-=> Quoting Laurent de Fontenay to Ghislaine Dumont <=-
  Hi Laurent!
 LdF> Thanks for the hundreds of recipies you post in here!  I can't use a
 LdF> recipe book, so the ones you post here are really appreciated!
      Your welcome.:)  Try to find Meal master 8.05.:)
 LdF> Where do you get all of them?  What is Mealmaster?
       I write some of them from recipe book i have.
       I collect them for year,and had no use for them till i join
       Cooking echo.:)
       Meal master is a recipe software .
       This is wath i use to write and export my recipe to they echo.
       You can find it on all good Local BBS .:)
       Meal master 8.05 last version.:)
       If you dont find it i can send it to you attach with a message
       by internet.
 LdF> Stay well!
 LdF> Laurent
 LdF> Fido : 5:7102/111.2 - Internet : laurent@dogwatch.iafrica.com
 LdF> .!. Cannibals' Rule #10: Joggers are considered to be Fast Food.
 LdF> -!- Terminate 4.00
 LdF>  ! Origin: Laurie's Realm, Cape Town, South Africa (5:7102/111.2)
 LdF> 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Jim's Gnocchi Verdi
 Categories: Italian
      Yield: 6 Servings
 
MMMMM--------------------GNOCCHI INGREDIENTS:-------------------------
   1.00 lb Fresh spinach
   0.50 lb Ricotta or curd cheese
           Salt to taste
           Freshly ground pepper
   0.25 t  Grated Nutmeg (or more to
           - taste)
   1.00 T  Butter
   2.00 ea Eggs, lightly beaten
   6.00 T  Grated Parmesan cheese
   0.50 c  All purpose flour
MMMMM-------------------------TO SERVE:------------------------------
   0.25 c  Butter - Unsalted
   0.25 c  Grated Parmesan cheese
 
  Remove the stems from the spinach. Put the cleaned leaves into a
  stockpot with a pinch of salt. Cover tightly and cook, without added
  waster, for 10 to 15 minutes or until tender. Drain well, then
  squeeze absolutely dry and chop very fine.
  
  Return to the pot, add the  ricotta cheese, salt, pepper and nutmeg.
  Add the butter. Sir together over a very low heat for 3 to 4 minutes
  until even mixed and dry. Remove from the heat; beat in the eggs,
  Parmesan cheese and flour, mixing thoroughly. Set aside in a cool
  place until firm.
  
  Take a heaped tablespoon of the mixture and form into a ball using
  well floured hands and a floured surface to sit them on.
  
  Lower the balls a few at a time, into a pan of gently simmering salted
  water. NOTE: Do not use a rolling boil, to keep the balls from falling
  apart. When they rise to the top (4-5 minutes), remove using a slotted
  spoon and drain on paper towels. Transfer to a well-buttered shallow
  ovenproof dish to keep hot in a warm oven.
  
  When all are cooked, heat the butter until it begins to turn nut
  brown, pour over the gnocci and sprinkle with Parmesan and more
  nutmeg. Serve at once or leave in oven for up to 5 minutes before
  serving.
  
  Serve with an antipasto salad and perhaps some garlic bread.
  
  Source: Omalia Cooking School - "Northern Italian Country Cuisine -
  Tuscany" by Melyssa Donaghy
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Jim's Pork Chops In Wine
 Categories: Pork, Italian
      Yield: 4 Servings
 
   4.00 ea Lean chops, about 3/4" thick
           Salt, to taste
           Freshly ground black pepper
   2.00 T  Olive oil
   2.00 ea Cloves garlic, crushed
   2.00 T  Chopped fresh parsley
   1.00 c  Light dry wine (or more)
 
  Wash, trim and dry the chops and season with salt and pepper. Heat
  the oil in a large, shallow pan and fry the chops, uncovered in a
  single layer for 3-4 minutes on each side, until lightly browned.
  Lift out onto a plate.
  
  Add the garlic and parsley to the pan, stir and fry for 1-2 minutes,
  then pour the wine and bring to a simmer, deglazing the pan in the
  process. Return the chops, cover and simmer for 30-35 minutes until
  tender.
  
  Arrange the chops on a hot serving dish. Boil the pan juices rapidly,
  uncovered until reduced by about half and spoon over the chops. Serve
  with steamed potatoes or plain rice. Tratidionally, this dish is
  accompnied by a glass of young Chianti.
  
 
MMMMM
 
... .....Sincerely yours Gigi........
--- GEcho/386/JAM/V.34+
---------------