LBSOS KRNLI/O ERRORFILE 'SOS.KERNEL' NOT FOUNDINVALID KERNEL FILExةw,@  4  J  ȱ⩤i8#) ) 8Le7 .d1/hello........."MENU.MAKER" (Version 4.53) =".d1":100: Coldstart 200: Warmstart (GOTO 30) (I=1L2(A$(I),A$))90<B$(J)=A$(I),1,31)!FJ/2<>J/2)=4:=+1:ۙ=44PB$(J);:J=J+1ZI:8dA$(1000),B$(1000),C%E!E*MENU.MAKER  ZE!MISCELLANEOUSE!EMORE.BREADcSALADSE!ESNACKSE!EVEGETABLESE!EIII.MISC.10097Bu' COOKS.FORUM ! DESSERTS E!EDISKNAME.DATE!FDRINKSE!EEGG.CHEESEE!EMEAT.DISHESm#im#iЛ#Lȱ  6L憦  Lsmm l y` @8(Je稽 ʈ(511),C$(20),name$(20):=10:=0n: GOSUB 1120 x=+B$(I),16,B)140 PREFIX$=.D1 #1, ž#1180I=0I=I+1:#1;A$(I):170#1 L=I-1j=1:same=0:/#9,".D1/DISKNAME.DAT":#9;DISKNAME$:#9Ta$="{,|,~,};  ;" ";Ѡ,2));", ";"19";Р,2);" ";/П,2))=>13П,2))-12;џ,6);:1580$"П,2))=0"12";џ,6);:ٟ;$,П,2))=>12" PM-":" AM-" 61630@WW=1390J=26:=21:1400 T1400 ^:WW=1:h +r ...... "MENU.MAKER" ":1550M$="FEBRUARY":1550M$="MARCH":1550M$="APRIL":1550M$="MAY":1550M$="JUNE":1550M$="JULY":1550M$="AUGUST":1550M$="SEPTEMBER":1550M$="OCTOBER":1550M$="NOVEMBER":1550M$="DECEMBER":1550826);"-";M$13202=78=11010<9F=23:=0::"79C";"PRESS ANY KEY TO HALT LISTING":P2,280,2 Z1310dn"x ..... "DATE.TIME.LINE" ....M=Ҡ,4,2))BM1430,1440,1450,1460,1470,1480,1490,1500,1510,1520,1530,1540M$="JANUARYH$ SLOW FLASH :120#X=1100: TEXT SLOW-DOWN LOOPX810 Halt Subroutine::=23:=0::"79C";"PRESS ANY KEY TO HALT LISTING.": 1300(=23:=0::"79C";"CONTINUE...?":'(<>89<>121<>78<>110#4,B$(I),16,B)#5,".PRINTER" $ž#4120 .#4;a$ 8#5;a$ B1070LV:=24:=0::-`#8,".D1/FLASHNAME.DAT":#9;FLASH$:#8%jFLASH=110: FLASHER SUBROUTINEtSLOW=110~FLASH/2=FLASH/2):۴ =11:=07 FLAS:=".d1":=12:=0:120=+B$(I),16,B)1408A$(1000),B$(1000),C%(511),C$(20),name$(20):=10:=0 :120;::=23:=0::"79C";"WOULD YOU LIKE A HARD COPY?":1C$:C$<>"Y"C$<>"y"C$<>"N"C$<>"n"1010C$="N"C$="n"120$<>"y"C$<>"N"C$<>"n"850\C$="N"C$="n"1000;f:=23:=0::"79C";"PRESS ANY KEY TO HALT LISTING": p840z2,280,21K:=23:=0::"79C";"TO PRINT OR RETURN TO MENU, HIT THE SPACE BAR":C$:C$<>" "930:ۺ1000 (I),16,B)$=01:=0::"80C";A$;::12)E=23:=0::"79C";"PRESS ANY KEY TO HALT LISTING"::2,280,21 840#2,B$(I),16,B) ž#2910*#2;A$:A$:12304810 >:120*H:=23:=0::"79C";"CONTINUE...?":0RC$:C$<>"Y"CB$(I),"BASIC 0")700B$(I),"TEXT 0")740B$(I),"CAT 0")960B$(I),"FONT 0")1660B$(I),"FOTO 0")1730400A$="RUNNING "+B$(I),16,B)"79C";A$;:=0B$(I),16,B):A$="LISTING "+B$S=44:I/2<>I/2)I=I+1&I2=-1:I=I-2:NIBOTM<30XTHPOS=44I=IBOTM/2)*2:=+IBOTM/2)-1:0b=+IBOTM/2-.5):I=IBOTM:I/2=I/2)I=I-1lvB=B$(I),16)," ")-1 =Q:WW=0A=:A=21A=9oldprefix$=A=31110A=27:=".D1":980A=13630=THPOS:B$(I);A<8A>11400A-7500,520,550,580:=THPOS:B$(I);:380: 500THPOS=4:I/2=I/2)I=I-1I=IBOTM THPO"BASIC 0":40,A$="TEXT 0":406A$="CAT 0":40@A$="FONT 0":40JA$="FOTO 0":40TA$(L),"BLOCKS")370*^=27:=19:"FREE MEMORY AVAILABLE: ";h=7:=20:"80C";A$(L);$r:=5:THPOS=4:I=1:IBOTM=J-1:480|Q=:=26:=21:1400 selects; sets Prefix to .D1; aborts."12);::"80C";a$;:d$=DISKNAME$$=23:=0::"80C";d$;::12)1,180,22F=3:=14:"This /// SIG Disk is \^ 1990, Washington Apple `, Ltd."=4:B$(1)="":B$(2)="""A$= (Version 4.53) |: CHANGE THE FONT".D1/download.inv"C$=B$(I),16,B)array$="C%"name$=34)+C$+34)getfont(@name$,@array$)loadfont(@array$)30#5,".GRAFIX"".D1/BGRAF.INV"D$=B$(I),16,B)name$=34)+D$+34) GLOAD.D$16);1) GRAFIXONX=12000:X::RELEASE:#530SALADSvE'  '-CHICKEN.SALADKEgE1k,CURRIE.SALADRIEE1x -TABOULI.SALAD6x x .TZATZIKI.SALADIE1x.WATERCRS.SALADC}!E1x; ; SNACKSvE'  'BLEU.CHEESEE2y.CANTEBURY.FLNGE2y *CHEESE.LOG~E2y'GRANOLAANOE3y-MEAT.ROLL.UPSTE3y)SUPER.DIPE4z (ZUCCHINICHpE4z VEGETABLESvE'  ')ASPARAGUS E4z 'BORSCHTRSCH4E3y(GAZPACHOPE4z (POTATOESE5z 'SPINACHUTE4z VEGETABLESLE GRAYHAVEN COOKBOOK DISK MISCELLANEOUSvE'  'BBQ.SAUCEVuh&h&/BLACK.BEAN.SOUP66'FELAFELLpE.k(GREEK.SAUCEYh1h1HORSERADISH.SCEwWE0k+%HUMUSHUMmDRINKSvE' 'EGGNOG(KKGREEN.DRAGONK K SMOOTHY2kK K EGG.CHEESEvE' '&CREPES.CREF:E)L'NOODLESNOOCE(L:(OMELETTEM;BE(L3'SOUFFLESOU?E(L82hhFRIED.FISHWh*h*FRIKADELLERKhh,RACK.OF.LAMBd1E,a.ROAST.CHICKENUh#h#(SCRAPPLE`LE,hMEAT.DISHESvE' 'BEEF.CANTONESE7a4a4/CHICKEN.RAISINSPvhh+CORDON.BLEUNwE*a2/CORNISH.PASTIESSh"h"-EGG.FOO.YOUNG9'hhFAST.FISHJ&YOGURTGHiE-k&E.k,MARINADEsoE0k5*MAYONNAISEyE0k0PRAIRIE.BFAST..gE-z5 SALSASALSr-E.k1/SPAGHETTI.SAUCE['hh+WHITE.SAUCEuwE0k4!DESSERTSvE' 'CHOCOLATE.CAKEP3E%J -DATE.NUT.CAKETE#E$G +HAMENTASHENHAME&E$G HOT.FUDGEXh.h/ LEKVAR.PRUNE,E%J6 +MINT.CRUNCHMINT.ILLING (SEE NEXT RECIPE) FOLD OVER FORMING THREE CORNERS PINCH CLOSED PREHEAT OVEN TO 350 BAKE ON GREASED PAN 15-20 MINUTES MAKES 60 SMALL HAMENTASHEN ERS " "PINCH CLOSED" "PREHEAT OVEN TO 350" "BAKE ON GREAED PAN 15-20 MINUTES" "" "MAKES 60 SMALL HAMEN%'REST OF MIX REFRIGERATE FOR 24 HOURS DIVIDE DOUGH INTO 4 SECTIONS KNEAD ONE SECTION AT A TIME ON FLOURED SURFACE (LEAVE REMAINING SECTIONS IN REFRIGERATOR TO KEEP COLD) ROLL OUT WITH LIGHTLY FLOURED ROLLING PIN CUT ROUNG SHAPES FILL CENTER WITH PRUNE F HAMENTASHEN 3/4 C OIL OR BUTTER 3/4 C HONEY OR BROWN SUGAR 4 EGGS 4 C FLOUR 4 TS BAKING POWDER DASH SALT CREAM OIL AND SUGAR TOGETHER ADD EGGS AND STIR SIFT FLOUR SALT AND BAKING POWDER TOGETHER GRADUALLY ADD FLOUR MIXTURE TO R 30-40 MINUTES. EAT OVEN TO 350" "BAKE FOR 30- 40 MINUTES." "END" "$EDIUM SIZED BOWL MIX DATE WALNUTS AND OTHER DRY INGREDIENTS. IN A SMALL BOWL MIX WATER, BUTTER AND VANIILLA ADD WET INGREDIENTS TO DRY STIR UNTIL ALL ARE MOISTENED BAKE IN A GREASED AND FLOURED 8" OR "' SQUARE PAN OR BREAD PAN PREHEAT OVEN TO 350 BAKE FO DATE NUT CAKE 1 C COARSELY CHOPPED DATES 1/2 C CHOPPED WALNUTS 1/3 C SUGAR OR HONEY 1 1/4 C FLOUR 1 TS BAKING SODA (1/2 TS SALT-OPTIONAL) 1 C BOILING WATER 1 TB BUTTER 1 TS VANILLA 2 C UNSWEETENED WHIPPED CREAM-OPTIONAL AS TOP GARNISH IN M E%J -NUT.BTR.BALLST5)E&J4 *PEPPERMINT.PEPP1E%J; .STRAWBERRY.PIEN*&E%J: TASHEN" "END" EGGNOG 1 EGG 2 TS SUGAR OR HONEY PINCH OF SALT 1 CUP COLD MILK 1/2 TS VANILLA PINCH OF NUTMEG IN A MIXING BOWL MIX EGG, SUGAR AND SALT BEAT WITH EGG BEATER UNTIL FROTHY ADD MILK AND VANILLA BEAT AGAIN WITH EGG BEATER POUR INTO CUP AND SPRINKLE ON NU FREEZER FOR AT LEAST 1 HR. REMOVE PIE FROM FREEZER 15-20 MINUTES BEFORE YOU PLAN TO SERVE IT DECORATE THE TOP WITH CHOCOLATE CHIPS OR NUTS JUST BEFORE SERVING MAKES 1 PIE BEFORE SERVING" "" "MAKES 1 PIE" "END" -/ENLY. WHEN SOFTENED ENOUGH TO WORK WITH- APPROX 10-15 MINUTES, PUT INTO FREEZER FOR 1 HOUR SET OUT MINT CHOCLATE CHIP ICE CREAM TO SOFTEN REMOVE PIE FROM FREEZER PACK MINT CHOCOLATE CHIP ICE CREAM ON TOP OF PREVIOUS LAYER IN SAME MANNER RETURN PIE TO MINT CRUNCH SURPRISE 1 PINT CHOCOLATE CHIP ICE CREAM 1 PINT MINT CHOCOLATE CHIP ICE CREAM 1 9 INCH PREPARED CHOCLATE COOKIE CRUMB CRUST (CHOCLATE CHIPS OR NUTS-OPTIONAL) SET OUT CHOCLATE CHIP ICE CREAM TO SOFTEN PACK INTO PIE CRUST SMOOTHLY AND EVCK JAM IS FORMED USE IN HAMENTASHEN, ON PANCAKES, IN PLACE OF JELLY ON PB SANDWICHES OR MIXED INTO YOGURT VARIATION: SUBSTITUTE DRIED APRICOTS : SUBSTITUTE DRIED APRICOTS" "END" LEKVAR - PRUNE BUTTER DRIED PRUNES WATER PUT PRUNES IN SAUCEPAN AND ADD WATER TO ABOUT 1 INCH ABOVE PRUNES BRING TO A BOIL REDUCE HEAT SIMMER FOR 20 MINUTES DRAIN- RESERVING JUICE COOL PIT BLEND IN SMALL BATCHES WITH A LITTLE JUICE OR PROCESS UNTIL THIP AND GARNISH WITH WHIPPED CREAM END OLED GLAZE CAREFULLY OVER THE BS" "GARNISH WITH WHIPPED CREAM" "END" PASTE WITH CORNSTARCH AND WATER ADD TO STRAINED JUICE SET ASIDE TO COOL SLIGHTLY CREAM MIXTURE: MIX ALL INGREDIENTS TOGETHER TURN INTO BAKED CRUST PLACE 2 CUPS OF RESERVED STRAWBERRIS ON TOP OF CREAM CHEESE MIXTURE POUR COOLED GLAZE CAREFULLY OVER THE TO)+ 1/2 TSP VANILLA DASH OF SALT GARNISH: 1 C WHIPPED CREAM GLAZE MIXTURE: PICK OUT 2 CUPS OF BEST BERRIES AND RESERVE PLACE REMAINING BERRIES IN SAUCEPAN AND CHOP ADD 3/4 C WATER, HONEY AND SALT BRING TO A BOIL AND BOIL HARD FOR 2 MINUTES STRAIN MAKE A FRENCH STRAWBERRY PIE 9 INCH PIE CRUST BAKED GLAZE MIXTURE: 4 C FRESH STRABERRIES, WASHED AND HULLED 3/4 C WATER 1/3 C HONEY DASH SALT 2 TBS CORNSTARCH 1 1/2 TBS WATER APPROXIMATELY CREAM MIXTURE: 3 OZ CREAM CHEESE 1 TBS HONEY 2 TSP LEMON JUICETMEG SERVES 1 PEPPERMINT WONDERS 4 C SIFTED POWDERED SUGAR 2/3 C SWEETENED CONDENSED MILK 1/4 TS PEPPERMINT FLAVORING (FOOD COLORING- OPTIONAL) SIFT SUGAR ONTO WAXED PAPER MEASURE 4 CUPS MIX MILK AND PEPPERMINT FLAVORING IN A BOWL GRADUALLY BEAT IN SUGAR MIX WELL BEEF CANTONESE INGREDIENTS 1/4 C SOY SAUCE 1/2 C COOKING SHERRY 2 T SUGAR 1/4 TSP CINNAMON MIX & MARINATE THE BEEF IN ABOVE MIXTURE FOR 1 HR STIRRING OCCASIONALLY 2 LBS BEEF CHUCK - CUT IN 1/2 IN CUBES ADD 1 1/2 C WATER TO BEEF & MARINATE & SIMMER Y EASILY KIDS LOVE TO HELP MAKE THESE! ROWN. THEY BURN VERY EASILY" "" "KIDS LOVE TO HELP MAKE THESE!" "END" PUT BALLS INTO REFRIGERATOR OR FREEZER SERVE COLD HOWEVER THESE CAN BE EATEN WITHOUT BEING PUT INTO THE REFRIGERATOR THEY CAN ALSO BE COOKED AT 350 FOR 10-12 MINUTES ON A LIGHTLY BUTTERED COOKIE SHEET. THEY ARE CRUMBLY AND DO NOT BROWN. THEY BURN VER46IN SAUCEPAN REMOVE FROM STOVE ADD OATMEAL AND MIX WELL TURN OATS INTO A MIXING BOWL ADD OTHER INGREDIENTS MIX WITH YOUR HANDS. DOUGH IS STIFF (WET YOUR HANDS BEFORE MAKING EACH BALL TO KEEP DOUGH OFF YOUR HANDS!) ROLL INTO BALLS OR MAKE OTHER SHAPES NUT BUTTER BALLS 1/2 CUP BUTTER 1/2 CUP HONEY 3 TB COCOA POWDER (UNSWEETENED) OR CAROB 1/2 TS SALT 3 CUPS OATS 2 TS VANILLA 1/2 CUP CASHEW BUTTER, ALMOND BUTTER OR PEANUT BUTTER 1/2 CUP RAISINS 3/4 CUP POWDERED MILK (1 TB COCONUT-OPTIONAL) MELT BUTTER GRADUALLY ADD TO DRY MIXTURE STIR BAKE IN GREASED FLOURED BUNDT PAN OR 2 LOAF PANS 375 FOR BUNDT PAN (BAKE FOR 1 HOUR) 350 FOR LOAF PANS (BAKE FOR 45 MINUTES) ANS BAKE FOR 45 MINUTES" "" "END" TRIPLE CHOCOLATE CAKE 1 PKG CHOCOLATE CAKE MIX 1 PKG (JELLO) CHOCOLATE PUDDING 1/4 C FLOUR 1/2 C OIL 2/3 C WATER 1/2 PINT SOUR CREAM OR YOGURT 4 EGGS 8 OZ CHOCOLATE CHIPS MIX DRY INGREDIENTS TOGETHER IN SEPARATE BOWL MIX ALL WET INGREDIENTS. CUBES ONE OR TWO AT A TIME AS MIXTURE IS BLENDING IT'S FINISHED WHEN THICK SERVE IMMEDIATELY WITH SPOON SMOOTHY 1 BANANA RIPE 2 TB ORANGE JUICE CONCENTRATE 6-12 ICE CUBES (OTHER FRESH FRUIT TO TASTE) 3 TB POWDERED MILK OR YOGURT (1/4 TS CINNAMON OR OTHER SPICES TO TASTE- OPTIONAL) PUT ALL INGREDIENTS BUT ICE CUBES IN A BLENDER ADD ICE0WORK MIXTURE WITH HANDS UNTIL SMOOTH AND STIFF PINCH OFF SMALL PIECES AND FORM INTO APPROX. 30 BALLS PLACE ON WAX PAPER AND PRESS GENTLY WITH TINES OF FORK ADD FOOD COLORING IF DESIRED BEFORE ADDING SUGAR INTO MIXTURE. MAKES 30 ADD-" " ING SUGAR COVERED (DON'T BOIL) FOR 1 HR OR UNTIL TENDER. THEN BLEND 2 T CORNSTARCH WITH 2 T WATER & ADD TO MEAT MIXTURE. COOK & STIR UNTIL MIXTURE THICKENS. SERVE OVER RICE OR GINGER RICE. SHRIMP AND EGG FOO YOUNG 2 CUPS BEANS SPROUTS COOKING OIL 1 SLICE GINGERROOT, MINCED 6 CHOPPED GREEN ONIONS 1 STALK CELERY, THINLY SLICED 1 CUP SHREDDED & COOKED SHRIMP OR FISH, FINELY DICED MEAT OR MUSHROOMS 6 EGGS 1 TS SALT 1/2 TS PEPPER COOKING OIL (>@A PREHEAT OVEN TO 375 GREASE 5 CUP SOUFFLE DISH WITH 2 TSP OF BUTTER GRATE CHEESE OR CUBE. THERE SHOULD BE 3/4 CUP SCALD MILK WITHOUT BOILING IT MELT 3 TBS BUTTER IN SAUCEPAN ADD FLOUR STIRRING WITH WIRE WHISK WHEN BLENDED AND SMOOTH ADD GRADUALLY HOT MIL SOUFFLE 2 TSP BUTTER 3 TBS BUTTER 1/4 LB SWISS OR GRUYERE CHEESE 2 CUPS MILK 1/4 CUP FLOUR 1/4 TSP FRESHLY GRATED NUTMEG PINCH OF CAYENNE SALT AND PEPPER TO TASTE 2 TSP CORNSTARCH 1 TBS WATER 6 LARGE EGGS, SEPARATED 1/4 CUP FINELY GRATED PARMESAN CHEESE ER OF THE OMELETTE AS A GARNISH SERVE HOT OR COLD 4-6 SERVINGS XTURE INTO" " THE CENTER OF THE OMELETTE AS A " " GARNISH" "SERVE HOT OR COLD" "4-6 SERVINGS" "END" NTIL THE OMELETTE IS SET ON THE BOTTOM THE OMELETTE SHOULD REMAIN MOIST AND RUNNY IN THE CENTER WHEN OMELETTE IS COOKED PLACE A LARGE WARM SERVING PLATE OVER THE PAN AND INVERT THE OMELETTE ONTO THE PLATE SPOON THE REMAINING TOMATO MIXTURE INTO THE CENTS BEAT THE EGGS UNTILL FROTHY AND ADD SALT AND PEPPER TO TASTE ADD 1 1/4 CUPS OF THE TOMATO MIXTURE INTO THE EGGS AND BEAT LIGHTLY HEAT THE BUTTER IN AN OMELETTE PAN OR IN A TEFLON SKILLET ADD THE EGG MIXTURE COOK SHAKING THE PAN AND STIRRING WITH FORK U:<=NIONS. CUT THEM IN HALF AND SLICE THINLY. THERE SHOULD BE ABOUT 2 CUPS OF ONIONS AND 2 OF PEPPERS HEAT OIL IN A SAUCEPAN ADD ONIONS AND PEPPERS, SALT AND PEPPER COOK BRISKLY STIRRING ABOUT 5 MINUTS ADD GARLIC AND TOMATOES AND COOK FOR ANOTHER 15 MINUTE OMELETTE 2-3 RED OR GREEN PEPPERS 2-3 BERMUDA ONIONS 2 TB OLIVE OIL SALT AND PEPPER TO TASTE 1 TSP FINELY MINCED GARLIC 1 CUP PEELED CHOPPED TOMATOES 10 EGGS 3 TB BUTTER (VINEGAR-OPTIONAL CORE, SEED AND CUT THE PEPPERS INTO VERY FINE STRIPS PEEL THE O8INO MORE THAN 1 TB) CLEAN AND DRAIN SPROUTS HEAT A LITTLE COOKING OIL IN WOK OR SKILLET PUT SPROUTS IN HOT OIL IMMEDIATELY ADD GINGERROOT, GREEN ONION, CELERY AND FISH STIR FRY ALL UNTIL VEGETABLES ARE CRISP THIS WILL NOT TAKE LONG BEAT EGGS IN A MIXINGK STIRRING RAPIDLY WITH WHISK ADD NUTMEG, CAYENNE, SALT AND PEPPER COOK OVER MODERATE HEAT FOR 5 MINUTES STIRRING BRISKLY REMOVE FROM HEAT AND BEAT IN EGGS YOLKS POUR AND SCRAPE THE MIXTURE INTO LARGE MIXING BOW STIR IN THE PARMESAN CHEESE BEAT THE EGG WEMAINING BUTTER AND USE THIS TO BRUSH THE PAN EACH TIME OR AS NECESSARY BEFORE MAKING A CREPE BRUSH THE PAN LIGHTLY WITH BUTTER AND PLACE ON STOVE WHEN IT IS HOT ADD 2 TB OF BATTER AND SWIRL IT AROUND TO COVER THE BOTTOM OF THE PAN COMPLETELY COOK OVER EGHB OF BUTTER IN A 7 OR 8 INCH TEFLON PAN WHEN IT IS MELTED POUR BUTTER INTO THE CREPE MIXTURE AND STIR WELL (LINE A MIXING BOWL WITH A SIEVE AND POUR THE BATTER INTO THE SIEVE. STRAIN THE BATTER. PUSH THROUGH ANY SOLIDS WITH A RUBBER SPATULA.) MELT THE R CREPES 1 EGG 1/2 CUP FLOUR 1/2 CUP & 2 TB MILK 1 TSP SUGAR 1/4 TSP PURE VANILLA EXTRACT 2 TB BUTTER PUT EGG AND FLOUR INTO A MIXING BOWL BEAT TOGETHER WITH A WIRE WHISK ADD THE MILK AND BEAT UNTIL SMOOTH ADD SUGAR AND VANILLA EXTRACT AND MIX MELT 1 TE OVER NOODLES DOT WITH REMAINING BUTTER RUN UNDER BROILER UNTIL CHEESE MELTS AND BEGINS TO TURN GOLDEN BROWN SERVE HOT 4 SERVINGS S NS TO TURN GOLDEN BROWN" "SERVE HOT " "4 SERVINGS" "END" BDDRAIN WELL RETURN NOODLES TO KETTLE ADD HALF THE BUTTER, THE NUTMEG AND SALT AND PEPPER TO TASTE TOSS TO BLEND SPOON NOODLES INTO WARM FLAMEPROOF SERVING DISH HEAT CREAM UNTIL BUBBLES BEGIN TO APPEAR AROUND SIDES OF PAN POUR OVER NOODLES SPRINKLE CHEES NOODLES 3/4 LB MEDIUM OR FINE EGG NOODLES SALT AND PEPPER 2 TBS BUTTER 1/8 TSP FRESHLY GRATED NUTMEG 1 CUP HEAVY CREAM 1/4 LB GRUYERE OR SWISS CHEESE (ABOUT 1 1/4 CUPS LOOSELY PACKED) PREHEAT BROILER COOK NOODLES IN BOILING SALTED WATER UNTIL TENDER MINUTES SERVE IMMEDIATELY 4 SERVINGS YOU MAY LEAVE THE SOUFFLE IN A TURNED OFF OVEN FOR 5 MINUTES BEFORE IT IS OVERCOOKED AND FALLS END OU MAY LEAVE THE SOUFFLE IN A TURNED " " OFF OVEN FOR 5 MINUTES BEFORE IT IS " " OVERCOOKED AND FALLS" "END" HITES UNTIL STIFF ADD HALF THE WHITES TO THE SAUCE FOLD INTO THE SAUCE ADD REMAINING WHITES AND GRATED OR CUBED CHEESE. FOLD THIS INTO MIXTURE UNTIL WHITES ARE COMPLETELY INCORPORATED SPOON MIXTURE INTO PREPARED SOUFFLE DISH PLACE IN OVEN AND BAKE 20 MODERATE HEAT FOR 30-40 SECONDS OR UNTIL BROWNED ON THE BOTTOM TURN CREPE AND COOK ON THE OTHER SIDE FOR 15 SECONDS LONGER TURN THE CREPE OUT ONTO A SHEET OF WAXED PAPER CONTINUE MAKING CREPES, BRUSHING THE PAN LIGHTLY WITH BUTTER AS CREPES ARE FINISHED TURN THEM OUT EDGES SLIGHTLY OVERLAPPING ONTO THE WAXED PAPER. MAKES 8-9 CREPES CREPES MAY BE FILLED WITH ANYTHING THAT SOUNDS GOOD TO YOU. HERE ARE SOME SUGGESTIONS: CHEESE AND VEGETABLE STUFFING CHICKEN AND WHITE SAUCE STUFFING ICE CREAM INS; COATING WELL. SAUTE IN MARGERINE IN FRYING PAN FOR 25 MINUTES OR UNTIL BEEF IS DONE AS YOU LIKE IT. REMOVE TO A PLATTER; KEEP WARM WHILE MAKING GRAVY. POUR ALL DRIPPINGS FROM SKILLET; THEN STIR SOUP AND MILK INTO PAN. HEAT SLOWLY; STIRRING CONSTANTLYMO MIX GROUND BEEF LIGHTLY WITH SALT AND VEGETABLE FLAKES IN LARGE BOWL - SHAPE INTO 8 OR 10 PATTIES ABOUT 1/4 INCH THICK. TOP EACH WITH 1 SLICE CHEESE AND 1 OF HAM - ROLL UP JELLY FASHION. BEAT EGGS WITH WATER - DIP MEAT ROLLS IN - THEN INTO BREAD CRUMBS BEEF CORDON BLEU INGREDIENTS - 3 LBS GROUND BEEF 1 TSP DRIED VEGETABLE FLAKES 1 TSP SALT 8-10 SLICES SWISS CHEESE 8-10 SLICES CANADIAN BACON OR HAM 2 EGGS 1 CUP SEASONED BRED CRUMBS 1 CAN GOLDEN MUSHROOM SOUP 1/4 CUP WATER 1/3 CUP MARGERINE 1 CUP MILK IN BUTTER UNTIL ONION SOFTENS ABD RICE BROWNS LIGHTLY ABOUT 10 MINUTES ADD BROTH, LEMON JUICE,SALT AND PEPPER REDUCE HEAT, COVER AND COOK SLOWLY UNTIL RICE IS TENDER AND WATER IS ABSORBED ABOUT 35- 45 MINUTES STIR IN RAISINS STUFF CHICKEN PREHEAT OVEN ROAST CHICKEN WITH LEMON AND RAISINS 1 ROASTING CHICKEN 1/2 C CHOPPED CELERY 1/3 C CHOPPED ONION 1/3 C RICE 1/4 C CHICKEN BROTH 1 TS LEMON JUICE 1/2 TS SALT DASH OF PEPPER 1/2 TO 3/4 C RAISINS SOAKED UNTIL PLUMP THEN DRAINED BROWN CELERY,ONION AND RICE ONSISTENCY OF DROP COOKIES SHAPE INTO 12-16 MEDIUM-SIZED MEATBALLS PLACE ON LARGE COOKIE SHEET PREHEAT OVEN TO 350 BAKE FOR 30 MINUTES TURNING ONCE MAY ALSO BE FRIED 10 MINUTES PER SIDE OVER MEDIUM HEAT FRIKADELLER 1 LB GROUND PORK 1 SM ONION CHOPPED 1 EGG 3/4-1 C MILK 1 TB DRIED PARSLEY 1/2 TS GARLIC POWDER 1/2 TS SALT DASH PEPPER 1/4 TS SAGE 1/4 TS PAPRIKA DASH GROUND NUTMEG COMBINE ALL INGREDIENTS IN LARGE BOWL MIX WELL: SHOULD BE THE CSH BAKE AT 500 FOR 17-20 MINUTES, UNTIL BROWNED FISH 1 1/2 TO 2 LBS FISH FILLETS FRESH IS PREFERABLE 1 TB MINCED ONION 1/2 C MAYONNAISE 1/2 TS MARJORAM 1/2 TS DRY MUSTARD 1 TS FRESH LEMON JUICE DASH PEPPER PAPRIKA PLACE FISH IN OILED BAKING DISH MIX REMAINING INGREDIENTS EXCEPT PAPRIKA SPREAD OVER FIOY SAUCE AND RICE MAKES 3-4 SERVINGS BOWL ADD SALT AND PEPPER WHILE BEATING IN SEPARATE WOK OR SKILLET HEAT A LITTLE MORE OIL COMBINE THE EGG MIXTURE AND THE VEGETABLE MIXTURE DROP THE MIXTURE INTO THE HOT OIL TO FORM SMALL OMELETS THEY ARE DONE WHEN GOLDEN BROWN ON BOTH SIDES SERVE WITH SIDE AND FRUIT OR CHOCOLATE SAUCE POURED OVER THE OUTSIDE ND VEGETABLE STUFFING" " CHICKEN AND WHITE SAUCE STUFFING" " ICE CREAM INSIDE AND FRUIT OR CHOCO-" " LATE SAUCE POURED OVER THE OUTSIDE" "END" AND SCRAPING BROWN BITS FROM BOTTOM OF PAN UNTIL BUBBLY AND HOT. SEASON WITH SALT AND PEPPER. POUR OVER BEEF ROLLS. LQ YUMMY FRIED FISH MIX EQUAL PARTS: * CLUB SODA * PAN CAKE MIX MOISTEN FISH WITH WATER AND FLOUR LIGHTLY COVER WITH BATTER DEEP FRY AT 385 DEGREES IN DEEP OIL ROY ROGERS BBQ SAUCE COMBINE EQUAL PARTS: * CATCHUP * CATALENA DRESSING * APPLE BUTTER MIX WELL AND REFRIGERATE E ON RACK IN ROASTING PAN ROAST AT 350 20 MINUTES FOR EACH POUND LAST HALF HOUR, BASTE SEVERAL TIMES WITH PAN JUICES LET STAND 10 MINUTES BEFORE SERVING TO ALLOW JUICES TO SET MAY BE STUFFED ROAST CHICKEN 3 1/2 TO 4 LB WHOLE CHICKEN 2 OR 3 CLOVES GARLIC OR GARLIC POWDER TO TASTE 1 LEMON 1/2 TS SALT OR TO TASTE WIPE CHICKEN INSIDE AND OUT RUB WITH CUT CLOVES OR GARLIC POWDER SQUEEZE LEMON JUICE INSIDE AND ALL OVER CHICKEN RUB WITH SALT PLACLED COOKIE SHEET BAKE AT 400 FOR 10 MINUTES LOWER HEAT TO 325 CONTINUE BAKING OR 30 MINUTES CAN BE SERVED HOT OR COLD GREAT FOR TRAVELING OR PICNICS WHEN TRAVELING LET FROZEN PASTIE THAW EN ROUTE FREEZE WELL AFTER BAKING DICE MEAT AND VEGETABLES VERY FINE OR USE COARSE BLADE OF MEAT GRINDER MIX MEAT VEGETABLES AND SEASONINGS SPREAD ON HALF OF EACH OF THE PASTRY CIRCLES LIFT SIDE EDGES TO CENTER TOP AND PRESS TOGETHER WITH FINGERS PLACE PASTIES SEAM SIDE UP ON LIGHTLY OIRTOF PEPPER 1 TB WORCESTERSHIRE SAUCE PREHEAT OVEN TO 400 PASTRY MIX DRY INGREDIENTS AND OIL WITH FORK ADD ICE WATER GRADUALLY BLEND UNTIL DOUGH IS SOFT ROLL 1/8 INCH THICK ON FLOURED BOARD CUT INTO CIRCLES ABOUT 4-6 INCHES IN DIAMETER SET ASIDE FILLING CORNISH PASTIES 4 C FLOUR (1/2 TS CELERY SEEDS- OPTIONAL) 1/2 TO 1 TS SALT 1/3 C OIL 3/4 C ICE WATER FILLING 1 LB FLANK STEAK, STEW OR GROUND BEEF OR CHICKEN 3 MEDIUM POTATOES 1 MEDIUM CARROT 2 MORE MEDIUM CARROTS 1 MEDIUM ONION 1/2 TS SALT DASH TO 325 ROAST 25 MINUTES PER POUND OF CHICKEN RAISINS ARE OPTIONAL THIS MAY ALSO BE SERVED AS A SIDE DISH OF RICE HOT FUDGE TOPPING USE A DOUBLE BOILER FOR THIS RECIPE 12 OZ. NESTLES MILK CHOCOLATE CHIPS 14 OZ. EAGLE BRAND SWEATENED CONDENSED MILK 1 2/3RDS CUP LITE KARO SYRUP 1/2 LB. BUTTER OR MARGARINE COMBINE INGREDIENTS AND SIMMER UNTIL MELTED, ABOUT 30 MINUTE SCRAPPLE 4-6 LBS PORK MEAT AND BONES (BACKBONES AND FEET ARE GOOD TO INCLUDE ALONG WITH SOME MEATY PIECES FROM ANY CUT) 1 C FLOUR (BUCKWHEAT IMPROVES FLAVOR) 2 C OR MORE CORN MEAL ABOUT 1 TS EACH PARSLEY SAGE ROSEMARY AND THYME (ALLOCED GREEN PEPPER 2 TO 3 SLICED RADISHES 1/2 C BEAN SPROUTS 2 HARD BOILED EGGS SLICED DRESSING 1/2 C FRESH LEMON JUICE OR LIME JUICE 1/4 C OLIVE OIL 1/2 TS SALT OR GARLIC SALT DASH PEPPER 1 TB FRESH DI TABOULI SALAD 1/2 TO 1 C BULGUR 2 TO 4 C WATER (TO COVER) 1 TO 2 C CHOPPED FRESH PARSLEY 1/3 C CHOPPED ONION 1 TO 3 TOMATOES CUT UP 1 MED CUCUMBER CUT UP OPTIONAL 1 C CHOPPED FRESH MINT 1 C SLICED MUSHROOMS 1 DIR WELL BEFORE SERVING CAN BE FROZEN N YOU FIRST COMBINE INGREDIENTS. SAUSAGES SHOULD ALSO GO IN NEXT DAY SO AS NOT TO COMPLETELY DRY OUT FROM LONG COOKING. THEY CAN ALSO BE PRE-FRIED TO GET RID OF SOME FAT. A TRICK HERE: TO MAKE EVEN THICKER, ADD SOME GRATED ROMANO CHEESE TO SAUCE AND STIEDIUM HEAT. LET COOK OVERNITE WITH COVER ON BUT FIXED SO STEAM CAN ESCAPE STIR OCCASIONALLY AND BREAK UP TOMATOS AS DESIRED YOU CAN ADD HAMBURGER MEAT AND ITALIAN SAUSGES AS DESIRED IF YOU PRE-FRY HAMBURGER PUT IT IN NEXT DAY, OTHERWISE IT CAN GO IN WHEADDING) PUT TOMATOS AND TOMATO PASTE INTO SLOW COOKER SPRINKLE LIBERALLY WITH ITALIAN SEASONING, ONION AND GARLIC POWER (TWO TO FOUR GOOD SHAKES) AND 1 TSP. PEPPER (AS THIS COOKS ... TASTE AND ADD MORE SEASONING AS DESIRD) STIR WITH A SPOON AND PUT ON MZ\]OWER GARLIC POWER PEPPER DICED GREEN PEPPER IF DESIRED (IF YOU MUST ... SALT) (YOU CAN SUBSTITUTE 1 REAL ONION AND GARLIC (AMOUNT TO TASTE) IF YOU LIKE, BUT CUT UP FINELY AND COOK IN A LITTLE OLIVE OIL FIRST) (SAME WITH GREEN PEPPER ... FRY FIRST BEFORE DAVE'S SPAGHETTI SAUCE THIS IS A GREAT, THICK SAUCE! USE A SLOW COOKER, AS YOU WILL BE COOKING THIS OVER NIGHT. THREE TO FOUR CANS OF WHOLE TOMATOS (ONLY ONE CAN'S JUICE) TWO CANS TOMATO PASTE TWO CANS TOMATO SAUCE IF DESIRED ITALIAN SEASONING ONION P GREEK TOMATO SAUCE TO ONE CAN TOMATOS ADD: CINNAMON AND ALLSPICE TO TASTE. COOK TILL TOMATOS ARE TENDER AND EVERYTHING IS BLENDED YOU MAY PUT THIS THROUGH A BLENDER BEFORE COOKING (OR AFTER) TO MAKE IT SMOOTHER. S. PUT THROUGH BLENDER SERVE NOTE: TO MAKE SYRUP HARDEN WHEN POURING, BOIL THE CORN SYRUP FIRST BEFORE ADDING TO OTHER INGREDIENTS. W SAGE TO PREDOMIN- ATE OR 4 TS MIXED SAUSAGE OR PUOLTRY SEASONING 3 TS SALT 1 TS PEPPER COOK MEAT COVERED WITH WATER UNTIL IT FALLS FROM BONES GET 6 CUPS OF STOCK EITHER BY BOILING IT DOWN OR BY ADDING MORE WATER CHOP OR GRIND THE MEAT. YOU S_ab PRAIRIE BREAKFAST RECONSTITUTED NONFAT DRY MILK 2 CUPS OLD-FASHIONED ROLLED OATS TOPPINGS CHOPPED SALTED PEANUTS RAISINS COCONUT PEANUT BUTTER SLICED BANANAS WHEAT GERM LIGHT CREAM (OPTIONAL) PUT 3 CUPS MILK AND THE OATS IN HEAVY SAUCEPAN AND COOK PARTyou can see it is quickly and simply prepared. As you can see it is " " quickly and simply prepared." "end" "" "END" en . Let lamb stand for 5 minutes. Rub lamb with butter and sprinkle with chopped parsley. Serve hot. 4-6 servings The lamb should be cooked until rare and served. Over cooking ruins flavor and texture. This is an expensive but very impressive dish. As all over lamb. Preheat broiler to high. Place lamb fat side down on a rack. Lamb should be placed under broiler so ribs are 4 in from heat source. Cook 5 minutes. Turn lamb fat side up again 4 in from heat. Broil 5 more Turn broiler off. Leave door opcefer. Cut and pull away all but a thin layer of top fat from the lamb using a sharp chef's knife and your fingers. Leave only a light coating for best taste. Sprinkle salt and pepper all over lamb. Crush rosemary and rub all over lamb. Sprinkle olive oil BROILED RACK OF LAMB 2 racks of lamb (about 2 lbs each) salt and pepper to taste 1 TBS rosemary leaves 1 TBS olive oil 1 TBS butter 1 TBS chopped parsley Have butcher saw through the chine bone when you purchase lamb. this will make carving much easiE BONES NEXT TIME. PORK STOCK MADE WITH BONES WILL SET INTO A FIRM JELLY APPLE DOES NOT SLICE EASILY USE" " MORE BONES NEXT TIME. PORK STOCK" " MADE WITH BONES WILL SET INTO A " " FIRM JELLY" "END" OF BACON OR SAUSAGE AT BREAKFAST TO SERVE, SLICE AND FRY ON HOT GREASED GRIDDLE OR PAN. ALLOW TO BROWN ON FIRST SIDE BEFORE TURNING. BE PATIENT TOO MUCH TURNING OR TURNING TO SOON MAY CAUSE SLICE TO BREAK UP IF SCRAPPLE DOES NOT SLICE EASILY USE MORHOULD USE 3 CUPS MORE OR LESS STRAIN THE STOCK AND BRING TO A BOIL STIR IN THE FLOUR WHILE STILL BOILING STIR IN THE CORN MEAL COOK UNTIL THICKENED ADD HERBS, SALT, PEPPER AND MEAT SIMMER ABOUT 15 MINUTES POUR INTO 3 WET LOAF PANS CHILL SERVE IN PLACEIALLY COVERED OVER MEDIUM HEAT; STIRRING OCCASSIONALLY; ABOUT 10 MIN. SERVE WITH AN ASSORTMENT OF TOPPINGS AND WITH MILK OR CREAM. (SERVES 4) YOGURT 4 CUPS MILK 1 CUP DRY MILK POWDER 2-4 TBS PLAIN YOGURT WITH ACTIVE CULTURE (FROM PREVIOUS BATCH) OR FROM PREPARED YOGURT STARTER SCALD MILK COOL TO 95-115 (TEMPERATURE ARE IMPORTANT IN THIS RECIPE) CHECK WITH CANDY THERMOMETER OR OUTDOOR THER FELAFEL 4 C COOKED GARBANZO BEANS MASHED 1/3 C BREAD CRUMBS 3 TBS TAHINI OR OIL ( 1 HOT RED PEPPER CHOPPED - OPTIONAL) PINCH TO 1/4 TSP EACH OF: BASIL, THYME, MARJORAM, CUMIN, TURMERIC 1 TBS CHOPPED PARSLEY 1 TO 3 CLOVES GARLIC MINCED 1/2 T SALT DASH K SANDWICH-TYPE SPREAD. ND MEAT AS GREEK GYRO" "ALSO SERVE AS THICK SANDWICH-TYPE " " SPREAD." "END" ln PLAIN YOGURT- OPTIONAL) PARSLEY MASH OR PUREE ALL INGREDIENTS, THINNING WITH RESERVED LIQUID (OR PLAIN YOGURT) AS NECESSARY SERVE WITH RAW VEGETABLES OR CRACKERS AS A DIP SERVE IN PITA BREAD WITH TAHINI SAUCE AND MEAT AS GREEK GYRO ALSO SERVE AS THIC HUMUS 2 C COOKED GARBANZOS, DRAINED, RESERVE LIQUID 1 CLOVE GARLIC 2 TO 4 TBS TAHINI OR PEANUT BUTTER JUICE OF 1/2 LEMON OR 1 LIME (MORE TO TASTE) PAPRIKA (TO TASTE) 1 TBS OIL SOY SAUCE (TO TASTE) OR SALT ( 2 TBS FRESH HORSERADISH- OPTIONAL) (1/3 CLL NEVER BE AS FIRM " " YOGURT MADE WITH GELATIN" "END" ED AT THE PROPER TEMPERATURE YOGURT WILL BE RUNNY IF MOVED WHILE INCUBATING OR IF THERE IS NOT ENOUGH STARTER USED. HOME MADE YOGURT WILL NEVER BE AS FIRM YOGURT MADE WITH GELATIN ATING OR IF THERE IS NOT ENOUGH " " STARTER USED." "HOME MADE YOGURT WIT, IN GAS OVEN WITH PILOT ON, IN AN ELECTRIC OVEN PREHEATED TO LOWEST SETTING THEN TURNED OFF, IN A BOX WITH A LIGHT BULB (ON), IN A BOX SET ON A HEATING PAD TURNED ONTO LOW. TRY THEM AND SEE WHICH WORKS BEST FOR YOU. YOGURT WILL BE SOUR IF NOT INCUBATCE USED. SEE BELOW FOR SOME OPTIONS) IT CAN ACTUALLY BE 3-9 HOURS FOR THE YOGURT TO SET MOVE IT AS LITTLE AS POSSIBLE WHILE IT IS SETTING AFTER SET REFRIGERATE IMMEDIATELY POSSIBLE HEAT SOURCES: WATER BATH (95-115) IN AN ELECTRIC FRYING PAN OR CROCK POhjkMOMETER WHILE YOGURT IS COOLING STERILIZE JARS AFTER YOGURT HAS REACHED PROPER TEMPERATURE STIR IN MILK POWDER AND STARTER POUR INTO STERILIZED JARS PUT LIDS ON JARS INCUBATE AT 95-115 DEGREES FOR APPROXIMATELY 5-6 HOURS (TIME IS DEPENDENT ON HEAT SOUROF PEPPER 1 TO 3 EGGS 1/2 C FLOUR 4 TBS OIL COMBINE MASHED BEANS WITH CRUMBS, TAHINI, (RED PEPPER) AND SEASONINGS ADD EGGS ONE AT A TIME TO OBTAIN SEMISOFT CONSISTENCY FORM 1 INCH BALLS OR SMALL PATTIES ROLL IN FLOUR DEEP FRY OR BROWN IN OIL DRAIN ON PAoq HORSERADISH SAUCE 1 C MAYONNAISE AND/OR YOGURT JUICE OF 1 LEMON 1 1/2 TSP CHOPPED FRESH PARSLEY 2 TBS HORSERADISH 1 TSP WORCESTERSHIRE SAUCE (2 HARD BOILED EGGS CHOPPED- OPTIONAL) COMBINE ALL INGREDIENTS AND REFRIGERATE UNTIL USED USE ON VEGETABLES ESHEESE SAUCE MAKE THIN WHITE SAUCE ADD CHEESE TO SAUCE AFTER MILK HAS BEEN ADDED MAKES VERY THICK SAUCE AUCE AFTER MILK HAS " " BEEN ADDED " " MAKES VERY THICK SAUCE" "END" tv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|~ WELL. YOU SHOULD HAVE ABOUT 10 CUPSOF LOOSELY PACKED LEAVES PUT THE LEAVES INTO A SALAD BOWL PEEL ORANGE AND BREAK INTO SECTIONS DISCARD ALL SEEDS AND MEMBRANE. THERE SHOULD BE ABOUT 1 1/4 CUPS OF ORANGE SECTIONS PEEL THE ONION AND SLICE THINLY BREAK S WATERCRESS AND ORANGE SALAD 2 BUNCHES WATERCRESS 1 ORANGE 1 SMALL RED ONION 2 TSP DIJON MUSTARD OR SIMILAR VARIETY 1/4 TSP GROUND CUMIN 2 TBS RED WINE VINEGAR 1/4 CUP OLIVE OIL SALT AND PEPPER TRIM TOUGH STEMS OF WATERCRESS AND DISCARD RINSE AND DRAINWLY ADD THE REMAINING OIL. SEPARATE BOWL AND GRADUALLY" " BEAT IN CURDLED MIXTURE DROP BY DROP." "THEN SLOWLY ADD THE REMEINING OIL." "END" ADD 1 TBS EACH CHOPPED DILL, PARSLEY AND OIL BLEND TO A FINE PUREE BEAT THIS INTO MAYONNAISE REMEMBER: ADD OIL SLOWLY DROP BY DROP SHOULD MIXTURE CURDLE BEAT ANOTHER EGG YOLK IN A SEPARATE BOWL AND GRADUALLY BEAT IN CURDLED MIXTURE DROP BY DROP. THEN SLOABILIZE THE MAYONNAISE AND RETARDS COLOR CHANGE DURING STORAGE MAKES 1 CUP GREEN MAYONNAISE: MAKE THE MAYONNAISE AS ABOVE INCREASING MUSTARD AND VINEGAR TO 1 TBS EACH PUT 1/2 BUNCH RINSED AND DRIED WATERCRESS IN THE CONTAINER OF A FOOD PROCESSOR ANDxz{COND OR TWO WITH A WIRE WHISK OR ELECTRIC BEATER START ADDING THE OIL GRADUALLY WHILE BEATING CONSISTANTLY CONTINUE BEATING AND ADDING OIL UNTIL ALL OF THE OIL IS USED IF THE MAYONNAISE IS NOT TO BE USED IMMEDIATELY BEAT IN 1 TSP OF WATER THIS HELPS TO ST EGGS ONE AT A TIME, BEATING SMOOTH AFTER EACH EGG DROP BY LEVEL TEASPOONSFUL ON UNGREASED COOKIE SHEETS PREHEAT OVEN TO 400 BAKE FOR 20 MINUTES OR UNTIL PUFFY AND GOLDEN COOL- AWAY FROM DRAFTS CUT TOPS OFF FILL WITH CHICKEN, TUNA OR TURY SALAD ALSO GOO HOME SMOKING Smoked foods are considered delicasies to many modern homemakers and amateur chefs. They are an interesting and refreshing change from traditional fried, broiled and baked meats. In an effort to suit their individual tastes, though, many /5 5 $BBQ77 7 +BEEF.KABOBS- - .CHICK.MARANADE' ' $FISH" " GRILD.POTATOES, , GRILLED.ONION/ / OUTDOOR.COOKINGv ' 'BBQ1*  BBQ2   $BBQ3% % $BBQ4S) ) $BBQ53 4 $BBQ6COOKS.FORUMv ' 'OUTDOOR.COOKING  -READ.ME.FIRST CHILL. SERVE IN BOWLS LINED WITH SALAD GREENS. SERVE GENEROUSLY GARNISHED WITH TOASTED PEANUTS AND TOASTED COCONUT. (SERVES 4)ANUTS AND TOASTED COCONUT." " " "(SERVES 4)" " " "END" ER ABOUT 15 MINUTES, OR UNTIL RICE IS TENDER AND WATER IS ABSORBED. COOL. COMBNE COOLED RICE, CHICKEN, COOKED AND RAW VEGETABLES AND RAISINS. COMBINE MAYONNAISE, CREAM AND CURRY POWDER; BEATUNTIL BLENDED. POUR OVER RICE SALAD AND MIX VERY WELL. EN PEPPER 1/2 CUP RAISINS 1 1/4 CUPS MAYONNAISE 1/4 CUP LIGHT CREAM 2 TSP CURRY POWDER SALAD GREENS TOASTED PEANUTS AND COCONUT COMBINE RICE, SALT, WATER, AND GINGER INHEAVY SAUCEPAN. BRING TO A BOIL, THEN STIR WITH A FORK. COVER, REDUCE HEAT AND SIMM CURRIE SALAD 1 1/4 CUPS LONG GRAIN RICE 1 TSP SALT 3 CUPS COLD WATER 1/2 TSP MINCED FRESH GINGER ROOT 1 CUP DICED COOKED CHICKEN 1 CUP COOKED PEAS OR GREEN BEANS 1/2 CUP CHOPPED CELERY 1/4 CUP SLICED SCALLIONS 1/4 CUP CHOPPED PARSLEY 1/2 CUP CHOPPED GREOILED EGGS COMBINE ALL INGREDIENTS REFRIGERATE UNTIL READY TO USE FILL CREAM PUFFS JUST BEFORE USING COMBINE ALL INGREDIENTS" "REFRIGERATE UNTIL READY TO USE" "FILL CREAM PUFFS JUST BEFORE USING" "END" D FILLED WITH PUDDING OR FRUIT REPLACE TOPS THESE MAY BE FROZEN UNFILLED FOR USE LATER BASIC CHICKEN SALAD 2 C FINELY CHOPPED COOKED CHICKEN 1/2 C FINELY CHOPPED CELERY 1/2 TS ONION SALT DASH GARLIC PWDER DASH PEPPER 1/3 C MAYONNAISE 2-4 HARD Bpeople now do their own smoking. This is easily understandable. Commercially smoked foods have certain disadvantages: they are expensive and many not be prepared to suit individual tastes. As well, some so called "smoked foods" are not actually exposed t TZATZIKI-CUCUMBER SALAD 2 C PLAIN YOGURT 2 LARGE PEELED CUCUMBERS 2-3 CLOVES OF GARLIC 1 TB WINE VINEGAR 1 TB WATER (2 TB OLIVE OIL- OPTIONAL 2 TB WALNUTS DASH SALT DASH PEPPER 1/2 TB DILL WEED OR MORE TO TASTE (CHERRY TOMATOES AND MINT LEA CHEESE LOG 1 C GRATED SHARP CHEDDAR CHEESE 1 C GRATED MILD COLBY CHEESE 1/2 C (1 1/2 OZ) GRATED PARMESAN CHEESE 8 OZ CREAM CHEESE 1 TB MILK 1 SM CLOVE GARLIC, CRUSHED OR 1/2 TS GARLIC POWDER DASH SALT DASH WORSTERSHIRE SAUCE 1/2 C CHOPPED CUPS AS HORS D'OEUVRES" "" "MAKES ABOUT 4 CUPS" "END" NNAISE GRATE OR PROCESS CHEESES, CELERY AND ONION BLEND IN BUTTER, PAPRIKA AND GARLIC POWDER STIR IN MAYONNAISE 1 TB AT A TIME STIRRING UNTIL MIXTURE IS OF A SPREADING CONSISTENCY USE AS SANDWICH FILLING OR ON CRACKERS AS HORS D'OEUVRES MAKES ABOUT 4 CANTERBURY CHEESE FILLING 10 OZ CHEESE (CHEDDAR OR LONGHORN) 10 OZ CHEESE (SWISS OR JACK) 10-12 STALKS CHOPPED CELERY 1/3 C CHOPPED ONION OR 2 TB DRIED ONION FLAKES 1/2 LB BUTTER AT ROOM TEMPERATURE 1/4 TS PAPRIKA PINCH GARLIC POWDER 3 TB MAYOTHER ALL INGREDIENTS AND STORE IN REFRIGERATOR SERVE AFTER SEVERAL HOURS OF REFRIGERATION DIP KEEPS WELL FOR SEVERAL WEEKS IN REFRIGERATOR FOR DRESSING ADD 1/2 CUP MILK GOOD ON SPINACH AND MUSHROOM SALADS D ON SPINACH AND MUSHROOM SALADS" "END" BLEAU CHEESE HORS D'OUVRES 1-1 1/2 C SOUR CREAM OR YOGURT 1/4 TO 1/2 C CRUMBLED BLEU CHEESE 1/2 C MAYONNAISE 1 TB PARMESAN CHEESE 1 TS VINEGAR 1/8 TS PEPPER OPTIONAL 1-2 CLOVES GARLIC MINCED 3 TB FINELY MINCED ONION 1/4 TS THYME 1/4 TS OREGANO MIX TOGECUCUMBERS GENTLY STIR CUCUMBERS AND YOGURT INTO MIXTURE REFRIGERATE FOR 1 TO 48 HOURS OR MORE GARNISH WITH REMAINING DILL, CHERRY TOMATO 'ROSES' AND MINT LEAVES KEEPS WELL FOR SUMMER SNACKING MINT LEAVES" "" "KEEPS WELL FOR SUMMER SNACKING" "END" VES- OPTIONAL) MINCE GARLIC PUT GARLIC, VINEGAR, WATER, OIL AND HALF THE WALNUTS IN THE BLENDER BLEND UNTIL VERY SMOOTH ADD REMAINING WALNUTS BLEND UNTIL FINELY CHOPPED POUR INTO NON-METAL BOWL ADD SALT, PEPPER AND 1/4 TS DILL WEED CHOP OR GRATE NUTS (WALNUTS, PECANS OR SLIVERED ALMONDS) OR SESAME SEEDS HAVE ALL INGREDIENTS AT ROOM TEMPERATURE FOR EASY MIXING COMBINE ALL INGREDIENTS EXCEPT NUTS FORM INTO BALL OR LOG AND ROLL IN NUTS YOU MAY NEED TO CHILL BEFORE FORMING CHEESE MIXTURE. REF ON EACH MEAT SLICE PLACE PICKLE ON ONE EDGE OF THE MEAT AND CHEESE ROLL MEAT AND CHEESE AROUND PICKLE SALAMI AND CREAM CHEESE ROLLUPS: PUT CREAM CHEESE IN A BOWL ADD MAYONNAISE AND LEMON JUICE CHOP OLIVES ADD TO CHEESE MIXTURE LAY SALAMI SLICES FLAT SPR MEAT PLATTER SLICED ROAST BEEF SLICED HAM SLICED SALAMI SLICED SWISS CHEESE PIMENTO CHEESE SPREAD SOFTENED CREAM CHEESE SMALL SWEET PICKLES 2 TB MAYONNAISE 1 TS LEMON JUICE GREEN OLIVES BEEF AND SWISS ROLL UPS: LAY BEEF SLICES FLAT PUT SWISS CHEESEOX. DEPENDING ON WHAT YOU ADD OR DELETE USE AS SNACK OR BREAKFAST CEREAL ADD DRIED FRUIT OR CHOCOLATE CHIPS BEFORE STORING X. DEPENDING ON WHAT YOU ADD OR DELETE" "" "USE AS SNACK OR BREAKFAST CEREAL" "" "ADD DRIED FRUIT OR CHOCOLATE CHIPS " " EASED COOKIE SHEETS PREHEAT OVEN TO 275 BAKE FOR 45 MINUTES OR UNTIL GOLDEN BROWN TURN ONCE HALFWAY THROUGH REMOVE FROM OVEN ALLOW TO STAND 5- 10 MINUTES STIR IT UP ALLOW TO STAND UNTIL COOL STORE IN AIR TIGHT CONTAINER FOR CRISPNESS MAKES 4 QUARTS APPRR OTHER DRIED FRUIT ADDO TASTE AFTER BAKING ADD ANY OTHER CRUNCHY INGREDIENTS YOU THINK WILL BE GOOD AND TAKE OUT OR CHANGE QUANTITY OF ANY INGREDIENT BUT OATS MIX DRY INGREDIENTS ADD WET INGREDIENTS MIX EVERYTHING TOGETHER THOROUGHLY SPREAD ONTO TWO UNGR GRANOLA 1 BOX OATS (1 LB SIZE) 1/2 C WHEAT GERM 1/4 C COCONUT 1/4 C SESAME SEEDS 1/2 C SUNFLOWER SEEDS 1/2 C CHOPPED NUTS (1 TS SALT-OPTIONAL) 1 C HONEY OR LESS BY EXPERIENCE 1/3 C SALAD OIL 1 TB VANILLA CHOCOLATE CHIPS, RAISINS OTHE MIXTURE BUTTER-LEMON: FOR EXTRA CREAMINESS, ADD 1/4 LB BUTTER. ADD 1 TB CHOPPED PARSLEY OR CHIVES AND 1 TS LEMON JUICE FOR EXTRA CREAMINESS, ADD" " 1/4 LB BUTTER. ADD 1 TB CHOPPED" "PARSLEY OR CHIVES AND 1 TS LEMON JUICE" "END" \\\RIGERATE UNTIL USED SERVE WITH CRACKERS, RAW VEGETABLE OR FRUIT YOU CAN COLOR THE COATING BY ADDING MILD PAPRIKA OR CHOPPED PARSLEY WITH THE NUTS BLEU CHEESE BALL: SUBSTITUTE BLEU CHEESE FOR PARMESAN. OMIT COLBY CHEESE ADD 2/3 C CHOPPED RIPE OLIVES TO EAD MEAT SLICES WITH CHEESE MIXTURE ROLL UP HAM AND PIMENTO ROLL UPS: LAY HAM SLICES FLAT SPREAD CHEESE ON MEAT SLICE ROLL UP GARNISH EACH ROLL UP WITH OLIVE PICKLE OR PIMENTO STUCK ON WITH TOOTHPICK PLACE ROLL UPS ON TRAY DECORATE TRAY WITH PARSLEY OR SAUTED VEGITABLES 1 C THINLY SLICED ONION 2 TB BUTTER 2 C DIADONALLY SLICED CARROTS 4 C BROCCOLI (STEMS THINLY SLICED, FLORETS 1 IN LONG) 1 TS BASIL 1/4 TS GARLIC 1/4 TS SALT DASH PEPPER SAUTE ONION IN BUTTER UNTIL TRANSPARENT ADD H " " OTHER GARNISHES AT THE TABLE" "END" L INGREDIENTS EXCEPT GARNISHES MIX WELL COVER AND REFRIGERATE TO USE IMMEDIATELY BLEND ALL INGREDIENTS EXCEPT CHOPPED VEGETABLES (IN BLENDER). ADD VEGETABLES WITH OTHER GARNISHES AT THE TABLE OPPED VEGETABLES (IN" " BLENDER). ADD VEGETABLES WITLY CHOPPED FRESH PARSELY OPTIONAL 5 0R 6 SLICES BREAD 8 TO 12 ICE CUBES GARNISHES CROUTONS, YOGURT OR SOUR CREAM, CHOPPED AVOCADO, SPROUTS, PARSLEY, EGGS, CAULIFLOWER, CHEESE OR BACON, ETC. FINELY CHOP CUCUMBER, ONION, GREEN PEPPER AND TOMATO COMBINE AL GAZPACHO 1 MED CUCUMBER 1 MED ONION 1 GREEN PEPPER 1 LG TOMATO 8 C TOMATO JUICE 6 TB OIL 4 TB WINE VINEGAR OR LEMON JUICE 1 TS HONEY 1/2 TS WORCESTERSHIRE SAUCE 1/2 TS SALT DASH PEPPER 2 CLOVES MINCED GARLIC 2 TB FINEAND COOK 1 MINUTE LONGER GARNISH WITH SOUR CREAM 1 " " MINUTE LONGER" "" "GARNISH WITH SOUR CREAM" "END" ONION AND CELERY IN A 5 QT POT UNTIL SOFT ADD POTATOES, CARROTS AND STOCK TO COVER BRING TO A BOIL REDUCE HEAT AND SIMMER UNTIL VEGETABLES ARE NEARLY SOFT ADD BEETS AND COOK FOR 15 MINUTES (3 MIN IF BEETS ARE ALREADY COOKED) ADD VINEGAR AND SEASONINGS BORSCHT-BEET SOUP 1 LG ONION 2 STALKS CELERY CHOPPED 2 TB OIL OR BUTTER 3-4 POTATOES 3-4 CARROTS 4 C STOCK (BEEF OR VEGETABLE) 4 LG BEETS GRATED WITH TOPS CHOPPED OR 1 LB COOKED 2 TB VEINEGAR 1/2 TS SALT DASH PEPPER OPTIONAL SOUR CREAM SAUTE BEET SLICES FOR MORE ELEGANT LOOK VARY RECIPES FREELY WITH WHAT YOU HAVE ON HAND " " SLICES FOR MORE ELEGANT LOOK" "VARY RECIPES FREELY WITH WHAT YOU HAVE " " ON HAND" "END" \CARROTS, SAUTE 5 MINUTES ADD BROCCOLI STEM PIECES, SAUTE 2 MINUTE ADD ALL OTHER INGREDIENTS COVER LET SIMMER IN ITS OWN JUICES 3-5 MINUTES -5" " MINUTES" "END" SPINACH AND MUSHROOMS 1 LB FRESH SPINACH OR 1 10 PKG FROZEN SPINACH 3 TBS BUTTER 1/2 LB MUSHROOMS,CUT INTO 1/4 INCH SLICES SALT AND PEPPER TO TASTE 1 TSP FINELY MINCED GARLIC BRING ENOUGH WATER TO BOIL IN SAUCEPAN TO COVER SPINACH WHEN IT IS ADDED A ZUCCHINI 2 SMALL ZUCCHINI (ABOUT 3/4 LB) 2 MEDIUM SIZED WHITE TURNIPS (ABOUT 6 OZ) PEELED 2 CARROTS (ABOUT 1/2 LB) TRIMMED AND SCRAPED SALT AND PEPPER TO TASTE 3 TBS BUTTER 2 TBS FINELY CHOPPED SHALLOTS CUT ENDS OFF ZUCCHINI CUT ZUCCHINI INTO 1/4 INCH TO CLEAN IN DIAMETER)" "REJECT SANDY SPEARS WHEN CHOOSING. " " THEY ARE HARD TO CLEAN" "END" TER OVER ASPARAGUS AND SERVE HOT 4 SERVINGS VERY THIN ASPARAGUS ARE TENDER. THICK OLDER SPEARS ARE THE MOST TASTY. FOR BEST TASTE AND TENDERNESS CHOOSE STALKS IN BETWEEN (1/2 TO 3/4 INCHES IN DIAMETER) REJECT SANDY SPEARS WHEN CHOOSING. THEY ARE HARD IFE DO NOT OVERCOOK: THE ASPARAGUS WILL CONTINUE TO COOK EVEN WHEN DRAINED MEANWHILE HEAT THE BUTTER IN SAUCEPAN ADD LEMON JUICE, NUTMEG, SALT AND PEPPER TO TASTE REMOVE SAUCEPAN FROM HEAT AND SWIRL SAUCE TO BLEND IT DRAIN ASPARAGUS WELL POUR NUTMEG BUTPER STARTING 2 INCHES FROM TIPS RINSE AND DRAIN IF NECESSARY BRING ENOUGH WATER TO BOIL IN A SKILLET TO COVER ASPARAGUS WHEN ADDED ADD SALT TO TASTE ADD ASPARAGUS COOK 2-4 MINUTES (DEPENDING ON SIZE OF STALKS) OR UNTIL TENDER WHEN PIERCED WITH TIP OF KN ASPARAGUS WITH NUTMEG BUTTER 12-16 UNIFORM SIZED FRESH ASPARAGUS SPEARS SALT AND PEPPER TO TASTE 3 TBS BUTTER JUICE OF 1/2 LEMON 1/8 TSP FRESHLY GRATED NUTMEG CUT OFF TOUGH BOTTOMS OF THE ASPARAGUS AND DISCARD SCRAPE SIDES OF SPEARS WITH VEGETABLE SCRALONGER, TO RETAIN TEXTURE COOK IT LESS " " NEVER LONGER TO RETAIN TEXTURE" "END" D PEPPER TO TASTE COOK STIRRING OFTEN OVER HIGH HEAT UNTIL THE MUSHROOMS ARE BROWNED ADD REMAINING BUTTER AND THE SPINACH COOK STIRRING FOR ABOUT 30 SECONDS SPRINKLE WITH GARLIC AND STIR SERVE HOT 4 SERVINGS IF IN DOUBT WHEN COOKING: COOK IT LESS, NEVER DD SPINACH COOK 1 MINUTE DRAIN WELL. THIS IS IMPORTANT OR YOUR FINISHED DISH WILL BE SOGGY WHEN COOL ENOUGH TO HANDLE, SQUEEZE SPINACH BETWEEN HANDS TO REMOVE REMAINING MOISTURE CHOP COARSELY MELT 2 TBS OF THE BUTTER IN A SKILLET ADD MUSHROOMS, SALT ANSLICES STACK SLICES AND CUT THEM INTO 1/4 INCH WIDE JULIENNE STRIPS PREPARE TURNIPS IN SAME MANNER CUT CARROTS IN HALF CROSSWISE. PREPARE IN SAME MANNER AS TURNIPS AND ZUCHINI PUT CARROTS IN SAUCEPAN AND ADD WATER TO COVER SALT TO TASTE SIMMER 2 MINUTES ALL WEED (1 TS DRIED) OR 1 TB OREGANO GARNISHES LETTUCE PITA BREAD FETA CHEESE CHUNKS SOAK BULGUR IN WATER UNTIL SOFT DRAIN CHOP VEGETABLES FINELY STIR VEGETABLES INTO BULGUR COMBINE DRESSING INGREDIENTS STIR INTO SALAD CHILL SERVE ON LETTUCE ^ GREEN DRAGON CRUSHED ICE 4 PARTS GIN 1 PART PERNOD OR OTHER ANISETTE LIQUEUR PUT ICE IN PITCHER ADD GIN ADD PERNOD SHAKE OR STIR WELL POUR INTO MARTINI GLASSES DRINK! E" "4 SERVINGS" "END" ND TOSSING GENTLY FOR 8-10 MINUTES OR UNTIL NICELY BROWNED AND CRISP TRY NOT TO BREAK UP POTATO SLICES AS THEY COOK ADD REMAINING BUTTER AND LET MELT SPRINKLE WITH GARLIC AND PARSLEY STIR AND TOSS GENTLY SERVE 4 SERVINGS Y" "STIR AND TOSS GENTLY" "SERVTE BRING TO A BOIL AND SIMMER 20 MINUTES OR UNTIL TENDER DRAIN POTATOES WHEN COOL ENOUGH TO HANDLE PEEL THEM CUT EACH POTATO INTO 1/4 INCH SLICES HEAT THE OIL AND I TBS OF BUTTER IN IRON SKILLET ADD POTATOES WITH SALT AND PEPPER TO TASTE COOK STIRRING A POTATOES AND PARSLEY 1 1/2 LB NEW THIN SKINNED POTATOES SALT AND PEPPER 1 1/2 TBS PEANUT, VEGETABLE OR CORN OIL 2 TBS BUTTER 1/2 TSP FINELY CHOPPED GARLIC 2 TBS FINELY CHOPPED PARSLEY PUT THE UNPEELED POTATOES IN SAUCEPAN ADD WATER TO COVER SALT TO TASTION IS FRENCH STYLE AND THE TASTE IS WORTH THE EXTRA PREPARATION TIME GOOD COLORFUL WINTER VEGETABLE DISH IS WORTH THE EXTRA PREPARATION " " TIME" "GOOD COLORFUL WINTER VEGETABLE DISH" "END" DD TURNIPS AND SIMMER 1 MINUTE DRAIN WELL MELT BUTTER IN HEAVY SKILLET ADD ZUCCHINI, CARROTS, TURNIPS AND SHALLOTS SEASON TO TASTE WITH SALT AND PEPPER COOK TOSSING AND STIRRING VEGETABLES FOR 2-3 MINUTES DO NOT OVERCOOK SERVE HOT 4 SERVINGS THE PREPARAOR IN PITA BREAD GARNISH WITH FETA CHEESE IF DESIRED o smoke. Rather, they are treated with chemicals which are similar to an extract of tars from wood products. For these and other reasons, many persons now do their own smoking. There is both hot and cold smoking. In both cases, heat and smoke cause weigng and we hope you'll enjoy them. Menu.Maker will let you print out any of these files, FYI so you can get a hardcopy if you wish. Dave Ottalini WAP /// SIG April 6, 1990 Most notably are the files in this subdirectory from the Cooks Forum on CompuServe Information Service (CIS). There are some great recipes there, available for the downloading. To "spice" things up a bit, the recipes here all deal with outdoor cooki COOKS FORUM Never wishing to let things stand as they begin, we've added a number of recipes to the original "Le Grayhaven Cookbook" as found on the Apple // side of the PD library (and originally from the Big Red Apple Club of Norfolk, Nebraska). removed. The process is not difficult, though, and is a source of great satisfaction and much good eating. and allow the salt to better penetrate the meat. Game birds should be hung for three days before salting, but should not be allowed to become "high" or rank as is widely believed. Smoking time will depend upon fat content and percentage of moisture to be to sawdust, as it smoulders well without bursting into flames. Fruit wood is particularly good as a fuel for hot smoking. Meats such as beef and venison should be hung in cold storage for a week before salting to allow the connective tissues to break downhanneled in from a distance. (Remember, cold smoking does not cook the meat) This separates the hot fire from the food and allows the fire to be tended without disturbing the smoking process. Fuels for smoking vary from hardwoods: oak, hickory or birch, rinsed and then allowed to dry for 24 hours. Commercial hot smokers are available. Many make their own, though, from a trash can drilled with holes for racks and a drip pan. Cold smokers are usually hearth and kiln affairs with the source of the smoke ccrockery, but not metal, containers. The brine should be a strong solution. If the flesh is salted, the salt should be laid on at a depth of 1/2 inch at the thickest part on both sides. The meat can be stacked in layers. After salting the meat should bed (up to 36 hours) just before hot smoking. Before the actual smoking the flesh must be either salted or soaked in brine, then dried for 24 hours or so. This drying increases weight loss and cuts down on smoking time. Brining should be done in plastic or ht loss to occur in the meat due to evaporation. This process preserves the flesh. In hot smoking it also cooks the meat. Cold smoked products are still raw and must be further cooked before being eaten. Many game birds are first cold smoked for a perio 01 SPECIAL DIP RECIPES 01/23/87 If you are having (or joining) a Super Bowl party this week-end, the following is a recipe for a quick, delicious dip... INGREDIENTS: 1 or 2 Loaves Round bread (doesn't matter which Half fill 6 emptied #303 (15-16oz) cans with above mixture. (I use green bean or hominy cans.) Bake in 350 oven one hour. Notwithstanding its title this recipe is from Callaway County deep in the heart of Missouri (AKA God's County)! -Jim. owl & let stand overnight 2 cups sugar 4 cups flour 1 tsp salt 2 eggs 1 tsp vanilla 2 tsp cinnamon NUTS (if desired) Mix above 7 ingredients; then stir into overnight mixture. Captured by Gary Hayman from America On Line November 22, 1989 BOSTON BROWN BREAD 2 cups boiling water 1 pound seedless raisins 2 tsp baking soda 2 TBL Butter or oleo Put above in large bMORE.BREADv'  '+BASIC.BREAD,BOSTON.BREAD'CHALLAH !!)PANETTONE+POPPY.TWIST:'STOLLENs, but Caveat Emptor! into hollowed-out bread loaf. Break remaining bread pieces into bite-size chunks. Arrange chunks around serving platter. Make sure the Spinach is cleaned and WELL DRAINED! Note: This can be quite filling! Be generouoff one loaf of bread, and hollow out the remainder, leaving about 1/4 inch wall all around. Combine all remaining ingredients, adding more sour cream, mayo, or whatever other flavorings you desire. Mix well. Spoon dip mixturekind) 1 10 oz. pkg frozen chopped spinach, thawed 8 oz. sour cream 8 oz. mayonnaise 1/2 pkg. Any GOOD soup mix (I like Lipton's Creamy Herb) DIRECTIONS: Cut the top Captured by Gary Hayman from America On Line November 22, 1989 Basic Bread 6 C. all-purpose flour 1/2 C. sugar 1 tsp. salt 2 pkgs. active dry 1 1/2 C. milk yeast 3/4 C. Butter 3 eggs Preparation: In large bowl stir togea golden brown. Remove to cooling racks. In a small bowl, stir together confectioners sugar, 3 Tbsp. milk and remaining 1/2 tsp. each of almond and vanilla extracts. Add additional milk if necessary to a spreadable glaze. Spread over loaves. loaves. Transfer loaves to greased baking sheet. Cover and let rise in warm place until doubled<45-60 mins>. Preheat oven to 350. Brush loaves with 1 tbsp butter and bake 20-25 or until light brown. Reduce temperature to 300 and bake 15-20 mins or until tly floured surface, roll half of dough to 14x9; brush surface with 1Tbsp. butter, fold one long side over to center; fold over other side, over lapping 1". Press down overlap and mold into long oval shape. Repeat process with the remaining dough to make 21/2 tsp. each of almond and vanilla extract when adding the last of the flour. After first rise, punch down dough. Drain fruit mixture, discard rum. Dry on paper towel; toss with flour, knead mixture gradually into dough. Divide dough into half. On lighnfectioners melted sugar 3-4 Tbsp. milk In medium bowl, stir together first 6 ingredients. Let stand at room temperature, stirring occasionally. While preparing basic dough recipe,except increase sugar to 3/4 C. and add cinnamon, nutmeg, ries pineapple 1/2 C. raisins 1/4 C. dark rum 1 basic bread 1 tsp. dough recipe cinnamon 1/2 tsp. ground 1 tsp. almond extract nutmeg 1 tsp. vanilla 2 Tbsp. all-purpose flour 3Tbsp. Butter 2 C. coCaptured by Gary Hayman from America On Line November 22, 1989 Use with the Basic Bread Recipe on this Subdirectory Stollen 1/2 C. Blanched 1/2 C. Chopped dried silvered almonds apricots 1/2 C. Chopped 1/2 C. chopped glace glace cherlour, beat for 2 more mins. Stir in remaining flour to make a soft dough. Knead on lightly floured surface till smooth and springy. Form into a ball and place in greased bowl. Cover and let rise in a warm place until doubled. ther 1 cup of flour, sugar, salt and yeast. In medium sauce pan, heat milk and butter until very warm. With electric mixer at medium speed, gradual beat warmed milk into flour mixture. Beat for 2 mins. Set mixer speed to high and beat in eggs and 1 cup fCaptured by Gary Hayman from America On Line November 22, 1989 Use with the Basic Bread Recipe on this Subdirectory Poppy Seed Twist 1 basic dough 2tsp. ground cardamom recipe 1 C. poppy seeds 1/2 C. sugar crushed 3/4 C. sour dairy 2 tsp. grateCaptured by Gary Hayman from America On Line November 22, 1989 Use with the Basic Bread Recipe on this Subdirectory CHALLAH (Jewish Egg Bread) (1 Large or 2 Medium Loaver and let rise in a warm place until doubled Preheat oven to 350. In a small bowl, using fork, beat together egg and water; brush over loaves. Bake 35-40 mins or until browned on top. Remove wax paper collar after 20 mins. gradually knead in fruit-nut mixture. Grease and line two 1 quart souffle dishes with greased wax paper, extending wax paper 2" above rim. After first rising, punch down and divide dough into half. Shape each into a flattened ball and place in dishes. Co 1Tbsp all-purpose pine nuts flour 1 recipe basic 1 egg bread dough 1Tbsp. water In medium bowl, stir together first 5 ingredients. Toss with flour. Prepare dough according to basic dough recipe except after adding the last of the flour, Captured by Gary Hayman from America On Line November 22, 1989 Use with the Basic Bread Recipe on this Subdirectory Panettone 2tsp. anise seed 1/2 C. currants crushed 1/2 C. chopped 1/2 C. golden walnuts raisins 1/4 C. toasted preheated oven 350 for 40-45 mins until golden brown. ams together. Twist strips keeping seam side down and forming a ring; pinch ends together. Proceed as above with remaining dough to make 2 loaves. Place each ring on a greased baking sheet and let rise in a warm place until doubled <50-60 mins> Bake in a nd divide in half. Roll half of dough into 24x15 and cut in half along 15" edge making 2 24x7 1/2. Spread one quarter of poppy seed mixture over each rectangle leaving a 1" border on all sides. Roll up each rectangle jellyroll style and seal by pinching sed lemon cream peel In large bowl prepare basic dough per instructions except add cardamom when adding the last of the flour. In medium bowl stir together poppy seeds, sugar, sour cream and lemon peel. After first rising punch down dough aves) 2 pkg. active dry yeast 1 3/4 cups warm water 4 eggs, lightly beaten 1/2 cup (1 stick) margarine, melted 1/2 cup honey 1 Tbls. salt 6 - 8 cups unbleached white flour 1 egg beaten with 2 Tbls. water poppy seeds (optional) 1. In a large bowl, dissolvebeef broth 1/2 cup red wine 1/2 cup tomato puree 1/2 tsp oregano 10 peppercorns 3 cloves garlic 3 whole cloves 1 bay leaf 1 cup water 1 cup rice, uncooked -- -- Place beaBlack Bean Vegetable Soup -- 1 1/2 cups dry black beans 3 cups water 4 slices bacon, cut into 1/4 inch pieces 3/4 cup diced celery 1 leek 1/3 cup chopped onion 1/3 cup diced carrot 6 cups cher color to the bread than bleached white flour. 5. All ingredients (except the water, which should be about 100 degrees) should be brought to room temperature. longer to rise because of the extra weight. 4. Although whole wheat flour may be used instead of white flour, it is traditional to use white flour in the baking of Challah. Unbleached white flour will give a rito ropes, shape the dough into round loaves and continue baking according to instructions. 3. An optional addition to Challah are raisins. Add 1/2 cup raisins during the first kneading. The dough will take d more than 8 cups of flour to the dough, or the bread will be dry. 2. It is traditional on Rosh Hashanna (Jewish New Year) to bake the loaves round instead of braided. Instead of dividing the dough in weather. The more humid the air, the more flour a dough will absorb. Keep in mind that challah dough is a little stickier than standard bread dough (because of the amount of liquid in the dough). Do not ady seeds. Bake in preheated 350 degree oven until loaves are golden brown and emit a hollow sound when tapped on the bottom (about 40 minutes). Cool on a rack. NOTES: 1. The amount of flour to knead into a dough depends upon the loaves, divide each piece into three and roll into ropes and braid. 6. Place loaves on a lightly greased baking sheet, cover and let rise until double (about 45 minutes). 7. Brush each loaf with egg/water mixture and lightly sprinkle with popph and turn out onto lightly floured board. Lightly knead dough to remove gas bubbles. Divide dough into three pieces. Cover and let the dough rest for 10 minutes. 5. For a large loaf, roll each piece into three ropes and braid. For smaller board, knead dough until smooth and elastic (about 10 - 15 minutes). Place dough in an oiled bowl and turn to coat. Cover with a towel and place bowl in a dark, warm area and let rise until double in bulk (about 1 hour). 4. Punch down doug yeast in water with a pinch of honey. Let stand about 10 minutes until yeast mixture foams. 2. Add eggs, margarine, honey and salt to yeast mixture. Blend well. Add flour, 1 cup at a time to form a soft workable dough. 3. On a lightly flouredns in saucepan with 3 cups water; boil 2 minutes and remove from heat. Allow to stand for 1 hour; drain; set aside. Brown bacon until crisp in soup kettle. Add & saute celery, leek, onion and carrot 8-10 minutes. Add beans, beef broth, wine, tomato pureeminutes on each side. Garnish w bay leaves. Marinade can be boiled down and spooned over chicken when done. t each breast into 6-8 pieces. Season w salt & pepper. Mix ingredients for marinade and marinate over night. Arrange chicken on skewers w. cherry tomatoes, quartered red onions, thick slices of lemon, large pieces of green pepper.Broil on charcoal fire 4 Swedish grill ( for 4 people) 4 boneless chicken breasts salt coarsely ground black pepper Marinade: 1/2 cup Swedish vodka 1/2 cup lemon juice 3 tbsp olive oil 1 crushed bay leaf 1 tsp crushed thyme Skin the chicken and cut off all visible fat. Cuuntil just done-about 4-5 min. per side, over charcoal or under broiler. Heat remaining sauce and serve w/ turkey. Garnish with chopped cilantro. n and cumin. Simmer 20 min. Add salt and pepper to taste. At least 2 hours before serving, trim turkey. Place in a tight-fitting covered container and pour sauce over them to marinate. Remove turkey and Set sauce aside and baste turkey as needed- cook d pour over chilies. Let stand for at least 30 min. Heat oil in a large saucepan. Saute onion and garlic until tender, not brown, about 5 min. Add tomatillos, chilies and 1/2 cup of chili liquid. Add worcestershire sauce, sugar, chocolate chips, cinnamor 1 tablespoon chocolate chips 1 teaspoon cinnamon 1 teaspoon cumin salt and pepper to taste 4 - 8 turkey tenderloins, about 1 1/2 to 2 lbs. total weight 1 cup fresh cilantro, chopped SAUCE (may be made 2 days ahead): Stem and seed chilies. Heat water an GRILLED TURKEY TENDERLOINS IN GARLIC-ANCHO CHILI SAUCE SAUCE: 4 dried Ancho or Pastilla chilies 1 cup water 1 tablespoon olive oil 1 onion, chopped 8 cloves fresh garlic, minced 2 tomatillos, chopped 2 tablespoons worchestershire sauce 1 tablespoon suga & oregano. Make a bouquet garni using peppercorns, garlic, cloves and bay leaf; add to kettle. Boil then cover & simmer 2 1/2 hours. Add 1 cup water and rice. Cook 1/2 hour longer or till rice is cooked and beans are tender. Remove bouquet garni. -- Spicy Chicken Legs serves 4 4 chicken legs 1/2 cup catsup 1/4 cup wine vinegar 1/4 tsp tabasco sauce 1/2 cup clam/tomato juice 2 garlic cloves,smashed and chopped 1/4 tsp cumin 1/4 tsp curry powder 1/2 tsp fines herbs salt and pepper paprika Set grill a Here is a "BBQ SAUCE" from the same TV cook Justin Wilson, 1 cup peanut oil 3 cups chopped onions 1 cup chopped bell pepper 1 cup chopped celery 1 cup chopped parsely 2 tablespoons chopped garlic, 3 cups steak sauce (hinze 57) 3 cups catsup 1 cup "Southell and partly cover. Cook 30 minutes, depending on size. Turn ribs frequently, baste occasionally and season well. r to taste Preheat bbq grill on low. Place the first 7 ingredients in a small saucepan and cook for 15 minutes over very low heat. Meanwhile, blanch ribs in boiling water for 15 minutes. Drain ribs and baste with the warm mixture. Place ribs on hot gri Sweet & Spicy Spareribs 2 cloves garlic 2 Tbsp. butter Squeeze 1/2 cup lemon juice from lemons. COnbine the juice, salt pepper and thyme in a shallow dish. oy!!! PED TOMATOS 1 C. BEEF STOCK 2 STALKS CELERY MINCED 1 C. TOMATO PUREE 2 TBSP RED WINE VINEGAR 1 1/2 TSP. SALT 2 TSP. PEPPER Saute the garlic in the oil until browned and almost crisp. Add the onions and cook until tender but not brownedr Root 1 Tbs. Fermented Black Beans Mix all ingredients in a Zip-Lock Freezer Bag Shake well to mix. Add Chicken pieces Shake to coat all parts. Place in refrigerate to marinate for at least 4 hours, turning every hour. Remove ch Oriental Chicken Marinade 1/2 cup Soy Sauce 1/4 cup sherry or rice wine 2 Tbsp. Dehydrated Onion 2 cloves garlic, crushed 1 Tbs. Hot Oil 1 Tbs. Sesame Oil 1 Tbs. grated Ginge( ( &SHRIMP<* + )SPARERIBSv  /SPICY.CHKN.LEGS  -SWEDISH.GRILLn  .TURKEY.TNDRLNS  -VENISON.JERKY H2 2 )HAMBURGER& & ,HOME.SMOKINGn ; ; )IOWA.CHOP e0 1 +LAMB.KABOBS/$ $ MARNTED.FISHf. . PORK.CHOPS  .PORK.TENDERLNSure cooking. 1 tsp. garlic powder 1 C. chopped onion 1 egg 1/2 tsp. salt pepper to taste Combine all ingredients in a large mixing bowl and mix untill well blended. Form into patties of desired thickness and grill or store in the freezer for fut A great burger recipe that can be made ahead and frozen to use as needed! Bob's Special Burgers 1 lb. lean ground beef 1 cup grated sharp cheddar cheese 2 Tab. soy sauce 2 Tab worcestershire sauce 2 Tab. A-1 sauce mmers the better it it makes it. TO SERVE: This sauce can be used either hot or cold for basting or served on the table. Makes 5 1/2 cups and can be stored in the refrigator covered. . Add green pepper, tomatoes, celery, basil, chili powder, stock and vinegar. Cover and simmer for 40 minutes then run the mixture through a blender or food processor. Add remaining ingredients and simmer for at least 10 minutes, the longer this sauce siicken, saving the marinade for basting. Grill over medium hot hot coals basting as needed until done. Serve remaining marinade as additional dipping sauce. BROILED MARINATED SHRIMP 2 lb. uncooked large shrimp 1 cup olive oil 1/2 cup lemon juice 1/4 cup soy sauce 1/2 tsp. salt 1 tbs. chopped onion 2 tbs. chopped parsleyightly colored. Add all other ingredients and simmer 30 min. About 7 cups. e 3 tsp chili powder 3 cups ketchup 1-1/2 cups water salt to taste tabasco sauce to taste cayenne pepper to taste Chop onions. Saute in margarine until l Tangy Sweet BBQ Sauce 3 large onions 6 TBS margarine 6 TBS vinegar 1/2 cup lemon juice 6 TBS brown sugar 6 tsp prepared mustard 1 TBS Worcestershire sauc Prepare charcoal grill (better tasting if mesquite briquets are used). When coals are white hot,put tenderloins on grill. Cook 15-20 minutes,turning halfway through cooking. 4 cup lime juice Make several 1-inch deep incisions into tenderloins. Stuff incisions with chopped garlic and Rosemary. Combine marinade ingredients and leave tenderloins in mixture for 8-10 hours, or overnight and turn occasionally. Tequila Marinated Pork Tenderloins 2 Pork Tenderloins,about 1 pound each 4 cloves Garlic,chopped 3 TBS Rosemary,chopped *****Marinade: 1 cup Tequila 1 1/2 cups Vegetable oil 1 TBS ground pepper 2 Tsp salt 1/ 4 tsp. crushed tarragon 1/2 tsp. chervil 1/4 tsp. basil Wash shrimp Cut shell in back and remove vein. Mix remaining ingredients and use to marinate shrimp in refrigerator at least two hours. Broil over  GRILLED RED ONION 4 small red onions or 2 large, halved 1 tsp. thyme 1/2 cup olive oil Mix thyme and olive oil. Use to marinate red onions 2 to 24 hours. Broil over charcoal until soft. sket over charcoal until fish flakes easily. Serve with lemon slices. (I like cod fillets best.) GRILLED MARINATED FISH 1/4 Cup lemon juice 1 tbs. vegetable oil 2 tbs. soy sauce 2 cloves minced garlic Mix all ingredients and use to marinate 1 1/2 lbs. of fish for 1 to 2 hours. Grill in a baout 2 minutes.  Mix and use to marinate 3 lbs beef for 24 to 36 hours. Cook on skewers with tomatoes, mushrooms, onion, peppers, and squash brushing with melted butter as necessary. Vegetables (onions, peppers, and squash) may need to be parboiled ab BEEF KABOBS 1 cup salad oil 3/4 cup soy sauce 1/2 cup lemon juice 1/4 cup Worcestershire sauce 1/4 cup prepared mustard 1 - 2 tsp. cracked pepper 2 cloves garlic, minced l. Add butter. Wrap and seal in foil Cook on grill for 40 minutes until tender. If using a covered gas grill 15 minutes may be enough. GRILLED POTATOES 3 potatoes 1 onion 1 1/2 tbs. butter Salt and pepper Slice potatoes and onions. Mix with salt and pepper and place on a buttered sheet of heavy duty aluminum foihot coals until shells are slightly charred on each side.  Grilled Iowa Chop Dijonaise 2 TBS Dijon Mustard 1 tsp dry mustard 1 tsp salt 1/2 tsp pepper, freshly ground 4 to 6 Iowa chops 3 TBS butter -Herb butter: 2 TBS softened butter 1 TBS fimore to taste) 1/2 tsp Worchestershire sauce (or more to taste) Combine and Heat the ingredients on simmer for 5-10 minutes. Great if allowed to sit for a day but still wonderful if used immediately. Superb on chicken so fire up the grill and pas JACK'S QUICK GARLIC BBQ SAUCE 1 btl OPEN PIT "ORIGINAL" FLAVOR BBQ SAUCE (OR YOUR FAVORITE) 3 to 4 cloves of garlic pressed (or more to taste) 2 tbs brown sugar 1 tsp red wine vinegar 1/2 tsp Louisiana hot sauce (or hen bent. (from "L.L.Bean Game & Fish Cookbook", by Angus Cameron)  ches long. Combine remaining ingredients to make a dry brine. Roll the pieces quickly in dry brine solution and place on rack in a smoker. The temperature in the smoker should stay between 75deg and 95 deg for 10-12 hours or until jerky strips snap w Alex Delicata's Venison Jerky 2 lbs lean venison trimmed of all fat 1/2 cup pickling salt 1/4 cup brown sugar 1/2 tsp black pepper 1/2 tsp garlic powder Cut strips of meat as thin as possible, 1/8 inck or less by 4-6 in produced by the Junior League of Waterloo-Cedar Falls, Iowa. It is one of my personal favorites. ot charcoal fire for 4 to 6 minutes on each side. Place each chop in tin foil and brush with the herb butter. Wrap each chop and place on grill for 10 minutes. Brush chops with herb butter and serve. This recipe originated in the Pig Out cookbook nely chopped parsley 1 TBS finely chopped chives 1/2 tsp lemon juice salt and pepper Make a paste of the mustards, salt, and pepper and 2 tablespoons butter. Rub this paste into the chops. Grill the chops over a very hs me another Corona. never use fluid starter. until almost done, brush sauce on, & grill no more than 20 min. Beef (ribs) benefit from a water catch pan in the grill under large rib sections; slows the cooking; brush sauce on last 2 turns. I prefer a kettle grill and 100% mesquite charcoal. And I ADD BRN SUGAR & STIR TO DISOLVE ADD ALL REST, BRING TO BOIL, SIMMER 20 MIN. HEAT UNCOVERED JUST BEFORE USE. I like it hot so I use the red chillies liberally, & also use about 1 TBSP black pepper added last. If using pork, parboil for 10 min, then bakeNE) 1 TSP BASIL CRUSHED 5 RED CHILIES CRUSHED (OR PEPPER SAUCE OF CHOICE TO TASTE) 2 TBSP OLIVE OIL 3 CLOVES GARLIC CRUSHED & CHOPPED FRESH GROUND BLACK PEPPER TO TASTE Yield: 3+ CUPS COMBINE VINEGAR, BEER, WORCHESTERSHIRE IN SAUCEPAN OVER MED HEAT BEER BBQ SAUCE 1 1/2 CUPS BEER 1 1/2 CUPS KETCHUP (HEINZ) 1/2 CUP DARK BROWN SUGAR 4 TBSP RED WINE VINEGAR (OR 3 TBSP BALSAMIC VINEGAR) 2 TSP DIJON MUSTARD (GREY POOP) 2 TBSP WORCHESTIRE SAUCE (LEA & PERRINS) 1 TSP DRY MUSTARD (DOUBLE SUPERFIAS IT SOUNDS, BUT IT IS SPICEY. ENJOY ! ! ! /4 CUP WORCHESTERSHIRE SAUCE COMBINE ALL INGREDIENTS AND SIMMER UNTIL THICK. WHEN YOU USE THIS REMEMBER ITS REALLY A GLAZE NOT A SAUCE. THIS RECIPE MAKES ABOUT A GALLON. I GENERALLY THIN IT WITH BEER BEFORE USE. AND BY THE WAY ITS NOT AS HOT BAR-B-Q SAUCE 1 1/2 TBSPS PORK DRIPPINGS 1/2 GAL CATSUP 1/4 CUP VINEGAR 1/2 CUP SUGAR 1/2 BOTTLE 57 SAUCE 1/2 TBSP BLACK PEPPER 2 TBSPS RED PEPPER 1 TBSP GARLIC SALT 1/4 CUP CHILI POWDER 1