* Exported from MasterCook II *

Million Dollar Fudge

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 cups sugar
1 can evaporated milk
1/4 pound margarine
2 teaspoons vanilla
32 large marshmellows
2 packages semisweet chocolate
2 large Hershey bars
2 cups pecans -- chopped

Boil first 3 ingredients 5 mins, stirring constantly. Remove from heat and
add vanilla. Have ready in large mixing bowl the marshmellows and chocolate,
Pour milk mixture over candy in bowl. Stir til dissolved. Add nuts. Pour
into pans and store in refrigerator.

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Karen D. Nanaimo, B.C. (1:50:18 pm) : Here is a recipe that my whole family
loves. Enjoy!

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: CANDY APPLES
Categories: Desserts, Apples, Fruits
Yield: 1 servings

2.00 c Sugar
0.67 c White corn syrup
1.00 c Water
3.00 oz Red cinnamon candies
1.00 Pinch salt
Apples (the recipe doesn't
- say how many!)

Combine first 5 ingredients in sauce pan and cook without stirring
over low heat to 300 degrees. Remove from heat and place pan in a pan
of hot water. Dip apples to coat. Set on waxed paper to dry.

MMMMM

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Betsy, NY (9:11:37 pm) :
From: pyrclark@crosslink.net
Newsgroups: rec.food.preserving

I was digging through my canning recipes looking for a recipe
for a friend and tucked in the back 40 acres of recipes I have collected
was an Herbed Apple Jelly Recipe on an old Ball brochure.

3 cups apple juice
1 pkg Ball 100% Natural Fruit Pectin
2 four inch springs fresh herbs (basil, rosemary or thyme)
4 1/2 cups of sugar

combine apple juice and pectin in a large saucepan. Tie herbs in a
cheesecloth bag and add to juice mixture. Bring mixture to a boil over
high heat. Add sugar and return to a rolling boil. Boil hard for 1
minute, stirring constantly. discard cheesecloth bag. Remove from heat
and skim foam if necessary. Cafefully ladle into hot sterilized jars,
leaving 1/4" head space. Adjust caps. Process 5 minutes in a boiling
water bath canner. Yield@ 4 8 oz jars. :-) Let us know how it tastes
if you try it!!! Best wishes! Fern

Recipe From: the Alltrista Consumer Products Co. Marketer of Ball Brand
and Kerr Brand home Canning Products.

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Risa G., NJ (9:13:46 pm) : Here are two to start the Healthy Eating part of
tonights chat:

Title: Grilled Chicken-Jalapeno Burgers
Yield: 4 servings

3/4 lb GROUND CHICKEN
1/2 c FRESH WHOLE WHEAT BREAD
CRUMBS
1 sm CARROT, PEELED AND GRATED
1 GREEN ONION, MINCED
2 ts SEEDED, MINCED JALAPENO
PEPPERS.
1/2 ts SALT
4 KAISER ROLLS
USE SALSA RECIPE IN SALSA
CATEGORY.

PREHEAT OUTDOOR GRILL FOR COOKING OR PREHEAT BROILER. PREPARE SALSA; SET
ASIDE. IN LARGE BOWL, COMBINE GRND. CHICKEN, BREAD CRUMBS, CARROT, GREEN
ONION, MINCED JALAPENOS AND SALT. SHAPE MIXTURE INTO FOUR PATTIES. PLACE
PATTIES ON COOKING SURFACE OVER HOT COALS OR ON BROILER PAN. GRILL OR BROIL
5 TO 6 MIN. EACH SIDE OR UNTIL GOLDEN AND COOKED THRU. TOAST BUNS, SPLIT
SIDE DOWN, DURING LAST 5 MIN. OF COOKING TIME. SERVE BURGERS ON TOASTED
BUNS WITH LETTUCE AND SALSA.

PER SERV: 327 CAL., 21 GR.PRO., 38 GR.CARB, 10 GR.FAT

Title: Linda's Potato Wedges
Yield: 6 servings

1 ts DRIED OREGANO LEAVES
1 ts PAPRIKA
1 ts GARLIC POWDER
1/2 ts GROUND PEPPER
4 lg BAKING POTATOES (ABOUT 2#)
CUT INTO 1-INCH WEDGES
VEGETALBE OIL

IN SMALL BOWL, COMBINE OREGANO, PAPRIKA, GARLIC POWDER AND PEPPER. BRUSH
POTATO WEDGES LIGHTLY WITH OIL AND SPRINKLE WITH HERB MIXTURE. PLACE ON
OUTER EDGES OF GRILL OVER HOT COALS. COVER AND COOK 15 TO 20 MIN. OR UNTIL
TENDER, TURNING ONCE.
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Betsy, NY (9:20:01 pm) :
From: meadam@sfu.ca (Megan Adam)
Newsgroups: rec.food.cooking

Stuffed Peppers
6 medium, square peppers
boiling water
1/2 cup butter (divided)
1 tsp dill seed
1 tsp paprika
1 1/2 tsp salt (or less)
1 tsp dried basil
1/2 tsp or so ground coriander seed
3 cups hot mashed potatoes
1 cup grated cheddar cheese
(the original recipe calls for 1 tsp dried dill weed instead of seed, 3 Tbs
fresh coriander instead of the seed, and 1 tsp asafoetida powder) Slice
lid off pepper, cut away center piece of lid. Gut pepper. Plunge pepper
into boiling water for 2 to 3 minutes, remove, and drain upside down. Pour
4 Tbs of the melted butter into a saucepan over low heat. Saute the dill,
paprika, salt, basil, and coriander. (If using the asafoetida, saute that
first for a few moments, then add the rest of the herbs. ) Saute briefly,
remove from heat. (You could just mix the herbs and the melted butter
together if leaving out the asafoetida and should be fine). Mix potatoes,
3/4 of the cheese, and the herbed butter in a bowl until smooth. Stuff
peppers. Sprinkle rest of cheese on top. Replace lids. Place in a baking
dish, brush with rest of butter and bake at 350F) for 30 to 40 minutes or
until the peppers are tender and lightly browned.

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Risa G., NJ (9:21:23 pm) : Here is a microwave recipe. It does have a little
oil but not much. We have to have a little oil, it is actually very good for
our bodies, just not in large amounts.

Title: Rice Pilaf
Yield: 2 servings

1/2 c Sliced Fresh Mushrooms
2 ea Green Onions, Sliced
1 tb Butter Or Margarine
2/3 c Water
1/3 c Regular Long Grain Rice
1/4 ea Med. Bell Pepper *
1/4 ts Salt
1/4 ts Dried Sage, Crushed
2 ts Snipped Parsley

* Bell peppers can be any color, but should be cut into 1-inch julienne
strips.
~-------------------------------------------------------------------------
In a 1-quart casserole micro-cook mushrooms, onion and butter or
margarine, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till
vegetables are tender. Stir in water, rice, bell pepper strips, salt, and
sage. Micro-cook, covered, on 100% power for 2 to 3 minutes or till
boiling. micro-cook, covered, on 50% power for 14 to 16 minutes or till
rice is tender and liquid is absorbed, stirring once. Stir in parsley. Let
stand, covered, for 5 minutes. EACH SERVING = 24.5 % CALORIES FROM
FAT.

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Betsy, NY (9:23:04 pm) :
From: curmudgn@flash.net (Sam Waring)
Newsgroups: rec.food.recipes

Title: GRIDDLED TROUT WITH HERBS
Categories: Fish, Medieval
Yield: 6 servings

6 Fresh cleaned trout
6 Rosemary sprig, fresh; or
1 T Rosemary, dried
3 oz Butter; softened
18 Mint leaves, fresh; or
2 ts Mint leaves, dried
2 ts Thyme, dried
6 Sage leaf, fresh; or
1 ts Sage, dried; scant
1 ts Sea salt
1/4 ts Pepper, black

Put one sprig or generous shake of rosemary down the middle of each
fish. Chop all the other herbs and seasonings and mash them into the
soft butter. Use this to coat the fish generously on each side.
Griddle, barbeque or grill it for 4-5 minutes on each side or till
the skin is well browned and the flesh flaking off the bone. Baste
now and then with the butter which runs off. Serve at once with lot
of fresh bread and a salad or a simple green vegetable.

The herbs are what might have been used in Anglo-Saxon East Anglia,
but use whatever you might fancy. Try to use fresh, although dried is
acceptable.

All from _The British Museum Cookbook_ by Michelle Berriedale-
Johnson, 1987, British Museum Publication.

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Risa G., NJ (9:29:14 pm) : Another rice pilaf recipe but a little different:

Title: Minute Spanish Rice
Yield: 4 servings

1 1/2 c MINUTE RICE
1 1/2 c WATER
2 tb CHICKEN BROTH, JAMESON'S
1 ea MEDIUM TOMATO, CHOPPED
1 ea MEDIUM GREEN PEPPER, CHOPPED
2 ts GARLIC POWDER
1 ts ONION POWDER
1 ts PAPRIKA
3 ts LEMON JUICE
1/4 c CATSUP

IN A MICROWAVABLE DISH, PLACE THE WATER, GREEN PEPPER AND CHICKEN BROTH
MIX. BRING TO A BOIL, WITH MICROWAVE ON HIGH. WHEN BOILING, ADD RICE.
MICROWAVE FOR 6 MINUTES. ADD TOMATO AND SPICES. STIR TO MIX. ADD CATSUP
AND STIR. MICROWAVE FOR 4 MINUTES. ADD LEMON JUICE. STIR TO MIX WELL.
MICROWAVE FOR ONE TO 2 MINUTES MORE. MAKES ABOUT FOUR 3/4 CUP SERVINGS.
EACH SERVING = 10 % CALORIES FROM FAT.
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(9:34:48 pm) : Candy, VA (9:26:12 pm) : Brown Rice & Vegetable
Medley
2t olive oil
1/2 c chopped scallions
1 garlic clove, minced
1/2 c each, sliced mushrooms and zucchini
1/2 c diced red pepper
1 c cooked brown rice
1 T soy sauce
pepper to taste
Heat oil over medium heat, add scallions &
garlic and saute till softened, add mushrooms,
zucchini & red pepper and saute about 5
minutes. Add rice, soy & pepper to combine.
182 calories per serving 5 gram fat per serving
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Risa G., NJ (9:35:36 pm) : For this time of year, with the grilling being
done, you need a barbecue sauce and one that has little fat is always
appreciated:

Barbecue Sauce

(Makes 1-1/2 cups, 24 servings)

1 can (8 ounces) reduced-sodium tomato sauce
1 small onion, finely chopped
2 tablespoons cider vinegar
1 tablespoon light brown sugar
1 tablespoon reduced-sodium Worcestershire
sauce
1 teaspoon chili powder
Cayenne pepper, to taste
1/3 cup Basic Garlic Sauce

Stir the first 7 ingredients into the Basic Garlic Sauce. Cook over low heat
20 minutes, or until slightly thickened. The sauce can be brushed on
chicken, ribs, or any meat before barbecuing, or served on the side.

Per serving (1 tablespoon): 10 calories, 1 g protein, 3 g carbohydrate, 1 g
fat, 0 gsaturated fat, 0 mg cholesterol, 30 mg sodium.

Diabetic exchanges: free exchange
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Betsy, NY (9:39:01 pm) :
From: curmudgn@flash.net (Sam Waring)
Newsgroups: rec.food.recipes

Title: BASIL JELLY
Categories: Jams
Yield: 8 half-pints

1 1/2 c Basil leaves, fresh
3 1/2 c Sugar
1 dr Food coloring, green
2 1/4 c ;Water, cold
2 T Lemon juice
1 pk Pectin, liquid; plus 2 ts

Combine basil and water in a saucepan; bring to a full boil, covered,
and remove from the heat to let steep 15 minutes. Ladle into a jelly
bag and let drip for one hour. You should have 1 3/4 cups of
infusion. Combine the infusion, lemon juice, sugar, and food
coloring and cook over high heat until at a full rolling boil. Add
pectin, and bring to a full rolling boil again, stirring constantly.
Remove from the heat, skim froth, and ladle into sterilized half-pint
jelly jars, leaving 1/4" headspace. Process as for fruit jellies.

--- Mother Earth News magazine

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Candy, VA (9:39:41 pm) : Greek Eggplant Salad
Salad:
1 large eggplant ( 1 1/2 lb)
1 med tomato, diced
1/2 c each, diced onion & gr pepper
2 T minced flat leaf parsley
2 small garlic cloves, minced
Dressing:
2 T each olive oil & red wine vinegar
1 T lemon juice
1 t each oregano & salt
1/2 t pepper
Garnish with lemon slice
Pierce eggplant, transfer to baking pan and bake until tender, about 30
minutes, let cool
Cut eggplant in half lengthwise, remove pulp, discard shell. Finely chop
pulp and transfer to salad bowl, add remaining salad ingredients and stir.
Pour dressing over salad, chill before serving and garnish with lemon
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Candy, VA (9:40:59 pm) : the eggplant salad has 125 calories and 7gm fat per
serving, salad serves 4
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Risa G., NJ (9:42:24 pm) : This also sounded good. Yummy!!

Spicy Mexican Shrimp

(Makes 4 servings)

1 pound large shrimp
1/2 cup white wine
1/4 cup Worcestershire Sauce
1 teaspoon Cajun spice mix, or taste
1 packet Butter Buds Mix
1/4 cup minced fresh cilantro, basil or parsley

Shell and clean shrimp, leaving tails intact. In a medium saucepan, combine
shrimp, wine, Worcestershire Sauce, and Cajun spice mix; bring to a boil.
Reduce heat and simmer until shrimp turn pink, 3 to 4 minutes. Stir in
Butter Buds until dissolved; add cilantro. Cool and refrigerate until well
chilled.

Drain and serve shrimp garnished with additional fresh herbs, if desired.

Per serving (4 shrimp): 75 calories, 19 g protein, 7 g carbohydrate, 1 g
fat, 1 g saturated fat, 175 mg cholesterol, 508 mg sodium.

Diabetic exchanges: 2 meat, 1-1/2 fat
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Crabby, VA (10:13:45 pm) : Shrimp Lsagnas
by Sara Schall

Preheat oven 350.
Boil and cokk 1/2 pound lasgna noodles in 1 tbsp. of oil.

1 Lb. Shrimp
1 10 oz. cream of shrimp soup
1 8 oz. cream cheese softened
1 egg
1 cup onion
1 tsp. salt
1/4 tsp. pepper
3 medium peppers, sliced
1 cup Edma Cheese, shredded
1 16 oz cottage chees
1 tsp. dill

Cook shrimp. I sauted them in garlic oil and garlic til alsmost done.
Combine them with soup in mixing bowl.
Beat cream and egg til fluffy.
Stir cottage cheeses, onion, S & P, and dill weed. Add shrp and soup.
Place four noodles in lasgna dish. Put layer of chaees mixture. Add another
layer of noodles and add 2nd half of cheese mixture..
Next arrange slice tomatoe on top and sprinkle Edam Cheese. Cook for 1 hour
or until bubbly.
Then enjoy.

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Margaret, MA (10:14:37 pm) : * Exported from MasterCook *

Shark In Lemon Parsley Broth

Recipe By : Steven Raichlen -- High-flavor Low-fat Cooking
Serving Size : 1 Preparation Time :0:00
Categories : =Very Good= Main Dish (Fish And Shellfish)
Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Pounds Shark, Cod Or Haddock Fillets
1 1/2 Tsp Olive Oil
3 Cloves Garlic ( 1 Tablespoon) -- Minced
4 C Water
1 Pound Baby Red Potatoes -- Cut 1 Inch Chunks
Salt And Pepper
1/2 C Flat-Leaf Parsley -- Finely Chopped
4 Tbsp Parmigiano Reggiano -- Freshly Grated
3 Tbsp Lemon Juice (Or To Taste) -- fr

Cut the shark into 1/4 in.slices. (If useing cod or haddock, cut into 2 in.
pieces.)
Heat the oil in a largesaute pan. Cook the garlic over medium heat for 1
minute, or until soft but not brown. Add the water, potatoes, salt and
pepper. Bring to a boil, reduce the heat, and simmer, uncovered, for 6 to 8
minutes, or until almost tender.
Add the shark, parsley, and cheese, and simmer for 2 minutes, or until the
fish is just cooked. ( It should flake easily when pressed.) Remove the pan
from the heat, stir in the lemon juice. and let the stew sit for 2 minutes.
Correct the seasoning and ladle the fish and broth into bowls.

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Margaret, MA (10:18:45 pm) : * Exported from MasterCook *

Thyme Grilled Turkey Breast With Cranberry Vinaigrette

Recipe By : A Taste of Something Special (American Airlines)
Serving Size : 5 Preparation Time :0:00
Categories : American Airlines ==Check==

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 2.5 Oz turkey breast medallions
2 Tbsp fresh thyme -- chopped
1/4 Cup vegetable oil
1/2 Tsp white pepper
=====
-- Cranberry Vinaigrette --
2 Cans cranberry sauce -- whole berries
2 Tbsp cider vinegar
1/4 Cup granulated sugar
3 Tbsp water

Place thicker turkey medallions between two sheets of plastic wrap and pound
out to 1/2" thickness using fine-toothed side of meat mallet. Combine thyme.
vegetable oil, and pepper, and marinate turkey in mixture for two hours.
Grill turkey on charbroiler, 1 minute first side, 30 seconds to 1 minute on
the other or until cooked. Serve with cranberry vinaigrette.

CRANBERRY VINAIGRETTE
Combine all ingredients. Mix well. Place one half of mixture in blender and
liquefy. Combine by hand with remaining unblended mixture. Cover and
refrigerate.

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