 servings
 
      6    Boned chicken breast halves,        3 tb All-purpose flour
           -split                              2    Eggs
    1/2 ts Salt                                2 tb Water
    1/2 ts Garlic salt                         2 c  Roasted peanuts, ground
    1/4 ts Ground white pepper               1/4 c  Butter or margarine
 
  Preheat oven to 350F.  Sprinkle chicken with salt, garlic salt, and white
  pepper; dredge with flour.  Beat eggs with water.  Dip chicken in egg
  mixture and roll to cover; then coat with ground peanuts, pressing lightly.
  Melt butter in a large skillet over medium-high heat.  Add chicken; brown
  for 4 minutes on each side.  Transfer to a shallow baking pan (if skillet
  handle is not oven-proof).  Bake for 15 minutes.
  
  Makes about 6 servings.
  
  [Woman's Day  MEALS IN MINUTES  August 1985]
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Peanut Chicken with Rice
 Categories: Chicken, Rice
      Yield: 6 servings
 
  1 1/2 lb Boned chicken breasts,cut           8 oz Can tomatoes,drained and cut
           -into strips                             -up
      1 c  Chopped onions                    1/2 c  Milk
    1/4 ts Crushed red pepper flakes           1 ts Chili powder
      2 tb Oil                                 2 tb Creamy peanut butter
 10 3/4 oz Can condensed cream of          2 1/4 c  Water
           -chicken soup                   2 1/4 c  Dry rice
 
  Cook and stir chicken, onion and red pepper flakes in a skillet over high
  heat until chicken is lightly browned and onion is tender. Stir in soup,
  tomatoes, milk and chili powder. Bring to a boil. Reduce heat; cover and
  simmer 5 minutes. Stir in peanut butter heat through. Meanwhile, bring
  water to a boil in a saucepan. Stir in rice. Cover; remove from heat. Let
  stand 5 minutes. Fluff with a fork. Serve chicken over rice.
  
  Makes 6 servings.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Peanut Crunch Chicken Wings
 Categories: Chicken, Barbecue, Wings
      Yield: 4 servings
 
    1/2 c  Country-style Dijon mustard              -teaspoon ground ginger)
    1/4 c  Sour cream                               Freshly ground black pepper
      2 tb Creamy peanut butter                2 lb Chicken wings
      2 tb Low-sodium soy sauce               12 oz Unsalted dry-roasted peanuts
      1 tb Grated fresh ginger (or 1                -(very finely chopped)
 
  Start fire in grill, placing rack 4 inches above coals (see note). Beat
  mustard, sour cream, peanut butter, soy sauce, ginger, and pepper to taste
  in a large bowl, using a fork.  Add chicken wings, turning to coat. Let
  stand 10 minutes, or until fire is ready. Spread peanuts in a shallow dish.
  Dip wings, one at a time, into peanuts to coat completely. Place sheets of
  foil on grill rack, 4 inches from coals; arrange wings on foil and cook,
  covered with grill cover, 20 minutes. Serve when coating is golden brown
  and wings are cooked through. Garnish with celery leaves.
  
  NOTE: Chicken wings may be baked in oven at 450F.  Marinate wings and coat
  with peanuts as directed; arrange on foil-lined jelly-roll pan or shallow
  roasting pan.  Bake 20 minutes until golden brown and cooked through.
  
  Makes 4 servings.
  
  [ REDBOOK; July 1990 ]
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Peanut Dressing
 Categories: Chicken, Dressing, Poultry
      Yield: 6 servings
 
      2 c  Shelled peanuts                     2 tb Melted butter
  1 1/2 c  Toasted bread crumbs                1    Egg yolk
 
  Broth from fowl
  
  The peanuts should be crisply parched, which means that usually they will
  need to be put into the oven and crisped somewhat before using. Grind the
  peanuts and add the bread crumbs, melted butter and egg yolk. The original
  recipe calls for no liquid, but we found it necessary to moisten the
  dressing somewhat with broth obtained by cooking the neck and giblets of
  the fowl.  We also seasoned the dressing with salt and pepper.
  
  If the chicken is very fat leave out the butter, as there is plenty of fat
  in the peanuts.  This dressing is a favorite in Charleston for chicken and
  turkey.  For turkey, double the recipe.
  
  From: 200 Years of Charleston Cooking Shared By: Pat Stockett
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Penne with Chicken and Toasted Pecans
 Categories: Chicken
      Yield: 6 servings
 
     18 tb (2-1/4 sticks) butter, room         1 tb Freshly ground black pepper
           -temperature                        4 oz Goat cheese, soft
    1/2 c  Pecans, toasted and chopped       3/4 lb Chicken breast, skinless,
           -finely                                  -boneless and cut into 1/2
      2 lg Egg yolks                                -inch strips
      2    Cloves garlic, minced              12 oz Dried penne, cooked and
      1 tb Heavy cream                              -drained
 
  In a bowl, mix 16 Tbsp. (2 sticks) of the butter with the pecans, egg
  yolks, garlic, cream, salt, pepper and goat cheese until well blended.
  
  Melt the remaining 2 Tbsp. butter in a large skillet over moderate heat.
  Add the chicken strips and cook for 4 to 5 minutes until the chicken is
  almost done.  Reduce heat and add the pecan-butter mixture, stirring until
  the mixture melts and takes on a saucelike appearance.  Toss in the cooked
  penne and serve.  Serve 4
  
  From: Pacifica Blue Plates Asbury Park Press 9/2/92 Shared By: Pat Stockett
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Petti Di Dollo Cavour
 Categories: Chicken, Cheese, Pork, Rennasiance
      Yield: 4 servings
 
      4    Chicken breast                      2 oz Seasoned flour
      4    Thin slices of ham                  3    Beaten eggs
      4    Slices of Fontina                        Oil for frying
           -or Gruyere cheese                       Salt and pepper
      4    Small slices of truffles                 Bread crumbs
 
      Skin the breast of chicken and make a cavity in the side.  Open the
  pocket and insert the slices of ham, cheese and truffles.  Pass in seasoned
  flour, beaten egg and crumbs and fry in deep fat till golden brown for 6
  minutes.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Petto Di Pollo Al Limone E Zen Zaro
 Categories: Chicken
      Yield: 4 servings
 
      4    Boneless Chicken Breasts          1/2 c  Sliced Marinated Ginger
      2 tb Unsalted Butter                     3    Juice of Medium Lemons
      1 c  Dry White Wine                    1/4 c  Parsley, Finely Chopped
 
  Remove skin and fat from chicken breasts. With a wooden mallet, flatten
  (and tenderize) chicken breasts.  With a sharp knife, slit the breasts
  through the centre, leaving a small hinge for the two halves.  In a heavy
  skillet, melt butter. Add wine and heat together until bubbly. Add prepared
  chicken breasts and cook on medium-high heat for about two minutes or until
  the chicken appears half cooked.  Add lemon juice and ginger to the
  chicken.  Reduce heat to medium-low and complete cooking, about six
  minutes.  Remove breasts with a slotted spoon and serve immediately on a
  warmed platter. Garnish with lemon wedges and chopped parsley. From The
  Gazette, 90/12/05. Recipe from La Transition's John Gilsenan.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Philippine Chicken
 Categories: Crockpot, Chicken
      Yield: 6 servings
 
      6    Chicken Breasts, skinned          1/4 c  Soy sauce
      1 c  Water                               2    Garlic cloves; chopped
    1/2 c  Vinegar                        
 
  Put in crockpot. Cook for 6 to 8 hrs on LOW. Serve over rice. The original
  recipe used 1 chicken, cut up.
  
  Gaye's Notes: I used frozen, boneless chicken breasts straight from the
  freezer and reduced the water to 3/4 cup. This is the best "new" recipe I
  have tried in ages.
  
  Posted by Gaye Levy.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Phoebe's Friday Night Chicken Special
 Categories: Chicken
      Yield: 6 servings
 
      2    Chicken Breasts                          Cheap White Wine
      1    Egg                                      Oregano
      1    Glop of milk                             Sweet Basil
           Salt and Pepper                     1 cn Cream of Mushroom Soup
    1/2 c  Flour                               1    Paper Sack (for shaking up
           Cornflakes                               -chicken)
           Olive Oil                           1    Stool (for seeing over the
      3 tb Margarine (or Butter)                    -stove)
 
  Aunt Pearl writes:  "Phoebe Berkhalter and her husband, Farley, are little
  people.  Walking into their house, with all their little furni- ture that
  Farley makes out in his workshop, is like a bad carnival ride. The little
  TV on the little handmade TV stand makes you feel like you're in Alice in
  Wonderland.  I couldn't sit in the little chairs they have, so Phoebe
  served me this dish out on the front porch, where I felt less dizzy. She
  makes a little of it for Farley every Friday night.  Here is the recipe in
  Phoebe's own words."
  
  Kill one chicken and rip out its breast.  Beat one egg lightly with a glop
  of milk.  Add salt and pepper to mixture, and set aside. Wash off them
  breasts, throw 'em in a sack with flour, and I throw in four handfuls of
  crushed-up cornflakes.  (that's probably one handful for big people.) Shake
  'em up good in the sack, but close it first.
  
  Heat 1/4 inch of olive oil in a medium skillet over a medium flame until a
  water drop thrown in sizzles right off.  Take them breasts out of the sack,
  dip 'em in the egg mixture, and drop 'em in the skillet. Brown both sides.
  Remove breasts from skillet, pour off the oil, wipe out the pan, turn
  burner down real low, add about 3 tablespoons of margarine to skillet, and
  put breasts back in.  Pour some cheap white wine over them breasts; season
  with lots of oregano and sweet basil.
  
  Put a lid on the skillet, then leave it simmering for 15 minutes or so
  while you read the funny papers.  Spoon in cream of mushroom soup on top of
  them breasts, add some more oregano and basil, and replace the lid.
  Continue simmering for another 20 minutes.  Eat them breasts with the
  mushroom goop in the pan spread over them.
  
  From Aunt Pearl's Cookbook: A Man's Cooking, by Joe Sears
  
  (We have had this several times, and it is terrific!!!  In addition to the
  adjustments which we made to the basic recipe, as shown below, we served it
  over white steamed rice.  We made these changes:  Instead of putting the
  crushed corn flakes in the paper sack with the flour, I just added the salt
  and pepper to the flour.  I crushed the corn flakes and placed them in a
  separate bowl.  I first placed the chicken breasts in the bag, shook it
  well, then into the egg substi- tute (which we used instead of real eggs),
  and then into the bowl with the crushed corn flakes. Then, as Phoebe would
  say, "drop 'em in the skillet". I used about 4 to 5 ounces of white wine.
  We prepared two whole breasts, skinned and de-boned.  For the two of us, we
  only ate one breast, one-half each.  We had steamed rice and steamed mixed
  vegetables with the chicken.  Please enjoy, and don't skimp on the oregano
  and basil.)
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pineapple Chicken Teriyaki
 Categories: Chicken
      Yield: 4 servings
 
      1 lb Can Of Pineapple Slices             2 tb Cider Vinegar
    1/2 c  Soy Sauce                           1 sm Clove Of Garlic
      1 tb Molasses                          1/4 c  Sauterne
      2 tb Brown Sugar                         5    Chicken Breasts (Boneless)
    1/4 c  Cooking Oil                    
 
  Drain the pineapple and reserve 1/4 cup syrup.  Mix the reserved syrup, soy
  sauce, molasses, brown sugar, oil, vinegar, garlic and sauterne. Bone and
  skin the chicken breasts and place in a shallow dish. Add the pineapple.
  Pour molasses mixture over chicken mixture and cover. Marinate in
  refrigerator for several hours. Drain and reserve marinade. Grill chicken
  over hot coals., turning and basting frequently with reserved marinade,
  until tender and browned. Grill pineapple on both sides and serve 2 slices
  with each chicken breasts.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pineapple-Chicken-Cheese Melt
 Categories: Chicken, Cheese
      Yield: 10 servings
 
      1    20 oz can sliced pineapple        1/2 c  Sliced green onion
      5 lg Half chicken breasts                1 ts Dill weed,crumbled
      2 tb Butter                              5    English
      1 ts Salt                                     -muffins,split,toasted
  1 1/2 c  Mayonnaise                      1 1/2 c  Shredded Cheddar cheese
 
  Drain pineapple. Skin and bone chicken; cut each in half and pound flat.
  Saute in butter until golden; sprinkle with salt.  Combine mayonnaise,
  onion and dill weed.  Spread 1/2 mixture over muffins. Place one piece
  chicken on each half.  Top each with pineapple. Spread remaining mayonnaise
  mixture over top.  Sprinkle with cheese. Broil about 4" from heat for 3 to
  4 minutes until bubbly and browned.
  
  Makes 10 servings.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pineapple-Lemon Chicken
 Categories: Chicken
      Yield: 6 servings
 
     20 oz Sliced pineapple                    1 ts Rosemary, crumbled
      1    Clove garlic, pressed               3    Whole chicken breasts, split
      1 tb Cornstarch                          1 ts Salt
      2 ts Worcestershire sauce                1 sm Lemon, thinly sliced
      2 ts Dijon mustard                  
 
  Drain pineapple, reserving juice.  Combine reserved juice with garlic,
  cornstarch, Worcestershire sauce, mustard, and rosemary.  Arrage chicken in
  shallow casserole dish, skin side up.  Sprinkle with salt.  Broil until
  browned.  Stir sauce.  Pour over chicken.  Bake in a 400 degree (F) oven
  for 30 minutes. Arrange pineapple and lemon around chicken. Spoon sauce
  over all. Bake 5 minutes longer. Makes 6 servings. Only 229 calories per
  serving.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Plymouth Succotash
 Categories: Chicken, Potatoes, Srews
      Yield: 10 servings
 
      1 pt Pea beans                           1 sm Yellow turnip, cooked &
      4 qt Water                                    -cubed
      3 lb Chicken                           1/2 lb Salt pork
      3    Cooked potatoes, sliced         1 1/2 qt Whole hominy
  2 1/2 lb Corned beef                    
 
  "Plymouth Succotash is distinguished from the more familiar form by the
  addition of meats.  It was served in a number of Plymouth (Massachusetts)
  households once a year, on December 21, in celebration of the date on which
  the Pilgrims landed."
  
  Soak beans overnight.  Drain, cover with fresh water, and cook about 2
  hours or until very tender.  Drain and work through a sieve or blend in an
  electric blender.  While the beans are cooking, put chicken (cut into
  serving pieces), corned beef, salt pork, and water in a large kettle. Cook
  about 2 to 2-1/2 hours or until beef is tender.  Stir in bean puree, sliced
  potatoes, diced turnips, and hominy.  Serves 10
  
  From: The American Heritage Cookbook Shared By: Pat Stockett
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Poached Chicken Breasts
 Categories: Chicken
      Yield: 1 servings
 
           Chicken Breasts                          Butter
           Lemon Juice                              Salt
 
  Use as many chicken breasts as you need for dinner.  Remove skin and bone,
  cut into 2 parts and place in baking dish.  Sprinkle with lemon juice and
  dot with butter.  Salt to taste.  Cover closely and bake about 15 minutes.
  Do not overcook; pierce with fork to be sure thickest part is done.  Use
  pan juices as a sauce.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Poached Chicken Breast in Wine
 Categories: Chicken
      Yield: 4 servings
 
      4 oz Skinned, boned chicken            1/2 ts Dried whole tarragon
           -breast halves                    1/2 ts Salt
    3/4 c  Chablis or other dry white        1/4 ts Pepper
           -wine                               1 tb Cornstarch
  2 1/2 c  Sliced fresh mushrooms              2 ts Water
      2 tb Chopped fresh parsley          
 
  Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/4
  inch thickness using a meat mallet or rolling pin; set aside.
  
  Combine Chablis and next 5 ingredients in a large skillet; bring to a boil
  over high heat.  Arrange chicken in a single layer in skillet; cover,
  reduce heat, and simmer 15 minutes or until chicken is tender. Remove
  chicken to serving plate; keep warm.  Combine cornstarch and water; stir
  into skillet.  Bring mixture to a boil; boil 1 minute, stirring constantly.
  Pour sauce over chicken.
  
  Yield:  4 servings (169 calories per serving)
  
  27.5 grams protein, 1.7 grams fat, 10 grams carbohydrate, 66 mg
  cholesterol, 374 mg sodium, and 26 mg calcium
  
  From Thayer Wilson, Augusta, Ga. Source: Southern Living, August 1991
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Poached Chicken Portugese
 Categories: Chicken
      Yield: 6 servings
 
      2 tb Olive oil                           1    Bay leaf
      1 c  Sliced scallions                  1/2 ts Ground cloves
      2    Garlic cloves, crushed            1/2 ts Worcestershire sauce
    1/8 ts Hot pepper sauce                  1/8 ts Ground saffron (optional)
      4 md Tomatoes, peeled, seeded,         1/8 ts Freshly ground pepper
           -chopped                            2 lb Skinless, boneless chicken
      1 tb Red wine vineagr                         -breast halves
 
  1. In a large frying pan, heat oil over medium heat. Add scallions and cook
  until lightly browned, about 3 minutes. Add garlic and hot pepper sauce;
  cook 1 minute. Add tomatoes, vinegar, bay leaf, cloves, Worcestershire,
  saffron, and pepper. Bring to a boil, reduce heat, and simmer uncovered for
  15 minutes.
  
  2. Place chicken on top of sauce, cover, and simmer 15 to 20 minutes, until
  chicken is tender and opaque.
  
  Prep: 15 minutes        Cook: 30 minutes        Serves: 4
  
  Source: [365 Ways to Cook Chicken by Cheryl Sedaker]
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Poached Ruby Red Chicken
 Categories: Chicken
      Yield: 6 servings
 
      1 c  Canned chicken broth plus           6    Skinless, boneless chicken
           -1/2 cup water                           -breast halves
    3/4 c  Fruity red wine, such as            2 ts Cornstarch dissolved in 2
           -hearty burgundy                         -tbsp water
      2 tb Tarragon                       
 
  Salt and freshly ground pepper
  
  1. In a large nonaluminum saucepan, bring broth, wine, and tarragon to a
  boil; reduce heat to a simmer. Add chicken breasts and poach them 15 to 20
  minutes, until chicken is cooked through but still moist and tender. With a
  slotted spoon, transfer chicken to serving platter; keep warm. Reserve
  poaching liquid.
  
  2. Stir dissolved cornstarch into poaching liquid. Bring to a boil,
  stirring constantly with a wire whisk. Continue cooking and stirring until
  the sauce thickens. Season with salt and pepper to taste. Pour over chicken
  breasts and serve.
  
  Prep: 5 minutes       Cook: 25 minutes      Serves: 6
  
  Source: [365 Ways to Cook Chicken by Cheryl Sedaker]
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pollo En Jacon
 Categories: Chicken, Guatemalan
      Yield: 4 servings
 
      1    Medium-sized onion, chopped              -up into small pieces
      4    To 5 green onions, thinly          20    Tomatillos, quartered fresh
           -sliced                                  -or 2 cans (13 oz each),
      1    Medium-sized green bell                  -drained
           -pepper, diced                      3 c  Chicken broth
      3    To 4 jalapenos, thinly              1    Chicken (about 3 1/2
           -sliced                                  -pounds), cut into serving
      2 ts Cumin                                    -pieces*
      3 tb Vegetable oil                       2 bn Cilantro, coarsely chopped
      2    French rolls, broken up                  Juice of 1/2 lemon or lime
           -(total 3 to 4 ounces)                   Salt and pepper to taste
      6    Corn tortillas, torn or cut         1 c  Sour cream
 
  Servings: 4 "Guatemalan Chicken in Tomatillo Sauce"
  
  * chicken may be skinned
  
  1. Saute onion, green onions, bell pepper and jalapeno with the cumin in
  vegetable oil until onion is softened.  Add the bread and tortillas and
  cook together over medium heat, stirring for a few minutes so that the
  bread and tortillas do not burn.  Add the tomatillos and broth and reduce
  heat.  Let simmer for 10 to 15 minutes, uncovered, or until tomatillos are
  tender.  If using canned tomatillos, cook for only 5 minutes.
  
  2. Add the chicken pieces and cilantro and continue cooking, covered over
  low heat, until chicken is tender, about 40 minutes.  Season with lemon
  juice, and salt and pepper to taste.
  
  3. Serve immediately, topped with spoonfuls of cool sour cream.
  
  Source: Sun-Drenched Cuisine by Marlena Spieler
  
  Posted by Linda Davis
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Polynesian Baked Chicken
 Categories: Chicken
      Yield: 6 servings
 
    1/2 c  Butter or margarine               1/2 c  Brown sugar
      1 c  Flour                               1 tb Cornstarch
      1 ts Seasoned salt                       1 tb Soy sauce
      4 lb Chicken pieces                    1/2 ts Salt
      1 c  Orange juice                        2 c  Sliced papaya
      2 tb Lemon juice                    
 
  Melt butter in a large baking pan.  Combine flour and seasoned salt. Dredge
  chicken pieces in flour mixture; arrange in baking pan, skin side down.
  Bake at 350 degrees for 40 minutes; turn and bake 20 minutes longer.
  
  In a saucepan combine orange juice, lemon juice, sugar, cornstarch, soy
  sauce and salt; cook until mixture thickens.  Gently stir in papaya and
  pour mixture over chicken.  Bake 10 minutes longer.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Polynesian Chicken
 Categories: Chicken, Microwave
      Yield: 4 servings
 
      1 lb Boned, Skinned Chicken                   Chestnuts Drained
           Breasts Cut Into 1 Inch           1/2 lb Snow Peas Diagonally
           Pieces                                   Halved
    1/2 ts Garlic Powder                       1 tb Cornstarch
      1 lg Can Pineapple Chunks,               2 tb Low Sodium Soy Sauce
           Undrained                           1 tb Brown Sugar
      1 c  Diagonally Sliced 1/4 in.           1 tb Cider Vinegar
           Thick Carrots                       2 c  Hot, Cooked Long Grain Rice
      8 oz Can Sliced Water               
 
  Sprinkle Chicken With Garlic Powder; Place in 2 1/2 Quart Casserole Coated
  With Cooking Spray. Cover With Plastic Wrap, Vented. Microwave At High 4-5
  Min. OR Until Done. Drain & Set Chicken Aside. Drain Pineapple, Reserving
  Juice; Set Pineapple Aside. Combine 2 T. Juice, Carrots & Water Chestnuts
  in The Casserole.  Cover & Microwave At High 2 To 3 Min. Add Pineapple &
  Snow Peas; Cover & Microwave At High 1 Min. Combine Remaining Pineapple
  Juice, Cornstarch, Brown Sugar, Soy Sauce & Vinegar in A 2-Cup Glass
  Measure; Stir Well. Microwave At High 1 Min. OR Until Thickened. Add
  Chicken & Sauce To Casserole; Toss Gently To Coat.  Microwave, Uncovered At
  High 1 Min. OR Until Thoroughly Heated.
   Serve Chicken Mixture Over Rice. 272 Cal. Per Chicken Breast And 1/2 C.
  Rice.
   (Fat 7.5, Chol. 143.)
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pon Pon Chicken
 Categories: Chicken
      Yield: 1 servings
 
      1    Boneless Chicken Breast             2    Cucumbers, Sliced
     10    Bean Thread Sheets, Opt.          1/2 tb Salt

------------------------------DRESSING MIXTURE------------------------------
      1 tb Sesame Seed Paste (Or Oil)        1/4 ts Garlic Juice
  2 1/2 tb Soy Sauce                         1/4 ts Ginger Juice
  1 1/2 ts Sugar                             1/2 ts Hot Chili Sauce (Optional)
      1 tb Vinegar                               ds Black Pepper
  1 1/2 ts Worchesershire Sauce              1/2 ts Cornstarch
 
  Poach or steam chicken over medium heat for approximately 10-12 minutes
  until done. Remove and let cool. Then shred or cut into match size strips.
  Set aside. Peel and cut cucumbers lengthwise into half, then slice into
  thin strips. Mix with 1/2 T salt in a large bowl and slightly squeeze for a
  minute. Drain well and place evenly on a platter. In a saucepan, add
  dressing mix and bring to a slow boil while stirring. Add stock or water if
  needed. Finally, slightly thicken. Transfer dressing to a container and
  store until needed. To serve, place chicken strips on top of pickled
  cucumber and pour dressing over top.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Poppy Seed Chicken
 Categories: Chicken, Casserole
      Yield: 6 servings
 
      1 tb Butter or Margarine                      -diced (2 Oz.)
      8 oz Fresh Mushrooms, sliced                  TOPPING:
      5 c  Chicken, cooked, cubed            1/2 c  Butter or Margarine
      1 cn Cream of Chicken Soup,          1 1/3 c  Butter flavored Crackers,
           -undiluted (10 3/4 Oz.)                  -finely crushed
      1 c  Sour Cream (8 Oz.)                  2 ts Poppy Seeds
      1    Jar Pimiento, drained and      
 
  In a skillet, melt butter. Saute mushrooms until tender. Stir in chicken,
  soup, sour cream, and pimiento; mix well. Spoon mixture into a greased 2
  quart casserole. In a small bowl, combine all topping ingredients. Sprinkle
  over the chicken. Bake at 350 degrees for 20 minutes. Yield: 6 Servings
  
  SOURCE: Ernestin Plaser, Houston, TX, Reminisce Magazine Sept/Oct 92 SHARED
  BY: Jim Bodle 9/92
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Posole
 Categories: Pork, Chicken
      Yield: 6 servings
 
  1 1/2 lb Boneless pork in 1-1/2"             2 c  Water
           -cubes                             12    Peppercorns
      1    Onion, cut into coarse dice         2 lb Chicken thighs
      3    Garlic cloves, peeled               1 lg Can white hominy, drained
      6 c  Chicken stock                  
 
  Garnishes lime quarters thinly sliced radishes chopped cabbage diced,
  peeled avocado dried Mexican oregano finely chopped onion or green onion
  chopped hot peppers diced tomato pico de gallo or salsa fresca
  
  Place the pork, onion, stock, water and spices in a stew pot.  Cover, and
  bring to the boil, skimming as necessary, for 15 minutes.  Add the chicken
  thighs, and simmer until meats are tender (about 45 minutes to an hour.)
  
  Remove the meat from the pot, remove skin and bones from the chicken, dice
  chicken meat.  Strain the broth, and skim of all fat (overnight in the
  refrigerator helps here).  Return the meat to the broth, add the drained
  hominy, and simmer another 15 minutes or so.
  
  Serve in individual soup bowls, with garnishes of:
  
  To eat, each person spoons as many garnishes as they wish into the soup,
  and chows down.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Poulet Cordon Bleu (Chicken Cordon Bleu)
 Categories: Chicken
      Yield: 4 servings
 
      3    Whole large, boned and              6    Thin slices Gruyere cheese
           -skinned chicken breasts            6 tb Butter
           Cut in half                       3/4 c  Fine, dry breadcrumbs
      6    Thin slices of Prosciutto         1/8 ts Paprika
           -ham                           
 
  Pull chicken breast open in middle to make a pocket.  Place 1 hame slice
  and 1 cheese slice in each.  Melt butter.  Mix crumbs and paprika. Roll
  stuffed chicken in butter, then in crumbs. Place in preheated oven at 400 F
  for 30-40 minutes until golden brown. Serves 4.
  
  SILVER QUEEN RESTAURANT - Georgetown, CO.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Poultry Seasoning Mix
 Categories: Barbecue, Chicken, Poultry
      Yield: 6 servings
 
      1 tb Salt                                1 ts Dry Mustard
      2 ts Freshly Ground Black Pepper         3    Bay Leaves, Finely Crumbled
      1 ts MSG (Optional)                           -And Stems Removed
      1 ts Paprika                             1    Clove Garlic, Minced
 
  Yield: Enough For 6 To 8 Pounds Of Chicken Or 2 Large Whole Turkeys
  
  Combine all of the ingredients and blend well.  Stor in an airtight
  container.  Rub on chicken or other poultry before grilling.
  
  From Barbecued Ribs And Other Great Feeds By Jeanne Voltz
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pressed Chicken
 Categories: Chicken
      Yield: 8 servings
 
      1    Chicken, Cut Up                          Cloves To Taste
      1 ts Salt                              1/2 ts Celery Seed
    1/4 ts Pepper                              1 tb Gelatin Softened In:
           Water                               2 tb Cold Water
      1    Bay Leaf                       
 
  Cut chicken in pieces.  Cover with water.  Add 1 teaspoon salt and 1/4
  teaspoon pepper.  Cover.  Simmer slowly until meat falls from bone. Remove
  meat and bones from broth.  Add 1 bay leaf, a few cloves, and 1/2 teaspoon
  celery seed to broth.  Boil 10 minutes. Strain. Add 1 tablespoon gelatin,
  which has been softened in 2 tablespoons cold water, to each pint of broth.
  Stir until dissolved.  Separate bones and meat.  Shred meat. Combine meat
  and broth.  Mix thoroughly.  Pour into mold.  Cover chicken with a plate.
  Weight down.  Chill until firm.
  
  The Household Searchlight
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Provencal Chicken Saute
 Categories: Chicken, Sauces, Fresh herbs, Syd's book
      Yield: 2 servings
 
      2    Whole Chicken Breasts *           1/4 ts Fresh Ground Pepper
    1/4 c  All-Purpose Flour                   1 tb Unsalted Butter
    1/4 ts Salt                          

------------------------------PROVENCAL SAUCE------------------------------
    1/2 c  Dry White Wine                    1/8 ts Dried Thyme
     14 oz Italian Plum Tomatoes                    Salt And Pepper To Taste
    1/2 c  Julienned Red Bell Pepper         1/4 c  Black Olives
      1    Clove Garlic, Minced                1 tb Drained Capers
      1 tb Minced Fresh Parsley           
 
  * Chicken breasts should be skinned, boned and split.
  ~-------------------------------------------------------------------------
  Mix flour, salt and pepper on a plate.  Lightly coat chicken with seasoned
  flour.  Heat butter in a medium skillet over medium heat.  Add chicken and
  saute, turning once, until cooked through, 8-10 minutes.  Remove to
  serving plate and keep warm. Sauce: Pour wine into skillet and increase
  heat to medium high. De glaze skillet by heating the wine to boiling and
  scrape loose browned bits on bottom of pan. Add tomatoes, bell pepper,
  garlic, parsley and thyme; cook, stirring frequently, until thickened, 4-6
  minutes. Season with salt and pepper. Spoon sauce over chicken and sprinkle
  with olives and capers. Serve hot. From: Syd's Cookbook.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Puerto Rican Chicken-And-Rice Stew
 Categories: Chicken, Rice
      Yield: 2 servings
 
    1/2 c  Chopped onion                     1/4 ts Ground coriander
      1    Clove garlic, minced              1/4 ts Salt
      2 tb Water                             2/3 c  Long-grain rice
      2    Tomatoes, peeled, seeded,           2 c  Chicken broth
           -and chopped                        2 c  Cooked chicken, coarsely
      1    Bell pepper (red or green),              -chopped
           -chopped                            1 c  Frozen peas
    1/4 c  Cooked ham, finely chopped          2 tb Pimiento-stuffed olives,
    1/3 c  Tomato puree                             -sliced
    3/4 ts Paprika                             2 ts Capers
    1/4 ts Dried oregano, crushed         
 
  SOFRITO:
  
  SOFRITO:  In a large skillet cook onion and garlic in the water until the
  onion is tender.  Stir in the remaining Sofrito ingredients. Simmer,
  uncovered, for 15 minutes until almost all of the liquid is evaporated.
  Makes 2 cups.
  
  For stew, add rice and chicken stock to the Sofrito.  Cook, covered, for 15
  minutes until the rice is tender.  Stir in the chicken, peas, olives, and
  capers.  Cook, covered, for 5 minutes.
  
  Makes 4 servings.
  
  [LOW CALORIE RECIPES; Summer 1988] Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Quick Chicken Stir Fry
 Categories: Chicken
      Yield: 2 servings
 
      2    Chicken Breast Halves,            1/2    White Onion, med size
           -boned, cubed to 3/4" size               Seasonings:
      1 ts Cooking Oil (I used peanut          3 ds Salt
           -oil)                               2 ds Coarse Black Pepper
 10 3/4 oz Can Cream of Mushroom Soup          2 ds Celery Salt
      3 oz Sliced Mushrooms                    2 ds Garlic Powder
    1/2    Green Bell Pepper, med size         3 ds Zatarains Creole Seasoning
 
  Servings 2 Original by: John P. Nicholson
  
  Pre-heat non-stick skillet with the tsp of cooking oil.
  
  De-bone, skin and cut up chicken breast halves into 3/4" cubes.
  
  Start the chicken cooking in the skillet, stiring to coat each piece with
  oil.  Just before the chicken is white all over, add the above seasonings.
  
  While chicken is cooking, coarsely slice the 1/2 onion, cut bell pepper
  halve into thin strips and halve these slices, add these to the chicken.
  Stir frequently.
  
  When the onion and bell pepper are sauted with the chicken, add the sliced
  mushrooms and mushroom soup, stir to blend, lower heat and cover the
  skillet with lid.
  
  Use the next few minutes to prepare the remaining dishes.  I opened a can
  of asparagus tips and put on stove top to warm and fixed a two person
  tossed salad.  Total time aprox 20 min.  The taste was out of this planet.
  There was enough planned over for another meal by adding the remaining 3 oz
  of sliced mushrooms.  Try it you'll like it.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Quick Chicken Caccitorri
 Categories: Chicken
      Yield: 4 servings
 
      1    Stewing or frying chicken           1 ts Basil
      1 cn Italian style stewed                1 ts Oregano
           -tomatoes                           3 tb Olive oil
    1/2 pk Linguini                          1/4 c  Vinegar
      1 cn Olives, chopped                     1 cn Tomato soup
      1 c  Dry red wine                        3    Cloves garlic
      2 c  Water                               1 cn Tomato sauce
 
  Brown the chicken in the olive oil.  Put all of the ingredients except the
  wine and linguini into a large pot and bring to a boil.  Turn stove to
  simmer and cook for 1 hour. Remove chicken, cool and debone. Return chicken
  to pot, add wine and linguini. Bring back to a boil and cook until linguini
  is tender. Serves 1 for four days or 4 for one day.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Quick Chicken
 Categories: Chicken, Microwave
      Yield: 6 servings
 
      1    Text Only                      
 
  This doesn't get any easier.
  
  Take 1 chicken breast.  Place on a microwavable plate.  Sprinkle the back
  with lemon juice, garlic powder, onion powder, salt, pepper, and crushed
  basil or tarragon.  Turn over and repeat on front.  Cover with Saran Wrap
  with a little opening left for excess steam to escape. Microwave on HIGH
  for about 5 minutes (depending on the size of the breast -- if they're
  small, you may want to check after 4 minutes).  Very tasty and juicy.
  
  Of course, you can cook more pieces (or different pieces) at the same time.
  If you increase the number of pieces, arrange them on the plate so the
  fleshy parts are toward the outside of the plate, since that part cooks
  faster than the middle of the plate area, and adjust the cooking time.
  
  I test for doneness by cutting in to the bone.  If I see no red and the
  juices run clear, the chicken is done.
  
  *Ellen*
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Quick Country Captain
 Categories: Chicken
      Yield: 4 servings
 
      2 c  Diced tomatoes                      2 c  Cooked chicken chunks
      2 tb Salad oil                         1/4 c  Raisins
    1/2 c  Chopped onion                       1 ts Salt
    1/2 c  Green pepper,cut in 1/2"          1/2 ts Thyme leaves,crushed
           -squares                          1/2 c  Water
      1 ts Curry powder                   
 
  In a large skillet heat oil until hot. Add onion and green pepper; saute
  until tender, about 5 minutes. Add tomatoes, chicken, raisins, salt, thyme
  and water. Simmer, covered, until hot, about 5 minutes. Serve over steamed
  rice, if desired.
  
  Serves 4.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Quick Microwaved Chicken and Stock
 Categories: Chicken, Soups
      Yield: 3 servings
 
      1 md Onion, quartered                    1    Bay leaf
      2    Celery stalks, quartered            1    Thyme sprig
      1 md Carrot, quartered                   3 lb Whole chicken
 
  Stuff first five ingredients into cavity of the chicken.  Put chicken into
  a microwave-safe oven-cooking bag and set in large microwave-safe bowl. Add
  3 cups water to the bag and tie loosely to close it. Cook on HIGH power for
  7 minutes per pound, turning over bag and chicken halfway through the
  cooking time.  Reduce power to DEFROST and cook for about 15 minutes
  longer.  Strain stock, remove and discard vegetables. Reserve poached
  chicken for another use.
  
  Makes 3 to 4 cups of stock.
  
  [COOKS; JUNE 1989] Posted by Fred Peters.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Quick Pepper Chicken
 Categories: Chicken
      Yield: 4 servings
 
    1/4 c  Vegetable oil                       2 lg Green bell peppers, sliced
      1    Broiler-fryer, cut into                  -into strips
           -pieces                             1 lg Red bell pepper, sliced into
      1 ts Celery salt, divided                     -strips
      1 ts Chili powder, divided               2 lg Onions, sliced into rings
 
  Heat oil in large Dutch oven over medium-high heat; add chicken and
  sprinkle with 1/2 teaspoon celery salt and 1/2 teaspoon chili powder. Brown
  chicken on 1 side, about 5 minutes.  Turn chicken, sprinkle with remaining
  celery salt and chili powder; cook for about 5 minutes longer until chicken
  is browned.  Reduce heat to medium-low; cover, and continue cooking until
  fork tender, about 15 minutes longer.  Drain off and discard any
  accumulated fat.  Increase heat to medium-high; add peppers and onions and
  cook for about 5 minutes, stirring often, until onion is tender. To seve,
  sprinkle lightly with additionl chili powder, if desired.
  
  Makes about 4 servings.
  
  [Woman's Day  MEALS IN MINUTES  August 1985]
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Quick Saucy Chicken Stir-Fry
 Categories: Chicken
      Yield: 4 servings
 
      2 tb Oil                               1/4 c  2" julienne cut carrots
      3    Chicken breast                      1 tb Soy sauce
           -halves,skinned,boned,cut         1/4 c  Green onion slices
           -into 1" pieces                   1/2 ts Ground ginger
      1 c  Broccoli flowerets                  1    Clove garlic,minced
      1 c  Cauliflowerets                      2 c  Hot cooked rice
    1/2 c  Salad Dressing or Mayonnaise   
 
  Heat 1 Tbs oil in wok or large skillet over medium-high heat. Add
  vegetables and garlic; stir-fry 4 to 5 minutes or until crisp tender.
  Remove vegetables from pan. Add remaining oil and chicken to pan; stir fry
  4 minutes or until tender. Stir in vegetables and all remaining ingredients
  except rice; simmer 1 minute, stirring occasionally. Serve over rice.
  
  Makes 4 servings.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Randy Farkas Jerked Chicken
 Categories: Chicken, Caribbean
      Yield: 4 servings
 
      1    Chicken; 1 lb - washed and        1/2 c  Breadcrumbs; dry
           -quartered                        1/2 ts Seasoned salt
    1/2 ts Seasoned salt                     1/2 ts Thyme
    1/2 ts Garlic powder                       1    Onion; large
    1/2 ts Black pepper                      1/2 ts Pimento seed (allspice berri
    1/2 ts Crushed chili peppers                    -es)
      2 ts Soy sauce, dark                     2    Garlic cloves
           Sauce:                              1 c  Water
 
  Mix seasonings and soy sauce and rub over the chicken pieces. Cover and
  refrigerate overnight to marinate.  The next day, bake marinated chicken in
  350F oven for 1-1/2 hours.  Meanwhile, make the sauce by blending all
  ingredients in blender or food processor until smooth. When chicken has
  cooked for 1-1/2 hours, remove from the oven and dip each piece in blended
  sauce mixture.  Return chicken to oven and bake an additional 15 minutes.
  Meanwhile, boil remaining sauce for 15 to 20 minutes, or until thickened.
  Serve hot sauce with the chicken. Serves 4. From Lloyd's Caribbean Bakery,
  Calgary, Alberta Appeared in Calgary Sun, Monday, June 4, 1990
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Rantott Csirke
 Categories: Chicken
      Yield: 4 servings
 
    1/4 c  Butter or margerine                 1 tb Paprika
    1/4 c  Flour, all purpose                1/2 ts Onion salt
      1    Chicken fryer,cut up                2 tb Lemon juice
           (2-1/2#)                            1 c  Bread crumbs, dried pkgd.
      2    Eggs                           
 
  Rantott Csirke (Oven Fried Paprika Chicken) Melt butter in 350 F. oven in
  13"x9"x2" baking pan.
  
  Meanwhile, put flour in paper bag and shake chicken pieces one at a time
  until coated. Set aside. In a bowl, beat eggs with fork; combine in salt,
  paprika, onion salt and lemon juice until well blended. Dip the flour
  coated chicken pieces in egg mixture, then in crumbs, turning to coat
  evenly. Then set into melted butter in baking dish; arrange chicken skin
  side down.
  
  Bake about 45 minutes or until fork tender, turning once.
  
  Servings: 4
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Raspberry Peach Chicken Rolls
 Categories: Chicken, Alcohol
      Yield: 6 servings
 
      6 md Skinned, boneless chicken         1/4 c  Raspberry preserves
           -breast halves (1-1/4 lbs)        1/3 c  Peach preserves
    1/2 ts Apple pie spice                     1 tb Peach flavored brandy
      8 oz Can peach slices, drained      
 
  snipped parsley
  
  Rinse chicken, pat dry with paper towels.  Place each chicken breast half,
  boned side up, between two pieces of clear plastic wrap.  Working from the
  denter to the edges, pound chicken lightly with the flat side of a meat
  mallet to form six 1/4 inch thick rectangles. Remove from plastic wrap.
  Sprinkle each chicken breast half with some of the apple pie spice. Place
  one peach slice and 2 tsp of the raspberry preserves on one short end of
  each breast half. Fold in the long sides and roll up jellyroll style,
  starting from the edge with the peach slice. Place the chicken rolls, seam
  side down, in a 2 quart rectangular microwave safe baking dish. cover dish
  with mocrowave safe plastic wrap, turn back one corner to vent steam. Cook
  on 100 percent power for 8-11 minutes. or until chicken is no longer pink,
  rearranging rolls after 4 minutes. In a 1 cup glass measure, cook peach
  preserves, uncovered on high for 1 2 minutes, or until mmelted. Stir in
  brandy.  Pour over chicken rolls. Sprinkle with parsley. Makes 6 servings.
  
  Origin: Journal American, March 31/93 Shared by: Sharon Stevens.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Raspberry-Pineapple Chicken Nibbles
 Categories: Chicken
      Yield: 10 servings
 
      2 lb Skinless, boneless chicken         12 oz Seedless raspberry preserves
           -breasts cut into 1" cubes               -(see note)
    1/2 ts Freshly ground pepper               1 c  Chili sauce
      2 tb Vegetable oil                      20 oz Pineapple chunks, drained
 
  1. Season chicken w/ pepper. In a large frying pan or chafing dish, heat
  oil over medium high heat. Add chicken & saute, tossing until lightly
  browned, about 5 minutes.
  
  2. Add raspberry preserves & chili sauce, reduce heat to medium &  cook for
  10 minutes. Add pineapple & cook for 1 1/2 minutes to heat through. Serve
  w/ toothpicks & cocktail napkins.
  
  NOTE: If you can't find seedless preserves, heat ordinary raspberry jam
  over low heat, stirring until melted & smooth. Strain through a sieve to
  remove seeds.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Ratatouille - Topped Chicken
 Categories: Chicken, Pasta
      Yield: 4 servings
 
      4    Chicken Breasts *                  14 oz Chopped Canned Tomatoes
      1 tb Olive Oil                           1    Yellow Squash, Sliced
      1 md Onion, Chopped                      1    Zucchini, Sliced
      2    Cloves Garlic, Minced               2 tb Fresh Oregano
    1/2    Red Bell Pepper, Chopped                 Pepper To Taste
    1/2    Green Bell Pepper, Chopped        1/2 lb Favorite Pasta
      1 sm Eggplant, Cubed                
 
  * Chicken breasts should be boned and skinned.
  ~-------------------------------------------------------------------------
  Coat a nonstick skillet with olive oil.  Add onions, garlic, peppers and
  eggplant.  Saut 10 minutes until soft.  Add remaining ingredients.  Cover
  and simmer for 15 minutes.  Preheat oven to 350F.  While sauce is
  simmering, brown chicken in skillet sprayed with olive oil cooking spray
  for about 3 minutes on each side.  Place in baking dish, set aside and keep
  warm.  Cover chicken with sauce, cover with foil and bake for 15 minutes.
  Serve over your favorite pasta.  For vegetarian dish omit chicken and serve
  over rice or pasta.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Rich and Famous Chicken
 Categories: Chicken
      Yield: 6 servings
 
  3 1/2 lb Cut up, whole chicken               1    Bottle very good champagne
      2 tb Lea & Perrin                        1 pk Frozen peas
           Worchestershire sauce               1 lb Baby carrots
      1 ts Dried oregano                       1 cn Cream of mushroom soup
      2 ts Dried basil                         1 sm New potato, cut in half
  1 1/2 ts Dry mustard                              Salt & pepper to taste
      8    Pats butter                         1    8 in. thick onion
      2 tb Fresh squeezed lemon juice     
 
  Contributed to the echo by: Janice Norman RICH AND FAMOUS CHICKEN
  
  Place chicken in single layer in a pan, perferably ceramic, and sprinkle
  worchestershire over top. Sprinkle on some of the oregano/basil mixture,
  all of the mustard, salt and pepper, lemon juice, and 1/2 of the champagne.
  Marinate chicken for 1/2 hour.
  
  Cover bottom of large casserole with onion slices. Pour some of the
  marinade over the onions. Place marinated chicken on top and place a pat of
  butter on each piece. Pour remaining marinade over the chicken. Cover
  chicken with frozen peas. Sprinkle on some of the oregano/basil mixture.
  Sprinkle on some champagne. Cover peas with baby carrots. Sprinkle on
  remaining oregano/basil and a little more champagne. Cover carrots with the
  soup. Sprinkle on a little more champagne. Distribute potato halves, raw
  side down, over top so that potatoes sit part way down in the soup (about
  half in and half out). Sprinkle on remaining champagne.
  
  Place covered casserole on center rack in preheated oven (375 degrees, if
  casserole is clear; 400 degrees, if not). Bake for 1 hour. Remove lid and
  continue baking for 15 minutes. Decamp the vegetables from the casserole,
  place individual serving of chicken on plate and add serving of vegetables.
  Serve with tossed salad, french bread, and a dry white wine.
  
  Servings: 4 to 6
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Roast Chicken with Fresh Sage
 Categories: Chicken
      Yield: 4 servings
 
      2 oz Fresh Sage, Chopped                      Juice Of One Lemon
     10    Cloves Garlic, Chopped                   Salt And Pepper To Taste
      3 lb Roasting Chicken               
 
  Mix fresh sage and garlic.  Remove giblets and stuff sage mixture under the
  skin of the chicken.  Place chicken in a shallow baking dish.  Squeeze
  lemon juice in body cavity and over chicken.  Season with salt and pepper
  to taste.  Bake at 375F for 1 hour and 15 minutes until golden brown.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Roast Chicken
 Categories: Penn-dutch, Chicken
      Yield: 6 servings
 
      1    Chicken **                               Butter
      1    *Bread Stuffing recipe              1 c  Sour cream
           Salt & pepper                  
 
  ** 4 to 5 lb roasting chicken
  
  Thoroughly clean and wash the chicken. Rub inside and out with salt and
  pepper mixed together. Then rub the inside of the chicken generously with
  butter. Fill with Bread Stuffing. Place in roasting pan in a hot oven
  (400-F) and roast about 2 hours, basting about every 15 minutes with
  spoonfuls of the sour cream. If a thicker gravy is desired, 1 Tbsp flour
  can be added to the liquid in pan after chicken is roasted.
  
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
  Press, 1936.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Roast Chicken with Port Wine, Cream, Mushrooms
 Categories: Chicken
      Yield: 6 servings
 
      3 lb Chicken                                  -of the cream
      1 lb Fresh mushrooms                     1 tb Minced shallots
    1/2 tb Butter                            1/3 c  Port wine (Madeira may be
    1/2 ts Lemon juice                              -substituted)
    1/4 ts Salt                                1 tb Butter
      1 c  Heavy cream                       1/4 c  Cognac or a good brandy
    1/2 tb Cornstarch, blended with 1 T   
 
  PREHEAT OVEN TO 425F. Truss the chicken, then dry the outside thoroughly
  and rub with 1 tablespoon butter all over the skin. To brown the chicken:
  Set the chicken on a rack, breast side up in the roasting pan, place in the
  oven for 5 minutes. Turn on its left side and baste quickly with butter,
  return to the oven for another 5 minutes. Turn on its right side for
  another 5 minutes, basting as before. To roast the chicken: Leave the
  chicken on its right side. Reduce oven temperature to 350F. Leave it for a
  total of 15- 20 minutes, basting it at least every 10 minutes. Salt the
  chicken, turn it on its other side, and cook another 15-20 minutes, basting
  at least every 20 minutes. Turn the chicken breast up and continue basting
  every 10 minutes during the last few minutes it is roasting. To tell if the
  chicken is done: Prick the thickest part of the drumstick with a fork. If
  the juices come out clear yellow, it is done. If not, roast another 5
  minutes and test again. As a final check, lift the chicken and drain the
  juices from its vent into the pan; if the last few drops are clear yellow,
  it is definitely done. Put the chicken on a warm platter, remove the
  trussing string, and let it sit at least 5-10 minutes before carving so
  that the juices will not retreat into the tissues. It can wait a good 30
  minutes with foil over it. As the chicken roasts, wipe the mushrooms clean
  with a paper towel, cut off the ends and slice them; if small, leave whole.
  Bring 1/4 cup water to a boil with 1/2 tablespoon butter, lemon juice and
  salt. Add mushrooms, cover and cook for 8 minutes. Separate the cooking
  liquid and save it. Pour the cream and cornstarch and cream mixture into
  the mushrooms. Simmer for 2 minutes. Taste and correct seasoning and hold.
  When the chicken is done, remove it to its platter and remove all but 2
  tablespoons of fat from the pan. Stir in the shallots and saute for 1
  minute. Add the port and mushroom juices and reduce rapidly while deglazing
  the pan (scraping up the coagulated juices) until the liquid has reduced to
  about 1/4 cup. Add the mushrooms and cream. Simmer for 2-3 minutes,
  allowing the liquid to thicken slightly. Taste and correct seasoning; add
  more lemon juice to taste. Butter the inside of a casserole with butter;
  rapidly carve the chicken into serving pieces and sprinkle lightly with
  salt. Arrange it in the casserole for serving. Warm the cognac carefully,
  do not let it catch on fire. Set the chicken over moderate heat until you
  hear it begin to sizzle; pour the cognac over it and ignite it carefully
  with a match. Shake the casserole slowly till the flames have subsided.
  Pour the mushroom mixture over the casserole, basting the chicken. Cover
  and let it steep for 5 minutes. Do not allow the sauce to boil. Serve it
  immediately. This recipe will serve 4-people very nicely.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Roast Chicken with Potatoes and Pan Gravy
 Categories: Chicken
      Yield: 4 servings
 
--------------------------------INGREDIENTS--------------------------------
      3 lb Chicken, rinse/dry                  2 tb Butter; softened
           Salt                                2 tb Olive oil
           Freshly ground pepper               1 md Carrot; thickly sliced
      1 md Onion; thickly sliced               4 md Red potatoes; peeled, 1/4d
      1 sm Onion; quartered                    1 tb Flour
    1/2 ts Dried thyme                         1 c  Chicken stock; or water
 
  1.  Preheat oven to 350F.  Season chicken liberally with salt and pepper
  insed adn out.  Put small quartered onion and thyme inside cavity and tie
  legs together.  Rub butter all over chicken.
  
  2.  Put oil in a large oval gratin dish or shallow roasting pan.  Scatter
  sliced onion and carrot around center of dish.  Place chicken on top.
  Arrange potatoes around chicken, turing to coat with oil.  Season with salt
  and pepper to taste.
  
  3.  Roast chicken in oven, turning potatoes and basting with pan drippings,
  for 1 hour and 5 minutes, until chicken is golden brown adn potatoes are
  tender.  Remove to a serving platter and cover with foil to keep warm.
  
  4.  Remove all but 2 tablespoons fat from pan.  Place over medium heat, add
  flour, and cook, stirring, for 2 minutes.  Whisk in stock and bring to a
  boil, stirring, until thickened.  Season with salt and pepper to taste.
  Strain into a gravy boat and pass with chicken.
  
  From:  365 Ways to Cook Chicken
  
  FROM: LAWRENCE KELLIE                 DATE: 08-05-93
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Roast Pesto Chicken
 Categories: Chicken, Sauces
      Yield: 4 servings
 
      7 lb Roasting chicken                  3/4 c  Plus 2 tb chicken broth
      7 oz Container purchased pesto           2 tb All-purpose flour
           -sauce                              3 tb Whipping cream
      3 tb Dry white wine                 
 
  Serves 4
  
  Fresh basil sprigs
  
  Pat chicken dry.  Slide hand between chicken skin and meat over breast and
  legs to form pockets.  Reserve 1 tablespoon pesto for gravy; spread
  remaining pesto under skin and over breast and leg meat of chicken, in
  cavity of chicken and over outer skin.  Tie legs together to hold shape.
  Tuck wings under body.  Place chicken in large roasting pan.
  
  Preheat oven to 450 degrees F.  Roast chicken 15 minutes.  Reduce oven
  temperature to 375 degrees F and roast until juices run clear when chicken
  is pierced in thickest part of thigh, basting occasionally with pan juices,
  about 1 hour 15 minutes.  Transfer chicken to platter.
  
  Pour pan juices into glass measuring cup; degrease.  Add wine to roasting
  pan and bring to boil, scraping up any browned bits.  Add wine mixture and
  any drippings from platter to pan juices.  Add enough broth to measure 1
  cup. Transfer to heavy small saucepan.  Combine 2 tablespoons broth and
  flour in bowl; stir until smooth.  Add to saucepan.  Bring to boil,
  whisking constantly.  Boil until reduced to sauce consistency, stirring
  often, about 5 minutes.  Mix in cream and reserved 1 tablespoon pesto.
  Season with salt and pepper.  Garnish chicken with basil.  Serve with
  gravy.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Roasted Florida Chicken
 Categories: Chicken
      Yield: 6 servings
 
      3 sm Broiling chickens,quartered         3    Heaping tbsp. flour
           Seasoning salt                      6    Cloves garlic,peeled
           Red pepper flakes                   3    To 4 - cups chicken broth
           Juice of 1/2 fresh lime                  Freshly ground pepper
    1/2 c  Unsalted butter                
 
  Preheat oven to 450 degrees. Sprinkle salt over top and underside of
  chicken. Lay chicken pieces skin side up in single layer in shallow
  roasting pans. Sprinkle very lightly with red pepper flakes and lime juice.
  Set aside.
  
  In a large saucepan, melt butter over low heat and add flour slowly,
  stirring constantly. Allow to brown, slowly; do not let burn. Add whole
  peeled garlic cloves as paste begins to turn creamy golden. Continue until
  paste is light brown in color. If any of the garlic cloves show over
  browned edges,remove them. You will have the value of the flavor anyway.
  
  Check seasoning, add salt and freshly ground white or black pepper. Add
  chicken broth to paste slowly, stirring constantly with a wire whisk until
  blended and the consistency of cream soup. Check seasoning carefully to
  avoid over salting.
  
  Spoon sauce over chicken, completely covering edges. Put chicken legs in
  oven first. They take a little longer to cook. Five minutes later add
  breasts. Baste with sauce in pan every 5 to 10 minutes. Chicken must be
  kept moist. Bake a total of 45 to 60 minutes.
  
  Serves 6.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Roasted Lemon/tarragon Chicken
 Categories: Chicken
      Yield: 6 servings
 
      1    Whole broiler-fryer (3 1/2        1/2 ts Coarse ground black pepper
           -pounds)                            2 tb Butter or margarine
      2 tb Fresh lemon juice                   1 tb Chopped fresh tarragon (Or 1
    1/2 ts Salt                                     -teaspoon dried)
 
  Preheat oven to 375 F.
  
  Brush chicken cavity and skin with lemon juice then sprinkle with salt and
  pepper.  If desired, tuck wings under and tie legs to tail. Place on rack
  in a shallow roasting pan.
  
  In a small skillet, melt butter with tarragon; brush over the chicken.
  
  Roast for 1 1/2 hours, basting every 30 minutes, or until very tender.
  
  Makes 6 servings.
  
  [ 1001 HOME IDEAS MAGAZINE; April 1990 ]
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Rosemary Chicken
 Categories: Chicken, Spicy
      Yield: 6 servings
 
      2 tb Olive oil                           1 ts Garlic powder
      2 ts Rosemary leaves                     1 tb Dijon mustard
      2 ts Parsley leaves                      4    Chicken breasts, bone in
 
  Blend first 5 ingredients in food processor or blender, until well
  combined. rub mixture over both sides of chicken breast. Place in a shallow
  baking pan. Bake uncovered at 375F. oven for 35-40 minutes or until chicken
  is done.
  
  AR/93
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Rosemary Chicken Wings
 Categories: Chicken, Wings
      Yield: 20 servings
 
      2 tb Olive oil                         1/2 c  Lemonade
      2 tb Butter                              1 ts Black pepper
      2 tb Finely chopped shallots             1 ts Salt
      2 ts Dried rosemary                     12    Chicken wings
 
  Preheat oven to 425 degrees. In a small saucepan, heat oil and butter over
  medium heat. Add shallots and rosemary and cook 2 to 3 minutes. Add
  lemonade, pepper and salt. Simmer over low heat for 6 to 8 minutes or until
  slightly reduced and syrupy. Cool slightly. Meanwhile, cut chicken wings
  into three pieces, discarding wing-tip joint. Place wings in shallow pan
  and coat well with sauce. Bake in oven until skin is golden brown, about 30
  minutes. Serve with rice or as hors d'oeuvre.
  
  Makes 20 to 24 pieces.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Rosemary Lemon Chicken
 Categories: Chicken, Fresh herbs
      Yield: 4 servings
 
      4 lg Chicken Breasts                     2 tb Honey
    1/2 c  Lemon Juice                         2 tb Vegetable Oil
      1 ts Grated Lemon Peel                   2 tb Fresh Rosemary,, Chopped
 
  Marinate the chicken in the rest of the ingredients for 30 minutes to
  several hours.  Cover and bake at 375F for 30 minutes, remove cover and
  bake for another 20 minutes.  This recipe is for chicken breasts that still
  have the bone in.  If you use chicken breast fillets reduce the baking time
  to 15 minutes covered and 15 minutes uncovered.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Rosemary-Grilled Chicken with Black-Pepper Shallot Butter
 Categories: Chicken, Spicy
      Yield: 4 servings
 
      4 lg Chicken breasts, with skin               BLACK-PEPPER and SHALLOT
           -(1 1/2 Lb)                              -BUTTER:
      1 tb Oil                                 1    Shallot
      2 tb Fresh rosemary, minced                   Tbl       butter, softened
           Salt                              1/2 tb Cracked black peppercorns
           Pepper                              1    Lemon
 
  PREPARATION:  Rub chicken breasts with oil and rosemary; sprinkle with salt
  and pepper.
  
  For The Butter.  Mince the shallot.  Cream the butter, then beat in the
  shallot and cracked peppercorns.  Season to taste with fresh lemon juice.
  Shape into a 1-inch log, wrap in plastic, and refrigerate.
  
  NOTE:  Recipe can be made to this point several hours ahead.  Wrap and
  refrigerate chicken.
  
  COOKING and SERVING:  Heat grill or broiler.  Grill or broil chicken,
  turning once, until cooked through, about 10 minutes.  Place cooked chicken
  on warmed plates.  Top each chicken breast with a 1/4-inch slice of
  black-pepper shallot butter.
  
  Makes 4 servings.
  
  [COOKS; May/Jun 1988] Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Russian Chicken
 Categories: Chicken
      Yield: 1 servings
 
           Chicken Breasts/Other Parts         8 oz Russian Salad Dressing
      1 pk Dry Onion Soup Mix                  8 oz Apricot Preserves
 
  Place chicken parts as needed in glass baking dish. Combine dressing,
  preserves, and dry onion soup mix, and spoon over chicken. Bake at 350F
  for 1-1/2 hours.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sally Washington's Chicken Dressing
 Categories: Chicken, Dressing
      Yield: 6 servings
 
      3 c  Broken toasted stale bread               Milk or water
      1 sm Onion, chopped                    1/4 ts Black pepper
      4 tb Butter                            1/2 ts Thyme
 
  Salt to taste
  
  Toast about three and one-half rather thick slices of stale bread and break
  into small pieces.  Dampen with milk or water so that the bread crumbs are
  soft but not mushy.  Melt two tablespoons of butter in a frying pan and mix
  with the bread.  Season with the pepper, thyme and salt.  Melt the
  remaining butter and fry the onions in it until they are brown.  Then add
  the bread and let it brown, stirring frequently.
  
  This amount will stuff one five-pound chicken.  Sauteing the dressing gives
  it an unusual flavor which is well worth the extra effort in preparation.
  
  From: 200 Years of Charleston Cooking 1930 Shared By: Pat Stockett
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Salt and Pepper Cured Pan-Fried Chicken
 Categories: Chicken
      Yield: 4 servings
 
      4    Servings                            3 c  (about) milk
      3 lb Chicken, cut into 8 pieces,         1 c  All-purpose flour
           -trimmed                            1 ts Cornmeal
    1/4 c  Coarsely cracked peppercorns    1 1/2 c  (about) peanut oil
      2 c  Coarse salt                    
 
  Arrange chicken in single layer in shallow dish.  Sprinkle with pepper,
  turning pieces to coat completely.  Pack salt over and around chicken. Let
  stand at room temperature 2 1/2 hours.
  
  Rinse chicken in cold water;  dry thoroughly.  Clean dish; add chicken.
  Pour in milk to cover.  Chill 2 hours.
  
  Drain chicken.  Combine flour and cornmeal in another shallow dish. Coat
  chicken with mixture, shaking off excess (make sure skin is stretched
  around each piece).  Arrange chicken in single layer on rack. Refrigerate
  uncovered for at least 4 hours.
  
  Heat 1/2 to 3/4 inch oil in cast-iron or other heavy large skillet to 375
  F.  Add dark meat pieces (they should be only half submerged). Fry 4
  minutes, then turn and fry second side 4 minutes. Add white meat and
  continue frying until chicken is golden brown and cooked through, turning
  pieces 3 to 4 times, 15 to 20 minutes. Drain on paper towels for 5 minutes
  and serve.
  
  Bon Appetite
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: San Antonio Chicken with Picante Black Bean Sauce
 Categories: Chicken, Sauces, Spicy, Southwest
      Yield: 6 servings
 
      6    Chicken breast halves,                   -and drained
           -boned and skinned                  1 cn Whole kernel corn, drained
      2 ts Ground cumin                      2/3 c  Pace Picante Sauce
      1 ts Garlic salt                       1/2 c  Diced red bell pepper
      1 tb Vegetable oil                       2 tb Chopped cilantro
      1 c  Black beans, canned, rinsed    
 
  Sprinkle both sides of chicken with 1 teaspoon of the cumin and the garlic
  salt. Heat oil in 12" skillet over medium-high heat. Add chicken; cook 3
  minutes. In medium bowl, combine beans, corn, Pace Picante Sauce, red
  pepper and remaining 1 teaspoon cumin. Turn chicken; spoon bean mixture
  evenly over chicken. Reduce heat to medium; cook uncovered 6-7 minutes or
  until chicken is cooked through. Push bean mixture off chicken into
  skillet. Transfer chicken to serving platter, using a slotted spoon; keep
  warm. Cook bean mixture over high heat 2-3 minutes or until thickened,
  stirring frequently; spoon over chicken. Sprinkle with cilantro and serve
  with additional Pace Picante Sauce.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Santa Fe Chicken
 Categories: Chicken, Tex-mex
      Yield: 8 servings
 
           Black Bean Relish; *              1/4 ts Pepper
      8    Chicken Breast Halves; **           2    Cloves Garlic;Finely Chopped
    1/4 c  Vegetable Oil                     1/2 c  Onion; Chopped, 1 Medium
      2 tb Lime Juice                         14 oz Artichoke Hearts; ***
    1/2 ts Salt                           
 
  *    See Sowest 2 for recipe. ** Chicken Breast Halves should be boneless
  and skinless. *** There should be 1 can (14 oz) of Artichoke hearts,
  drained and cut
  ~-------------------------------------------------------------------------
  Prepare Black Bean Relish and set aside.  Place the chicken breasts in a
  shallow glass or plastic dish.  Mix remaining ingredients except the
  artichoke hearts; pour over the chicken.  Cover and refrigerate for 1 hour.
  Set oven control to broil.  Remove chicken from the marinade. Place chicken
  on a greased broiler pan (with out the rack); brush with the marinade.
  Broil chicken with the tops about 4 inches from the heat until light brown,
  about 10 minutes.  Turn chicken over and brush with the marinade. Arrange
  the artichoke hearts around the chicken.  Broil until chicken is done,
  about 8 to 11 minutes longer.  Serve with Black Bean Relish.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Saucy Stuffed Chicken Breast
 Categories: Chicken, Cheese
      Yield: 4 servings
 
  8 3/4 oz Whole kernel corn,drained         1/2 lb Velveeta Pasteurized Process
    1/4 c  Shredded zucchini                        -Cheese Spread,cubed
    1/2 c  Salad dressing or mayonnaise      1/3 c  Salad dressing or mayonnaise
      2    Whole chicken breasts,split         3 tb Milk
      1 c  Butter flavored cracker           1/4 c  Shredded zucchini
           -crumbs                        
 
  Combine vegetables and 1/4 cup salad dressing; mix lightly. Loosen skin of
  each chicken breast to form a pocket; fill with vegetable mixture. Close
  opening with wooden pick. Brush chicken with 1/4 cup salad dressing;coat
  with crumbs. Place in 12 x 8" baking dish. Bake @ 350 degrees for 55
  minutes or until tender. Combine process cheese spread, salad dressing and
  milk in a saucepan; stir over low heat until cheese is melted. Stir in
  zucchini; serve over chicken.
  
  Makes 4 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Saut Chicken Livers with Onions & Mushrooms
 Categories: Appetizers, Chicken
      Yield: 4 servings
 
      1 lb Chicken livers                      1 lg Onion; coarsely chopped
    1/2 c  Pancake flour (more or less)        1 c  Mushrooms; chopped
    1/2 ts Salt                              1/2 c  Margarine OR
      2 ts Garlic powder                       3 tb Olive oil (give or take)
    1/2 ts Pepper or dried basil          
 
  * If using canned mushrooms, squeeze all liquid from mushrooms first.
    If using fresh, do not rinse, wipe clean instead.
  
  Mix pancake flour, garlic powder, salt and pepper in a bowl or plastic
  baggie. Coat livers in pancake mixture, coating thoroughly. Set aside on
  paper plate.
  
  Heat 2 Tb margarine or oil in a frying pan and saut onions until just
  clear. Remove onions and set aside.
  
  In a clean pan, heat 1/4 cup margarine or 3-4 Tb. oil on a medium to high
  heat. Place livers in pan side by side one at a time. As soon as edges
  start to brown turn livers over one at a time, put onions and mushrooms
  into pan and lower heat. If necessary add more margarine by adding slivers
  around the edge so as not cool down pan. Saut slowly and tenderly for
  another 2 or 3 minutes on a medium heat or until done.
  
  Remove from heat and serve immediately with a rice pilaf or alone as an
  appetizer.
  
  Source: Sheri Maurer - Mom's only dish!
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sauteed Breast of Chicken a la King
 Categories: Chicken, Sauces
      Yield: 4 servings
 
      4    Boneless, skinless chicken               -dice (1/2 cup)
           -breasts (1 1/4 lb)               1/2 c  Green bell pepper, cut into
           Salt and ground black pepper             -medium dice
      2 tb Flour                               1 md Scallion, sliced thin
      2 tb Vegetable oil                            -crosswise
      3 tb Butter                            1/4 c  Dry sherry
      3 oz Domestic white mushrooms,         1/2 c  Chicken stock or canned
           -sliced thin (1 cup)                     -chicken broth
      1 sm Red bell pepper, roasted,           1 ts Cornstarch
           -peeled, and                      1/2 c  Heavy cream
           Seeded OR 1 jar (2 ounces)        1/2 c  Loosely-packed parsley,
           -drained roasted red                     -minced
           Bell pepper, cut into medium   
 
  Sprinkle the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon
  pepper.  Dust lightly with flour.
  
  Heat the oil and 2 tablespoons of the butter in a large skillet. Add the
  chicken breasts; saute until lightly browned on both sides and cooked
  through, about 8 minutes.  Remove the chicken from the skillet, cover and
  keep warm.  Remove and discard the oil and butter from the skillet.
  
  Heat the remaining butter in the skillet.  Add the mushrooms, red and green
  peppers, and the scallions; saute for about 3 minutes until the vegetables
  are softened.  Add the sherry; stir to loosen browned bits from the bottom
  of the pan.  Add the chicken stock and simmer until the liquid reduces to
  1/4 cup, about 7 minutes.  Mix the cornstarch and heavy cream together; add
  to the skillet.  Bring to a boil and simmer until the sauce thickens, about
  2 minutes.  Return the chicken breasts to the skillet and simmer them to
  heat through, about 1 minute.
  
  To serve, place a chicken breast on each warmed dinner plate and spoon a
  portion of the sauce over each chicken breast.  Sprinkle with parsley and
  serve immediately.
  
  Makes 4 servings.
  
  [ COOKS Magazine, October 1989 ]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sauteed Chicken Breast with Sage and White Wine
 Categories: Chicken
      Yield: 4 servings
 
      3 tb Olive or vegetable oil                   Or on waxed paper
      2    Whole chicken breasts,boned        12    Dried sage leaves
           -and cut in half                  1/2 ts Salt
    3/4 c  All-purpose flour,spread on       1/2 c  Dry white wine
           -a dinner plate                     2 tb Butter
 
  Freshly ground pepper
  
  Heat oil in heavy bottom skillet over medium high heat. Turn chicken over
  in flour, coating both sides, and shake off any excess Do not coat meat
  with flour until you are ready to saute it. The flour becomes damp, and the
  meat does not brown properly. Slip chicken and sage into hot oil. Cook
  briefly, just long enough to brown both sides. When cooked,remove to warm
  platter and add salt and pepper. Add wine and butter, return chicken to pan
  and coat with wine mixture on both sides of chicken. Transfer chicken to a
  warm serving platter, pour remainder of sauce over them and serve
  immediately.
  
  Serves 4.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sauteed Chicken Breasts with Lemon and Parsley
 Categories: Chicken
      Yield: 4 servings
 
      1 tb Olive Oil                                Freshly Ground Pepper
      5 tb Margarine (divided)                      Juice of 1 Lemon
      3    Whole Chicken Breasts,              3 tb Parsley, chopped
           -skinned and cut into               1    Lemon, thinly sliced
           -fillets                       
 
  Heat a 7 inch skillet over medium-high heat. Add oil and 2 tablespoons
  margarine. Saute' chicken for 2 minutes on each side. Remove to a warm
  platter and top with a few grounds of fresh pepper. Add lemon juice and 1
  to 2 tablespoons of water to skillet. Lower heat to medium. Simmer and
  scrape bottom of pan to loosen residue. Add parsley and remaining
  margarine. Stir over low heat just until margarine has melted. Return
  chicken to pan. Turn once or twice to heat thoroughly. Transfer to serving
  platter and top with sauce. Garnish with lemon slices.
  
  Serves 4
  
  SOURCE: Yankee Magazine 9/72 SHARED BY: Jim Bodle 8/92
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sauteed Chicken with Tarragon and Mushrooms
 Categories: Chicken
      Yield: 4 servings
 
    1/4 lb Fresh mushrooms (3/4 cup)           2 tb Butter
      8    Chicken thighs (about 2 Lbs)      1/3 c  Dry white wine
           Salt                                1 c  Heavy cream
           Pepper                              1 tb Fresh tarragon, minced
 
  PREPARATION:  Rinse, trim and slice the mushrooms.  Lightly sprinkle
  chicken with salt and pepper.  Melt butter in a large frying pan and sear
  chicken on all sides over medium-high heat, about 4 minutes. Add mushrooms
  and cook until softened, about 4 minutes.  Stir in wine and reduce heat;
  simmer, covered, until chicken is cooked through, about 20 minutes. Remove
  chicken from pan with slotted spoon.  Increase heat to high, stir in cream;
  simmer until reduced to 3/4 cup, about 4 minutes. Lower heat to medium and
  return chicken to pan; cook until chicken is warmed through. Stir in fresh
  tarragon and season to taste with salt and pepper. (NOTE: Recipe can be
  prepared several hours ahead.)
  
  SERVING:  Reheat over low heat if made ahead.  Serve with rice pilaf, if
  desired.
  
  Makes 4 servings.
  
  [COOKS; May/Jun 1988] Posted by Fred Peters.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sauteed Chicken with Mushrooms and Garlic Puree
 Categories: Chicken
      Yield: 4 servings
 
  3 1/2 lb Chicken, cut into 10 serving      1/2 c  Dry white wine
           -pieces                             2 c  Ripe tomatoes, peeled,
           Salt and freshly ground                  -seeded, and chopped
           -black pepper                     1/2 c  Chicken broth
      2 tb Flour                               4    Sprigs parsley
      2 tb Olive oil                           1    Bay leaf
    1/2 lb Small mushrooms, rinsed in          3    Sprigs fresh thyme, finely
           -cold water and                          -chopped (or 1/2 tsp dried)
           Drained well                      1/4 c  Finely chopped basil or
     12 lg Cloves garlic, unpeeled                  -parsley
    1/2 c  Finely chopped onion           
 
  Sprinkle the chicken pieces with salt and pepper and dredge them in the
  flour.  Pat well to make the flour adhere.
  
  Heat the oil in a large heavy skillet.  Add the chicken pieces, skin side
  down; cook, uncovered, for about 10 minutes, turning occasionally to brown
  well on all sides.  Drain off the fat from the skillet.
  
  Add the mushrooms, garlic, and onion; cook, stirring, over high heat for
  about 3 minutes.  Add the wine, tomatoes, chicken broth, parsley sprigs,
  bay leaf, and thyme; stir to dissolve the brown particles clinging to the
  bottom of the skillet.  Bring to a simmer and season to taste with salt and
  pepper if needed.  Cover tightly and cook for 20 minutes.
  
  Remove the garlic cloves with a slotted spoon.  Squeeze out the garlic
  flesh into a sieve and press the pulp through with a pestle or rubber
  spatula.  Add the pureed garlic to the skillet and bring the mixture to a
  simmer.  Cook, stirring often, for about 2 minutes.  Remove the bay leaf.
  Serve with the chopped basil or parsley.
  
  Makes 4 to 6 servings.
  
  [ Pierre Franey in a newspaper article. ]
  
  Posted by Fred Peters.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Savory Artichoke Chicken
 Categories: Chicken, Casserole, Syd's book
      Yield: 4 servings
 
      9 oz Drained Artichoke Hearts            8    Slices Lean Bacon
    1/2 ts Salt                                4 tb Sweet Vermouth
      4    Chicken Breasts *                   1 c  Italian Plum Tomatoes, Chop
           Fresh Ground Pepper                 1 c  Grated Cheddar Cheese
 
  * Chicken Breasts should be skinned and boned.
  ~-------------------------------------------------------------------------
  Preheat oven to 350F.  Arrange the artichoke hearts on the bottom of a
  baking dish and sprinkle with salt.  Place the chicken breasts on top of
  the artichoke hearts.  Season lightly with pepper.  Lay bacon slices close
  together over the chicken and spoon vermouth over all.  Bake for 45
  minutes, draining excess fat.  Combine the tomatoes with the cheese and
  spoon over the chicken.  Cook for 15 minutes more.  Add more vermouth if
  desired.  For golden brown color, broil for 1 minute.  Serve with cooked
  rice. From: Syd's Cookbook.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Scalloped Oysters and Chicken
 Categories: Chicken, Oysters
      Yield: 8 servings
 
      2 lb Chicken breasts, boneless           2 tb Aromatic bitters
      1 c  Butter                              2 ts Worcestershire sauce
    1/2 c  Wine (dry white)                1 1/2 ts Salt
      3 c  Cracker crumbs (fine)             1/2 ts Pepper
  3 1/2 c  Fresh shucked medium --OR--       1/2 ts Thyme, dried
           -small oysters 1 3/4lb(875g)          ds Hot pepper sauce --OR--
           -with liquor reserved.                   -pinch of cayenne pepper.
    3/4 c  Whipping cream                           Fresh parsley sprigs
 
  Cut chicken into bite sized pieces. In skillet, heat 1/4 cup of the butter
  over medium-high heat; brown chicken, in batches. Remove chicken and set
  aside. Pour off fat in skillet; add wine and bring to boil; scraping up
  brown bit from the pan. Remove from heat. In saucepan, melt remaining
  butter; toss with crumbs. Set aside. Drain oysters, reserve liquor in
  measure;add enough water to make 3/4 cup. Pat one-third of the crumbs into
  greased 13 inch by 9 inch baking dish. Combine chicken with oysters;
  arrange half of the mixture over the crumbs. Pat half of the remaining
  crumbs on top; cover with remaining oyster mixture. Pat remaining crumbs on
  top. Combine oyster liquor, wine mixture, whipping cream, aromatic bitters,
  worcestershire sauce, salt, pepper, thyme and hot pepper sauce; pour over
  casserole. Bake in 375 F (190 C) oven for 20 to 25 minutes or until
  bubbling and heated through. Garnish with parsley and serve immediately.
  NOTE: Oysters add a festive flavor to this easy to make dish. Be sure to
  use fresh NOT canned oysters. For a sit-down dinner, you may substitute
  chicken pieces for the boneless breasts.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Scampi Style Chicken Thighs
 Categories: Chicken, Low-cal, Garlic, Fresh herbs
      Yield: 4 servings
 
      4 x  Skinned Chicken Thighs              1 tb Olive Oil
    1/3 c  Fresh Squeezed Lemon Juice               Clove Garlic, Minced
      2 tb Minced Fresh Parsley              1/8 ts Onion Powder
      2 tb Dry White Wine (Or Chablis)       1/8 ts Paprika
      1 tb Margarine, Melted              
 
  Trim excess fat from chicken. Rinse chicken with cold water, pat dry. Place
  chicken in a shallow container. Pour lemon juice over chicken, and let
  stand 20 minutes.  Combine parsley and rest of ingredients in a small bowl;
  stir well. Spray rack of a broiler pan with Pam. Remove chicken from lemon
  juice, discarding lemon juiice. Arrange chicken on rack, and brush with
  parsley mixture. Broil 6" from heating element, 4 minutes on each side or
  till tender.Transfer chicken to a serving platter. Garnish with lemon
  wedges and parsley, if desired.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Seasoned City Chicken
 Categories: Chicken
      Yield: 4 servings
 
      1    Egg                               1/4 c  Shortening
    1/4 c  Water                               1 ts Salt
      1 pk Blue cheese salad dressing        1/8 ts Ground pepper
      6    City chicken*(about 1 1/2lb)      1/4 c  Dry red wine
    3/4 c  Dry bread crumbs               
 
  Beat egg and water slightly; stir in salad dressing mix. Dip city chicken
  into egg mixture; coat with bread crumbs.
  Melt shortening in 10-inch skillet. Brown city chicken in hot shortening.
  Sprinkle with salt and pepper; add wine. Heat to boiling; reduce heat.
  Cover and simmer until done, about 1 hour. Add additional wine to cover
  bottom of skillet when necessary.
  *NOTE: Equal parts of pork and veal cubes placed on skewers.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sesame Chicken Teriyaki
 Categories: Low-cal, Chicken, Microwave
      Yield: 2 servings
 
      2 tb Teriyaki Sauce                    1/4 ts Ground Ginger
      1 tb Water                               6 oz Chicken Breast Halves *
      2 x  Cloves Garlic, Minced             1/4 ts Sesame Seeds, Toasted
 
  * boned, skinless chicken breast halves, cut into 3/4" wide strips
  ~-------------------------------------------------------------------------
  For marinade, in a small mixing bowl combine teriyaki sauce, water, garlic,
  and ginger. Stir in chicken. Let stand 20 minutes at room temperature,
  stirring occasionally. Drain.  Thread chicken, accordian style, on two
  10-12" skewers or four 6" skewers. Place on the unheated rack of a broiler
  pan. Broil 4-5" from heat for 3 minutes. Turn chicken and broil 2-3 minutes
  more or till chicken is tender and no longer pink. Sprinkle with toasted
  sesame seeds. Microwave Directions: Prepare as above, except thread
  marinated chicken on four 6" bamboo skewers and place in 8x8x2" baking
  dish. Microcook, covered with waxed paper, on 100% power (high) for 3 1/2
  ~5 minutes or until chicken is no longer pink. Give dish a half-turn every
  2 minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sesame Chicken
 Categories: Chicken
      Yield: 4 servings
 
    1/4 c  Chicken stock                       1 ts Ground white pepper
      6 tb Fresh lemon juice                   4    Skinless, boneless chicken
      3 tb Sugar                                    -breast halves
      2 ts Grated lemon zest                   6 tb Peanut oil
      2 ts Plum sauce                          1 ts Minced fresh ginger
    3/4 c  All purpose flour                   1 ts Minced garlic
      2    Eggs, beaten                        1 tb Cornstarch mixed with 1-1/2
    1/2 c  White sesame seeds                       -tbps water
      2 ts Salt                           
 
  Chicken breasts are lightly breaded and then pan fried to reduce the
  calories in classic lemon chicken. While it may be tempting to reduce the
  sugar in the sauce, remember that sugar accentuates the tartness of lemon.
  
  SAUCE
  
  sliced scallion greens for garnish
  
  combine the sauce ingredients in a bowl and reserve.  To prepare the
  breading, place 1/4 cup of the flour in a large shallow bowl or plate. In
  another bowl, beat the eggs, and in a third, combine the remaining 1/2 cup
  of flour with sesame seeds and salt and pepper. Arrange these next to each
  other on a counter. Wash the chicken breasts and trim any excess fat. Pound
  with a mallet or rolling pin to 1/4 inch thickness. Then dip, one at a
  time, first in the flour. Pat off any excess and dip in the egg. Lift the
  meat, allowing excess egg to drain back into bowl,and then dip and coat
  with the flour and sesame seed batter. Reserve on a platter. Heat 4 tbsp of
  the peanut oil in a 10 inch skillet over medium high heat. Fry the chicken
  breasts, two at a time, until golden,3-4 minutes per side. (Reduce the heat
  to medium if the chicken is browning to quickly) Reserve on a platter.
  While the last batch is finishing, heat the remaining 2 tbsp of oil in a
  small skillet over medium heat. Saute the ginger and garlic until their
  aroma is released and then pour in the sauce. When it comes to a boil,
  reduce to lowest heat.  Drizzle in the cornstarch mixture while stirring
  constantly, and remover from heat as soon as the sauce thickens. To serve,
  slice each chicken breast into 1/2 inch strips along the width and place on
  dinner plates.  Spoon on the sauce and garnish with scallions. Serves 4.
  
  Origin: Cookbook Digest, May/June 1993 Shared by: Sharon Stevens
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sesame Ginger Chicken
 Categories: Chicken, Barbecue
      Yield: 4 servings
 
      1 tb Sesame seeds, toasted               2 tb Reduced-sodium soy sauce
      2 ts Grated ginger                       4    (4 oz) skinned, boned
      2 tb Honey                                    -chicken breast halves
 
  vegetable cooking spray thin green onion strips
  
  Combine first 4 ingredients in a small bowl; stir well and set aside.
  
  Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to
  1/4 inch thickness, using a meat mallet or rolling pin,
  
  Coat grill rack with cooking spray; place on grill over medium-hot coals.
  Place chicken on rack, and cook 4 minutes of each side, basting frequently
  with soy sauce mixture. Transfer chicken to a serving platter; garnish with
  green onion, if desired. Yield: 4 servings (about 201 cal per serving)
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sesame Oven-Fried Chicken
 Categories: Chicken, Microwave
      Yield: 5 servings
 
      1    Egg                                 1 ts Garlic powder
    1/2 c  Milk                                1 ts Salt
    1/2 c  All-purpose flour               2 1/2    To 3-1/2 pound broiler fryer
      2 tb Sesame seeds                             -chicken, cut up
      1 tb Baking powder                     1/2 c  Margarine or butter
      2 ts Paprika                        
 
  "The chicken is placed right on the carousel, which catches the drippings.
  No baking pan is needed.  Moving hot air and microwave energy can reach the
  food directly and the carousel can be removed for easy cleanup. Set the
  oven for 30 minutes and bake without preheating on HIGH mix, 375F. A
  conventional oven would be preheated to 400 or 425 F and the cooking time
  would be about an hour.  At the end of cooking time, test the chicken for
  doneness.  No pink meat should appear near the bone. If it needs a little
  more cooking, reset the oven for 5 minutes. 4 - 5 servings
  
  Beat egg and milk in medium bowl.  Combine flour, sesame seeds, baking
  powder, paprika, garlic powder and salt in plastic or paper bag.  Dip
  chicken pieces in egg mixture, then shake in bag to coat.  Arrange chicken
  pieces skin side up on carousel.  Pour margarine evenly over chicken. Bake
  30 minutes on HIGH mix, 375 F.
  
  From: Sharp Carousel Convection Microwave Cookbook Shared By: Pat Stockett
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sesame Seed Chicken
 Categories: Chicken, Poultry
      Yield: 6 servings
 
      1    Fryer cut up (or pieces)            2 ts Salt
      1    Cube (1/2 cup) margarine            1 c  Flour
           Dunking stuff:                      2 tb Sesame see
      1    Egg                                 2 ts Paprika
    1/2 c  Milk                              1/2 ts Baking powder
           Flour mixture:                 
 
  From: Marcy Moreno Courtesy of Donna Ransdell
  
  Melt butter in 9x13 pan. Dip chicken pieces in milk and egg mixture, then
  in flour mixture. (I use a paper/plastic bag to shake the flour mixture on,
  says Marcy.) Place coated chicken in melted butter. Bake at 350 F for 30
  min., then turn chicken and bake for another 30 minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Shake in a Bag Chicken
 Categories: Chicken, Seasonings
      Yield: 6 servings
 
      1 c  Bread crumbs                        1 ts Garlic powder
    1/2 c  Flour                               1 ts Paprika
      2 ts Onion powder                      1/2 ts Cayenne
      2 ts Dried minced celery               1/2 ts Salt
      2 ts Poultry seasoning                 1/2 ts Pepper
 
  Mix and store in sealed container. Stores in pantry 1-4 mos. 6 mos frozen.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Shake It and Bake It Coating
 Categories: Chicken
      Yield: 4 servings
 
      1 c  All-Purpose Flour                   1 ts Paprika
      2 ts Salt                              1/2 ts Basil Or Oregano, Crushed
      1 ts Pepper                            1/2 ts Powdered Thyme
    1/2 c  Cracker Crumbs                    1/2 ts Garlic Powder
 
  This mixture is sufficient to coat six pounds of chicken. In a large jar,
  shake together the flour, salt, pepper, crumbs, paprika, basil, thyme and
  garlic powder until evenly mixed. Place mixture in a plastic bag. If using
  only 3 pounds of chicken, place half of the mixture in a tightly sealed jar
  and reserved for later use. Moisten the chicken pieces with milk or water.
  Place chicken pieces, one at a time, in the bag and shake until evenly
  coated. Bake coated chicken pieces in a greased shallow pan at 350F for 45
  ~ 60 minutes. From The Gazette, 91/01/16
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Shepherd's Pie with Chicken and Fresh Tarragon
 Categories: Chicken
      Yield: 6 servings
 
      2 qt Water                                    Enough milk to thin to a
      1 md To lg whole chicken                      -thick puree
      2    Sprigs parsley                           Salt and pepper to taste
      1    Onion, chopped (save the                 *-----Cream Sauce:*
           -skin)                            1/2 c  Butter
      2 tb Butter                            1/4 c  Flour
      1    Raw carrot, cut into chunks         2 c  Chicken stock
    1/2 c  Fresh peas                          1 c  Milk
    1/2 c  Fresh snap beans, sliced          1/4 c  Fresh tarragon, chopped
    1/2 c  Carrots, diced                    1/2 ts Nutmeg
           *-----Potato Topping:*            1/8 c  Sherry
      2 lb Boiling potatoes                         Pastry for 2 single 9-inch
    1/4 c  Butter                                   Pie crusts
    1/2 c  Sour cream                               Salt and pepper to taste
 
  Source:Cooking from the Garden, Rosalind Creasy Serves: 6 - 8, makes two
  pies (one for dinner and one for the freezer)
  
  Preheat oven to 375 F.
  
  Roll out pie crusts, line 2 9-inch pie pans, and put in refrigerator until
  ready to fill.
  
  In a large pot, place chicken in 2 quarts water, cover, and simmer for
  about 30 - 45 minutes until chicken is done. Remove chicken, drain, and
  cool. Skin and bone chicken, saving remains. Cut meat into bite-sized
  pieces and set aside. To make stock add chicken skin, bones, giblets,
  parsley, onion skin, and carrot chunks to remaining broth in pot. Simmer
  uncovered and reduce to create a rich broth, adding water every once in a
  while if it boils down too fast. (you can do this easily in a crock pot)
  You'll need to end up with 2 Cups of chicken broth (the more flavor you can
  extract from the carcass, the more intense the flavor will be in finished
  pie.) Drain and set aside.
  
  While chicken is simmering, prepare vegetables. Put 2 Tbls. butter and
  chopped onion in a frying pan and cook over medium heat for about 5 minutes
  until onions are tender and translucent. Steam diced carrots, green beans,
  and peas for 5 - 8 minutes and set aside (use shorter time if you like
  crunchy vegetables).
  
  Peel, boil, and mash potatoes. Mix in butter and sour cream, add enough
  milk to bring mixture to spreading consistency, and set aside.
  
  Prepare cream sauce by melting butter and whisking in flour. Cook for 2 - 3
  minutes, stirring constantly. Slowly add milk and then chicken stock,
  whisking constantly as sauce thickens. Stir in tarragon, nutmeg, sherry,
  salt, and pepper. Add steamed vegetables, onion, and cooked chicken to
  cream sauce. Allow to cool. When cool, put vegetable and chicken mixture in
  pie shells. Cover with mashed potato mixture. Smooth with wet knife.
  
  Cover one pie with aluminum foil and freeze. Bake remaining one for 45
  minutes or until crust is brown. Let sit for 15 minutes, garnish with
  paprika and chopped chives if you wish, slice, and serve. For the frozen
  pie, defrost, and then cook and serve as above. << Joyce Monschein >>
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sherried Chicken Livers
 Categories: Chicken
      Yield: 4 servings
 
      3 sl Bacon, cut crosswise in 1/2       1/2 ts Dried oregano
           -inch-wide strips                 1/4 ts Dried savory
      1 lb Chicken livers, cut in              1 cn (6 oz) tomato paste
           -halves                           3/4 c  Dry sherry
           Salt & pepper                     3/4 c  Chicken stock or broth
      1 lg Onion, slivered                     1 tb Butter
    1/4 lb Large mushrooms, sliced or          1 tb Olive oil
           -quartered                        1/4 c  Chopped parsley
      1 lg Clove garlic, minced                     Grated parmesan cheese, to
    1/2 ts Dried basil                              -pass as condiment
 
  Brown bacon slices in a large heavy skillet over medium heat, then drain on
  paper towels.  Sprinkle chicken livers with salt & pepper and cook in bacon
  drippings until well browned, removing to a plate as they are browned.
  
  Add onions and mushrooms to skillet pan and cook, stirring, until mushrooms
  are tender and lightly browned. Add garlic, basil, oregano and savory, then
  blend in tomato paste, sherry and broth.
  
  Reduce heat and simmer, uncovered, stirring occasionally, about 10 minutes.
  When sauce thickens, return chicken livers and any liquid that accumulated
  while they stood to sauce and cook just until livers are heated thru, about
  2 or 3 minutes. Adjust seasonings with salt & pepper. Sprinkle with parsley
  and serve hot over rice, polenta or pasta. (Editorial note: After trying
  all three, I very much prefer rice with this dish.)
  
  Serves 4.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Short Notice Chicken Sautes
 Categories: Chicken
      Yield: 4 servings
 
---------------------------------START WITH---------------------------------
      4    Chicken Breasts, Boneless                And Skinless

----------------------------------AND ADD----------------------------------

---------------------------ZESTY CHUTNEY BREASTS---------------------------
      1 tb Butter                              2 tb Mango chutney
    1/4 c  Orange Juice                  

------------------------OR: HERBED PARMESAN BREASTS------------------------
      1    Egg, Beaten                         1 tb Parsley, Fresh, Chopped
    1/4 c  Bread Crumbs, Dry                   1 tb Butter
      2 tb Parmesan Cheese, Grated       

------------------------OR:PAPRIKA STROGANOFF BREAST------------------------
   1/16 ts Paprika                             1 tb Butter
      1 pn Black Pepper                      1/4 c  Sour Cream
    1/4 c  Onion; minced                 

------------------------OR: PEPPERY MUSTARD BREASTS------------------------
      2 tb Dijon Mustard                            Green Peppercorns, Rinsed
      1 c  Sour Cream                    

--------------------------OR: ORANGE HONEY BREASTS--------------------------
      2 tb Butter                            1/4 ts Ginger, Ground
      1    Orange, Juice Of                  1/4 ts Curry Powder
      1 tb Honey, Liquid                  
 
  Zesty Chutney: Saute 4 breasts in butter for 4 minutes per side. Stir in
  orange juice and mango chutney into pan juices. Cover and simmer 2 minutes.
  Herbed Parmesan: Dip chicken into beaten egg. Stir dry bread crumbs with
  grated Parmesan cheese and chopped parsley. Press onto 4 boneless, skinless
  breasts. Saute in butter for 4 minutes per side. Paprika Stroganoff:
  Sprinkle 4 breasts with paprika and black pepper. Saute with minced onion
  in butter for 4 minutes each side. Then stir in sour cream. Peppery
  Mustard: Whisk Dijon with sour cream and drained and rinsed green
  peppercorns. Spoon over sauteed chicken (4 min per side). Orange Honey:
  Saute 4 breasts in butter until golden on both sides. Add juice of orange,
  honey, ginger and curry powder. Cover and simmer 10 minutes. SERVES:2-4
  (depending on appetites) SOURCE: _The New Chatelaine Cookbook_ by Monda
  Rosenburg posted by Anne MacLellan
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Shrimp and Chicken Curry
 Categories: Shrimp, Chicken, Spicy, Hot, Curry
      Yield: 6 servings
 
      1 c  Chicken stock                     1/4 ts Ground cumin
           -OR low-sodium chicken broth        2 tb Chopped fresh dill; -=OR=-
      1 c  Clam juice                          1 tb -Dried dill
      1 tb Vegetable oil                       2 lb Chicken breast meat
      3    Italian sausages                         - cut into 6 pieces
           - cut into 1-in slices              1 c  Unsweetened coconut milk
      1 md Onion; finely diced                      -Canned or Fresh
  1 1/2 c  Uncooked long grain rice                 - (if unavailable, use
      2    Jalapeno peppers                         - all stock)
           - seeded and finely minced         12    Jumbo shrimp
      4 tb Curry powder                             - peeled and deveined
    1/2 ts Thread saffron                     12    Clams
    1/2 ts Ground coriander                   12    Mussels
    1/4 ts Fennel seeds                  

---------------------------------CONDIMENTS---------------------------------
           Lemon pickle, optional                   Papaya Chutney, optional
           Garlic pickle, optional                  -(See RECIPE)
           Mustard Seeds, optional        
 
  PREHEAT OVEN TO 375F. Combine chicken stock and clam juice in a small pan
  or pot. Cover and bring to a boil over high heat. In a Dutch oven or paella
  pan heat the oil over medium heat, add the sausages and saute to render
  some of their fat, about 5 to 10 minutes. Pour off all but 2 tablespoons
  fat and return pan to stove. Add the diced onions to the sausages and
  saute, without browning or coloring, until translucent, about 5 minutes.
  Add the rice and toss to coat with the fat. Add the stock mixture, jalapeno
  peppers, curry, saffron, coriander, fennel and cumin. (If using dried dill,
  add it now.) Place the chicken, skin-side up, on top of the rice. Cover the
  casserole and bake.  After 15 minutes, add the coconut milk or extra stock,
  the shrimp, the clams and mussels and return to oven, covered. Bake for
  another 15 minutes or until the rice is tender and the shells have opened.
  Sprinkle with the fresh dill. Arrange on a platter or serve from the pan.
  Offer Indian condiments such as lemon pickle, garlic pickle or papaya
  chutney.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Shrimp and Chicken Skewers with Wild Rice
 Categories: Low-cal, Chicken
      Yield: 4 servings
 
      1    Jalapeno pepper*                1 1/2 lb Tomatoes ****
      2 tb Minced shallot                      4    Small soaked bamboo skewers
    1/4 c  Minced parsley                           *+=+
      1    Rind of 1 lemon, minced                  -WILD RICE*
      4    Garlic cloves, minced               1 ts Sesame oil
     12    Jumbo shrimp **                   1/2 c  Chopped onion
    1/2 lb Chicken breast ***                  1    Stalk celery, chopped
      1    Juice of 1 lemon                  1/2 ts Minced garlic
      1 tb Olive oil                         1/2 ts Minced jalapeno pepper
      1    Large shallot, sliced             1/2 lb Wild rice
      1 ts Dried red chili pepper              1    Bay leaf
     10    Fresh basil leaves, minced          2 tb Toasted pine nuts
     10    Fresh mint leaves, minced           2 c  Chicken stock, defatted
 
  Servings:  4
  
  *=+                                   SKEWERS*
  
  SKEWERS: * Core, seed, and mince jalapeno pepper ** Peel and devein shrimp
  *** Bone and skin chicken breast and cut into 12 (1/2 inch) strips ****
  Peel, core and seed tomatoes and cut into 1 inch chunks 1. Combine
  jalapeno, minced shallot, parsley, lemon rind, and half of the garlic to
  make a fine paste.  Place in a bowl with the shrimp and chicken and lemon
  juice.  Toss to coat.  Marinate, covered, for at least 1 hour. 2. Heat the
  oil in a 2 quart pot.  Add the sliced scallion, remaining garlic, chili
  pepper, basil and mint.  Cook for 2 minutes.  Add the tomatoes, cover the
  pot, and cook for 10 minutes.  Keep warm. 3. Heat a broiler or grill to
  hot. 4. Wrap a strip of chicken around the outside of a shrimp. Stick a
  skewer through them both so both are secure.  Wrap the remaining chicken
  and shrimp the same way, putting 3 wrapped shrimp on each of 4 skewers.
  Grill or broil for 2 minutes a side.  Slide chicken and shrimp onto plates,
  and serve with wild rice and stewed tomatoes. WILD RICE: 5. Heat the oil in
  a 2 quart pot.  Add the onion, celery, garlic and pepper. Cook for 2
  minutes, until lightly browned and soft. 6. Add the rice, bay leaf, pine
  nuts and stock.  Bring to a boil, cover, and lower the heat so the liquid
  simmers.  Continue cooking for 55 minutes. Uncover and cook until all the
  liquid has been absorbed. Discard the bay leaf.
  
  Per serving: 351 calories, 9.3 g fat (23%), 34 g protein, 179 mg sodium,
  139 mg cholesterol, 5.3 g dietary fiber. From Prevention Magazine, March
  1988, as given to them by: The Four Seasons, New York City, Seppi Renggli,
  Exec. Chef. Posted by: Sheila Exner, January 1992
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Shrimp, Chicken and Bacon in a Pot
 Categories: Shrimp, Chicken, Pork
      Yield: 6 servings
 
    1/4 lb Bacon; cut in 1/4-in dice           1 ts Aniseed or fennel seed
      1 c  Dry white wine                      3    Sprigs fresh tarragon
  1 1/2 lb Chicken breast meat                      - leaves only, chopped, -OR-
           - cut into 1-in strips              1 tb -Dried tarragon leaves
     12    Raw jumbo shrimp                    2 c  Broccoli florets
           - peeled and deveined             3/4 c  Milk
      5 c  Fish stock or chicken broth              Salt; to taste
      1 tb Finely minced garlic                     Freshly ground pepper
      2 ts Finely minced onion                      - to taste
      1 ts Celery seed                         2 tb Unsalted butter
 
  SET A LARGE, HEAVY POT or Dutch oven on the stove over low heat and cook
  the bacon, stirring, for 2 minutes without browning. Add the white wine,
  increase heat to high, bring to a boil and cook 1 minute to burn off the
  alcohol. Add the chicken, shrimp, broth, garlic, onions, celery seed and
  aniseed and decrease heat to medium. If using dried tarragon, add it now.
  Cover and cook 3 minutes. Add the broccoli and milk and cook, uncovered,
  another 2 minutes. Taste the soup for salt and pepper and add as desired.
  To serve, use a slotted spoon to transfer the bacon, chicken, shrimp and
  broccoli to soup bowls. Return the broth to a boil and add the butter. Turn
  off heat and add the chopped fresh tarragon leaves. Serve the soup in a
  tureen and ladle it into the garnished bowls at the table.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Skillet Chicken and Rice
 Categories: Chicken, Low-cal
      Yield: 6 servings
 
      2 lb Chicken Pieces, Skinned           1/2 c  Onion, Chopped
      3 c  Mushrooms, Fresh, Sliced            1 ts Poultry Seasoning
      4 x  Carrots, Peeled, Sliced 1/2"        1 ts Bouillon, Chicken, Granules
    3/4 c  Rice, Long Grain                  1/4 ts Salt
 
  Spray a 12-inch skillet with nonstick spray coating.  Brown chicken pieces
  on all sides over medium heat about 15 minutes.  Remove chicken. Drain fat
  from skillet, if neccessary.  Add mushrooms, carrots, rice, onion,
  bouillon, poultry seasoning, 2 cups water, salt.  Place chicken atop rice
  mixture. Cover; simmer 30 minutes or till chicken and rice are done.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Skillet Corn and Chicken
 Categories: Chicken, Vegetables
      Yield: 4 servings
 
      1 ts Butter                              2 c  Broccoli flowerets
      4    Boneless chicken breasts          1/2 c  Shredded Cheddar cheese
      1 cn Campbell's Golden Corn Soup       1/8 ts Black pepper
    1/2 c  Milk                           
 
  >1. In skillet, in hot butter, cook chicken 10 minutes or until browned.
  Remove; set aside. Spoon off fat. >2. In skillet, combine remaining
  ingredients. Heat to boiling. Return Chicken to skillet. >3. Cover; cook
  over low heat 10 minutes or until chicken is no longer pink and broccoli is
  tender-crisp, stirring often. Garnish with tomato wedges and fresh thyme if
  desired.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sliced Chicken Breast on Caponata
 Categories: Chicken
      Yield: 2 servings
 
      2 ts Olive oil, preferably extra         2 md Plum tomatoes, diced
           -virgin                             1 tb Dried currants or raisins
      2 sm Onions (3 ounces each),             1 tb Capers, rinsed, drained
           -halved, thinly sliced            1/4 ts Salt
           -lengthwise                       1/4 ts Freshly ground pepper to
      1    Clove garlic, minced                     -taste
  1 1/4 c  Diced pared eggplant                1 ts Vegetable oil
      1 c  Diced bell peppers,                 1    Whole, boneless, skinless
           -combination yellow and red              -chicken breast, split
    3/4 c  Diced zucchini (with peel)        1/4 c  All-purpose flour
    1/4 c  Chicken broth                       1 ts Fresh thyme leaves or large
      1 tb Plus 1 teaspoon balsamic or              -pinch dried
           -red wine vinegar              
 
  Info:  posted by Perry Lowell, April 1993 from Good Food magazine,
  September 1987
  
  This recipe gets 30% or less of its calories from fat. Not a low sodium
  recipe (although eliminating added salt will substantially reduce sodium
  content).
  
  Makes 2 servings.
  
  1.  Heat olive oil in large non-stick skillet over medium-high heat. Add
  onions and garlic;  cook, stirring occasionally, until onions are softened,
  about 3 minutes.  Stir in eggplant, bell peppers, zucchini, chicken broth,
  and 1 Tablespoon vinegar.  Cook, stirring occasionally, over medium heat
  until softened, about 5 minutes. Stir in tomatoes, currants, capers, and
  1/4 teaspoon each salt and pepper; cook about 5 minutes longer. Set
  caponata aside.
  
  2.  Heat vegetable oil in medium nonstick skillet over medium heat.
  Sprinkle chicken lightly with salt, then coat lightly with flour. Add to
  oil and cook, turning once, just until cooked through, 4-5 minutes each
  side.
  
  3.  Stir remaining 1 teaspoon vinegar and the thyme into caponata and
  gently heat just until hot.
  
  4.  Slice chicken diagonally into 3/4-inch thick strips.  Spoon caponata
  onto serving plates and top with chicken strips.  Serve hot.
  
  Nutrition Information per Serving:      351     calories 32 g protein 31 g
  carbohydrates 11 g fat (28% of calories) 544 mg sodium
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sliced Chicken and Tomatoes with Lemon-Herb Vinaigrette
 Categories: Chicken, Sauces
      Yield: 4 servings
 
      2    Cloves garlic                     1/4 c  Lemon juice
    1/3 c  Fresh basil leaves or             1/4 c  Olive oil
      2 ts Dried                               4    Skinless, boneless chicken
  1 1/2 ts Fresh thyme leaves or                    -breast halves
    1/2 ts Dried                               3 md Plum tomatoes
      2 ts Grated lemon zest              
 
  Preheat the broiler.  Line a broiler pan with foil.
  
  In a food processor, mince the garlic.  Add the basil and thyme and mince.
  Add the lemon zest (if using), lemon juice and olive oil, and pulse until
  blended.  Measure out 3 tablespoons of the vinaigrette to use as a basting
  mixture for the chicken.
  
  Place the chicken on the broiler pan and brush with 1 tablespoon of the
  reserved basting mixture.  Broil the chicken 4 inches from the heat until
  it begins to brown, about 10 minutes.
  
  Meanwhile, slice the tomatoes crosswise.  Place the tomatoes in a shallow
  bowl and pour the vinaigrette remaining in the food processor over them;
  set aside.
  
  Turn the chicken over and brush with the remaining 2 tablespoons reserved
  basting mixture.  Broil 4 inches from the heat until the chicken is cooked
  through and browned on the second side, about 6 minutes.
  
  To serve, slice the chicken across the grain on the diagonal.  Serve with
  the sliced tomatoes and spoon some of the excess vinaigrette on top.
  
  Do-Ahead:  The vinaigrette can be made well in advance and the chicken can
  be broiled ahead and served at room temperature or chilled.
  
  Makes 4 servings
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Smoky Tarragon Chicken
 Categories: Chicken, Barbecue
      Yield: 4 servings
 
      3 lb Chickens                          1/4 c  Minced fresh parsley
      1    Lemon                             1/2 c  Olive oil
    1/4 c  Minced fresh taragon           
 
  Salt and pepper Fruitwood chips, soaked in water
  
  Cut chickens into quarters.  Chop off backbones and flatten breasts with a
  smart blow from the flat of a cleaver or by pressing with the palm of your
  hand.  Remove last joint from wings (wingtips).  Cut several slits in the
  chicken legs.
  
  Squeeze juice from the lemon.  Mince the parsley and tarragon together. Mix
  together the lemon juice, olive oil and the tarragon and parsley. Rub the
  mixture into the chicken.  Cover and marinate.
  
  Recipe can be prepared to this point several hours ahead.
  
  Start the fire in the grill.  Season the chicken pieces with salt and
  pepper.  Put the dark meat chicken pieces on the grill about 6 inches from
  the coals and cook, turning with tongs every 5 minutes, about 25 minutes in
  all.  After cooking dark meat for about 12 minutes, throw the soaked
  fruitwood chips onto the coals; add the chicken breast pieces, cover the
  grill, and let the smoke permeate the meat for at least 5 minutes. Remove
  the grill cover and continue cooking until the meat tests done, about 7
  minutes more.  There is no need to baste since the chicken skin has enough
  fat to self baste.
  
  Yield: 4 servings.
  
  [ The Best of COOKS Magazine; 1987 ]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Soup: Ojai Valley Inn Tortilla Soup
 Categories: Soups, Chicken
      Yield: 4 servings
 
  1 1/2 lb Large tomatoes, quartered           8 c  Chicken stock or canned
      1 md Onion, quartered                         Low-salt broth
    1/2 c  Plus 3 tbl. vegetable oil         1/4 c  Tomato paste
      4    Corn tortillas, coarsely            1 tb Chopped fresh cilantro
           Chopped                             1 tb Ground cumin
      6    Garlic cloves, finely               2 ts Chili powder
           Chopped                             2    Bay leaves

--------------------------------------------------------------------------
      3    Corn tortillas, cut into                 Strips
           2-inch-long 1/4-inch-wide     

--------------------------------------------------------------------------
      1 c  Diced cooked chicken                1 c  Shredded cheddar cheese
      1    Avacado, peeled, pitted,                 Sour cream
           Diced                          
 
  Puree tomatoes and onion in processor until mixture is smooth as possible.
  Heat 3 tablespoons vegetable oil in heavy large saucepan over medium heat.
  Add chopped tortillas and garlic and saute' 2 minutes.  Add tomato-onion
  puree, chicken stock, tomato paste, cilantro, cumin, chili powder and bay
  leaves and bring to boil.  Reduce heat and simmer 30 minutes.  Season to
  taste with salt.  Strain soup through coarse sieve, pressing on solids with
  back of spoon.  (Can be prepared 1 day ahead.  Cover and refrigerate.)
  
  Heat remaining 1/2 cup vegetable oil in heavy large skillet over high heat.
  Add tortilla strips and cook until crisp and golden about 3 minutes.
  Transfer to paper towels and drain well.
  
  Bring soup to simmer.  Ladle into bowls.  Serve, passing tortilla strips,
  chicken, avacado, cheese and sour cream.
  
  Served at the Ojai Valley Inn, Ojai, California.
  
  SOURCE: Bon Appetit Favorite Restaurant Recipes, Volume II
  
  Shared by Cate Vanicek
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Souper Chicken
 Categories: Soups, Chicken
      Yield: 4 servings
 
      8 tb Flour, divided                    1/4 ts Paprika
  1 1/2    Packets of Chicken noodle       2 1/2    To 3 lbs. chicken pieces,
           -soup mix                                -skin removed if desired
      2 ts Parsley flakes                      2 c  Water
 
  Combine 4 tablespoons flour, 1/2 envelope soup mix, parsley flakes and
  paprika.  Coat chicken pieces with the mixture.  Sprinkle any remaining
  mixture over pieces.
  
  In 12x8 in. dish mix remaining flour, soup mix and water.  Arrange chicken
  pieces in dish.  Cover with wax paper or Saran Wrap.  Microwave at High 20
  to 25 minutes, or until chicken is no longer pink, rearranging but not
  turning over pieces and stirring gravy after half the time.
  
  Serves 4.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sour Cream Onion - Chive Chicken
 Categories: Chicken
      Yield: 6 servings
 
           -Lisa Hlavaty fdgn81a               1    Frying chicken; cut up
           COATING:                            3 md Onions; cut in half
      2 c  Fresh bread crumbs                       SAUCE:
    1/2 ts Salt                                1 tb Flour
    1/4 ts Cracked pepper                      1 c  Sour cream
    1/4 ts Onion powder                      1/4 ts Cracked pepper
    1/4 ts Paprika                                  Milk
    1/2 c  Butter or margarine; melted         2 tb Chopped fresh chives
 
  Heat oven to 350. Combine all coating ingredients except butter. Dip
  chicken in melted butter; coat with crumb mixture. Reserve remaining crumbs
  and butter. IN 13x9 inch baking pan place chicken; add onions. Sprinkle
  remaining crumbs over onions; drizzle with remaining butter. Bake, basting
  occasionally for 60 to 70 minutes or unti fork tender. Remove chicken to
  platter; keep warm. To make sauce, scrape baking pan; pour pan drippings
  into 2 qt sautcpan. Stir in flour. Cook over medium high het, stirring
  occasionally, until bubbly, about 1 minute. Reduce heat to medium. Stir in
  sour cream and pepper. continue cooking, stirring occasionally, until
  heated through. If needed, add milk unti desired consistency is reached.
  Serve sauce over chicken and onions. Sprinkle with chives. Source: Land O
  Lakes
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: South American Potato Platter
 Categories: Vegetables, Chicken, Potatoes
      Yield: 4 servings
 
      6 c  Chicken broth                            -breasts
      2 lb Potatoes, cut into 1-inch           1 sm Bunch fresh cilantro
           -chunks                             2 c  Diced tomatoes
      2    Lemons, halved                    1/4 c  Fresh or canned diced mild
      3    Fresh or canned jalapeno                 -green chiles
           -peppers, quartered                 1 tb Chopped fresh cilantro
           Lengthwise                          1 tb White wine vinegar
      1 tb Ground cumin                      1/4 ts Salt
    1/2 lb Boneless, skinless chicken        1/4 ts Pepper
 
  In a large saucepan or Dutch oven, combine the broth, potatoes, jalapeno
  peppers and cumin.  Bring to a boil, then reduce the heat and simmer for 8
  minutes.  Add the chicken and simmer for  about 7 minutes until the
  potatoes are tender and the chicken is cooked.  Remove from the heat and
  add the bunch of cilantro to the pan.  Cool the potatoes and chicken in the
  broth for 30 minutes.
  
  Meanwhile make the salsa.  Combine the remaining ingredients in a small
  bowl.
  
  Drain the potatoes and chicken, reserving 1 cup of the broth.  Mound the
  potatoes in the center of a large platter.  Shred the chicken and arrange
  on the platter.  Pour 1/2 cup of the reserved broth over the potatoes.
  Serve the remaining sauce on the side.
  
  Arrange accompaniments on the platter including any of the following: three
  hard-cooked eggs, quartered; one red bell pepper, julienned; one cup of
  pimento-stuffed green olives, six whole green onions; crumbled feta cheese;
  raisins; peanuts; sour cream and tortilla chips.
  
  Serve immediately with salsa on the side.
  
  Serves 4 to 6.
  
  [The Baltimore Sun; Jan 8, 1992; Sherrie Ruhl]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Southern Crisp Fried Chicken
 Categories: Chicken
      Yield: 6 servings
 
      3 lb Frying chicken,cut                  1 c  All-purpose flour
           -into serving pieces                1 ts Salt
    3/4 c  All-purpose flour                   1 ts Paprika
      1 ts Salt                                1 ts Black pepper
    1/4 ts Pepper                            1/2 ts Garlic powder
    1/3 c  Crisco                            1/4 ts Poultry seasoning
           Spicy variation:                    3 lb Frying chicken,cut
      1    Egg,lightly beaten                       -into serving pieces
    1/2 c  Milk                                     Crisco shortening for frying
 
  Rinse chicken pieces under cold running water and pat dry with paper
  towels. Combine the flour, salt and pepper in a paper or heavy plastic bag.
  Add a few pieces of chicken at a time and shake to coat. Place Crisco in a
  heavy deep-sided skillet and heat to 360 degrees (medium high on an
  electric stove). Fry the chicken, uncovered, for a total of 30 minutes for
  white meat and 40 minutes for dark meat, turning with tongs 4 to 5 times
  during frying for even browning. Remove from the pan, drain on paper
  towels. Serve immediately.
  
  Spicy Variation:
  
  Combine milk and egg in shallow bowl. Set aside. Combine flour, salt,
  paprika, pepper, garlic powder and poultry seasoning in paper or heavy
  plastic bag. Shake a few pieces of chicken at a time in bag of seasoned
  flour. Roll pieces in egg mixture. Shake again in flour. Allow to sit 10
  minutes so flour adheres to chicken. Melt Crisco to depth of 1/2 to 1" in
  heavy deep-sided skillet. Heat to 365 degrees. Add chicken. Brown on all
  sides. Reduce heat to 275 degrees. Cook until chicken is tender, about 30
  minutes for white meat and 40 minutes for dark meat. Turn several times
  during cooking. Drain on paper towels. Serve immediately.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Southern Oven Fried Chicken
 Categories: Chicken
      Yield: 6 servings
 
      1 pk (4oz) potato chips, crushed         1    Fryer chicken (2-1/2 to 3
    1/4 ts Garlic salt                              -lbs) cut up
      1 ds Pepper                            1/3 c  Melted marg
 
  Combine crushed potato chips, garlic salt and pepper.  Dip chicken into
  melted margarine and roll in dip mixture.  Place on baking pan so they
  don't touch. Bake at 350 F for 45 minutes. DO NOT TURN
  
  Origin:  My mom, Shirley Whittaker Shared by: Sharon Stevens
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Southern-Fried Chicken
 Categories: Chicken
      Yield: 6 servings
 
    1/3 c  Buttermilk                        1/4 ts Freshly ground pepper
    1/2 c  Flour                               3 lb Chicken, cut up
      1 ts Salt                              2/3 c  Lard or vegetable oil.
 
  You can substitute peanut or corn oil for frying, but lard will give that
  true southern-fried flavor.
  
  1. Place buttermilk in a shallow dish. Combine flour, salt & pepper in a
  plastic or paper bag. Dip chicken pieces in buttermilk. Place 1 or 2 pieces
  at a time in the bag; shake to coat.
  
  2. In large deep frying pan, melt lard over medium-high heat to 375. Add
  chicken pieces & cook, turning frequently, until brown & crisp, 22
  minutes. Drain on paper towels before serving.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Spanish Rice
 Categories: Casserole, Chicken
      Yield: 4 servings
 
  1 1/2 c  Rice, Uncooked                    1/2 c  Mixed Vegetables
      1 md Onion, Chopped                      1 sm Zucchini, Sliced
      2 tb Vegetable Oil                     1/8 ts Garlic Powder
  2 1/2 c  Water                               1 ts Salt
      8 oz Tomato Sauce                      3/4 ts Cayenne Pepper
      1 sm Bell Pepper, Red Or Green         3/4 ts Chili Powder (If Desired)
    1/2 c  Peas & Diced Carrots Or:      

------------------------------FOR THE CHICKEN------------------------------
      1 lb Chicken Breast, Boneless &          2 tb Soy Sauce
           Skinless Cut Into Strips       
 
  Mix the chicken and soy sauce and cook until the chicken is tender then set
  aside.  Add to the rice while it is simmering. Cook and stir the rice and
  onion in oil in a 10 inch skillet until the rice is golden brown and the
  onion is tender.  Stir in the remaining ingredients.  Heat to boiling;
  reduce heat to a simmer.  Cover and simmer with chicken for about 30
  minutes.  Stiring occasionally until the rice is tender.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Special Long-Cook Chicken
 Categories: Chicken, Crockpot
      Yield: 6 servings
 
      1    Chicken, cleaned and skinned        2 tb Oyster sauce
      2 lg Cooking apples, cored and           2 tb Soy sauce
           -sliced                           1/2 ts Sesame oil (optional)
    1/2 c  Beer                              1/4 ts Grated, dried orange peel
    1/2 c  Water                          
 
  Thoroughly clean the chicken under running water, and remove its skin. Put
  about a third of the sliced apples in the bottom of the crockpot, then
  place chicken on top of them. Mix together the beer, water, oyster sauce,
  soy sauce, sesame oil, and orange peel. Place rest of sliced apples on top
  of the chicken, then pour liquid mixture over contents of crockpot. Put
  crockpot on low heat in the morning, then turn to high 6-8 hours later.
  After cooking on high for at least an hour, remove chicken from pot and
  serve.  Serve with rice, steamed vegetables such as pea pods, and the
  cooked apples on the side.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Spiced Chicken and Peaches
 Categories: Chicken
      Yield: 6 servings
 
      2 tb Vegetable oil                       1 cn Sliced peaches in extra
      1    Broiler-fryer, cut into                  -light syrup (16 oz)
           -pieces                             3 tb Vinegar
    1/2 ts Salt                                1 tb Prepared mustard
    1/4 ts Ground pepper                     1/4 ts Ground cinnamon
      1    Chicken bouillon cube             1/4 ts Ground allspice
    1/2 c  Hot water                         1/8 ts Ground cloves
 
  Heat oil in a large skillet over medium-high heat.  Cook chicken for about
  10 minutes, turning occasionally, until browned on all sides. Drain and
  discard oil.  Sprinkle chicken with salt and pepper. Meanwhile, in small
  bowl, dissolve bouillon cube in water to make broth. Drain peaches and
  reserve syrup.  Stir 1/2 cup reserved syrup into broth along with vinegar,
  mustard, cinnamon, allspice, and cloves; mix well. Pour mixture over
  chicken.  Reduce heat to low, cover, and simmer for 15 minutes. Remove
  cover and add peaches; cook over medium heat until liquid is reduced and
  chicken is fork tender, about 15 minutes.  Serve immediately over cooked
  rice.
  
  Makes about 6 servings.
  
  [Woman's Day  MEALS IN MINUTES  August 1985]
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Spicy Chicken Terrine
 Categories: Chicken
      Yield: 6 servings
 
      8    Bacon rashers, rind removed         1    Egg
    250 g  Boned chicken breasts               1 pn Ginger
      2 tb Brandy                              1 pn Tarragon
    500 g  Chicken flesh                            Freshly ground white pepper
    750 g  Belly or shoulder pork              3 tb Finely chopped parsley
      3 tb Salt                                2    Bay leaves
 
  Line a greased terrine dish or loaf tin with the bacon rashers. Cut the
  chicken breasts into fine strips and marinate in the brandy while making
  the rest of the terrine.
  
  Mince the chicken flesh and pork together and place in a large bowl. Add
  spices, seasoning and beaten egg and mix well.
  
  Pack half the mixture into the bacon lined terrine and top with the
  shredded chicken breast meat which has been marinating in the brandy.
  
  Fill the terrine with the remainder of the mince and fold over the rashers
  on top of the mixture. Slide the bay leaves under the rashers.
  
  Bake with the lid on (or covered with foil if using a loaf tin) in a pan of
  water at 175 deg. C for 2 hours.
  
  Allow to cool, still covered, and then refrigerate.
  
  Serve with crusty French bread.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Spicy Chicken Wings
 Categories: Chicken, Hot, Wings
      Yield: 4 servings
 
      2 tb Vegetable oil                     1/2 ts Salt
      1 tb Chili powder                      1/4 ts Red pepper flakes, crushed
      1 ts Instant minced onion flakes        12    Chicken wings, tips removed
      1 ts Garlic powder                            -(2 pounds)
 
  Preheat oven to 375 F.
  
  Combine oil and chili powder on a large jelly-roll pan.  Set in preheated
  oven for 5 minutes.
  
  In a large bowl, combine onion flakes, garlic powder, salt, and red pepper
  flakes.  Add chicken wings and toss to coat with the spices.
  
  Remove pan from the oven.  Place chicken wings in single layer; turn to
  coat with chili oil using tongs or a wide spatula.
  
  Bake 1 hour, or until chicken wings are tender, turning once or twice.
  
  Makes 4 servings.
  
  [ 1001 HOME IDEAS MAGAZINE; April 1990 ]
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Spicy Curried Chicken with Rice
 Categories: Chicken
      Yield: 4 servings
 
      4    Boneless, skinless chicken               -cup)
           -breast halves (about 1             1    Clove garlic, minced
           -pound)                             2 ts Curry powder
      1 ts Vegetable oil                       2 ts Grated orange peel
    1/4 ts Salt                                1 c  Chicken broth or water
    1/8 ts Ground red pepper (cayenne)         2 tb Raisins
      1 ts Vegetable oil                       1 tb Cornstarch
      1 md Unpared green apple chopped       1/4 c  Cold water
           -(about 1 cup)                      2 c  Cooked rice
      1 md Onion, chopped (about 1/2      
 
  Cut chicken breast halves into 1-inch pieces. Heat 1 teaspoon oil in
  10-inch non-stick skillet until hot. Cook chicken, salt and red pepper in
  oil over medium heat about 5 minutes, stirring frequently until done;
  remove chicken. Add 1 teaspoon oil, the apple, onion, garlic, curry powder,
  and orange peel to skillet. Cook about 7 minutes, stirring frequently,
  until apple is tender. Stir in broth, raisins and chicken. Heat to boiling,
  stirring constantly. Mix the cornstarch and cold water; stir into chicken
  mixture. Boil and stir 1 minute. Serve over rice. Makes 4 servings.
  
  Recipe from Betty Crocker's "30 Minutes or Less" Cookbook
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Spicy Fish Fillets
 Categories: Fish, Chicken
      Yield: 6 servings
 
      6 oz Fish fillets such as                     -cheese
           -flounder, sole or cod            1/2 c  Cornflake crumbs
      1    Egg, beaten                       1/4 ts Ground red pepper
    1/2 c  (2-oz.) grated Parmesan        
 
  Preheat oven to 450 F. Dip fish in egg; coat with combined cheese, crumbs
  and red pepper. Place in greased shallow baking dish. Bake 5 to 10 minutes
  or until fish flakes easily with a fork.
  
  Serves 6.
  
  Variation: Substitute boneless, skinless chicken breasts for fish, decrease
  temperature to 400 F., bake 15 to 20 minutes or until tender.
  
  From: Steve Herrick Source: [Kraft]
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Spicy Fried Chicken
 Categories: Chicken
      Yield: 4 servings
 
      1    Frying chicken (2 1/2-to-3          1 ts Paprika
           -lb), cut into serving              1 ts Black pepper
           -pieces                           1/4 ts Poultry seasoning
      1 c  All-purpose flour                 1/2 c  Milk
      1 ts Salt                                1    Egg, lightly beaten
    1/2 ts Garlic powder                            Shortening or oil for frying
 
  RINSE CHICKEN PIECES under cold running water, and pat dry on paper towels.
  In a paper or heavy plastic bag, mix the flour with the salt, garlic
  powder, paprika, pepper and poultry seasoning. Mix milk with egg in a
  shallow bowl. Shake a few chicken pieces at a time in the bag of seasoned
  flour. Roll them in the egg mixture, and then shake them again in the
  flour. Allow them to sit for 10 minutes so the flour will adhere to the
  pieces. To pan fry, melt shortening or pour oil in a heavy, deep-sided
  skillet to a depth of 1/2 to 1 inch. Heat to 365F. Add the chicken pieces,
  being careful not to crowd the pan, and brown the chicken on all sides.
  Reduce heat to 275 F and continue to cook until the chicken is tender. It
  will take about 30 minutes for white meat and 40 minutes for dark meat.
  Turn several times during the cooking using tongs, and drain on paper
  towels. To deep fry, heat shortening or oil in a deep fryer to 365F. Cook
  chicken for 15 minutes for white meat and 18 minutes for dark meat. Drain
  on paper towels, and serve immediately. Serves 4.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Spicy Glazed Oriental Wings
 Categories: Chinese, Chicken, Wings
      Yield: 1 servings
 
      1 lb Chicken Wings                            Red Pepper Flakes to taste
      2 tb Oil                               1/4 c  Beer
      2    Garlic Cloves, chopped fine         2 tb Low Salt Soy Sauce
      2 tb Brown Sugar                       1/2 ts Sesame Oil (opt)
  1 1/2 ts Dried Mustard                            Sesame Seeds (opt)
 
  Lay wings in a single layer and brush with oil and bake 1 hour in a
  preheated 375oF oven. In a lightly greased skillet, add garlic, brown
  sugar, red pepper flakes, dried mustard and soy sauce. Heat and add beer.
  Add baked wings and raise heat and simmer hard cook about 10 minutes until
  coated and well glazed. Sprinkle with sesame oil and seeds.
  
  Source: "The Yankee Kitchen" 04-08-93 [#4] Marion
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Spring Chicken Maryland
 Categories: Chicken
      Yield: 12 servings
 
      3    Broiler/fryers, cut up                   -cut in square dice
      6 tb Cooking oil                         3    Pinches nutmeg
    1/4 c  Flour                             3/4 c  Melted butter
    1/2 ts Salt                                3 c  Cream or evaporated milk
    1/8 ts Pepper                                   Paprika
      3 sl Salt pork 1/2-inch thick,                Parsley sprigs for garnish
 
  A specialty of dining-car chefs during the Golden Age of Pullman travel
  that well deserves its fame. Easily divided.
  
  Cut chicken into quarters. Brush with oil and dredge with flour, salt, and
  pepper. Fry salt pork until brown. Add nutmeg. Place chicken on top of pork
  (without draining off fat) and baste with melted butter. Cover skillet and
  cook about 30 minutes over medium-low heat until tender. Turn chicken
  pieces over. Add 1 cup cream, turn heat up to medium, and cook uncovered to
  let cream cook down. When sauce is fairly thick, add another cup cream,
  cook as before until thickened, and add the last cup cream. Cook until
  thick. To serve, spoon cream gravy over chicken pieces, sprinkle with
  paprika, and garnish with parsley sprigs. Serves 12.
  
  From: Steve Herrick Source: [Yankee's Main Dish Church Supper Cookbook]
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Steamed Chicken and Beancurd
 Categories: Chicken
      Yield: 4 servings
 
      1 c  Chicken meat, minced              1/2 ts Five-spice powder
      2 c  Beancurd, mashed                    1 pn Sugar
      3    Egg whites                          1 lg Carrot
    1/2 ts Ginger juice                      1/2 c  Stock
      1 tb Gin                                 1 ts Sesame oil
      1 tb Peanut oil                               Cornstarch paste
    1/4 ts Salt                                3 lg Cabbage or lettuce leaves
 
  Preparation:  All mixing can be done in food processor.  Or, use cleaver to
  finely mince chicken and mash beancurd.  In bowl, combine egg whites, oil,
  ginger juice, gin, salt, five-spice powder and sugar; stir to breakdown egg
  and blend.  Add chicken and beancurd; mix thoroughly.  Dip cabbage leaves
  in boiling water to make limp.  Wash and peel carrot; slice thinly on bias.
  
  Steaming:  Place limp leaves in shallow bowl.  Arrange carrots on leaves in
  decorative pattern.  Pack chicken/beancurd mixture tightly in bowl to fill
  it.  Steam for about 40 minutes at medium boil.  Steaming will make mixture
  very smooth and firm (avoid over-steaming, which causes beancurd to become
  dry and hard).  When ready to serve, turn out on serving platter; gently
  remove leaves; cover with glaze.
  
  Glaze:  Heat stock in saucepan; when hot, add cornstarch paste to thicken.
  When ready to use, reheat and add sesame oil; pour over dish.
  
  Serves 4.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Steamed Chicken
 Categories: Chicken, Text, 1941
      Yield: 6 servings
 
           Text Only                      
 
  Prepare chicken as for roasting.  Rub inside and outside with salt and
  pepper.  Rub outer surface with melted butter.  Place in steamer. Steam
  until tender.  If desired, steamed chicken may be brushed with melted
  butter and browned in hot oven.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Stewed Chicken and Noodles
 Categories: Chicken, Pasta
      Yield: 6 servings
 
  2 1/2    To 3 - lb. chicken                1/8 ts Pepper
      4 c  Water                               1 bn Celery tops,carrot,a sprig
      1    Onion                                    -of parsley
      2 c  Fine,dry noodles                         (all tied together)
      2 ts Salt                           
 
  Cut chicken into pieces. Add water, salt and seasonings. Bring to a boil;
  remove scum and simmer chicken until tender, about 3 to 4 hours. Remove
  bunch of vegetable seasonings. Add noodles to chicken and simmer 15
  minutes. Add pepper and more salt, if necessary.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sticky Chicken
 Categories: Chicken
      Yield: 4 servings
 
---------------------------LISA HLAVATY  FDGN81A---------------------------
      8    Half chicken breasts w/bone         8 oz French or russian dressing
     12 oz Jar apricot preserves               1    Env. onion soup mix
 
  Place chicken in pan that just fits the breasts without too much
  overlapping. Mix other ingredients together well and pour evenly over
  chicken. Bake in 325 oven for 1 hour. Check after 45 minutes, if chicken is
  getting too brown, place foil tent over it for last 15 minutes. Serve with
  rice.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Stir Fried Chicken and Apples
 Categories: Chicken
      Yield: 4 servings
 
      2 x  Whole Chicken Breasts  *            3 tb Oil
    1/3 c  Honey                                    Stalk Celery, Sliced
      2 ts Curry Powder                      1/4 c  Raisins
      2 x  Apples, Peeled & Chopped            3 tb Chopped Parsley
 
  * Skinned and bones removed.
  ~-------------------------------------------------------------------------
  Cut chicken into cubes and place in bowl. Combine honey and curry and mix
  thru chicken. Stir in apple slices. Heat oil in heavy skillet over high
  heat. Saute celery for 1 minute. Add apple mixture and stir fry 3-4
  minutes, just until chicken is no longer pink. Add raisins and parsley,
  stir well and serve over rice.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Stir Fried Island Chicken/peanut Garlic Sauce
 Categories: Chicken, Sauces
      Yield: 4 servings
 
-------------------------------I.E.S.JJGF65A-------------------------------

------------------------------PHILLY.INQUIRER------------------------------

-------------------------------FOR THE SAUCE-------------------------------
      2 ts Creamy peanut butter                1 ts Minced garlic
      2 tb Fish sauce                          1 ts Red curry paste
      2 tb Chicken stock                 

------------------------------FOR THE CHICKEN------------------------------
      3 tb Peanut oil                          1 c  Chopped yellow summer squas
      3 ts Minced garlic                       1 c  Bean sprouts
  1 1/2 ts Minced fresh ginger                 8 tb Chopped roasted peanuts
      9 oz Boneless chicken,diced              3 tb Chicken stock,optional
      1 c  Chopped carrots                     4 ts Chopped fresh coriander
      1 c  Chopped zucchini                         ( cilantro )
 
    Put the peanut butter into a blender,and add the fish sauce and
  stock.Blend well.Add the garlic and curry paste,and blend until smooth.
    In a wok,heat the peanut oil until very hot.Add the garlic and ginger,and
  stir fry a few seconds.Add the chicken.When cooked halfway,add the
  carrots,and stir fry a minute or two.Continue adding the
  vegetables,stirring a minute after each one.Stir fry one or two minutes..
    Add the peanuts and sauce,and mix well.If the sauce is too thick,add the
  stock.To serve,sprinkle coriander over each portion.Serves 4. NOTE: Red
  curry paste and fish sauce are sold in ethnic aisle of many large
  supermarkets,or asian markets.WE increased the amount of chicken to 12
  ounces......
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Stir Fry Chicken with Tomatoes
 Categories: Chicken
      Yield: 4 servings
 
      3 md Tomatoes                            3 tb Salad oil,divided
      2    Chicken breasts (8 oz.              1 md Onion,sliced
           -each),halved,skinned,boned         1 c  Diced green pepper
      3 tb Cornstarch,divided                3/4 c  White wine
  1 1/2 ts Salt,divided                      1/2 c  Water
           Ground black pepper               1/4 ts Garlic powder
 
  Remove cores from tomatoes. Cut each tomato into eight wedges; set aside.
  Cut chicken into 1/2" wide strips (For easy slicing, partially freeze
  cornstarch mixed with 1/2 teaspoon of the salt and dash black pepper.) In a
  large skillet, heat 2 tablespoons of the oil until hot. Stir fry chicken
  until golden brown on all sides, about 5 minutes. Remove with a slotted
  spoon to a bowl; set aside. Add onion to skillet; stir fry for 1 minute.
  Add green pepper; stir fry until vegetables are crisp tender, about 3
  minutes Remove with a slotted spoon to bowl with chicken; set aside. Add
  reserved tomato wedges; stir fry for 1 minute; remove to bowl with chicken.
  Add remaining 1 tablespoon oil to skillet; heat until hot. Stir in
  remaining 1 tablespoon cornstarch. Blend in wine, remaining 1 teaspoon salt
  and garlic powder. Cook and stir until sauce thickens, scraping particles
  clinging  to  the  bottom  of   the skillet. Return chicken and vegetables
  to skillet; simmer until heated through, about 1 minute. Serve over steamed
  rice or shredded lettuce,if desired.
  
  Serves 4.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Stir-Fried Chicken & Apples
 Categories: Chicken
      Yield: 4 servings
 
      2 x  Whole Chicken Breasts  *          1/3 c  Honey
      2 ts Curry Powder                        2 x  Apples, peeled & chopped
      3 tb Oil                                      Stalk Celery, sliced
    1/4 c  Raisins                             3 tb Chopped Parsley
 
  * skinned and deboned
  
   Cut chicken into cubes and place in bowl. Combine honey and curry and mix
  thru chicken. Stir in apple slices.
   Heat oil in heavy skillet over high heat. Saute celery for 1 minute. Add
  apple mixture and stir fry 3-4 minutes, just until chicken is no longer
  pink.
   Add raisins and parsley, stir well and serve over rice.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Stir-Fried Diced Chicken with Peanuts
 Categories: Poultry, Chicken
      Yield: 2 servings
 
      8 oz Chicken Breast                      5 c  Oil
    1/2    Cabbage                             1 tb Chili Nam Yuey
      2 tb Fried Peanuts                       2 ts Salt
      2    Chilies                        
 
  Slice Chicken breast on a slant. Pat with the flat side of the Chinese
  cleaver. Dice. Rinse cabbage. Remove hard stems. Cut into 3/8" squares.
  Remove skin from the fried peanuts. Crush to small granules. Rinse chilies.
  Mince. Heat oil in a wok. Fry diced chicken and diced cabbage briefly.
  Remove when the color of the chicken changes. Save 3 tb oil in the wok.
  Stir fry Chili Nam Yuey for a few seconds. Add diced chicken and cabbage.
  Mix well. Add the crushed peanuts, minced chilies and salt. Stir fry well.
  Remove and serve.
  
  Note: Szechuanese pickled cabbage and chilies can be used to replace
  cabbage and chilies. This dish will taste even better because of the unique
  special flavour of Szechuanese pickles. You can replace peanuts with pine
  seeds if this dish is served at a banquet.
  
  From The Chinese Regional Cuisine Series, Szechuan Cooking. Posted by James
  Lor.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Stir-Fried Chicken with Chilies and Peanuts
 Categories: Chicken
      Yield: 3 servings
 
      2 ts Soy sauce                           1 c  Skinless raw peanuts
  1 1/2 ts Corn starch                         4    Dried red chilies
      1    Clove garlic, minced                8    Dried Japanese mushrooms
      1    Piece fresh ginger, minced          1 bn Green onions, sliced
           -(1/2-inch long)                    1 ts Rice wine vinegar
      2    Whole chicken breasts,            1/2 ts Sugar
           -boned, skinned,                    1 ts Oriental sesame oil
           Halved, and diced                        Freshly steamed rice
    1/4 c  Peanut oil                     
 
  Combine soy sauce, corn starch, garlic and ginger in a medium bowl; mix
  well.  Add diced chicken, tossing to coat evenly.  Let stand at room
  temperature for 15 minutes.  Soak dried mushrooms in hot water for 15
  minutes; drain well and thinly slice.  Heat oil in wok over high heat. Add
  peanuts; stir-fry until golden brown.  Remove peanuts with slotted spoon
  and set aside.  Add chilies and stir-fry until browned; remove with slotted
  spoon and set aside.  Add chicken, with marinade and stir-fry for 2
  minutes.  Blend in mushrooms, onion, vinegar and sugar; stir-fry for 1
  minute.  Return peanuts and chilies to wok, blending well.  Add sesame oil
  and continue cooking for 1 minute.  Serve immediately over freshly steamed
  rice.
  
  Makes 3 to 4 servings.
  
  [Bon Appetit  LIGHT AND EASY SPECIAL]
  
  Posted by Fred Peters.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Stir-Fry Chicken
 Categories: Chicken
      Yield: 6 servings
 
      2    Chicken Breasts, halved,            2 tb Parsley, finely chopped
           -skinned, boned and pounded         2 tb Fresh Basil, finely chopped
           -to 1/4 inch                             -OR
      2 tb Cooking Oil                         2 ts Dried Basil
    1/3 c  Shallots, sliced                    1 ts Worcestershire Sauce
    1/3 c  Carrots, diced                    1/4 ts Pepper
    1/3 c  Celery, diced                       1 tb Cornstarch
    1/3 c  Dry White Wine                      2 tb Cold Chicken Broth
    1/2 c  Chicken Broth                  
 
  In a skillet or wok, saute' chicken in oil for about 2 minutes on each
  side. Transfer to a heated platter, cover and keep warm. Add shallots,
  carrots, and celery to skillet. Saute over medium heat for about 3 minutes,
  adding more oil if necessary. Stir in next six ingredients, bring to a boil
  and simmer 2 minutes. Stir together cornstarch and chicken broth. Add to
  vegetables and stir until thick and bubbly. Return chicken to skillet and
  heat thoroughly. Serve with hot cooked pasta, such as ziti.
  
  SOURCE: Know Your Onions SHARED BY: Jim Bodle 8/92
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Stir-Fry Chicken with Walnuts
 Categories: Chicken, Pork
      Yield: 6 servings
 
      1    Chicken breast                           Oil for deep frying
      2 sl Fresh ginger                        1 tb Sherry
      2 ts Cornstarch                          2 tb Oil
      1 c  Walnuts                           1/2 c  Bamboo shoots
    1/2 ts Salt                              1/4 c  Chicken stock
 
  1. Skin and bone chicken; dice in 3/4 to 1-inch cubes. Combine cornstarch,
  salt and sherry. Add to chicken and toss gently to coat. Let stand 15
  minutes, turning occasionally.
  
  2. Dice bamboo shoots. Mince ginger.
  
  3. Blance walnuts. Heat oil and deep-fry walnuts until golden. Drain on
  paper toweling.
  
  4. Heat remaining oil. Add ginger and stir-fry a few times. Add chicken and
  stir-fry a couple of minutes until it looses its pinkness.
  
  5. Add bamboo shoots; stir-fry 1 minute more.
  
  6. Stir in stock and heat quickly. Then cooked covered, 2 to 3 minutes over
  medium heat.
  
  7. Stir in walnuts only to heat through. Serve at once.
  
  * Variations: 1. Substitute cashews for walnuts.
  
  2. Substitute any of the following for bamboo shoots: diced; 1/2 cup
  mushrooms, 1/2 cup celery, 6 water chestnuts or 1 medium onion.
  
  3. In step 1, toss the chicken in a mixture of 1 Tab soy sauce, 3 Tab
  sherry, 1/2 tsp sugar and 1/2 tsp salt. Let stand 30 minutes, turning
  occasionally. Then drain, reserving marinade. Before stir-frying dredge
  chicken in cornstarch; then dip in beaten egg. Add remaining marinade in
  step 6.
  
  4 to 6 servings
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Stuffed Breast of Chicken
 Categories: Chicken
      Yield: 4 servings
 
      3 lb Broiler-fryer chicken,cut up        2 tb Butter or margarine,melted
      2    Slices white bread                  1 ts Flour
      6    Sprigs parsley                      1 c  Dry white wine
      1    Egg,beaten                        1/2 c  Water
      1 ts Salt                                1 tb Cornstarch
    1/4 ts Ground pepper                       1 ts Instant chicken bouillon
    1/4 ts Ground savory                  
 
  Remove skin from chicken thighs, drumsticks, wings and back with sharp
  knife, reserving thigh skin. Cut meat from thighs, drumsticks, wings and
  back. Grind cut chicken, bread and parsley through fine blade of meat
  grinder; mix with egg, salt, pepper and savory.
  Heat oven to 400'. Remove chicken breasts from bones. Cut each chicken
  breast in half. Loosen skin from cut side of each breast half with sharp
  knife, forming pocket. Fill pocket with stuffing; fold skin down to cover
  stuffing. Use reserved thigh skin to help cover stuffing if necessary.
  Place in buttered baking dish, 10x6x2 inches. Brush with melted butter;
  sprinkle with flour. Pour wine over chicken. Bake uncovered until chicken
  is done, about 35 minutes. Remove chicken to warm platter. Keep warm while
  preparing sauce.
  Pour liquid remaining in baking dish into 1-quart saucepan. Stir water into
  cornstarch; pour into liquid. Stir in instant bouillon. Heat to boiling
  over medium heat, stirring constantly. Boil and stir 1 minute. Pour sauce
  over chicken.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Stuffed Chicken
 Categories: Chicken, Pork
      Yield: 4 servings
 
      4    Chicken legs & thighs             3/4 c  Bread crumbs
           -(attched)                        2/3 lb Good italian sausage
  1 1/2    Tbl. Dijon mustard                  1    Hard boiled egg (finley
      5    Tbl. lemon juice                         -chopped)
  1 1/2    Tbl. Worchestershir sauce      
 
  From Kelly & Company (a local TV show)  By Richard Simmons
  
  Boning the legs...... Turn 1 leg upside down so that the skin side is flat
  against te counter top, there will be no skin covering the exposed part ot
  the thigh which you are looking at. Cut a slit through the meat of the
  thigh down the length of the thigh bone in order to expose it. Scrape the
  meat away from the bond, turning it a bit with each scrape until the bone
  is completely free of flesh. At the point where the thigh meets the leg
  there is a rather large knobby joint. Cut around it with a pointed knife
  tip (this job needs good knives) to free the joint from the meat. Next,
  begin scrapping the meat from the leg, don't cut a slit down the side but
  rather start scraping the meat from the leg just below the joint, roating
  it as you go, so that you are working the meat in one pice down toward the
  bottom (or ankle) much like taking off a pants leg. When you reach the
  knobby joint at the bottom pull the meat back up around the leg and lay the
  leg in front of you. With the back side of a large knife wack the leg bone
  through the skin, just above that lower joint to break it. Then pull the
  bone out and dispose of it, leaving the very end of it in the leg to act as
  a kind of 'stopper' for the filling.
  
  Marinating, Stuffing and Cooking: Mix the mustard, lemon juice and
  Worchestershir sauce. Put the chicken legs in a pan or bowl and pour the
  mixture over them. Let stand at least 4 hours (better over night) in the
  refrigerator.  Remove the marinated legs from the liquid and mix the bread
  crumbs, eggs and sausage togeather. Stuff the legs with this mixture being
  careful to allow room for expansion in the leg. The thigh should be 'sewen'
  togeather with a couple of toothpicks or a wooden skewer to hold the
  filling in.  Cook the stuffed chicken legs over hot coals (or 6 in. under a
  hot broiler) for about 25-30 minutes, turning when 1/2 done. Baste them
  with left-over marinade twice durning the last 10 minutes. Dinner is served
  (Makes 4 servings)
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Succulent Southern Fried Chicken (Claiborne)
 Categories: Chicken, Southern
      Yield: 8 servings
 
      2    Chickens (about 1 1/2 to 3          1 tb Salt
           -pounds each)                       4 ts Ground black pepper
      3    To 4 cups milk                      1 lb Lard OR 2 cups corn oil
    1/2 ts Hot red pepper sauce              1/4 lb Butter
      2 c  Flour                          
 
  PREPARATION:  Cut each chicken into 8 pieces and put in a large bowl. Add
  enough milk to cover and stir in the red pepper sauce. Refrigerate for 1
  hour.  (Can cover and refrigerate overnight.) In a flat dish, mix the flour
  with the salt and pepper.  (Can cover and set flour mixture aside
  overnight.)
  
  COOKING AND SERVING:  In a large frying pan, heat lard and butter to about
  225F, being careful not to burn the butter.  Dredge half the chicken pieces
  in the flour mixture and add to the hot oil, skin side down. Fry until
  golden brown on one side, about 8 minutes.  Turn the chicken, reduce heat,
  and continue frying until golden brown, 15 to 20 minutes longer. Repeat
  with remaining chicken.  Serve hot or at room temperature. (Can set cooked
  chicken aside for up to 8 hours.)
  
  Makes 8 servings.
  
  [COOKS; Jul/Aug 1988] Posted by Fred Peters.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sunday Chicken
 Categories: Chicken
      Yield: 6 servings
 
      2 x  Frying Chickens                     1 cn Cream of Mushroom Soup
      1 pk Wild and Long Grain Rice            1 cn Water
    1/3 c  Dry White Wine                    1/2 c  Instant Rice
      1 pk Dry Onion Soup Mix             
 
       Wash chickens and cut up.  Mix together in 13x9 inch glass baking pan;
  wild rice, instant rice, mushroom soup, water, wine and half the onion soup
  mix.  Arrange chicken pieces on top of rice mixture and sprinkle with
  remaining onion soup mix.  Cover dish tightly with heavy foil. Bake for 2
  1/2 hours at 350 degrees.  Do not peek.  When done, you may add a little
  water or wine if rice is too dry.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Supper Omelet with Chicken Sauce
 Categories: Eggs, Chicken
      Yield: 6 servings
 
      6    Eggs                                2 tb Chopped green pepper
    1/3 c  Milk                                2 tb Chopped pimento
    1/4 ts Salt                                2 ts Chopped chives
    1/8 ts Pepper                              1 tb Chopped ripe olives
      1 ts Butter or margarine                 2 tb Butter
           SAUCE                               2 tb Flour
      1 c  Diced cooked chicken              1/4 ts Salt
      1    2 oz can chopped mushrooms          1 c  Milk
 
  OMELET
  
  Make cream sauce with butter, flour, salt and milk.  Add chicken,
  mushrooms, green pepper, pimento, olives and chives.  Heat thru. Keep warm.
  
  (This is the original sauce: Or use 1 can condensed cream of chicken soup,
  adding mushrooms, green pepper, pimento, olives and chives.)
  
  Beat eggs slightly, beat in milk and seasonings.  Heat butter in non-stick
  skillet, pour in omelet mixture and cook slowly.  Run spatula around edge,
  lifting to allow uncooked portion to flow underneath. When egg is just
  cooked but still shiny, loosen edge, roll or fold one half over. Serve on
  warm platter with sauce.
  
  From Better Homes and Gardens, April, 1956, as sent by Mrs. W. H. Lillard,
  Jr., Sharon, Massachusetts Posted by: Sheila Exner
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Supremes De Volaille Polignac (Chicken Breasts)
 Categories: Chicken, Entertain, Sauces
      Yield: 6 servings
 
      3    Chicken breasts                          -dampened towel, stems
           -skinned and halved                      -removed and both caps
      1 ts Lemon juice, fresh                       -and stems cut into 1/8
           -strained                                -inch wide julienne strips
           Salt                                1 lg Truffle, black
      4 tb Butter, clarified                        -Thinly peeled, sliced
           White pepper, freshly ground             -1/8-inch thick, and cut
      1 tb Butter, unsalted                         -into 1/8-inch wide strips
      2 tb Butter, unsalted                1 1/2 tb Flour
           -chilled and cut into               1 c  White chicken stock Or:
           -1/2 inch bits                      1 c  Chicken stock, canned
      2 tb Lemon juice, fresh, strained             -chilled then degreased
    1/4 lb Mushrooms, fresh                    1 c  Heavy cream
           -trimmed, wiped with a         
 
  Preheat oven to 450*F. Remove the breast bones from the chicken pieces.
  With paper towels pat the chicken breasts completely dry and rub them on
  both sides with 1/2 teaspoon of lemon juice, a little salt and a few
  grindings of white pepper. In a 12-inch saute pan or heavy skillet with an
  ovenproof handle, warm the clarified butter over moderate heat for about 10
  seconds.  Add the chicken and, turning frequently with tongs or a slotted
  spatula, saute until the pieces are firm and white, but do not allow them
  to brown. Remove the pan from the heat and cover it with a lid or foil.
  Then cook the chicken breasts in the middle of the oven for 7 to 8 minutes,
  or until they are tender and show no resistance when pierced deeply with
  the point of a small skewer.  Arrange the chicken on an ovenproof platter.
  Reduce the oven heat to the lowest point.  Place the pan over moderate heat
  on top of the stove and add the mushroom and truffle strips and 2
  tablespoons of lemon juice.  Stirring constantly, cook for 3 minutes. With
  a slotted spoon, remove the mushrooms and truffle strips from the pan and
  scatter them over the chicken breasts. Cover the platter with foil and keep
  the chicken warm in the oven while you prepare the sauce. With a wire
  whisk, stir 1 tablespoon of butter into the liquid remaining in the pan.
  When the butter melts, add the flour and continue to whisk over moderate
  heat until it is completely absorbed. Pour in the chicken stock and still
  whisking constantly, cook over high heat until the sauce comes to a boil
  and thickens lightly.  Reduce the heat to the lowest possible point and
  simmer for 8 to 10 minutes.  Then pour in the cream in a slow, thin stream
  and, stirring frequently, continue to simmer until the sauce is reduced to
  about 1 cup.  Remove the pan from the heat and swirl in the 2 tablespoons
  of chilled butter bits and the remaining 1/2 teaspoon of lemon juice. Taste
  for seasoning. Strain the sauce through a fine sieve directly over the
  chicken to mask it completely. Serve at once.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Supremes En Vermouth
 Categories: Chicken
      Yield: 6 servings
 
      3 lg Chicken Breasts                   1/4 c  Vermouth, Dry
      1 sm Sour Cream                          1 cn Cream Of Mushroom Soup
      1 pk Pepperige Farm Herb Stuffing             Light Cream
    1/4 lb Butter, Melted                 
 
  Skin & bone chicken breasts, cut each in half and dip in sour cream. Roll
  in bread crumbs, roll up and place in greased baking pan. Drizzle with
  melted butter and vermouth and bake at 350F for 40-45 minutes. Sauce:
  Serve with a sauce made of 1 can condensed Cream of Mushroom (or cream of
  chicken or both) soup diluted with half a can of light cream and a vermouth
  and heated to bubbling.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sweet & Sour Chicken
 Categories: Chicken, Crockpot
      Yield: 4 servings
 
      1    Carrot, cut in pieces             1/3 c  Red wine vinegar
      1    Green pepper, cut in pieces         1 tb Soy sauce
      1    Med Onion, quartered                1 ts Chicken bouillon, instant
      2 tb Tapioca, quick-cooking            1/2 ts Garlic powder
      4    Chicken breasts, boned              2 tb Ginger-root, fresh, minced
      8 oz Pineapple chunks, canned            1 ts Dried cilantro or 10 leaves
    1/3 c  Dark brown sugar, firmly                 Fresh cilantro
           - packed                                 Rice, hot cooked
 
  For  crockpot  cooking  -Put  vegs.in  bottomof crockpot. Sprinkle tapioca
  over  vegetables. Place chicken atop vegs.Combine all other ingreds. Except
  rice in a small bowl. Pour over chicken. Cover crockpot and turn to low and
  cook for 8-10 hours. Before serving make rice. Serve over rice. Leftovers
  can be reheated in microwave. To cook in oven Put vegetables in bottom of a
  greased pan. Sprinkle vegs. with tapioca. Add chicken to pan. Combine all
  other ingreds.  except rice in a small bowl. Pour over chicken. Cover pan
  tightly with foil. Bake in 300 deg. oven for 2 hours. Before serving make
  rice. Serve over rice. Leftovers can be reheated in microwave. *You can
  also  use 2 T. chopped candied ginger. Connie: Hope you'll enjoy this.
  
  ~-
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sweet and Spicy Cashew Chicken
 Categories: Chicken, Spicy
      Yield: 2 servings
 
      2    Servings                            1 tb Minced fresh ginger
      1    Egg white, lightly beaten           1 md Green bell pepper, cored and
      1 tb Gin                                      -cut into 1-inch
      1 ts Cornstarch                               Pieces
      1    Chicken breast, skinned,            3    Dried red chilies
           -boned and cut into 1-inch          3 tb Hoisin sauce
           Pieces                             12    Snow peas, strings removed
  3 1/2 tb Peanut oil                          2 oz Unsalted roasted cashews
      1    Garlic clove, minced           
 
  Blend egg white, gin and cornstarch in small bowl until smooth. Add chicken
  and stir to coat.  Marinate at room temperature 20 minutes. Drain chicken,
  discarding marinade.
  
  Heat 2 Tbs oil in wok or heavy medium skillet over medium-high heat. Add
  garlic and ginger and stir until golden, about 30 seconds. Add chicken and
  stir until just beginning to brown, 2 to 3 minutes. Remove chicken; keep
  warm.  Heat remaining 1 1/2 Tbs oil. Add green pepper and chilies and stir
  until chilies darken, 2 to 3 minutes. Discard chilies. Add 2 Tbs hoisin
  sauce and stir 1 minue. Add chicken, remaining hoisin sauce, snow peas and
  cashews and stir until heated through, 2 to 3 minutes.  Serve chicken
  immediately.
  
  Bon Appetit
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sweet and Spicy Chicken
 Categories: Chicken
      Yield: 6 servings
 
    1/2 c  Apricot preserves                   1 tb Packed brown sugar
    1/4 c  French dressing                   1/4 ts Pepper
      2 tb Finely chopped onion                2    Broiler-fryer chicken (about
      2 tb Lemon juice                              -2-1/2 lbs each), cut up
 
  Preheat grill for 10 minutes.  In samll bowl, blend all ingredients except
  chicken.  Set aside.  Grill chicken at low with hood closed until meat near
  bone is not longer pink, 35-45 minutes, turning pieces over and rearranging
  frequently.  Brush with sauce during last 15-20 minutes of grilling. Serves
  6-8.
  
  Origin:  Back of Barbecue Manual Shared by: Sharon Stevens
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sweet and Tangy Almond Chicken
 Categories: Chicken
      Yield: 4 servings
 
      4    Skinless, boneless chicken          1 tb Minced fresh parsley
           -breast halves                    1/4 ts Grated fresh lemon rind
    1/4 c  Light molasses                    1/2 c  Ground almonds
    1/4 c  Dijon mustard                       2 tb Vegetable oil
      1 md Garlic clove, minced           
 
  Parsley sprigs and lemon slices for garnish
  
  Combine molasses, mustard, garlic, parsley, and lemon rind and brush
  mixture lightly over both sides of chicken breasts. Spread ground almonds
  on a dinner plate. Carefully dip breasts into almonds. Place breasts on
  waxed-paper-covered plate and refrigerate for at least 1 hour. Heat oil in
  large skillet. Saute breasts for 10 to 15 minutes, until lightly browned
  and cooked through. Garnish with parsley sprigs and lemon slices to serve.
  Excellent accompanied by buttered parsley noodles or Near East pilaf. Also
  good made with boned chicken thighs, for those who prefer dark meat. Makes
  4 servings.
  
  From: Steve Herrick Source: [Yankee Magazine's Second Great Annual New
  England Cook-Off Cookbook]
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sweet Chutney Chicken
 Categories: Chicken, Chutney, Barbecue
      Yield: 4 servings
 
      1    Jar prepared chutney (8 1/2              Freshly ground black pepper,
           -ounces)                                 -to taste
    1/2 c  Orange marmalade                    1 tb Cornstarch
      3 tb Fresh lemon juice                   1    Chicken (3 1/2 to 4 pounds),
      1 ts Salt                                     -cut in 8 pieces
      1 ts Curry powder                             Fresh herb sprigs, optional
    1/2 ts Ground cumin                   
 
  Start fire in grill, placing rack 4 inches above the coals (see note).
  Combine chutney, marmalade, lemon juice, salt, curry powder, cumin and
  pepper in a 1-quart saucepan.  Bring to a boil over medium- high heat.
  Meanwhile, stir cornstarch into 2 tablespoons water until smooth; add to
  boiling chutney mixture; boil for 1 minute, stirring. Remove from heat and
  set aside until fire is ready.
  
  Place chicken pieces on hot grill rack, skin side down; cook, covered with
  grill cover, for 15 minutes.  Turn pieces over; cook for another 10
  minutes.  Brush chutney mixture liberally over chicken; cook, covered, for
  5 minutes longer until the chicken is golden brown, well glazed and cooked
  through.
  
  Garnish with herb sprigs, if desired, and serve with grilled onions and a
  cucumber salad.
  
  NOTE:  Chicken mnay be baked in oven.  Prepare the chutney mixture as
  directed.  Heat oven to 450F.  Arrange chicken pieces, skin side down, in a
  baking or roasting pan; bake for 15 minutes.  Turn pieces over; bake for 15
  minutes.  Brush with chutney mixture and bake for an additional 5 minutes
  longer until cooked through.
  
  Makes 4 to 6 servings.
  
  [ REDBOOK; July 1990 ]
  
  Posted by Fred Peters.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Szechuan Chicken
 Categories: Chicken
      Yield: 4 servings
 
    1/4 c  Light corn syrup                         -in 1/2" strips
    1/4 c  Soy sauce                           3 tb Corn oil
      2 tb Dry white wine                      1    To 3 crushed dried red
      1    Egg white,lightly beaten                 -pepper
      2    Whole chicken                       1 c  Unsalted dry roasted peanuts
           -breasts,boned,skinned,cut        1/4 c  Sliced green onions
 
  In small bowl, stir together corn syrup, soy sauce and wine; set aside.
  
  In medium bowl, stir together egg white and cornstarch until well
  blended.Add chicken; toss to coat evenly.
  
  In large skillet or wok, heat corn oil over medium-high heat. Add red
  pepper;stir fry 10 seconds. Add chicken mixture; stir fry 2 to 3 minutes or
  until chicken turns white. Stir in peanuts and corn syrup mixture. Stirring
  constantly, bring to boil over medium heat. Boil 1 minute. Garnish with
  green onions.
  
  Makes 4 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Tabbouleh with Meat
 Categories: Chicken
      Yield: 1 servings
 
      8 oz Chicken, cubed, cooked            1/3 c  Oil
    1/3 c  Lemon juice                         2 ts Mint, dried
    1/2 ts Salt                              1/8 ts Pepper
      2    Garlic clove                        2 c  Water, boiling
      1 c  Bulgur wheat                      1/2 c  Celery
    1/2 c  Carrot                            1/2 c  Parsley
    1/4 c  Green pepper                      1/4 c  Green onion
  1 1/4 c  Cucumber, chopped                   2    Tomato, chopped
 
  Mix oil, lemon juice, mint, salt, pepper and garlic and pour over meat.
  Marinate 30 minutes. Pour water over bulgur and soak 20 minutes. Drain and
  squeeze out excess water. Add remaining ingredients except cucumber and
  tomato and chill for 3 to 5 hours. Add rest before serving.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Taco Chicken Wings
 Categories: Mexican, Chicken, Wings
      Yield: 10 servings
 
  2 1/2 lb Chicken Wings                       2 c  Dry Bread Crumbs
      1    Env Taco Seasoning Mix *           16 oz Taco Sauce **
 
   * 1-1/4 oz Old El Paso ** Old El Paso Remove wing tips and discard. Cut
  wings at joint. Combine bread crumbs and taco seasoning mix; mix well.
  Preheat oven to 375. Dip each chicken piece in taco sauce then roll in
  bread crumbs; coat thoroughly. Place on lightly greased baking sheet. Bake
  for 30-35 mins.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Tallahassee Chicken Salad (Florida Cooking)
 Categories: Chicken, Poultry, Salads
      Yield: 4 servings
 
      2 c  Poached Chicken thighs and-              Dash hot pepper sauce
           -breasts, poached. See note       1/3 c  Mayonnaise, or as needed to-
      1 c  Celery, diced.                           -moisten
           Half a 93/8-ounce jar chow-              Garden or Boston lettuce
           -chow                          
 
  In a medium-size mixing bowl, combine the chicken, celery, chowchow, and
  pepper sauce.  Mix lightly; add the mayonnaise and mix again.  Add more
  mayonnaise if needed to moisten well.  Chill 1 to 2 hours before serving.
  Line a bowl or platter with greens and spoon the salad onto the greens.
  
  NOTE:  To poach chicken: Combine 1 pound each of skinned chicken thighs and
  breast pices in a large skillet with a carrot, peeled and sliced; a rib of
  celery, cut in chuinks; a small onion, cut in halves but not peeled;
  pepper, a sprig or two of parsley, and a lemon half.  Cover, and simmer 30
  to 45 minutes, until juices run clear or golden when the chicken is pierced
  with a fork.  Cool the chicken in the broth.  Cut meat off the bone and
  chop it coarsely.  Refrigerate until ready to make the salad.  If desired,
  the broth should be saved for soups or other uses.
  
  FROM:  The Florida Cookbook, by Jeanne Voltz and Caroline Stuart. Typed in
  by:  Ronnie Wright
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Tandoori Chicken (Indian Style)
 Categories: Chicken
      Yield: 6 servings
 
      2 lb Chicken legs and thighs             1    To 2 - tsp. garlic powder
  1 1/2 tb Vegetable oil                       1 md Onion(optional)
    1/2 ts Red food color                      1 c  Yogurt
           Salt to taste                       1 ts Garam Masala
    1/2 ts Black pepper                      1/2    Lemon or lime,sliced
 
  Peel skin off chicken pieces. Make several cuts into each piece. Wash off
  clean with paper towel. Mix vegetable oil, food color, all spices and
  onion, if desired into yogurt. Marinate chicken with mixture 4 or 5 hours,
  overnight for best results. Bake chicken @ 400 degrees 30 minutes. No need
  to preheat oven. Keep basting with juice occasionally. If there is excess
  juice, you may spoon out some. Broil chicken 2 to 5 minutes toward the end.
  Sprinkle with Garam Masala. Garnish with lemon slices and few leaves of
  cilantro(optional).
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Tandoori Chicken
 Categories: Chicken
      Yield: 3 servings
 
      6    To 8 Chicken thighs, skin           1 ts Ground cinnamon
           -off                              1/2 ts Ground cloves
     16 oz Plain low-fat yogurt              1/2 ts Salt
      1 tb Ground cumin                        2 ts Paprika
      2 ts Coarse ground black pepper     
 
  Slash chicken thighs in several places with small knife; place in shallow
  baking dish; set aside. In small bowl, combine yogurt, cumin, pepper,
  cinnamon, cloves, and salt.  Pour over chicken; turn to coat well; cover.
  Chill 2 hours or overnight, turning occasionally. Preheat broiler. Place
  chicken thighs on broiler rack or foil lined jelly-roll pan. Broil 5 to 6
  inches from heat, turning occasionally, 25 minutes or until chicken is
  tender.  Place on serving platter; sprinkle with paprika.
  
  Makes 3 to 4 servings.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Tandoori Marinade for Chicken
 Categories: Chicken, Marinade
      Yield: 6 servings
 
      2    Cloves garlic                     1/2 ts Red pepper
      1 tb Chopped fresh ginger root           1 ts Tandoori coloring (or
      1 ts Ground roasted cumin seeds               -paprika)
    1/2 ts Ground cardamom                   1/3 c  Plain yogurt
 
  If you left out the yogurt, you'd have a reasonably dry marinade.  Julie
  also calls for using unseasoned meat tenderizer & lemon juice on the
  chicken before the above marinade is applied. Hope all of this is of some
  help.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Tandoori-Style Chicken
 Categories: Chicken
      Yield: 4 servings
 
      1 c  Plain low-fat yogurt                1 tb Ground cumin
    1/4 c  Safflower oil                       1 tb Paprika
      2 tb White vinegar                       1 ts Dry mustard
  1 1/2    1/2" piece gingerroot, pared        1 ts Ground red pepper
      2    Garlic cloves                       1 ts Salt
    1/4 c  Loosely packed cilantro         3 1/2 lb Broiler-fryer, cut into 8
           -leaves                                  -pieces
 
  Keywords: Yogurt, Chicken
  
  Lemon slices and parsley for garnish (opt.)
  
  In food processor or blender container, process all ingredients except
  chicken; pour into 13 x 9" baking pan. Add chicken, turing pieces to coat
  well. Cover and chill at least 6 hours, turning chicken occasionally.
  
  Preheat oven to 400 degrees. In same 13 x 9" baking pan arrange chicken in
  single layer; bake 40-50 minutes or until chicken ir tender. Turn over
  control to broil; broil chicken 5 minutes until golden. Garnish. Makes 4
  servings.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Tangelo Chicken
 Categories: Chicken
      Yield: 6 servings
 
      4    Chicken breasts skin removed        1 tb Soy sauce
    2/3 c  Tangelo juice                       1 ts Grated ginger.
      1 tb Honey                          
 
  Combine marinade ingredients in a shallow dish. Add chicken and marinade
  for several hours. Grill chicken until tender brushing with marinade. Serve
  with a tossed salad.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Tangy Chicken Salad
 Categories: Salads, Chicken
      Yield: 4 servings
 
      1 c  Pineapple, chunked & drained      3/4 c  Red grapes, halved
    1/2 c  Plain yogurt                      1/3 c  Oats, uncooked
      2 c  Chopped chicken or turkey         1/2 c  Sliced celery
    1/2 ts Curry powder                      1/3 c  Dry roasted peanuts
 
  Stir curry into yogurt and add all ingredients except oats and peanuts. Add
  those immediately before serving and mix. Makes 4 servings at 275 calories
  each.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Tangy Glazed Drumsticks
 Categories: Chicken, Spicy, Hot
      Yield: 4 servings
 
      1 sm Onion, chopped                      2 ts Worcestershire sauce
      1 tb Honey                               1 ts Chili sauce
      1    Garlic clove, crushed               2 pn Five Spice Powder
      3 tb Corn oil                            8    Chicken drumsticks
      3 tb Catsup                                   Fresh watercress sprigs (opt
      1 tb Tomato paste                             Lemon slices (opt)
 
  In a saucepan, combine onion, honey, garlic, 2 tablespoons of oil, catsup
  and tomato paste.
  
  Add Worcestershire sauce, chili sauce and Five Spice Powder and simmer,
  uncovered, 5 minutes, stirring occasionally. In a blender or food
  processor, process mixture to a smooth paste. Add remaining oil and stir
  well.
  
  Arrange chicken in a roasting pan. Brush with marinade and let stand 1
  hour. Meanwhile, preheat oven to 400'F. (205'C.). Bake chicken in preheated
  oven 35-40 minutes, turning and brushing frequently with marinade juices.
  Serve hot or cold, garnished with watercress sprigs and lemon slices, if
  desired.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Tangy Grilled Chicken
 Categories: Chicken, Barbecue
      Yield: 6 servings
 
      2    Chickens,about 3 lbs.             1/2 ts Freshly ground pepper
           -each,cut into pieces             1/3 c  Water
      1 ts Salt                                2 tb Worcestershire sauce
      1 tb Hungarian sweet paprika           1/3 c  Red wine vinegar
    1/4 ts Cayenne pepper                    1/4 c  Butter,cut into bits
    1/4 ts Dry mustard                              Vegetable oil
 
  Place the chicken pieces in a large shallow glass or ceramic dish.
  
  In a medium saucepan, combine the dry ingredients with the water. Heat to
  boiling; remove from heat. Add the Worcestershire sauce and vinegar. Stir
  in the butter. Pour over the chicken. Let stand 1 hour.
  
  Preheat the grill. If using presoaked wood chips or chunks (chips are for
  gas grills), or other flavorings, sprinkle over the hot coals or lava
  rocks. Brush the grid lightly with oil.
  
  Place the dark meat of the chicken on the grid and cover-cook with the
  vents open over hot or high heat for 15 minutes, basting often with the
  extra sauce and turning once. Add the white meat to the grid and continue
  to cover-cook 15 to 20 minutes longer until both meats are crisp and the
  juices run yellow when pricked with a fork. Baste often and turn once.
  (Remove cover and continue to grill if chicken is not crisp enough.)
  
  Serve 6 to 8.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Tarragon Chicken Salad with Asparagus
 Categories: Chicken, Salads
      Yield: 4 servings
 
      2 c  Mayonnaise or creamy salad          1 lb Fresh asparagus, trimmed
           -dressing                         1/2 lb Fresh spinach leaves,
    2/3 c  Minced fresh tarragon                    -trimmed
    1/4 c  Fresh lemon juice, divided          1 lg Ripe pear
      4    Skinless, boneless chicken               In a small bowl, whsk
           -breast halves                           -together mayonnaise,
           (1 1/2 pounds)                           -tarragon, and
      1 tb Vegetable oil                       3 tb Of the lemon juice.
      2 ts Coarse ground black pepper     
 
  Rub chicken breasts with the oil; sprinkle with pepper.
  
  Place chicken on grill about 6 inches from medium coals.
  
  Grill, turning once, for 6 to 7 minutes or until tender.  (Note: Chicken
  can also be poached, broiled, or pan sauteed, if you wish.) Cut into 1-inch
  chunks; place in bowl.  Add 1 cup of the tarragon dressing; mix lightly to
  coat.  Chill salad and remaining dressing.
  
  In a large skillet, cook asparagus, uncovered, with enough boiling water to
  cover, 7 minutes or just until tender.  Plunge spears into cold water to
  stop cooking; drain well and chill.
  
  Line a large serving platter with spinach leaves.  Mound the chicken salad
  in the center.  Arrange asparagus, dividing evenly on platter. OR: Arrange
  ingredients evenly on 4 large dinner plates.
  
  Slice pear thinly and brush with remaining 1 tablespoon of the lemon juice.
  Arrange slices, slightly overlapping, attractively on platter or plates.
  Place remaining tarragon dressing in a small bowl (thin with a little milk
  if necessary) and pass at table.
  
  Makes 4 servings.
  
  [  1001 HOME IDEAS MAGAZINE; April 1990 ]
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Tarragon Chicken with Carrots and Linguine
 Categories: Chicken, Pasta
      Yield: 4 servings
 
      6 oz Uncooked linguine                   2    Carrots, cut into julienne
      1 c  Stock                                    -strips
      1 lb Skinned and boned chicken           8    Mushrooms, sliced
           -breast                           1/4 c  Minced fresh parsley
      1 sm Onion, sliced crosswise           1/2 ts Dried tarragon
 
  freshly grated parmesan cheese minced scallions, garnish
  
  In a large pot, cook linguine until just tender.  Drain and set aside. In a
  large skillet, heat stock over medium heat.  Cut chicken into strips 1/2
  inch wide and 3 inches long and add to stock.  Separate onion slices into
  individual rings and add to stock. Cook for 7 minutes, stirring frequently.
  Add carrots, mushrooms, parsley and tarragon.  Heat until chicken is cooked
  through, about 5 minutes.  Add linguine and toss to combine. Heat until
  linguine is hot.  Remove to a serving bowl or platter and sprinkle with
  cheese and scallions.  Serve warm.  Makes 4 servings.
  
  Origin:  Prevention's Meals that Heal cookbook Shared by: Sharon Stevens
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Tarragon Chicken Salad
 Categories: Salads, Chicken
      Yield: 8 servings
 
      1    (4 1/2 Lb. ) Fryer                  2 c  Water
    1/2 c  Dry White Wine OR                 3/4 lb Small New Potatoes
           Vermouth                                 Quartered
      2 tb Minced Shallots                     1 lb Fresh Green Beans
      1 tb Chopped Fresh Tarragon              1 tb Safflower OR Other
           OR 1 t. Dried Tarragon                   Vegetable Oil
           Crushed                           1/8 ts Salt
    1/8 ts Salt                              1/8 ts Pepper
    1/8 ts Pepper                            1/2 sm Purple Onion Cut Into
  1 1/2 c  Plain Yogurt                             Thin Strips
 
  Remove Giblets & Neck From Chicken.  Rinse Chicken & Pat Dry. Place Chicken
  in A Large Cooking Bag. Seal Bag According To Package Directions. Cut Slits
  in Top Of Bag. Place Chicken & Bag in A 13 X 9 X 2 Inch Baking Pan. Bake At
  350 Degrees For 2 Hours OR Untildrumsticks Move Easily. Remove From Bag &
  Let Cool.  Skin & Bone Chicken; Cut Into 1/2 in. Pieces. Cover & Chill.
  Combine Wine, Shallots, Tarragon, 1/8 t. Salt & 1/8 t. Pepper in A Small
  Saucepan; Cook Over Medium Heat Until All Liquid Is Absorbed. Combine Herb
  Mixture & Yogrut in A Medium Bowl.  Cover & Chill Several Hours. Bring 2
  Cups Water To A Boil in A Medium Saucepan.  Add Potatoes; Cover, Reduce
  Heat & Simmer 5 Min. OR Until Tender.  Remove Potatoes From Liquid,
  Reserving Liquid.  Set Potatoes Aside. Wash Beans, Trim Ends & Cut in Half.
  Return Reserved Liquid To A Bowl. Add Beans, Cover, Reduce Heat & Simmer 5
  Min. OR Until Crisp- Tender. Drain. Combine Reserved Potatoes & Beans; Add
  Oil, 1/8 t. Salt & 1/8 t. Pepper, Tossing Gently. Cover & Chill. Combine
  Reserved Chicken, Yogurt Mixture & Purple Onion.  Spoon Into Center Of A
  Serving Platter.  Arrange Potatoes & Green Beans Around Chicken Mixture.
  About 280 Cal. Per 2/3 C. Chicken Mixture & 1/2 C. Vegetables. (Fat 9.6.
  Chol. 88.)
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Tarragon Chicken Salad with Walnuts
 Categories: Chicken, Poultry, Salads
      Yield: 6 servings
 
      3 lb Chicken breasts, poached,           1 c  Finely chopped celery
           -skin and bones discarded         1/3 c  Mayonnaise
           -and the                          1/3 c  Plain yogurt
           Meat torn into shreds (about        1 tb Chopped fresh tarragon or 1
           -4 cups)                                 -1/4 tsp crumbled dried
      2 tb Tarragon white-wine vinegar,        1 c  Walnuts, toasted lightly and
           -or to taste                             -chopped
 
  In large bowl, toss chicken with the vinegar and celery. In small bowl.
  whisk together the mayonnaise, yogurt and tarragon and add dressing to the
  chicken mixture with salt and pepper to taste. Combine salad well. The
  salad may be made 1 day ahead and kept covered and chilled. Just before
  serving, stir in walnuts. Serve salad at room temperature or chilled.
  
  Yield: Serves 6 Source: Gourmet magazine, June 1989
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Tarragon Chicken Breasts
 Categories: Chicken
      Yield: 4 servings
 
      4    Chicken breast halves with          1 tb Plus 1 Tsp chopped fresh
           -skin and bones left                     -tarragon or half the
           Intact (about 2 pounds                   Amount dried (2 tsp)
           -total)                           1/2 c  Dry white wine
           Salt to taste if desired          3/4 c  Chicken broth, fresh or
           Freshly ground pepper to                 -canned
           -taste                            1/2 c  Heavy cream
      1 tb Butter                         
 
  Place the chicken breasts on a flat surface and hack off the thin bones at
  the bottom of each piece.  Sprinkle the breasts with salt and pepper.
  
  Heat the butter in a heavy skillet large enough to hold the chicken pieces
  in a single layer.  Place the chicken pieces in the skillet skin side down
  and cook for about 1 minute until nicely browned.  Turn the chicken and
  continue cooking for about 4 minutes.  Sprinkle with 1 tablespoon fresh
  tarragon or half the amount dried (1 1/2 teaspoons) and pour the wine and
  broth over all.  Cover closely and cook for 15 minutes.
  
  Transfer the cooked chicken pieces to a serving dish.  Reduce the cooking
  liquid to about 1/2 cup.  Add the cream and bring to a boil. Remove the
  sauce from the heat and pour through a sieve into a saucepan, pressing to
  extract as much flavor as possible from the solids.  Pour the sauce over
  the chicken breast pieces and sprinkle with the remaining tarragon.
  
  Yield: 4 servings.
  
  [ Pierre Franey in The New York Times, Nov 18, 1987 ]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Tarragon-Mustard Burgers
 Categories: Chicken
      Yield: 4 servings
 
  1 1/4 lb Chicken or turkey, ground       1 1/2 tb Dijon mustard
      2 ts Tomato paste                        1 tb Vinegar, tarragon
    1/2 ts Tarragon, dried                   1/4 c  Sour cream, light
      4 x  Tomato slices                     1/4 ts Tarragon, dried
      3 x  English muffins, split & toa             Salt, kosher, add to taste
      1    Recipe tarragon mustard sauc             Black pepper, ground, add to
  1 1/2 tb Butter or margarine                      Pepper, red, ground, add to
 
  Prepare grill or preheat broiler. In medium bowl, combine chicken or
  turkey, tomato paste, tarragon, salt & pepper.  Form into 4 - 5 burgers and
  grill or broil 4 - 6 minutes on each side until burgers are cooked through
  and spring back to the touch. Place a slice of tomato and a burger on top
  of each muffin half.  Top with warm Tarragon-Mustard sauce (recipe below).
  serve, garnished with sprigs of fresh tarragon if desired. TARRAGON-MUSTARD
  SAUCE: In top of double boiler blend, 1-1/2 Tbsp butter, 1-1/2 Tbsp Dijon
  mustard.  Remove from heat; add 1 Tbsp tarragon vinegar. Stir in 1/4 cup
  light sour cream and 1/4 tsp dried tarragon leaves. Season to taste with
  salt, ground black and ground red pepper to taste. From the collection of
  Chuck Rippel Source: The Collection of Chuck Ripple
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Teriyaki Chicken Delight
 Categories: Chicken, Barbecue
      Yield: 6 servings
 
      6    Frying Chicken Quarters             2 tb Vegetable Oil
    1/4 c  Honey                             1/2 c  Teriyaki Sauce
    1/2 ts Ground Ginger                       2    Garlic Cloves, minced
    1/3 c  Medium Dry Sherry              
 
        Cut chicken into smaller portions.  Rinse and pat dry.  Place in
  glass bowl to marinate.  In small saucepan combine oil, honey, teriyaki
  sauce ginger and garlic.  Bring to boil.  Remove from heat and add sherry.
  pour over chicken pieces.  Cover tightly and refrigerate overnight, turning
  once or twice.  Grill,  beginning skin side down, 6 to 8 inches from coals;
  turn every 10 minutes and baste with marinade.  Cook for 25 to 30 minutes
  or until done and well browned.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Teriyaki Chicken Kabobs
 Categories: Chicken
      Yield: 4 servings
 
    1/4 c  Soy sauce                          16 oz Whole chicken breasts,
    1/4 c  Dry sherry                               -skinned, split, boned and
    1/4 c  Water                                    Cut into 1" cubes
      1    Clove garlic, minced                6    Lg. green onions, bias
      1 ts Gingerroot, grated (or 1/4               -sliced into 1" lengths
           -tsp. ground ginger)                4    Cherry tomatoes
 
  Combine soy sauce, sherry, water, garlic and gingerroot.  Boil 1 minute;
  cool.  Marinate chicken and green onion in soy mixture 30 minutes at room
  temperature, stirring once to coat all pieces.  Drain; reserve marinade.
  Alternate chicken and onion pieces on 4 skewers.  Broil kabobs 4" from heat
  4 to 5 minutes.  Place a cherry tomato on end of each skewer.  Turn; broil
  kabobs 4 to 5 minutes longer, brushing occasionally with marinade.
  
  Makes 4 servings.
  
  2 lean meat exchanges 1 vegetable exchange
  
  From:  The Dieters Cookbook, courtesy Debbie Carlson - Cooking Echo
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Tex-Mex Roasted Chicken
 Categories: Chicken
      Yield: 5 servings
 
      1 ts Ground Cumin                        1    (3 Lb.) Broiler, Skinned
      1 ts Chili Powder                        2 c  Coarsley Chopped Zucchini
    1/2 ts Basil                           1 1/4 c  Unpeeled, Seeded &
    1/4 ts Salt                                     Coarsely Chopped Tomatoes.
      1 tb White Wine Vinegar             
 
  Combine First 6 Ingredients; Stir Well & Set Aside.
   Remove Giblets & Neck From Chicken & Discard. Rinse Chicken & Pat Dry. Rub
  Outside Of Chicken With Spice Mixture. Place Chicken, Breast Side Down in A
  Deep 3 Qt. Casserole. Cover With Wax Paper & Microwave At High 8 To 9 Min.
  Turn Chicken, Breast Side Up & Microwave Covered With Wax Paper At High 8
  To 9 Min. Remove Chicken To Serving Platter.Reserve Drippings in Casserole.
  Let Chicken Stand Covered 15 Min. Add Vegetables To Drippings; Toss To
  Coat. Microwave At High 3 To 4 Min. OR Until Crisp-Tender, Stirring Halfway
  Through Cooking Process.Arrange Vegetables Around Chicken.
   About 192 Cal. Per 3 Oz. Chicken & 1 1/4 C. Vegetables. (Fat 6.8, Chol.
  76)
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Thai-Style Grilled Chicken
 Categories: Chicken, Barbecue
      Yield: 8 servings
 
      5 tb Thai or Vietnamese fish             3 lb Chickens, quartered, rinsed,
           -sauce (nam pla or nuoc mam)             -patted dry
    1/4 c  Light brown sugar                   8    Leaves of butter lettuce
    1/4 c  Canned, unsweetened coconut              -(Boston, Bibb, etc)
           -milk                               2 md Tomatoes, quartered
  2 1/2    Tbsfresh lime juice                 2 md Cucumbers, sliced 1/4 inch
      2 tb Five-spice powder                        -thick
      2 tb Soy sauce                         1/2    Red onion, sliced and
      1 tb Crushed dried Asian chilis               -separated into strips
           -(about 8 small)                         Amerasian Dipping Sauce
      1 tb Plus 1 tsp curry powder                  -(separate recipe)
 
  Servings: 8 Notes: This Asian-influenced dish is from Philipe La Mancusa,
  the chef at Embarko in San Francisco. He serves the chicken with fried
  plantains, rice and Singha beer from Thailand. The chicken must marinate
  for one to two days before grilling.
  
  DIRECTIONS: In a small bowl, mix the fish sauce, brown sugar, coconut milk,
  lime juice, five-spice powder, soy sauce, crushed chiles and curry powder.
  Set aside for at least 2 hours.
  
  Stir the marinade well. Place the chicken in a glass baking dish and coat
  thoroughly with the marinade. Transfer the chicken to 2 large, heavy Ziploc
  plastic bags. Pour in any extra marinade. Press out any air and zip the
  bags to close. Set aside to marinate at room temperature for 2 hours, then
  refrigerate for at least 24 hours or up to 2 days, turning the bags
  occasionally.
  
  Light the grill. Cut the chicken wings off at the second joint or fasten
  the wing tips to the rib cages with metal skewers. The fire is ready when
  you can hold your hand 7 inches above the coals for at least 4 seconds.
  Grill the chicken, bony sides down, for 1 1/2 minutes, then turn and grill
  for 1 1/2 minutes to seal in the juices. Turn the chicken again and grill
  for about 6 minutes, until the surface meat is firm. Turn and grill for 6
  minutes longer. If the fire is too hot, the skin will char, so watch
  carefully and turn the chicken if necessary. Grill the chicken, turning
  occasionally, for 17 to 25 minutes longer. It is done as soon as the meat
  is white throughout and the juices run clear when the meat is deeply
  pierced.
  
  Alternatively, preheat the broiler. Broil the chicken for about 35 minutes,
  beginning skin-side up and turning every 10 minutes.
  
  Serve the chicken on plates or a platter, garnished with the lettuce,
  tomatoes, cucumbers and red onion. Serve each person 1/4 cup of the dipping
  sauce in small dishes.
  
  Source: Food & Wine magazine, 07/90
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: The 101 Garlic Chicken
 Categories: Chicken, Garlic
      Yield: 20 servings
 
     10    Whole chicken breasts,              2 c  Champagne
           -split, boned, and skinned        101    Unpeeled cloves fresh garlic
           Salt and pepper                
 
  Place chicken in ungreased baking pan, 12 x 16 or 18 inches. Sprinkle with
  salt and pepper and pour champagne over. Place garlic cloves around and
  between pieces. Cover pan with foil. Bake at 350 degrees for 1-1/2 hours.
  Remove chicken to large serving platter and place garlic around chicken.
  Tell guests to suck the garlic out of its skin, that it is deliciously
  sweet.
  
  When serving this recipe to guests, invite them into the kitchen to let
  them count as you place the garlic cloves around the chicken. They won't
  believe how sweet and delicious the cooked garlic will be until they eat
  it!
  
  Winner of Gilroy Garlic Festival Prize for Best Recipe Using Most Garlic,
  1982: Helen McGlone, Roseville, CA from -The Garlic Lover's Cookbook, Vol.
  II-
  
  Posted by John Strano
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: The Mcranch Bar-B-Que Chicken Sandwich
 Categories: Barbecue, Sandwiches, Chicken
      Yield: 6 servings
 
      4    Boned chicken breasts               4 tb Oil
      1 c  Of barbecue sauce (whatever              Barbecue spice (available at
           -you like)                               -any store)
  1 1/2 c  Of whole wheat flour or any         4    Fresh high quality kaiser
           -standard chicken                        -rolls
           Breading                            8    Tomato slices
      4 tb Butter                              4 lg Washed lettuce leaves
 
  Slightly flatten chicken breasts with mallet or meat cleaver. Submerge the
  breasts in barbecue sauce, cover and refrigerate for 12 hours. Remove
  breasts from marinade and throw away the marinade. (It contains chicken
  blood and uncooked juices).  Wipe excess barbecue sauce from breast, shake
  barbeque spice on both sides of the breast and roll in flour or breading.
  Be sure that the flour or breading completely covers the chicken so that no
  frying oil can sneak in and get on the chicken.  Heat butter and oil in a
  straight-sided frying pan and saute the floured chicken breast until
  cooked.  About 2 1/2 minutes per side should do it. Press the chicken
  breast with your finger.  If the flesh feels soft and slightly mushy, it
  isn't cooked through yet.  If the flesh feels firm and bounces back, it is
  done and ready to eat. Serve open face on toasted kaiser rolls, garnish
  with lettuce and tomato slices. Serve with barbecue sauce on the side for
  dunking.
  
  ARAPAHOE RANCH - Boulder, CO.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: The Vertically Roasted Chicken
 Categories: Chicken
      Yield: 4 servings
 
      1    Frying chicken (3 to 3 1/2               SWEET SPICE FLAVORING:
           -Lb)                                1 lg Garlic clove, minced
    1/2 c  Water                               3 tb Fresh lemon juice
      1 tb Dry white wine                      1 tb Soy sauce
    1/2 ts Paprika                             1 ts Honey
           ORIENTAL FLAVORING:               1/8 ts Ground ginger
      1 lg Garlic clove, minced              1/8 ts Ground cardamom
      3 tb Soy sauce                         1/8 ts Ground allspice
      2 tb Cider vinegar                       1 pn Ground cumin
      1 tb Brown sugar, tightly packed    
 
  OMIT      wine and paprika from Basic Recipe
  
  Place rack in lowest position of oven; preheat oven to 450F.  Mix wine and
  paprika in a small bowl and set aside.  Rinse chicken under cold water and
  pat dry thoroughly with paper towels.  Gently press chicken onto vertical
  roaster.  Set roaster in 8- or 9-inch baking pan.  Add water. Roast for 15
  minutes.  Reduce heat to 375F; roast for an additional 15 minutes per
  pound.  During last 20 minutes of cooking, brush with wine-paprika mixture
  to aid browning.  Carve from the rack and serve immediately.
  
  FLAVORING:  Mix all of the ingredients of either one together and blend
  well.  Loosen the skin from chicken breast, thighs and drumsticks (do not
  puncture skin).  Rub or spoon sauce under skin and spread evenly. Roast as
  directed, basting with the pan juices.
  
  Makes 4 servings.
  
  [Bon Appetit  LIGHT AND EASY SPECIAL]
  
  Posted by Fred Peters.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Tomato-Herb Chicken
 Categories: Chicken
      Yield: 4 servings
 
      1 tb Corn oil                          1/2    Stp dried oregano
      1 c  Finely chopped onion              1/2 ts Dried basil
      2    Cloves garlic, minced or          1/2 ts Salt
           -pressed                          1/4 ts Ground black pepper
      1 cn Tomato sauce (8 oz)                 1    Broiler-fryer, cut into
    1/2 c  Dark corn syrup                          -pieces (3 Lbs)
    1/4 c  Dry red wine                   
 
  Prepare grill for cooking.  Heat oil in saucepan over medium heat. Add
  onion and garlic; cook, stirring occasionally, until tender, about 2
  minutes.  Add remaining ingredients, except the chicken.  Bring to a boil,
  stirring occasionally.  Reduce heat and simmer for 15 minutes. Grill
  chicken about 6 inches from medium-hot coals for 30 minutes, turning
  frequently.  Brush with some of the sauce.  Continue cooking chicken,
  turning frequently and brushing with sauce, about 15 minutes more until
  meat is juicy and tender.  Reheat remaining sauce and serve with the
  chicken.
  
  Makes 4 servings.
  
  [Woman's Day  MEALS IN MINUTES  August 1985]
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Tropical Chicken Kabobs
 Categories: Chicken, Barbecue, Low-cal
      Yield: 6 servings
 
    1/3 c  Lime Juice                         12 x  Pearl Onions, Peeled
      1 tb Vegetable Oil                       1 lg Green Pepper  **
      1 tb Honey                                    Papaya, Peeled  **
      6 x  Chicken Breast Halves *         1 1/2 c  Fresh Pineapple Chunks
 
  * 4 oz each, skinned, boned, cut into 1 1/2" pieces ** seeded, and cut into
  2" pieces
  ~-------------------------------------------------------------------------
  Combine lime juice, vegetable oil, and honey in a shallow dish. Add
  chicken; toss gently. Cover and marinate in refrigerator 8 hours or
  overnight, stirring occasionally. Remove chicken from marinade, reserving
  marinade. Alternate chicken, onion, pepper, papaya and pineapple on six 12"
  skewers. Coat grill rack with Pam; place rack on grill over medium-hot
  coals. Place kabobs on rack, and cook 15-20 minutes or till done, turning
  and basting frequently with reserved marinade.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Tropical Chicken Salad
 Categories: Salads, Chicken
      Yield: 6 servings
 
      2 c  Chicken, White Meat *             1/4 c  White Raisins (Opt.)
      2 x  Apples, Peeled And Diced            3 tb Chopped Chutney
      1 c  Pineapple Chunks                    2 ts Curry Powder
    1/3 c  Chopped Almonds                   3/4 c  Mayonnaise
    1/2 c  Shredded Coconut               
 
  * Cooked and cubed.
  ~-------------------------------------------------------------------------
  In a bowl, combine chutney, curry, and mayonnaise. Combine all other
  ingredients in a separate bowl. Stir  curry, chutney, and mayonaisse
  mixture into the chicken mixture. Serve on watercress or lettuce leaves,
  with slices of avocado.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Tuna, Salmon, Chicken or Turkey Turnovers
 Categories: Salmon, Chicken, Poultry, Fish
      Yield: 5 servings
 
      1 c  Cooked or canned tuna,                   Salt and\or Pepper
           -salmon, chicken or turkey               Combine the above.
      1 c  Shredded cheese                          Biscuit Dough
    1/4 c  Chopped celery                      2 c  Flour, sifted
      1 ts Finely chopped chives, onion        1 tb Baking powder
           -or green onion                 1 1/4 ts Salt
           Mayonnaise, enough to             1/4 c  Shortening or cooking oil
           -moisten                          3/4 c  Milk
 
  Preheat oven to 400 degrees.
  
  Filling:
  
  Sift together the flour, baking powder and salt, then add the shortening or
  oil and cut it in until mixture is like a coarse meal.  Add the milk all at
  once and stir until it forms a soft ball.  Turn the dough out on a floured
  board and knead lightly 20-25 times.
  
  Roll the dough out until it is 1/8 to 1/4 inch thick.  Cut into 4-inch
  squares or rounds and place about 2 1/2 T. filling in the center of each.
  Fold each square or round over and seal (a little water to moisten helps
  here).  Place on ungreased cookie sheet and bake 15 minutes at 400 degrees,
  or until turnovers are light brown at the edges.  Serve hot, with some of
  that turkey noodle soup and turkey chef salad <grin -- actually any soup
  and/or salad>.   Serves 5-6 people.
  
  Tips and Variations:
  
  I prefer a milder cheese (such as Jack or Mozzarrella) to a
  stronger-flavored cheese (such as Cheddar).  The latter tends to overwhelm,
  while the former does a nice job of taking a back seat to the other flavors
  present in the filling.
  
  Otherwise, use your imagination!  Try various appropriate herbs (sage,
  rosemary or tarragon go well with the poultry) in either the filling or the
  dough.  1/4 cup of some other vegetable can be added (sugar snap peas are
  marvelous, and mushrooms do well, too).  Try adding 1/4 t. each smoke
  flavoring and/or dry mustard to the dough.  And those of you who save this
  recipe can take it from there; it's extremely versatile.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Turkey - Chicken Salad Sandwiches
 Categories: Salads, Chicken, Poultry, Sandwiches
      Yield: 6 servings
 
  1 1/2 c  Cut-up turkey or chicken            1 tb Chopped onion
      1    Hard-cooked egg, chopped            1 tb Sweet pickle relish
    1/4 c  Mayonnaise                          1 ts Lemon juice
      2 tb Chopped celery                    1/8 ts Salt
      2 tb Chopped stuffed olives              1 ds Pepper
 
  In medium bowl, combine all ingredients; toss with a fork until well
  blended. Use as sandwich filling.
  
  Makes 6 sandwiches.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Twelve-Boy Curry
 Categories: Chicken
      Yield: 6 servings
 
           Jim Vorheis                       1/4 ts Pepper
      6 tb Butter                              1 ts Paprika
      1 c  Minced onion                        1 ds Of cayenne pepper
      1 c  Chopped celery                  1 1/4 c  Strong beef stock
      4    To 5 cloves garlic, minced          1 c  Light cream
    1/2 c  Flour                               3 tb Catsup
      1    To 2 Tbsp curry powder, or          3 lb Chicken, stewed, meat cut
           -to taste                                -into bite-size pieces
    1/2 ts Salt                           
 
  Melt butter in a large skillet.  Add onion, celery and garlic and cook over
  medium heat until onion is limp.  Combine all of the dry ingredients and
  add to the onion mixture, stirring over low heat until blended. Slowly add
  beef stock and cream and stir until smooth. Add catsup. Cook for 2 minutes
  then add chicken and heat to boiling point. Let stand 1 hour then reheat.
  
  Note: This curry is best if made a day ahead and reheated.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Veal or Chicken Scallops in Tarragon Sauce
 Categories: Veal, Chicken, Sauces
      Yield: 6 servings
 
      4    Veal scallops or                    1 ts Cornstarch
      4    Chicken breasts pounded thin      1/2 c  White wine
    1/2 lb Thinly sliced mushrooms             1 tb Cold water
      1 c  Hot chicken broth                   2 tb Or more of chopped fresh
    1/2 c  Seasoned flour                           -tarragon
      2 tb 35% cream                                Salt and pepper to taste
      2 tb Oil                               1/4 ts Lemon juice
 
  Preheat the oven to 150 degrees. Coat scallops in flour. Fry in oil a few
  minutes on each side until browned. Salt  and pepper to taste, place in
  oven to keep warm. Add some butter to the frying pan. Add the mushrooms and
  cook 3-4 mins. Add the wine and heat on high 2-3 mins. more. Add the
  tarragon and chicken stock, salt and pepper and heat on medium for 3 mins.
  Add the creme and continue to heat  1 min. more. Dilute the cornstarch with
  a few drops of  water and add to the sauce. Add the lemon juice and heat
  gently  2 more minutes. Pour over scallops and serve.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Veal Sausage with Chicken
 Categories: Veal, Chicken
      Yield: 6 servings
 
      4    Chicken Breasts, boneless,          1    Jar 12 Oz. Sweet Red or
           -skinless                                -Green Pepper Slices
      3 tb Olive Oil                           1    Jar 7 Oz. Artichoke Hearts
      8    Cloves Garlic                            -in brine
      2 lb Veal Sausage, cut into 2            1    Jar 3 Oz. Capers
           -inch pieces                             Freshly Ground Black Pepper
 
  Preheat oven to 350 degrees. Cut chicken into 1 inch strips. In a large
  skillet heat olive oil over medium heat. Add garlic, chicken and sausage
  pieces, and saute' until chicken is white. Be careful not to let the garlic
  burn.
  
  Drain and discard the liquid from the peppers, artichokes, and capers.
  Quarter artichoke hearts, combine with peppers and add to the chicken
  mixture. Add pepper and toss to combine. Transfer to a large baking dish.
  Bake for 30 minutes; add capers 10 minutes before serving. Defatted chicken
  stock or water may be added during baking if more liquid is desired.
  
  Serves 6
  
  SOURCE: Yankee Magazine 9/72 SHARED BY: Jim Bodle 9/92
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Velvet Chicken
 Categories: Chicken
      Yield: 6 servings
 
      1    Chicken breast, diced               1 ts Salt
      1 tb Oil                               1/4    Inch piece of fresh ginger,
    2/3 c  Stock                                    -chopped
      3 ts Cornstarch                          1 ts Pepper
    1/2 lb Small mushrooms                
 
  Mix the chicken pieces in a bowl with 1 tsp cornstarch, 1 Tbsp oil, 1/2 tsp
  salt and 1/2 tsp pepper. Let sit. Pour the boiling stock over the mushrooms
  in another bowl and stir in 2 tsp cornstarch, 1/2 tsp salt and 1/2 tsp
  pepper. Quick fry the chicken, over high heat for 30 seconds then add the
  mushroom mixture and the ginger. Stir constantly until just done, no more
  than 5 minutes, over medium heat. Serve immediately.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Vermont Spring Chicken
 Categories: Chicken
      Yield: 6 servings
 
      1    Chicken, 2 1/2 to 3 lbs.,           1 ts Salt
           -cut up                             1 ds Of pepper
    1/2 c  Butter, melted                    1/4 c  Almonds, chopped
    1/2 c  Maple syrup                         2 ts Lemon juice
    1/2 ts Grated lemon rind              
 
  Place chicken pieces in shallow buttered baking dish. Mix remaining
  ingredients and pour evenly over chicken. Bake uncovered 50-60 minutes at
  400 F. Baste occasionally. Delicious on a bed of rice
  
  From: Steve Herrick Source: [Dakin Farm - Ferrisburg, VT]
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Very Good Fried Chicken
 Categories: Chicken
      Yield: 6 servings
 
  2 1/2 lb Fryer, cut up and sprinkled         2 tb Evaporated milk
           -with salt and pepper               2 tb Water
 
  Pour over chicken ingredients above and marinate about 10 minutes.  Dip
  chicken in bowl of all-purpose flour.  Shake off excess flour.  Deep fry in
  Wesson oil at 300 degrees or pan fry on medium (making sure oil is hot
  before putting chicken in and that chicken is covered with oil at all
  times).  Fry until golden brown.  Same recipe may be used for pork chops.
  
  From:  Famous Recipes Cookbook
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Vidalia Sweet Onion Chicken Breast Casserole
 Categories: Chicken
      Yield: 2 servings
 
      1 lg Chicken breast, split and           2    Medium-sized Vidalia sweet
           -boned                                   -onions, peeled and sliced
      2 tb Vegetable oil                       1    (10 3/4-oz) can cream of
      2    Medium-sized potatoes,                   -mushroom soup, undiluted
           -peeled and sliced                       Paprika
 
  Brown breast in oil and drain on paper towel. Oil a 1 1/2-quart casserole.
  Layer potatoes on bottom; follow with a layer of onions and top with a
  layer of mushroom soup. Gently, place chicken breast over soup and sprinkle
  with paprika. Cover tightly and bake at 350 degrees for 1 hour.
  
  Yield: 2 servings
  
  Source: The Berkshire Eagle  April 22, 1991
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Warm Chicken Salad with Wild Mushrooms
 Categories: Salads, Chicken, Vegetables
      Yield: 6 servings
 
      3    Whole Chicken Breasts               4 oz Mache, Washed & Dried
      5 tb Walnut Oil                          4 oz Beet Greens
      1 lb Oyster Mushrooms                  1/4 c  Fresh Grapefruit Juice
      2    Leeks, Julienned                    1 tb Lime Juice
      1    Head Chicory, Washed & Dried        1 tb Lemon Juice
      1    Head Radicchio                      1    Pink Grapefruit
           Washed & Dried                           Peeled, Segmented
      1 bn Arugula, Washed & Dried       

--------------------------------FOR GARNISH--------------------------------
           Lemon And Lime Zest            
 
  Preheat oven to 350F.  Bake chicken for 30 to 40 minutes, until juices run
  clear.  Debone meat; keep warm.  Heat 2 tablespoons walnut oil over medium
  heat; saute mushrooms and leeks quickly, about 1 minute.  Remove from pan
  and keep warm.  Divide the greens evenly among 6 plates.  Add the citrus
  juices to the saute pan and reduce by 1/2.  Remove from the heat and whisk
  in remaining walnut oil.  Put chicken, leeks, mushrooms, grapefruit on
  greens; top with dressing and garnish with zest.  Serve immediately.
  Source: Metropolitan Home - May 1986
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: White Fricassee
 Categories: Chicken, Stews
      Yield: 6 servings
 
      2    Broilers or frying chickens              Pepper
      5 c  Water                             1/2 c  Sherry or unsweetened sherry
      1    Blade mace                               -extract
    1/4 ts Nutmeg                              1 c  Cream
      2    Anchovies                         1/4 c  Butter
      1 sm Onion                             1/4 c  Flour
      1 ts Salt                                1    Egg yolk
 
  It was either a stroke of genius or an accident which is responsible for
  the anchovies.  The following recipe is taken from "The Carolina
  Housewife", published in the fifties (18), and long out of print.  As you
  can see from these ingredients, it was published in a time of flourishing
  hospitality.
  
  Juice of 1 lemon
  
  Parboil the chickens, and when they are tender remove them from the broth,
  skin them and cut them in pieces for serving.  Return them to the liquor
  and add the seasonings, including the wine.  Stew gently until very tender.
  Remove the onion and add the cream, the butter and flour well blended, and
  when this has come to the boiling point add the beaten egg yolk, but do not
  let it boil.  Add the lemon juice, being very careful not to curdle the
  mixture.
  
  Rich as this sauce is, it is suggested that mushrooms, a few capers and
  oysters shredded in a little of their own liquor may be added.  Serve
  garnished with toast points.
  
  This chicken dish has unusual flavor, for the anchovies "melt", leaving no
  visible trace but a most elusive taste.
  
  From: 200 Years of Charleston Cooking 1930 Shared By: Pat Stockett
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Williamsburg Chicken, As Served At London Town
 Categories: Chicken
      Yield: 10 servings
 
      1    Envelope Unflavored Gelatin              Salt & Pepper To Taste
      2 c  Celery, Diced                     1/3 c  Pecans, Chopped
      4 c  Chicken, Cooked, Diced            1/4 ts Leaf Thyme
    1/2 c  Stuffed Olives, Sliced              2    Eggs, Hard Cooked, Chopped
      1 c  Canned Peas, Drained            1 1/2 c  Chicken Broth
      2 tb Lemon Juice                              Green Grapes For Garnish
  1 1/2 c  Mayonnaise                               Oil
 
  Oil a 10" X 13" pan. Soften the gelatin in a little cold water or chicken
  broth. Place over low heat and stir until it dissolves. Cool and stir in
  lemon juice, salt, pepper and thyme. ix well into the broth and mayonnaise.
  Add all other ingredients (except grapes) and pour into pan. Place in
  refrigerator overnight or for several hours until set. Decorate with halved
  grapes and serve over salad greens. Mrs. Harold Cook
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Wine and Mushroom Chicken
 Categories: Chicken
      Yield: 4 servings
 
      1 tb Vegetable oil                       8 oz Mushrooms, sliced
      2 tb All-purpose flour                 1/3 c  Chopped onion
    1/4 ts Pepper                              1 ts Dried tarragon
    1/8 ts Salt                              1/2 c  Dry white wine
      4    Chicken breasts, about 1            2 tb Plain low-fat yogurt
           -lb., skinned and boned             1 tb Chopped parsley
 
  Keywords: Chicken, Mushrooms
  
  In large skillet heat oil over high heat. In small bowl, combine flour,
  pepper and salt. Coat both sides of chicken breasts with flour mixture;
  satu until golden brown. Remove chicken from skillet and set aside. Reduce
  heat to medium; saut mushrooms and onion until onion is soft. Add
  tarragon, wine and chicken; cover and simmer 5 minutes. Turn over chicken
  and simmer 5 minutes longer until tender; remove chicken to serving
  platter. Remove skillet from heat and stir in yogurt. To serve, pour sauce
  over chicken; sprinkle with parsley. Makes 4 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Wok Fried Beer Batter Chicken
 Categories: Chicken
      Yield: 6 servings
 
      3    To 3 1/2 - lbs. chicken           1/4 ts EACH; salt and pepper
      2 c  Flour                               1    Egg, beaten
      2 ts Baking powder                       1    12 oz can beer
      1 ts Tarragon, fried                
 
  Cooking oil or Crisco for deep fat frying
  
  Simmer chicken in lightly salted water for 25 minutes. Drain and pat dry
  with paper towels. Add 3" oil to the wok over medium high heat. Test wok
  for correct temperature with a cube of bread. It should brown in 60
  seconds. Blend flour, baking powder, tarragon, salt and pepper. Add beaten
  egg and beer. Stir until consistency of cream. Dip chicken into batter a
  few pieces at a time. Let excess batter drain. Cook chicken 5 to 7 minutes,
  turning once, until nicely brown. Drain and keep warm.
  
  Serves 6 adults.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Working Woman's Chicken and Rice
 Categories: Chicken, Rice
      Yield: 4 servings
 
      6    Bonless chicken breasts,            1 cn Cream of mushroom soup
           -skinned                            1 pk Rice-A-Roni (Chicken flavor)
      2 cn Cream of chicken soup                    Salt and pepper to taste
 
  In slow cooker put chicken breast with canned soups, alt and ppper. Cook
  all day on LOW (approx. 10 hrs. or until chicken is tender).
  
  Fix Rice-A-Roni per directions on box.  Put on plate and place chicken and
  gravy on top.
  
  Bumgarner Family Recipes submitted by Becky Tebrugge Cockayne
  
  posted by Bud Cloyd
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Yogurt Chicken with Garlic Mint Dipping Sauce
 Categories: Chicken, Garlic, Fresh herbs
      Yield: 4 servings
 
  1 1/2 c  Plain Yogurt                        1    Thin Slice Ginger Root
      1 c  Bread Crumbs                        2 tb Chopped Green Chilies
           Salt & Pepper To Taste              1 ts Sugar
      4    Chicken Thighs, Skinned                  Salt To Taste
      4    Chicken Legs, Skinned             3/4 c  Fresh Mint Leaves
           Dipping Sauce                     1/4 c  Fresh Coriander (Chinese)
           Garlic Puree From 1 Head          1/4 c  Fresh Parsley Leaves
    1/2 sm Onion, Coarsely Chopped        
 
  Preheat oven to 400F. Pour yogurt into wide shallow bowl and set it on
  your work surface. Season the bread crumbs with salt and freshly ground
  pepper.  Spread crumbs out on a platter and place next to the yogurt. Place
  a wire rack over a baking sheet and set it aside. Dry chicken pieces. Dip
  each piece into the yougurt until throughtly coated on both sides. Then
  roll each piece in the crumbs, pressing the piece in so that the crumbs
  adhere. Each piece should be evenly coated. Place chicken on the wire rack.
  Bake for 40 to 45 minutes. To serve, place a piece of chicken on each of 4
  small plates. Pour some sauce in a crecent on the bottom edge of each plate
  around the chicken but not on it. Place the remaining chicken on a platter
  and pass the remaining souce in a clear pitcher. Serve hot or at room
  temperature. DIPPING SAUCE: 1 Cup Plain Yogurt. Place all the ingredients
  in a blender or food processor.  Flick the motor on and off until a thin
  flecked green sauce is achieved. Serve at once.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Yogurt Chicken with Garlic-Mint Dipping
 Categories: Garlic, Chicken
      Yield: 4 servings
 
  1 1/2 c  Plain Yogurt                        1    Thin Slice Ginger Root, P
      1 c  Bread Crumbs                        2 tb Chopped Green Chilies,
      1    Salt & Pepper To Taste              1 ts Sugar
      4    Chicken Thighs, Skinned             1    Salt To Taste
      4    Chicken Legs, Skinned             3/4 c  Fresh Mint Leaves
      1    Dipping Sauce                     1/4 c  Fresh Coriander (Chine
      1    Garlic Puree From 1 Head          1/4 c  Fresh Parsley Leaves
    1/2    Small Onion, Coarsely          
 
  Servings:  4
  
  Preheat oven to 400'. Pour yogurt into wide shallow bowl and set it on your
  work surface. Season the bread crumbs with salt and freshly ground pepper.
  Spread crumbs out on a platter and place next to the yogurt. Place a wire
  rack over a baking sheet and set it aside. Dry chicken pieces. Dip each
  piece into the yogurt until throughtly coated on both sides. Then roll each
  piece in the crumbs, pressing the piece in so that the crumbs adhere. Each
  piece should be evenly coated. Place chicken on the wire rack. Bake for
  40-45 minutes. To serve, place a piece of chicken on each of 4 small
  plates. Pour some sauce in a crecent on the bottom edge of each plate
  around the chicken but not on it. Place the remaining chicken on a platter
  and pass the remaining sauce in a clear pitcher. Serve hot or at room
  temperature.
  
  DIPPING SAUCE: Place all the ingredients plus 1 cup plain yogurt in a
  blender or food processor. Flick the motor on and off unti a thin flecked
  green sauce is achieved. Serve at once.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Yogurt Chicken
 Categories: Chicken
      Yield: 4 servings
 
           From:  Gaye Levy ** DTXT63A       1/4 c  Green onions; chopped with
    1/2 c  Yogurt; plain                            -tops
      2 tb Mayonnaise                          4    Chicken breasts, skinned and
      1 tb Worcestershire sauce                     -boned
      1 tb Dijon mustard                       2 tb Lemon juice
    1/2 ts Thyme                                    White pepper
    1/4 ts Cayenne pepper                           Parmesan cheese
 
  Sprinkle chicken breasts with lemon juice and white pepper. Mix all
  remaining ingredients except parmesan cheese and spread over top. Bake at
  350 for 1/2 hour. Drain juices from pan. Sprinkle with parmesan cheese and
  broil until lightly browned. This dish is rather spicy and exotic tasting
  but very very easy and very good. Serve with wild rice and brown sugar
  glazed carrots - your guests will love it. This can be easily doubled,
  tripled, or whatever.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Yorkshire Country Captain
 Categories: Chicken, 1941
      Yield: 6 servings
 
      1    Three-pound chicken                      -powder
      2 c  Chicken stock                     1/4 c  Finely minced onion
           OR  2  cups water and 2           3/4 c  Finely minced salt pork
           -bouillon cubes                     2 tb Butter or butter substitute
      3    Onions, sliced                     24    Almonds
    3/4 c  Rice                                2 c  Canned peas
           Salt, pepper, and curry                  Flour
 
  Cut chicken in pieces.  Dredge with salt, pepper, curry powder, and flour.
  Fry minced onion and pork until golden brown.  Add chicken. Brown slowly.
  Add stock or water and bouillon cubes. Cover. Simmer slowly until chicken
  is tender.  Remove chicken. Combine butter and 2 tablespoons flour. Add to
  chicken broth. Cook, stirring constantly, until smooth. Season to taste.
  Arrange chicken on platter.  Cover with gravy.  Garnish with sliced onions
  which have been fried until golden brown, shredded almonds which have been
  toasted in melted butter, peas, and steamed rice. Serve at once. 6
  servings.
  
  Florence Taft Eaton, Concord, MA.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Zingy Barbecued Chicken
 Categories: Chicken, Barbecue
      Yield: 6 servings
 
    1/2 c  Grapefruit juice                  1/2 ts Celery salt
    1/2 c  Apple cider vinegar               1/2 ts Ground ginger
    1/2 c  Oil                               1/8 ts Pepper
    1/4 c  Chopped onion                       3 lb Chicken pieces
      1    Egg                            
 
  In blender container, place all ingredients except chicken; blend 30
  seconds.  In small saucepan, pour blended sauce mixture and heat about 5
  minutes, until slightly thickened.  Remove from heat; dip chicken in sauce,
  one piece at a time, turning to thoroughly coat. Reserve sauce.
  
  Place chicken on prepared grill, skin-side up, about 8" from heat. Grill,
  turning every 10 minutes, for about 50 minutes or until chicken is tender
  and juices run clear.  Brush generously with reserved sauce during last 20
  minutes of grilling.  Watch chicken carefully because the egg and sauce can
  cause the chicken to brown too quickly.
  
  Serves:  4
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Ham And Cheese With Coleslaw
 Categories: Main dish, Vegetables, Breads
      Yield: 4 servings
 
      2 tb Margarine or Butter               1/2 ts Prepared Mustard
      4 ea Slices Rye Bread, Toasted           4 ea Slices Cooked Ham
      1 ea Large Tomato, Sliced                4 ea Slices Cheese
      1 c  Coleslaw                       
 
  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.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sloppy Franks
 Categories: Main dish, Meats, Sauces
      Yield: 6 servings
 
      1 ea Small Onion, Chopped              1/2 c  Chopped Green Pepper
      1 tb Butter Or Margarine               1/2 c  Barbecue sauce
    1/4 c  Catsup                              1 lb Franks,Cut In 1/4-in. Slices
     12 ea Hamburger Buns, Split          
 
  Cover and microwave onion, green pepper,and margarine in 1-qt casserole on
  high (100%) until vegetables are tender, 3 to 4 minutes. Stir in barbecue
  sauce, catsup and franfurters.  Cover and microwave on high (100%), 2 1/2
  minutes, stir.  Cover and microwave until mixture boils, 2 to 3 minutes.
  Spoon mixture onto buns on serving plate.  Microwave uncovered on high,
  (100%) until buns are hot, 1 to 2 minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chili Dogs
 Categories: Main dish
      Yield: 1 servings
 
      2 ea Frankfurters                        2 ea Frankfurter Buns, Split
    1/3 c  Chili With Beans                    1 ea Fresh Onion, Chopped Opt.
 
  Microwave frankfurters uncovered on high (100%) until warm, 30 to 45
  seconds.  Place 1 frankfurter in each bun on serving plate; spoon chili
  onto frankfurters.  Microwave uncovered until chili is hot, 1 to 1 1/2
  minutes. NOTE: If preparing just one chili dog, microwave uncovered 30 to
  45 seconds. To Make Coney Dogs, Just before serving sprinkle fresh chopped
  onion on the top of the heated chili and serve.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hobo Buns
 Categories: Main dish, Vegetables
      Yield: 3 servings
 
      2 tb Mayo Or Salad Dressing            1/2 ts Prepared Mustard
      3 ea Kaiser or French Rolls,Split        3 ea Slices Bologna
      1 ea Large Tomato, Sliced                3 ea Green Pepper Rings
      3 ea Slices Cheese                  
 
  Mix mayonnaise and mustard; spread over cut sides of rolls.  Place bottom
  halves of rolls on serving plate.  Top with bologna, tomato, green pepper,
  cheese, and top halves of rolls. Microwave uncovered on high (100%) until
  cheese begins to melt, 1 to 1 1/2 minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Barbecued Beef On Buns
 Categories: Main dish, Sauces, Meats
      Yield: 4 servings
 
      1 c  Catsup                              2 tb Brown Sugar
      1 tb Lemon Juice                         1 tb Worcestershire Sauce
      1 ts Prepared Mustard                  1/2 ts Onion Salt
    1/8 ts Pepper                              8 oz Cooked Roast Beef *
      4 ea Hamburger Buns, Split          
 
  *    Roast Beef should be thinly sliced and there should be 8 to 10 slices.
  Mix catsup, brown sugar, lemon juice, worcestershire sauce, mustard, onion
  salt, and pepper in 2-cup glass measure.  Microwave uncovered on high
  (100%) 1 1/2 minutes; stir.  Microwave to boiling, 1 to 2 minutes. Layer
  half the beef slices and half the sauce in 1-Qt casserole; repeat. Cover
  and microwave on high (100%) until hot and bubbly, 1 1/2 to 2 1/2 minutes.
  Place bottom halves of buns on serving plate.  Top with beef and reamining
  bun halves.  Microwave uncovered on high (100%) until buns are hot, 30
  seconds to 1 minute.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Barbecued Beef In Crusty Rolls
 Categories: Main dish, Meats, Sauces
      Yield: 4 servings
 
    1/3 c  Catsup                              2 tb Vinegar
      2 tb Finely Chopped Onion                1 ea Finely Chopped Garlic Clove
  1 1/2 ts Worcestershire Sauce                1 ts Packed Brown Sugar
    1/8 ts Dry Mustard                         1 ea Dash Pepper
      2 c  Cut-up Cooked Beef                  4 ea French Rolls, Split
      4 ea Slices American Cheese         
 
  Mix all ingredients except beef, rolls and cheese in 1-Qt casserole.  Cover
  and microwave on high (100%) util hot and bubbly, 2 to 3 minutes; stir. Mix
  beef into sauce.  Cover and microwave until beef is hot, 3 to 5 minutes
  Fill rolls with beef mixture and cheese slices and serve.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Tuna Buns
 Categories: Main dish, Fish
      Yield: 4 servings
 
      2 ea Hardcooked Eggs, Chopped        6 1/2 oz (1 cn) Tuna, Drained
      4 oz Shredded Cheddar Cheese           1/4 c  Chopped Green Pepper
      2 tb Finely Chopped Onion              1/2 ts Prepared Mustard
    1/2 c  Mayo or Salad Dressing              8 ea Hamburger Buns, Split
 
  Mix eggs, tuna, cheese, green pepper, onion, mustard and mayonnaise.  Fill
  buns with tuna mixture.  Place on serving plate. Microwave uncovered on
  high (100%) until filling is warm, 1 1/2 to 2 mins.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Deviled Eggs
 Categories: Main dish
      Yield: 4 servings
 
      3 ea Large Hard Cooked Eggs              2 tb Mayo Or Salad Dressing
    1/2 ts Prepared Mustard                    1 ea Dash Of Pepper
 
  Cut eggs lengthwise into halves.  Slip out yolks and mash with a fork.  Mix
  in remaining ingredients.  Filltes with yolk mixture, heaping it up
  lightly.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Deviled Eggs And Noodles
 Categories: Main dish
      Yield: 4 servings
 
      1 ea Recipe #19 (Deviled Eggs)           2 tb Chopped Onion
      1 tb Margarine Or Butter             2 1/2 c  Noodles, Cooked
      1 c  ( 8 ozs) Dairy Sour Cream         1/3 c  Grated Parmesan Cheese
    1/3 c  Milk                              1/3 c  Sliced Ripe Olives
      2 ts Poppy Seeds                       1/2 ts Salt
 
  Prepare Deviled Eggs according to Recipe 19.  Cover and microwave onion and
  margarine in 1 1/2-Qt casserole on high (100%) until onion is tender, 1 1/2
  to 2 minutes.  Stir in remaining ingredients.  Cover and microwave until
  hot, 5 to 6 minutes. Arrange eggs on noodles. Cover and microwave until
  eggs are hot, 1 to 2 minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Scrambled Eggs Benedict
 Categories: Main dish
      Yield: 4 servings
 
      1 pk Hollandaise Sauce Mix  *            8 ea Thin Slices Canadian Bacon
      4 ea Large Eggs                        1/4 c  Milk
      2 tb Chopped Green Peppers (Opt.)      1/8 ts Salt
      1 ea Dash Pepper                         2 ea English Muffins, Split
 
  *    Sauce packet should weigh 1 1/4 ounces.
  Mix sauce as directed on package in 2-cup glass measure.  Microwave
  uncovered on high (100%), 1 minute; stir.  Microwave until mixture boils
  and thickens, 1 to 1 1/2 minutes, stirring every 30 seconds. Cover and
  microwave bacon on high (100%) on high (100%) until hot, 1 1/2 to 2
  minutes. Beat eggs in 1-Qt casserole. Beat in milk, green pepper, salt and
  pepper. Cover and microwave on high (100%) 2 minutes; stir. Cover and
  microwave until eggs are set but still moist, 1 to 1 1/2 minutes. Place
  muffins, cut sides up on serving plate.  Top each with bacon slices and
  large spoonfull of eggs; spoon sauce over eggs.  Microwave uncovered on
  high (100%) until hot, 1 to 1 1/2 minutes. NOTE:
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pork With Vegetables And Cashews
 Categories: Main dish, Meats
      Yield: 4 servings
 
      1 lb Boneless Fresh Pork *               1 ea Medium Onion **
      2 tb Soy Sauce (Import. If Avail)      1/2 ts Salt
    1/4 ts Pepper                              1 pk (10 oz) Frozen Peas
      8 oz Fresh Mushrooms, Sliced             1 tb Cornstarch
      2 tb Cold Water                          1 ea Jar (2 ozs) Pimiento ***
      1 c  Salted Cashews Or Peanuts      
 
  *     Pork should be fresh shoulder meat cut into 3/4-inch cubes. ** Onion
  should be sliced and separated into rings. *** Jar of pimientos, should be
  2 ozs and they should be sliced.
  Mix pork, onion and soy sauce in 3-qt casserole.  Cover and microwave on
  medium (50%) until meat is no longer pink, 12 to 15 minutes.  Stir every 3
  minutes. Stir in salt, pepper, peas and mushrooms. Cover and microwave on
  medium (50%) 9 minutes. Stir every 3 minutes. Blend cornstarch and water;
  stir into meat mixture.  Stir in pimiento. Cover and microwave on medium
  (50%) until meat is tender, 9 to 12 minutes, stirring every 3 minutes. Stir
  in cashews.  Cover and let stand 5 minutes. Serve with rice if desired.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Dried Beef And Noodle Casserole
 Categories: Main dish
      Yield: 5 servings
 
      4 oz Dried Beef, Snipped                 1 c  Water
      1 ea Small Onion, Chopped                2 c  Uncooked Noodles
      1 cn Cream Of Mushroom Soup *          1/2 c  Milk
      1 c  Water                               1 ts Dried Parsley Flakes
      4 oz (1 C) Shredded CheddarCheese   
 
  *    Cream Of Mushroom soup should be the 10 3/4 oz can of condensed cream
  of mushroom soup.
  Cover and microwave dried beef and 1 cup water in 2-qt casserole on high
  (100%) to boiling, 2 to 3 minutes; drain. Stir in onion, noodles, soup,
  milk, water and parsley flakes.  Cover and microwave 10 minutes; stir.
  Cover and microwave until noodles are tender, 5 to 6 minutes. Stir in
  cheese.  Cover and microwave until melted, 2 to 3 minutes.  Let stand 5
  minutes before serving.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Liver And Onions
 Categories: Meats, Main dish
      Yield: 3 servings
 
    1/2 lb Calf Or Beef Liver *                2 ea Med. Onions, Sliced
      2 tb Vegetable Oil                     1/4 ts Pepper
    1/4 ts Ground Sage                         2 ts Soy Sauce (ImportedIf Avail)
      1 tb Lemon Juice                         1 x  Chopped Parsley
 
  *     Liver should be sliced from 1/4 to 1/2-inch thick.
  Cut liver into serving pieces.  Mix onions, oil, pepper and sage in 1-qt
  casserole.  Cover and microwave on high (100 until onions are crisp tender,
  4 to 6 minutes. Brush liver with soy sauce. Arrange with thickest pieces to
  outsied in 9- inch pie plate. Spoon onions evenly over liver. Cover tightly
  and microwave on high (100%) 3 minutes; turn pie plate one-half turn.
  Micro- wave until liver is no longer pink, 1 to 3 minutes (do not
  overcook). Let stand 3 minutes. (Liver will continue to cook while
  standing.) Sprinkle with lemon juice and parsley just before serving.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Glazed Pork Loin Roast
 Categories: Meats, Main dish
      Yield: 8 servings
 
      1 ea Fresh Pork Loin Roast *             1 ea Clove Garlic, Cut into 1/4's
      1 ts Salt                                1 tb Orange Marmalade
      1 ts Prepared Mustard                  1/2 ts Dried Thyme Leaves
 
  *    Pork roast should be 2 to 2 1/2 lbs boneless roast.
  Make 4 slits in fat on pork roast with tip of sharp knife, insert a piece
  garlic in each slit.  Sprinkle roast with salt.  Mix marmalade, mustard and
  thyme, spread on roast. Place roast in 16 x 10-inch cooking bag. Close bag
  loosely with string (leave hole the size of finger in closure). Place roast
  on microwve roast- ing rack in oblong baking dish 12 x 7 12 x 2-inches.
  Microwave on medium-low (30%) 30 minutes; turn roast over and turn dish
  one-half turn.  Microwave until roast is done (170 degrees F on meat
  thermometer inserted in several different places in roast), 20 to 25
  minutes.  Let stand 10 minutes in bag in microwave. Serve with Meat Juices.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sweet 'N' Sour Pork
 Categories: Main dish, Meats, Pork
      Yield: 6 servings
 
  1 1/2 lb Fresh Pork Shoulder *               1 ea Med. Onion, Sliced
      8 oz (1 cn) Pineapple Chunks           1/4 c  Packed Brown Sugar
      3 tb Cornstarch                          2 tb Lemon Juice
      1 tb Imported Soy Sauce                  1 ts Salt
    1/8 ts Pepper                            1/8 ts Ground Ginger
      1 ea Small Green Pepper **               6 oz (1 Pk) Frozen Pea Pods
 
  *     Pork shoulder should be cut into 1/2-inch cubes. ** Green pepper
  should be seeded and cut into 1-inche pieces.
  Mix pork, onion, pineapple (with juice), brown sugar, cornstarch, lemon
  juice, soy sauce, salt, pepper and ginger in 2-qt casserole.  Cover and
  microwave on medium (50%) until pork is no longer pink, 24 to 28 minutes,
  stirring every 3 minutes. Stir in green pepper and pea pods. Cover and
  microwave on high (100%) green pepper and pea pods are tender, 3 to 4
  minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Oriental Pork
 Categories: Meats, Main dish
      Yield: 4 servings
 
      1 lb Bonless Fresh Pork Shoulder*      1/2 c  Water
    1/2 c  Orange Juice                      1/4 ts Salt
    1/8 ts Pepper                              3 tb Imported Soy Sauce
      8 oz (1cn) Water Chestnuts, Drain       16 oz (1cn) Bean Sprouts, Drained
      2 c  Chinese Cabbage, Sliced Thin        1 tb Cornstarch
      1 tb Cold Water                          2 tb Chopped Green Onions
      3 c  Hot Cooked Rice                
 
  *    Pork Shoulder should be cut into 1/4-inch strips.
  Mix pork, 1/2 c water, the orange juice, salt, peper and soy sauce in 2-qt
  casserole.  Cover and microwave on medium (50%) until pork is tender, 16 to
  20 minutes, stirring every 3 minutes. Stir in drained water chestnuts, bean
  sprouts and cabbage.  Cover and microwave on high (100%) until cabbage is
  crisp tender, 3 to 4 minutes. Blend cornstarch and 1 T cold water in 4 c
  glass measure.  Drain juices from meat mixture into cornstarch mixture;
  stir well.  Microwave on high (100%) until mixture boils and thickens, 3 to
  4 minutes, stirring every minute or so. Pour over meat and vegtables.
  Sprinkle with onions and serve over the hot rice.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Green Beans And Bamboo Shoots
 Categories: Vegetables
      Yield: 4 servings
 
     10 oz (1 pk) Frozen Green Beans *         1 c  Bamboo Shoots **
      1 tb Margarine or Butter               1/4 ts Salt
    1/4 ts Sugar                             1/4 ts Ground Ginger
 
  *     Green beans should be french cut. ** Bamboo shoots shoud be cut into
  1/2-inch pieces.
  Cover and microwave frozen green beans in 1-qt casserole on high (100%)
  until tender, 6 to 7 minutes, drain. Stir in remaining ingredients.
  Microwave uncovered until hot, about 1 minute.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Stuffed Zucchini
 Categories: Vegetables
      Yield: 8 servings
 
      4 ea Med. Zucchini                       3 ea Green Onions, Sliced
      2 tb Butter Or Margarine                 1 ea Slice Bread, Cubed
    1/4 c  Grated Parmesian Cheese             1 ea Med Tomato, Chopped
    1/4 ts Salt                                1 x  Dash Pepper
 
  Cut zucchini lengthwise in halves.  Scoop out pulp, leaving 1/4-inch wall;
  chop pulp and reserve.  Place zucchini shells cut sides down in dish. Cover
  loosely and microwave on high (100%) until crisp tender, about 5 to 6
  minutes. Cover and microwave reserved pulp, the onions and margarine in a 1
  1/2-qt casserole or bowl on high (100%) until tender, 6 to 7 minutes. Stir
  in bread cubes, cheese, tomato, salt and pepper. Turn zucchini shell cut
  sides up; spoon mixture into shells.  Cover loosely and microwave on high
  (100%) until hot, 2 to 3 minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pumpkin Oat Muffins
 Categories: Breakfast, Breads, Muffins
      Yield: 12 servings
 
      1 c  Unbleached Flour, Sifted            2 ts Baking Powder
      1 ts Pumpkin Pie Spice                 1/4 ts Baking Soda
    1/2 ts Salt                              3/4 c  Canned, Mashed, Pumpkin
    1/2 c  Brown Sugar, Packed                 1 ea Large Egg, Slightly Beaten
    1/4 c  Milk                              1/4 c  Vegetable Oil
      1 c  Quick-cooking Oats                1/2 c  Raisins
      1 x  Crumb Topping                  
 
  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.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Bran Muffins-in-waiting
 Categories: Muffins, Breads, Breakfast
      Yield: 6 servings
 
      1 c  Warm Water                      3 1/2 c  Wheat/Oat Bran Cereal
  2 1/2 c  Unbleached All-purpose Flour    2 1/2 ts Baking Soda
    1/2 c  Butter/Margarine, Room Temp.    1 1/2 c  Granulated Sugar
      2 ea Large Eggs                          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.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Date Or Raisin Bran Muffins
 Categories: Muffins, Breads, Breakfast
      Yield: 4 servings
 
      1 c  Wheat/Oat Bran cereal             3/4 c  Milk
      1 c  Unbleached All-Purpose Flour    2 1/2 ts Baking Powder
    1/2 ts Salt                              1/4 c  Granulated Sugar
    1/2 c  Seedless Raisins *                1/2 c  Chopped Walnuts
      1 ea Large Egg                         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.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Corn Meal Muffins
 Categories: Muffins, Breads, Breakfast
      Yield: 4 servings
 
      1 c  Unbleached All-purpose Flour        4 ts Baking Powder
      2 tb Granuleated Sugar                   1 ts Salt
      1 c  Yellow Cornmeal                     2 ea Large Eggs
    1/4 c  Vegetable Oil                  
 
  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.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pecan Cinnamon Muffins
 Categories: Muffins, Breads, Breakfast
      Yield: 4 servings
 
  1 1/2 c  Unbleached Flour, Sifted          1/4 c  Sugar
    1/4 c  Brown Sugar, Packed                 2 ts Baking Powder
    1/2 ts Salt                              1/2 ts Ground Cinnamon
      1 ea Large Egg, Slightly Beaten        1/2 c  Vegetable Oil
    1/2 c  Milk                              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.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cranberry Muffins
 Categories: Muffins, Breads, Breakfast
      Yield: 4 servings
 
  2 1/4 c  Unbleached Flour, Sifted          1/4 c  Sugar
    3/4 ts Baking Soda                       1/4 ts Salt
      1 ea Large Egg, Slightly Beaten        3/4 c  Butter/Sour Milk
    1/4 c  Vegetable Oil                       1 c  Chopped Raw Cranberries
    1/2 c  Sugar                          
 
  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.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: High-Protein Muffins
 Categories: Muffins, Breads, Breakfast
      Yield: 10 servings
 
  2 1/2 c  40% Bran Flakes Cereal          1 1/2 c  Raisins
  1 3/4 c  Milk                                1 c  Stirred Whole Wheat Flour
      1 c  Soy Flour                           1 c  Toasted Wheat Germ
      4 ts Baking Powder                   1 1/2 ts Ground Nutmeg
    3/4 ts Salt                                4 ea Large Eggs, Slightly Beaten
    2/3 c  Honey                             2/3 c  Vegetable Oil
    1/4 c  Dark Molasses                  
 
  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.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Spicy Apricot Oat Muffins
 Categories: Muffins, Breads, Breakfast
      Yield: 6 servings
 
      2 c  Unbleached Flour, Sifted          1/2 c  Sugar
      3 ts Baking Powder                       1 ts Salt
      2 ts Pumpkin Pie Spice                 1/2 c  Quick-cooking Oats
      1 c  Chopped Dried Apricots            1/2 c  Chopped Walnuts
      2 ea Large Eggs, Slightly Beaten     1 1/3 c  Milk
    1/4 c  Vegetable Oil                  
 
  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.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Bacon And Onion Muffins
 Categories: Muffins, Dinner, Brunch, Breads
      Yield: 6 servings
 
    1/2 lb Bacon, Diced                      1/4 c  Chopped Onion
  2 1/4 c  Unbleached Flour, Sifted            3 ts Baking Powder
    1/2 ts Baking Soda                       1/2 ts Salt
      2 ea Large Eggs, Slightly Beaten       1/3 c  Milk
      1 c  Dairy Sour Cream                    1 x  Sesame Seeds
 
  Fry bacon until crisp in skillet.  Remove with slotted spoon and drain on
  paper towels. Saute onion in 1 T bacon drippings until tender (do not
  brown).  Set aside to cool. Sift together flour, baking powder, baking soda
  and salt in large mixing bowl. Combine eggs, milk and sour cream in small
  bowl; blend well.  Add all at once to dry ingredients, stirring just enough
  to moisten.  Stir in bacon and sauteed onion. Spoon batter into greased 2
  1/2-inch muffin-pan cups, fill 2/3rds full. Sprinkle with sesame seeds.
  Bake in 375 degree F. Oven 18 to 20 minutes or until golden brown.  Serve
  hot with homemade jelly or jam.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pumpkin Muffins
 Categories: Dinner, Breakfast, Breads, Brunch
      Yield: 4 servings
 
      1 c  Unbleached Flour, Sifted            2 ts Baking Powder
    1/4 ts Salt                              1/4 ts Ground Cinnamon
    1/4 c  Vegetable Shortening              2/3 c  Sugar
      1 ea Large Egg                         1/2 c  Canned, Mashed Pumpkin
      2 tb Milk                           
 
  Sift together flour, baking powder, salt and cinnamon; set aside. Cream
  together shortening and sugar in mixing bowl until ight and fluffy, using
  electric mixer at medium speed.  Beat in egg. Combine pumpkin and milk in
  small bowl.  Add dry ingredients alternately with pumpkin mixture to
  creamed mixture, stirring well after each addition. Spoon pagger into
  paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 350
  degree F. oven 20 minutes or until golden brown.  Serve hot with butter and
  homemade jam.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Oatmeal Muffins
 Categories: Breakfast, Breads, Muffins
      Yield: 5 servings
 
      1 c  Quick-cooking Oats                  1 c  Butter/Sour Milk
      1 c  Unbleached Flour, Sifted            1 ts Baking Powder
    1/2 ts Baking Soda                         1 ts Salt
    1/3 c  Butter or Regular Margarine       1/2 c  Brown Sugar, Packed
      1 ea Large Egg                      
 
  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.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Banana-Nut Muffins
 Categories: Dinner, Breakfast, Brunch, Muffins, Bread
      Yield: 6 servings
 
      2 c  Unbleached Flour, Sifted            3 ts Baking Powder
    1/2 ts Salt                              1/2 c  Shortening
      1 c  Sugar                               2 ea Large Eggs
  1 1/3 c  Mashed Ripe bananas (3 Med.)        1 c  Chopped Walnuts
 
  Sift together flour, baking powder and salt; set aside. Cream together
  shrtening and sugar in bowl until light and fluffy, using electric mixer at
  medium speed.  Beat in eggs, one at a time, blending well after each
  addition.  Stir in mashed bananas. Add dry ingredients all at once,
  stirring just enough to moisten.  Gently mix in chopped nuts. Spoon batter
  into greased 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350
  degree F. oven 20 minutes or until golden brown.  Serve hot with homemade
  jam or jelly.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Heirloom Raisin Muffins
 Categories: Muffins, Breakfast, Brunch, Breads
      Yield: 4 servings
 
      1 c  Raisins                             1 c  Water
    1/2 c  Butter/Regular Margarine          1/4 c  Sugar
      2 ea Large Eggs                      1 1/2 c  Unbleached Flour, Sifted
      1 ts Baking Powder                  
 
  Combine raisins and water in saucepan.  Bring to a boil, reduce heat and
  cover.  Simmer 20 minutes.  Drain raisins, reserving liquid.  Add enough
  water to reserved liquid to make 1/2 cup.  Cool well. Cream together butter
  and sugar in bowl until light and fluffy, using electric mixeer at medium
  speed.  Add eggs, beat 2 more minutes. Sift together flour and baking
  powder.  Add flour mixture alternately with 1/2 cup of reserved raisin
  liquid into creamed mixture, mixing well after each addition. Stir in
  raisins.  Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds
  full. Bake in 400 degree F. oven 18 minutes or until golden brown. Serve
  hot with homemade jam or jelly.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Apple Crunch Muffins
 Categories: Breakfast, Muffins, Breads, Brunch
      Yield: 4 servings
 
  1 1/2 c  Unbleached Flour, Sifted          1/2 c  Sugar
      2 ts Baking Powder                     1/2 ts Salt
  1 1/2 ts Ground Cinnamon                   1/4 c  Vegetable Shortening
      1 ea Large Egg, Slightly Beaten        1/2 c  Milk
      1 c  Tart Apples *                       1 x  Nut Crunch Topping
 
  *   Apples are to be washed and cored.  Shred the unpeeled apples for
  recipe.
  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 ingredinets 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.
  Bake in 375 degree oven 25 minutes or until golden brown.  Serve hot with
  butter and homemade jelly or jam. NUT CRUNCH TOPPING: Mix together 1/4 c
  brown sugar (packed), 1/4 c chopped pecans and 1/2 t ground cinnamon in
  small bowl.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Country Bran Muffins
 Categories: Muffins, Breakfast, Brunch, Dinner, Bread
      Yield: 8 servings
 
      1 c  40% Bran Flakes Cereal              1 c  Boiling Water
  2 1/2 c  Unbleached Flour, Sifted        2 1/2 ts Baking Soda
    1/2 ts Salt                              1/2 c  Shortening
  1 1/2 c  Sugar                               2 ea Large Eggs
      2 c  All-Bran Cereal                     2 c  Butter/Sour Milk
 
  Combine 40% Bran Flakes and boiling water in bowl.  Let stand 10 minutes.
  Sift together flour, baking soda and salt; set aside. Cream together
  shortening and sugar in large mixing bowl until light and fluffy, using
  electric mixer at medium speed.  Add eggs, one at a time, beating well
  after each addition. Stir in Bran Flakes mixture and all-bran into creamed
  mixture.  Add dry ingredients alternately with butter/sour milk to creamed
  mixture, mixing just enough to moisten. Spoon batter into well-greased 1
  1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven
  25 minutes or until golden brown.  Serve hot with butter and jam. NOTE:
  Batter can be stored for a few days in the refrigerator.  Bake as directed.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Molasses Refrigerator Muffins
 Categories: Muffins, Breads, Brunch
      Yield: 12 servings
 
      4 c  Unbleached Flour, Sifted            2 ts Baking Soda
      1 ts Salt                                1 ts Ground Cinnamon
      1 ts Ground Ginger                     1/4 ts Ground Cloves
    1/4 ts Ground Allspice                   1/4 ts Ground Nutmeg
  1 1/3 c  Vegetable Shortening                1 c  Sugar
      4 ea Large Eggs, Slightly Beaten         1 c  Molasses
      1 c  Butter/Sour Milk                    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.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Parmesan Herb Muffins
 Categories: Muffins, Breads, Dinner
      Yield: 4 servings
 
      2 c  Unbleached Flour                    1 tb Sugar
  1 1/2 ts Baking Powder                     1/2 ts Baking Soda
    1/2 ts Sage Leaves, Crumbled             1/2 c  Chopped Fresh Parsley
    1/4 c  Grated Parmesan Cheese          1 1/4 c  Butter/Sour Milk
    1/4 c  Butter/Margarine, Melted            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.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Dilly Zucchini Ricotta Muffins
 Categories: Muffins, Breads, Dinner
      Yield: 4 servings
 
  1 1/2 c  Unbleached Flour                    2 tb Sugar
      3 ts Baking Powder                     1/2 ts Salt
    3/4 ts Dill Weed                         1/4 c  Milk
    1/2 c  Margarine/Butter, Melted            2 ea Large Eggs
    2/3 c  Ricotta Cheese                    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.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lemon Raspberry Muffins
 Categories: Muffins, Breads, Desserts
      Yield: 4 servings
 
      2 c  Unbleached Flour                    1 c  Sugar
      3 ts Baking Powder                     1/2 ts Salt
      1 c  Half-and-half                     1/2 c  Vegetable Oil.
      1 ts Lemon Extract                       2 ea Large Eggs
      1 c  Fresh/Frozen Raspberries *     
 
  *  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.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Peach Salad
 Categories: Salads
      Yield: 8 servings
 
      6 ea Peaches sliced 1/3 segments         5 ea Kiwi fruit peeled sliced
      3 ea Juice of 3 oranges                  1 ea Juice of 1 lemon
  1 1/2 tb Sugar                               4 ea Fresh mint leaves
 
  Place peach and kiwi slices in a medium bowl.  Add citrus juices and sugar
  to taste.  Stir very gently to blend.  Place mint leaves on top of fruit
  and chill several hours.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Antipasto
 Categories: Appetizers, Dips
      Yield: 10 servings
 
      2 ea Green peppers                       1 ea Medium onion
      2 ea Stalks of celery                    3 ea Carrots
      1 ea Garlic clove                      1/2 lb Sliced Mushrooms
      1 ea Flowerets of med cauliflower        2 tb Oil
      1 cn Tuna fish drained                   1 ea Juice of one lemon
      1 ts Granulated sugar                   13 oz Bottle of ketchup
 
  Finely chop peppers, onion, celery, carrots, garlic, mushrooms and
  cauliflower; cook in hot oil for 5 minutes, mix well.  Cook 5 minutes. Pour
  into sterilzed jars, cool and refrigerate.  When serving, place antipasto
  in a pretty dish, surround with crackers.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pasta Salad
 Categories: Salads, Appetizers
      Yield: 2 servings
 
    2/3 c  Rotini noodles                    1/2 c  Frozen mixed vegetables
    1/4 c  Grated mozzarella cheese            2 tb Mayonnaise
      1 tb Chopped basil or parsley          1/2 ts Dried oregano
 
  Cook pasta in a pot of boiling salted water until tender.  Drain and rinse
  with cold water.  Drain well.  Add vegetables and cheese.  Stir in
  mayonnaise, basil or parsley and oregano.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Corn Roasted with Herb Butter
 Categories: Vegetables
      Yield: 6 servings
 
    3/4 c  Butter softened                 1 1/2 tb Minced parsley
  1 1/2 tb Lemon juice                     2 1/2 tb Minced green onion
    1/4 ts Freshly grated nutmeg             1/2 ts Salt and pepper
      1 x  Dash of Tabasco                     1 x  Dash of Worcestershire sauce
 
  Cover and refrigerate at least 1 hour.  Spread each ear of corn with 1
  tablespoon of herb butter.  Wrap each ear in foil.  Roast corn on barbeque
  or broil 4 inches from heat 30 min or till kernels are tender.  Unwrap,
  detach husks and spread with remaining butter.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: The Ultimate Salad Dressing
 Categories: Salads
      Yield: 2 servings
 
      1 ts Dry mustard                       1/2 ts Salt
    1/4 ts Pepper                            1/2 ts Sugar
      1 ts Dried Oregano                       2 tb Parsley
      2 tb Minced onions                       1 tb Minced Garlic cloves
      1 tb Minced Sweet Red peppers            4 ts Lemon juice
      4 ts White wine vinegar                1/2 c  Light Oil
 
  In small bowl, whisk together all ingredients except oil.  Whisk mixture
  while slowly drizzling in oil.  Let stand for 30 minutes to blend flavours.
  Whisk again before using.  Dressing can also be made in food processor.
  (use pulse)
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Homemade Croutons
 Categories: Salads
      Yield: 2 servings
 
      1 tb Butter                              5 tb Light Oil
      2 ea Garlic cloves minced                1 ts Oregano
      1 ts Thyme                               5 ea Day old bread
 
  Melt butter in skillet then add oil.  Mix in remaining ingredients.  Cut 5
  slices of day old bread and remove crusts.  Cut into 1/2" cubes.  Fry
  slowly until lightly brown.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Ranch Style Brunch Eggs
 Categories: Cheese/eggs
      Yield: 4 servings
 
      8 ea Slices side bacon chopped           2 c  Frozen hash brown potatoes
  1 1/2 c  Shredded old chedder, colby         6 ea Eggs, beaten
      1 c  Milk                              1/2 c  Thinly sliced green onions
 
  Cook bacon in large frypan until crisp.  Drain, reserving 3 tablespoons of
  drippings.  Saute potatoes in drippings until browned, about 10 minutes.
  Drivide potatoes among 4 individual greased 1 cup shallow baking dishes.
  Sprinkle with cheese, then bacon.  Beat toghether eggs, milk and onions;
  pour into dishes.  Bake at 350 degrees F oven 20 to 25 minutes for until
  set.  Garnish.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Brandied Beef Roast
 Categories: Main dish, Meats
      Yield: 10 servings
 
      3 lb Whole trimmed tenderloin          3/4 c  Brandy
      1 x  Salt and pepper                
 
  Place roast in shallow roasting pan.  Pour approximatedly one third of the
  brandy on the roast.  Roast at 325 degrees F. without lid for approximately
  15 to 20 minutes per pound for rare.  Gradually pour remaining brandy roast
  throughout cooking time.  Baste frequently.  If the surface of the roast
  appears to be drying out during cooking, cover with suet or bacon strips.
  When roated to desired doneness, remove from oven and allow meat to stand
  for ten minutes before carving.  Season with salt and pepper.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Martini Steak
 Categories: Main dish, Meats
      Yield: 4 servings
 
      3 tb Gin                                 2 tb Vegetable oil
      1 tb Dry Vermouth                        2 ea Garlic cloves crushed
    1/2 ts Dried basil                       1/2 ts Dried Marjoram
    1/4 ts Salt                                2 ea 5 oz Rib Eye/Sirloin Steaks
      6 ea Pimento stuffed olives              1 x  Dash of Angostura Bitters
 
  In a shallow dish, combine all ingredients except meat and olives.  Score
  steaks with shallow crisscross cuts on one side; add to marinade. Marinate
  at room temperature for two hours; turn several times.  Remove steaks, save
  marinade.  Broil or place on hot grill about three inches from heat. Cook
  four minutes per side for rare; six minutes for medium; baste meat several
  times with marinade.  Garnish with olives on a toothpick.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Overnight Layered Salad
 Categories: Salads
      Yield: 6 servings
 
      3 c  Shredded lettuce                    2 c  Shredded spinach
    1/2 c  Sliced radishes                     2 c  Cooked cubed chicken
    1/2 c  Celery cut diagonally               1 c  Shredded chedder cheese
    2/3 c  Mayonnaise                        1/2 ts Worcestershore sauce
    1/4 ts Dry Mustard                         2 tb Sliced green onions
 
  In salad bowl, layer ingredients in following order; half lettuce, half
  spinach, radishes, chicken, celery, remaining lettuce remaining spinach and
  cheese.  Combine mayonnaise, worcestershire sauce and dry mustard. Spread
  evenly over top of salad.  Cover and chill several hours or overnight.
  Garnish with sliced green onions. Toss just before serving.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Irish Lamb Stew
 Categories: Main dish, Soups
      Yield: 6 servings
 
      1 ea Boneless leg of lamb                3 tb Oil
      2 ea Medium onions, chopped              1 ea Clove of garlic, minced
      2 tb Flour                               2 c  Beef stock
      1 ts Salt                                1 x  Black peper to taste
    1/4 ts Rosemary                            1 ea Bay leaf
      1 lb Potatoes, cut into pieces           6 ea Carrots sliced
      2 ea Small rutabagas, cubed              1 lb Frozen peas
      1 ea Jar of boiled onions           
 
  Cut lamb into cubes.  Heat oil in a heavy saucepan, add lamb and cook until
  lightly browned, remove from pan.  Add onion and garlic and cook for a few
  minutes.  Add flour andd stir, heat until mixture browns.  Gradually add
  stock while stirring.  Return meat to saucepan.  Add salt, pepper, rosemary
  and bay leaf.  Cover and simmer for 1 hour or until meat is almost tender.
  Add potatoes, carrots and turnips.  Cook 30 minutes longer. Add peas and
  onions and continue cooking until peas are tender, about 10-15 minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Turkey Soup Continental
 Categories: Soups
      Yield: 8 servings
 
    1/4 c  Butter or margarine                 2 tb Finely chopped onions
      1 c  Cooked turkey                       2 c  Diced raw potatoes
      1 c  Diced celery                        2 c  Turkey broth
      1 cn Creamed style corn                  2 c  Half and half cream
      1 ts Salt                              1/4 ts Paprika
    1/4 ts Ginger                            1/8 ts Pepper
      2 tb Chopped parsley                
 
  In a large soup pot, saute onions in melted butter.  Add turkey, potatoes,
  celery and broth.  Simmer until vegetables are tender-crisp.  Add corn,
  cream and seasonsings.  Heat thoroughly, stirring occasionally.  Garnish
  with parsley and serve with crustly rolls.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Indienne
 Categories: Poultry, Main dish
      Yield: 4 servings
 
      2 lb Chicken pieces                      3 tb Fresh lemon juice
      3 tb All purpose flour                   1 ts Salt
    1/8 ts Freshly ground pepper               3 tb Oil
      1 tb Butter                              1 ea Large onion, chopped
      3 tb Curry powder                      1/2 c  Water
    1/2 c  Heavy Cream                         1 ts Chicken stock base
      2 tb Candied Ginger                      1 ea Lime wedges (optional)
 
  Sprinkle chicken pieces with lemon juice and let stand 30 minutes.  Pat
  dry.  Mix flour, salt and pepper; dredge chicken pieces to coat evenly. In
  a heavy skillet with a tight lid, heat oil and butter.  Cook chicken,
  sprinkling with any leftover flour mixture, until browned on both sides.
  Remove from skillet and set aside.  Add onion and cook until golden.  Add
  onion and cook until golden.  Add curry powder and cook for 2 minutes.
  Gradually beat in water and cream, cook until thickened.  Add chicken stock
  base and ginger, stir, and return chicken to skillet.  Cover and simmer,
  turning chicken once, for 40 minutes or until chicken in tender. Transfer
  to heated platter and surround with lime wedges.  Serve with rice.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Maple Glazed Carrots
 Categories: Vegetables
      Yield: 4 servings
 
      8 ea Medium sized carrots              1/2 c  Fresh Orange juice
      1 ea Rind, of orange grated              3 tb Maple syrup
      1 ea Pinch of mace or nutmeg             3 tb Butter
 
  Peel carrots; but into sticks.  Pour the orange juice into a 4 cup
  microwave safe dish.  Heat 1 minute at high .  Add the carrots and the
  orange rind.  Stir to coat the carrots with the orange juice.  Cover and
  microwave 8 to 9 minutes at high.  Stir again, then add the remianing
  ingredients.  Microwave, uncovered 2 minutes at high.  Stir then check for
  doneness. If necessary, cook another 1 minute at High.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Carrots Glacees
 Categories: Vegetables
      Yield: 4 servings
 
      1 lb Large carrots                       3 tb Butter
    1/3 c  Water                             1/4 c  Light brown sugar
      2 tb French Dijon Mustard                2 tb Minced Parsley
      3 ea Green onions, chopped fine     
 
  Peel the carrots and cut into thin sliced.  Place the butter in a 4 cup
  microwave safe dish.  Melt 1 minute at high.  Add the carrots and the
  water.  Stir well, cover.  Microwave 7 minutes at high.  Stir, then add the
  remaining ingredients.  Stir until well mixed.  Microwave, uncovered, 5 to
  7 minutes at medium, stirring 2 or 3 times during the cooking period.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Asparagus with Mushrooms and Fresh Coriander
 Categories: Vegetables
      Yield: 6 servings
 
      1 lb Fresh Asparagus                     2 tb Butter
    1/2 lb Mushrooms, sliced (2 cups)          2 tb Chopped shallots
    1/2 ts Salt                                1 ea Freshly ground black pepper
      4 tb Chopped, fresh coriander       
 
  Trim off tough part of asparagus stalk, about 2 to 3 inches from bottom.
  Use a vegetable peeler to scrap asgaragus to about 1 inch from top.  Cut
  asparagus on diagonal into 1 inch pieces.  Melt butter in a non stick
  frying pan.  Add mushrooms and cook over high heat, tossing and shaking,
  until mushrooms are lightly browned.  Add asparagus.  Cook, stirring and
  tossing for about 1 minute.  Add shallots, salt and pepper.  Sprinkle with
  coriander.  Cook for 30 seconds.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mushroom Strudel
 Categories: Appetizers
      Yield: 16 servings
 
      3 tb Butter                              1 ea Large onion, chopped
    1/3 c  Diced sweet red pepper              2 ea Cloves garlic minced
      7 c  Sliced mushrooms                  1/2 ts Salt
    1/2 ts Pepper                            1/2 ts Thyme
      2 ts Lemon juice                       1/2 c  Diced black forest ham
    1/2 c  Shredded mossarella cheese        1/4 c  Minced fresh parsley
      2 tb Fine bread crumbs                   8 ea Sheets phyllo pastry
    1/3 c  Melted clarified butter             2 ts Dijon mustard
    1/4 c  Grated parmesan cheese         
 
  In large frying pan, melt 3 tablespoons butter over medium heat.  Cook
  onion, red pepper and garlic until softened, about 5 minutes.  Add
  mushrooms; increase heat to medium high and cook, stirring often, until
  mushrooms are tender and all moisture has evaporated.  Season with salt,
  pepper, thyme and lemon juice.  Remove from heat; stir in ham, mozzarella
  cheese, parsley and breadcrumbs.  Taste and adjust seasoning.  Let cool.
  Divide mushroom filling in two portions.  Brush 4 sheets of phyllo pastry
  lightly with melted butter; stack neatly one on top of the other.  About 1
  inch from one long edge of phyllo pastry, spread half of mustard in a 2
  inch wide strip, leaving a 1 inch border on both sides.  Over mustard,
  spread half of the mushroom filling.  Dust filling and phyllo pastry with
  half the parmesan cheese.  Turn up bottom edge of pastry over mushroom
  filling; turn both side edges in the brush this exposed phyllo pastry on
  bottom and edges with butter.  Roll up, jelly roll fashion, loosely but
  compactly.  Place, seam down, on baking sheet.  Repeat with remaining
  phyllo pastry, butter, filling and parmesan cheese.  Brush top with butter;
  with sharp knife cut 8 slits on diagonal, on top of each roll, through top
  2 layers of phyllo pastry.  Bake at 375 degrees F over for about 25 minutes
  or until pastry is golden and crisp.  Let cool for about 5 minutes before
  slicing.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Bread and Butter Pudding
 Categories: Desserts
      Yield: 4 servings
 
      6 ea Slices of brea                      3 ea Eggs
      2 c  Warm milk                         1/2 c  Sugar
      1 ts Vanilla                           1/2 c  Raisins
      1 ea Maple syrup on the side        
 
  Preheat oven to 325 degrees F.  Butter a deep dish 9 inch pie plate or 9
  inch square cake pan.  Generously butter one side of bread, but in half to
  make two triangles.  Arrange triangles, buttered side up, in prepared dish.
  In bowl, beat eggs well mixed.  Add milk, sugar and vanilla; beat together.
  Stir in raisins.  Slowly pour over bread making sure all bread is well
  soaked.  Bake 45 minutes or until custard has set.  Serve with warm maple
  syrup.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Turkey Soup
 Categories: Soups, Poultry
      Yield: 6 servings
 
      1 ea Onion, chopped                      1 ea Carrot, chopped
      1 ea Stalk celery, chopped               2 tb Unsalted butter
      1 tb Vegetable oil                     1/4 c  All purpose flour
      4 c  Chicken stock                       4 c  Water
      1 c  Dry white wine                      1 ea Turkey carcass
      2 ea Sprigs of parsley                 1/2 ts Thyme
      1 ea Bay leaf                            6 ea Peppercorns
 
  Cook onion, carrot and celery in the butter and oil over moderately high
  heat, stirring for 7 to 10 minutes or until vegetables are golden.   Add
  flour and cook over moderate heat, stirring for 2 minutes.  Stir in stock,
  4 cups water and wine.  Bring to a boil.  Add turkey carcass broken in
  pieces, parsley, thyme, bay leaf and peppercorns.  Simmer soup, partially
  covered, skimming any froth as ti rises to surface, for about 1 1/2 hours.
   Strain soup into heated tureen, pressing hard on the solids.  Serve or
  cool and store.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Orange-Butterscotch Cheesecake
 Categories: Desserts, Cakes
      Yield: 10 servings
 
  1 1/4 c  Old Fashioned Oats Uncooked       1/4 c  Margarine, Melted
    1/4 c  Packed Brown Sugar                  2 tb Unbleached All-purpose Flour
     24 oz Cream Cheese, Softened            3/4 c  Granulated Sugar
      2 ts Grated Orange Peel                  1 ts Vanilla
      4 ea Large Eggs                        1/2 c  Packed Brown Sugar
    1/3 c  Light Corn Syrup                  1/4 c  Margarine Melted
      1 ts Vanilla                        
 
  Combine oats, margarine, brown sugar and flour; press into bottom of 9-inch
  springform pan.  Bake at 350 degrees F, 15 minutes Combine cream cheese,
  granulated sugar, peel and vanilla, mixing at medium speed on electric
  mixer until well blended.  Add eggs, one at a time, mixing well after each
  addition; pour over crust.  Bake at 325 degrees, 1 hour and 5 minutes.
  Loosen cake from rim of pan.    Chill. Combine brown sugar, corn syrup and
  margarine in saucepan; bring to boil, stirring constantly. Remove from
  heat; stir in vanilla.  Chill until slightly thickend. Spoon over
  cheesecake.  Garnish with orange slice and fresh mint, if desired.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Northwest Cheesecake Supreme
 Categories: Desserts, Cakes
      Yield: 10 servings
 
      1 c  Graham Cracker Crumbs               3 tb Sugar
      3 tb Margarine, Melted                  32 oz Cream Cheese, Softened
      1 c  Sugar                               3 tb Unbleached All-purpose Flour
      4 ea Large Eggs                          1 c  Sour Cream
      1 tb Vanilla                            21 oz (1 can) Cherry Pie Filling
 
  Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring
  form pan.  Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar
  and flour, mixing at medium speed on electric mixer until well blended. Add
  eggs, one at a time, mixing well after each addition. Blend in sour cream
  and vanilla; pour over crust.  Bake at 450 degrees F., 10 minutes. Reduce
  temperature to 250 degrees F.; continue baking for 1 hour. Loosen cake from
  rim of pan; cool before remobing rim of pan. Chill. Top with pie filling
  just before serving. VARIATION: Substitute 1 1/2 cups finely chopped nuts
  and 2 T sugar for graham cracker crumbs and sugar.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Banana Nut Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Chocolate Wafer Crumbs            1/4 c  Margarine, Melted
     16 oz Cream Cheese Softened             1/2 c  Sugar
    1/2 c  Mashed Ripe Bananas                 2 ea Large Eggs
    1/4 c  Chopped Walnuts                   1/3 c  Milk Chocolate Chips
      1 tb Margarine                           2 tb Water
 
  Combine crumbs and margarine; press onto the bottom of a 9-inch springform
  pan.  Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and
  banana, mixing at medium speed on electric mixer until well blended. Add
  eggs, one at a time, mixing well after each addition. Stir in walnuts, pour
  over crust.  Bake at 350 degrees F., 40 minutes. Loosen cake from rim;cool
  before removing rim pf pan. Melt chocolate pieces and margarine with water
  over low heat, stirring until smooth. Drizzle over cheesecake. Chill.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Carrot 'N' Raisin Cheescake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Graham Cracker Crumbs               3 tb Granulated Sugar
      3 tb Margarine, Melted                  24 oz Cream Cheese, Softened
    1/2 c  Granulated Sugar                  1/2 c  Unbleached All-Purpose Flour
      4 ea Large Eggs                        1/4 c  Unsweetened Orange Juice
      1 c  Finely Shredded Carrot            1/4 c  Raisins
    1/2 ts Ground Nutmeg                     1/4 ts Ground Ginger
      1 tb Unsweetened Orane Juice             1 c  Sifted Powdered Sugar
 
  Combine crumbs, granulated sugar, cinnamon and margarine, press onto bottom
  of 9-inch springform pan.  Bake at 325 degrees F., 10 minutes. Combine 20
  ozs cream cheese, granulated sugar and 1/4 c flour, mixing at medium speed
  on electric mixer until well blended.  Blend in eggsand juice. Add combined
  remainig flour, carrots, raisins, and spices; mix well.  Pour over crust.
  Bake at 450 degrees F., 10 minutes.  Reduce oven temperature to 250 degrees
  F., continue baking for 55 minutes more.  Loosen cake from rim of pan; cool
  before removing rim of pan.  Chill. Combine remaining cream cheese and
  juice, mixing until well blended. Gradually add powdered sugar, mixing
  until well blended.  Spread over top of cheesecake. Garnish with additional
  raisins and finely shredded carrots, if desired.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mocha Chocolate Chip Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
  2 1/4 c  Graham Cracker Crumbs              12 oz Seimi Sweet Choc.Chips *
  2 1/3 c  Butter, melted **                 1/2 c  Milk
      4 ts Instant Coffee                      1 ea Env. Unflavored Gelatin
     16 oz Cream Cheese, Softened             14 oz Sweetened Condensed Milk
      2 c  Heavy Cream, Whipped                1 c  Chocolate Chips *
 
  *     Cholcolate chips should be the Little Bits chocolate Chips and they
  **    Butter is to be melted and then cooled to room temperature.
  In large bowl, combine grham cracker crumbs, 1 cup little bits chocolate
  chips and butter, mix well.  Pat firmly into 9-inch springform pan,
  covering bottom and 2 1/2-inches up sides.  Set aside. In small saucepan,
  combine milk and instant coffee, sprinkle gelatin on top. Set aside for 1
  minute.  Cook over low heat, stirring constantly until gelatin and coffee
  dissolve.  Set aside.  In large bowl, beat cream cheese until creamy. Beat
  in sweetened condensed milk and gelatin mixture. Fold in whipped cream and
  remaining 1 cup of little bits chocolate chips. Pour into prepared pan.
  Chill until firm (about 2 hours). Run knife around edge of cake to separate
  from pan, remove rim. Makes 1 9-inch Cheesecake
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chocolate Cherry Cheesecake
 Categories: Cakes, Desserts
      Yield: 16 servings
 
  8 1/2 oz Chocolate Wafers, Fine Crush      1/2 c  Butter, Melted
     12 oz Semi-sweet Chocolate Chips      1 1/2 c  Heavy cream
     16 oz Cream Cheese, Softened            1/4 c  Sugar
      4 ea Large Eggs                        3/4 c  Cherry Flavored Liqueur
      1 ts Vanilla Extract                     1 lb Cherry Pie Filling
    1/2 c  Heavy Cream Whipped (Opt.)     
 
  In large bowl, combine chocolate wafer crumbs and butter.  Pat fimly into
  9-inch springform pan, covering bottom and 2 1/2 inches up sides.  Chill.
  Preheat oven to 325 degrees F.  Combine over hot (not boiling) water,
  chocolate chips and heavy cream.  Stir until morsels are melted and mixture
  is smooth.  Set aside.  In large bowl, combine cream cheese and sugar,
  beating untl creamy.  Add eggs, one at a time, beating well after each
  addition.  Add chocolate mixture, cherry liqueur, and vanilla, mix until
  blended.  Pour into prepared crust.  Bake at 325 degrees F. for 60 minutes.
  Turn oven off.  Let stand in oven with door ajar 1 hour.  Remove, cool
  completely.  Chill 24 hours. Spread cherry pie filling over top of
  cheesecake leaving 1-inch from the edge. Decorate edge with whipped cream,
  if desired.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Heavenly Chocolate Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      2 c  Vanilla Wafers, Fine Crush          1 c  Ground Toasted Almonds
    1/2 c  Butter, Melted                    1/2 c  Sugar
     12 oz Milk Chocolate Chips              1/2 c  Milk
      1 ea Env. Unflavored Gelatin            16 oz Cream Cheese, Softened
    1/2 c  Sour Cream                        1/2 ts Almond Extract
    1/2 c  Heavy Cream, Whipped                1 x  Garnishes *
 
  *   Garnishes to include whipped cream and chocolate shavings (optional).
  In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix
  well.  Pat firmly into 9-inch springform pan, covering bottom and 2 1/2
  inches up the sides.  Set aside. Melt over hot (not boiling) water milk
  chocolate chips; stir until smooth. Set aside. Pour milk into small
  saucepan; sprinkle gelatin on top.  Set aside for 1 minute. Cook over low
  heat, stirring constantly until gelatin dissolves. Set aside. In large
  bowl, combine cream cheese, sour cream, and melted chocolate chips; beat
  until fluffy.  Beat in gelatin mixture and almond extract. Fold in whipped
  cream.  Pour into prepared pan.  Chill until firm (about 3 hours). Run
  knife around edge of cake to separate from pan; remove rim. Garnish with
  whipped cream and chocolate shavings, if desired. Makes 1 9-inch Cheesecake
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chocolate Raspberry Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
  1 1/2 c  Creme-filled Cookie Crumbs *        2 tb Margarine, Melted
     32 oz Cream Cheese, Softened          1 1/4 c  Sugar
      3 ea Large Eggs                          1 c  Sour Cream
      1 ts Vanilla                             6 oz Semi-sweet Chocolate Chips**
    1/3 c  Strained Raspberry Preserves        6 oz Semi-sweet Chocolate Chips
    1/4 c  Whipping Cream                 
 
  *  Cookie crumbs should come from 18 Cream Filled Cookies that have been
     finely crushed. ** This 6 ozs of Chocolate chips should be melted and
  cooled slightly .
  Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
  Combine 24 ozs of cream cheese and sugar, mixing at medium speed on
  electric mixer until well blended.  Add eggs, one at a time, beating well
  after each addition.  Blend in sour cream and vanilla; pour over crust.
  Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium
  speed on eletric mixer until well blended.  Add Red Raspberry preserves;
  mix well.  Drop rounded measuring tablespoonsfuls of chocolate cream cheese
  batter over plain cream cheese batter, do not swirl.  Bake at 325 degrees
  F., 1 hour and 25 minutes.  Loosen cake from rim of pan; cool before
  removing rim of pan. Melt chocolate pieces and whipping cream over low heat
  stirring until smooth. Spread over cheescake. Chill. Garnish with additonal
  whipping cream, whipped, raspberries and fresh mint leaves, if desired.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Favorite Cheesecake Squares
 Categories: Cakes, Desserts
      Yield: 16 servings
 
    1/4 c  Margarine                         1/3 c  Packed Brown Sugar
      1 c  Unbleached All-purpose Flour      1/2 c  Chopped Walnuts
      8 oz Cream Cheese, Softened            1/4 c  Granulated Sugar
      1 ts Vanilla                             1 ea Large Egg
    3/4 c  M&M Candies                    
 
  NOTE:  You can use any type of milk chocolate candies in place of the M&Ms.
  Beat margarine and brown sugar until light and fluffy.  Add flour and
  walnuts, mix well.  Reserve 1/2 cup  crumb mixture; press remaining crumb
  mixture into bottom of 8-inch square pan.  Bake at 350 degrees F. 10 mins.
  Combine cream cheese, granulated sugar and vanilla, mixing at medium speed
  on electric mixer until well blended.  Add egg, mix well.  Layer 1/2 cup
  candy over crust; top with cream cheese mixture.  Combine remaining candy,
  chopped, and reserved crumb mixture; mix well.  Sprinkle crumb mixture over
  cream cheese mixture.  Bake at 350 degrees F., 20 minutes.  Cool and cut in
  to 16 equal squares.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sun-sational Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Graham Cracker Crumbs               3 tb Sugar
      3 tb Margarine, Melted                  24 oz Cream Cheese,Softened
      1 c  Sugar                               3 tb Unbleached All-purpose Flour
      2 tb Lemon Juice                         1 tb Grated Lemon Peel
    1/2 ts Vanilla                             4 ea Large Eggs (1 Separated)
    3/4 c  Sugar                               2 tb Cornstarch
    1/2 c  Water                             1/4 c  Lemon Juice
 
  Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring-
  form pan.  Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar,
  flour, juice, peel and vanilla, mixing at medium speed on electric mixer
  until well blended.  Add three eggs, one at a time, mixing well after each
  addition. Beat in remaining egg white, reserve yolk for glaze. Pour over
  crust.  Bake at 325 degrees F., 10 minutes. Reduce oven temperature to 250
  degrees F.; continue baking 30 minutes. Loosen cake from rim of pan; cool
  before removing rim of pan. Combine sugar and cornstarch in saucepan; stir
  in water and juice.  Cook, stirring constantly, until clear and thickened.
  Add small amount of hot mixture to slightly beaten egg yolk. Return to hot
  mixture, cook 3 minutes stirring constantly. Cool slightly. Spoon over
  cheesecake, chill.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Very Blueberry Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
  1 1/2 c  Vanilla Wafer Crumbs              1/4 c  Margarine, Melted
      1 ea Env. Unflavored Gelatin           1/4 c  Cold Water
     16 oz Cream Cheese, Softened              1 tb Lemon Juice
      1 ts Grated Lemon Peel                   7 oz (1 jr) Marshmallow Creme
      3 c  Frozen Whipped Topping(thaw)        2 c  Blueberries Frozen or Fresh
 
  Combine crumbs and margarine, press onto bottom of 9-inch springform pan.
  Chill. Soften gelatin in water, stir over low heat until dissolved.
  Gradually add gelatin to cream cheese, mixing at medium speed on electric
  mixer until well blended. Blend in juice and peel. Beat in marshmallow
  creme; fold in whipped topping. Puree blueberries; fold into cream cheese
  mixture.  Chill until firm. Garnish with additional frozen whipped topping,
  thawed, and lemon peel. VARIATIONS: Substitute Neufchatel cheese for cream
  cheese. Substitute strawberry slices for blueberries Substitute raspberries
  for blueberries
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cocoa-Nut Meringue Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      7 oz (1 pk) Flaked Coconut *           1/4 c  Chopped pecans
      3 tb Margarine, Melted                  16 oz Cream Cheese, Softened
    1/3 c  Sugar                               3 tb Cocoa
      2 tb Water                               1 ts Vanilla
      3 ea Large Eggs, Separated               1 x  Dash salt
      7 oz (1 jr) Marshmallow Creme          1/2 c  Chopped Pecans
 
  *   Coconut should be flaked and toasted.
  Combine coconut, pecans, and margarine, press onto bottom of 9-inch
  springform pan. Combine cream cheese, sugar, cocoa, water and vanilla,
  mixing at medium speed on electric mixer until well blended. Blend in egg
  yolks, pour over crust. Bake at 350 degrees F., 30 minutes. Loosen cake
  from rim of pan, cool before removing rim of pan. Beat egg whites and salt
  until foamy, gradually add marshmallow creme, beating until stiff peaks
  form.  Sprinkle pecans over cheesecake to within 1/2-inch of outer edge.
  Carefully spread marshmallow creme mixture over top of cheescake to seal.
  Bake at 350 degrees F., 15 minutes.  Cool.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Festove Irish Cream Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Graham Cracker Crumbs             1/4 c  Sugar
    1/4 c  Margarine, melted                   1 ea Env. Unflavored Gelatin
    1/2 c  Cold Water                          1 c  Sugar
      3 ea Large Eggs, Separated              16 oz Cream Cheese, Softened
      2 tb Cocoa                               2 tb Bourbon
      1 c  Whipping Cream, Whipped        
 
  Combine graham cracker crumbs, sugar, and margarine; press onto bottom of
  9-inch springform pan. Soften gelatin in water, stir over low heat until
  dissolved.  Blend in 3/4 cup sugar and beaten egg yolks; cook stirring
  constantly, over low heat, 3 minutes. Combine cream cheese and cocoa,
  mixing at medium speed on electric mixer until well blended. Gradually add
  gelatin mixture and bourbon, mixing until well blended. Chill until
  thickened, but not set. Beat egg whites until foamy; gradually adding the
  remaining sugar, beating until stiff peaks form. Fold egg whites and
  whipped cream into cheese mixture and pour over crust. Chill until firm.
  Garnish with chocolate curls and small silver candy balls, if desired.
  VARIATION: Substitute 2 T cold coffee for bourbon.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cookies And Cream Cheesecake
 Categories: Cakes, Desserts
      Yield: 8 servings
 
      2 c  Cream-filled Cookies *              6 tb Margarine, Softened
      1 ea Env. Unflavored Gelatin           1/4 c  Cold Water
      8 oz Cream Cheese Softened             1/2 c  Sugar
    3/4 c  Milk                                1 c  Whipping Cream, Whipped
  1 1/4 c  Creme-filled Cookies **        
 
  *   The cookies (24) should be chocolate cream filled cookies and be
      to as fine as can be done. ** These cookies should be chocolate cream
  filled cookies and should be
      coarsely chopped.
  Combine cookie crumbs and margarine; press onto bottom of 9-inch springform
  pan. Soften gelatin in water; stir over low heat until dissolved. Combine
  cream cheese and sugar, mixing at medium speed on an electric mixer until
  well blended Gradually add gelatin mixture and milk, mixing until well
  blended. Chill until mixture is thickened but not set. Fold in whipped
  cream. Reserve 1 1/2 C cream cheese mixture; pour remaning cream cheese
  mixture over crust. Top with cookies and reserved cream cheese mixture.
  Chill until firm.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Very Smooth Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Graham Cracker Crumbs               3 tb Sugar
      3 tb Margarine, Melted                   1 ea Env Unflavored Gelatin
    1/4 c  Cold Water                          8 oz Cream Cheese, Softened
    1/2 c  Sugar                              10 oz Frozen Strawberries, Thawed
      1 x  Milk                                1 c  Whipping Cream, Whipped
 
  Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
  Bake at 325 degrees F., 10 minutes.  Cool. Soften gelatin in water; stir
  over low heat until dissolved.  Combine cream cheese and sugar, mixing at
  medium speed on electric mixer until well blended. Drain strawberries,
  reserving liquid.  Add enough milk to liquid ot measure 1 cup. Gradually
  add combined milk mixture and gelatin to cream cheese, mixing until well
  blended.  Chill until slightly thickened. Fold in whipped cream and
  strawberries; pour over crust.  Chill until firm. VARIATION: Substitute 1
  Cup Vanilla Wafer crumbs, 1/2 cup chopped nuts, 2 tablespoons of sugar and
  2 tablespoons of margarine for graham cracker crumbs, sugar and margarine.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lattice Cherry Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 pk (20 oz) Cookie Mix *               16 oz Cream Cheese, Softened
      1 c  Sour Cream                        3/4 c  Sugar
    1/4 ts Almond Extract                      3 ea Large Eggs
     21 oz (1 cn) Cherry Pie Filling      
 
  *    Cookie mix should be refrigerated Sugar Cookie dough from the dairy
  Freeze cookie dough 1 hour.  Slice into 1/8-inch slices.  Arrange slices,
  slightly overlapping, on bottom and sides of greased 9-inch springform pan.
  With floured fingers, seal edges to form crust. Combine cream cheese, sour
  cream, sugar and extract, mixing at medium speed on electric mixer, until
  well blended.  Add eggs, one at a time, mixing well after each addition.
  Reserve 1/4 cup batter and chill.  Pour remaining batter over crust. Bake
  at 350 degrees F., 1 hour and 10 minutes Increase oven temperature to 450
  degrees F.  Spoon pie filling over cheese- cake. Spoon reserved batter over
  pie filling forming a lattice design. Bake at 450 degrees F., 10 minutes.
  Loosen cake from rim of pan; cool before removing rim of pan. VARIATION:
  Substitute 13 x 9-inch baking pan for 9-inch springform pan.  Prepare as
  directed except for baking.  Bake at 350 degrees F., 40 minutes.  Increase
  oven temperature to 450 degrees F.  Continue as directed.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Autumn Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Graham Cracker Crumbs               3 tb Sugar
    1/2 ts Cinnamon                          1/4 c  Margarine, Melted
     16 oz Cream Cheese, Softened            1/2 c  Sugar
      2 ea Large Eggs                        1/2 ts Vanilla
      4 c  Thinly Slied Peeled Apples        1/3 c  Sugar
    1/2 ts Cinnamon                          1/4 c  Chopped Pecans
 
  Combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch
  springform pan.  Bake at 350 degrees F., 10 minutes. Combine cream cheese
  and sugar, mixing at medium speed on electric mixer, until well blended.
  Add eggs, one at a time, mixing well after each addition. Blend in vanilla,
  pour over crust. Toss apples with combined sugar and cinnamon. Spoon apple
  mixture over cream cheese layer; sprinkle with pecans. Bake at 350 degrees
  F., 1 hour and 10 minutes. Loosen cake from rim of pan; cool before
  removing rim of pan. Chill. VARIATION: Add 1/2 Cup finely chopped pecans
  with crumbs for crust.  Continue as directed.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chocolate Velvet Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Vanilla Wafer Crumbs              1/2 c  Chopped Pecans
      3 tb Granulated Sugar                  1/4 c  Margarine, Melted
     16 oz Cream Cheese, Softened            1/2 c  Brown Sugar, Packed
      2 ea Large Eggs                          6 oz Semi-sweet Chips, Melted
      3 tb Almond Flavored Liqueur             2 c  Sour Cream
      2 tb Granulated Sugar               
 
  Combine crumbs, pecans, granulated sugar and margarine; press onto bottom
  of 9-inch springform pan.  Bake at 325 degrees F., 10 minutes. Combine
  cream sheese and brown sugar, mixing at medium speed on electric mixer
  until well blended.  Add eggs, one at a time, mixing well after each
  addition.  Blend in chocolate and liqueur; pour over crust.  Bake at 325
  degrees F., 35 minutes. Increase oven temperature to 425 degrees F. Combine
  sour cream and granulated sugar; carefully spread over cheesecake. Bake at
  425 degrees F. 10 minutes. Loosen cake from rim of pan; cool before
  removing rim of pan. Chill. VARIATION: Substitute 2 Tablespoons milk and
  1/4 teasponn almond extract for almond flavored liqueur.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Marble Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Graham Cracker Crumbs               3 tb Sugar
      3 tb Margarine, Melted                  24 oz Cream Cheese, Softened
    3/4 c  Sugar                               1 ts Vanilla
      3 ea Large Eggs                          1 oz Square Unsweeted Chocolate *
 
  *  The 1 oz square of unsweetened Chocolate should be melted.
  Combine crumbs, sugar, and margarine; press onto bottom of 9-inch Spring-
  form cake pan.  Bake at 350 degrees F., 10 minutes. Combine cream cheese,
  sugar and vanilla, beating at medium speed on electric mixer until well
  blended.  Add eggs, one at a time, mixing well after each addition. Blend
  chocolate into 1 cup batter.  Spoon plain and chocolate batters alternately
  over crust; cutting through batters with knife several times for the marble
  effect.  Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250
  degrees F.; continue baking 30 additional minutes. Loosen cake from rim of
  pan; cool before removing rim of pan. Chill.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Gala Apricot Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
  2 1/4 c  Quick Oats, Uncooked              1/3 c  Brown Sugar, Packed
      3 tb Unbleached All-purpose Flour      1/3 c  Margarine, Melted
      1 ea Env. Unflavored Gelatin           1/3 c  Cold Water
     16 oz Cream Cheese, Softened            1/2 c  Granulated Sugar
      2 tb Brandy                            1/2 c  Dried Apricots, Fine Chop
      1 c  Whipping Cream, Whipped            10 oz (1 Jr) Apricot Preserves
      1 tb Brandy                         
 
  Combine oats, brown sugar, flour and margarine, press onto bottom of 9-inch
  springform pan.  Bake at 350 degrees F., 15 minutes.  Cool Soften gelatin
  in water; stir over low heat until dissolved.  Combine Cream Cheese and
  granulated sugar, mixing at medium speed on electric mixer until well
  blended.  Gradually add gelatin and brandy to cream cheese mixture mixing
  until well blended.  Chill until slightly thickened; fold in apricots and
  whipped cream.  Pour into crust; chill until firm. Heat combined preserves
  and brandy over low heat; cool.  Spoon over cheese- cake. VARIATION:
  Substitute Neufchatel cheese for Cream Cheese
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Praline Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Graham Cracker Crumbs               3 tb Sugar
      3 tb Margarine, Melted                  24 oz Cream Cheese, Softened
    3/4 c  Dark Brown Sugar, Packed            2 tb Unbleached All-purpose Flour
      3 ea Large Eggs                          2 ts Vanilla
    1/2 c  Pecans, Finely Chopped              1 x  Granishes *
 
  *   Garnish include Maple Syrup and Pecan halves.
  Combine crumbs, granulated sugar and margarine; press onto bottom of 9-inch
  springform pan.  Bake at 350 degrees F., 10 minutes. Combine cream cheese,
  brown sugar and flour, mixing at medium speed on electric mixer until well
  blended.  Add eggs, one at a time, mixing well after each addition. Blend
  in vanilla; stir in chopped pecans.  Pour over crust. Bake at 450 degrees
  F., 10 minutes.  Reduce oven temperature to 250 degrees F., and continute
  baking an additional 30 minutes.  Loosen cake from rim of pan; cool before
  removing rim of pan.  Chill. Brush with maple syrup; top with pecan halves.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Heavenly Dessert Cheesecake
 Categories: Desserts, Cakes, Low-cal
      Yield: 10 servings
 
      1 tb Graham Cracker Crumbs               1 c  Low Fat Cottage Cheese
     16 oz Nufchatel Cheese*                 2/3 c  Sugar
      2 tb Unbleached All-purpose Flour        2 tb Skim Milk
    1/4 c  Almond Extract                 
 
  *  Neufchatel Cheese shoul be LIGHT Philly brand Neufachatel Cheese and it
     should be softened.
  Lightly grease bottom of 9-inch springform pan.  Sprinkle with crumbs. Dust
  bottom; remove excess crumbs.  Put cottage cheese in blender container
  Cover; process on high speed until smooth.  In large mixing bowl of
  electric mixer, combine cottage cheese, neufchatel cheese, sugar and flour.
  Mix at medium speed until well blended.  Add eggs, one at a time, mixing
  well after each addition.  Blend in milk and extract; pour into pan.  Bake
  at 325 degrees F., 45 to 50 minutes or until center is almost set.  (Center
  of cheesecake appears to be soft, but firms upon cooling.)  Loosen cake
  from rim of pan; cool before removing rim of pan.  Chill.  Top with fresh
  slices of strawberries or blueberries, if desired. VARIATION: Prepare pan
  as directed; omit blender method.  Place cottage cheese in large bowl of
  electric mixer; beat cottage cheese at high speed until smooth. Add
  neufchatel cheese, sugar, and flour, mixing at medium speed until well
  blended.  Continue as directed.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lemon Delight Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
  1 1/2 c  Graham Cracker Crumbs             1/4 c  Sugar
    1/2 c  Margarine, Melted                   1 ea Env. Unflovored Gelatin
    1/3 c  Cold Water                        1/3 c  Lemon Juice
      3 ea Large Eggs, Separated             1/2 c  Sugar
      1 ts Grated Lemon Peel                  16 oz Cream Cheese, Softened*
 
  *   Or use 2 8-oz containers of Philly soft cream cheese.
  Combine crumbs, sugar and margarine; reserve 1/2 cup.  Press remaining onto
  bottom of 9-inch springform pan. Soften gelatine in water, stir over low
  heat until dissolved.  Add juice, egg yolks, 1/4 cup sugar, and peel; cook,
  stirring constantly, over medium heat, 5 minutes. Gradually add to cream
  cheese, mixing at medium speed on electric mixer unitl well blended. Beat
  egg whites, until foamy; gradually add remaining sugar beating until stiff
  peaks form.  Fold into cream cheese mixture; pour over crust. Top with
  reserved crumbs; chill until firm.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Tempting Trifle Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
  1 1/2 c  Soft Coconut Macaroons*            24 oz Cream Cheese, Softened
    3/4 c  Sugar                               4 ea Large Eggs
    1/2 c  Whipping cream                    1/2 c  Sour Cream
      2 tb Sweet Sherry                        1 ts Vanilla
     10 oz Red Raspberry Preserves           1/2 c  Whipping Cream, Whipped
      1 x  Toasted Slivered Almonds       
 
  *  Soft coconut macroon cookies crumbs.
  Press crumbs onto bottom of greased 9-inch springform pan.  Bake at 325
  degrees F., 15 minutes. Combine cream cheese and sugar, mixing at medium
  speed on electric mixture until well blended. Add eggs, one at a time,
  mixing well after each addition. Blend in sour cream, whipping cream,
  sherry and vanilla; pour over crust. Bake at 325 degrees F., 1 hour and 10
  minutes.  Loosen cake from rim of pan; cool befroe removing rim of pan.
  Chill. Heat preserves in saucepan over low heat until melted. Strain to
  remove seeds. Spoon over cheesecake, spreading to edges. Dollop with
  whipped cream; top with almonds.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Creamy Chilled Cheesecake
 Categories: Cakes, Desserts
      Yield: 8 servings
 
      1 c  Graham Cracker Crumbs             1/4 c  Sugar
    1/4 c  Margarine, Melted                   1 ea Env. Unflavored Gelatin
    1/4 c  Cold Water                          8 oz Cream Cheese, Softened
    1/2 c  Sugar                             3/4 c  Milk
    1/4 c  Lemon Juice                         1 c  Shipping Cream, Whipped
      1 x  Strawberry Halves              
 
  Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch spring-
  form pan. Soften gelatin in water; stir over low heat untl dissolved.
  Combine cream cheese and sugar, mixing at medium speed on electric mixer
  until well blended. Chill until slightly thickened; fold in whipped cream.
  Pour over crust; chill until firm. Top with strawberries before serving.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Rum Raisin Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Old Fashioned Oats, Uncooked      1/4 c  Chopped Nuts
      3 tb Brown Sugar, Packed                 3 tb Margarine, Melted
     16 oz Cream Cheese, Softened            1/3 c  Granulated Sugar
    1/4 c  Unbleached All-purpose Flour        2 ea Large Eggs
    1/2 c  Sour Cream                          3 tb Rum
      2 tb Margarine                         1/3 c  Brown Sugar, Packed
    1/3 c  Raisins                           1/4 c  Chopped Nuts
      2 tb Old Fashioned Oats, Uncooked   
 
  Combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch
  springform pan.  Bake at 350 degrees F., 15 minutes. Combine cream cheese,
  granulated sugar and 2 T flour, mixing at medium speed on electric mixer
  until well blended.  Add eggs, one at a time, mixing well after each
  addition.  Blend in sour cream and rum; mix well. Pour over crust. Cut
  margarine into combined remaining flour and brown sugar until mixture
  resembles coarse crumbs.  Stir in raisins, nuts and oats. Sprinkle over
  cream cheese mixture.  Bake at 350 degrees F., 50 minutes. Loosen cake from
  rim of pan; cool before removing rim of pan.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Aloha Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Vanilla Wafer Crumbs              1/4 c  Margarine, Melted
     16 oz Cream Cheese, Softened            1/3 c  Sugar
      2 tb Milk                                2 ea Large Eggs
    1/2 c  Macadamia Nuts, Toasted         8 1/2 oz Crushed Pineapple, Drained
      1 ea Med Kiwi Peeled, Sliced        
 
  Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
  Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and milk,
  mixing at medium speed on electric mixer until well blended. Add eggs, one
  at a time, mixing well well after each addition. Stir in nuts; pour over
  crust.  Bake at 350 degrees F., 45 minutes. Loosen caek from rim of pan;
  cool before removing rim of pan. Chill. Before serving, top with fruit.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chocolate Chip Cheesecake Supreme
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Chocolate Wafer Crumbs              3 tb Margarine, Melted
     24 oz Cream Cheese, Softened            3/4 c  Sugar
    1/4 c  Unbleached All-Purpose Flour        3 ea Large Eggs
    1/2 c  Sour Cream                          1 ts Vanilla
      1 c  Mini Semi-sweet Chips          
 
  Combine crumbs and magarine; press onto bottom of 9-inch springform pan.
  Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and flour,
  mixing at medium speed on electric mixer until well blended. Add eggs, one
  at a time, mixing well after each addition. Blend in sour cream and
  vanilla.  Stir in chocolate chips and pour into crust. Bake at 350 degrees
  F., 55 minutes.  Loosen cake from rim of pan; cool before removing rim of
  pan.  Chill.  Garnish with whipped cream and fresh mint leaves, if desired.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Rocky Road Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Chocolate Wafer Crumbs              3 tb Margarine, Melted
      1 ea Env. Unflavored Gelatin           1/4 c  Cold Water
     16 oz Soft Cream Cheese                 3/4 c  Sugar
    1/3 c  Cocoa                             1/2 ts Vanilla
      2 c  Mini Marshmallows                   1 c  Whipping Cream, Whipped
    1/2 c  Chopped Nuts                   
 
  Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
  Bake at 350 degrees F., 10 minutes Soften gelatin in water; stir over low
  heat untl dissolved.  Combine cream cheese, sugar, cocoa and vinilla,
  mixing at medium speed on electric mixer until well blended. Gradually add
  gelatin, mixing until blended.  Fold in reamining ingredients; pour over
  crust.  Chill until firm.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cappuccino Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
  1 1/2 c  Finely Chopped Nuts                 2 tb Sugar
      3 tb Margarine, Melted                  32 oz Cream Cheese, Softened
      1 c  Sugar                               3 tb Unbleached All-purpose Flour
      4 ea Large Eggs                          1 c  Sour Cream
      1 tb Instant Coffee Granules           1/4 ts Cinnamon
    1/4 c  Boiling water                  
 
  Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring-
  form cake pan.  Bake at 325 degrees F., 10 minutes. Combine cream cheese,
  sugar, and flour, mixing at medium speed on electric mixer until well
  blended.  Add eggs, one at a time, mixing well after each addition. Blend
  in sour cream.  Dissolve coffee granules and cinnamon in water. Cool;
  gradually add to cream cheese mixture, mixing until well blended. Pour over
  crust.  Bake at 450 degrees F., 10 minutes.  Reduce oven temperature to 250
  degrees F.; continue baking 1 hour.  Loosen cake from rim of pan; cool
  before removing rim of pan.  Chill.  Garnish with whipped cream and whole
  coffee beans if desired.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lime Delicious Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
  1 1/4 c  Zwieback Toast Crumbs               2 tb Sugar
    1/3 c  Margarine, Melted                   1 ea Env. Unflavored Gelatin
    1/4 c  Cold Water                        1/4 c  Lime Juice
      3 ea Large Eggs, Separated             1/2 c  Sugar
  1 1/2 ts Grated Lime Peel                   16 oz Light Neufchatel Cheese,Soft
      2 c  Thawed Whipped Topping         
 
  Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring-
  form pan.  Bake at 325 degrees F., 10 minutes.  Cool. Soften gelatin in
  water, stir over low heat until dissolved.  Add juice, egg yolks, 1/4 c
  sugar and peel; cook, stirring constantly, over medium heat 5 minutes.
  Cool.  Gradually add gelatin mixture to the softened Light Neufchatel
  cheese, mixing at medium speed on electric mixer, until well blended. Stir
  in a few drops of green food coloring, if desired.  Beat egg whites until
  foamy; gradually add remaining sugar, beating until stiff peaks form Fold
  egg whites and whipped topping into neufchatel cheese mixture, pour over
  crust.  Chill until firm.  Garnish with additional lime peel, if desired.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Amaretto Peach Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      3 tb Margarine                         1/3 c  Sugar
      1 ea Large Egg                         3/4 c  Unbleached All-purpose Flour
     24 oz Cream Cheese, Softened            3/4 c  Sugar
      3 tb Unbleached All-purpose Flour        3 ea Large Eggs
     16 oz Canned Peach Halves *             1/4 c  Almond Flavored Liqueur
 
  *   Peach halves should be drained, and then pureed.
  Combine margarine and sugar until light and fluffy.  Blend in egg.   Add
  flour; mix well.  Spread dough onto bottom of 9-inch springform pan. Bake
  at 450 degrees F., 10 minutes. Combine cream cheese, sugar and flour;
  mixing at medium speed on electric mixer until well blended. Add eggs, one
  at a time, mixing well after each addition. Add peaches and liqueur; mix
  well.  Pour over crust.  Bake at 450 degrees F., 10 minutes. Reduce oven
  temperature to 250 degrees F.; continue baking 65 minutes. Loosen cake from
  rim of pan; cool before removing rim of pan. Chill. Garnish with additional
  peach slices and sliced almonds, if desired.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Holiday Eggnog Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Graham Cracker Crumbs             1/4 c  Sugar
    1/4 ts Ground Nutmeg                     1/4 c  Margarine, Melted
      1 ea Env. Unflavored Gelatin           1/4 c  Cold Water
      8 oz Cream Cheese, Softened            1/4 c  Sugar
      1 c  Eggnog                              1 c  Whipping Cream, Whipped
 
  Combine crumbs, sugar, nutmeg and margarine; press onto bottom of 9-inch
  springform pan. Soften gelatin in water; stir over low heat until
  dissolved.  Combine cream cheese and sugar, at medium speed on electric
  mixer until well blended. Gradually add gelatin and eggnog, mixing until
  blended.  Chill until slightly thickened; fold in whipped cream. Pour over
  crust; chill until firm. VARIATION: Ingrease sugar to 1/3 c. Substitute
  milk for eggnog.  Add 1 t vanilla and 3/4 t rum extract. Continue as
  directed.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Minature Cheesecakes
 Categories: Cakes, Desserts
      Yield: 6 servings
 
    1/3 c  Graham Cracker Crumbs               1 tb Sugar
      1 tb Margarine, Melted                   8 oz Cream Cheese, Softened
    1/4 c  Sugar                           1 1/2 ts Lemon Juice
    1/2 ts Grated Lemon Peel                 1/4 ts Vanilla
      1 ea Large Egg                           1 x  Garnishes *
 
  *  Garinishes can include fresh fruit, or strawberry or apricot preserves.
  Combine crumbs, sugar and margarine.  Press rounded meassuring Tablespoons-
  ful of crumb mixture onto bottom of each of six paper-lined muffing cups.
  Bake at 325 degrees F., 5 minutes. Combine cream cheese, sugar, juice, peel
  and vanilla, mixing at medium speed on electric mixer until well blended.
  Blend in egg; pour over crust, filling each cup 3/4 ful. Bake at 325
  degrees F., 25 minutes.  Cool before removing from pan. Chill. Top with
  garnishes just before serving. MAKE AHEAD: Wrap cilled cheescakes
  individually in plastic wrap; freeze.  Let stand at room temperature 40
  minutes before garnishing and serving.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Peppermint Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Chocolate Wafer Crumbs              3 tb Margarine, Melted
      1 ea Env. Unflavored Gelatin           1/4 c  Cold Water
     16 oz SOFT Philly Cream Cheese          1/2 c  Sugar
    1/2 c  Milk                              1/4 c  Crushed Peppermint Candy
      1 c  Whipping Cream, Whipped             3 oz Milk Chocolate Candy *
 
  *  Milk chocolate should be milk chocolate candy bars and they shoud be
     finely chopped.
  Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
  Bake at 350 degrees F., 10 minutes.  Cool. Soften gelatin in water; stir
  over low heat until dissolved.  Combine cream cheese and sugar, mixing at
  medium speed on electric mixer until well blended. Gradually add gelatin,
  milk and peppermint candy, mixing until blended, chill until slightly
  thickened but not set.  Fold in whipped cream and chocolate. Pour over
  crust.  Chill until firm.  Garnish with additional whipped cream combined
  with crushed peppermint candies, if desired.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chocolate Mint Meringue Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Chocolate Wafer Crumbs              3 tb Margarine, Melted
      2 tb Sugar                              24 oz Cream Cheese, Softened
    2/3 c  Sugar                               3 ea Large Eggs
      1 c  Mint Chocolate Chips, Melted        1 ts Vanilla
      3 ea Large Egg Whites                    7 oz Marshmallow Creme (1 Jr)
 
  Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring-
  form pan.  Bake at 350 degrees F., 10 minutes. Combine cream cheese and
  sugar, mixing at medium speed on electric mixer until well blended. Add
  eggs, one at a time, mixing well after each addition. Blend in mint
  chocolate and vanilla; pour over crust.  Bake at 350 degrees F., 50
  minutes.  Loosen cake from rim of pan; cool before removing rim of pan.
  Chill. Beat egg whites until soft peakes form. Gradually add marshmallow
  creme, beating until stiff peakes form. Carefully spread over top of
  cheesecake to seal. Bake at 450 degrees F.; 3 to 4 minutes or until lightly
  browned.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Oringinal "Philly" Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Graham Cracker Crumbs               3 tb Margarine, Melted
     24 oz Cream Cheese, Softened            3/4 c  Sugar
      5 tb Lemon Juice                     1 1/2 ts Grated Lemnon Peel
      1 ts Vanilla                             3 ea Large Eggs, Separated
 
  Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
  Bake at 325 degrees F., 10minutes. Combine cream cheese, sugar, juice, peel
  and vanilla, mixing at medium speed on electric mixer until well blended.
  Add egg yolks, one at a time, mixing well after each addition. Beat egg
  whites until stiff peaks form; fold into cream cheese mixture. Pour over
  curst.  Bake at 300 degrees F., 45 minutes. Loosen ckae from rim of pan;
  cool before removing rim of pan. Chill. Top with cherry pie filling or
  fresh fruit, if desired.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cherry Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Graham Cracker Crumbs               3 tb Sugar
      3 tb Margarine, Melted                  24 oz Cream Cheese, Softened
    3/4 c  Sugar                               3 ea Large Eggs
      1 ts Vanilla                            21 oz Cherry Pie Filling (1 cn)
 
  Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
  Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing
  at medium speed on electric mixer until well blended. Add eggs, one at a
  time mixing well after each addition. Blend in vanilla; pour over crust.
  Bake at 450 degrees F., 10 minutes. Reduce oven temperatur to 250 degrees
  F., continue baking 25 to 30 minutes or until set. Loosen cake from rim of
  pan; cool before removing rim of pan. Chill. Top with pie filling just
  before serving.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pumpkin Marble Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
  1 1/2 c  Gingersnap Crumbs                 1/2 c  Finely Chopped Pecans
    1/3 c  Margarine, Melted                  16 oz Cream Cheese, Softened
    3/4 c  Sugar                               1 ts Vanilla
      3 ea Eggs                                1 c  Canned Pumpkin
    3/4 ts Cinnamon                          1/4 ts Ground Nutmeg
 
  Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up
  sides of 9-inch springform pan.  Bake at 350 degrees F., 10 minutes.
  Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on
  electric mixer until well blended.  Add eggs, one at a time, mixing well
  after each addition.  Reserve 1 c batter, chill.  Add remaining sugar,
  pumpkin and spices to remaining batter; mix well.  Alternately layer
  pumpkin and cream cheese batters over crust.  Cut through batters with
  knife several times for marble effect.  Bake at 350 degrees F., 55 minutes.
  Loosen cake from rim of pan; cool before removing rim of pan.  Chill.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Orange Upside-down Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 ea Env. Unflavored Gelatin         1 1/2 c  Unsweetened Orange Juice
    1/4 c  Sugar                               2 c  Orange Section
      1 ea Env. Unflavored Gelatin           1/2 c  Unsweetened Orange Juice
     24 oz Cream Cheese, Softened              1 c  Sugar
      2 ts Grated Orange Peel                  1 c  Whipping Cream, Whipped
      1 c  Vanilla wafer crumbs              1/2 ts Cinnamon
      3 tb Margarine, Melted              
 
  Soften Gelatin in juice.  Add sugar; stir over low heat until dissolved.
  Chill until slightly thickened, but not set.  Arrange orange sections on
  bottom of 9-inch springform pan.  Pour gelatin mixture over oranges; chill
  until thickened again but not set. Soften gelatin in juice; stirr over low
  heat until dissolved.  Combine cream cheese, sugar and peel, mixing at
  medium speed on electric mixer until well blended. Gradually add gelatin
  mixture, mixing until well blended. Chill until slightly thickened; fold in
  whipped cream.  Pour over oranges, chill. Combine crumbs, cinnamon and
  margarine; gently press onto top of cake. Chill. Loosen from rim of pan;
  invert onto serving plate.  Remove rim of pan. VARIATION: Omit cinnamon.
  Substitute graham cracker crumbs or chocolate wafer crumbs for vanilla
  wafer crumbs.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chocolate Turtle Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      2 c  Vanilla Wafer Crumbs                6 tb Margarine, Melted
     14 oz Carmels ( 1 bag)                    5 oz (1 cn) Evaporated Milk
      1 c  Chopped Pecans, Toasted            16 oz Cream Cheese, Softened
    1/2 c  Sugar                               1 ts Vanilla
      2 ea Large Eggs                        1/2 c  Semi-sweet Chocolate Chips *
 
  *  Chocolate chips should be melted.
  Combine crumbs and margarine, press onto bottom and sides of 9-inch spring-
  form pan.  Bake at 350 degrees F., 10 minutes. In 1 1/2-quart heavy
  saucepan, melt carmels with milk over low heat, stirring frequently, until
  smooth.  Pour over crust.  Top with pecans. Combine cream cheese, sugar and
  vanila, mixing at medium speed on electric mixer until well blended. Add
  eggs, one at a time, mixing well after each addition. Blend in chocolate,
  pour over pecans.  Bake at 350 degrees F., 40 minutes. Loosen cake from rim
  of pan; cool before removing rim of pan. Chill. Garnish with whipped cream,
  additional chopped nuts and maraschino cherries, if desired.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Brownie Swirl Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      8 oz (1 Pk) Brownie Mix                 16 oz Cream Cheese, Softened
    1/2 c  Sugar                               1 ts Vanilla
      2 ea Large Eggs                          1 c  Milk Chocolate Chips, Melted
 
  Grease bottom of 9-inch Springform pan.  Prepare basic brownie mix as
  directed on package; pour batter evenly into springform pan.  Bake at 350
  degrees F., 15 minutes. Combine cream cheese, sugar and vanilla, mixing at
  medium speed on electric mixer until well blended. Add eggs, one at a time,
  mixing well after each addition. Pour over brownie layer. Spoon chocolate
  over cream cheese mixture, cut through cheese and chocolate mixture several
  time to acheive a marble effect. Bake at 350 degrees F., 35 minutes. Loosen
  cake from rim of pan; cool before removing rim of pan. Chill. Garnish with
  whipped cream, if desired.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Coconut Choco Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Grham Cracker Crumbs                3 tb Sugar
      3 tb Margarine, Melted                   2 oz Unsweetened Baking Chocolate
      2 tb Margarine                          16 oz Cream Cheese, Softened
  1 1/4 c  Sugar                             1/4 ts Salt
      5 ea Large Eggs                      1 1/3 c  Flaked Coconut (3.5 oz Can)
      1 c  Sour Cream                          2 tb Sugar
      2 tb Brandy                         
 
  Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring-
  form pan.  Bake at 350 degrees F., 10 minutes. Melt chocolate and margarine
  over low heat; stirring until smooth.  Combine cream cheese, sugar and
  salt; mixing at medium speed on electric mixer until well blended. Add
  eggs, one at a time, mixing well after each addition. Blend in chocolate
  mixture and coconut; pour over crust.  Bake at 350 degrees F., 55 to 60
  minutes or until set. Combine sour cream, sugar and brandy; spread over
  cheesecake.  Bake at 300 degrees F., 5 minutes. Loosen cake from rim of
  pan; cool before removing rim of pan. Chill.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chocolate Orange Supreme Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Chocolate Wafer Crumbs            1/4 ts Cinnamon
      3 tb Margarine, Melted                  32 oz Cream Cheese, Softened
    3/4 c  Sugar                               4 ea Large Eggs
    1/2 c  Sour Cream                          1 ts Vanilla
    1/2 c  Semi-sweet Choc. ChipsMelted        2 tb Orange Flavord Liqueur
    1/2 ts Grated Orange Peel             
 
  Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch spring-
  form pan.  Bake at 325 degrees F., 10 minutes. Combine cream cheese and
  sugar, mixing at medium speed on electric mixer until well blended. Add
  eggs, one at a time, mixing well after each addition. Blend in sour cream
  and vanilla.  Blend chocolate into 3 cups batter; blend liqueur and pell
  into remaining batter.  Pour chocolate batter over crust. Bate at 350
  degrees F., 30 minutes.  Reduce oven temperature to 325 degrees F. Spoon
  remianing batter over chocolate batter continue baking 30 minutes more.
  Loosen cake from rim of pan; cool before removing rim of pan. Chill.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cake Brownies
 Categories: Desserts, Cakes
      Yield: 24 servings
 
----------------------------------BROWNIE----------------------------------
    1/2 c  Butter                            1/2 c  Oil
      1 c  Water                               4 tb Unsweetened cocoa
      2 c  Flour                               2 c  Sugar
      2 ea Eggs                                1 ts Baking soda
    1/2 c  Buttermilk                          1 ts Vanilla

----------------------------------FROSTING----------------------------------
    1/2 c  Butter                              3 tb Unsweetened cocoa
    1/3 c  Buttermilk                          1 pk Confectioners sugar
      1 c  Chopped walnuts                     1 ts Vanilla
 
  1.  Preheat oven to 350.  Grease and flour a 9 x 13 baking pan.  Mix
  butter, oil, water and cocoa together in small sauce pan.  Bring to boil.
  Add this mixture to flour and sugar and beat until smooth. 2. Add eggs,
  baking soda, buttermilk and vanilla.  Mix well.  Pour into prepared baking
  pan.  Bake 20 minutes. 3. Prepare frosting while brownies are baking. Put
  all frosting ingredients in medium saucepan and heat. Do not boil. 4. Frost
  immediately after removing from oven.  Cut into squares when cool. from:
  _Cookiemania_
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Caramel Brownies
 Categories: Desserts
      Yield: 25 servings
 
     14 oz Caramels                          1/3 c  Evaporated milk
      8 oz German sweet chocolate              6 tb Butter
      4 ea Eggs                                1 c  Sugar
      1 c  Flour (sifted)                      1 ts Baking powder
    1/2 ts Salt                                2 ts Vanilla
      6 oz Chocolate chips                     1 c  Chopped walnuts
 
  1.  Preheat oven to 350.  Grease and flour a 9 x 13 baking pan.  Combine
  caramels and evaporated milk in top of double boiler over low heat.  Cover
  and simmer until caramels are melted, stirring occasionally.  Set aside,
  keeping warm. 2. Combine German sweet chocolate and butter in 2 quart
  saucepan.  Place over low heat stirring occasionally until melted. Remove
  from heat.  Cool to room temperature. 3. Beat eggs until foamy using
  electric mixer at high speed.  Gradually add sugar, beating until mixture
  is thick and lemon colored. 4. Sift together flour, baking powder and salt.
  Add to egg mixture mixing well. Blend in cooled chocolate mixture and
  vanilla. 5. Spread half of mixture into prepared baking pan. Bake for 6
  minutes. Remove from oven and spread caramel mixture carefully over baked
  layer. Sprinkle with chocolate chips. 6. Stir 1/2 cup of walnuts into
  remaining chocolate batter.  Spread batter by spoonfuls over the caramel
  layer.  Sprinkle with remaining nuts. 7. Bake for 20 minutes. Cool in pan
  on rack.  Refridgerate before cutting into bars or squares. These brownies
  are very difficult to cut if not chilled first. from: _Cookiemania_
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chocolate marshmallow bars
 Categories: Desserts
      Yield: 16 servings
 
      2 oz Unsweetened chocolate             1/2 c  Butter
      1 c  Sugar                               2 ea Eggs
    1/2 c  Flour                               1 ts Vanilla
      1 c  Chopped pecans                     16 ea Large marshmallows
 
  1.  Preheat oven to 350.  Grease an 11 1/2 x 7 baking pan.  Melt chocolate
  and butter in top of double boiler over hot water.  Set aside. 2. Cream
  sugar and eggs until light and fluffy.  Add flour.  Beat.  Add melted
  chocolate and butter.  Beat well.  Mix in vanilla and pecans. 3. Pour into
  prepared pan.  Bake 18 minutes.  Remove from oven and cover with
  marshmallows.  Return to oven and bake until marshmallows are lightly
  browned. 4. Cool slightly and cut into bars. from: _Cookiemania_
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chocolate Mint Sticks
 Categories: Desserts, Cookies
      Yield: 40 servings
 
-----------------------------------COOKIE-----------------------------------
      2 ea Eggs                              1/2 c  Melted butter
      1 c  Sugar                               2 oz Unsweetened chocolate melted
    1/2 ts Peppermint extract                1/2 c  Flour
    1/2 c  Ground almonds                

-----------------------------PEPPERMINT FILLING-----------------------------
      2 tb Butter                              1 tb Heavy cream
      1 c  Confectioners sugar (sifted)        1 ts Peppermint extract

----------------------------------FROSTING----------------------------------
      1 oz Semi-sweet chocolate                1 tb Butter
 
  1. Preheat oven to 350. Grease a 9 inch square baking pan. Beat eggs. Add
  melted butter and sugar. Beat well. Add melted chocolate and peppermint.
  Beat. Add flour and nuts. Mix well. Pour ingredients into prepared pan and
  bake 25-30 minutes until toothpick inserted in center comes out clean.
  Remove from oven and set on trivet or rack to cool.
  2. Prepare filling. In small bowl, thoroughly blend butter and cream. Add
  sugar and peppermint. Mix well. Spread evenly over cooled baked layer.
  3. Prepare frosting. Melt chocolate and butter together in small pan over
  low heat.
  4. When filling is completely firm, spread frosting mixture on top.
  5 . Refrigerate until chocolate is firm. Cut into 3/4 by 2 1/4 inch
  strips.
  from: _Cookiemania_
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chocolate Munchies
 Categories: Desserts, Cookies
      Yield: 48 servings
 
      1 c  Semi-sweet chocolate chips          8 ea Marshmallows
      1 tb Water                             3/4 c  Sifted flour
    1/2 c  Sugar                             3/4 ts Salt
    1/2 ts Baking sodaa                      1/2 c  Softened butter
    1/3 c  Packed brown sugar                  1 ea Egg
      2 ts Almond extract                    1/2 ts Vanilla
  1 1/4 c  Quick cooking oats                  1 c  Chopped pecans
 
  1.  Preheat oven to 350.  Grease cookie sheet.  Melt chocolate chips in top
  of double boiler over hot water.  Add marshmallows and water.  Stir until
  melted.  Remove from heat and set aside. 2. Sift together already sifted
  flour, sugar, salt and baking soda. Slowly blend butter, brown sugar, egg,
  almond extract and vanilla into sifted ingredients. Mix well. Stir oats,
  pecans and melted chocolate into batter. Blend thoroughly. 3. Drop dough by
  teaspoonfuls, 2 inches apart onto prepared cookie sheet.
   Bake 12-15 minutes.  Remove from cookie sheet immediately and cool an
  rack. shake off excess Bits 'o Brickle.from: _Cookiemania_ from:
  _Cookiemania_
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Toffee chip squares
 Categories: Desserts, Cookies
      Yield: 96 servings
 
-----------------------------------COOKIE-----------------------------------
      1 c  Butter                              3 c  Brown sugar
      1 ts Vanilla                         2 3/4 c  Flour
    1/2 ts Baking powder                 

----------------------------------TOPPING----------------------------------
      6 oz Semi-sweet chocolate chips          3 tb Butter
      1 tb Water                               1 x  Bits 'o brickle baking chips
 
  1. Preheat oven to 350. Cream butter. Add brown sugar and vanilla. Mix
  well. Add flour an baking powder and mix until well blended.
  2. Pat evenly into ungreased 9 x 13 baking pan. Press down flat. Bake 10-15
  minutes until golden. Remove from oven and cut while warm into triangles,
  cut from 2 inch squares.
  3. Prepare topping. Melt chocolate chips, butter and water in top of double
  boiler over hot water. Stir until smooth. Remove top of double boiler from
  hot water. Let chocolate thicken a little and then drop a large dollop in
  the center of each square or triangle.
  4. Sprinkle Bits 'o Brickle chips on top of wet chocolate, heavily.
  Refrigerate to set. Remove squares with spatula and shake off excess Bits
  'o Brickle.
  from: _Cookiemania_
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mocha Cookies
 Categories: Desserts, Cookies
      Yield: 36 servings
 
    1/2 c  Butter                            3/4 c  Sugar
    1/4 c  Packed brown sugar                  1 ea Egg
  1 1/2 c  Flour                               2 tb In. coff. powder No crystals
      1 ts Baking powder                     1/2 ts Salt
    1/2 ts Cinnamon                            2 ts Vanilla
      1 c  Finely chopped walnuts             12 oz Semi-sweet chocolate chips
 
  1. Preheat oven to 350. Cream butter. Add both sugars and beat well. Add
  egg and mix well. Add flour, coffee powder, baking powder, salt, cinnamon,
  vanilla, and 1/2 c walnuts. Mix well. Wrap dough in wax paper and chill
  thouroughly in refrigerator (at least two hours).
  2. Remove dough from refrigerator. Using rounded teaspoonfuls of dough,
  shape into balls using palms of hands and place 2 inches apart on an
  ungreased cookie sheet. Bake 12-15 minutes.
  3. Remove cookie sheet from oven and working quickly place 3-4 chocolate
  chips in the center of each hot cookie. When chocolate has softened, spread
  over top and sprinkle with balance of walnuts. Remove to wire rack and
  cool. from: _Cookiemania_
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Fudge brownies
 Categories: Desserts
      Yield: 36 servings
 
      1 c  Butter                              4 oz Unsweetened chocolate
      4 ea Eggs                                1 x  Pinch salt
      2 c  Sugar                               1 c  Sifted flour
      1 ts Baking powder                       1 ts Vanilla
      1 c  Chopped pecans                 
 
  1. Preheat oven to 325. Grease a 9" square baking pan. Melt butter and
  chocolate in small saucepan over low heat. Stir to blen and set aside to
  cool.
  2. Beat eggs until light yellow; add salt, sugar, flour, and paking powder.
  Beat well. Blend in cooled chocolate, vanilla and pecans. Blend
  thouroughly.
  3. Pour into prepared pan and bake 35-45 minutes or until knife inserted in
  center comes out clean. Cool before cutting. from: _Cookiemania_
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: White chocolate brownies
 Categories: Desserts
      Yield: 24 servings
 
      6 tb Unsalted butter                     8 oz Grated white chocolate
      2 ea Eggs                              1/2 c  Sugar
      1 tb Vanilla                             1 c  Flour
      1 c  Heaped semi-sweet choc chunk   
 
  1.  Preheat oven to 350.  Grease and flour an 8 inch square baking pan.
  Melt butter and 4 oz of white chocolate together in top of double boiler
  over hot water.  When melted remove from heat and add balance of white
  chocolate.  Stir to blend well.  Set aside. 2. Beat eggs. Add sugar. Beat
  2-3 minutes.  Add white chocolate and butter mixture, vanilla and flour.
  Beat just until smooth.  Add chocolate chunks and mix in by hand -- do not
  beat. 3. Pour into prepared pan and bake 35 minutes or until toothpick
  inserted in center comes out clean. Cool on wire rack. Cut into squares or
  bars. from: _Cookiemania_
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Raspberry Meringues
 Categories: Desserts, Candies
      Yield: 36 servings
 
      3 ea Eggs (room temp)                  1/4 ts Cream of tartar
      1 x  Dash salt                         3/4 c  Sugar
    1/4 c  Raspberry preserves, seedles        6 x  Drops red food coloring
 
  1.  Preheat oven 225.  Cover cookie sheet with aluminum foil.  In small
  bowl, with electric hand mixer, beat egg whites, cream of tartar, and salt
  until soft peaks form.  Gradually add sugar, beating until very stiff peaks
  form, about 10 minutes.  Add preserves and food coloring and beat one
  minute at highest speed of mixer. 2. Drop by teaspoonfuls, two inches
  apart, onto foil lined cookie sheet. Bake for two hours. Cool completely.
  Peel off foil. from: _Cookiemania_
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Peanut butter chip cookies
 Categories: Desserts, Cookies
      Yield: 48 servings
 
    1/2 c  Butter softened                   3/4 c  Packed brown sugar
    1/2 c  Chunky peanut butter                2 ea Eggs
  1 1/2 c  Flour                               1 ts Baking soda
      1 c  Salted peanuts                      6 oz Semi-sweet chocolate chips
      6 oz (or) butterscotch chips        
 
  1.  Preheat oven to 350.  Cream butter and brown sugar until light and
  fluffy.  Add peanut butter and eggs.  Mix well.  Stir in flour and baking
  soda and blend well.  Add peanuts and chips.  Mix just until blended. 2.
  Drop by rounded teaspoonfuls two inches apart onto ungreased cookie sheet.
  3.  Bake 9-12 minutes or until golden brown.  Remove right away from cookie
  sheet and cool on wire rack. from: _Cookiemania_
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Dip and sprinkle
 Categories: Desserts, Cookies
      Yield: 60 servings
 
-----------------------------------COOKIE-----------------------------------
  2 1/3 c  Sifted flour                      1/4 ts Salt
      1 c  Butter softened                   2/3 c  Sugar
      1 ea Egg yolk                            1 ts Vanilla
      1 c  Finely ground almonds         

-------------------------CHOCOLATE DIPPING MIXTURE-------------------------
      6 oz Semi-sweet chocolate chips          3 tb Butter
      1 tb Hot water                           1 x  Choc. or candy sprinkles
 
  1.  Sift already sifted flour with salt and set aside.  In large bowl,
  cream butter with electric mixer at medium speed.  Add sugar, egg yolk, and
  vanilla.  Beat until light and fluffy.  Gradually add flour and salt
  mixture and almonds, mixing until well blended. 2. Shape dough into two
  logs, each 1 1/2 inches in diameter, and wrap in wax paper. Refrigerate
  until firm, at least two hours. 3. Preheat oven to 350. Lightly grease a
  cookie sheet.  Using a ruler, mark each log at 1/4 inch intervals. With a
  sharp thin knife, cut into slices and put onto prepared cookie sheet, one
  inch apart. 4. Bake 8-10 minutes or until lightly browned. Remove from
  cookie sheet and cool on rack. 5. Prepare chocolate mixture. In top of
  double boiler, over hot water, melt chocolate chips and butter. Stir in hot
  water. 6. Lay sheet of wax paper on table. Dip half of each cookie into hot
  chocolate mixture and put on wax paper. 7. If using sprinkles, dip a few
  cookies and then sprinkle while chocolate is still wet. Let dry at least
  one hour. from: _Cookiemania_
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Kisses
 Categories: Desserts, Candies
      Yield: 60 servings
 
      1 c  Butter                            1/2 c  Sugar
      1 ts Vanilla                             2 c  Flour
     14 oz Hershey's kisses                    1 x  Confectioner's sugar
 
  1.  Cream butter and sugar, beating well.  Add vanilla and flour, and mix
  well.  Chill dough for one hour. 2. Preheat oven to 375. Pinch off a piece
  of dough.  Roll into ball with palms of hands and then flatten. Dough
  should not be thick.  Put kiss in center. Bring dough up, shaping around
  kiss to cover completely. 3. Place onto ungreased cookie sheet one inch
  apart and bake for 12-15 minutes, until just starting to brown. 4. Roll in
  confectioner's sugar when cool. from: _Cookiemania_
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Savory Hamburger Soup
 Categories: Hamburger, Meats, Soups, Main dish
      Yield: 2 servings
 
      1 ea Lge. Carrot, Thinly Sliced          2 tb Chopped Onion
      1 tb Water                             1/2 lb Lean Ground Beef
      1 c  Tomato Sauce                      1/2 c  Water
      2 tb Dry Red Wine                      1/2 ts Sugar
    1/4 ts Salt                                1 x  Dash Garlic Powder
      1 x  Dash Pepper                         2 tb Shredded Cheddar Cheese
 
  In a 1-quart casserole micro-cook sliced carrot and chopped onion, ahnd 1 T
  water, covered, on 100% power for 2 minutes.  Stir the ground beef into the
  partially cooked vegetables.  Micro-cook, uncovered, on 100% power for 3
  minutes, stirring once to break up the meat.  Drain off the fat.  Stir in
  tomato sauce, 1/2 cup water, dry red wine, sugar, salt, garlic powder and
  pepper.  Micro-cook, uncovered, on 100% power for 4 to 5 minutes more or
  until mixture is heated through and vegetables are tender.  Sprinkle with
  shredded cheddar cheese and serve.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Steak Au Poivre
 Categories: Steak, Meats, Main dish
      Yield: 2 servings
 
      1 ts Whole Black Peppercorns             2 ea Cubed Beef Steaks
      2 tb Cooking Oil                         2 tb Brandy
    1/4 ts Instant Beef Bouillon          
 
  Coarsely crack peppercorns.  Sprinkle both side of the steaks with crushed
  peppercorns, pressing in firmly with fingers.  Let steaks stand at room
  temperature for 30 minutes.  Preheat a 10-inch Microwave browning dish on
  100% of power for 3 minutes.  Add cooking oil to browning dish.  Swirl to
  coat the dish.  Place the steaks in the browning dish.  Micro-cook,
  covered, on 100% power for 1 minute.  Turn steadks and micro-cook covered
  on 100% power for 30 seconds to 1 minute moe or til done.  Remove steaks to
  a warm serving platter.  Stir brandy and bouillon granules into liquid in
  browning dish.  Micro-cook, uncovered, on 100% power for 30 seconds to 1
  minute or till boiling.  Pour over steaks and serve.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sour Cream Burgers
 Categories: Hamburger, Main dish, Meats
      Yield: 2 servings
 
    1/4 c  Dairy Sour Cream                    2 tb Sliced Green Onion
      4 ts Fine Dry Bread Crumbs             1/4 ts Salt
      1 x  Dash Pepper                       1/2 lb Lean Ground Beef
      2 ea Hamburger Buns *                    1 x  Lettuce Leaves
      2 ea Thin Slices Tomato                  1 x  Dairy Sour Cream (Opt.)
 
  *    Hamburger buns should be split, toasted and buttered.
  Stir together 1/4 c Sour Cream, green onion, bread crumbs, salt and freshly
  ground pepper.  Add the ground beef, mix well.  Shape into two 3/4-inch
  thick patties.  Place patties in a small baking dish.  Loosely cover with
  clear plastic wrap or waxed paper.  Micro-cook on 100% power for 3 minutes.
  Turn patties over, rotate the baking dish a half turn. Micro-cook, loosely
  covered, on 100% power for 2 to 3 minutes more or until meat is done. Drain
  off fat.  Serve the patties on toasted buns with lettuce and tomato. Dollop
  with additional sour cream, if desired.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Beef Burgundy Stew
 Categories: Stew, Meats, Main dish
      Yield: 2 servings
 
      2 ea Slices Bacon                        4 ts Unbleached Flour
    1/2 ts Instant Beef Bouillon             1/4 ts Dried Basil, Crushed
    1/2 lb Stew Meat, 1/2-inch Cubes       7 1/2 oz Canned Tomatoes, Cut Up
    1/4 c  Dry Red Wine                      1/2 c  Frozen Pearl Onions
      8 ea Small Whole Fresh Mushrooms    
 
  In a 1-quart casserole micro-cook bacon, loosely covered, on 100% power for
  2 to 2 1/2 minutes or until done.  Drain bacon, reserving drippings in
  casserole.   Crumble bacon and set aside.  Stir flour, bouillon granules,
  and basil into drippings.  Add beef, UNDRAINED tomatoes, and wine; mix
  well.  Micro-cook, covered, on 100% power for 2 minutes.  Micro-cook,
  covered, on 50% power for 15 minutes, stirring twice.  Stir in onions and
  mushrooms.  Micro-cook, covered, on 50% power for 12 to 18 minutes or til
  meat and vegetables are tender, stirring twice.  Sprinkle crumbled bacon
  atop and serve.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Stuffed Steak Roll
 Categories: Steak, Meats, Main dish
      Yield: 2 servings
 
    1/2 lb Boneless Top Round *                4 ts Water
      1 tb Butter Or Margarine               1/2 c  Cornbread Stuffing Mix
      2 tb Shredded Carrot                     2 ea Green Onions, Sliced
      1 ts Water                               1 ts Kitchen Bouquet
      2 ts Butter or Margarine                 2 ts Unbleached Flour
    1/2 c  Water                               2 ts Dry Sherry
      1 ts Kitchen Bouquet                   1/2 ts Instant Beef Bouillon
 
  *   Meat should be 1/2-inch thick.
  Use meat mallet to pound the steak to 1/4-inch thickness.  In a 2-cup
  measure micro-cook 4 t water and 1 T butter or margarine, uncovered, on
  100% power about 45 seconds or until butter is melted.  Stir in stuffing
  mix, carrot and green onion.  Spread mixture to within 1/2-inch of the edge
  of the meat.  Roll up jelly-roll style starting with the narrow end. Tie
  steak with string or use wooden picks to secure.  Place meat, seam side
  down, on a nonmetal rack in a shallow baking dish.  Micro-cook, uncovered,
  on 50% power for 4 minutes.  Meanwhile, stir together 1 t water and 1 t
  kitchen bouquet.  Brush over the meat roll.  Turn meat roll over. Brush
  again with kitchen bouquet mixture.  Micro-cook, uncovered, on 50% power
  for 4 to 7 minutes more or till meat is done, rotating dish every 2
  minutes.  For the sauce, in a 2-cup measure micro-cook 2 t butter or
  margarine, uncovered, at 100% power for 30 to 45 seconds or until butter is
  melted.  Stir in flour.  Add 1/2 c water, sherry. 1 t kitchen bouquet, and
  beef granules; mix well.  Micro-cook, uncovered, on 100% power for 1 1/2 to
  2 1/2 minutes or till thickened and bubbly, stirring every 30 seconds.
  Slice meat roll into 1/2-inch thick slices.  Remove string or wooden picks.
  Serve sauce with meat.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lasagna Rolls
 Categories: Pasta, Main dish, Meats
      Yield: 2 servings
 
    1/2 lb Bulk Italian Sausage              1/4 c  Chopped Onion
      1 ea Large Beaten Egg                  1/2 c  Cream-style Cottage Cheese
      2 tb Grated Parmesan Cheese              4 ea Lasagna Noodles, Cooked
      8 oz (1 can) Pizza Sauce                 1 tb Water or Dry Red Wine
    1/4 c  Shredded Mozzarella Cheese     
 
  Crumble the Italian Sausage into a 1-quart casserole.  Stir in the onion.
  Micro-cook, uncovered, on 100% power for 3 to 4 minutes or till sausage is
  done and onion is tender.  Drain off fat.  Stir in beaten egg, cream-style
  cottage cheese, and grated Parmesan cheese.  Spread each lasagna noodle
  with some of the meat-cheese mixture.  Roll up each noodle jelly-roll
  style, starting with the short edge.  Place seam side down in a small
  greased baking dish.  Stir together the pizza sauce and water or dry red
  wine.  Pour atop lasagna rolls in the baking dish.  Micro-cook, covered, on
  100% power for 4 to 5 minutes or till the lasagna rolls are heated through.
  Sprinkle shredded mozzarella cheese atop the lasagna rolls. Micro-cook,
  uncovered, on 100% power for 30 seconds to 1 minute more or till cheese is
  just melted.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Taco Salad
 Categories: Mexican, Meats, Main dish
      Yield: 2 servings
 
    1/2 lb Bulk Pork Sausage                   2 tb Chopped Onion
    1/2 c  Tomato Sauce                        2 tb Canned Chili Peppers,Chopped
  1 1/2 ts Unbleached Flour                    1 ts Chili Powder (Or To Taste)
      1 x  Dash Of Garlic Powder               3 c  Torn Lettuce
      1 ea Lge. Carrot, Shredded             1/2 c  Cherry Tomatoes, Halved
    1/4 c  Monterey Jack Cheese Shreds       1/4 c  Coarsely Crushed Taco Chips
 
  Crumble pork sausage into a 1-quart casserole.  Stir in onion.  Micro-cook,
  uncovered, on 100% of power 4 minutes or till meat is no longer pink,
  stirring once.  Drain off fat.  Stir in tomato sauce, canned green chili
  peppers, flour, chili powder, and garlic powder.  Micro-cook, covered, on
  100% of power for 2 to 3 minutes or until slightly thickened and bubbly.
  Meanwhile, in a salad bowl toss together lettuce, carrot and tomatoes. Top
  with sausage mixture, shredded cheese and taco chips
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Scrambled Eggs And Ham
 Categories: Ham, Eggs, Meats, Main dish
      Yield: 2 servings
 
      2 oz Boiled Ham Cut Into Strips          2 tb Sliced Green Onion
      1 tb Butter or Margarine               1/4 ts Dried Basil, Crushed
      4 ea Large Beaten Eggs                 1/4 c  Whole Milk
    1/4 c  Shredded Cheddar Cheese        
 
  In a 7-inch pie plate combine ham, green onion, butter or margarine and
  basil.  Micro-cook, uncovered, on 100% of power for 1 to 1 1/2 minutes or
  till the mixture is heated through.  Meanwhile, stir together beaten eggs
  and milk.  Pour over ham mixture in pie plate.  Micro-cook, uncovered, on
  50% of power for 4 to 5 minutes or till eggs are nearly set, pushing cooked
  portions to center of dish several times during cooking.  Sprinkle with
  cheese.  Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute
  more or till cheese is just melted.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sweet 'N' Sour Sauced Pork
 Categories: Pork, Meats, Main dish
      Yield: 2 servings
 
    1/2 lb Lean Boneless Pork                  4 ts Cooking Oil
      2 ts Sesame Oil                          1 ea Med. Carrot *
      1 ea Small Green Bell Pepper **          2 ea Green Onions, Sliced
    1/4 c  Packed Brown Sugar                  2 ts Cornstarch
      2 tb Water                               2 tb Red Wine Vinegar
      1 ts Soy Sauce                           1 x  Dash Of Ground Ginger
      1 c  Pineapple Chunks, Drained           1 x  Hot Cooked Rice
 
  *    Carrot should be cut thinly with a slant cut. ** Green Bell Pepper
  should be seeded and cut into strips.
  Partially freeze pork.  Thinly slice into bite-size strips.  Preheat a
  10-inch microwave browning dish on 100% of power for 5 minutes.  Add
  cooking oil and sasame oil to dish.  Swirl to coat dish.  Add the pork.
  Micro-cook, covered, on 100% power for 2 to 3 minutes or till pork is no
  longer pink, stirring  every minute.  Stir in sliced carrot, green pepper
  strips, and sliced green onions.  Micro-cook, covered, on 100% power for 2
  to 4 minutes more or till the vegetables are crisp-tender.  Drain off
  liquid.  In a 2-cup measure stir togethere the brown sugar and cornstarch.
  Stir in water, red wine vinegar, soy sauce and ground ginger.  Micro-cook,
  uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till thickened and
  bubbly, stirring every 30 seconds.  Stir in drained pineapple chunks.
  Micro-cook, uncovered, on 100% power for about 45 seconds more or till
  pineapple is heated through.  Toss the pineapple mixture with the pork
  mixture.  Serve with cooked rice.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sausage And Cornbread Cabbage Rolls
 Categories: Sausage, Main dish, Vegetables
      Yield: 2 servings
 
      4 ea Large Cabbage Leaves                1 ea Large Beaten Egg
      1 c  Apple Chopped (1 Med)             1/3 c  Cornbread Stuffing Mix
      2 tb Apple Juice Or Cider              1/2 lb Bulk Pork Sausage
    1/4 c  Water                             1/3 c  Apple Juice Or Cider
      1 ts Cornstarch                        1/2 ts Instant Beef Bouillon
 
  Remove center vein of cabbage leaves, keeping each leaf in one piece. Place
  leaves in a shallow baking dish.  Cover with vented clear plastic wrap.
  Micro-cook, covered, on 100% of power for 1 to 3 minutes or till leaves are
  limp.  Stir together egg, 1/2 cup of the chopped apple, stuffing mix, and 2
  T apple juice or cider.  Add sausage; mix well. Divide meat mixture into
  four portions.  Place one portion of meat mixture on each cabbage leaf.
  Fold in sides; starting at unfolded edge, roll up each leaf, making sure
  folded edges are included in roll.  Arrange rolls in a shallow baking dish.
  Pour water over rolls.  Cover with vented clear plastic wrap. Micro cook,
  covered, on 100% power for 12 to 14 minutes, rotating dish a half-turn
  after 7 minutes.  Transfer rolls to a serving platter. Cover and keep warm.
  For sauce, in a 2-cup measure stir together 1/2 c Apple Juice or cider,
  cornstarch and instant beef bouillon granules. Stir in the remaining
  chopped apple.  Micro-cook, uncovered, on 100% power for 2 to 2 1/2 minutes
  or til sauce is thickened and bubbly, stirring every 30 seconds. Spoon
  sauce atop cabbage rolls.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sausage Sandwiches
 Categories: Sausage, Meats, Main dish
      Yield: 2 servings
 
    1/2 lb Bulk Italian Sausage                2 tb Chopped Onion
    1/4 c  Catsup                            1/4 ts Dried Oregano, Crushed
      2 ea Single French Rolls, Split          2 ea Slices Mozzarella Cheese
 
  Crumble the Italian sausage into a 1-quart casserole.  Stir in the chopped
  onion.  Micro-cook, uncovered, on 100% power for 3 1/2 to 4 1/2 minutes or
  till sausage is done, stirring once.  Pour off fat.  Stir in catsup and
  oregano.  Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or
  till sausage mixture is heated through.  Place roll bottoms on a paper
  towel-lined plate.  Spoon some sausage mixture atop each roll bottom.  Top
  each with a slice of cheese and the top of the roll.  Micro-cook,
  uncovered, on 100% power for 45 seconds to 1 minute more, or until cheese
  is just melted.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Individual Carrot-Pork Loaves
 Categories: Pork, Meats, Main dish
      Yield: 2 servings
 
    1/4 c  Shredded Carrot                     2 tb Chopped Onion
      1 ea Large Beaten Egg                  1/4 c  Fine Dry Bread Crumbs
    1/4 ts Dried Oregano, Crushed            1/2 lb Ground Pork
    1/4 c  Shredded Cheddar Cheese        
 
  Micro-cook carrot, onion, and 2 T water, covered, on 100% power about 1 1/2
  minutes or till tender; drain.  Stir in egg, bread crumbs, oregano, 1/4 t
  salt and a dash of freshly ground pepper.  Add pork; mix well. Shape into
  two individual loaves.  Place in a shallow baking dish. Micro-cook, loosely
  covered, on 100% power for 4 to 5 minutes or till no longer pink, giving
  the dis a quarter turn and draining off fat every 2 minutes. Sprinkle with
  cheese.  Micro-cook, uncovered, on 100% power for 45 seconds to 1 1/2
  minutes, or till cheese is melted.  Server hot.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Orange-Glazed Ham
 Categories: Ham, Meats, Main dish
      Yield: 2 servings
 
      6 oz Slice Fully Cooked Ham *            2 ea Stalks Celery **
     11 oz Mandarin Orange Sections ***        1 ts Cornstarch
    1/8 ts Ground Ginger                  
 
  *      Slice of Ham should be cut into 3/4-inch chunks. ** Celery should be
  cut into 1/2-inch chunks on a slant cut (bias) *** Mandarin Oranges should
  contain pineapple also.  If they do not,
  In a 1 1/2-quart casserole micro-cook ham, celery, 1 T water, covered, on
  100% power for 3 to 4 minutes or till heated through.  Drain orange
  sections with pineapple, reserving 1/3 cup liquid.  In a 1-cup measure stir
  together cornstarch and cinnamon.  Stir into reserved liquid. Micro-cook,
  uncovered, on 100% power for 1 to 1 1/2 minutes or till thickened and
  bubbly, stirring every 30 seconds.  Drain liquid off ham and celery
  mixture.  Stir in thickened mixture.  Stir in orange sections with
  pineapple.  Micro-cook, uncovered, on 100% power about 1 1/2 minutes or
  till heated through.  Serve with hot cooked rice, if desired.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lamb And Pine Nut Stir-Fry
 Categories: Lamb, Main dish
      Yield: 2 servings
 
      4 oz Boneless Lamb                     1/3 c  Water
      1 tb Oyster Sauce *                  1 1/2 ts Cornstarch
      1 ts Grated Gingerroot                 1/2 ts Instant Chicken Bouillon
  1 1/2 c  Bok Choy, Cut In 1" Pieces        1/2 c  Sliced Fresh Mushrooms
      2 tb Water                               1 tb Cooking Oil
    1/4 c  Pine Nuts, Toasted                  1 x  Hot Cooked Rice (Opt.)
 
  *     Oyster sauce is an ingredient used frequently in Oriental Cooking.
  Partially freeze lamb.  Thinly slice into bite-size strips.  In a 2-cup
  measure stir together 1/3 cup water, oyster sauce, cornstarch, grated
  gingerroot, and chicken bouillon granules.  Micro-cook, uncovered, on 100%
  of power for 1 1/2 to 2 minutes or till thickened and bubbly, stirring
  every 30 seconds.  Set aside.  I a small nonmetal bowl combine bok choy,
  sliced mushrooms, and 2 T water.  Cover with vented clear plastic wrap.
  Micro-cook, covered, on 100% power 3 to 4 minutes or till bok choy is just
  crisp-tender.  Drain.  Cover and set aside.  Preheat a 6 1/2-inch microwave
  browning dish on 100% power for 3 minutes.  Add cooking oil to browning
  dish.  Swirl to coat dish.  Add lamb strips.  Micro-cook, covered, on 100%
  power for 1 1/2 to 2 1/2 minutes or till lamb is done. Drain off fat. Stir
  in oyster sauce mixture with toasted pine nuts and bok choy mixture. Serve
  over hot cooked rice if desired.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Citrus-Buttered Lobster Tails
 Categories: Seafood, Lobster, Citrus, Main dish
      Yield: 2 servings
 
     16 oz (2) Frozen Lobster Tails          1/2 c  Water
    1/4 c  Butter Or Margaine                  1 tb Lemon Juice
    1/2 ts Finely Shredded Orange Peel       1/8 ts Salt
      1 x  Dash Ground Ginger                  1 x  Dash Paprika
 
  Place frozen lobster tails in a shallow baking dish.  Micro-cook, covered,
  on 30% power for 7 to 8 minutes or till thawed, rotating dish a
  quarter-turn once.  The tails are thawed when the shells are flexible
  enough to bend.  Using a heavy knife, cut through the center of the top
  shells.  Continue cutting through meat but not through undersehells. Spread
  the tails open, butterfly style, so meat is on top.  Return to shallow
  baking dish.  Pour water atop.  Micro-cook, covered, on 50% power for 6 to
  8 minutes or just till meat is opaque, rotating dish a quarter-turn every
  minute.  (Shield cooked meat with small pieces of foil, if necessary, to
  prevent overcooking.)  Let stand, covered, for 5 minutes. Meanwhile,
  combine butter or margarine, lemon juice, orange peel, salt, ginger and
  paprika.  Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or
  till butter is melted.  Mix well.  Drizzle lobster tails with butter
  mixture.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Salmon Steaks With Wine Sauce
 Categories: Salmon, Wine, Main dish, Fish, Sauce
      Yield: 2 servings
 
      8 oz (2) Salmon Steaks *                 2 ts Cooking Oil
      1 tb Butter or Margarine                 1 ts Cornstarch
      1 x  Dash White Pepper                 1/2 c  Half & Half Light Cream
      1 ea Lge. Beaten Egg Yolk                2 tb Dry White Wine
      1 x  Seedless Green Grapes (Opt.)   
 
  *  Salmon steaks may be either fresh or frozen.
  Thaw salmon steaks, if frozen.  Preheat a 6 1/2-inch microwave browning
  dish on 100% power for 3 minutes.  Add cooking oil to the browning dish;
  swirl to coat the dish.  Place fresh or thawed salmon steaks in the
  browning dish.  Micro-cook, covered, on 100% power for 30 seconds.  Turn
  the salmon steaks and micro-cook, covered, on 50% power about 3 minutes or
  till the salmon flakes easily when tested with a fork.  Let the salmon
  steaks stand, covered, while preparing the wine sauce.  For the wine sauce,
  in a 4-cup measure micro-cook the butter or margarine, uncovered, on 100%
  of power for 45 seconds to 1 minute or till melted.  Stir in the cornstarch
  and white pepper.  Stir in light cream.  Micro-cook, uncovered, on 100%
  power for 2 to 3 minutes or till mixture is thickened and bubbly, stirring
  every minute.  Stir HALF the hot cream mixture into the beaten egg yolk.
  Return all to the 4-cup measure.  Micro-cook, uncovered, on 50% of power
  for 1 minute, stirring every 15 seconds.  Stir till mixture is smooth. Stir
  in dry white wine.  Transfer the salmon steaks to a serving platter. Spoon
  the wine sauce atop.  Garnish with seedless green grapes, if desired.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Crab-Topped Shrimp
 Categories: Crab, Shrimp, Main dish, Seafood
      Yield: 2 servings
 
     12 ea Large Shrimp *                      2 tb Sliced Green Onion
      1 tb Butter Or Margarine                 1 ts Lemon Juice
      1 x  Dash Bottled HotPepper Sauce    5 1/2 oz Canned Crab Meat **
      2 tb Fine Dry Bread Crumbs               1 x  Lemon Wedges
 
  *    Shrimp may either be fresh or frozen. ** Crab meat should be drained,
  flaked, and cartilage removed.
  Thaw large shrimp, if fozen.  To shell fresh or thawed shrimp, open each
  shell lengthwise down the body.  Hold the shrimp in one hand and carefully
  peel back the shell starting with the head end.  Gently pull on the tail
  portion of the shell to remove the entire shell.  Butterfly shrimp by
  cutting down the back almost but not all the way through; remove vein.
  Repeat with remaining shrimp.  Set aside.  In a small nonmetal bowl,
  micro-cook sliced green onion and the butter or margarine, uncovered, on
  100% power for 1 1/2 to 2 minutes or till the green onion is tender.  Stir
  in lemon juice and bottled hot pepper sauce.  Toss with the flaked crab
  meat and fine dry bread crumbs.  Spread shrimp open.  Place, cut side up,
  in two 10-ounce oval casseroles.  Cover with vented clear plastic wrap.
  Micro-cook, covered, on 100% power for 1 1/2 minutes, rotating the
  casseroles a half-turn once.  Drain off liquid and rearrange shrimp,
  placing the least-cooked portions to the outside of the casseroles.  Spoon
  crab mixture over shrimp.  Micro-cook, covered, on 100% power about 2 1/2
  minutes or till shrimp are done and crab mixture is heated through,
  rotating the casseroles a half-turn once.  Serve with lemon wedges.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Toasty Walnut Muffins
 Categories: Muffins, Breads
      Yield: 2 servings
 
    1/4 c  Quick-cooking Rolled Oats         1/2 c  Unbleached Flour
      2 tb Sugar                             1/2 ts Baking Powder
      1 x  Dash Ground Cinnamon                1 ea Large Beaten Egg Yolk
      2 tb Cooking Oil                         2 tb Milk
    1/4 c  Broken Walnuts, Toasted             2 tb Raisins
      2 ts Unbleached Flour                    1 ts Brown Sugar
      1 ts Butter or Margarine            
 
  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.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Corn Muffins
 Categories: Muffins, Breads
      Yield: 2 servings
 
    1/3 c  Unbleached Flour                  1/3 c  Yellow Cornmeal
      2 tb Sugar                           1 1/2 ts Baking Powder
    1/4 ts Salt                                1 ea Large Beaten Egg
    1/4 c  Milk                                4 ts Cooking Oil
      1 x  Yellow Corn Meal               
 
  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.)
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Rice Pilaf
 Categories: Rice, Main dish, Vegetables
      Yield: 2 servings
 
    1/2 c  Sliced Fresh Mushrooms              2 ea Green Onions, Sliced
      1 tb Butter Or Margarine               2/3 c  Water
    1/3 c  Regular Long Grain Rice           1/4 ea Med. Bell Pepper *
    1/4 ts Salt                              1/4 ts Dried Sage, Crushed
      2 ts Snipped Parsley                
 
  *  Bell peppers can be any color, but should be cut into 1-inch julienne
     strips.
  In a 1-quart casserole micro-cook mushrooms, onion and butter or margarine,
  uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till vegetables are
  tender.  Stir in water, rice, bell pepper strips, salt, and sage.
  Micro-cook, covered, on 100% power for 2 to 3 minutes or till boiling.
  micro-cook, covered, on 50% power for 14 to 16 minutes or till rice is
  tender and liquid is absorbed, stirring once.  Stir in parsley. Let stand,
  covered, for 5 minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Herbed Tomato Soup
 Categories: Herbs, Soups
      Yield: 2 servings
 
      2 tb Chopped Onion                       1 tb Butter Or Margarine
      8 oz (1 Can) Tomato Sauce              1/4 ts Dried Basil, Crushed
    1/8 ts Dried Thyme, Crushed                1 x  Dash Freshly Ground Pepper
      1 c  Water                               1 ts Instant Chicken Bouillon
      1 x  Parmesan Croutons              
 
  In a 4-cup measure micro-cook onion and butter or margarine, uncovered, on
  100% power 1 to 1 1/2 minutes or until onion is tender but not brown. Stir
  in tomato sauce, dried basil, dried thyme, and freshly ground pepper.
  Micro-cook, uncovered, on 50% of power for 4 to 6 minutes or just till
  boiling.  Stir in the water and instant chicken bouillon granules.
  Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the mixture
  is heated through.  Serve with the Parmesan Croutons.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Parmesan Croutons
 Categories: Croutons, Cheese, Breads
      Yield: 2 servings
 
      1 ea Slice Whole Wheat Bread             1 tb Butter Or Margarine
      1 tb Grated Parmesan Cheese         
 
  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.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Creamy Mushroom Soup
 Categories: Mushrooms, Soups
      Yield: 2 servings
 
    1/4 c  Chopped Onion                       2 tb Snipped Parsley
      1 tb Butter Or Margarine             1 1/2 c  Fresh Sliced Mushrooms
  1 1/2 ts Cornstarch                          1 ts Instant Beef Bouillon
    1/2 ts Worcestershire Sauce              1/8 ts Dry Mustard
      1 x  Dash Freshly Ground Pepper        2/3 c  Water
    1/2 c  Dairy Sour Cream                    1 x  Snipped Parsley (Opt.)
 
  In a 4-cup measure micro-cook the chopped onion, the 2 T snipped parsley,
  and butter or margarine, uncovered, on 100% power for 1 to 1 1/2 minutes or
  till the onion is tender but not brown.  Stir in the sliced fresh
  mushrooms.  Micro-cook, covered, on 100% power for 2 to 3 minutes or till
  the mushrooms are tender, stirring once.  Stir in cornstarch, beef bouillon
  granules, worcestershire sauce, dry mustard, and freshly ground pepper. Add
  water; mix well.  Micro-cook, uncovered, on 100% power 3 to 4 minutes or
  till thickened and bubbly, stirring twice.  Combine hot mushroom mixture
  and dairy sour cream in a blender container.  Cover and blend till mixture
  is nearly smooth.  Pour back into the 4-cup measure. Micro-cook, uncovered,
  on 100% power about 1 minute or till the mushroom mixture is heated
  through.  DO NOT BOIL!  Garnish with additional snipped parsley, if
  desired. NOTE:
  After making Creamy Mushroom Soup, use this quick clean-up method to wash
  your blender.  Simply fill the blender container about 1/3rd full with
  lukewarm water and add a small amount of detergent.  Replace the lid and
  run the moter a few seconds or till the blender container is clean. Rinse,
  dry, and return the blender container to it's base.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Fruit Soup
 Categories: Fruits, Soups
      Yield: 2 servings
 
    2/3 c  Apricot Nectar                      1 ts Cornstarch
      1 tb Brandy                              1 tb Honey
    1/8 ts Ground Allspice                     1 c  Peeled & Sliced Fruits *
 
  *  Peeled and sliced fruits can be papayas, peaches or pineapples; cut up
     apricots, nectarines, or plums; or halved and pitted dark sweet
     cherries.
  In a nonmetal bowl stir together apricot nectar and cornstarch.  Stir in
  brandy, honey, and allspice.  Micro-cook, uncovered, on 100% power for 2 to
  3 minutes or till the mixture is thickened and bubbly, stiring every 30
  seconds.  Stir in fruit.  Micro-cook, uncovered, on 100% power for 45
  seconds to 1 minute or till heated through.  Chill thoroughly, if desired.
  Serve hot or cold.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Oriental Pea Pods And Carrots
 Categories: Oriental, Vegetables
      Yield: 2 servings
 
    1/4 c  Water                               1 tb Soy Sauce
      1 ts Cornstarch                          1 x  Dash Crushed Red Pepper
      1 ea Med. Carrot *                       2 ts Water
      3 oz Frozen Pea Pods                     2 tb Broken Walnuts
      1 ts Butter or Margarine            
 
  *    Medium Carrot should be thinly sliced on a diagonal cut (bias).
  In a custard cup stir together 1/4 c water, soy sauce, cornstarch, and
  crushed red pepper.  Micro-cook, uncovered, on 100% power for 1 to 1 1/2
  minutes or till thickened and bubbly, stirring every 30 seconds.  Place the
  carrot in a 20-ounce casserole.  Sprinkle with 2 t water.  Micro-cook,
  covered, on 100% power for 2 1/2 minutes.  Drain.  Toss together carrot,
  pea pods, and walnuts; add butter or margarine.  Micro-cook, covered, on
  100% power about 1 1/2 minutes or till the vegetables are crisp-tender.
  Toss with the soy sauce mixture.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Carrots in Orange-Basil Butter
 Categories: Herbs, Vegetables
      Yield: 2 servings
 
      2 ea Med. Carrots *                      1 tb Water
      1 tb Butter Or Margarine               1/8 ts Finely Shredded Orange Peel
      1 x  Pinch Dried Basil, Crushed          1 x  Snipped Parsley (Opt.)
 
  *  Carrots should be cut into julienne strips.
  Place carrot strips in a 1-quart casserole.  Sprinkle with water.
  Micro-cook, covered, on 100% power for 2 to 3 minutes or just till carrot
  strips are crisp-tender.  Let stand, covered, while preparing butter
  mixture.  For butter mixture, in a custard cup combine butter or margarine,
  orange peel, and basil.  Micro-cook, uncovered, on 100% power about 30
  seconds or till butter or margarine is melted.  Drain Carrots. Drizzle
  butter mixture over carrot strips.  Garnish with snipped parsley, if
  desired.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Orange And Peanut Sweet Potatoes
 Categories: Nuts, Fruits, Vegetables
      Yield: 2 servings
 
      2 ea Med. Sweet Potatoes               1/4 ts Finely Shredded Orange Peel
      2 tb Orange Juice                      1/2 c  Orange Juice
      2 ts Cornstarch                          4 tb Honey Or Maple (flvrd) syrup
      2 tb Peanuts                        
 
  Peel and slice sweet potatoes crosswise into 1/2-inch thick slices.  Place
  in a 1-quart casserole.  Sprinkle lightly with salt.  Sprinkle with 2 T
  orange juice.  Micro-cook, covered, on 100% power for 6 to 8 minutes or
  till potatoes are tender.  Let stand, covered, while preparing sauce.  For
  sauce, in a 2-cup measure stir together 1/2 c orange juice, cornstarch, and
  finely shredded orange peel.  Stir in honey or maple (maple-flavored)
  syrup.  Micro-cook, uncovered, on 100% power for 1 to 2 minutes or till
  thickened and bubbly, stirring every 30 seconds.  Stir together sauce and
  potato slices.  Sprinkle with roasted but unsalted peanuts. NOTE:
  True maple syrup is the best if you have it.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Twice-Baked Potatoes
 Categories: Vegetables
      Yield: 2 servings
 
      2 ea Med. Baking Potatoes              1/4 c  Shredded Cheddar Cheese
      1 tb Butter Or Margarine                 2 ts Sliced Green Onions
      1 x  Milk                                1 x  Paprika (Optional)
 
  Scrub baking potatoes with a brush.  Prick with a fork in several places.
  Place potatoes in a shallow baking dish.  Micro-cook, uncovered, on 100%
  power for 6 to 8 minutes or till potatoes are tender.  Cut a lengthwise
  slice from the top of each potato.  Discard the skin from the lengthwise
  slices, place the potato portions from the lengthwise slices in a mixing
  bowl.  Scoop out the insides of the potatoes leaving two 1/4-inch thick
  shells; reserve the shells.  Add the insides of the potatoes to the mixing
  bowl containing the potato portions from the top slices; mash.  Stir in
  shredded cheddar cheese, butter or margarine and sliced green onion.  Beat
  in enough milk to give the mixture a stiff consistency.  Season to taste
  with salt and freshly ground pepper.  Pile the mashed potato mixture into
  the reserved potato shells.  Return to the shallow baking dish. Micro-cook,
  uncovered, on 100% power for 2 to 3 minutes or till potato mixture is
  heated through.  Sprinkle with paprika, if desired.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Rice-Stuffed Artichokes
 Categories: Artichokes, Rice, Vegetables
      Yield: 2 servings
 
      2 ea Med. Artichokes                     2 ts Lemon Juice
    1/4 c  Water                             1/2 c  Shredded Carrot
    1/4 c  Sliced Green Onion                  2 tb Butter Or Margarine
    1/4 ts Dried Sage, Crushed                 1 c  Cooked Rice
    1/2 c  Chicken Broth                       1 ts Lemon Juice
    3/4 ts Cornstarch                          1 x  Dash White Pepper
      1 ea Large Beaten Egg Yolk          
 
  Cut off stems and loose outer leaves from artichoke.  Cut of 1-inch from
  tops.  Snip off sharp leaf tips.  Brush cut edges with 2 t lemon juice.
  Place artichokes and water in a casserole. Cover with vented clear plastic
  wrap.  Micro-cook, covered, on 100% power for 7 to 9 minutes or just till
  tender, rotating casserole a half-turn after 4 minutes.  Let stand,
  covered, while preparing stuffing.  For stuffing, in a small nonmetal bowl
  stir together carrot, onion, butter or margarine, and sage.  Micro-cook,
  covered, on 100% power for 2 1/2 to 3 1/2 minutes or till vegetables are
  tender, stirring once.  Stir together vegetable mixture and rice.  Drain
  artichokes.  Remove the center leaves and chokes from artichokes.  Spread
  artichoke leaves slightly.  Spoon rice stuffing into the center of each
  artichoke and behind each large leaf.  Return artichokes to casserole.
  Cover with vented clear plastic warp.  Micro-cook, covered, on 100% power
  for 2 to 3 minutes or till stuffing is hot and bases of artichokes are
  fork-tender, rotating the casserole a half-turn every minute.  Let stand,
  covered, while preparing sauce.  For sauce, in a 2-cup measure stir
  together chicken broth, 1 t lemon juice, cornstarch, and pepper.
  Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till thickened
  and bubbly, stirring every 30 seconds.  Stir HALF the hot mixture into the
  egg yolk.  Return all to the 2-cup measure.  Micro-cook, uncovered, on 100%
  power for 30 seconds.  Transfer stuffed artichokes to a warm serving
  platter.  Pour sauce around the artichokes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Swiss-Sauced Broccoli
 Categories: Cheese, Vegetables, Sauces
      Yield: 2 servings
 
      6 oz Fresh Broccoli                      2 tb Water
    1/8 ts Salt                                2 ts Butter Or Margarine
  1 1/2 ts Unbleached Flour                    1 x  Dash Salt
      1 x  Dash White Pepper                 1/3 c  Milk
    1/4 c  Shredded Swiss Cheese          
 
  Wash broccoli; remove outer leaves and tough part of stalks.  Cut broccoli
  stalks lengthwise into uniform spears, following the branching lines.  In a
  1-quart casserole combine broccoli, water and 1/8 t salt.  Micro-cook,
  covered, on 100% power for 5 to 6 minutes or just till tender.  Let stand,
  covered, while preparing sauce.  For sauce, in a 1-cup measure micro-cook
  butter or margarine, uncovered, on 100% power for 30 to 45 seconds or till
  melted.  Stir in flour, dash salt, and pepper.  Stir in milk.  Micro-cook,
  uncovered, on 100% power for 1 to 2 minutes or till thickened and bubbly,
  stirring every 30 seconds.  Stir in shredded Swiss cheese til melted. Drain
  Broccoli.  Serve sauce atop broccoli.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Green Beans Amadine
 Categories: Nuts, Vegetables
      Yield: 2 servings
 
      1 c  Frozen Cut Green Beans              2 ts Water
      2 ts Butter Or Margarine                 2 tb Slivered Almonds, Toasted
    1/2 ts Lemon Juice                    
 
  Place green beans in a small nonmetal bowl.  Sprinkle with water.
  Micro-cook, covered, on 100% power for 5 to 6 minutes or just till tender.
  Let stand, covered, while preparing butter mixture.  For butter mixture, in
  a custard cup micro-cook butter or margarine, uncovered, on 100% power for
  30 to 45 seconds, or till melted.  Stir in toasted almonds and lemon juice.
  Drain green beans; spoon butter mixture over green beans.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Citrus Dumplings
 Categories: Citrus, Breads
      Yield: 2 servings
 
    1/2 ts Finely Shredded Orange Peel       1/2 c  Orange Juice
      2 ts Cornstarch                        1/4 ts Ground Cinnamon
     11 oz Mandarin Orange Sect., Drain      1/2 c  Bisquick
      2 tb Sugar                               2 tb Milk
      1 ts Sugar                               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.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Stirred Custard Sauce
 Categories: Sauces, Fruits
      Yield: 2 servings
 
      2 ea Large Beaten Egg Yolks            2/3 c  Half & Half Light Cream
      4 ts Sugar                               1 x  Dash Salt
      1 tb Galliano,Brandy, or Ameretto      1/2 ts Vanilla

--------------------------------FRESH FRUITS--------------------------------
      1 x  Orange Slices                       1 x  Halved Strawberries
      1 x  Sliced Kiwi                         1 x  Sliced Peaches
      1 x  Pineapple Chunks               
 
  In a 2-cup measure stir together egg yolks, light cream, sugar, and salt.
  Micro-cook, uncovered, on 50% power for 3 to 5 minutes or till mixture
  thickens slightly, stirring every minute.  Place the 2-cup measure in a
  bowl of ice water and stir egg yolk mixture for 2 minutes.  Stir in
  Galliano, brandy, or Ameretto and vanilla.  Cover surface of mixture with
  clear plastic wrap and refrigerate till serving time.  To serve, spoon over
  one of the above fresh fruits, or a mixture of the above fresh fruits.
  NOTE:
  Cool the custard mixture for Stirred Custard Sauce by placing the glass
  measure inside a larger bowl filled with ice water.  After stirring the
  mixture, stir in the Galliano, brandy or Amaretto and the vanilla.  Adding
  these ingredients at this stage speeds the cooling of the custard and helps
  prevent curdling.  Be sure to place clear plastic wrap directly on the
  surface of the custard befroe it is refrigerated.  Covering the surface
  will prevent a "skin" from forming on the top of the custard sauce.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pecan Pie
 Categories: Nuts, Pies
      Yield: 1 servings
 
      2 tb Butter Or Margarine                 2 ea Large Beaten Eggs
    1/2 c  Dark Corn Syrup                   1/3 c  Sugar
      2 ts Unbleached Flour                  1/4 ts Vanilla
      1 x  Pecan Pie Pastry Shell            1/2 c  Pecan Halves
 
  In a small nonmetal bowl micro-cook butter or margarine, uncovered, on 100%
  power for 30 seconds to 1 minute or till melted.  Stir in beaten eggs, corn
  syrup, sugar and flour.  Micro-cook, uncovered, on 50% of power about 5
  minutes or till slightly thickened, stirring every minute.  Stir in
  vanilla.  Turn into pecan pie pastry.  Arrange pecan halves atop pie.
  Micro-cook, uncovered, on 30% power for 6 to 7 minutes or just till set,
  rotating the dish a quarter-turn every 2 minutes.  Cool before serving.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pecan Pie Pastry
 Categories: Nuts, Pies
      Yield: 2 servings
 
    1/2 c  Unbleached Flour                    2 tb Finely Chopped Pecans
    1/4 ts Salt                                3 tb Shortening Or Lard
      1 x  Cold Water                          1 x  Dried Beans
 
  In a small mixing bowl stir together flour, chopped pecans and salt.  Cut
  in shortening or lard till the pieces are the size of small peas. Sprinkle
  cold water over part of the mixture; gently toss with a fork. Push to side
  of bowl.  Repeat till all is moistened.  Form dough into a ball. On a
  lightly floured surface roll the ball into a 10-inch circle. Line a 7-inch
  pie plate or quiche dish with the pastry.  Flute edge.  Cover surface of
  pastry with clear plastic wrap.  Spread dried beans atop the plastic wrap
  to a depth of 1 inch.  Micro-cook, uncovered, on 70% power for 6 minutes,
  rotating the dish a half-turn every 2 minutes.  Carefully lift plastic wrap
  and beans from pastry.  Micro-cook, uncovered, on 70% power about 2 minutes
  or till pastry is dry.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chocolate Pots De Creme
 Categories: Chocolate, Desserts
      Yield: 2 servings
 
    1/2 c  Light Cream                         2 oz German Cooking Chocolate *
  1 1/2 ts Sugar                               1 x  Dash Salt
      2 ea Large Beaten Egg Yolks            1/4 ts Vanilla
      1 x  Whipped Cream (Opt.)           
 
  *    German cooking chocolate should be coarsely chopped.
  In a small nonmetal bowl stir together light cream, chopped chocolate,
  sugar and salt.  Micro-cook, uncovered, on 100% power about 1 1/2 minutes
  or till chocolate is melted, stirring every 30 seconds.  Stir about HALF of
  the hot mixture into the beaten egg yolks.  Return all to the bowl, mixing
  well.  Micro-cook, uncovered, on 50% power for 2 to 3 minutes or till
  thickened, stirring every 30 seconds.  Stir in vanilla.  Pour into 2 pot de
  creme cups or 6-ounce custard cups.  Cover and chill for several hours or
  till firm.  Garnish with whipped cream, if desired. NOTE:
  SELECTING THE RIGHT CHOCOLATE:  You'll find three basic types of chocolate
  in the baking supplies department of most supermarkets--semisweet
  chocolate, unsweetened chocolate, and sweet chocolate.  The semisweet
  chocolate is made from chocolate that is just slightly sweetened with
  sugar.  Unsweetened chocolate is the original baking or cooking chocolate
  and has no added flavorings or sugar.  And sweet chocolate, such as the
  German cooking chocolate used in the Chocolate Pots de Creme recipe, is
  chocolate mixed with sugar and sometimes additional cocoa butter or
  flavorings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Banana Split Sundaes
 Categories: Bananas, Ice cream, Desserts
      Yield: 2 servings
 
      2 oz Semisweet Chocolate               1/4 c  Light Corn Syrup
    1/4 c  Sweetened Condensed Milk          1/4 ts Vanilla
      1 x  Ice Cream                           2 tb Unsalted, Roasted Peanuts
      2 ea Small Bananas, Quartered       
 
  Place chocolate in a 2-cup measure.  Micro-cook, uncovered, on 100% power
  for 2 to 3 minutes or till melted, stirring once.  Stir in corn syrup, and
  sweetened condensed milk.  Micor-cook, uncovered, on 100% power for 45
  seconds to 1 minute or till heated through.  Stir in vanilla.  Serve warm
  atop ice cream.  Sprinkle with peanuts.  Arranged quartered bananas around
  ice cream.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pecan Pudding
 Categories: Nuts, Desserts
      Yield: 2 servings
 
      1 tb Butter Or Margarine                 1 ea Large Beaten Egg
    1/3 c  Dark Corn Syrup                   1/4 ts Vanilla
      2 tb Unbleached Flour                  1/8 ts Baking Powder
    1/4 c  Chopped Pecans                      1 x  Powdered Sugar
 
  In a 15-ounce custard cup micro-cook the butter or margarine, uncovered, on
  100% power for 30 to 40 seconds or just till melted.  Swirl the butter in
  the custard cup, coating sides and bottom. Pour the excess butter from the
  custard cup into the beaten egg.  Stir in the dark corn syrup and vanilla.
  Stir together flour and baking powder.  Stir flour mixture into egg
  mixture.  Gently fold in chopped pecans.  Pour the pecan mixture into the
  buttered 15-ounce custard cup.  Micro-cook, uncovered, on 50% power for 3
  to 4 minutes or till the pecan mixture is just set, rotating the custard
  cup a half-turn every minute.  Sift a little powdered sugar atop. Serve
  warm with light cream, if desired.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chili Con Queso
 Categories: Chili, Appetizers
      Yield: 2 servings
 
    1/4 c  Chopped Onion                       1 ts Butter Or Margarine
    1/2 c  American Cheese Spread              1 ea Med. Tomato *
      2 tb Chili Peppers **                    1 x  Dash Hot Pepper Sauce (Opt.)
      1 x  Tortilla Or Corn Chips         
 
  *    Tomato should be peeled, ceeded, and chopped. ** Chili Peppers should
  be canned, chopped, green chili peppers.
  In a small nonmetal bowl micro-cook the chopped onion and butter or
  margarine, uncovered, on 100% power for 1 1/2 to 2 minutes or till the
  onion is tender but not brown.  Stir in the American cheese spread.
  Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the cheese
  spread is melted, stirring occasionally.  Stir in chopped tomato, green
  chili peppers, and bottled hot pepper sauce, if desired.  Micro-cook the
  cheese mixture, uncovered, on 100% power for 30 seconds to 1 minute more or
  till the cheese mixture is heated through.  Serve immediately with tortilla
  or corn chips.  Makes about 1 cup of dip.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Nutty Cheese Brulee
 Categories: Cheese, Nuts, Appetizers
      Yield: 2 servings
 
      4 oz Brie Cheese, Rind Removed OR    5 1/2 oz Camembert CheeseRind Removed
      1 tb Ice Cream Topping *                 2 tb Broken Pecans Or Walnuts

----------------------------------DIPPERS----------------------------------
      1 x  Flat Bread                          1 x  Unsalted Crackers
      1 x  Apple or Pear Slices           
 
  *    Ice cream toppings can be one of the following:  Strawberry,
  Place the Brie or Camembert cheese in the center of a nonmetal plate or
  small shallow baking dish.  Spoon the ice cream topping over the cheese.
  Sprinkle with pecans or walnuts.  Micro-cook, uncovered, on 100% power
  about 30 seconds or till the cheese begins to melt and lose its shape.
  Serve immediately with flat pread or unsalted crackers and apple or pear
  slices.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Irish Coffee
 Categories: Beverages
      Yield: 2 servings
 
  1 1/2 c  Warm Water                          1 tb Instant Coffee Crystals
    1/4 c  Irish Whiskey                       1 x  Brown Sugar To Taste
      1 x  Dessert Topping *              
 
  *    Dessert topping should be in a pressurized can.
  In a 2-cup measure combine water and instant coffee crystals.  Micro-cook,
  uncovered, on 100% power about 4 minutes or just till steaming hot.  Stir
  in Irish whiskey and brown sugar.  Serve in mugs.  Top each mug of coffee
  mixture with some pressurized dessert topping.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Amaretto Coffee
 Categories: Beverages
      Yield: 2 servings
 
  1 1/2 c  Warm Water                          1 tb Instant Coffee Crystals
    1/3 c  Amaretto                            1 x  Dessert Topping *
 
  *    Dessert topping should be in a pressurized can.
  In a 2-cup measure stir together water and instant coffee crystals.
  Micro-cook, uncovered, on 100% power for about 4 minutes or just till
  steaming hot.  Stir in Amaretto.  Serve in mugs.  Top each mug of coffee
  mixture with some dessert topping.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lemon Spice Tea
 Categories: Beverages
      Yield: 2 servings
 
      2 c  Warm Water                          1 tb Honey
      2 ea Slices Lemon                        2 ea Inches Stick Cinnamon *
      2 ea Tea Bags                            1 x  Lemon Slices (Opt.)
 
  *    Stick cinnamon sould be broken up into small pieces.
  In a 2-cup measure combine water, honey, lemon slices and cinnamon.
  Micro-cook, uncovered, on 100% power for about 4 minutes or just till
  steaming hot.  Add the teabags.  Cover and steep for 4 minutes.  Remove tea
  bags, lemon slices and cinnamon.  Pour into 2 mugs.  Garnish with
  additional lemon slices, if desired.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cider Snap
 Categories: Beverages, Fruits
      Yield: 2 servings
 
      2 c  Apple Cider Or Juice                4 ts Red Cinnamon Candies
      4 ea Thin Apple Slices (Opt.)       
 
  In a 4-cup measure combine apple cider and dnnamon candies.  Micro-cook,
  uncovered, on 100% power for 4 to 5 minutes or till candies dissolve and
  the cider is steaming hot, stirring once.  Serve in mugs.  Garnish with
  apple slices, if desired.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Glogg
 Categories: Beverages
      Yield: 2 servings
 
      1 ts Finely Shredded Orange Peel         1 ea Inch Stick Cinnamon, Broken
      1 ea Whole Clove                         1 ea Cardamom Pod, Opened
  1 3/4 c  Sweet Red Wine                    1/4 c  Whiskey
      2 ts Raisins                             1 ts Honey
      4 ea Whole, Blanched Almonds        
 
  For spice bag, tie orange peel, stick cinnamon, whole clove and opened
  cardamom pod in cheesecloth.  In a 4-cup measure combine wine, whiskey,
  raisins, honey and spice bag.  Micro-cook, uncovered, on 50% power about 6
  minutes or till heated through, but not boiling.  If desired, cover and let
  stand at room temperature for 2 to 3 hours to develop more flavor.  If wine
  wine mixture is allowed to stand, micro-cook, uncovered on 50% power about
  6 minutes more or till heated through, but not boiling.  Remove spice bag.
  Serve in mugs.  Add some almonds to each mug.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hot Chocolate Float
 Categories: Chocolate, Ice cream, Beverages
      Yield: 2 servings
 
      2 c  Warm Water                          2 ea Env. Instant Cocoa Mix
      1 x  Ice Cream *                    
 
  *    Ice cream should be one of the following:  Chocolate-chip Mint or
  In a 4-cup measure micro-cook water, uncovered, on 100% power for 4 to 5
  minutes or till steaming hot.  Stir in the cocoa mix.  Pour into two mugs.
  Top the hot chocolate mixture in each mug with a small scoop of ice cream.
  Serve immediately.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hot Buttered Rum
 Categories: Beverages
      Yield: 2 servings
 
      2 tb Brown Sugar                         4 ts Butter Or Margarine,Softened
      1 x  Dash Ground Cinnamon                1 x  Dash Ground Nutmeg
  1 1/2 c  Warm Water                        1/2 c  Rum
      1 x  Lemon Slices (Opt.)            
 
  In a 2-cup measure stir together the brown sugar, butter or margarine,
  cinnamon, and nutmeg.  Stir in the warm water.  Micro-cook, uncovered. on
  100% power for 3 to 4 minutes or till steaming hot.  Stir in the rum. Serve
  in mugs.  Garnish with lemon slices, if desired.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Spagetti Primavera
 Categories: Main dish
      Yield: 4 servings
 
    1/2 c  Butter                              1 c  Sliced fresh mushrooms
    1/2 c  Slivered green pepper             1/4 c  Chopped onion
      1 ea Clove garlic crushed                1 c  Cooked cut up broccoli
      1 c  Diced seeded tomato                 2 tb Chopped parsley
    3/4 ts Oregano crushed                     6 oz Spagetti or Spagettini
      1 x  Salt and pepper to taste            1 x  Grated parmesan cheese
 
  Melt butter in medium frypan.  Saute mushrooms, green pepper, onion and
  garlic until tender.  Add broccoli, tomato, parsley and oregano to pan;
  heat through, stirring occaisionally.  Spoon vegetable mixture over
  spagetti; toss well to coat.  Add salt and pepper to taste.  Sprinkle each
  serving with Parmesan cheese.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Fennel and Watercress Soup
 Categories: Soups, Appetizers
      Yield: 4 servings
 
      1 tb Butter                            1/2 x  Large fennel bulb chopped
      1 ea Small onion, thinly sliced          1 lb Pototaes, peeled, sliced(4)
      4 c  Strong chicken stock                1 x  Parsley, bay leaves
      1 x  Peppercorn, thyme                   1 x  Salt and pepper
    1/2 c  Whipping cream                      1 ts Chopped parsley
      1 x  Large bunch watercress         
 
  Melt butter in heavy saucepan.  Add fennel and onion, cook over medium heat
  until soft but not brown, about 5 minutes.  Add potatoes, stock and
  parsley, bay leaf, peppercorns and thyme enclosed in a small cheesecloth
  pouch.  Simmer 30 minutes then remove.  Pass soup through food mill or
  puree until smooth in a food processor or blender.  Pour puree into a clean
  saucepan, bring back to boil and correct seasoning.  Add cream to taste and
  chopped parsley.  Place bunch of watercress in boiling water for 3 to 5
  seconds then plunge in cold water.  Drain cut leaves from stalks. Place
  soup in a heated tureen and serve.  Makes four 1 1/2 cup servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Country Cork Irish Stew
 Categories: Main dish, Soups
      Yield: 4 servings
 
      8 ea Samll lamb chops, thawed            1 ea Salt and pepper
      1 tb Vegetable oil                       1 x  Parsley, bay leaves
      1 x  Peppercorns, thyme, rosemary        1 lb Potatoes, 3  to 4 medium
      2 c  Finely shredded cabbage             1 ea Medium onion, chopped
      1 ea Large leek white thin sliced       12 ea Small white onions
  1 1/2 c  Celery stalks, diced            1 1/2 c  Peas
      1 x  Chopped fresh parsley          
 
  Season chops with salt and pepper.  heat oil in saucepan wide enough to
  hold all chops in a single layer.  Brown on both sides.  Spoon off any
  melted fat and add enough water to cover chops.  Bring to a boil and add
  parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth.
  Lower heat and simmer.  Meanwhile, peel potatoes and shape into bite sized
  rounds.  Chop trimmings from potatoes into small pieces. Add potatoes,
  trimmings, cabbage, onion, well-rinsed leek, white onions and celery to
  chops and liquid.  Simmer 20 minutes then add peas.  Add a little more
  water if needed during cooking.  Simmer 10 minutes more or until potatoes
  are tender.  Correct seasoning.  Garnish with parsley and serve.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Satay
 Categories: Main dish, Foreign
      Yield: 12 servings
 
     40 ea Wooden screwers                 1 1/2 lb Boneless chicken breasts
      6 ea Shallots                            6 ea Cloves garlic, peeled
    1/4 c  Coconut milk                        2 tb Lemon juice
      1 tb Brown sugar                         1 ts Coriander leaves
    1/2 ts Salt                              1/4 ts Whole cumin seeds
    1/4 ts Turmeric                       
 
  Soak skewers in cold water for 1 to 2 hours before grilling.  Cut meat into
  3/4 inch pieces.  Place in a medium sized bowl.  Iff using variety of meat,
  place each in a separate bowl.  In a food processor or blender whirl
  together shallots, garlic, coconut milk, lemon juice, sugar, coriander,
  salt, cumim and turmeric to form a smooth paste.  Combine with meat and
  marinate, covered in the fridge for 1 to 2 hours.  Thread onto skewers
  without crowding, about 4 pieces per skewer.  Grill or broil until crisp
  and browned, but still juicy, about 3 to 6 minutes, turning to cook evenly.
  Serve with satay kuah sauce.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Satay Kuah Sauce (Spicy Peanut Sauce)
 Categories: Sauces
      Yield: 10 servings
 
  1 1/2 ea Stalks lemon gress                  6 ea Shallots, peeled
      5 ea Garlic cloves, peeled               3 tb Fresh coriander leaves
      1 tb Hot chilli sauce                    2 ts Cumin seeds
    1/4 ts Turmeric                            1 tb Water
    1/3 c  Oil                                 1 ts Dried shrimp paste
      2 c  Coconut milk                        1 tb Brown sugar
    1/4 ts Salt                              3/4 c  Gr rst unsalted sk peanuts
 
  Peel course outer layer from lemon grass, and remove tough tops.  (Save
  these for a soup stock if desired).  Chop tender stalks into 1 inch
  lengths.  Place in workbowl of food processor with shallots, garlic,
  coriander, hot chili sauce, cumin seeds and turmeric.  Whirl to a fine
  paste, adding water if needed.  In a large frying pan over medium setting ,
  heat oil, add lemon grass paste and dried shrimp paste, stirring and frying
  for about 4 minutes or until mixture emits a wonderously aromatic perfume.
  Stir in about half the coconut milk and continue cooking, stirring almost
  constantly, for 8 minutes.  Stir in remianing coconut milk, sweeten with
  sugar and season with salt.  Blend in peanuts.  Taste at this point to
  adjust sweetening, salt, and hotness.  Thin with more coconut milk or water
  if desire.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pickled Mushrooms
 Categories: Appetizers
      Yield: 4 servings
 
      4 lb Small mushrooms                     4 c  Boiling water
  1 1/2 tb Salt                          

----------------------------------MARINADE----------------------------------
  1 3/4 c  Water                              15 ea Peppercorns
      2 ea Bay leaves                      2 1/2 tb Salt
    3/4 c  Sugar                             3/4 c  Vinegar
 
  Cut the mushroom stems off at the cap level.  Place the heads in boiling
  salted water.  Simmer till they sink to the bottom.  Strain.  Boil marinade
  water with peppercorns and bay leaves for 30 minutes.  Add salt and sugar.
  Stir till dissolved.  Add the vinegar, bring to a boil.  Place the
  mushrooms in small jars.  Cover with hot marinade.  Close the jars. Keep
  refrigerated.  Use for canapes and salads, or as appetizers. Yields 4 1
  fluid pint jars.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hunters Stew
 Categories: Soups, Appetizers
      Yield: 5 servings
 
      4 ea Dried mushroom                    1/4 c  Water
      2 lb Sauerkraut                          1 ea Apple, peel, core, sliced
      1 cn 20 oz Tomatoes                      5 ea Peppercorns
      1 ea Bay leaf                            2 c  Diced Polish sausage
      1 c  Coarsely chopped bacon              1 ea Steamed potatoes
 
  Soak the mushrooms in 1/4 cup water for 2 hours.  Bring to boil and simmer
  for 1/2 hour.  Slice.  Wash the sauerkraut and squeeze it.  Add mushrooms
  and the liquid in which they were cooked.  Add the apples, the tomatoes,
  peppercorns, and bay leaf.  Cover and simmer for 1 hour and 15 minutes. Add
  the meat and the bacon, simmer 1 hour longer.  It is best reheated. Served
  with steamed potatoes or rye bread.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mushroom Soup
 Categories: Appetizers, Soups
      Yield: 8 servings
 
      2 ea Carrot                              1 ea Parsley root
      2 ea Celery stalks                       2 ea Onions, sliced
      4 c  Salted water                        1 lb Mushrooms, sliced
      1 c  Water                               1 ea Salt and pepper
      2 tb Instant flour                     1/4 c  Cold water
    1/2 c  Sour cream                          1 tb Dill leaves
      1 lb Rhubarb finely chopped              1 ea Noodles, fine macaroni
 
  Cook the carrots, parsley, celery and 1 onion in 4 cups salted water for 20
  minutes.  Strain.  Cook the mushrooms and second onion in 1 cup water for
  10 minutes.  Add salt and pepper.  Combine with vegetable broth, add the
  flour mixed with 1/4 cup cold water.  Boil.  Remove from heat.  Add sour
  cream, dill and parsley.  Add noodles, fine macaroni.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Quick Barshch
 Categories: Appetizers, Soups
      Yield: 6 servings
 
      2 ea 10 oz cans beef broth               2 ea 1 lb cans red beets
      1 c  Water                               1 tb Lemon juice
      1 ts Sugar                             1/8 ts Pepper
      1 x  Dash of garlic powder               1 x  Salt to taste
    1/2 c  Red table wine                 
 
  Patties Dilute the broth using the juice from the red beets instead of
  water.  Put aside the beets for other uses. Add 1 cup water. Cook the
  barshch for 5 minutes. Season. Add wine. Serve in cups with Patties.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Oriental Rhubarb Jam
 Categories: Jams
      Yield: 4 servings
 
      1 lb Rhubarb finely chopped              3 c  Granulated sugar
    1/2 ts Five spice powder                 1/4 c  Chopped candied ginger
      1 x  Dash hot pepper sauce               3 tb Lemon juice
 
  In a saucepan, combine rhubarb, sugar, five spice powder, ginger, hot
  pepper sauce and lemon juice; blend well.  Place over low heat, stirring
  constantly until sugar dissolves.  Bring to boil, skim off foam and cook
  over medium heat, stirring frequenly, until mixture becomes transparent and
  thickens, about 15 to 20 minutes.  Ladle into hot, sterilized jars; seal.
  Makes about four 6 ounce jars.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Bacon Horseradish dip
 Categories: Dips
      Yield: 2 servings
 
      1 c  Mayonnaise                          1 c  Sour cream
    1/4 c  Bacon bits                        1/4 c  Horseradish
 
  Stir all ingredients until well mixed.  Cover; chill.  Makes 2 cups.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Shrimp Louis Dip
 Categories: Dips
      Yield: 3 servings
 
      1 c  Mayonnaise                          1 c  Sour cream
    1/3 c  Fine chopped green pepper         1/4 c  Chili sauce
      1 tb Horseradish                       1/4 ts Salt
    1/8 ts Pepper                              2 c  Fine chopped cooked shrimp
 
  Stir all ingredients until well mixed.  Cover; chill.  Makes 3 cups
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hot Crab Dip
 Categories: Dips
      Yield: 1 servings
 
      3 oz Cream cheese                      1/2 c  Mayonnaise
      6 oz Crabmeat, drained                 1/4 c  Minced onion
      1 tb Lemon juice                       1/8 ts Hot pepper sauce
 
  Beat cream cheese until smooth.  Stir in remaining ingredients.  Spoon into
  small ovenproof dish.  Bake at 350 degrees F 30 minutes or until bubbly.
  Makes 1 cup.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hot Chedder Bean Dip
 Categories: Dips
      Yield: 2 servings
 
    1/2 c  Mayonnaise                         16 oz Pinto beans drained, mashed
      1 c  Shredded chedder cheese             4 oz Chopped green chilies
    1/4 ts Hot pepper sauce               
 
  Stir all ingredients until well mixed.  Spoon into small overproof dish.
  Bake at 350 degrees F 30 minutes or until bubbly.  Makes 2 1/2 cups.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cumcumber Dill Dip
 Categories: Dips
      Yield: 2 servings
 
      8 oz Cream cheese, softened              1 c  Mayonnaise
      2 ea Cucumbers, seeded, chopped          2 tb Sliced green onion
      1 tb Lemon juice                         2 ts Snipped fresh dill
    1/2 ts Hot pepper sauce               
 
  Beat cream cheese until smooth.  Stir in remaining ingredients until well
  mixed.  Cover; chill.  Makes 2 1/2 cups.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Green Onion Dip
 Categories: Dips
      Yield: 1 servings
 
      1 c  Mayonnaise                          1 c  Sour cream
    1/2 c  Sliced green onion                1/2 c  Parsley sprigs
      1 ts Dijon mustard                       1 ea Clove, crushed
 
  In blender or food processor blend all ingredients until almost smooth.
  Cover; chill.  Makes 2 cups.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Ginger Lime Dip
 Categories: Dips, Sauces
      Yield: 1 servings
 
    1/2 c  Mayonnaise                        1/2 c  Sour cream
      2 ts Grated lime peel                    1 tb Lime juice
      1 tb Honey                             1/2 ts Ground ginger
 
  Stir all ingredients until well mixed.  Cover; chill.  Serve with fruit.
  Makes 1 cup.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pierogi with Meat
 Categories: Pasta
      Yield: 9 servings
 
----------------------------------STUFFING----------------------------------
      2 c  Leftover meat pieces                2 ea Slices wet bread squeezed
      1 ea Onion, chopped                      1 tb Bacon drippings
      1 x  Salt and pepper                     3 ea Slices bacon, diced

-----------------------------------DOUGH-----------------------------------
      1 ea Egg                             3 1/4 c  Flour
      1 x  Salt                              1/2 c  Water
  1 1/2 tb Butter, melted                  1 1/2 tb Bread crumbs
 
  Grind the meat with bread.  Add the onions which have been sauteed in the
  drippings.  Season with salt and pepper.  To prepare dough, mix the egg
  with the flour, add a dash of salt and as much water as needed to knead a
  smooth loose dough.  Roll out as thinly as you can.  Cut out 2 1/2 to 3
  inch squares.  Put a little of the stuffing on each square.  Fold to form a
  triangle, pinch the edges together.  Cook in a large kettle with boiling
  salted water on high heat for 5 minutes.  Remove with a colander spoon to a
  warmed serving platter.  Add the bread crumbs to the butter and fry for a
  few minutes on low heat.  Pour over the pierogi.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pancakes with Mushrooms
 Categories: Appetizers, Main dish
      Yield: 7 servings
 
-----------------------------------BATTER-----------------------------------
      1 c  Milk                                2 ea Eggs
      1 c  Flour                             1/2 c  Water
    1/2 ts Salt                                3 tb Salad oil

----------------------------------STUFFING----------------------------------
      2 tb Butter                              1 ea Onion, sliced
     10 oz Mushrooms, sliced                   2 tb Water
      2 ea Slices white bread                  1 x  Salt and pepper
      3 tb Bread crumbs                        2 tb Butter
 
  Heat the butter in a skillet, add onions, and fry until golden. Add
  mushrooms and 2 tablespoons water, cover and cook on low heat for 5
  minutes.  Soak the bread in water, squeeze.  Put everything through a
  grinder, season with salt and pepper.  Mix until creamy.  Spoon a little of
  the stuffing into the center of each pancake and fold the pancakes envelope
  fashion to encase the suffing completely.  Roll each stuffed pancake in
  leftover batter and in bread crumbs.  Fry in hot butter until golden on
  both sides. Yields 15 pancakes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Meat Patties
 Categories: Main dish, Pasta
      Yield: 6 servings
 
----------------------------------STUFFING----------------------------------
      2 tb Fat                                 1 lb Veal or pork, diced
      3 tb Water                               1 ea Onion, sliced
    1/4 lb Mushrooms, sliced                   1 x  Salt and pepper
      1 tb Dill leaves                   

-----------------------------------DOUGH-----------------------------------
    2/3 c  Butter                          2 1/2 c  Flour
      2 ts Baking powder                       2 ea Egg yolks
      1 ea Egg                                 3 tb Sour cream
      1 ea Egg white                      
 
  Heat fat in the skillet and brown meat on both sides.  Remove to a
  saucepan.  Add 3 tablespoons water and onions.  Cook on low heat for 2
  hours.  For the last 1/2 hour add mushrooms.  Grind everything.  Add
  seasoning, and mix well.  To make dough:  Cut the butter into the flour
  with a knife and rub in with fingertips.  Add baking powder, egg yolks, egg
  and sour cream.  Knead dough for few minutes.  Roll out 2 rectangles 18 x 6
  inches.  For a line of stuffing 1 inch off one long side of each rectangle.
  Fold the dough over the stuffing, brush with egg white.  Cut into 26
  patties.  Place on a buttered cookie sheet.  Bake in a moderate 350 degrees
  F. oven for 35 minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Turkey Tropicale
 Categories: Poultry, Main dish
      Yield: 4 servings
 
      1 ea Chicken coating mix                 2 lb Turkey parts, cut in pieces
      2 tb Butter                            1/2 c  Brown Sugar
    1/3 c  Orange juice                      1/4 c  Golden Rum
      1 tb Cornstarch                          4 ea Small bananas, cut in half
 
  Coat rurkey pieces with coating mix according to package directions.
  Arrange in a single layer in a 8 inch baking dish.  Bake uncovered at 400 F
  for 40 minutes.  In a medium skillet, melt butter. Add sugar, stirring
  constantly until melted.  Stir orange juice and rum into cornstarch; whisk
  together and gradually add to sugar mixture.  Bring mixture to a boil,
  reduce heat and simmer, stirring constantly, until sauce is thick and clear
  (about 3 minutes).  Add bananas and cook until heated through (about 1
  minute).  Place baked turkey on serving plate; pour banana sauce over
  turkey and serve.  Makes 4 servings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Caribbean Ginger Turkey
 Categories: Poultry, Main dish
      Yield: 4 servings
 
      2 lb Turkey breast, skinned            1/2 c  Water
    1/4 c  Soy sauce                         1/4 c  Brown sugar
    1/4 c  Dry sherry                          2 tb Vegetable oil
      2 tb Apricot jam                         2 ts Lemon juice
    1/2 ts Ginger                              1 ea Clove garlic, chopped
 
  Carefully bone turkey breast.  Remove fillet from underside of breast by
  detaching the feather-shaped piece of boneless meat beside the breast bone.
  Cut remaining breast meat into 3 equal portions.  In a plastic bag, combine
  water, soy sauce, sugar, sherry, oil, apricot jam, lemon juice, ginger and
  garlic; mix well to dissolve sugar.  Prop bag in a bowll; add turkey,
  submerge in marinade.  Marinade 4 to 6 hours or overnight.  Remove meat
  from marinade, reserving marinade.  Broil or barbeque turkey 12 to 15
  minutes, turning and brushing meat with marinade.  Serve  with rice and
  garnish with sliced fruit.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Tunnel of Fudge
 Categories: Desserts, Cakes
      Yield: 12 servings
 
  1 1/2 c  Butter                              6 ea Eggs
  1 1/2 c  Sifted flour                   12 1/2 oz Double dutch frosting mix
      2 c  Walnuts or pecans              
 
  In large bowl, cream butter.  Add eggs, one at a time, beating well after
  each addition.  Gradually add sugar; beat at high speed until light and
  fluffy.  By nad, stir in flour, dry frosting mix, and wlanuts until well
  blended.  Bake in greased and floured 12 cup bundt pan at 350 degrees F for
  60 to 65 minutes.  Since the cake has the soft tunnel of fudge, ordinary
  doneness tests can not be used.  Test after 60 minutes by observing a dry,
  shiny brownie-type crust.  Cool 30 minutes; remove from pan to wire rack or
  serving plate.  Cake will have a moist center called the Tunnel of Fudge.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Apple Swirl Cake
 Categories: Desserts, Cakes
      Yield: 12 servings
 
      2 c  Apples                              3 tb Sugar
      1 ts Cinnamon                            2 c  Sugar
      1 c  Cooking Oil                         4 ea Eggs
    1/4 c  Orange juice                        2 ts Vanilla
      3 c  Sifted Flour                        1 tb Baking powder
    1/2 ts Salt                           
 
  Peel, core, and chop apples into small pieces.  Mix together with 3
  tablespoons sugar and cinnamon.  Set aside.  In large bowl, combine sugar
  and cooking oil; beat.  Add eggs, orange juice, and vanilla.  Sift together
  flour, baking powder, and salt; add to creamed mixture.  Beat until smooth.
  Pour one third batter into greased and floured 12 cup bundt pan alternating
  with one half apple mixture.  Repeat.  End with layer of batter on top.
  Bake at 325 degrees F for 60 minutes or until cake tests done. Cool in pan
  10 to 15 minutes; turn out on wire rack or serving plate to complete
  cooling.  Sprinkle with confectioners sugar.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chinese pasta salad
 Categories: Salads, Pasta
      Yield: 6 servings
 
  1 1/2 c  Snow peas                         250 g  Rice vermicelli
      1 x  Red pepper sliced thin            1/2 ea English cucumber sliced thin
      6 oz Cooked shrimp                     130 g  Crabmeat
      1 tb Fine chopped fresh ginger           1 ea Chopped garlic clove
      2 tb Sesame oil                        1/2 ts Black pepper
  1 1/2 ts Salt                                2 tb Lemon juice
      3 ts Vegetable oil                       1 ts Red wine vinegar
 
  Wash and trim snwo peas.  Place them in a bowl and pour in enough boiling
  water to cover them.  Let stand 10 minutes; drain and set aside.  Cook the
  noodles in plenty of boiling water for 3 to 4 minutes.  Drain in colander,
  rinse with cold water and set aside.  In large bowl, combine noodles, snow
  peas, red pepper, cucumber, shrimp and crabmeat.  In a small bowl, combine
  ginger, garlic, sesame oil, pepper, salt, vegetable oil, lemon juice and
  vinegar.  Pour this dressing over the other ingredients and mix thoroughly.
  Chill before serving.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Daiquiri Souffle
 Categories: Desserts
      Yield: 4 servings
 
    1/2 c  Cold water                          1 tb Unflavoured gelatin
      4 ea Large eggs, separated             3/4 c  Sugar
      1 ea Rind of lemon and lime              2 tb Lime juice
      2 tb Lemon juice                         4 tb Light rum
      1 c  Whipped cream                  
 
  Put water in a pan.  Sprinkle gelatin on top; let stand at least 5 minutes.
  Beat egg yolks and sugar together until pale and fluffy.  Add lime and
  lemon rind; mix to blend.  Cook gelatin mixture over low heat until
  dissolved.  Add egg yolk mixture; cook gently, stirring constantly, 3 to 5
  minutes.  Don't let mixture boil or it may curdle.  Remove from heat; stir
  in rum, lemon and lime juices.  Cool until just beginning to gel. This can
  be hastened by setting bowl on bed of ice.  Stir occasionally to prevent
  jelly forming.  Whisk cream in bowl until soft peaks form. Fold whipped
  cream and beaten egg whites into gelatin mixture. Pour into prepared dish.
  Chill.  Decorate with whipped cream, violets, and lime slices.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Turkey Stew Island Style
 Categories: Poultry, Main dish
      Yield: 4 servings
 
  1 1/2 lb Turkey parts, skinned               1 ts Papkrika
      1 ea Onion, coursely chopped             1 ea Green pepper, coarsely chop
      2 ea Garlic, finely chopped              1 c  Coarsely chopped celery
     19 oz Tomatoes                          1/2 c  Sliced mushrooms
      1 c  Chicken stock                       1 c  Peeled chopped potatoes
      1 c  Frozen green peas                   1 tb Dried parsley
    1/4 ts Ground pepper                     1/4 ts Dried oregano
    1/4 ts Thyme                          
 
  Cut turkey parts into bite sized pieces.  In a large skillet or saucepan,
  combine turkey paprika.  cook over medium heat, stirring constantly, about
  5 minutes and meat is browned.  Remove turkey and set aside.  Place onions,
  green pepper, garlic, celery and mushrooms in skillet.  Cook, stirring
  constantly about 4 minutes and vegetables are tender.  Add tomatoes,
  chicken stock, potatoes, peas, parsley, pepper, oregano and thyme; mix
  well.  Add reserved turkey, cooked covered over low heat about 40 minutes
  or until meat is fork tender.  Serve on hot rice.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Fajitas
 Categories: Poultry, Main dish
      Yield: 8 servings
 
    1/4 c  Lime juice                          2 ts Dijon mustard
      1 ea Jalapeno pepper, minced             4 ea Garlic cloves, minced
  1 1/4 lb Chicken breasts                   1/4 c  Olive oil
     16 ea Flour tortillas                    16 ea Pieces romaine lettuce

-------------------------------PICO DE GALLO-------------------------------
      4 ea Jalapenos, minced                   2 ea Garlic cloves, minced
      1 ea Onion, coarsely chopped           1/2 ts Salt
    1/4 c  Chopped fresh cilantro         
 
  In a medium bowl combine lime juice, mustard, jalapeno and garlic; whisk in
  olive oil.  Add chicken; cover and marinate in fridge 30 minutes to 2
  hours.  In a medium bowl, combine jalapenos, garlic, onion, tomato, salt
  and cilantro.  Grill or broil chicken 4 to 6 inches from heat 6 to 8
  minutes, turning once.  Keep warm.  Wrap torillas in foil; place in 400
  degree F oven for 5 minutes until warmed through.  Slice chicken lengthwise
  into 1/4 inch thick slices; place on warmed tortillas, top with pica de
  gallo, shredded iceberg lettuce and guacamole, if desired.  Fold up bottom
  edge; fold in sides.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Spicy Thai Noodles
 Categories: Foreign, Main dish
      Yield: 4 servings
 
      8 oz Dried rice noodles                1/4 c  Vegetalbe oil
      3 ea Cloves garlic, minced             1/2 lb Chicken breast diced
    1/2 lb Shrimp deveined, diced              2 ea Eggs, beaten
      2 c  Bean sprouts                      1/3 c  Unsalted peanuts, ground

-----------------------------------SAUCE-----------------------------------
    1/3 c  Ketchup                             3 tb Chinese fish sauce
      2 tb Lemon or lime juice                 2 ts Soy sauce
      1 ts Chilli sauce or chilli paste        1 ts Granulated sugar

----------------------------------GARNISH----------------------------------
      3 ea Green onions, thinly sliced    
 
  Place noodles in large bowl; cover with hot water.  Let stand 20 minutes or
  until softened.  Drain well.  Heat oil in large skillet or wok over medium
  high heat.  Add garlic, chicken and shrimp; stir fry about 1 1/2 minutes
  until nearly cooked through.  Add egg; let set slightly then stir to
  scramble.  Add noodles, beansprouts and peanuts; stir fry until heated
  through, about 4 minutes.  Combine ketchup, fish sauce, lemon juice, soy
  sauce, chili sauce and sugar in small bowl.  Add to noodles; stir fry until
  well coated.  Garnish with onions.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Halibut Orange
 Categories: Fish, Main dish
      Yield: 2 servings
 
      2 lb Halibut, fresh or frozen            4 tb Butter
      1 ea Rind of orange                      1 ea Juice of orange
      1 ts Lemon juice                         1 ea Salt and pepper to taste
    1/8 ts Nutmeg                            1/4 c  Minced parsley
 
  If halibut is frozen, thaw it.  Wrap fish thawed or fresh in a paper towel
  for a few minutes to remove excess moisture.  Place fish in a single layer
  in large, thickly buttered, microwave safe baking dish.  Combine the
  remaining ingredients, except the parsley, and pour over the fish.  Bake at
  high for 10 to 12 minutes, or until fish flakes easily. Let stand 5
  minutes, then remove to a hot serving dish.  Pour any sauce remaining in
  the dish over the fish.  Sprinkle with minced parsley and serve.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Frozen Graham Custard
 Categories: Desserts, Londontowne
      Yield: 8 servings
 
      2 ea Eggs                              1/2 c  Sugar
      1 ts Vanilla                             2 ts Lemon juice
  1 1/3 c  Evaporated milk, chilled          3/4 c  Graham cracker crumbs
 
  Grease refrigerator freezing tray thoroughly. Coat sides and bottom of tray
  with half the graham cracker crumbs, reserving the remainder for topping.
  Beat eggs. Add sugar and vanilla. Continue beating until sugar is
  dissolved. Add lemon juice to chilled milk and whip until stiff. Fold in
  egg mixture, pour at once into freezing tray and sprinkle remaining cracker
  crumbs over top. Freeze until firm. Cut into squares. Mrs. H. Alexander
  Perry
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pineapple Casserole
 Categories: Desserts, Londontowne
      Yield: 10 servings
 
    1/4 lb Butter or margarine               3/4 c  Sugar
      4 ea Eggs, beaten                        1 cn Crushed pineapple, drained
      5 ea Slices cubed white bread       
 
  Cream butter and sugar. Add eggs. Fold in crushed pineapple and bread. Bake
  in buttered bread pan at 350 degrees for 40-60 minutes. Mrs. William Buffum
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Creme Brulee
 Categories: Desserts, Londontowne
      Yield: 4 servings
 
      4 ea Egg yolks                           3 tb Sugar
      1 x  Pinch salt                          2 c  Table cream
      1 ts Vanilla                             1 x  Fresh sliced peaches
      1 x  Fresh strawberries             
 
  Beat egg yolks until slightly thickened. Gradually add sugar and a pinch of
  salt. Scald table cream and pour slowly into egg mixture, stirring. Add
  vanilla and pour into baking dishes. Set them in a pan with 1" of water and
  bake at 350 degrees for 45 mins to 1 hour. Test with clean knife. Can be
  prepared a day ahead. Sprinkle top with sugar and/or top with fresh sliced
  peaches or strawberries. Mrs. Brice McAdoo Clagett
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: London Town Gratitude Punch
 Categories: Beverages, Londontowne
      Yield: 1 servings
 
      1 c  Tang                              1/2 c  Sugar
    2/3 c  Instant tea powder                  3 oz Pkg Wyler lemonade mix
    1/2 ts Ground cinnamon                   1/4 ts Ground cloves
 
  Combine all ingredients. Use two tablespoons per cup of boiling water. 2 oz
  rum may optionally be added per cup. Mrs. Robert F. Lewis
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: English Toffee
 Categories: Desserts, Candies, Londontowne
      Yield: 1 servings
 
      2 c  Sugar                               1 c  Butter
      2 tb Vinegar                           1/4 c  Safeway gourmet golden syrup
    1/4 c  Water                          
 
  Combine all ingredients in large saucepan. Bring to a boil, stirring until
  all dissolved, then boil without stirring until the mixture is dark golden.
  Test by spooning a few drops into a cup of cold water. The toffee is done
  when it hardens at once into a crisp ball. Take off heat and pour into a
  flat oiled pan to make a layer about 1/2 inch thick. When toffee is tepid,
  score into squares, and when cool break with a hammer and store in an
  airtight container. Makes about 1.5 pounds. Mrs. Thomas H. Morton
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Quick Pots de Creme
 Categories: Desserts, Londontowne
      Yield: 5 servings
 
      1 c  Milk                                6 oz Semi-sweet chocolate bits
      1 ea Egg                                 2 tb Sugar
      1 ts Rum                                 1 x  Pinch salt
 
  Heat milk to boiling point. Place all other ingredients in an electric
  blender, and add hot milk. Blend at low speed one minute. Stir with a
  rubber spatula to remove bubbles. Pour into pot de creme cups and chill
  several hours before serving. Mrs. Thomas H. Morton
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: My Favorite Ice Box Cookies
 Categories: Desserts, Cookies, Londontowne
      Yield: 1 servings
 
      1 lb Dark brown sugar                  1/2 lb Butter
      1 ea Egg                                 1 ts Vanilla
      2 pk English walnuts,chopped fine        2 c  Sifted flour
 
  Cream butter and sugar. Add egg, vanilla, and walnuts. Beat by hand until
  well mixed. Add flour. Make into one or two rolls and refrigerate. When
  ready to bake, cut in thin slices (size and thickness of half dollar). Bake
  at 350 degrees for 4 minutes. Watch carefully as they tend to burn easily.
  Cool 30 seconds before removing from cookie sheet. Mrs. Henry D. Chaplin
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Golden Sugar Cookies
 Categories: Desserts, Cookies, Londontowne
      Yield: 1 servings
 
  2 1/2 c  Sifted flour                      1/2 ts Vanilla
      1 ts Baking soda                         1 ts Lemon flavoring
      1 ts Cream of tartar                     2 c  Sugar
    1/4 ts Salt                                2 ea Egg yolks
      1 c  Butter                         
 
  Sift the first 4 ingredients together. Cream butter and extracts together
  until butter is softened. Add sugar gradually, creaming until fluffy after
  each addition. Add yolks one at a time, beating well after each addition.
  Add dry ingredients in 4ths, beating until just blended. Make balls (1
  inch), about 2 inches apart on ungreased sheets. Bake at 350 degrees for 10
  minutes or until golden brown. Mrs. William W. LaViolette
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Overnight Cookies
 Categories: Cookies, Desserts, Londontowne
      Yield: 1 servings
 
      2 c  Sugar                           1 1/2 c  Melted butter
  4 1/2 c  Flour                               2 ts Baking powder
      3 ea Eggs                                1 x  Vanilla (optional)
 
  Combine sugar with melted butter. Sift flour and baking powder. Add eggs
  alternately with flour to creamed mixture of butter and sugar. Add vanilla
  if desired. Divide dough into 4 parts. Add one of the following to each
  part: 1/2 c coconut 1/4 c peanut butter or nuts 1/2 c dates 1 t ea.
  cinnamon and nutmeg Roll dough separately in wax paper or put in molds.
  Chill in refrigerator. Slice and bake 7-10 minutes at 400 degrees. Mrs.
  James W. Wilson
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Crab and Cream Cheese Hors d'oeuvre
 Categories: Appetizers, Fish, Londontowne
      Yield: 1 servings
 
      8 oz Pkg Cream Cheese, softened          8 oz Backfin crabmeat
      1 tb Milk                                2 tb Chopped onion
    1/2 ts Horseradish                         2 oz Slivered almonds
      1 x  Salt                                1 x  Pepper
 
  Blend together all ingredients except almonds and put in shallow baking
  dish (salt/pepper to taste). Sprinkle almonds over top and bake at 350
  degrees until slightly browned on top. Serve hot on crackers. Makes 2 cups.
  Mrs. Thomas H. Morton
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Crab Roll Hors d'oeuvre
 Categories: Appetizers, Fish, Londontowne
      Yield: 1 servings
 
      1 lb Backfin crabmeat                    8 oz Cream cheese, softened
 
  Season slightly with your choice of the following: salt cream onion sherry
  pepper              tabasco             mustard             Worcestershire
  Remove all cartilage from crabmeat. Very gently mix crab with cream cheese,
  being careful not to break the pieces. Shape into a log, sprinkle with
  parsley, chill, and serve with crackers. Mrs. James Olfson
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Deviled Crab Croquettes
 Categories: Fish, Londontowne
      Yield: 4 servings
 
      1 lb Crabmeat                          1/2 ts Salt
      1 c  Mashed potatoes                     1 x  Old Bay seasoning
      2 ea Eggs, hard boiled, chopped          1 x  Dash onion powder
      1 ea Sm. green pepper, chopped           1 tb Parsley, chopped
      1 ea Egg, beaten                         1 x  Cracker meal
 
  Sautee chopped green pepper and parsley and set aside. Combine crabmeat,
  mashed potatoes, seasonings, chopped egg, green pepper and parsley, and
  beaten egg.
  Shape into croquettes, roll in cracker meal and deep fry until golden
  brown. Mrs. John P. Elberti
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Crab Casserole
 Categories: Fish, Main dish, Londontowne
      Yield: 4 servings
 
      1 lb Crabmeat                            2 ea Eggs, separated & beaten
  1 1/2 c  White sauce                         1 x  Parsley or green pepper
    1/2 ts Tabasco                             1 x  Salt/pepper to taste
 
  Separate the eggs. Add beaten yolks to white sauce. Mix all ingredients and
  fold in egg whites. Bake in 375 degree oven until brown, about 20 minutes.
  Mrs. William W. Prentice
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Londontown Terrace Crab Pie
 Categories: Fish, Main dish, Londontowne
      Yield: 6 servings
 
      2 tb Butter                              1 c  Sliced onion rings
    1/2 c  Celery, chopped                     1 c  Crabmeat
  1 1/2 c  Shredded cheese                     1 ea 9" unbaked pastry shell
      3 ea Eggs                                1 ts Salt
    1/2 ts Pepper                            2/3 c  "Half and Half"
      1 x  Pinch red pepper               
 
  Sautee the onion rings and celery in butter until the onion is soft and
  golden. Spoon alternate layers of crab, cheese (your choice - use sharp,
  cheddar, or Swiss), and onion/celery mix into pie shell. In bowl, beat
  together eggs, cream, salt and pepper. Pour into pastry shell over other
  ingredients. Bake in hot oven, 400 degrees, until firm, about 30-40
  minutes. When knife point inserted into center comes out clean, filling is
  set. May be decorated with tomato wedges or cherry tomatoes. Cool slightly
  before cutting. Tuna, salmon, shrimp, or flaked fish may be substituted for
  crabmeat. Mrs. Harold T. Cook
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Tarragon Sauce
 Categories: Sauces, Londontowne
      Yield: 1 servings
 
    1/4 lb Butter                              1 ts Fresh lemon juice
      1 tb Tarragon vinegar                    1 ts White wine
 
  Combine ingredients, heat, and serve over crabcakes (see separate recipe).
  Chopped parsley and chives may be added if desired. Mrs. Jack Beasley
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Crab Cakes
 Categories: Fish, Main dish, Londontowne
      Yield: 4 servings
 
      1 lb Backfin crabmeat                    1 ts Worcestershire sauce
      2 tb Mayonnaise                          1 ea Egg, beaten
    1/4 c  Cracker meal                        1 x  Garlic to taste
      1 x  Pinch cayenne pepper           
 
  Combine all ingredients and form into small cakes. Sautee in butter. Serve
  hot with tarragon sauce (see separate recipe). Mrs. Jack Beasley
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Golden Crab Puff
 Categories: Fish, Main dish, Londontowne
      Yield: 10 servings
 
     10 ea Slices white bread                  1 lb Backfin crabmeat
      6 ea Eggs                                3 c  Milk
      2 tb Minced parsley                    3/4 ts Dry mustard
    1/2 ts Salt                                8 oz Shredded sharp Am. cheese
 
  Remove crusts from bread and cut slices into cubes. Beat eggs, milk, and
  seasonings. Stir in bread cubes, cheese and crab. Pour into 9" X 13" baking
  dish. Bake uncovered at 325 degrees for 1 hour or until center is set. 2
  cups of shrimp, or a combination of shrimp and crab to total 2 cups may be
  substituted for crabmeat. Mrs. James Hopkins
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Oysters and Artichoke Casserole
 Categories: Fish, Main dish, Londontowne
      Yield: 10 servings
 
      2 pk Frozen artichoke hearts           1/2 lb Mushrooms, sauteed in butter
      1 qt Large oysters                     1/4 lb Butter
      1 ea Bunch green onions, minced        1/2 c  Fresh parsley, minced
    1/2 c  Browned flour                       1 x  Dry white wine
      2 tb Lemon juice                         1 ea Thinly sliced unpeeled lemon
      1 ea Pinch thyme, salt, pepper           1 x  Paprika, cayenne pepper
 
  Cook artichoke hearts as directed on package. Place in a flat, buttered
  casserole. Cover with sauteed mushrooms. Cook oysters in their liquid until
  edges begin to curl. Drain thoroughly in colander, reserving liquid. Melt
  butter and sautee onion until tender; add parsley and cook a minute. Add
  flour, stirring until smooth. Add enough white wine to oyster liquid to
  make 1 1/2 cups. Add seasonings and stir constantly until thick. Add
  oysters and spoon mixture over artichokes and mushrooms. Arrange lemon
  slices over top; add a dash or two of paprika  and bake at 350 degrees
  about 10 minutes or until bubbling. Mrs. Maynard C. Nicholl
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Oyster Stew
 Categories: Fish, Soups, Appetizers, Londontowne
      Yield: 6 servings
 
      1 pt Shucked oysters, with liquor        1 qt Milk
    1/4 c  Butter                              1 x  Salt/pepper to taste
      1 x  Seafood seasoning (optional)   
 
  Cook oysters in their liquor until edges just begin to curl. Add milk,
  butter, salt and pepper. Heat slowly, being careful to NOT boil. Serve
  immediately (for an extra "zip", sprinkle seafood seasoning on each
  serving).
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Grilled Shrimp
 Categories: Fish, Main dish, Londontowne
      Yield: 4 servings
 
      2 lb Large shrimp                      1/4 c  Fresh parsley
      1 c  Olive oil                           1 tb Oregano
      4 tb Lemon juice                         1 tb Chopped garlic
      4 x  Drops hot sauce                     1 ts Salt
      1 tb Tomato paste                        1 x  Pepper to taste
 
  Combine all ingredients in a glass dish. Marinade 2 hours at room
  temperature. Broil 3-4 inches from heat for 3 minutes. Turn and broil more.
  Shrimp can be served over rice with green salad and Italian bread. Mrs.
  Robert F. Lewis
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Shrimp and Rice Casserole
 Categories: Fish, Main dish, Londontowne
      Yield: 5 servings
 
  1 1/2 lb Cooked shrimp                       2 c  Cooked rice
      1 pt Light cream                         1 ts Butter
      8 tb Catsup                              3 tb Worcestershire sauce
    1/4 ts Tabasco sauce                  
 
  Place rice, cream, and seasonings in pan and bring to boil. Add shrimp and
  cool. Refrigerate overnight. Turn into greased casserole and bake at 350
  degrees for 45 minutes or until nearly firm. Mrs. William W. LaViolette
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Simple Scallops Supreme
 Categories: Fish, Main dish, Londontowne
      Yield: 6 servings
 
      2 lb Scallops                            4 oz Canned mushrooms
      1 cn (10 oz) Cream mushroom soup       1/4 c  Sherry
    1/2 ts Tarragon                            1 x  Bread crumbs (topping)
      1 x  Grated cheese (topping)        
 
  Combine all ingredients except toppings, cutting large scallops in half,
  and place on individual baking shells or a shallow rectangular casserole
  dish. Sprinkle with medium layers of bread crumbs and grated cheese. Bake
  at 350 degrees for 1 hour. Mrs. Robert F. Lewis
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sour Cream Dressing
 Categories: Salads, Londontowne
      Yield: 1 servings
 
      2 ea Eggs, hard boiled                 1/2 pt Sour cream
      2 ea Spring onions                       3 tb Vinegar (4?... to taste)
    1/2 ts Dry mustard                       1/2 ts Salt
      1 tb Sugar                               1 x  Red pepper or paprika
 
  Mash egg yolk, add salt and mustard, sugar and paprika or red pepper. Add
  sour cream and enough vinegar to make it thick and soupy. Chop and add egg
  whites and chopped spring onions. Especially good over Spring leaf lettuce.
  Mrs. Brice McAdoo Clagett
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Fresh Spinach Salad
 Categories: Salads, Londontowne
      Yield: 1 servings
 
      2 tb Caesar salad dressing               4 tb Cottage cheese
      1 x  Fresh spinach                  
 
  Two hours before serving, marinate Caesar salad dressing with cottage
  cheese. Prepare fresh spinach by washing, cutting out large vein in center
  of leaves, and tearing into desired size pieces. Drain. Pour dressing over
  spinach, toss, and serve. Mrs. John P. Elberti
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Calico Salad
 Categories: Salads, Londontowne
      Yield: 1 servings
 
    1/2 c  Sugar                             1/2 ea Green pepper, chopped
    1/2 c  Salad oil                           1 ea Med. onion, chopped or rings
    1/2 c  Vinegar                             1 cn Cut green beans
      1 ts Salt                                1 cn Red kidney beans
    1/2 ts Pepper                              1 cn Yellow wax beans
 
  Wash and drain kidney, green, and wax beans. Add chopped pepper and onion.
  Mix sugar, oil, vinegar, salt and pepper. Pour over salad. Chill. Mrs. John
  P. Elberti
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Green and Gold Bean Salad
 Categories: Salads, Londontowne
      Yield: 6 servings
 
      1 cn (1lb) cut grn beans, drained        1 cn (1lb) cut wax beans, drained
      1 c  Diced celery                        1 ts Dillweed
    1/2 c  Bottled creamy onion dressng      1/4 c  Slivered almonds (optional)
    1/2 c  Salad croutons                 
 
  Mix drained beans, celery and dill, and chill. Just before serving add
  nuts, croutons and dressing. Mrs. Harold T. Cook
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Five Cup Fruit Salad
 Categories: Salads, Londontowne
      Yield: 8 servings
 
     11 oz Can mandarin oranges, draind   13 1/2 oz Can pineapple chunks, draind
    1/2 c  Juice from pineapple            1 1/2 c  Miniature marshmallows
      2 c  Sour cream                      3 1/2 oz Flaked coconut
      1 x  Grapes/cherries for garnish    
 
  Combine all ingredients except garnish, and chill several hours or
  overnight. Serve on lettuce cups garnished with grapes or cherries. Mrs.
  Robert F. Lewis
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Strawberry Jello Salad
 Categories: Salads, Londontowne
      Yield: 8 servings
 
      1 pk Strawberry Jello                    2 c  Boiling water
      3 ea Bananas, mashed                     1 cn (lg) crushed pineapple
     30 oz Frozen strawberries, undrain        1 pk Sour cream, large
 
  Mix Jello and 2 cups boiling water and let cool. Add mashed bananas,
  pineapple, and undrained frozen strawberries. Put half the mixture into 13"
  X 9" X 2" pan and chill 30-45 minutes. Spread sour cream on top. Add
  remaining fruit & Jello mixture, chill, and cut into squares. Mrs. H.
  Alexander Perry
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lime Velvet Salad
 Categories: Salads, Londontowne
      Yield: 4 servings
 
      1 pk Lime Jello                          1 c  Boiling water
      3 oz Pkg cream cheese                  2/3 c  Crushed pineapple, w/juice
    1/2 c  Celery, chopped fine              1/4 c  Chopped nuts
    1/2 c  Heavy cream, whipped                1 x  Cherries (optional garnish)
 
  Dissolve gelatin in boiling water. Add chunks of cream cheese. Using mixer,
  beat at medium speed until well blended. Chill until slightly congealed.
  Add pineapple, celery and nuts. Fold in whipped cream. Pour in 3 cup mold
  and let set. Turn out on lettuce leaf and garnish with cherries if desired.
  Mrs. John P. Elberti
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Double Raspberry Salad
 Categories: Salads, Londontowne
      Yield: 8 servings
 
      1 pk Raspberry Jello                     1 c  Boiling water
      1 pk Frozen raspberries                  1 cn Whole cranberries
 
  Dissolve Jello in boiling water. Mix in raspberries and cranberries. Chill
  until firm. Mrs. Harold T. Cook
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cream of Crab Soup
 Categories: Soups, Appetizers, Fish, Londontowne
      Yield: 6 servings
 
      1 lb Crabmeat                          1/4 ts Celery salt
      1 ea Chicken bouillion cube              1 c  Boiling water
      1 x  Dash pepper                       1/4 c  Chopped onion
      1 qt Milk                                1 c  Butter
      1 x  Chopped parsley                     3 tb Flour
 
  Dissolve boullion cube in water. Cook onion in butter until tender, blend
  in flour and seasonings. Add milk and bouillion gradually; cook until
  thick, stirring constantly. Add crabmeat, heat. Garnish with parsley.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Clam Chowder
 Categories: Soups, Fish, Appetizers, Londontowne
      Yield: 4 servings
 
      1 qt Steamed softshell clams             1 ea Onion
      3 ea Medium potatoes, diced              2 tb Chopped parsley
    1/4 lb Butter                              2 c  Milk
      1 x  Salt/pepper to taste           
 
  Melt butter, add onion and cook until tender but not brown. add potatoes
  and just enough water to cook potatoes. When potatoes are tender add
  parsley, salt and pepper, and clams with their juice. Just before serving
  add 2 cups milk and heat but do NOT boil. Mrs. William McG. Harlow
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: French Onion Soup with Croutons
 Categories: Soups, Appetizers, Londontowne
      Yield: 4 servings
 
      2 ea Medium onions                       2 ea Chicken boullion cubes
      1 qt Water                             1/2 ts Kitchen Bouquet
      2 ea Beef bouillion cubes           
 
  Slice onions finely, sautee in butter until tender. Add water, boullion
  cubes, and Kitchen Bouquet. Simmer 20 minutes, add croutons and serve.
  Toast bread slices under broiler. Spread with butter, salt, pepper, garlic,
  paprika and Parmesan cheese. Dice. Mrs. John P. Elberti
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Gazpacho
 Categories: Soups, Appetizers, Londontowne
      Yield: 4 servings
 
      1 ea Clove garlic, peeled                1 ea Slim cucumber, peeled/cut
      4 ea Ripe tomatos cut in eighths       1/2 ea Green pepper, seeded/sliced
      1 ts Salt                              1/4 ts Pepper
    1/2 ea Small onion, peeled/sliced          2 tb Olive oil
      3 tb Wine vinegar                      1/2 c  Ice water
 
  Put all ingredients into container of electric blender in order listed.
  Cover and blend at high speed 5-10 seconds or until ingredients are finely
  chopped. Chill thoroughly and serve. May be served with side dishes of
  chopped cucumber, green onion, green pepper, tomatoes, croutons. Mrs.
  Harold T. Cook
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Libby's Jeweled Relish
 Categories: Relishes, Londontowne
      Yield: 1 servings
 
      1 cn Undrained sauerkraut (lg)           2 c  Celery, chopped
      1 c  Choppd salad olive w/pimento      1/2 c  Honey
      1 x  Grn pepper, chopped-optional        1 x  Carrot, grated - optional
      1 x  Dill or garlic - optional      
 
  Combine all ingredients. Allow to blend 8 to 10 hours. Chill. Mrs. James W.
  Wilson
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cranberry relish
 Categories: Relishes, Londontowne
      Yield: 1 servings
 
      1 pk Fresh cranberries                   2 ea Oranges, medium
      2 c  Sugar                               1 c  English walnuts, well broken
 
  Segment and seed oranges, removing all membranes. Grind cranberries and
  oranges together. Add sugar and nuts. Mix well and refrigerate to chill.
  May be served immediately, but taste is improved if allowed to blend one
  day. Will keep approximately 2 weeks if kept refrigerated in glass
  container. Mrs. Nicholas J. Constantine
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chili Sauce
 Categories: Relishes, Londontowne
      Yield: 6 servings
 
     13 lb Tomatoes                            1 tb Dry mustard
      1 lb Celery                              2 ea Sticks cinnamon
      1 qt Sm onions, chopped                  2 lb Brown sugar
      3 ea Green peppers                     1/4 c  Salt
    1/2 tb Ground cloves                       1 qt Cider vinegar
 
  Scald, then peel tomatoes; cook 15 minutes. Drain off half juice. Chop
  remaining vegetables; add tomatoes; simmer about 90 minutes. Tie spices in
  cloth bag. Add bag of spices and remaining ingredients to tomato mixture.
  Continue cooking 90 minutes. Remove bag of spices; seal mixture in hot,
  sterilized jars. Makes 6 pints.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cream Biscuits
 Categories: Breads, Londontowne
      Yield: 1 servings
 
      4 c  Flour                               1 ts Salt
      3 ts Cream of tartar                 1 1/2 ts Baking soda
    1/4 c  Butter                              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
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sweet Potato Biscuits
 Categories: Breads, Londontowne
      Yield: 1 servings
 
      1 c  Flour                               1 c  Sweet potatos, cooked/mashed
      1 x  Salt                            2 1/2 ts (to 3) baking powder
      3 tb Sugar (or more, to taste)         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
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Corn Fritters
 Categories: Breads, Londontowne
      Yield: 16 servings
 
  1 1/2 c  Sifted flour                    1 1/2 ts Baking powder
      1 ts Salt                               16 oz Can cream style corn
      1 ea Egg, slightly beaten                1 c  Corn oil
      1 x  Powdered sugar                 
 
  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
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Warm Springs Fried Bread
 Categories: Breads, Londontowne
      Yield: 6 servings
 
      3 c  Sifted all-purpose flour            1 tb Butter
      2 ts Baking powder                     3/4 c  (to 1c) Warm milk
      1 ts Salt                                2 tb Melted butter
      1 ts Sugar                               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
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Frances Cook's Bread & Rolls
 Categories: Breads, Londontowne
      Yield: 24 servings
 
    3/4 c  Milk                                1 ea Fresh cake yeast
    1/4 c  Sugar                               3 tb Shortening
      1 ts Salt                                1 ea Egg
  3 1/2 c  Flour                             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
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Whole Wheat Batter Bread
 Categories: Breads, Londontowne
      Yield: 1 servings
 
      8 c  Whole wheat flour                   4 tb Honey-molasses
      3 tb Wheat germ                      3 1/2 c  Very warm water
      3 tb Soya flour                          3 c  Corn oil
      3 pk Yeast                               2 tb 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
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Corn Lightbread
 Categories: Breads, Londontowne
      Yield: 1 servings
 
      2 c  Cornmeal                            1 c  All purpose flour
    1/2 c  Sugar                               1 ts Baking soda
      1 ts Salt                                2 c  Buttermilk or sour milk
      3 tb Oil or bacon drippings         
 
  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
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pancakes
 Categories: Breads, Londontowne
      Yield: 4 servings
 
      3 c  Flour                               1 tb Sugar
      4 ts Baking powder                       1 ts Salt
      1 ea Egg                                 4 tb Shortening
  1 1/4 c  Milk                           
 
  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
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Angel Biscuits (no rising necessary)
 Categories: Breads, Londontowne
      Yield: 1 servings
 
      1 ea Cake yeast                          3 ts Baking powder
      2 tb Lukewarm water                      4 tb Sugar
      5 c  Plain flour                         1 ts Salt
      1 ts Soda                                1 c  Shortening
      2 c  Buttermilk                     
 
  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
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Old Time Cornbread
 Categories: Breads, Londontowne
      Yield: 1 servings
 
      2 ea Eggs                            1 1/2 c  Buttermilk
      1 ts Salt                              3/4 ts Soda
  1 1/2 c  Cornmeal                            3 tb Lard, melted
      1 c  Flour                          
 
  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.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Miniature French Breakfast Puffs
 Categories: Breads, Londontowne
      Yield: 42 servings
 
    1/3 c  Soft shortening/butter mix        1/2 c  Sugar
    1/4 ts Nutmeg                              1 ea Egg
    1/2 c  Milk                            1 1/2 c  Sifted flour
    1/3 c  Butter, melted                  1 1/2 ts Baking powder
    1/2 c  Sugar                             1/2 ts Salt
      1 ts Cinnamon                       
 
  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
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Irish Bread
 Categories: Breads, Londontowne
      Yield: 1 servings
 
    1/4 lb Butter                          2 1/2 ts Baking powder
    1/2 c  Sugar                             1/4 ts Salt
      2 ea Eggs                                1 c  Milk
  2 1/2 c  Flour                               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
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cheese Souffle
 Categories: Cheese/eggs, Londontowne
      Yield: 4 servings
 
  1 1/2 c  Milk                              1/2 c  Mild cheddar, shredded
    1/2 ts Salt                                3 ea Eggs, separated
    1/2 c  Cream of Rice                       2 tb Butter
      1 x  Grated Parmesan, optional      
 
  Combine milk and salt; scald. Sprinkle in Cream of Rice and cook, stirring
  constantly, for 1 minute. Remove from heat, cover, and let stand 4 minutes.
  Add butter and cheese; stir until melted. Beat egg whites until stiff but
  not dry. Beat egg yolks until lemon colored.  Gradually blend warm rice
  mixture into egg yolks. Fold in about 1/3 of beaten egg whites, then
  remainder. Pour into an unbuttered, 1-1/2 qt souffle or baking dish, OR,
  first lightly butter the souffle dish and dust with Parmmesian cheese.
  Sprinkle top lightly with Parmesan. Bake in preheated 325 degree oven until
  puffed and golden brown, about 40 minutes. Serve immediately. Mrs. William
  W. LaViolette
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Yule Log
 Categories: Appetizers, Cheese/eggs, Londontowne
      Yield: 1 servings
 
      8 oz Pkg cream cheese, softened          5 oz Bleu cheese spread
      3 tb Chopped sweet pickle relish         2 tb Instant minced onion
    1/2 c  Pecans, finely chopped         
 
  Blend cheeses, add pickle relish and onion. Shape into 10" X 2" roll; wrap
  in waxed paper. Chill 3-4 hours. Remove paper, roll in pecans, serve as
  spread with crackers. Mrs. Robert F. Lewis
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Fruited Cheese Log
 Categories: Appetizers, Cheese/eggs, Fruits, Londontowne
      Yield: 1 servings
 
    1/2 c  Dried apricots                      1 ts Poppy seed (optional)
      1 lb Monterey Jack cheese, shred       1/2 ts Seasoned salt
    1/3 c  Golden raisins                      8 oz Cream cheese, softened
    1/3 c  Dates, chopped                    1/3 c  Dry sherry
      1 x  Walnuts, chopped                    1 x  Cherries, grapes for garnish
 
  Soak apricots in 1 c water for 2 hours. Drain and chop. Blend cheeses. Add
  remaining ingredients, fruits last, mixing thoroughly in between. Turn out
  onto sheet of foil and shape into 9" log or 2 large balls. Wrap securely
  and chill until firm. Roll in chopped nuts, cover again in foil and
  refrigerate 24 hours before serving (may be frozen). Garnish. Mrs. Stanley
  Nesbitt
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Bay Head Cream Cheese Spread
 Categories: Appetizers, Cheese/eggs, Londontowne
      Yield: 1 servings
 
      8 oz Cream cheese                        1 x  Garlic and curry powders
      1 x  Chinese duck sauce             
 
  Soften cheese and add flavorings to taste. Mound in a serving dish and
  cover generously with duck sauce. Serve with crackers. Mrs. Donald K.
  Dement
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cheese puffs
 Categories: Cheese/eggs, Londontowne
      Yield: 4 servings
 
      8 ea Slices white bread                  2 c  Milk
      8 oz Old English cheese slices         1/2 ts Pepper
    3/4 ts Dry mustard                       1/4 c  Butter, melted
      1 ts Salt                                3 ea Eggs
 
  May be prepared the day before. At least 4 hours before cooking, trim
  crusts and cut bread into 1" squares. Cut cheese into bite size pieces. In
  large greased casserole, alternate layers of bread and cheese. Pour melted
  butter over top. Beat eggs well, stir in salt, pepper, mustard and milk.
  Combine thoroughly. Pour over casserole. Cover and refrigerate. One hour
  before serving, bake at 350 degrees, 30 minutes covered, then 30 minutes
  uncovered until top is golden and puffy. Mrs. William W. LaViolette
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Blender Souffle
 Categories: Cheese/eggs, Londontowne
      Yield: 4 servings
 
      8 oz Sharp cheddar cheese                1 ts Salt
     10 ea Slc bread, buttered/cubed           4 ea Eggs
      2 c  Milk                                1 ts French cream mustard
 
  (May substitute 1/2 t dry mustard) Cut cheese into pieces. Combine all
  ingredients in blender. Turn on high speed until thoroughly mixed. Bake in
  greased, uncovered, 1-1/2 qt casserole for 1 hour at 350 degrees. Mrs. R.
  Gamble Mann
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cream Cheese Sauce
 Categories: Sauces, Cheese/eggs, Londontowne
      Yield: 1 servings
 
      8 oz Cream cheese                        1 x  Cream to thin
      1 x  Celery salt                         1 x  Tobasco
      1 x  Onion juice or powder               1 x  Worcestershire sauce
 
  Add enough cream to cream cheese to thin. Season to taste. Mrs. R. Gamble
  Mann
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Beef Stroganoff
 Categories: Meats, Main dish, Londontowne
      Yield: 6 servings
 
      2 lb Beef round steak, cubed             3 tb Soy sauce
      3 tb Ketchup                             1 ea Onion, large/sliced
      2 tb Flour                               1 pt Sour cream
      1 ts Paprika                             1 cn Mushrooms, drained
      1 x  Salt/pepper                    
 
  Cook onion in butter until transparent. Remove from pan. Brown meat in same
  pan. Return onions to pan. Stir in 2 tablespoons flour. Add mushrooms,
  ketchup, paprika and sour cream. Salt and pepper to taste. Stir. Turn on
  low and cook until meat is tender. Serve over cooked rice or noodles. If
  beef mixture seems too thick, add a little milk to preferred consistency.
  Mrs. Robert C. Pringle
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pork Chops and Rice
 Categories: Meats, Main dish, Londontowne
      Yield: 4 servings
 
      4 ea Pork chops, lean                    2 c  Water
      1 ts Salt                                2 tb Oil
      1 c  Rice                                1 cn Cream of mushroom soup
      1 x  Flour                             1/4 c  Water
 
  Bring 2c salted water to boil. Add uncooked rice; cook until tender. Brown
  floured and salted pork chops in oil. Add mushroom soup and 1/4c water.
  Cover and cook 15 minutes. Line casserole with rice, cover with chops and
  gravy. Bake 30 to 45 minutes at 350 degrees or until tender.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Beef in Red Wine
 Categories: Meats, Main dish, Londontowne
      Yield: 10 servings
 
      6 lb Sirloin tip or steamship rnd        3 c  Dry red wine
      2 c  Carrots, sliced                     1 c  Water
      2 ea Clove garlic, minced                2 ea Onions, lg, sliced
    1/2 ts Pepper                            1/2 ts Thyme
      1 ts Dry parsley                         1 ea Bay leaf
      1 ts Salt                                2 tb Vegetable oil
      1 c  Tomato sauce                        1 cn Condensed beef broth
      3 tb Cornstarch                          3 tb Water
 
  Make a marinade with the wine, water, onion, carrots, garlic, parsley,
  thyme, bay leaf, salt, & pepper. Put the meat in a bowl and pour the
  marinade over it. Cover tightly and refrigerate overnight or longer. Remove
  the meat from the marinade and wipe with paper towels. Heat the oil in a
  heavy pan and brown the meat on all sides. Discard any fat left in pan. Put
  meat in baking pan and pour over it the beef broth, tomato sauce, and
  marinade. Cover and bake at 325 degrees for 2-3 hours or until meat is
  tender or to desired doneness. Remove meat from pan and strain juices. Mash
  onions and carrots. Mix cornstarch in water and stir into juices and mashed
  vegetables until thickened. Add additional salt if needed. Strain over the
  sliced meat or serve separately at table. Mrs. Harold T. Cook
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Tamale Pie
 Categories: Meats, Main dish, Londontowne
      Yield: 4 servings
 
      2 ea Onions, chopped                     1 ea Clove garlic, minced
    1/4 c  Olive oil                           1 lb Lean ground meat
      1 c  Canned tomatos, chopd/draind        1 cn Tamales cut in 1" chunks
      1 cn Corn niblets                        1 cn Olives, sm, chopped/sliced
      1 tb Chili powder (more to taste)      1/2 ts Salt
    1/2 ts Pepper                            1/2 lb Sharp cheddar cheese, grated
 
  Sautee onions and garlic in 1/4 c olive oil. Remove from pan. Add ground
  meat and brown, but do not break up too much. Remove excess fat and liquid
  from skillet. Return onions and garlic to pan. Add remaining ingredients
  and nix together. Transfer to a casserole dish. Top with about 1/2 pound
  grated sharp cheddar cheese. Bake, uncovered, for 1 hour at 350 degrees.
  Casserole may be frozen. Bring to room temperature and bake as directed but
  slightly longer. Mrs. Donald K. Dement
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hunter's Stew Dish for Royalty
 Categories: Meats, Main dish, Londontowne
      Yield: 6 servings
 
    1/2 lb Mushrooms, sliced                   1 c  Polish sausage, sliced
      2 lb Sauerkraut                        1/2 lb Beef or pork
      1 ea Apple, lg, peeled/sliced           20 oz Can tomatoes
      1 c  Bacon, coarsely chopped           1/4 c  Water
      5 ea Peppercorns                         1 ea Bay leaf
      6 ea Potatos, steamed               
 
  (1c leftover meat may be subst for beef/pork) Squeeze sauerkraut or, if
  canned, drain. In a large casserole put sauerkraut, mushrooms, apple,
  tomatos, peppercorns, bay leaf & 1/4 c water. Cover and simmer for 75
  minutes. Add sausage, meat and bacon. Simmer 1 hour longer. Serve with
  steamed potatos. Steamed Potatos: Boil peeled potatos in salted water to
  cover, with a spoonful of butter added. When cooked drain, add butter and
  teaspoon of chopped dill and let stand covered for 5 minutes. Mrs. Louis
  Radaj
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Dutch Meatloaf
 Categories: Meats, Main dish, Londontowne
      Yield: 6 servings
 
  1 1/2 lb Ground neat                     1 1/2 ts Salt
      1 c  Breadcrumbs                       1/4 ts Pepper
      8 oz Tomato sauce. w/onions              2 tb Brown sugar
      2 tb Mustard                             1 ea Egg
      1 tb Vinegar                        
 
  Mix meat, breadcrumbs, 1/2 tomato sauce, egg, salt & pepper. Shape into
  loaf. Combine remaining ingredients with 1/2 tomato sauce. Pour over meat.
  Bake at 350 degrees for 75 minutes. Mrs. Robert F. Lewis
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Beef 'n' Beer
 Categories: Meats, Main dish, Londontowne
      Yield: 12 servings
 
      4 lb Boneless chuck                     12 ea Nushrooms, cut into chunks
      1 x  Salt & pepper                   1 1/2 cn Beer
      2 ea Onions, lg, thinly sliced       1 1/2 tb Catsup
      2 ea Green peppers, lg, sliced           1 tb Prepared mustard
 
  Salt & pepper meat and brown lightly in heavy skillet. Add onions, pepper
  and mushrooms and brown lightly. Pour beer over all, stir in catsup and
  mustard. Cover tightly and simmer slowly for 2 to 2 1/2 hours or until meat
  is tender. Mrs. Harold T. Cook
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Braised Beef
 Categories: Meats, Main dish, Londontowne
      Yield: 4 servings
 
      1 ea Scallion                          1/4 c  Medium dry sherry
      1 ts Sugar                               1 ea Clove garlic, minced
    1/2 ts Salt                                1 x  Dash pepper
      2 x  Slice minced fresh gingeroot    2 1/2 tb Peanut oil
      2 lb Beef chuck                        1/2 c  Imported soy sauce
      3 c  Chicken stock                  
 
  Cut green part of scallion into 2" pieces. Combine all ingredients except
  meat, oil, & chicken stock in bowl and set aside. Heat oil in heavy skillet
  and brown meat quickly on all sides. Add mixture from bowl and cook,
  stirring to heat and blend, about 3 minutes. Heat stock in saucepan and add
  to beef. Simmer covered 90 mins to 2 hours or until meat is tender. Slice
  meat and serve hot or cold. Reserve gravy for master sauce. Strain through
  cheesecloth when cool and refrigerate in a covered dish. Mrs. Thomas H.
  Morton
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Beef With Wine and Mushroom Sauce
 Categories: Meats, Main dish, Londontowne
      Yield: 10 servings
 
  3 1/2 lb Beef chuck cut in pieces            1 cn Golden mushroom soup
      1 c  Red wine                            1 x  Salt & pepper to taste
 
  Salt and pepper meat. Pour soup and wine over beef. Cover and bake 3 hours
  at 325 degrees. Serve with noodles or rice. Mrs. Harold T. Cook
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Yorkshire Pudding
 Categories: Breads, Londontowne
      Yield: 2 servings
 
      2 ea Eggs                            1 1/2 c  Flour
      1 x  Salt, pinch                         1 x  Milk
      2 tb Beef fat                       
 
  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
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Eggs Baked in Sour Cream
 Categories: Cheese/eggs, Londontowne
      Yield: 4 servings
 
  1 3/4 c  Sour cream                        1/2 c  Dry bread crumbs
    1/4 c  Butter                              6 ea Eggs
      1 x  Parmesan cheese, grated        
 
  In shallow casserole put half the crumbs, 1 1/2 c sour cream, and half the
  butter. Slide raw eggs into this. Cover with remainder of ingredients and
  sprinkle with freshly grated Parmesan cheese. Bake about 20 minutes or
  until eggs set, at 350 degrees. Mrs. James Olfson
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Scotch Eggs
 Categories: Cheese/eggs, Londontowne
      Yield: 4 servings
 
      8 ea Eggs, hardboiled                    2 lb Sausage meat
 
  Shell eggs. Wrap each egg evenly with 1/4 lb sausage meat. Fry at moderate
  temperature until brown on all sides. Drain on paper towels. Chill in
  refrigerator. When ready to serve, line platter with lettuce and arrange
  Scotch Eggs, cut in half, among the lettuce. Mrs William McG. Harlow
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken and Beef
 Categories: Poultry, Main dish, Londontowne
      Yield: 4 servings
 
      4 ea Chicken breasts                   1/2 c  Sour cream
    1/4 lb Chipped beef                        3 tb Bacon, chopped
      1 cn Cream of mushroom soup              1 x  Paprika
 
  Skin, bone, & halve chicken breasts. Lay chipped beef on bottom of baking
  dish. Turn ends of breasts under and lay on top of beef. Mix mushroom soup
  and sour cream and spread over top. Dot with bacon and sprinkle with
  paprika. Cover with foil and bake in 275 degree oven for 2-1/2 hours. Mrs.
  Bernard Mahon
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Wild Goose
 Categories: Poultry, Main dish, Londontowne
      Yield: 1 servings
 
      1 ea Goose                               3 ea Onions
      2 ea Apples                              2 ea Strips bacon
      1 ea Carrot                              1 ea Stalk celery
      1 ea Bay leaf                            3 ea Sprigs parsley
    1/2 ts Thyme                               2 cn Consomme
      1 c  Red wine, dry                       1 tb Cornstarch
      1 x  Salt                           
 
  Soak plucked and cleaned goose overnight in well salted water. Rinse and
  dry, then stuff with 2 onions and 2 apples, both quartered. Place breast
  side up in open roaster pan and cover with 2 strips thick bacon. Brown in
  475 degree oven until bacon is crisp. Take all fat from pan and discard.
  Remove bacon. Add to the pan 1 onion, quartered, 1 carrot, quartered, 1 cut
  up stalk of celery, 1 bay leaf, 2 or 3 sprigs of parsley, 1/2 teaspoon
  thyme, 2 cans consomme with 2 cans water, and 1 cup of dry red wine. Cover
  the pan and roast at 375 degrees for 2 to 2-1/2 hours, basting often. Goose
  should be done so that meat will readily pull off carcass. Remove goose
  from roaster and place on warm platter. Remove and discard stuffing. Strain
  the gravy and thicken with 1 tablespoon cornstarch mixed with 2 tablespoons
  cold water.  Correct seasoning if necessary. Serve with wild rice. Mrs.
  Nicholas J. Constantine
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Baked Rock Cornish Game Hen
 Categories: Poultry, Main dish, Londontowne
      Yield: 4 servings
 
      4 ea Rock Cornish game hens              1 x  Salt & pepper
    1/4 c  Canned beef consomme              1/4 c  Light corn syrup
      1 x  Butter                         
 
  If thawed, may be stuffed with 1/4 c stuffing each. Season hens to taste
  with salt and pepper. Place breast side up on rack in shallow roasting pan
  and brush well with butter. Roast uncovered at 400 degrees about 45 minutes
  or until tender. During last 15 mins of baking, baste several times with
  mixture of consomme and syrup.
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Turkey Crunch
 Categories: Poultry, Main dish, Londontowne
      Yield: 4 servings
 
      3 c  Diced cooked turkey               1/4 c  Green pepper, chopped
      4 oz Mushrooms                         1/2 ts Poultry seasoning
      2 cn Cream of mushroom soup            1/2 c  Celery, chopped
    1/4 c  Onion, chopped                      1 c  Milk
      2 oz Jar sliced pimento, drained         3 oz Chow mein noodles
      1 x  Butter                         
 
  Combine turkey, mushrooms, celery, onion, green pepper, pimento and poultry
  seasoning into 2 quart casserole greased with butter. Blend together
  mushroom soup and milk and pour over the turkey mixture. Sprinkle chow mein
  noodles over top. Bake in slow (325 degree) oven for 30 minutes. Mrs.
  William W. Prentice
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Williamsburg Chicken, as served at London Town Publik House
 Categories: Poultry, Main dish, Londontowne
      Yield: 10 servings
 
      1 ea Envelope unflavored gelatin         2 c  Celery, diced
      4 c  Chicken, cooked, diced            1/2 c  Stuffed olives, sliced
      1 c  Canned peas, drained                2 tb Lemon juice
  1 1/2 c  Mayonnaise                          1 x  Salt & pepper to taste
    1/3 c  Pecans, chopped                   1/4 ts Leaf thyme
      2 ea Eggs, hard cooked, chopped      1 1/2 c  Chicken broth
      1 x  Green grapes for garnish            1 x  Oil
 
  Oil a 10" X 13" pan. Soften the gelatin in a little cold water or chicken
  broth. Place over low heat and stir until it dissolves. Cool and stir in
  lemon juice, salt, pepper and thyme. ix well into the broth and mayonnaise.
  Add all other ingredients (except grapes) and pour into pan. Place in
  refrigerator overnight or for several hours until set. Decorate with halved
  grapes and serve over salad greens. Mrs. Harold Cook
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Asparagus Strata
 Categories: Vegetables, Londontowne
      Yield: 4 servings
 
      1 cn Asparagus, pieces or spears         4 ea American cheese slices
      8 ea Bread slices, thin                  4 ea Eggs
      4 c  Milk                              1/2 ts Salt
    1/2 ts Dry mustard                       1/2 ts Pepper
 
  Place 4 slices of bread, with crusts removed, into greased 8" X 8" X 2"
  pan. Put slice of cheese on each piece of bread, then place asparagus
  evenly on top of cheese. Top each with another slice of bread. Mix egg,
  milk, salt, pepper, and mustard and pour over bread. Let refrigerate
  overnight. Sprinkle top with additional grated cheese and bake at 350
  degrees for 45-50 minutes or until custard is set (knife comes out clean
  when inserted). As a variation, use ham slices instead of asparagus and top
  with corn flakes and 4T melted butter. Mrs. Harold T. Cook
 
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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sweet-Sour Carrots
 Categories: Vegetables, Relishes, Londontowne
      Yield: 6 servings
 
      1 pk Frozen sliced carrots               1 ea Green pepper, lg, diced
      1 ea Onion, lg, diced                    1 cn Condensed tomato soup
      1 c  Sugar                             1/2 c  Vinegar
    1/2 c  Oil                                 1 ts Pepper
      1 ts Salt                                1 ts Dry mustard
 
  Cook 1 bag of frozen sliced carrots in salted water until just tender.
  Combine with green peppers and onions. Simmer remaining ingredients
  together until flavors blend. Pour over carrot mixture. Serve hot, or may
  be chilled and served as a relish. Will keep, covered, in refrigerator
  several days. Mrs. Harold T. Cook
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Corn Pudding
 Categories: Vegetables, Londontowne
      Yield: 4 servings
 
      2 tb Cornstarch                          1 cn Cream style corn (#2)
      6 ea Eggs                                3 c  Canned milk
      1 tb Sugar                               1 x  Salt, pinch
 
  Mix cornstarch with 2T water to make a smooth paste. Add to #2 can of cream
  style corn (2-3 ears of fresh corn may be used when available). Beat eggs
  and add 3 c canned milk, 1T sugar, and salt to taste. eat together and add
  to corn mixture. Pour into greased casserole or flat pan. Bake in slow (300
  degree) oven until consistency of custard, 50-60 minutes, until knife comes
  out clean when inserted. Mrs. Leslie M. Smith
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Green Bean Casserole
 Categories: Vegetables, Londontowne
      Yield: 4 servings
 
      1 cn Green beans, french style           1 cn Cream of mushroom soup
      1 cn Onion rings                    
 
  In casserole dish mix beans and soup. Top with onion rings. Heat in
  moderate oven for 20 minutes. Mrs Robert F. Lewis
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Escalloped potatoes
 Categories: Vegetables, Londontowne
      Yield: 8 servings
 
      6 c  Potatos, raw, sliced thin           3 tb Butter
      3 tb Flour                           1 1/2 c  Milk
      1 ts Salt                                1 x  Cayenne
      1 c  Velveeta, grated                  3/4 c  Gn pepper/pimento mix grated
 
  For sauce: In a saucepan, melt butter, then blend in flour. Cook over
  moderate heat and slowly stir in milk. Season with salt & cayenne. Continue
  cooking until sauce is smooth and boiling. Reduce heat and add cheese,
  stirring, until cheese is blended. Add green pepper/pimento mixture, stir,
  and remove from heat. Grease a baking dish and fill with alternate layers
  of potatoes and sauce. Bake in moderate oven, 350 degrees, until potatos
  are done, about 1-1/2 to 2 hours. Potatoes may be turned with a spoon to
  ensure even cooking. Mrs Nicholas J. Constantine
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Stuffed Summer Squash
 Categories: Vegetables, Londontowne
      Yield: 1 servings
 
      1 x  Summer squash                       1 x  Yellow cheese, diced fine
      1 x  Cream or milk                       1 x  Salt & pepper
      1 x  Bread crumbs, fine                  1 x  Butter
 
  Depending on size of squash, allow 1/2 per person. Parboil whole squash in
  salted water until tender. Remove, slice in half lengthwise. Scoop out
  center of squash and place in bowl an equal amount of finely diced yellow
  cheese. Add a little cream or milk, salt & pepper lightly, and return to
  squash shell. Top with fine bread crumbs, dot with butter, and bake until
  cheese is melted.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Stir Fried Asparagus
 Categories: Vegetables, Low-cal
      Yield: 4 servings
 
      1 lb Asparagus                         1/2 c  Water
    1/2 ts Instant chicken boullion            1 tb Cornstarch
      1 tb Water, cold                         2 tb Vegetable oil
  1 1/2 c  Mushrooms, fresh, sliced          1/8 ts Pepper, fresh ground blk
 
  Cut asparagus into 1" pieces and steam lightly. Mix 1/2 c water and the dry
  boullion; reserve. Mix cornstarch and 1T water; reserve. Heat oil in wok or
  12 inch skillet over medium heat. Add asparagus, mushrooms, salt & pepper.
  Stir fry about 1 minute. Stir in bouillion mixture and heat to boiling.
  Stir in cornstarch mixture. Cook and stir until thickened, about 10
  seconds. Serve as a side dish or entree. 90 calories per serving.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Asparagus (Generic)
 Categories: Vegetables, Low-cal
      Yield: 1 servings
 
      1 x  Asparagus                       1 1/2 lb For 4 servings.
 
  Asparagus is low-calorie and spiked with vitamins A &b C. Allow about To
  Prepare: Break off tough ends as far down as stalks snap easily. For
  spears, tie with string. Or, cut each stalk into 1 inch pieces. Cooking
  Spears: In deep, narrow pan or asparagus pot, heat 1" salted water to
  boiling. Place asparagus upright in pot. Heat to boiling, reduce heat. Boil
  uncovered for 5 minutes. Cover and boil 2-3 minutes longer. Drain. Cooking
  pieces: Cook lower stalk pieces uncovered in 1" boiling water for 6
  minutes. Add tips, cover, and cook until tender, about 1-2 minutes. Drain.
  Steaming: Place steamer or basket in 1/2" water (water should not touch
  basket). Place asparagus in basket. Cover tightly and heat to boiling.
  Reduce heat and steam until tender, about 6 minutes. Microwave: Cover and
  nuke asparagus spears or 1" pieces and 1/4 c water in 2 qt casserole on
  high 4 minutes. Turn asparagus over. Cover and nuke until tender crisp,
  about 3 minutes longer. Let stand 1 minute and drain.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Asparagus With Toasted Pine Nuts & Lemon Vinaigrette
 Categories: Vegetables, Low-cal
      Yield: 4 servings
 
      1 lb Asparagus, fresh spears             3 tb Pine nuts
    1/4 c  Olive oil                           1 tb Lemon juice, fresh
      1 ea Clove garlic, crushed             1/2 ts Salt
    1/2 ts Basil, dried whole                1/2 ts Oregano, dried whole
      1 x  Pepper, freshly ground         
 
  Snap off tough ends of asparagus. Remove scales from stalks with knife or
  vegetable peeler, if desired. Place spears in a steaming rack over boiling
  water; cover and steam 4-5 minutes or until spears are crisp-tender.
  Transfer to a serving platter. Sautee pine nuts in a small skillet over
  medium heat 2-3 minutes, until browned. Set aside. Combine olive oil and
  remaining ingredients in a medium saucepan; stir with a wire whisk to
  blend. Cook over medium heat 2-3 minutes or until thoroughly heated,
  stirring constantly. Pour over asparagus. Sprinkle with pine nuts. Let
  stand to room temperature before serving.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Asparagus Won Tons
 Categories: Vegetables, Low-cal
      Yield: 4 servings
 
      1 x  Oil for deep frying                 1 ea Envelope veg soup mix
      1 c  Asparagus, finely chopped         1/4 c  Water chestnut, finely chopd
     20 ea Won Ton wrappers (3" sq)            1 x  Soy sauce, (optional)
 
  in uncovered electric skillet, heat 3/4 inch of oil to 360 degrees.
  Meanwhile, in medium bowl combine 1 envelope Instant Spring Vegetable Soup
  Mix, asparagus, and water chestnuts. Place 2 teaspoons of the mixture on
  the center of each Won Ton wrapper. Moisten corners with water, fold
  wrappers in half to form a triangle, and press edges to seal. Form Won Ton
  by bringing together two opposite points and overlapping; moisten
  overlapping points and press to seal well. Fry in hot oil until golden
  brown; drain. Serve, if desired, with soy sauce.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Asparagus Casserole
 Categories: Vegetables, Low-cal
      Yield: 4 servings
 
      2 c  Asparagus, fresh, 2" lengths        1 cn Cream of mushroom soup
      4 oz Mushrooms, sliced                   2 c  Cheddar cheese, grated
      1 cn French fried onion ring, 3oz   
 
  Butter a casserole dish. Put a layer of asparagus on bottom then add soup.
  Next add mushrooms and half the cheese. Add second layer of asparagus and
  end with a layer of cheese. Bake at 350 degrees for 30 minutes or until
  bubbly. Sprinkle onion rings on top and return to oven for 5 minutes more.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Curried Garlic Dip
 Categories: Appetizers, Dips
      Yield: 4 servings
 
      1 c  Plain Yogurt                        1 c  Sour Cream
      1 ts Dry Mustard                         2 ts Curry Powder
      2 ts Garlic Powder                  
 
  Add each ingredient in the order listed, blending constantly until all are
  well blended and the mixture is smooth.  Cover and chill. Makes about 2
  cups of dip. SUGGESTED DIPPERS: Zucchini, Mushrooms, Cherry Tomatoes, Deli
  Meats, Chicken Drumettes
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cayenne Mayonnaise Dip
 Categories: Appetizers, Dips
      Yield: 4 servings
 
  1 1/2 c  Mayonnaise                        1/2 c  Sour Cream
      1 x  Cayenne Pepper; To Taste       
 
  Blend all of the ingredients together until smooth.  Cover and chill. Makes
  about 2 cups of dip SUGGESTED DIPPERS: Seafood Chunks, Pineapple, Cherry
  Tomatoes, Rye Or Cheese Crackers
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Bye-Bye Birdy Curry Dip
 Categories: Appetizers, Cheese, Dips, Fruits, Vegetable
      Yield: 4 servings
 
      2 c  Water                           1 1/2 ts Lemon Juice
      1 ea Md Granny Smith Apple               1 c  Mayonnaise
      1 c  Celery; Finely Diced              3/4 c  Fresh Pineapple; Crushed, OR
  8 1/4 oz Pineapple;Crushed,Drain Well        2 ts Curry Powder
    1/2 ts Salt                              1/4 ts Black Pepper
    1/2 c  Cashews; Chopped                  1/4 c  Blue Cheese; Crumbled, *
 
  *  Use Gorgonzola cheese if available otherwise any blue-veined cheese
     will do.
  +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Mix the water and lemon juice in a small bowl.  Slice the Granny Smith
  apple and put the slices into the lemon water to soak.  Set aside.  Put the
  mayonnaise into a serving bowl and add the celery, pineapple, curry powder,
  salt and pepper and blend well.  Fold in the cashews.  Remove the apple
  slices from the lemon water and dice.  Stir into the mixture and then stir
  in the Gorgonzola cheese, blending well.  Cover and chill. Makes about 2
  cups of dip. SUGGESTED DIPPERS: Pita Triangles, Bread Chunks, Radishes,
  Scallions, Turnips, Bell Peppers
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Creamy Purple Onion And Basil Dip
 Categories: Appetizers, Cheese, Dips, Vegetables
      Yield: 6 servings
 
      1 c  Cream Cheese; Softened            1/4 c  Fresh Basil; Chopped, OR
      4 ts Dried Basil; Crushed                1 c  Sour Cream
    1/4 c  Carrot; Shredded                  1/4 c  Purple Onion; Chopped
    1/4 ts Salt                              1/4 ts Black Pepper
 
  Beat the cream cheese to a smooth consistency, gradually adding the basil.
  Blend in the sour cream and add the remaining ingredients, blending well.
  Cover and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Unsalted
  Potato Chips, Water Crackers, Green Bell Peppers, Mushrooms, Brussels
  Sprouts, Fennel, Smoked Deli Meats
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Splendiferous Guacamole Dip
 Categories: Appetizers, Dips, Vegetables
      Yield: 8 servings
 
      4 ea Ripe Avocados; Md.Lg.             1/4 c  Lime Juice
      2 c  Tomatoes; Fresh, Ripe, Diced        1 c  Yellow Onion; Diced
    1/4 ts Hot Sauce                         1/4 c  Fresh Cilantro; Chopped, OR
      4 ts Dried Cilantro; Crushed       

---------------------------------GARNISHES---------------------------------
      1 x  Cilantro                            1 tb Jalapeno Pepper; Diced
      1 x  Sour Cream                     
 
  Peel and pit the avocados, then coarsely mash them in a bowl with a fork.
  Mix in the lime juice, blending well.  Add the other ingredients one at a
  time, blending well after each addition, in the order given.  Garnish with
  sour cream and sprinkle a little cilantro on top.  May be served at room
  temperature or chilled. Makes about 5 1/4 cups of dip. SUGGESTED DIPPERS:
  Warm Tortilla Chips, Baby Corn, Black Olives, Jicama, Mushrooms
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Creamy Avocado With Bacon Dip
 Categories: Appetizers, Dips, Fruits, Vegetables, Meat
      Yield: 4 servings
 
      1 ea Ripe Avocado                      1/4 ts Onion Powder
    1/2 c  Sour Cream                          2 tb Bacon; Crumbled, 2 strips,OR
    1/4 ts Hot Sauce                           2 tb Imitation Bacon Bits
      1 ts Lemon Juice                         2 tb Cucumber; Finely Diced
 
  Pit, peel, and mash the avocado with a fork.  Blend in the lemon juice,
  blending well and then add the sour cream, blending well.  Mix in all the
  rest of the ingredients, blending well.  Cover and chill. Makes about 1 1/4
  cups of dip. SUGGESTED DIPPERS: Green Bell Pepper, Bok Choy, Celery, Pita
  Bread, Radishes, Aged Cheddar Cheese, Cheese Crackers
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Aztec Pyramid Avocado Dip
 Categories: Appetizers, Dips, Fruits, Cheese, Vegetable
      Yield: 8 servings
 
      3 ea Avocado; *                      1 1/3 oz Taco Seasoning Mix; 1 Pkg
      2 c  Sour Cream                          3 c  Fresh Tomatoes; Fine Chopped
      2 c  Cheddar; Sharp, Shredded          1/2 c  Black Olives; Sliced
      5 ea Green Onions; Sliced,Use All        2 tb Lemon Juice
      1 c  Cream Cheese; Softened         
 
  *    Use 3 California Avocados (dark skinned type) that have been peeled
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  LAYER 1: (Bottom)  Mash the avocados and blend in the lemon juice, mixing
  well, and spread evenly in a bowl or on a serving plate to the edges of the
  dish. LAYER 2: Beat the cream cheese until smooth and creamy. Blend in the
  sour cream, mixing well, and blend in the taco seasoning, blending well.
  Spread over the avocado layer. LAYER 3: Sprinkle the cheddar cheese over
  the cream cheese mixture. LAYER 4: Distribute the tomatoes over the cheddar
  cheese layer. LAYER 5: Spread the green onions over the tomato layer. LAYER
  6:  Top with the black olives. Serve at room temperature. Makes about 10
  1/2 cups of dip. SUGGESTED DIPPERS: Tortilla Chips, Bell peppers, Lobster,
  Jicama
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Neighbor's Cucumber-Dill Dip
 Categories: Appetizers, Dips, Vegetables
      Yield: 4 servings
 
      1 ea Cucumber; Md                    1 1/2 c  Mayonnaise
      2 ts Dried Dill; Crushed               1/4 c  Green Bell Pepper; Diced
    3/4 c  Sour Cream                          2 tb Fresh Dill; Chopped, OR
    1/4 ts White Pepper                   
 
  Peel, seed and finely dice the cucumber.  Using a colander, squeeze out any
  excess water from the cucumber chunks.  Place in a bowl and blend will with
  the pepper and dill.  Blend in the remaining ingredients and mix
  thoroughly.  Cover and chill. Makes about 3 cups of dip. SUGGESTED DIPPERS:
  Broccoli, Cauliflower, Radishes, Carrots, Onion Crackers
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Eggplant Caviar Dip
 Categories: Appetizers, Dips, Vegetables
      Yield: 6 servings
 
      1 ea Eggplant; Md, About 1 Lb.           2 tb Olive Oil
    1/2 ts Soy Sauce                           1 tb Lemon Juice
      1 ts Dried Basil; Crushed                2 tb Green Onion; Diced, Use All
      2 ea Cloves Garlic                       2 tb Fresh Parsley; Minced
      1 c  Fresh Tomato; Chopped               1 tb Fresh Basil; Chopped, OR
 
  Cut the eggplant in half lengthwise.  Bake, cut side down, on a greased
  cookie sheet at 400 degrees F. for 60 minutes.  As the eggplant cools,
  gently squeeze out the excess water.  Use a spoon to scoop pulp from the
  skin.  Place the pulp in a bowl and mash with a fork.  Using a garlic
  press, crush the garlic into the eggplant.  Add all of the other
  ingredients and blend well.  Cover and chill. Makes about 3 1/2 cups of
  dip. SUGGESTED DIPPERS: Sesame Crackers, Lavasch Crackers, Cocktail Rye
  Bread, Scallions, Bell Peppers
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Not Miss Lily's Olives Dip
 Categories: Appetizers, Cheese, Dips, Vegetables
      Yield: 4 servings
 
      1 c  Cream Cheese; Softened            1/2 ts Garlic Powder
    1/4 c  Black Olives; Chopped               2 tb Worcestershire Sauce
      1 ts Dried Parsley; Crushed              1 tb Paprika
      1 c  Sour Cream                          1 tb Fresh Parsley; Chopped, OR
 
  Beat the cream cheese to a smooth consistency.  Blend in the sour cream and
  then the remaining ingredients.  Blend well.  Cover and chill. Makes about
  2 1/4 cups of dip. SUGGESTED DIPPERS: Scallions, Jalapeno Peppers, Celery
  Root, Potato Chips, Duck Sausage
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Randy Red Salsa Dip
 Categories: Appetizers, Dips, Vegetables
      Yield: 4 servings
 
      2 c  Fresh Tomatoes; Diced             1/8 ts Salt
  1 1/2 ts Garlic; Minced                    3/4 ts Lime Juice
    1/4 ts Oregano; Dried                      1 tb Jalapeno Pepper, Coarse Chop
    1/4 c  Onion; Coarsely Chopped             1 tb Fresh Cilantro; Chopped
 
  Mix the tomatoes and onion, blending well.  Add all the other ingredients,
  blending well.  Let stand for 1 hour before serving for the flavors to
  meld.  May be served at room temperature or chilled. Makes about 2 1/4
  cups. SUGGESTED DIPPERS: Potato skins, Thick Green Bell Pepper Wedges,
  Oysters, Mushroom Caps
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Green Chili Salsa Dip (BEWARE VERY HOT)
 Categories: Appetizers, Dips, Vegetables
      Yield: 6 servings
 
     12 ea Tomatillos; *                   1 1/2 ts Garlic; Minced
      5 ea Jalapeno Peppers; **              1/2 ts Dried Tarragon; Crushed
  1 1/2 ts Fresh Tarragon; Chopped, OR       1/2 ts Salt
    1/2 ts Sugar                               3 tb Fresh Cilantro; Chopped
    1/8 ts Black Pepper                        2 tb Lime Juice
    1/2 c  Yellow Onion; Chopped               2 tb Olive Oil
 
  *    Tomatillos are Mexican green tomatoes in husks.  Remove the stems and
  **   Carefully split each pepper and remove the seeds.  Remember to wear
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Coarsely chop the tomatillos and place in a bowl.  Add all the other
  ingredients and mix well.  May be served at room temperature, or chilled.
  AGAIN BEWARE AS THIS DIP IS VERY VERY HOT!!!!!! Makes about 3 1/2 cups of
  dip. SUGGESTED DIPPERS: Corn Tortillas, Potato Skins, Celery, Jicama,
  Monterey Jack Cheese, Cheddar Cheese
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sherried Cheddar Cheese Dip
 Categories: Appetizers, Cheese, Dips, Vegetables
      Yield: 4 servings
 
  1 1/2 c  Cheddar; Sharp, Shredded          1/4 ts Garlic Powder
    1/2 ts Hot Sauce                           1 tb Sherry
    1/2 c  Sour Cream                          1 tb Jalapeno Pepper; Chopped
 
  Blend the cheddar cheese and the sherry well.  Blend in the sour cream and
  then add all the rest of the ingredients.  Serve at room temperature. Makes
  about 2 cups of dip. SUGGESTED DIPPERS: Celery, Carrots, Radishes,
  Tomatoes, Polish Sausage, Cantaloupe, Crenshaw or Casaba Melon
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hungarian Spiced Cheese Dip
 Categories: Appetizers, Cheese, Dips, Vegetables
      Yield: 2 servings
 
      1 c  Cottage Cheese                      1 ts Capers; Mashed
      1 ts Caraway Seeds                     1/2 c  Sour Cream
    1/2 ts Mustard; Dry                        2 tb Green Onion; Chopped,Use All
      2 ts Hungarian Paprika              
 
  Strain the cottage cheese in a colander to remove the excess water then
  cream in a blender or food processor or with an electric mixer.  Put into a
  bowl and add the paprika, caraway seeds, capers, mustard and green onion.
  Blend all of the ingredients together until almost smooth.  Blend in the
  sour cream.  Cover and chill. Makes about 1 3/4 cups of dip. SUGGESTED
  DIPPERS:  Chicken, String Beans, Cherry Tomatoes, Chili Peppers
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Tangy Blue Cheese Dip
 Categories: Appetizers, Cheese, Dips, Vegetables
      Yield: 4 servings
 
    1/2 c  Blue Cheese; Crumbled           1 1/2 c  Sour Cream
      1 ts Garlic; Minced                      2 ts Dried Chives; Crumbled, *
    1/8 ts Hot Sauce                           2 tb Fresh Chives; Finely Chopped
 
  *    Use the dried chives if the fresh is not available, otherwise omit.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Blend the blue cheese and sour cream thoroughly.  Add all the other
  ingredients, blending well.  Cover and chill. Makes about 2 cups of dip.
  SUGGESTED DIPPERS:  Carrots, Cherry Tomatoes, Pineapple, Apple, Pearapple,
  Cocktail Black Bread, Italian Or French Bread Chunks
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Garlic, Cheese, And Nut Dip
 Categories: Appetizers, Cheese, Dips, Vegetables
      Yield: 4 servings
 
      2 ea Garlic Cloves                     1/4 c  White Onion; Diced
    1/2 c  Sour Cream                      1 1/2 ts Curry Powder
  1 1/2 ts Paprika                             1 ts Dried Dill; Crushed
  1 1/2 ts Chili Powder                      1/3 c  Walnuts; Chopped
      1 c  Cheddar; Sharp, Shredded            1 tb Fresh Dill; Chopped, OR
    1/2 c  Cream Cheese; Softened         
 
  Crush the garlic with a garlic press and beat into the cream cheese until
  the mixture is smooth.  Blend in the sour cream.  Mix in the onion, spices,
  and dill, blending well.  Fold in the cheddar cheese and nuts. May be
  served at room temperature or chilled. Makes about 2 1/2 cups of dip.
  SUGGESTED DIPPERS:  Sesame Crackers, Celery, Radishes, String Beans
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Brandied Gorgonzola Dip
 Categories: Appetizers, Cheese, Dips
      Yield: 2 servings
 
    1/2 c  Gorgonzola Cheese                 3/4 c  Sour Cream
    1/4 ts White Pepper                      3/4 ts Brandy
 
  Blend the gorgonzola cheese and sour cream until smooth.  Add the remaining
  ingredients and blend well.  Cover and chill. Makes about 1 1/4 cups of
  dip. SUGGESTED DIPPERS: Cherry Tomatoes, Green Zucchini, Jicama, Pearapple,
  Anjou Pear, Nectarine
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hickory-Smoked Cheese Dip
 Categories: Appetizers, Cheese, Dips, Vegetables
      Yield: 2 servings
 
      1 c  Cottage Cheese                    1/2 ts Salt; Hickory-Smoked
    1/4 ts Garlic; Minced                      1 tb Green Onion; Minced, Use All
    1/2 c  Sour Cream                     
 
  Blend the cottage cheese and sour cream until smooth.  Add the remaining
  ingredients blending well.  Cover and chill. Makes about 1 1/2 cups of dip.
  SUGGESTED DIPPERS:  Potato Chips, Water Crackers, Ham, Mushrooms, Snow Peas
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cottage Cheese Dip
 Categories: Appetizers, Cheese, Dips, Vegetables
      Yield: 4 servings
 
    1/4 c  Cucumber; Diced                   1/4 c  Green Onion; Diced, Use All
    1/4 c  Radish; Diced                     1/2 c  Cottage Cheese
    1/2 c  Sour Cream                        1/2 ts Celery Salt
    1/4 ts Black Pepper                   
 
  Mix the cucumber, green onion, and radishes together then blend in the
  cottage cheese and sour cream.  Add the celery salt and pepper blending all
  of the ingredients well.  Cover and chill. Makes about 1 3/4 cups of dip
  SUGGESTED DIPPERS:  Pita Bread Triangles, Potato Skins, Seafood, Turnips,
  Bok Choy
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Smooth And Spicy Boursin Cheese Dip
 Categories: Cheese, Dips, Vegetables
      Yield: 4 servings
 
    1/2 c  Butter; Softened                    2 ts White Onion; Finely Minced
      1 ea Garlic Clove;CrushedIn Press        2 tb Milk
      1 ts Italian Seasoning                   2 tb Walnuts; Minced
      1 c  Cream Cheese; Softened         
 
  Cream the butter and cream cheese together by hand and then blend in the
  garlic.  Blend until almost smooth.  Add the onion and Italian seasoning
  mixing well.  Blend in the milk and then blend in the walnuts.  Blend until
  thoroughly mixed.  Serve at room temperature. Makes about 1 3/4 cups of
  dip. SUGGESTED DIPPERS: Apples, Lavasch Crackers, Potato Chips, Broccoli,
  Cocktail Rye Bread, Dried Fruit
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Black Bean Dip
 Categories: Appetizers, Dips, Beans
      Yield: 4 servings
 
  1 1/2 c  Black Beans; Cooked               1/3 c  Carrot; Minced
    1/3 c  Celery; Minced                      1 ts Oregano; Dried
    1/2 ts Coriander; Ground                   1 ts Cumin; Ground
    1/4 ts Salt                              1/2 c  Sour Cream
      1 ts Dried Cilantro; Crushed, *    

----------------------------------GARNISH----------------------------------
      1 x  Fresh Cilantro; OR                  1 tb Garlic; Minced
      1 x  Parsley; Chopped                    1 tb Fresh Cilantro; Chopped, OR
 
  *  Use either the fresh leaves or the dried leaves for this recipe.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Coarsely mash half the beans by hand.  Add the remaining whole beans and
  all of the other ingredients, blending well.  Cover and chill.  Garnish
  with cilantro or parsley. Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS:
  Bok Choy, Tortilla Chips, Corn Bread Croutons
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Garlicky Garbanzo Bean Dip
 Categories: Appetizers, Dips, Vegetables, Beans
      Yield: 6 servings
 
      3 c  Garbanzo Beans; Cooked            1/4 c  Water
    1/2 c  Tahini; Sesame Paste              1/3 c  Lemon Juice
      1 ts Cumin; Ground                 

---------------------------------GARNISHES---------------------------------
      1 x  Lemon Slices                    1 1/2 tb Garlic; Chopped
      1 x  Paprika                             1 tb Salt
      1 x  Parsley; Chopped                    2 tb Olive Oil
 
  Puree the beans with the water in a food processor or blender to the
  consistency of a smooth, mashed-potatolike paste.  (The beans can also be
  mashed with the water by hand)  Add the tahini, lemon juice, garlic, salt
  and cumin.  Continue mixing until light and fluffy.  Put into a serving
  bowl and swirl in the olive oil.  Sprinkle on paprika and garnish with
  lemon slices and chopped parsley.  Serve at room temperature. Makes about 4
  1/4 cups of dip. SUGGESTED DIPPERS: Pita Bread Triangles, Celery, Carrots,
  Fennel, Cheddar Cheese
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Domesticated Chick-Pea Dip
 Categories: Appetizers, Dips, Vegetables, Beans
      Yield: 6 servings
 
      6 ea Garlic Cloves                     1/4 ts Black Pepper
      1 c  Olive Oil                         1/2 c  Lemon Juice
      3 c  Chick-Peas; Cooked            

----------------------------------GARNISH----------------------------------
      1 x  Parsley; Chopped                    1 tb Salt
 
  Place the garlic, pepper, olive oil, lemon juice, and salt in a food
  processor or blender and puree until the garlic is finely chopped (if
  preparing by hand, finely dice and mash the garlic, then mix with the other
  ingredients).  Add the chick-peas and continue mixing to a smooth paste.
  Garnish with the chopped parsley.  Maybe served at room temperature or
  chilled. Makes about 4 1/2 cups of dip SUGGESTED DIPPERS: Pita Bread Or
  Toast Triangles, Scallions, Bland Water Crackers, Red Cabbage
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Rich And Creamy Refried Bean Dip
 Categories: Appetizers, Beans, Cheese, Desserts, Vegetable
      Yield: 2 servings
 
      1 c  Refried Beans                     1/2 c  Sour Cream
    1/4 c  Fresh Tomato; Chopped               1 ts Salsa Verde; Hot Green Salsa
    1/8 ts Salt                                1 x  Black Pepper; To Taste

----------------------------------GARNISH----------------------------------
      1 x  Cheddar; Sharp, Shredded            2 tb Black Olives; Chopped
 
  Mix the beans and sour cream, blending thoroughly.  Blend in all of the
  other ingredients except the garnish, blending well.  Cover and chill.
  Garnish with the cheddar cheese just before serving. Makes about 1 3/4 cups
  of dip. SUGGESTED DIPPERS: Cucumber, Cheese Crackers, Jicama, Broccoli
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Longhorn Quick Chili Dip
 Categories: Appetizers, Cheese, Dips, Vegetables
      Yield: 4 servings
 
      1 c  Cottage Cheese                    3/4 c  Cheddar; Sharp, Shredded
  1 1/2 ts Cumin; Ground                       1 tb Hot Sauce
     15 oz Chili With Beans; 1 can             1 tb Lemon Juice
 
  Cream the cottage cheese in a blender or food processor or with an electric
  mixer.  Blend the chili in, mixing well.  Add the hot sauce, lemon juice
  and cumin.  Pour into a bowl and blend in the cheddar cheese, reserving a
  little for a garnish.  Cover and chill. Makes about 3 3/4 cups of dip.
  SUGGESTED DIPPERS:  Tortilla Chips, Celery, Cucumber, Bread Sticks, Deli
  Meats, Pickled Baby Corn, Carrots
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chunky Kidney Bean Dip
 Categories: Appetizers, Beans, Dips
      Yield: 2 servings
 
  1 1/2 c  Kidney Beans; Cooked                1 ts Hot Sauce
      1 ts Lemon Juice                         1 tb Cumin; Ground
    1/4 c  Sour Cream                          1 tb Coriander; Ground
 
  Mash the beans by hand, using a fork or the back of a wooden spoon.  Blend
  in the sour cream, mixing until smooth.  Add all the other ingredients and
  blend well.  Cover and chill. Makes about 1 3/4 cups of dip. SUGGESTED
  DIPPERS:  Polish Sausage, Celery, Corn Crackers
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Artichoke Dip
 Categories: Appetizers, Cheese, Dips, Vegetables
      Yield: 4 servings
 
     14 oz Artichoke Hearts; 1 Cn, *         1/4 c  Parmesan Cheese; Grated
    1/4 c  Romano Cheese; Grated               1 c  Mozzarella Cheese; Shredded
      1 ea Garlic Clove; Small, Minced       1/2 c  Mayonnaise

----------------------------------GARNISH----------------------------------
      1 x  Paprika                        
 
  *    The artichoke hearts should not be marinated Artichoke Hearts.  Just
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Rinse and rain the artichoke hearts, then remove and discard the fuzzy
  chokes.  Chop the artichoke hearts.  Mix all of the ingredients, blending
  well and place in a greased 1 1/2 quart casserole.  Dust the top of the
  mixture lightly with paprika.  Bake at 325 degrees F. for 25 minutes and
  serve hot in a chafing dish. Makes about 3 cups of dip. SUGGESTED DIPPERS:
  French Or Italian Bread, Water Crackers, Snow Peas, Carrots, Salami Slices,
  Seafood Chunks
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Unstuffed Mushroom Dip
 Categories: Appetizers, Cheese, Dips, Meats, Vegetable
      Yield: 4 servings
 
      1 lb White Button Mushrooms; *           1 c  Monterey Jack; Shredded
    1/4 c  Bacon; Finley Crumbled, OR        1/4 c  Imitation Bacon Bits
    1/2 c  Sour Cream                          1 ts Worcestershire Sauce

----------------------------------GARNISH----------------------------------
      1 x  Seasoned Bread Crumbs               4 dr Hot Sauce
 
  *  The mushrooms should be Whole White Button Mushrooms that have been
     diced.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Combine the mushrooms, Monterey Jack cheese, and bacon.  Stir in the sour
  cream, blending well.  Blend in the Worcestershire sauce and hot sauce.
  Place the mixture in a 1-quart casserole and top with the bread crumbs.
  Bake at 350 degrees F. for 15 minutes or until the cheese has melted. Place
  in a chafing dish and serve hot. Makes about 2 1/2 cups of dip. SUGGESTED
  DIPPERS:  Tomatoes, Bell Peppers, Chili Peppers, Bread Sticks
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Siam Chili Dipping Sauce
 Categories: Appetizers, Dips
      Yield: 2 servings
 
    1/3 c  Water                             1/3 c  White Vinegar
    1/3 c  Granulated Sugar                  1/2 ts Chili Paste With Garlic
    1/4 ts Salt                              1/2 ts Garlic; Minced
 
  In a heavy sauce (preferably enamel), bring the water to a boil.  Add the
  remaining ingredients and return to a boil.  Cook for 2 to 3 minutes or
  until the sugar is dissolved.  Serve hot. Makes about 1 cup of dipping
  sauce. SUGGESTED DIPPERS: Fried Wonton, Egg Rolls, Noodle Chips, Seafood
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Down And Dirty Apple Chutney Dip
 Categories: Appetizers, Dips, Fruits
      Yield: 2 servings
 
      1 c  Chunky Applesauce; Unsweeten        4 ts Lemon Juice
    1/4 c  Raisins                             1 ts Celery Salt
  1 1/4 ts Curry Powder                        1 tb Tarragon Vinegar
    1/4 c  Honey                               2 tb Dark Brown Sugar
 
  Mix the applesauce and hone, blending well, and add the rains.  Blend in
  the lemon juice and vinegar, mixing well.  Add all of the other
  ingredients, blending well.  Cover and chill. Makes about 1 3/4 cups of dip
  SUGGESTED DIPPERS:  Pound Cake Cubes, Dried Fruit, Steak, Apricots, Melon,
  Italian Bread Chunks, Croutons
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Spicy Peanut Yogurt Dip
 Categories: Appetizers, Dips, Vegetables
      Yield: 2 servings
 
    1/4 c  Peanut Butter                       1 c  Plain Yogurt
      1 ts Coriander; Ground               1 1/4 ts Cayenne Pepper
    1/8 ts Pepper                         
 
  Blend the peanut butter and yogurt together, mixing until smooth.  Add all
  of the other ingredients, blending well.  Cover and chill. Makes about 1
  1/4 cups of dip. SUGGESTED DIPPERS: Seafood, Kiwi, Plums, Saltines
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Silky Apricot Cheese Dip
 Categories: Appetizers, Cheese, Dips, Fruits
      Yield: 6 servings
 
    3/4 c  Apricot Preserves                   1 c  Cream Cheese; Softened
      1 c  Sour Cream                          1 ts Almond Extract
    1/4 c  Almonds; Blanched, Slivered         2 tb Brandy
 
  In a small bowl, mix the apricot preserves and brandy together, then set
  aside.  Beat the cream cheese to a creamy consistency and blend in the sour
  cream and almond extract, blending until very smooth.  Add the
  apricot-brandy mixture and blend well.  Fold in the almonds.  Cover and
  chill. Makes about 3 cups of dip. SUGGESTED DIPPERS: Vanilla Wafers, Pound
  Cake Cubes, Muenster Or Monterey Jack Cheese Cubes Or Sticks, Chocolate
  Chunks.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Golden Citrus-Raisin Dip
 Categories: Appetizers, Dips, Fruits
      Yield: 6 servings
 
      1 ea Orange; Md, *                       1 c  Pecans; Chopped
      2 c  Golden Raisins                    1/2 c  Mayonnaise
    1/2 c  Plain Yogurt                   
 
  *    Seed and quarter the orange but DO NOT peel.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Combine all of the ingredients in a food processor or blender and process
  to a chunky consistency.  Cover and chill. Makes about 4 1/2 cups of dip.
  SUGGESTED DIPPERS:  Ladyfingers, Plum Wafers, Pineapple, Ham, Chicken
  Drumettes, Celery
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chocolate Chip Cheesecake Dip
 Categories: Cheese, Desserts, Dips, Fruits
      Yield: 6 servings
 
    1/2 c  Raisins                             2 c  Cream Cheese; Softened
    1/2 c  Whipping Cream                    1/2 ts Vanilla Extract
    1/4 c  Dark Brown Sugar                    1 ts Cinnamon; Ground
    1/2 c  Mini Chocolate Chips          

----------------------------------GARNISH----------------------------------
      1 x  Cinnamon; Ground                    1 tb Brandy
 
  Mix the raisins and brandy (making sure all the raisins are coated) and let
  soak for 15 minutes.  In another bowl, beat the cream cheese and whipping
  cream until well blended and smooth.  Add the vanilla, mixing well. Blend
  in the brown sugar and cinnamon.  Mix in the "slushed" raisins and
  chocolate chips, blending well.  Garnish with a light dusting of cinnamon.
  Serve at room temperature. Makes about 3 3/4 cups of dip. SUGGESTED
  DIPPERS:  Graham Crackers, Honeydew Melon, Strawberries, Peaches, Dried
  Fruit, Pound Cake Cubes
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Easy Chocolate Dipping Sauce
 Categories: Dips, Sauces, Desserts
      Yield: 4 servings
 
      8 oz Milk Chocolate                    1/2 c  Whipping Cream
      1 x  Hazelnut-Flavored Liqueur; *   
 
  *    Add the liqueur to taste.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Melt the chocolate in a double boiler and allow to cool until tepid. Blend
  in the whipping cream and liqueur, mixing well and serve immediately. Makes
  about 1 1/2 cups of dipping sauce. SUGGESTED DIPPERS: Fresh Or Dried Fruit,
  Vanilla Wafers, Ladyfingers, Pound Cake Cubes, Plain Cookies, Pretzels
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mango Cream Dip
 Categories: Cheese, Desserts, Dips, Fruits
      Yield: 4 servings
 
      1 c  Cream Cheese; Softened            1/2 c  Mango Chutney
 
  Beat the cream cheese to a smooth and creamy consistency and blend in the
  mango chutney, mixing well.  Cover and chill. Makes about 1 1/2 cups of
  dip. SUGGESTED DIPPERS: Sesame Crackers, Pineapple, Melon, Crab, Chicken,
  Ham
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pineapple-Walnut Dip
 Categories: Cheese, Dips, Fruits, Desserts
      Yield: 6 servings
 
      1 c  Cottage Cheese                    1/2 c  Sour Cream
      1 c  Pineapple, Crushed                  1 c  Walnuts; Chopped
    1/2 ts Lemon Juice                       1/4 ts Lemon Zest
 
  Cream the cottage cheese in a blender or food processor or with an electric
  mixer.  Blend in the sour cream.  Add all the other ingredients and mix
  well.  Cover and chill. Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS:
  Vanilla Wafers, Chicken, Pears, Strawberries
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Banana Bread Dip
 Categories: Desserts, Dips, Fruits, Vegetables
      Yield: 6 servings
 
      1 c  Ripe Bananas; Mashed                1 ts Lemon Juice
      1 ts Vanilla Extract                   1/4 ts Salt
    1/2 c  Sugar                           1 1/2 ts Cinnamon; Ground
    1/4 ts Nutmeg; Ground                    1/2 c  Quick Oatmeal; Uncooked, *
 
  *   Do NOT use the instant packets for the oatmeal.  Use the Quick Oats.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Mix the bananas and lemon juice, blending well.  Add all of the other
  ingredients, blending well.  Serve immediately. Makes about 2 cups of dip.
  SUGGESTED DIPPERS:  Fresh Or Dried Fruit, Chocolate Wafers, Pound Cake
  Cubes, Vanilla Wafers
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Strawberry Grand Marnier Cheesecake Dip
 Categories: Cheese, Desserts, Dips, Fruits
      Yield: 6 servings
 
    1/2 c  Strawberries; Crushed             1/4 c  Walnuts; Finely Chopped
    1/4 c  Dark Brown Sugar                  1/3 c  Grand Marnier Liqueur
      1 c  Cream Cheese; Softened              1 c  Sour Cream
 
  Reserve 1 tablespoon each of the strawberries and walnuts for the garnish.
   In a small bowl, mix the strawberries, brown sugar and liqueur.  Set
  aside.  Blend the cream cheese and sour cream until smooth.  Add the
  strawberry mixture, blending well.  Fold in the walnuts.  Mound the
  reserved strawberries in the center and ring with the reserved walnuts.
  Cover and chill. Makes about 3 1/2 cups of dip. SUGGESTED DIPPERS:
  Chocolate Wafers Or Crackers, Graham Crackers, Chocolate Chunks,
  Ladyfingers, Bananas
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Zwei-bohnenensuppe (Two Bean Soup)
 Categories: German, Soups
      Yield: 4 servings
 
  1 1/4 c  White Beans; Dry                    4 oz Ham; Cubed
      1 c  Cut Green Beans; *                1/4 c  Celery; Diced
      1 ea Green Onion; Diced                  1 ea Onion; Yellow, diced
      1 ea Potato; Peeled & Diced              1 tb Butter
      2 tb Unbleached Flour                  3/4 c  Beef Broth
    1/2 ts Salt                              1/4 ts Pepper

----------------------------------GARNISH----------------------------------
      1 ea Parsley; Sprig                 
 
  *  Beans can be either fresh or frozen.  Do not use canned.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Cover white beans with cold water and soak overnight.  Drain and place
  beans in a 2-quart saucepan.  Add ham and enough cold water to cover beans
  by 1 inch.  Bring water to a boil and simmer for about 1 hour or until
  beans are tender.  Add green beans, celery, onion and potato.  Add enough
  water to cover the vegetables; simmer for 20 minutes.  In a frypan melt
  butter and stir in flour.  Cook, stirring until lightly browned.  Remove
  from heat and stir in heate beff broth.  Cook mixture until smooth.  Stir
  mixture into the soup and simmer until soup is thickened and vegetables are
  tender.  Season woth salt and pepper.  Garnish with chopped parsley and
  serve immediately.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Weisse Bohnensuppe (White Bean Soup)
 Categories: German, Soups
      Yield: 8 servings
 
      1 lb Navy Beans; Dry                     3 qt Water
      1 ea Ham Bone Or Hock; Smoked            2 tb Parsley; Chopped
      1 c  Onions; Finely Chopped              1 ea Garlic; Clove, Minced
      2 c  Celery &Tops; Finely Chopped    1 1/2 ts Salt
    1/2 ts Pepper                         
 
  Cover beans with water in large pot or soup kettle and soak overnight.
  Rinse beans well and return to pot with ham bone and 3 quarts of water.
  Simmer, uncovered, for 2 hours.  Add parsley, onions, garlic, celery and
  tops, salt and pepper.  Simmer, uncovered, for 1 hour or until vegetables
  are tender.  Remove ham bone, dice the meat, and add meat to soup.  Serve
  hot.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Gulaschsuppe (Goulash Soup)
 Categories: German, Soups
      Yield: 6 servings
 
      2 c  Onion; Chopped                    1/4 c  Shortening
      3 ea Green Bell Peppers; Chopped         3 tb Tomato Paste
      1 lb Beef Cubes; 1-inch Cubes            1 x  Red Pepper; Dash
      1 ts Paprika                             2 ea Garlic Cloves; Minced
      6 c  Beef Broth; *                       1 tb Lemon Juice
    1/4 ts Caraway Seeds                  
 
  *  Beef Broth can be either canned or home made (home made is preferred.)
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Fry onions in hot fat until transparent.  Add green peppers and tomato
  paste.  Cover and simmer 10 minutes.  Add lean beef cubes and remaining
  ingredients.  Simmer about 1 1/2 hours, until meat is tender. (Add cubed
  potatoes if you like and simmer until potatoes are done.)  Best when
  reheated and served the second day.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Frankfuter Bohnensuppe (Bean Soup With Frankfurters)
 Categories: German, Soups
      Yield: 4 servings
 
      1 lb Navy Beans; Dried                   8 c  Water
      3 c  Beef Broth                          1 ea Carrot; Chopped
      1 ea Celery Stalk; Chopped               4 ea Bacon; Strips, Cubed
      2 ea Onions; Small, Chopped              1 ts Salt
    1/4 ts Pepper; White                       6 ea Frankfurters, Sliced *
      2 tb Parsley; Chopped               
 
  *  Note:  Use the real Frankfurters in this recipe and not the hot dogs!
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Soak beans overnight.  In a 3-quart saucepan bring beans, water and beef
  froth to a boil.  Cook for about 1 hour.  Add carrot and celery and
  continue cooking for 30 minutes.  In a separate frypan cook the bacon until
  transparent.  Add the onions; cook until golden.  Set aside.  Mash soup
  through a sieve or food mill.  Return to pan and add the bacon onion
  mixture, salt and pepper.  Add frankfurters; reheat about 5 minutes.
  Sprinkle soup with chopped parsley and serve.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Krautsuppe (Cabbage Soup)
 Categories: German, Soups
      Yield: 6 servings
 
      4 ea Slices Bacon; Thick, Diced          2 ea Onions; Sliced
      1 ea Turnip; Sliced                      2 ea Carrots; Diced
      2 ea Potatoes; Cubed                     1 ea Head Green Cabbage; shredded
      4 c  Chicken Stock Or Bouillon           2 c  Water
      6 ea Sprigs Parsley *                    1 ea Bay Leaf *

----------------------------------GARNISH----------------------------------
    1/4 c  Parmesan Cheese; Grated        
 
  *  The 6 sprigs of parsley and 1 bay leaf should be tied together with a
     thread.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  In a 6-quart saucepan or pot, combine all ingredients except salt, pepper
  and cheese.  Simmer partially covered for 1 1/2 to 2 hours.  Discard the
  parsley bundle; season to taste.  Pour into hot soup plates and garnish
  with cheese.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Linsensuppe Mit Frankfurter (Lentil Soup With Frankfurters)
 Categories: German, Soups
      Yield: 4 servings
 
      1 c  Lentils; Dried Quick-Cooking        6 c  Water
      2 ea Bacon; Slices, Diced                1 ea Leek or Green Onion; *
      1 ea Carrot;Large, Finely Chopped        1 ea Celery;Stalk, Finely Chopped
      1 ea Onion; Finely Chopped               1 tb Vegetable Oil
      2 tb Unbleached Flour                    1 tb Vinegar
      4 ea Frankfurters; Thickly Sliced        1 tb Catsup; Tomato
      1 ts Salt                              1/4 ts Black Pepper
 
  *  Leek or Green Onion should be finely chopped.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Wash the lentils thoroughly.  In a 2 1/2-quart saucepan bring 6 cups of
  water to a boil.  Add the lentils, bacon, leek or green onion, carrot and
  celery.  Simmer, partially covered, for 30 to 40 minutes.  Meanwhile in a
  frypan, saute chopped onion in vegetable oil until soft.  Sprinkle flour
  over onion, and stir.  Lower heat, stir constantly, and cook until the
  flour turns a light brown.  DO NOT burn flour.  Stir in 1/2 cup of hot
  lentil soup into the browned flour; beat with a wire whisk until
  well-blended.  Beat in vinegar.  Add contents of frypan to lentil pan and
  stir together.  Cover and simmer for 30 minutes or until lentils are soft.
   Add the frankfurters and catsup.  Cook to heat frankfurters through.
  Season with salt and pepper and serve hot.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Ochsenschwanzsuppe (Ox Tail Soup)
 Categories: German, Soups
      Yield: 6 servings
 
      2 lb Ox Tails; Disjointed OR             2 ea Veal Tails
      1 ea Onion; Medium, Sliced               2 tb Vegetable Oil
      8 c  Water                               1 ts Salt
      4 ea Peppercorns                       1/4 c  Parsley; Chopped
    1/2 c  Carrots; Diced                      1 c  Celery; Diced
      1 ea Bay Leaf                          1/2 c  Tomatoes; Drained
      1 ts Thyme; Dried, Crushed               1 tb Unbleached Flour
      1 tb Butter or Margarine               1/4 c  Madeira
 
  In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several
  minutes.  Add water, salt and peppercorns; simmer uncovered for about 2
  hours.  Cover and continue to simmer for 3 additional hours.  Add the
  parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering
  for 30 minutes longer or until the vegetables are tender. Strain stock and
  refrigerate for an hour or more.  In a blender puree the edible meat and
  vegetables and reserve.  Remove fat from top of stock and reheat. In a
  large, dry frypan brown flour over high heat.  Cool slightly. Add the
  butter or margarine, blend.  A little at a time, add the stock and
  vegetables.  Correct seasoning and add madeira just before serving.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Grunkohlsuppe (Kale And Potato Soup)
 Categories: German, Soups
      Yield: 6 servings
 
      4 ea Potatoes; Medium                    2 tb Vegetable Oil
      8 c  Water                               1 ts Salt
    1/2 ts Pepper                              2 lb Kale; fresh
    1/2 lb Garlic Sausage; *              
 
  *  Garlic Sausage should be the smoked kind, cooked and sliced.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Peel and chop potatoes.  Combine with vegetable oil and water.  Cook for 20
  to 30 minutes or until potatoes are tender.  Remove potatoes and reserve
  liquid.  Mash potatoes through a sieve and return to potato liquid. Add
  salt and pepper and simmer for 20 minutes.  Wash kale discarding all tough
  leaves and cut into shreds.  Add to potatoes and cook for 25 minutes. Add
  sausage. Simmer gently for 5 minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Frische Tomatensuppe (Fresh Tomato Soup)
 Categories: German, Soups
      Yield: 4 servings
 
      6 ea Tomatoes; Medium Size OR            2 lb Italian Plum Tomatoes
      1 ea Onion; Chopped                      1 ea Celery; Stalk, Chopped
      2 c  Chicken Broth                       1 tb Tomato Paste
    1/2 ts Basil; Dried                      1/4 ts Pepper; Freshly Ground
    1/2 ts Salt                              1/2 c  Yogurt
 
  Cut tomatoes into wedges and place in 1 1/2-quart saucepan with all
  ingredients except yogurt.  Simmer uncovered 30 minutes.  Strain to remove
  tomato skins and seeds.  Adjust seasonings.  Garnish with spoonfuls of
  yogurt.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Kartoffelsuppe (Potato Soup)
 Categories: German, Soups
      Yield: 4 servings
 
      2 ea Potatoes; Medium                    1 ea Onion; Medium Size
      4 ea Celery & Leaves; Stalks             2 tb Vegetable Oil
      1 x  Boiling Water                       1 ea Bay Leaf; Small
    1/2 ts Salt                                2 tb Butter
      2 c  Milk;Up to 3 Cups Maybe Used  

----------------------------------GARNISH----------------------------------
      1 x  Parsley; Chopped               
 
  Peel and thinly slice potatoes, onion and celery.  Saute for 3 to 5 minutes
  in hot vegetable oil.  In a large pot, add all of the vegetables and cover
  with with just enough boiling water to cover.  Place bay leaf and salt in
  pot and boil vegetables until tender.  Drain vegetables and reserve liquid.
  Mash vegetables into vegetable stock; add butter.  Thin soup with milk as
  desired; heat until warm. (DO NOT boil).  Ladle into soup bowls and
  sprinkle with chopped parsley.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Gurken Und Kartoffelsuppe (Cucumber and Potato Soup)
 Categories: German, Soups
      Yield: 4 servings
 
      1 ea Cucumber; Medium                    4 ea Potatoes;Med, Peel And Dice
      1 ts Salt                                2 c  Water; Cold
    1/4 ts Pepper; White                       1 c  Cream; Heavy
    1/2 c  Milk                                1 ea Green Onion; Grated
      1 ts Dillweed; Dried OR                  1 tb Fresh Dill; Chopped
 
  Peel the cucumber and slice it lengthwise.  Scoop out seeds with a sponn
  and discard.  Dice cucumber.  In a heavy 2 1/2-quart saucepan boil potatoes
  in salted water until the potatoes are very soft.  Pour potatoes and
  cooking liquid into a sieve or food mill set over a large bowl.  Force
  potatoes through.  Return to the saucepan.  Stir in pepper, cream, milk,
  grated onion and the cucumber.  Simmer gently about 5 minutes or until the
  cucumber is tender.  Add dill and season to taste.  Serve hot.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Zwiebelkuchen (Onion Pie)
 Categories: Vegetables, German
      Yield: 8 servings
 
      1 pk Yeast; Active Dry                   1 ts Sugar
  1 1/2 ts Salt                                3 c  Unbleached Flour
      1 tb Shortening                          1 c  Water; 120 to 130 Degrees F.
      6 ea Bacon; Slices, Cut Up               2 ea Onions; Medium, Sliced
    1/4 ts Cumin                             1/2 ts Salt
      1 x  Pepper; As Desired                  1 ea Egg Yolk
      1 c  Sour Cream                     
 
  Mix yeast, sugar, 1 t salt, and 1/2 cup flour.  Blend in shortening and
  warm water.  Beat for 2 minutes.  Add enough flour to make a soft dough.
  Knead dough until smooth and elastic, about 5 minutes.  Place dough in a
  lightly greased bowl.  Cover and let dough rise in a warm place 1/2 hour.
  Pat dough into a lightly greased 12-inch pizza pan or onto a lightly
  greased baking sheet.  Press up edges to make a slight rim.  Fry bacon
  until crisp.  Remove from grease and drain on absorbent paper.  Add onions
  to bacon grease; cook slowly until tender but not brown.  Sprinkle onion,
  bacon, cumin, 1/2 t salt and pepper over dough.  Bake at 400 Degrees F. for
  20 minutes.  Blend egg yolk and sour cream.  Pour over onions.  Bake for 10
  to 15 minutes longer or until golden brown and sour cream is set. Serve
  warm or at room temperature.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Bauernfruhstuck (Farmers Breakfast)
 Categories: German, Main dish
      Yield: 4 servings
 
      4 ea Potatoes; Medium                    4 ea Bacon; Strips, Cubed
      3 ea Eggs; Large                         3 tb Milk
    1/2 ts Salt                                1 c  Ham; Cooked, Small Cubes
      2 ea Tomatoes; Medium, Peeled            1 tb Chives; Chopped
 
  Boil unpeeled potatoes 30 minutes.  Rinse under cold water, peel and set
  aside to cool.  Slice potatoes.  In a large frypan cook bacon until
  transperent.  Add the potato slices; cook until lightly borwned. Meanwhile
  blend eggs with milk and salt.  Stir in the cubed ham.  Cut the tomatoes
  into thin wedges; add to the egg mixture.  Pour the egg mixture over the
  potatoes in the frypan.  Cook until the eggs are set.  Sprinkle with
  chopped chives and serve at once.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Uberbackener Spinat Mit Kase (Baked Spinach With Cheese)
 Categories: German, Cheese/eggs, Main dish
      Yield: 4 servings
 
      1 lb Spinach; Fresh *                  1/4 lb Butter
      1 ea Onion; Large, Diced                 2 ea Garlic; Cloves, Minced
    1/2 ts Salt                              1/2 lb Emmenthaler Cheese; Grated
      1 ts Paprika                           1/8 ts Nutmeg
    1/4 ts Pepper                         
 
  *  Wash and clean spinach of sand.  Dry.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Cut spinach into strips.  In a large Dutch oven, heat butter until bubbly.
   Add onion and garlic, saute for 2 to 3 minutes.  Add spinach.  Sprinkle
  with salt.  Cover and steam for 5 minutes.  Remove from heat.  Grease an
  ovenproof casserole.  Sprinkle half the cheese over the bottom of the
  casserole.  Add the spinach.  Sprinkle with paprika, nutmeg, and pepper.
  Top with remaining cheese.  Bake at 360 degrees F about 20 minutes or until
  cheese bubbles.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Gefullt Krautroladen (Stuffed Cabbage Rolls)
 Categories: German, Vegetables, Main dish
      Yield: 6 servings
 
  1 1/2 c  Brown Rice                          3 c  Water
      2 ts Salt                                1 ts Dillseed
    1/2 ts Marjoram                          3/4 ts Pepper
  2 1/2 c  Onion; Chopped                      5 tb Vegetable Oil
    1/2 ts Paprika                             2 ea Garlic; Cloves, Minced
      2 ea Eggs; Large, Slightly Beaten      1/4 c  Bread Crumbs
    1/2 c  Parsley; Fresh, Minced          2 1/2 lb Cabbage
      1 x  Cheesecloth; About 6 ft.        2 1/2 c  Tomatoes; Canned, Chopped
    1/2 c  Vermouth; Dry                     1/2 c  Beef Broth
      2 tb Tomato Paste                      1/2 ts Sugar
 
  In a medium bowl cover brown rice with hot water and soak for 3 hours.
  Drain.  In a 2-quart saucepan combine rice, 3 cups water, and 1 1/2 t salt.
  Simmer covered for 40 minutes or until the liquid is absorbed.  Add the
  dillseed, marjoram, and 1/2 t pepper.  In a large skillet saute 1 1/2 cups
  chopped onion in 3 T hot vegetable oil until soft, about 6 to 8 minutes.
  Add paprika and garlic, continue cooking and stirring for 2 minutes. Stir
  in the rice mixture, eggs, bread crumbs, and parsley. Adjust seasonings to
  taste.  Core cabbage and, in a large pot, blanch the cabbage
  cored-side-down in boiling salted water for 5 minutes or until it is
  softened.  Drain.  Remove 12 leaves and cut off one fourth of each leaf
  from the base.  Arrange 1 leaf curved-side down on a square of dampened
  cheesecloth and place 3 T of rice mixture in the center.  Wrap the leaf
  around the filling and twist the corners of the cheesecloth to form the
  leaf into a roll.  Continue making rolls with remaining filling.  Chop
  remaining cabbage to make 3 cups and, in a large frypan, saute with 1 cup
  chopped onions and 2 T vegetable oil until soft.  Add tomatoes, vermouth,
  broth, tomato paste, sugar, 1/2 t salt and 1/4 t pepper.  Simmer the
  mixture for 5 minutes, stirring occasionally.  Adjust seasonings. Transfer
  cabbage-tomato sauce mixture to a large baking dish.  Arrange the cabbage
  rolls close together in one layer on the sauce.  Spoon some of the mixture
  over the rolls.  Bake at 325 degrees F for 1 1/2 hours.  Baste rolls 4 to 5
  times during cooking.  Let the dish cool.  Cover and refrigerate overnight.
  Remove cheesecloth.  Heat in preheated 350 degree oven for 30 minutes
  before serving.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Eier In Gruner Sosse (Eggs In Green Sauce)
 Categories: German, Cheese/eggs, Sauces, Main dish
      Yield: 4 servings
 
      2 tb Mayonnaise                          1 c  Sour Cream; *
      1 ea Lemon; Med, Juiced                  9 ea Eggs; Large, Hard Cooked
    1/2 ts Salt                              1/4 ts Pepper
    1/2 ts Sugar                           1 1/2 c  Fresh Herbs; Chopped **
 
  *    You can use part yogurt if so desired. ** Any kind of fresh herbs such
  as dill, chives, parsley, tarragon, or
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Blend mayonnaise, sour cream and lemon juice.  Finely chop 1 hard-cooked
  egg and stir into mayonnaise mixture. Season with salt, pepper, and sugar.
   Thoroughly rinse herbs, pat dry, and chop.  Blend with the sauce.  Slice
  rest of the hard-cooked eggs in half and arrange in the sauce and serve.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Gegrillte Bratwurst (Grilled Bratwurst)
 Categories: German, Main dish
      Yield: 6 servings
 
      6 ea Bratwursts                         12 oz (1 Can) Beer
      1 ea Onion; Med., Chopped                6 ea Peppercorns
      4 ea Cloves                              6 ea Hard Rolls
 
  Place bratwursts, beer, onion, peppercorns, and cloves in a 3-quart
  saucepan.  Simmer for 20 minutes.  Drain.  Grill bratwursts 2 to 5 inches
  from charcoal about 10 minutes, until browned.  Sprinkle with water to form
  a crisp skin.  Serve in hard rolls with Dusseldorf-style mustard.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Jager-eintopf (Hunter's Stew)
 Categories: German, Main dish
      Yield: 4 servings
 
  1 1/2 c  Onions; Minced                    1/4 lb Mushrooms; Sliced
      2 tb Vegetable Oil                       1 lb Ground Beef; Coarse Grind *
      1 c  Beef Broth                        5/8 ts Nutmeg
    1/2 ts Worcestershire Sauce                1 ts Salt
    1/2 ts Pepper                              3 ea Potatoes; Medium
      3 tb Butter                              2 ea Eggs; Large
      4 ea Apples; Tart                      1/2 c  Bread Crumbs; Fine, Dry
 
  *  Ground beef should only be ground once and be the leanest you can get.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  In a frypan saute onions and mushrooms in vegetable oil until soft.  Add
  ground beef; saute mixture 3 to 4 minutes. Stir in broth; bring to a
  simmer.  Add 1/2 t nutmeg, worcestershire sauce, 1/2 t salt, and 1/4 t
  pepper.  Peel the potatoes and boil them in salted water until tender,
  about 30 minutes.  Drain and put through a food mill or grinder.  Beat in 2
  T butter, 1/2 t salt, 1/4 t pepper.  Adjust seasonings to taste.  Beat in
  eggs and remaining nutmeg.  Peel, core, and slice apples.  Layer mixtures
  in a 1 1/2-quart buttered baking dish.  Spread 1/3 of potatoes on bottom of
  dish. Top with 1/2 of the meat mixture and 1/2 of the apples. Continue with
  layers, ending with a layer of potatoes.  Sprinkle the top with bread
  crumbs, and dot with remaining butter.  Bake at 375 degrees F. for 45
  minutes and then at 400 degrees F. for 10 minutes more.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Berghoff Ragout (Ragout a la Berghof)
 Categories: Meats, German, Main dish
      Yield: 8 servings
 
    3/4 c  Butter                          3 1/2 lb Round Steak; Bonless *
      1 c  Onion; Chopped                  1 1/2 c  Green Bell Pepper; Chopped
      1 lb Mushrooms; Sliced                 1/2 c  Unbleached Flour
      2 c  Beef Broth; Canned/Homemade         1 c  White Wine; Dry
      1 ts Salt                                1 ts Worcestershire Sauce
      1 x  Tabasco Sauce; To Taste        
 
  *  Round steak should be cut into thin strips.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Melt 1/2 cup butter in a large frypan.  Brown meat over medium-high heat.
  Remove browned meat.  In remaining butter, saute onion for 2 minutes.  Add
  green bell pepper and mushrooms.  Cook an additional 3 minutes.  Melt 1/4
  cup butter and add flour.  Slowly add beef broth; cook until thickened.
  Stir in wine and seasonings.  Add meat and mushroom mixture.  Cover and
  simmer 45 minutes to 1 hour, until meat is tender.  Serve with buttered
  noodles or dumplings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Falscher Hase (False Hare (German Meatloaf))
 Categories: German, Meats, Main dish
      Yield: 4 servings
 
    1/2 lb Ground Beef; Lean                 1/2 lb Ground Pork; Lean
      1 ea Onion; Medium, Chopped              3 tb Bread Crumbs
      3 tb Water; Cold                         2 ea Eggs; Large
    1/2 ts Salt                                1 ts Paprika
      1 ts Mustard; Prepared                   2 tb Parsley; Chopped
      3 ea Hard Cooked Eggs; Peeled            4 ea Bacon; Strips
      4 tb Vegetable Oil                       1 c  Beef Broth

-----------------------------------SAUCE-----------------------------------
    1/4 c  Water; Hot                          1 ts Cornstarch
    1/4 c  Water                             1/2 c  Sour Cream
 
  Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and eggs.
  Flavor with salt, praprika, mustard, and parsley.  Blend ingredients
  thoroughly.  Flatten out meat mixture in the shape of a square, (8 X
  8-inches).  Arrange whole hard-boiled eggs in a row along the middle of the
  meat.  Fold sides of meat pattie over the eggs.  Shape meat carefully into
  a loaf resembling a flat bread loaf.  Occasionally rinse hands in cold
  water to prevent sticking.  Cube 2 strips bacon; cook in a Dutch oven about
  2 minutes.  Carefully add the vegetable oil; heat.  Place meatloaf in the
  Dutch oven and cook until browned on all sides.  Cut remaining bacon strips
  in half and arrange over the top of the meatloaf. Place uncovered Dutch
  oven in a preheated oven for about 45 minutes. While meat is baking,
  gradually pour hot beef broth over the top of the meatloaf; brush
  occasionally with pan drippings.  When done remove meat to a preheated
  platter and keep it warm.  Add 1/4 cup of hot water to pan and scrape all
  particles from the bottom.  Bring to a gentle boil and add cornstarch that
  has been mixed with 1/4 cup water.  Cook until bubbly and thick. Remove
  from heat and stir in sour cream.  Reheat to warm.  Season with salt and
  pepper if desired.  Serve the sauce separately.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sauerbraten
 Categories: German, Meats, Main dish
      Yield: 6 servings
 
      4 lb Beef Roast; Boneless                1 c  Water
      1 c  Wine Vinegar                        2 ea Onions; Medium, Sliced
      1 ts Salt                                6 ea Peppercorns
      2 ea Bay Leaves                          2 ea Cloves
      2 tb Vegetable Oil                       1 ea Tomato; Medium *
      2 tb Unbleached Flour                    2 ts Sugar
    1/4 c  Water                          
 
  *  Tomato should be peeled and chopped.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Place meat in a large container (NOT Metal).  In a saucepan bring water,
  vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil.
  Simmer for 10 minutes.  Cool marinade to room temperature.  Pour marinade
  over meat.  Refrigerate for 2 to 3 days, turning several times each day.
  Remove meat from marinade, and dry.  Brown meat in hot vegetable oil in a
  Dutch oven.  Add the tomato and marinade liquid.  Cover and simmer gently 1
  to 2 hours, until meat is tender.  Remove meat from juices.  Also remove
  peppercorns, cloves, and bay leaves.  Mix flour and sugar with water until
  lumps disappear.  Add to pan juices and cook until thickened.  Serve with
  boiled potatoes and red cabbage. Variations: Meat can also be placed in a
  325 degree oven and baked or it could be cooked on low in a slow cooker for
  3 to 4 hours.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Steaks Esterhazy
 Categories: Meats, German, Main dish
      Yield: 4 servings
 
    1/4 lb Mushrooms; Diced                    1 ea Carrot; Small, Diced
      1 ea Shallot Or Green Onion; *           2 tb Butter
      1 ts Paprika                           1/2 ts Salt
      1 c  Sour Cream                          1 ts Worcestershire Sauce
      4 ea Servings Of Steak; **          
 
  *    Shallot or Green Onion should be minced ** Steaks should be one of the
  following:  Sirloin, T-bone, Or Fillet.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Saute mushrooms, carrot, and shallot or green onion in butter.  Add
  paprika, salt, sour cream, and Worcestershire sauce.  Simmer for 2 minutes,
  but DO NOT boil. Broil steaks and top with sauce.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Deutsches Beefsteak (German Beefsteaks)
 Categories: Meats, German, Main dish
      Yield: 4 servings
 
      1 ea Hard Roll; Large, Dry             1/2 c  Water
      4 tb Vegetable Oil                       1 ea Onion; Medium, Chopped
      1 lb Ground Beef; Lean                 1/2 ts Salt
    1/4 ts Pepper                              4 ea Onion; Medium, Sliced
 
  In a small bowl soak roll in water.  Heat 2 T vegetable oil in a frypan;
  cook chopped onion until lightly browned.  Transfer onion to a bowl.
  Squeeze roll as dry as possible and mix roll with onion.  Add ground beef;
  blend well.  Season with salt and pepper.  Shape meat inot 4 patties; cook
  about 5 minutes on each side or to desired doneness.  Remove and keep warm.
  Add sliced onions to pan drippings; cook until lightly browned. Arrange
  beefsteaks on a platter and top with onion rings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mohren Mit Geschnetzeltern (Beef Strips And Carrots)
 Categories: German, Meats, Vegetables, Main dish
      Yield: 4 servings
 
      1 lb Carrots                           2/3 c  Carbonated Soda Water
      1 c  White Wine                          1 ts Salt
    1/4 ts Sugar                               1 lb Sirloin Steak
      2 tb Vegetable Oil                       2 ea Onions; Small, Diced
    1/4 ts White Pepper                      1/2 c  Heavy Cream
      1 tb Parsley; Chopped               
 
  Peel carrots and cut into thin slices (crosswise at a slant).  Place in a
  saucepan with the soda water, wine, 1/2 t salt and sugar.  Cover and simmer
  for 25 minutes or until tender.  Meanwhile cut the meat into very thin
  slices.  Heat the vegetable oil and saute the onions about 5 minutes. Add
  the beef slices; cook for 5 minutes, stirring often.  Season with 1/2 t
  salt and 1/4 t pepper.  Add the meat and onions to the carrots.  Mix
  carefully.  Stir in the cream.  Heat through but DO NOT boil.  Correct
  seasonings if necessary.  Sprinkle with chopped parsley and serve.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Bamberger Krautbraten (Bramberger Meat & Cabbage Casserole)
 Categories: German, Meats, Main dish
      Yield: 4 servings
 
      1 lb Cabbage; Head, Small                1 tb Vegetable Oil
      2 ea Onions; Medium, Chopped           1/2 lb Pork; Lean, Cubed
      1 lb Ground Beef; Lean                   1 ts Caraway Seeds
    1/2 ts Salt                              1/2 ts Pepper
    1/2 c  White Wine; Dry                     1 ts Vegetable Oil
      3 ea Bacon; Strips, Thick Sliced    
 
  Remove outer, wilted cabbage leaves and core.  Place cabbage in a large pot
  of boiling water and simmer gently for 10 minutes.  Remove and drain.
  gently pull off 12 leaves and set aside.  Finely chop the rest of the
  cabbage.  Heat 1 T vegetable oil; add onions, pork, and ground beef.  Cook
  until lightly browned.  Drain off excess fat.  Add the chopped cabbage,
  caraway seeds, salt, and pepper.  Pour in the white wine.  Cover and simmer
  the mixture for 10 minutes, stirring often.  Grease an ovenproof dish with
  1 t of vegetable oil; line the dish with half the cabbage leaves. Spoon in
  the meat mixture, cover with the rest of the cabbage leaves. Cut bacon
  strips in half and arrange on top.  Place in preheated 350 degree F. oven;
  bake for approximately 45 minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Rindergulasch (Beef Goulash)
 Categories: German, Meats, Main dish
      Yield: 4 servings
 
      3 tb Vegetable Oil                       1 lb Round Steak; Cubed
      3 ea Onions; Medium, Chopped           1/2 ts Salt
    1/4 ts Pepper                            1/2 ts Garlic Salt
      1 ts Paprika                           1/4 ts Sugar
      2 c  Water; Hot                          1 tb Unbleached Flour
    1/4 c  Water; Cold                       1/2 c  Cream; Heavy
 
  Heat vegetable oil in a large fry pan or Dutch oven.  Add meat cubes and
  brown well, approximately 10 minutes.  Stir in onions; cook until soft.
  Sprinkle with salt, pepper, garlic salt, paprika, and sugar.  Blend
  thoroughly.  Pour in hot water; cover and simmer gently about 1 1/2 hours.
   In a small jar or container, shake or blend flour with cold water.  Be
  sure to break up all lumps.  Add to meat about 7 minutes before the end of
  the cooking time.  Stir constantly until sauce is thickened and bubbling.
  Remove from heat; stir in cream.  Serve with noodles, accompanied by a
  tomato salad if desired.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Rindfleisch-eintopf (Beef Stew)
 Categories: German, Meats, Main dish
      Yield: 6 servings
 
    1/4 c  Shortening                          3 lb Rump Roast; Boneless
      2 c  Onions; Sliced                    1/4 c  Unbleached Flour
      2 tb Salt                                2 tb Sugar
      1 x  Pepper; To Taste                    2 ts Mustard; Dry
    1/2 ts Celery Seed                       1/4 c  Water
      1 lb Tomatoes; (1 can)              
 
  Melt shortening in a Dutch oven.  Add the meat and brown on all sides.
  Place the onions on top of the meat.  Mix the flour and seasonings with 1/4
  c water.  Blend with the tomatoes and add the misture to the dutch oven.
  Bake at 325 degrees F about 2 hours, until the meat is fork-tender. Serve
  with oven-browned potatoes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Rinderrouladen (Beef Rolls)
 Categories: German, Meats, Main dish
      Yield: 4 servings
 
      4 ea Sandwich Or Roll Steaks; *          2 ts Mustard; Dijon-style
    1/2 ts Salt                              1/4 ts Pepper
      2 ea Pickles; **                         2 oz Salt Pork; ** OR
      2 ea Bacon; Strips **                    1 ea Onion; Large, Chopped
    1/4 c  Vegetable Oil                   1 1/2 c  Beef Broth; Hot
      4 ea Peppercorns                       1/2 ea Bay Leaf
      1 tb Cornstarch                     
 
  *    Sandwich or roll steaks should weigh about 6 oz each. ** Pickles, Salt
  Pork or Bacon should be cut into long thin strips.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Lay steaks on a flat surface.  Spread each with mustard; sprinkle with salt
  and pepper.  Divide pickles, salt pork (or bacon), and onion among the
  steaks equally.  Roll up steaks jelly-roll fashion; secure with beef-roll
  clamps, toothpicks, or thread.  Heat oil in a heavy saucepan, add the steak
  roll, and brown well on all sides, about 15 minutes.  Pour in hot beef
  broth, peppercorns, and bay leaf.  Cover and simmer for 1 hour and 20
  minutes.  Remove beef rolls, discard clamps, and arrange on a preheated
  platter.  Blend cornstarch with a small amount of cold water, stir into
  gravy and bring to a boil.  Boil until gravy is thick and bubbly. Correct
  seasonings and serve separately.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Rostbraten mit Pilzfulle (Beef Roast With Mushroom Stuffing)
 Categories: Beef, German, Meats, Main dish
      Yield: 6 servings
 
-----------------------------------ROAST-----------------------------------
    1/2 ts Salt                              1/4 ts White Pepper
      2 lb Flank Steak                         1 ts Mustard; Dijon Style

-----------------------------MUSHROOM STUFFING-----------------------------
      2 tb Vegetable Oil                       1 ea Onion; Small, Chopped
      4 oz Mushroom Pieces; *                1/2 c  Parsley; Chopped
      2 tb Chives; Chopped                     1 tb Tomato Paste
    1/2 c  Bread Crumbs; Dried               1/4 ts Salt
    1/4 ts Pepper                              1 ts Paprika

-----------------------------------GRAVY-----------------------------------
      3 ea Bacon; Strips, Cubed                2 ea Onions; Small, Fine Chopped
      1 c  Beef Broth; Hot                     1 ts Mustard; Dijon Style
      2 tb Tomato Catsup                  
 
  *  Mushrooms should be 1 4 oz can of mushroom pieces drained and chopped.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Lightly salt and pepper flank steak.  Spread one side with mustard. To
  prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3
  minutes, until lightly browned.  Add mushroom pieces; cook for 5 minutes.
  Stir in parsley, chives, tomato paste, and bread crumbs.  Season with salt
  and pepper and paprika.  Spread stuffing on mustard side of the flank
  steak, roll up jelly-roll fashion and tie with thread or string. To prepare
  gravy, cook bacon in a Dutch oven until partially done.  Add the meat roll
  and brown on all sides, approximately 10 minutes.  Ad onions and saute for
  5 minutes.  Pour in the beef broth, cover Dutch oven, and simmer for 1
  hour.  Remove meat to a preheated platter.  Season pan juiceswith mustard.
  Salt and pepper to taste; stir in catsup.  Serve the gravy separately.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sauerbraten mit Ingwer kuchen sosse(Saurebraten&Gingersanps)
 Categories: German, Beef, Meats, Main dish, Cookie
      Yield: 10 servings
 
      4 lb Rump Roast; Beef, Boneless          2 ea Onions; Thinly Sliced
      8 ea Peppercorns                         4 ea Cloves; Whole
      1 ea Bay Leaf                            1 c  White Vinegar; Mild
      1 c  Water                             1/2 c  Cider Vinegar
    1/4 c  Vegetable Oil                     1/2 ts Salt
      2 c  Water; boiling                     10 ea Gingersnaps
    1/2 c  Sour Cream                          1 tb Unbleached Flour
 
  Place the beef roast in a deep ceramic or glass bowl.  Add onions,
  peppercorns, cloves, and bay leaf.  Pour white vinegar and cider vinegar
  over the meat; chill, covered, for 4 days.  Turn meat twice each day.
  Remove the meat from the marinade, dry it well with paper towels, and
  strain the marinade into a bowl.  Reserve onions and 1 cup marinade.  In a
  Dutch oven brown the meat on all sides in hot vegetable oil.  Sprinkle meat
  with salt.  Pour boiling water around the meat. sprinkle in crushed
  gingersnaps, and simmer covered for 1 1/2 hours.  Turn often.  Add 1 cup of
  reserved marinade and cook meat 2 hours or more, until tender.  Remove the
  meat and keep it warm.  Strain the cooking juices into a large saucepan. In
  a small bowl mix sour cream with flour.  Stir it into the cooking juices
  and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4
  inch slices; add to hot gravy.  Arrange meat on a heated plater and pour
  extra sauce over it.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sauerbraten Klopse (Sauerbraten Meatballs)
 Categories: German, Meats, Main dish, Beef
      Yield: 4 servings
 
      1 lb Ground Beef; Lean                 1/4 c  Milk
    1/4 c  Bread Crumbs; dry                 1/8 ts Cloves; Ground
    1/8 ts Allspice; Ground                  1/2 ts Salt
      1 x  Pepper; To Taste                    2 tb Vegetable Oil
    1/2 c  Vinegar                           3/4 ts Ginger; Ground
      1 ea Bay Leaf                            4 tb Sugar; Brown
      2 tb Unbleached Flour               
 
  Mix beef, milk, crumbs, cloves, allspice, salt and pepper.  Form into
  meatballs.  Brown meatballs in hot oil.  Drain off fat.  Add 1 cup water,
  vinegar, ginger, bay leaf, and brown sugar.  Cover and simmer 1/2 hour.
  Skim off fat.  Remove meatballs and keep them warm.  Mix flour and 2 T
  water.  Slowly stir into the pan juices to make gravy.  Pour gravy over
  meatballs.  Serve with buttered noodles.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Konigsberger Klopse (Konigsberg Meatballs)
 Categories: German, Beef, Meats, Main dish
      Yield: 4 servings
 
---------------------------------MEATBALLS---------------------------------
      1 ea Hard Roll                         3/4 c  Water
      1 lb Ground Beef; Lean                   1 ea Bacon; Strip, Diced
      4 ea Anchovy Fillets; Diced              1 ea Onion; Small, Chopped
      1 ea Egg; Large                        1/2 ts Salt
    1/4 ts Pepper; White                 

-----------------------------------BROTH-----------------------------------
      6 c  Water                             1/2 ts Salt
      1 ea Bay Leaf                            1 ea Onion; Small, Peeled, Halved
      6 ea Peppercorns                   

-----------------------------------GRAVY-----------------------------------
  1 1/2 tb Butter or Margarine             1 1/2 tb Unbleached Flour
      1 tb Capers                              1 ea Lemon Juice; Of 1/2Med.Lemon
    1/2 ts Mustard; Prepared                   1 ea Egg Yolk; Large
    1/4 ts Salt                              1/4 ts Pepper; White
 
  Meatballs: Soak the roll in the water for about 10 minutes. Squeeze it dry;
  place in mixing bowl with the ground beef. Add the bacon, anchovy fillets,
  onion, egg, salt and pepper. Mix thoroughly. Prepare broth by boiling the
  water, seasoned with salt, bay leaf, onion, and peppercorns.  Shape the
  meat mixture into balls about 2 inches in diameter.  Add to the boiling
  broth and simmer over low heat for 20 minutes.  Remove meatballs with a
  slotted spoon, set aside, and keep warm. Gravy: To prepare gravy, heat
  butter in a frypan and stir in flour.  Cook for 3 minutes, stirring
  constantly.  Slowly blend in 2 cups of reserved broth. Add the drained
  capers, lemon juice, and mustard.  Simmer for 5 minutes. Remove a small
  amount of the sauce to blend with the egg yolk.  Stir egg yolk back into
  the sauce.  Season with salt and pepper. To Serve: Place reserved meatballs
  into the gravy and reheat if necessary.  Serve on a preheated platter.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hochrippe und Sauerkraut (Spareribs And Sauerkraut)
 Categories: German, Meats, Pork, Main dish, Vegetable
      Yield: 4 servings
 
     32 oz Sauerkraut; Canned (2 Cans)         3 lb Spareribs; Country Style
      2 ts Paprika                             6 ea Beef Bouillon Cubes
    1/2 ts Caraway Seeds                     1/2 ts Pepper
     10 ea Bacon; Slices,Rolled InFlour   
 
  Rinse and drain the sauerkraut.  Place sauerkraut in large 4-quart
  casserole.  Add 2 qts. hot water.  Add uncooked spareribs, paprika,
  bouillon cubes, caraway seeds, and pepper.  Cook covered, over low heat, 3
  to 4 hours.  Fry floured bacon slices.  Break bacon into saurkraut. Remove
  bones from the sauce before serving.  Serve with dark bread and steins of
  beer.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Bayerischer mit Spargel (Barvarian Veal With Asparagus)
 Categories: German, Veal, Meats, Main dish, Vegetable
      Yield: 6 servings
 
      2 lb Veal; Cubed                         2 tb Vegetable Oil
      1 ea Onion; Large, Chopped               1 c  Carrots; Chopped
      1 tb Parsley; Chopped                  1/4 c  Lemon Juice; Fresh
      2 c  Beef Broth                          3 tb Unbleached Flour
    1/2 ts Salt                                1 x  Pepper;Fresh Ground,To Taste
     20 oz Frozen Asparagus; * OR              2 lb Asparagus; Fresh **
 
  *   Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) **
  Fresh Asparagus should be cleaned and cut into 1-inch pieces.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  In a Dutch oven brown the veal in hot oil.  Add onion and carrots.  Cook
  until onion is transparent.  Stir in parsley.  Mix lemon juice, broth,
  flour and seasonings until well-blended.  Pour over meat.  Cover and bake
  in preheated 325 degree F oven 1 1/2 hours or until meat is tender.  Add
  more broth if needed.  Cook asparagus until tender-crisp.  Stir into veal
  and serve immediately.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Schwalbennester (Barvarian Veal)
 Categories: German, Meats, Veal, Main dish
      Yield: 4 servings
 
      1 lb Veal; Cut In 4 Thin Slices        1/2 ts Salt
    1/8 ts Sugar                             1/2 ts Pepper; White
      1 tb Mustard; Dijon Style                4 ea Bacon; Slices
      4 ea Eggs; Large, Hard Cooked            2 tb Vegetable Oil
      1 ea Onion; Medium, Diced              3/4 c  Beef Bouillon; Heated
      1 tb Tomato Paste                        2 tb Unbleached Flour
    1/4 c  Red Wine                       
 
  Dry veal on paper towels.  Roll in a mixture of salt, sugar, white pepper,
  and mustard.  Place a bacon slice on top of each piece of veal.  Place an
  unsliced egg on top of the bacon.  Rollup each slice of veal (jelly-roll
  fashion) and tie together with string.  Heat oil in frypan and brown veal
  rolls well on all sides.  Add onion; saute for 3 minutes.  Add the hot
  bouillon; cover and simmer gently 25 minutes.  Remove the veal from the
  pan.  Remove the strings from the veal and keep veal warm on a serving
  platter.  Add tomato paste to the pan drippings; stir.  Thoroughly mix
  flour and red wine to remove all lumps.  Add to sauce and cook until
  mixture thickens.  Add warm veal rolls and heat through.  Before serving,
  place veal rolls on a platter, pour sauce over the rolls and serve with
  pureed potatoes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Gefullte Kalbsbrust (Stuffed Veal Breast)
 Categories: German, Meats, Main dish, Veal
      Yield: 4 servings
 
    1/2 lb Ground Beef; Lean                 1/4 lb Ground Pork
      1 ea Egg; Large                          1 c  Bread Crumbs; Soft
      1 tb Lemon Juice                       1/8 ts Nutmeg
    1/2 ts Salt                                1 x  Pepper; To Taste
      4 lb Breast Of Veal; With Brisket        3 tb Shortening
      2 ts Paprika                             2 ea Bay Leaves
      6 ea Cloves; Whole                     1/2 ts Rosemary
    1/2 ts Basil                               2 c  Water
 
  Mix ground meats, egg, bread crumbs, lemon juice, netmeg, salt, and pepper
  for stuffing.  Stuff pocket of veal breast.  Sew closed or use toothpicks
  or skewers.  Brown roast in melted shortening in ovenproof casserole.  To
  the drippings add paprika, bay leaves, cloves, rosemary, basil, and 2 cups
  water.  Bake in a covered casserole at 325 degrees F for 2 hours or until
  veal is tender.  Slice veal and serve immediately.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Kalsbrust mit Krauterfullung (Veal Breast / Herb Stuffing)
 Categories: German, Meats, Veal, Main dish
      Yield: 6 servings
 
-------------------------------HERB STUFFING-------------------------------
      3 ea Bacon; Strips                       1 ea Onion; Medium
      4 oz Mushroom Pieces; (1 can)          1/4 c  Fresh Parsley; Chopped
      1 tb Dill; Fresh, Chopped                1 ts Tarragon Leaves; Dried
      1 ts Basil Leaves; Dried               1/2 lb Ground Beef; Lean
    1/2 c  Bread Crumbs; Dry                   3 ea Eggs; Large
    1/3 c  Sour Cream                        1/2 ts Salt
    1/4 ts Pepper                        

------------------------------------VEAL------------------------------------
      3 lb Boned Veal Breast; OR               4 lb Boned Leg Of Veal
    1/2 ts Salt                              1/4 ts Pepper
      1 tb Vegetable Oil                       2 c  Beef Broth; Hot
      2 tb Cornstarch                        1/2 c  Sour Cream
 
  Stuffing: To prepare stuffing, dice bacon and onion. Cook bacon in a frypan
  until partially cooked; add onion and cook for 5 minutes. Drain and chop
  mushrooms, add to frypan and cook for another 5 minutes.  Remove mixture
  from heat, let cool and transfer to a mixing bowl.  Add herbs, ground beef,
  bread crumbs, eggs, and sour cream.  Mix thoroughly.  Season with salt and
  pepper. Veal: With a sharp knife, cut a pocket in the veal breast or leg.
  Fill with stuffing; close opening with toothpicks. (Tie with string if
  necessary.) Rub outside with salt and pepper. Heat oil in a Dutch oven.
  Place meat in the pan and bake in a preheated 350 degree F. oven about 1
  1/2 hours. Bast occasionally with beef broth. When done, place meat on a
  preheated platter. Pour rest of beef broth into the Dutch oven and scrape
  brown particles from the bottom. Bring pan drippings to a simmer.
  Thoroughly blend cornstarch with sour cream and add to pan drippings while
  stirring cook and stir until thick and bubbly. Slice veal breast and serve
  sauce separately.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Schweinekotelett in Zweibelsosse (Pork Chops in Onion Sauce)
 Categories: German, Pork, Meats, Main dish, Vegetable
      Yield: 4 servings
 
      4 ea Pork Chops                        1/2 ts Salt
    1/4 ts Pepper                          1 1/2 tb Unbleached Flour
  1 1/2 tb Vegetable Oil                       4 ea Onions; Small (2 med) *
    1/2 c  Beer                              1/2 c  Beef Broth; Hot
      1 ts Cornstarch                     
 
  *    Onions are to be thinly sliced.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Season pork chops with salt and pepper; coat with flour.  Heat oil in a
  heavy frypan.  Add pork chops; fry for 3 minutes on each side.  Add onions;
  cook for another 5 minutes, turning chops once.  Pour in beer and beef
  broth; cover and simmer 15 minutes.  Remove pork shops to a prehaeated
  platter.  Season sauce to taste.  Blend cornstarch with a small amount of
  cold water.  Stir into sauce and cook until thick and bubbly. Pour over
  pork chops.  Blend cornstarch with a small amount of cold water.
   Stir into sauce and cook until thick and bubbly.  Pour over pork chops.
  Serve with brussel sprouts and boiled potatoes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Schweinekoteletts in Saurer Sahnesosse (Baked Pork Chops)
 Categories: German, Pork, Meats, Main dish
      Yield: 6 servings
 
      6 ea Pork Chops                          1 ea Garlic Clove; Minced
      1 ts Caraway Seeds; Crushed              2 ts Hungarian Paprika; Mild *
    1/2 ts Salt                                1 x  Pepper; As Desired
      1 c  White Wine; Dry                     1 c  Sour Cream (Optional)
 
  *  Use only Hungarian mild Paprika.  It is available at most larger stores
     and at specialty shops.
  +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Place the pork chops in an ovenproof casserole.  Mix the remaining
  ingredients, except sour cream, and pour over the chops.  Marinate the
  chops 2 to 3 hours in the refrigerator.  Bake the chops, uncovered, in the
  marinade in a preheated 325 degree F. oven for 1 hour or until tender. Add
  more wine if necessary.  Stir sour cream into pan juices and heat through
  but DO NOT boil.  Serve chops with sour-cream gravy and buttered noodles or
  dumplings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Kapernschnitzel (Veal Cutlets With Capers)
 Categories: German, Veal, Meats, Main dish
      Yield: 4 servings
 
     24 oz Veal Cutlets (4 @ 6oz each)         2 tb Lemon Juice
    1/2 ts Salt                              1/8 ts Pepper
    1/2 ts Paprika                             1 tb Vegetable Oil
      2 oz Capers; Drained(1/2 Sm. Jar)      1/4 c  White Wine; Dry
      1 ea Bay Leaf                            3 tb Evaporated Milk

----------------------------------GARNISH----------------------------------
      1 x  Pickled Beets; Sliced               4 ea Lettuce Leaves
 
  Sprinkle cutlets with lemon juice and season with salt, pepper and paprika.
  Heat oil in a frypan and fry cutlets for 3 minutes on the first side. Turn
  cutlets over and add drained capers to pan.  Fry again for 3 minutes;
  remove cutlets and arrange on a preheated platter.  Pour wine into pan,
  scraping loose any brown particles from bottom of frypan.  Add bay leaf,
  simmer liquid 3 minutes.  Remove bay leaf.  Blend in evaporated milk and
  adjust seasonings.  Pour over cutlets.  Cut beets into strips and arrange
  on lettuce leaves as a garnish.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Kirsch-schnitzel (Veal Cutlets With Cherry Sauce)
 Categories: German, Meats, Veal, Main dish, Fruit
      Yield: 4 servings
 
      4 ea Veal Cutlets; Lean *                1 tb Vegetable Oil
    1/2 ts Salt                              1/8 ts Pepper; White
    1/4 c  Red Wine                            2 tb Evaporated Milk
     16 oz Cherries;Tart, Canned, Drain  

----------------------------------GARNISH----------------------------------
      1 x  Parsley                        
 
  *  Veal cutlets should weigh about 6 oz each.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Pat cutlets dry with paper towels.  Heat oil in frypan and brown cutlets on
  each side approximately 3 minutes.  Season with salt and pepper. Remove
  cutlets from pan and keep them warm.  Blend wine and evaporated milk in a
  pan and simmer for 3 minutes.  Add cherries; heat through and adjust
  seasonings.  Return cutlets to sauce and reheat, but DO NOT boil. Arrange
  cutlets on preheated platter, pouring cherry sauce around them. Garnish
  with parsley.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Kalbssxhnitzel in Currysosse (Veal Steaks / Lemon & Curry)
 Categories: German, Veal, Meats, Main dish
      Yield: 4 servings
 
      1 lb Veal Cutlets; Sliced Thin         1/2 ts Salt
    1/4 ts Pepper                            3/4 ts Curry Powder
      3 tb Vegetable Oil                       2 ea Onions; Diced
      2 tb Evaporated Milk                     2 tb Tomato Paste
      1 ea Lemon; Juiced                      10 ea Parsley Sprigs; Chopped
      2 tb Cognac Or Brandy               
 
  Season veal with salt, pepper and 1/2 t curry powder.  Heat oil; brown veal
  slices on both sides.  Remove meat and reserve.  Add onions; saute until
  softened.  Add evaporated milk and tomato paste.  Cook until bubbly. Add
  lemon juice, rest of curry powder, and chopped parsley sprigs.  Return veal
  slices to the sauce.  Add the cognac or brandy; heat through.  Serve on
  preheated platter.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Kalbsschnitzel mit Joghurt (Veal Steaks With Yogurt)
 Categories: German, Veal, Meats, Main dish
      Yield: 4 servings
 
      1 lb Veal; Sliced Thin                 1/2 ts Salt
    1/4 ts Pepper                              3 tb Vegetable Oil
      4 ea Apples; Med. Peel And Slice       1/2 c  Evaporated Milk
      8 oz Yogurt; Small Container        
 
  Rub veal steaks with salt and pepper.  Heat oil and cook veal slices about
  2 minutes on each side.  Place veal in an ovenproof casserole.  Add cored,
  sliced apples.  Blend evaporated milk and yogurt together.  Spread over
  apples.  Place in a preheated 325 degree F. oven; cook just until bubbly,
  about 20 to 30 minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Kalbsschnitzel mit Feinen Gemusen (Veal Rounds / Vegetables)
 Categories: German, Veal, Meats, Main dish, Vegetable
      Yield: 4 servings
 
    1/2 ts Salt; Or To Taste                 1/4 ts Pepper; Or To Taste
    1/4 ts Paprika; Or To Taste                4 ea Veal Fillets; Cut 1/4" Thick
      4 tb Butter                              4 ea Stewed Tomatoes; Whole
     12 ea White Asparagus Spears; *         1/4 lb Mushrooms; Fresh, Sliced
 
  *  Asparagus Spears should be canned.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Sprinkle salt, pepper, and paprika over the veal slices.  Saute in butter
  until browned.  On each fillet place 1 stewed tomato, 3 spears asparagus
  and a heaping T of mushrooms.  Cook gently.  Pour cooking juices over the
  fillets while cooking.  Cook uncovered until mushrooms are just tender.
  Serve with pureed potatoes and a salad.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Tomatensalat (Tomato Salad)
 Categories: German, Vegetables, Salads
      Yield: 4 servings
 
      5 ea Tomatoes; Med., Chopped             1 tb Sugar
      1 ts Salt                                1 ts Basil; Dried
    1/4 ts Thyme; Dried                      1/4 ts Pepper; Freshly Ground
    1/2 c  Vegetable Oil                       6 tb Vinegar
      1 tb Worcestershire Sauce                1 ea Onion; Large, Diced
 
  Blend all ingredients together and chill for 1 hour before serving.  Serve
  on lettuce leaves.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Schnittbohnensalat (Green-Bean Salad)
 Categories: German, Salads, Vegetables
      Yield: 4 servings
 
      1 lb Green Beans; Fresh *                1 x  ;Boiling Salted Water
    1/4 c  Stock; **                           3 tb Vinegar
      3 tb Vegetable Oil                       2 ea Onions; Med., Thinly Sliced
    1/2 ts Dried Dillseed                      1 ts Sugar
 
  *    Green beans should be sliced lengthwise (French Cut). ** Stock is the
  water that the green beans were cooked in. (Not regular
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Cook beans in boiling salted water until just tender.  Reserve 1/4 cup of
  the cooking liquid and drain off the rest.  Prepare sauce by combining
  vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until
  blended.  Pour mixture over beans; marinate several hours before serving.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Rote Rubensalat (Red-beet Salad)
 Categories: German, Salads, Vegetables
      Yield: 6 servings
 
      2 ea Red Beets; Bunches            

----------------------------------MARINADE----------------------------------
      2 tb ;Water                            1/4 c  Vinegar
      2 tb Caraway Seeds                       1 ts Sugar
      2 tb Onion; Minced                       1 ts Horseradish
    1/4 ts Cloves; Ground                    1/2 ts Salt
    1/4 ts Pepper                              5 tb Vegetable Oil
 
  Wash beets, trim off greens, place in medium saucepan, and cook, without
  peeling, in salted water to cover, until beets are tender.  Peel and slice.
  Prepare marinade dressing by combining remaining ingredients. Pour over
  beets and let stand for several hours before serving.  Stir beets
  occasionally.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Rohkostsalat (Cabbage Fruit Salad With Sour-cream Dressing)
 Categories: German, Salads, Vegetables, Fruits
      Yield: 4 servings
 
      2 c  Cabbage; Raw, Shredded              1 ea Apple; Med., Diced, Unpeeled
      1 tb Lemon Juice                       1/2 c  Raisins
    1/4 c  Pineapple Juice                 1 1/2 ts Lemon Juice
    1/4 ts Salt                                1 tb Sugar
    1/2 c  Sour Cream                     
 
  Prepare cabbage and apple.  Use 1 T lemon juice to wet diced apple to
  prevent darkening.  Toss cabbage, raisins, and apple.  Mix fruit juices,
  salt, and sugar.  Add sour cream, stir until smooth; add to salad and
  chill.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Rotkrautsalat (Red Cabbage Salad)
 Categories: German, Salads, Vegetables
      Yield: 4 servings
 
      5 ea Bacon; Slices                       1 ts Sugar
      2 tb Vinegar                           1/4 c  Wine; Red or White
    1/2 ea Red Cabbage; Head, Shredded         2 tb Vegetable Oil
    1/2 ts Salt                              1/4 ts Pepper
      1 tb Caraway Seeds                  
 
  Fry bacon in medium-size fry pan until crisp.  Remove and reserve bacon.
  Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is
  dissolved.  Pour this hot mixture over the cabbage.  Toss with vegetable
  oil, salt, pepper, and caraway seeds.  Sprinkle crumbled bacon over
  mixture.  Serve at room temperature.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Gurkensalat (Cucumber Relish Salad)
 Categories: German, Salads, Vegetables
      Yield: 4 servings
 
      2 ea Cucumbers; Medium               1 1/2 tb Sugar
  1 1/2 tb Cider Vinegar                     1/2 ts Salt
    1/8 ts Pepper                            1/2 c  Sour Cream
      1 tb Parsley; Fresh, Minced         
 
  Slice cucumbers paper-thin.  Sprinkle slices with sugar, vinegar, salt and
  pepper.  Marinate for 20 minutes, drain off liquid, and toss lightly with
  sour cream.  Top with minced parsley.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Kartoffelsalat mit Biermarinade (Potato Salad/Beer Dressing)
 Categories: German, Salads, Vegetables
      Yield: 4 servings
 
      6 ea Potatoes; Medium                    4 ea Bacon; Slices
      1 tb Onion; Chopped                      1 ea Celery; Stalk, Chopped
      1 ts Salt                                2 tb Butter
      2 tb Unbleached Flour                  1/2 ts Mustard; Dry
      1 tb Sugar                               1 c  Beer; Any Brand
    1/2 ts Tobasco Sauce                       2 tb Parsley; Chopped Fresh
 
  Boil potatoes in medium-size saucepan until just tender.  Peel and slice.
  Fry bacon until crisp.  Break into small pieces and mix with onion, celery
  and salt; set aside.  Stir melted butter and flour in a small saucepan
  until blended.  Add mustard and sugar.  Slowly stir in beer and Tabasco
  sauce. Bring to boil, stirring constantly.  Pour over potatoes.  Sprinkle
  with parsley.  Toss lightly and let stand 1 hour.  Add bacon mixture; toss
  gently and serve.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Bayrischer Kartoffelsalat (Barvarian Potato Salad)
 Categories: German, Salads, Vegetables
      Yield: 4 servings
 
      4 c  Potatoes; *                         2 c  Chicken Broth; **
    1/2 ts Salt                              1/4 c  Vegetable Oil
    1/3 c  Onion; Chopped                    1/2 ts Sugar
      2 tb Lemon Juice                         1 x  Pepper; As Desired
 
  *    Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth
  may be either home made or commercial.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender.
  Drain.  Toss warm potatoes with vegetable oil and onions.  Dissolve
  remaining 1/4 t salt and the sugar in lemon juice.  Pour over potatoes.
  Marinate salad 1 to 2 hours before serving.  Serve at room temperature.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Kalter Kartoffelsalat (Cold Potato Salad)
 Categories: German, Salads, Vegetables
      Yield: 6 servings
 
      6 ea Potatoes; Large *                   1 x  ;Boiling Water
    1/2 ts Salt                                1 ea Onion; Medium, Minced
      3 tb Vinegar                           1/2 ts Mustard; Prepared
      1 ts Sugar                               2 ts Dillseed
 
  *  Potatoes should be peeled and quartered.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  In medium saucepan cook potatoes in boiling salted water until tender.
  Drain, reserving 3/4 cup of potato water.  Dice potatoes.  Add oil and
  minced onion; toss gently.  In small saucepan bring the 3/4 cup potato
  water to a boil; pour over potatoes and onion.  Keep at room temperature
  for 2 to 3 hours.  Stir in vinegar, mustard, sugar, and dillseed.  Potato
  salad will be creamy.  Serve at room temperature.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Warmer Kartoffelsalat (Hot Potato Salad)
 Categories: German, Salads, Vegetables
      Yield: 4 servings
 
      3 ea Potatoes;Med,Boiled In Skins        3 ea Bacon; Slices
    1/4 c  Onion; Chopped                      1 tb Unbleached Flour
      2 ts Sugar                             3/4 ts Salt
    1/4 ts Celery Seeds                      1/4 ts Pepper
    3/8 c  ;Water                          2 1/2 tb Vinegar
 
  Peel potatoes and slice paper thin.  Saute bacon slowly in a frypan, then
  drain on paper towels.  Saute onion in bacon fat until golden brown. Blend
  in flour, sugar, salt, celery seeds, and pepper.  Cook over low heat,
  stirring until smooth and bubbly.  Remove from heat.  Stir in water and
  vinegar.  Heat to boiling, stirring constantly.  Boil for 1 minute.
  Carefully stir in the potatoes and crumbled bacon bits.  Remove from heat,
  cover and let stand until ready to serve.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Bayerischer Wurstsalat (Barvarian Sausage Salad)
 Categories: German, Salads, Vegetables, Meats
      Yield: 4 servings
 
    1/2 lb Knockwurst; Cooked / Cooled         2 ea Pickles; Small
      1 ea Onion; Medium                       3 tb Vinegar
      1 tb Mustard; Prepared *                 2 tb Vegetable Oil
    1/2 ts Salt                              1/4 ts Pepper
    1/4 ts Paprika                           1/4 ts Sugar
      1 tb Capers                              1 tb Parsley; Chopped
 
  *  Mustard must be the strong Djon or Gulden Type.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Cut the knockwurst into small cubes.  Mince the pickles and onion.  Mix
  together the vinegar, mustard and oil.  Add salt, pepper, paprika and
  sugar.  Adjust seasonings if desired.  Add the capers; mix well.  Stir in
  the chopped knockwurst, pickles, and onions.  Just before serving, garnish
  with chopped parsley.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sauerkrautsalat mit Schinken (Sauerkraut Salad With Ham)
 Categories: German, Salads, Vegetables, Meats
      Yield: 4 servings
 
      1 lb Sauerkraut; (1 Lb Can)            1/2 lb Blue Grapes
      6 oz Ham; Cooked                   

----------------------------------DRESSING----------------------------------
    1/2 c  Yogurt                            1/4 ts Salt
    1/4 ts Pepper; White                       1 ts Honey
 
  Rinse and drain sauerkraut; chop coarsely.  Wash grapes and cut in half;
  remove seeds if desired.  Cut ham in julienne strips.  Gently mix these 3
  ingredients.  Blend dressing ingredients and stir into sauerkraut mixture.
  Marinate for 10 minutes; adjust seasoning before serving, if necessary.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Heringstopf mit Saurer Sahne (Herring Salad With Sour Cream)
 Categories: German, Salads, Fruits, Vegetables
      Yield: 4 servings
 
------------------------------SOUR-CREAM SAUCE------------------------------
      1 c  Sour Cream                        1/2 c  Yogurt
    1/2 x  Lemon; Juice Only                 1/4 ts Sugar

-----------------------------------SALAD-----------------------------------
      2 ea Onions; Small                       2 ea Apples; Medium, Tart
      8 ea Herring Fillets; Marinated          2 ts Dill; Fresh OR
    1/2 ts Dillweed; Dried                
 
  Sauce: Blend thoroughly sour cream, yogurt, lemon juice and sugar. Salad:
  Peel onions and cut into thin slices.  Peel and quarter apples, remove
  cores and but into thin wedges.  Blend onions and apples with sauce.  In a
  dish arrange herring and apple-onion mixture in layers.  Cover tightly and
  marinate in refrigerator for 5 hours.  Sprinkle with dill before serving.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Heringsalat (Herring Salad)
 Categories: German, Salads, Vegetables, Fish
      Yield: 4 servings
 
      8 oz Pickled Herring; Drained          1/2 ea Green Pepper; Seed And Dice
      1 ea Apple; Tart, Core And Dice          1 ea Orange; Sectioned And Diced
      2 ts Onion; Grated                       2 tb Vegetable Oil
      1 tb Vinegar                             4 ea Lettuce Leaves; Cupped
 
  Combine ingredients and marinate in refrigerator for at least 1 hour. Serve
  on inner tightly cupped lettuce leaves.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Fruchtsalat mit Nussen (Fruit Salad With Nuts)
 Categories: German, Salads, Vegetables, Fruits
      Yield: 4 servings
 
      1 ea Honeydew Melon; Small               2 ea Oranges
      1 c  Blue Grapes                         1 x  Lettuce Leaves
     12 ea Walnut Halves                 

----------------------------------DRESSING----------------------------------
      8 oz Yogurt; (1 Container)               1 tb Lemon Juice
      1 tb Orange Juice                        1 tb Tomato Catsup
      2 tb Evaporated Milk                     1 x  Salt; Dash
      1 x  White Pepper; Dash             
 
  Scoop out melon with melon baller.  Cut peel from oranges, remove white
  membrane, and slice crosswise.  Cut grapes in half and remove seeds.  Line
  a glass bowl with lettuce leaves; arrange melon balls, orange slices,
  grapes, and walnuts in layers on top of lettuce.  Mix and blend well all
  ingredients for the dressing.  Adjust seasonings.  Pour dressing over
  fruit.  Let salad ingredients marinate for 30 minutes.  Toss salad just
  before serving.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hamburger Fischsalat (Hamburg-Style Fish Salad)
 Categories: German, Salads, Fish, Cheese/eggs
      Yield: 4 servings
 
      1 tb Butter                              1 lb White Fish Fillets; *
    1/2 c  ;Hot Water                          4 ea Eggs; Large, Hard Cooked
      2 ea Pickles; Dill                       1 tb Capers

-----------------------------------SAUCE-----------------------------------
      2 tb Mayonnaise                          2 tb Sour Cream
      2 ts Lemon Juice                         1 ts Mustard; Dijon-style
    1/2 ts Salt                              1/4 ts Pepper; White

----------------------------------GARNISH----------------------------------
      1 ea Egg; Large, Hard Cooked             4 ea Beets; Canned, Slices
 
  *    Fillets may be fresh or frozen.  They can include cod, turbot, or
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Melt butter in a frypan.  Place fish in frypan and pour hot water over
  fish.  Bring to a boil, cover, lower heat and simmer gently for 10 minutes.
  Meanwhile slice the 4 hard cooked eggs and the pickles.  Drain fish, cool
  and cut into cubes.  Prepare salad sauce by blending mayonnaise, sour
  cream, lemon juice, mustard, salt, and pepper.  In a separate bowl gently
  mix fish cubes, egg and pickle slices and capers. Arrange fish mixture in
  individual dishes and spoon salad sauce over tops.
   Chill for 30 minutes.  To garnish, cut remaining egg into eight pieces and
  chop beet slices.  Arrange garnish on each serving.  Serve immediately.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Weixenkeimbrot (Molasses Brown Bread)
 Categories: Breads
      Yield: 4 servings
 
  2 1/2 c  Whole-Wheat Flour               1 1/2 c  Wheat Germ
    1/3 c  Brown Sugar                       1/2 ts Salt
      1 c  Raisins; Mixed Dark & Light         2 ts Baking Soda
  1 7/8 c  Buttermilk                        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.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Dillbrot (Dill Bread)
 Categories: Breads, Cheese/eggs, Vegetables
      Yield: 4 servings
 
      1 pk Yeast; Active Dry                 1/4 c  ;Warm Water(110-120 degrees)
      1 c  Cottage Cheese; Creamed *           2 tb Sugar
      1 tb Onion; Minced                       1 tb Butter; Melted
      1 ea Egg; Large                          1 ts Salt
      2 ts Dillseed                        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.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Roggenbrot (Rye Bread)
 Categories: German, Breads
      Yield: 12 servings
 
      2 pk Yeast; Active Dry                 1/2 c  ;Warm Water(110-120 degrees)
  1 1/2 c  Milk; Lukewarm                      2 tb Sugar
      1 ts Salt                              1/2 c  Molasses
      2 tb Butter                          3 1/4 c  Rye Flour; Unsifted
  2 1/2 c  Bread 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.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Spatzle (Spaetzle Noodles)
 Categories: German, Breads
      Yield: 4 servings
 
      3 c  Flour; Unbleached                   1 ts Salt
    1/4 ts Nutmeg                              4 ea Eggs; Large, Beaten
    1/2 c  ;Water, Or More                   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.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Kasespatzle (Spaetzle Cheese Noodles)
 Categories: German, Breads, Cheese/eggs
      Yield: 4 servings
 
      3 tb Butter Or Margarine                 3 ea Onions;Sliced In Small Rings
      3 oz Emmenthaler Cheese; Grated          1 ts Dry Mustard
      2 c  Spaetzle Noodles                    2 tb 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.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Braune Zucker Platzchen (Brown Sugar Cookies)
 Categories: German, Cookies, Desserts
      Yield: 6 servings
 
  1 1/2 c  Brown Sugar; Frimly Packed        2/3 c  Shortening
      2 ea Eggs; Large                         2 tb Milk
      1 tb Orange Rind; Grated                 2 ts Baking Powder
      1 ts Cinnamon                          1/2 ts Cloves
    1/4 ts Salt                                2 c  Unbleached Flour
      1 c  Raisins                           1/2 c  Nuts; Chopped, If Desired
 
  Cream sugar and shortening until light and fluffy.  Beat in eggs, milk and
  orange rind.  Stir togethr baking powder, spices, salt and flour.  Mix into
  sugar mixture.  Stir in raisins and nuts, if used.  Drop dough by
  teaspoonfuls onto greased cookie sheets.  Bake at 350 degrees F. about 10
  to 12 minutes, or until done.  Remove from baking sheets and cool cookies
  on rack.  Store in airtight tins. Makes about 4 to 5 dozen cookies.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Gewurzplatzchen (Spice Cookies)
 Categories: German, Cookies, Desserts
      Yield: 6 servings
 
    1/2 c  Butter Or Margarine               1/4 c  Shortening
      1 c  Brown Sugar; Firmly Packed          1 ea Egg; Large
    1/4 c  Molasses                        2 1/2 c  Flour; Unbleached, Unsifted
    1/4 ts Salt                                2 ts Baking Soda
      1 ts Cinnamon                          1/2 ts Ginger
    1/2 ts Cloves; Ground                    1/2 ts Allspice; Ground
 
  Cream butter, shortening, and brown sugar thoroughly.  Blend in egg and
  molasses.  Sift together the remaining ingredients.  Stir into sugar
  mixture.  Shape dough into 3/4-inch balls.  Place 2 inches apart on greased
  baking sheets.  Flatten each ball with the bottom of a glass that has been
  greased and dipped into sugar.  Bake in preheated 350 degrees F. oven for
  12 to 15 minutes.  Cool cookies on racks and store in airtight tins. Makes
  4 dozen cookies.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Spritzgeback (Spritz Cookies)
 Categories: German, Cookies, Desserts
      Yield: 10 servings
 
      1 c  Butter; (No Margarine)            2/3 c  Confectioners' Sugar
      1 ea Egg; Large                          1 ea Egg Yolk; Large
      1 ts Almond Or Lemon Extract         2 1/4 c  Flour; Unbleached, Unsifted
    1/4 ts Salt                              1/2 ts Baking Powder
 
  Beat butter and sugar until light.  Beat in egg, egg yolk and extract. Sift
  flour, salt, and baking powder; gradually add flour mixture to eggs. Chill
  dough 1/2 hour.  Press 1/4 of the dough into a cookie press.  Keep
  remaining dough chilled.  Shape cookies onto a greased baking sheet.  Bake
  in 400 degrees F. oven for 7 to 10 minutes or until done.  Cool on wire
  racks and store in airtight tins. Makes 4 to 6 dozen cookies.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Nusskipferl (Nut Crecents)
 Categories: German, Cookies, Desserts
      Yield: 10 servings
 
      1 pk Yeast; Active Dry                   4 c  Flour; Unbleached, Unsifted
      1 c  Butter Or Margarine;Softened        1 c  Sour Cream
      3 ea Egg Yolks; Large              

----------------------------------FILLING----------------------------------
      3 ea Egg Whites; Large                   1 c  Nuts; Ground
      1 c  Sugar; Or To Taste                  1 ts Vanilla
 
  Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough
  is formed.  Cover and let dough rest 1 hour.  For filling beat egg whites
  until soft peaks form.  Fold in nuts, sugar, and vanilla.  Roll dough
  1/8-inch thick.  Cut out rectangles about 2 X 3-inches.  Spread with 1 t of
  filling.  Roll up jelly roll fashion.  Place on greased baking sheets and
  curve to form crecents.  Bake at 350 degrees F. for 15 to 20 minutes, or
  until lightly browned.  Cool on wire racks and store in airtight tins.
  Makes 4 to 5 dozen crecents.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mandel-halbmonde (Almond Crecents)
 Categories: German, Cookies, Desserts
      Yield: 8 servings
 
      1 c  Butter Or Margarine               3/4 c  Sugar
      1 ts Vanilla Extract                 1 1/2 ts Almond Extract
  2 1/2 c  Flour; Unbleached                   1 c  Almonds; Ground
      1 x  Confectioners' Sugar           
 
  Beat together butter and sugar until very light and fluffy.  Blend in
  extracts.  Mix in flour and almonds.  Using about 1 T of dough for each,
  shape into logs and bend into crecents.  Place on greased cookie sheet.
  Bake 12 to 15 minutes at 350 degrees F until light brown.  While warm, roll
  crecents in confectioners' sugar.  Cool on racks and store in a tightly
  sealed container. Makes 3 dozen cookies.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sandtortchen (Sand Tarts)
 Categories: German, Cookies, Desserts
      Yield: 24 servings
 
  2 1/2 c  Sugar                               2 c  Butter Or Margarine
      2 ea Eggs; Large                         4 c  Flour; Unbleached, Unsifted
      1 ea Egg White; Large, Beaten            1 x  Sugar
      1 x  Cinnamon                            1 x  Pecan; Halves
 
  Cream sugar and butter.  Beat in 2 eggs.  Gradually blend in the flour.
  Chill dough overnight.  Roll as thin as possible on well floured board.
  Work with 1/4 of the dough at a time.  Keep remaining dough chilled.  Cut
  into diamonds with a knife.  Place on greased cookie sheets.  Brush each
  cookie with beaten egg white.  Sprinkle with sugar and a pinch of cinnamon.
  Placd a pecan half in center of each cookie.  Bake in preheated 350 degree
  F. oven for 8 to 10 minutes or until edges are light brown. Cool on cookie
  sheets 1 minute, then remove to wire racks.  Store in airtight tins.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Lebkuchen (Spice Bars)
 Categories: German, Cookies, Desserts
      Yield: 12 servings
 
      1 ts Cinnamon                            1 ts Allspice; Ground
    1/4 ts Cloves; Ground                    1/2 ts Salt
  2 1/4 c  Flour; Unbleached, Unsifted       1/2 ts Baking Powder
    1/2 c  Almonds, Ground                     1 ts Lemon Rind; Grated
      2 ea Eggs; Large                       3/4 c  Sugar
    3/4 c  Honey                             1/2 c  Milk

--------------------------------ALMOND GLAZE--------------------------------
      1 c  Confectioners' Sugar              1/2 ts Almond Extract
      1 ts Rum                                 1 tb ;Water
 
  Stir together the spices, salt flour, and baking powder.  Stir in the
  almonds and lemon rind.  In a separate bowl beat the eggs and sugar until a
  ribbon is formed when the beater is removed.  Stir in the honey and milk.
  Gradually stir in the flour mixture; beat until smooth.  Spread the batter
  in an 11 X 17-inch jelly roll pan that is well greased and floured.
   Bake at 400 degrees F for 12 to 15 minutes, until the cake is done. While
  the cake is still warm, turn it out onto a wire rack.  To make the almond
  glaze, mix the confectioners' sugar, almond extract, rum, and 1 to 2 T of
  water.  Beat until glaze is smooth and of the right consistency. Add more
  water to thin if neccessary.  Spread the warm cake with the almond glaze.
  Cut cake into 1 X 2 1/2-inch bars while still warm.  Spice bars keep 6 to 8
  weeks in a sealed container if not glazed. Makes 4 dozen bars.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pfeffernusse (Pepper Balls)
 Categories: German, Cookies, Desserts, Holiday, Christma
      Yield: 12 servings
 
      4 c  Flour; Unbleached, Unsifted         1 ts Baking Powder
      1 ts Cinnamon                            1 ts Cloves; Ground
    1/2 ts Mace                                1 ts Allspice; Ground
      1 x  Black Pepper; As Desired        1 1/4 c  Honey
      2 tb Butter; (No Margarine)              2 ea Eggs; Large
      1 c  Confectioners' Sugar                1 ts Vanilla
      1 x  ; Water                        
 
  Sift flour, baking powder and spices together.  Heat honey and butter until
  butter melts.  Cool to lukewarm and beat in eggs.  Add flour mixture. Chill
  dough 1/2 hour.  Shape dough into 1-inch balls.  Place on greased cookie
  sheet.  Bake at 350 degrees F. for 15 minutes.  Cool Cookies on wire racks.
  Mix confectioners sugar, vanilla, and water to form a thin glaze. Dip
  cookies in glaze and place on wire rack to dry. Store cookies in airtight
  tins. Makes 4 dozen cookies.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Spargelgemuse (Fresh Asparagus)
 Categories: German, Vegetables
      Yield: 6 servings
 
      2 lb Asparagus; Fresh, Any Color         1 x  ;Water, Boiling Salted
    1/4 c  Butter                              3 tb Parmesan Cheese; Grated
      1 ea Egg; Large, Hard-cooked        
 
  Wash asparagus spears and trim off tough ends.  Place asparagus in boiling
  salted water and cook until tender, 7 to 10 minutes.  Drain off liquid. In
  a small saucepan, melt the butter, cook over low heat until lightly
  browned.  Sprinkle freshly grated cheese over butter and mix.  Spoon over
  asparagus.  Garnish with sliced hard boiled egg.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Spargel in Weisser Sosse (White Asparagus In White Sauce)
 Categories: German, Vegetables
      Yield: 4 servings
 
     29 oz White Asparagus; (2 Cans)           2 tb Margarine
      2 tb Unbleached Flour                  1/2 c  ;Asparagus Liquid
    1/2 c  Milk                                4 oz Ham;Cut into Julienne Strips
    1/8 ts Nutmeg; Freshly Grated            1/4 ts Salt
 
  Drain asparagus spears, reserving 1/2 cup of the liquid.  Heat margarine in
  a saucepan.  Add flour; blend.  Gradually pour in asparagus liquid and
  milk.  Stir constantly over low heat until sauce thickens and bubbles. Add
  cooked ham and seasonings.  Gently stir in asparagus spears; heat through
  but do NOT boil.  Serve in preheated serving dish.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Grune Bohnen mit Dill (Grean Beans With Dill)
 Categories: German, Vegetables
      Yield: 4 servings
 
      9 oz Cut Green Beans; Frozen(1pk)      1/3 c  ;Water, Boiling
      1 ea Beef Bouillon Cube                  1 ts Dillweed OR Dillseed
      2 tb Butter                         
 
  Place frozen green beans in saucepan with boiling water, bouillon cube, and
  dill.  Cover; bring to a boil.  Separate beans with a fork, reduce heat and
  simmer for 10 minutes or until tender.  Drain.  Stir in butter and serve.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Rosenkohl in Bier Gedunstet (Brussels Sprouts In Beer)
 Categories: German, Vegetables
      Yield: 4 servings
 
      1 lb Brussels Sprouts; Fresh             1 x  Beer; Any Brand, To Cover
    1/2 ts Salt                                2 tb Butter
 
  Trim and wash sprouts.  Place in a medium-size saucepan and pour enough
  beer over them to cover.  Bring to a boil, reduce heat and simmer for 20
  minutes or until tender.  Add more beer if needed, as liquid evaporates.
  Drain; add salt and butter.  Serve hot.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Gedunstetes Weisskraut (Skillet Cabbage)
 Categories: German, Vegetables
      Yield: 4 servings
 
      2 tb Vegetable Oil                       3 c  Cabbage; Finely Shredded
      1 c  Celery; Chopped                     1 ea Green Pepper; Small, Chopped
      1 ea Onion; Small, Chopped             1/2 ts Salt
    1/4 ts Pepper                         
 
  Heat the oil in a large frypan about 20 minutes before serving time.  Add
  ingredients and cook over medium to low heat about 15 minutes.  Stir often.
  Cover pan during the last 5 minutes of cooking time.  Stir once or twice.
  Serve immediately.  (Vegetables will be crisp.)
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Suss-Saures Rotkraut (Sweet-and-Sour Red Cabbage)
 Categories: German, Vegetables
      Yield: 6 servings
 
    1/4 c  Butter                              4 ea Apples; Med., Peel, Slice
    1/2 ea Onion; Red, Chopped                 1 ea Red Cabbage; Head,Fine Shred
      1 c  Red Wine                            4 ea Cloves; Whole
    1/3 c  Brown Sugar                         2 ea Bay Leaves
    1/4 c  Vinegar                           1/4 c  Butter
      1 x  Lemon Juice;Of 1/2 Med.Lemon   
 
  Melt butter in 4-quart Dutch oven.  Add apples and onions, saute slightly.
  Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves.
  Simmer, covered, for 1 hour, then add the remaining ingredients.  Heat to
  melt the butter and serve immediately.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Karotten in Bier Gedunstet (Carrots In Beer)
 Categories: German, Vegetables
      Yield: 4 servings
 
      4 ea Carrots; Large                      1 tb Butter
      1 c  Dark Beer; Any Brand              1/4 ts Salt
      1 ts Sugar                          
 
  Peel and slice carrots into long, thin slices.  Melt butter in medium-size
  frypan; add beer and carrots.  Cook slowly until tender, stirring
  frequently.  Stir in salt and sugar.  Cook for another 2 minutes and serve
  hot.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pilze in Sahnesosse (Mushrooms in Cream Sauce)
 Categories: German, Vegetables
      Yield: 4 servings
 
      2 lb Mushrooms; Fresh                  1/4 lb Bacon; Diced
    1/4 c  Butter Or Margarine                 2 ea Onions; Large, Diced
      1 c  White Wine                        1/2 ts Salt
    1/4 ts Pepper                            1/4 ts Paprika
      1 x  Nutmeg; Pinch of                    1 x  Mace; Pinch Of
      1 c  Cream; Heavy                        1 x  Lemon Juice; 1/2 Med Lemon
      2 ea Parsley; Sprigs                
 
  Clean mushrooms and slice in half if large.  Pat dry.  Fry bacon in a large
  pan until lightly browned.  Remove from pan and reserve.  Add the butter to
  the pan drippings.  Add onions; saute until lightly browned. Add mushrooms;
  cook until tender, stirring often.  Stir in wine, salt, pepper, paprika,
  nutmeg, and mace.  Cover frypan and cook over low heat 15 minutes. Off the
  heat, add the cooked bacon, cream and lemon juice. Reheat until just warm.
  Do NOT let the mixture boil!!!  Garnish with parsley and serve with noodles
  or dumplings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Marinierte Toamten (Marinated Tomatoes)
 Categories: German, Vegetables
      Yield: 4 servings
 
      4 ea Tomatoes; Large *                   1 c  Vegetable Oil
    1/4 c  Wine Vinegar                      1/4 ts Mustard; Dry
      1 ts Salt                              1/4 ts Black Pepper
      1 ea Garlic; Clove, Large, Minced        1 tb Basil; Fresh, Chopped
      2 ea Thyme; Sprigs, Fresh,Chopped        1 ea Marjoram; Fresh, Sprig, Chop
      1 tb Scallion; Minced               
 
  *    Tomatoes should be peeled and sliced.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Place tomato slices in serving bowl.  Combine remaining ingredients and
  pour over tomatoes.  Toss lightly.  Chill for 1 hour or longer before
  serving.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Suss-Saures Kartoffelgemuse (Sweet-and-Sour Potatoes)
 Categories: German, Vegetables
      Yield: 4 servings
 
      8 ea New Potatoes; Boiled In Skin        1 ea Onion; Medium, Diced
    1/4 ts Salt                              1/4 ts Pepper
    3/4 c  Sugar                               4 ea Bacon; Slices, Cut Up
    3/4 c  Vinegar                        
 
  Peel and cube potatoes.  Add diced onion, salt, pepper, and sugar. Reserve
  in a covered bowl.  In a small frypan, fry the bacon until crisp. Add the
  vinegar to the hot bacon and bring to a boil.  Pour immediately over potato
  mixture, mix well.  If too tart, add a little more sugar before serving.
  Cut endive or leaf lettuce add to this is very good.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Rotkohl (Red Cabbage)
 Categories: German, Vegetables
      Yield: 4 servings
 
      2 tb Vegetable Oil                       2 ea Onions; Small, Sliced
      2 lb Red Cabbage; Shredded               2 tb Vinegar
      1 x  Salt; To Taste                      1 ts Sugar
      1 ea Apple; Large, Tart, *, OR         1/2 c  Applesauce
    1/2 c  Red Wine                          1/2 c  Beef Broth; Hot
 
  *  Core and peel apple, then fine chop it.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Heat oil in a Dutch oven and saute onions 3 minutes.  Add cabbage and
  immediately pour vinegar over cabbage to prevent it from losing its red
  color.  Sprinkle with salt and sugar.  Add chopped apple or applesauce and
  a piece of salt pork.  Pour in red wine and hot beef broth.  Cover and
  simmer for 45 to 60 minutes.  Cabbage should be just tender, not soft.
  Shortly before end of cooking time, remove salt pork; cube and retrun it to
  the cabbage if desired.  Correct seasonings and serve.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Kohl Westfalisch (Westphalian Cabbage)
 Categories: German, Vegetables
      Yield: 4 servings
 
      2 lb Cabbage; (1 Head) Approx Wt.        3 tb Vegetable Oil
      1 ts Salt                                1 ts Caraway Seeds
      1 c  Beef Broth                          3 ea Apples; Small, Tart
      1 tb Cornstarch                          2 tb ;Water, Cold
      3 tb Red Wine Vinegar                  1/4 ts Sugar
 
  Shred Cabbage.  Heat vegetable oil in a Dutch oven, add cabbage, and saute
  for 5 minutes.  Season with salt and caraway seeds. Pour in the beef broth
  and cover, simmer over low heat for about 15 minutes.  Meanwhile peel,
  quarter, core and cut apples into thin wedges.  Add to cabbage and simmer
  for another 30 minutes.  Blend cornstarch with cold water, add to cabbage,
  and stir until thickend and bubbly.  Season with vinegar and sugar just
  before serving.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Erbsenpuree (Yellow Split-Pea Puree)
 Categories: German, Vegetables
      Yield: 6 servings
 
      2 c  Yellow Split-peas; Dry              6 c  Stock, Broth; Or Water
      1 ea Onion; Large, Whole                 1 ea Carrot; Large
      1 ea Turnip or Parsnip; Large          1/8 ts Marjoram; Dried
    1/8 ts Thyme; Dried                        1 ts Salt
      1 ea Onion; Small, Minced                2 tb Butter; Melted
      2 tb Unbleached Flour               
 
  Presoak peas, if necessary, according to package directions.  Drain well,
  if presoaked.  In a large pot, add water or stock, whole onion, carrot,
  turnip or parsnip, marjoram, thyme, and salt.  Cook until peas and
  vegetables are tender, about 1 1/2 to 2 hours.  Drain well.  Mash peas and
  vegetables in blender or press through a sieve.  In a small frying pan,
  saute the minced onion in butter until lightly browned; blend in flour and
  cook about 2 minutes.  Add to blended peas and vegetables.  Beat until
  fluffy and serve hot.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Kartoffelpuree Meerrettich (Mashed Potatoes/Horseradish Crm)
 Categories: German, Vegetables
      Yield: 4 servings
 
      5 ea Potatoes; Medium                    1 x  ;Boiling Water
    1/2 ts Salt                                2 tb Butter
      1 x  Pepper; Freshly Ground            1/2 c  Sour Cream
      1 tb Horseradish                         2 ts Parsley; Minced
 
  Peel and quarter potatoes.  Cook in boiling salted water in medium-size
  saucepan until tender, drain.  Mash, adding 1 T butter and the pepper. Add
  sour cream, horseradish, and minced parsley.  Whip as for mashed potatoes.
  Place in serving bowl; top with 1 T melted butter and serve.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Kartoffelpfannkuchen (Potato Pancakes)
 Categories: German, Vegetables
      Yield: 4 servings
 
  2 1/2 c  Potatoes; (2 Large) *               3 c  ;Water
      1 ts Lemon Juice                         1 ea Potato; Boiled, Mashed
      1 ea Egg; Large, Beaten                  2 tb Milk
    1/2 ts Salt                                1 x  Vegetable Oil; As Needed
 
  *    Potatoes are grated on medium grater.  2 1/2 Cups Approx.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Grate raw potatoes into water to which lemon juice has been added.  Place
  potatoes in a strainer or cheese cloth and drain off liquid.  Drain well.
  Beat raw and cooked potatoes with egg, milk, and salt to form a batter.
  Using 3 T oil for each batch, drop batter for 3 or 4 pancakes at a time in
  hot oil in a large frypan.  When firm on the bottom side, loosen edges and
  turn.  Brown on other side.  Remove, drain on paper towel, and keep warm.
  Continue until all batter is used.  Serve immediately. NOTE: If potato
  cakes are served with meat, sprinkle with salt. Sprinkle with sugar if
  served with applesauce.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Apfelpfannkuchen (Apple Pancakes)
 Categories: German, Fruits, Pancakes, Desserts, Cake
      Yield: 4 servings
 
    2/3 c  Flour; Unbleached, Unsifted         2 ts Sugar
    1/4 ts Salt                                4 ea Eggs; Large, Beaten
    1/2 c  Milk                                2 c  Apple; Slices
    3/4 c  Butter Or Margarine                 2 tb Sugar
    1/4 ts Cinnamon                       
 
  Sift together the flour, 2 t sugar, and the salt.  Beat eggs and milk
  together.  Gradually add flour mixture; beat until smooth.  Saute apples in
  1/4 c of butter until tender.  Mixt 2 T sugar and the cinnamon together;
  toss with apples.  Melt 2 T butter in a 6-inch diameter, deep frypan. Pour
  in the batter to a depth of about 1/4-inch.  When set, place 1/4 of the
  apples on top; cover with more batter.  Fry pancake until lightly browned
  on both sides.  Keep warm.  Repeat the procedure 3 times, until all batter
  and apples are used.  Serve immediately.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Apfelstrudel (Apple Strudel)
 Categories: German, Fruits, Desserts, Strudels
      Yield: 6 servings
 
      6 c  Apples; Tart, Sliced              3/4 c  Raisins
      1 tb Lemon Rind; Grated                3/4 c  Sugar
      2 ts Cinnamon                          3/4 c  Almonds; Ground
      8 oz Fillo Leaves; 1/2 Box,Thawed    1 3/4 c  Butter;(No Margarine),Melted
      1 c  Bread Crumbs; Finely Crushed   
 
  Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds.  Set
  aside.  Place 1 fillo leaf on a kitchen towel and brush witl melted butter.
  Place a second leaf on top and brush with butter again.  Repeat until 5
  leaves have been used, using about 1/2 c of butter.  Cook and stir bread
  crumbs with 1/4 c of butter until lightly browned.  Sprinkle 3/4 cup crumbs
  on the layered fillo leaves.  Mound 1/2 of the filling in a 3-inch strip
  along the narrow end of the fillo, leaving a 2-inch border. Lift towel,
  using it to roll leaves over apples, jelly roll fashion.  Brush top of the
  strudel with butter and sprinkle with 2 T crumbs.  Repeat the entire
  procedure for the second strudle.  Bake the strudels at 400 degrees F. for
  20 to 25 minutes, until browned. Makes 2 strudels, 6 to 8 servings each.
  NOTE: Frozen fillo leaves for strudel can be found at most supermarkets in
  the frozen foods sections.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Bayerische Vanillecreme (Bavarian Vanilla Cream)
 Categories: German, Special, Desserts
      Yield: 6 servings
 
      2 pk Gelatin; Unflavored               1/2 c  ;Water, Cold
      9 tb Sugar                               1 tb Cornstarch
      2 ea Eggs; Large, Beaten             1 1/2 c  Milk; Scalded
      1 c  Ice Cream; Vanilla                  1 ts Vanilla
      1 c  Cream; Heavy, Whipped          
 
  Sprinkle gelatin over cold water to soften.  Heat to dissolve gelatin
  completely.  Mix together sugar and cornstarch.  Add eggs; beat for 2
  minutes.  Slowly add warm milk, beating constantly.  Pour into a 1-quart
  saucepan.  Cook over medium heat until custard coats a spoon.  Add gelatin
  and ice cream while custard is hot.  Cool until slightly thickened.  Add
  vanilla.  Fold in whipped cream.  Pour into a 1-quart mold.  Chill until
  set.  Unmold carefully and serve with a garnish of fresh fruits.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Bayerische Erdbeercreme (Strawberry Barvarian)
 Categories: German, Special, Desserts
      Yield: 6 servings
 
      1 qt Strawberries; Fresh               3/4 c  Sugar
      1 tb Gelatin; Unflavored,(1 env.)      1/2 c  ;Water, Cold
      2 ts Lemon Juice                         1 c  Cream; Heavy, Whipped
 
  Slice strawberries and mix with the sugar.  Let stand until sugar
  dissolves.  Sprinkle gelatin over cold water.  Set stand 5 minutes, then
  heat gently until gelatin dissolves completely.  Add gelatin and lemon
  juice to sliced berries.  Fold in whipped cream.  Pour into a 1-quart mold
  or serving dish.  Chill until set.  Carefully unmold and serve.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Fladle Uberbacken (Swabian Pancakes)
 Categories: German, Pancakes, Desserts
      Yield: 6 servings
 
  1 1/4 c  Flour; Unbleached                   3 ea Eggs; Large
    1/2 ts Salt                                2 c  Milk
      1 ts Vegetable Oil                      16 oz Applesauce; (1 can)
      4 oz Raisins                             1 ts Oil Or Butter;To Grease Dish
      2 tb Sugar                               3 tb Almonds; Sliced and Blanched
      1 tb Butter                         
 
  Prepare pancake batter by blending flour, 2 eggs, 1/4 t salt and 1 cup of
  milk.  Lightly oil a large frypan and cook 6 to 8 pancakes (2 or 3 at a
  time).  Heat the applesauce and stir in the raisins.  Divide the sauce
  between the pancakes and spread over each top.  Roll up the pancakes like
  jelly rolls and cut each in half with a sharp knife.  Grease an ovenproof
  dish with oil or butter; place pancakes in the dish, setting them up on the
  cut edges.  Blend 1 egg with sugar, 1/4 t salt, 1 cup milk, and sliced
  almonds.  Pour over the pancakes.  Dot with butter.  Place in a preheated
  375 degree F oven and bake for 40 minutes.  Serve immediately.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Blitzkuchen mit Apfeln (Apple Cake)
 Categories: German, Fruits, Cakes, Desserts
      Yield: 6 servings
 
      6 ea Apples; Medium, Tart                2 ea Lemons; Medium, Juiced
      3 tb Sugar                               3 tb Butter
    3/4 c  Sugar                               2 ea Egg Yolks; Large, Divided *
    1/2 ea Lemon;Juiced And Peel Grated        1 ts Baking Powder
  1 1/2 c  Flour; Unbleached                 3/4 c  Milk
      1 tb Rum                                 2 ea Egg Whites; Large
      1 tb Butter; To Grease Cake Pan          1 ts Vegetable Oil
      3 tb Confectioners' Sugar           
 
  *  Do not put the egg yolks together as they will be used individually.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Peel apples, cut in half and core.  Cut decorative lengthwise slits in
  apples, about 1/2-inch deep.  Sprinkle with lemon juice and sugar.  Set
  aside.  Cream butter and sugar together.  One at a time, beat in egg yolks.
  Gradually beat in lemon juice and grated peel.  Sift baking powder and
  flour together.  Gradually add to batter.  Blend in milk and rum.  In a
  small bowl, beat egg whites until stiff.  Fold into batter.  Generously
  grease a springform pan.  Pour in batter and top with apple halves.  Brush
  apples with oil.  Bake in a preheated 350 degree F. oven for 35 to 40
  minutes.  Remove from pan and sprinkle with confectioners' sugar.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Tropfkrapfen (Drop Donuts)
 Categories: German, Cakes, Desserts
      Yield: 10 servings
 
    1/4 c  Butter; Softened                    1 c  Sugar
      2 ea Egg Yolks; Large, Beaten            1 ea Egg; Large, Whole, Beaten
      4 c  Flour; Unbleached                   2 ts Baking Powder
    1/4 ts Nutmeg                            1/2 ts Baking Soda
    3/4 c  Butter OR Sour Milk                 1 x  Confectioners' Sugar
 
  Cream the butter and sugar.  Stir in egg yolks and whole egg; blend.  In a
  separate bowl, sift all dry ingredients except the confectioners' sugar;
  add to creamed mixture, alternating with buttermilk.  Stir to mix all
  ingredients.  Cook by dropping spoonsfuls of dough into 375 degree F deep
  fat.  Fry a few at a time, to keep fat temperature constant.  Turn to brown
  on all sides.  Drain on paper towels; sprinkle with confectioners' sugar.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Meersburger Kirschen-dessert (Cherry Desert Meeresburg)
 Categories: German, Fruits, Desserts
      Yield: 4 servings
 
      1 lb Cherries; Tart, Fresh               3 tb Kirsch
      6 tb Sugar                               2 tb ;Water
     12 ea Ladyfingers                         8 oz Cream Cheese; *
    1/2 ts Vaillla Extract                     2 oz Almonds; Ground **
      1 c  Cream; Heavy                  

----------------------------------GARNISH----------------------------------
      1 x  Pistachio Nuts; Chopped        
 
  *    Soften Cream Cheese to room temperature. ** Grind Almonds in the
  blender, if ground almonds are not available.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Wash and drain cherries.  Remove stones and reserve 8 whole cherries for
  garnish.  Place cherries in a bowl; add kirsch.  In a small pan boil 3 T
  sugar and the water for a minute to make a thin sugar syrup.  Add syrup to
  cherries; stir to blend.  Cover and let soak for 20 minutes.  Cut the
  ladyfingers in half, divide into 4 portions, and place in individual glass
  dishes.  Arrange cherries on top.  Thoroughly blend cream cheese, 3 T
  sugar, vanilla extract, and ground almonds.  Whip the cream and carefully
  fold it into the cream-cheese mixture.  Spoon over the cherries.  Garnish
  with the chopped pistachio nuts and whole cherries.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Altdeutxche Brotchen (Old German Muffins)
 Categories: German, Breads, Desserts, Fruits
      Yield: 4 servings
 
    3/4 c  Butter Or Margarine               1/2 c  Sugar
      2 ea Eggs; Large                         1 tb Rum
      1 ts Vanilla Extract                     3 tb Milk
    1/2 ts Cinnamon                            2 ts Baking Powder
  2 1/4 c  Flour; Unbleached                 1/4 c  Almonds; Ground
      1 tb Orange Rind; Grated               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.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Schwarzwalder Kirschtorte (Black Forest Cherry Cake)
 Categories: German, Cakes, Fruits, Desserts
      Yield: 8 servings
 
------------------------------------CAKE------------------------------------
      6 ea Eggs; Large                         1 c  Sugar
      1 ts Vanilla Extract                     4 oz Unsweetened BakingChocolate*
      1 c  Flour; Sifted                 

-----------------------------------SYRUP-----------------------------------
    1/4 c  Sugar                             1/3 c  ;Water
      2 tb Kirsch                        

----------------------------------FILLING----------------------------------
  1 1/2 c  Confectioners' Sugar              1/3 c  Butter; Unsalted
      1 ea Egg Yolk; Large                     2 tb Kirsch Liquer

----------------------------------TOPPING----------------------------------
      2 c  Sour Cherries; Canned, Drain        2 tb Confectioners' Sugar
      1 c  Cream; Heavy, Whipped               8 oz Semisweet Chocolate Bar (1)
 
  *  There should be 4 squares of chocolate and it should be melted.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about
  10 minutes. Alternately fold chocolate and flour into the egg mixture,
  ending with flour.  Pour the batter into 3 8-inch cake pans that have been
  well greased and floured.  Bake in a preheated 350 degree F. oven for 10 to
  15 minutes or until a cake tester inserted in the center comes out clean.
  Cool cakes in pans for 5 minutes; turn out on racks to cool completely.
  SYRUP: Make syrup by mixing together sugar and water and boiling for 5
  minutes. When syrup has cooled, stir in kirsch. Prick the cake layers and
  pour syrup over all 3 layers. FILLING: To make the butter-cream filling,
  beat together sugar and butter until well blended. Add egg yolk; beat until
  light and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE ASSEMBLY: To
  assemble cake, place 1 layer on a cake plate.  Spread with butter cream
  filling.  Using 3/4 cup of the cherries, which have been patted dry, drop
  cherries evenly over cream.  Place second layer on cake.  Repeat.  Place
  third layer on top.  Fold 2 T confectioners' sugar into the whipped cream.
  Cover the sides and top of the cake with whipped cream.  Decorate top of
  cake with remaining 1/2 cup cherries.  To make chocolate curls from
  chocolate bar, shave (at room temperature) with a vegetable peeler.
  Refrigerate curls until ready to use.  Press chocolate curls on sides of
  cake and sprinkle a few on the top.  Chill until serving time.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Franfurter Kranz (Frankfurt Crown Cake)
 Categories: German, Special, Cakes, Desserts
      Yield: 10 servings
 
------------------------------------CAKE------------------------------------
      1 c  Butter; NO Margarine            1 1/2 c  Sugar
      6 ea Eggs; Large *                   1 1/2 ts Grated Lemon Rind
      8 tb Rum                                 4 ts Baking Powder
  3 1/2 c  Flour; Unbleached, Sifted     

----------------------------BUTTER-CREAM FILLING----------------------------
      1 c  Sugar                             3/4 c  ;Water
      6 ea Egg Yolks; Large                    1 tb Rum
      1 c  Butter;NO Margarine,Unsalted  

------------------------------PRALINE TOPPING------------------------------
      2 tb Butter                              1 c  Sugar
    1/2 c  ;Water                              1 c  Almonds; Blanched, Sliced

-------------------------------APRICOT GLAZE-------------------------------
    1/2 c  Apricot Jam                    
 
  *  Egg yolks must be beaten into the cake one at a time so keep the yolks
     seperated from each other.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  CAKE: To prepare cake, cream butter and sugar until very light and fluffy,
  about 5 minutes. Beat in egg yolks, one at a time. Mix in lemon rind and 2
  T rum. Sift baking powder and flour together. Gently mix into the butter
  mixture.  Beat egg whites until stiff but not dry.  Gently fold the egg
  whites into the batter.  Pour into a well-greased 10-inch tube pan.  Bake
  in a preheated 325 degree F. oven for about 60 minutes or until the cake
  tests done.  Cool cake in pan for 10 minutes adn then turn out on wire rack
  to cool completely.  Slice cake crosswise into 3 layers.  Pour about 2 T of
  rum over each layer. Butter-Cream Filling: For butter-cream filling, boil
  sugar and water to 238 degrees F. (soft ball stage). Beat egg yolks until
  very light and fluffy, 5 to 10 minutes. While still beating the egg yolks,
  add the sugar syrup in a thin stream. Beat 5 minutes more, until very thick
  and doupled in bulk.  Slowly beat in the rum. Beat the butter in a small
  bowl until soft and light.  Beat butter into the egg mixture a little at a
  time.  Continue beating until thick. Chill until mixture can be spread. If
  mixture is too soft, beat in additional butter. PRALINE TOPPING: While
  butter-cream is cooking, spread 2 T butter thickly in a 9 X 13-inch baking
  pan for praline topping.  Then in a 1-quart saucepan, boil sugar an water
  to 238 degrees F. (soft ball stage).  Stir in almonds; cook until mixture
  reaches 310 degrees F. or until syrup carmelizes.  Pour syrup into prepared
  baking pan.  When cool, break up praline and grind it in a blender for a
  few seconds. APRICOT GLAZE: Finally heat jam and press through a strainer
  or sieve to make apricot glaze. CAKE ASSEMBLY: To assemble cake, place
  bottom layer of cake on cake plate and spread with half of the butter
  cream.  Repeat with second layer.  Place third layer on top. Spread top and
  sides of cake with apricot glaze.  Press praline powder onto glaze. Any
  remianing butter cream can be used to decorate the top of the cake.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Streuselkuchen (Crumb Cake)
 Categories: German, Cakes, Desserts
      Yield: 6 servings
 
----------------------------------TOPPING----------------------------------
    1/4 c  Sugar                             1/4 c  Brown Sugar
      2 ts Cinnamon                            1 c  Flour; Unbleached, Unsifted
    1/2 c  Butter Or Margarine           

------------------------------------CAKE------------------------------------
  2 1/4 c  Flour; Unbleached, Unsifted       1/4 c  Sugar
    1/4 ts Salt                                1 pk Yeast; Dry
    3/4 c  Milk                              1/2 c  Butter Or Margarine
      1 ea Egg; Large                     
 
  TOPPING: For topping, mix sugars, cinnamon and flour. Cut in butter until
  mixture is crumbly. CAKE: To make cake, mix 1 cup flour, sugar, salt and
  yeast in a large bowl. Place milk and butter in a sauce pan and heat until
  very warm (120 to 130 degrees F). Gradually add to dry ingredients; beat 2
  minutes.  Beat in egg and 1 cup flour. Beat on high speed for 2 minutes.
  Stir in enough flour to make a soft but stiff batter. Spread batter into a
  well-greased 9-inch square cake pan. Sprinkle with topping. Let rise in a
  warm place until double in bulk, about 1 1/2 hours. Bake at 350 degrees F.
  about 45 minutes or until done. Makes 1 9-inch square cake.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Rahmapfelkuchen (Apple And Rum Custard Cake)
 Categories: German, Cakes, Desserts
      Yield: 8 servings
 
-----------------------------------CRUST-----------------------------------
  1 1/2 c  Flour; Unbleached, Unsifted         5 tb Sugar
      1 tb Lemon Rind; Grated                2/3 c  Butter Or Margarine
      1 ea Egg Yolk; Large                     1 tb Milk

----------------------------------FILLING----------------------------------
    1/2 c  Soft Bread Crumbs                   2 tb Butter Or Margarine; Melted
      4 c  Apples; Tart, Sliced                1 tb Lemon Juice
    1/4 c  Sugar                             1/4 c  Raisins; *
    1/4 c  Rum                                 3 ea Eggs; Large, Beaten
    1/3 c  Sugar                           1 3/4 c  Milk
 
  *    Soak raisins in 1/4 cup rum for 1/2 hour before using.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in butter or
  margarine until mixture resembles coarse crumbs.  Add egg yolk and 1 T of
  milk; mix gently to form a dough.  Pat into bottom of a 10-inch Springform
  pan that has sides only greased.  Press dough up sides of pan for 1 inch.
  FILLING: Toss together bread crumbs and melted butter. Spread evenly over
  pastry crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread
  apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over
  apples.  Bake in a preheated 350 degree F. oven for 15 minutes.  Beat eggs
  and sugar until thick and lemon-colored.  Stir in milk and reserved rum.
  Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F.
  until custard is set.  Cool completely before serving.  Do NOT remove
  springform pan until cool.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Gugelhupf
 Categories: German, Cakes, Desserts
      Yield: 8 servings
 
      1 pk Yeast; Dry Active                   1 c  Milk; Scalded Then Cooled
      1 c  Sugar                               1 c  Butter Or Margarine
      5 ea Eggs; Large                         1 ts Vanilla Extract
      1 x  Lemon; Rind Of, Grated            3/4 c  Raisins
    1/3 c  Almonds; Ground (2 oz Pk)         1/2 ts Salt
      4 c  Flour; Unbleached, Unsifted    
 
  Sprinkle yeast into milk to dissolve.  In a large bowl beat sugar and
  butter until light and fluffy.  Beat in eggs, one at a time.  Stir in
  vanilla, lemon rind, raisins, and almonds.  Mix salt and flour.  Add milk
  and flour mixtures, alternately, ending with the flour mixture.  Grease a
  gugelhopf mold*, budt pan, or tube pan.  Pour batter into pan.  Cover and
  let rise until doubled in bulk, about 2 hours.  Bake in preheated 375
  degree F. Oven for 40 minutes or until browned and done.  Serve warm with
  butter. * The gugelhopf mold is know also as a turban-head pan. If this is
  not availiable, you can use the others with the same results.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Apfelquarkkuchen (Apple And Cream Kuchen)
 Categories: German, Cakes, Desserts
      Yield: 4 servings
 
------------------------------------CAKE------------------------------------
      1 pk Yeast; Dry, Active                1/2 ts Salt
      4 tb Sugar                               2 c  Flour; Unbleached, Unsifted
    1/4 c  Butter or Margarine               1/2 c  Milk
      1 ea Egg; Large                    

----------------------------------FILLING----------------------------------
      3 c  Apples; Tart, Sliced                1 tb Lemon Juice
      1 ts Cinnamon                          3/4 c  Sugar
      2 tb Flour; Unbleached                   8 oz Cream Cheese; Softened
      1 ea Egg; Large                     
 
  CAKE: Mix yeast, salt, 4 T sugar, and 3/4 cup flour. Add butter to milk.
  Heat until very warm (120-130 degrees F.). Gradually add milk to flour
  mixture.  Beat for 2 minutes.  Add egg and 1/2 cup flour.  Beat with an
  electric mixer on high speed for 2 minutes.  Mix in enough flour to form a
  soft dough.  Knead for 5 to 10 minutes, until dough is shiny and elastic.
  Place in greased bowl and let rise for 1 hour or until doubled in bulk. Pat
  dough into well-greased 10-inch springform pan pressing the dough 1 1/2
  inches up the sides of the pan. FILLING: Toss apples with lemon juice,
  cinnamon, 1/4 cup sugar, and 2 T of flour. Arrange in rows on top of the
  dough.  Beat together cream cheese, 1/2 cup sugar, and egg. Spread over
  apples.  Let rise in warm place for 1 hour. Bake at 350 degrees F. for 30
  minutes.  Best when served warm.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Haselnusstorte (Hazelnut Torte)
 Categories: German, Cakes, Desserts, Tortes
      Yield: 8 servings
 
      5 ea Eggs; Large, Separated            3/4 c  Sugar
      6 tb ;Water                          1 3/4 c  Cake Flour; Sifted
      1 ts Baking Powder                   1 1/2 c  Hazelnuts (Filberts);Ground*
      1 ts Vanilla Extract                     2 tb Confectioners' Sugar
      1 c  Cream; Heavy, Whipped               1 x  Fresh Strawberries,If Desire
 
  Beat the egg yolks and sugar until very light, about 5 minutes.  Slowly add
  the water.  Sift the flour and baking powder together.  Mix with 1 cup of
  nuts.  Fold the flour mixture into the egg yolks.  Beat the egg whites
  until soft peaks form.  Gently fold the beaten whites into the batter. Pour
  into a greased and floured 10-inch springform pan.  Bake at 375 degrees F
  for 30 minutes or until cake is done.  Cool cake on a wire rack. When
  completely cooled, split the cake into 2 layers.  Fold the vanilla,
  confectioners' sugar, and remaining 1/2 cup of nuts into the whipped cream.
  Spread whipped cream between the 2 cake layers and on top of the cake.
  Chill until serving time.  Garnish with fresh strawberries, if desired. *
  Hazelnuts are available at most stores under the name of Filberts. They
  should be blanched.  To blanch, boil the nuts for 5 minutes and when they
  are cool enough to handle, remove the skins.  To grind, place about 1/4 cup
  at a time in a blender, or chop as finely as you can with a sharp knife.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Obsttorte (Fruit Torte)
 Categories: German, Cakes, Desserts, Tortes
      Yield: 8 servings
 
-----------------------------------PASTRY-----------------------------------
      2 c  Flour; Unbleached                 1/4 c  Sugar
      1 c  Butter; NO Margarine, Unsalt        2 ea Egg Yolks

----------------------------------FILLING----------------------------------
      4 c  Fruit; Fresh, Canned, Frozen      1/2 c  Sugar;If Fresh Fruit Is Used
    1/4 c  ;Water, If Needed                   2 tb Cornstarch

-------------------------------ALMOND COATING-------------------------------
      1 ea Egg White                           1 tb Sugar
    1/2 c  Almonds; Toasted, Sliced      

----------------------------------TOPPING----------------------------------
      2 tb Sugar                               1 ts Vanilla Extract
      1 c  Cream; Heavy, Whipped          
 
  CAKE: Mix flour and sugar. Cut in butter until mixture resembles coarse
  crumbs. Add egg yolks; mix to form dough. Press dough into bottom and sides
  of a 10-inch springform pan. Dough should come 1 1/2 inches up the sides.
  Bake in a preheated 375 degree F. oven for 20 to 25 minutes, until pastry
  is firm and light brown. FILLING: Drain canned or frozen fruit, reserving
  juice.  Crush 1 cup of fresh fruit to make juice. Add sugar to fresh fruit
  and let stand 1/2 hour.  Drain juice and add water to make 1 cup. Mix
  cornstarch and fruit juice.  Cook over medium heat until thickened. Place
  whole fruit in baked pastry shell. Pour thickened fruit juice over top.
  Chill thoroughly.  Carefully remove torte from springform pan. ALMOND
  COATING: Beat egg white until foamy. Gradually beat in the sugar. beat
  until stiff peakes are formed. Spread the meringue around the outside of
  the pastry shell. Press in the almonds so that they completly cover the
  sides. TOPPING: Gently fold sugar and vanilla into whipped cream. Spread
  over the fruit. Garnish with sliced toasted almonds, if desired.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Weintraubentorte (Grape Torte)
 Categories: German, Tortes, Desserts
      Yield: 8 servings
 
-----------------------------------DOUGH-----------------------------------
      2 c  Flour; Unbleached, Unsifted       2/3 c  Sugar
    1/4 c  Butter Or Margarine                 1 ea Egg; Large
      1 ea Egg Yolk; Large                     1 ea Lemon; Grated Rind Of
    1/8 ts Salt                          

----------------------------------TOPPING----------------------------------
      1 lb Grapes                              3 ea Egg Whites; Large
      6 tb Sugar                             1/2 ea Lemon; Juice Of
      4 oz Almonds; Ground                
 
  DOUGH: Sift flour and sugar into a medium-size bowl. Cut in butter or
  margarine until mixture resembles coarse crumbs. Add egg, egg yolk, lemon
  rind, and salt; mix with a fork to form dough. Cover dough and let rest in
  refrigerator 20 minutes.  Roll out dough into a circle; place in an
  ungreased springform pan.  Form a 1-inch high rim.  Bake in preheated 350
  degree F. oven for 10 minutes. FILLING: Meanwhile, clean and halve grapes,
  and remove seeds if necessary.  Beat egg whites until stiff; blend in
  sugar, lemon juice, and ground almonds. Carefully fold in the grapes.
  Remove cake from the oven.  Fill baked cake shell with grape mixture,
  return to the oven, and bake for another 30 minutes at 350 degrees F.
  Remove cake from pan and cool on wire rack.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Neujahrspretzel (New Year's Pretzels)
 Categories: German, Holiday, Special
      Yield: 2 servings
 
      2 c  Milk                              1/2 c  Butter Or Margarine
      2 pk Yeast; Active, Dry                  2 ts Salt
    1/2 c  Sugar                               7 c  Flour; Unbleached
      2 ea Eggs; Large                         1 c  Confectioners' Sugar
      1 x  ;Water                              1 ts Vanilla Extract
    1/4 c  Almonds; Chopped               
 
  Heat milk and butter until very warm (120-130 degrees F.).  Mix yeast,
  salt, sugar, and 1 cup flour.  Slowly beat into warm milk.  Beat for 2
  minutes.  Add eggs and 1 cup of flour.  Beat for an additional 2 minutes.
  Add enough flour to form a soft dough.  Knead until smooth and elastic,
  about 5 minutes.  Place dough in a greased bowl.  Let rise in a warm place
  until doubled in bulk, about 1 hour.  Punch dough down and let rise again
  until doubled. (1 hour more).  Divide dough in half.  Shape pretzel as
  follows:  Roll dough into a rope about 30 inches long and 1 1/2 inches in
  diameter.  Cross the ends leaving a large loop in the center.  Flip loop
  back onto crossed ends to form a pretzel.  Repeat with remaining dough.
  Place pretzels on greased baking sheets.  Let rise 15 minutes more.  Bake
  at 375 degrees F for 25 to 30 minutes or until golden brown.  Cool on wire
  racks.  Mix confectioners' sugar, water and vanilla to form a thin icing.
  Spread icing on pretzels and sprinkle with chopped almonds. Makes 2 large
  pretzels.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pretzels
 Categories: German, Special
      Yield: 6 servings
 
      1 pk Yeast; Active, Dry              1 1/2 c  ;Water, Warm,110-120 Degrees
      1 ts Salt                                1 tb Sugar
      4 c  Flour; Unbleached                   1 ea Egg; Large, Beaten
      1 x  Salt; Coarse                   
 
  Dissolve yeast in warm water.  Add salt and sugar to yeast mixture.  Blend
  in flour and knead dough until smooth, about 7 to 8 minutes.  Cover and let
  dough rise until double in bulk.  Punch down.  Cut dough into small pieces
  and roll into ropes.  Twist ropes into pretzel shapes and place on greased
  cookie sheet. Using a pastry brush, bursh pretzels with egg and sprinkle
  with coarse salt.  Allow pretzels to rise until almost double in bulk. Bake
  at 425 degrees F. for 10 to 15 minutes or until browned.  Best if eaten
  immediately.  If not, store in airtight container. Makes 12 6-inch
  pretzels.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Schokoladenpretzel (Chocolate Pretzels)
 Categories: German, Special
      Yield: 8 servings
 
    1/2 c  Butter Or Margarine               1/4 c  Sugar
      1 ea Egg; Large, Beaten                  1 ts Vanilla Extract
    1/4 c  Milk                              1/4 c  Cocoa
      2 c  Flour; Unbleached, Unsifted   

-------------------------------COCOA FROSTING-------------------------------
      2 tb Cocoa                           1 1/4 c  Confectioners' Sugar
      2 tb Butter Or Margarine; Melted       1/2 ts Vanilla Extract
 
  Cream 1/2 cup butter and the sugar until light and fluffy.  Beat in the
  egg, vanilla, and milk.  Sift cocoa and flour.  Mix into butter mixture
  until thoroughly blended.  Chill dough until firm enough to handle (about
  30 minutes).  Using 2 T dough, roll a rope about 12 inches long between
  your hands.  Shape into a pretzel as follows:  Make a loop bout 1 1/2
  inches in diameter by crossing the ends, leaving 1-inch tails.  Flip the
  loop down over the crossed ends.  Press firmly into place.  Place pretzels
  on greased baking sheets.  Bake at 350 degrees F. for about 10 minutes. Mak
  frosting in a small bowl.  Mix cocoa and confectioners' sugar. Gradually
  stir in butter and vanilla.  If frosting is too thick, thin with milk. When
  pretzels are cool, spread with Cocoa Frosting. Make 2 dozen.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Springerle (Molded Christmas Cookies)
 Categories: German, Cookies, Special, Christmas, Dessert
      Yield: 12 servings
 
      4 ea Eggs; Large                         2 c  Sugar
      1 ts Anise Extract                   4 1/2 c  Cake Flour; Sifted
 
  *  NOTE:
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Beat eggs until very light and fluffy.  Gradually add sugar; beat for 15
  minutes.  DO NOT underbeat.  Fold in anise extract and flour.  Roll dough
  3/8-inch thick.  Thoroughly flour springerle mold or rolling pin.  Press
  molds firmly to dough.  Cut cookies apart and place on greased and floured
  cookie sheet.  Let dry overnight at room temperture, covered with paper
  towels, or uncovered.  Preheat oven to 375 degrees F.  Place cookies in
  oven and immediately reduce temperature to 300 degrees F.  Bake for 15
  minutes. Cookies should not brown.  Store cookies 2 to 3 weeks to mellow
  flavor.  These cookies are very hard and may be used for dunking in coffee,
  tee or cocoa.  For Christmas, paint designs with egg yolk colored with food
  coloring. Makes 6 dozen.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Basic Hamburgers
 Categories: Meats, Main dish, Hamburgers
      Yield: 3 servings
 
  1 1/2 lb Ground Beef                       1/4 c  Onion; Finely Chopped, 1 sm.
    1/4 c  Water Or Evaporated Milk            1 ts Salt
      1 ts Worcestershire Sauce              1/4 ts Pepper

---------------------------------VARIATIONS---------------------------------
      1 tb Horseradish                         1 tb Mustard; Prepared
      1 tb Chives; Snipped                     2 tb Blue Cheese; Crumbled, *
      2 tb Sesame Seed                       1/4 c  Ripe Olives; Chopped
    1/4 c  Dill Pickle; Chopped, OR          1/4 c  Pickle Relish
    1/4 c  Nuts; Chopped                  
 
  *  You should use only enough Blue Cheese to suit your own taste.
  Mix all ingredients (including those in the variations that you choose)
  together.  Shape mixture into 6 patties, each about 3/4-inch thick.  Broil
  or grill patties 4-inches from the heat, turning once, to desired doneness,
  10 to 15 minutes.  Nice served on toasted buns with favorite toppings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Broiled Onion Topping
 Categories: Vegetables, Relishes, Toppings
      Yield: 6 servings
 
      1 tb Butter Or Margarine                 1 c  Onion; Chopped, 2 Medium
    1/8 ts Nutmeg                              2 tb Dairy Sour Cream
 
  Melt the butter or margarine in a small skillet.  Add onions, cook and stir
  until tender.  Stir in remaining ingredients; spread on cooked patties.
  Broil 2 inches from the heat until hot, about 1 minute.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mushroom-Onion Topper
 Categories: Relishes, Vegetables, Sauces, Topping
      Yield: 6 servings
 
      1 tb Margarine Or Butter                 1 ea Onion; Thinly Sliced
      4 oz Mushrooms; 1 can, *               1/2 ts Worcestershire Sauce
    1/8 ts Pepper                         
 
  *    Use 1 4-oz can of mushroom stems and pieces.
  Melt margarine in a small skillet.  Add onion slices and cook and stir
  until tender.  Stir in remaining ingredients and heat through.  Serve, hot,
  over patties.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mustard Butter
 Categories: Sauces, Vegetables, Toppings
      Yield: 6 servings
 
    1/4 c  Margarine Or Butter;Softened        1 tb Parsley; Snipped
      2 tb Mustard; Prepared                 1/4 ts Onion Salt
 
  Mix all ingredients together.  Spoon onto hot patties.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sesame Butter
 Categories: Toppings
      Yield: 4 servings
 
    1/4 c  Margarine Or Butter;Softened        1 ts Worcestershire Sauce
    1/2 ts Garlic Salt                         1 tb Toasted Sesame Seed; *
 
  *    To toast sesame seeds, spread out in a small pie tin and bake at 350
  Mix all ingredients together.  Spoon over hot patties.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Zippy Tomato Sauce
 Categories: Sauces, Toppings, Vegetables
      Yield: 8 servings
 
      2 tb Margarine Or Butter               1/2 c  Green Bell Pepper; Chopped,*
      1 ea Onion; Small, Thinly Sliced         8 oz Tomato Sauce; 1 can
      1 c  Chili Sauce                         1 ts Worcestershire Sauce
    1/4 ts Chili Powder                   
 
  *    You can use canned chopped Green Chiles or Jalapenos for a hotter
  Melt margarine in a small saucepan.  Add green peppers and onion.  Cook and
  stir until the onion is tender.  (Note: If using the canned peppers, just
  cook the onion alone.)  Stir in all the remaining ingredients and heat to
  boiling, stirring occasionally.  Serve hot over patties.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Filled Hamburgers
 Categories: Hamburgers, Main dish, Meats, Filling
      Yield: 3 servings
 
  1 1/2 lb Ground Beef                       1/4 c  Bread Crumbs; Dry
    1/4 c  Onion; Chopped, 1 small             1 ea Egg; Large
      1 ts Salt                                1 ts Worcestershire Sauce
    1/4 ts Pepper                        

----------------------------------FILLINGS----------------------------------
      1 x  Dill Pickle Or Pickle Relish        1 x  Prepared Mustard
      1 x  Catsup                              1 x  Horseradish
      1 x  Onion Slices OR                     1 x  Finely Chopped Onion
      1 x  Tomato Slices                       1 x  Process American Cheese OR
      1 x  Cheddar Cheese Slices         

----------------------------PEPPY CHEESE FILLING----------------------------
    1/4 c  Cheese; **                          2 tb Mayonnaise Or Salad Dressing
      1 lb Worcestershire Sauce              1/2 ts Salt
    1/2 ts Mustard; Prepared                 1/4 ts Pepper

----------------------------------OPTIONAL----------------------------------
      1 x  Green Chiles,Canned,To Taste        1 x  Jalapenos; Canned, To Taste
 
  *    Use one or more of these fillings in your hamburgers.  Your choice. **
  Use Process American or Cheddar Cheese.
  Mix all ingredients except the fillings.  Shape mixture into 12 thin
  patties, each about 3 1/2-inches in diameter.  Top each of 6 patties with a
  filling, spreading to within 1/2-inch of the edge.  Cover with a remaining
  patty, sealing the edges firmly.  Broil or grill patties 4-inches from the
  heat, turning once, to the desired doneness, about 10 minutes. PEPPY CHEESE
  FILLING: Mix all ingredients.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Nifty Hamburgers On A Bun
 Categories: Breads, Hamburgers, Meats, Main dish
      Yield: 4 servings
 
      8 ea Hamburger Buns; *                   1 x  Prepared Mustard Or Catsup
      1 lb Lean Ground Beef                  1/4 c  Onion; Chopped, 1 small
      1 ts Salt                              1/4 ts 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.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Family Favorite Burgers
 Categories: Hamburgers, Main dish
      Yield: 6 servings
 
  1 1/2 lb Ground Beef                         2 ea Bread; Fresh Bread Crumbs
    1/3 c  Milk                              1/4 c  Catsup
    1/4 c  Onion;Finely Chopped,1 small        1 ts Salt
      2 ts Horseradish                         2 ts Worcestershire Sauce
      1 tb Mustard; Prepared              
 
  Mix all ingredients together.  Shape mixture into 6 patties, each about
  3/4-inch thick.  Broil or grill patties, 4-inches from the heat, turning
  once, until the desired doneness is reached, about 10 to 15 minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Zesty Burgers
 Categories: Hamburgers, Main dish, Meats, Spices
      Yield: 2 servings
 
      1 lb Ground Beef                         1 ts Instant Beef Bouillon
    1/2 c  Water                               1 ts Lemon Juice
      1 ts Lemon Peel; Grated                1/2 ts Sage
    1/2 ts Salt                              1/4 ts Pepper
    1/2 ts Ginger; Ground                      2 dr Hot Pepper Sauce; Optional
    1/3 c  Bread Crumbs; Dry              
 
  Mix all ingredients together.  Shape mixture into 4 patties, each about
  3/4-inch thick.  Broil or grill patties 4-inches from the heat, turning
  once, to the desired doneness, about 10 to 15 minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Burgundy Burgers
 Categories: Hamburgers, Main dish, Meats, Spirits
      Yield: 6 servings
 
  1 1/2 lb Ground Beef                       1/4 c  Burgundy Or Other Red Wine
    1/4 c  Onion; Finely Chopped, 1 sm.        1 tb Worcestershire Sauce
      1 ts Seasoned Salt                     1/4 ts Pepper
    1/8 ts Garlic Salt                    
 
  Mix all the ingredients together.  Shape mixture into 6 patties, each about
  3/4-inch thick.  Broil or grill the patties 4-inches from the heat, turning
  once, to the desired doneness, about 10 to 15 minutes.  Nice served on
  toasted buns with a favorite topping.  See toppings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Supreme Burgers
 Categories: Hamburgers, Main dish, Meats
      Yield: 8 servings
 
      2 lb Ground Beef                     1 1/2 oz Onion Soup Mix; 1 Envelope
    1/2 c  Bread Crumbs; Dry                   1 c  Dairy Sour Cream
    1/8 ts Pepper                         
 
  Mix all the ingredients together.  Shape mixture into 8 patties, each about
  3/4-inch thick.  Broil or grill the patties 4-inches from the heat, turning
  once, to the desired doneness, about 10 to 15 minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Blue Ribbon Burgers
 Categories: Cheese, Hamburgers, Main dish, Meats, Vegetable
      Yield: 6 servings
 
      2 lb Ground Beef                         2 ts Worcestershire Sauce
    1/2 ts Salt                              1/4 ts Garlic Salt
    1/4 ts Pepper                              3 oz Cream Cheese; Softened, 1 pk
      2 tb Blue Cheese; Crumbled               4 oz Mushrooms; 1 can, *
 
  *   Use 1 4-oz can of mushroom stems and pieces.
  Mix meat, Worcestershire sauce and seasonings.  Shape the mixture into 12
  thin patties, each about 4-inches in diameter.  Mix the cream cheese and
  the blue cheese.  Top each of 6 patties with the cheese mixture, spreading
  to within 1/2 inch of the edge; press the mushrooms into the cheese. Cover
  each patty with one of the remaining patties, sealing the edges firmly.
  Broil or grill the patties 4-inches from the heat, turning once, until the
  desired doneness is reached and cheese is melted, about 10 to 15 minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Braunburgers
 Categories: Hamburgers, Main dish, Meats
      Yield: 5 servings
 
      1 lb Ground Beef                       1/4 lb Braunschweiger Sausage; *
    1/4 c  Dairy Sour Cream                    2 tb Onion; Finely Chopped
 
  *    Braunschweiger Sausage is also known as liver sausage.  Because of
  Mix all the ingredients together.  Shape mixture into 5 patties, each about
  3/4-inch thick.  Broil or grill the patties 4-inches from the heat, turning
  once, until the desired doneness is reached, about 10 to 15 minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Beef Boulette Burgers
 Categories: Hamburgers, Main dish, Meats, Vegetables
      Yield: 8 servings
 
      2 lb Ground Beef                         1 c  Dairy Sour Cream
    1/2 c  Bread Crumbs; Dry                   4 oz Mushrooms; *
      2 tb Onion; Finely Chopped               2 tb Parsley; Snipped
  1 1/2 ts Salt                              1/4 ts Pepper
 
  *    Use 1 4-oz can of mushroom stems and pieces, drained and chopped.
  Mix all the ingredients together.  Shape the mixture into 8 patties, each
  about 3/4-inch thick.  Broil or grill the patties 4-inches from the heat,
  turning once, until the desired doneness is reached, about 10 to 15
  minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Crunchy Teriyaki Burgers
 Categories: Hamburgers, Main dish, Meats, Vegetables, Spice
      Yield: 6 servings
 
  1 1/2 lb Ground Beef                       1/2 c  Water Chestnuts; *
    1/4 c  Soy Sauce                         1/4 c  Orange Juice; OR
    1/4 c  Sherry; Dry                         1 ea Clove Garlic; Minced
      1 ts Molasses Or Brown Sugar           1/8 ts Ginger; Ground
 
  *    Water chestnuts should be finely chopped.
  Mix the meat and water chestnuts together.  Shape the mixture into 6
  patties, each about 3/4-inch thick.  Place the patties in an ungreased
  baking dish 10 X 6 X 1 3/4-inches.  Mix the remaining ingredients together
  and pour over the patties.  Cover and refrigerate for at least 3 hours,
  turning the patties once.  Remove the patties from the marinade.  Broil or
  grill the patties 4-inches from the heat, turning once, until the desired
  doneness is reached, about 10 to 15 minutes.  Brush frequently with the
  leftover marinade.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chili Cheese Burgers
 Categories: Cheese, Hamburgers, Main dish, Meats, Spice
      Yield: 6 servings
 
  1 1/2 lb Ground Beef                         1 ts Worcestershire Sauce
      1 ts Chili Powder                      1/4 ts Garlic Salt
    3/4 ts Salt                              1/4 ts Red Pepper Sauce
    1/4 ts Pepper                              2 tb Green Chiles; Canned,Chopped
      6 ea Cheddar Cheese Slices; *            1 ds Cayenne Red Pepper
    1/4 c  Onion; Finely Chopped, 1 sm.   
 
  *    Each cheese slice should be 2 X 2-inches.
  Mix all the ingredients together except the cheese slices and chiles. Shape
  the mixture into 12 thin patties, each about 3 1/2-inches in diameter.
  Place 1 cheese slice and 1 tsp of the chiles on each of 6 patties. Top with
  the remaining 6 patties sealing the edges firmly. Broil or grill the
  patties 4-inches from the heat, turning once, until the desired doneness is
  reached, about 10 to 15 minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Caraway Burgers
 Categories: Hamburgers, Main dish, Meats, Spices, Spirit
      Yield: 6 servings
 
  1 1/2 lb Ground Beef                       1/2 c  Onion; Finely Chopped, 1 Md.
      1 ts Salt                                1 ts Caraway Seed
      1 ts Worcestershire Sauce              1/4 ts Pepper
      1 c  Beer; Any Brand                
 
  Mix all the ingredients together except the beer.  Shape mixture into 6
  patties, each about 1-inch thick.  Place the patties in an ungreased baking
  dish, 10 X 6 X 1 3/4-inches.  Pour the beer over the patties, then cover
  and refrigerate at least 3 hours.  (Meat may turn gray, but is ok) Remove
  patties from the marinade.  Broil or grill the patties 4 inches from the
  heat, turning once, to the desired doneness, about 15 to 20 minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Ruben Burgers
 Categories: Cheese, Hamburgers, Main dish, Meats
      Yield: 5 servings
 
      1 lb Ground Beef                     4 1/2 oz Corned Beef Spread; 1 cn, OR
  4 1/2 oz Deviled Ham; 1 cn                 1/4 c  Onion; Finely Chopped, 1 sm.
    1/4 ts Salt                              1/8 ts Garlic Salt
    1/8 ts Pepper                              8 oz Sauerkraut; Drained, 1 cn
      5 ea Swiss Cheese Slices; *         
 
  *    Each cheese slice should be 3 inches by 3 inches.
  Mix all the ingredients together except the sauerkraut and cheese.  Shape
  mixture into 5 patties, each about 3/4-inch thick.  Set oven control to
  broil or 550 degrees F.  Broil the patties 4 inches from the heat, turning
  once, to the desired doneness, about 10 to 15 minutes.  Top each patty with
  sauerkraut and a cheese slice.  Broil until the cheese is melted and a
  light brown in color.  Nice served on toasted rye or pumpernickel buns or
  bread.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Triple Cheese Burgers
 Categories: Cheese, Hamburgers, Main dish, Meats, Sauce
      Yield: 6 servings
 
  1 1/2 lb Ground Beef                       1/4 c  Bread Crumbs; Dry
    1/4 c  Onion; Finely Chopped, 1 sm.        1 ea Egg; Large
      1 ts Salt                                1 ts Worcestershire Sauce
    1/2 ts Basil Leaves                      1/4 ts Pepper
    1/8 ts Garlic Salt                         6 tb Creamed Cottage Cheese
    1/4 c  Parmesan Cheese; Grated             8 oz Tomato Sauce; 1 cn
      6 ea Cheese Slices; *               
 
  *    You can use either Mozzarella or Swiss cheese slices.  Each slice
  Mix the meat, bread crumbs, onion, egg and seasonings together.  Shape the
  mixture into 12 thin patties, each about 4-inches in diameter.  Top each of
  6 patties with 1 Tbls of the cottage cheese, spreading to within 1/2-inch
  of the edge, sprinkle on 2 tsp of the Parmesan cheese, and top each patty
  with one of the remaining patties sealing the edges firmly. Brown the
  patties in a large skillet over medium-high heat, turning once. Drain off
  the fat and pour the tomato sauce over the patties.  Cover and simmer for
  about 15 minutes.  Place a cheese slice on each patty, cover, and heat
  until the cheese is melted, about 2 minutes.  Serve with the remaining
  sauce in the skillet poured over them.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Taco Patties
 Categories: Patties, Ground beef, Main dish, Meats, Vegetable
      Yield: 6 servings
 
  1 1/2 lb Ground Beef                       1/4 c  Onion; Chopped
      1 ts Salt                                1 ts Worcestershire Sauce
    1/4 ts Pepper                            3/4 c  Water
  1 1/4 oz Taco Seasoning Mix; 1 Env.          1 ea Avocado; Ripe, Small
      4 oz Cheddar Cheese; Shredded, 1C   
 
  Mix meat, onion, salt, Worcestershire sauce and pepper.  Shape mixture into
  6 patties, each about 3/4-inch thick.  Brown patties in a large skillet
  over medium-high heat, turning once.  Remove patties and set aside. Pour
  fat from the skillet.  Mix water and seasoning mix in the same skillet and
  heat to boiling.  Reduce the heat and return the patties to the skillet.
  Turn each one to coat with the sauce.  Peel avocado and cut into 6 rings.
  Top each patty with an avocado ring.  Cover and simmer 10 minutes. Sprinkle
  with the cheese; cover and heat until the cheese has melted, about 2
  minutes.  Serve sauce over the patties. NOTE: You can substitute 1 medium
  tomato, sliced for the avocado rings.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Devilish Potato Stacks
 Categories: Ground beef, Main dish, Meats, Patties, Chees
      Yield: 4 servings
 
      1 lb Ground Beef                     2 1/2 oz Deviled Ham; 1 can
      1 ts Worcestershire Sauce                1 x  Instant Mashed Potatoes; *
    1/2 c  Creamed Cottage Cheese          3 1/2 oz French Fried Onions; 1 can
 
  *  Use enough instant mashed potato flakes for 4 servings.
  Heat the oven to 350 degrees F.  Mix meat, deviled ham and worcestershire
  sauce.  Shape the mixture into 4 patties.  Place the patties in an
  ungreased baking pan 8 X 8 X 2-inches.  Prepare the potato puffs as
  directed on the package except -- decrease the water to 1 cup.  Stir in the
  cottage cheese and half the onions into the potatoes.  Top each patty with
  1/4 of the potato mixture.  Sprinkle with the remaining onions.  Bake
  uncovered to desired doneness, 30 to 40 minutes.  Remove the patties to a
  serving plate with a slotted spoon and serve.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hamburgers Au Poivre
 Categories: Ground beef, Main dish, Meats, Patties
      Yield: 4 servings
 
      1 lb Ground Beef                       1/2 ts Salt
    1/2 tb Freshly CrackedBlackPepper;*        1 tb Brandy Or Cognac; Optional
      3 tb Red Wine; Dry, Optional        
 
  *    Or To Taste.
  Mix meat and salt.  Shape mixture into 4 patties, each about 3/4 of an inch
  thick.  Press pepper into both sides of the patties.  Cook the patties in a
  large skillet over medium-high heat, turning once, until the desired
  doneness is reached, about 8 minutes.  Drain off the fat. Sprinkle the
  cognac over the patties, immediately ignite, if desired. Remove patties to
  a warm platter.  Stir the wine into the drippings in the skillet. Heat just
  to boiling, stirring constantly.  Serve sauce over the patties.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Patties Parmigiana
 Categories: Ground beef, Main dish, Meats, Patties, Chees
      Yield: 6 servings
 
  1 1/2 lb Ground Beef; *                    1/4 c  Onion; Finely Chopped, 1 Sm.
      1 ts Salt                                1 ts Worcestershire Sauce
    1/4 ts Pepper                            1/2 c  Parmesan Cheese; Grated
    1/4 c  Cornflake Crumbs                    1 ea Egg; Large, Slightly Beaten
      8 oz Tomato Sauce; 1 can                 1 ts Italian Seasoning
      6 ea Mozzarella Cheese; Slices,**   
 
  *    If the ground beef is lean, it may be necessary to add a small amount
  **   Cheese slices should be 3 inches square.
  Mix the meat, onion, salt, Worcestershire sauce, and pepper together. Shape
  the mixture into 6 patties, each about 3/4-inch thick.  Mix Parmesan cheese
  and cornflake crumbs.  Dip the patties into the egg, then coat them with
  the cornflake mixture.  Brown the patties in a large skillet over medium
  heat, turning once.  Drain off the excess fat.  Mix the tomato sauce and
  Italian seasoning and pour over the patties in the skillet. Cover and
  simmer for 15 minutes.  Top each patty with a slice of cheese and cover.
  Heat until the cheese is melted, about 2 minutes.  Serve the leftover sauce
  over the patties.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hamburgers Diane
 Categories: Ground beef, Main dish, Meats, Patties, Vegetable
      Yield: 4 servings
 
      2 tb Margarine Or Butter                 1 ts Worcestershire Sauce
    1/4 ts Lemon Juice                         1 ea Clove Garlic; Minced
      1 ea Onion; Sliced, Small                1 c  Fresh Mushrooms; *
      1 lb Lean Ground Chuck                 1/2 ts Salt
    1/4 ts Pepper                         
 
  *    Mushrooms should be washed, trimmed and sliced.
  Melt the margarine in a large skillet.  Add the Worcestershire sauce, lemon
  juice, garlic, onion, and mushrooms.  Cook and stir over medium heat for 2
  minutes.  Remove from the heat.  Mix the meat, salt and pepper together.
  Shape the mixture into 4 patties, each about 3/4-inch thick. Push
  mushroom-onion mixture to the side of the skillet.  Cook the patties in the
  same skillet over medium-high heat, turning once, to the desired doneness,
  about 10 minutes.  Serve with the mushroom-onion mixture spooned over the
  patties.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Barbecue Hamburger Patties
 Categories: Ground beef, Main dish, Meats, Patties
      Yield: 6 servings
 
  1 1/2 lb Ground Beef                       1/2 c  Onion; Chopped, 1 medium
      1 ts Salt                              1/3 c  Catsup
    1/2 c  Chili Sauce                         2 tb Brown Sugar
      1 tb Lemon Juice                    
 
  mix the meat, onion, and salt together.  Shape the mixture into 6 patties,
  each about 3/4-inch thick.  Brown the patties in a large skillet over
  medium-high heat, turning once.  Cover and cook over low heat about 10
  minutes.  Drain off the excess fat.  Mix catsup, chili sauce, brown sugar,
  and lemon juice.  Pour sauce over the patties.  Cover and simmer for 15
  minutes, spooning the sauce onto the patties occasionally.  Serve with the
  sauce spooned over the patties.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Bavarian Patties With Sauerkraut
 Categories: Ground beef, Main dish, Meats, Patties, Vegetable
      Yield: 6 servings
 
  1 1/2 lb Ground Beef                       1/2 c  Applesauce
    1/3 c  Bread Crumbs; Dry                 1/4 c  Onion; Finely Chopped, 1 sm.
      1 ea Egg; Large                          1 ts Salt
    1/2 ts Allspice                           16 oz Sauerkraut; Drained, 1 can
 
  Mix all the ingredients together except the sauerkraut.  Shape the mixture
  into 6 patties, each about 3/4-inch thick.  Brown the patties in a large
  skillet over medium heat, turning once.  Drain off the excess fat.  Spoon
  the sauerkraut onto the patties.  Cover and simmer for about 15 minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sausage-Centered Hamburger Rolls
 Categories: Ground beef, Main dish, Meats, Fruits
      Yield: 6 servings
 
  1 1/2 lb Ground Beef                         1 ea Egg; Large
    1/3 c  Green Onion/tops; Chopped         1/4 ts Cinnamon
      1 ts Salt                                2 tb Flour; Unbleached
      8 oz Brown And Serve Sausage; **         1 c  Water
      1 ts Instant Beef Bouillon               1 ds Cloves; Ground
      1 c  Apple; Finely Chopped, *       
 
  *    Apple should be cored but not peeled. ** Use 1 8-oz package of brown
  and serve sausage links.
  Mix the meat, apple, onion, egg and seasonings together.  Divide the
  mixture into 10 equal parts.  Mold each part around a sausage link, sealing
  the ends.  Brown the meat rolls in a large skillet over medium heat. Remove
  the meat rolls.  Pour all but 2 Tbls of the fat from the skillet. Stir the
  flour into the remaining fat.  Cook over low heat, stirring constantly,
  until the mixture is thick and bubbly.  Stir in the bouillon and water.
  Heat to boiling, stirring constantly and then reduce the heat. Return the
  meat rolls to the skillet; cover and simmer for about 15 minutes. NOTE:
  Buttered noodles are a good "go-with" for this zesty dish.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Beef And Cabbage Joes
 Categories: Ground beef, Main dish, Meats, Vegetables
      Yield: 8 servings
 
      1 lb Ground Beef                       1/2 c  Onion; Chopped, 1 Md.
    1/2 c  Celery; Thinly Sliced               2 c  Cabbage; Shredded
    1/3 c  Green Pepper; Chopped             3/4 c  Catsup
    1/4 c  Water                             1/4 ts Salt
      1 tb Mustard; Prepared                   8 ea Hamburger Buns; *
 
  *    Hamburger buns should be split and toasted.
  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 cabbage, green pepper,
  catsup, water, salt, and mustard and heat to boiling, stirring
  occasionally.  Reduce the heat and cover.  Simmer until the vegetables are
  tender, about 25 minutes.  Spoon the mixture onto the bottom halves of the
  buns and top with the remaining halves. NOTE: For Sloppy Joes, omit the
  cabbage and salt.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chow Mien On A Bun
 Categories: Ground beef, Main dish, Meats, Vegetables
      Yield: 8 servings
 
      1 lb Ground Beef                         1 ea Onion; Thinly Sliced, Medium
    2/3 c  Water                               2 tb Cornstarch
      3 tb Soy Sauce                           1 tb Molasses
    1/4 ts Ginger                             16 oz Bean Sprouts; 1 cn, *
  8 1/2 oz Water Chestnuts; 1 cn, **           8 ea Hamburger Buns; ***
 
  *      Bean Sprouts should be rinsed and drained. ** Water Chestnuts should
  be rinsed, drained and sliced. *** Hamburger buns should be split and
  toasted.
  Cook and stir the meat and onion in a large skillet until the onion is
  tender.  Drain off the excess fat.  Mix the water, cornstarch, soy sauce,
  molasses and ginger and stir into the meat mixture.  Add the bean sprouts
  and water chestnuts.  Cook, stirring constantly, until the mixture thickens
  and boils, about 5 minutes.  Serve on the toasted buns and pass the soy
  sauce. NOTE: For Chow Mien omit the buns. Serve the chow mien mixture over
  hot cooked rice or chow mien noodles.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hamburger Pasties
 Categories: Cheese, Ground beef, Main dish, Meats, Vegetable
      Yield: 8 servings
 
      1 lb Ground Beef                       1/4 c  Onion; Chopped, 1 sm.
      8 oz Canned Vegetables; 1 cn, *          1 c  Cheese; Shredded, (4 oz), **
    1/4 c  Catsup                            1/2 ts Garlic Salt
    1/4 ts Pepper                              1 tb Mustard; Prepared
     11 oz Pie Crust Mix Or Sticks; 1Pk   
 
  *    Vegetables should be drained.  You can use either peas or diced ** Use
  either American or Cheddar cheese.
  Heat the oven to 375 degrees F.  Cook and stir the meat and onion in a
  large skillet until the meat is brown.  Drain off the excess fat.  Remove
  from the heat and stir in the remaining ingredients except the pie crust
  mix and set aside.  Prepare the pastry as for a 2 crust pie as directed on
  the package.  Divide the pastry into 8 equal parts.  Roll each part, on a
  lightly floured surface, into a 7-inch circle.  On half of the circle,
  spread about 1/4 cup of the meat mixture (packed) to within 1/2-inch of the
  edge.  Moisten the edge of the pastry with water and fold over the meat
  mixture, sealing the edges with a fork.  Place on an ungreased baking sheet
  and prick the tops with the fork.  Bake 30 to 35 minutes.  You can serve
  these as sandwiches or, if you prefer, place on a plate and top with gravy
  or sauce. NOTE: You can substitute 1 cup of your favorite cooked vegetable
  for the peas or carrots in this recipe.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Basic Meatballs
 Categories: Ground beef, Main dish, Meatballs, Meats
      Yield: 6 servings
 
      1 lb Ground Beef                         1 ea Egg; Large
    1/4 c  Onion; Chopped, 1 Sm.             1/3 c  Bread Crumbs; Dry
    1/4 c  Milk                              3/4 ts Salt
    1/8 ts Pepper                              1 ts Worcestershire Sauce
 
  Mix all the ingredients together.  Shape mixture by Tablespoonfuls into 1
  1/2-inch balls.  (For ease in shaping the meatball, occasionally wet your
  hands with cold water.) TO COOK IN A SKILLET: Heat 1 Tbls salad oil in a
  large skillet, cook the meatballs over medium heat until brown, about 20
  minutes.  Drain off excess fat. TO COOK IN THE OVEN: Place the meatballs in
  a lightly greased baking pan 13 X 9 X 2 or 15 1/2 X 9 1/2 X 1-inch; bake,
  uncovered, in a 400 degree F. oven until light brown, about 20 minutes.
  Drain off the excess fat.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Saucy Meatballs
 Categories: Ground beef, Main dish, Meatballs, Meats
      Yield: 4 servings
 
      1 x  Recipe Of Basic Meatballs      10 3/4 oz Cream Of Chicken Soup; 1cn,*
    1/3 c  Milk                              1/8 ts Nutmeg
    1/2 c  Dairy Sour Cream              

----------------------------------GARNISH----------------------------------
      1 x  Parsley; Snipped               
 
  *    Use the condensed soup without diluting it.
  Prepare the Basic Meatball recipe (See recipe 12).  Combine the cooked
  meatballs, soup, milk, and nutmeg in a large skillet; heat to boiling,
  stirring occasionally.  Reduce the heat; cover and simmer for 15 minutes.
  Stir in the sour cream, cover and heat for 2 to 3 minutes.  Sprinkle with
  the parsley and serve.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sweet And Sour Meatballs
 Categories: Ground beef, Main dish, Meatballs, Meats, Vegetable
      Yield: 4 servings
 
      1 x  Recipe Basic Meatballs              1 tb Cornstarch
    1/2 c  Brown Sugar; Packed            13 1/2 oz Pineapple Tidbits; 1 Cn
      1 tb Soy Sauce                         1/3 c  Vinegar
    1/2 c  Green Bell Pepper; *           
 
  *    Coarsely chop the Green Bell Pepper after seeding it.
  Prepare the Basic Meatball recipe (Recipe 12) and set aside.  Mix the
  cornstarch and sugar in a large skillet.  Stir in the pineapple (with the
  syrup), soy sauce, and vinegar.  Cook, stirring constantly, until the
  mixture thickens and boils.  Add the cooked meatballs; cover and simmer for
  10 minutes, stirring occasionally.  Stir in the green pepper; cover and
  simmer until the pepper is crisp-tender, about 5 minutes.  Serve.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Pepper Beef Balls
 Categories: Ground beef, Main dish, Meatballs, Meats, Vegetable
      Yield: 4 servings
 
      1 x  Recipe Of Basic Meatballs; *        1 tb Margarine Or Butter
      1 ea Onion; Sliced, Md               1 1/2 c  Water
  1 1/2 ts Instant Beef Bouillon             1/2 ts Garlic Salt
    1/2 ts Ginger; Ground                      3 tb Soy Sauce
      2 ea Green Peppers; Md, **               2 tb Cornstarch
      2 tb Water                               1 ea Tomato; Lg, ***
 
  *      See Recipe 12 ** Seed the Medium Green Peppers and cut into strips.
  ***    Cut the tomato into 8 wedges.
  Prepare the basic meatballs recipe and set aside.  Melt the margarine in a
  large skillet.  Add the onion and cook and stir until tender.  Add the
  cooked meatballs, 1 1/2 cups of water, the bouillon, garlic salt, ginger
  and soy sauce; heat to boiling.  Reduce the heat and cover.  Simmer for 10
  minutes, stirring occasionally.  Add the green pepper.  Mix the cornstarch
  with the 2 Tbls of water and add to the sauce mixture.  Cook, stirring
  carefully, until mixture thickens and boils.  Cover and simmer until the
  pepper is crisp tender, about 3 minutes.  Add the tomato, cover, and heat
  for about 2 to 3 minutes longer. NOTE: Hot cooked rice makes an ideal
  accompaniment for this zesty dish.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Harvest-Time Meatballs
 Categories: Ground beef, Main dish, Meatballs, Meats, Vegetable
      Yield: 4 servings
 
      1 x  Recipe Basic Meatballs; *           2 tb Margarine Or Butter
    1/8 ts Instant Minced Garlic; **         1/2 ts Thyme Leaves
    1/2 lb Fresh Mushrooms; ***                3 ea Zucchini; Md, ****
    1/2 ts Salt                              1/3 c  Parmesan Cheese; Grated
      2 ea Tomatoes; *****                
 
  *        See Recipe 12. ** You can substitute 1 fresh clove of garlic,
  minced, or 1/8 t of *** Wash and trim the mushrooms and then slice them.
  ****     Thinly slice the zucchini.  There should be about 4 cups of the
  *****    Cut each tomato into 8 wedges.
  Prepare the basic meatballs and set aside.  Melt the margarine in a large
  skillet.  Add the garlic, thyme leaves, mushrooms, and zucchini; cook over
  medium-high heat for about 5 minutes, stirring occasionally.  Add the
  cooked meatballs; cover and simmer, stirring occasionally, until the
  vegetables are tender, about 10 minutes.  Sprinkle with the salt and
  cheese.  Add the tomato wedges, cover and heat for 2 to 3 minutes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hungarian Meatballs
 Categories: Ground beef, Main dish, Meatballs, Meats
      Yield: 4 servings
 
      1 x  Recipe of Basic Meatballs; *        1 tb Vegetable Oil
      2 ea Onions; Md., Thinly Sliced        3/4 c  Water
    3/4 c  Red Wine; Dry, **                   1 ts Caraway Seed
      2 ts Paprika                           1/2 ts Marjoram Leaves
    1/2 ts Salt                              1/4 c  Water
      2 tb Flour; Unbleached              
 
  *      See Recipe 12. ** You can substitute a mixture of 3/4 cup of water,
  1 tsp of instant
  Prepare the basic meatballs and set aside.  Heat the oil in a large
  skillet.  Add the onions and cook and stir until they are tender.  Add the
  cooked meatballs, 3/4 cup of water, the wine, caraway seed, paprika,
  marjoram leaves and salt.  Heat to boiling then reduce the heat and cover.
  Simmer for about 30 minutes, stirring occasionally.  Mix 1/4 cup of water
  and the flour, stir into the sauce mixture.  Heat to boiling, stirring
  carefully.  Boil and stir for 1 minute. NOTE: Serve with either boiled
  potatoes or noodles for a great main dish.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Meatball Stew
 Categories: Ground beef, Main dish, Meatballs, Meats, Vegetable
      Yield: 4 servings
 
      1 ea Recipe Of Basic Meatballs; *        4 ea Carrots; Md, **
      2 ea Celery Stalks; ***                  3 ea Potatoes; Md, ****
     16 oz Stewed Tomatoes; 1 Cn               1 ts Salt
      1 ts Instant Beef Bouillon             1/8 ts Pepper
      1 ea Bay Leaf                          3/4 c  Water
 
  *      See Recipe 12. ** Carrots should be scraped and cut into 1-inch
  pieces. *** Celery should be cut into 1-inch pieces with strings removed.
  ****   Potatoes should be pared and cut into 1-inch dice.
  Prepare basic meatballs except -- cook in a Dutch oven.  Drain off excess
  fat.  Add the remaining ingredients and heat to boiling.  Reduce the heat,
  cover and simmer, stirring occasionally, until the vegetables are tender,
  about 40 minutes.  Remove the bay leaf and serve. NOTE: You can substitute
  1 24-oz package of frozen stew vegetables for stew for the carrots, celery
  and potatoes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Meatball Stew With Dumplings
 Categories: Ground beef, Main dish, Meats, Meatballs, Vegetable
      Yield: 4 servings
 
      1 x  Recipe Of Basic Meatballs; *   10 1/2 oz Cream of Celery Soup; **
    1/4 c  Dairy Sour Cream                   16 oz Vegetables; ***
     15 oz Potatoes;Drained&Sliced, 1Cn        1 x  Egg Or Parsley Dumplings

-------------------------------EGG DUMPLINGS-------------------------------
      2 c  Biscuit Baking Mix; Bisquick        2 ea Eggs; Lg.
      2 tb Milk                          

-----------------------------PARSLEY DUMPLINGS-----------------------------
      2 c  Biscuit Baking Mix; Bisquick        2 tb Parsley Flakes
    2/3 c  Milk                           
 
  *      See Recipe 12 ** Use the condensed soup undiluted. *** Use 1 can of
  peas, cut green beans, or sliced carrots.
  Prepare the basic meatball recipe -- except cook them in a Dutch oven.
  Drain off the excess fat.  Add the soup, sour cream, peas (with liquid) and
  potatoes, heat to boiling, stirring occasionally.  Prepare the dumplings.
  Drop the dough by TBLS onto the boiling stew.  simmer uncovered for about
  10 minutes.  Cover and simmer another 10 minutes longer. Serve. EGG
  DUMPLINGS: Mix all the ingredients together until a soft dough forms.
  PARSLEY DUMPLINGS: Mix all the ingredients together until a soft dough
  forms.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Porcupines
 Categories: Ground beef, Main dish, Meatballs, Meats, Vegetable
      Yield: 4 servings
 
      1 lb Ground Beef                       1/2 c  Rice; Regular, Uncooked
    1/2 c  Water                             1/4 c  Onion; Chopped, 1 Sm.
      1 ts Salt                              1/2 ts Celery Salt
    1/8 ts Garlic Powder                     1/8 ts Pepper
     15 oz Tomato Sauce; 1 Cn.                 1 c  Water
      2 ts Worcestershire Sauce           
 
  Mix the meat, rice, 1/2 Cup of water, the onion and the seasonings.  Shape
  the mixture by TBLS into 1 1/2-inch balls. TO COOK IN A SKILLET: Heat 1
  TBLS of salad oil in a large skillet and cook the meatballs over medium
  heat until brown.  Add remaining ingredients and heat to boiling. Reduce
  the heat, cover and simmer for about 45 minutes. TO COOK IN THE OVEN: Place
  the meatballs in an ungreased baking dish, 8 X 8 X 2-inches.  Mix the
  remaining ingredients and pour over the meatballs. Cover and bake in a 350
  degree F. oven for about 45 minutes.  Uncover and bake 15 minutes longer.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sauerbraten Meatballs
 Categories: Ground beef, Main dish, Meatballs, Meats
      Yield: 4 servings
 
      1 ea Recipe of Basic Meatballs; *        1 tb Brown Sugar
      1 ts Instant Beef Bouillon             1/4 ts Cloves; Ground
    1/8 ts Pepper                              1 ea Bay Leaf
    1/4 c  Vinegar                           1/3 c  Raisins; Optional
      6 ea Gingersnaps; **                
 
  *    See Recipe 12. ** Break the gingersnaps into small pieces.
  Prepare the basic meatball recipe.  Combine the cooked meatballs and the
  remaining ingredients in a large skillet.  Heat to boiling, stirring
  occasionally, then reduce the heat.  Cover and simmer about 20 minutes,
  stirring occasionally.  Remove the bay leaf and serve over mashed potatoes.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Wine Marinated Kabobs
 Categories: Ground beef, Main dish, Meatballs, Meats
      Yield: 4 servings
 
      1 lb Ground Beef                       1/2 lb Fresh Large Mushrooms; *
    1/4 c  Salad Oil                         1/2 c  Burgundy Or Other Red Wine
      1 ts Marjoram Leaves                   1/2 ts Salt
    1/8 ts Instant Minced Garlic               1 ts Worstershire Sauce
      2 tb Catsup                         
 
  *     Mushrooms should be washed and trimmed.
  Shape the meat by TBLS into 24 balls.  Place in a glass bowl or plastic
  bag.  Add the mushrooms.  Mix the remaining ingredients together and pour
  over the meatballs and mushrooms.  Cover and refrigerate for at least 8
  hours, turning the meatballs and mushrooms occasionally.  On each of 4
  12-inch metal skewers, alternate 6 meatballs with 6 mushrooms.  Set oven
  control to broil and/or 550 degrees F.  Broil kabobs 4-inches from the heat
  to the desired doneness, about 15 to 20 minutes.  Brush occasionally with
  the remaining marinade and gently push with a fork to turn.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Sweet-Sour Kabobs
 Categories: Ground beef, Main dish, Meatballs, Meats, Vegetable
      Yield: 6 servings
 
  1 1/2 lb Ground Beef                         1 tb Soy Sauce
 14 1/2 oz Pineapple; Sliced, 1 Cn             2 tb Brown Sugar
      2 tb Vinegar                             2 tb Soy Sauce
      2 tb Cornstarch                          4 ea Green Onions; *
      1 ea Green Pepper; Sm., **              12 ea Cherry Tomatoes
 
  *    Cut the green onions into 2-inch pieces. ** Cut the green pepper into
  1-inch pieces after seeding.
  Drain the pineapple slices and reserve the syrup for later use in the
  recipe.  Mix the meat and the 1 TBLS of soy sauce.  Shape the mixture into
  36 meatballs.  Place the meatballs in a glass bowl or plastic bag.  Mix the
  reserved pineapple syrup, the brown sugar, vinegar, and 2 TBLS of soy sauce
  until the sugar is dissolved.  Pour over the meatballs and refrigerate for
  at least 3 hours.  Drain the marinade from the meatballs into a small
  saucepan, stir in the cornstarch.  Cook, stirring constantly, until the
  mixture thickens and boils.  Boil and stir for 1 minute.  Remove the sauce
  from the heat and set aside.  Cut the pineapple slices into quarters. On
  each of 6 12-inch metal skewers alternate 6 meatballs with pineapple and
  vegetables.  Brush the kabobs with part of the sauce.  Set the oven control
  at broil and/or 550 degrees F.  Broil kabobs 4-inches from the heat to the
  desired doneness, about 15 to 20 minutes.  Brush occasionally with the
  sauce and gently push with a fork to turn.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Batter-Dipped Fondue Meatballs
 Categories: Appetizers, Ground beef, Meatballs, Meats
      Yield: 12 servings
 
  1 1/2 lb Ground Chuck                        1 ea Egg; Large
    1/4 c  Bread Crumbs; Dry                   2 tb Beer Or Apple Juice
      1 ts Garlic Salt                         2 c  Salad Oil
    1/2 c  Butter;Do NOT UseMargarine,*  

-------------------------------FROTHY BATTER-------------------------------
      1 c  Biscuit Baking Mix; Bisquick      1/2 c  Beer Or Apple Juice
      1 ea Egg; Lg                       

-------------------------------MUSTARD SAUCE-------------------------------
    1/2 c  Mayonnaise Or Salad Dressing        2 tb Mustard; Prepared
      1 tb Onion; Finely Chopped         

-----------------------------HORSERADISH SAUCE-----------------------------
    1/2 c  Dairy Sour Cream                    1 tb Horseradish
    1/8 ts Worcestershire Sauce           
 
  *    NOTE:  You can omit the butter and increase the salad oil to 2 1/2
  Mix the meat, egg, bread crumbs, beer and garlic salt.  Shape the mixture
  into 3/4-inch balls.  Prepare the frothy batter.  Heat the oil and butter
  in a metal fondue pot to 375 degrees F.  Spear the meatballs with a fondue
  fork, dip into the batter and cook in the hot oil to the desired doneness,
  about 2 minutes.  Serve with both sauces. NOTE: These meatballs can also be
  cooked without the batter. FROTHY BATTER: Mix all of the ingredients with a
  fork.  (Batter will be slightly lumpy.) MUSTARD SAUCE AND HORSERADISH
  SAUCE: Mix all the ingredients together and refrigerate until serving time.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Party Pleaser Meatballs
 Categories: Appetizers, Ground beef, Meatballs, Meats, Sauce
      Yield: 12 servings
 
      1 ea Recipe Of Basic Meatballs; *      1/2 c  Coconut; Flaked
    1/4 c  Currant Or Grape Jelly            1/4 c  Chutney Or Chutney Sauce; **
    1/4 c  Dry Red Wine OR Orange Juice        2 ts Mustard; Dry
 
  *    See Recipe 12. ** Use a chopped chutney or chutney sauce.
  Prepare the basic meatballs except -- add coconut before mixing the
  ingredients.  Shape the mixture into 3/4-inch meatballs and bake at 400
  degrees F. for about 15 minutes.  Drain off the excess fat.  In a large
  skillet, heat the remaining ingredients to boiling.  Add the meatballs,
  cover and simmer, stirring occasionally, until the sauce thickens and
  meatballs are glazed, about 20 minutes.  Serve with wooden or plastic
  picks.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hamburger Stroganoff
 Categories: Hamburger, Main dish, Meats, Vegetables
      Yield: 4 servings
 
      1 lb Lean Ground Beef                    1 ts Beef Bouillon; Instant
      1 ea Clove Garlic; Minced              1/4 ts Pepper
    3/4 ts Salt                                1 c  Water
      4 oz Mushroom Stem/Pieces;Drained        2 c  Noodles Or Rice; Cooked, Hot
      1 c  Dairy Sour Cream                    3 tb Unbleached Flour
    1/2 c  Onion; Chopped, 1 md           
 
  Cook and stir the meat, onion, and garlic in a large skillet until the meat
  is brown.  Drain off the excess fat.  Mix in the flour, bouillon, salt,
  pepper and the can of mushroom stems and pieces.  Stir in the water and
  heat to boiling, reduce the heat and simmer, covered, for 10 minutes. Stir
  in the sour cream and heat until just hot.  Serve over the noodles or rice,
  if desired, and garnish with chopped parsley, if you wish.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Skillet Goulash
 Categories: Hamburger, Main dish, Meats, Stews, Vegetable
      Yield: 4 servings
 
      1 lb Lean Ground Beef                  1/2 c  Onion; Chopped, 1 Md
     16 oz Tomatoes; 1 Cn                    1/2 c  Celery; Chopped
    1/2 c  Water                           1 1/2 ts Salt
    1/4 ts Pepper                            1/8 ts Basil Leaves
    1/8 ts Marjoram Leaves                 1 1/2 c  Fine Noodles; Uncooked, 3 Oz
 
  Cook and stir the meat and the onion in a large skillet until the meat is
  brown.  Drain off the excess fat.  Stir in the tomatoes (with the liquid)
  and remaining ingredients, stirring to break up the tomatoes.  Heat to
  boiling, then reduce the heat and simmer, covered, stirring occasionally,
  until the noodles are tender, about 20 minutes.  A small amount of water
  can be added if necessary.  Serve hot.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: All-American Hot Dish
 Categories: Hamburger, Main dish, Meats, Vegetables, Chees
      Yield: 6 servings
 
      1 lb Lean Ground Beef                  1/2 c  Onion; Chopped, 1 Md
      8 oz Whole Kernel Corn, 1 Cn             8 oz Tomato Sauce; 1 Cn
    1/4 c  Ripe Olives; Pitted, Halved         4 oz Noodles; Uncooked, Abt 2 C
      2 c  Water                               1 ts Oregano Leaves
    1/2 ts Salt                              1/4 ts Pepper
      1 c  Cheddar Cheese; Shredded       
 
  Cook and stir the meat and onion in a large skillet until the meat is
  brown.  Drain off the excess fat.  Stir in the UNDRAINED corn and the rest
  of the ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling then
  reduce the heat and simmer, uncovered, stirring occasionally, until the
  noodles are tender, about 20 minutes. Serve hot. TO COOK IN THE OVEN: Pour
  the mixture into an ungreased 2-quart casserole.  Cover and bake in a 375
  degree F. oven for 30 minutes, stirring occasionally.  Uncover and bake
  until the mixture thickens, about 15 minutes.  Serve hot.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Creamy Beef-Noodle Combo
 Categories: Hamburger, Main dish, Meats, Soups, Vegetable
      Yield: 5 servings
 
      1 lb Lean Ground Beef               10 3/4 oz Cream Of Mushroom Soup; 1 Cn
      4 oz Mushroom Stem/Pieces; 1 cn        1/2 c  Green Bell Pepper; Chopped
      1 c  Celery; Sliced, 2 Stalks            1 c  Milk
    1/4 c  Pimento; Sliced                     4 oz Noodles; Uncooked, Abt 2 C
      1 ts Salt                                1 tb Worcestershire Sauce
    1/2 c  Onion; Chopped, 1 Md           
 
  Cook and stir the meat and onion in a large skillet until the meat is
  brown.  Drain off the excess fat.  Stir in the UNDRAINED mushroom pieces
  and the remaining ingredients.  Heat to boiling then reduce the heat and
  simmer, covered, stirring occasionally, until the noodles are tender, about
  25 minutes.  A small amount of water can be added if necessary. Serve hot.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Double Cheese Hamburger Casserole
 Categories: Cheese, Hamburger, Main dish, Meats, Vegetable
      Yield: 5 servings
 
      4 oz Noodles; Uncooked, Abt 2 C          1 lb Lean Ground Beef
    1/3 c  Onion; Chopped                    1/4 c  Celery Chopped
      8 oz Tomato Sauce; 1 Cn                  1 ts Salt
      3 oz Cream Cheese; Softened, 1 Pk      1/2 c  Cottage Cheese; Creamed
    1/4 c  Dairy Sour Cream                    1 ea Tomato; Md., Optional
 
  Cook the noodles as directed on the package and then drain.  While the
  noodles are cooking, cook and stir the meat, the onion and the celery in a
  large skillet until the meat is brown.  Drain off the excess fat.  Stir in
  the noodles tomato sauce, salt, cream cheese, cottage cheese and the sour
  cream. TO COOK IN A SKILLET: Heat the mixture to boiling, then reduce the
  heat and simmer, uncovered, for 5 minutes, stirring frequently. Remove from
  the heat.  Cut the tomato into thin slices and arrange on the meat mixture.
  Cover and let sit for about 5 minutes or until the tomato slices are
  warmed. TO COOK IN THE OVEN: Turn the mixture into an ungreased 1 1/2-quart
  casserole.  Cut the tomato into thin slices and arrange on the meat
  mixture.  Cover and bake in a 350 degree F. oven until hot, about 30
  minutes.  Serve immediately.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Manicotti
 Categories: Cheese, Hamburger, Main dish, Meats, Vegetable
      Yield: 6 servings
 
--------------------------------MEAT FILLING--------------------------------
      1 lb Lean Ground Beef                  1/4 c  Onion; Chopped, 1 Sm
      3 ea Slices Bread; Torn Up Small     1 1/2 c  Mozzarella Cheese; Shredded
      1 ea Egg; Lg                           1/2 c  Milk
      1 ts Salt                              1/4 ts Pepper

-----------------------------------PASTA-----------------------------------
      8 oz Manicotti Shells; 1 Pk        

--------------------------------TOMATO SAUCE--------------------------------
      4 oz Mushroom Stems & Pieces;1 Cn      1/4 c  Onion; Chopped, 1 Sm
     12 oz Tomato Paste; 1 Cn                  4 c  Water
      1 ea Clove Garlic; Minced              1/2 ts Salt
    1/2 ts Sugar                             1/3 c  Parmesan Cheese; Grated
    1/8 ts Pepper                              1 tb Parsley; Snipped
     15 oz Tomato Sauce; 1 Cn                  1 tb Italian Seasoning
 
  Cook and stir the meat and the first 1/4 cup of onion in a large skillet
  until the meat is brown.  Drain off excess fat.  Remove from the heat and
  stir in the remaining ingredients for the Meat Filling.  Fill the uncooked
  manicotti shells, packing the filling into both ends.  Place the shells in
  an ungreased baking pan, 13 X 9 X 2-inches.  Heat the oven to 375 degrees
  F.  Heat the undrained mushrooms and the remaining ingredients for the
  Tomato sauce except the Parmesan Cheese to boiling, stirring occasionally.
   Reduce the heat and simmer, uncovered, for about 5 minutes.  Pour the
  sauce over the filled shells.  Cover the pan with aluminum foil and bake
  until the shells are tender, 1 1/2 to 1 3/4 hours.  Sprinkle with the
  cheese and cool 5 to 10 minutes before serving.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Mexican Fiesta Casserole
 Categories: Cheese, Hamburger, Main dish, Meats, Vegetable
      Yield: 6 servings
 
      1 lb Lean Ground Beef                    1 c  Dairy Sour Cream
      4 oz Cheddar Cheese; Shredded,1 C        2 c  Bisquick Baking Mix
    2/3 c  Mayonnaise Or Salad Dressing        1 x  Tomatoes; Thinly Sliced, *
    1/2 c  Water                               1 x  Paprika; Optional
    3/4 c  Green Bell Pepper; Chopped          2 tb Onion; Finely Chopped
      1 x  Salt & Pepper; To Taste        
 
  *     Use 2 or 3 ripe tomatoes or to taste.
  Heat the oven to 375 degrees F.  Cook and stir the meat in a large skillet
  until brown.  Drain off the excess fat.  Season the meat with the salt and
  pepper, then set aside.  Mix the cheese, sour cream, mayonnaise and onion
  and set this mixture aside.  Stir the baking mix and water together until a
  soft dough forms.  With floured fingers, pat the dough in a greased baking
  pan, 13 X 9 X 2-inches, pressing the dough 1/2 inch up the sides of the
  pan.  Layer the meat, tomato slices, and green pepper onto the dough. Spoon
  the sour cream mixture over the top and sprinkle with the paprika, if used.
  Bake uncovered until the edges of the dough are light brown, 25 to 30
  minutes.  Cool 5 minutes and then cut into squares.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Company Beef Oriental
 Categories: Fruits, Hamburger, Main dish, Meats, Vegetable
      Yield: 6 servings
 
  1 1/2 lb Lean Ground Beef                  1/4 c  Soy Sauce
      1 ea Clove Garlic; Minced              3/4 c  Water
      1 ts Beef Bouillon; Instant              5 oz Water Chestnuts; *
      6 oz Frozen Chinese Pea Pods, 1Pk       11 oz Mandarin Orange Segments; **
      5 oz Bamboo Shoots; Drained, 1 Cn        2 tb Cornstarch
      1 ea Onion; Sliced, Md                   1 tb Molasses
 
  *     Use 1 5-oz can of water chestnuts that have been drained and sliced.
  **    Drain the can of Orange Segments, but reserve the syrup for the
  Cook and stir the meat, onion and garlic in a large skillet until the meat
  is brown.  Drain off the excess fat.  Mix the soy sauce, cornstarch, and
  molasses and stir this mixture into the meat mixture.  Stir in the
  bouillon, water, pea pods, water chestnuts, bamboo shoots and reserved
  mandarin orange syrup and heat to boiling.  Reduce the heat and simmer,
  covered, for about 10 minutes, stirring occasionally.  Stir in the orange
  segments, recover and heat for about 2 minutes.  Serve over cooked rice
  with additional soy sauce.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Safari Supper
 Categories: Fruits, Hamburger, Main dish, Meats, Vegetable
      Yield: 8 servings
 
  1 1/2 lb Lean Ground Beef                2 1/2 c  Water
      1 c  Regular Rice; Uncooked              1 ts Curry Powder
      2 ts Chicken Bouillon; Instant         1/4 ts Ginger
    1/2 ts Salt                              1/2 c  Raisins
    1/4 ts Cinnamon                            3 tb Peanut Butter; Chunky
      1 ea Onion; Sliced, Md                   1 tb Honey
 
  Cook and stir the meat and onion in a large skillet until the onion is
  tender and the meat is brown. Drain off the excess fat.  Stir in the
  remaining ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling,
  then reduce the heat and simmer, covered, stirring occasionally, until the
  rice is tender, about 35 minutes.  (A small amount of water can be added if
  necessary.) TO COOK IN THE OVEN: Turn the mixture into an ungreased 2-quart
  casserole.  Cover and bake at 350 degrees F., stirring occasionally, until
  the rice is tender, about 50 to 60 minutes. (A small amount of water can be
  added if necessary.)
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Hearty Beef Supper
 Categories: Cheese, Hamburger, Main dish, Meats, Vegetable
      Yield: 7 servings
 
      2 lb Lean Ground Beef                    1 c  Onion; Chopped, 1 Lg
      1 c  Cracked Wheat; Uncooked             2 c  Tomato; Fresh, Chopped, 2 Md
      2 c  Water                               2 ts Beef Bouillon; Instant
  1 1/2 ts Salt                              1/2 ts Oregano Leaves
    1/4 ts Minced Garlic; Instant            1/4 ts Pepper
    1/2 c  Parmesan Cheese; Grated             3 tb Parsley; Snipped
 
  Cook and stir the meat and onion in a large skillet until the meat is
  brown.  Drain off the excess fat.  Stir in the remaining ingredients except
  the grated Parmesan Cheese.  Heat to boiling then reduce the heat and
  simmer, covered, stirring occasionally, until the wheat is tender, about 30
  minutes.  (A small amount of water can be added if necessary.) Stir in the
  cheese and garnish with additional snipped parsley and/or Parmesan Cheese.
  NOTE: The nutlike texture of cracked wheat reminds one of brown rice, in
  fact, it is cooked and used in the same way.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Spanish Rice With Beef
 Categories: Hamburger, Main dish, Meats, Vegetables
      Yield: 6 servings
 
      1 lb Lean Ground Beef                  1/2 c  Onion; Chopped, 1 Md
      1 c  Rice; Regular, Uncooked           2/3 c  Green Bell Pepper; Chopped
     16 oz Stewed Tomatoes; 1 Cn               5 ea Bacon Slices; Crisp,Crumbled
      2 c  Water                               1 ts Chili Powder
    1/2 ts Oregano Leaves                  1 1/4 ts Salt
    1/8 ts Pepper                         
 
  Cook and stir the meat and onion in a large skillet until the meat is
  brown.  Drain off the excess fat.  Stir in the remaining ingredients. TO
  COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and
  simmer, covered, stirring occasionally, until the rice is tender, about 30
  minutes.  (A small amount of water can be added if necessary.) TO COOK IN
  THE OVEN: Pour the mixture into an ungreased 2-quart casserole. Cover and
  bake at 375 degrees F, stirring occasionally, until the rice is tender,
  about 45 minutes. Serve hot.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: South Seas Combo
 Categories: Fruits, Hamburger, Main dish, Meats, Vegetable
      Yield: 8 servings
 
      2 lb Lean Ground Beef                2 1/2 c  Apple;Pared,Coarsely Chopped
      1 c  Celery; Sliced                      2 ts Beef Bouillon; Instant
      1 x  Curry Powder; To Taste,2-3ts        4 oz Mushroom Stems & Pieces; *
      1 c  Water                               4 c  Rice; Hot, Cooked
      2 ea Bananas; Peeled And Sliced          2 tb Unbleached Flour
    1/2 c  Onion; Chopped, 1 Md                2 tb Sherry; Optional
 
  *     Use 1 4-oz can of mushroom stems and pieces that has been drained.
  Cook and stir the meat and onion in a large skillet until the onion is
  tender and the meat is browned.  Drain off the excess fat.  Stir in the
  celery, apple, and curry powder and cook, uncovered, for about 5 minutes,
  stirring occasionally.  Stir in the remaining ingredients except the
  bananas and rice and heat to boiling.  Reduce the heat and simmer,
  uncovered about 30 minutes, stirring occasionally.  Stir in the bananas
  then recover and cook over low heat for 5 minutes.  Serve over the rice. If
  you wish you can garnish the dish with crisply fried bacon or chopped
  peanuts when you serve it. NOTE: You can substitute 1 13 1/2 oz can of
  pineapple chunks, that has been drained, for the sliced bananas.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Curry Delight
 Categories: Fruits, Hamburger, Main dish, Meats, Vegetable
      Yield: 7 servings
 
      2 lb Lean Ground Beef                    1 c  Onion; Chopped, 1 Lg
     16 oz Tomatoes; 1 Cn                  1 1/4 c  Apple; Cored, Chopped
      1 x  Curry Powder; 1 to 1 1/2 Tb         2 ts Beef Bouillon; Instant
  1 1/2 ts Salt                                1 c  Rice; Regular, Uncooked
  2 1/2 c  Water                         

----------------------------------GARNISH----------------------------------
      1 x  Peanuts; Chopped                    2 tb Raisins
      2 tb Coconut; Optional                   1 tb Chutney; Chopped
 
  Cook and stir the meat and onion in a Dutch oven until the meat is brown.
  Drain off the excess fat.  Stir in the UNDRAINED tomatoes and the remaining
  ingredients except the peanuts, breaking up the tomatoes when you add them.
  TO COOK THE DUTCH OVEN: Heat the mixture to boiling then reduce the heat
  and simmer, covered, stirring occasionally, until the rice is tender, about
  30 to 45 minutes. (A small amount of water can be added if necessary.)
  Garnish with the chopped peanuts just before serving. TO COOK IN THE OVEN:
  Turn the mixture into an ungreased 3-quart casserole.  Cover and bake at
  350 degrees F., stirring occasionally, until the rice is tender, about 45
  to 55 minutes.  Garnish with the chopped peanuts just before serving.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Broiled Cheddar-Olive
 Categories: Cheese, Main dish, Sandwiches, Vegetables
      Yield: 8 servings
 
      2 ea Eggs; Lg                          1/2 c  Green Bell Pepper; Chopped
  1 1/4 c  Olives; Ripe,Chopped, Pitted      1/3 c  Catsup
    1/4 c  Onion; Chopped                    1/4 ts Marjoram
      2 ts Mustard; Prepared                 1/8 ts Salt
    1/8 ts Oregano                             1 x  Butter
      4 ea Sandwich Buns                       2 tb Mayonnaise
      8 oz Cheddar; Sharp, Grated              1 pn Pepper; To Taste
 
  Hard cook the eggs and slice them into a medium-sized bowl.  Grate the
  cheddar and put into the bowl.  Prepare and add the olives, green pepper
  and onion.  Blend together the catsup, mayonnaise and prepared mustard and
  the spices (blend them together in a small cup or bowl).  Add the mixture
  to the cheese mixture and set aside.  Set the oven to broil and split the
  buns (if not already split) with a sharp knife.  Set the buns on the
  broiler rack, cut sides up, and broil with the buns 2 inches from the heat
  source until golden brown.  Remove the buns from the oven and spread with
  butter.  Spread about 1/8 of the cheddar mixture on a buttered side of each
  bun and return to the broiler with the tops of the sandwiches 3-inches from
  the heat source.  Broil until the cheddar is bubbly and serve right from
  the oven.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cheddar Spread
 Categories: Cheese, Appetizers, Sandwiches
      Yield: 4 servings
 
      1 lb Butter                              8 oz Cheddar; Sharp, Grated
      4 oz Romano Cheese; Grated               1 ts Worcestershire Sauce
    1/4 ts Garlic Powder                     1/2 ts Paprika; Sweet Or Hot
 
  All the ingredients should be at room temperature before starting this
  recipe.  Whip slowly, in a medium mixing bowl, with the mixer until the
  mixture is fluffy.  Spread on Bread Slices.  (Rye, Sourdough or regular
  French Bread are great.)  Toast under the broiler until hot.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Stuffed Rolls
 Categories: Breads, Cheese, Main dish, Sandwiches, Vegetable
      Yield: 6 servings
 
     16 oz Cheddar; Sharp, Shredded            8 oz Green Olives; Stuffed, *
      2 ea Green Bell Peppers; Md             12 ea French Rolls; Large
      6 oz Tomato Sauce; *                     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.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: BBQ Crab Sandwich
 Categories: Cheese, Main dish, Sandwiches, Seafood, Vegetable
      Yield: 4 servings
 
      1 c  Crab                              1/2 c  Tomato Sauce
    1/4 c  Green Stuffed Olives; Sliced        8 oz Cheddar; Md, In Small Cubes
      8 ea English Muffins                
 
  Mix all the ingredients except the muffins together.  Refrigerate for at
  least 1 hour to blend the flavors.  Spread on English Muffin halves and
  broil until hot and cheese is melted.  Serve hot.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Savory Cheddar Sandwiches
 Categories: Cheese, Main dish, Meats, Sandwiches, Vegetable
      Yield: 6 servings
 
     10 oz Cheddar; Sharp, Grated              2 tb Butter
    1/2 c  Cream; Regular                      1 tb Onion; Chopped
     12 ea Bacon; Slices                       1 tb Flour; Unbleached
      1 x  Butter; Softened                    2 dr Tobasco Sauce
      1 ea Egg; Lg                             2 tb Lemon Juice
    1/4 ts Salt                                1 tb Pimento; Chopped
      6 ea Bread; Slices                       1 tb Stuffed Olives; Chopped
 
  Put the shredded cheese in a bowl and set aside.  Hard cook and chop the
  egg, then set aside.  Melt the butter in a skillet over low heat.  Add and
  cook the onion until transparent then add the flour and stir until well
  blended.  Heat until bubbly and then add the cream, salt and tobasco sauce
  gradually while stirring constantly.  Cook until the mixture boils.  Cook 1
  to 2 minutes longer and remove from the heat.  Blend in the lemon juice.
  Add the creamed mixture to the cheese and add the egg, pimento and stuffed
  olive slices to the mixture.  Mix until well blended and set aside.  Pan
  broil the bacon slices until they are partially cooked and still limp.
  Spread the bread with the softened butter and then spread the cheddar
  mixture on the bread, allowing 1/4 cup for each slice.  Top each slice with
  2 of the bacon slices crossed diagonally.  Set the oven temperature to
  broil (500 or higher degrees F.)   Arrange the sandwiches on the broiler
  rack and place in broiler with the tops of the sandwiches 3-inches below
  the heat source.  Broil until cheddar mixture is bubbly and slightly
  browned and bacon slices are crisp.  Serve hot. Makes 6 open faced
  sandwiches
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Poppin' Fresh Barbe Cups
 Categories: Breads, Cheese, Main dish, Meats, Sandwiche
      Yield: 6 servings
 
    3/4 lb Ground Beef; Lean                 3/4 c  Cheddar; Sharp, Shredded
    1/2 c  Barbecue Sauce; **                  1 tb Onion; Minced
     12 ea Biscuits; *                         2 tb Brown Sugar
 
  *    Use 1 8-oz tube of store bought biscuits, or your favorite 12 biscuit
  **   Use store bought sauce or your favorite recipe.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  In a skillet brown the ground beef and then drain off the excess fat.  Add
  the bbq sauce, onion and brown sugar and set aside.  Separate the biscuit
  dough into 12 pieces and place one in each of 12 ungreased muffin cups,
  pressing the dough up the sides to the edge of the cup.  Spoon the mixture
  into the cups and sprinkle with the shredded Cheddar Cheese.  Bake in a
  preheated 400 degrees F. oven for 12 minutes.  Serve hot. VARIATIONS: Use 1
  13-oz can of chili beans in place of the meat mixture (or 1 13-oz can of
  baked beans, and frankfurters or hot dogs that have been cut into pieces)
  in place of the meat mixture.  You can also add green bell pepper or a hot
  pepper to the above recipe with good results.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cheesy Muffin Melt
 Categories: Cheese, Main dish, Sandwiches, Vegetables
      Yield: 4 servings
 
  1 1/2 c  Cottage Cheese; Creamed           1/4 ts Basil Leaves; Crushed
    1/4 ts Oregano Leaves; Crushed             3 ea WholeWheat English Muffins;*
    1/4 ts Salt                                1 x  Cheddar; Sharp, Slices
      6 ea Tomato; Slices                      2 tb Green Chiles; Chopped
    1/2 c  Wheat Germ; Regular            
 
  *    The whole wheat muffins should be halved and toasted.
  +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Combine the cottage cheese, wheat germ, chiles, and seasonings, blending
  well.  Mound onto toasted muffins.  Top with tomato slices and criss-cross
  with cheddar strips.  Broil 3 to 4 inches from the heat until the cheddar
  melts, about 5 minutes. Makes 6 open faced sandwiches.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Filled Frankfurters
 Categories: Cheese, Main dish, Meats, Sandwiches
      Yield: 6 servings
 
  1 1/2 c  Macaroni; Broken                  3/4 c  Milk; Evaporated
  1 1/4 ts Mustard; Dry                    1 1/4 ts Salt
    1/8 ts Pepper                          2 1/2 c  Cheddar; Md, Grated
  1 1/2 lb Frankfurters; Deli-Style       
 
  Cook the macaroni in boiling salted water until tender.  Drain and rinse in
  hot water.  Combine the milk, mustard, salt, pepper and 2 cups of the
  cheddar cheese in the  top of a double boiler and cook until the cheddar is
  melted and sauce is smooth, stirring frequently.  Add the macaroni and
  blend well.  Split the frankfurters lengthwise, without separating them,
  and fill with the macaroni mixture. Sprinkle with the remaining cheddar and
  bake in a hot oven (400 degrees F.) for 15 minutes.  Serve hot.
 
-----
 
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Cheddar Bacon Treat
 Categories: Cheese, Main dish, Meats, Sandwiches, Vegetable
      Yield: 2 servings
 
      4 oz Cheddar; Sharp, Shredded, 1C      1/8 ts Paprika
    1/2 ts Worcestershire Sauce                3 ea Bacon; Slices, *
    1/8 ts Garlic Powder                       1 x  Lettuce
      4 ea Bread; Slices, Buttered             1 ds Pepper
      1 x  Tomato Slices                       2 tb Dairy Sour Cream
    1/2 ts Lemon Juice; Fresh             
 
  *    Bacon slices should be cooked until crisp and then crumbled.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Beat the cheddar, lemon juice, worcestershire sauce, paprika, garlic
  powder, and pepper until fluffy.  Blend in the sour cream.  Add the
  crumbled bacon.  Spread 2 Tbls of the mixture on each slice of bread.
  Arrange lettuce and tomato on two slices and top with remaining bread
  slices.  Serve.
 
-----
 
