MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lime Jelly
 Categories: Christmas, Gifts, Jelly, Fruits
      Yield: 4 servings
 
      3 c  Sugar
      1 c  Water
      6 oz Frozen Limeade; Thawed
      2 tb Lemon Juice
      5 dr Green Food Coloring
      2 dr Yellow Food Coloring
      3 oz Liquid Fruit Pectin; 1 Pouch
 
  Heat the sugar and water to boiling in a Dutch oven, stirring
  occasionally. Boil and stir for 1 minute more then remove from the
  heat. Stir in the limeade concentrate, lemon juice, and food
  colorings.  Add the fruit pectin and skim off the foam.  Immediately
  pour into hot sterilized jars, glasses, or freezer containers.  Cover
  tightly and cool to room temperature. Store no longer than 4 weeks in
  the refrigerator or 2 months in the freezer.
  
  Makes six 5-oz glasses of jelly.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Strawberry-Orange Spread
 Categories: Christmas, Fruits, Gifts, Jelly
      Yield: 4 servings
 
     20 oz Frozen Strawberries; Thawed
  1 3/4 oz Fruit Pectin; Powdered, 1 Pk
      1 tb Orange Peel; Grated
    1/2 c  Orange Juice
  3 1/2 c  Sugar
 
  Mix the strawberries, pectin, orange peel and orange juice in a
  3-quart saucepan until the pectin is dissolved.  Heat over high heat,
  stirring constantly, to a rolling boil, about 2 minutes.  Add the
  sugar and bring back to a rolling boil, stirring constantly, then
  remove from the heat. Skim off the foam and immediately pour into hot
  sterilized jars or glasses or freezer containers.  Cover tightly and
  cool to room temperature. Refrigerate or freeze no longer than 3
  months.
  
  Makes 4 half pints of spread.
 
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Candied Pickle Sticks
 Categories: Christmas, Gifts, Vegetables, Pickles
      Yield: 8 servings
 
      1 qt Pickles; Sour Or Dill; Drain
      3 c  Sugar
    1/4 c  Pickled Sweet Cherry Peppers
      2 ts Onion; Instant, Minced
      1 ts Celery Seed
      1 ts Mustard Seed
    1/2 ts Dried Hot Peppers; Crushed
 
  NOTE:  The pickled sweet cherry peppers should be coarsely chopped.
  
  Remove the tips from the pickles.  Cut the pickles into medium sticks,
  drain.  Mix the pickles and the remaining ingredients in a glass bowl
  and cover.  Refrigerate for at least 12 hours.  Stir the pickle
  mixture until all the sugar is dissolved.  Pack the pickles in small
  jars and add the syrup to cover them.  Cover and refrigerate for at
  least 24 hours before using but no longer than 2 weeks.
  
  Makes 1 quart of candied pickle sticks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: New England Cranberry Sauce
 Categories: New england, Fruit, Holiday
      Yield: 1 servings
 
      4 c  Cranberries
      1 c  Water
      2 c  Sugar
 
  Mix all ingredients in a saucepan.  Heat to boiling, stirring until
  sugar has dissolved.  Cook about 10 minutes, or until berries have
  all burst and liquid is reduced somewhat.  Sauce will thicken more as
  it cools. A pinch of cinnamon or cloves; a tsp. of lemon or orange
  zest are optional additions. The Classic recipe - none better. Famous
  New England Recipes, D. Riccio
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Maple Acorn Squash No. 2
 Categories: Holiday, New england, Vegetables
      Yield: 4 servings
 
      2 ea Med Acorn squash
      8 T  Brown sugar
      1 c  Maple syrup
      4 T  Butter
 
  This is the quick and easy version. Cut each squash in half; remove
  seeds and fibers.  Arrange, cut side up in a large shallow baking
  pan. Spoon 2 Tbsp brown sugar into hollow of each squash. Add 1 Tbsp
  butter to each. Top with a 1/4 cup of maple syrup. Bake for 1 hour at
  350f or until fork tender.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: FRESH CRANBERRY RELISH
 Categories: Relishes, Fruits, Holiday, Sauces, Kump
      Yield: 6 servings
 
      1 lb Cranberries
      1    Orange; unpeeled
      1    Orange; peeled
      1 c  Granulated sugar
      2 tb Grand Marnier or cognac
 
  PICK OVER THE CRANBERRIES and wash the unpeeled orange. Coarsely chop
  the oranges. Place everything in the bowl of a food processor fitted
  with a steel blade. Process until the oranges are in small pieces.
  Taste and adjust the flavoring if needed, adding more sugar or
  liqueur. Cover and refrigerate until ready to serve.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Popcorn Ring
 Categories: Snacks, Nuts, Holidays
      Yield: 1 servings
 
      8 qt Popped popcorn
      2 c  Margarine
  2 2/3 c  Sugar
      1 c  Light Karo corn syrup
      1 ts Vanilla
      2 c  Whole pecans
      6 c  Miniature marshmallows
      2 c  Small spiced gumdrops
 
  Put popped popcorn, marshmallows, gumdrops, and pecans (optional) in
  large bowl. Melt butter, add sugar and Karo, bring to a boil,
  stirring and simmering 3 minutes, add vanilla, pour over popcorn. Mix
  well, let stand 2 minutes to cool. Press into buttered ring-mold.
  Unmold onto wax paper. Decorate with cut gumdrops. Or make balls with
  slightly dampened hands.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: SWEETPOTATO SOUFFLE
 Categories: Side dishes, Vegetables, Holiday
      Yield: 4 servings
 
      1 c  Milk
    1/2 c  Sugar
    1/2 ts Salt
      3 tb Butter
      1 ts Nutmeg
      2 c  Mashed sweetpotatoes
      2    Eggs; separated
    1/2 c  Raisins
    1/2 c  Chopped pecans
           Marshmallows
 
  This is an OLD family favorite recipe. It brings back fond memories
  for me since my mom fixed it for our family every holiday season.
  Scald milk and add sugar,salt,butter,nutmeg and potatoes; beat until
  fluffy. Beat egg yolks and add to potatoes. Add raisins and pecans.
  Beat egg whites stiff,fold into potatoes and pour into greased baking
  dish. Bake in moder- ate oven (350 degrees.) 50 to 60 minutes or
  until firm. Top with marshmallows and brown in oven. Serves 8. Note:
  You might like to do a flower of peach slices in the center of your
  sweetpotato souffle.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: TURKEY STUFFING
 Categories: Holiday, Spices
      Yield: 8 servings
 
    1/4 c  Olive oil
      1    Shallot,finely chopped
      1    Onion,large,finely chopped
  1 1/2 c  Celery,finely chopped
     12 c  Bread,stale,cut in 1/2" cube
      2 tb Sage,ground
    1/2 ts Thyme,dried
    1/2 ts Celery seed,ground
    1/2 ts Paprika
           Pepper,freshly ground
  2 1/4 c  Stock,strong vegetable
 
  1. Heat the oil, shallot, onion and celery in a heavy pot. Saute
  until the vegetables begin to soften, then add bread cubes, sage,
  marjoram, thyme celery seed, paprika and pepper to taste. Mix well.
  Cook, stirring frequently, for 5 minutes over medium-low heat.
  2. Add hot vegetable stock to pot and mix well. Cover and cook over
  low heat for 30 minutes or longer, stirring frequently, until bread
  cubes have broken down. (The secret to a good stuffing is in the slow
  cooking and the frequent stirring.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: RICH BROWN GRAVY
 Categories: Holiday, Gravy
      Yield: 8 servings
 
    1/4 c  Olive oil
      1    Carrot diced
      1    Onion,small,diced
      1    Celery heart,diced
      2    Celery stalks,diced
    1/2    Bay leaf,small
    1/4 ts Thyme,dried
    1/4 c  Pastry flour,whole-wheat
      5    Peppercorns,black or white
    1/4 c  Parsley,fresh,coarse chopped
      4 c  Water
      4 c  Stock,vegetable,homemade
           Rock salt,ground
           Pepper,freshly ground
 
  Heat the oil in a heavy saucepan. Mix the diced carrot, diced onion,
  diced celery heart or diced celery and saute until it begins to
  brown. Add the flour and stir until brown. Add the peppercorns and
  the parsley. Stir well and add the water and stock. Simmer for 2
  hours, stirring occasionally. Sauce should be the consistency of
  whipping cream. Strain.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: WHIPPED YAMS AND WINTER SQUASH CASSEROLE
 Categories: Holiday, Vegetables
      Yield: 8 servings
 
      2    Acorn squash,large,baked 1hr
      2    Yams,large,baked
    1/2 c  Orange juice,fresh
           Cinnamon,ground
           Nutmeg,grated
 
  1. Preheat oven to 350'. Scoop squash from skin. Place in a large
  mixing bowl or food processor. Remove yam flesh from skin and add to
  squash. Whip or mash together, incorporating maple syrup and orange
  juice.
  2. Place mixture in casserole and dust with cinnamon and nutmeg to
  taste. Bake for 20 to 30 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: PETITE PEAS WITH THYME AND GARLIC
 Categories: Holiday, Vegetables
      Yield: 6 servings
 
      1 tb Olive oil
      1    Garlic clove,large,minced
      1 pk Peas,petite,frozen(16 oz)
    1/2 ts Thyme,dried
      2 c  Romaine lettuce,chopped
           Seasoned salt
           Pepper,freshly ground
 
  1. Heat oil, garlic and peas in a skillet. Add thyme and lettuce.
  2. Mix well, then cover and steam over low heat for 5 minutes. Peas
  should be bright but tender and lettuce should be wilted. Add
  seasoned salt and pepper to taste.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: SPICY CRANBERRY RELISH
 Categories: Holiday, Relishes
      Yield: 32 servings
 
      3 c  Cranberries,washed
      1 c  Honey
      1 c  Water
      1    Naval orange,medium
      1 ts Ginger,fresh or ground
    1/2 ts Cinnamon,ground
    1/2 ts Cardamom,ground
 
  1. Bring cranberries, honet and 1/2 cup of water to a boil in a
  saucepan. Cover and simmer for 10 minutes, then uncover and simmer 10
  minutes longer, stirring occasionally.
  2. Quarter unpeeled orange and chop it finely in food processor. Add
  to simmering cranberry mixture with remaining 1/2 cup of water and
  spices. Stir well and simmer an additioal 20 minutes, stirring
  occasionally. Chill before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: TURKEY GIBLET GRAVY
 Categories: Christmas, Poultry, Gravy
      Yield: 12 servings
 
    1/4 c  Pan drippings
    1/4 c  Flour
      1 c  Water
      2 c  Turkey stock
           Turkey giblets,cooked,choped
           Salt
           Pepper
 
  1. Pour off all turkey fat from roasting pan into a glass measuring
  cup. Measure and return 1/4 cup to pan. Sprinkle flour into fat; cook
  and stir 2 or 3 minutes over low heat. Add water and 2 cups of the
  reserved turkey stock. Cook, stirring and scraping up browned bits in
  pan with wooden spoon, until gravy thickens and bubbles 2 minutes.
  Strain gravy into saucepan; add chopped giblets and reserved liver.
  Taste; season with salt and pepper if needed.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: GREEN BEANS NEW SOUTHERN STYLE
 Categories: Christmas, Vegetables
      Yield: 12 servings
 
      3 lb Green beans,fresh
           Salt
           Water
      6    Bacon slices
 
  1. Wash beans, snip off ends. Drop into salted boiling water, reduce
  heat and cook until barely tender. Turn out into a colander and
  immediately rinse under cold water to stop cooking process.
  2. Cook the bacon over low heat in a deep heavy pot until crisp.
  Remove bacon, drain on paper toweling, and crumble.
  3. Pour off and discard all but 2 tablespoons bacon fat from pot. Wehn
  ready to serve, heat bacon fat, add beans, and fork-stir until
  heated. Stir in crumbled bacon and serve at once.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: APRICOT-GINGER CRANBERRY SAUCE
 Categories: Sauce, Fruits, Side dishes, Holiday
      Yield: 6 servings
 
           INGREDIENTS:
     14    Dried apricots, each cut
           -into 3 strips
    1/2 c  Cranberry juice
     12 oz Fresh (or thawed frozen)
           -cranberries
    1/2 c  Plus 1 tbsp. sugar
      1 tb Minced, pared, fresh ginger
 
  Soak  the  dried  apricots  in the cranberry  juice  in  a  medium
  saucepan for  ten minutes.   Add the remaining ingredients and  stir
  them well. Cook, stirring occasionally, over medium heat until the
  cranberries have popped and the syrup has thickened slightly - that
  should take about 5 minutes.    Let  the sauce cool to room
  temperature,  then  refrigerate  it (covered) until it's *cold*.  It
  can be stored in the fridgipater for up to a week. Transfer the sauce
  to a serving dish and serve while it's still cold.  The colder the
  better, so long as it isn't frozen.
 
MMMMM
 
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: ORANGED CRANBERRY SAUCE
 Categories: Fruits, Sauce, Holiday
      Yield: 6 servings
 
      2    Packs fresh Cranberries 
      1    pint Orange Juice
           Grated rind of 1 Orange
      2 c  Brown sugar
      3    Pieces Cinnamon stick
           Water to cover cranberries
      1 tb Ground
 
  Throw everything into a pot, and boil for approx. 1 hour, or until it
  has thickened. Taste for sweetness, and adjust the sugar as you need
  to. You cannot overcook, so make sure you have a nice, thick
  consistency. Let it cool, and bottle the excess. It keeps
  indefinitely in the refrigerator.
  
   
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CANDIED YAMS
 Categories: Side dishes, Vegetables, Holiday
      Yield: 6 servings
        
      1 cn Yams OR			 
      4    Fresh yams
    1/2 bg miniature marshmallows
           -(opt.)
    1/2 c  Orange juice
      1    orange,
           -sliced
    1/4 c  Brown sugar
 
  Drain yams and discard liquid. Arrange in baking dish.  Pour orange
  juice over yams. Sprinkle liberally with brown sugar. Dot with
  butter. Sprinkle with marshmallows, if desired. Place orange slices
  on top.
  
  Bake for 30 minutes at 350 degrees or in any oven temperature (i.e.,
  right along with the turkey) until marshmallows melt and liquid is
  bubbly.
  
  Serves 6.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Molded Cheese Treats (Wilton)
 Categories: Cheese/eggs, Holidays, Halloween, Kids!
      Yield: 1 servings
 
      8 oz Natural cheddar cheese
 
  Coarsely grate cheese. Place in micro-proof measuring cup. Microwave
  on medium power until melted., approximately 2 minutes. Pour into
  Wilton candy molds of your choice (halloween ones are awesome). Place
  sticks in for lollipops if desired. Refrigerate for 15 to 20 minutes
  until set. Remove from mold by flexing mold. Keep refrigerated until
  served.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CHALLA * GOLDEN EGG BREAD
 Categories: Breadmaker, Jewish, Rolls, Brunch, Holiday
      Yield: 16 servings
 
           -ELAINE RADIS BGMB90B
      1 pk Yeast
      3 c  Flour
      4 tb Sugar
      2    Eggs
      6 tb Vegetable oil
  1 1/2 ts Salt
    3/4 c  Water; warm
 
  Combine all ingredients in the pan in the order listed and select
  white bread; push start When we make this into Challa, we remove from
  the breadmaker after the manual mode stops, (first rise); and then
  braid* and rise again; then put an egg wash over the challa.
  
  BAKE in a 350 degree oven until a light toasty brown. We usually
  sprinkle on some type of seeds (sesame or poppy) after the egg wash.
  
  * Braiding in the flat manner. The middle one goes under and over;
  never across.
 
MMMMM
 
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: BABKA
 Categories: Breadmaker, Ethnic, Holiday
      Yield: 1 servings
 
      1 pk Yeast
      4 c  Bread flour
    1/2 c  Sugar; plus
      2 tb Sugar
      1 ts Salt
    1/4 c  -warm water
      1 c  Milk
    1/4 lb Butter
      2    Eggs
    3/4 c  Golden raisins
 
  I have been making a bread for my Polish neighbor since I have had my
  DAK; I call it "Bacci's Bread". She claims it is just like her mother
  used to bake.
  
  I bake it on the Sweet Bread setting. Hope this might be what you are
  looking for. Sheila Gosselin Ma - tthv22a Formatted by Elaine Radis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: PUMPKIN-PECAN SPICE BREAD
 Categories: Breadmaker, Holiday
      Yield: 3 servings
 
           -FHMN87A Phill Bower
      3 c  Bread flour
    1/2 c  Whole wheat flour
  1 1/2 tb Butter; room temperature
      1 ts Salt
      1 ts Pumpkin pie spice
      1 lg Egg
    1/2 c  Milk
    1/4 c  Orange juice
    1/2 c  Canned pumpkin
    1/3 c  Sugar
    1/2 c  Pecan pieces
  2 1/2 ts Active dry yeast
 
  Process the ingredients according to the manufacturer's instructions
  for the basic bread setting. Remove the bread from the bread pan to a
  rack to cool.  Wrap in aluminum foil ior a paper bag to store. This
  is for a 1 1/2 pound loaf.  I have set the serving for "3" if you
  make a 1 pound loaf, set the servings for "2" and let the great MM
  make the conversion for you. From: Bread in Half the Time -by Linda
  West Eckhardt and Diana Collingwood Butts.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Instant Potato Lefse
 Categories: Breads, Christmas
      Yield: 6 servings
 
      1 pk (7 oz) instant potatoes
      2 ts Salt
      1 tb Butter
      1 c  Rich milk
      1 c  Boiling water
  1 1/2 c  Flour
 
  Place instant potato flakes, salt and butter in mixing bowl.  Add
  boilig water to milk and add to potato mixture.  Mix quickly until
  thick and smooth.  Add just enough flour to be able to handle dough.
  Knead lightly.
   Form into balls and roll very thin on floured board.  Bake on hot
  electric lefse grill (any griddle will work), turning to brown both
  sides.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: SWEDISH LIMPA BREAD
 Categories: Breads, Breadmaker, Holiday
      Yield: 1 servings
 
           -Dottie Cross TMPJ72B
  2 1/4 c  Bread flour
    1/4 c  (1 oz.) rye flour
      2 tb Brown sugar
      1 tb Dry milk
      1 ts Salt
      1 tb Butter
      1 tb Orange peel; chopped
  1 1/2 ts Caraway seeds
    1/2 ts Fennel seed
  15/16 c  (7-1/2 fl. oz.) water
      1 ts Dry yeast
 
  Combine ingredients in order according to your own bread machine
  instructions.
   Hope you enjoy! It's delicious bread! Makes (1) 1 pound loaf
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Grand Marnier Apricot Stuffing *
 Categories: Stuffings, Holidays, Alcohol, Sausage, Apples
      Yield: 1 servings
 
      1 c  Dried apricots; diced
  1 1/2 c  Grand Marnier
      4 c  Chicken broth
      2 c  Celery; coarsely chopped
      1    Yellow onion; chopped
      1 lb Turkey sausage
      1 lb Herb stuffing mix
      1 c  Apple pieces; slivered
    1/2 ts Dried thyme
           Fresh ground balck pepper
 
  Place apricots and 1 cup Grand Marnier in a small saucepan, and heat
  to boiling. Remove from the heat and set aside. Heat chciken broth to
  boiling. add celery and onion. Simmer 20 minutes or until tender.
  Cook the sausage in the microwave oven and chop fine. In a large
  mixing bowl, combine stuffing mix, apricots with liquid, sausage,
  slivered apples, onion, celery and broth. Stir to combine. Add
  remaining Grand Marnier. Stir well to moisten stuffing. Season with
  thyme and pepper to taste. Makes enough for 21-24 pound turkey.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Old Fashioned Corn Bread
 Categories: Breads, Side dishes, Holiday, American
      Yield: 12 servings
 
      1 c  Sifted flour
      3 ts Baking powder
    1/2 ts Salt
      1 c  Yellow cornmeal
      1 c  Milk
      2    Eggs; beaten
    1/4 c  Honey ; or maple syrup
    1/4 c  Butter; melted  or bacon dri
 
  Preheat the oven to 425 degrees.  Sift together the flour, baking
  powder, and salt.  Add the cornmeal and stir until well mixed. In
  another bowl combine the milk, eggs, honey or maple syrup, and the
  butter or bacon drippings. Add the liquids to the dry ingredients and
  stir just until all are moistened. Pour the batter into an oiled 8
  inch square baking pan and bake about 20 minutes or until done in the
  center and lightly browned. To test for doneness insert a toothpick
  or cake tester in the center. If it comes out dry the corn bread is
  done.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CRANBERRY-NUT BREAD
 Categories: Breads, Holiday, Personal
      Yield: 18 servings
 
  1 1/3 c  Flour
      1 ts Baking soda
  1 1/4 ts Salt
    3/4 c  Sugar
      1    Orange; grated peel only
      6 tb Butter; cut into 1" pieces
      2 lg Eggs
      1    Orange; Juice only
  1 1/4 c  Fresh cranberries, chopped
      1 c  Walnuts or pecans, chopped
 
  PREHEAT OVEN TO 350F. Grease a 9-by-5-by-3-inch loaf pan and line
  with a strip of wax paper, greased; or place 18 paper muffin cups in
  muffin tins. Mix together the flour, baking soda and salt. Put the
  sugar and orange peel in a bowl, food processor or mixer, along with
  the butter, eggs and 1/2 cup of the orange juice. Beat or process
  until smooth. Add the cranberries, nuts and the flour mixture,
  beating until just combined. Pour into the pan or cups. Bake 1 hour
  for the loaf and 30 minutes for the muffins. Remove from pan. Cool on
  a wire rack.
  
  Makes 1 Loaf or 18 Muffins
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: CORN BREAD STUFFING
 Categories: Christmas, Stuffing
      Yield: 12 servings
 
      2 pk Corn bread mix (10 oz)
    1/2 c  Celery,chopped
      1    Onion,medium,minced
    1/2 c  Butter
      2    Egg yolks
           Salt
           Pepper
 
  1. Prepare corn bread, following label directions, or use your own
  favorite recipe. Cool. Crumble enough to make 7 cups and transfer to
  a large mixing bowl.
  2. Saute celery and onion in butter in a large skillet until soft.
  Spoon vegetables and butter over corn bread crumbs.
  3. Beat egg yolks in a medium-sized bowl; stir in stock and pour
  mixture over corn bread. Stir lightly to blend. Season with salt and
  pepper to taste.
  Makes approximately 3 quarts, or 12 cups.
 
MMMMM
  
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pear-Walnut Bread
 Categories: Bread, Holiday, Gift, Pear, Walnut
      Yield: 6 servings
 
      1    Box honey-granola bread mix
           -(16.1 ozs.)
      1 c  Pear nectar
      1    Egg
      1 cn Sliced pears, drained and
           -chopped (8 ozs.)
    1/2 c  Walnuts, chopped
 
  Preheat oven to 350 degrees F. Combine bread mix, nectar, and egg in a
  large bowl until well blended. Stir in chopped pears and nuts. Turn
  batter into greased and floured 8 1/2 x 4 1/2-inch loaf pan. Bake 45
  to 55 minutes, or until a wooden pick inserted in the center comes
  out clean. Cool bread 10 minutes in the pan on a wire rack. Remove
  from pan and cool completely on rack.
  
  Yield: 1 loaf Preparation Time: 5 minutes Baking Time: 45 to 55
  minutes
  
  Recipe from: Parnets magazine, November 1986
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: TURKEY STOCK
 Categories: Christmas, Poultry, Soups
      Yield: 12 servings
 
           Turkey giblets+neck & wings
      3 c  Water
    1/2    Onion,small,sliced
    1/2    Garlic clove
    1/2    Bay leaf
    1/8 ts Basil,crumbled
    1/8 ts Rosemary,crumbled
    1/8 ts Thyme,crumbled
    1/8 ts Salt
 
  1. Combine giblets, neck, and wing tips with water in a large
  saucepan; add remaining ingredients. Bring to boil, then lower heat
  and simmer for about 15 minutes, or until liver is tender. Remove
  liver and continue to simmer mixture for about 1 hour, or until
  remaining giblets are tender. Strain mixture; remove and chop giblets
  and liver for gravy. Reserve stock.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: EGG SALAD WITH LEAVES
 Categories: Holiday, Salads
      Yield: 8 servings
 
      8    Hard-cooked lg eggs,shelled
    1/3 c  Mayonnaise
    1/3 c  Unflavored nonfat yogurt
      3 tb Minced fresh dill
      1 ts Pepper
           Salt
      2 qt Mixed lettuce leaves
 
  1. In a food processor or in a bowl, finely mash eggs. Add mayonnaise,
  yogurt, dill, pepper, and salt to taste; mix well. Serve, or cover and
  chill up to a day.
  2. Arrange leaves on a platter and put egg salad in a small bowl.
  Serve leaves on plates and top with salad, or scoop salad onto leaves
  and hold to eat. Makes 2 1/2 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: English Toffee
 Categories: Candies, Christmas, Gifts
      Yield: 10 servings
 
      2 c  Butter Or Regular Margarine
      2 c  Sugar
      2 tb Light Corn Syrup; Karo
      6 tb Water
      1 c  Almonds; Blanched, Slivered
      6 oz Chocolate Chips; Semi-sweet
      2 tb Vegetable Shortening
    3/4 c  Almonds; Toasted, Sliced
 
  Melt butter in heavy 10-inch skillet.  Add sugar, corn syrup, water 
  and 1 cup almonds.  Cook over medium heat, stirring constantly, until
  mixture boils.  Continue to cool, stirring occasionally, until mixture
  reaches soft crack stage, (290 F on candy thermometer). Pour the mixture
  into greased 17x14-in baking sheet (jelly roll pan).  Melt chocolate
  chips with shortening, over hot water, stirring until smooth. Spread on 
  toffee, which has been scored with a sharp knife in to bars.  Sprinkle 
  with 3/4 cup toasted almonds. When chocolate has set, break apart at 
  the scores; store in cool place in tins. Makes 3 lbs of candy.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Peanut Brittle Deluxe
 Categories: Candies, Christmas, Gifts
      Yield: 4 servings
 
      2 c  Sugar
      1 c  Light Corn Syrup; Karo
    1/4 c  Water
  1 1/2 c  Salted Peanuts
      4 tb Butter Or Regular Margarine
      2 tb Baking Soda
      1 ts Vanilla
 
  Combine sugar, corn syrup and water in heavy 3-quart saucepan.
  Cook over med heat, stir constantly, until sugar is dissolved. 
  Note: Be careful as the syrup is dangerous if spilled on you.  
  Cook, stir occasionally, until mixture reaches the soft 
  crack stage (285 F) on the candy thermometer.  Add peanuts, butter.
  Cook, stir constantly, to the hard crack stage (300 F) on the candy
  thermometer. Remove from heat.  Rapidly stir in baking soda, vanilla.
  (Mixture will foam up.) Turn mixture onto 2 greased baking sheets 
  (Jelly roll pans work nicely). Spread with a metal spatula as thin as
  possible. When the candy begins to set, loosen from baking sheets. 
  Turn brittle over, stretch and pull brittle as thin as possible using
  two forks. When completely cool, break into pieces.
  
  Makes about 2 pounds of brittle.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Peanut Fudge
 Categories: Candies, Christmas, Gifts
      Yield: 4 servings
 
    2/3 c  Milk
      2 tb Light Corn Syrup
      2 c  Sugar
      2 oz Baking Chocolate; Cut Up
      2 tb Butter Or Regular Margarine
      1 ts Vanilla
      1 c  Peanuts; Salted, Chopped
 
  Combine milk, corn syrup, sugar and chocolate in a heavy 2-quart
  saucepan.  Cook over medium heat, stirring constantly, until the
  sugar is dissolved.  Continue cooking over medium heat until the
  candy reaches the soft ball stage (236 F) on the candy thermometer. 
  Stir occasionally to prevent sticking.  Remove from heat and add 
  butter. Cool to 110 F without stirring, then add the vanilla. Beat
  until fudge begins to lose its shine.  Stir in the peanuts and 
  quickly pour into a greased 8-inch square baking pan.  Cut into 
  squares when candy is completely cooled.  Makes 1 1/2 pounds.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chocolate Covered Peanuts
 Categories: Candies, Chocolate, Christmas, Gifts
      Yield: 6 servings
 
      6 oz Chocolate Chips; Semi-Sweet
    1/4 c  Light Corn Syrup; Karo
      1 tb Water
      2 c  Peanuts; Salted
 
  Combine the chocolate pieces, corn syrup, and water in a double
  boiler top. Place over hot water and stir until melted.  Remove from
  the heat and stir in the peanuts stirring until well coated.  Drop
  the mixture by teaspoonfuls onto waxed paper lined baking sheets.
  Cover with aluminum foil and chill in the refrigerator until firm.
  
  Makes about 36 pieces.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chocolate Christmas Candies
 Categories: Candies, Chocolate, Christmas, Gifts
      Yield: 10 servings
 
      1 c  Butter Or Regular Margarine
    1/2 c  Peanut Butter; Cream Style
  2 1/3 c  Graham Cracker Crumbs
      2 c  Confectioners' Sugar; Sifted
      2 c  Flaked Coconut
      1 c  Walnuts; Chopped
      6 oz Chocolate Chips; Semi-Sweet
      1    Paraffin Piece; 2 1/2",CutUp
 
  Combine the peanut butter and butter in a 2-quart saucepan.  Cook,
  over medium heat, stirring constantly, until melted.  Remove from the
  heat. Combine the graham cracker crumbs, confectioners' sugar,
  coconut, and walnuts in a bowl.  Pour the peanut butter mixture over
  all then toss until well blended.  Shape the mixture into 1/2-inch
  balls.  Place on waxed paper lined baking sheets.  Cover with
  aluminum foil.  Chill in the refrigerator. Combine the chocolate
  chips and paraffin in the top of a double boiler. Place over hot
  water and stir until melted.  Dip the balls in the chocolate.  Place
  on waxed paper lined baking sheets and let stand until the chocolate
  is set.  Cover with aluminum foil and store in the refrigerator.
  
  Makes about 2 lbs of candy
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Peanut Butter Candy Squares
 Categories: Candies, Christmas, Gifts
      Yield: 6 servings
 
      4 c  Toasted Rice Cereal
    1/4 c  Butter Or Regular Margarine
      7 oz Marshmallow Creme; 1 Jar
    1/3 c  Peanut Butter
 
  Heat the rice cereal on a 15 1/2 X 10 1/2 X 1-inch jelly roll pan in
  a 350 degree F. oven for 10 minutes.  Meanwhile, combine the butter,
  marshmallow creme and peanut butter in the top of a double boiler.
  Place over hot water and stir until melted.  Remove from the heat.
  Place the cereal in a large buttered bowl.  Pour the peanut butter
  mixture over all and mix well. Turn the mixture into an aluminum foil
  lined 9-inch square baking pan. Press into an even layer.  Cool and
  cut into 36 (1 1/2-inch) squares.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Buttermilk Pecan Pralines (Cook 'Em Horns)
 Categories: Candies, Holiday, Texas
      Yield: 40 servings
 
      3 c  Sugar
      1    Pinch of Salt
    3/4 c  White Corn Syrup
      2 c  Pecan Halves
      1 ts Baking Soda
      1 c  Buttermilk
      2 tb Butter
 
  In a large saucepan, (5 or 6 Quart size) combine sugar, baking soda,
  salt, buttermilk and corn syrup.  Bring to a boil, stirring
  constantly.  Reduce heat to medium-low, continue cooking until
  mixture becomes caramel-colored and reaches soft ball stage (238
  degrees).  Remove from heat, add butter and pecan halves.  Beat until
  thick enough to drop from a spoon onto waxed paper.  If mixture
  becomes too hard, return to heat and add small amount of water.  Stir
  until smooth.  Yield: 44 to 48 Pralines. *** Variation ***
     Reduce sugar to 2 cups.  Omit corn syrup.  Increase butter to 3/4
  cup, add 1 teaspoon vanilla.  Include butter in cooking stage.  Add
  vanilla with pecans.

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Eggnog Pound Cake
 Categories: Cakes, Holiday
      Yield: 8 servings
 
      1 c  Butter or margarine; soft
    1/2 c  Shortning
      3 c  Sugar
      6    Eggs
      3 c  Flour
      1 c  Egg nog
      1 c  Flaked coconut
      1 ts Lemon extract
      1 ts Vanilla
    1/2 ts Coconut extract
 
  Cream butter and shortening. Gradually add sugar, beating well at
  medium speed of an electric mixer. Add eggs, one at a time, beating
  well after each addition. Add flour to creamed mexture alternately
  with eggnog, beginning and ending with flour. Mix just until blended
  after each addition. Stir in coconut and flavorings. Pour batter into
  a greased and floured 10" tube pan and bake at 325~ for 1 hour and 30
  minutes or until a wooden pick inserted in center of cake comes out
  clean. Cool in pan 10 minutes; remove from pan and cool completely on
  a wire rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: AMERICANA PEANUT CHEESECAKE
 Categories: Desserts, Cakes, Holiday
      Yield: 12 servings
 
           -Dottie Cross TMPJ72B
    3/4 c  Chopped roasted peanuts; div
      2 tb Chopped roasted peanuts; div
      1 c  Graham cracker crumbs
    1/3 c  Butter or margarine, melted
    2/3 c  Creamy peanut butter
      4 pk (3 ounces each) cream cheese
           -softened
      1 cn (14 ozs) sweetened condensed
    1/3 c  Lemon juice
      1 ts Vanilla extract
      1 pk (4 ozs) frozen whipped toppi
           -thawed
 
  In small bowl, combine 3/4 cup chopped peanuts, graham cracker crumbs
  and melted butter; mix well. Press crumb mixture into bototom and 1"
  up sides of 9-inch springform pan. Refrigerate crust 20 minutes or
  until set. In large bowl with electric mixer at medium speed, beat
  softened cream cheese and peanut butter until fluffy. Gradually beat
  in condensed milk and mix well. Add lemon juice and vanilla; blend
  well. Fold in whipped topping. Pour mixture into prepared crust;
  garnish top with remaining 2 tablespoons chopped peanuts. Refrigerate
  2 to 3 hours, or until well chilled. 

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Swedish Spritz (Spritsar) Cookies
 Categories: Cookies, Christmas
      Yield: 96 servings
 
      2 c  Sifted all-purpose flour
    3/4 c  Sugar
      2    Egg yolks
      1 c  Butter
      1 ts Almond extract
 
  Sift together flour and sugar onto bread board.  Make a well in
  center and into this drop egg yolks, butter and extract. Mix into a
  smooth dough with finger tips.  Force through cookie press onto
  ungreased cookie sheets in O and S shapes. Bake in moderate oven
  (375) 8 to 10 minutes. Yield: 8 dozen spritz. (Note: Store cookies in
  air-tight container. You may want to let them sit a day to "ripen"
  the almond flavor!)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Swedish Ginger Cookies (Pepparkakor)
 Categories: Cookies, Christmas
      Yield: 10 servings
 
    1/2 c  Molasses
    1/2 c  Sugar
    1/2 c  Butter
      1    Egg, well beaten
  2 1/2 c  Sifted all-purpose flour
    1/4 ts Salt
    1/4 ts Baking soda
    1/2 ts Ginger
    1/2 ts Cinnamon
 
  Heat molasses in small saucepan to boiling point.  The boil 1 minute.
  Add sugar and butter and stir until butter is melted.  Cool.  Beat in
  egg. Sift together flour, salt, soda and spices.  Add to first
  mixture and mix thoroughly. Cover bowl tightly and chill overnight.
  Roll out a portion of the dough at a time on lightly floured pastry
  cloth. Roll out thin. Cut into desired shapes. Bake in a moderate
  oven (350) 6 to 8 minutes. Yield: 10 dozen cookies Note: The dough
  may be shaped into a roll and wrapped in waxed paper. Chill
  thoroughly overnight or longer. Slice thin and bake in moderate oven
  (350). These should be stored in an air-tight container - allow
  flavor to "ripen".
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kentucky Kernels - S.A. Express News - Karen H
 Categories: Cookies, Holiday
      Yield: 10 servings
 
      4 tb Butter (1/2 Stick)
      1    Box of Powdered Sugar
    1/3 c  Bourbon
      1 c  Pecans, chopped
 
  Cream butter by hand.  By hand, alternately blend in powdered sugar
  and bourbon.  DO NOT USE MIXER.  Fold in pecans. Drop by 2/3
  teaspoonful onto wax-paper lined cookie sheets. Cover with wax paper.
   Refrigerate until set.  Cover and store in refrigerator.
 
MMMMM
 

MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fruit-Flavor Popcorn Balls
 Categories: Snacks, Holidays, Jello, Popcorn
      Yield: 48 servings
 
      1 c  Light corn syrup
    1/2 c  Sugar
      1 sm Jello; any flavor
    1/2 lb Salted peanuts; coarse chop
      9 c  Popped popcorn
 
  Bring syrup and sugar to a boil. Remove from heat and add Jell-O
  Gelatin, stirring until dissolved. Add peanuts and pour over popcorn,
  mixing well. Quickly form into 1 1/2" balls. Makes about 4 dozen.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Frozen Fruitcake Salad
 Categories: Salads, Desserts, Fruits, Holidays
      Yield: 6 servings
 
      1 c  Sour cream
      2 oz Cool whip; thawed
    1/2 c  Sugar
      2 tb Lemon juice
      1 ts Vanilla
     13 oz Crushed pineapple; drain
      2    Bananas; diced
    1/2 c  Red Candied cherries; chop
    1/2 c  Grees Candied cherries; chop
    1/2 c  Nuts; (pecans or walnuts)
 
  Mix all together well, turn into a mold and freeze. Let stand 10
  minutes before serving. Everyone loves this. It's good for dessert
  too. It's especially pretty at Christmas because of the red and green
  cherries but we like it for Thanksgiving too.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Crockpot Carmel Apples
 Categories: Crockpot, Fruits, Snacks, Holidays
      Yield: 8 servings
 
      2 pk Caramels, 14oz each
    1/4 c  Water
      8 md Apples
 
  In crockpot, combine caramels and water. Cover and cook on high for 1
  to 1 1/2 hours, stirring frequently. Wash and dry apples. Insert
  stick into stem end of each apple. Turn control on low. Dip apple
  into hot caramel and turn to coat entire surface. Holding apple above
  pot, scrape off excess accumulation of caramel from bottom apple.
  Place on greased wax paper to cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Gingerbread Men
 Categories: Cookies, Holiday, Family
      Yield: 60 servings
 
      1 c  Shortening
      1 c  Sugar
    1/2 ts Salt
      1    Egg
      1 c  Molasses
      2 tb Vinegar
      5 c  Sifted flour
  1 1/2 ts Soda
      1 tb Ginger
      1 ts Cinnamon
      1 ts Cloves; ground
           Raisins
 
    Thoroughly cream shortening, sugar and salt. Stir in egg, molasses
  and vinegar. Beat well.
    Sift dry ingredients; stir into molasses mixture. Chill about 2
  hrs. On lightly floured surface roll to 1/8" thickness. Cut with
  cookie cutter.
    Place 1" apart on greased cookie sheet. Make eyes and buttons with
  raisins. Bake in moderate (375 deg.) oven for about 6 minutes. Cool
  slightly and remove from sheet. Allow to finish cooling on wire racks.
  Store in tightly covered tin. Keeps well for 3-4 weeks.
    NOTE: I use a 4-in. cutter.  For smaller men, you may need to
  reduce the baking time by a minute or so.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Very Rich, Very Thin Chocolate Lace Cookies
 Categories: Cookies, Holiday, Party
      Yield: 36 servings
 
    1/4 lb Butter-1 stick
      2    Chocolate-unsweetened
           Egg-slightly beaten
    1/4 ts Salt
    1/2 ts Vanilla
    1/2 ts Baking powder
    1/2 c  Flour
  1 1/2 c  Sugar
 
  Melt the butter and chocolate in the top of a double boiler. Combine
  with egg and rest of ingredients.
   Drop by scant teaspoonfuls on greased cookie sheets. The finished
  cookies will be 3 to 4 inches in diameter so space them accordingly.
  Bake in preheated oven of 325~ for about 12 minutes. Watch carefully
  to prevent burning.  When nearly cool, remove from the cookie sheet
  with spatuala. (I use the metal type.Hint-press under the cookie with
  pressure against the sheet and they remove easily without crumbling)
  Place on racks to cool completely. Source: Woman's Industrial Union
  in Boston
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Stained Glass Candies
 Categories: Candy, Christmas, Heritage
      Yield: 1 servings
 
      4 oz Chocolate; semisweet (4 squ
      1 c  Sugar; icing
      1    Egg; beaten
      3 c  Marshmallows; coloured mini
    1/2 c  Walnuts
      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
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Blarney Stones
 Categories: Holidays, Cakes
      Yield: 6 servings
 
      4    Eggs
      2 c  Sugar
    1/2 ts Salt
      2 ts Vanilla
      2 tb Butter
      1 c  Milk; hot
      2 c  Cake flour
      2 ts Baking powder
           Icing
           Powdered sugar
           Milk
           Peanuts or pecans;
           - chopped fine or ground
 
  Melt butter in hot milk. Beat the eggs with a rotary
  beater until light; beat in sugar, salt, vanilla and
  butter mixture. Sift flour and baking powder together;
  beat in quickly. Pour into a greased 13x9" pan. Pound
  the pan several times to remove any air bubbles. Bake
  for 25-35 minutes at 350~. Cool the cake and cut in
  4x1" pieces. Cover all sides with icing made of
  powdered sugar and milk to your desired consistency.
  Roll in nuts of choice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: A 2-Minute Fudge
 Categories: Candies, Christmas
      Yield: 36 servings
 
      1 lb Powdered sugar
    1/2 c  Cocoa
    1/4 ts Salt
    1/4 c  Milk
      1 tb Vanilla extract
    1/2 c  Butter
      1 c  Nuts, chopped
 
  In a 1 1/2 qt. casserole, stir sugar, cocoa, salt, milk and vanilla
  together until partially blended (it will be too stiff to blend
  thoroughly).  Put butter over top in center of dish.  Microwave at
  high for 2 minutes, or until smooth.  If all butter has not melted in
  cooking, it will as mixture is stirred.  Blend in nuts.  Pour into a
  lightly-buttered 8x4x3" dish.  Chill 1 hour in refrigerator or 20 to
  30 minutes in freezer. Cut into squares.  Makes about 36 squares.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Candied Cranberries
 Categories: Candies, Christmas
      Yield: 2 servings
 
      1 c  Sugar
      2 tb Water
    1/2 c  Cranberries
 
  Cook 1/2 cup sugar and 2 tablespoons water in heavy small saucepan
  over low heat, stirring until sugar dissolves. Transfer to top of
  double boiler. Add cranberries. Cover berry mixture and place over
  simmering water. Cook 45 minutes, stirring occasionally. Remove from
  over water. Let cranberry mixture stand at room temperature overnight.
  
  Place remaining 1/2 cup sugar on plate. Drain cranberries well. Add t
  sugar and turn to coat. Let dry at least 30 minutes. (Can be prepared
  3 days ahead. Cover and refrigerate.)
  
  Makes about 1/2 cup
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cheese Fudge
 Categories: Candies, Cheese, Chocolate, Christmas
      Yield: 3 servings
 
      1 c  (2 sticks) butter, softened
      8 oz Pasteurized process cheese,
           -cubed
  1 1/2 lb Powdered sugar
    1/2 c  Cocoa
    1/2 c  Non-fat dry milk
      2 ts Vanilla
      2 c  Coarsely chopped nuts
 
  In a large saucepan over medium heat melt butter and cheese, stirring
  frequently. Remove from heat.  Sift together sugar and cocoa; add to
  cheese, mixing well.  Stir in non-fat dry milk, vanilla and nuts.
  Turn into a 9x9x2-inch pan. Chill until firm. Makes 3 pounds.
  
  From Best Recipes Magazine, Sept/Oct 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Choco-Almond Confections
 Categories: Candies, Christmas, Entertain
      Yield: 3 servings
 
  1 1/4 c  Blue Diamond Chopped Natural
           -Almonds, toasted
      1 oz Squares milk chocolate
    1/2 c  Orange juice
    1/2 c  Granulated sugar
      3 c  Crushed lemon, orange, or
           -vanilla wafers
      2 tb Curacao or orange juice
 
  The positively elegant "very adult" confection is from Blue Diamond.
  
  In blender or food processor, finely grind 1/4 cup of the almonds; set
  aside. Combine chocolate with orange juice and sugar in saucepan.
  Cook over medium heat, stirring constantly until sugar is dissolved
  and chocolate is melted. Remove from heat and mix in crushed wafers,
  Curacao and the chopped almonds. Chill mixture at least one hour.
  Form into small balls; roll in the ground almonds. Refrigerate in
  air-tight container for several days for best flavor to develop.
  Makes about 3 dozen.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chocolate Walnut Fudge
 Categories: Candies, Christmas
      Yield: 6 servings
 
      2 c  Icing sugar
      1 c  Cocoa
  1 1/2    Butter or margarine
  1 1/2    Chopped walnuts
           Walnut halves
 
  Sift together icing sugar and cocoa.  Melt butter in a saucepan.
  Continue cooking until buter is hot and bubbly.  Remove from heat.
  Blend hot butter into cocoa mixture.  Stir in chopped nuts.  Spread
  in a greased 8 inch square cake pan. Garnish with walnut halves.
  Chill until set. Store in refrigerator.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chocolate Marshmallow Fudge
 Categories: Candies, Chocolate, Christmas
      Yield: 6 servings
 
      1 lg Can Evaporated milk
    1/4 lb Butter
      4 c  Sugar
      2 pk Chocolate pieces ( 6 Ozs ea)
    1/2    Jar marshmellow cream
 
  Combine first three ingredients in saucepan and cook to 234 deg.F or
  until it forms a soft ball in cold water. Stir often. Remove from
  heat and fold in remaining ingredients. If desired add chopped nuts.
  Pour into greased 8 X 13 inch pan. Refrigerate until firm. Cut into
  squares.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chocolate Butterscotch Fudge
 Categories: Candies, Chocolate, Christmas
      Yield: 1 servings
 
      1 c  Sugar
     15 oz Sweetened condensed milk
    1/2 c  Water
      6 oz Semisweet chocolate pieces
      6 oz Butterscotch flavored pieces
    1/4 c  Butter or regular margarine
      1 ts Vanilla
      1 c  Chopped walnuts
 
  An original recipe from a Georgia homemaker.  She combined three
  different fudge recipes and came up with this fast fix fudge that
  doesn't require refrigeration.
  
  Combine sugar, sweetened condensed milk, water, chocolate and
  butterscotch pieces in 3 quart heavy saucepan.  Cook over medium
  heat,stirring constantly, to soft ball stage (234F) Remove from heat.
  combine butter and vanilla in mixing bowl. Pour hot mixture into
  bowl. Beat with electric mixer at high speed until mixture starts to
  thicken. Stir in walnuts. Spread into greased 9 inch square baking
  pan. Cool and cut in 1-1/2 inch squares.  Makes 36 pieces. Origin:
  Farm Journal's Choice Chocolate Recipes Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Coconut-Peanut Brittle
 Categories: Candies, Christmas
      Yield: 1 servings
 
    1/2 c  Water
      1 c  Corn syrup
      2 c  Sugar
      2 lb Spanish peanuts (raw)
      1 ts Salt
      1 ts Soda
    1/2 lb Coconut
 
  Combine water, corn syrup, sugar, peanuts and salt in a heavy 4-quart
  saucepan. Put in the candy thermometer and cook over high heat. Stir
  frequently until temoerature reaches 290 degrees. Remove from heat
  and add the soda. Stir thoroughly, then gradually stir in coconut.
  Stretch with well buttered forks on a well buttered surface such as
  cookie sheets. To stretch, spoon out into piles and gently pull apart.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cream-Cheese Fudge
 Categories: Candies, Christmas
      Yield: 1 servings
 
      3 oz Cream cheese, softened
      1 ts Heavy cream
      2 c  Confectioners' sugar
      2 oz Unsweetened chocolate,
           -melted
    1/2 ts Vanilla extract
      1 ds Salt
      1 c  Chopped nuts
 
  Servings: 1 pound
  
  DIRECTIONS: Beat cream cheese and cream until smooth. Gradually beat
  in sugar. Add melted chocolate and blend. Stir in vanilla, salt, and
  chopped nuts. Press into buttered 8x4x2" pan and chill. Cut in
  squares.
  
  Source: Mom's old magazine clippings- 1940's to 1970's
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Creamy Mocha Fudge
 Categories: Candies, Christmas
      Yield: 1 servings
 
    1/2 c  Cocoa
  3 1/2 c  Icing sugar
    1/4 c  Whipping cream
    1/2 c  Butter
      2 tb Coffee, very strong
    1/2 c  Pecans, coarsely chopped
 
    Stir together cocoa and icing sugar in large bowl till well blended.
  There should be no lumps. Melt butter over medium heat. Add coffee
  and beat with an electric beater till smooth. Fold in pecans. Turn
  into wax paper lined loaf pan. Smooth top with knife dipped in warm
  water. Refrigerate till set. When set, turn and cut into squares.
  
  My own recipe, honorable mention 1989 Sherway Gardens Chocolympics
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Creamy Peanut Butter Fudge
 Categories: Candies, Christmas
      Yield: 1 servings
 
      3 c  Sugar
      1 c  Evaporated milk
    1/8 ts Salt
      1 lb Peanut butter
    1/2 lb Marshmallow fluff
      1 tb Butter
      2 ts Vanilla
 
  Combine sugar, milk and salt in saucepan. Cook over medium heat until
  mixture reaches soft ball stage. Remove from heat; add peanut butter,
  marshmallow fluff, butter and vanilla. Stir until ingredients are
  thoroughly combined. Pour into large cake pan to cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Easy Creamy Fudge
 Categories: Candies, Christmas
      Yield: 32 servings
 
      2 c  Miniature marshmallows
           -(optional)
     14 oz Can condensed milk
      1 ds Salt
     12 oz Semi-sweet chocolate chips
      6 oz Milk chocolate chips or
           -semi-sweet chocolate chips
    1/2 c  To 1 c nuts
  1 1/2 ts Vanilla
 
  In 2 qt. glass measure, combine marshmallows, milk, and salt.
  Microcook on HIGH 3-4 minutes.  Stir until marshmallows melt and
  mixture is smooth. Add chips and stir until melted.  (If you don't
  use marshmallows, melt chocolate chips in the condensed milk. Add
  salt.) Stir in nuts and vanilla.
  
  Line 8 or 9 inch square pan with wax paper.  Spread fudge evenly in
  pan. Chill 2 hours, until firm.  Turn on to cutting board, peel off
  paper and cut into squares.
  
  Serves 32
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Easy Milk Fudge
 Categories: Candies, Christmas
      Yield: 10 servings
 
      2 tb Butter or margarine
    2/3 c  Evaporated milk, undiluted
  1 1/2 c  Sugar
    1/4 ts Salt
      2 c  Miniature marshmallows
  1 1/2 c  Semi-sweet chocolate morsels
      1 ts Vanilla extract
    1/2 c  Chopped pecans or walnuts
 
  Butter 8-inch square pan.  In medium saucepan, combine butter,
  evaporated milk, sugar and salt.  Bring to a boil over medium heat,
  stirring constantly.  Boil 4 to 5 minutes, stirring constantly;
  remove from heat. Stir in marshmallows, morsels, vanilla and nuts.
  Stir vigorously for 1 minute or until marshmallows melt completely.
  Pour into pan.  Cool and cut into squares.  Hint: For thicker fudge,
  use a 7X5-inch loaf pan.
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Five Pound Fudge
 Categories: Candies, Chocolate, Christmas
      Yield: 6 servings
 
  4 1/2 c  Sugar
     12 oz Can evaporated milk
    1/4 lb Butter
      1    Jar marshmallow creme
     12 oz Semi-sweet chocolate chips
     12 oz Milk chocolate bar
      2 c  Chopped pecans or walnuts
      2 ts Vanilla
 
  Cook sugar, milk, and butter to soft ball stage (234 degrees on candy
  thermometer), stirring constantly.  Take off the heat and add the
  remaining ingredients.  Stir quickly and thoroughly to blend.  Pour
  into a large baking pan or dish (I lightly butter it first).  Cool.
  Cut into squares and store in refrigerator.
  
  My favorite fudge recipe!!  I prefer it with walnuts instead of
  pecans and I even buy my milk chocolate candy bars with almonds
  sometimes for a little added flavor and crunch!
  
  From:  Jackie Olden's Newsletter
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Jingle Bell Fudge
 Categories: Candies, Christmas
      Yield: 64 servings
 
     12 oz Butterscotch chips
    1/2 c  Chunky peanut butter
    2/3 c  Sweetened condensed milk
    1/2 c  Walnuts (chopped)
 
  Combine butterscotch chips and peanut butter in top of double boiler.
  Place over, not boiling water until butterscotch melts; remove from
  water. Stir until blended; add milk and stir just until blended.
  Spread in foil-lined 8-inch square pan. Press chopped nuts into
  surface, if desired, and chill until firm. Cut into 1-inch squares.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Magic Truffles
 Categories: Candies, Chocolate, Syd's book, Christmas
      Yield: 1 servings
 
      6 oz Semi-Sweet Chocolate Chips
    1/3 c  +1 tb Sweetened Condensed
           Milk
      1 pn Salt
    1/2 ts Vanilla Or Rum Extract
 
  Melt chocolate without stirring in top of double boiler.  Remove from
  heat and add condensed milk,salt and flavoring.  Stir only until
  blended. Press into a block one inch high in wax paper lined pan.
  Chill until firm. Turn out.  Remove wax paper.  Cut into serving
  pieces.  Store in airtight container.  Makes about 1/2 pound.  From:
  Syd's Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Maple Fudge
 Categories: Candies, Christmas
      Yield: 6 servings
 
      1 tb Flour
      1 c  Granulated White Sugar
      2 c  Maple Syrup
    1/4 c  Corn Syrup
    1/2 c  Milk or Cream
      1 tb Butter
 
  Mix flour and sugar in a saucepan. Add maple syrup, corn syrup, and
  milk. Cook over low heat, stirring occasionally to soft ball stage.
  (232-236 degrees) Remove from heat and drop butter on top. Cool to
  lukewarm; beat until glossy look begins to leave. Pour quickly into
  buttered pan.
  
  SOURCE:Carole Lathrop
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Marry Ellen's Fudge
 Categories: Candies, Chocolate, Microwave, Christmas
      Yield: 6 servings
 
      1    Bag semisweet chocolate
           -chips
    1/2    Bag butterscotch chips
      1    Regular-size can Eagle milk
           -(evaporated milk)
           Vanilla extract
 
  Combine all ingredients in a microwave-safe bowl.  Microwave for 2
  minutes. Stir.  Pour into 8 x 8 inch bowl and let cool.
  
  From:  Mary Ellen Shook Posted by: Karin Brewer, Cooking Echo, 7/92
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mexican Fudge
 Categories: Candies, Christmas
      Yield: 64 servings
 
      4 c  Shredded cheddar cheese
      4    Beaten eggs
      4 oz Can chopped green chilies
      2 ts Chopped pimiento
      2    Bacon strips,cook,crumble
 
  Combine all ingredients, mixing well.  Spread into an ungreased 8"^
  square baking pan.  Bake at 350 F for 30 minutes.  Makes 64 one inch
  squares.
  
  Per square: 35 calories, 2.3 g protein, 2.8 g fat, .3 g carbohydrate,
  21 mg cholesterol, 52 mg sodium
  
  From: Texas Department of Agriculture Posted by: Sheila Exner -
  October 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Microwave Never-Fail Fudge
 Categories: Candies, Chocolate, Microwave, Christmas
      Yield: 1 servings
 
  2 1/2 c  Sugar
    1/4 c  Margarine
    2/3 c  Evaporated milk
      7 oz Marshmallow creme
      6 oz Chocolate chips
    1/2 oz Baking chocolate
 
  Combine sugar, margarine, milk and marshmallow creme in 2 quart
  microwave safe bowl.  Microcook on high 3 minutes.  Stir well.
  
  Continue microcooking 2 to 3 minutes more or until mixture boils.
  Reduce power to 50% and microcook 5 minutes.
  
  Add chocolate chips and shaved baking chocolate.  Stir until melted.
  Pour into buttered 8" dish.
  
  From the recipe files of Sheila Exner - September 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Microwave Creamy Fudge
 Categories: Candies, Microwave, Chocolate, Christmas
      Yield: 1 servings
 
  1 1/2 c  Sugar
     12 oz Evaporated milk
    1/4 c  Butter or margarine
      2 c  Miniature marshmallows
     12 oz Chocolate chips (2 cups)
      1 ts Vanilla
      1 c  Chopped nuts (optional)
 
  Mix sugar, milk, butter and a dash of salt in a 3 quart microwave safe
  bowl.  Cover loosely with wax paper.  Microcook on high 4 minutes.
  
  Uncover, Microcook 10 minutes more, stirring every 3 minutes.
  
  Continue cooking, stirring every 2 minutes, until candy thermometer
  reads 234 to 240 degrees. (soft ball stage).  Stir in marshmallows
  and chocolate chips and nuts if using.  Stir vigorously until creamy
  and slightly glossy.
  
  Spread in a buttered 11x7 pan.  Refrigerate 2 hours or until set.
  
  From the recipe files of Sheila Exner - September 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Microwave Pecan Brittle
 Categories: Candies, Microwave, Christmas
      Yield: 6 servings
 
      1 c  Pecan halves
      1 c  Sugar
    1/2 c  Light corn syrup
    1/8 ts Salt
      1 ts Butter
      1 ts Vanilla
      1 ts Baking soda
 
  Stir pecans, sugar, syrup, and salt together in a 1 1/2 quart glass
  bowl. Microwave on HIGH 7 to 8 minutes, stirring well after 4
  minutes. At the end of 8 minutes, add butter and vanilla. Blend well.
  Return to microwave and cook on HIGH 1 to 2 minutes more. Remove and
  add baking soda and gently stir until mixture is light and foamy.
  Pour onto lightly greased cookie sheet and let cool 30 minutes to 1
  hour. Break into pieces and store in airtight container.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mocha Fudge
 Categories: Candies, Christmas
      Yield: 30 servings
 
      1 lb Dark chocolate, broken into
           Pieces
      1 lb Can sweetened condensed milk
  2 1/2 oz Butter
      1 tb Instant coffee
      1 ts Boiling water
 
  Grease and line lamington pan with foil. Place chocolate, condensed
  milk and butter in saucepan, stir constantly over low heat until
  mixture is smooth. Blend coffee and water together until coffee is
  dissolved, add to chocolate mixture, stir until evenly combined. Pour
  into prepared pan, refrigerate until set. Cut into squares to serve.
  
  Cover with plastic wrap and refrigerate until required.
  
  Makes about 30.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mocha Truffles
 Categories: Candies, Christmas
      Yield: 30 servings
 
 11 1/2 oz Milk chocolate chips
    1/2 c  Whipping cream
      2 ts Instant coffee granules
      2 ts Coffee-flavored liqueur
    2/3 c  Vanilla wafer crumbs
 
  Melt chips with whipping cream and coffee granules in heavy, medium
  saucepan over low heat, stirring occasionally.  Whisk in liqueur until
  blended.  Pour into pie pan.  Refrigerate until mixture is fudgy, but
  soft, about 2 hours.  Shape about 1 T of the mixture into 1 1/4 inch
  ball by rolling between your palms. Place balls on waxed paper. Place
  crumbs in a shallow bowl.  Roll balls in crumbs; place in petit four
  or candy cases.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Peanut Brittle - Micro
 Categories: Candies, Microwave, Christmas
      Yield: 6 servings
 
    1/2 c  White Karo Syrup
      1 c  Sugar
      1 c  Salted, roasted Peanuts
      1 ts Vanilla
      1 ts Butter
      1 ts Baking Soda
 
  Use 4 cup Pyrex Measuring cup & short handled wooden spoon - leave in
  while cooking.
  
  Mix Syrup and Sugar thoroughly. Micro 4 minutes High power Add
  Peanuts. Micro 3-5 minutes on High or until light brown, usually
  takes at least 4 minutes - watch carefully.
  
  Add Vanilla and butter. Micro 1/2 - 1 minutes unless brown enough.
  Take out and sprinkle soda. Stir well as this makes syrup foamy. Pour
  on Teflon or well-greased cooking sheet, spread very thin. Let cool
  and break apart.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Peanut Butter Brittle
 Categories: Candies, Christmas
      Yield: 1 servings
 
      2 c  Sugar
    1/3 c  Chunky Peanut Butter
    1/2 c  Light Corn Syrup
      1 ts Baking Powder
    1/2 c  Water
 
  Grease 2 large baking sheets. Place on wire racks. In heavy 1 1/2
  quart saucepan, add first 3 ingredients, stiring constantly. Boil
  over medium heat. Cook with out stirring til mixture is 300 degrees
  on candy thermometer. Stir in peanut butter, blend well. Remove from
  heat. Quickly, but gently, stir in soda. Immediately pour onto cookie
  sheets. Don't spread. Cool for 3 to 5 minutes till cool enough to
  handle. With hands grasp candy by edges, lifting slightly, pull as
  thin as possible. Cool. Break into irregular pieces. Store in tightly
  covered container. Makes 1 1/4 pounds.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Quickie Fudge
 Categories: Candies, Christmas
      Yield: 6 servings
 
      1 lb Confectioners' sugar
    1/2 c  Cocoa
    1/4 c  Milk
    1/2 c  Butter/margarine
      1 ts Vanilla
    1/2 c  Nuts, chopped
 
  Blend together confectioners' sugar and cocoa in a 8x8x2 inch dish.
  Pour in milk.  Place butter on top.  Heat in microwave on full power
  for 2 minutes, or until butter is melted.  Stir well to mix
  ingredients.
  
  Add vanilla and nuts.  Stir until blended.  Place in freezer for 20
  minutes, or in refrigerator for 1 hour.  Chill.  Cut into 1-inch
  squares. Store in airtight container.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Raisin Peanut Fudge
 Categories: Candies, Christmas
      Yield: 6 servings
 
      2 c  Icing sugar
      1 c  Butter or margarine
    1/2 c  Peanut butter.
      1 c  Chopped salted peanuts
      1 c  Raisins
 
  Melt butter in a saucepan and heat until bubbly. Add the peanut
  butter and continue heating until peanut butter becomes smooth and
  more liquidy.  Pour into the icing sugar and then add the nuts and
  raisins.  Mix together until thoroughly combined.  Spoon into a
  greased 8 inch square pan and chill until set. Store in refrigerator.
  
  Origin:  Cariboo Observer, November 20, 1985, (local newspaper)
  Shared by: Sharon Stevens  Aug/91
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rum Pecans
 Categories: Alcohol, Candies, Christmas
      Yield: 6 servings
 
      2 c  Pecan halves
    1/4 c  Sugar
      2 tb Dark rum
      2 ts Instant coffee
    1/4 ts Cinnamon
      1 ds Salt
 
  Combine all ingredients in a small saucepan and cook over medium heat,
  stirring constantly, about 15 minutes, until sugar is melted and nuts
  are well coated. Pour out onto oiled wax paper and separate halves of
  pecans as they cool.
  
  Source: Mom's old magazine clippings- 1940's to 1970's Green Bay Press
  Gazette (newspaper), December 13, 1978
  
  From Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rum Truffles
 Categories: Candies, Christmas
      Yield: 30 servings
 
     12 oz Semisweet chocolate chips
    1/2 c  Whipping cream
  1 1/2 ts Rum extract
      1 ts Vanilla
    1/2 c  Powdered sugar
    1/4 c  Unsweetened cocoa powder
 
  Melt chips with whipping cream in heavy, medium saucepan over low
  heat, stirring occasionally.  Whisk in rum extract and vanilla until
  blended. Pour into pie pan.  Refrigerate until mixture is fudgy, but
  soft, about 75 minutes.  Shape about 1 T into 1 1/4 inch ball. To
  shape, roll mixture in your palms. Place balls on waxed paper. Sift
  powdered sugar and cocoa into a shallow bowl.  Roll balls in
  sugar-cocoa mixture; place in petit four or candy cases.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Smith College Fudge
 Categories: Candies, Christmas
      Yield: 1 servings
 
      1 c  Granulated sugar, 1 cup
           -brown sugar--firmly packed,
           -1/4 cup molasses,
    1/2 c  Light cream, 2 squares (2
           -oz) unsweetened chocolate,
    1/4 c  Butter
  1 1/2 ts Vanilla
 
  Combine the 2 sugars, molasses, cream and coarsely chopped chocolate
  in  a saucepan. Cook over a moderate heat, stirring until sugar and
  chocolate have melted. Continue cooking, WITHOUT STIRRING, until
  mixture reaches 238 degrees or until a few drops tested in cold water
    form a soft ball. Remove from heat, stir in butter and vanilla,
  cool slightly, then beat until fudge begins to harden. Pour onto a
  buttered platter and cut into squares before the fudge is completely
  hard. Makes about 1 1/4 lbs.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Super Chocolate Fudge
 Categories: Candies, Christmas
      Yield: 34 servings
 
      1 pk Semi sweet chocolate chips
           -(350gr)
      1 cn Sweetened condensed milk
  1 1/4 c  Icing sugar
      1 pn Salt
      1 ts Vanilla
    1/2 c  Chopped nuts
 
  In heavy saucepan, over low heat, melt chocolate chips with condensed
  milk; stir in remaining ingredients.  Spread evenly in waxed paper
  lined 8 inch square pan.  Chill 2-3 hours or until firm. Turn fudge
  onto cutting board, peel of paper, cut into squares. Store loosely
  coved at room temperature. Makes about 3/4 of a pound.  May be
  wrapped and frozen for up to six weeks. Thaw at room temperature
  before serving.
  
  Origin:  Canadian Living magazine, Eagle Brand milk ad, Dec/88.
  Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Tropical Fudge
 Categories: Candies, Christmas
      Yield: 2 servings
 
  1 1/4 c  Sugar
    1/2 c  Molasses
    1/3 c  Hot water
      2 tb Butter or margarine
    1/4 ts Salt
      6 oz Semisweet chocolate pieces
      2 c  Finely chopped Brazil nuts
      1 cn Flaked coconut
    1/2 c  Finely chopped Brazil nuts
 
  Servings: 2 pounds
  
  DIRECTIONS: In saucepan, mix sugar, molasses, hot water, butter and
  salt. Stir over low heat until a small amount of the mixture forms a
  soft ball when dropped in cold water (240-F). Remove from heat; add
  chocolate; do not stir. Cool to 150 F, and stir until chocolate is
  well blended. Add 2 cups nuts and coconut. Pour into buttered 8x8x2"
  pan, and press in 1/2 cup nuts. Let stand in cool place several hours
  before cutting in squares.
  
  Source: Mom's old magazine clippings- 1940's to 1970's
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Truffes Pralinees (Praline Truffles)
 Categories: Chocolate, Candies, Christmas
      Yield: 1 servings
 
    1/2 lb Good chocolate
           About 1/2 glass water
      3    Egg yolks
      3 oz Butter
  1 1/2 oz Praline paste
 
  Slowly melt the chocolate in the water, bring to a gentle boil,
  remove from the fire, and add the yolks, beating with a spatula, then
  replace on a low fire to poach the eggs in the chocolate. Do not stop
  beating. Remove from the fire and add the butter and the praline
  paste. Let cool, beating from time to time (this cooling takes a
  rather long time). When the mixture begins to solidify, take some
  with a spoon, place it in some grated chocolate (prepared in
  advance), and shape to resemble real truffles. These truffles keep a
  week. To keep a longer time, substitute vegetable shortening for the
  butter.
  
  Source   : The Art of French Cooking Posted by: Rina de Jong
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Truffles Royale
 Categories: Candies, Chocolate, Alcohol, Christmas
      Yield: 6 servings
 
    3/4 c  Whipping cream
    1/4 c  Butter
    1/4 c  Orange liqueur
      7    Squares Semi sweet chocolate
           Dipping:
      8    Squares unsweetened
           -chocolate
 
  Combine cream and butter.  Bring to a boil over medium heat.  Remove
  from heat; add ligueur and chocolate. Stir until chocolate is
  entirely melted. chill mexture until firm enough to handle, about 3-4
  hours. Using a teaspoon, form and roll mixture into small balls.
  Chill for another hour.
  
  Partially melt chocolate.  Then place chocolate over saucepan of
  lukewarm water (approx 88F) Place chilled truffle on a fork. Dip into
  chocolate; gently scrape away excess chocolate from under tines of
  fork. Place on waxed paper lined trays. Chill until chocolate is set.
  
  Origin: Canadian Living, December 1988.  Bakers Chocolate Ad. Shared
  by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Two Minute Velvet Fudge
 Categories: Candies, Christmas
      Yield: 1 servings
 
      1    Milk chocolate chips (12 oz)
      1    Semisweet chocolate (6 oz)
      1 cn Sweet condensed milk (14 oz)
    1/3 c  Confectioners sugar
      1 ts Vanilla
      1 c  Chopped nuts
 
  Grease a 8" x 8" pan.  Microwave the chips and condensed milk,
  uncovered, in a 2 quart bowl, on high, for 2 minutes.  Stir until
  smooth.  Stir in sugar and vanilla, then add nuts until well blended.
  Pour into a prepared pan, and spread evenly.  Chill until firm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Vassar Fudge
 Categories: Candies, Christmas
      Yield: 1 servings
 
      2 c  Sugar
      2    Squares (2 oz) unsweetened
           -chocolate
      1 c  Light cream
      1 tb Butter
 
  Fudge was popular in the 19 th cntury at women's colleges. These
  recipes come froma booklet in 1905.
  
  Combine sugar, coarsely chopped chocolate, and cream.  Cook
  overmoderate heat, stirring only until sugar and chocolate have
  melted.  Continue cooking until mixture reaches 238 degrees or until
  a few drops tested in cold water form a soft ball. Remove from heat,
  add butter, and cool slightly. Beat until fudge begins to harden,
  then transfer to a buttered platter. Cut intosquares before the fudge
  is absolutely firm. Makes a little more than 1 pound. VARIATIONS: To
  make Wellesley Fudge, add 1/2 lb of marshmallows when the candy is
  removed from the heat.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Velveeta Cheese Fudge
 Categories: Chocolate, Candies, Christmas
      Yield: 6 servings
 
      1 lb Margarine or Butter
      1 lb Velveeta Cheese
      1 c  Cocoa
      4 lb Powdered Sugar
      2 c  Nuts, Chopped
      2 ts Vanilla
 
  Melt margarine and cheese together.  Mix in remaining ingredients.
  Spread in greased pan. Cool. Cut in squares. Keep in refrigerator.
  Makes enough for a big party.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Very Old Fudge
 Categories: Candies, Chocolate, Christmas
      Yield: 6 servings
 
      2 c  White sugar
    1/2 c  Corn syrup
    1/2 c  Milk or cream
      1 ts Butter
      1 ts Vanilla
 
  Mix the first 4 ingredients, stirring occasionally. Boil until soft to
  medium ball stage. Cook, add vanilla and beat with a wooden spoon
  until stiff. Add nuts and cherries if desired. For chocolate fudge,
  add 2 tbls. cocoa.
  
  From the book "Treasured Mennonite Recipes" by Mennonite Community
  Relief Sales Volume 1
  
  AR/93
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Raspberry Almond Christmas Bars
 Categories: Gift, Christmas, Cookies, Dessert, Snack
      Yield: 2 servings
 
      1    Envelope pie crust mix (they
           -say robin hood)
    1/4 c  Raspberry jam
    1/2 c  Butter, softened
    2/3 c  Sugar
      2    Eggs
    2/3 c  Flour
    1/4 ts Salt
           Red and green food coloring
           FROSTING:
      2 tb Butter, softened
  1 1/2    To 2 cups sifted icing sugar
      2 tb Cream or milk
      1 ts Almond extract
 
  BATTER:
  
  Prepare pastry mix according to package directions for one crust
  unbaked pie shell.  Line an 8" square cake pan with pastry.  Spread
  with raspberry jam. Cream butter and sugar together thoroughly.  Add
  eggs, beating until light and fluffy.  Add flour and salt; blend
  well. Divide batter in half. Color half pink and half green.  Put
  small spoonfuls of each mixture alternately on jam layer.  Tap pan
  gently on counter to even out the batter.  Bake in a 350 F oven for
  35-40 minutes or until toothpick inserted in centre comes out clean.
  Cool completely. Beat frosting ingredients together until smooth and
  creamy, adding enough icing sugar to make a spreading consistency.
  Spread over cooled squares. Makes about 2 dozen bars.
  
  Origin:  Recipes Only, Oct/87 Shared by: Sharon Stevens Oct/91
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Aunt Velma's Shortbread
 Categories: Cookies, Holiday, Scottish, Heritage, Nova scotia
      Yield: 1 servings
 
      1 c  Butter
    1/2 c  Sugar,icing
  2 1/2 c  Flour, all purpose - sifted
 
  Preheat oven to 350Fø. Place butter in bowl, should be at room
  temperature. Add icing sugar. work together with hands. Add flour.
  Keep working with hands till well mixed. Put the dough on a board and
  pat to 1/2" thickness. Cut in rectangles or fancy designs. Bake 20 -
  25 minutes at 350Fø till light brown on edges. Anne's note, it is
  easier to make this recipe in the food processor.
  
  Source: my Aunt Velma via my grandmother in Nova Scotia's recipe box
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Old Fashioned Butterscotch Cookies
 Categories: Cookies, Christmas, Mom's best, Cyberealm
      Yield: 30 servings
 
    1/2 c  Butter, melted
      1    Egg
    3/4 c  Brown sugar
      1 tb Milk
    1/2 ts Vanilla or almond extract
  1 1/4 c  Flour
    1/4 ts Salt
    1/4 ts Baking powder
 
  Melt butter and add brown sugar; dissolve well. Add egg and vanilla.
  Beat well. Add milk, flour, salt,and baking powder. Mix and drop by
  teaspoons-full onto a greased cookie sheet one inch apart. Bake 8
  minutes or until light brown at 375F.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Christmas Surprises
 Categories: Cookies, Christmas, Mom's best, Cyberealm
      Yield: 24 servings
 
    3/4 c  Shortening
    3/4 c  Light brown sugar
      1    Egg
  1 3/4 c  Flour
      1 ts Baking soda
    1/2 ts Salt
    1/2 ts Vanilla
    3/4 c  Coconut
      2 ts Cream of tartar
           Any flavor jam or jelly
 
  Cream shortening and sugar together. Add egg and mix well. Sift dry
  ingredients together and add. Add vanilla, and drop by teaspoons-
  full onto ungreased cookie sheet. With your finger or a spoon, make
  an indentation in the center of the cookie ball and fill with jam or
  jelly. Sprinkle coconut over all and bake at 375F for 10-12 min.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fruited Shortbread Cookies
 Categories: Cookies, Christmas, Mom's best, Cyberealm
      Yield: 36 servings
 
  2 1/2 c  Flour
      1 ts Cream of tartar
  1 1/2 c  Confectioners sugar
      1    9 oz box Nonesuch mincemeat
      1 ts Vanilla
      1 ts Baking soda
      1 c  Butter, softened
      1    Egg
 
  1. Preheat oven to 375F. 2. Combine flour, soda, and cream of tartar.
  3. In a large bowl, beat butter and sugar until fluffy. Add egg.
     Stir in vanilla and crumbled mincemeat. 4. Add dry ingredients. Mix
  well-batter will be stiff. 5. Roll into 1 1/4" balls. Place on
  ungreased cookie sheet, flatten
     slightly. 6. Bake 10-12 minutes or until lightly brown. Cover with
  a glaze of
     confectioners sugar, milk and vanilla while still warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Outrageous Chocolate Chip Cookies
 Categories: Cookies, Cyberealm, Mom's best, Christmas
      Yield: 24 servings
 
    1/2 c  Granulated sugar
    1/3 c  Packed brown sugar
    1/2 c  Butter, softened
    1/2 c  Peanut butter
    1/2 ts Vanilla
      1    Egg
      1 c  Flour
    1/2 c  Oats, quick or regular
      1 ts Baking soda
    1/4 ts Salt
      1 pk 6 oz semisweet chocolate
           Chips
 
  1. Heat oven to 350F. Beat sugars, butter, peanut butter, vanilla and
  egg in a medium bowl, until creamy and well blended. Mix in flour,
  oats, baking soda and salt. Stir in chocolate chips.
  
  2. Drop dough by rounded teaspoonfuls about 2 inches apart onto
  ungreas- ed cookie sheet.
  
  3. Bake 10-12 minutes or until light golden brown. Cool 1 minute
  before removing from cookie sheet.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Impossible Pumpkin Pie - 2
 Categories: Pies, Holiday
      Yield: 8 servings
 
     16 oz Pumpkin
     12 oz Evaporated milk
      2 tb Butter -=OR=-
      2 tb -margarin
      2    Egg
    3/4 c  Sugar
    1/2 c  Bisquick
  2 1/2 ts Pumpkin pie spice
      2 ts Vanilla
 
  Heat oven to 350F Grease pie plate, 10 x 1 1/2". Beat all ingredients
  in blender on high speed 1 minute or until smooth. If your blender
  doesn't hold 5 cups, beat the mixture with a mixer on medium speed
  about 2 minutes or until smooth. Pour into pie plate. Bake 50 to 55
  minutes or until knife inserted in center comes out clean.  Serves 8.
  
  High Altitude Directions (3500 to 6500 ft.):  Bake about 55 minutes.
  
  From:  Bisquick Family Favorites
  
  Lawrence Kellie Conf: (1114) F-INTERCOO
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mulled Cider
 Categories: New england, Beverages, Holiday
      Yield: 8 servings
 
    1/2 ga Apple cider
    1/4 c  Brown sugar
      3 ea Cinnamon
    1/2 ts Whole cloves
    1/4 c  Maple syrup
 
  Combine all ingredients in a large kettle.  Bring to a boil.  Simmer
  for 5 minutes.  Strain to remove sticks and twigs. Serve hot with
  half a (fresh) cinnamon stick in each cup, if desired. Makes about 2
  quarts.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cranberry Cordial
 Categories: Holidays, Beverages, Bar, Gifts
      Yield: 1 servings
 
      1 ea 12oz. pkg fresh cranberries
      1 c  Sugar
      2 c  Light corn syrup
      2 c  Vodka
      1 c  Water
    1/2 c  Brandy
 
       Coarsely chop the cranberries in a food processor fitted with the
  metal blade, or chop with a knife. Stir the cranberries and sugar in a
  large bowl until the berries are well coated. Stir in the remaining
  ingredients until blended. Pour the mixture into a large glass jar,
  cover, and store in a cool, dark place for at least 1 month, stirring
  or shaking the jar every few days. Before serving, strain the liquid
  from the cranberries through a fine strainer or dampened cheesecloth.
  It may be stored tightly covered at room temperature up to 3 months.
  Refrigerate it for longer storage. Makes about 4 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: MAXINE'S CRANBERRY LIQUEUR
 Categories: Liqueur, Beverages, Party
      Yield: 8 servings
 
     24 oz Cranberries; pkgs. fresh
      4 c  Sugar
      3 c  Gin ; (the most inexpensive
 
  Chop cranberries in food processor or blender.  Put in large lidded
  jar. Add sugar and gin.  Store for 2 weeks, turning or shaking
  container daily. Strain off cranberries reserve for dessert topping,
  or use in cranberry nut bread. (The baking removes most of the
  alcohol). Decant liqueur into appropriate bottle. Keeps indefinitely.
  This stuff is WONDERFUL for those Holiday get-togethers, and you'll
  be toasty warm, no matter what the weather!!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Coffee Nog
 Categories: Coffee, Shara
      Yield: 2 servings
 
      8 oz Fresh brewed coffee
    1/2 c  Cream
      1    Egg yolk
      1 tb Brown sugar
           Nutmeg
 
  Combine sugar and egg yolk, beat well.  In a small saucepan heat
  cream. Slowly whisk in egg/sugar mixture and when blended, remove
  from heat.  Do not boil.  Pour coffee into your favorite cups and top
  with cream mixture.
   Sprinkle with nutmeg and enjoy!  Don't wait for the holidays to try
  it - make one now!  RIGHT now!
  
  Source: A bag.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pecan Pralines - Dupree
 Categories: Cajun, Candies
      Yield: 24 servings
 
      2 c  Sugar
    1/2 c  Light corn syrup
    1/2 c  Water
      2 c  Pecan halves
    1/4 c  Butter
      1 tb Vanilla
 
  Heat the sugar, syrup, water, and pecans in a heavy saucepan until the
  sugar is disolved.  Bring the mixture to the boil, stirring
  occasionally, until it reaches the soft ball stage (240F). Remove the
  saucepan from the heat and add butter and vanilla.
     Allow candy to cool.  Whip until the mixture gradually changes to
  an opaque color and becomes creamy. Drop by tablespoonfuls onto a
  buttered cookie sheet and allow to harden. Makes two dozen. From
  Nathalie Dupree's New Southern Cooking Nathalie Dupree writes,
  "Pralines are traditionally given as Christmas gifts.  Their
  sweetness will linger in your mouth long after the candy is gone."
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cuban Lunch
 Categories: Candies
      Yield: 75 servings
 
     12 oz Pkg pure chocolate wafers
     12 oz Pkg peanut butter chips
      7 oz Pkg crushed regular potato
           -chips
      1 c  Chopped peanuts
 
  This sweet treat is excellent for Christmas or large buffets -
  anytime you want to serve a special dessert nibble.
  
  Melt chocolate wafers and peanut butter chips.  Mix in peanuts and
  potato chips.  Spoon or pour into small paper baking cups.  Store in
  the refrigerator.  Makes 75.
  
  Origin:  Homestyles, Canadian Classics Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rice Krispie Squares
 Categories: Kids, Candies
      Yield: 1 servings
 
      4 tb Butter
      4 c  Marshmallows or 10 oz
      5 c  Rice krispie cereal
 
  Melt butter in saucepan over low heat. Add marshmallows and stir till
  melted. Cook 3 minutes, stirring constantly . Remove from heat, add
  Rice Krispies and stir till all are coated. Using buttered spatula,
  press evenly into buttered 13x9x2" pan. Cool. Cut into 2" squares.
  
  VARIATIONS: add 1 cup raisins     add 1 cup peanuts add 1/4 cup peanut
  butter to marshmallows melt 2 squares chocolate with marshmallows for
  Christmas: add green food colouring (if desired), shape into "trees"
  or press into buttered ring or small Bundt mold. Decorate with red
  cinnamon candies (for tree) or spearmint leaves and jelly berries for
  ring mold (resembles a wreath) posted by Anne MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Maple Acorn Squash No. 1
 Categories: Side, New england, Vegetables
      Yield: 8 servings
 
      4 ea Med Acorn squash
      1 t  Cinnamon
    1/4 t  Cloves
    1/4 c  Butter
    3/4 c  Maple syrup
    1/2 t  Nutmeg
    1/2 t  Salt
      2 ea Bacon, quartered
 
  A Christmas favorite. Cut each squash in half; remove seeds and
  fibers. Arrange the halves, cut side up in a large shallow baking
  pan. In a small bowl, blend together the syrup, cinnamon, nutmeg,
  cloves, salt, and butter. Spoon about 2 Tbsp of the mixture into the
  hollow of each squash. Top with a piece of bacon. Add boiling water
  to pan, about 1 inch deep. Bake in a preheated 350f oven until
  tender, about 1 hour.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Succotash (Dave's)
 Categories: Side, American, Vegetables
      Yield: 16 servings
 
      3 lb Corn  (frozen whole kernel)
      3 c  Vegetable white sauce (see r
      3 lb Baby lima beans, frozen
      1 x  Season salt and pepper to ta
 
  Heat the vegetables through and mix thoroughly.  Add the prepared
  vegetable white sauce (see recipe for VWS) and mix.  Bring to boil,
  then remove from heat, cover and keep warm until ready to serve. This
  is an old home recipe, made in large quantities, at Thanksgiving and
  Christmas. The kids have always loved it and have invariably asked
  for the recipe after they have moved away.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Gail's Easy Cheese Spread
 Categories: Appetizers, Cheese, Gifts, Pat
      Yield: 1 servings
 
      2 lb Pk Velveeta Cheese
      1 c  Mayonnaise, NOT salad
           -dressing
      1 c  Horseradish, undrained
 
  Melt Velveeta in top of double boiler.  Take off stove and add
  mayonnaise and horseradish.  Mix well and pour in containers.
  Refrigerate. Will keep for a long time. Makes nice Christmas gifts if
  packaged in appropriate containers, such as cheese crocks.  Tell
  recipents to save the container for refills since they are certain to
  want more! Pat Empson 05/25 10:10 am
         FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/25 10:22 AM
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: HOT PEPPER JELLY
 Categories: Jelly, Spices, Personal
      Yield: 1 servings
 
    1/2 c  Hot Red Chiles; seeded
           -and coarsely chopped
    1/2 c  Hot green chiles; seeded
           -and coarsely chopped
      1 c  Chopped onion
  1 1/2 c  Vinegar
      5 c  Sugar
      2    Pouches liquid pectin
 
  This Southern recipe is very good served with country ham or with
  green beans or peas.
  
  PLACE THE HOT CHILES, onion and vinegar in a food processor or
  blender. Process until very fine. Pour the sugar into a heavy
  non-aluminum pot. Stir in the chile mixture, bring to a boil, and
  boil for 1 minute. Remove from the heat and stir in the pectin. Let
  sit 5 minutes and then remove the foam with a slotted spoon. Ladle
  into sterilized jars and seal. Turn the jars upside down occasionally
  to keep the chiles mixed until the jelly is cool and set. This jelly
  makes wonderful Christmas gifts too.
  
  Makes 10 Cups
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cajun Shrimp
 Categories: Cajun, Shellfish, Appetizers
      Yield: 15 servings
 
      1 lb Extra large shrimp, peeled
      1 tb Fresh lime juice
    1/2 ts Garlic powder
    1/2 ts Onion powder
    1/4 ts Thyme
    1/4 ts Salt
    1/4 ts Red pepper
    1/8 ts Black pepper
           Lime wedges
 
       Toss the shrimp with the lime juice in a bowl.  Mix the garlic
  powder, onion powder, thyme, salt, red pepper and black pepper in a
  small bowl. Sprinkle over the shrimp and toss to coat well.
  
       Spray a large skillet with non-stick cooking spray.  Heat until
  hot.
   Add the shrimp and cook for 3 minutes, or until the shrimp are pink,
  stiring constantly.  Spoon into a serving dish.  Chill, covered, for
  1 hour or longer.  Garnish with lime wedges.
  
  Makes 15 servings.

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