On Sat, 20 Nov 2004 21:47:04 -0500, Andrew H. Carter
> scribbled some thoughts:


>NOTE: I have tested none of these. I exported all of the
>recipes in the Desert category. I have not culled the ones
>requiring baking, given the possibility that you might be
>able to prep it at home, then bake it on site? That and the
>others might find them useful.
>
>
>*** Mint-Chocolate Ice-Cream Cake ***
>*** Spiced Pear Sundae With Sugared Chestnuts ***
>
>Exported from my Cooking Light Cookware December 1999:




Additionally from my Sample recipes in Meal Master, which
incidentally you can get he

http://home.comcast.net/~episoft/mmdown.htm
http://home.comcast.net/~episoft/mm806f.exe

Trying to find the old repository wherein I downed my
massive MMF files I found this:

http://www.accuchef.com/recipes.htm

It's not the same site, but worth a try. Note: doing a test
download, they seem to be in the MM805 format, so it should
work, if nothing else, those are plain text files inside the
zips.

So many recipes, so little time. Such is life.




Title: Kiwi Fruit Gelato
Categories: Desserts, Fruits
Yield: 4 Servings MM#: 7

1 c Water 4 Kiwifruit; pared
1/2 c Sugar 5 tb Lemon juice
1/2 c Corn syrup, light 1/4 ts Lemon peel; grated

Combine water, sugar and corn syrup in saucepan. Cook and
stir 2 minutes
or until sugar is dissolved. Puree kiwi in food processor
or blender to
equal 3/4 cup puree. Add lemon juice, peel and sugar mix.
Pour into shallow
metal pan and freeze for approximately 1 hour or until the
mixture is firm,
but not solid. When chilled, spoon into a chilled bowl and
beat with an
electric mixer until the mix is light and fluffy. Return
it to the freezer
for approximately 2 hours or until firm enough to scoop.

**************

If you want to get soused:

Title: Whiskey Balls
Categories: Desserts, Candies, Misc.
Yield: 36 Servings MM#: 379

3 c Vanilla wafer crumbs 1/2 c Bourbon
1/2 c Finely chopped pecans 3 tb Light corn syrup
1/2 c Unsweetened cocoa Salt, if desired
2 c Confectioner's sugar

1. Blend together the crumbs, nuts, cocoa, 1 cup
confectioner's sugar, bourbon, corn syrup, and a dash of
salt. Form into small balls the size of walnuts.

2. Roll each ball in the remaining 1 cup confectioner's
sugar and place on a cookie sheet. Chill in the
refrigerator for several hours or overnight.

Note: It is traditional in the South to use bourbon, but
rye may also be used. This confection -- or at least a
version of it -- was an early Southern version of those
chocolate truffles that became the rage for
chocolate lovers during the 1980s in this country. The
whiskey balls are made, of course, with cocoa rather than
chocolate.

~-From Craig Claiborne's "Southern Cooking"

~-Lovingly hacked in for the FIDO Cooking Echo by Wesley
Pitts, the
Bourbon Cowboy.

--

Sincerely, | NOTE: Best viewed in a fixed pitch font
| (©) (©)
Andrew H. Carter | ------ooo--(_)--ooo------
d(-_-)b | /// \\\