Betsy, NY (9:18:11 pm) :
Date: Tue, 2 Aug 1994 15:42:47 CDT
From: Elizabeth Stevens
Subject: Baked Tomatoes Stuffed w/Corn/Crab
This finally showed up from my cc:Mail! From 8/94 Victoria Magazine.
BAKED TOMATOES STUFFED WITH SWEET CORN AND CRAB
Tomato Shells:
6 8 oz. ripe tomatoes
Crumb Topping:
2/3 cup fine dry bread crumbs
4 tbsp unsalted butter, melted
1 tbsp finely chopped parsley
1/4 tsp salt
Corn and Crab Stuffing:
1 cup fresh corn kernels, blanched 3 minutes, then cooked
1.5 cups (about 8 oz) fresh small crabmeat pieces, shell and cartilage
removed
2 tbsp finely chopped red bell pepper
2 tbsp finely chopped green onions or chives
2 tsp chopped fresh tarragon or 1/2 tsp dried
1/2 tsp finely chopped jalapeno or habanero chilies
1/2 tsp finely chopped lemon zest
1/4 to 1/3 cup mayonnaise
Salt and freshly ground pepper to taste
To make Tomato Shells:
1. Preheat oven to 375 degrees F. Lightly oil 12x7x2 inch baking dish.
2. With sharp paring knife, cut off tops of tomatoes. Scoop out seeds and as
much of the juicy inner flesh as possible, leaving 1/4 to 1/2 inch thick
tomato
shell intact.
3. Invert tomatoes to drain while preparing topping and filling.
To make Crumb Topping:
1. In small bowl, combine bread crumbs, butter, parsley, and salt. Set
aside.
To make Corn and Crab Stuffing:
1. In medium bowl, combine corn, crab, bell pepper, green onion, tarragon,
chilies, and lemon zest. Mix well.
2. Moisten with enough mayonnaise to hold together.
To assemble:
1. Spoon crab stuffing into tomato cavities. Top with crumb topping, patting
crumbs into place. Arrange tomatoes in baking dish.
2. Bake at 375 degrees F. for 10 to 15 minutes until topping is browned.
Serve
hot or cool. Yield: 4 to 6 servings
Elizabeth
Elizabeth Stevens University of Missouri, Columbia
cccamper@mizzou1.missouri.edu Campus Computing
"Only in God is my soul at rest"
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Risa G., NJ (9:19:39 pm) : This is just the beginning of my tomato
collection for tonight. I made this last summer and it was really good. I
love these and I can't wait to make them again.
Parmesan Fried Green Tomatoes
Jim Fobel's Big Flavors
Makes 6 side dish servings
4 medium green tomatoes
2/3 c. all purpose flour
2 large eggs
2/3 c. coarse yellow cornmeal
2/3 c. freshly grated parmesan
2 tsp. dried oregano, crumbled
1 tsp. salt
1/4 tsp. pepper
2-1/2 Tbsp. olive oil
2 Tbsp. butter
Cut out the woody stem end of each tomatoe, slice the tomatoes about 1/4"
thick. You will get about 6 good slices from each, plus the end pieces.
Choose 3 shallow dishes for the coating ingredients. Put the flour in one;
whisk the eggs with 1 T. water in the second, and stir together the
cornmeal, parmesan, oregano, salt and pepper in the third. Do not coat the
tomato slices until you are ready to cook them, and then coat only as many
as will fit into the pan at one time (6-7).
Place a large, heavy skilklet over moderately high heat. Add 1 T. of the
olive oil and 1/2 T. of butter. Dip 1 tomato slice in the flour, turning it
to coat both sides lightly. Dip into the egg, turning once to coat both
sides, and then put it into the cornmeal mixture; tap it several times and
turn to coat evenly. Put the coated tomato slice into the hot skillet.
Continue coating and adding slices until the pan is full (in a single
layer.) Fry until deep golden brown, turning once, 2-3 minutes each side.
Drain on paper towels. Repeat, adding 1/2 T. each of olive oil and butter to
the pan for each new batch. Sprinkle lightly with salt and serve hot or
warm.
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Risa G., NJ (9:22:19 pm) : Here is the recipe that goes with the explanation
I just made.
Chick Pea and Tomato Pilaf
Savory Way Cookbook by Deborah Madison
4 servings
1 c. long grain white rice
2-4 Tbsp. butter
1 bay leaf
1 garlic clove, thinly sliced
3 thyme branches or a pinch of dried
2 large tomatoes, peeled, seeded and finely chopped
1-1/2 c. cooked chickpeas or 1-15 oz. can, rinsed
salt
freshly ground pepper
2 c. water, vegetable broth or bean broth
chopped parsley for garnish
Rinse the rice well, cover it with hot tap water and set it aside. melt the
butter in a heavy soup pot or large saucepan with the bay leaf, garlic, and
thyme. Add the tomatoes and cook over medium heat, stirring frequently and
breaking them up with a wooden spoon; add the chickpeas and continue cooking
until most of the tomatoes have cooked down into a thick sauce, about 20
minutes.
Drain the rice. Add 2 c. liquid to the tomatoes and chickpeas and season
with salt and pepper. Bring to a boil, add the rice and give it a quick
stir; then cover and cook over medium high heat for 5 minutes. Lower the
heat and cook until the moisture has been absored, about 2 minutes longer,
though possibly longer, depending on the rice. Once the liquid has been
absorbed, turn off the heat and lay a clean folded cloth over the rice.
Return the lid and let the pot stand undisturbed for 30 minutes. Gently
loosen rice with a fork and shake it into a heated serving dish. garnish
with parsley and serve.
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Risa G., NJ (9:27:00 pm) : Here are some sauces and dressings and pastes and
things to make with tomatoes:
Sun-dried tomato puree
The Savory Way by Deborah Madison
1 oz. (about 3/4 c.) sun-dried tomatoes
1 c. water
1-2 tsp. light olive oil
Put the tomatoes and water in a small, heavy saucepan and bring to a boil.
Lower the heat and simmer gently for 15 minutes. Transfer the tomatoes and
their liquid to a food processor. Process for several minutes, until the
sauce is fairly smooth and the skins are broken up. If necessary, add more
water to loosen the mass and make it easier to puree. Transfer the puree to
a clean jar, film the top with oil and cover it tightly. Store it in the
refrigerator. It will keep for several months.
Makes approx. 1/2 c.
Notes: Use in soups, stews or to spread thinly over toast or pizza crusts.
********************************************************
Tomato-Basil Butter
Jim Fobel's Big Flavors
In a food processor, combine 1 cup softened butter with 1/2 c. fresh basil
leaves, 2 T. tomato paste and 1/4 tsp. salt. Process to chop the basil into
fine pieces. Turn the mixture out onto a sheet of waxed paper and shape into
a 5" log. Roll up tight and twist the ends of the paper to make a compact
log. Chill.
Can be frozen for a long time.
Cooking note: can be used in many ways. Put a pat on freshly cooked fish, in
soup, in stew, on baked potatoes, in rice, you name it.
********************************************************
Tomato-Balsamic Vinaigrette
2 tsp. minced garlic
1/3 c. balsamic vinegar
2/3 c. tomato juice
1/4 c. extra virgin olive oil
1 T. fresh lemon juice
2 T. chopped fresh basil
1 tsp. chopped fresh mint
2 T. minced oil packed sun-dried tomatoes
Kosher salt and freshly ground pepper
In a small bowl, whisk together all ingredients, seasoning to taste. Allow
to stand at least 1 hour before using. Store any unused vinaigrette, covered
and refrigerated, up to 10 days.
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Lost one in MD (9:31:48 pm) : hello fellow cookers - I am new to this and I
am woondering if anyone can guide me to recipes for Bisuick??
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Lost one in MD (9:31:51 pm) : hello fellow cookers - I am new to this and I
am woondering if anyone can guide me to recipes for Bisuick??
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Risa G., NJ (9:34:08 pm) : I haven't made this one but I have made several
recipes from this book and from John Ash's cooking show on TV Food Network
and I can bet it is delicious:
Parmesan Tomato Biscuits
John Ash - From The Eartyh to the Table
Makes 12-14 biscuits
1 c. unbleached all purpose flour
1 c. whole wheat flour
1 T. baking powder
1 tsp. salt
1/4 c. freshly grated parmesan cheese
1 tsp. each minced fresh oregano and basil
2/3 c. tomato juice
2 T. finely minced sun-dried tomato
1/2 c. unsalted butter, melted
Preheat oven to 450 degrees. Sift the flours, baking powder and salt
together in a bowl. Stir in the parmesan, herbs, tomato juice, sun-dried
tomato, and all but 2 T. of the melted butter; mix until the dough comes
together.
On a lightly floured board, knead the dough briefly to make a fairly smooth
dough. Roll out the dough 1/2 thick and cut out rounds with a 2" cutter.
Gather together the scraps and re-roll, utilizing all dough.
Place the dough rounds on a ungreased baking sheet and brush the tops with
the remaining 2 T. melted butter. Bake in the upper third of the oven for
10-12 minutes or until the biscuits are puffed and lightly browned. Serve
warm
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Betsy, NY (9:35:47 pm) :
From MSTRCOOK@aol.com
Newsgroups rec.food.recipes
Title: Baked Tomatoes with Orzo and Olives
Categories: Vegetables, Vegetarian, Appetizers
Yield: 8 servings
4 lg Tomatoes, halved, hollowed
3 c Cooked orzo
1/4 c Olives chopped
1 t Garlic, finely minced
3 T Basil, or parsley chopped
3 t Pine nuts toasted
1 T Olive oil
1/4 c Parmesan cheese
Preheat oven to 350 degrees or grill
Halve and hollow tomatoes, place in a baking dish. Mix the rest of the
ingredients except the cheese together in a small bowl and season with
salt and pepper to taste. Carefully stuff the tomatoes and sprinkle with
cheese. Bake for 20 minutes and serve.
Food love,
Sandi
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Betsy, NY (9:44:48 pm) :
From Joel.Ehrlich@salata.com (Joel Ehrlich)
Newsgroups rec.food.recipes
Tomato Conserve
Yields 5 Cups
2 3/4 Lb RIPE(!) Tomatoes
4 Inches Vanilla Bean, Partly Split
5 Cups Sugar
1 Cup Water
Core the tomatoes.
Cut a cross in the blossom end of each.
Dip the tomatoes in boiling water for 1 minute.
Slip off the skins.
Cut each tomato in half crossways.
Squeeze out the seeds.
There should be 4 cups of tomato pulp for 5 cups of conserves - adjust as
needed.
Combine the sugar and the water in a saucepan.
Bring to a boil.
Boil for 5 minutes.
Add the tomatoes.
Return to a boil.
Boil steadily for 30 minutes, stirring frequently.
Add the vanilla bean.
Continue cooking until the conserve reaches a temperature of 220 degrees-222
degrees and has thickened and reached the jelling stage (15-20 minutes).
Skim.
Pour into sterilized jars.
Cover and seal.
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Annie, TX (9:45:01 pm) : Tomato Soup Dressing
1 can tomato soup
1 c. vinegar
1/2 c. oil
1 1/2 t. worcestershire sauce
2 T. sugar
1 T. chopped green onion
2 t. dry mustard
1 1/2 t. salt
1/2 t. paprika
1/2 t. garlic powder
dash cayenne
Combine all ingredients in a jar. Cover and shake well. Refrigerate. Makes 2
1/4 c.
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Candy,VA (9:50:09 pm) : Tomato-Cream Sauce
3 c tomatoes, seeded and diced, reserve liquid
2 t olive oil
1/2 c chopped onion
1 clove garlic, minced
2 t minced parsley
2 t minced basil
1/4 t salt-dash of pepper
3/4 c no fat half & half
Blend 2 c of tomatoes with reserved liquid until pureed
Heat oil, add onion & garlic and saute. Add pureed and diced tomatoes with
parsley, basil, s&p.
Simmer until mixture is slightly thickened about 25 minutes. Gradually add
half & half and cook until heated (do not boil)
Good with gnocchi or cooked pasta
Fat content= 8 gram per serving
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Vicki,la (9:51:53 pm) : SALSA DI CARNE - MEAT SAUCE
1/4 cup / 50ml olive oil
1 large onion, chopped
1 lb. / 500g lean ground beef
4 cloves garlic, chopped
6 large ripe tomatoes, finely chopped
2 tbsp / 30ml tomato paste
1 cup / 250ml dry red wine
1 cup / 250ml beef stock
2 bay leaves salt to taste
freshly ground pepper to taste
In a large skillet on medium heat, saute the onion in the oil until it is
transparent. Add
the ground beef and garlic and saute on medium heat for approximately 5
minutes, until
the beef is evenly browned. Add the tomatoes to the beef. Add the tomato
paste,
wine, stock, bay leaves and salt and pepper to taste. Stir until well
blended, then cook,
uncovered, on low heat for 1 hour, stirring frequently.
Makes 6 cups/1.5L
All recipe compliments of
Umberto's Recipe "The Flavours of Tuscany"
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Risa G., NJ (9:53:22 pm) : Another pasta dish with tomatoes. But it sounded
good and I've made something similar before:
Tomato Pasta recipe
Ingredients:
lb of pasta
1 can crushed tomatoes
oregano
garlic powder
salt & pepper
bay leaves
1 onion
1 T Olive Oil
Directions:
Cook Pasta. While pasta is boiling, cut onion into small cubes and saute
with oil until golden. Add crushed tomatoes, mixing well. Add spices until
it tastes just right. Simmer 5 minutes. Put the sauce on the pasta et Voila,
it¥s ready!
Pasta tip- If you want to give a little flavor to the noodles, add some of
that "soup powder" to the water whilecooking.
Serves: 4
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Candy,VA (10:01:31 pm) : Rice, Tomato & Basil Salad
1 c cooked long grain rice(hot) or 11/2 oz orzo(cooked & drained)
1 med tomato diced
1/4 c thinly sliced scallions
1 T olive oil
2 t dry white wine
11/2 t white wine vinegar
1 tsp lemon juice
1/2 t salt
1/2 clove garlic, minced
1/8 t pepper
2 T fresh basil leaves
1T flat-leaf parsley sprigs, chopped
Combine cooked rice or orzo in salad bowl, combine remaining ingredients
except basil & parsley and process until well blended, add basil & parsley
until chopped DO NOT PUREE.Pour dressing over salad and toss. Serve
immediately or chill.
each 1 c serving is 7grams fat
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Vicki,la (10:07:08 pm) : Newsgroups: rec.food.recipes
From: rsf@access.digex.net (Russell S. Finn)
Subject: Fried Green Tomatoes
Fried Green Tomatoes
Sliced green tomatoes (about 1/2 inch thick)
mixture of 1/2 cornmeal, 1/2 flour
Salt and pepper (to taste)
Bacon grease (or oil), about 1/4 inch
Bread tomatoes in the seasoned cornmeal/flour mixture, and brown in
hot oil. (Practically nothing will be left in the frying pan.) Set
aside some riper tomatoes, after frying, to squish up [sic] into the
gravy (about 3-4 pieces); place remainder in a shallow baking dish.
Return reserved tomatoes to frying pan; "squish 'em up with a pancake
turner" [spatula]. Put enough milk in the pan to make the gravy.
Season to taste (tabasco, salt, pepper). Serve immediately in baking
dish.
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Vicki,la (10:10:49 pm) : Newsgroups:
rec.food.veg.cooking,rec.food.veg,rec.food.cooking,alt.food.fat-free,rec.food.recipes
From: emilyb@netcom.com (Emily Breed)
Subject: VEGAN: tomatoes & kale side dish
Tomatoes & Kale
---------------
Ingredients:
6 leaves curly kale
1 can (approx. 16 oz) ready-cut tomatoes in juice
Italian-style seasonings to taste (1/2 tsp mixed oregano, basil,
and rosemary is a good place to start)
Directions:
Cut or tear kale into bite-sized pieces. Place in a colander and rinse
under running water. Don't drain too thoroughly, as you want a fair bit
of water to remain on the leaves. Place the washed kale into a non-stick
frying pan on medium heat. Stir as the leaves wilt.
When the leaves are wilted but not completely tender (they should be a
brilliant green at this point), add the ready-cut tomatoes, reserving the
juice. Sprinkle the spices over the pan and continue to stir for a few
moments, until the tomatoes are heated through.
Add reserved tomato juice to taste; adding a lot will make a soup-like
dish, while adding a little will make more of a traditional side dish.
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Betsy, NY (10:11:08 pm) :
Subject: Two-person tomato salad recipe
From: RickM@mnsinc.com (Rick Marinelli)
Newsgroups: rec.food.cooking
This recipe is the reason why I can have 60+ tomato plants in my
garden, and never have to give one away (I do, but I don't have to.
:))
I can make it myself, but many will need a second person. The first
person does all the preparing of the tomatoes. The second person
holds a shotgun. Allow me to explain:
Person 1: Cut garden-fresh tomatoes into wedges. Place in shallow
bowl. Season with salt and black pepper.
Person 2: If Person 1 uses store-bought hothouse tomatoes, shoot
Person 1.
Person 1: Slice fresh garlic into bowl.
Person 2: If Person 1uses garlic powder, shoot Person 1.
Person 1: Tear fresh basil leaves into bowl.
Person 2: If Person 1 uses dried basil, shoot Person 1.
Person 1: Drizzle with extra virgin olive oil.
Person 2: If Person 1 uses Canola oil, shoot Person 1.
Person 1: Sprinkle with dried oregano.
Person 2: Oregano is one of the few herbs that is better dried than
fresh - give Person 1 a break on this one.
Person 1: Serve with real, hard crust Italian bread. It is my
experience that you either live within bakery-truck distance of New
York City, or you bake your own.
Person 2: If Person 1 produces one of those oversized hot-dog buns in
a plastic bag (known procgiy as "Eye-talian Bread"), put the gun down
and kill Person 1 slowly and painfully with a rusty spoon.
The proper way to eat this is to sop up the liquid with the bread,
scooping up a wedge of tomato as you bring the bread to your mouth.
This is heaven, but all kidding aside, it depends completely on using
the best ingredients. I give no quantities - everything is "to
taste."
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Betsy, NY (10:21:17 pm) :
From: af961@james.freenet.hamilton.on.ca (Helen Peagram)
Newsgroups: rec.food.preserving
Title: Green Tomato Chutney
Categories: Preserving, Relishes, Chutneys
Yield: 1 batch
2 lb Green tomatoes, 1/2" dice
(5 3/4 to 6 cups)
1/2 lb Tart green apples (abt. 2 c)
;peeled, cored and diced
1/2 c Golden raisins, packed
1 c Dark brown sugar, packed
1 tb Crystallized ginger, grated
6 Red chili peppers, dried*
;1" long each (then broken)
-or-
1 ts Dried crushed red pepper
1 1/2 ts Garlic, minced
;(abt. 3 md. cloves)
1/2 lb Shallots, peeled
-or-
Peeled pickling onions
;(less than 1" in diameter)
;halved if large (1 1/2 c)
-or-
3 md Onions, 1/2" dice
1 1/4 c Cider vinegar
Put all ingredients in wide 4-quart saucepan, bring to boil quickly, adjust
heat, and boil about 30 minutes, or until as thick as jam. Stir
occasionally, to prevent sticking. Spoon into hot, sterilized half-pint
jars; seal. Let stand at least a month.
*If you want a less spicy product, remove some of the seeds in the dried
chilis.
Yield: About 6 1/2 cups.
Recipe from "The Pleasures of Pickling and Preserving," by Jeanne Lesem.
New York: Random House, Inc., 1982. Pp. 140-141. ISBN 0-394-75311-4.
Author adapted from an English recipe by Vincent and Georgiana Banks.
Posted by Cathy Harned. From: Cathy Harned
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Mum's Green Tomato Chutney
Categories: Relishes, Chutneys
Yield: 6 pints
3 lb Green tomatoes
1 1/4 lb Red apples
3 md Sweet red peppers
4 md Onions
1 1/2 tb Salt
1 1/2 ts Pepper
1 1/2 ts Ground cinnamon
3/4 ts Ground cloves
2 1/2 c Sugar
2 c Apple cider vinegar
Wash tomatoes, apples and peppers thoroughly. Trim and quarter tomatoes.
Core and quarter apples. Seed and slice peppers. Peel and quarter onions.
Put vegetables and fruit through the coarse blade of a food grinder or
process in small batches in a food processor. As each batch of
fruit-vegetable mixture is processed into medium chunks, place it in a
large Dutch oven or roasting pan. Add all remaining ingredients to the pot
and stir with a wooden spoon to blend thoroughly.
Bring mixture to slow boil over medium heat, then simmer, uncovered,
stirring frequently to prevent scorching, for 30 minutes. Remove from heat.
Immediately pour relish into 6 sterilized pint jars. Fill to within 1/2
inch of the top and seal at once. Cool before storing.
"Recipes Only Cookbook," Posted by Cathy Harned. From: Mark Satterly
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Betsy, NY (10:36:22 pm) :
From: carol-arie@no-spam.net (Damsel in dis Dress)
Newsgroups: rec.food.cooking
Title: HOMEMADE V8 JUICE
Categories: Beverages, Vegetables
Yield: 60 servings
15 lb Fully ripe tomatoes;chopped
2 c Celery;chopped
3 lg Onions; chopped
3 Garlic cloves;
-minced/mashed
1/4 c Sugar; or to taste
2 tb -Salt
3/4 ts Pepper
2 ts Prepared horseradish
1/3 c Lemon juice
-Worcestershire to taste
Over medium high heat bring the vegetables to a boil
and boil gently for about 20 minutes.
In a covered blender (food processor) and a portion
at a time process until smooth. Strain and discard
pulp.
Add seasonings and bring to just under boiling if
canning, or chill and freeze. Yield about 6 quarts.
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Margaret, MA (10:45:18 pm) : * Exported from MasterCook *
Curry-Glazed Tomatoes
Recipe By : Gourmet, July 1980
Serving Size : 6 Preparation Time :0:00
Categories : Book Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 C Onion -- Chopped
1 Tsp Curry Powder
2 Tbsp Butter
1 C Tomato Juice
1/2 C Orange Marmalade
1 Tbsp Cinnamon
Salt And Pepper
6 Lg Tomatoes
In a stainless steel or enameled saucepan cook onions, curry and butter over
moderate heat, stirring, for 5 minutes, or until the onion is softened. Add
tomatoe juice, marmalade, cinnamon, salt, and pepper. Bring the liquid to a
boil and remove the pan from the heat.
Cut a 1/2 inch slice from the top of the tomatoes, peel, scoop out the core
with a spoon, leaving a 3/4 inch shell. Arrange the tomatoes in a buttered
baking dish just large enough to hold them in one layer. Spoon the sauce
over the tomatoes and bake in a preheated hot oven (400 F) for 20 minutes,
or until they are heated through and tender. Serve on rice.
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Margaret,MA (11:13:15 pm) : * Exported from MasterCook *
Caramelized Fried Green Tomatoes
Recipe By : The Vegetarian Table, America / Deborah Madison
Serving Size : 4 Preparation Time :0:00
Categories : Book Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Lg Green Tomatoes
1 C Cornmeal
1 1/2 Tsp Salt
2 Tsp Pepper -- Freshly Ground
Safflower Oil -- For Frying
3 Tbsp Brown Sugar. More Or Less -- To Taste
Slice the stem ends off the tomatoes, then slice them into rounds about 1/2
inch thick. Mix the cornmeal, salt and pepper in a pie plate, then firmly
press the tomatoees into the mixture so that it sticks, coating both sides.
Film a heavy, wide skillet with oil and set it over medium heat. When the
oil is hot sdd the tomatoes and fry until browned on the bottom, about 5
minutes. Turn them over and sprinkle brown sugar over the tops. When the
second side is browned, carfully turn the tomatoes over so that the sugared
side is face down. Let them cook for about 1 minute and, while they are
cooking, sprinkle a little sugar over what are now the tops. Flip them over
one more time and cook the second side just long enough to caramelize the
sugar, about 1 minute more. Serve hot.
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END OF FILE
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