____________________________________________________Kitchen Assistant/2 1.1

Title: A Apple Cake

Group(s): Desserts, Cakes

Makes:  8 servings
Source/Author:  ~~ Kitchen Assistant/2 Samples

Ingredients:
    1/3  cup  Margarine
      1  cup  White flour
    1/2  tsp  Cinnamon
    1/2  tsp  Nutmeg
      1  tsp  Baking soda, in 2/3 c water
    1/3  cup  Raisins
      2   ea  Egg whites, whipped
    2/3  cup  Sugar
      1  cup  Whole-wheat flour
    1/2  tsp  Ground cloves
    1/2  tsp  Salt
      1  cup  Finely chopped apple
    1/3  cup  Chopped Walnuts

Instructions:
Cream the margarine and sugar.  Add dry ingredients and water alternately,
then the apples.  Dust the raisins and nuts with a small amount of flour
and add them to the batter.  Fold in the whipped egg whites.  Bake in a 8
in. square nonstick pan at 350F for 30 to 40 min. or until firm.

Nutrition: per:   Cup(s)
             Calories:   295        Total Fat (g): 2 1/5
          Protein (g):          Saturated Fat (g):      
           Sodium (g):           Cholesterol (mg):      
     Carbohyrates (g):      

____________
____________________________________________________Kitchen Assistant/2 1.1

Title: Apple Pancakes

Group(s): Fruits, Desserts, Cakes

Makes:  4 servings
Source/Author:  ~~ Kitchen Assistant/2 Samples

Ingredients:
    2/3  cup  Flour; Unbleached, Unsifted
    1/4  tsp  Salt
    1/2  cup  Milk
    3/4  cup  Butter or margarine
    1/4  tsp  Cinnamon
      2  tsp  Sugar
      4   ea  Eggs; Large, Beaten
      2  cup  Apple; Slices
      2  tbs  Sugar

Instructions:
Sift together the flour, 2 ts sugar, and the salt.  Beat eggs and milk
together.  Gradually add flour mixture; beat until smooth.  Saute apples
in 1/4 c of butter until tender.  Mixt 2 tb sugar and the cinnamon
together; toss with apples.  Melt 2 ts butter in a 6-inch diameter, deep
frypan.  Pour in the batter to a depth of about 1/4-inch.  When set, place
1/4 of the apples on top; cover with more batter.  Fry the pancake until
lightly browned on both sides.  Keep warm.  Repeat the procedure, until
all the batter and apples are used.  Serve immediately.

____________
____________________________________________________Kitchen Assistant/2 1.1

Title: Apple Turnovers

Group(s): Fruits, Pies, Dessert

Makes:  6 servings
Preparation Time:      Cooking Time: 30 - 35 min

Ingredients:
  2 1/4  cup  Unbleached Flour
    2/3  cup  Vegetable shortening
      1       Water
      1  tsp  Cinnamon; Ground
    1/4  cup  Butter
    1/4  tsp  Salt
      6   oz  Cheddar; Sharp, Shredded
    3/4  cup  Brown Sugar; Firmly Packed
      6   ea  Apples; Pared And Cored

Instructions:
Heat the oven to 425 degrees F.  Combine the flour and salt, mixing well,
then cut in the shortening until the mixture resembles coarse crumbs.  Sir
in the cheese and sprinkle with water while mixing lightly with a fork,
(From 6 to 8 Tbls of water maybe required), continue mixing until dough
makes a ball.  Divide the dough into three equal portions and roll each
portion, on a lightly flour surface, into a 14 X 7-inch rectangle.  Cut
each rectangle into 2 7-inch squares.  Combine the brown sugar and
cinnamon, then fill the centers of the apples topping each apple with
butter.  Sprinkle the remaining brown sugar mixture over the pastry. Place
an apple in each square and fold the corners to the center, pinching the
dough at the top of the apple to seal.  Bake in the preheated oven for 30
to 35 minutes.  Top with whipped cream. 

____________
____________________________________________________Kitchen Assistant/2 1.1

Title: Barbecued Pork Chops

Group(s): Main Dish, Meat

Makes:  8 servings
Preparation Time:      Cooking Time: 1 1/2 Hours

Source/Author:  ~~ Kitchen Assistant/2 Samples

Ingredients:
    1/2  cup  Water
      2  tbs  Dry mustard
      4  tbs  Chili sauce
    1/4  cup  Vinegar
      3  tbs  Brown sugar
      8   ea  Pork chops

Instructions:
Combine ingredients and mix well.  Pour over seasoned chops in glass
baking dish, cover and bake at 400 F degrees for 1-1/2 hours, uncovering
last 30 minutes.  Water may be added to make gravy. Delicious with ribs
also.

____________
____________________________________________________Kitchen Assistant/2 1.1

Title: Basic Meat Loaf

Group(s): Main Dish, Meat

Makes:  6 servings
Source/Author:  ~~ Kitchen Assistant/2 Samples

Ingredients:
  1 1/2   lb  Lean Ground Beef
      1   ea  Egg; Lg
    1/4  cup  Onion; Chopped, 1 Sm
    1/2  tsp  Mustard, Dry
    1/4  tsp  Sage
    1/2  cup  Tomato Sauce
      3   ea  Bread Slices
      1  cup  Milk
      1  tsp  Salt
    1/4  tsp  Pepper
    1/8  tsp  Garlic Powder
      1  tbs  Worcestershire Sauce

Instructions:
You can substitute 1/2 Cup of Dry Bread Crumbs or 1/2 Cup of Wheat for the
bread slices.  You can use catsup, chili sauce or barbecue sauce as a
topping in place of the tomato sauce.

Heat the oven to 350 degrees F.  Mix all the ingredients except the catsup
together.  Spread the meat mixture into an ungreased loaf pan, 9 X 5 X
3-inches or shape into a loaf in an ungreased baking pan.  Spoon catsup
onto the loaf and bake, uncovered, for 1 to 1 1/4 hours or until done.
Drain off the excess fat and serve sliced on a heated platter.

BARBECUED MEAT LOAF: For four 1/2-inch slices of meat loaf, mix 1/2 cup of
barbecue sauce and 2 tb of water in a skillet.  Place the slices of
meatloaf in the skillet, turning to coat all sides with the barbecue
sauce.  Cover and cook over low heat, brushing the sauce on the slices
occasionally, until the meat is hot, about 10 to 15 minutes.

POTATO-TOPPED MEAT LOAF: For four 1/2-inch slices of meat loaf, prepare
some instant mashed potatoes, enough for 4 servings, as directed on the
package and set aside. Set the oven control at broil/or 550 degrees F. 
Broil the slices with the tops 3 to 4 inches from the heat for 5 minutes. 
Spread the potatoes on the slices and sprinkle with shredded Cheddar
cheese.  Broil until the cheese is melted, about 2 minutes and serve hot.

SOUPED-UP MEAT LOAF: For four 1/2-inch slices of meat loaf, mix 1/2 to 1
can of your favorite condensed cream soup, such as cream of mushroom, (10
3/4 oz size) and 1/4 to 1/2 cup of milk in a skillet.  Heat to boiling,
stirring frequently.  Reduce the heat and place the slices in the skilled,
turning to coat all sides with the sauce.  Cover and simmer until the meat
is hot, 10 to 15 minutes and serve.

____________
____________________________________________________Kitchen Assistant/2 1.1

Title: Beef Stroganoff

Group(s): Meats, Main Dish, Microwave

Makes:  4 servings
Source/Author:  ~~ Kitchen Assistant/2 Samples

Ingredients:
      1  tbs  Vegetable oil
      8   oz  Fresh Mushrooms, Sliced
      2  tbs  Unbleached Flour
      1  tsp  Salt
      1  cup  Dairy Sour Cream
      1   ea  Medium Onino, Sliced
      1   lb  Sirloin Steak
    1/4  cup  Water
      1  tsp  Dry mustard
    1/4  tsp  Pepper
      2  cup  Hot Cooked Rice Or Noodles

Instructions:
The sirloin steak is to be boneless and sliced into thin strips.

Stir oil and meat in 2-Qt casserole until beef is coated.  Cover and
micro- wave on high (100%)) until meat is no longer pink, 4 1/2 to 5
Minutes. Remove meat from casserole; reserve meat and juices.  Add
mushrooms and onion to meat juices.  Cover and microwave until mushrooms
are tender, 5 to 6 minutes.  Shake water and flour in tightly covered jar;
stir into mushrooms.  Sprinkle with dry mustard, salt and pepper. 
Microwave uncovered to boiling, 30 seconds. Boil until thickened, 1
minute.  Stir in reserved meat, then the sour cream.  Microwave uncovered
until hot, about 1 minute. Serve over hot cooked rice or hot cooked
noodles.

____________
____________________________________________________Kitchen Assistant/2 1.1

Title: Blueberry Buttermilk Muffins

Group(s): Cakes, Desserts

Makes:  24 servings
Ingredients:
  2 1/2  cup  Flour
  1 1/2  tsp  baking powder
    1/2  tsp  Soda
    3/4  cup  Sugar
    1/4  tsp  Salt
      2       Eggs, beaten
      1  cup  Buttermilk
      4   oz  Butter
  1 1/2  cup  Blueberries

Instructions:
Sift the dry ingredients together in a large bowl.  In another bgowl,
whisk the  eggs, buttermilk and butter that has been melted and browned
slightly.

Make a well in dry ingredients and pour in liquid ingredients, mixing
quickly. Fold in the blueberries.  Spoon batter into greased muffin cups
and bake til golden brown.  Bake at 400 F for 20 -30 minutes.

____________
____________________________________________________Kitchen Assistant/2 1.1

Title: Blueberry Parfaits

Group(s): Desserts, Microwave, Fruits

Makes:  4 servings
Source/Author:  ~~ Kitchen Assistant/2 Samples

Ingredients:
      1  cup  Blueberries
      1   pt  Yogurt, frozen, vanilla
    1/4  cup  Apricot preserves
             ------------ Optional ------------
      4  tbs  Almonds, slivered

Instructions:
In a small bowl, combine blueberries and preserves.  In microwave, cook on
high 3-3 1/2 minutes, stirring twice, until blueberries are softened. 
Cover and chill until ready to assemble.

To serve, in each of 4 dessert or parfait glasses layer frozen yogurt and
blueberry sauce.  Garnish with almonds, if you wish.

Nutrition: per:   Serving
             Calories:   187        Total Fat (g):     1
          Protein (g):     3    Saturated Fat (g):      
           Sodium (g):     5     Cholesterol (mg):      
     Carbohyrates (g):    42

____________
____________________________________________________Kitchen Assistant/2 1.1

Title: Cake Brownies

Group(s): Desserts, Cakes

Makes:  24 servings
Source/Author:  ~~ Kitchen Assistant/2 Samples

Ingredients:
             ------------ BROWNIE ------------
    1/2  cup  Butter
    1/2  cup  Oil
      1  cup  Water
      4  tbs  Unsweetened cocoa
      2  cup  Flour
      2  cup  Sugar
      2   ea  eggs
      1  tsp  Baking soda
    1/2  cup  Buttermilk
      1  tsp  Vanilla
             ------------ FROSTING ------------
    1/2  cup  Butter
      3  tbs  Unsweetened cocoa
    1/3  cup  Buttermilk
      1  pkg  Confectioners sugar
      1  cup  Chopped Walnuts
      1  tsp  Vanilla

Instructions:
Preheat oven to 350.  Grease and flour a 9 x 13 baking pan.  Mix butter,
oil, water and cocoa together in small sauce pan.  Bring to boil.  Add
this mixture to flour and sugar and beat until smooth.

Add eggs, baking soda, buttermilk and vanilla.  Mix well.  Pour into
prepared baking pan.  Bake 20 minutes.

Prepare frosting while brownies are baking.  Put all frosting ingredients
in medium saucepan and heat.  Do not boil.

Frost brownies immediately after removing from oven.  Cut into squares
when they cool.

____________
____________________________________________________Kitchen Assistant/2 1.1

Title: Cherry Cheese Pie

Group(s): Desserts, Fruits, Pies

Makes:  6 servings
Ingredients:
             ------------ PIE CRUST ------------
  1 1/2  cup  Graham Cracker Crumbs
    1/3  cup  Butter or Margarine, Melted
    1/4  cup  Brown Sugar, Firmly Packed
             ------------ FILLING ------------
      8   oz  Cream Cheese, Softened
    1/2  cup  Sugar
      2   ea  Egg Whites; Stiffly Beaten
      1       Red Food Coloring
      3   oz  Cream Cheese, Softened
    1/2  tsp  Vanilla
     16   oz  Cherries; Pie, In Water
    1/4  cup  Sugar
      1  tbs  Cornstarch

Instructions:
Combine the cracker crumbs, the brown sugar and butter in a small bowl,
blending well.  Press into the bottom and up the sides of a 9-inch pie
plate.

Beat the two packages of cream cheese in a bowl using an electric mixer
set on medium speed, until smooth.  Gradually add 1/2 cup of sugar and the
vanilla, blending well.  Gently fold the stiffly beaten egg whites into
the cream cheese mixture.  Pour into the brown sugar pie crust.  Bake at
325 degrees F. for 25 minutes or until the filling is set.  Cool on a wire
rack.  Drain the cherries, reserving 1/2 cup of the juice.  Combine the
reserved juice with a few drops of red food coloring, 1/4 cup of sugar,
and the cornstarch in a 2 quart saucepan.  Cook over medium heat, stirring
constantly, until the mixture boils and thickens.  Remove from the heat
and cool slightly.

Arrange the cherries over the cheese filling, then spoon the glaze over
the cherries.  Cover and chill for at least 1 hour in the refrigerator or
until the glaze is set.  Serve cold.

Notes: 
20 Graham crackers, crushed, should give you this amount of crumbs Needed.

____________
____________________________________________________Kitchen Assistant/2 1.1

Title: Chicken and Rice

Group(s): Maindish, Poultry, Chicken

Makes:  6 servings
Source/Author:  

Ingredients:
      1       Chicken (2 to 3 pounds) Cut into serving pieces
    1/4  cup  Fat
    1/2  cup  Chopped Onion
      1       Clove garlic, minced
      1  lge  Tomato, chopped
      3  cup  Hot water
      1  cup  Uncooked rice
      1  tbs  Minced parsley
      2  tsp  Salt
    1/2  tsp  paprika
    1/4  tsp  Pepper
    1/4  tsp  Saffron
      1       Bay Leaf

Instructions:
Rinse chicken and pat dry with absorbent paper.

Heat fat in a skillet over medium heat.  Add onion and garlic, cook until
onion is tender.  Remove with a slotted spoon. set aside.

Put chicken pieces, skin side down, in skillet.  Turn to brown pieces on
all sides.

When chicken is browned, add tomato, onion, water, rice, parsley, and the
dry seasonings.  Cover and cook over low heat about 45 minutes, or until
thickest pieces of chicken are tender when pierced with a fork.

____________
____________________________________________________Kitchen Assistant/2 1.1

Title: Chicken Breasts With Rice

Group(s): Main Dish, Poultry, Microwave

Makes:  4 servings
Ingredients:
      1   ea  Jar (2 1/2 oz) Dried Beef
      1   ea  Small Onion, chopped
      2  cup  Cooked Rice
    1/2  tsp  Seasoned Salt
      2   ea  Med. Stalks Celery, Chopped
      1  tbs  Butter or margarine
      2  tbs  Chopped parsley
  1 1/2   lb  (2 Med.) Chicken Breasts
      1       paprika
             ------------ Optional ------------
      1   ea  Jar (1 oz) Pine Nuts

Instructions:
Have the butcher bone and cut each breast in to halves.

Snip beef into small pieces.  Cover and microwave beef, celery, onion and
margarine in 2-Qt casserole on high (100%) until onion is crisp tender, 3
to 4 minutes.  Stir in rice, parsley, and pine nuts. Arrange chicken
breasts skin sides up and thickest parts ot outside on rice mixture.
Sprinkle with seasoned salt and paprika.  Cover and microwave 5 minutes;
turn casserole one half turn.  Microwave until chicken is done, 8 to 11
minutes.

____________
____________________________________________________Kitchen Assistant/2 1.1

Title: Chocolate Rum Ice Cream

Group(s): Microwave, Desserts

Makes:  8 servings
Source/Author:  

Ingredients:
      1  cup  Sugar
      2  tbs  all-purpose flour
      2  cup  Light cream; chilled
      1       Egg; slightly beaten
      2   oz  Unsweeten baking chocolate; (2 sq.) broken in pieces
    1/2  tsp  Rum Extract

Instructions:
In large microwave-safe bowl combine sugar and flour; gradually stir in
milk. Blend in egg and baking chocolate pieces.  Microwave at HIGH (100%)
2 to 2 1/2 minutes, stirring frequently, just until mixture boils and
thickens.  Add rum extract; blend with wire whisk until mixture is smooth.
 Chill thoroughly.

Add light cream to chilled mixture; blend well. Freeze in 2-quart ice
cream freezer according to manufacturer's directions.

____________
____________________________________________________Kitchen Assistant/2 1.1

Title: Chocolate Velvet Cheesecake

Group(s): Cakes, Desserts

Makes:  10 servings
Source/Author:  ~~ Kitchen Assistant/2 Samples

Ingredients:
      1  cup  Vanilla Wafer Crumbs
      3  tbs  granulated sugar
     16   oz  Cream Cheese, Softened
      2   ea  Large Eggs
      3  tbs  Almond Flavored Liqueur
      2  tbs  granulated sugar
    1/2  cup  Chopped pecans
    1/4  cup  Margarine, Melted
    1/2  cup  Brown Sugar, Packed
      6   oz  Semi-sweet Chips, Melted
      2  cup  Sour Cream

Instructions:
Combine crumbs, pecans, granulated sugar and margarine; press onto bottom
of 9-inch springform pan.  Bake at 325 degrees F., 10 minutes.

Combine cream cheese and brown sugar, mixing at medium speed on electric
mixer until well blended.  Add eggs, one at a time, mixing well after each
addition.  Blend in chocolate and liqueur; pour over crust.  Bake at 325
degrees F., 35 minutes.

Increase oven temperature to 425 degrees F.  Combine sour cream and
granulated sugar; carefully spread over cheesecake.  Bake at 425 degrees
F. 10 minutes.  Loosen cake from rim of pan; cool before removing rim of
pan. Chill.

Substitute 2 Tablespoons milk and 1/4 teasponn almond extract for almond
flavored liqueur.

____________
____________________________________________________Kitchen Assistant/2 1.1

Title: Cottage Meat Loaf

Group(s): Meat, Main Dish


Description:
A moist texture with a satisfying rich flavor, this homey loaf has a
appealing topping of ketchup, mustard and brown sugar  

Makes:  6 Serving
Preparation Time: 15 min     Cooking Time: 35-45 min
                             Oven Temp: 450F

Source/Author: Great Amercian Recipes 

Ingredients:
  1 1/2   lb  ground beef, lean
    1/2  cup  tomato ketchup
    1/3  cup  tomato juice
    1/2  tsp  Salt
    1/2  tsp  black pepper
    1/8  tsp  Red pepper
      2       eggs, beaten
    3/4  cup  bread crumbs, freash
    1/4  cup  onions, chopped finely
      2  tsp  prepared mustard
             ------------ Topping ------------
    1/4  cup  tomato ketchup
    1/2  tsp  prepared mustard
      2  tsp  brown  sugar
             ------------ Optional ------------
      -       Herbs, for garnish

Instructions:
In an large bowl, combine ketchup, tomato juice, salt, black and red
peppers, eggs, bread crumbs, onions and mustard.  Mix until thoroughly
blended.  Add ground beef. Mix gently but thoroughly. 

Line 9-by-5 inch loaf pan with foil.  Press in the beef mixture. 

In a seperate bowl, combine the topping ingredients, mixing well. Spread
topping over the meat loaf. 

Bake at 400 degrees F for 35 - 45 minutes or until done. 

Drain off fat.  Rest the meat loaf 5 minutes before serving.  Garnish with
fresh herbs, if desired. 

Nutrition: per:   Serving
             Calories:   314        Total Fat (g):  17.7
          Protein (g):    24    Saturated Fat (g):      
           Sodium (g):   725     Cholesterol (mg):      
     Carbohyrates (g):    14

Notes: 
Good served with spinch salad, mashed potatoes and buttered broccoli. 

____________
____________________________________________________Kitchen Assistant/2 1.1

Title: Crumb Coffee Cake

Group(s): Cakes, Desserts

Makes:  1 servings
Ingredients:
      2  cup  all-purpose flour
      1       Egg, beaten
      2  cup  Brown sugar
      1  tsp  Soda
    1/2  cup  Shortening Baking powder, pinch
      1  cup  Sour milk

Instructions:
Crumble shortening into sugar and flour. Reserve 3/4 c of the mixture for
topping. To the remaining dry ingredients add shortening, milk and egg. 
Mix well and place in deep, 8" square baking dish.Cover with the 3/4 c
reserved crumbs.  Bake at 350 degrees for 40 minutes or until done.

____________
____________________________________________________Kitchen Assistant/2 1.1

Title: Fresh Strawberry Pie

Group(s): Desserts, Pies

Makes:  6 servings
Ingredients:
      1       Baked 9-inch Pie Shell
  1 1/4  cup  Sugar
      1  tbs  Cornstarch
      3  tbs  Lemon Juice
      3   oz  (1 Pk) Strawberry Gelatin
      1   qt  Fresh strawberries
  1 1/2  cup  Water

Instructions:
Clean and hull strawberries. In medium saucepan, combine sugar and
cornstarch; add water and lemon juice.  Over high heat, bring to a boil. 
Reduce heat; cook and stir until slightly thickened and clear, 4 to 5
minutes.  Add gelatin, stir until dissolved.  Cool to room temperature.

Stir in strawberries; turn into prepared pastry shell. Chill 4 to 6 hours
or until set.  Serve with whipped cream if desired. Refrigerate leftovers.

____________
____________________________________________________Kitchen Assistant/2 1.1

Title: Fruit Cocktail Cake

Group(s): Cakes, Desserts

Makes:  8 servings
Ingredients:
      2  cup  Unbleached Flour
  1 1/2  cup  Sugar
      2  cup  Fruit Cocktail
      2  tsp  Baking soda
      2       Large Eggs Pinch salt

Instructions:
Mix all ingredients in a 9 x 13-inch pan.  Mix by hand.  Bake at 350
degrees F. for about 40 minutes.

____________
____________________________________________________Kitchen Assistant/2 1.1

Title: Grilled Fish In Foil

Group(s): Fish/sea

Makes:  4 servings
Ingredients:
      1   lb  Fish Fillets,Fresh or Frozen
      2  tbs  Margarine or Butter
    1/4  cup  Lemon Juice
      1  tbs  Chopped parsley
      1  tsp  Dill weed
      1  tsp  Salt
    1/4  tsp  Pepper Paprika
      1  med  Onion, Thinly Sliced

Instructions:
On 4 large buttered squares of heavy-duty aluminum foil, place equal
amounts of fish.  In small saucepan, melt margarine; add lemnon juice,
parsley, dill weed, salt and pepper.  Pour equal amounts over fish.
Sprinkle with paprika; top with onion slices.  Wrap foil securely around
fish, leaving space for fish to expand.

Grill 5 to 7 minutes on each side or until fish flakes with fork. 
Refrigerate leftovers.

____________
____________________________________________________Kitchen Assistant/2 1.1

Title: Hamburger Patties

Group(s): Main Dish, Meat, Microwave

Makes:  4 servings
Source/Author:  ~~ Kitchen Assistant/2 Samples

Ingredients:
      1   lb  Lean Hamburger
      1   ea  Slice Bread, Cubed
    1/2  tsp  Salt
      1  tsp  Worcestershire Sauce
      1   ea  Small Onion, chopped
      2  tbs  Catsup
  1 1/2  tsp  prepared mustard
      1  tsp  Prepared horseradish

Instructions:
Mix all ingredients.  Shape into 4 patties, about 3 1/2 inches in
diameter. Place in square baking dish 8 x 8 x 2-inches.  If desired, brush
each patty with additonal catsup.  Cover loosely and microwave on high
(100%) 5 minutes; turn dish one-quarter turn.  Microwave until done, 2 to
3 minutes. 

____________
____________________________________________________Kitchen Assistant/2 1.1

Title: Honey Basted Turkey

Group(s): Main Dish, Poultry

Makes:  10 servings
Source/Author:  ~~ Kitchen Assistant/2 Samples

Ingredients:
      6   lb  Turkey
    1/2  cup  Soya Sauce
  1 1/2  tsp  Ground Ginger
      2   ea  Cloves garlic, minced
    1/2  cup  Oil
      2  tbs  Honey
  1 1/2  tsp  Dry mustard

Instructions:
Cut turkey into pieces as follows; 2 wings, 2 drumsticks, 2 thighs, 4
breast pieces and 4 back pieces.

Combine oil, soya sauce, honey, ginger, mustard and garlic.  Marinate
turkey in soya mixture 2 hours in refrigerator.  Drain turkey pieces,
reserving marinade.  Place drumsticks, thighs and breast pieces 6 - 8"
abouve medium hot coals.  Grill for 30 minutes, turning accasionally.  Add
wings and bakc pieces.  Grill another 30 minutes, turning occaisionally. 
Baste with marinade and grill until turkey is tender about 20 minutes.

____________
____________________________________________________Kitchen Assistant/2 1.1

Title: Irish Lamb Stew

Group(s): Main Dish, Meat

Makes:  6 servings
Source/Author:  

Ingredients:
      1   ea  Boneless leg of lamb
      2   ea  Medium onions, chopped
      2  tbs  Flour
      1  tsp  Salt
    1/4  tsp  rosemary
      1   lb  Potatoes, cut into pieces
      2   ea  Small rutabagas, cubed
      1   ea  Jar of boiled onions
      3  tbs  Oil
      1   ea  Clove of garlic, minced
      2  cup  Beef stock
      1       Black peper to taste
      1   ea  Bay Leaf
      6   ea  Carrots sliced
      1   lb  Frozen peas

Instructions:
Cut lamb into cubes.  Heat oil in a heavy saucepan, add lamb and cook
until lightly browned, remove lamb from pan.  Add onion and garlic and
cook for a few minutes.  Add flour andd stir, heat until mixture browns. 
Gradually add stock while stirring.

Return meat to saucepan.  Add salt, pepper, rosemary and bay leaf.  Cover
and simmer for 1 hour or until meat is almost tender.

Add potatoes, carrots and turnips.  Cook 30 minutes longer.  Add peas and
onions and continue cooking until peas are tender, about 10-15 minutes.

____________
____________________________________________________Kitchen Assistant/2 1.1

Title: Lean Pork Breakfast Patties

Group(s): Pork, Breakfast, Microwave

Makes:  6 servings
Source/Author:  

Ingredients:
    3/4  cup  Shreds of whole bran cereal
    1/3  cup  Apple Juice
    1/2   lb  Center cut pork loin, Ground
    1/4  tsp  Fennel seed
    1/4  tsp  Dried rosemary leaves, Crushed
    1/8  tsp  Salt
    1/8  tsp  Hot Pepper Flakes

Instructions:
In medium bowl, combine cereal and apple juice. Let stand 5 minutes.  Add
remaining ingredients; mix well.  Shape into six patties.  Heat broiler. 
Place patties on oiled broiler pan.  Broil 4-5 inches from heat for 4-5
minutes on each side, or until no longer pink.  Makes 6 patties.

Microwave directions:  Prepare patties as directed above.  Place on
microwave-safe roasting rack; cover with waxed paper.  Microwave on high
for 5-6 minutes or until no longer pink, turning patties and rearranging
once halfway through cooking.

Nutrition: per:   Slices
             Calories:    80        Total Fat (g):     3
          Protein (g):    10    Saturated Fat (g):     1
           Sodium (g):   140     Cholesterol (mg):    24
     Carbohyrates (g):     7

____________
____________________________________________________Kitchen Assistant/2 1.1

Title: Pinapple Limeade

Group(s): Beverages

Makes:  8 servings
Source/Author:  ~~ Kitchen Assistant/2 Samples

Ingredients:
    1/2  cup  Sugar
      3  cup  Pineapple Juice
    1/2  cup  Lime Juice
      1   qt  Sparkling Water; Chilled

Instructions:
Mix all ingredients except the sparling water; refrigerate until chilled. 
Just before serving, stir in sparkling water.  Serve over ice.  Garnish
with lime slices, if desired.

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____________________________________________________Kitchen Assistant/2 1.1

Title: Pork Chops and Rice

Group(s): Main Dish, Meat

Makes:  4 servings
Source/Author:  ~~ Kitchen Assistant/2 Samples

Ingredients:
      4   ea  Pork chops, lean
      1  tsp  Salt
      1  cup  Rice
      1       Flour
      2  cup  Water
      2  tbs  Oil
      1  can  Cream of mushroom soup
    1/4  cup  Water

Instructions:
Bring 2c salted water to boil.  Add uncooked rice; cook until tender. 
Brown floured and salted pork chops in oil.  Add mushroom soup and 1/4c
water.  Cover and cook 15 minutes. Line casserole with rice, cover with
chops and gravy. Bake 30 to 45 minutes at 350 degrees or until tender.

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____________________________________________________Kitchen Assistant/2 1.1

Title: Quick Beef Stew

Group(s): Main Dish, Meat

Makes:  5 servings
Source/Author:  ~~ Kitchen Assistant/2 Samples

Ingredients:
      1   lb  Cooked Beef
      3   ea  Med Potatoes
      1   ea  Envelope Onion Soup Mix
  2 1/4  cup  Water
      4   ea  Med Carrots
      1  cup  Sliced Celery
      3  tbs  Unbleached Flour

Instructions:
Cut-up the Cooked Beef, this should make about 2 - 2 1/2 cups.  Cut the
Carrots into 2 1/2-inch Strips. pare the potatoes and cut into 1 1/2-inch
pieces.

Mix all ingredients in 2 1/2 Qt casserole.  Cover and microwave on high
(100%) to boiling, 10 to 12 minutes; stir.  Cover and let stand 5 minutes
and microwave until vegtables are tender,10 to 12 minutes more, stirring
every 5 minutes.

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____________________________________________________Kitchen Assistant/2 1.1

Title: Quick Cherry Dessert

Group(s): Desserts


Description:
This is quick to prepare and bake.  It taste homemade, through it's as
easy to make as a cake mix. 

Makes:  16 Serving
Preparation Time: 10 Min     Cooking Time: 45-50 min
                             Oven Temp: 350F

Ingredients:
      1  cup  butter (2 Sticks)
  1 1/2  cup  granulated sugar
      4       	eggs
      1  tsp  Almond extract
      2  cup  all-purpose flour
      2  tsp  baking powder
      1  can  cherry pie filling
             ------------ Optional ------------
      -       powdered sugar to dust,  over top

Instructions:
In a large mixing bowl, cream together the butter and sugar.  Add the
eggs.  Beat until light and fluffy. 

add the almond extract.  Stir in the flour and baking powder.  Mix until
smoooth. 

Butter a 13-by-9 inch cake pan.  Turn the mixture into the pan. 

Spoon the pie filling into the cake, in 16 spots, spacing 4 spoonfuls
evenly in each direction. 

Bake at 350F for 45-50 minutes or until golden and cake test done.
Filling will sink into the cake while baking. 

To serve cut into 16 pieces.  Place bottom side on seving plate.  Dust
with powder sugar, if desired. 

Nutrition: per:   Serving
             Calories:   298        Total Fat (g):  13.1
          Protein (g):          Saturated Fat (g):      
           Sodium (g):   172     Cholesterol (mg):      
     Carbohyrates (g):  42.9

Notes: 
For blueberry dessert, substitute blueberry pie filling for the cherry
filling. 

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____________________________________________________Kitchen Assistant/2 1.1

Title: Salmon Steaks With Wine Sauce

Group(s): Main Dish, Fish/Seafood

Makes:  2 servings
Source/Author:  ~~ Kitchen Assistant/2 Samples

Ingredients:
      8   oz  (2) Salmon Steaks
      2  tsp  Cooking oil
      1  tbs  Butter or margarine
      1  tsp  Cornstarch Dash White Pepper
    1/2  cup  Half & Half Light Cream
      1  lge  Beaten Egg Yolk
             ------------ optional ------------
      2  tbs  Dry White Wine Seedless Green Grapes

Instructions:
Thaw salmon steaks, if frozen.  Preheat a 6 1/2-inch microwave browning
dish on 100% power for 3 minutes.  Add cooking oil to the browning dish;
swirl to coat the dish.  Place fresh or thawed salmon steaks in the
browning dish.  Micro-cook, covered, on 100% power for 30 seconds.  Turn
the salmon steaks and micro-cook, covered, on 50% power about 3 minutes or
till the salmon flakes easily when tested with a fork.  Let the salmon
steaks stand, covered, while preparing the wine sauce.

For the wine sauce, in a 4-cup measure micro-cook the butter or margarine,
uncovered, on 100% of power for 45 seconds to 1 minute or till melted. 
Stir in the cornstarch and white pepper.  Stir in light cream. 
Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till mixture is
thickened and bubbly, stirring every minute.  Stir HALF the hot cream
mixture into the beaten egg yolk. Return all to the 4-cup measure. 
Micro-cook, uncovered, on 50% of power for 1 minute, stirring every 15
seconds.  Stir till mixture is smooth. Stir in dry white wine.  Transfer
the salmon steaks to a serving platter. Spoon the wine sauce atop. 
Garnish with seedless green grapes, if desired.

Notes: 
The salmon steaks may be either fresh or frozen.

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____________________________________________________Kitchen Assistant/2 1.1

Title: Sangria

Group(s): Beverages

Makes:  12 servings
Source/Author:  ~~ Kitchen Assistant/2 Samples

Ingredients:
     25   oz  Red Wine; Dry, 1 bottle
    1/3  cup  Frozen Lemonade
    1/2  cup  Brandy
    1/2  cup  Orange-Flavored Liqueur
    1/3  cup  Orange juice
    1/4  cup  Lemon Juice
      2  cup  Ginger Ale; Chilled

Instructions:
Mix all ingredients except ginger ale; refrigerate until chilled.  Just
before serving, stir in ginger ale.  Garnish with fruit, if desired.

Notes: 
Use 1/2 of a 6-oz can of concentrate for the Frozen Lemonade.

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____________________________________________________Kitchen Assistant/2 1.1

Title: Shrimp Creole

Group(s): Main Dish, Fish/Seafood

Makes:  6 servings
Source/Author:  ~~ Kitchen Assistant/2 Samples

Ingredients:
      2   lb  Fresh shrimp, heads off
      1   qt  Water
    1/2  cup  Vegetable oil
      3  med  Yellow onions, chopped
      2  lge  Bell peppers, chopped
      5       Celery ribs, chopped fine
     10  lge  tomatoes, peeled&seeded
      2  tsp  Salt
      1  tsp  Ground red pepper
    1/2  tsp  Ground black pepper
    1/2  tsp  Ground white pepper
      1  tbs  Fresh thyme or 2 t dried
      1  tbs  Fresh basil or 2 t dried
  1 1/2  tsp  Sugar
      5       Bay leaves
      1  cup  Green onions, chopped
      1  cup  Parsley, chopped

Instructions:
Peel and devein the shrimp.  Place heads (if you have them), and peels in
a small saucepan and add the water.  Bring to a slow boil over medium-high
heat and let boil slowly for 15-20 minutes.

Strain and discard the heads and peels. Place the oil in a Dutch oven or
other large, heavy pot and place over medium-high heat.  Add the onions,
peppers, and celery and saute stirring often, until the vegetables are
very soft, about 45 minutes.

Stir in the tomatoes, salt, peppers, herbs, sugar, and shrimp stock and
return to simmer.  Reduce heat to medium and let simmer for 2 hours,
stirring occasionally.

This is your creole sauce; it can be prepared 1 or 2 days in advance and
stored in the refrigerator (I find the sauce is even better after sitting
a couple of days in the refrigerator).

When you are ready to serve, return the sauce to a simmer and add the
shrimp.  Cook until they turn pink, 5-7 minutes.  Stir in the green onions
and parsley and let cook for 1 minute more. Serve on flat plates over beds
of rice. Serves 6-8.

Prepare Shrimp Creole as above, but add about a pound of cubed ham and a
4-ounce can of tomatoe sauce to the finished sauce and simmer 45 minutes
more. Meanwhile, boil or steam 2-3 cups raw rice. Finish the sauce (which
will be your jambalaya base) by adding the shrimp, green onions, and
parsley as above. (If you are using leftover Shrimp Creole, remove the
shrimp and reheat the sauce, add the ham and tomato sauce, and proceed as
above.  Return the shrimp to the pan at the end of cooking.)  Place the
hot, cooked rice in a large bowl, pour the jambalaya base over, mix well,
and serve. You can also prepare this dish with sausage instead of ham.

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____________________________________________________Kitchen Assistant/2 1.1

Title: Sliced Baked Potatoes

Group(s): Vegetables


Description:
This gives the bland potato a lot of new falvor.

Makes:  4 Serving
Preparation Time: 15 mins.     Cooking Time: 1 hour
                               Oven Temp: 425F

Ingredients:
      4  med  potatoes
      1  tsp  Salt
    2-3  tbs  Butter, melted
    2-3  tbs  Fresh herbs, chopped such as parsley, chives, thyme, or
              sage or 2-3 tsp of dried herbs.
      4  tbs  	cheddar chesse, grated
  1 1/2  tbs  	Parmesan chesse

Instructions:
Peel potatoes if skin is tough, otherwise just scrub and rinse them.

Cut potatoes in thin slices but not all the way through.  Use a handle of
a spoon to prevent the knife from cutting all the way.

Put patotoes in a baking dish.  Fam them slightly.  Sprinkle with salt and
drizzle with butter.  Sprinkle with herbs.

Bake patotoes at 425 degrees F for 50 minutes.

Remove from oven.  Sprinkle with chesses.

Bake potatoes for another 10 to 15 minutes until lightly browned, chesses
are melted and patotoes are soft inside.  Check with a fork.

Nutrition: per:   Serving
             Calories:   235        Total Fat (g):   8.8
          Protein (g):   5.6    Saturated Fat (g):      
           Sodium (g):   732     Cholesterol (mg):      
     Carbohyrates (g):  33.2

Notes: 
You can use caraway seeds or cunin in place of herbs. Use about 1 1/2 tsp.
for 4 large potatoes.

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____________________________________________________Kitchen Assistant/2 1.1

Title: Stuffed Bell Peppers

Group(s): Beef, Main Dish

Makes:  4 servings
Source/Author:  ~~ Kitchen Assistant/2 Samples

Ingredients:
      4  med  Green Bell peppers
    1/4  cup  Vegetable oil
      1  med  Onion, finely chopped
      2       Cloves, minced garlic
    1/2   lb  ground beef
    1/2  tsp  Salt
    1/2  tsp  Pepper
    1/2  tsp  Thyme
    1/2  cup  Drained stewed tomatoes
      1  cup  Cooked Rice
      1  tbs  Parsley

Instructions:
Cut top off each pepper and remove seeds and veins. Blanch in boiling
water for 3 to 4 minutes. Remove and let cool.

In a skillet, heat oil, add onion and garlic and saute for 4 to 5 minutes.

Add meat, salt, pepper and thyme and cook until meat is browned.

In a large mixing bowl, combine the meat, tomatoes, rice and parsley.

Stuff each pepper with the meat mixture, place top back on each and bake
in a preheated 325 degree F. oven for 20 to 25 minutes.

You may use yellow or red peppers as a substitute for eye appeal. One of
my favorite serving tricks to use green, red, yellow peppers in this
preparation.  Then, use a large, well garnished platter for the cooked
peppers. If you use a creole type suace, the affect is truely spectacular.

You can cut the peppers in half lenghtwise in order to add plate coverage.
This is especially important if the peppers are small. It gives the
appearence of quantity with out the bulk.  When I do this I increase the
cooked rice to 1 1/2 cups.  Your mileage may vary!

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____________________________________________________Kitchen Assistant/2 1.1

Title: Sweet 'N' Sour Pork

Group(s): Main Dish, Meats, Microwave

Makes:  6 servings
Source/Author:  ~~ Kitchen Assistant/2 Samples

Ingredients:
  1 1/2   lb  Fresh Pork Shoulder
      8   oz  (1 cn) Pineapple Chunks
      3  tbs  Cornstarch
      1  tbs  Imported Soy Sauce
    1/8  tsp  Pepper
      1   ea  Small Green Pepper
      1   ea  Med. Onion, Sliced
    1/4  cup  Packed Brown Sugar
      2  tbs  Lemon Juice
      1  tsp  Salt
    1/8  tsp  Ground Ginger
      6   oz  (1 Pk) Frozen Pea Pods

Instructions:
Pork shoulder should be cut into 1/2-inch cubes.  Green pepper should be
seeded and cut into 1-inche pieces.

Mix pork, onion, pineapple (with juice), brown sugar, cornstarch, lemon
juice, soy sauce, salt, pepper and ginger in 2-qt casserole.  Cover and
microwave on medium (50%) until pork is no longer pink, 24 to 28 minutes,
stirring every 3 minutes. Stir in green pepper and pea pods. Cover and
microwave on high (100%) green pepper and pea pods are tender, 3 to 4
minutes.

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____________________________________________________Kitchen Assistant/2 1.1

Title: Tangy Short Ribs

Group(s): Main Dish, Meat, Microwave

Makes:  5 servings
Source/Author:  ~~ Kitchen Assistant/2 Samples

Ingredients:
      4   lb  Short Ribs
      1   ea  Large Onion, Sliced
      1   ea  Clove Garlic, Finely Chopped
      2  tsp  Chil Powder
    1/2  tsp  Pepper
    3/4  cup  Lemon Juice
    1/2  cup  Steak Sauce
      2  tsp  Salt
  1 1/2  tsp  Ground Cumin

Instructions:
Short Ribs should be cut into 2-inch pieces.  Place beef ribs in 4-Qt
casserole or bowl.  Mix remaining ingredients; pour over ribs. Frfrigerate
about 1 hour, turning occasionally. Cover tightly and microwave on medium
(50%) until ribs are tender, 1 1/4 to 1 1/2 hours, rearranging ribs every
30 minutes.

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____________________________________________________Kitchen Assistant/2 1.1

Title: Texas Brownies

Group(s): Cookies, Desserts


Description:
This recipe makes a large pan of tender brownies that are quick to
prepare, using ingredients that are handy in the kitchen.

Makes:  48 Serving
Preparation Time: 15 minutes     Cooking Time: 20 minutes
                                 Oven Temp: 400F

Ingredients:
      2  cup  Flour, all-purpose
      2  cup  Sugar, granulated
    1/2  cup  Butter or margarine, (1 stick)
    1/2  cup  shortening
      1  cup  coffee, brewed strong or water
    1/4  cup  unsweeten cocoa, dark
    1/2  cup  Buttermilk
      2       eggs
      1  tsp  Baking soda
      1  tsp  Vanilla
             ------------ Frosting ------------
    1/2  cup  Butter or margarine, (1 stick)
      2  tbs  cocoa, dark
    1/4  cup  Milk
  3 1/2  cup  powdered sugar, unsifted
      1  tsp  Vanilla

Instructions:
In a large mixing bowl, combine the flour and the sugar.

In a heavy saucepan, combine butter, shortening, coffee or water and
cocoa.  Stir and heat to boiling.

Pour boiling mixture over the flour and sugar in the bowl.  Add the
buttermilk, eggs, baking soda and vanilla.  Mix well using a wooden spoon
or at high speed on an electric mixer.

Pour into a well buttered 17 1/2-by-11 inch jelly roll pan.

Bake at 400 degrees F for 20 minutes or until brownies test done at the
center.

While brownies are baking, prepare the frosting.  In a saucepan, combine
the butter, cocoa and milk.  Heat until boiling, stirring.  Mix in the
powdered sugar and vanilla until smooth.

Pour the warm frosting over the brownies as soon as you take them out of
the oven. Cool.  Cut into 48 bars.

Nutrition: per:   Serving
             Calories:   145        Total Fat (g):   6.6
          Protein (g):   1.1    Saturated Fat (g):      
           Sodium (g):    63     Cholesterol (mg):      
     Carbohyrates (g):  21.3

Notes: 
If you don't have buttermilk handy, subsitute 2 tsp. vinegar or lemon
juice.  Mix into 1/2 milk.

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____________________________________________________Kitchen Assistant/2 1.1

Title: Vanilla Cheesecake

Group(s): Cakes, Desserts

Makes:  8 servings
Source/Author:  ~~ Kitchen Assistant/2 Samples

Ingredients:
             ------------ PASTRY ------------
  1 2/3  cup  all-purpose flour
      1       Pinch of Salt
    1/2  cup  Butter, cut in small pieces
      1  tbs  Butter; (add to above)
      2  tbs  Sugar
      1       Egg
      4  tbs  Ice water
             ------------ FILLING ------------
  1 1/2   lb  Cream cheese
    1/4  cup  Oil
  1 1/4  cup  Sugar
      3       Eggs; separated
    1/4  cup  Cornstarch
      5       Drops vanilla extract
    1/2  cup  Milk

Instructions:
Sift flour and salt into a large bowl.  Using a pastry blender or 2
knives, cut in butter until evenly distributed and mixture resembles bread
crumbs.  With a fork, lightly mix in sugar, egg and enough ice water to
make a dough. Press into a ball and wrap in foil or plastic wrap.
Refrigerate for 30 minutes.  Preheat oven to 350f.  On a floured surface,
roll out dough to fit a 10-in flan tin with a removable bottom.  Place
dough in a pie plate without stretching.

Beat cream cheese, oil, sugar, egg yolks, cornstarch, vanilla and milk in
a large bowl until smooth. Beat egg whites until stiff, fold into cream
cheese mixture.  Pour into pastry shell. Bake 50 to 60 minutes or until a
toothpick inserted in center comes out clean. Turn off oven. Let
cheesecake cool in oven with door open slightly. Remove cooled cheesecake
from tin and serve.

____________
