<recipedata>
 <recipebook id='MM015001.MMF'><recipe><info type="Title">Bridge Day Mint Tea</info>
<info type="Categories">Beverage</info>
<info type="Yield">6 Servings</info>
<ingredient>  1 1/2 c  Boiling water</ingredient>
<ingredient>      3 ts (heaping) instant tea</ingredient>
<ingredient>      6    Sprigs mint</ingredient>
<ingredient>      1 c  Boiling water</ingredient>
<ingredient>      1 c  Sugar</ingredient>
<ingredient>    1/2 c  Lemon juice</ingredient>
<method>  Combine 1-1/2 cups boiling water, instant tea and mint to steep, covered,</method>
<method>  for 15 minutes. Combine separately the 1 cup boiling water, sugar and lemon</method>
<method>  juice. Strain mint mixture and mix with second mixture. Add 1 quart cold</method>
<method>  water. Makes</method>
<method>    1-1/2    quarts.</method>
<method>  MRS GENE CRAWLEY (ALLISON)</method>
<method>  MARVELL, AR</method>
<method>  From the book &amp;lt;High Cotton Cookin'&amp;gt;, Marvell Academy Mothers Assn, Marvell,</method>
<method>  AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,</method>
<method>  http://www.erols.com/hosey.</method>
</recipe><recipe><info type="Title">Bridge Day Salad</info>
<info type="Categories">Salad</info>
<info type="Yield">8 Servings</info>
<ingredient>      1    Head Iceberg lettuce</ingredient>
<ingredient>      1    Head Noston lettuce</ingredient>
<ingredient>      1    Bunch spinach leaves; washed</ingredient>
<ingredient>      1 cn (16-oz) pitted ripe olives;</ingredient>
<ingredient>           -drained and sliced</ingredient>
<ingredient>      2    Avocados; diced</ingredient>
<ingredient>    3/4 c  Alfalfa sprouts</ingredient>
<ingredient>      1 c  Broken walnut halves</ingredient>
<ingredient>      2 c  Cooked chicken breasts;</ingredient>
<ingredient>           -diced</ingredient>
<ingredient>    3/4 c  Grated Monterey Jack cheese</ingredient>
<ingredient>           Italian seasonings or fines</ingredient>
<ingredient>           -herbes (optional)</ingredient>
<ingredient>           Spicy oil and vinegar</ingredient>
<method>----------------------------------DRESSING----------------------------------</method>
<method>    1/2 c  Vinegar</method>
<method>      2 ts Salt</method>
<method>      1 ts Sugar</method>
<method>    1/2 ts Pepper</method>
<method>      1 ts Paprika</method>
<method>      1 ts Dry mustard</method>
<method>      2 ts Prepared mustard</method>
<method>  1 1/2 c  Mazola oil</method>
<method>      1 ts Worcestershire sauce</method>
<method>      1 ts Soy sauce</method>
<method>      3 dr Tabasco</method>
<method>      1 ds Garlic salt</method>
<method>    1/4    Onion</method>
<method>  Prepare salad greens. Mix them in the bottom of a large salad bowl. Pile</method>
<method>  the following ingredients on top of the lettuce: sliced ripe olives,</method>
<method>  avocados, alfalfa sprouts, walnut pieces and chicken. Top with grated</method>
<method>  cheese. You may add your favorite salad seasonings (Italian seasonings or</method>
<method>  Fines Herbes). Serve with Spicy Oil and Vinegar Dressing. To make dressing,</method>
<method>  combine first 6 ingredients and shake well. Add remainder of ingredients,</method>
<method>  except onion, and shake well. Cut 1/4 onion and place in jar and add the</method>
<method>  dressing. DO NOT pour onion on salad. Keep in refrigerator. Yield: 8</method>
<method>  servings.</method>
<method>  SUSAN K. SCHALLHORN (MRS. TOM)</method>
<method>  From &amp;lt;Traditions: A Taste of the Good Life&amp;gt;, by the Little Rock (AR) Junior</method>
<method>  League.  Downloaded from Glen's MM Recipe Archive,</method>
<method>  http://www.erols.com/hosey.</method>
</recipe><recipe><info type="Title">Brie Almondine</info>
<info type="Categories">Bnr</info>
<info type="Yield">8 Servings</info>
<ingredient>      1    Brie; 17-ounce cheese wheel</ingredient>
<ingredient>      3 tb Grey poupon spicy brown</ingredient>
<ingredient>           -mustard</ingredient>
<ingredient>      2 tb Fleischmann's margarine</ingredient>
<ingredient>      2 tb Dry sherry</ingredient>
<ingredient>      1 tb Apricot preserves</ingredient>
<ingredient>    1/3 c  Planters sliced almonds;</ingredient>
<ingredient>           -toasted</ingredient>
<ingredient>           Sage sprigs for garnish</ingredient>
<ingredient>           Crackers; french bread or</ingredient>
<ingredient>           -fruit pieces</ingredient>
<method>  On greased broiler pan, broil cheese 6 inches from heat source for 8 to 10</method>
<method>  minutes or until soft.</method>
<method>  In small saucepan, heat mustard, margarine, sherry and preserves to a boil.</method>
<method>  Reduce heat; simmer 1 minute. Place cheese on serving platter. Spoon</method>
<method>  mustard mixture over cheese; top with almonds and garnish with sage if</method>
<method>  desired. Serve with crackers, french bread or assorted fruit pieces.</method>
<method>  Preparation Time: 5 minutes</method>
<method>  Recipe by: Planters</method>
<method>  Posted to brand-name-recipes by Beach Princess&amp;lt;barbra@pipeline.com&amp;gt; on Jan</method>
<method>  21, 1998</method>
</recipe><recipe><info type="Title">Brie and Apple Chutney</info>
<info type="Categories">Condiment, Sauces, Appetizers</info>
<info type="Yield">4 Servings</info>
<ingredient>    1/4 ts Crushed dried red pepper</ingredient>
<ingredient>      1 tb Frech ginger; minced</ingredient>
<ingredient>    1/2 ts Coriander seed; crushed</ingredient>
<ingredient>      1    Stick cinnamon; about 2"</ingredient>
<ingredient>           -long</ingredient>
<ingredient>    1/8 ts Cumin seed; opt.</ingredient>
<ingredient>      2 tb Unsalted butter</ingredient>
<ingredient>      1 sm Onion; finely chopped</ingredient>
<ingredient>    1/2 c  Orange juice</ingredient>
<ingredient>    1/2 c  Brown sugar; packed</ingredient>
<ingredient>      4    Ripe pears; peeled, seeded &amp;</ingredient>
<ingredient>           -finely cubed</ingredient>
<ingredient>      2    Granny Smith apples; peeled,</ingredient>
<ingredient>           -seeded &amp; &amp; finely cubed</ingredient>
<ingredient>    1/3 c  Dates; chopped</ingredient>
<ingredient>    1/2 c  Pecans; chopped</ingredient>
<ingredient>           Salt; to taste</ingredient>
<ingredient>      1    Wheel of Brie; (3 pounds)</ingredient>
<method>  Combine first 5 ingredients on a small plate. Melt butter in a 3 quart</method>
<method>  squcepan.  When butter is just melted, add the combined spices and saute</method>
<method>  for 1 to 2 minutes, just to release flavors. Add onion and saute until</method>
<method>  onion is just tender. Do not brown. Add orange juice, and sugar. Stir until</method>
<method>  sugar dissolves. Stir in pears and apples. Bring to a gentle simmer and</method>
<method>  cook until thick, about 20 to 30 minutes. Stir often to prevent scorching.</method>
<method>  Remove from heat. Add dates and pecans. Cool to room temperature. Serve</method>
<method>  over slivers of Brie or on top of a 3 pound wheel.</method>
<method>  Suggested Wine: Lamoreaux Landing Estate White</method>
<method>  NOTES : For added texture, stir in 1/2 cup chopped apple with dates.  Can=</method>
<method>  be garnished with chopped red apple and broad leaf parsley.</method>
<method>  Recipe by: Lamoreaux Landing Wine Cellars</method>
<method>  Posted to recipelu-digest by Nesb2@aol.com on Feb 22, 1998</method>
</recipe><recipe><info type="Title">Brie and Apple Stuffed French Toast</info>
<info type="Categories">None</info>
<info type="Yield">1 Servings</info>
<ingredient>      6    Eggs</ingredient>
<ingredient>      2 c  Milk</ingredient>
<ingredient>    1/8 ts Nutmeg</ingredient>
<ingredient>    1/4 ts Cinnamon</ingredient>
<ingredient>      1    Long loaf french bread</ingredient>
<ingredient>    1/2    Golden delicious apple</ingredient>
<ingredient>      1 md Wedge brie cheese</ingredient>
<ingredient>      1    Whole nutmeg to grate</ingredient>
<ingredient>      3 tb Fresh grated orange zest</ingredient>
<method>  Slice french bread into 24 -1/4 inch slices and place 12 slices in a large</method>
<method>  baking dish. Set the other 12 pieces aside. Core apple and thinly slice</method>
<method>  into 12 pieces. Place 1 apple slice on each piece of french bread in baking</method>
<method>  dish. Cut 12 - 1/8 inch slices of brie removing waxy outer coating and</method>
<method>  place 1 slice on each apple topped piece of bread. Place remaining 12</method>
<method>  slices of bread on top on brie. In blender mix eggs, milk, nutmeg, &amp;</method>
<method>  cinnamon well. Pour egg mixture over brie &amp; apple "sandwiches," turning the</method>
<method>  "sandwiches" to insure coating well on both sides. Allow bread to soak up</method>
<method>  all the egg mixture evenly. Cook on lightly oiled, covered griddle</method>
<method>  preheated to 360 degrees. Place "sandwiches" brie side down, turning once</method>
<method>  after cheese has begun to melt. Toast should grill to an even golden brown.</method>
<method>  Serve immediately topped with fresh grated nutmeg and orange zest. This</method>
<method>  delicious dish serves well with fresh berries, Canadian bacon &amp; maple</method>
<method>  syrup.</method>
<method>  Posted to MC-Recipe Digest by MeLizaJane &amp;lt;MeLizaJane@aol.com&amp;gt; on Apr 30,</method>
<method>  1998</method>
</recipe><recipe><info type="Title">Brie and Bacon Omelet</info>
<info type="Categories">Cheese/eggs</info>
<info type="Yield">2 Servings</info>
<ingredient>      2 tb Butter</ingredient>
<ingredient>      2 tb Chopped green onion</ingredient>
<ingredient>      4    Eggs</ingredient>
<ingredient>    1/4 c  Milk</ingredient>
<ingredient>    3/4 ts Pepper</ingredient>
<ingredient>      2 oz Chopped brie, skin removed</ingredient>
<ingredient>      4 sl Bacon, cooked and crumbled</ingredient>
<ingredient>      3 tb Chopped toasted pecans</ingredient>
<ingredient>           Fresh fruit if desired</ingredient>
<method>  Melt butter in a 10-inch ovenproof skillet or omelet pan, tilting pan to</method>
<method>  coat bottom and sides.  Saute onion until tender, about 3 minutes.</method>
<method>  Combine eggs, milk and pepper.</method>
<method>  Increase heat to medium to high.  Pour egg mixture into skillet. Stir once</method>
<method>  nad cook until edges begin to set. using a fork, gently pull the edges of</method>
<method>  the eggs away from the sides of the pan so that the uncooked portion flows</method>
<method>  under the cooked edges.  Continue until most of the egg mixture is set but</method>
<method>  the surface of the omelet is slightly wet. Sprinkle cheese, bacon and nuts</method>
<method>  over the top of the omelet.  Fold in half; cut into two pieces. Garnish</method>
<method>  with fresh fruit.  Serve immediately.</method>
<method>  Posted to MealMaster Recipes List, Digest #150</method>
<method>  Date: Thu, 30 May 1996 11:59:11 -0600</method>
<method>  From: Arlene Schiffman &amp;lt;arlenes@holly.colostate.edu&amp;gt;</method>
</recipe><recipe><info type="Title">Brie and Basil Croquettes</info>
<info type="Categories">Cheese, Side dish</info>
<info type="Yield">20 Croquettes</info>
<ingredient>    1/4 c  (1/2 stick) unsalted butter</ingredient>
<ingredient>    1/4 c  All purpose flour</ingredient>
<ingredient>      1 c  Milk</ingredient>
<ingredient>      9 oz Chilled Brie or Camembert</ingredient>
<ingredient>           -cheese, rind removed</ingredient>
<ingredient>           -cut into 1-inch chunks</ingredient>
<ingredient>    1/4 c  Finely chopped fresh</ingredient>
<ingredient>           -basil</ingredient>
<ingredient>      2    Large eggs</ingredient>
<ingredient>           All purpose flour for</ingredient>
<ingredient>           -coating</ingredient>
<ingredient>      2 c  Dry bread crumbs</ingredient>
<ingredient>      2 tb Olive oil</ingredient>
<method>  Melt butter in heavy medium saucepan over medium heat. Add 1/4 cup flour</method>
<method>  and stir until light golden, about 2 minutes. Remove from heat. Gradually</method>
<method>  whisk in milk. Return pan to heat. Simmer gently until very thick but still</method>
<method>  pourable, about 4 minutes.  Add cheese and basil and stir until cheese</method>
<method>  melts, about 2 minutes. Remove from heat. Season with salt and pepper. Stir</method>
<method>  in 1 egg.  Pour into 10-inch diameter pie plate. Press plastic wrap onto</method>
<method>  surface of cheese mixture to prevent skin from forming. Chill overnight.</method>
<method>  With floured hands, form cheese mixture into walnut-size balls. Dust cheese</method>
<method>  balls with flour. Chill until firm, about 1 hour. Press each cheese ball</method>
<method>  into 3/4-inch-thick round.  Place remaining egg in small bowl and beat to</method>
<method>  blend.  Place crumbs in medium bowl. Dip cheese rounds into egg, then into</method>
<method>  crumbs, coating thoroughly.  Heat oil in heavy large skillet over</method>
<method>  medium-high heat.  Working in batches, fry cheese rounds just until brown,</method>
<method>  about 1 minute per side; do not overcook. Drain on paper towels. Serve</method>
<method>  warm.</method>
<method>  Bon Appetit/May 94 Typed by Didi Pahl</method>
<method>  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini</method>
</recipe><recipe><info type="Title">Brie and Crab Strata</info>
<info type="Categories">Seafood, Cheese, Brunch, Suzy</info>
<info type="Yield">6 Servings</info>
<ingredient>      2 tb Unsalted butter</ingredient>
<ingredient>    1/2 c  Unsalted butter</ingredient>
<ingredient>      8 sl Day-old bread, cubed</ingredient>
<ingredient>    1/4 lb Fontina cheese, grated</ingredient>
<ingredient>    1/4 lb Crabmeat, well picked,flaked</ingredient>
<ingredient>      6 oz Brie, very cold</ingredient>
<ingredient>    1/4 lb Cream cheese, softened</ingredient>
<ingredient>      3 lg Eggs</ingredient>
<ingredient>  1 1/4 c  Milk</ingredient>
<ingredient>    1/8 ts Freshly grd. white pepper</ingredient>
<ingredient>    1/4 ts Mace</ingredient>
<ingredient>    1/4 ts Cayenne pepper-or to taste</ingredient>
<method>  Butter a 2-qt baking dish with the 2 Tb. butter. Put half the bread cubes</method>
<method>  into the baking dish. Add the Fontina cheese in one layer, then the crab,</method>
<method>  and top with remaining bread cubes.</method>
<method>  Trim the rind off the Brie. Cut the Brie into small cubes and dot the</method>
<method>  entire top of the strata with the cheese cubes. Note: The colder the Brie,</method>
<method>  the easier it will be to cut.</method>
<method>  Prepare a custard by beating the cream cheese with the eggs in a food</method>
<method>  processor or electric mixer until light and fluffy. Melt the remaining</method>
<method>  butter. Beat in the milk, seasonings, and melted butter. Pour over the</method>
<method>  strata. Press the strata down with the back of a spoon so all the bread is</method>
<method>  moistened with the custard. Refrigerate overnight.</method>
<method>  Preheat oven to 350 degrees F. Bake strata for 1 hour, or until puffy and</method>
<method>  golden brown. Let sit for 5 minutes.</method>
<method>  Serve hot or warm.</method>
<method>  From the recipe files of suzy@bestweb.net</method>
<method>  Posted to MM-Recipes Digest  by SUZY &amp;lt;suzy@bestweb.net&amp;gt; on May 12, 1998</method>
</recipe><recipe><info type="Title">Brie and Cranberry Phyllo Triangles</info>
<info type="Categories">None</info>
<info type="Yield">20 Appetizers</info>
<ingredient>      1 lb Phyllo dough</ingredient>
<ingredient>    3/4 c  Butter; melted (up to 1)</ingredient>
<ingredient>      1 cn (16-oz) whole berry</ingredient>
<ingredient>           -cranberry sauce</ingredient>
<ingredient>      8 oz Brie cheese; cut into 1/2</ingredient>
<ingredient>           -inch cubes</ingredient>
<method>  I originally intended to send this recipe ages ago, but in my typical</method>
<method>  fashion, I spaced it. Anyhow, these are fairly easy to make and different</method>
<method>  than anything I've ever had before. The recipe originally came from the</method>
<method>  June 95 issue of Best Recipes, but I didn't get around to trying it this</method>
<method>  May. I served them with Pork Sate appetizers and they went over quite well.</method>
<method>  Preheat oven to 350. Cut phyllo dough in half lengthwise. Keep half covered</method>
<method>  with plastic wrap while working. Place 2 sheets of phyllo dough on work</method>
<method>  surface; brush with butter. Fold in half lengthwise; brush with butter.</method>
<method>  Place 1 and 1/2 teaspoons cranberry sauce and 6 cubes Brie at the bottom of</method>
<method>  strip. Diagonally fold corner over filling, forming a triangle. Continue</method>
<method>  folding triangle shape up to the end. Brush with butter and place on a</method>
<method>  jelly-roll pan.</method>
<method>  Repeat with remaining phyllo dough and filling. Bake 10 minutes or until</method>
<method>  golden brown. Cool 5 minutes before serving. Posted to TNT - Prodigy's</method>
<method>  Recipe Exchange Newsletter  by "Mandy Rose Bell" &amp;lt;mbell@cdsnet.net&amp;gt; on Jul</method>
<method>  27, 1997</method>
</recipe><recipe><info type="Title">Brie and Papaya Quesadillas</info>
<info type="Categories">None</info>
<info type="Yield">1 Servings</info>
<ingredient>           Flour tortillas</ingredient>
<ingredient>           Brie cheese; in slices</ingredient>
<ingredient>      1    Ripe papaya; (yellow and</ingredient>
<ingredient>           -fragrant)</ingredient>
<ingredient>    1/2    White onion; sliced and</ingredient>
<ingredient>           -blanched slightly</ingredient>
<ingredient>      1    Hatch or long green Chile;</ingredient>
<ingredient>           -roasted, peeled and sliced</ingredient>
<ingredient>      2 tb Oil</ingredient>
<method>  One of my favorite quesadilla recipes comes from Southwest Tastes (of the</method>
<method>  series Great Chefs of the West)</method>
<method>  Layer the cheese and papaya. A couple of pieces of papaya should do it.</method>
<method>  Sprinkle a few onion pieces and the chiles, fold, brush with oil and fry</method>
<method>  until the outside begins to brown and the cheese is melted. Cut into</method>
<method>  wedges. I've made these for many parties and always get "oohs and Ahhs". Of</method>
<method>  course for THIS list, habaneros may be substituted for the wimpy Hatch</method>
<method>  chiles.</method>
<method>  Posted to CHILE-HEADS DIGEST by "Michael Schapansky" &amp;lt;michael1@bga.com&amp;gt; on</method>
<method>  Apr 1, 1998</method>
</recipe><recipe><info type="Title">Brie and Pear Puff Pastry Tarts</info>
<info type="Categories">New, Text, Import</info>
<info type="Yield">1 Servings</info>
<ingredient>     12 oz Brie,; room temperature</ingredient>
<ingredient>      1    Large egg</ingredient>
<ingredient>      1 lg Egg yolk</ingredient>
<ingredient>      2 tb Brandy</ingredient>
<ingredient>      6 tb Butter</ingredient>
<ingredient>    1/4 c  Sugar</ingredient>
<ingredient>      1 lb Firm ripe pears,; peeled and</ingredient>
<ingredient>           -sliced</ingredient>
<ingredient>      2    Sheets (1 pound package)</ingredient>
<ingredient>           -frozen puff pastry</ingredient>
<ingredient>      1    Egg mixed with 1 teaspoon</ingredient>
<ingredient>           -water for wash</ingredient>
<method>  Preheat oven to 450. Remove rind from brie. In food processor combine brie,</method>
<method>  egg, yolk, and brandy. Process until smooth and chill. In a large skillet,</method>
<method>  melt butter. Add sugar and cook on high for 1 minute. Add pears and cook</method>
<method>  over med-high heat until crisp tender. Remove to a plate to cool. On</method>
<method>  floured surface, roll 1 puff pastry sheet to 10-inch square. Cut a 10 inch</method>
<method>  circle out of this. Roll second sheet into 11-inch square and cut an</method>
<method>  11-inch circle out of this. Place 10-inch circle of dough on baking sheet.</method>
<method>  Spread cheese mixture over pastry to within 1 inch of outside edge. Spoon</method>
<method>  cooled pears on top of cheese. Brush 1 inch edge with egg glaze. Score</method>
<method>  11-inch pastry circle halfway through with sharp knife. Do not cut through</method>
<method>  pastry all the way. Place on top of pears and using fork, seal top pastry</method>
<method>  to bottom. Brush surface with egg glaze. Vent top with knife and chill</method>
<method>  about 20 minutes before baking. Bake 10 minutes and turn down heat to 375.</method>
<method>  Bake another 30 minutes or until puffy and golden brown. Serve warm or at</method>
<method>  room temperature. *If you don't want to use alcohol in this recipe, just</method>
<method>  use brandy extract or a flavoring of your choice.</method>
<method>  Recipe By     :THE DESSERT SHOW SHOW #DS3065</method>
<method>  Posted to MC-Recipe Digest V1 #270</method>
<method>  Date: Tue, 29 Oct 1996 22:59:57 -0500</method>
<method>  From: Meg Antczak &amp;lt;meginny@frontiernet.net&amp;gt;</method>
</recipe><recipe><info type="Title">Brie and Red Pepper Mini-Quiches</info>
<info type="Categories">Appetizer</info>
<info type="Yield">36 Servings</info>
<ingredient>      1    Pastry for double-crust pie</ingredient>
<ingredient>      2 tb Butter</ingredient>
<ingredient>    3/4 c  Finely chopped sweet red</ingredient>
<ingredient>           -peppers</ingredient>
<ingredient>    1/2 lb Brie cheese; cut in small</ingredient>
<ingredient>           -cubes</ingredient>
<ingredient>     10 sl Bacon; cooked and crumbled</ingredient>
<ingredient>      3    Eggs</ingredient>
<ingredient>  1 1/3 c  Whipping cream</ingredient>
<ingredient>           Salt and cayenne pepper</ingredient>
<method>  From: a4gy@jupiter.sun.csd.unb.ca ("N. Webber")</method>
<method>  Date: Wed, 19 Apr 1995 21:41:06 +0000</method>
<method>  On lightly floured surface, roll out pastry thinly and line thirty-six</method>
<method>  2-1/4-inch (6cm) tartlet tins. Line with foil and weight down with pie</method>
<method>  weights or dried beans. Bake in 375F (190C) oven for 10 minutes. Remove</method>
<method>  foil and pie weights; let cool.</method>
<method>  In skillet, melt butter; saute red peppers until softened. Spoon into tart</method>
<method>  shells; top with cheese, then bacon.</method>
<method>  In bowl, beat together eggs and cream; season with salt and cayenne to</method>
<method>  taste. Pour over mixture in tart shells; bake in 350F (180C) oven for 10 to</method>
<method>  15 minutes or until filling is firm. Serve immediately. (Tarts can be</method>
<method>  cooled and frozen in airtight containers. To reheat, bake frozen tartlets</method>
<method>  in 375F (190C) oven for 10 minutes or until heated through.) Makes 36</method>
<method>  appetizers.</method>
<method>  Source: The Canadian Living Cooking Collection: Soups And Starters, page 49</method>
<method>  REC.FOOD.RECIPES ARCHIVES</method>
<method>  /EGGS</method>
<method>  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,</method>
<method>  http://www.erols.com/hosey.</method>
</recipe><recipe><info type="Title">Brie and Salmon Parcels</info>
<info type="Categories">None</info>
<info type="Yield">1 Servings</info>
<ingredient>           Philo pastry thawed</ingredient>
<ingredient>      1 lb Sliced smoked Salmon</ingredient>
<ingredient>      1    3" round of Brie. I use</ingredient>
<ingredient>           -local fresh Brie from</ingredient>
<ingredient>           -Tasmania rather than the</ingredient>
<ingredient>           -canned European ones</ingredient>
<ingredient>      1 tb Melted butter</ingredient>
<method>  This can be used as an appetiser or as a main by adding side vegetables and</method>
<method>  giving the larger eaters an extra one.</method>
<method>  The frozen Philo sheets here in Aussie are about 30cm (12") square</method>
<method>  Take three or four Philo sheets layered together and cut into 1/4's</method>
<method>  On each quarter lay a slice of Smoked Salmon and two slices (1/4" thick)</method>
<method>  Fold the Philo sheets over to make a neat parcel either square or triangle</method>
<method>  and seal with melted butter. Brush the tops with butter and place on a</method>
<method>  backing tray covered with backing foil lightly buttered or sprayed with No</method>
<method>  Stick cooking oil.</method>
<method>  Bake in pre-heated oven at 160C (someone convert to F please) (Moderate</method>
<method>  oven) for 15 minutes or until lightly browned and crisp on top.</method>
<method>  Serve and eat while while warm.</method>
<method>  The Salmon will stand a robust wine, so a Gewertztramina will go well or a</method>
<method>  crisp dry Riesling. Here in Aussie we have some nicely bodied Rose's which</method>
<method>  have sufficient Red flavour to be interesting but suit being chilled..</method>
<method>  Great for hot summer days!</method>
<method>  Very simple and quick... Easy to substitute smoked chicken for the Salmon</method>
<method>  if you're not into fish.</method>
<method>  Posted to recipelu-digest Volume 01 Number 378 by "RobR"</method>
<method>  &amp;lt;rroughto@laurel.ocs.mq.edu.au&amp;gt; on Dec 17, 1997</method>
</recipe><recipe><info type="Title">Brie and Tomato Sauce Tossed with Linguine</info>
<info type="Categories">Pasta</info>
<info type="Yield">4 To 6</info>
<ingredient>      4    Ripe large tomatoes, cut</ingredient>
<ingredient>           -into 1/2-inch cubes</ingredient>
<ingredient>      1 lb Brie cheese, rind removed,</ingredient>
<ingredient>           -torn into irregular pieces</ingredient>
<ingredient>      1 c  Cleaned fresh basil leaves,</ingredient>
<ingredient>           -cut into strips</ingredient>
<ingredient>      3    Garlic cloves, peeled and</ingredient>
<ingredient>           -finely minced (I use more)</ingredient>
<ingredient>      1 c  + 1tb best-quality olive oil</ingredient>
<ingredient>  2 1/2 ts Salt</ingredient>
<ingredient>    1/2 ts Freshly ground black pepper</ingredient>
<ingredient>  1 1/2 lb Linguine</ingredient>
<ingredient>           Freshly grated imported</ingredient>
<ingredient>           -Parmesan cheese (optional)</ingredient>
<method>  Combine tomatoes, brie, basil, garlic, 1 cup olive oil, 1/2 teaspoon salt</method>
<method>  and the pepper in a large serving bowl. Prepare at least 2 hours before</method>
<method>  serving and set aside, covered, at room temperature.</method>
<method>  Bring 6 quarts water to a boil in a large pot.  Add 1 tablespoon olive oil</method>
<method>  and remaining salt.  Add the linguine and boil until tender but still firm,</method>
<method>  8 to 10 minutes.</method>
<method>  Drain pasta and immediately toss with the tomato sauce. Serve at once,</method>
<method>  passing the peppermill, and grated Parmesan cheese if you like.</method>
<method>  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini</method>
</recipe><recipe><info type="Title">Brie Appetizer Wreath</info>
<info type="Categories">None</info>
<info type="Yield">1 Servings</info>
<ingredient>      1    Wheel (16-oz) of Brie</ingredient>
<ingredient>      3    Sheets Phyllo, thawed</ingredient>
<ingredient>           Pam, butter flavored</ingredient>
<ingredient>      4    Oz. Quality Apricot</ingredient>
<ingredient>           -Preserves* (up to 6)</ingredient>
<ingredient>      2 oz Apricot Brandy (opt)</ingredient>
<ingredient>           Melted Butter</ingredient>
<ingredient>           Whipping Cream (opt)</ingredient>
<method>  Turkish Variation, Americanized</method>
<method>  Preheat to 350@f.</method>
<method>  Line a baking sheet with Parchment.   ALT:  Line with foil and spray with</method>
<method>  Pam.</method>
<method>  Stir the brandy (opt) into the Preserves.</method>
<method>  If using, stir 2 T of the whipping cream into 3 oz. melted butter.</method>
<method>  Dice the brie in 1" dice.   Unwrap 1 sheet phyllo and lay on clean</method>
<method>  dishtowel.   Spray generously with Pam.   Repeat with the other sheets.</method>
<method>  Starting 2" from the ends and 1" from the edge, make a 2" wide layer of</method>
<method>  brie cubes lengthwise.   Top with the Preserve mixture.</method>
<method>  Use the dishtowel to roll jelly-roll fashion.   Fold the ends under and</method>
<method>  gently transfer to the baking sheet, forming into a wreath.</method>
<method>  Baste with the butter or butter mixture.   Bake for 30 min. or until</method>
<method>  golden.  Transfer to a serving plate and cool a bit.   Garnish with a holly</method>
<method>  sprig.</method>
<method>  *I use the French stuff with the black lid.  Can't think of the name.</method>
<method>  Alzheimers.   Hehehehe...</method>
<method>  Posted to FOODWINE Digest 27 November 96</method>
<method>  Date:    Wed, 27 Nov 1996 13:50:09 -0600</method>
<method>  From:    Mike &amp;lt;cyberh@HIC.NET&amp;gt;</method>
</recipe><recipe><info type="Title">Brie Crisps</info>
<info type="Categories">Appetizers, Hors d', Oeuvres</info>
<info type="Yield">1 Servings</info>
<ingredient>      4 oz Brie; at room temperature</ingredient>
<ingredient>    1/2 c  Butter; at room temperature</ingredient>
<ingredient>    2/3 c  Flour</ingredient>
<ingredient>      2 ds Cayenne pepper; to taste</ingredient>
<ingredient>    1/8 ts Salt</ingredient>
<ingredient>           Paprika</ingredient>
<method>  Combine butter and cheese in the food processor and mix until creamy. Add</method>
<method>  remaining ingredients and blend until dough almost forms a ball in the food</method>
<method>  processor. Shape into a roll 2 inches round and wrap tightly in plastic</method>
<method>  wrap.</method>
<method>  Refrigerate overnight. Slice rolls into 1/4 inch pieces - place 2 inches</method>
<method>  apart on cookie sheet and bake at 400 degrees for 10-12 minutes or until</method>
<method>  edges are brown.</method>
<method>  Cool on rack.</method>
<method>  Sprinkle with paprika and serve immediately.</method>
<method>  Serving Ideas : Great with a glass of sherry!!!</method>
<method>  Recipe by: Beyond Parsley by Junior League of Kansas City, Missouri</method>
<method>  Posted to MC-Recipe Digest by Sharon &amp;lt;jouet@mindspring.com&amp;gt; on Feb 21, 1998</method>
</recipe><recipe><info type="Title">Brie En Croate</info>
<info type="Categories">Appetizers, Cheese</info>
<info type="Yield">5 Servings</info>
<ingredient>      1    Brie round</ingredient>
<ingredient>      1    Pasrty dough</ingredient>
<ingredient>      1    Egg</ingredient>
<ingredient>      2 tb Milk</ingredient>
<method>     Completty enclose cheese in pastry.  Make egg wash of egg and milk. Put</method>
<method>  brie on baking sheet with seam side of dough down. Brush with egg wash. Cut</method>
<method>  garnish of leaves, flowers, etc., from scraps of pastry and decorate top of</method>
<method>  Brie.  Bake at 350F about 30 minutes or until golden brown.</method>
<method>  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini</method>
</recipe><recipe><info type="Title">Brie En Croute</info>
<info type="Categories">Appetizer</info>
<info type="Yield">12 Servings</info>
<ingredient>      1 pk (3-oz) cream cheese;</ingredient>
<ingredient>           -softened</ingredient>
<ingredient>    1/4 c  Butter; softened</ingredient>
<ingredient>    3/4 c  Flour</ingredient>
<ingredient>      1 pk (4.5-oz) brie cheese</ingredient>
<ingredient>    1/2 ts Sesame seeds</ingredient>
<method>  From: fazekasb@nando.net (Bryan Fazekas)</method>
<method>  Date: 30 Jan 1996 08:51:32 -0700</method>
<method>  Here's one I received a few years back from Lucia Beltrani, a professional</method>
<method>  chef and teacher in Syracuse, NY:</method>
<method>   In a medium bowl, cut cream cheese &amp; butter into flour with a pastry</method>
<method>  blender until particles resemble small peas.  Shape into a ball.  Wrap in</method>
<method>  foil or plastic wrap; refrigerate at least 1 hour.</method>
<method>   Divide dough into 2 pieces.  On a lightly floured surface roll out each</method>
<method>  piece about 1/8" thick.  Cut each into a 6" circle, reserving excess dough</method>
<method>  for trim. Place one circle of dough on an ungreased baking sheet. Place</method>
<method>  whole Brie cheese in center of dough; top with other circle. Pinch pastry</method>
<method>  edges together to seal.</method>
<method>   Preheat oven to 400 degrees.  Roll out excess dough.  Cut 1 decorative</method>
<method>  design with a cookie cutter &amp; about 10 small designs with hors d'oeuvre</method>
<method>  cutters.  Place large cut-out on top of croute &amp; small cut-outs around the</method>
<method>  sides.  Sprinkle with sesame seeds.  Bake 15-20 minutes or until golden</method>
<method>  brown. Let stand several minutes before cutting into small wedges. Serve</method>
<method>  warm. Makes 12 appetizer servings.</method>
<method>   Note:  This also works well with Camembert.</method>
<method>  REC.FOOD.RECIPES</method>
<method>  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,</method>
<method>  http://www.erols.com/hosey.</method>
</recipe><recipe><info type="Title">Brie En Croute</info>
<info type="Categories">Appetizers/, Gardiner</info>
<info type="Yield">1 Servings</info>
<ingredient>      3 tb Butter</ingredient>
<ingredient>    1/4 lb Mushrooms; sliced thin</ingredient>
<ingredient>      3    Scallions; chopped fine</ingredient>
<ingredient>      2 tb Parsley; minced</ingredient>
<ingredient>      2 lb Brie</ingredient>
<ingredient>           Puff pastry</ingredient>
<ingredient>           Apple or pear wedges</ingredient>
<method>  1) Melt butter in a hot saute pan. Add mushrooms. Cook over medium heat</method>
<method>  until most of their liquid has evaporated. Remove from heat and toss with</method>
<method>  scallions and parsley. Let cool completely.</method>
<method>  2) Slice chilled brie in half horizontally and separate halves. Spread</method>
<method>  mushroom mixture over bottom half of cheese and replace top, pushing down</method>
<method>  to make sure it is even. Wrap cheese in puff pastry and chill 30 minutes.</method>
<method>  3) Bake in a preheated 425 degree oven for 10 minutes, then reduce heat to</method>
<method>  350 degrees and cook until pastry is fully cooked and crisp. Let rest 5-10</method>
<method>  minutes. Garnish top with apple or pear wedges. Cut into wedges and serve.</method>
<method>  NOTE: For a 2.2 lb (1Kilo) Brie, bake at 425~ for 10 minutes; 350~ for 15</method>
<method>  to 20 min.</method>
<method>  Recipe by: Craig Gardiner (KNHT09A)</method>
<method>  Posted to TNT - Prodigy's Recipe Exchange Newsletter  by</method>
<method>  WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Dec 17, 1997</method>
</recipe><recipe><info type="Title">Brie En Croute</info>
<info type="Categories">None</info>
<info type="Yield">2 Servings</info>
<ingredient>      2    Wheels (8 oz. each) brie</ingredient>
<ingredient>           Puff pastry (store-bought or</ingredient>
<ingredient>           -homemade)</ingredient>
<ingredient>      1    Egg</ingredient>
<ingredient>      1 tb Water</ingredient>
<method>  Remove the rind of the brie with a sharp knife. Roll out 1 sheet of pastry</method>
<method>  to 1/4 inch thick or less. Place brie in center of pastry, cut a rough</method>
<method>  circle around it, with 2" "seam". Wrap the pastry around the brie. With the</method>
<method>  remaining dough cut out leaf or other decorative shapes and aplpy to the</method>
<method>  top of the wrapped brie with the egg wash (the egg beaten with the water).</method>
<method>  Brush the entire package with the egg wash, transfer to a baking sheet.</method>
<method>  This can be done 12 hours in advance and refrigerated. Just before serving,</method>
<method>  bake in a 375 degree oven about 40 minutes. Serve warm.</method>
<method>  Posted to Bakery-Shoppe Digest V1 #398 by Bakerbear1@aol.com on Nov 18,</method>
<method>  1997</method>
</recipe><recipe><info type="Title">Brie En Croute</info>
<info type="Categories">Appetizers, Holiday</info>
<info type="Yield">1 Servings</info>
<ingredient>      2    4 1/2 oz. each herbed cheese</ingredient>
<ingredient>           (Rondele or Boursin)</ingredient>
<ingredient>      2 tb Whipping cream</ingredient>
<ingredient>      2 lb Wheel Brie cheese</ingredient>
<ingredient>      1 lb Frozen puff pastry</ingredient>
<ingredient>      1    Egg beaten with 1 T water,</ingredient>
<ingredient>           For wash</ingredient>
<method>  Mix the ream with the herbed cheese,  Spread on top of brie.  Roll out both</method>
<method>  sheets of puff pastry to 14" squares.  Place brie in center of first</method>
<method>  square, and cut circle 2" larger than the brie.  Brush pastry with the egg</method>
<method>  wash, center the bottom of the brie on pastry.  Make diagonal cuts in the</method>
<method>  edge of the pastry; brush with the egg wash, if it becomes dry, and fold</method>
<method>  against the side of the brie.  (Diagonal slits will help the pastry fit</method>
<method>  better.)  Now, cut a second round of pastry from the other 14" square, egg</method>
<method>  wash, and then place the on top of the brie in the center.  Make more</method>
<method>  diagonal slits to fit.  Use egg wash if necessary, and firmly press pastry</method>
<method>  dough to the sides of the brie.  With a sharp knife, trim the excess. Take</method>
<method>  the scraps of pastry and make decorations, etc.  (You may cover this and</method>
<method>  refrigerate overnight, or at this point, freeze for up to 2 weeks.)</method>
<method>  Before serving, bring to room temperature.  Preheat oven to 400 degrees.</method>
<method>  Place on ungreased cookie sheet and bake 35 to 40 minutes or until the</method>
<method>  pastry is golden.  Let it rest at room temperature for 2 hours before</method>
<method>  serving or the cheese will be too soft to cut.  Serve this cut in small</method>
<method>  wedges.  It will serve 18 to 20.</method>
<method>    Posted to MM-Recipes Digest V3 #253</method>
<method>    Date: Mon, 16 Sep 1996 07:04:49 -0700</method>
<method>    From: bj3@ix.netcom.com (BJ)</method>
</recipe><recipe><info type="Title">Brie En Croute</info>
<info type="Categories">None</info>
<info type="Yield">1 Servings</info>
<ingredient>      1    Egg</ingredient>
<ingredient>      1 tb Water</ingredient>
<ingredient>      1 lb Brie cheese</ingredient>
<ingredient>    1/4 c  Chopped pecans; toasted</ingredient>
<ingredient>    1/4 c  Parsley; chopped</ingredient>
<ingredient>      1    Sheet frozen puff pastry;</ingredient>
<ingredient>           -thawed</ingredient>
<method>  Prep: 25 min, Cook: 20 min, plus cooling time. Preheat oven to 400F.</method>
<method>  Lightly beat egg and water in a bowl and set aside. Slice Brie in half</method>
<method>  horizontally. (I take a long piece of dental floss wrap around each fore</method>
<method>  finger and use it to slice, a knife can be hard to work with)Sprinkle</method>
<method>  bottom half with nuts and parsley. Top with remaining half. Unfold pastry</method>
<method>  on a lightly floured surface. Roll into a 15 inch circle. Place Brie in</method>
<method>  center of pastry. Brush pastry edges with egg mixture. Fold edges up and</method>
<method>  around cheese wheel and press edges firmly to seal. Place seam-side down on</method>
<method>  baking sheet. Decorate top with pastry scraps, (I do I usually make</method>
<method>  leaves)if desired. Brush egg mixture all over pastry and bake 20 minutes or</method>
<method>  until golden. Remove and cool on a wire rack 10 minutes before serving.</method>
<method>  Variations instead of pecans and parsley in the middle I sprinkle with:</method>
<method>  Brown sugar and almonds - serve with fruit and graham crackers</method>
<method>  Fresh minced garlic and italian seasonings - serve with crackers (*My</method>
<method>  personal favorite and use lots of garlic)</method>
<method>  Sun-dried tomatoes and fresh basil - serve with crackers</method>
<method>  Posted to recipelu-digest by molony &amp;lt;molony@scsn.net&amp;gt; on Feb 06, 1998</method>
</recipe><recipe><info type="Title">Brie En Croute</info>
<info type="Categories">Appetizers, Cheese</info>
<info type="Yield">1 Batch</info>
<ingredient>     16 oz Brie wheel</ingredient>
<ingredient>      4 oz Mushrooms, shiitake</ingredient>
<ingredient>           Butter; for sauteing</ingredient>
<ingredient>    1/4 ts Tarragon</ingredient>
<ingredient>      2    Garlic clove</ingredient>
<ingredient>      2 oz Wine</ingredient>
<ingredient>    1/2 lb Filo</ingredient>
<method>  Also, baked Brie is fabulous.  If you want to get fancy with the brie,</method>
<method>  saut# some mushrooms with tarragon, garlic and a bit of wine until the</method>
<method>  mixture is almost dry (the mushrooms should be sliced or chopped, by the</method>
<method>  by), take a wheel of brie, slice it in half, put the mushroom mix in the</method>
<method>  middle, and wrap it in phyllo or puff pastry (the frozen puff pastry works</method>
<method>  fine).  Put in the freezer for 20 minutes to firm everything up.</method>
<method>  At this point, it can be moved to the fridge and kept until needed. Bake it</method>
<method>  in a moderate oven until the puff pastry browns. Let sit for 15-20 minutes</method>
<method>  before cutting.</method>
<method>  You can also use puff pasty scraps to cut out little leaves and stuff to</method>
<method>  put on top of the whole thing for decoration. This is best with the small</method>
<method>  wheels, about 5 inches in diameter.</method>
<method>                          from the rec.food.recipes archives</method>
<method>  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini</method>
</recipe><recipe><info type="Title">Brie En Croute</info>
<info type="Categories">None</info>
<info type="Yield">12 Servings</info>
<ingredient>      1    Sheet frozen Puff Pastry</ingredient>
<ingredient>      1 lb Brie Cheese (round)</ingredient>
<ingredient>      1    Pkg Boursin Cheese</ingredient>
<ingredient>      1    Egg</ingredient>
<ingredient>      1 ts Water</ingredient>
<method>  Beat the egg and water together in a small bowl.</method>
<method>  Thaw pastry 20 minutes; on a floured surface roll to a 15-inch circle.</method>
<method>  Preheat oven to 400F degrees.</method>
<method>  Slice Brie in half horizontally. Spread Boursin cheese on one half.</method>
<method>  Re-assemble Brie and place in the center of pastry.</method>
<method>  Brush pastry edges with egg wash, and pull up sides to enclose Brie. Place</method>
<method>  seam side down on ungreased baking sheet. If desired, decorate the top with</method>
<method>  pastry scraps. Brush with egg wash.</method>
<method>  Bake for 20 minutes. Let stand 10 minutes (at least) before serving.</method>
<method>  Makes 12 servings.</method>
<method>  Source: Adapted from recipe included with Pepperidge Farms Puff Pastry</method>
<method>        (They 'stuff' the Brie with 1/4 cup sliced, toasted almonds and</method>
<method>         1/4 cup chopped parsley instead of Boursin)</method>
<method>  * Boursin cheese is a spreadable garlic and herb cheese. Boursin Poivre</method>
<method>  contains a lot of black pepper for those who like pepper. Boursin is</method>
<method>  available in many grocery stores but can almost certainly be found in</method>
<method>  higher quality produce and specialty stores. If Boursin or Boursin Poivre</method>
<method>  cannot be found, Alouette can be used as a substitute although it is not as</method>
<method>  high quality as Boursin, in my opinion.</method>
<method>  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini</method>
</recipe><recipe><info type="Title">Brie Filled Rolls with a Kick</info>
<info type="Categories">None</info>
<info type="Yield">1 Servings</info>
<ingredient>      1 c  Milk</ingredient>
<ingredient>  1 1/2 tb Sugar</ingredient>
<ingredient>      1 ts Salt</ingredient>
<ingredient>  2 1/2 c  Flour</ingredient>
<ingredient>      1 pk Yeast</ingredient>
<ingredient>    1/2 c  Warm H2O</ingredient>
<ingredient>           Habenero; (I used 1 per</ingredient>
<ingredient>           -recipe, but this could</ingredient>
<ingredient>           -_definitely_ be increased)</ingredient>
<ingredient>           Brie</ingredient>
<ingredient>           Pepper jelly</ingredient>
<method>  Scald the milk. Remove from heat and add sugar and salt, stirring until</method>
<method>  dissolved. Cool to room temperature.</method>
<method>  While milk mixture is cooling, sprinkle yeast over water in large bowl. Let</method>
<method>  sit until yeast foams slightly. Once both yeast and milk are at room</method>
<method>  temperature, add milk to yeast. Add flour, and stir vigorously for about 5</method>
<method>  minutes (I think I ended up adding some more flour because the dough was</method>
<method>  quite sticky- it should be moist, but not too sticky). Add peppers and stir</method>
<method>  to incorporate. Let rise for about 45 minutes or until doubled. With floury</method>
<method>  hands, pull off golf ball sized hunks, stick a chunk of brie inside (I only</method>
<method>  used the middle bit), and place seam side down in muffin tins which have</method>
<method>  been greased and floured. Bake at 350 for 45 minutes, or until golden</method>
<method>  brown. Allow to cool slightly, and spread pepper jelly on top.</method>
<method>  Note: remove from oven while cooling, and serve relatively warm. These will</method>
<method>  keep for a while, but are divine when they are fresh and hot!</method>
<method>  Posted to CHILE-HEADS DIGEST by Megan Libbey &amp;lt;mlibbey@bu.edu&amp;gt; on May 26,</method>
<method>  1998</method>
</recipe><recipe><info type="Title">Brie in Phyllo</info>
<info type="Categories">Appetizers</info>
<info type="Yield">1 Servings</info>
<ingredient>           -----SUSAN AARONSON</ingredient>
<ingredient>           -PSTT79C-----</ingredient>
<ingredient>           Whole brie; wrapping removed</ingredient>
<ingredient>      1    Stick butter; melted</ingredient>
<ingredient>           Phyllo dough</ingredient>
<ingredient>           Pesto; (opt)</ingredient>
<ingredient>           Sun-dried tomatoes; (opt)</ingredient>
<method>  Don't you just love baked brie? I make mine either in puff pastry (but find</method>
<method>  it's too heavy these days) &amp; also in a phyllo wrap. Here's how I do it:</method>
<method>  Remove all the wrapping from a whole brie and cut off about 1/8" off the</method>
<method>  top, leaving a smooth surface of brie without the rind. Then cut off the</method>
<method>  edges. Turn brie upside down and remove the rest of the rind. You now have</method>
<method>  a naked brie. Cover with plastic wrap and set aside. Melt a stick of butter</method>
<method>  and set aside. Place 1 sheet of phyllo on a flat surface with the long end</method>
<method>  in front of you. Butter the sheet. Place another sheet of phyllo on top of</method>
<method>  the first sheet, overlapping half of the first sheet. You now have 1-1/2</method>
<method>  widths of phyllo in front of you. Butter that sheet, but positioned over</method>
<method>  the first sheet. Place a fourth sheet over the third sheet, but positioned</method>
<method>  directly over the second sheet. You now have 4 sheets of phyllo. You have a</method>
<method>  double thickness of phyllo, 1-1/2 times the original width. Now do the same</method>
<method>  thing with the height, placing the 5th sheet of phyllo.....I guess you get</method>
<method>  the idea. Don't worry that the middle is thicker. It's going to support the</method>
<method>  weight of the brie. When you've used 8 sheets of phyllo, give it another</method>
<method>  brush with butter, place the brie in the center of the buttered phyllo</method>
<method>  pile. If you want to add something on top of the brie, now is the time to</method>
<method>  do it. I sometimes spread the top with pesto and sprinkle the pesto layer</method>
<method>  with pignoli nuts. Another idea is to make a paste of sun dried tomatoes</method>
<method>  and cured black olives and spread that on top of the brie. You could also</method>
<method>  leave it plain, but the topping do add a wonderful flavor. Now to</method>
<method>  wrap--it's done just like a package. Fold the left side of the phyllo over</method>
<method>  the brie and brush with butter; then fold the right side over the left</method>
<method>  side, pressing to seal. Fold the front flap up and over, brushing to seal</method>
<method>  and then the top flap, again brushing with butter. Don't wrap it too tight</method>
<method>  or too loose. Flip the wrapped brie over, brush with butter and place on a</method>
<method>  cookie sheet. Bake in a preheated 375~ oven until the phyllo is puffed and</method>
<method>  golden brown. The brie inside will have melted. Cut into wedges&amp; serve.</method>
<method>  MM Format Norma Wrenn npxr56b</method>
<method>  Posted to MC-Recipe Digest by Nancy Berry &amp;lt;nlberry@prodigy.net&amp;gt; on Feb 04,</method>
<method>  1998</method>
</recipe><recipe><info type="Title">Brie Pinwheel</info>
<info type="Categories">Appetizers, Seasonings</info>
<info type="Yield">1 Wheel</info>
<ingredient>      1    Wheel of ripe brie (~5 lbs.)</ingredient>
<ingredient>      1 c  Chopped walnuts</ingredient>
<ingredient>      1 c  Chopped fresh dill</ingredient>
<ingredient>    1/2 c  Poppy seeds</ingredient>
<ingredient>      1 c  Chopped watercress</ingredient>
<ingredient>      1 c  Slivered almonds</ingredient>
<ingredient>      1 c  Chopped chives</ingredient>
<method>  "Although brie is not a fresh cheese, it, too, has a wonderful affinity for</method>
<method>  any number of herbs.  A large wheel topped with a variety of herbs and</method>
<method>  served with bread or crackers is a buffet in itself.</method>
<method>  DIRECTIONS: =========== Cut off the top rind of the brie. Lightly mark the</method>
<method>  top of the cheese into four pie-shaped wedges with a knife, then divide</method>
<method>  each wedge into three more wedges, again marking lightly. Sprinkle half the</method>
<method>  walnuts onto one of the wedge-shaped areas and press them gently into the</method>
<method>  surface.  Repeat the process with half of each of the remaining</method>
<method>  ingredients, proceeding in order around the wheel. Allow the brie to stand</method>
<method>  at room temperature for 30 minutes before serving. The wheel can be loosely</method>
<method>  wrapped and refrigerated for as long as four hours.</method>
<method>  * Source: The Herb Companion - June/July 1993 * Typed for you by Karen</method>
<method>  Mintzias</method>
<method>  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini</method>
</recipe><recipe><info type="Title">Brie Quiche</info>
<info type="Categories">Pies</info>
<info type="Yield">6 Servings</info>
<ingredient>      1    Pie crust</ingredient>
<ingredient>      4 tb Butter</ingredient>
<ingredient>      3 sl Ham</ingredient>
<ingredient>      8    Onions, green</ingredient>
<ingredient>      1 c  Cheese, Brie</ingredient>
<ingredient>      1 c  Cheese, Parmesan, grated</ingredient>
<ingredient>      4    Eggs</ingredient>
<ingredient>      2 c  Cream, heavy</ingredient>
<ingredient>    1/4 ts Nutmeg, ground</ingredient>
<method>  Preheat oven to 400.  Cover pie crust with foil and bake for 10 minutes,</method>
<method>  then remove foil and bake 5 minutes more. Remove pie crust and reduce heat</method>
<method>  to 325. Julienne ham. Chop all of green onions. In skillet, saute ham until</method>
<method>  browned.  Remove and set aside.  Saute onion until tender. Remove with</method>
<method>  slotted spoon and combine with ham. Spread on bottom of pie shell. Spread</method>
<method>  Brie over ham mixture and sprinkle with Parmesan. Combine eggs, cream, and</method>
<method>  nutmeg, and pour over cheese. Bake for 30 minutes or until set. Let cool</method>
<method>  slightly, then cut into wedges and serve.</method>
<method>  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini</method>
</recipe><recipe><info type="Title">Brie Topped with Blueberry Chutney</info>
<info type="Categories">Appetizer</info>
<info type="Yield">8 Servings</info>
<ingredient>      1    Piece (8-12 ounce) Brie</ingredient>
<method>-----------------------------BLUEBERRY CHUTNEY-----------------------------</method>
<method>           -cheese</method>
<method>      1 c  Blueberries</method>
<method>      2 tb Onions; chopped</method>
<method>  1 1/2 tb Fresh ginger root; grated</method>
<method>    1/4 c  Brown sugar; packed</method>
<method>      2 tb Cider vinegar</method>
<method>  1 1/2 tb Cornstarch</method>
<method>    1/8 tb Salt</method>
<method>      1    Stick (3-inch) cinnamon</method>
<method>  Date: Sun, 24 Mar 1996 08:24:30 -0800</method>
<method>  From: Gerald Edgerton &amp;lt;jerrye@wizard.com&amp;gt;</method>
<method>  Combine all ingredients in a large sauce pan. Bring to a boil over medium</method>
<method>  heat. Boil 1 minute. Remove cinnamon stick. Cover and refrigerate 30 - 45</method>
<method>  minutes.</method>
<method>  Preheat oven to 350 degrees. Bake brie on an ungreased cookie sheet for 10</method>
<method>  ~ 12 minutes, or until soft. Place brie on a serving plate, and top with</method>
<method>  the cold chutney. Serve with a very mild-flavored cracker</method>
<method>  MC-RECIPE@MASTERCOOK.COM</method>
<method>  MASTERCOOK RECIPES LIST SERVER</method>
<method>  From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,</method>
<method>  http://www.erols.com/hosey.</method>
</recipe><recipe><info type="Title">Brie Topped with Cranberry Marmalade</info>
<info type="Categories">Appetizers</info>
<info type="Yield">8 Servings</info>
<ingredient>      1    12" whole e; wheel of brie</ingredient>
<ingredient>      3 c  Fresh cranberries</ingredient>
<ingredient>    3/4 c  Brown sugar</ingredient>
<ingredient>    1/3 c  Dried currants</ingredient>
<ingredient>    1/3 c  Water</ingredient>
<ingredient>    1/8 ts Dry mustard</ingredient>
<ingredient>    1/8 ts Ground allspice</ingredient>
<ingredient>    1/8 ts Cardamom</ingredient>
<ingredient>    1/8 ts Cloves</ingredient>
<ingredient>    1/8 ts Ginger</ingredient>
<method>  Cook cranberries, sugar, currants, water and spices over medium heat until</method>
<method>  cranberries pop. Bring to room temperature. Take skin off top of brie, but</method>
<method>  leave 1/4 inch around the edge. Leave all skin on the sides. Put cooled</method>
<method>  marmalade on top. Bake at 350 until cheese melts...approximately 15</method>
<method>  minutes. Serve warm.</method>
<method>  Per serving: 85 Calories; less than one gram Fat (1% calories from fat); 0g</method>
<method>  Protein; 22g Carbohydrate; 0mg Cholesterol; 7mg Sodium</method>
<method>  Recipe by: unknown</method>
<method>  Posted to FOODWINE Digest  by Erin&amp;Steve &amp;lt;saoeer@EARTHLINK.NET&amp;gt; on Dec 26,</method>
<method>  1997</method>
</recipe><recipe><info type="Title">Brie Walnut Spread (Eb)</info>
<info type="Categories">Abm, Posted, Spreads</info>
<info type="Yield">1 Servings</info>
<ingredient>    3/4 c  Brie</ingredient>
<ingredient>    1/2 c  Cream cheese</ingredient>
<ingredient>      2 tb Kirsch liquor</ingredient>
<ingredient>    1/2 c  Walnut pieces</ingredient>
<method>  Blend cheeses and Kirsch together in food processor.  Stir in nuts.  Store</method>
<method>  in refrigerator.</method>
<method>  Recipe By     : The Electric Bread Cookbook</method>
<method>  Posted to MC-Recipe Digest V1 #290</method>
<method>  Date: Sat, 9 Nov 1996 23:18:19 -0500 (EST)</method>
<method>  From: Bill Camarota &amp;lt;gfx4tv@acy.digex.net&amp;gt;</method>
</recipe><recipe><info type="Title">Brie with Roasted Garlic</info>
<info type="Categories">Appetizers, Cheese</info>
<info type="Yield">16 Servings</info>
<ingredient>      2    Whole garlic bulbs</ingredient>
<ingredient>    1/4 c  Olive oil</ingredient>
<ingredient>      2 lb Brie; wheel</ingredient>
<ingredient>           (four 4-1/2 oz tiny</ingredient>
<ingredient>           -wheels); chill well</ingredient>
<ingredient>    1/2 c  Olives  (Greek, or ripe);</ingredient>
<ingredient>           -pitted and quartered</ingredient>
<ingredient>      4 ts Finely chopped fresh parsley</ingredient>
<ingredient>           Apple; wedges</ingredient>
<ingredient>           Baguette slices</ingredient>
<method>  ~Place whole heads of garlic in a heavy saucepan with olive or cooking oil.</method>
<method>  Cook and stir over medium heat for 5 minutes. Cover and reduce heat to</method>
<method>  medium-low for 15 minutes or till garlic is soft. Remove heads of garlic</method>
<method>  from oil; drain on paper towels; cool.</method>
<method>  ~ To assemble Brie, carefully slice the thin rind off one of the flat sides</method>
<method>  of the Brie wheel(s). Place on a baking sheet, cut side up. Divide heads of</method>
<method>  garlic into cloves and peel. With a small, sharp knife, slice cloves</method>
<method>  diagonally, being careful not to completely sever each slice. Gently press</method>
<method>  garlic cloves into fans. Arrange garlic fans and olives atop Brie</method>
<method>  wheel(s)*.</method>
<method>  ~ Bake uncovered, in a 400F oven for 10 to 12 minutes or till Brie is warm</method>
<method>  and slightly softened. Sprinkle warm Brie with parsley. Carefully transfer</method>
<method>  to a plate and serve with apple wedges or bread. Makes 16 servings.</method>
<method>  * To make ahead: At this point, you can wrap the Brie whell(s) in plastic</method>
<method>  wrap and chill for up to 3 days. Before serving, heat through as directed.</method>
<method>  Posted to MC-Recipe Digest V1 #188</method>
<method>  Date: Wed, 7 Aug 1996 19:39:10 -0700 (PDT)</method>
<method>  From: PatH &amp;lt;phannema@wizard.ucr.edu&amp;gt;</method>
</recipe><recipe><info type="Title">Brie Wrapped in Phyllo</info>
<info type="Categories">Appetizers, Tvfn</info>
<info type="Yield">24 Servings</info>
<ingredient>     12    Sheets phyllo dough</ingredient>
<ingredient>      1 lb Butter; (unsalted)</ingredient>
<ingredient>      1    Brie cheese wheel; 6 pounds</ingredient>
<method>  1. Butter a baking sheet large enough to hold the Brie.</method>
<method>  2. Lay 5 sheets of phyllo on the baking sheet, brushing melted butter on</method>
<method>  each layer. Set Brie on top of the phyllo and fold the edges of the phyllo</method>
<method>  up around the cheese.</method>
<method>  3. Cover top of cheese with 6 sheets of phyllo, brushing melted butter on</method>
<method>  each layer. Tuck ends of pastry under the cheese. Brush tops and sides with</method>
<method>  butter. Preheat oven to 350F.</method>
<method>  4. Fold last sheet of phyllo in a 1-inch-wide strip. Brush it with butter</method>
<method>  and form a flower shape. Center the flower on top of the Brie and again</method>
<method>  brush with butter.</method>
<method>  5. Bake for 20 to 30 minutes or until golden brown. Let stand for at least</method>
<method>  30 minutes before serving. Makes 24 servings. The Silver Palate Cookbook</method>
<method>  Posted to MC-Recipe Digest by Nancy Berry &amp;lt;nlberry@prodigy.net&amp;gt; on Feb 04,</method>
<method>  1998</method>
</recipe><recipe><info type="Title">Brie, Caramel Butter</info>
<info type="Categories">Appetizers</info>
<info type="Yield">8 Servings</info>
<ingredient>    1/2 c  Butter</ingredient>
<ingredient>    1/2 c  Brown sugar</ingredient>
<ingredient>    1/2 c  Sugar</ingredient>
<ingredient>    1/2 c  Heavy cream</ingredient>
<ingredient>    1/4 ts Nutmeg</ingredient>
<ingredient>     12 oz Brie, wheel</ingredient>
<ingredient>    1/8 c  Sliced almonds, toasted</ingredient>
<method>  Preheat oven to 225.</method>
<method>  Melt butter, brown sugar and sugar in a saucepan over very low heat until</method>
<method>  sugars are dissolved.</method>
<method>  Gradually add cream, beating until smooth. Add nutmeg and continue to cook</method>
<method>  until thickened and caramelized.</method>
<method>  Place Brie in a pie plate and pour the caramel over the top.</method>
<method>  Bake for 10 minutes or until Brie softens to desired consistency. Remove</method>
<method>  from oven and sprinkle with almonds. Let stand 5 minutes before serving.</method>
<method>  Serving Ideas : Terrific when served on baguette slices.</method>
<method>  Recipe by: A Slice of Paradise, Junior League of The Palm Beaches Posted to</method>
<method>  MC-Recipe Digest V1 #614 by Sharon &amp;lt;jouet@mindspring.com&amp;gt; on May 17, 1997</method>
</recipe><recipe><info type="Title">Brie-And-Caramelized Onion-Stuffed Chicken Breasts</info>
<info type="Categories">Chicken</info>
<info type="Yield">4 Servings</info>
<ingredient>      1 ts Olive oil; divided</ingredient>
<ingredient>  1 1/2 c  Sliced onion</ingredient>
<ingredient>      4    Garlic cloves; thinly sliced</ingredient>
<ingredient>    2/3 c  Dry white wine; divided</ingredient>
<ingredient>      2 oz Brie or camembert cheese;</ingredient>
<ingredient>           -rind removed &amp; cut into</ingredient>
<ingredient>           -small pieces, about 2</ingredient>
<ingredient>           -tablespoons</ingredient>
<ingredient>    1/8 ts Salt</ingredient>
<ingredient>    1/8 ts Pepper</ingredient>
<ingredient>      4    Skinned boned chicken breast</ingredient>
<ingredient>           -halves; 4 ounces each</ingredient>
<ingredient>      2 tb Minced onion</ingredient>
<ingredient>      1 tb Chopped fresh sage; or 3/4</ingredient>
<ingredient>           -teaspoon dried rubbed sage</ingredient>
<ingredient>      2    Garlic cloves; minced</ingredient>
<ingredient> 10 1/2 oz Low-salt chicken broth</ingredient>
<ingredient>           Sage sprigs; optional</ingredient>
<method>  1. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add</method>
<method>  sliced onion; saute 30 minutes or until golden brown. Add sliced garlic;</method>
<method>  saute 5 minutes. Stir in 1/3 cup wine; cook 5 minutes or until liquid</method>
<method>  almost evaporates. Spoon onion mixture into a bowl; let cool. Stir in Brie,</method>
<method>  salt, and pepper. 2. Cut a horizontal slit through the thickest portion of</method>
<method>  each chicken breast half to form a pocket. Stuff about 1 1/2 tablespoons of</method>
<method>  the onion mixture into each pocket. 3. Heat 1/2 teaspoon oil in skillet</method>
<method>  over medium-high heat. Add chicken; saute 6 minutes on each side or until</method>
<method>  chicken is done. Remove chicken from skillet. Set aside; keep warm. 4. Add</method>
<method>  1/3 cup wine, minced onion, sage, and minced garlic to skillet. Cook over</method>
<method>  medium-high heat for 2 minutes. Stir in broth. Bring to a boil, and cook 7</method>
<method>  minutes or until reduced to 3/4 cup. Return chicken to skillet; cover and</method>
<method>  simmer 2 minutes or until thoroughly heated. Serve sauce with chicken.</method>
<method>  Garnish with fresh sage, if desired. Yield: 4 servings (serving size: 1</method>
<method>  chicken breast half and 3 tablespoons sauce). CALORIES 220 (29% from fat);</method>
<method>  FAT 7.1g (sat 3.2g, mono 2.5g, poly 0.7g); PROTEIN 30.8g; CARB 7.1g; FIBER</method>
<method>  1g; CHOL 80ml: IRON 1.6mg; SODIUM 263mg; CALC 62mg. Typos by Gail Shermeyer</method>
<method>  &amp;lt;4paws@netrax.net&amp;gt; on JUL 21, 1997</method>
<method>  Recipe by: Cooking Light Magazine, May 1997</method>
<method>  Posted to MC-Recipe Digest by "M. Hicks" &amp;lt;nitro_ii@email.msn.com&amp;gt; on Feb 9,</method>
<method>  1998</method>
</recipe><recipe><info type="Title">Brigadeiro</info>
<info type="Categories">None</info>
<info type="Yield">1 Servings</info>
<ingredient>      1 cn Sweetened condensed milk;</ingredient>
<ingredient>           -(395g)</ingredient>
<ingredient>      3 tb Cocoa powder</ingredient>
<ingredient>      1 tb Butter; sof</ingredient>
<ingredient>      1 pk Chocolate sprinkles</ingredient>
<method>  In a heavy saucepan, mix the milk, cocoa and butter. Stir to dissolve the</method>
<method>  chocolate. Put over low heat and stir constantly with a wooden spoon.</method>
<method>  continue stirring and cooking until you are able to see the bottom of the</method>
<method>  pot when you tilt the pan(the mixture will just slide quickly). This should</method>
<method>  take 10-12 minutes. Transfer to a greased plate. Let cool. Butter your</method>
<method>  hands and roll the mixture into small balls and roll over the chocolate</method>
<method>  sprinkles.</method>
<method>  Variations: you can substitute the cocoa powder for 100g baking chocolate.</method>
<method>  If you want a lighter candy use powdered chocolate(such as quick). You can</method>
<method>  also put raisins or nuts in the center of the candy. You can decorate with</method>
<method>  powdered sugar instead, or cocoa powder.</method>
<method>  Recipe by: Anonymous</method>
<method>  Posted to EAT-L Digest  by Jazzbel &amp;lt;jazzbel@MAIL.BATELNET.BS&amp;gt; on Dec 13,</method>
<method>  1997</method>
</recipe><recipe><info type="Title">Brigadeiro</info>
<info type="Categories">None</info>
<info type="Yield">1 Servings</info>
<ingredient>      2 cn Condensed milk</ingredient>
<ingredient>      4    Egg yolks</ingredient>
<ingredient>      1 tb Margarine (unsalted)</ingredient>
<ingredient>      2 tb Chocolate powder</ingredient>
<ingredient>           Chocolate sprinkles</ingredient>
<method>  Directions For Microwave oven: Mix everything well in a bowl. Microwave for</method>
<method>  5 minutes. Mix again. Microwave again 5 minutes. Mix very well - until</method>
<method>  homogeneous. After cooling, make balls (1" diameter) and roll over</method>
<method>  chocolate sprinkles. If not in microwave: Mix and cook ontop of the oven,</method>
<method>  NEVER stop mixing. (Good luck when washing the pan!)</method>
<method>  Posted to MC-Recipe Digest V1 #334</method>
<method>  From: Calvin Deiterich &amp;lt;cedeiter@epix.net&amp;gt;</method>
<method>  Date: Mon, 9 Dec 1996 20:19:45 -0500</method>
</recipe><recipe><info type="Title">Brigadeiro 2</info>
<info type="Categories">None</info>
<info type="Yield">1 Servings</info>
<ingredient>      1 cn Condensed milk</ingredient>
<ingredient>           Cocoa powder</ingredient>
<ingredient>           Butter</ingredient>
<method>  Pour the condensed milk into a saucepan. Add cocoa powder and stir until</method>
<method>  you get the shade of brown you wish. You can add one spoon of butter if you</method>
<method>  like. Heat gently and stir continuously with the wooden spoon until the</method>
<method>  paste begins to boil out of the saucepan. Pour the brigadeiro into a soup</method>
<method>  dish and let it cool.</method>
<method>  Then rub butter on your hands and on a teaspoon. With the teaspoon, take a</method>
<method>  piece of brigadeiro and roll it with your hand until it becomes a ball.</method>
<method>  Roll the brigadeiro ball in chocolate pieces and put it into a paper mould.</method>
<method>  Posted to MC-Recipe Digest V1 #334</method>
<method>  From: Calvin Deiterich &amp;lt;cedeiter@epix.net&amp;gt;</method>
<method>  Date: Mon, 9 Dec 1996 20:19:45 -0500</method>
</recipe><recipe><info type="Title">Brigadeiros</info>
<info type="Categories">Desserts, Brazilian r</info>
<info type="Yield">1 Servings</info>
<ingredient>      1 cn (14 ounces) sweetened</ingredient>
<ingredient>           -condensed milk</ingredient>
<ingredient>      1 tb Butter</ingredient>
<ingredient>      3 tb Powdered chocolate</ingredient>
<ingredient>           Chocolate sprinkles to coat</ingredient>
<ingredient>           -brigadeiros.</ingredient>
<method>  Stir together milk, chocolate and butter over medium heat until mixture</method>
<method>  starts to leave the sides of the pan. It should look like a thick paste.</method>
<method>  Let cool just long enough for you to be able to handle it. Shape into</method>
<method>  walnut size balls and roll them in the chocolate sprinkles.</method>
<method>  Happy Holidays!</method>
<method>  Recipe by: Miriam Podcameni Posvolsky</method>
<method>  Posted to EAT-L Digest  by Leon &amp; Miriam Posvolsky &amp;lt;miriamp@POBOX.COM&amp;gt; on</method>
<method>  Dec 14, 1997</method>
</recipe><recipe><info type="Title">Brigands' Pasta</info>
<info type="Categories">Pasta</info>
<info type="Yield">4 Servings</info>
<ingredient>  2 3/4 lb Broccoli; trimmed</ingredient>
<ingredient>      1 c  Olive oil</ingredient>
<ingredient>      5    Cloves garlic;</ingredient>
<ingredient>           -flattened/peeled</ingredient>
<ingredient>      4 lb Tomatoes; peeled, seeded and</ingredient>
<ingredient>           -coarsely chopped</ingredient>
<ingredient>           Salt</ingredient>
<ingredient>      1 c  Raisins</ingredient>
<ingredient>      1 c  Pine nuts</ingredient>
<ingredient>      1 pk Penne or other short tubular</ingredient>
<ingredient>           -pasta</ingredient>
<ingredient>      1 lb Rotelle or fusilli pasta</ingredient>
<ingredient>      1 c  Whole Italian parsley;</ingredient>
<ingredient>           -loosely packe</ingredient>
<method>  Cut broccoli florets into 1 x 1/2 inch pieces. Peel broccoli stems and cut</method>
<method>  into 1/2 inch pieces. Cook broccoli in large pan of boiling salted water</method>
<method>  until just tender, 5 to 7 minutes. Drain; plunge in ice water to cool.</method>
<method>  Drain and pat dry.</method>
<method>  Combine oil and garlic in heavy large skillet over low heat. Cook until</method>
<method>  garlic is golden brown, about 4 minutes. discard garlic. Add tomatoes and</method>
<method>  salt to skillet, increase heat to medium low and cook 10 minutes, stirring</method>
<method>  occasionally. Add raisins and pine nuts and cook 5 minutes, stirring</method>
<method>  occasionally. Add broccoli and mix until heated through.</method>
<method>  Meanwhile, cook penne and rotelle in separate large saucepans of boiling</method>
<method>  salted water until just tender but firm to bite. Drain well. Combine in</method>
<method>  large heated bowl. Mix in sauce and parsley. Serve pasta immediately.</method>
<method>  busted by sooz</method>
<method>  Recipe by: Key Gourmet</method>
<method>  Posted to recipelu-digest by James and Susan Kirkland &amp;lt;kirkland@gj.net&amp;gt; on</method>
<method>  Mar 10, 1998</method>
</recipe><recipe><info type="Title">Bright Bean Salad</info>
<info type="Categories">Diabetic, Vegetables, Side dishes</info>
<info type="Yield">4 Nice folks</info>
<ingredient>---------------------------------BEAN SALAD---------------------------------</ingredient>
<ingredient>      9 oz (1)pkg green beans; french-</ingredient>
<ingredient>           -cut frozen</ingredient>
<ingredient>      1 md Carrot; chopped fine;</ingredient>
<ingredient>      2 tb Onion; finely chopped</ingredient>
<ingredient>    1/8 ts Lemon Shaker Dressing;</ingredient>
<method>  Cook green beans according to package directions, but reduce cooking</method>
<method>  time by 2 minutes to that beans are crisp.  Drain beans and toss with</method>
<method>  chopped carrot, onion, salt, and dressing.  Chill in a covered</method>
<method>  contain for several hours.</method>
<method>  Food Exchange per serving: 1 VEGETABLE EXCHANGE  CAL: 28; CHO: 7g;</method>
<method>  PRO: 1g; FAT: 0g; SOD: 113mg; CHO: 0mg;</method>
<method>  Low-sodium diets: Omit salt in water in which beans are cooked and</method>
<method>  all in the in the Lemon Shaker Dressing.</method>
<method>  Source: The Art of Cooking for the Diabetic by Mary Abbott</method>
<method>  Hess,R.D.,M.S. and Katharine Middleton</method>
<method>  Brought to you and yours via Nancy O'Brion &amp; her Meal Master</method>
<method>  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip</method>
</recipe><recipe><info type="Title">Bright Ideas with Candles * (Part 1)</info>
<info type="Categories">Holidays, Information</info>
<info type="Yield">1 Servings</info>
<ingredient>------------------------------PATTI - VDRJ67A------------------------------</ingredient>
<method>---------------------------DECORATE WITH CANDLES---------------------------</method>
<method>   1). Candle wax cleanup: Where there are glowing candles, there can be some</method>
<method>  dripped wax. Colored wax, especially red, can cause stains. To remove</method>
<method>  hardened wax from washable fabrics, carefully scrape the excess with a</method>
<method>  knife. Place the stained fabric between several layers of white paper</method>
<method>  towels. Press with a warm (not hot) iron, replacing paper towels as wax is</method>
<method>  absorbed. If the spot remains, place the stained side down on whole paper</method>
<method>  towels; sponge the unstained side with cleaning fluid. Launder the cloth as</method>
<method>  usual. If any stain remains, do not put in dryer. Repeat the cleaning fluid</method>
<method>  process; apply liquid or spray laundry stain remover and wash with</method>
<method>  appropriate bleach.</method>
<method>   2). Place candles in the freezer for a while before lighting. They will</method>
<method>  burn more slowly and drip a lot less.</method>
<method>   3). Brighten an adult's dessert plate with soft candle glow by using the</method>
<method>  small candle holders designed to clip onto christmas tree branches. Insert</method>
<method>  a candle and clip to each dessert plate and light the candles just before</method>
<method>  serving for a sparkling, festive touch.</method>
<method>   4). Red apples can be made into candle holders by cutting holes in them</method>
<method>  with an apple corer or paring knife. Insert candles and tie colorful</method>
<method>  ribbons around them.</method>
<method>  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini</method>
</recipe><recipe><info type="Title">Bright Ideas with Candles * (Part 2)</info>
<info type="Categories">Holidays, Information</info>
<info type="Yield">1 Servings</info>
<ingredient>------------------------------PATTI - VDRJ67A------------------------------</ingredient>
<method>---------------------------DECORATE WITH CANDLES---------------------------</method>
<method>   5). Candle arrangements in unusual containers can be creatively unique.</method>
<method>  Use items you have around your home. Try votive candles in fluted molds,</method>
<method>  saucer type champagne glasses, muffin pans or on inverted clay flower pots</method>
<method>  in clay saucers; surround with brightly colored ribbons, jingle bells,</method>
<method>  small shiny tree ornaments or pine cones. Florist clay or candles "stickem"</method>
<method>  can be used to secure the candles.</method>
<method>   6). Winter wonderland: Candles can be used to create an illusion of</method>
<method>  moonlight on snow covered boughs. Place white or ivory candles of various</method>
<method>  heights in glass holders. Group and surround them with snow-flocked</method>
<method>  evergreens. Intertwine metalic colored ribbons around candle holders. Use</method>
<method>  crystal angles or trees for a touch of fantasy. For a doubly beautiful</method>
<method>  effect, arrange grouping on a mirrored background to catch and reflect the</method>
<method>  light.</method>
<method>   7). Paper-Bag Luminaries: Can be made using small paper bags, plain or</method>
<method>  colored, sand and votive candles. Bags can be decorated by cutting out</method>
<method>  holes with scissors or paper punches, but make sure they are small so that</method>
<method>  the wind cannot put the candles out. Fold top of each bag down about 2" for</method>
<method>  added strength. Put about 2" of sand in each bag. Place candle in the</method>
<method>  center of the bag, making sure it does not touch edges; light the candle.</method>
<method>  Place 3-6' apart on edge of sidewalks, driveways and steps. Do not place</method>
<method>  near dry leaves or shrubbery.</method>
<method>  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini</method>
</recipe><recipe><info type="Title">Bright Star Spinach and Rice Casserole</info>
<info type="Categories">Casserole</info>
<info type="Yield">12 Servings</info>
<ingredient>    1/2 c  Rice - raw</ingredient>
<ingredient>    1/2 lb Butter</ingredient>
<ingredient>    1/3 c  Flour</ingredient>
<ingredient>      1 qt Milk</ingredient>
<ingredient>      3    Eggs</ingredient>
<ingredient>      2 lb Spinach;cooked and chopped</ingredient>
<ingredient>    1/4 c  Green onions; chopped</ingredient>
<ingredient>  1 1/2 c  Feta cheese; crumbled</ingredient>
<ingredient>    1/4 c  Parmesan cheese</ingredient>
<ingredient>      1 tb Paprika</ingredient>
<ingredient>           Salt to taste</ingredient>
<ingredient>           Pepper to taste</ingredient>
<ingredient>           White pepper to taste</ingredient>
<method>  Cook rice according to directions, set aside.</method>
<method>  Melt the butter.  Add flour and stir until thoroughly mixed. Cook about two</method>
<method>  minutes, then allow to cool slightly.  Add mixture to simmering milk a</method>
<method>  small amount at a time. Whip to break up all the lumps then whip in the</method>
<method>  eggs until creamy and smooth. Let simmer about 10 to 15 minutes.</method>
<method>  Place spinach in bottom of 9 x 13 casserole dish.  Add rice, feta, cheese</method>
<method>  and green onions spreading equally over spinach. Salt and pepper to taste.</method>
<method>  Pour cream sauce over top.</method>
<method>  Sprinkle with parmesan cheese and paprika.</method>
<method>  Bake at 350 degrees for 20-25 minutes.</method>
<method>  Bright Star's restaurant in Birmingham Ala.</method>
<method>  Birmingham News 8/9/95</method>
<method>  == Courtesy of Dale &amp; Gail Shipp, Columbia Md.   From: Gail Shipp</method>
<method>  Date: Sat, 22 Jun 1996 19:03:30 -0400</method>
<method>  From: BobbieB1@aol.com</method>
<method>  MM-Recipes Digest V3 #175</method>
<method>  From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,</method>
<method>  http://www.erols.com/hosey.</method>
</recipe><recipe><info type="Title">Bright Yellow Dal</info>
<info type="Categories">Vegetable</info>
<info type="Yield">6 Servings</info>
<ingredient>      2 c  Yellow lentils or split peas</ingredient>
<ingredient>      6 c  Bouillon</ingredient>
<ingredient>      6    Cloves garlic; minced</ingredient>
<ingredient>      1 ts Red pepper flakes; or to</ingredient>
<ingredient>           -taste</ingredient>
<ingredient>      1 ts Tumeric</ingredient>
<ingredient>      2 ts Cumin</ingredient>
<ingredient>    1/2 c  Chopped cilantro</ingredient>
<method>  Date: Fri, 1 Mar 1996 16:53:18 -0800</method>
<method>  From: Dave Karpinski &amp;lt;dave.karpinski@mail.wdn.com&amp;gt;</method>
<method>  Bright Yellow Dal, as prepared at Dr. Gabe Mirkin's Fat Free Clinic: Dal is</method>
<method>  a thick puree of spiced lentils or split peas that can be yellow, orange,</method>
<method>  green or brown depending on the legume you choose. Serve it with a green</method>
<method>  salad and pita bread, or combine it with other Indian-inspired dishes for a</method>
<method>  multi-course ethnic feast.</method>
<method>  Bring all ingredients except the cilantro to a boil in a large pot and</method>
<method>  simmer, covered, for 45 minutes. Stir frequently during the last half of</method>
<method>  the cooking time. Remove from the heat and stir briskly with a whisk or</method>
<method>  large spoon to mash the lentils or split peas into a creamy puree. (You can</method>
<method>  use a blender if you want a really smooth dal, but I find the hand-mashed</method>
<method>  version more interesting.) Stir in the cilantro and sprinkle a little on</method>
<method>  top for garnish. 6-8 servings.</method>
<method>  FATFREE DIGEST V96 #62</method>
<method>  From the Fatfree Vegetarian recipe list.  Downloaded from Glen's MM Recipe</method>
<method>  Archive, http://www.erols.com/hosey.</method>
</recipe><recipe><info type="Title">Brighton Beach Bake</info>
<info type="Categories">Main dish</info>
<info type="Yield">1 Servings</info>
<ingredient>           -===================</ingredient>
<ingredient>           -(serves 6 to 8)</ingredient>
<method>  Ingredients:</method>
<method>  1 tsp   Sesame oil 2 medium sized onions 3 cloves</method>
<method>  garlic 20 g Brighton Beach Sewered Seaweed (aka Dried</method>
<method>  Arame) 3/4 lb Mushrooms 2 medium sized carrots 3 tsp</method>
<method>  Vecon or similar vegetable stock 2 tsp Mirin 1 tsp</method>
<method>  Black Pepper 2 tsp Sea Salt 750 g Couscous lots Water</method>
<method>  Chop the onions and mince the garlic and fry in the</method>
<method>  sesame oil.  Soak the arame for about 15 minutes in</method>
<method>  boiling hot water and then add to the onion and garlic</method>
<method>  *without* the water used for soaking.  Add the finely</method>
<method>  chopped mushrooms and the grated carrots.  Mix the</method>
<method>  stock in some boiling hot water and add to the dish.</method>
<method>  At the same time add the leftover water from soaking</method>
<method>  the arame.  Add the mirin and salt and pepper to</method>
<method>  taste.  It is probably best to have it slightly on the</method>
<method>  salty side as the saltiness will disappear when the</method>
<method>  couscous is added.  Simmer the mixture covered for</method>
<method>  about 20 minutes.</method>
<method>  In a large mixing bowl add the couscous and the</method>
<method>  mixture together and any extra water required to</method>
<method>  cover.  Leave for five minutes.</method>
<method>  Grease a large baking tray and line with baking</method>
<method>  parchment.  Add the mixture to the baking tray and</method>
<method>  place in the oven covered with foil. Bake for about</method>
<method>  twenty minutes.  Remove the foil and if the bake is</method>
<method>  still too wet continue for another five to ten</method>
<method>  minutes.  The top should be slightly browned, grill if</method>
<method>  necessary.</method>
<method>  We were originally going to add sesame seeds to this</method>
<method>  but forgot to as we were making it.  Sesame seeds</method>
<method>  might be a good idea and would be especially useful if</method>
<method>  you wanted a dish without any added salt.  You can</method>
<method>  also use a dried seaweed blend instead of salt.</method>
<method>  %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%</method>
<method>  %%%%%%%%%%%%%%%%%%%</method>
<method>  From: mkay@sequent.com (Mary Kay Petersen)</method>
<method>  Source: _Sundays at Moosewood Restaurant_, the</method>
<method>  Moosewood Collective, 1990; Converted by MMCONV vers.</method>
<method>  1.40</method>
<method>  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini</method>
</recipe><recipe><info type="Title">Brigitte Sealing's Black Forest Cake</info>
<info type="Categories">Cyberealm, Cakes</info>
<info type="Yield">10 Servings</info>
<ingredient>---------------------------TYPED BY LINDA FIELDS---------------------------</ingredient>
<method>-------------------------CYBEREALM BBS 315-786-1120-------------------------</method>
<method>-------------------------------PASTRY BOTTOM-------------------------------</method>
<method>  4 1/2 oz Flour</method>
<method>      1 tb Cocoa</method>
<method>      1 ts Baking powder</method>
<method>      2 tb Sugar</method>
<method>      1    Egg white</method>
<method>  1 3/4 oz Cold margarine</method>
<method>    1/2 ts Vanilla</method>
<method>-------------------------------SPONGE MIXTURE-------------------------------</method>
<method>      4    Egg yolks</method>
<method>      2 tb Warm water</method>
<method>  3 1/2 oz Sugar</method>
<method>      3 dr Almond flavor</method>
<method>      1 pn Cinnamon</method>
<method>      3    Egg whites</method>
<method>  2 1/2 oz Flour</method>
<method>      1 tb Cocoa</method>
<method>      3 tb Cornstarch (heaping)</method>
<method>    1/2 ts Baking powder</method>
<method>----------------------------FILLING AND TOPPING----------------------------</method>
<method>      1    Lg jar dark pitted cherries</method>
<method>  2 1/2    - 3 1/2 oz Sugar</method>
<method>      4 tb Cornstarch</method>
<method>      2 tb Cherry spirits</method>
<method>      2 ts White ground gelatine</method>
<method>      3 tb Water for blending</method>
<method>    3/4 pt Fresh double cream</method>
<method>    1/2 ts Vanilla</method>
<method>      1 tb Powdered sugar</method>
<method>      1 oz Grated chocolate</method>
<method>  For the pastry bottom:</method>
<method>  1. Mix together flour, cocoa, and baking powder; make a hole in the</method>
<method>  middle and pour in sugar and egg white, and mix until it is a thick</method>
<method>  paste. Cut the margarine in little blocks, and put them in the mid-</method>
<method>  dle and voer with a little flour and knead it all quickly with hands</method>
<method>  into a smooth, firm paste. If it is sticky, put it in the refrigerator</method>
<method>  for a short time. Grease the base of a 10" round cakepan, roll out</method>
<method>  the pastry to fit. Preheat oven for 5 minutes on VERY HOT (425F)</method>
<method>  and then reduce heat to 350F and bake for 20 minutes.</method>
<method>  For the Sponge Cake Mixture:</method>
<method>  1. Whisk the egg yolks with the water until frothy, then add 2/3 of</method>
<method>  the sugar, a little at a time, and continue whisking until the mix-</method>
<method>  ture is creamy and thick. Add the flavorings and the cinnamon. Whisk</method>
<method>  the eggwhites in a separate bowl until stiff peaks form and gradually</method>
<method>  whisk in the rest of the sugar. Pour the egg white mixture over</method>
<method>  the egg yolk mixture.  Mix the flour, cornstarch and baking</method>
<method>  powder and sift over the egg white mixture. Fold all together very</method>
<method>  gently (DO NOT STIR OR BEAT). Line a round cakepan bottom, the same</method>
<method>  size as the pastry, with wax paper. Fill with the sponge mixture</method>
<method>  and bake immediately in a moderate oven (350F) for 30-35 minutes.</method>
<method>  For the Filling and Topping:</method>
<method>  1. Pour the cherries through a sieve, and collect the juice. Measure</method>
<method>  juice off to 1/2 pint, and if necessary fill up with water to make</method>
<method>  1/2 pint, and blend 4 T. of the juice with the cornstarch. Bring the</method>
<method>  rest of the juice to a boil, and remove from heat. Stir in the</method>
<method>  prepared cornstarch, return to heat, and boil up briefly. Mix in the</method>
<method>  cherries and put aside to cool When cold, sweeten to taste with the</method>
<method>  sugar and the cherry spirits. Blend the gelatine with water and set</method>
<method>  aside for 10 minutes to swell. Stir over low heat until gelatine is</method>
<method>  almost completely dissolved, then cool. Whip the cream until almost</method>
<method>  thick, then add the lukewarm gelatine mixture and the powdered</method>
<method>  sugar, continue whisking until it is quite stiff.</method>
<method>  2. Spread 1/2 of the cherry mix and 1/2 of the cream over the pastry</method>
<method>  layer base. Cut the sponge through once horizontally and lay one</method>
<method>  half on the pastry base. Press well. Cover with the rest of the</method>
<method>  cherry filling and 1/2 of the remaining cream. Cover this with the</method>
<method>  other half of the sponge cake and pile the rest of the whipped</method>
<method>  cream on top. Sprinkle with the grated chocolate. Cool well before</method>
<method>  cutting.</method>
<method>  Typed for you by; Linda Fields, Cyberealm BBS Watertown, NY</method>
<method>  1992</method>
<method>  315-785-8098 or 3155-786-1120</method>
<method>  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip</method>
</recipe><recipe><info type="Title">Brigitte Sealing's Low-Cal Cake and Frosting</info>
<info type="Categories">Cyberealm, Cakes, Low-cal</info>
<info type="Yield">1 Cake</info>
<ingredient>--------------------------------FOR THE CAKE--------------------------------</ingredient>
<ingredient>      5    Eggs</ingredient>
<ingredient>      5 tb Hot water</ingredient>
<ingredient>    3/4 c  Sugar</ingredient>
<ingredient>      1 tb Baking powder</ingredient>
<method>------------------------------FOR THE FROSTING------------------------------</method>
<method>      1 pk Instant low-cal pudding</method>
<method>           .any flavor you like (small)</method>
<method>    1/4 c  Powdered sugar</method>
<method>      1 c  Cold milk</method>
<method>      1    8 oz container low-cal non-</method>
<method>           -dairy whipped topping</method>
<method>  For the Cake: Separate eggs and put in two different</method>
<method>  bowls. Beat the egg yolks with a third of the sugar</method>
<method>  until it is yellow and creamy. Beat the egg whites</method>
<method>  until very stiff, and then beat in the rest of the</method>
<method>  sugar. Sieve the four over the egg yolk mixture and</method>
<method>  then put the egg snow on top. Fold gently. Line a</method>
<method>  springform pan with waxed paper and grease the paper</method>
<method>  with some margarine, bottom only. Fill with the</method>
<method>  mixture and bake at 350F for 20-30 minutes, or until a</method>
<method>  toothpick comes out clean. Let cool a little, open the</method>
<method>  springform, invert the cake on a platter and take off</method>
<method>  the waxed paper carefully. When cake is completely</method>
<method>  cooled, cut gently in half. FOR THE PUDDING FROSTING:</method>
<method>  Combine pudding with milk and sugar in a small bowl,</method>
<method>  and beat slowly until well blended, about one minute.</method>
<method>  Fold in the non-dairy whipped topping. Cool in the</method>
<method>  refrigerator until nice and cool and stiff. Fill the</method>
<method>  middle of the cake, with a third and put the top of</method>
<method>  the cake on. Spread the rest all over as regular</method>
<method>  frosting. Heap up little mounds on the rim if it is a</method>
<method>  birthday cake and decorate with candies or chocolate</method>
<method>  or anything you would on a regular frosted cake. Put</method>
<method>  cake in the refrigerator over night. Makes a light,</method>
<method>  fresh cake even children love and you can add some</method>
<method>  cocoa to the cake mix to have a dark cake and frost</method>
<method>  with vanilla pudding or pecan.</method>
<method>  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini</method>
</recipe><recipe><info type="Title">Brigitte Sealing's Melba Cheesecake Pie</info>
<info type="Categories">Cyberealm, Pies</info>
<info type="Yield">6 Servings</info>
<ingredient>    1/4 c  Butter</ingredient>
<ingredient>  1 1/4 c  Graham cracker crumbs</ingredient>
<ingredient>      2 tb Sugar</ingredient>
<ingredient>      1 cn 16 oz Sliced Peaches,drained</ingredient>
<ingredient>      1 pk Cream cheese 8 oz</ingredient>
<ingredient>    1/3 c  Sugar</ingredient>
<ingredient>    1/2 c  Sour Cream</ingredient>
<ingredient>      1    Egg</ingredient>
<ingredient>    1/2 ts Almond Extract</ingredient>
<ingredient>    1/3 c  Raspberry Jam</ingredient>
<method>  Microwave butter in pieplate,covered,for 1/2-1 minute on HIGH or until</method>
<method>  melted. Mix in crumbs and 2 tablespoons sugar;press onto bottom and</method>
<method>  sides of pie plate. Microwave on High for 1 1/2 to 2 minutes or until</method>
<method>  hot. Arrange peaches in crust. Microwave cheese in glass bowl 1</method>
<method>  minute on MEDIUM,or until soft.Blend in remainding ingridients,except</method>
<method>  jam;pour over peaches. Microwave at High 3 1/2 -4 1/2 minutes or</method>
<method>  until edges are set,rotating once. Cool. Spoon jam on pie. or until</method>
<method>  soft.</method>
<method>  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip</method>
</recipe><recipe><info type="Title">Brigitte Sealing's Noodles Florentine</info>
<info type="Categories">Cyberealm, Side dish</info>
<info type="Yield">6 Servings</info>
<ingredient>      8 oz Medium noodles, cooked and</ingredient>
<ingredient>           .drained</ingredient>
<ingredient>      2 c  Cottage cheese</ingredient>
<ingredient>    1/2 c  Grated parmesan cheese</ingredient>
<ingredient>      1 ts Salt</ingredient>
<ingredient>    1/4 ts Crushed basil</ingredient>
<ingredient>    1/4 c  Bread crumbs</ingredient>
<ingredient>      1 pk 10 oz frozen, drained,</ingredient>
<ingredient>           .chopped and thawed spinach</ingredient>
<ingredient>    1/2 c  Sour cream</ingredient>
<ingredient>    1/4 ts Tabasco</ingredient>
<ingredient>      1 tb Melted butter</ingredient>
<ingredient>    1/4 ts Thyme, crushed</ingredient>
<method>  In a large bowl, mix spinach, cottage cheese, parmesan</method>
<method>  cheese, sour cream, salt, tabasco, basil and thyme.</method>
<method>  Stir in noodles. Turn into a 1 1/2 quart casserole</method>
<method>  dish. In a small bowl, combine butter and bread</method>
<method>  crumbs. Sprinkle over the casserole. Cover and bake at</method>
<method>  350F for 45 minutes.</method>
<method>  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini</method>
</recipe><recipe><info type="Title">Brigitte Sealing's Sausage Pasta Supper</info>
<info type="Categories">Cyberealm, Main dish, Casseroles</info>
<info type="Yield">6 Servings</info>
<ingredient>      3 tb Margarine</ingredient>
<ingredient>    1/4 c  Chopped onions</ingredient>
<ingredient>    1/2 lb Sliced mushrooms</ingredient>
<ingredient>      1 lb Turkey sausage, cut in bite</ingredient>
<ingredient>           .size pieces</ingredient>
<ingredient>    1/4 c  Parmesan cheese</ingredient>
<ingredient>    1/4 c  Chopped peppers</ingredient>
<ingredient>      2 c  Vegetables, canned or frozen</ingredient>
<ingredient>      1 ts Oregano</ingredient>
<method>  Heat margarine in a baking dish. Saute onions and</method>
<method>  peppers and mushrooms. Add vegetables and sausage.</method>
<method>  Heat well and season with seasonings. Stir in cheese.</method>
<method>  Serve over noodles with additional parmesan cheese.</method>
<method>  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini</method>
</recipe><recipe><info type="Title">Brigitte Sealing's Skillet Gumbo</info>
<info type="Categories">Cyberealm, Poultry, Low-cal, Main dish</info>
<info type="Yield">4 Servings</info>
<ingredient>      2 cn 5 oz ea chunk white chicken</ingredient>
<ingredient>      1 cn 14.5 oz tomatoes</ingredient>
<ingredient>    1/8 ts Ground red pepper</ingredient>
<ingredient>    1/2 ts Gumbo file seasoning</ingredient>
<ingredient>    1/4 c  Instant minced onions</ingredient>
<ingredient>      1 c  Chicken broth</ingredient>
<ingredient>      1 c  Uncooked white rice</ingredient>
<method>  Combine all ingredients except the rice in a large</method>
<method>  heavy skillet. Bring to a boil; cover and simmer for</method>
<method>  10 minutes. Stir in rice. Replace cover and simmer for</method>
<method>  20 minutes or until rice is tender. Adjust seasonings</method>
<method>  if necessary. Stir in file just before serving.</method>
<method>  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini</method>
</recipe><recipe><info type="Title">Brigitte Sealing's Tropical Spareribs</info>
<info type="Categories">Cyberealm, Meats, Main dish</info>
<info type="Yield">4 Servings</info>
<ingredient>  3 1/2    - 4lbs spareribs</ingredient>
<ingredient>      3 lg Cloves of garlic</ingredient>
<ingredient>      1 lg Onion, sliced</ingredient>
<ingredient>      1 cn (20 oz) crushed pineapple,</ingredient>
<ingredient>           .undrained</ingredient>
<ingredient>    1/2 ts Dry mustard</ingredient>
<ingredient>      1    Bottle (12 oz) chili sauce</ingredient>
<ingredient>    1/2 c  Brown sugar</ingredient>
<ingredient>      1 ts Ground ginger</ingredient>
<method>  Run ribs with garlic. Sprinkle with salt and pepper.</method>
<method>  Arrange onion in a large baking pan. Place ribs on</method>
<method>  top. Add 1/4 cup water to the pan. Cover with foil.</method>
<method>  Bake in 350F oven for 1/2 hour. Combine the remaining</method>
<method>  ingredients and spoon over ribs. Bake uncovered 1 hour</method>
<method>  longer.</method>
<method>  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini</method>
</recipe><recipe><info type="Title">Brigitte Sealing's Turkey Dumpling Casserole</info>
<info type="Categories">Cyberealm, Poultry, Main dish</info>
<info type="Yield">4 Servings</info>
<ingredient>      1 lb Ground turkey</ingredient>
<ingredient>    1/3 c  Chopped onions</ingredient>
<ingredient>    2/3 c  Beef broth</ingredient>
<ingredient>    1/4 c  Chopped green peppers</ingredient>
<ingredient>      2 tb Flour</ingredient>
<ingredient>    1/4 ts Salt</ingredient>
<ingredient>    1/4 ts Rosemary</ingredient>
<ingredient>      1 tb Vegetable oil</ingredient>
<ingredient>      1 cn 8 oz Tomato sauce</ingredient>
<ingredient>    1/2 ts Salt</ingredient>
<ingredient>    1/2 ts Sage</ingredient>
<ingredient>      1 cl Garlic</ingredient>
<ingredient>    1/2 c  Cornmeal</ingredient>
<ingredient>    1/2 ts Baking powder</ingredient>
<ingredient>      1    Egg</ingredient>
<ingredient>    1/4 c  Milk</ingredient>
<ingredient>  1 1/2 ts Vegetable oil</ingredient>
<method>  In a large, heavy skillet cook turkey in oil (or you</method>
<method>  can use vegetable cooking spray) about 5 minutes or</method>
<method>  until lightly browned,stirring to break up the meat.</method>
<method>  Add onions, tomato sauce, beef broth, sage, salt,</method>
<method>  garlic, and peppers. Bring to a boil, and reduce heat</method>
<method>  and cover. Simmer for 15 minutes, stirring</method>
<method>  occasionally. Meanwhile, mix the cornmeal, flour,</method>
<method>  baking powder, salt, rosemary, egg, milk and oil. Mix</method>
<method>  well and drop by tablespoons on top of the turkey mix.</method>
<method>  Cover and simmer 10 minutes or until dumplings are</method>
<method>  firm.</method>
<method>  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini</method>
</recipe><recipe><info type="Title">Brigitte's Brazilian Nut Crunch</info>
<info type="Categories">Candies, Christmas, Snacks</info>
<info type="Yield">1 Pound</info>
<ingredient>      2 c  Sugar</ingredient>
<ingredient>    1/4 ts Baking soda</ingredient>
<ingredient>  1 1/2 c  Ground brazil nuts</ingredient>
<ingredient>      1 pk 6 oz chocolate chips, melted</ingredient>
<ingredient>           . to get 1/2 cup</ingredient>
<method>  "Grease baking sheet. In a heavy skillet, cook the sugar over low heat,</method>
<method>  stirring constantly until melted. Add soda, 1 cups of the nuts. Mix well.</method>
<method>  Turn onto a baking sheet immediately. With a rolling pin, roll the brittle</method>
<method>  until about 1/4 inch thick. Before the brittle is cool, mark into squares</method>
<method>  with a knife. When cold, spread with chocolate and sprinkle on the rest of</method>
<method>  the nuts. When chocolate is firm, break into pieces."</method>
</recipe><recipe><info type="Title">Brigitte's Chicken and Biscuit Pie</info>
<info type="Categories">Cyberealm, Poultry, Main dish</info>
<info type="Yield">4 Servings</info>
<ingredient>      2 tb Vegetable oil</ingredient>
<ingredient>    1/2    Green pepper, finely minced</ingredient>
<ingredient>    1/2 c  Milk</ingredient>
<ingredient>      1 c  Cooked chicken, chunked</ingredient>
<ingredient>      1 pk Refrigerator biscuits</ingredient>
<ingredient>      4    Onions, sliced thin</ingredient>
<ingredient>      1 cn Cream of mushroom soup</ingredient>
<ingredient>    1/2 c  Vegetables of your choice</ingredient>
<method>  1. Heat oven to 425F. Saute onions and pepper in oil until tender.</method>
<method>  Add undiluted soup, milk, chicken and vegetables. Mix well.</method>
<method>  2. Turn into a 9 inch pie plate. Top with the biscuits and bake for</method>
<method>  about 15 minutes, or until the biscuits are golden brown and the</method>
<method>  chicken is bubbling.</method>
<method>  Source: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120</method>
<method>  Originally posted: 7/92</method>
<method>  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY</method>
<method>  315-785-8098</method>
<method>  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip</method>
</recipe><recipe><info type="Title">Brigitte's Famous Cream Puffs</info>
<info type="Categories">Cyberealm, Desserts</info>
<info type="Yield">8 Servings</info>
<ingredient>-------------------------------FOR THE PASTRY-------------------------------</ingredient>
<ingredient>      1 c  Boiling water</ingredient>
<ingredient>      1    Stick of margarine</ingredient>
<ingredient>      1 pn Salt</ingredient>
<ingredient>      1 c  Flour</ingredient>
<ingredient>      4    Eggs</ingredient>
<method>------------------------------FOR THE FILLING------------------------------</method>
<method>      1 lg Package instant pudding</method>
<method>           Milk as directed for pie</method>
<method>           -filling, not pudding</method>
<method>      2 c  Cool whip</method>
<method>           Confectioners sugar</method>
<method>  1. Make the pudding as if it were pie filling, with the reduced amount</method>
<method>  of milk required for a pie filling, only with instant pudding. The</method>
<method>  flavor can be any you like. Set aside in refrigerator to set pudding.</method>
<method>  2. Boil water in a medium pot with the salt and margarine. Pour in the</method>
<method>  flour all at once, stirring well, and remove from stove. Beat</method>
<method>  in one egg at a time, not the mixture will be sticky at first.</method>
<method>  3. Grease a cookie sheet, put teaspoonsful of the dough on the</method>
<method>  cookie sheet. Bake at one at 400F for 40 minutes. Do not open the door</method>
<method>  of the oven for the first 15 minutes or they will fall.</method>
<method>  4. Cool and cut in half. Remove the cooled pudding and mix with the</method>
<method>  cool whip. Fill in the bottom halves of the puffs, put tops on, and</method>
<method>  sprinkle with powdered sugar.</method>
<method>  Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY</method>
<method>  originally posted 3/92</method>
<method>  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY</method>
<method>  315-785-8098</method>
<method>  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip</method>
</recipe><recipe><info type="Title">Brigitte's Festive Ham Slices</info>
<info type="Categories">Cyberealm, Meats</info>
<info type="Yield">4 Servings</info>
<ingredient>      4    1" thick fully cooked ham</ingredient>
<ingredient>           -slices</ingredient>
<ingredient>    1/2 c  Brown sugar, light or dark</ingredient>
<ingredient>           Whole cloves</ingredient>
<ingredient>      1 cn #2 1/2 purple plums</ingredient>
<method>  Drain the plums but save 1/3 cup of the juice. Heat oven to 300F.</method>
<method>  Place the ham slices in a shallow baking dish. Stud with cloves as</method>
<method>  many as you desire. Pour the plum juice over the ham and sprinkle</method>
<method>  with brown sugar. Bake uncovered for 1 hour. Top with plums and bake</method>
<method>  for 15 min. longer.</method>
<method>  Source: Brigitte Sealing, Cyberealm BBS Watertown NY</method>
<method>  Originally posted: 6/92</method>
<method>  Typed for you by: Linda Fields Cyberealm BBS Watertown NY 315-785-8098</method>
<method>  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip</method>
</recipe><recipe><info type="Title">Brigitte's Filled Cucumbers</info>
<info type="Categories">Cyberealm, Vegetables</info>
<info type="Yield">4 Servings</info>
<ingredient>      4 md Cucumbers</ingredient>
<ingredient>      1 pn Salt</ingredient>
<ingredient>  8 7/8 oz Ground beef</ingredient>
<ingredient>      1 tb Vinegar</ingredient>
<ingredient>  2 1/8 oz Bacon</ingredient>
<ingredient>      1 sm Onion</ingredient>
<ingredient>      1 c  Water</ingredient>
<ingredient>      1 tb Cornstarch</ingredient>
<ingredient>           Vinegar, salt and sugar to</ingredient>
<ingredient>           -taste</ingredient>
<method>  Peel cucumbers and cut in half, scooping out the seeds. Rub with</method>
<method>  salt and vinegar. Fill with the meat mixed with seasonings and</method>
<method>  put the halves together fastening with a string or baking needles.</method>
<method>  Brown the bacon and finely chopped onion in the butter in a deep</method>
<method>  skillet or casserole dish. Put in the cucumbers; fill the skillet or</method>
<method>  dish with hot water (not too much or they will give up much fluids)</method>
<method>  and cook until they are soft. Take the cucumbers out and season and</method>
<method>  thicken the gravy with cornstarch. Cooking time is about 30 min.</method>
<method>  From:  Brigitte Sealing, Cyberealm BBS Watertown, NY 1993</method>
<method>  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip</method>
</recipe><recipe><info type="Title">Brigitte's Fruit Salad</info>
<info type="Categories">Cyberealm, Fruits, Salads</info>
<info type="Yield">4 Servings</info>
<ingredient>---------------------------FROM: BRIGITTE SEALING---------------------------</ingredient>
<method>-------------------------CYBEREALM BBS 315-785-8098-------------------------</method>
<method>      2    Apples, peeled &amp; sliced thin</method>
<method>      2    Oranges, peeled &amp; sliced</method>
<method>      2    Bananas peeled &amp; sliced thin</method>
<method>      1 sm Can Mandarin Oranges</method>
<method>           Marachino cherries</method>
<method>      2    Egg whites</method>
<method>      3 tb Sugar</method>
<method>      2 tb Thinly sliced almonds</method>
<method>      1 tb Rum</method>
<method>  Beat the eggwhites with the sugar until very stiff. Arrange all the</method>
<method>  fruits and the almonds into 4 ovenproof dishes. Sprinkle the rum over</method>
<method>  each dish and heap the eggwhite mixture ontop of the fruit.</method>
<method>  Broil for a couple of minutes until the eggwhite/meringue is firm.</method>
<method>  Source: Brigitte Sealing, Cyberealm BBS Watertown NY</method>
<method>  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip</method>
</recipe><recipe><info type="Title">Brigitte's German Cabbage Casserole</info>
<info type="Categories">Cyberealm, Main dish</info>
<info type="Yield">4 Servings</info>
<ingredient>      1 md Cabbage</ingredient>
<ingredient>  1 3/8 oz Margarine</ingredient>
<ingredient>  1 3/8 oz Flour</ingredient>
<ingredient>  2 1/8 c  Water</ingredient>
<ingredient>      1 ts Capers</ingredient>
<ingredient>      1 ts Lemon juice</ingredient>
<ingredient>      1 c  Milk</ingredient>
<ingredient>  8 7/8 oz Ground beef</ingredient>
<ingredient>      1 sl Bread</ingredient>
<ingredient>      1    Egg</ingredient>
<ingredient>      1    Onion, finely chopped</ingredient>
<ingredient>      1 pn Salt</ingredient>
<ingredient>      1 pn Pepper</ingredient>
<method>  Loosen cabbage leaves by putting the whole head into boiling water</method>
<method>  until the leaves come off. Cut off the hard stem parts, and put the</method>
<method>  leaves in boiling salted water one at a time until they are partialy</method>
<method>  cooked.</method>
<method>  Mix the meat, bread, salt, pepper, egg and onion together. Make a</method>
<method>  white gravy out of the margarine, flour, water, and milk. Season with</method>
<method>  salt and pepper and add capers. You can also use tomato sauce for a</method>
<method>  change.</method>
<method>  Grease the bottom and sides of a large casserole dish. Layer in the</method>
<method>  cabbage, meat and gravy alternately. Top with cabbage. Cover and</method>
<method>  bake at 375F for 45-60 minutes.</method>
<method>  From:  Brigitte Sealing, Cyberealm BBS, Watertown NY 1993</method>
<method>  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip</method>
</recipe><recipe><info type="Title">Brigitte's German Streusel Cake</info>
<info type="Categories">Cyberealm, Cakes</info>
<info type="Yield">8 Servings</info>
<ingredient>--------------------------------FOR THE CAKE--------------------------------</ingredient>
<ingredient>    3/4 c  Margarine</ingredient>
<ingredient>    1/4 c  Sugar</ingredient>
<ingredient>      2    Eggs</ingredient>
<ingredient>      1 pn Salt</ingredient>
<ingredient>      2 c  Flour</ingredient>
<ingredient>      2 ts Baking powder</ingredient>
<ingredient>  1 1/4 c  Milk</ingredient>
<ingredient>      1 lg Can drained fruit of choice</ingredient>
<ingredient>           -or 1 cup fresh sliced fruit</ingredient>
<method>--------------------------FOR THE STREUSEL TOPPING--------------------------</method>
<method>    3/4 c  Flour</method>
<method>    1/4 c  Sugar</method>
<method>    3/4 c  Margarine, cold, not soft</method>
<method>  1 1/2 ts Cinnamon</method>
<method>  For the Cake:</method>
<method>  1. Cream sugar and margarine togther. Stir in eggs, and then alternate</method>
<method>  stirring in the flour and the milk.</method>
<method>  2. Grease and flour a small cookie sheet or sheet cake pan. Pour</method>
<method>  batter in pan, spread to evenly coat. Top with fresh sliced fruit or</method>
<method>  well-drained canned fruit.</method>
<method>  For the Streusel Topping:</method>
<method>  1. Mix flour, sugar and cinnamon in a bowl. Cut the margarine in</method>
<method>  small pieces and drop in flour mixture. Mix together well -- the</method>
<method>  best way is to mix it with your hands. Mix until all is a consistency</method>
<method>  of a streusel topping. If it gets too dry, mix in a little more</method>
<method>  margarine. If it gets too sticky, add a little more flour.</method>
<method>  Sprinkle over cake/fruit mixture in cookie sheet/sheet cake pan.</method>
<method>  Bake for 30-35 minutes at 350F.</method>
<method>  Authors Notes: "In Berlin, Germany (where I was born) we make this</method>
<method>  cake in the plum season and use fresh plums and omit the streusel and</method>
<method>  just sprinkle with 1 cup of sugar on top of the still hot cake and</method>
<method>  serve with whipped cream. You can use Cool Whip if you like! This</method>
<method>  cake is always sold at bakesales in the Army. We just double the</method>
<method>  recipe and cut it in squares and wrap it in saran wrap and at the last</method>
<method>  sale it was gone in 30 minutes!"</method>
<method>  From:  Brigitte Sealing, Cyberealm BBS, Watertown, NY</method>
<method>  originally posted..... March 13, 1992</method>
<method>  Typed for you by: Linda Fields, SysOp, Cyberealm BBS Watertown, NY</method>
<method>  315-785-8098 or 315-786-1120</method>
<method>  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip</method>
</recipe><recipe><info type="Title">Brigitte's Hamburger Stroganoff</info>
<info type="Categories">Cyberealm, Main dish</info>
<info type="Yield">6 Servings</info>
<ingredient>    1/2 c  Minced onion</ingredient>
<ingredient>    1/2 ts Garlic powder</ingredient>
<ingredient>      2 ts Salt</ingredient>
<ingredient>    1/4 ts Paprika</ingredient>
<ingredient>      1 cn Cream of mushroom soup</ingredient>
<ingredient>    1/4 c  Margarine</ingredient>
<ingredient>      1 lb Ground beef or turkey</ingredient>
<ingredient>      2 tb Flour</ingredient>
<ingredient>    1/4 ts Pepper</ingredient>
<ingredient>      1 cn Sliced mushrooms</ingredient>
<ingredient>      1 c  Sour cream or buttermilk</ingredient>
<method>  1. Saute onion in margarine until golden. Stir in meat, garlic,</method>
<method>  flour, paprika, salt and pepper, and mushrooms; saute 5 minutes.</method>
<method>  2. Add soup (undiluted); simmer uncovered 10 minutes. Stir in sour</method>
<method>  cream or buttermilk and sprinkle with parsley. Serve over rice,</method>
<method>  noodles or toast.</method>
<method>  Source: Brigitte Sealing, Cyberealm BBS Watertown NY 1992</method>
<method>  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY</method>
<method>  315-786-1120</method>
<method>  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip</method>
</recipe><recipe><info type="Title">Brigitte's Mincemeat Cookies</info>
<info type="Categories">Cookies, Christmas</info>
<info type="Yield">36 Cookies</info>
<ingredient>      1 c  Shortening</ingredient>
<ingredient>  1 1/2 c  Sugar</ingredient>
<ingredient>      3    Eggs</ingredient>
<ingredient>      3 c  Flour</ingredient>
<ingredient>      1 ts Baking powder</ingredient>
<ingredient>    1/2 ts Salt</ingredient>
<ingredient>  1 1/3 c  Mincemeat filling</ingredient>
<method>  "Cream shortening. Add sugar, and blend well. Add eggs, and beat until</method>
<method>  smooth. Add mixed dry ingredients and then stir in mincemeat. Blend well.</method>
<method>  Drop by teaspoonful onto a greased cookie sheet, at least 2 inches apart.</method>
<method>  Bake at 400F for 12 minutes or until lightly browned. You can use margarine</method>
<method>  instead of shortening and add chopped nuts if desired, and you can also mix</method>
<method>  the sugars, using brown and white sugar."</method>
</recipe><recipe><info type="Title">Brigitte's Real German Potato Salad</info>
<info type="Categories">Cyberealm, Salads</info>
<info type="Yield">6 Servings</info>
<ingredient>      8    Boiled and peeled potatoes,</ingredient>
<ingredient>           Cut into thin slices</ingredient>
<ingredient>    1/2    Apple, finely diced</ingredient>
<ingredient>    1/2    Onion, finely diced</ingredient>
<ingredient>      2 tb Sweet relish</ingredient>
<ingredient>      1 ts Spicy mustard</ingredient>
<ingredient>      2 tb Pickle juice OR 1/2 tsp</ingredient>
<ingredient>           Vinegar and 1/2 tsp sugar</ingredient>
<ingredient>      4 tb Heaping No Fat Miracle Whip</ingredient>
<ingredient>           Paprika, salt &amp; pepper</ingredient>
<ingredient>           -- to taste</ingredient>
<ingredient>      4    Hard boiled eggs, diced</ingredient>
<method>  1. Mix all ingredients together carefully, season to taste, garnish</method>
<method>  with parsley. Cool in refrigerator for at least 1-2 hrs, best</method>
<method>  overnite.</method>
<method>  Source: Brigitte Sealing (originally from Germany), Cyberealm BBS</method>
<method>  Typed for you by: Linda Fields, Cyberealm BBS, Watertown NY 1992</method>
<method>  315-786-1120</method>
<method>  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip</method>
</recipe><recipe><info type="Title">Brigitte's Red Cabbage</info>
<info type="Categories">Ethnic, Vegetables, Side dish</info>
<info type="Yield">8 Servings</info>
<ingredient>      1 sm Head of red cabbage</ingredient>
<ingredient>      1 md Apple</ingredient>
<ingredient>      1 sm Onion</ingredient>
<ingredient>      3 sl Bacon</ingredient>
<ingredient>      1 ts Vinegar</ingredient>
<ingredient>      1 ts Sugar</ingredient>
<method>  "Shred cabbage finely. Fry bacon until crisp, saute the chopped onion in</method>
<method>  the bacon grease. Add cabbage and peeled, cubed apple and crumbled bacon.</method>
<method>  Fill up with water until the cabbage is well covered. Cook until soft and</method>
<method>  then season with vinegar and sugar to taste. Add salt to taste. This can be</method>
<method>  warmed up again and again, and it gets better the more it is warmed up."</method>
</recipe><recipe><info type="Title">Brigitte's Sauerbraten</info>
<info type="Categories">Cyberealm, Meats</info>
<info type="Yield">4 Servings</info>
<ingredient>      2 lb Boneless roast beef</ingredient>
<ingredient>    1/2 l  Buttermilk</ingredient>
<ingredient>      1 c  Red wine</ingredient>
<ingredient>      1    Bayleaf</ingredient>
<ingredient>      1    Onion, sliced</ingredient>
<ingredient>      2    Cloves</ingredient>
<ingredient>      2    Peppercorns</ingredient>
<ingredient>      5    Strips of bacon</ingredient>
<ingredient>    1/2 l  Water</ingredient>
<ingredient>      1 cn (small) tomato paste</ingredient>
<ingredient>      3 tb Cornstarch</ingredient>
<ingredient>      2    Carrots, sliced</ingredient>
<method>  1. Put the meat in a ceramic or glass bowl. Pour the buttermilk,</method>
<method>  wine, and bayleaf over the meat. Add the peppercorns and onions. Keep</method>
<method>  in the refrigerator for at least 3 days, marinating the meat daily.</method>
<method>  2. After 3 days, remove meat from the refrigerator. In a deep Dutch</method>
<method>  oven, fry the bacon and set aside. Put meat in the bacon drippings</method>
<method>  and brown on all sides quickly. Add 3 Tablespoons of the marinade</method>
<method>  (liquid only) and cover and simmer for 10 minutes. Add the water,</method>
<method>  tomato paste, and carrots. Crumble the bacon and add to the meat.</method>
<method>  3. Cover and simmer for about 1 1/2 hours, making sure to watch the</method>
<method>  level of fluids in the dutch oven. Replace with water if it gets too</method>
<method>  low. When the meat is done, remove the meat and the carrots and keep</method>
<method>  warm. Stir in the cornstarch to thicken the juices and boil for a</method>
<method>  short time to the desired consistency.</method>
<method>  4. Slice the meat and serve with the gravy and potato dumplings or</method>
<method>  wide noodles (other German choices include boiled potatoes or</method>
<method>  baked potatoes) and the carrots.</method>
<method>  Source: Brigitte Sealing, originally from Berlin, Germany -- now</method>
<method>  a US citizen and member of Cyberealm BBS Watertown NY</method>
<method>  originally posted 4/1/92</method>
<method>  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY</method>
<method>  315-785-8098</method>
<method>  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip</method>
</recipe><recipe><info type="Title">Brigitte's Shrimp or Tuna Mousse</info>
<info type="Categories">Cyberealm, Mom's best, Fish</info>
<info type="Yield">6 Servings</info>
<ingredient>      2 tb Mayonnaisse</ingredient>
<ingredient>    1/2 c  Water</ingredient>
<ingredient>      1 cn Tomato soup</ingredient>
<ingredient>      1 pk 8 oz cream cheese</ingredient>
<ingredient>      1 ts Paprika</ingredient>
<ingredient>      1 lb Shrimp or 2 sm cns tuna</ingredient>
<ingredient>    1/4 c  Peppers, finely chopped</ingredient>
<ingredient>    1/2 c  Celery, finely chopped</ingredient>
<ingredient>      1 tb Onion, grated</ingredient>
<ingredient>      1 ts Worchestershire Sauce</ingredient>
<ingredient>    1/4 ts Salt</ingredient>
<ingredient>      1 pk Unflavored gelatin in</ingredient>
<ingredient>           Water as directed</ingredient>
<method>  Soak gelatin in water. Heat undiluted sop; add gelatin and stir well</method>
<method>  until dissolved. Mash cream cheese; add to soup and continue to heat</method>
<method>  until cheese is dissolved. Cool. Fold in mayonaisse, shrimp or tuna,</method>
<method>  and vegetables and seasonings. Mix well and put into a well-oiled</method>
<method>  mold. Enjoy!</method>
<method>  Source:  Brigitte Sealing, Watertown, NY</method>
<method>  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip</method>
</recipe><recipe><info type="Title">Brigitte's Tuna Burgers</info>
<info type="Categories">Cyberealm, Mom's best, Sandwiches</info>
<info type="Yield">3 Servings</info>
<ingredient>      6 sl Turkey bacon</ingredient>
<ingredient>      1    Egg</ingredient>
<ingredient>      2 cn 7 oz ea tuna, undrained</ingredient>
<ingredient>      6    Tomato slices</ingredient>
<ingredient>      1 ts Mustard</ingredient>
<ingredient>    1/3 c  Lo fat mayonnaisse</ingredient>
<ingredient>      1 tb Minced onion</ingredient>
<ingredient>      3    Hamburger buns</ingredient>
<method>  Cook bacon; beat egg; add tuna, mustard, mayonnaisse, onion, bread</method>
<method>  crumbs, and mix well. Spoon onto bottom halves of buns. Broil 6"</method>
<method>  away from the heat till brown; about 6 minutes. Top each with a tomato</method>
<method>  slice and two pieces of bacon. Cover with top of buns which you have</method>
<method>  toasted lightly before</method>
<method>  Source: Brigitte Sealing, Watertown, NY</method>
<method>  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip</method>
</recipe><recipe><info type="Title">Brilliant Beet Dip</info>
<info type="Categories">Vegetarian, Appetizers</info>
<info type="Yield">6 Servings</info>
<ingredient>      1 lb Beets; soft cooked, peeled</ingredient>
<ingredient>           - and cut into chunks</ingredient>
<ingredient>      4 oz Soft tofu; drained</ingredient>
<ingredient>      1 tb Apple cider vinegar</ingredient>
<ingredient>           -(Or more, to taste)</ingredient>
<ingredient>      2 tb Minced shallots</ingredient>
<ingredient>    1/2 ts Dry mustard</ingredient>
<ingredient>    1/2 ts Dried thyme</ingredient>
<ingredient>    1/2 ts Dried tarragon</ingredient>
<method>  Puree ingredients (using 1 tablespoon vinegar) in a food processor or</method>
<method>  blender until smooth. Adjust seasonings, adding more vinegar and salt to</method>
<method>  taste. Serve immediately or refrigerate in tightly sealed container for up</method>
<method>  to 3 days. Makes about 2 cups.</method>
<method>  Source: Lorna Sass, Cooking From An Ecological Kitchen (William Morrow)</method>
<method>  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini</method>
</recipe><recipe><info type="Title">Brine for Oily or Strong Tasting Fish</info>
<info type="Categories">None</info>
<info type="Yield">1 Servings</info>
<ingredient>      1 c  Non-iodized salt</ingredient>
<ingredient>    1/2 c  Brown sugar</ingredient>
<ingredient>    1/4 c  Lemon juice</ingredient>
<ingredient>      1 tb Garlic powder</ingredient>
<ingredient>      1 tb Onion powder</ingredient>
<ingredient>      2 qt Water</ingredient>
<method>  Fill a large container with 1/2 quart of warm water. Add ingredients. Mix</method>
<method>  thoroughly until well dissolved. Add the remaining 1 1/2 quarts of water.</method>
<method>  Immerse prepared fish chunks, filets or small whole fish completely in</method>
<method>  brine solution. Refrigerate fish in brine solution. Brine chunks of fish of</method>
<method>  fish 1" thick for about 5 up to 8 hours, 1/2" thick for about 4 hours, and</method>
<method>  for thinner filets or pieces 2-3 hours.</method>
<method>  After brining, always rinse your fish with plenty of fresh water. Pat the</method>
<method>  fish dry, and allow them to air dry for about 1 hour. This will cause a</method>
<method>  "pellicle" (a tacky glaze on the fish) to form indicating that it is ready</method>
<method>  for the drying and smoking process.</method>
<method>  courtesy of: starfishcons@starfishcons.com</method>
<method>  Posted to bbq-digest by Jeff Lipsitt                          Cable on Apr</method>
<method>  23, 1998</method>
</recipe><recipe><info type="Title">Brine for Roasted Chicken</info>
<info type="Categories">New import</info>
<info type="Yield">4 Servings</info>
<ingredient>      3    Lemons, cut in half</ingredient>
<ingredient>      1 c  Kosher salt</ingredient>
<ingredient>    3/4 c  Brown sugar</ingredient>
<ingredient>    1/3 c  Garlic, crushed</ingredient>
<ingredient>      3    Bay leaves</ingredient>
<ingredient>    1/4 c  Whole black peppercorns</ingredient>
<ingredient>      5    Jalapenos, split and seeded</ingredient>
<ingredient>      1 tb Dried basil</ingredient>
<ingredient>      1 tb Dried oregano</ingredient>
<ingredient>      1 tb Dried thyme</ingredient>
<ingredient>      1 ga Cold water</ingredient>
<method>  Place all ingredients together in container big enough to hold whole</method>
<method>  chicken and mix well. Rinse whole roasting chicken, be sure to remove</method>
<method>  giblets and any loose parts from cavity. Submerge in brine for 18 to 24</method>
<method>  hours, refrigerated. Roast according to usual method.</method>
<method>  Posted to MM-Recipes Digest V4 #166 by BobbieB1@aol.com on Jun 28, 1997</method>
</recipe><recipe><info type="Title">Brine for Salmon</info>
<info type="Categories">None</info>
<info type="Yield">1 Servings</info>
<ingredient>    1/4 c  Non-iodized salt</ingredient>
<ingredient>    1/2 c  Brown sugar</ingredient>
<ingredient>      2 c  Soy sauce</ingredient>
<ingredient>      1 tb Onion powder 1 T garlic</ingredient>
<ingredient>           -powder</ingredient>
<ingredient>    1/2 tb Black pepper</ingredient>
<ingredient>    1/2 tb Tabasco sauce</ingredient>
<ingredient>      1 c  Dry white wine</ingredient>
<ingredient>      1 c  Water</ingredient>
<method>  Fill a large container with water. Add ingredients except white wine. Mix</method>
<method>  thoroughly until well dissolved. Add the white wine. Mix again.</method>
<method>  Immerse prepared fish chunks, filets or small whole fish completely in</method>
<method>  brine solution. Refrigerate fish in brine solution. Brine chunks of fish of</method>
<method>  fish 1" thick for about 5 up to 8 hours, 1/2" thick for about 4 hours, and</method>
<method>  for thinner filets or pieces 2-3 hours.</method>
<method>  After brining, always rinse your fish with plenty of fresh water. Pat the</method>
<method>  fish dry, and allow them to air dry for about 1 hour. This will cause a</method>
<method>  "pellicle" (a tacky glaze on the fish) to form indicating that it is ready</method>
<method>  for the drying and smoking process.</method>
<method>  When smoking salmon, use alder, or mix different fruit woods such as cherry</method>
<method>  and apple.</method>
<method>  courtesy of: starfishcons@starfishcons.com</method>
<method>  Posted to bbq-digest by Jeff Lipsitt                          Cable on Apr</method>
<method>  23, 1998</method>
</recipe><recipe><info type="Title">Brine Pickles</info>
<info type="Categories">China, Condiments, Archived</info>
<info type="Yield">1 Servings</info>
<ingredient>      2 tb Salt</ingredient>
<ingredient>      1 tb Szechwan peppercorns</ingredient>
<ingredient>      2    Small dried red chili</ingredient>
<ingredient>           -peppers</ingredient>
<ingredient>    1/2 c  Boiling water</ingredient>
<ingredient>  3 1/2 c  Cold water</ingredient>
<ingredient>      4    Slices fresh ginger</ingredient>
<ingredient>      1 tb Dry sherry</ingredient>
<ingredient>      4 c  Total of the following in</ingredient>
<ingredient>           -bite-size pieces:</ingredient>
<ingredient>           Broccoli stems</ingredient>
<ingredient>           Napa cabbage</ingredient>
<ingredient>           Celery</ingredient>
<ingredient>           Cabbage</ingredient>
<ingredient>           Carrots</ingredient>
<ingredient>           Cauliflower</ingredient>
<ingredient>           Daikon</ingredient>
<ingredient>           Green string beans</ingredient>
<ingredient>           Red bell peppers</ingredient>
<method>  In a mixing bowl, combine the salt, peppercorns, chile peppers and boiling</method>
<method>  water, and stir until the salt dissolves. Stir in the cold water, fresh</method>
<method>  ginger, and vodka or sherry. Put the vegetables of your choice into a</method>
<method>  Chinese pickling jar or 2-quart glass jar.  If using a Chinese pickling</method>
<method>  jar, seal with water according to the instructions. If using a regular</method>
<method>  glass jar, simply cover with plastic wrap.  Do not wrap tightly as gas must</method>
<method>  escape.  Allow the pickles to sit, unrefrigerated, for 24 hours and serve.</method>
<method>  The pickles will keep for several days if sealed and in the refrigerator.</method>
<method>  From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c</method>
<method>  1989.  Typed by Terri St.Louis-Woltmon O:).</method>
<method>  Makes: 1 qt</method>
<method>  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip</method>
</recipe><recipe><info type="Title">Brine To Cure Ham and Bacon</info>
<info type="Categories">Pork &amp;, Ham</info>
<info type="Yield">4 Servings</info>
<ingredient>      7 lb Plain salt; (not iodized)</ingredient>
<ingredient>  3 1/2 lb Dark brown sugar</ingredient>
<ingredient>      2 oz Salt peter</ingredient>
<ingredient>      1 oz Red pepper; optional</ingredient>
<ingredient>      1 oz Whole cloves; optional</ingredient>
<method>  This is for 100 pounds of meat.</method>
<method>  Dissolve first three ingredients in boiling water. Cool. Pour over meat in</method>
<method>  crock. Bacon takes between 2 to 3 weeks. Drain and smoke.</method>
<method>  Ham takes between 30 and 40 days. Check in 2 weeks for scum. If scum</method>
<method>  occurs, remove, wash meat off, start over again with new batch of brine.</method>
<method>  Cool temperature is a key to curing. Repack and time once again from the</method>
<method>  start.</method>
<method>  Great Grampa King's recipe as given to</method>
<method>  busted by sooz</method>
<method>  Recipe by: Key Gourmet</method>
<method>  Posted to recipelu-digest by sooz &amp;lt;kirkland@gj.net&amp;gt; on Mar 29, 1998</method>
</recipe><recipe><info type="Title">Brined Dills</info>
<info type="Categories">Pickles</info>
<info type="Yield">6 Servings</info>
<ingredient>     48 sm Cucumbers</ingredient>
<ingredient>      1    Box whole pickling spices</ingredient>
<ingredient>      3 bn Dry dill</ingredient>
<ingredient>      1 pt White vinegar</ingredient>
<ingredient>      2 ga Water</ingredient>
<ingredient>      1 lb Salt</ingredient>
<method>  Wash and drain cukes. Put down a layer of dill in a large crock. Layer</method>
<method>  cukes, dill, pickling spices  (and whole rocambole and washed grape leaves</method>
<method>  if desired) in crock. Stir together remaining ingredients and pour over</method>
<method>  cucumbers until well covered. (make more brine as necessary) Place a heavy</method>
<method>  plate on top of cukes, and weight it down with a large jar filled with</method>
<method>  water.  Do not fill crock to the top as it may overflow when the cukes</method>
<method>  release water. Let sit for approx 3 weeks, or until cukes are uniformly</method>
<method>  colored throughout and well flavored with dill. Remove cukes from brine and</method>
<method>  wash, discarding any soft cukes. Pack pickles into clean quart jars adding</method>
<method>  1-2 cloves sliced rocambole  (or garlic), 1 t peppercorns, 1/4 t pickling</method>
<method>  spices, and 1/2 t turmeric. Make up fresh brine from recipe above, bring to</method>
<method>  a boil and pour over dills in jar leaving 1" of headroom. Seal jars and</method>
<method>  process in boiling water bath 5 minutes. Start counting time the second the</method>
<method>  jars are placed in the boiling water. Wait at least three weeks before</method>
<method>  eating.</method>
<method>  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini</method>
</recipe><recipe><info type="Title">Brined Jerky</info>
<info type="Categories">None</info>
<info type="Yield">1 Servings</info>
<ingredient>      5 lb Lean meat</ingredient>
<ingredient>      1 c  Curing salt</ingredient>
<ingredient>    1/2 c  Brown suger or molasses</ingredient>
<ingredient>      1 ts Liquid garlic</ingredient>
<ingredient>      4 tb Black pepper</ingredient>
<ingredient>      2 qt Water</ingredient>
<method>  Remove all fat and membrane from the meat.  Combine the rest of the</method>
<method>  ingredients.  Soak the meat in the solution (brining the meat) for 8 to 10</method>
<method>  hours. Remove meat and rinse thoroughly. Pat dry with paper towels to</method>
<method>  remove excess moisture. Let stand to air-dry for an hour or so. Then rub in</method>
<method>  the seasonings of your choice, such as onion salt, garlic salt, pepper or a</method>
<method>  prepared seasoning mix from the spice department at the market. Smoke meat</method>
<method>  for 8 to 12 hours or until ready. Test the meat by twisting a strip of</method>
<method>  meat.  It should be flexible but stiff like a piece of rope. Remove and let</method>
<method>  stand until cool.</method>
<method>  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini</method>
</recipe><recipe><info type="Title">Brined Pig</info>
<info type="Categories">None</info>
<info type="Yield">1 Servings</info>
<ingredient>-----------------------------------BRINE-----------------------------------</ingredient>
<ingredient>      1 ga Water</ingredient>
<ingredient>    1/4 c  Vinegar</ingredient>
<ingredient>      1 tb Pickling spice</ingredient>
<ingredient>    1/2 ts Allspice</ingredient>
<ingredient>      1 ts Pepper</ingredient>
<ingredient>      1 ts Garlic powder</ingredient>
<ingredient>      1 ts Onion powder</ingredient>
<ingredient>      1 ts Celery salt</ingredient>
<ingredient>  1 1/2 c  Salt</ingredient>
<ingredient>      1 ts Liquid smoke</ingredient>
<ingredient>    1/4 c  Brown surgar</ingredient>
<ingredient>      1 tb Maple extract</ingredient>
<ingredient>      1 tb Dark mollasses</ingredient>
<method>  Well did my 100 lb brined pig and turned out amazing. Brined for 5 days.</method>
<method>  Was a pretty lean pig to start with but trimed where I had to too 1/4" fat.</method>
<method>  Took pig out Friday am and thinking I might of overbrined I made like a</method>
<method>  pepper rub. Caynene, black pepper, paprika, chile powder(Top Hat) and a</method>
<method>  little onion and garlic powder. Rubed all over and covered until I put on</method>
<method>  spit at 2am Sat. I did not turn my spit continuously. I turned every two or</method>
<method>  three hours to position on back or sides. I did'nt look in pit for the</method>
<method>  first 4 hours and when I did it was taking on a very nice golden color but</method>
<method>  looked dry, probably from the salt. So made a mop of vinagar, olive oil,</method>
<method>  and what rub I had left over.Worked great.Cooked with hickory until 3pm</method>
<method>  (13hrs), internal was 170 when taken out of cooker. Cooking temp was 200 to</method>
<method>  225 degrees the entire time and temperature outside was 20 degrees. I must</method>
<method>  say this pig was buy far the most golden in color and the most tasty, moist</method>
<method>  pig I've done to date. Fed around 100 people, and when I went around to ask</method>
<method>  how the pig was, no one would answer, they devoured it. You pork butt</method>
<method>  smokers should try this. I made up 25 gallons of brine, and I used solar</method>
<method>  salt for first time,cheap.</method>
<method>  Posted to bbq-digest V5 #764 by Don Havranek &amp;lt;phl3871@montana.com&amp;gt; on Dec</method>
<method>  16, 1997</method>
</recipe><recipe><info type="Title">Bring-Along Italian Pasta Salad</info>
<info type="Categories">Pasta, Salad</info>
<info type="Yield">8 Servings</info>
<ingredient>     16 oz Shell pasta; cooked and</ingredient>
<ingredient>           -drained</ingredient>
<ingredient>     16 oz Italian salad dressing, low</ingredient>
<ingredient>           -calorie</ingredient>
<ingredient>      1 c  Chopped green bell pepper</ingredient>
<ingredient>      1 c  Sliced black olives; pitted</ingredient>
<ingredient>      1 c  Sliced pepperoni</ingredient>
<ingredient>    1/2 c  Grated Parmesan Cheese</ingredient>
<ingredient>      2 ts Dried oregano</ingredient>
<method>  MIX all ingredients. Refrigerate. Makes 8 servings.</method>
<method>  Try: KRAFT Zesty Italian Dressing, Kraft Parmesan cheese</method>
<method>  Posted to MC-Recipe Digest V1 #186</method>
<method>  Date: Tue, 6 Aug 1996 11:58:51 -0700 (PDT)</method>
<method>  From: PatH &amp;lt;phannema@wizard.ucr.edu&amp;gt;</method>
</recipe><recipe><info type="Title">Brings Back Memories No Bake Cookies</info>
<info type="Categories">Cookies, No bake</info>
<info type="Yield">8 Servings</info>
<ingredient>      4 tb Cocoa</ingredient>
<ingredient>      2 c  Sugar</ingredient>
<ingredient>    1/2 c  Milk</ingredient>
<ingredient>      1    Stick Oleo</ingredient>
<ingredient>    1/2 c  Peanut Butter</ingredient>
<ingredient>      3 c  Oatmeal</ingredient>
<method>  Combine cocoa, sugar, mik, and oleo in a sauce pan. Bring to a boil. Boil</method>
<method>  for one minute. Remove from heat and add peanut butter. Stir until</method>
<method>  dissolved. Add oatmeal and stir. Spoon into small mounds on waxed paper.</method>
<method>  Yeild 3 dozen. This recipe from "The Flat Rock Cookbook". The very first</method>
<method>  cookie I ever made 'on my own'.</method>
<method>  Recipe by: Debbie Rizzardi, Flat Rock, Michigan</method>
<method>  Posted to recipelu-digest Volume 01 Number 650 by PLK1028@aol.com on Jan</method>
<method>  31, 1998</method>
</recipe><recipe><info type="Title">Brining Chickens</info>
<info type="Categories">None</info>
<info type="Yield">1 Servings</info>
<ingredient>    3/4 c  Salt</ingredient>
<ingredient>    1/2 c  Sugar</ingredient>
<ingredient>    1/4 c  Molasses</ingredient>
<ingredient>      1 ts Garlic powder</ingredient>
<ingredient>      1 ts Onion powder</ingredient>
<ingredient>      1 ga Water</ingredient>
<method>  All you who don't brine yer chickens, listen up.</method>
<method>  I know this whole thing went down a while ago, but....</method>
<method>  I started brining the chicken I've been doing since the consensus on the</method>
<method>  porch was to do it. Now finally today I did six chickens at the same time</method>
<method>  and decided to try to see what difference it really makes. Well, it's a big</method>
<method>  deal!!</method>
<method>  I did two with a salt, pepper and paprika rub and the other four were</method>
<method>  brined overnight with 3/4 cup salt, 1/2 cup sugar, 1/4 cup molasses and 1</method>
<method>  tsp each of garlic and onion powder per gallon of water.</method>
<method>  All six were smoked at about 250F for around 2 1/2 hours. I used almond</method>
<method>  wood and moped with 1/2 corn oil and 1/2 coke along with salt and pepper</method>
<method>  and rosemary.</method>
<method>  The result: no comparison. While the non-brined was ok, the brined birds</method>
<method>  had a lot more smoke flavor and were also much more moist. The skin on the</method>
<method>  brined chickens did not crisp while the non-brined skins did. This is a</method>
<method>  minor price to pay.</method>
<method>  Overall, DO IT. Any one who doesn't brine their birds is missing out big</method>
<method>  time. Not that I wasn't a believer before, now I will definitely not even</method>
<method>  consider doing it otherwise.</method>
<method>  Posted to bbq-digest by "Richard Schwaninger" &amp;lt;schwani@ricochet.net&amp;gt; on Apr</method>
<method>  25, 98</method>
</recipe><recipe><info type="Title">Brining Turkey</info>
<info type="Categories">None</info>
<info type="Yield">1 Servings</info>
<ingredient>  1 1/2 c  Kosher salt</ingredient>
<ingredient>  1 1/2 c  Sugar</ingredient>
<ingredient>  1 1/2 ga Water</ingredient>
<method>  After reading several Cook's Illustrated articles about the benefits of</method>
<method>  brining chicken and turkey, I have been converted to their way of thinking.</method>
<method>  It does make the meat moister and tastier. The standard solution they</method>
<method>  recommend, and I've been using, for a 6 - 8 pound turkey breast or a</method>
<method>  chicken is:</method>
<method>  Soak for 5 hours.</method>
<method>  I would appreciate your thoughts on how to apply this "formula" to an 18-21</method>
<method>  lb. whole turkey. I believe that the solution would remain the same but I'm</method>
<method>  not sure how to adjust the soaking solution. Would 5 hours still allow the</method>
<method>  solution to thoroughly penetrate the entire turkey? How long might be</method>
<method>  enough? Has anyone read any Cook's Illustrated articles on brining an</method>
<method>  entire turkey and care to share it with me?</method>
<method>  Posted to EAT-L Digest  by "Grace M. Wagner" &amp;lt;wgmm@CITYNET.NET&amp;gt; on Nov 20,</method>
<method>  1997</method>
</recipe><recipe><info type="Title">Brinjal Moju (Eggplant Moju)</info>
<info type="Categories">Main dish</info>
<info type="Yield">1 Servings</info>
<ingredient>    450 g  Eggplant</ingredient>
<ingredient>    100 g  Green pepper</ingredient>
<ingredient>    150 g  Shallots</ingredient>
<ingredient>      2    Cloves garlic</ingredient>
<ingredient>      3 sl Ginger</ingredient>
<ingredient>    250 ml Oil</ingredient>
<ingredient>     50 ml Vinegar</ingredient>
<ingredient>      1 ts Salt</ingredient>
<ingredient>    1/2 ts Turmeric</ingredient>
<ingredient>      1 ts Ground mustard</ingredient>
<ingredient>      1 ts Sugar</ingredient>
<method>  Slice  the  eggplant  and  green  pepper  lengthways clean the shallots,</method>
<method>  crush  the  garlic  and  shred the ginger. Heat the oil and fry eggplant</method>
<method>  slices until browned. Remove, drain and set on one side. In the same oil</method>
<method>  lightly fry the green pepper and shallots and when soft drain and set on</method>
<method>  one side. Pour off most of the oil and add garlic, ginger, vinegar, salt,</method>
<method>  turmeric and mustard to the pan and cook for 2 - 3 minutes. Add the</method>
<method>  eggplant slices,  green pepper and shallots and cook for a further 5</method>
<method>  minutes. Just prior to serving stir in the sugar. From "A taste of Sri</method>
<method>  Lanka" by Indra Jayasekera, ISBN #962 224 010 0</method>
<method>  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini</method>
</recipe><recipe><info type="Title">Brinjal Sambol</info>
<info type="Categories">Main dish</info>
<info type="Yield">1 Servings</info>
<ingredient>      4    Eggplants</ingredient>
<ingredient>     75 g  Onion</ingredient>
<ingredient>      1    Fresh chilli</ingredient>
<ingredient>    250 ml Oil</ingredient>
<ingredient>    1/2 ts Salt</ingredient>
<ingredient>           -juice 1 lime</ingredient>
<method>  Wash the eggplant,  then cut into fairly small dice. Chop the onion and</method>
<method>  chilli. Heat the oil and fry the eggplant until browned. Remove and drain.</method>
<method>  Place in a dish, add the onion, chilli, salt and lime juice and mix well.</method>
<method>  From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0</method>
<method>  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini</method>
</recipe><recipe><info type="Title">Brioche</info>
<info type="Categories">Bread machi, Dough cycle</info>
<info type="Yield">8 Servings</info>
<ingredient>  2 1/4 c  Bread flour</ingredient>
<ingredient>  1 1/2 tb Sugar</ingredient>
<ingredient>      1 tb Dry milk</ingredient>
<ingredient>      1 ts Salt</ingredient>
<ingredient>    1/4 c  Water; 2 Fl. Oz.</ingredient>
<ingredient>      6 tb Butter or margarine</ingredient>
<ingredient>      3 lg Eggs</ingredient>
<ingredient>      2 ts Dry yeast</ingredient>
<ingredient>      1    Egg; Beaten For Brushing</ingredient>
<ingredient>           ; On Top</ingredient>
<ingredient>           -- 8  Brioche Or Cake Cups</ingredient>
<method>  My 1 pound Panasonic ABM instruction manual has an excellent Brioche</method>
<method>  recipe.  It's for the basic dough mode.</method>
<method>  METHOD: 1) Make the dough according to instructions (for your particular</method>
<method>  machine).</method>
<method>  2) Place the dough in a greased bowl.  Cover.  Rest the dough in the</method>
<method>  refrigerator for 30 minutes.</method>
<method>  3) Divide the dough into 8 equal portions.  Roll each portion into a ball.</method>
<method>  Cover with a plastic wrap and rest for 20 minutes.</method>
<method>  4) Using the edge of the hand, pinch off about one-fourth of the dough</method>
<method>  without detaching it.  Roll the dough on the bench so that both parts are</method>
<method>  round.</method>
<method>  5) Place the dough in the tin large-end first.  With fingertips, press the</method>
<method>  small ball around its circumference into the large one.</method>
<method>  6) Place tins on baking pan.  Spray water on top.  Proof at 90 degrees</method>
<method>  Farenheit for 30 to 50 minutes or until the large ball rises above the tin.</method>
<method>  7) Brush with beaten egg.</method>
<method>  8) Bake in 350 degree Farenheit oven for 10 to 15 minutes or until golden</method>
<method>  brown.</method>
<method>  Brioche dough is very well suited to a bread machine because it's so oily</method>
<method>  and sticky.  I've modified the recipe a little bit by spraying my dough</method>
<method>  with Pam or other cooking spray instead of water for step #6, and then</method>
<method>  covering it with plastic wrap for the rising process.  I also make it into</method>
<method>  12 individual round (not shaped) rolls, baked in oiled muffin tins, instead</method>
<method>  of following the instructions to make 8 classic Brioche shapes (knobbed on</method>
<method>  top).  These little rolls very rich and very tasty.</method>
<method>  Yield 8</method>
<method>  SOURCE:  Bread Bakery Automatic Bread Maker Operating Instructions &amp;</method>
<method>  Recipes, Panasonic #SD-BT55P.</method>
<method>  &amp;gt;From: "Angie Klidzejs" &amp;lt;a-klid@maroon.tc.umn.edu&amp;gt;</method>
<method>  From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe</method>
<method>  Recipe By     : Panasonic</method>
</recipe><recipe><info type="Title">Brioche</info>
<info type="Categories">None</info>
<info type="Yield">1 Servings</info>
<ingredient>           ---for 1 1/2 pound loaf---</ingredient>
<ingredient>    1/3 c  Water</ingredient>
<ingredient>      2 lg Eggs</ingredient>
<ingredient>      2 lg Egg yolks</ingredient>
<ingredient>    1/4 lb Butter or margarine</ingredient>
<ingredient>  2 1/2 c  All-purpose flour</ingredient>
<ingredient>      3 tb Sugar</ingredient>
<ingredient>    1/2 ts Salt</ingredient>
<ingredient>      1 pk Active dry yeast</ingredient>
<ingredient>      2 lb Loaf:</ingredient>
<ingredient>    1/3 c  Water</ingredient>
<ingredient>      3 lg Eggs</ingredient>
<ingredient>      2 lg Egg yolks</ingredient>
<ingredient>    3/8 lb Butter or margarine</ingredient>
<ingredient>  3 1/3 c  All-purpose flour</ingredient>
<ingredient>    1/4 c  Sugar</ingredient>
<ingredient>    1/2 ts Salt</ingredient>
<ingredient>      1 pk Active dry yeast</ingredient>
<method>  1. Add ingredients to bread machine pan according to manufacturer's</method>
<method>  directions.</method>
<method>  2. Select sweet or basic cycle.</method>
<method>  3. Remove baked loaf from pan at once. Cool loaf on a rack at least 15</method>
<method>  minutes before slicing. Serve hot, warm, or cool.</method>
<method>  NOTES : Sunset Magazine, March 1998</method>
<method>  Posted to MC-Recipe Digest by "Chateau Stripmine" &amp;lt;chateaustripmin@mcn.net&amp;gt;</method>
<method>  on Feb 15, 1998</method>
</recipe><recipe><info type="Title">Brioche</info>
<info type="Categories">Breads</info>
<info type="Yield">2 Servings</info>
<ingredient>      1 pk Active dry yeast</ingredient>
<ingredient>    1/4 c  Water</ingredient>
<ingredient>    1/2 c  Milk, scalded</ingredient>
<ingredient>    1/2 c  Butter or margarine</ingredient>
<ingredient>    1/3 c  Sugar</ingredient>
<ingredient>    1/2 ts Salt</ingredient>
<ingredient>  3 1/4 c  Sifted enriched flour</ingredient>
<ingredient>      3    Beaten eggs</ingredient>
<ingredient>      1    Beaten egg yolk</ingredient>
<ingredient>      1    Slightly beaten egg white</ingredient>
<ingredient>      1 tb Sugar</ingredient>
<method>  Soften active dry yeast in warm water. Cool milk to lukewarm.</method>
<method>  Meanwhile, cream butter; add 1/3 cup sugar and the salt, creaming</method>
<method>  thoroughly. Add milk to creamed mixture; stir in 1 cup of the flour. Add</method>
<method>  softened yeast, eggs, and egg yolk; beat well. Stir in remaining flour;</method>
<method>  beat 5 to 8 minutes longer. Cover; let rise in warm place till a little</method>
<method>  more than double (about 2 hours).</method>
<method>  Stir down; beat well. Cover tightly with aluminum foil, place in</method>
<method>  refrigerator overnight. Stir down; turn out on lightly floured surface.</method>
<method>  Divide dough in fourths; set one section aside. Cut the other three</method>
<method>  sections in half and form each piece in 4 balls (24 in all). Form the</method>
<method>  reserved sections into 24 smaller balls. Place large balls in greased</method>
<method>  muffin pans. Poke indentation in top of each and moisten hole slightly with</method>
<method>  water. Press small ball in each indentation. Cover; let rise in warm place</method>
<method>  till double (about 1 hour).</method>
<method>  Combine egg white and 1 tablespoon sugar; brush tops with mixture. Bake at</method>
<method>  375g about 15 minutes, or till done. Serve warm. Makes 2 dozen.</method>
</recipe><recipe><info type="Title">Brioche #1</info>
<info type="Categories">Eggs</info>
<info type="Yield">4 Servings</info>
<ingredient>  4 1/2 c  Sifted all purpose flour</ingredient>
<ingredient>      2 ts Salt</ingredient>
<ingredient>      2 tb Granulated sugar</ingredient>
<ingredient>    1/2 c  Warm water</ingredient>
<ingredient>  1 3/4 tb Granulated yeast</ingredient>
<ingredient>      7 lg Eggs</ingredient>
<ingredient>  1 1/2 c  Unsalted butter; softened</ingredient>
<method>  Sift flour &amp; salt together; set aside. Dissolve sugar in warm water in</method>
<method>  large mixing bowl. Add yeast,dissolve by stirring slowly. Place flour &amp;</method>
<method>  salt on top of sugar &amp; yeast mixture. Then add 6 eggs on top of flour</method>
<method>  mixture. Mix slowly until all ingredients are combined. Stir mixture</method>
<method>  several min. until dough becomes smooth &amp; elastic,then add softened butter</method>
<method>  2 tbs. at a time until all is completely incorporated. Cover &amp; bench proof</method>
<method>  dough until double in volume. Punch down dough, proof in refrigerator until</method>
<method>  dough is firm &amp; workable. Measure 3-oz. pats of dough. Brush oven-proof</method>
<method>  coffee cups w/ softened butter. Pinch a marble-sized piece of dough from</method>
<method>  each pat &amp; reserve. Form each pat of dough into round shape,place in</method>
<method>  buttered cup. Form each marble-sized piece of dough into a pear shape. Make</method>
<method>  a dent in the round dough &amp; place a pear piece into dent after wetting the</method>
<method>  pointed end in water. Proof the dough until double in size. Beat the</method>
<method>  remaining egg w/ 1 tbs. water. Brush egg wash over dough. Bake at 350 F for</method>
<method>  15-18 min.</method>
<method>  THE TRELLIS</method>
<method>  DUKE OF GLOUCESTER ST.;WM'SBURG</method>
<method>  STERLING SAUVIGNON BLANC 1982</method>
<method>  From the &amp;lt;Micro Cookbook Collection of American recipes&amp;gt;, downloaded from</method>
<method>  Glen's MM Recipe Archive, http://www.erols.com/hosey.</method>
</recipe><recipe><info type="Title">Brioche #2</info>
<info type="Categories">Bread</info>
<info type="Yield">12 Servings</info>
<ingredient>      3    -(up to)</ingredient>
<ingredient>      4 c  Flour</ingredient>
<ingredient>      1 ts Salt</ingredient>
<ingredient>      2 tb Sugar</ingredient>
<ingredient>      6 lg Eggs</ingredient>
<ingredient>      3 pk Dry yeast (or the equivalent</ingredient>
<ingredient>           -cake yeast)</ingredient>
<ingredient>  2 1/4    Sticks unsalted butter;</ingredient>
<ingredient>           -softened slightly</ingredient>
<method>  From: baldrick@ix.netcom.com (Michael Wenlock)</method>
<method>  Date: Fri, 23 Jun 1995 04:25:52 GMT</method>
<method>  This is excellent and is the real thing. It comes from a very good French</method>
<method>  restaurant in Chicago, called "Carlos'".</method>
<method>  Sift dry ingredients into a bowl starting with 3 cups of flour.  Toss in</method>
<method>  dry yeast. Add eggs and stir 10 minutes. Add softened butter and work into</method>
<method>  a bread dough. Add flour if needed. Turn into a lightly floured bowl. Let</method>
<method>  rise till doubled ( 1 hour or so). Punch down. Refrigerate until completely</method>
<method>  cool (1/2 hour or so). Form into two loaves. Place into well greased and</method>
<method>  floured pans. Let rise till it reaches the top of the pans. (1 hr or so)</method>
<method>  Bake at 350F until golden brown. (45 minutes to an hour) Remove and let</method>
<method>  cool on rack.</method>
<method>  REC.FOOD.RECIPES</method>
<method>  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,</method>
<method>  http://www.erols.com/hosey.</method>
</recipe><recipe><info type="Title">Brioche (Bread Machine)</info>
<info type="Categories">Brd. machin, Breads</info>
<info type="Yield">1 Servings</info>
<ingredient>  1 1/3 c  Milk</ingredient>
<ingredient>      5 tb Butter</ingredient>
<ingredient>  2 1/2    Eggs</ingredient>
<ingredient>    1/4 c  Sugar</ingredient>
<ingredient>      2 ts Salt</ingredient>
<ingredient>      4 c  Bread flour</ingredient>
<ingredient>  2 1/2 ts Yeast</ingredient>
<method>  Recipe by: Donna German - The Bread Machine Cookbook Divide dough into 16</method>
<method>  large balls and an equal number of small balls.</method>
<method>  Place large balls of dough into muffin tins; press down in the center of</method>
<method>  each one to form an indentation into which you place the small ball of</method>
<method>  dough.  Leat rise for about 40 minutes. Brush tops</method>
<method>  with a mixture of 1 beaten egg and 1 Tbs, sugar;  bake in a preheated 375F</method>
<method>  oven for 15 - 20 minutes.</method>
<method>  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini</method>
</recipe><recipe><info type="Title">Brioche - Great Chefs</info>
<info type="Categories">Basics, Breads, Masterchefs, Frisco, Fo</info>
<info type="Yield">2 Loaves</info>
<ingredient>      1 lb Flour, bread</ingredient>
<ingredient>  1 1/2 oz Sugar</ingredient>
<ingredient>    1/2 oz Yeast, fresh, active</ingredient>
<ingredient>    1/2 oz Salt</ingredient>
<ingredient>      5 lg Eggs</ingredient>
<ingredient>      8 oz Butter, unsalted</ingredient>
<method>     In a bowl, mix the flour, sugar, yeast and salt.  Blend well.  Add</method>
<method>  eggs and continue mixing until dough is smooth.</method>
<method>     Add butter in 4 stages, working each piece into the dough before</method>
<method>  adding more.</method>
<method>     Continue mixing until dough is very elastic and clings to the</method>
<method>  spoon.  Cover with plastic and chill for six hours.</method>
<method>     Unwrap the dough and cut it in half.  Shape each half into a ball</method>
<method>  and then work into a loaf with the palm of the hand.  Place each loaf</method>
<method>  into a clean loaf pan and let stand in a warm spot.</method>
<method>     When the dough has become slightly puffy, deflate with hands.</method>
<method>  Allow the dough to rise again, to the top of the pan.</method>
<method>     Bake in a preheated 350 F oven for about 45 minutes, until the</method>
<method>  dough pulls away from the sides of the pan and is golden brown.</method>
<method>     Turn loaves out of the pans and let them cool on a wire rack.</method>
<method>  (Only one loaf is used in this recipe.)</method>
<method>      Source: Great Chefs of San Francisco, Avon Books, 1984</method>
<method>      Chef:   Christian Iser, Fournou's Ovens, Stanford Court Hotel,</method>
<method>      :       San Francisco, CA</method>
<method>      Pastry Chef:  Jim Dodge</method>
<method>  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip</method>
</recipe><recipe><info type="Title">Brioche - Pan-1</info>
<info type="Categories">Breadmaker, Breads</info>
<info type="Yield">1 Servings</info>
<ingredient>           XKGR41A Don Fifield</ingredient>
<ingredient>  2 1/4 c  Bread flour</ingredient>
<ingredient>  1 1/2 tb Sugar</ingredient>
<ingredient>      1 tb Dry milk</ingredient>
<ingredient>      1 ts Salt</ingredient>
<ingredient>      6 tb Butter</ingredient>
<ingredient>      3 lg Eggs</ingredient>
<ingredient>    1/4 c  Water</ingredient>
<ingredient>      2 ts Dry yeast</ingredient>
<ingredient>      1    Egg; beaten for brushing</ingredient>
<ingredient>           -on top</ingredient>
<method>  1. Place first 5 ingredients inside the bread pan. Add eggs and water.</method>
<method>  Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH</method>
<method>  MODE. Press start. (Breadmaker completes the basic dough mode 2 hours and</method>
<method>  25 minutes later) 2. Place dough in greased bowl. Cover. Rest the dough in</method>
<method>  fridge for 30 minutes. 3. Divide dough into 8 equal portions. Roll each</method>
<method>  portion into a ball. Cover with a plastic wrap and rest for 20 minutes. 4.</method>
<method>  Using edge of the hand, pinch off about 1/4th of the dough without</method>
<method>  detaching it. Roll the dough on the bench so that both parts are round. 5.</method>
<method>  Place the dough in the tin large-end first. With fingertips, press the</method>
<method>  small ball around its circumference into the large one. 6. Place tins on</method>
<method>  baking pan. (could use muffin tins???) Spray water on top. Proof at 90 deg.</method>
<method>  for 30 to 50 minutes or until the larger ball rises above the tin. 7. Brush</method>
<method>  with beaten egg. 8. Bake in 350 deg. oven for 10 to 15 minutes or until</method>
<method>  golden brown.</method>
<method>  Posted to Bakery-Shoppe Digest V1 #187 by serge.cyr@sympatico.ca (Serge</method>
<method>  Cyr) on Aug 14, 1997</method>
</recipe><recipe><info type="Title">Brioche Bee Sting Cake (Nid D'abeilles - Bienenstich)</info>
<info type="Categories">Cooking liv, Import</info>
<info type="Yield">1 Servings</info>
<ingredient>      1    Batch quick brioche dough</ingredient>
<method>---------------------------ALMOND BRITTLE TOPPING---------------------------</method>
<method>      6 tb (3/4 stick) unsalted butter</method>
<method>    1/4 c  Honey</method>
<method>    1/4 c  Sugar</method>
<method>      1 c  Sliced; blanched almonds</method>
<method>----------------------------PASTRY CREAM FILLING----------------------------</method>
<method>      1 c  Milk</method>
<method>    1/4 c  Sugar</method>
<method>      2 tb Cornstarch</method>
<method>      4 lg Egg yolks</method>
<method>      2 ts Vanilla extract</method>
<method>      1 tb Kirsch; optional</method>
<method>      1    Stick soft unsalted butter</method>
<method>  Butter a 2 by 10-inch pan and line the bottom with a piece of parchment or</method>
<method>  buttered waxed paper.</method>
<method>  To form the dough, fold it over on itself several times on a lightly</method>
<method>  floured surface and form it into a sphere, rounding it so that the outside</method>
<method>  skin of the dough is smooth and seamless. Cover the rounded piece of dough</method>
<method>  with a towel and allow to rest for 5 minutes. Then press dough evenly into</method>
<method>  the prepared pan and pierce it at 1-inch intervals with a fork. Cover the</method>
<method>  pan with a towel and allow the dough to rise until it is half again larger</method>
<method>  in bulk, about 30 minutes. Uncover the dough and refrigerate it for 20</method>
<method>  minutes. Immediately after you refrigerate the dough, set a rack at the</method>
<method>  middle level of the oven and preheat to 350 degrees. To make the topping,</method>
<method>  combine all ingredients except the almonds in a small saucepan. Place the</method>
<method>  pan over low heat and bring the mixture to a boil stirring constantly. Stir</method>
<method>  in the almonds, then remove the pan from the heat, and pour the topping</method>
<method>  into a buttered, heat proof bowl and cool it to room temperature.</method>
<method>  After the dough has chilled for 20 minutes, remove it from the refrigerator</method>
<method>  and, using the back of a spoon or a small offset metal spatula, spread the</method>
<method>  almond topping evenly. Bake for about 30 minutes, until the topping is well</method>
<method>  caramelized and the dough is firm and baked through. Remove the pan to a</method>
<method>  rack to cool for ten minutes, then loosen the topping from the sides of the</method>
<method>  pan by inserting the point of a small sharp knife 1/2-inch down between the</method>
<method>  topping and the side of the pan. Unmold the cake, remove the paper and cool</method>
<method>  it on a rack.</method>
<method>  While the cake is baking prepare the filling: Combine 3/4 cup of the milk</method>
<method>  and the sugar in a non-reactive saucepan over low heat. Whisk once to mix</method>
<method>  in the sugar and bring to a boil. Meanwhile, whisk the remaining milk and</method>
<method>  cornstarch thoroughly in a small mixing bowl and whisk in the yolks. Whisk</method>
<method>  in the boiled milk in a stream and return the mixture to the pan. Replace</method>
<method>  pan over low heat and whisk constantly as the cream thickens and comes to a</method>
<method>  boil, about 2 minutes. Allow to boil, whisking 30 seconds. Remove from</method>
<method>  heat; whisk in vanilla. Divide the butter into 8 pieces and whisk into the</method>
<method>  cream one piece at a time. Pour the cream into a bowl, scrape sides of the</method>
<method>  bowl clean with a rubber spatula and press plastic wrap against the surface</method>
<method>  of the cream to prevent a skin from forming. Refrigerate cream until cold.</method>
<method>  Remove the cream from the refrigerator and whisk by hand until smooth,</method>
<method>  about</method>
<method>       10    seconds.</method>
<method>  To fill the cake, slice it in half horizontally using a sharp serrated</method>
<method>  knife. Place the bottom layer on a platter and, using a small offset metal</method>
<method>  spatula, spread evenly with the filling. Cut the top of the cake into 10 or</method>
<method>  12 wedges and rearrange them on top of the cake, fitting them closely</method>
<method>  together. (Pre-cutting the top eliminates pressure when the cake is cut and</method>
<method>  prevents the filling from oozing out).</method>
<method>  NOTES : Recipe courtesy of Nick Malgieri</method>
<method>  Recipe by: Cooking Live Show #CL9045</method>
<method>  Posted to MC-Recipe Digest by "Angele and Jon Freeman"</method>
<method>  &amp;lt;jfreeman@comteck.com&amp;gt; on Feb 7, 1998</method>
</recipe><recipe><info type="Title">Brioche Loaf</info>
<info type="Categories">Bread machi, Breads</info>
<info type="Yield">16 Servings</info>
<ingredient>           1 1/2 Lb Loaf:</ingredient>
<ingredient>  1 3/4 ts Yeast</ingredient>
<ingredient>  1 3/4 c  Bread Flour; + 2 T</ingredient>
<ingredient>      3 tb Sugar</ingredient>
<ingredient>    3/4 ts Salt</ingredient>
<ingredient>      2    Eggs</ingredient>
<ingredient>      1    Egg yolk</ingredient>
<ingredient>    1/4 c  Water; + 2T</ingredient>
<ingredient>      8 tb Unsalted butter</ingredient>
<method>  Makes 1 1/2 lb loaf.</method>
<method>  Follow manufactures instructions for basic bread cycle BUT: cut butter into</method>
<method>  tbs size pieces and begin adding butter 1 tbs each minute 10 minutes before</method>
<method>  the end of the kneading cycle.This is done because of the large porportion</method>
<method>  of butter needs to be adequately absorbed. Produces a light, rich.,sweet</method>
<method>  loaf .Note: as with any bread machine recipe, you may have to slightly</method>
<method>  adjust the flour and or water to get the right bread machine consistency.</method>
<method>  Joan,"Flour Power"</method>
<method>  &amp;gt;From: &amp;lt;LIR119@delphi.com&amp;gt;</method>
<method>  From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe</method>
<method>  Recipe By     : Best Bread Machine Cookbook Ever</method>
</recipe><recipe><info type="Title">Brioche Pudding with Raisins and Rum</info>
<info type="Categories">New, Text, Import</info>
<info type="Yield">1 Servings</info>
<ingredient>    2/3 c  Golden or dark raisins</ingredient>
<ingredient>      3 tb Dark rum</ingredient>
<ingredient>      1    Brioche loaf (recipe</ingredient>
<ingredient>           -follows),; halved</ingredient>
<ingredient>      1    Stick (4 ounces) unsalted</ingredient>
<ingredient>           -butter</ingredient>
<ingredient>      2 c  Milk</ingredient>
<ingredient>      2 c  Heavy cream</ingredient>
<ingredient>    3/4 c  Sugar</ingredient>
<ingredient>      1    Vanilla bean,; halved</ingredient>
<ingredient>      8 lg Eggs</ingredient>
<method>  The day before, if possible, bring raisins to a boil in a pan of water and</method>
<method>  drain. Place plumped raisins in a plastic container that has a</method>
<method>  tight-fitting cover and sprinkle with the rum.</method>
<method>  Preheat the oven to 325 degrees. Melt the butter and cool it slightly.</method>
<method>  Cut half the brioche loaf into thin slices. Cut remaining brioche in</method>
<method>  1/2-inch dice.</method>
<method>  Butter a 2 quart baking dish and add diced brioche. Strew with the raisins</method>
<method>  and half the butter. Dip one side of each remaining slice of brioche into</method>
<method>  the butter and arrange the bread, buttered side up and slightly overlapping</method>
<method>  on top of diced brioche and raisins.</method>
<method>  Combine the milk, cream, sugar and vanilla bean in a saucepan. Bring the</method>
<method>  mixture to a boil over medium heat.</method>
<method>  Whisk the eggs until liquid in a large mixing bowl, then strain the milk</method>
<method>  mixture and whisk it into the eggs. Do not overbeat or the custard will</method>
<method>  have a great deal of foam on the surface. Strain the custard back into the</method>
<method>  pan and skim the foam from the surface with a large spoon. Pour the custard</method>
<method>  over the brioche slices in the dish, pouring so that the bread is evenly</method>
<method>  soaked and rises to the surface.</method>
<method>  Place the baking dish in another larger pan and pour warm water into the</method>
<method>  pan to come halfway up the side of the baking dish. Bake the bread pudding</method>
<method>  for about 45 minutes, until the custard is set and the brioche is an even</method>
<method>  golden color.</method>
<method>  Recipe By     :COOK'S CHOICE SHOW #CH1222</method>
<method>  Posted to MC-Recipe Digest V1 #263</method>
<method>  Date: Sun, 27 Oct 1996 20:59:38 -0500</method>
<method>  From: Meg Antczak &amp;lt;meginny@node1.frontiernet.net&amp;gt;</method>
</recipe><recipe><info type="Title">Brioche Rolls</info>
<info type="Categories">Bread machi, Dough cycle</info>
<info type="Yield">16 Servings</info>
<ingredient>  1 1/3 c  Milk</ingredient>
<ingredient>      5 tb Butter</ingredient>
<ingredient>  2 1/2    Eggs</ingredient>
<ingredient>    1/4 c  Sugar</ingredient>
<ingredient>      2 ts Salt</ingredient>
<ingredient>      4 c  Bread flour</ingredient>
<ingredient>  2 1/2 ts Yeast</ingredient>
<method>  Follow manufacturers instructions for dough cycle. divide dough into 16</method>
<method>  large balls and 16 smaller balls. Place a large ball into muffin tins,</method>
<method>  press down in center of dough to make depression and place on smaller ball.</method>
<method>  Let rise 40minutes. brush tops with 1 beten egg and 1 tbs sugar. bake in a</method>
<method>  preheated 375 oven 15 to 20 minutes. makes 16 Note: when a recipe say 2 1/2</method>
<method>  eggs,( meaning large eggs for baking ) I normally use 2 large and 1 small</method>
<method>  egg to eqaul the 2 1/2 eggs.</method>
<method>  ( from bread machine cookbook ) I havent tried these yet</method>
<method>  Joan,"Flour Power"</method>
<method>  &amp;gt;From: &amp;lt;LIR119@delphi.com&amp;gt;</method>
<method>  From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe</method>
</recipe><recipe><info type="Title">Brioche-Old Fashioned Method (Bread or Coffeecakes)</info>
<info type="Categories">Breads, Hand made</info>
<info type="Yield">1 Servings</info>
<ingredient>    1/3 c  Milk; Tepid</ingredient>
<ingredient>      1 pk Yeast</ingredient>
<ingredient>      2 tb Sugar</ingredient>
<ingredient>      2    Eggs; Beaten</ingredient>
<ingredient>    3/4 c  Flour</ingredient>
<ingredient>      2    Eggs; More</ingredient>
<ingredient>      1 ts Salt</ingredient>
<ingredient>      2    Sticks Butter; Tepid Melted</ingredient>
<ingredient>      2 c  Flour; More As Needed</ingredient>
<method>  Dissolve yeast in milk with sugar till foamy.Blend in 2 beaten eggs and 3/4</method>
<method>  cup flour to make a smooth mixture. Then blend in 2 more eggs, salt, melted</method>
<method>  butter and 2 cups of flour. beat vigourously with wooden spoon until dough</method>
<method>  is stiff and hard to stir. Let dough rest 5 minutes. Knead on floured</method>
<method>  surface with heel of hands ( not warm palms ) until smooth and elastic.</method>
<method>  Place dough in oiled bowl and cover and let rise in a warm place triple,</method>
<method>  about 3 hours or let cool rise in refrigerator overnight. Pat dough into a</method>
<method>  rectangle 12 inches long.Flip right side over to middle and left side over</method>
<method>  to cover.Pat dough back into a rectangle and repeat the folding again (</method>
<method>  this redistributes the yeast cells to produce a fine grain texture ) Return</method>
<method>  dough to bowl and let rise again a minimum of 1 1/2 hours. Punch down dough</method>
<method>  and place in pan or pans and let rise slightly more than double. whatever</method>
<method>  pan you use just fill 1/3 to 2/5 full. bake in a preheated 425 oven for 30</method>
<method>  minutes or lightly browned. for coffeecake: roll out dough and cover with</method>
<method>  sugar, cinnamon, nuts and reroll jelly roll style, forming into a ring and</method>
<method>  cutting sections with a scissors and forming alternate pieces into a petal</method>
<method>  design. Let rise double and bake in middle oven rack at 375 until lightly</method>
<method>  brown. Yield: 1 brioche loaf or 2 , 12 inch coffeecake rings. Note: the</method>
<method>  trick for perfect brioche dough is never let the temperature of ingredients</method>
<method>  get to hot or to cold. Since there are so many risings with this dough, I</method>
<method>  prefer to let the first rise occur in the refrigerator.It really helps with</method>
<method>  the yeast cell buildup. Enjoy!</method>
<method>  Joan,"Flour Power"</method>
<method>  &amp;gt;From: &amp;lt;LIR119@delphi.com&amp;gt;</method>
<method>  From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe</method>
</recipe><recipe><info type="Title">Briouats - Pastry Triangles</info>
<info type="Categories">Moroccan</info>
<info type="Yield">1 Servings</info>
<ingredient>      1 lb Blanched almonds</ingredient>
<ingredient>      1 ts Ground cinnamon</ingredient>
<ingredient>      1 c  Sugar</ingredient>
<ingredient>      2 tb Orange blossom water*</ingredient>
<ingredient>      2 tb Melted butter</ingredient>
<ingredient>      1 lb Fillo sheets; each 12x17</ingredient>
<ingredient>           -inches</ingredient>
<ingredient>      1 c  Vegetable oil</ingredient>
<ingredient>      1 c  Honey; warmed</ingredient>
<ingredient>      2 tb Sesame seeds; toasted</ingredient>
<method>  Prepare the Almond Filling: In a food processor, chop the almonds to a</method>
<method>  coarse consistency, then add the cinnamon, sugar, orange blossom water (can</method>
<method>  be found in Middle Eastern stores), and melted butter and process to</method>
<method>  combine the filling.</method>
<method>  To Shape the Triangles: Take several fillo sheets and divide them in half</method>
<method>  lengthwise and crosswise so that you have sheets that are 6 inches wide by</method>
<method>  8- 1/2 inches long. Fold them lengthwise so that you have fillo strips 3</method>
<method>  inches wide. This is the size that will be filled and folded into</method>
<method>  triangles.</method>
<method>  Take 1 heaping teaspoon of the filling and put it on the lower left hand</method>
<method>  side of the fillo. Fold it over to the right to make a triangle. Then fold</method>
<method>  it over to the left and to the right again until you have folded the entire</method>
<method>  sheet into a triangle. Seal the packages with beaten egg or a light mixture</method>
<method>  of flour and water.</method>
<method>  Heat the vegetable oil in a skillet over moderate/low heat and brown the</method>
<method>  pastries for about 2 minutes.</method>
<method>  Plunge them into the honey and leave them for 10 minutes, turning them over</method>
<method>  once. Remove and sprinkle with sesame seeds. Set aside to cool and dry.</method>
<method>  Makes 20 triangles.</method>
<method>  Recipe by: Copeland Marks</method>
<method>  Posted to recipelu-digest by SatinsBack &amp;lt;SatinsBack@aol.com&amp;gt; on Mar 7, 1998</method>
</recipe><recipe><info type="Title">Brischtner Nytlae (Dried Pears Poached in Spice Wine</info>
<info type="Categories">Swiss, Desserts</info>
<info type="Yield">4 Servings</info>
<ingredient>-----------------------------------PEARS-----------------------------------</ingredient>
<ingredient>     16    Dried pears</ingredient>
<ingredient>      4 dl Red wine (1 3/4 cups)</ingredient>
<ingredient>      1    Stick cinnamon</ingredient>
<ingredient>     60 g  Granulated sugar (2 oz)</ingredient>
<ingredient>      1    Clove</ingredient>
<method>-----------------------------------SAUCE-----------------------------------</method>
<method>      2 tb Honey</method>
<method>      1 tb Butter</method>
<method>           Lemon juice</method>
<method>--------------------------------RICE PUDDING--------------------------------</method>
<method>      2 dl Milk (7/8 cup)</method>
<method>     50 g  Unpolished rice (1.75 oz)</method>
<method>  1 1/2 tb Butter</method>
<method>      1 tb Kefir (or yogurt)</method>
<method>      2 tb Whipped cream</method>
<method>           Granulated sugar</method>
<method>           Walnuts, freshly roasted</method>
<method>----------------------------------GARNISH----------------------------------</method>
<method>           Angelica, finely chopped</method>
<method>           -- (or other 'fruits</method>
<method>           -- confits')</method>
<method>  Brischtner nytlae (Dried pears poached in spiced wine with rice pudding)</method>
<method>  PEARS: Soak the pears one day in advance. Drain the pears. In a small</method>
<method>  saucepan bring wine, cinnamon, sugar and clove to a boil. Add the pears and</method>
<method>  simmer for 20 minutes. Remove the pears, set aside. SAUCE: Stir the honey</method>
<method>  into wine. Bring to a simmer and reduce liquid over moderate heat to half</method>
<method>  its volume. Remove spices. Stir the butter into the sauce and season with</method>
<method>  2-3 drops of lemon juice. Keep warm. RICE PUDDING: Bring mild to a boil.</method>
<method>  Add a pinch of salt, stir in the rice and cook until tender. Stir the</method>
<method>  butter into the rice. Let cool. Add some sugar (if necessary !), mix in the</method>
<method>  walnuts, stir in the kefir and the whipped cream. SERVING: Rice and pears</method>
<method>  should be served at room temperature. Arrange on dessert plates. Pour sauce</method>
<method>  around pears and rice-pudding. Garnish with chopped angelica (or other</method>
<method>  'fruits confits').</method>
<method>  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip</method>
</recipe><recipe><info type="Title">Brisk Mushroom Bisque</info>
<info type="Categories">Bobbie not, Crabs, Mushrooms, Soups &amp; ste</info>
<info type="Yield">8 Servings</info>
<ingredient>    1/4 c  Butter</ingredient>
<ingredient>      4    Green onions; thinly sliced</ingredient>
<ingredient>      1 lb Fresh mushrooms; thinly</ingredient>
<ingredient>           -sliced</ingredient>
<ingredient>      1 tb All-purpose flour</ingredient>
<ingredient>      2 c  Chicken broth</ingredient>
<ingredient>      1 pt Half and half</ingredient>
<ingredient>      1 ds Ground nutmeg</ingredient>
<ingredient>      1 c  Fresh crabmeat; drained and</ingredient>
<ingredient>           -flaked</ingredient>
<ingredient>      1 ds Red pepper</ingredient>
<ingredient>      1 pn White pepper</ingredient>
<ingredient>    1/2 ts Salt</ingredient>
<method>  Melt butter in a heavy Dutch oven; add onion and mushrooms, and saute until</method>
<method>  tender. Add flour, stirring until smooth. Cook 1 minute, stirring</method>
<method>  constantly. Combine chicken broth, half and half and nutmeg; gradually add</method>
<method>  to mushroom mixture, stirring constantly. Stir in remaining ingredients,</method>
<method>  and reduce heat. Cook until thorouhly heated, stirring frequently. (Do Not</method>
<method>  Boil). Yield: about 8 cups. Submitted to magazine by Joanne C. Champagne,</method>
<method>  Covington, Louisiana MC formatting by bobbi744@sojourn.com</method>
<method>  Recipe by: Southern Living Magazine, September 1981, p. 87</method>
<method>  Posted to MC-Recipe Digest by Roberta Banghart &amp;lt;bobbi744@sojourn.com&amp;gt; on</method>
<method>  Apr 28, 1998</method>
</recipe><recipe><info type="Title">Brisket</info>
<info type="Categories">Meat</info>
<info type="Yield">12 Servings</info>
<ingredient>      1    Brisket; 6 to 8 pounds</ingredient>
<ingredient>      1 tb Kosher salt</ingredient>
<ingredient>      1 tb Cracked black pepper</ingredient>
<ingredient>      1 ts Garlic powder</ingredient>
<ingredient>      1 pk Onion soup mix</ingredient>
<ingredient>      3 tb Soy sauce</ingredient>
<ingredient>    3/4 c  Water</ingredient>
<method>  From: arlenes@holly.colostate.edu</method>
<method>  Date: Sat, 24 Feb 1996 09:53:23 -7</method>
<method>  Brush brisket with soy sauce. Season with salt, pepper and garlic powder.</method>
<method>  Broil fat side up until seared. Spread soup on top and moisten with 1/4 cup</method>
<method>  water. Pour remaining water into pan. Roast at 325 degrees for 4 hours,</method>
<method>  basting every half hour, turning every hour and adding additional water to</method>
<method>  pan as needed. Allow brisket to set before carving.</method>
<method>  MM-RECIPES@IDISCOVER.NET</method>
<method>  MEAL-MASTER RECIPES LIST SERVER</method>
<method>  From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,</method>
<method>  http://www.erols.com/hosey.</method>
</recipe><recipe><info type="Title">Brisket</info>
<info type="Categories">Jewish, Beef</info>
<info type="Yield">6 Servings</info>
<ingredient>--------------------------------FREY FBBJ73C--------------------------------</ingredient>
<ingredient>      2    Onions</ingredient>
<ingredient>      3    Cloves Garlic; minced</ingredient>
<ingredient>      2 cn Beef bouillon</ingredient>
<ingredient>      2 cn Water; (use the soup can)</ingredient>
<ingredient>      2    Bay leaves</ingredient>
<ingredient>      2 tb Lemon juice</ingredient>
<ingredient>      1 tb Brown sugar</ingredient>
<ingredient>      2 tb Ketchup</ingredient>
<method>  1. Trim the fat from the meat 2. Brown the meat in just enough oil to keep</method>
<method>  it from sticking to the dutch oven 3. Remove the meat and brown the onion</method>
<method>  and garlic 4. Drain the oil keeping the onion and garlic in the pan 5. Add</method>
<method>  the browned meat; soup, water and bay leaves (you need enough liquid to</method>
<method>  cover the meat during the long cooking time) COOK FOR 1 HOUR 6. Add lemon</method>
<method>  and sugar and simmer another 1 hour 7. Add ketchup and raisins and cook 1/2</method>
<method>  ~ 1 hour Now, what I do is 1 hour before it's finished cooking ( when I add</method>
<method>  the ketchup) I also add fresh mushrooms, carrots, potatoes, and green beans</method>
<method>  ~- or any combination! The potatoes are a must -- they taste sooooo good</method>
<method>  cooked in this "gravy". Slice the meat thin and serve it with the "gravy"</method>
<method>  which is thin, but delicious. I also make Kasha with this meal. The best</method>
<method>  part is that there're always leftovers!! Enjoy!! Linda/Tampa Formatted by</method>
<method>  Elaine Radis; BGMB90B</method>
<method>  Posted to JEWISH-FOOD digest V97 #329 by Nancy Berry &amp;lt;nlberry@prodigy.net&amp;gt;</method>
<method>  on Dec 19, 1997</method>
</recipe><recipe><info type="Title">Brisket</info>
<info type="Categories">Meats, Fish, Poultry</info>
<info type="Yield">10 Servings</info>
<ingredient>      5 lb Brisket; trimmed of fat (up</ingredient>
<ingredient>           -to 6)</ingredient>
<ingredient>      2 oz Liquid smoke flavoring</ingredient>
<ingredient>      4 oz Worcestershire sauce</ingredient>
<ingredient>      1 tb Garlic powder</ingredient>
<ingredient>      1 tb Celery salt</ingredient>
<ingredient>      1    Bottle Bull's Eye Spicy/Hot</ingredient>
<ingredient>           -bbq sauce</ingredient>
<method>  Rub garlic powder and celery salt into both sides of brisket. Marinade</method>
<method>  brisket in liquid smoke and Worcestershire sauce overnight, covered with</method>
<method>  foil. Bake brisket, in marinade and covered with foil, 8 hours at 250</method>
<method>  degrees. Discard marinade and let brisket cool; slice into 1/4 inch slices.</method>
<method>  Put brisket on clean piece of foil, pour whole bottle of bbq sauce over</method>
<method>  slices. Cover and bake 1 hour at 275-300 degrees. Serve warm or hot.</method>
<method>  Recipe by: Unknown but 'TNT'</method>
<method>  Posted to TNT Recipes Digest by SilkyKitty &amp;lt;SilkyKitty@prodigy.net&amp;gt; on Feb</method>
<method>  11, 1998</method>

</recipe> </recipebook>
</recipedata>
