---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Hearty Russian Beet Soup
 Categories: Soups
   Servings:  8
 
      1 c  Navy beans, dry                     2    Small beets
  2 1/2 lb Lean beef                           2 c  Green cabbage, shredded
    1/2 lb Slab bacon                          2    Large leeks, sliced
     10 c  Cold water                          3    Medium potatoes, cut
      1    Bay leaf                                 Into eighths
      8    Whole peppercorns                   1 cn (1 lb 13 oz) tomatoes
      2    Cloves garlic                       1 tb Tomato paste
      2 tb Dried parsley                       3 tb Red wine vinegar
      1    Carrot                              4 tb Sugar
      1    Celery stalk                        1 lb Kielbasa (opt)
      1    Large red onion                     2 tb Flour
      1 ts Salt (opt)                          1 tb Butter, melted
      8    Beets for soup                    1/2 c  Sour cream (opt)
 
  Cover beans with water and allow to soak overnight; cook until tender;
  drain; set aside.  Place beef, bacon and water in large soup pot; bring to
  a boil. Skim fat from surface. Add bay leaf, peppercorns, garlic, parsley,
  carrot, celery, onion and salt.  Cover and simmer over low heat for about 1
  1/2 hours.
  
  Scrub beets for soup and cook in boiling water until tender, about 45
  minutes; drain and discard water; cool.  Peel and cut each beet into
  eighths.  Scrub small beets; grate; cover with water to soak.
  
  Remove meat from soup; set aside.  Strain soup into another pot and add
  cooked beets, cabbage, leeks, potatoes, tomatoes, tomato paste, vinegar,
  sugar, beef and bacon.  Bring to a boil and simmer 45 minutes.
  
  Cut kielbasa into chunks and add with navy beans to soup.  Simmer 20
  minutes more.
  
  Mix flour and butter together to form paste.  Stir into soup to thicken
  slightly.  Strain raw beets, saving liquid and discarding beets.  Add beet
  liquid to soup.
  
  Additional sugar or vinegar may be added for sweeter or more sour flavor.
  Slice meat and arrange in individual soup bowls.  Pour hot soup with
  vegetables over meat.  Garnish each serving with a dollop of sour cream, if
  desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Chiles Rellenos Casserole
 Categories: Vegetarian, Mexican, Main dish, Vegetables
   Servings: 10
 
      2 cn Whole green chili peppers*          4 c  Milk
      3 c  Sharp Cheddar cheese**            3/4 c  All-purpose flour
      4    Green onions, sliced              1/4 ts Salt
      3 c  Shredded mozzarella cheese          2 cn Green chili salsa
      6    Eggs                           
 
  * 7 oz. cans **shredded (approx. 12 oz.)
  
     Split chili peppers lengthwise and remove seeds and pith.  Spread
  chilies in a single layer in a greased 9x13-inch baking dish.  Sprinkle
  Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over
  chilies.
     In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour
  over chilies and cheese.  Bake in a 325 degrees oven for 50 minutes or
  until a knife inserted in custard comes out clean.
     Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese.
  Sprinkle over casserole and return to oven for 10 minutes or until cheese
  melts.  Let stand for 5 minutes before serving.
  
  Per Serving:  33 grams protein, 22 grams carbohydrate, 271 milligrams
  cholesterol, 490 calories.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: ITALIAN MINESTRONE SOUP COCA-COLA
 Categories: Soups, Italian, Beef
   Servings:  6
 
  2 1/2 lb Blade chuck roast OR              1/4 c  Onion, diced
           Meaty soup bones                  1/4 c  Parsley, chopped
  2 1/2 qt Water                               1    Clove garlic, minced
      2 ts Salt                              1/2 c  (2 oz) elbow macaroni
      1 sm Onion                               1 cn (6 oz) tomato paste
    1/2 c  Celery leaves                       1 c  COCA-COLA
      1    Bay leaf                            1 tb Olive oil
      2    Slices, bacon, diced                1 tb Worcestershire sauce
  1 1/2 c  Kidney beans                        1 tb Italian seasoning
    1/2 c  Green beans, fresh/chopped          1 ts Salt
    1/2 c  Celery, diced                     1/4 ts Black pepper
    1/2 c  Green peas                               Parmesan cheese,
    1/2 c  Zucchini, thinly sliced                  Grated (optional)
    1/2 c  Carrots, thinly sliced         
 
  In a large pan, place the meat, water, salt, small onion, celery leaves,
  and bay leaf.  Cover and simmer about 2-1/2 hours until the meat is tender.
  Remove the meat.  Strain the broth (should measure 2 quarts). Add ice cubes
  to the broth to harden the fat and remove the fat. Discard the fat.
  
  Finely dice the meat, discarding any fat and bones (should be about 2
  cups).  In a 5 to 6 quart kettle or Dutch oven, combine the beef broth and
  the meat.  Place over low heat while preparing the rest of the ingredients.
  
  Pan-fry the bacon until crisp.  Add the bacon and the drippings and all the
  remaining ingredients, except Parmesan cheese, to the broth. Cover and
  simmer about 30 minutes, until the vegetables and macaroni are tender.
  Serve sprinkled with Parmesan cheese, if desired. Makes about 3 quarts.
  Recipe:  "International Cooking with Coca-Cola", a give-away
         pamphlet from The Coca-Cola Company, 1981
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: FRENCH ONION SOUP COCA-COLA
 Categories: Soups, French
   Servings:  4
 
    1/4 c  Butter or margarine               1/2 ts Vinegar
      4 c  Onions, thinly sliced             1/8 ts Pepper
      2 cn (10.5 oz ea) beef broth                  French bread, cut into
           (bouillon)                               Thick slices
    3/4 c  COCA-COLA                                Parmesan cheese, grated
      1 ts Salt                           
 
  In a heavy saucepan, melt the butter/margarine.  Add onions and cook until
  they are golden, do not brown.  Add the undiluted beef broth, 1 soup can of
  water, Coca-Cola, salt, vinegar, and pepper. Cover and simmer 20 to 25
  minutes.
  
  In a broiler, toast one side of the French bread slices.  Turn and
  generously sprinkle with the Parmesan cheese.  Toast until browned. Into
  deep bowls, ladle the soup and top with the toast, cheese-sided up. Makes 4
  servings or about 6 cups.
  Recipe:  "International Cooking with Coca-Cola", a give-away
         pamphlet from The Coca-Cola Company, 1981
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CHINESE PEPPER STEAK COCA-COLA
 Categories: Beef, Chinese, Main dish
   Servings:  6
 
  1 1/2 lb Top round or sirloin steak,              Thin strips
           Boneless                            1 c  Celery, thinly sliced
      2 tb Oil                               1/4 c  Onions, thinly sliced
      1    Clove garlic, minced              1/2 c  COCA-COLA
      1 ts Salt                                2 md Tomatoes, ripe
      1 c  Beef broth (bouillon),          2 1/2 tb Cornstarch
           Canned and undiluted              1/4 c  COCA-COLA
      1 c  Green bell pepper, cored,           1 tb Soy sauce
           Seeded, and cut into                     Rice, cooked and hot
 
  Trim all fat from the meat and cut into pencil-thin strips. In a deep
  skillet or Dutch oven, heat oil, garlic, and salt. Add the meat and brown
  over high heat, about 10 minutes, stirring occasionally with a fork. Add
  the beef broth. Cover and simmer for 15 to 20 minutes, or until the meat is
  fork-tender.
  
  Stir in the green pepper strips, celery, onions, and 1/2 cup of Coca-Cola.
  Cover and simmer for 5 minutes.  Do not overcooked; the vegetables should
  be tender-crisp.  Peel the tomatoes, cut into wedges, gently stir into
  meat.
  
  Blend cornstarch with the 1/4 cup of Coca-Cola and the soy sauce. Stir
  mixture into the meat and cook until sauce is thickens, about 1 minute,
  stirring lightly with a fork.  Serve over hot rice. Makes 6 (3/4 cup)
  servings.
  Recipe:  "International Cooking with Coca-Cola", a give-away
         pamphlet from The Coca-Cola Company, 1981
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: GERMAN SAUERBRATEN COCA-COLA
 Categories: German, Beef, Main dish
   Servings:  8
 
      4 lb Beef rump, sirloin tip, OR         10    Whole black peppercorns
           Round bone chuck, boneless         10    Whole cloves
  1 1/2 c  Vinegar                             3    Bay leaves
      1 c  COCA-COLA                           2 tb Sugar
    3/4 c  Water                           1 1/2 ts Salt
      3    Onions, sliced                           Flour
      2    Stalks celery, sliced               3 tb Oil or shortening
      2    Carrots, sliced               

-----------------------------------GRAVY-----------------------------------
      3 c  Drippings plus strained             5 tb Flour
           Marinade                            5 tb Ginger snap crumbs
 
  2 to 4 days before serving, wipe the meat with a damp cloth, then place in
  a large plastic bag.
  
  In a large bowl, throuoghly combine the vinegar, Coca-Cola, water, onions,
  celery, carrots, pepper, cloves, bay leaves, sugar, and salt and pour over
  meat.  Fasten bag tightly and lay flat in a 13x9-inch pan. Refrigerate,
  turning bag each day. (If you like a sour sauerbraten, let meat marinate 4
  days.)
  
  When ready to cook, remove meat (saving marinade) and dry well. Rub the
  surface lightly with flour.  In Dutch oven, heat oil or shortening and
  slowly brown the meat well on all sides.  Add 1 cup of the marinade liquid
  plus some of the vegetables and bay leaves. Cover tightly and simmer on
  surface heat or in a preheat, 350øF oven for 3 to 4 hours until the meat is
  fork-tender.  If needed, add more marinade during cooking to keep at least
  1/2-inch liquid in the Dutch oven. Remove the meat and keep warm until
  ready to slice.
  
  Into a large measuring cup, strain the drippings.  Add several ice cubes
  and let stand a few minutes until the fat separates out. Remove fat, then
  make gravy.  Makes 8 servings.
  
  TO MAKE THE GRAVY:  In the Dutch oven, combine the gravy ingredients, stir
  and cook about 5 minutes over medium heat until gravy is thickened. Taste
  for seasonings.  Makes 3 cups of gravy.
  
  Recipe:  "International Cooking with Coca-Cola", a give-away
         pamphlet from The Coca-Cola Company, 1981
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: INDIAN CHICKEN CURRY COCA-COLA
 Categories: Indian, Chicken, Curry
   Servings:  6
 
  2 1/2 lb Chicken breasts or a                     For experienced palates)
           Chicken, cut-up                   1/3 c  Raisins
           Water                               1 c  Chicken broth
           Salt                              1/2 c  COCA-COLA
           Celery tops                     3 1/2 tb Flour
      3 tb Butter or margarine                 1 c  Coffee cream or undiluted
      1    Tart apple, peeled                       Evaporated milk
           And diced                           1 ts Salt
      1 md Onion, thinly sliced              1/8 ts White pepper
      1 tb Curry powder (or more                    Rice, cooked and hot
 
  Rinse the chicken pieces.  In a pot of boiling salted water, cook the
  chicken with a few celery tops.  Cover and simmer about 1 hour or until
  fork-tender.  Drain and strain the broth; reserve. Bone the chicken and cut
  it into 1/2-inch pieces to measure about 2-1/2 cups.
  
  In a skillet, melt the butter/margarine.  Add the apple, onion, and curry
  powder and saute for 5 minutes, blending well. Stir in the raisins, 1 cup
  of the reserved chicken broth, and the Coca-Cola.
  
  In a bowl, mix flour with the coffee cream/evaporated milk, stirring until
  smooth.  Add with salt and white pepper to the onion/apple mixture. Stir
  and cook over low heat until thick and creamy. Taste for seasoning. Add the
  chicken and turn into a covered container to chill overnight.
  
  Reheat in the top of a double boiler over hot water and serve on cooked
  rice with a selection of condiments (See NOTE below).
  
  NOTE:  Provide a sampling of the following condiments for
       sprinkling on top of each serving:  grated coconut,
       chopped peanuts, chopped raw onions, raisins, sweet
       pickle relish, chutney, chow chow, and/or lime wedges.
  Recipe:  "International Cooking with Coca-Cola", a give-away
         pamphlet from The Coca-Cola Company, 1981
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: HUNGARIAN GOULASH COCA-COLA
 Categories: Hungarian, Beef
   Servings:  8
 
      3 lb Beef chuck, lean                  1/2 c  COCA-COLA
      2 tb Margarine                         1/4 c  Red wine
      2 c  Onion, chopped                      4    Ripe tomatoes, peeled
      1 cl Garlic, minced                           And chopped
      1 tb Paprika                             3 tb Flour
  2 1/2 ts Salt                                     Water
    1/2 ts Caraway seeds                            Noodles, cooked and hot
 
  Cut the beef into 1/2-inch cubes, discarding the bone and fat. In a Dutch
  oven, melt the margarine and add the meat, stirring to brown on all sides.
  Remove the meat cubes as they brown. Saute the onion and garlic in the
  drippings until they are soft. Stir in the paprika, salt, and caraway
  seeds; cook for 1 minute. Stir in the meat, Coca-Cola, wine, and tomatoes.
  Cover tightly; simmer about 1-1/2 hours or until the meat is fork-tender.
  
  In a bowl, blend the flour with a little water to make a smooth paste; stir
  into goulash.  Serve with hot noodles.
  
  Recipe:  "International Cooking with Coca-Cola", a give-away
         pamphlet from The Coca-Cola Company, 1981
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: RUSSIAN BEEF STROGANOFF COCA-COLA
 Categories: Beef, Main dish
   Servings:  6
 
  1 1/2 lb Chuck steak or round                2 tb Flour
           Steak, boneless                   1/2 c  Water
      3 tb Flour                               1 tb Worcestershire sauce
      1 ts Salt                                1 cn Mushrooms with liquid
      2 tb Oil or shortening                   1 c  Sour cream
    1/2 c  Onion, finely chopped               2 tb Parsley, minced
      1 cl Garlic, minced                           Mashed potatoes, noodles,
    1/2 c  COCA-COLA                                Or rice, cooked and hot
    1/4 c  Water                          
 
  Cut beef into 1/2-inch strips; put in a plastic bag with 3 tablespoons of
  flour and the salt.  Shake until the meat is evenly coated.
  
  In a heavy skillet or Dutch oven, heat oil/shortening, add the meat strips
  and brown slowly, stirring often.  Add onion, garlic, Coca-Cola, and 1/4
  cup of water; mix well.  Cover and simmer 30 to 45 minutes or until the
  meat is fork-tender.
  
  In a bowl, mix the 2 tablespoons of flour with the 1/2 cup of water until
  smooth.  Stir into the meat along with the Worcestershire sauce and the
  undrained mushrooms.  Stir and cook until thickened, 2 to 3 minutes. (If
  making ahead for reheating later, do not add the sour cream now. Reheat,
  then complete the recipe directions.)
  
  Stir in the sour cream and heat gently just until the gravy simmers.
  Sprinkle with parsley and serve over potatoes, noodles, or rice.
  
  Recipe:  "International Cooking with Coca-Cola", a give-away
         pamphlet from The Coca-Cola Company, 1981
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: JAPANESE PICKLED CAULIFLOWER COCA-COLA
 Categories: Japanese, Pickles
   Servings:  1
 
      1 md Cauliflower, separated into       1/2 c  Celery, very thinly sliced
           Flowerets, washed, and            3/4 c  COCA-COLA
           Drained                             6 tb Wine vinegar OR
      1    Green bell pepper, washed,               White vinegar
           Cored, seeded, and cut into       1/4 c  Sugar
           2-in strips                     1 1/2 ts Salt
           Water, boiling                 
 
  In a large bowl, combine the cauliflower flowerets and bell pepper strips.
  Cover with boiling water.  Let stand for 2 minutes; drain thoroughly. Add
  the celery.
  
  In a small pan, heat the Coca-Cola, wine/white vinegar, sugar, and salt.
  Pour over vegetables.  Toss lightly with a fork, and pack into 1-quart
  glass jars.  Push down lightly so the liquid covers the vegetables. Cover
  and chill overnight.  This keeps in the refrigerator for several days.
  Makes about 1 quart.
  Recipe:  "International Cooking with Coca-Cola", a give-away
         pamphlet from The Coca-Cola Company, 1981
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: GRECIAN GREEN BEANS COCA-COLA
 Categories: Vegetables, Pickles
   Servings:  1
 
      2 cn (16 oz ea) small whole              2 tb Sugar
           Green beans, drained                2 ts Oregano leaves
      2    Shallots or small onions,           2 ts Prepared mustard
           Peeled, thinly sliced, and        1/2 ts Salt
           Separated into individual         1/2 c  COCA-COLA
           Rings                             1/4 c  Olive oil
      2 cl Garlic, minced                      2 tb Vinegar
    1/4 c  Fresh parsley, chopped         
 
  In a large bowl, combine the garlic, parsley, sugar, oregano, mustard,
  salt, Coca-Cola, olive oil, and vinegar, stirring until the sugar is
  dissolved.  Add the beans and shallots/onions; toss lightly with a fork.
  Pack into 1 quart jar.  Cover and refrigerate several hours or overnight
  for the flavors to blend. Serve chilled or as a hot vegetable with steak,
  hamburger, or meat loaf. Makes 1 quart.
  
  Recipe:  "International Cooking with Coca-Cola", a give-away
         pamphlet from The Coca-Cola Company, 1981
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SCOTTISH OATEN BREAD COCA-COLA
 Categories: Breads
   Servings:  1
 
      2 c  All-purpose flour                   3 tb Oil or shortening, melted
      1 c  Old-fashioned rolled oats         1/2 ts Vanilla extract
    1/2 c  Sugar                               1 c  COCA-COLA
  2 1/2 ts Baking powder                       1 c  Prunes, very well drained
    1/2 ts Baking soda                              And coarsely chopped *
      1 ts Salt                              1/2 c  Walnuts, chopped
      1    Egg                                      Prune halves (optional)
 
  *  you may substitute 1/2 cups of dried prunes.
  Lightly spoon the flour into a measuring cup; level off.
  
  In a large bowl, stir together the flour, rolled oats, sugar, baking
  powder, baking soda, and salt.
  
  In another bowl, beat with a fork, the egg, oil, and vanilla extract until
  well blended.  Add to the flour mixture.  Add the Coca-Cola, prunes, and
  nuts; blend thoroughly with a spoon. Turn into a well-greased, lightly
  floured, 9x5x3-inch loaf pan. Garnish with prune halves, if desired.
  
  Bake in a preheated, 350 degree F oven for about 1 hour or until a wooden
  toothpick inserted in the center comes out cleans. Cool on a rack for 20
  minutes before removing the bread from the pan. Store in foil overnight
  before slicing.  Makes 1 loaf.
  
  Recipe:  "International Cooking with Coca-Cola", a give-away
         pamphlet from The Coca-Cola Company, 1981
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: COLOMBIAN FRESH BANANA CAKE WITH SEA FOAM FROSTING COCA-COLA
 Categories: Cakes
   Servings:  1
 
      1    Pkg (18.5 oz) yellow              3/4 c  COCA-COLA
           Cake mix **                         1 c  Bananas, ripe and mashed
    1/8 ts Baking soda                         2 ts Lemon juice
      2    Eggs                              1/3 c  Nuts, finely chopped (opt)

-----------------------------SEA FOAM FROSTING-----------------------------
      2    Egg whites                        1/3 c  COCA-COLA
  1 1/2 c  (firmly packed) light               1 ts Vanilla extract
           Brown sugar                              Dash salt
    1/8 ts Cream of tartar *              
 
  *  Do not use a mix with pudding added or which requires oil.
  
  *  you may substitute 1 tablespoon corn syrup.
  
  TO MAKE THE CAKE:  In a large mixing bowl, combine the cake mix, baking
  soda, and eggs.  Measure the Coca-Cola, stir briskly until the foaming
  stops; add to the batter.  Blend ingredients just until moistened, then
  beat at high speed of an electric mixer for 3 minutes, scraping the bowl
  often.
  
  In a bowl, combine the mashed bananas with the lemon juice; add to the
  batter.  Add the chopped nuts to the batter and beat for 1 minute at medium
  speed.  Turn the batter into a well-greased, lightly floured, 13x9x2-inch
  pan.
  
  Bake in a preheated, 350 degree F oven for about 40 minutes or until the
  cake tests done.  Cool on a rack for 15 minutes, remove cake from pan and
  turn right-side up on a rack to finish cooling.
  
  TO MAKE THE SEA FOAM FROSTING:  In the top of a double boiler, combine all
  the ingredients except the vanilla extract.  Beat 1 minute at high speed of
  an electric mixer.  Place over boiling water (the water should not touch
  the bottom of the top half of the double boiler.). Beat on high speed about
  7 minutes until the frosting forms peaks when the mixer is raised.
  
  Remove from boiling water (for the smoothest frosting, empty into a large
  bowl).  Add the vanilla extract and continue beating on high speed until
  thick enough to spread, about 2 minutes.  Spread on the sides and top of
  the cold banana cake.
  
  Recipe:  "International Cooking with Coca-Cola", a give-away
         pamphlet from The Coca-Cola Company, 1981
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BRAZILIAN ICED CHOCOLATE COCA-COLA
 Categories: Beverages
   Servings:  5
 
      2 oz Chocolate, unsweetened          2 1/2 c  Milk
    1/4 c  Sugar                           1 1/2 c  COCA-COLA, chilled
      1 c  Coffee, double-strength                  Whipped cream or vanilla
           And hot                                  Ice cream
 
  In the top of a double-boiler over hot water, melt the chocolate squares.
  Stir in the sugar.  Gradually stir in hot coffee, mixing thoroughly. Add
  the milk and continue cooking until all particles of the chocolate are
  dissolved and the mixture is smooth, about 10 minutes. Pour into a jar.
  Cover and chill.  When ready to serve, stir in the chilled Coca-Cola. Serve
  over ice cubes in tall glasses.
  
  For a beverage, top with whipped cream.  For a dessert, add a scoop of
  vanilla ice cream.  Makes 5 cups.
  
  Recipe:  "International Cooking with Coca-Cola", a give-away
         pamphlet from The Coca-Cola Company, 1981
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Tidal Wave Cocoa Almond Mousse
 Categories: Desserts, Low-cal
   Servings:  7
 
      1    Envelope unflavored gelatin       1/2 ts Almond extract
    2/3 c  Sugar                               1    Envelope (1.3 ounces)
    1/3 c  Cocoa                                    Whipped topping mix
  1 1/2 c  (12-oz can) evaporated            1/2 c  Cold skim milk
           Skim milk                         1/2 ts Vanilla extract
 
  In a medium saucepan, stir together gelatin, sugar and cocoa; add
  evaporated milk, stirring until blended.  Let stand 1 minute.  Cook over
  low heat, stirring constantly, until gelatin is completely dissolved, about
  5 minutes.  Remove from heat; pour mixture into large bowl.  Stir in almond
  extract.  Refrigerate, stirring occasionally, until mixture mounds slightly
  when dropped from spoon.  In small mixer bowl, stir together topping mix,
  milk and vanilla; whip on high speed of electric mixer until topping peaks,
  about 2 minutes.  Continue beating 2 minutes longer until topping is light
  and fluffy.  Reserve 1/2 topping for garnish (cover and refrigerate until
  ready to use); fold remaining topping into chocolate mixture. Let stand a
  few minutes; spoon into dessert dishes. Refrigerate until cold. Garnish
  with reserved topping. Seven 1/2 cup servings.
  
  Calories: 160  Protein: 6 g  Fat: 1 g  Sodium: 70 mg  Carb: 31 g
  Cholesterol: 0 mg  Calories from fats:  5% One more low-fat recipe from the
  Tampa Tribune:
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Sunny Cocoa Drop Cookies
 Categories: Cookies
   Servings: 48
 
    1/2 c  (1 stick) light corn oil          1/4 ts Freshly grated orange peel
           Spread                          1 3/4 c  All-purpose flour
    2/3 c  Granulated sugar                    3 tb Cocoa
    2/3 c  Low-fat sour cream                  1 ts Baking soda
      1 ts Vanilla extract                   1/2 ts Baking powder
      1    Egg white                                Cocoa glaze

--------------------------------COCOA GLAZE--------------------------------
      1 tb Light corn oil spread               1 tb Cocoa
      2 tb Water                             1/2 c  Powdered sugar
    1/2 ts Vanilla extract                
 
  Here's a fairly low-fat cookie recipe from the Tampa Tribune:
  
  Heat oven to 350 degrees.  Spray cookie sheet with ligh vegetable cooking
  spray.  In large mixer bowl, beat corn oil spread and granulated sugar on
  medium speed of electric mixer until light and fluffy.  Add sour cream,
  vanilla, egg white and orange peel; beat until well blended. Drop dough by
  rounded teaspoonfuls onto prepared cookie sheet.  Bake 10-12 minutes or
  until set.  Remove from cookie sheet to wire rack. Cool completely. Drizzle
  glaze (below) over cookies.  Makes about 4 dozen cookies. (2 cookies with
  glaze is a serving.)
  
  Calories: 100  Protein: 1 g  Fat: 4 g  Sodium: 50 mg  Carb: 14 g
  Cholesterol: 0 mg  Calories from fats: 36% Cocoa Glaze: In small saucepan
  over low heat, melt spread.  Stir in water and cocoa. Cook, stirring
  constantly, until thick.  Do not boil.  Remove from heat; gradually add
  powdered sugar and vanilla, beating until of drizzling consistency. Another
  low-fat recipe from the Tampa Tribune:
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Sand Dunes Cocoa Expresso Bars
 Categories: Cookies
   Servings: 16
 
      6 tb Light corn                               Instant coffee
           Oil spread                        1/2 c  Frozen egg substitute,
      1 c  Granulated sugar                         Thawed
    1/2 c  Cocoa                             1/2 c  All-purpose flour
  1 1/2 ts Powdered instant                  1/4 c  Finely chopped walnuts
           Espresso or powdered                     Powdered sugar
 
  Heat oven to 350 degrees.  Lightly spray 8-inch square baking pan with
  light vegetable cooking spray.  In medium saucepan over low heat, melt corn
  oil spread.  Add sugar; stir until well blended.  Remove from heat; stir in
  cocoa and espresso powder.  Add egg substitute; stir to blend. Stir in
  flour and walnuts.  Spread batter into prepared pan.  Bake 25 minutes or
  until edges begin to pull away from sides of pan.  Cool in pan on wire
  rack.  Sprinkle powdered sugar over top.  Cut into bars. Makes 16 bars.
  
  Calories: 100  Protein: 2 g  Fat: 3 g  Sodium: 55 mg  Carb: 16 g
  Cholesterol: 0 mg  Calories from fats:  27%
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Mahalia Jackson's Okra Gumbo
 Categories: Cajun, Shellfish, Beef, Pork
   Servings: 12
 
      4    Blue crabs, lg                  1 1/2 lb Beef stew meat, in 1" cubes
           Oil                                 1 lb Link sausage, sliced
      1 lb Cooked ham, cut in 1" cubes         1 lb Salt pork, cut in 1/2"
    1/2 lb Chicken gizzards, sliced                 Cubes
      2 cn Whole tomatoes (1-lb 12 oz)         4    Bay leaves, crumbled
      2    Onions, lg, diced                   2    Gn bell peppers, lg, diced
      5    Celery stalks, diced                4    Cloves garlic, crushed
      2 lb Chicken wings and backs         1 1/2 lb Okra, fresh
    1/4 c  Sugar                             1/4 c  Parsley flakes, dried
           Salt, pepper                             Hot cooked rice
           Hot pepper sauce (optional)              Crackers (optional)
      4 lb Shrimp                         
 
  Clean crabs, discarding spongy substance in main shell. Reserve claws and
  other meaty portions. Clean shrimp, reserving shells. Place shrimp shells
  in deep saucepan with water to cover generously and simmer 30 minutes or
  longer to make broth. Pour oil into heavy skillet to depth of 1/8 inch.
  Heat and add beef, ham, sausage, gizzards and salt pork. Saute until
  lightly browned, stirring occasionally. Pour meat mixture into large kettle
  and add 1 can tomatoes and enough strained shrimp broth to cover
  generously. Add bay leaves, cover and simmer about 30 minutes. Heat 2
  tablespoons more oil in skillet and add onions, green peppers, celery and
  garlic. Saute until lightly browned, stirring now and then. Add vegetable
  mixture and chicken parts to kettle and simmer 30 minutes longer. Heat 2
  tablespoons oil in another heavy skillet, add okra and cook, stirring
  often, until lightly browned and loses stickiness, about 30 minutes. Add
  shrimp to okra and saute 3 or 4 minutes longer, or until shrimp turns pink.
  Stir in 2 tablespoons sugar. Add okra mixture to kettle. Drain second can
  of tomatoes, reserving liquid. Add tomatoes, crab and enough tomato liquid
  and water from shrimp shells to keep mixture in kettle soupy. Simmer about
  30 minutes. Add parsley flakes and remaining 2 tablespoons sugar. Season to
  taste with salt and pepper. Serve at once or refrigerate and reheat later.
  Serve over hot rice in deep soup bowls. Pass hot pepper sauce and crackers
  with gumbo, if desired.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Sarah's Pizza Crust
 Categories: Pizza, Breads
   Servings:  1
 
      1 tb Yeast                                    Whole wheat, corn _flour_,
      1 tb Sugar                                    And oat or rye flours,
      1 c  Warm (105 - 110 degrees)                 Depending upon the
           Water                                    Mood/likes of the person
      3 c  Flour (we use a blend of                 Doing the making)
           High-protein unbleached,       
 
  Here is our pizza dough recipe.  It is quick and easy (about the same as
  your dough takes to defrost, I would think).  Note that we don't use oil or
  salt in it.
  
  Disolve yeast and sugar in water.  Stir in flour 1/2 cup at a time. Knead
  10 mins or so.  Rise.  Punch down, rest 10 mins.  Pat into lightly oiled
  pizza pan.  Finish as usual.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Banana Fudge Cookies
 Categories: Cookies
   Servings: 40
 
 18 1/2 oz Package chocolate cake mix          2 tb Water
    1/3 c  Mashed bananas, ripe                6 oz Semisweet chocolate pieces
      1    Egg                            
 
  Combine cake mix, bananas, egg, and water in a bowl.  Beat with electric
  mixer at medium speed until smooth.  Stir in chocolate pieces.  Drop by
  rounded teaspoonfuls, about 2 inches apart, on greased baking sheets. Bake
  in 350 degree oven 8 minutes or until done.  Remove from baking sheets;
  cool on racks.  Makes 3 1/2 dozen.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Banana-Date Cake
 Categories: Cakes
   Servings: 16
 
    2/3 c  Nonfat milk                         1    Egg white
      2 ts Vinegar                         1 1/4 c  Mashed very ripe bananas
  2 1/3 c  Flour                                    (about 3)
  1 2/3 c  Sugar                             3/4 c  Pureed Dates (replaces 3/4
  1 1/4 ts Baking powder                            Cup shortening)
  1 1/4 ts Baking soda                         1 ts Vanilla
      1 ts Salt                              1/2 c  Chopped walnuts, optional
      2    Eggs                                     Powdered Sugar, optional
 
  Mix nonfat milk and vinegar and let stand until thickened. Sift together
  flour, sugar, baking powder, baking soda and salt into mixing bowl. Stir to
  blend. Lightly beat eggs and egg white. Add to flour mixture with bananas,
  Pureed Dates, soured milk, vanilla and nuts. Stir just until blended. Pour
  into 12-cup bundt pan sprayed with non-stick vegetable spray. Bake at 350
  degrees F. 45 to 55 minutes or until cake tests done. Remove to wire rack
  to cool. If desired, sprinkle with powdered sugar and serve. Makes 16
  servings. Note: In place of nonfat milk and vinegar, substitute 2/3 cup
  buttermilk if desired. Banana-Date Cake- Pureed Dates -replaces 3/4 cup
  shortening. Each serving, without walnuts or powdered sugar, contains
  about:
  
  212 calories, 198 mg sodium, 27 mg cholesterol, 1 gram fat, 48 grams
  carbohydrates, 4 grams protein, .33 gram fiber, 4% calories from fat.
  
  Compare to Banana-Date Cake made with shortening, no dates:
  
  Each serving, without walnuts, contains about:
  
  257 calories, 197 mg sodium,27 mg cholesterol, 9 grams fat, 40 grams
  carbohydrates, 4 grams protein, .09 gram fiber, 33% calories from fat.
  
  Optional walnuts, per serving, contains about:
  
  24 calories, .37 mg sodium, 0 mg cholesterol, 2.3 grams fat, .75 gram
  carbohydrates, .5 gram protein, .17 gram fiber.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: PUREED DATES
 Categories: Deseerts
   Servings:  1
 
      1 c  Dried dates                         1 ts Vanilla
      6 tb Water                          
 
  Puree dates, water and vanilla in blender or food processor. Makes about
  3/4 cup.
  
  Recipe from: Los Angeles Times Newspaper, Thursday January 16, 1992.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Baked Asparagus and Mushroom Omelet
 Categories: Eggs, Breakfast, Asparagus
   Servings:  4
 
      1 c  Fresh asparagus cut in 2"         1/2 c  Milk
           Pieces or 1/2 a 10-oz             1/4 ts Salt
           Package of frozen asparagus       1/8 ts Ground nutmeg
      1 c  Sliced fresh mushrooms              1 c  Shredded Swiss OR
    1/4 c  Sliced green onion                       Gruyere cheese
      6    Eggs                                2 tb Snipped parsley, optional
 
  Cook fresh asparagus, mushrooms, and green onion in a small amount of
  boiling water about 7 minutes or till tender.  (Or cook frozen asparagus,
  mushrooms, and green onion according to asparagus package directions.)
  Drain.
  
  In a large mixing bowl combine eggs, milk, salt, nutmeg, and pepper. Beat
  with fork or rotary beater till blended.  Stir in cooked vegetables and
  Swiss or Gruyere cheese.  Turn egg mixture into a greased 10x6x2 baking
  dish.
  
  Bake, uncovered, in a 375 degree oven for 20 to 25 minutes or till set.
  Sprinkle with snipped parsley, if desired.  Serves 4.
  
  Note:  You can mix it up the night before, put in the pan and chill, and
  just pop it in the oven the next morning.
  
  Source:  Better Homes & Gardens New Casserole Cook Book Shared by: Sue
  Bryant
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Lemmon Poppy Seed Tart
 Categories: Desserts
   Servings:  8
 
    2/3 c  Nonfat milk                         1 ts Baking powder
      2 tb Poppy seeds                       1/4 c  Lemon juice
      1    Jar (4-ounce) baby food           1/2 pt Raspberries
           Pear puree                          2    Kiwi fruits, peeled and
      1    Egg white, lightly beaten                Cut into thin wedges
    3/4 ts Vanilla                            10 sm Papaya balls
           Grated zest of 2 lemons                  Lemon zest rose, optional
  1 1/3 c  Cake flour                               Lemon leaves, optional
      1 c  Sugar                          
 
  This cake is remarkable; no one would ever believe that it is so low in fat
  and calories. Depending on the sweetness of the fruit you use to garnish
  the cake, you may wish to increase or decrease the sugar in the lemon
  syrup. (By Times Food Stylists) Combine nonfat milk and poppy seeds in a
  bowl. Let stand about 15 minutes. Stir in pear puree, egg white, vanilla
  and lemon zest. Sift together cake flour, 3/4 cup sugar and baking powder
  in another bowl. Stir nonfat milk mixture just until blended. Pour into
  9-inch indented, fluted shortcake pan sprayed with non-stick vegetable
  spray. Bake at 375 degrees F. about 20 minutes or until cake tests done in
  the center. Let cool in pan 5 minutes. Loosen edges and turn out onto wire
  rack with wax paper underneath. Combine remaining 1/4 cup sugar and lemon
  juice in small sauce pan. Heat to boiling. Simmer about 1 minute or until
  syrup is clear. Brush syrup over top and sides of cake while cake is still
  warm. Place cake on serving platter. Arrange raspberries, kiwi wedges and
  papaya balls in attractive arrangement on top of cake. Garnish center with
  lemon rose and severl lemon leaves, if available. Each serving contains
  about: 214 calories; 72 mg sodium; 0 cholesterol; 1 gram fat; 49 grams
  carbohydrates; 3 grams protein; 1.2 grams fiber.
  
  Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By
  Minnie Bernardino and Donna Deane, Times Food Stylists.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Moist Rhubarb Coffeecake
 Categories: Cakes
   Servings:  9
 
      2 c  Cake flour                        1/4 c  Thawed, frozen egg
      1 ts Baking powder                            Substitute
      1 ts Baking soda                         1 c  Nonfat palin yogurt
    1/2 ts Salt                              1/2 c  Applesauce
      1 c  Plus 2 tablespoons light            1 ts Vanilla
           Brown sugar, packed                 3 c  Coarsely chopped rhubarb
 
  Rhubarb with its uniquely tangy taste, is a favorite spring fruit of many
  midwestern and east coast transplants. Just stir diced uncooked rhubarb
  into the coffeecake batter and bake. (By Times Food Stylists) Sift together
  cake flour, baking powder, baking soda, and salt into large bowl. Stir in
  cup brown sugar. Place egg substitue in bowl. Stir in yogurt, applesauce
  and vanilla. Stir into flour mixture just until ingredients are almost
  blended. Quickly stir in rhubarb just until mixed. Turn into 9-inch-square
  pan sprayed with non-stick vegetable spray or lined with parchment paper.
  Sprinkle top evenly with remaining 2 tablespoons sugar. Bake at 350 degrees
  F. 30 to 35 minutes or until cake tests done in center.
   Each serving contains:
   219 calories; 215 mg sodium; 0 cholesterol; 0 fat; 50 grams
   carbohydrates; 4 grams protein; 0.41 gram fiber.
  
  Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By
  Minnie Bernardino and Donna Deane, Times Food Stylists.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Chewy Chocolate-Orange Bars
 Categories: Cookies
   Servings: 24
 
      2 c  Cake flour                               Raisin Puree
    3/4 ts Baking powder                     3/4 c  Chopped bitttersweet
    1/2 ts Salt                                     Chocolate
  1 1/2 c  Quick-cooking oats                1/3 c  Toasted walnuts, optional
      1 c  Dark-brown sugar, packed            1 tb Grated orange zest
      2    Egg whites                     
 
  Raisin Puree is the basis for the dough of this rich-tasting, chewy bar.
  The combination of orange and chocolate is a classic favorite. We
  considered cutting the amount of chocolate in the recipe, thereby cut- ting
  the fat, but in the end we agreed that the extra richness is worth the
  extra grams of fat. (By Times Food Stylists) Sift together flour, baking
  powder and salt into large bowl. Stir in oats and brown sugar. Beat egg
  whites lightly in another bowl. Stir in Raisin Puree. Stir into flour
  mixture along with chocolate, walnuts, and orange zest just until blended.
  Spoon in 9-inch-square baking pan sprayed with non-stick vegetable spray.
  Bake at 350 degrees F. 25 to 30 minutes. Cool. Cut into 24 bars. 213
  calories; 95 mg sodium; 0 cholesterol; 3 grams fat; 45 grams carbohydrates;
  4 grams protein; 0.5 gram fiber.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Raisin Puree
 Categories: Desserts
   Servings:  1
 
      2 c  Seedless raisins                    4 ts Vanilla
      6 tb Water                          
 
  Combine raisins, water and vanilla in food processor and blend until
  smooth.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Four-Spice Cake
 Categories: Cakes
   Servings: 12
 
      1 c  Golden raisins                    1/2 ts Salt
      2 c  Cake flour                          1 c  Light-brown sugar, packed
      1 ts Baking soda                         2    Egg whites
      1 ts Ground nutmeg                       1 c  Low-fat buttermilk
      1 ts Ground cinnamon                          Date Puree
    1/2 ts Ground allspice                          Orange Syrup with orange
    1/2 ts Ground cloves                            Slices

--------------------------------ORANGE SYRUP--------------------------------
      2 tb Sugar                             1/4 ts Orange flower water
    1/4 c  Water                               1    Orange, sliced thinly, (opt)
 
  The flavor of this dark spice and buttermilk cake is so old-fashioned that
  it may remind you of your childhood. The orange slices add a colorful touch
  to the finished cake. (By Times Food Stylists) Soak raisins in hot water to
  cover until plump. Drain. Sift together flour, soda, nutmeg, cinnamon,
  allspice, cloves, and salt into large bowl. Stir in brown sugar. Beat egg
  whites lightly in another bowl. Stir into dry ingredients along with
  drained raisins just until blended. Pour into 2-quart fluted tube pan
  sprayed with non-stick vegetable spray. Bake at 350 degrees F. 35 to 45
  minutes or until cake tests done in center. Brush cake with Orange Syrup
  and decorate with orange slices. Makes 12 servings. Each serving contains:
  231 calories; 136 mg sodium; 1 mg cholesterol; 0 fat; 56 grams;
  carbohydrates; 3 grams protein; 0.54 gram fiber. ORANGE SYRUP: Combine
  sugar, water and orange flower water in small saucepan. Bring to boil. Add
  orange slices and simmer 1 minute. Strain and reserve orange slices for
  garnish.
  
  Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By
  Minnie Bernardino and Donna Deane, Times Food Stylists.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Sweet Potato-Currant Mini Bundt Cakes
 Categories: Cakes
   Servings:  9
 
      2    Oranges                                  Substitute
    1/2 c  Currants                            2 c  Cake flour
      2    Jars (4-ounce) sweet            1 1/3 c  Sugar
           Potato baby food puree              1 ts Baking soda
      1 c  Nonfat milk                         1 ts Salt
    1/2 c  Thawed frozen egg                   1 ts Ground cinnamon
 
  Sweet potato puree provides the moistness in these individual non- fat
  cakes.  Mini-bundt pans, each containing 6-bundt shaped cups, are available
  in many cookware stores.  (By Times Food Stylists) Remove peel from oranges
  in large strips. Remove any white pith on orange. Finely chop peel in food
  processor along with currants. Stir in juice from oranges, sweet potato
  puree, milk and egg substitute. Sift together cake flour, 1 cup sugar,
  baking soda, and salt. Quickly stir sweet potato mixture into dry
  ingredients. Divine batter amoung 9 mini-bundt non-stick cups sprayed with
  non- stick vegetable spray. Bake at 350 degrees F. 20 to 25 minutes or
  until cakes test done. Let cool in pan 5 minutes. Remove to wire rack.
  Combine remaining 1/3 cup sugar and cinnamon. Roll cakes in sugar mixture
  while still warm.  Makes 9 mini-bundt cakes. Each mini-bundt cake contains
  about: 216 calories; 300 mg sodium; 0 cholesterol; 0 fat; 50 grams
  carbohydrates; 5 grams protein; 0.44 gram fiber.
  
  Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By
  Minnie Bernardino and Donna Deane, Times Food Stylists.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Anise Meringue Kisses
 Categories: Cookies
   Servings: 48
 
      3    Egg whites                        1/2 c  Sugar
    1/8 ts Cream of tartar                 1 1/2 ts Ground anise seeds
 
  The flavor of anise in these light cookies makes them a great after- dinner
  dessert. Some people prefer the center to be soft and chewy, but if you
  prefer the dry melt-in-your-mouth type of meringue, turn off the oven and,
  with the door closed, let them stand 30 minutes to an hour. These cookies
  are generally baked on parchment paper, but we have found that regular bond
  paper makes a very acceptable substitute. (By Times Food Stylists) Beat egg
  whites until frothy. Add cream of tartar and beat to soft peaks. Gradually
  beat in sugar. Continue beating until stiff and glossy. Beat in anise.
  Using pastry bag, pipe onto parchment-lined baking sheets. Bake at 275
  degrees F. 30 minutes. Makes about 4 dozen kisses. NOTE: If drier meringue
  is desired, turn off oven and let kisses stand in oven with door closed
  about 1 hour. Each kiss contains about: 9 calories; 4 mg sodium; 0
  cholesterol; 0 fat; 2 grams carbohydrates; 0 protein; trace fiber.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Rice Flan Tart With Candied Ginger
 Categories: Rice, Desserts
   Servings: 12
 
      3 c  Nonfat milk                              Cheese
    1/2    Vanilla bean, split                 2 tb Finely slivered candied
    1/4 c  Medium-grain rice                        Ginger
    1/2 c  Sugar                               1    Low-Fat Sweet Pastry
      1    (8-ounce) carton frozen             1 ts Ground cinnamon
           Egg substitute, thawed              1 tb Powdered sugar, optional
    1/3 c  Low-fat ricotta cheese or                Sliced candied ginger,
           Pureed fat-free cottage                  Optional

----------------------------LOW-FAT SWEET PASTRY----------------------------
    1/2 c  Plus 2 tablespoons oat flour      1/2 ts Ground cardamom or cinnamon
           Blend                           2 1/2 tb Sugar
      5 tb All-purpose flour                   3 ts Cold butter, diced
    1/4 c  Cake flour                          1 tb Canola oil
 
  2-2 1/2 tb very cold water The low-calorie rice pudding flan is so
  delicious by itself that you may want to save the calories and fat in the
  crust, and serve it without the pastry. Bring nonfat milk to boil in medium
  saucepan. Add vanilla bean and rice. Cover partially and simmer until rice
  is almost tender, about 20 to 30 minutes, stirring occasionally. Stir in
  sugar and continue and continue cooking 3 minutes. Remove from heat and
  cool slightly. Remove vanilla bean. Blend egg substitute with ricotta
  cheese. Stir into rice mixture with candied ginger. Carefully pour into
  prepared pastry shell, filling almost to the top (if there is any flan
  mixture left from incomplete reduction in cooking, place in small custard
  dish, cover and microwave 40 to 60 seconds or until set.) Sprinkle with 1/4
  teaspoon cinnamon. Bake at 400 degrees F. 25 to 30 minutes or until set.
  Remove from oven. Sift powdered sugar over and sprinkle with remaining
  cinnamon. Serve warm and garnish with sliced ginger if desired. Makes 12
  servings. Each serving contains about: 183 calories; 102 mg sodium; 11 mg
  cholesterol; 4 grams fat; 31 grams carbohydrates; 6 grams protein; 0.25
  gram fiber. The use of oat flour blend and cake flour is what gives this
  low-fat crust its tenderness. It also makes it more difficult to roll, but
  don't despair: The dough is easily patched. Low-Fat Sweet Pastry Sift
  flour, cardamom and sugar into large bowl. Rub in butter with fingers or
  cut in with pastry blender until size of small peas. Using fork, stir in
  oil. Slowly add cold water, 1 teaspoon at a time, tossing with fork until
  flour is moistened without being wet. Gather dough with moist hands, shape
  into flattened round and let rest about 15 minutes. Roll 1/8-inch thick on
  lightly floures board. (To facilitate rolling, dough may also be rolled
  between sheets of wax paper Or unrolled dough may be placed in pan and
  gently pressed  to cover inside of pan.) Gently lift and press onto 9-inch
  square tart pan with removable bottom. Cut off dough edges. Bake at 425
  degrees F. 10 to 15 minutes or until golden brown. Makes 12 servings. NOTE:
  Unsalted butter will give a more delicate fresh flavor in this pastry. Add
  a dash of salt if using.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BAKED APPLE ZAPATA
 Categories: Mexican, Appetizers
   Servings: 12
 
    2/3 lb Flour tortilla dough              1/2 ts Cloves
           Flour                             1/2 ts Ground cinnamon
      3    Granny Smith apples,              1/2 c  Walnuts, chopped
           Peeled and sliced                   2 tb Cornstarch dissolved
      2 tb Lemon juice                         3 tb Water
    1/2 c  Brown sugar                              Water
 
  Use your favorite recipe for flour tortillas, or make dough from the recipe
  on the Tortilla mix package. Divide the dough into 4, 2-inch balls. Roll
  each into a 6-inch tortilla. Dust with flour, cover with plastic wrap and
  set aside. In a saucepan, place apples with enough water to cover. Add
  lemon juice. Cook over high heat until boiling 5 minutes. Add sugar,
  cloves, cinnamon, and walnuts; continue cooking over low heat until
  slightly thickened.  Combine cornstarch and water and add to mixture,
  stirring until thick.  Remove from heat. Lay out tortillas; dust off excess
  flour.  Spoon on 2 tablespoons of the apple mixture down the middle of each
  tortilla.  Fold one side of the tortilla over the mixture; then fold the
  remaining side over.  Fold in the ends and seal by moisting the tortillas
  with a little water. Bake in a preheated, 400 degree F oven until lightly
  browned.  Remove and sprinkle with cinnamon and sugar. Serve with whipped
  cream (at Cafe Noche, it is served with Tequila Sabayon sauce made with
  tequila, egg yolks, and sugar. NOTE: Tortillas and apple mixture may be
  made ahead several hours or a day
       before. Recipe: Cafe Noche, 2409 Montrose Blvd, Houston, Texas --
  1-(713)-529-2409
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CHICKEN ACAPULCO WITH CREAMY SHRIMP SAUCE
 Categories: Mexican, Shellfish, Chicken
   Servings:  4
 
      4 lg Poblano peppers                     2    8 ozs chicken breasts,
    1/4 c  Onion, chopped                           Halved, deboned, and
    1/2 lb Medium shrimp, lightly                   Pounded flat
           Cooked, peeled, and chopped         2 ts White pepper
    1/4 c  Cilantro, chopped                        Salt, to taste
    1/4 lb Monterey jack cheese,              12    6-in long strings
           Shredded                                 Oil, for frying

----------------------------CREAMY SHRIMP SAUCE----------------------------
      3    Shallots, diced                     1 lb Small shrimp
      1 c  White wine                          2 c  Whipping cream
    1/2 c  Fish stock or chicken broth       3/4 lb Butter
 
  ROAST PEPPERS:  Place poblano peppers under the broiler and char on all
  sides. Put in plastic bag and freeze 10 minutes. Remove from freezer, rub
  off peel, then slit to remove seeds under running water.
  
  Preheat oven to 400 degrees F.  In a medium saute pan, saute onion, shrimp,
  and cilantro until the shrimp are almost cooked, about 5 minutes.  Place in
  mixture in a bowl, add the cheese and set aside.
  
  TO ASSEMBLE:  Lay the four prepared chicken breasts flat, skin-side down.
  Season with salt and white pepper.  Layer each breast with one pepper and 2
  to 3 tablespoons shrimp/cheese mixture over pepper. Roll each breast
  tightly to form a cylinder. Tie each cylinder in 3 places, both ends and in
  the middle.
  
  In a skillet, heat about 1/4-inch of oil.  Lightly brown chicken breasts,
  one at a time, on all sides. Remove from heat, transfer to a oven-proof
  dish and bake for 10 minutes until golden brown.
  
  Remove from oven.  Cut strings and slice chicken into 1-inch roulades
  (rounds).  Drizzle a few tablespoons of Creamy Shrimp Sauce onto a plate
  and arrange the roulades on top of the sauce. Serve warm. Makes 4 servings.
  
  TO MAKE CREAMY SHRIMP SAUCE:  In a saucepan over medium-high heat, combine
  shallots and wine.  Cook until reduced by three-fourths.  Add stock/broth
  and shrimp and cook until reduced by half. Add the cream and reduce again
  by half. Whisk in the butter by tablespoons. Cook until butter melts and
  sauce is well-blended. Remove from heat. Recipe: Cafe Noche, 2409 Montrose
  Blvd, Houston, Texas -- 1-(713)-529-2409
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Orange Juice Fizz:
 Categories: Beverages, Breakfast
   Servings:  8
 
      1 cn (6-oz) orange juice               1/2 c  Orange-flavored liqueur,
           Concentrate, thawed                      If desired
      1 c  Cold water                          2 c  Club soda, chilled
 
  Y'all were looking for "No Ho-Hum Breakfasts."  Here's one I found in Fast
  and Healthy Magazine: In large non-metal pitcher, combine orange juice
  concentrate, water and liqueur; mix well. Just before serving, slowly add
  club soda; stir gently to blend. Serve over ice. If desired, garnish with
  orange slices. Makes 8 1/2-cup servings.
  
  Per serving:  calories 100; protein 1g; carb 18g; fiber 0g; fat 0g; sodium
  15 mg; potassium 190 mg; exchanges:  1 fruit, one fat.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Lean Pork Breakfast Patties
 Categories: Pork, Breakfast, Microwave
   Servings:  6
 
    3/4 c  Shreds of whole bran cereal       1/4 ts Dried rosemary leaves,
    1/3 c  Apple juice                              Crushed
    1/2 lb Center cut pork loin,             1/8 ts Salt
           Ground                            1/8 ts Hot pepper flakes
    1/4 ts Fennel seed                    
 
  In medium bowl, combine cereal and apple juice; let stand 5 minutes.  Add
  remaining ingredients; mix well.  Shape into six patties.  Heat broiler.
  Place patties on oiled broiler pan.  Broil 4-5 inches from heat for 4-5
  minutes on each side, or until no longer pink.  Makes 6 patties.
  
  Microwave directions:  Prepare patties as directed above.  Place on
  microwave-safe roasting rack; cover with waxed paper.  Microwave on high
  for 5-6 minutes or until no longer pink, turning patties and rearranging
  once halfway through cooking.
  
  Per serving:  calories 80; protein 10g; carb 7g; dietary fiber 2g; fat 3g
  (0 polyunsaturated, 1 saturated); cholesterol 24 mg; sodium 140mg;
  potassium 230 mg; exchanges:  1 lean meat, 1/2 starch.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Yogurt-Topped Strawberry Pancakes
 Categories: Breakfast
   Servings: 12
 
      2 c  Buttermilk complete             1 1/2 c  Water
           Pancake mix                         1 c  Thinly sliced strawberries
      2 tb Sugar                               1    8-oz carton strawberry
    1/4 ts Cinnamon                                 Or vanilla lowfat yogurt
 
  Heat griddle or skillet to 375 F.  Grease lightly with oil.  In medium
  bowl, combine pancake mix, sugar, cinnamon and water; stir just until large
  lumps disappear.  Fold in strawberries.  For each pancake, pour 1/4 cup
  batter onto hot griddle.  Cook 1-1 1/2 minutes, turning when edges look
  cooked and bubbles begin to break on surface.  Continue to cook 1-1 1/2
  minutes or until golden brown.  Spoon yogurt over each serving. If desired,
  garnish with additional strawberries.  6 servings (12 pancakes).
  
  Per serving:  calories 200; protein 5g; carb 44g; fiber 2g; fat 1g
  (saturated); cholesterol 3 mg; sodium 560 mg; potassium 210 mg; exchanges:
  2 starch, one fruit.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Greek Stew
 Categories: Greek, Main dish, Beef
   Servings:  6
 
      3 lb Stew meat, chopped                  1    Clove garlic, diced
      5 tb Butter                          1 1/2 c  Water
           Salt                                1    Bay leaf
           Pepper                              2 lb Small white onions
      1    Onion, chopped                    1/2 lb Mushrooms, sliced
      1    6 oz can tomato paste             3/4 lb Jack cheese, grated
      2 tb Red wine vinegar               
 
  In a heavy kettle,  brown meat in butter.   Season lightly with salt and
  pepper.   Add chopped onion and saute until clear.  Mix in tomato paste,
  vinegar,  garlic and half of the water.  Add bay leaf.  Cover and simmer 1
  hour,  adding  additional  water as needed.   Add  white  onions  and
  mushrooms.   Cover  and simmer 1 more hour or until meat and onions  are
  tender.  Add cheese, cover and cook 5 minutes, or until cheese melts.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Almond Ricotta Custard
 Categories: Desserts, Company
   Servings:  4
 
      1 c  Ricotta cheese                    1/2 ts Almond extract
      1 c  Evaporated milk                          Cinnamon or nutmeg
      3    Eggs; beaten                        1 tb Lemon juice
    3/4 c  Sugar                               1 tb Almonds; thin sliced
 
     Preheat oven to 350F. Press moisture out of ricotta cheese. Scald milk
  and pour over beaten eggs. Pour out the mixture into a blender or food
  processor and add the rest of the ingredients. Beat. Pour into shallow
  buttered dish. dust with cinnamon or nutmeg. Sprinkle thin sliced alomnds
  on top. Set casserole dish inside larger pan partially filled with hot
  water. Cook 45 minutes at 350F. To test if done, insert knife near edge of
  dish. If knife comes out clean, the custard will be done when cool. Let
  cool before serving. Top with chocolate curls if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Baked Fudge Pudding
 Categories: Desserts, Puddings
   Servings:  6
 
      2 c  Sugar                               1 c  Butter; melted
    1/2 c  Flour                               1 ts Vanilla
    1/2 c  Cocoa                               1 c  Nuts; chopped (almonds or w
      4    Eggs; beaten                   
 
  Fat grams    per serving:              Approx. Cook Time: 1:20
    Preheat oven to 325F. Combine sugar, flour and cocoa in bowl. Sti in
  eggs, melted butter, vanilla and nuts. Place large pan of hot water in
  oven. Pour batter in buttered (" square cake pan. Place in larger pan,
  water should come halfway up the side.
    Bake 1 hour, 20 min. Pudding is done when surface is lightly cracked and
  centre springs back when touched. Remove dish from larger pan to cool.
  Pudding has custard like consistency when it cools.
   Serve lukewarm or cut cold into squares.
     good for chocolate lovers, a cross between a pudding & a brownie.
         from Lucy Waverman's Cooking School Cookbook
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Chewy Coconut Squares
 Categories: Cookies, Desserts
   Servings:  1
 
    1/4 c  Butter                              1 ts Vanilla or almond extract
    3/4 c  Sugar;divided                       1    Egg
    1/2 c  Flour                             1/2 c  Nuts; chopped
    1/8 ts Salt                              1/2 c  Coconut
 
  Fat grams    per serving:              Approx. Cook Time: :35
      Preheat in 350F oven. Cream butter and 1/4 cup sugar till light and
  fluffy. Stir in 1/2 cup flour. Put in greased 8 X 8"pan and bake at 350F
  for 10 minutes. (You may have to press it out to a thin layer.)
      Meanwhile, mix remaining 1/2 cup sugar, 2 tbsp flour, salt, vanilla,
  egg, nuts and coconut. Spread evenly over baked dough. Bake 20-25 minutes
  or till golden. While warm, cut into squares.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Chocodiles
 Categories: Cookies
   Servings: 40
 
  1 1/4 c  Brown sugar; firmly packed      2 1/4 c  Flour; all purpose
    1/2 c  Butter                            1/2 ts Salt
    1/2 c  Shortening                               Topping:
    1/3 c  Peanut butter; crunchy              1 c  Chocolate chips; semisweet
      1 ts Vanilla                           1/2 c  Peanut butter; crunchy
      1    Egg                             1 1/2 c  Corn flakes, slightly crushe
 
  Fat grams    per serving:              Approx. Cook Time: :15
    Preheat oven to 350F.In large bowl, combine all cookie ingredients except
  flour and salt; blend well. Stir in flour and salt; mix well. Press dough
  into ungreased square cake pan. Bake 15 to 20 minutes till lightly golden
  brown. Cool slightly.
   In medium saucepan, melt chocolate chips over low heat. Stir in 1/2 cup
  peanut butter and corn flakes. Spread over slightly cooled base. Cool
  slightly and cut into bars.
  
  from the Toronto Star
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Chocolate Mousse Flan
 Categories: Desserts, Company
   Servings:  1
 
      1 c  Flour; all purpose                  5 oz Chocolate; 5 squares
           Pastry:                             2 tb Butter
      2 tb Sugar; icing                        2    Eggs
      1 oz Chocolate; melted (1 square       1/4 c  Sugar
    1/2 c  Butter; softened                         Garnish:
           Mousse filling:                     3 oz Chocolate; 3 squares
    1/3 c  Whipping cream                           Sugar; icing
 
    You need a 9 1/2" flan pan with a removable bottom to make this
  spectacular looking dessert.
    PASTRY: Combine flour, icing sugar and 1 melted square chocolate. Cut in
  1/2 cup softened butter (with pastry blender or in food processor) till
  mixture resembles coarse crumbs, form into ball with hands. Press into
  bottom and sides of flan ring pan with removable bottom that has been
  greased. Chill 1 hour. Bake at 425F for 10 minutes; cool.
    MOUSSE FILLING: Bring 1/2 cup whipping cream to a boil, Add 5 sqaures
  chocolate and 2 tbsp butter, stir until melted. Blend in 2 eggs yolks well,
  remove from heat. Beat egg whites till frothy, gradually add 1/4 cup sugar,
  beating till stiff peaks form. Gently fold into chocolate mixture; pour
  into pastry crust, chill 10 minutes.
    GARNISH: Shortly before serving, sprinkle 3 squares (coarsely grated- use
  a vegetable peeler to make curls) over mousse. Lay 3 strips of wax paper
  across flan. Sift icing sugar over flan; remove wax paper.
   NB: Don't make or serve this on a hot day; it will melt.
    from Baker's Chocolate
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Chocolate No Bake Cookies
 Categories: Cookies
   Servings:  1
 
    1/2 c  Butter                            1/2 c  Peanut butter
      2 c  Sugar                               3 c  Oatmeal or:
    1/2 c  Water                               1 c  Coconut
      2 tb Cocoa                          
 
    Mix butter, sugar, water and cocoa together, bring to a boil for 30
  seconds. Remove from heat and add peanut butter, oatmeal or coconut. Drop
  on wax paper and let harden.
   one of my grandmother's recipes
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Danish Apple Cake
 Categories: Cakes
   Servings:  1
 
      1    Egg                               1/2 ts Salt
    3/4 c  Sugar                               1 ts Baking powder
    1/2 ts Vanilla                             1 c  Apple; chopped
      2 tb Butter; melted                    1/2 c  Nuts; chopped
    2/3 c  Flour                                    Cinnamon & nutmeg
 
  Fat grams    per serving:              Approx. Cook Time: :30
    Preheat oven to 350F. Beat together egg, sugar, vanilla and melted butter
  (can add up to 3 tbsp melted butter). Stir in sifted flour, salt and baking
  powder. Add chopped apple, nuts and cinnamon and nutmeg and mix well. Put
  in greased pie plate and bake at 350F for 30 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Easy Double Chocolate Banana Snack Cake
 Categories: Cakes
   Servings:  1
 
      2 c  Flour; all purpose                1/2 c  Banana; mashed ripe
      1 c  Sugar                               1 tb Lemon juice
      2 tb Cocoa; unsweetened                  1 ts Vanilla
      1 ts Baking soda                       3/4 c  Chocolate chips; semisweet
    3/4 c  Milk                           
 
  Fat grams    per serving:              Approx. Cook Time: :15
   Preheat oven to 350F. Mix together flour, sugar, cocoa, baking soda and
  salt. Make well in centre of ingredients.
   Add milk, banana, butter, lemon juice and vanilla.
   Beat with fork till well blended, about 2 minutes. Stir in chocolate
  chips. Pour into greased 9" square cake pan.
   Bake in 350F oven for 45-50 minutes or till done. Cool completely. To
  serve, sprinkle with icing sugar.
  
  from the Cooking with Milk calendar
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: No Bake Special K Candies
 Categories: Candies
   Servings:  1
 
    1/2 c  Butter                            1/2 c  Peanut butter
      2 c  Sugar                               3 c  Oatmeal or:
    1/2 c  Water                               1 c  Coconut
      2 tb Cocoa                          
 
     Mix butter, sugar, water and cocoa together. Bring to a boil for 30
  seconds. Remove from fire and add peanut butter, oatmeal or coconut. Drop
  on wax paper and let harden.
    a recipe from my childhood
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Paintbrush Cookies
 Categories: Cookies
   Servings:  1
 
    1/3 c  Shortening; soft                    1 ts Salt
    1/3 c  Sugar                                    Egg yolk paint:
      1    Egg                                 1    Egg yolk
    2/3 c  Honey                             1/4 ts Water
  2 3/4 c  Flour                                    Food colouring
      1 ts Baking soda                    
 
  Fat grams    per serving:              Approx. Cook Time: :10
     Preheat oven to 375F. Roll out dough using floured pastry cloth. Roll to
  1/4" thickness. Cut into different shapes using cookie cutters. Set on
  greased baking sheet. Paint designs with egg yolk paints. (Blend egg yolk
  and water. Divide among several custard cups. Add different food colouring
  to each cup. Paint designs using small paintbrushes. If egg yolk, thickens
  while standing, add few drops water.) Bake 8-10 minutes at 375F. For clear
  colours, do not let cookies brown.
    a recipe from my childhood.
    MAKES: 5 DOZEN COOKIES
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Pear Bread Pudding
 Categories: Desserts
   Servings:  6
 
    1/2 c  Raisins                             4 c  Bread; white, coarsely torn
    1/4 c  Rum or 1 tsp rum extract & w        3 c  Milk
      2 c  Pears; peeled, sliced, ripe         3    Eggs
    1/2 c  Sugar                               1 ts Vanilla
 
       Preheat oven to 350F. Heat rum mixture and pour over raisins; set
  aside. Melt 1 tbsp of butter in frypan, add pears and cook 5 minutes. Add
  1/4 cup sugar, stir and cook 2 more minutes and then put aside.
       Place bread in bowl. Scald milk and pour over bread. Let soak 5
  minutes. Add raisin mixture and pears with syrup. Beat together eggs, rest
  of sugar, vanilla and stir in bread mixture. Pour in buttered baking dish,
  bake at 350F for 50 minutes.
        mom's recipe, similar to a recipe her Aunt Truie served
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Plum Torte
 Categories: Pies, Plums, Desserts
   Servings:  8
 
      1 c  Sugar                               1 pn Salt
    1/2 c  Butter                              2    Eggs
      1 c  Flour; sifted                      12    Plums; halved (24 halves) p
      1 ts Baking powder                            Sugar, lemon juice, cinnamon
 
  Fat grams    per serving:              Approx. Cook Time: 1:00
    Preheat oven to 350F. Cream sugar and butter. Add flour, baking powder
  and eggs and beat well. Spoon batter into 9" sringform pan. Arrange plum
  halves face down in batter. Sprinkle lightly with sugar and lemon juice,
  depending on the sweetness of the fruit. Sprinkle on cinnamon.
    Bake at 350F for 1 hour. Batter will rise and cover plums. Remove and
  cool, refrigerate or freeze if desired. Or cool to lukewarm and serve with
  vanilla ixe cream or whipped cream.
    To serve frozen tortes, defrost and reheat briefly at 300F.
                from Marion Burrows' De Gustibus
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Raspberry Tart
 Categories: Pies and ta
   Servings:  1
 
      1 c  Flour; all purpose                  1 tb Lemon juice
      1 tb Sugar; granulated                   3 tb Cornstarch
      6 tb Butter; cold                      3/4 c  Sugar; granulated
      1    Egg yolk                            1 c  Raspberries; fresh
 
  Fat grams    per serving:              Approx. Cook Time: :40 Pastry: In
  large bowl, stir together flour, sugar and salt. With pastry blender or
  food processor, cut in butter till it resembles tiny peas. In small bowl &
  using fork, stir together egg yolk, lemon juice and 1 Tbsp water; sprinkle
  over flour mixture. Stirring with fork, add a little more water if
  necessary to hold dough together. Using hands, gently shape pastry into
  ball. Press dough 1/8" thick into flan pan. Refrigerate while making
  filling.
  
  Filling: Preheat oven to 425F. In small saucepan, stir together water &
  cornstarch till smooth. Stir in sugar. Add raspberries and cook, stirring,
  over medium-low heat for 10-15 minutes or till thickened. Let cool; spoon
  into shell, filling no more than 2/3 full.
  
  Bake in 425F oven for 10 minutes. Reduce heat to 350F and bake 15 minutes
  longer or till pastry is golden brown. Let cool in flan ring 15 minutes
  before removing to rack.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Stained Glass Candies
 Categories: Candies
   Servings:  1
 
      4 oz Chocolate; semisweet (4 squ         3 c  Marshmallows; coloured mini
      1 c  Sugar; icing                      1/2 c  Walnuts
      1    Egg; beaten                         2 ts Butter
 
     Melt chocolate, add sugar and egg, pour over nuts and marshmallows. Form
  into rolls, wrap in wax paper and refrigerate. When cool, slice into round
  candies.
     one of mom's Christmas recipes, originally from a neighbour
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Tollhouse Squares
 Categories: Cookies
   Servings: 16
 
    1/2 c  Butter- soft                        1 c  Flour; all purpose
      6 tb Sugar; granulated                   2 tb Flour; all purpose
      6 tb Brown sugar                       1/2 ts Baking powder
    1/2 ts Vanilla extract                   1/2 ts Salt
    1/2 c  Water                             1/2 c  Nuts; chopped
      1    Egg                                 1 c  Chocolate chips; semisweet
 
  Fat grams    per serving:              Approx. Cook Time: :20
   Preheat oven to 375F. Beat butter, sugars, vanilla & water till creamy.
  Sift flour, baking powder and salt. Add to creamed mixture. Stir in nuts.
   Spread batter in 8" square pan. Sprinkle with chocolate.
   Bake in 375F oven for 1 minute. Remove pan. Run knife through top for
  marbled effect, bake for 15 to 20 minutes or till cake tested inserted
  inside comes out clean.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Corn Muffins
 Categories: Breads
   Servings:  1
 
      3 tb Unbleached Flour                    3 tb Yellow Cornmeal
      1 tb Sugar                             3/4 ts Baking Powder
    1/8 ts Salt                                1    Large Beaten Egg Yolk
      2 tb Milk                                2 ts Cooking Oil
           Yellow Corn Meal               
 
  In a small bowl stir together flour, 3 T yellow cornmeal, sugar, baking
  powder and salt.  Make a well in the center of the dry ingredients.  Stir
  together beaten egg yolk, milk and cooking oil.  Add all at once to the dry
  ingredients, stirring just till moistened.  Line two 6-ounce custard cups
  with paper baking cups.  Fill cups 2/3rds full.  Sprinkle a little
  additional cornmeal atop muffins.  Micro-cook, uncovered, on 100% power
  about 45 seconds or till done, rearranging once.  (When done, the surface
  may appear moist but a wooden pick inserted near the center should come out
  clean.)
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Quick Mix
 Categories: Master mix
   Servings:  1
 
  8 1/2 c  Unbleached All-purpose Flour        3 tb Baking Powder
      1 tb Salt                                2 ts Cream Of Tartar
      1 ts Baking Soda                     1 1/2 c  Instant Non Fat Dry Milk
  2 1/4 c  Vegetable Shortening           
 
  In a large bowl, sift together all dry ingredients.  Blend well.  With a
  pastry blender, cut in shortening until evenly distributed.  Mixture will
  resemble cornmeal in texture.  Put in a large airtight container.  Label
  and stor in a cool, dry, place.  Use within 10 to 12 weeks.  Makes about 13
  cups of Quick Mix.
  
  VARIATION:
  
  Use 4 1/4 cups Unbleached All-purpose Flour and 4 1/4 cups Whole-wheat
  flour instead of 8 1/2 cups Unbleached All-purpose Flour.  Increase baking
  powder to 5 Tablespoons.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Hot Roll Mix
 Categories: Master mix
   Servings:  1
 
      5 lb Unbleached All Purpose Flour    1 1/4 c  Sugar
      4 ts Salt                                1 c  Instant Non Fat Dry Milk
 
  Combine all ingredients in a large bowl.  Stir together to distribute
  evenly.  Put in a large airtight container.  Lable as HOT ROLL MIX and
  store in a cool dry place.  Use within 6 to 8 months.  Makes about 22 cups
  of HOT ROLL MIX.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Cornmeal Mix
 Categories: Master mix
   Servings:  1
 
      4 c  Unbleached All-purpose Flour        1 tb Salt
    3/4 c  Sugar                             1/4 c  Baking Powder
      1 c  Vegetable Shortening            4 1/2 c  Cornmeal
 
  In a large bowl, combine flour, salt, sugar and baking powder.  Stir to
  blend well.  With a pastry blender, cut in shortening until evenly
  distributed.  Add cornmeal and mix well.  Put in a large airtight
  container.  Label as CORNMEAL MIX an store in a cool, dry, place.  Use
  within 12 weeks.  Makes about 10 1/2 cups of CORNMEAL MIX.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Muffin Mix
 Categories: Master mix
   Servings:  1
 
      8 c  Unbleached All-purpose Flour      2/3 c  Sugar
    1/3 c  Baking Powder                       1 tb Salt
      1 c  Vegetable Shortening           
 
  In a large bowl, combine flour, sugar, baking powder and salt.  With a
  pastry blender, cut shortening into dry ingredients until evenly
  destributed.  Put in a large airtight container. Lable as MUFFIN MIX and
  stor in a cool, dry place.  Use whthin 10 to 12 weeks.  Makes about 10 cups
  of MUFFIN MIX.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Oatmeal Mix
 Categories: Master mix
   Servings:  1
 
      3 c  Unbleached Flour                3 1/2 ts Baking Powder
  1 1/2 ts Salt                              1/2 c  Granulated Sugar
      1 c  Brown Sugar                     1 1/2 c  Vegetable Shortening
      3 c  Rolled Oats                    
 
  In a large bowl, sift together flour, baking powder, salt and granulated
  sugar.  Stir in brown sugar.  Mix well.  With a pastry blender, cut in
  shortening until evenly distributed.  Stir in oats and mix well.  Put in
  large airtight container.  Label as OATMEAL MIX and stor in a cool, dry
  place.  Use within 10 to 12 weeks.  Makes about 9 cups OATMEAL MIX.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Pancake Mix
 Categories: Master mix
   Servings:  1
 
     10 c  Unbleached All-purpose Flour    2 1/2 c  Instant Non Fat Dry Milk
    1/2 c  Sugar                             1/4 c  Baking Powder
      2 tb Salt                           
 
  Combine all indredients in a large bowl.  Stir together to blend well. Put
  in a large airtight container.  Label as PANCAKE MIX and store in a cool,
  dry place.  Use within 6 to 8 months.  Makes about 13 cups of PANCAKE MIX.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Wheat Mix
 Categories: Master mix
   Servings:  1
 
      6 c  Whole-wheat Flour                   3 c  Unbleached All-purpose Flour
  1 1/2 c  Instant Non Fat Dry Milk            1 tb Salt
      1 c  Sugar                             1/2 c  Wheat Germ
    1/4 c  Baking Powder                       2 c  Vegetable Shortening
 
  In a large bowl, combine whole-wheat flour, unbleached flour, dry milk,
  salt, wheat germ, sugar, and baking powder.  Mix well.  With a pastry
  blender, cut in shortening until evenly distributed.  Put in a large
  airtight container.  Label as WHEAT MIX and store in cool, dry, place. Use
  within 10 to 12 weeks.  Makes about 14 Cups WHEAT MIX.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Braised Beef Cube Mix
 Categories: Master mix
   Servings:  1
 
      5 lb Stew Meat *                         1 pk (1 3/8 oz) Onion Soup Mix
      2    Med. Bay Leaves                     2 cn Cream Of Mushroom Soup **
      1 cn Golden Mushroom Soup **             1 cn Cream Of Celery Soup **
      1 qt Water                          
 
  *     Stew meat should be cut up into small cubes of meat. ** All soups
  should be the 10 1/2 oz size.
  Preheat oven to 300 degrees F. (150 degrees C).  Combine all ingredients in
  a large covered casserole or Dutch Oven.  Stir until well blended. Bake 3
  to 4 hours or until meat is tender.  Cool.  Put into eight 1-pint freezer
  containers, leaving 1/2-inch space at top.  Seal and label as BRAISED BEEF
  CUBES MIX.  Freeze and use within 3 months.  Makes about 8 pints of BRAISED
  BEEF CUBE MIX.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Ready Hamburger Mix
 Categories: Master mix
   Servings:  1
 
      4 lb Lean Ground Beef                    1    Large Onion, Chopped
      2 ts Salt                              1/2 ts Pepper
    1/2 ts Oregano                           1/4 ts Garlic Salt
 
  Brown Ground Beef in a heavy skillet.  Add onion and continue cooking over
  medium heat until onions are golden.  Add remaining ingredients. Cool;
  spoon mixture into four 1-pint containers, leaving 1/2-inch space at top.
  Label as READY HAMBURGER MIX and freeze.  Use within 3 months. Makes about
  4 pints of READY HAMBURGER MIX.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Meat Sauce Mix
 Categories: Master mix
   Servings:  1
 
    1/4 c  Vegetable Shortening                4    Med. Onions, Sliced
      3    Cloves Garlic, Fine Minced          2 c  Celery, Finely Chopped
      2    Carrots, Finely Chopped(opt)        5 lb Lean Ground Beef
      5 ts Salt                              1/2 ts Pepper
      3 tb Worcestershire Sauce               14 oz (1 btl) Ketchup
     14 oz (1 btl) "Hot" Ketchup          
 
  Melt shortening in a large skillet over medium heat.  Add onions, garlic,
  celery, and carrots, if desired.  Saute until onions are golden.  Add
  ground beef.  Stir and cook until meat is browned.  Add salt, pepper,
  worcestershire sauce, ketchup and "hot" ketchup.  Cover and simmer 20
  minutes.  Drain excess fat.  Cool and put into five 1-pint containers
  leaving 1/2-inch space at top.  Cut through mixture with a knife several
  times to remove air spaces.  Seal and label containters MEAT SAUCE MIX and
  freeze.  Use within 3 months.  Makes about 5-pints of MEAT SAUCE MIX.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Meatball Mix
 Categories: Master mix
   Servings:  1
 
      4 lb Lean Ground Beef                    4    Large Eggs, Slightly Beaten
      2 c  Dry Bread Crumbs                  1/2 c  Onion, Finely Chopped
      1 tb Salt                                2 tb Cornstarch
    1/4 ts Pepper                              2 ts Worcestershire Sauce
 
  Preheat oven to 400 degrees F. (205 degrees C.). Combine all ingredients in
  a large bowl.  Shape mixture into 1-inch meatballs. Place meatballs on
  ungreased baking sheets and bake 10 to 15 minutes until browned.  Remove
  immediately and drain on paper towels.  When cooled put about 30 meatballs
  each into five 1-quart containers leaving 1/2-inch space at top.  Seal and
  label containers.  Freeze.  Use within 3 montshs.  Makes about 144
  meatballs.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Mexican Meat Mix
 Categories: Master mix
   Servings:  1
 
      5 lb Beef Roast *                        3 tb Vegetable Shortening
      3    Large Onions, Chopped               1 cn (4 oz) Chopped Green Chilis
      2 cn (7 oz) Green Chili Salsa          1/4 ts Garlic Powder
      4 tb Flour                               4 ts Salt
      1 ts Ground Cumin                             Juices From Beef Roast
 
  Preheat oven to 200 degrees F. (95 degrees C)  Place Beef roast (or
  combination of beef and pork roasts to total 5 lbs) in a large roasting pan
  or dutch oven.  Do not add salt or water.  Cover with a tight lid and roast
  about 12 hours, or until well done.  Or cook roasts with 1 cup water in
  pressure cooker 35 to 40 minutes.  Drain meat, reserving juices.  Cool
  meat, then remove bones.  Shred meat and set aside.  Melt shortening in a
  large skilled.  Add onions and green chilies.  Saute 1 minute.  Add green
  chili salsa, garlic powder, flour, salt and cumin.  Cook 1 minute over
  medium-low heat.  Stir in reserved meat juices and shredded meat.  Cook 5
  minutes until thick.  Cool.  Put about 3 cups mix into 3 1-quart
  containers, leaving 1/2-inch space at top.  Seal and label containers
  Mexican Meat Mix and freeze.  Use within 6 months.  Makes about 9 cups of
  Mix.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Italian Cooking Sauce Mix
 Categories: Master mix
   Servings:  1
 
      2 cn (14 1/2 oz) Stewed Tomatoes         4 cn (8 oz) Tomato Sauce
      2 c  Water                               2 cn (6 oz) Tomato Paste
      2 tb Instan Minced Onion                 2 tb Parsley Flakes
      3 ts Salt                                2 tb Cornstarch
      4 ts Green Pepper Flakes                 1 ts Instant Minced Garlic
      3 ts Sugar                           1 1/2 ts Italian Seasoning
 
  Puree Stewed tomatoes.  Combine all ingredients in a large kettle or Dutch
  oven.  Simmer 15 minutes over medium-low heat.  Cool and put into six 1-pt
  containers leaving 1/2-inch space at top.  Seal and label containers
  Italian Cooking Sauce Mix.  Freeze and use within 6 months. Makes about 6
  pints of mix.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Italian Meat Sauce Mix
 Categories: Master mix
   Servings:  1
 
      1 lb Mild Italian Sausage                2 lb Lean Ground Beef
      4 ts Salt                              1/4 ts Pepper
    1/2 ts Instant Minced Garlic               1    Small onion, Peeled
      1    Medium Carrot, Peeled                    Water
      2 tb Sweet Basil Leaves                1/4 ts Chili Powder
    1/4 ts Thyme                               1 pk (10 oz) Frozen Cauliflower
      1 pk (10 oz) Frozen Broccoli             1 cn (29 oz) Tomato Puree
      1 cn (12 oz) Tomato Paste                8 c  Water
 
  Peel and crumble the sausage.  In a large kettle or dutch oven, brown the
  Italian sausage, ground beef, salt, pepper, and minced garlic.  Drain. Put
  onion and carrot in blender.  Cover with water and finely chop.  Drain off
  water and add onion and carrot to meat in the kettle.  Continue cooking
  with meat mixture.  Stir in basil, chili powder, thyme, cauliflower and
  broccoli.  Add tomato puree, tomato paste and 8 cups water. Bring to a
  boil.  Cover and simmer 8 hours.  Skim off fat.  Put into eight or nine 1
  pint containers.  Seal and label containers Italian Meat Sauce Mix. Freeze
  and use within 6 months. Makes between 8 and 9 pints of mix.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Chicken Mix
 Categories: Master mix
   Servings:  1
 
     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 Meal-Master (tm) v7.04
 
      Title: Herbed Stuffing Mix
 Categories: Master mix
   Servings:  1
 
     30    Slices Bread                      1/3 c  Cooking Oil
      3 tb Instant Minced Onion                3 tb Parsley Flakes
      2 ts Garlic Salt                       3/4 ts Ground Sage
    1/2 ts Seasoned Pepper                
 
  Using a firm textured bread, cut slices into 1/2 inch cubes.  Preheat oven
  to 300 degrees F. (150 degrees C).  Put bread cubes in two 13 X 9-inch
  baking pans. Toast bread cubes in oven for 45 minutes, stirring
  occasionally.  Remove from oven and cool slightly.  Stir in oil, onion,
  parsley flakes, garlic salt, sage and seasoned pepper.  Lightly toss bread
  cubes with seasonings to coat cubes.  Put in a large airtight container and
  label Herbed Stuffing Mix.  Store in a cool, dry place and use within 3 to
  4 months.
  
  Makes about 12 cups of Mix.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Garden Vegetable Mix
 Categories: Master mix
   Servings:  1
 
      6 c  Water                             1/4 ts Garlic Powder
      1 tb Salt                            1 1/2 ts Dried Basil
      1    Med Head Cabbage, Shredded          1 lb Fresh Green Beans
      3 c  Chopped Celery                      2 c  Chopped Carrots
      1 pk (10 oz) Frozen Corn                 1 pk (10 oz) Frozen Peas
 
  Shred enough of the cabbage to make 6 to 8 cups.  Stem green beans and cut
  them into 1-inch pieces.  Combine all ingredients in a large kettle or
  Dutch Oven.  Fill sink with ice water.  Cook vegetables to a full boil over
  medium heat.  Remove from heat.  Cook quickly by setting kettle in sink of
  icewater.  Put vegetable mix into four 1-qt containers, leaving 1/2 inch
  space at top.  Seal and label container Garden Vegetable Mix. Freeze and
  use within 6 months
  
  Makes about 15 cups of Mix.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: White Sauce Mix
 Categories: Master mix, Sauces
   Servings:  1
 
      2 c  Instant Nonfat Dry Milk OR      1 1/2 c  Regular Non Fat Dry Milk
      1 c  Unbleached Flour                    2 ts Salt
      1 c  Butter or Margarine            
 
  In a large bowl combine dry milk, flour, and salt.  Mix well.  With a
  pastry blender cut in butter or margarine until mixture resembles fine
  crumbs.  Lightly pack in a large airtight container.  Label White Sauce Mix
  and store in refrigerator.  Use within 2 months.  Makes about 1 quart of
  mix.
  
  TO MAKE BASIC WHITE SAUCE:
  
  Use 1/2 cup WHITE SAUCE MIX and 1 cup of cool water.  Combine in a small
  sauce pan (for thinner white sauce decrease the mix to 1/4 cup or for
  thicker white sauce increase mix to 3/4 cup). Cook over low heat until
  smooth, tirring constantly.  Season with pepper, herbs, and spices.  Makes
  about 1 1/2 cups of sauce.
  
  VARIATIONS:
  
  Substitute milk, tomato juice or chicken or beef stock for all or part of
  the water. Cheese Sauce: Add 1/2 to 1 cup Shredded Cheddar cheese after
  mixture thickens. Stir until cheese is melted. Curry Sauce: Add 1 t curry
  powder to thickened mixture.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Basic Cake Mix
 Categories: Master mix
   Servings:  1
 
      8 c  Cake Flour                          6 c  Sugar
    1/4 c  Baking Powder                   1 1/2 ts Salt
  2 1/2 c  Vegetable Shortening           
 
  In a large bowl, sift together cake flour, sugar, baking powder and salt.
  Mix well With a pastry blender, cut in shortening until the mixture is as
  fine as cornmeal.  Put in a large airtight container.  Label as Basic Cake
  Mix and store in a cool dry place.  Use with 10 to 12 weeks.
  
  Makes about 16 cups of mix.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Gingerbread Mix
 Categories: Master mix
   Servings:  1
 
      8 c  Unbleached Flour                    2 c  Sugar
    1/4 c  Baking Powder                       1 tb Salt
      1 ts Baking Soda                         1 ts Cloves
      1 tb Ginger                              1 tb Cinnamon
      2 c  Vegetable Shortening           
 
  Sift dry ingredients together into a large bowl, mixing well.  With a
  pastry blender, cut in the shortening until evenly distributed.  Mixture
  will resemble cornmeal in texture.  Put in a large airtight contaniner and
  label Gingerbread Mix.  Store in a cool, dry place and use within 10 to 12
  weeks.
  
  Makes about 13 cups of mix.
  
  VARIATION:  Substitute 2 cups of brown sugar for granulated sugar.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Basic Cookie Mix
 Categories: Master mix
   Servings:  1
 
      8 c  Unbleached Flour                2 1/2 c  Granulated Sugar
      2 c  Brown Sugar, Firmly Packed          4 ts Salt
  1 1/2 ts Baking Soda                         3 c  Vegetable Shortening
 
  Sift dry ingredients together into a large bowl, mixing well.  With a
  pastry blender, cut shotening into dry ingredients until evenly
  distributed.  Put into a large airtight container and label as Basic Cookie
  mix.  Store in a cool dry place and use within 10 to 12 weeks.
  
  Makes about 16 cups of mix.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Oatmeal Cookie Mix
 Categories: Master mix
   Servings:  1
 
      4 c  Unbleached Flour                    4 c  Whole Wheat Flour
      4 ts Salt                                2 ts Baking Powder
      2 ts Baking Soda                         6 c  Brown Sugar, Firmly Packed
      3 c  Vegetable Shortening                8 c  Quick Rolled Oats
 
  Combine all ingredients except the sugar, shortening, and oats in a large
  bowl.  Blend well.  Stir ni brown sugar an mix well.  With a pastry
  blender, cut in shortening until evenly distributed.  Stir in oats and mix
  well.  Put in a large airtight container and label Oatmeal Cookie Mix.
  Store in a cool, dry place and use within 10 to 12 weeks.
  
  Makes about 24 Cups of mix.
  
  VARIATION:  Use 8 cups unbleached flour instead of 4 cups unbleached and 4
  cups of whole wheat flours.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Granola Mix
 Categories: Master mix
   Servings:  1
 
     10 c  Old Fashioned Rolled Oats           1 c  Wheat Germ
    1/2 lb Shredded Coconut                    2 c  Shelled Raw Sunflower Seeds
      1 c  Sesame Seeds                        3 c  Chopped Nuts
  1 1/2 c  Brown Sugar, Firmly Packed      1 1/2 c  Water
  1 1/2 c  Vegetable Oil                     1/2 c  Honey
    1/2 c  Molasses                        1 1/2 ts Salt
      2 ts Cinnamon                            3 ts Vanilla
           Raisins Or Other Dried Fruit   
 
  Preheat oven to 300 degrees F. (150 degrees F.).  In a large bowl combine
  oats, wheat germ, coconut, sunflower seeds, sesame seed and nuts ( can
  include almonds, pecans, walnuts, or a combination of all of them). Blend
  well.  In a large saucepan combine brown sugar, water, oil, honey,
  molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do
  not boil.  Pour the syrup over the dry ingredients and stir until
  well-coated. Spread onto five 13 X 9-inch baking pans, or cookie sheets
  with sides.  Bake 20 to 30 minutes, stirring occasionally.  Bake 15 minutes
  longer for crunchier texture.  Cool.  Add raisins or other dried fruit, if
  desired.  Put in airtight containers and label as Granola mix. Store in a
  cool dry place and use within 6 months.
  
  Makes about 20 cups of mix.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Brownie Mix
 Categories: Master mix
   Servings:  1
 
      6 c  Unbleached Flour                    4 ts Baking Powder
      4 ts Salt                                8 c  Sugar
      1 cn (8 oz) Unsweetened Cocoa            2 c  Vegetable Shortening
 
  Sift together all dry ingredients into a large bowl and mix well.  Using a
  pastry blender, cut in shortening until evenly distrubuted.  Put in a large
  airtight container and label as Brownie Mix.  Store in a cool, dry place
  and use within 10 to 12 weeks.
  
  Makes about 17 cups of mix.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Lemon Pie-filling Mix
 Categories: Master mix
   Servings:  1
 
  2 1/2 c  Presweetened Lemonade Mix           1 c  Plus 2 T Cornstarch
  1 1/4 c  Sugar Or To Taste                   1 ts Salt
 
  Combine all ingredients in a medium bowl, and mix well.  Put into a 1 quart
  airtight container and label as Lemon Pie-filling Mix.  Store in a cool dry
  palce and use within 6 to 8 months.
  
  Makes about 4 1/4 cups of mix.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Pudding & Pie Mix
 Categories: Master mix
   Servings:  1
 
  5 1/2 c  Sugar                           2 3/4 c  Unbleached Flour
      1 ts Salt                            1 1/2 c  Instant Nonfat Dry Milk
 
  Combine all ingredients in a large bowl; mix well.  Put in a large airtight
  container and label as Pudding and Pie Mix.  Store in a cool, dry place and
  use within 6 to 8 months.
  
  Makes about 9 Cups of mix.
  
  VARIATION:  If you prefer cornstarch puttings, substitute 2 cups cornstarch
  for flour.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Cookie Crumb Crust Mix
 Categories: Master mix
   Servings:  1
 
      6 c  Unbleached Flour                1 1/2 c  Chopped Nuts
  1 1/2 c  Brown Sugar, Firmly Packed          1 lb Butter or Margarine,Softened
 
  Preheat oven to 375 degrees F. (190 degrees C).  In a large bowl combine
  dry ingredients and blend well.  With a pastry blender cut in butter or
  margarine until mixture resembles cornmeal in texture. Press misture firmly
  into 2 unbuttered shallow baking pans.  Bake about 15 minutes. Cool.
  Crumble and put in a large airtight container and label as Cookie Crumb
  Crust Mix.  Stor in a cool dry place and use within 4 to 6 weeks.
  
  Makes about 10 1/2 cups of mix.
  
  COOKIE CRUMB CRUST:
  
  2  Cups Cookie Crumb Crust Mix
   Press about 2 cups crumb mix in a baking pan or 9-inch pie plate and bake
  according to directions for filling.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Flaky Pie Crust Mix
 Categories: Master mix
   Servings:  1
 
 12 1/2 c  Unbleached Flour                    2 tb Salt
      5 c  Vegetable Shortening          

------------------------------FLAKY PIE CRUST------------------------------
  2 1/2 c  Flaky Pie Crust Mix               1/4 c  ICE Water
      1    Large Egg, Beaten                   1 tb White Vinegar
 
  Combine unbleached flour and salt in a large bowl and blend well.  With a
  pastry blender, cut in shortening until evenly distributed.  Mixture will
  resemble cornmeal in texture.  Put in a large airtight container and lable
  as Flaky Pie Crust Mix.  Store in a cool, dry place and use within 10 to 12
  weeks.  Or put about 2 1/2 cups of mixture each into 6 freezer bags. Seal
  and label bags and freeze.  Use within 12 months.
  
  Makes about 16 cups mix, enough for 6 double pie crusts or 12 single pie
  crusts.
  FLAKY PIE CRUST:
  
  Crumble Flaky Pie Crust Mix, if frozen.  Put mix in a medium bowl.  In a
  small bowl, combine ice water, egg and vinegar.  Sprinkle a spoonful of the
  water mixture at a time over the flaky pie crust mix and toss with a fork
  until dough barely clings together in the bowl.  Roll out dough to desired
  thickness between 2 sheets of lightly floured waxpaper.  Place dough in
  9-inch pie plate without stretching.  Flute edges.  If filling recipe calls
  for a baked picrust, preheat oven to 425 degrees F. (220 degrees C.). Bake
  10 to 15 minutes, until very lightly browned.  Cool. Fill and bake
  according to directions for filling.  For double crust pie, place top crust
  over filling, press and flute edges, and cut slits in top crust. Makes
  enough crust for one 9-inch double-crust pie or two single-crust pies.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Moist Pie Crust Mix
 Categories: Master mix
   Servings:  1
 
      5 lb Unbleached Flour                    2 tb Salt
      3 lb (1 Can) Veg. Shortening             3 c  Cold Water
    1/4 c  Unbleached Flour               
 
  Combine flour and salt in a very large bowl.  Mix well.  With pastry
  blender cut in shortening until evenly distributed.  Mixture will resemble
  cornmeal in texture.  Add cold water all at once and mix lightly until the
  flour absorbs all the water and texture resembles putty.  If dough is too
  sticky, sprinkle a little four over the top and mix until dough barely
  holds together in the bowl.  Divide dough into 10 oblong rolls.  Wrap each
  roll well with plastic wrap and heavy foil.  Freeze and label as Moist Pie
  Crust Mix.  Use within 12 months.
  
  Makes 10 rolls of mix enought for 10 double pie crusts or 20 single pie
  crusts.
  
  MOIST PIE CRUST:  Partial thaw 1 roll of mix.  Divide dough into 2 balls.
  Roll out dough to desired thickness between 2 sheets of lightly floured wax
  paper.  Place dough in a 9-inch pie plate without stretching.  Flute edges.
  If filling recipe calls for a baked pie crust, preheat oven to 425 degrees
  F. (220 degrees C.)  Bake 10 to 15 minutes until very lightly browned.
  Cool.  Fill and bake according to directions for filling.  For double crust
  pie, place top crust over filling and flute edges, and cut slits in the top
  crust.  Makes enough for one 9-inch double crust pie or 2 9-inch single
  crust pies.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Russian Refresher Mix
 Categories: Master mix
   Servings:  1
 
      2 c  Orange Drink Mix Powder             1 pk (3 oz) Lemonade Mix *
  1 1/3 c  Sugar                               1 ts Cinnamon
    1/2 ts Ground Cloves                  
 
  *  Lemonade Mix should be presweetened powder mix.
  Combine all ingredients in a medium bowl.  Mix well.  Put in a 1-quart
  container.  Lable as Russian Refresher Mix and store in a cool, dry place.
  Use within 6 months.
  
  Makes about 3 1/2 Cups of mix.
  RUSSIAN REFRESHER:  Add 2 to 3 teaspoons of RUSSIAN REFRESHER MIX to 1 cup
  hot water.  Stir to dissolve.  Makes 1 serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Orange Float Mix
 Categories: Master mix
   Servings:  1
 
      4 c  Instant Nonfat Dry Milk             2 c  Powdered Orange Drink Mix
      1 c  Sugar                          
 
  Combine all ingedients in a large bowl and blend well.  Put in a large
  airtight container and lable as Orange Float Mix.  Store in a cool, dry
  place and use withing 6 months.
  
  Makes about 7 cups mix.
  
  ORANGE FLOAT:  Add 1 egg and 1/2 cup ORANGE FLOAT MIX to 8 ozs cold water
  in a blender.  Add 2 to 3 ice cubes and blend well.  Serve immediately.
  Makes 1 serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Fruit Slush Mix
 Categories: Master mix
   Servings:  1
 
      4 c  Sugar                               4 c  Water
      1 cn Frozen Orange Juice *             1/2 c  Lemon Juice
      1 cn (46 oz) Pinapple Juice         
 
  *  The can of Orange Juice should be the 6 oz size of the concentrate.
  Combine sugar and water in a medium saucepan.  Heat until sugar is
  dissolved.  Add orange juice concentrate, lemon juice, and pinapple juice.
  Fill 6 or 7 ice cube trays with mixture.  Freeze until firm.  Remove cubes
  from freezer trays and store in plastic bags.  Use within 6 months.  Makes
  about 100 small cubes.
  
  VARIATION:  Add 5 to 6 mashed bananas to mixture before freezing.
  
  FRUIT SLUSH:  Fill a glass with FRUIT SLUSH MIX cubes.  Add ginger ale to
  cover.  Let stand 15 minutes and stir and serve.
  
  Makes 1 serving
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Freddi's Fruit Cocktail Mix
 Categories: Master mix
   Servings:  1
 
      4 c  Sugar                               2 qt Water
      1 cn Frozen Orange Juice *               1 cn Frozen Lemonade  *
      1    Watermelon, Cut Into Balls          2    Canateloupes,Cut into Chunks
      2    Crenshaw Melons, Chunked            3 lb Green Grapes
      3 lb Peaches, Cut into Chunks            1 lb Blueberries, Fresh Or Frozen
 
  *   Both cans of frozen drink should be 6 oz concentrates.
  In a large saucepan bring sugar and water to a boil, stirring constantly.
  Stir in frozen Orange and lemonade concentrates.  In a large bowl combine
  all of the fruits. Mix until well distributed.  Put mixted fruit in twelve
  1-pint containers leaving 1/2-inch space at top.  Pour hot juice syrup over
  top.  Seal and label as Freddi's Fruit Coctail Mix.  Freeze and use within
  6 to 8 months.
  
  Makes about 12 pints of mix.
  
  Freddi's Fruit Coctail:  Partially thaw 1 pint of FREDDI'S FRUIT COCTAIL
  mix.  Spoon into fruit cups.  Pour ginger ale over top, if desired.  Makes
  Makes 4 servings
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Chicken-Flavored Rice Mix
 Categories: Master mix
   Servings:  1
 
      4 c  Uncooked Long Grain Rice            4 tb Instant Chicken Bouillon
      1 ts Salt                                2 ts Dried Tarragon
      2 ts Dried Parsley Flakes              1/4 ts White Pepper
 
  Combine all ingredients in a large bowl.  Stir until evenly distributed.
  Put about 1 1/3 cups into three 1-pint containers and label as
  Chicken-Flavored Rice Mix.  Store in a cool, dry place and use within 6 to
  8 months.
  
  Makes about 4 cups of mix.
  
  CHICKEN-FLAVORED RICE: Mix 1 1/3 cups CHICKEN-FLAVORED RICE MIX with 2 cups
  cold water and 1 T butter or margarine in a medium saucepan.  Bring water
  to a boil over high heat.  Cover and reduce the heat and cook for 15 to 25
  minutes, until liquid is absorbed.
  
  Makes 4 to 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Dill-Lemon Rice Mix
 Categories: Master mix
   Servings:  1
 
      4 c  Long Grain Rice, Uncooked           5 ts Dried Grated Lemon Peel
      4 ts Dill Weed Or Dill Seed              2 ts Salt
      8 ts Instant Chicken Bouillon       
 
  Combine all ingredients in a large bowl and blend well.  Put about 1 1/2
  cups of mix into 3 1-pint airtight containers and label as Dill-Lemon Rice
  Mix.  Store in a cool, dry place and use within 6 to 8 months.
  
  Makes about 4 1/2 cups of mix.
  
  Dill-Lemon Rice:  Combine 1 1/2 cups of mix, 2 cups cold water, and 1 T
  butter or margarine in a medium saucepan.  Bring to a boil over high heat;
  cover and reduce heat.  Cook for 15 to 25 minutes until liquid is absorbed.
  
  Makes 4 to 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Onion-Flavored Rice Mix
 Categories: Master mix
   Servings:  1
 
      4 c  Uncooked Long Grain Rice            2 pk (1 1/4 oz) Onion Soup Mix
      1 tb Parsley Flakes                      1 ts Salt
 
  Combine ingredients in a large bowl; stir until well blended.  Put about 1
  1/3 cups of mix into three 1-pint airtight containers and label as
  Onion-Flavored Rice Mix.  Store in a cool, dry place and use within 6 to 8
  months.
  
  Makes about 4 cups of mix
  
  Onion-Flavored Rice:  Combine 1 1/3 cups ONION-FLAVORED RICE MIX, 2 cups
  cold water, and 1 T butter or margarine in a medium saucepan.  Bring to a
  boil over high heat; cover and reduce heat.  Cook for 15 to 25 minutes,
  until liquid is absorbed.
  
  Makes 4 to 6 servings
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Mexican Rice Mix
 Categories: Master mix
   Servings:  1
 
      4 c  Raw Long Grain Rice               1/2 c  Green Pepper Flakes
      4 ts Salt                                5 ts Parsley Flakes
      1 ts Dried Basil                    
 
  Combine all ingredients in a large bowl; stir until well blended.  Put
  about 1 1/2 cups of mix into three 1-pint airtight containers and label as
  Mexican Rice Mix.  Store in a cool, dry place and use within 6 to 8 months.
  
  Makes about 4 1/2 cups of mix.
  Mexican Rice:  Combine 1 1/2 cups of mix, 2 cups cold water, and 1 T butter
  or margarine in a medium saucepan.  Bring to a boil over high heat; cover
  and reduce heat.  Cook for 15 to 25 minutes, until liquid is absorbed.
  
  Makes 4 to 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Vegetarian Rice Mix
 Categories: Master mix
   Servings:  1
 
      4 c  Raw Long-grained Rice               3 tb Instant Vegetarian Bouillon
      2 ts Salt                                4 ts Celery Flakes
      4 ts Onion Flakes                        4 ts Green Pepper Flakes
      4 ts Red Pepper Flakes              
 
  Combine all ingredients in a large bowl; stir until well blended.  Put
  about 1 1/2 cups of mix into 3 1-pint containers and label as Vegetarian
  Rice Mix.  Store in a cool, dry place and use within 6 to 8 months.
  
  Makes about 4 1/2 cups of mix.
  Vegetarian Rice:  Combine 1 1/2 cups mix, 2 cups cold water, and 1 T butter
  or margarine in a medium saucepan.  Bring to a boil over high heat; reduce
  heat and cover.  Cook for 15 to 25 minutes, until all liquid is absorbed.
  
  Makes 4 to 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Caesar Salad Dressing Mix
 Categories: Master mix
   Servings:  1
 
  1 1/2 ts Grated Lemon Peel                   1 ts Oregano
    1/8 ts Instant Minced Garlic               2 tb Graded Parmesan Cheese
    1/2 ts Pepper                         
 
  Combine all ingredients in a small bowl; stir until well blended.  Put
  mixture in a foil packet or 1-pint glass jar and lable as Caesar Salad
  Dressing Mix.  Store in a cool dry place and use within 3 to 4 months.
  
  Makes One 3/4 cup serving (3 Tablespoons)
  Caesar Salad Dressing:  Combine 1 pkg of mix, 1/2 cup vegetable oil, and
  1/4 cup lemon juice in a glass jar.  Shake until well blended. Chill before
  serving.
  
  Makes about 3/4 cup of Salad Dressing.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: French Dressing Mix
 Categories: Master mix
   Servings:  1
 
    1/4 c  Sugar                           1 1/2 ts Paprika
      1 ts Dry Mustard                     1 1/2 ts Salt
    1/8 ts Onion Powder                   
 
  Combine all ingredients in a small bowl; stir until well blended.  Put
  mixture in a foil packet or 1-pint glass jar and label as French Dressing
  Mix.  Stor in a cool, dry place and use within 6 months.
  
  Makes enough mix (5 Tablespoons) for 1 1/4 cups of French Dressing.
  
  VARIATION:  Sweet Italian Dressing:  Increase sugar to 1/2 cup. Substitute
  1 T celery seed for paprika.
  French Dressing: Combine 1 pkt of mix, 3/4 cup vegetable oil, and 1/4 cup
  vinegar in a glass jar.  Shake until well blended.  Chill before serving.
  
  Makes about 1 1/4 cups of French Dressing.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Super Salad Seasoning Mix
 Categories: Master mix
   Servings:  1
 
      2 c  Grated Parmesan Cheese              2 ts Salt
    1/2 c  Sesame Seed                       1/2 ts Garlic Salt
      1 tb Instant Minced Onion                2 tb Parsley Flakes
    1/2 ts Dried Dill Seed                     2 tb Poppy Seeds
      3 tb Celery Seeds                        2 ts Paprika
    1/2 ts Freshly Ground Pepper          
 
  Combine all ingredients in a small bowl and blend well.  Put in a 1-quart
  airtight container and label as Super Salad Sesoning Mix.  Store in a cool,
  dry place and use within 3 to 4 months.
  
  Makes about 3 cups of mix.
  
  Use Super Salad Sesoning Mix on the following:  Sprinkled topping over
  tossed green salads, baked potatoes and buttered French bread or rolls
  before toasting, as a garnish for potato salads, macaroni or egg salads and
  as a sour cream dip made with 2 T of mix to 1 cup of sour cream.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Sweet Salad Dressing Mix
 Categories: Master mix
   Servings:  1
 
    1/3 c  Sugar                               1 ts Instant Minced Onion
      1 ts Salt                                1 ts Dry Mustard
      1 ts Paprika                             1 ts Celery Seed
 
  Combine all ingredients in a small bowl and blend well.  Put mixture in a
  foil packet or 1-pint glass jar and label as Sweet Salad Dressing Mix.
  Store in a cool, dry place and use within 6 months.
  
  Makes about 1/2 cup of mix.
  
  Sweet Salad Dressing:  Combine mix, 3/4 cup vegetable oil, and 1/4 cup
  vinegar in a glass jar.  Stir until well blended; chill.  Makes about 1 1/4
  cups of dressing.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Home Style Dressing Mix
 Categories: Master mix
   Servings:  1
 
      2 ts Instant Minced Onion              1/2 ts Salt
    1/8 ts Garlic Powder                       1 tb Parsley Flakes
 
  Combine all ingredients in a small bowl and blend well.  Put mixture in a
  foil packet or a 1-pint glass jar and label as Home Style Dressing Mix.
  Store in a cool dry place and use within 6 months.
  
  Makes enough mix for 2 cups Home Style Dressing. (2 T)
  
  Home Style Dressing:  Combine mix, 1 cup mayonnaise, and 1 cup buttermilk
  in a glass jar and blend well.  Chill before serving.
  
  Makes about 2 cups of dressing.
  
  VARIATION:  Substitute 1 cup sour cream for buttermilk and use as a dip for
  fresh vegetables.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Low Calorie Dressing Mix
 Categories: Master mix
   Servings:  1
 
      2 ts Instant Minced Onion                2 ts Parsley Flakes
    1/4 ts Instant Horseradish                 2 ts Green Pepper Flakes
 
  Combine all ingredients in a small bowl and blend well.  Put mixture in a
  foil packet or a 1-pint glass jar and label as Low-Calorie Dressing Mix.
  Store in a cool, dry place and use within 6 months.
  
  Makes enough mix for 3/4 cup of dressing.
  
  Low-Calorie Dressing:  Combine mix, 3/4 cup tomato juice and 2 T lemon
  juice in a glass jar and blend well.  Chill before serving.
  
  Makes about 3/4 cup of dressing.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Chicken Coating Mix
 Categories: Master mix
   Servings:  1
 
      2 tb Parsley Flakes                      1 tb Ground Oregano
      1 tb Ground Marjoram                     1 tb Ground Thyme
      2 ts Ground Rosemary                     1 ts Garlic Salt
      1 ts Onion Salt                          1 tb Celery Salt
      1 tb Ground Ginger                       1 ts Pepper
      1 ts Ground Sage                         1 tb Paprika
 
  Combine all ingredients in a small bowl and blend well.  Spoon mixture into
  a small airtight container and label as Chicken Coating Mix.  Store in a
  cool dry place and use within 6 months.
  
  Makes about 1/2 Cup of mix
  
  Oven-Fried Chicken: Combine 1 1/2 t of mix, 3/4 cups Unbleached Flour, 1/4
  cup Instant Non-fat dry milk, 2 t sugar, 1/2 t salt, 2/3 cup of hot water,
  and 2 T vegetable oil in a medium bowl.  Preheat the oven to 425 degrees F.
  (220 degrees C.).  Dip cut up fryer (2 1/2 to 3 lbs total weight) chicken
  in the batter that has been well blended.  Place coated chicken pieces on a
  baking sheet and bake uncovered 40 to 50 minutes, until golden brown and
  tender.
  
  VARIATIONS: Coat chicken with mix and 1 cup of flour, that has been well
  blended, and fry in hot oil.
  
  Substitute 1 cup PANCAKE MIX or packaged pancake mix for flour, dry milk,
  sugar, baking powder and salt.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Seafood Coating Mix
 Categories: Master mix
   Servings:  1
 
      2 tb Parsley Flakes                      1 tb Dried Grated Lemon Peel
      1 tb Celery Seed                         1 tb Savory Salt
      1 tb Thyme                               1 tb Marjoram
      1 ts Onion Salt                          1    Bay Leaf, Crushed
 
  Combine all ingredients in a small bowl and blend well.  Put mixture in a
  small airtight container and label as Seafood Coating Mix.  Store in a cool
  dry place and use within 6 months.
  
  Makes about 1/3 cup of mix.
  Breaded Seafood:  Combine 1 T of mix and 1/2 cup Unbleached Flour in a pie
  plate or a shallow dish.  Coat fish fillets or any seafood with mixture.
  Pan fry in butter until golden brown.  Or preheat oil in a deep fryer to
  375 degrees F. (190 degrees C.) and fry 3 to 5 minutes until golden brown.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Seasoned Breadcrumb Mix
 Categories: Master mix
   Servings:  1
 
      2 c  Fine Dry Breadcrumbs (4 sl)    
 
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Chili Seasoning Mix
 Categories: Master mix
   Servings:  1
 
      1 tb Unbleached Flour                    2 tb Instant Minced Onion
  1 1/2 ts Chili Powder                        1 ts Seasoned Salt
    1/2 ts Crushed Dried Red Pepper          1/2 ts Instant Minced Garlic
    1/2 ts Sugar                             1/2 ts Ground Cumin
 
  Combine all ingredients in a small bowl and blend well.  Spoon mixture into
  a 6-inch square of aluminum foil and fold to make it airtight and label as
  Chili Seasoning Mix.  Store in a cool, dry place and use within 6 months.
  
  Makes 1 package (about 1/4 cup) of mix.  To make additional packages,
  increase ingredient amounts  using the above recipe.
  Chili:  Brown 1 lb of lean ground beef in a medium skillet over medium-high
  heat; drain.  Add 2 (15 1/2 oz) cans of kidney beans, 2 (16 oz) cans of
  tomatoes and 1 pkg of seasoning mix.  Reduce heat and simmer 10 minutes,
  stirring occasionally.
  
  Makes 4 to 6 servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Spaghetti Seasoning Mix
 Categories: Master mix
   Servings:  1
 
      1 tb Instant Minced Onion                1 tb Parsley Flakes
      1 tb Cornstarch                          2 ts Green Pepper Flakes
  1 1/2 ts Salt                              1/4 ts Instant Minced Garlic
      1 ts Sugar                             3/4 ts Italian Sesonings
 
  *  If you have no Italian sesoning mix, use a combination of Italian herbs
  (oregano, basil, rosemary, thyme, sage, and marjoram) in any combination.
  Combine all ingredients in a small bowl and blend well.  Spoon mixture into
  a 6-inch square of aluminum foil and fold to make airtight.  Label package
  as Spaghetti Seasoning mix.  Store in a cool, dry place and use within 6
  months.
  
  Makes 1 package (about 1/3 cup) of mix.
  Spaghetti Sauce:  Brown 1 lb lean ground beef in a medium skillet over
  medium-high heat.  Drain excess grease.  Add 2 (8 oz) cans of tomato sauce,
  1 (6 oz) can of tomato paste, 2 3/4 cups tomato juice or water, and the
  seasoning mix.  Reduce heat and simmer 30 minutes, stirring occasionally.
  
  Makes 4 to 6 servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Sloppy Joe Seasoning Mix
 Categories: Master mix
   Servings:  1
 
      1 tb Instant Minced Onion                1 ts Green Pepper Flakes
      1 ts Salt                                1 ts Cornstarch
    1/2 ts Instant Minced Garlic             1/4 ts Dry Mustard
    1/4 ts Celery Seed                       1/4 ts Chili Powder
 
  Combine all ingredinets in a small bowl until well blended.  Spoon mixture
  onto a 6-inch square of aluminum foil and fold to make airtight.  Label as
  Sloppy Joe Seasoning Mix.  Store in a cool, dry place and use within 6
  months.
  
  Makes 1 package (about 3 T) of mix.
  Sloppy Joes:  Brown 1 lb lean ground beef in a medium skillet over
  medium-high heat.  Drain excesss grease.  Add sesoning mix, 1/2 cup water,
  1 (8 oz) can of tomato sauce and bring to a boil.  Reduce heat and simmer
  10 minutes, stirring occasionally.  Serve over toasted hamburger buns.
  
  Makes 6 servings
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Taco Seasoning Mix
 Categories: Master mix
   Servings:  1
 
      2 ts Instant Minced Onion                1 ts Salt
      1 ts Chili Powder                      1/2 ts Cornstarch
    1/2 ts Crushed Dried Red Pepper          1/2 ts Instant Minced Garlic
    1/4 ts Dried Oregano                     1/2 ts Ground Cumin
 
  Combine all ingredients in a small bowl and blend well.  Spoon mixture onto
  a 6-inch square of aluminum foil and fold to make airtight.  Label as Taco
  Seasoning Mix.  Store in a cool, dry place and use within 6 months.
  
  Makes 1 package (about 2 T) of mix.  Using the above recipe as a guide you
  can increase the amounts to make any number of packages.
  Taco Fillin:  Brown 1 lb lean ground beef in a medium skillet over
  medium-high heat; drain the excess grease.  Add 1/2 cup water and the
  sesoning mix.  Reduce heat and simmer 10 minutes, stirring occasionally.
  
  Makes filling for 8 to 10 tacos.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Bacon-Flavored Dip Mix
 Categories: Master mix
   Servings:  1
 
      2 tb Instant Bacon Bits                  1 tb Instant Minced Onion
      1 ts Instant Beef Bouillon             1/8 ts Minced Garlic
 
  Combine all ingredients in a small bowl; blend well.  Spoon mixture onto a
  6-inch square of aluminum foil and fold to make airtight.  Lable as
  Bacon-Flavored Dip Mix.  Store in a cool, dry place and use within 6
  months.
  
  Makes 1 package (about 3 T) of mix.
  Bacon Flavored Dip:  Combine 1 cup of sour cream and 1 package of mix.
  Chill at least 1 hour before serving.
  
  Makes about 1 cup of dip.
  
  VARIATIONS:  Substitute 1 cup yogurt, 1 cup cottage cheese or 1 (8 oz)
  package of softened cream cheese for sour cream.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Sesame-Cheese Dip Mix
 Categories: Master mix
   Servings:  1
 
      1 tb Grated Parmesan Cheese              2 ts Toasted Sesame Seeds
    1/2 ts Salt                              1/2 ts Celery Seed
           Dash Pepper                       1/8 ts Garlic Powder
 
  Combine all ingredients in a small bowl; blend well.  Spoon mixture onto a
  6-inch square of aluminum foil and fold to make airtight.  Label as Sesame
  Cheese Dip Mix.  Store in a cool, dry place and use within 4 months.
  
  Makes 1 package (about 2 T) of mix.  This recipe can be increased to make
  more packages.
  Sesame-Cheese Dip:  Combine 1 cup of sour cream and 1 package of mix. Chill
  at least 1 hour before serving.
  
  Makes about 1 cup of dip.
  
  VARIATION:  Substitute 1 cup yogurt for sour cream.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Onion-Cheese Dip Mix
 Categories: Master mix
   Servings:  1
 
      1 tb Instant Minced Onion                1 tb Grated Parmesan Cheese
    1/2 ts Instant Beef Bouillon             1/4 ts Garlic Salt
 
  Combine all ingredients in a small bowl; blend well.  Spoon mixture onto a
  6-inch square of aluminum foil and fold to make airtight.  Label as
  Onion-Cheese Dip Mix.  Store in a cool dry place and use within 3 to 4
  months.
  
  Makes 1 package (about 3 T) of mix.  This recipe may be increased to make
  more packages of mix.
  
  Onion-Cheese Dip:  Combine 1 cup sour cream with 1 package of mix.  Chill
  at least 1 hour before serving.
  
  Makes about 1 cup of dip.
  
  VARIATION:  Substitute 1 cup cottage cheese or 1 (8 oz) package of softened
  cream cheese for sour cream.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Vegetable Dip Mix
 Categories: Master mix
   Servings:  1
 
      1 tb Dried Chives                      1/2 ts Dill Weed
      1 ts Garlic Salt                       1/2 ts Paprika
 
  Combine all ingredients in a small bowl: blend well.  Spoon mixture onto a
  6-inch square of aluminum foil, and fold to make airtight.  Label as
  Vegetable Dip Mix.  Store in a cool, dry place and use within 6 months.
  
  Makes 1 package (about 2 T) of mix.
  Vegetable Dip:  Combine 1 T lemon juice, 1 cup Mayonnaise, 1 cup sour
  cream, and 1 package of mix.  Chill at least 1 hour before serving.
  
  Makes about 2 cups of dip.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Hearty Soup Mix
 Categories: Master mix
   Servings:  1
 
      1 pk (14 oz)Dry Green Split Peas         1 pk (12 oz) Pearl Barley
      1 pk (14 oz) Alpahbet Macaroni           1 pk (12 oz) Lentils
  1 1/2 c  Brown Rice                          4 c  Dry Minced Onion
 
  Combine all ingredients in a large airtight container.  Stir to evenly
  distribute ingredients.  Label as Hearty Soup Mix.  Store in a cool, dry
  place and use within 6 months.  Shake well before using.
  
  Makes about 12 1/2 cups of mix.
  Hearty Soup Stock:  Put 6 cups of water and 1 1/3 cups of mix in a large
  kettle or Dutch oven.  Add 1 1/2 T salt.  Bring to a boil.  Cover and
  simmer 1 to 1 1/2 hours.  Add 2 carrots, sliced, 1 or 2 stalks celery,
  chopped, 1 1/2 cups cabbage, shredded, 2 (15 oz) cans of tomato sauce, 1
  (24 oz) can vegetable juice cocktail, and if desired 1 lb lean cooked
  ground beef or leftover cooked beef.  Simmer 20 more minutes, until
  vegetables are cooked.
  
  Makes 6 to 8 servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Crumb Topping Mix
 Categories: Master mix
   Servings:  1
 
  1 1/3 c  Brown Sugar, Firmly Packed          1 c  Unbleached Flour
      2 ts Cinnamon Or To Taste              1/2 ts Nutmeg
    3/4 c  Butter or Margarine            
 
  In a medium bowl, combine brown sugar, flour and spices.  Blend well. With
  a pastry blender cut in butter or margarine until mixture is very fine. Put
  in a 1-quart airtight container and label as Crumb Topping Mix. Store in
  the refregator and use within 1 to 2 months.
  
  Makes about 2 cups of mix.
  Use Crumb Topping Mix on cobblers, fruit pies, puddings, ice cream and
  fruit cups.
 
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