Monster Media 1994 #1

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MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pop-up Pizza Categories: Main dish, Cheese, Breads Yield: 8 servings MMMMM--------------------------FILLING------------------------------- 1 1/2 lb Beef, lean ground 1 c Onion; chopped 1 c Pepper, green bell; chopped 1 Garlic clove 1/2 ts Oregano 1 ds Salt 1/2 c Water 1/8 ts Hot pepper sauce 1 1/2 oz Spaghetti sauce mix MMMMM---------------------------BATTER-------------------------------- 1 c Milk 1 c Flour, all purpose 1 tb Oil 2 Eggs 1/2 ts Salt MMMMM----------------------------MISC--------------------------------- 7 oz Cheese, monterey jack/mozza- -rella; sliced 1/2 c Cheese, parmesan; grated Pre-heat oven to 400°F. FILLING: In large skillet, brown hamburger and drain. Stir in onion, green pepper, garlic, oregano, salt, water, hot pepper sauce, tomato sauce and sauce mix; simmer about 10 minutes, stirring occassionally. BATTER: In a bowl, combine milk, oil and eggs; beat 1 minute on medium speed. Add flour and salt; beat 2 minutes or until smooth. ASSEMBLY: Pour hot meat mixture into 13" x9" pan; top with cheese slices. Pour batter over cheese, covering filling completely; sprinkle with parmesan cheese. Bake at 400°F for 25-30 minutes or until puffed and brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chiles Rellenos de Queso Categories: Appetizers, Main dish, Cheese, Mexican Yield: 2 servings 2 Chiles, calif.; roast & peel 1 1/3 oz Cheese, monterey jack Oil; for frying 1 Eggs; separated 3/16 c Flour, all purpose MMMMM------------------------TOMATO SAUCE----------------------------- 1 1/3 sm Tomatoes; peeled 1/3 sm Onion 1/3 Garlic clove 1/3 tb Oil, vegetable 3/16 c Chicken broth 3/16 ts Salt 2/3 sm Chiles, calif. pn Cinnamon, ground pn Cloves, ground Prepare tomato sauce; keep warm. Cut as small a slit as possible in one side of each chile to remove seeds. Leave stems on. Pat chiles dry with paper towels. Cut cheese into long thin sticks, one for each chile. Place one stick in each chile, using more if chiles are large. If chiles are loose and open, wrap around cheese and fasten with wooden picks. Pour oil 1/4" deep into large skillet. Heat oil to 365° F. Beat egg whites in a medium bowl until stiff. Beat egg yolks lightly in a small bowl and add all at once to beaten egg whites. Fold lightly but thoroughly. Roll chiles in flour, then dip in egg mixture to coat. Fry in hot oil until golden brown, turning with a spatula. Drain on paper towels. Serve immediately topped with tomato sauce. Tomato Sauce: Combine tomatoes, onion and garlic in blender or food pro- cessor; puree. Heat oil in a medium saucepan, add tomato mixture. Cook 10 minutes, stirring occasionally. Add broth, salt, chiles, cloves and cinnamon. Simmer gently 15 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Andre Black's Carrot Cake Categories: Cakes, Cheese Yield: 1 servings 3 lg Eggs, beaten * 2 c Sugar * 1 c Plus 2 Tbsp salad oil 2 c Plus 1 Tbsp sifted cake -flour * 1 1/8 ts Cinnamon 1 1/2 ts Salt 1 tb Baking soda 1 1/2 c Shredded coconut 2 c Grated carrots 1 c Plus 2 Tbsp crushed, -drained pineapple 1 c Plus 2 Tbsp crushed -walnuts 1 c Raisins -Frosting: 1/2 c Softened margarine or -butter 8 oz Softened cream cheese 1 lb Confectioners sugar 1 ts Vanilla extract Here is a recipe, developed young man here in the Detroit area. With this recipe, he won a $10,000 scholarship to Johnson and Wales College, which is considered a top-notch cooking school, located in Charleston, SC. This young man, Andre Black, spent 2 weeks developing this recip, this cake was among the top 19 recipes chosen <out of 270> as winners. Andre was on the front page of the Detroit News yesterday, along with the recipe. The Detroit News food writer, Robin Mather says "For a Carrot Cake, this is a hell of a fruit cake. She found this cake suited to 3 8" layers. Preheat oven to 350. Grease and flour three 8" layer pans. Combine eggs, sugar and oil. Beat on high speed until creamy and thick, 3-5 minutes. Sift together flour, cinnamon, salt and baking soda. Slowly add 1/3 of the dry ingredients to egg mixture; beat well. Repeat with remaining dry ingredients, beating well after each addition. Batter will be extrememly stiff; it may be necessary to blend with a spatula or spoon. One by one, fold in carrots, coconut, pineapple, walnuts and raisins. Divide batter between the 3 prepared cake pans. Bake at 350 for 40-45 minutes, arranging cake pans in oven once. The cake is done when the tester inserted in center comes out clean. Let cake cool in pans 5 minutes. Turn out onto rack to cool completely. When cakes are cool, prepare frosting: combine margarine, cream cheese, sugar and vanilla. Beat until smooth. Frost cake. * Andre's original recipe, written in professional baking terms, calls for 6 oz beaten eggs, 15 1/2 oz of sugar, and 12 oz cake flour Andre hopes tobbecome an executive chef, and own his own resturant someday. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Austrian Cheesecake Categories: Cakes, Cheese, Desserts Yield: 10 servings MMMMM---------------------------CRUST-------------------------------- Shortbread MMMMM-------------------------CHEESECAKE------------------------------ 2 c Cottage or Farmer Cheese 1/2 c Sugar; Granulated 5 Eggs; Large, Separated 1/2 c Milk 1/2 ts Lemon Rind; Grated 1 ts Vanilla Extract 3/4 c Unbleached Flour; Sifted 1/4 c Confectioners' Sugar 3 tb Golden Raisins;FinelyChopped Preheat the oven to 300 degrees F. Press the cheese through a sieve. In a large mixing bowl, beat together the cheese and sugar until light. Add the egg yolks, one at a time, beating well after each addition, then add the milk, lemon rind, and vanilla. Stir in the flour and blend until smooth. In another large mixing bowl, beat the egg whites until they form soft peaks, then gradually add the confectioners' sugar beating until they form stiff peaks. Fold the whites into the cheese mixture. Gently stir in the raisin bits, then pour the mixture into the prepared crust. Bake for 55 minutes or until the center appears firm. Let the cake cool in the oven for 15 minutes, then allow to cool to room temperature. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Butter Pecan Cheesecake Categories: Cakes, Desserts, Cheesecakes Yield: 6 servings *Ingredients:* 1 1/2 c Graham cracker crumbs 1/3 c Sugar 1/3 c Butter or margarine, melted 1/2 c Pecans, finely chopped 3 pk Cream cheese (8-oz pkgs), -softened 1 1/2 c Sugar 3 Eggs 2 Crtns commercial sour cream -(8-oz cartons) 1 ts Vanilla extract 1/2 ts Butter flavoring 1 c Pecans, finely chopped, -toasted *Directions:* Combine cracker crumbs, 1/3 cup sugar, butter, and 1/2 cup pecans, mixing well. Reserve 1/3 cup mixture; firmly press remaining mixture on bottom of a 9-inch springform pan. Beat cream cheese with an electric mixer until light and fluffy; gradually add 1-1/2 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Add sour cream and flavorings; mix well. Stir in 1 cup pecans. Spoon into prepared pan; sprinkle with reserved crumb mixture. Bake at 475 degrees for 10 minutes; reduce temperature to 300 degrees, and bake an additional 50 minutes. Let cool to room temperature on a wire rack; chill. Yields one 9-inch cheesecake. Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986. Shared by: June Hoffman, 7/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Carol's Coconut Cream Cheese Cake Categories: Cakes, Cheese Yield: 2 servings 1 c Flour 2 Tbsp sugar 1/2 cup -chopped nuts In a medium -bowl, mix This treasured recipe from my sister-in-law makes a lovely cool summer dessert that "melts in your mouth." 1/2 cup butter or margarine, NOT melted together above ingredients and pat into a well- greased 9" by 13" pan. Bake at 375 for 15 minutes. Allow to cool. 1 (8 oz.) package cream cheese, softened 1 (8 oz.) container Cool Whip thawed and divided in half 1 cup powdered sugar In a small bowl, combine cream cheese, half the Cool Whip and powdered sugar. 2 pkgs. coconut cream instant pudding 3 cups milk In a large mixing bowl, mix together as directed on package. Then spread evenly over cream cheese layer. Remaining Cool Whip (half the original amount) 1/2 cup shredded coconut Spread remaining Cool Whip evenly over pudding layer. Then sprinkle with coconut. Chill until ready to serve. Makes 2 dozen 2" by 2" squares. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate-Amaretto Cheesecake (Make Ahead) Categories: Chocolate, Cakes, Cheesecakes Yield: 2 servings 6 Chocolate wafers, finely -crushed 1 1/2 c Light process cream cheese -product 1 c Sugar 1 c 1% low-fat cottage cheese 1/4 c Plus 2 tbsp unsweetened -cocoa 1/4 c All-purpose flour 1/4 c Amaretto 1 ts Vanilla extract 1/4 ts Salt 1 Egg 2 tb Semisweet chocolate -mini-morsels From: Light and Easy Cooking Collection, Oxmoor House You can substitute an 8-inch pan for this cheesecake recipe, if desired. The larger cheesecake will require only 45 to 50 minutes baking time. chocolate curls Sprinkle chocolate wafer crumbs in bottom of a 7-inch springform pan. Set aside. Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth. Add egg and process just until blended. Fold in chocolate morsels. Slowly pour mixture over crumbs in pan. Bake at 300 for 65 to 70 minutes or until cheesecake is set. Let cool in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan, and transfer cheesecake to serving platter. Garnish with chocolate curls, if desired. Yield: 12 servings (about 200 calories per serving). CHOCOLATE MINT CHEESECAKE: Substitute 1/4 cup creme de menth for amaretto. Yield: 12 servings (about 197 calories per serving). MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Czechoslovakian Cheesecake Categories: Cakes, Cheese, Desserts Yield: 10 servings MMMMM---------------------------CRUST-------------------------------- Sweet Yeast MMMMM-------------------------CHEESECAKE------------------------------ 2 c Cottage Cheese 1/4 c Butter; No Margarine 1 c Sugar; Granulated 2 Eggs; Large, Separated 1 tb Cornstarch 3 tb Milk OR Heavy Cream 1 tb Rum; Dark 1/2 ts Lemon Rind; Grated 1/3 c Raisins Preheat the oven to 350 degrees F. Press the cottage cheese through a sieve and drain. In a large mixing bowl, combine the butter, sugar, and the egg yolks. Beat until foamy, then add the cornstarch, milk, rum, cheese, lemon rind and raisins blending well. Beat the egg whites until they from soft peaks, then gently fold them into the cheese mixture. Pour the mixture into the prepared crust and bake for 50 minutes, or until the edges are golden brown. Cool and serve at room temperature. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Dirt Cake Categories: Cookies, Cakes, Cheese Yield: 10 servings 1 lb Oreo cookies 1/4 c Butter or margarine 1 8 oz package cream cheese 1 c Powdered sugar 3 1/2 c Milk 2 pk (3 1/2 oz) instant French -vanilla pudding 12 oz Frozen whipped topping 1 8-inch plastic flower pot -(very clean) Plastic flowers With a food processor or blender, crush the cookies and set aside (you can also put them in a plastic bag and smash them with a rolling pin). then cream together the butter or margarine, cream cheese and powdered sugar. Combine the milk, pudding and whipped topping and stir into the creamed mixture. Layer crushed cookies and then pudding mixture in the flowerpot, ending with a thick layer of cookie crumbs on the top. Refrigerate until serving time, then place the bouquet in the top and bring to the table. Remove bouquet to serve and scoop out the dessert. Serves 10 to 12. Fresh flowers inserted in a florist water vial can be used in place of plastic flowers. This is a fun dessert to have on the table throughout a meal without telling anyone. There is always a fun reaction at the surprise "unveiling". From Doug Smith MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Finnish Curd Cake Categories: Cakes, Cheese, Desserts, Cheesecakes Yield: 8 servings MMMMM---------------------------CRUST-------------------------------- 2 tb Butter; * 2/3 c Bread Crumbs; Dry ** MMMMM----------------------------CAKE--------------------------------- 1 1/2 ts Baking Powder 1 c Unbleached Flour; Sifted 1 c Cottage Cheese 2 Eggs; Large 1/2 c Brown Sugar 1 ts Cinnamon; Ground 1 ts Cardamom; Ground 1/2 ts Ginger; Ground 1 ts Orange Rind; Grated 1 ts Lemon Rind; Grated 1/2 c Butter, Melted, * * Use Sweet Cream Butter In this recipe. ** Note: This recipe can vary depending on the type of pan you use. ~--------------------------------------------------------------------- ~-- Butter the baking dish, pie pan, or springform pan until generously coated. Sprinkle the crumbs as needed into the pan, then turn the pan around and shake gently, distributing the crumbs along the sides as well. The crumbs should completely coat the inside of the pan. Chill briefly to set the crumbs and then fill with the desired filling. CAKE: Preheat the oven to 325 degrees F. Sift together the flour and baking powder and set aside. Press the cottage cheese through a sieve. In a large mixing bowl, beat the eggs and the sugar until they are frothy. Add the spices and fruit rinds. Add the cottage cheese and blend all the ingredients well. Stir in the butter, then add the dry mixture, mixing well. Pour the mixture into the prepared crust and bake for 1 hour. NOTE: Again this is more like a quick bread, and you can increase the sugar if you like as this is not particularly sweet. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Holiday Cheddar Date Cake Categories: Cakes, Cheese Yield: 20 servings 3/4 c Butter, Room Temperature 1 1/2 c Light Brown Sugar, Packed 4 lg Eggs 1 c Cheddar, Sharp, Shredded 3 1/2 c Unbleached Flour 1/2 ts Baking Soda 1 ts Salt 1 ts Cinnamon, Ground 1/4 ts Cloves, Ground 16 oz Dates, Pitted,Finely Chopped 2 c Pecans, Chopped 4 oz Candied Cherries, Halved 2 c Raisins, Golden 1 c Milk MMMMM------------------------DECORATIONS----------------------------- 4 Candied Pineapple Slices 12 Almonds, Whole Blanched * You can make a decorative design on the top of the cake by quartering the candied Pineapple Slices and using the whole almonds, if desired. ~--------------------------------------------------------------------- ~-- Preheat the oven to 300 degrees F. and grease and flour a 10-inch tube pan; set aside. In a large bowl, beat the butter and brown sugar with an electric mixer on medium, until well blended. Add the eggs, one at a time, beating well after each addition. Beat in the cheddar cheese. Sift the flour, baking soda, salt, cinnamon and cloves into a medium bowl. In another medium bowl, combine the dates, pecans, cherries and raisins. Add 2 Tbls of the flour mixture, tossing lightly to coat the fruit and nuts. Alternately beat the remaining flour mixture and milk into the butter mixture until well blended. Stir in the floured fruit mixture by hand until distributed throughout the batter. Turn into the prepared pan. Bake for 2 to 2 1/2 hours in the preheated oven until the cakes shrinks from the side of the pan and the top springs back when lightly pressed. Cool for 15 minutes in the pan on a wire rack then remove from the pan. Cool completely on the wire rack. When cool, store in a container with a tight lid for up to 6 weeks. To serve, cut into thin slices. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hungarian Cheesecake Categories: Cakes, Cheese, Desserts Yield: 10 servings MMMMM---------------------------CRUST-------------------------------- 1 1/2 c Unbleached Flour; Sifted 1 ts Baking Powder 4 tb Sweet Butter; No Margarine 2 Egg Yolks; Large, * 1/8 ts Salt 1 tb Lemon Juice Cold Water; ** MMMMM-------------------------CHEESECAKE------------------------------ 2 c Cottage Cheese 4 Eggs; Large 1/4 c Sugar; Granulated 1 ts Lemon Rind; Grated 1 c Sour Cream 1 c Crushed Pineapple; Drained 1/2 c Raisins * Lightly beat the egg yolks. ** Use only as much cold water as needed. (3 to 4 TBLS) ~--------------------------------------------------------------------- ~-- Sift together the flour and baking powder, set aside. Cream the butter in a large mixing bowl, then add the egg yolks, salt, and lemon juice, mixing well. Add the dry mixture, then using your fingers, work the dough into a smooth consistency. Add the cold water as necessary to work the dough. Roll the dough out on a flat surface to a thickness of 1/4-inch. Cut the dough to fit the greased bottom of a 9-inch springform pan and place the dough in the bottom. Use the excess to line the sides of the pan. Chill. CHEESECAKE: Preheat the oven to 450 degrees F. Press the cottage cheese through a sieve. In a large mixing bowl, beat 3 eggs and the sugar until well blended. Add the cottage cheese and beat, then stir in the lemon rind and the sour cream. Separate the remaining egg, saving the yolk for another recipe, and brush the crust with the white. Combine the pineapple and raisins in a bowl, then spread the mixture evenly on the prepared crust. Pour the cheese mixture on the top of the fruit mixture. Bake for 10 minutes at 450 degrees F. then reduce the oven to 350 degrees F. and bake for about another 35 minutes. Cool to room temperature, then chill. Serve chilled. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Keebler Easy Elfin Cheesecake (No Bake!) Categories: Cheese, Cakes, Desserts Yield: 1 servings 1 Graham cracker pie crust 8 oz Cream cheese, softened 1/3 c Sugar 1 c Sour cream 2 ts Vanilla 8 oz Whipped topping, frozen Strawberries, fresh(garnish) Beat cheese until smooth, gradually beat in sugar. blend in sour cream and vanilla. fold in whipped topping, blending well. spoon into crust. chill until set, at least 4 hours. garnish with fresh strawberries for garnish. /\/\ara Kent MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ricotta Cheese Cake Categories: Cakes, Entertain, Cheese Yield: 1 servings 3 lb Ricotta; drained 2 c Sugar 1/2 c Flour; sifted Graham cracker crumbs 8 Egg Yolks 1 Grated Rind of Lemon 1 ts Vanilla 1/2 c Cream (optional); whipped 8 Egg Whites Beat ricotta until smooth, gradually add 1 1/2 cups sugar and egg yolks, beating after each addition. Beat in flour, lemon rind and vanilla. Beat egg whites with 1/2 cup sugar. Fold whipped cream and egg whites into ricotta mixture and turn into a 12" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. Bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350 degrees and bake for 1 hour. Turn off heat and allow to cool in oven with door closed. Freezes well. Dust with powdered sugar when served. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: White Chocolate Mousse Cheesecake with Sun-Dried Cherries Categories: Cakes, Chocolate, Cheese Yield: 10 servings 9 oz White chocolate 3 ts Gelatin powder 1 qt Soft whipping cream 8 oz Sugar 2 lb Cream cheese 4 oz Caramel DeLites Cookies, -diced and crumbled 4 oz Shortbread Cookies, diced -and crumbled 4 oz Praline Royale Cookies, -diced and crumbled 6 oz Sun-dried cherries 1 oz Melted butter Melt chocolate. Dissolve gelatin with 1 ounce of water. Place cream cheese and sugar in mixing bowl. Use medium speed for 10 minutes. When mixture is soft and creamy add melted white chocolate and gelatin. Mix for two minutes. Add whipped cream and sundried cherries. To assemble: Grease a 10-inch mold with butter and cover sides with the Shortbread crumbles. Pour Caramel DeLite crumbles on bottom, then pour the cheesecake mixture over the first layer of cookies.. On top of that pour the Praline Royale mixture. Alternate the cheese and cookie layers. Makes 10 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheese Fudge Categories: Candies, Cheese, Chocolate, Christmas Yield: 3 servings 1 c (2 sticks) butter, softened 8 oz Pasteurized process cheese, -cubed 1 1/2 lb Powdered sugar 1/2 c Cocoa 1/2 c Non-fat dry milk 2 ts Vanilla 2 c Coarsely chopped nuts In a large saucepan over medium heat melt butter and cheese, stirring frequently. Remove from heat. Sift together sugar and cocoa; add to cheese, mixing well. Stir in non-fat dry milk, vanilla and nuts. Turn into a 9x9x2-inch pan. Chill until firm. Makes 3 pounds. From Best Recipes Magazine, Sept/Oct 1991 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: SUMMER LASAGNA Categories: Italian, Cheese, Microwave Yield: 6 servings 8 oz Can Tomato Sauce 1/4 ts Basil leaves 1/8 ts Fresh Ground Pepper 1 c Ricotta cheese 1 ts Parsley 1 lg Tomato 1 md Onion, chopped 1/4 ts Salt, optional 1/4 ts Oregano leaves 1/2 c Shredded Mozzarella Cheese 3 md Zucchini, about 9-in.long 2 tb Grated Parmesan Cheese 1. Combine tomato sauce, onion, basil, salt, pepper & oregano in small mixing bowl; set aside. In medium bowl, combine ricotta, mozzarella and parsley. Set aside. 2. Peel zucchini and cut off ends. Slice zucchini lengthwise into strips. Arrange strips in 8x8-in. baking dish. Cover with wax paper. 3. Microwave at High for 6 to 8 minutes, or until fork tender, rearranging after half the time. Drain liquid; place zucchini on towels to absorb excess moisure; cool slightly. 4. Layer 4 to 6 of the strips in the bottom of baking dish. Reserve 6 strips for second layer. Spread ricotta mixture over zucchini. Layer with sliced tomatoes. 5. Spread half of tomato sauce mixture over tomatoes; top with zucchini slices. Pour remaining sauce over zucchini and sprinkle with Parmesan. 6. Reduce power to 50% (medium). Microwave uncovered 20 to 25 minutes or until zucchini is tender and mixture is hot in center. Let stand 5 minutes before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: CANNOLI (Cream Rolls) Categories: Italian, Pasta, Cheese Yield: 6 servings MMMMM--------------------------FILLING------------------------------- 3 c Ricotta cheese 1 1/4 c Sugar 2 ts Vanilla extract 1/2 c Finely chopped candied Citron 1/4 c Semi=sweet chocolate pieces MMMMM---------------------------SHELL-------------------------------- 3 c Flour 1/4 c Sugar 1 ts Ground cinnamon 1/4 ts Salt 3 tb Shortening 2 Eggs, well beaten 2 tb White vinegar 2 tb Cold water 2 oz Pistachio nuts 1 Egg white, slightly beaten FOR FILLING: Combine and beat until smooth (about 10 min. with an electric mixer at medium-high speed) Stir in, mixing thoroughly, citron and chocolate pieces Place mixture in refrigerator to chill. FOR SHELLS: Sift together first 4 ingredients into a bowl. Cut shortening in with a pastry blender until pieces are size of small peas. Stir in eggs. Blend in, a tablespoon at a time, the vinegar and cold water. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 to 8 minutes. Use a small amount of additional flour if necessary to get a smooth dough. Wrap in waxed paper and chill in refrigerator for 30 minutes. Set out six aluminum cannoli tubes (6 inches long, about 3/4-inch diameter). Set out deep saucepan or automatic deep-fryer. Add vegetable oil (or half vegetable oil and half olive oil) and heat to 360 F. Cut an oval shaped pattern from cardboard (about 6 x 4 1/2 inches). Blanche in boiling water, then cool and finely chop pistachios. Roll chilled dough an lightly floured surface to 1/8 inch thickness. Cut with a pastry cutter and the oval pattern. Wrap dough loosely around tubes slightly overlapping opposite edges. Seal edges by brushing with egg white. press edges together to seal. Fry only as many shells as will float uncrowded one layer deep in the hot oil. Fry about 8 minutes or until golden brown, turning occasionally in the oil. Drain over the pan before removing to paper toweling. Cool slightly and remove tubes, then cool completely. Continue forming and frying cannoli shells. When ready to serve, fill with the chilled ricotta filling. Sprinkle ends with the chopped nuts and dust with confectioners' sugar. Yield: About 16 to 18 cannoli MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: RAVIOLI WITH RICOTTA FILLING Categories: Italian, Cheese Yield: 36 servings MMMMM---------------------BASIC PASTA DOUGH-------------------------- 4 c Sifted flour 1/2 ts Salt 4 Eggs 6 tb Very cold water MMMMM----------------------RICOTTA FILLING--------------------------- 3 c Ricotta cheese (about 1 1/2 lbs) 2 Eggs, well beaten 1 tb Parmesan cheese 3/4 ts Salt 1/4 ts Pepper 1 1/2 tb Chopped parsley BASIC PASTA DOUGH Stir into a large bowl a mixture of: 4 c sifted flour and salt. Make a well in center of flour. Add eggs, one at a time, mixing slightly after each addition: Add gradually about: 6 Tablespoons very cold water Mix well to make a stiff dough. Turn dough onto a lightly floured surface and knead for 3 to 5 minutes until smooth and elastic. (Use shorter time if you are using a pasta machine to roll the dough.) RICOTTA FILLING Combine in a large bowl all filling ingredients. ASSEMBLY Divide dough into fourths. Lightly roll each portion 1/8 inch thick and cut lengthwise into 5 inch wide strips. Use the strips immediately--do nt allow to dry. Place 2 teaspoons of the filling 1 1/2 inches from the narrow end and in the center of the strip. Continue along the strip, placing the filling at about 3 1/2 inch intervals. Fold the strip in half lengthwise, covering the mounds of filling. To seal, press the edges together with the tines of a fork. Press gently between the mounds to form rectangles about 3 1/2 inches long. Cut apart with a pastry cutter and press the cut edges with the tines of a fork to seal. COOKING In a large saucepan bring to a boil: 7 quarts water 2 Tb salt Gradually add the ravioli (about one-half at a time). Boil rapidly, uncovered, about 20 minutes or until tender. Remove raviolis with a slotted spoon and drain. Palce on a warmed platter and top with tomato sauce. Sprinkle with: grated Romano or Parmesan cheese Serve immediately. Makes about 3 dozen ravioli. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Zucchini Pesto Quiche Categories: Italian, Cheese Yield: 8 servings 1 9" prebaked pastry shell 3 sm Zucchini (halved and cut In 1/4" slices 2 tb Pesto 2 c Swiss cheese, grated 1 1/4 c Jack cheese, grated 2 Cloves garlic, minced 1/2 ts White pepper 1/4 ts Cayenne pepper 1/4 c Red bell pepper, chopped 3 Eggs 1 c Half-and-half Precook zucchini (saute in butter or microwave 5 minutes). Cool and drain off excess moisture. In mixing bowl, combine zucchini, pesto, cheeses, seasonings, and pepper. Mound filling in pastry shell. Whisk eggs and half-and-half until smooth. Pour over filling. Bake in preheated 375 oven for 30 minutes or until done. If top begins to brown too fast, cover with foil. Quiche is done when knife inserted in center comes out clean. Allow to stand on wire rack 5-10 minutes before cutting. Serve hot. Quiche may be reheated. Great with sour cream.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Manicotti (Mamma Leone's) Categories: Italian, Pasta, Cheese Yield: 6 servings 3 c Sifted all-purpose flour 4 Eggs 4 1/2 ts Cold water Pinch salt 1 tb Olive oil 3 c Meat sauce 1/4 c Freshly grated Parmesan Cheese MMMMM-------------------STUFFING FOR MANICOTTI------------------------ 3/4 c Ricotta cheese 3/4 lb Mozarella cheese, diced 3 Eggs, lightly beaten 2 tb Butter 2 tb Freshly grated Parmesan Cheese 1/2 ts Salt pn Black pepper Place flour on a pastry board and make a well in the center. Break the eggs into the well and add the water, a little at a time, and the salt. Knead for about 10 minutes. Let stand, covered, for about 1 hour. Cut dough into 4 pieces and roll as thin as you can. Cut into rectangles 4 inches wide by 6 inches long. Place between pieces of waxed paper. You should have about 12 pieces. Cook, half at a time, in 4 quarts salted boiling water with olive oul added. Cook for 5 minutes. Drain and place between 2 towels. Divide stuffing into 12 parts. Place a mound of stuffing on each dough rectangle about 1/3 inch from a long edge. Mound should be about 1/2 inch thick and 1/2 inch wide. Fold dough over twice. Spread a thin layer of the meat sauce on the bottom of a baking pan. Arrange manicotti about 1/4 inch apart in the pan and spoon the rest of the sauce over the top. Sprinkle a teaspoon of Parmesan cheese over each of the manicotti. Bake in a preheated slow (300 F) oven for 15 to 20 minutes. Drain the ricotta cheese. Combine all of the ingredients and mix well. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheese-Stuffed Manicotti Categories: Italian, Pasta, Cheese Yield: 6 servings MMMMM-----------------------CHEESE FILLING---------------------------- 1/2 lb Fresh mozzarella cheese, 1/2-inch dice 2 lb Ricotta cheese (or 2 15-ounce containers) 1/4 lb Prosciutto, 1/4-inch dice 2 Eggs 1/2 c Freshly graterd Parmesan Cheese Salt and freshly ground Black pepper 1/4 c Minced fresh parsley 14 Manicotti shells 3 c Tomato sauce (Meat or Marinara) 1/2 c Freshly grated Parmesan Cheese TO MAKE THE FILLING: combine all the filling ingredients and mix very thoroughly. Heat 4 to 6 quarts of salted water to the boil in a large pot; add 2 tablespoons oil to help prevent pasta from sticking. Add half of the manicotti and cook for 6 to 8 minutes, or until not quite al dente. Stir occasionally with a long-handled fork. Hold a strainer over the pot and use a slotted spoon to remove 1 or 2 manicotti at a time from the boiling water, placing them in the strainer. Shake manicotti free of water over the pot. Spread a clean kitchen towel on the kitchen counter. Place the manicotti side by side on the towel, which will absorb all the remaining moisture. (The shells must be completely dry before stuffing.) Repeat until all shells are cooked. Cool. Generously butter a baking dish, 13 x 10 inches. Fill each shell with some of the stuffing, letting a little of the stuffing come out on either end. This is best done with a pastry tube and a large nozzle; otherwisew use a regular teaspoon. Lay the stuffed manicotti side by side in the buttered dish and surround them with any manicotti shells you may not have sufficient stuffing for. Pour half the tomato sauce over the shells and sprinkle with 1/2 cup Parmesan cheese. Bake in a preheated moderate oven for 15 to 20 minutes. Heat remaining tomato sauce to serve separately. Serve with additional Parmesan Cheese. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Three-Cheese Manicotti Categories: Italian, Pasta, Cheese Yield: 6 servings 1 cn (8 ounces) tomato sauce 1 Envelope spaghetti sauce Mix 2 c Shredded mozzarella cheese 1 c Cream-style cottage cheese 1/2 c Grated parmesan cheese 2 Eggs, beaten 1/4 c Snipped parsley 1/2 ts Salt 1/8 ts Pepper 8 Manicotti shells, cooked And drained Blend tomato sauce, spaghetti sauce mix, and 1 1/2 cup water. Simmer, uncovered for 10-12 minutes. Meanwhile, combine 1 cup mozzarella, cottage cheese, and Parmesan. Add eggs, parsley, salt, and pepper; mix lightly. Stuff manicotti shells with cheese mixture, using about 1/4 cup for each. Pour 1/2 cup of sauce mixture in to 12 x 7 1/2 x 2-inch baking dish. Arrange manicotti in dish; pour remaining sauce atop. Sprinkle with remaining mozzarella. Bake uncovered at 350 until bubbly, 25-30 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Panzarotti (Fried cheese-filled crescents) Categories: Italian, Cheese Yield: 4 servings MMMMM---------------------------DOUGH-------------------------------- 2 1/4 c All-purpose flour 1/4 c Plus 3 tb Butter Salt 1 Egg yolk MMMMM--------------------------FILLING------------------------------- 4 oz Mozzarella 3 oz Cooked ham 2 Eggs 1/2 c Grated Parmesan cheese Pinch of nutmeg 2 tb Chopped parsley 2 Eggs, beaten Oil for frying Sift the flour into a mound, make a well in the center and add the butter, cut into pieces, a pinch of salt and an egg yolk. Mix together, kneading and gradually adding sufficient water to obtain a smooth elastic dough. Shape into a ball, cover and leave to stand in a cool place for at least 1/2 hour. Roll out, folding the dough over on to itself a few times, as if making flaky pastry, then roll out into a thin sheet. Cut into circles about 3 inches in diameter. Dice the Mozzarella, cut the ham into pieces and place in a bowl with the 2 whole eggs, grated Parmesan, pinch of nutmeg and chopped parsley. Mix well, then spoon a little into the center of each circle. Brush the edges with beaten egg, fold over and press gently. Heat plenty of oil in a skillet. When hot, dip the crescents in beaten egg and then fry, a few at a time, until golden brown and puffed up. Drain well on paper towles and serve piping hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Riccota Categories: Italian, Cheese Yield: 8 servings 2 qt Milk 3 tb Distilled white vinegar OR 1/4 c Fresh lemon juice Salt (if desired) Pour the milk into a heavy stainless-steel or enameled saucepan and stir in the white vinegar or lemon juice. Set the pot over very low heat and bring the milk very slowly to a simmer (a reading of 200 degrees on a thermometer). There will be fine beads around the edge of the milk, which will look foamy but will not appear to be boiling. Remove the pot from the heat and set it, covered, in a spot where it can remain undisturbed and where the temperature will remain fairly uniform at a reading between 80 and 100 degrees. (An unheated oven, without a pilot light, is a good spot.) Let the milk stand for about 6 hours, or until a solik curd floats above the liquid (the whey). More or less time may be required, depending on the temperature of the environment and the characteristics of the milk. Line a fine sieve with doubled, dampened cheesecloth (or, better yet, two layers of very fine-mesh nylon curtain netting, dampened) and set it over a bowl. Dip the curds and whey into the sieve and allow the whey to drain off until the ricotta is yogurtlike. If you want firmer cheese, tie the corners of the cloth to form a bag and hang it up to drain further. (In warm weather, the draining might well be completed in the refrigerator.) When the texture of the ricotta is to your liking, add a little salt (from 1/4 to 1/2 t) if you wish. Store the cheese, covered, in the refrigerator. It will be at its best after it has chilled for 24 hours, and will keep well for 4 or 5 days. Author's notes: Unlike most other fresh cheeses-cottage and cream cheese, for example-the curd of this bland, light cheese is fromed from the direct addition of acid to the milk, not by fermentation. For that reason the time required to make it is generally short. If you haven't used this Italian favorite before, try it in place of cottage cheese, as well as in Italian recipes for such dishes as lasagne and manicotti. You'll find it is a bit creamier than most cottage cheeses, with a much finer curd. For a pleasant light milk dessert, sweeten ricotta slightly and top it with a sprinkling of grated chocolate or cinnamon. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Impossible Turkey And Stuffing Pie Categories: Poultry, Cheese Yield: 6 servings 2 c Turkey; cooked;diced 1/2 ts Seasoned salt 1 c Prepared turkey stuffing 1/4 c Green onions; w/tops,sliced 1/2 c Green peas; cooked 1 c Milk 2 Eggs 1/2 c Bisquick Heat oven to 400. Grease a 9" pie plate. Arrange turkey in plate; sprinkle with seasoned salt. Separate stuffing into small pieces; arrange on turkey. Top with onions and peas. Beat remaining ingred. until smooth, 15 sec. in blender on high. POur into plate. Bake until knife inserted in center comes out clean. 30-35 min. Cool 5 min. Sreve with hot turkey gravy. 6 servings. FROM; BISQUICK RECIPE CLUB. LISA CRAWLEY TSPN00B Judy*Bloomington*IN*04/18 02:21 pm* MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Impossible Greek Spinach Pie Categories: Easy, Cheese, Pies Yield: 4 servings 1/2 c Green onions;chopped 1 tb Butter 1 pk Spinach; thaw & drain 1/2 c Cottage cheese 1 c Milk 1/2 c Bisquick 3 Eggs 1 ts Lemon juice 1/4 ts Pepper 3 tb Parmesan cheese 1/4 ts Nutmeg Layer spinach, onions and cottage cheese in greased dish. Put rest in Blender. Pour over cheese. Bake at 350 for 35-45 min until tests clean with knife. Joan Mershon, F-Cooking ~---- MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Macaroni and Cheese with Vegetables Categories: Main-dish, Pasta, Cheese, Vegetables Yield: 6 servings 8 oz Pasta (bow-ties or ribbed) 1 T Unbleached Flour 3/4 c Milk 1/2 c Grated Parmesan cheese(2 oz) 1 t Basil 1/4 t Black Pepper 1 x Med sweet red pepper,chopped 2 x Scallions, sliced 3 T Margarine, divided 1/2 c Vegetable stock 1/2 c Grated Cheddar cheese (2 oz) 1 T Chopped fresh parsley 1/4 t Paprika 2 c Broccoli florets 1 c Sliced Mushrooms (3 oz) Bring a large pot of water to boil; cook pasta until al dente. While pasta is cooking, in med saucepan, melt 2 T of the margarine. Remove from heat; add flour and stir until blended in. Whisk in stock and milk, stirring over med heat until mixture comes to a boil and thickens. Reduce heat to low. Stir in cheeses and seasonings. Continue stirring until cheese is melted. Remove from heat and set aside. In a large skillet, melt remaining 1 T margarine. Add remaining ingredients. Cook vegetables, stirring constantly, for about 5 minutes, until tender/crisp. Reduce heat to low. When noodles are done, drain well. Toss with vegetables; stir in cheese sauce. Garnish with scallion curls. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Herbed Macaroni Parmesan Categories: Main-dish, Pasta, Cheese Yield: 4 servings 8 oz Macaroni noodles 1/2 c Grated Parmesan cheese(2 oz) 2 T Minced fresh Basil(2 t dried 1 ds Freshly ground black pepper 3 T Margarine 1 x Italian Plum Tomato, chopped 2 T Chopped fresh Parsley GARNISH: broccoli florets, optional Bring large pot of water to boil; cook pasta until al dente. When pasta is done, drain well. Toss hot noodles with margarine to melt. Add other ingredients. Toss to combine. Garnish with broccoli florets. VARIATIONS: - add sauteed mushroom slices or your choice of steamed chopped vegetables. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Apple Cheddar Cookies Categories: Cheese, Cookies, Fruits Yield: 6 servings 1/2 c Butter 1 ea Egg; lg 1 1/2 c Unbleached flour 1/2 t Cinnamon; ground 6 oz Cheddar; sharp, shredded 1/4 c Nuts; chopped 1/2 c Sugar 1 t Vanilla 1/2 t Baking soda 1/2 t Salt 1 1/2 c Apples; cored,peeled,chopped Cream the butter and sugar until light and fluffy, then stir in the egg and vanilla. Add the combined dry ingredients, blending well. Stir in the cheese, apples and nuts. Drop rounded teaspoonfuls of the dough onto an ungreased cookie sheet and bake at 375 degrees F. for 15 minutes. Remove from the cookie sheet and cool on a wire rack or plate. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Apple Cheddar Wontons Categories: Cheese, Desserts, Fruits Yield: 6 servings 1 x Peanut oil 2 ea Apples; md, * 1 x ---------garnishes---------- 2 t Cinnamon; ground 1 pk Wonton skins 10 oz Cheddar; sharp, cubed 1/2 c Brown sugar * Core the apples and cut into small pieces. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Mix the brown sugar and cinnamon together and set aside. Preheat the peanut or vegetable oil in a deep fryer or other pan used for deep frying. Wrap a piece of apple and a cube of cheddar cheese in a wonton skin and seal according to the directions on the package. Deep fry until golden brown. Coat with the brown sugar - cinnamon mixture and serve. This is good served hot or cold. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Apple Pie In Cheddar Crust Categories: Cheese, Desserts, Fruits Yield: 6 servings 1 x -------cheddar crust-------- 1 1/4 c Cheddar; md, shredded 2/3 c Vegetable shortening 1 x ----------filling----------- 1/2 c Sugar 1/2 t Cinnamon; ground 1 ea Egg yolk; lg, beaten 2 c Unbleached flour; sifted 1/2 t Salt 1 x Water; iced 7 c Apples; * 2 t Unbleached flour 2 t Butter or regular margarine 1 t Water * Use tart cooking apples such as Macs or Granny Smith's. Core, pare ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ CHEDDAR CRUST: Combine the flour, cheese and salt in a bowl. Using a pastry blender or two knives, cut in the shortening until coarse crumbs form. Sprinkle the iced water (5 or 6 tbls will be needed) and using a fork, toss the crumbs until a dough is formed. Press the dough firmly into a ball. FILLING: Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 13-inch circle. Line a 9-inch pie plate with the pastry, trimming the edges to 1/2-inch beyond the rim of the pie plate. (Note: When lining the pie plate, be careful not to stretch the pastry when spreading it out. This will cause holes or the pastry will shrink and the filling will run over in the oven as it is baked. Place in the pie plate and gently, working from the center, spread the pastry out until it covers the bottom of the pie plate and then lay the rest of the pastry over the rim and trim.) Combine the apples, sugar, flour, and cinnamon in a bowl, mixing well. Arrange the apple mixture in the pastry lined pie plate. Roll out the remaining pastry to an 11-inch circle. Gently fold into quarters and cut steam slits in the folds. Unfold the crust and place on top of the filling, trimming the crust to 1-inch beyond the rim of the pie plate. Fold the top crust under the lower one and flute to form a ridge around the edge of the pie plate. Combine the egg yolk and water, then brush the mixture over the top crust and rim. Bake in a 400 degree F. oven for 45 to 50 minutes or until apples are tender and the crust is a golden brown. Cool on a wire rack until slightly warm and serve with Vanilla Ice Cream, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Apple Turnovers Categories: Cheese, Fruits, Pies Yield: 6 servings 2 1/4 c Unbleached flour 2/3 c Vegetable shortening 1 x Water 1 t Cinnamon; ground 1/4 c Butter 1/4 t Salt 6 oz Cheddar; sharp, shredded 3/4 c Brown sugar; firmly packed 6 ea Apples; pared and cored 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Apple-Cheddar Muffins Categories: Breads, Cheese, Fruits Yield: 4 servings 1/2 c Shortening 2 ea Eggs; lg 1 t Baking soda 1/2 t Salt 1 c Apples; finely chopped 1/2 c Pecans; chopped 1 x Apple slices; * 1 x Cinnamon-sugar mixture 1/2 c Sugar; granulated 1 1/2 c Unbleached flour 1 t Baking powder 3/4 c Oats; quick cooking 2/3 c Cheddar; sharp coarse grate 3/4 c Milk 1 x Butter; melted * You should have 12 to 15 thin slices of unpeeled red apple for this recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Preheat the oven to 400 degrees F. Cream the shortening and sugar together and add the eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, and salt in a mixing bowl, mix lightly. Gradually stir the flour mixture into the shortening mixture. In this order, add the oats cheddar and pecans, mixing well after each addition. Gradually add the milk, stirring until all the ingredients are just moistened. Grease the muffin pans and fill each cup 2/3rds full of batter. Dip the apple slices in the melted butter and then into the cinnamon-sugar. Press 1 apple slice into the top of each muffin. Sprinkle lightly with cinnamon-sugar and bake for 25 minutes in the preheated oven, or until golden brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Baked Cheddar Toast Categories: Cheese, Eggs, Main dish Yield: 6 servings 1 c Heavy or whipping cream 1/2 t Nutmeg 4 ea Eggs; lg, well beaten 1 c Cheddar cheese; md, shredded 1/4 t White pepper 12 ea Bread slices; white In the top of a double boiler, combine the cream, cheddar, white pepper, and nutmeg. Stir over hot water until the cheese melts and the mixture is well blended. Remove from the heat and cool to lukewarm. Generously butter a large baking sheet and set aside. Cut the bread slices diagonally and dip each triangle into the cheddar mixture. Place 1/2-inch apart on the baking sheet and bake until browned and bubbly, about 15 minutes. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Baked Spinach With Cheese Categories: Cheese, Main dish Yield: 4 servings 1 lb Spinach; fresh * 1 ea Onion; large, diced 1/2 t Salt 1 t Paprika 1/4 t Pepper 1/4 lb Butter 2 ea Garlic; cloves, minced 1/2 lb Emmenthaler cheese; grated 1/8 t Nutmeg * Wash and clean spinach of sand. Dry. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Cut spinach into strips. In a large Dutch oven, heat butter until bubbly. Add onion and garlic, saute for 2 to 3 minutes. Add spinach. Sprinkle with salt. Cover and steam for 5 minutes. Remove from heat. Grease an ovenproof casserole. Sprinkle half the cheese over the bottom of the casserole. Add the spinach. Sprinkle with paprika, nutmeg, and pepper. Top with remaining cheese. Bake at 360 degrees F about 20 minutes or until cheese bubbles. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: BBQ Crab Sandwich Categories: Cheese, Main dish, Sandwiches Yield: 4 servings 1 c Crab 1/4 c Green stuffed olives; sliced 8 ea English muffins 1/2 c Tomato sauce 8 oz Cheddar; md, in small cubes Mix all the ingredients except the muffins together. Refrigerate for at least 1 hour to blend the flavors. Spread on English Muffin halves and broil until hot and cheese is melted. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Bell Pepper Rajas Categories: Appetizers, Mexican, Cheese Yield: 6 servings 1/2 ea Green bell pepper; * 1/2 ea Yellow bell pepper; * 2 T Chopped ripe olives 1/2 ea Red bell pepper; * 3/4 c Montery jack cheese;shredded 1/4 t Red pepper; crushed * Peppers should be seeded and cut into 6 strips each. ~--------------------------------------------------------------------- ~--- Cut bell pepper strips crosswise into halves. Arrange in ungreased broilerproof pie pan, 9 X 1 1/4-inches or round pan 9 X 2-inches. Sprinkle with cheese, olives and red pepper. Set oven control to broil. Broil peppers with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Broiled Cheddar And Egg Salad Buns Categories: Cheese, Eggs, Main dish Yield: 8 servings 8 ea Eggs; lg,hardcooked, chopped 1 c Green bell pepper; chopped 2/3 c Milk; evaporated 1 1/2 t Salt 3 ea Sandwich buns or rolls; * 2 c Cheddar; sharp, shredded 3 t Onion; grated 3 t Mustard; prepared 1/4 t Pepper * The buns or rolls should be split, toasted and buttered. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Combine the eggs, cheddar, green pepper, onion, evaporated milk, mustard, salt and pepper. Spread each bun with about 1/4 cup of the egg mixture. Broil about 5 inches from the heat source until hot and cheese is melted, about 5 minutes. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Broiled Cheddar-Olive Categories: Cheese, Main dish, Sandwiches Yield: 8 servings 2 ea Eggs; lg 1 1/4 c Olives; ripe,chopped, pitted 1/4 c Onion; chopped 2 t Mayonnaise 1/4 t Marjoram 1/8 t Salt 4 ea Sandwich buns 8 oz Cheddar; sharp, grated 1/2 c Green bell pepper; chopped 1/3 c Catsup 2 t Mustard; prepared 1/8 t Oregano 1 pn Pepper; to taste 1 x Butter Hard cook the eggs and slice them into a medium-sized bowl. Grate the cheddar and put into the bowl. Prepare and add the olives, green pepper and onion. Blend together the catsup, mayonnaise and prepared mustard and the spices (blend them together in a small cup or bowl). Add the mixture to the cheese mixture and set aside. Set the oven to broil and split the buns (if not already split) with a sharp knife. Set the buns on the broiler rack, cut sides up, and broil with the buns 2 inches from the heat source until golden brown. Remove the buns from the oven and spread with butter. Spread about 1/8 of the cheddar mixture on a buttered side of each bun and return to the broiler with the tops of the sandwiches 3-inches from the heat source. Broil until the cheddar is bubbly and serve right from the oven. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: California Rarebit Categories: Cheese, Vegetables, Main dish Yield: 4 servings 3 t Butter 2 1/2 c Monterey jack cheese; cubed 1 t Worcestershire sauce 2 c Mushrooms; fresh, sliced 1/2 c White wine; dry 1 ea Egg; lg, lightly beaten 1/2 t Basil; crushed 1/2 t Garlic powder Melt 1 tbl of butter in the top of a double boiler. Add the wine and heat, then stir in 2 cups of the cheese. Heat until melted. Add a little of the cheese mixture to the beaten egg and then add the egg mixture back into the cheese. Cook and stir about 1 minute. Add the Worcestershire sauce and basil, set aside keeping the sauce warm. Saute the mushrooms in the remaining butter until just tender then sprinkle with the garlic powder and remove from the heat. Arrange toast points or triangles on individual heatproof plates. Spoon the sauce over the toast then top with the sauteed mushrooms. Sprinkle with the remaining cheese and broil until bubbly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheddar Apple Cobbler Categories: Cheese, Desserts, Fruits Yield: 6 servings 1 c Sugar 1/4 t Cinnamon; ground 1 x ----------topping----------- 1/4 c Sugar 1/2 t Salt 1/3 c Butter; melted 1/4 c Unbleached flour 6 c Apple slices; * 1 c Unbleached flour 1 1/2 t Baking powder 6 oz Cheddar;md, shredded,1 1/2 c 1/4 c Milk * Use cooking apples such as Granny Smith's that have been cored, ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Combine the sugar, flour, and cinnamon, then toss the mixture with the apple slices. Pour into a 9-inch square baking pan. Combine the dry ingredients, of the topping, with the cheddar cheese, mixing well. Add the butter and milk, mixing until well blended with the flour mixture. Spoon the dough over the fruit mixture and bake at 400 degrees F. for 30 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheddar Apple Dandy Categories: Cheese, Desserts, Fruits Yield: 6 servings 6 c Apples; * 2 t Unbleached flour 3/4 c Unbleached flour 1/2 t Cinnamon; ground 1/2 c Butter 1/4 c Sugar 1 1/2 c Cheddar; sharp, shredded 1/4 c Sugar 1/4 t Salt * Use tart cooking apples such as Macs or Granny Smith;s. Core, pare, ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Heat the oven to 375 degrees F. Combine the apples, sugar, flour and 1 cup of cheese. Place in a greased 8-inch square baking pan. Combine the flour, sugar, cinnamon, and salt. Cut in the butter until the mixture resembles coarse crumbs then sprinkle over the apple mixture. Bake in the preheated oven for 30 to 35 minutes. Remove from the oven and top with the remaining cheese. Return to the oven until the cheese melts. Serve warm with hard sauce or ice cream. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheddar Bacon Treat Categories: Cheese, Main dish, Meats Yield: 2 servings 4 oz Cheddar; sharp, shredded, 1c 1/2 t Worcestershire sauce 1/8 t Garlic powder 2 t Dairy sour cream 4 ea Bread; slices, buttered 1 x Tomato slices 1/2 t Lemon juice; fresh 1/8 t Paprika 1 ds Pepper 3 ea Bacon; slices, * 1 x Lettuce * Bacon slices should be cooked until crisp and then crumbled. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Beat the cheddar, lemon juice, worcestershire sauce, paprika, garlic powder, and pepper until fluffy. Blend in the sour cream. Add the crumbled bacon. Spread 2 Tbls of the mixture on each slice of bread. Arrange lettuce and tomato on two slices and top with remaining bread slices. Serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheddar Biscuits Categories: Breads, Cheese, Quickbreads Yield: 8 servings 2 c Unbleached flour; sifted 1/2 t Salt 1/4 c Butter 4 t Baking powder 1 c Cheddar; sharp, grated 2/3 c Milk Sift the flour, baking powder, and salt together and mix with the grated cheddar cheese. Cut the butter into the dry ingredients, add the milk and mix quickly but thoroughly. The dough should be soft. Turn onto a floured board and knead lightly for a few seconds. Pat to a 3/8-inch thickness and cut. Bake on a baking sheet in a hot-oven (450 degrees F.) about 30 minutes or until lightly browned. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheddar Date Nut Loaf Categories: Breads, Cheese, Fruits Yield: 4 servings 8 oz Dates; finely chopped 3/4 c Water; boiling 1/4 t Salt 1/2 c Sugar; granulated 4 oz Cheddar md, shredded 2 t Butter 1 3/4 c Unbleached flour; sifted 1 t Baking soda 1 ea Egg; lg, well beaten 1 c Walnuts; chopped Preheat the oven to 325 degrees F. Place the dates and butter in a small bowl and pour the boiling water over them. Let stand for 5 minutes. Stir the dry ingredients together in a large bowl. Add the date mixture, egg, cheddar and nuts. Mix until just blended and spoon the mixture into a well greased 9 X 5-inch loaf pan. Let stand for 20 minutes. Bake for 50 to 60 minutes in the preheated oven or until a wooden pick inserted in the center of the loaf comes out clean. Turn out onto a rack and cool before slicing. NOTE: The flavor improves is the bread stands overnight before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheddar Dumplings Categories: Breads, Cheese, Main dish Yield: 4 servings 16 oz Cheddar; md, shredded 1 c Unbleached flour 3 qt Boiling water 1/2 pt Sour cream 1 x Paprika 2 ea Eggs; lg 1 t Salt 1/2 c Butter 1 x ---------garnishes---------- 1 x Parsley Mash the cheddar cheese and add the eggs mixing well. Stir in the flour and salt. Drop by TBLS into the rapidly boiling water then cover and boil for 15 minutes. Drain and serve with melted butter and sour cream. Sprinkle with chopped parsley or paprika, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheddar Fans Categories: Breads, Cheese Yield: 4 servings 5 oz Cheddar; sharp, grated 1 t Baking powder 1/2 c Butter or shortening 1 x Butter; softened 2 c Unbleached flour; sifted 1 t Salt 1/2 c Milk 1 x Butter; melted Grease the bottoms of 12 muffin pan cups. Grate the cheese into a bowl, if not already grated and set aside. Sift the flour, baking powder and salt into a bowl. Cut in the shortening with a pastry blender or two knives, until the mixture resembles coarse corn meal. Make a well in the center of the mixture and add the milk all at once. Stir with a fork until the dough forms a ball. Gently form the dough into a ball and put on a lightly floured surface. Knead it lightly with the fingertips 10 or 15 times. Roll the dough into a 12 X 10-inch rectangle about 1/4-inch thick. Cut into 5 strips and spread with the softened butter. Sprinkle four strips with the grated cheddar cheese and stack the four on top of one another and top with the fifth strip. Cut into 12 equal pieces and place on end in the muffin cups. Brush the tops of the rolls with the melted butter. Bake at 450 degrees F. for 10 to 15 minutes or until the biscuits are golden brown. Serve hot with butter. Makes 1 dozen Cheddar Fans. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheddar Fruit Drops Categories: Cheese, Cookies, Desserts Yield: 10 servings 1/2 c Butter 1/4 c Brown sugar; firmly packed 1 t Vanilla 1/2 t Baking soda 1 1/2 c Cheddar; sharp, shredded 1/4 c Maraschino cherries; chopped 1/4 c Sugar; granulated 1 ea Egg; lg 1 1/2 c Unbleached flour 1/2 t Salt 8 1/4 oz Pineapple, crushed, drained Cream the butter and sugars together until light and fluffy then stir in the egg and vanilla. Add the combined dry ingredients and blend well. Stir in the cheese, pineapple, and cherries. Drop the dough by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 375 degrees F. for 15 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheddar Mushroom Open-Face Sandwich Categories: Cheese, Eggs, Sandwiches Yield: 6 servings 1 1/2 c Mushrooms; fresh, chopped 1 ea Egg; lg, beaten 1 c Cheddar; md sharp, shredded 12 ea Tomato; slices, thin 1 x Parsley 2 t Butter; melted 1 t Oregano 6 ea Dk. rye bread slices;toasted 1 x Celery salt Saute the mushrooms in the butter until tender. Remove from the heat and stir in the egg and oregano. Stir in the cheddar cheese. Spread about 3 Tbls of the mixture on each slice of toast. Top each slice with 2 slices of tomato and sprinkle with celery salt to taste. Broil for 5 minutes, or until the cheese melts and the sandwich is thoroughly heated. Garnish with the parsley and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheddar Pancakes Categories: Cheese, Quickbreads Yield: 6 servings 8 oz Cheddar; md, grated 3 ea Egg yolks, lg, beaten 1 t Unbleached flour 1 1/2 t Thyme 2 t Butter 3/4 c Dairy sour cream 2 t Unbleached flour; plus 3/4 t Salt 1/2 t Mustard; dry Set out a heavy skillet. Put the grated Cheddar Cheese in a bowl and add the sour cream and egg yolks, mixing well after each addition. Add the flour salt thyme and dry mustard, which have been mixed well in a separate bowl or cup. Melt the butter in the skillet over low heat and drop the batter by tsp into the skillet. Cook over medium heat until lightly browned on the bottom. Loosen the edges with a spatula, turn and lightly brown the other side. Serve at once with bacon or pork sausage. Makes about 2 dozen 3-inch cakes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheddar Pear Cobbler Categories: Cheese, Desserts, Fruits Yield: 8 servings 2 lb Pear halves; 2 cns 2 t Cornstarch 1/4 t Cinnamon; ground 1 c Unbleached flour 1 1/2 t Baking powder 6 oz Cheddar; sharp shredded 1/4 c Milk 1 t Sugar 1 t Lemon juice 1 x ----------topping----------- 1/3 c Sugar 1/2 t Salt 1/3 c Butter; melted Heat the oven to 425 Degrees F. Drain the pears, reserving the syrup. Combine the sugar, cornstarch and cinnamon in a saucepan and add the syrup and lemon juice. Heat until the syrup thickens then boil for 1 minute. Remove the pan from the heat and add the pears. Spoon the pears and the syrup into a 9-inch square baking pan. Combine the flour, sugar, baking powder, salt and cheddar, mixing well. Add the butter and milk, mixing until well blended. Spoon the dough over the pears, then bake for 25 to 30 minutes in the preheated oven. Serve hot with Vanilla Ice Cream or Whipped Cream. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheddar Pinwheels Categories: Breads, Cheese, Quickbreads Yield: 6 servings 2 c Unbleached flour; sifted 1 t Baking powder 2/3 c Milk 1/2 t Salt 1/4 c Butter 1 c Cheddar; extra sharp, grated Sift the flour, salt, and baking powder together in a mixing bowl and then cut into the butter. Add the milk and stir together quickly but thoroughly. Turn out on a floured board and knead for 30 seconds then roll out to a 1/8-inch thickness. Spread with the grated cheese and roll up tightly like cinnamon rolls. Cut into 3/4-inch slices and transfer to baking sheets and bake in a moderate oven (375 degrees F.) for 20 minutes or until delicately browned. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheddar Spread Categories: Cheese, Appetizers, Sandwiches Yield: 4 servings 1 lb Butter 4 oz Romano cheese; grated 1/4 t Garlic powder 8 oz Cheddar; sharp, grated 1 t Worcestershire sauce 1/2 t Paprika; sweet or hot All the ingredients should be at room temperature before starting this recipe. Whip slowly, in a medium mixing bowl, with the mixer until the mixture is fluffy. Spread on Bread Slices. (Rye, Sourdough or regular French Bread are great.) Toast under the broiler until hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheddar Squares Categories: Breads, Cheese, Quickbreads Yield: 6 servings 2 c Unbleached flour 1 t Salt 1 c Cheddar; sharp, shredded 2 t Pimento; chopped 1 t Baking powder 1/3 c Butter 1/2 c Onion; chopped 2/3 c Milk Combine the dry ingredients, then cut the butter into the dry mixture until it resembles coarse crumbs. Add the cheddar, onion, and pimento, mixing well. Add the milk, mixing until just moistened. Spread the dough in a 9-inch square baking pan and bake at 450 degrees F. for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Cool slightly and cut into squares. Serve warm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheddar Stuffed Franks In Buns Categories: Cheese, Main dish, Meats Yield: 6 servings 12 ea Frankfurters; deli style 1 t Mustard; prepared 12 ea Bacon; slices 1/2 c Sweet pickle relish 3/4 lb Cheddar; medium sharp 12 ea Buns; buttered & toasted Slit the frankfurters almost through lengthwise. Mix the pickle relish and prepared mustard together. Cut the cheddar cheese into 12 4 1/2 by 1/2-inch strips. Put one strip of cheddar cheese and about 2 tsps of the relish mixture into each frankfurter and set aside. Panbroil the bacon until partially cooked and still limp and drain. Starting at one end, securing the bacon with a wooden pick, wrap each frankfurter and secure the other end with a wooden pick also. Set the oven temperature to broil and arrange the bacon wrapped frankfurters on the broiler rack with the tops 3-inches below the heat source and broil until the bacon in cooked, turning once. Serve hot in the buns. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheddar-Olive Bread Categories: Sandwiches, Cheese Yield: 6 servings 3 c Cheddar; sharp, grated 1 c Mayonnaise 3 oz Pimento-stuffedolives;sliced 1 ea French bread; loaf, unsliced Mix the cheese, olives, and mayonnaise together. Spread on the cut surface of the French Bread, which has been sliced horizontally. Bake at 350 degrees F for 20 to 30 minutes, then slice into thick slices and serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheese Chiles Categories: Appetizers, Tex-mex, Cheese Yield: 12 servings 1 c Cheddar cheese; shredded 1 t Red chiles; ground 1 x Paprika 1 c Colby cheese; shredded 1 ea Cilantro stems; bunch, * * Cut the cilantro stems into 1/2-inch pieces. ~--------------------------------------------------------------------- ~--- Place all ingredients except cilantro and paprika in food processor work bowl fitted with steel blade; cover and process until smooth, about 1 minute. Roll mixture by teaspoonfuls into chile shapes. Insert cilantro pieces in wide ends of shape fro stems. Sprinkle with paprika. Cover and refrigerate until serving time. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheese Stuffed Rolls Categories: Cheese, Sandwiches Yield: 6 servings 16 oz Cheddar; sharp, shredded 2 ea Green bell peppers; md 6 oz Tomato sauce; * 8 oz Green olives; stuffed, * 12 ea French rolls; large 1 ea Onion; md. * These are approximate sizes. Recipe called for 1 small jar of ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Cut the tops off of the rolls and hollow them out leaving a thin shell. Grind all of the ingredients and bread in a meat grinder or food processor and stuff back into the rolls. Place the tops back on the rolls and secure with tooth picks. Bake on an ungreased cookie sheet at 350 degrees F. for about 45 minutes. Serve Hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheesy broiled flounder Categories: Seafood, Main dish, Cheese Yield: 4 servings 2 lb Flounder or white fish 1/2 c Parmesian cheese 3 T Mayonnaise 1/4 t Salt 2 T Lemon juice 1/4 c Butter, softened 3 ea Green onions, chopped 1 ea Dash of hot sauce Place fillets in a single layer on a greased, shallow oven-to-table type broiler pan; brush with lemon juice. Combine next 6 ingredients in a small bowl and set aside. Broil fillets 4 to 6 minutes or until fish flakes easily when tested with a fork. Remove from oven; spread with cheese mixture. Broil an additional 30 seconds or until cheese is lightly browned and bubbly. Garnish with lemon twists and parsley if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheesy Corn Bread Categories: Breads, Cheese, Quickbreads Yield: 6 servings 1 c Unbleached flour 2 t Sugar 1 t Salt 2 c Cheddar; sharp, shredded 1 c Milk 1 c Corn meal; white or yellow 1 t Baking powder 1/4 t Mustard; dry 1 ea Egg; lg, slightly beaten 1/4 c Vegetable oil Combine the dry ingredients, then stir in the cheddar cheese. Combine the egg with the milk and oil. Stir into the cheddar mixture, mixing until just moistened. Pour the mixture into a greased 9-inch square baking pan. Bake at 425 degrees F. for 20 minutes. Cool slightly and cut into squares, then serve warm. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheesy Muffin Melt Categories: Cheese, Main dish, Sandwiches Yield: 4 servings 1 1/2 c Cottage cheese; creamed 2 t Green chiles; chopped 1/4 t Basil leaves; crushed 3 ea Wholewheat english muffins;* 1 x Cheddar; sharp, slices 1/2 c Wheat germ; regular 1/4 t Oregano leaves; crushed 1/4 t Salt 6 ea Tomato; slices * The whole wheat muffins should be halved and toasted. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Combine the cottage cheese, wheat germ, chiles, and seasonings, blending well. Mound onto toasted muffins. Top with tomato slices and criss-cross with cheddar strips. Broil 3 to 4 inches from the heat until the cheddar melts, about 5 minutes. Makes 6 open faced sandwiches. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cherry Cheese Pie Categories: Cheese, Desserts, Fruits Yield: 6 servings 1 x --brown sugar graham crust-- 1 1/2 c Graham cracker crumbs; * 1/3 c Butter or margarine; melted 8 oz Cream cheese; softened, plus 1/2 c Sugar 2 ea Egg whites; stiffly beaten 1 x Red food coloring 1 t Cornstarch 1 T ------------------------ 1/4 c Brown sugar; firmly packed 1 x ----------filling----------- 3 oz Cream cheese; softened 1/2 t Vanilla 16 oz Cherries; pie, in water 1/4 c Sugar * 20 Graham crackers, crushed, should give you this amount of crumbs. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ CRUST: 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. FILLING: 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Crab Burgers Categories: Cheese, Eggs, Main dish Yield: 4 servings 2 ea Eggs; lg, hard cooked 1 c Cheddar; md, grated 1/2 c Mayonnaise 1 ds Celery salt 1 ds Garlic powder 1 c Crab meat 1 ea Green onion; md, diced 1 x Catsup or bbq sauce;to taste 1 ds Onion salt 2 t Sweet pickle juice Mix the first 4 ingredients together. In a small bowl, combine the rest of the ingredients and then add them to the crab mixture. Spread on hamburger bun halves and broil until bubbly or slightly brown. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Deviled Ham Muffins Categories: Cheese, Fruits, Main dish Yield: 12 servings 6 ea English muffins; * 1/4 t Oregano 24 oz Cheddar; md, *** 9 oz Deviled ham; 2 cns 12 ea Apple rings; ** * Muffins should be split, toasted and buttered. ** Apple Rings should be cored but unpeeled. *** Slice the cheese into 12 2-oz slices and then slice them diagonally. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Combine the deviled ham and oregano and spread on the cut sides of the muffins. Top with an apple ring. Place 2 cheddar triangles on each muffin and broil until the cheese melts. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Dillbrot (Dill Bread) Categories: Breads, Cheese, Vegetables Yield: 4 servings 1 pk Yeast; active dry 1 c Cottage cheese; creamed * 1 T Onion; minced 1 ea Egg; large 2 t Dillseed 1/4 c ;warm water(110-120 degrees) 2 T Sugar 1 T Butter; melted 1 t Salt 2 1/4 c Flour; unbleached or bread * Creamed Cottage Cheese should be heated to lukewarm. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Dissolve yeast in warm water. Combine all ingredients in a mixing bowl, except add the flour a little at a time (it may take up to 2 1/2 cups of flour). Beat until well mixed and mixture is stiff but not heavy. (Standard bread dough feeling). Cover and let rise in a warm place until doubled. Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet. Let rise again. Bake for 30 to 45 minutes at 350 degrees F. While warm, bursh loaf with soft butter, sprinkle well with salt. Makes 1 loaf. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Eggs In Green Sauce Categories: German, Cheese, Sauces Yield: 4 servings 2 T Mayonnaise 1 ea Lemon; med, juiced 1/2 t Salt 1/2 t Sugar 1 c Sour cream; * 9 ea Eggs; large, hard cooked 1/4 t Pepper 1 1/2 c Fresh herbs; chopped ** * You can use part yogurt if so desired. ** Any kind of fresh herbs such as dill, chives, parsley, tarragon, or ~--------------------------------------------------------------------- ~--- Blend mayonnaise, sour cream and lemon juice. Finely chop 1 hard-cooked egg and stir into mayonnaise mixture. Season with salt, pepper, and sugar. Thoroughly rinse herbs, pat dry, and chop. Blend with the sauce. Slice rest of the hard-cooked eggs in half and arrange in the sauce and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Filled Frankfurters Categories: Cheese, Main dish, Meats Yield: 6 servings 1 1/2 c Macaroni; broken 1 1/4 t Mustard; dry 1/8 t Pepper 1 1/2 lb Frankfurters; deli-style 3/4 c Milk; evaporated 1 1/4 t Salt 2 1/2 c Cheddar; md, grated Cook the macaroni in boiling salted water until tender. Drain and rinse in hot water. Combine the milk, mustard, salt, pepper and 2 cups of the cheddar cheese in the top of a double boiler and cook until the cheddar is melted and sauce is smooth, stirring frequently. Add the macaroni and blend well. Split the frankfurters lengthwise, without separating them, and fill with the macaroni mixture. Sprinkle with the remaining cheddar and bake in a hot oven (400 degrees F.) for 15 minutes. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: French Toast Cheddar Sandwiches Categories: Cheese, Eggs, Main dish Yield: 4 servings 2 ea Eggs; lg 1/2 t Salt 1 x Mustard; prepared 3 t Butter 1/3 c Milk or light cream 8 ea White bread; slices 4 ea Cheddar cheese; thick,slices Set out a heavy skillet or cast iron griddle. Beat the eggs slightly in a pie tin or shallow bowl and add the milk or cream and salt, set aside. Spread the bread slices out on a flat working surface. Spread one side of four slices of bread lightly with the prepared mustard. Top each with a slice of cheddar cheese. Butter the remaining four slices of bread and top each cheese slice with bread, butter side down. Heat the butter in the skillet or on the griddle. Carefully dip each sandwich into the egg mixture, coating both sides. Allow the excess egg mixture to drain back into the bowl. Dip only as many sandwiches as will lie flat in the skillet or griddle. Cook over low heat until browned. Turn and brown the other sides. Repeat for the remaining sandwiches and if necessary, add more butter to the skillet or griddle to prevent sticking. Or you can place the sandwiches, after dipping, on a well greased baking sheet and brown in the oven at 450 degrees F. for 8 to 10 minutes. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fruit Cheddar Bars Categories: Cheese, Desserts, Fruits Yield: 12 servings 2 3/4 c Unbleached flour 1/2 t Salt 2 1/2 c Cheddar; sharp, shredded 1/2 c Peach preserves 1 t Baking powder 3/4 c Butter 2 ea Eggs; lg, beaten 1/2 c Strawberry preserves Heat the oven to 375 degrees F. Sift the dry ingredients together and cut in the butter until the pieces are the size of peas. Add the cheese and toss lightly. Add the eggs and blend well. Chill one quarter of the dough. Press the remaining dough into the bottom and sides of an ungreased 15 1/2 X 10 1/2 X 1/2-inch jelly roll pan. Spread half the dough with the peach preserves and the other half with the strawberry preserves. Roll the chilled dough, on a lightly floured surface, to 1/4-inch thick. Cut the dough into 1/2-inch strips and place the strips diagonally across the top of the preserves making a lattice of the strips. Press the ends of the dough against the side dough to seal. Bake in the preheated oven for 35 minutes or until lightly browned. Cool before cutting into 2 X 3-inch bars. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fruit Tarts Categories: Cheese, Fruits, Pies Yield: 4 servings 1 x -----cheese tart shells----- 5 oz American cheese spread;1 jar 1 x ----------filling----------- 8 1/4 oz Pineapple; crushed, 1 cn 5 t Cornstarch 1/2 c Orange juice 3/4 c Cheddar; sharp, shredded 1/2 c Vegetable shortening 1 1/2 c Unbleached flour 2 ea Navel oranges;peel & section 1/4 c Sugar 1/8 t Salt 1 t Lemon juice CHEESE TART SHELLS: Combine the shortening and cheese spread in a medium bowl. Cut flour into the cheese mixture with two knives until well blended. Shape into a roll 1 1/4-inch in diameter and 12 inches long. Wrap completely in waxed paper or plastic wrap. Refrigerate for 1 hour or longer. Preheat oven to 375 degrees F. Remove the dough from the refrigerator and unwrap. Slice 1/8-inch thick. Using 12 (2 3/4-inch) muffin cups or 3-inch tart pans, place 1 slice of dough in the bottom of each. Overlap 5 slices around the outside of each. Gently press together. Pierce the bottoms and sides with a fork. Bake 18 to 20 minutes in the preheated oven until lightly browned. Cool in the pans on a rack and gently remove the shells when cold to the touch. FILLING: Cut each orange section into 3 pieces and set aside. Drain the pineapple, reserving the syrup. Combine the pineapple syrup, orange juice, and lemon juice in a saucepan. Stir in the rest of the ingredients except the cheddar cheese, and cook, stirring gently, over medium heat until the mixture thickens and bubbles. Stir in the orange pieces and pineapple. Refrigerate for at least 1 hour. Spoon the chilled filling into the baked tart shells and sprinkle each tart with about 1 Tbls of the cheddar cheese. Refrigerate until serving time. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Golden Spoon Bread Categories: Breads, Cheese, Quickbreads Yield: 6 servings 10 oz Cheddar; sharp, grated 4 ea Egg yolks; lg 1/4 c Butter 1/2 t Salt 2 c Milk 1 c Corn meal; yellow 1 t Sugar 4 ea Egg whites; lg Thoroughly grease a 1 1/2-quart casserole dish. Place the cheddar in a small bowl and set aside. Scald the milk in the top of a double boiler. Meanwhile beat the egg yolks until thick and lemon-colored then set them aside. When the milk is scalded, add the corn meal very gradually, stirring constantly. Stir until the mixture thickens and becomes smooth. Remove the top of the double boiler from the simmering water and gradually add the beaten egg yolks, stirring constantly. Mix in the grated cheese, butter, sugar and salt. Beat the egg whites, in a small bowl, until round peaks are formed. Gently spread the beaten egg whites over the corn meal mixture then carefully fold together until just blended. Turn the mixture into the greased casserole dish. Bake at 375 degrees F. for 35 to 40 minutes or until a wooden pick or cake tester comes out clean when inserted in the center of the dish. Serve piping hot with butter and maple syrup or honey. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Golden Treasure Pie Categories: Cheese, Desserts, Fruits Yield: 8 servings 17 oz Pineapple; crushed, 2 cn 2 t Cornstarch 2/3 c Sugar 1/4 c Unbleached flour 1 t Vanilla 2 ea Eggs; lg, slightly beaten 1 ea Unbaked 10-inch pie shell 1/2 c Sugar 2 t Water 1 t Butter or margarine 1 c Cottage cheese; creamed, * 1/2 t Salt 1 1/4 c Milk * Use the small curd type of creamed cottage cheese for this recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Combine the undrained pineapple, 1/2 cup of sugar, cornstarch and water in a small saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Cook for 1 minute more. Remove from the heat and cool to room temperature. Combine the 2/3 cup of sugar and butter in a bowl, beating, using an electric mixer set on medium speed, until well blended. Add the flour, cottage cheese, vanilla, and salt, beating until smooth. Add the eggs, one at a time, beating well after each addition. Blend in the milk. Pour the pineapple mixture into the unbaked pie shell and then gradually pour the cottage cheese mixture over the pineapple layer, being careful not to disturb the first layer. Bake at 450 degrees F. for 15 minutes, then reduce the temperature to 325 Degrees F. and bake for 45 minutes more, or until a knife inserted halfway between the center and edge comes out clean. Cool on a wire rack and serve at room temperature. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Grilled Salmon & Cheddar Sandwiches Categories: Cheese, Fish, Main dish Yield: 4 servings 1 lb Salmon; 1 cn 10 oz Cheddar; md, * 1/4 c Mayonnaise 1 t Onion; grated 1 t Lemon juice * Slice the Cheddar Cheese into 4 slices of 2 1/2 ozs each. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Mix the salmon with the onion, lemon juice, and mayonnaise. Spread the mixture on thick slices of French bread and top with a slice of cheddar cheese. Add a top slice of bread and butter both sides of the sandwich generously. Grill until brown, then turn and brown the other side, and the cheese is melted. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hearthside Cheddar Bread Categories: Breads, Cheese, Fruits Yield: 4 servings 2 1/2 c Unbleached flour 2 t Baking powder 1/2 t Cinnamon; ground 1/4 c Vegetable oil 1 1/2 c Apples; cooking, * 3/4 c Walnuts or pecans; chopped 1/2 c Sugar 1 t Salt 3/4 c Milk 2 ea Eggs; lg 2 c Cheddar; sharp, shredded * Apples should be the cooking type (sour not sweet eating apples). ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Preheat the oven to 350 degrees F. and grease and flour a 9 X 5-inch loaf pan. In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Make a well in the center of the dry ingredients and add the milk, oil, and eggs. Stir until thoroughly combined. Gently stir in the chopped apples, cheddar cheese, and nuts. Bake for 1 hour and 15 minutes in the preheated oven until loaf is browned and sounds hollow when tapped on the bottom. Cool in the pan on a rack for 5 minutes. Remove from the pan and cool to room temperature, on a wire rack, before slicing. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Little Cheddar Biscuits Categories: Breads, Cheese, Quickbreads Yield: 8 servings 2 c Unbleached flour 1 t Paprika 1 c Butter; room temperature 1 t Worcestershire sauce 1 t Mustard; dry 1/4 t Baking powder 10 oz Cheddar; sharp, grated Combine the flour, dry mustard, paprika and baking powder in a medium bowl. Beat the butter, either by hand or with an electric mixer at medium speed, until light and fluffy. Slowly beat in the cheddar cheese and Worcestershire sauce. Gradually add the flour mixture, stirring with a rk, until well blended. On a lightly floured surface, shape the dough into a long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or foil. Place on a platter and refrigerate for at least 2 hours, better overnight. Preheat the oven to 325 degrees F. Slice the dough about 1/3 inch thick. With your hands, roll each slice into a ball. Flatten slightly and place on an ungreased baking sheet about 2 inches apart. Bake 8 minutes in the preheated oven. Biscuits will only brown slightly on the bottom. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: No-Bread Sandwiches Categories: Cheese, Eggs, Main dish Yield: 4 servings 1 x -----egg salad filling------ 1/3 c Celery, minced 1 x Mayonnaise, to moisten 8 ea Monterey jack cheese, slices 4 ea Lettuce leaves 1 x Dill pickle wedge 3 ea Eggs; lg, hard cooked, * 1 x Hot pepper sauce, to taste 1 x ----------sandwich---------- 4 ea Tomato; slices, thin 1 x Salt & pepper; to taste 1 x Stuffed olives * Eggs should be peeled and chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Prepare the egg salad filling. Refrigerate for at least 1 hour to blend the flavors. Spread 4 of the cheese slices with the filling. Place tomato slices on top of the filling. Top with the lettuce leaves and salt and pepper to taste. Cover with the remaining cheese slices. Serve on individual plates with the pickles and olives. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Nutty Cheese Brulee Categories: Cheese, Nuts, Appetizers Yield: 2 servings 4 oz Brie cheese, rind removed or 1 T Ice cream topping * 1 x ----------dippers----------- 1 x Unsalted crackers 5 1/2 oz Camembert cheeserind removed 2 T Broken pecans or walnuts 1 x Flat bread 1 x Apple or pear slices * Ice cream toppings can be one of the following: Strawberry, ~--------------------------------------------------------------------- ~--- Place the Brie or Camembert cheese in the center of a nonmetal plate or small shallow baking dish. Spoon the ice cream topping over the cheese. Sprinkle with pecans or walnuts. Micro-cook, uncovered, on 100% power about 30 seconds or till the cheese begins to melt and lose its shape. Serve immediately with flat pread or unsalted crackers and apple or pear slices. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Open-Faced Crab Sandwich Categories: Cheese, Main dish, Sandwiches Yield: 6 servings 16 oz Cream cheese; 2 pks 2 t Onion; grated 13 oz Crab; 2 cns 24 oz Cheddar; md. sliced, * 1/2 c Ginger ale 2 t Worcestershire sauce 6 ea English muffins 12 ea Tomato slices * Slice the cheese into 12 2-oz slices. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Soften the cream cheese with the ginger ale. Mix in the onion, Worcestershire sauce and crab. Split the muffins in half and place 2 heaping Tbls of the crab mixture on each half. Top with a slice of tomato and cheddar cheese. Bake at 350 degrees F. for 10 minutes or until heated through and cheddar is melted. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Panhandle Cornbread Categories: Breads, Cheese, Quickbreads Yield: 4 servings 1 c Corn meal; yellow 1 c Cheddar; sharp, shredded 1/2 c Vegetable oil 8 oz Corn; cream style, 1 cn 1 t Baking powder 2 ea Eggs; lg, beaten 1 c Dairy sour cream 4 oz Green chile peppers; chopped Preheat the oven to 400 degrees F. and generously grease a 12 cup bundt or 9-inch tube pan; set aside. In a large bowl, combine the cornmeal and baking powder. Stir in the cheddar. In a medium bowl, beat the eggs, oil, sour cream, corn and chiles together. Add to the cornmeal mixture. Stir until just moistened and then spoon the batter into the prepared pan. Bake for 40 to 50 minutes in the preheated oven until a wooden pick inserted in the center comes out clean. Cool on a rack for 10 minutes then invert over a serving plate. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Parmesan Croutons Categories: Croutons, Cheese, Breads Yield: 2 servings 1 ea Slice whole wheat bread 1 T Grated parmesan cheese 1 T Butter or margarine Trim crust from bread. Cut bread slice into quarters, making squares. Diagonally cut each square in to halves, making triangles. Arrange bread triangles in a shallow baking dish or pie plate. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till the bread is dry. Remove the bread from the microwave oven. In a custard cup micro-cook butter or margarine, uncovered, on 100% power for 40 to 50 seconds or till melted. Drizzle over bread triangles. Sprinkle with grated parmesan cheese. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: PASTA WITH GARLIC AND EGGS Categories: Main dish, Cheese/eggs Yield: 4 servings 1/2 lb Dry pasta 1/2 c Olive oil 2 T Parmesan cheese 2 ea Eggs, beaten 4 ea Cloves of garlic 1 ea Salt and pepper, taste Cook pasta. Heat the oil in small frying pan, add garlic. Saute for just a moment. Drain pasta, toss all ingredients together. Salt and pepper to taste. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Peach Cheese Pie Categories: Cheese, Desserts, Fruits Yield: 6 servings 8 oz Cream cheese; softened, 1 pk 1/2 c Sugar 1 t Vanilla 29 oz Peaches; sliced, 1 cn 1/4 c Sugar 1/4 t Almond extract 1 x Maraschino cherries 2 ea Eggs; lg 2 t Milk 1 ea Unbaked 9-inch pie shell 1 t Cornstarch 1 t Lemon juice 1 x ----------garnish----------- Beat the cream cheese in a bowl, using an electric mixer set on medium speed, until smooth. Gradually add the eggs, 1/2 cup of sugar, milk and vanilla, beating well after each addition. Pour into the unbaked pie shell. Bake in 375 degree F. oven for 30 minutes or until set. Cool on a wire rack. Drain the peaches, reserving 1 cup of the juice. Combine the cornstarch and 1/4 cup sugar in a small saucepan. Gradually stir in the reserved peach juice, lemon juice and almond extract. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat. Arrange the peaches in a circle, petal fashion, on top of the filling. Garnish with maraschino cherries. Spoon the glaze over the fruit. Cover and chill in the refrigerator for at least one hour or until set. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Peach Cobbler With Cheddar Biscuits Categories: Cheese, Fruits, Desserts Yield: 6 servings 1 qt Peaches; sliced 1 t Cornstarch 1 t Lemon juice 1 1/2 t Butter 1 c Biscuit mix; bisquick 1/2 t Butter; melted 3/4 c Sugar 1/4 t Salt 1 t Almond extract 1 x ------cheddar biscuits------ 1/2 c Cheddar; md, grated 1/3 c Milk Preheat the oven to 400 degree F. Place the peaches in a greased baking pan. Mix the sugar, cornstarch and salt, then sprinkle over the peaches. Sprinkle the lemon juice, almond extract over the peach mixture. Place the baking pan in the preheated oven and bake for 15 minutes. Meanwhile, make the biscuits by combining all of the ingredients, stirring well. Remove the baking pan and drop the dough onto the hot peach mixture and bake for an additional 20 minutes or until the biscuits are done. Serve warm with whipped topping or ice cream. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Polka Dot Quick Bread Categories: Breads, Cheese, Quickbreads Yield: 4 servings 2 c Cranberries; fresh or frozen 1 ea Egg; lg, slightly beaten 1 t Orange peel; grated 1 c Sugar 1/2 t Salt 1/2 c Walnuts; coarsely chopped 1 c Milk 1/4 c Butter; melted 2 c Unbleached flour 1 t Baking powder 1 1/2 c Cheddar; md, shredded Preheat the oven to 350 degrees F. then grease a 9 X 5-inch loaf pan; set aside. Cut the cranberries in half and set aside in a small bowl. In a medium bowl, combine the milk, egg, butter, and orange peel and set aside. Sift the flour, sugar, baking powder, and salt into a large bowl. Add the halved cranberries, cheese and nuts. Toss with a fork to distribute. Add the milk mixture all at once and stir the flour mixture until just moistened. Turn into the prepared loaf pan and bake for 1 hour and 15 minutes in the preheated oven or until a wooden pick inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes, then remove from the pan. Cool to room temperature on the wire rack before slicing. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Poppin' Fresh Barbe Cups Categories: Cheese, Main dish, Beef Yield: 6 servings 3/4 lb Ground beef; lean 2 t Brown sugar 1/2 c Barbecue sauce; ** 1 t Onion; minced 12 ea Biscuits; * 3/4 c Cheddar; sharp, shredded * Use 1 8-oz tube of store bought biscuits, or your favorite 12 biscuit ** Use store bought sauce or your favorite recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In a skillet brown the ground beef and then drain off the excess fat. Add the bbq sauce, onion and brown sugar and set aside. Separate the biscuit dough into 12 pieces and place one in each of 12 ungreased muffin cups, pressing the dough up the sides to the edge of the cup. Spoon the mixture into the cups and sprinkle with the shredded Cheddar Cheese. Bake in a preheated 400 degrees F. oven for 12 minutes. Serve hot. VARIATIONS: Use 1 13-oz can of chili beans in place of the meat mixture (or 1 13-oz can of baked beans, and frankfurters or hot dogs that have been cut into pieces) in place of the meat mixture. You can also add green bell pepper or a hot pepper to the above recipe with good results. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Quick Cheddar Bread Categories: Breads, Cheese, Quickbreads Yield: 4 servings 3 3/4 c Unbleached flour 1/2 t Salt 2 1/2 c Cheddar; sharp 2 ea Eggs; lg, slightly beaten 5 t Baking powder 1/3 c Butter 1 1/2 c Milk Combine the dry ingredients, then cut the butter into the flour until the mixture resembles coarse crumbs, then add the cheddar cheese. Combine the milk and eggs then add the mixture to the cheddar mixture. Stir until just moistened, then spoon into a greased 9 X 5-inch loaf pan. Bake at 375 degrees F. hour. Remove from the pan immediately and let cool on a wire rack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ranch Style Brunch Eggs Categories: Cheese/eggs Yield: 4 servings 8 ea Slices side bacon chopped 1 1/2 c Shredded old chedder, colby 1 c Milk 2 c Frozen hash brown potatoes 6 ea Eggs, beaten 1/2 c Thinly sliced green onions Cook bacon in large frypan until crisp. Drain, reserving 3 tablespoons of drippings. Saute potatoes in drippings until browned, about 10 minutes. Drivide potatoes among 4 individual greased 1 cup shallow baking dishes. Sprinkle with cheese, then bacon. Beat toghether eggs, milk and onions; pour into dishes. Bake at 350 degrees F oven 20 to 25 minutes for until set. Garnish. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Raspberry Cheese Pie Categories: Cheese, Fruits, Pies Yield: 6 servings 8 oz Cream cheese; softened, 1 pk 1/3 c Sugar 1 ea Unbaked 9-inch pie shell 1 x Water 1/2 c Whipping cream; whipped 1/2 c Dairy sour cream 2 ea Eggs; lg 20 oz Frozen raspberries; thawed 3 t Cornstarch Combine the cream cheese and sour cream in a bowl, using an electric mixer set at medium speed, until smooth and fluffy. Add the sugar and eggs blending well. Pour into the unbaked pie shell. Bake at 375 degrees F. for 35 minutes or until a knife inserted in the center comes out clean. Chill for at least 1 hour in the refrigerator. Meanwhile, drain the raspberries, reserving the juice. Add enough water to the juice to make 3/4 cup of juice. Blend the cornstarch and juice together in a 2-quart saucepan. Cook, over medium heat, stirring constantly, until the mixture comes to a boil. Cook for 1 minute more. (Mixture will be very thick.) Remove from the heat and stir in the raspberries, then cool to room temperature. Fold the whipped cream into the cooled raspberries and spread the mixture over the chilled cream cheese layer. Chill for an additional 2 to 3 hours before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Rich Cheddar Sauce For Apple Pie Categories: Cheese, Pies, Sauces Yield: 8 servings 6 oz Cheddar; sharp, cubed 1/2 c Milk Put the cheddar cheese in the top of a double boiler. Place over simmering water and stir gently until the cheese begins to melt. Add the milk gradually, while stirring constantly. Continue to stir constantly until the cheese is melted and the mixture is smooth. Serve piping hot over warm apple pie. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sambal Goreng Telor (Eggs in Red Pepper Sauce Categories: Foreign, Appetizers, Cheese/eggs Yield: 44 servings 1 T Chopped onion 1 x Butter for frying 1 c Stock 1 t Crushed red pepper 1/2 t Laos powder if available 1 ea Clove of garlic 1 c Coconut milk 1 ea Salt to taste 1/2 t Paprika 4 ea Hard boiled eggs Saute the chopped onion and garlic in the butter. Add the other ingredients (except the eggs) and bring to the boil, stirring occasionally. Add the eggs and continue cooking and stirring for 3 minutes. Remove from the heat and halve the eggs, then serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Savory Cheddar Sandwiches Categories: Cheese, Main dish, Meats Yield: 6 servings 10 oz Cheddar; sharp, grated 2 t Butter 1 t Flour; unbleached 1/4 t Salt 2 t Lemon juice 1 t Stuffed olives; chopped 6 ea Bread; slices 1 ea Egg; lg 1 t Onion; chopped 1/2 c Cream; regular 2 dr Tobasco sauce 1 t Pimento; chopped 12 ea Bacon; slices 1 x Butter; softened Put the shredded cheese in a bowl and set aside. Hard cook and chop the egg, then set aside. Melt the butter in a skillet over low heat. Add and cook the onion until transparent then add the flour and stir until well blended. Heat until bubbly and then add the cream, salt and tobasco sauce gradually while stirring constantly. Cook until the mixture boils. Cook 1 to 2 minutes longer and remove from the heat. Blend in the lemon juice. Add the creamed mixture to the cheese and add the egg, pimento and stuffed olive slices to the mixture. Mix until well blended and set aside. Pan broil the bacon slices until they are partially cooked and still limp. Spread the bread with the softened butter and then spread the cheddar mixture on the bread, allowing 1/4 cup for each slice. Top each slice with 2 of the bacon slices crossed diagonally. Set the oven temperature to broil (500 or higher degrees F.) Arrange the sandwiches on the broiler rack and place in broiler with the tops of the sandwiches 3-inches below the heat source. Broil until cheddar mixture is bubbly and slightly browned and bacon slices are crisp. Serve hot. Makes 6 open faced sandwiches MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Spaetzle Cheese Noodles Categories: German, Breads, Cheese Yield: 4 servings 3 T Butter or margarine 3 oz Emmenthaler cheese; grated 2 c Spaetzle noodles 3 ea Onions;sliced in small rings 1 t Dry mustard 2 T Chives; chopped Heat butter in frypan, add onions, and brown lightly. Toss cheese with dry mustard. Add cooked noodles to cooked onions and cheese; mix well. Place mixture in an ovenproof casserole. Bake at 300 degrees F. for 20 to 30 minutes or until hot and bubbly. Sprinkle top with chopped chives before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: SPRING VEGETABLE PIE Categories: Vegetables, Cheese/eggs Yield: 6 servings 1 1/2 T Olive oil 1 c Chopped cauliflower 1/2 c Thawed frozen peas 4 ea Eggs beaten 4 oz Crumbled feta cheese 1 ea Pepper, to taste 1 ea Medium carrot, cut length 3 ea Scallions, minced 2 T Minced fresh parsley 2 T Low fat milk 1/4 t Dried thyme 1/2 c Fresh bread crumbs Preheat oven 375F. Heat oil plus 3 T water in large skillet. Add the carrots and cauliflower and saute, covered, over moderate heat. Lift the lid and stir occasionally until crisp tender. Stir in the scallions and saute for another minute, just until slightly limp. Stir in peas and parsley and remove from heat.In mixing bowl, combine beaten eggs with the milk, feta and thyme. Stir in the skillet mixture and add a little pepper.Oil a 10 in. tart pan. Line the bottom with half the crumbs and pour the vegetable mixture in. Top with the remaining crumbs. Bake for 20 to 25 minutes, or until set and top is golden. Let stand for 10 min before cutting. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Stroganoff Sandwich Categories: Cheese, Main dish, Beef Yield: 6 servings 1 ea French bread; loaf, unsliced 2 t Onion; grated 1 c Sour cream 1 x Salt & pepper; to taste 1 ea Green pepper; bell, * 1 1/2 lb Ground beef; lean 1 1/2 c Cheddar, md. sharp, grated 1 t Worcestershire sauce 2 ea Tomatoes; md. chopped * Seed and chop 1 medium Green Bell Pepper. ~--------------------------------------------------------------------- ~-- ~----Slice the bread lengthwise. Lightly butter the bread and wrap in foil. Bake at 350 degrees F for 15 minutes. Brown the meat and drain the excess fat. Add the onion, and cook until the onion is transparent. Remove from the heat and add the sour cream, worcestershire sauce, salt and pepper. Remove the bread from the oven and spread the meat mixture on each half. Arrange the chopped tomatoes and chopped green pepper on top of the meat mixture and top with the grated cheese. Place back in the oven and bake only until the cheese is melted. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Stuffed Rolls Categories: Breads, Cheese, Main dish Yield: 6 servings 16 oz Cheddar; sharp, shredded 2 ea Green bell peppers; md 6 oz Tomato sauce; * 8 oz Green olives; stuffed, * 12 ea French rolls; large 1 ea Onion; md. * These are approximate sizes. Recipe called for 1 small jar of ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Cut the tops off of the rolls and hollow them out leaving a thin shell. Grind all of the ingredients and bread in a meat grinder or food processor and stuff back into the rolls. Place the tops back on the rolls and secure with tooth picks. Bake on an ungreased cookie sheet at 350 degrees F. for about 45 minutes. Serve Hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sunrise Popovers Categories: Breads, Cheese, Quickbreads Yield: 8 servings 4 t Vegetable shortening 1/2 t Salt 2/3 c Water 1/2 c Cheddar; sharp, shredded 1 1/3 c Unbleached flour 2/3 c Milk 4 ea Eggs; lg Preheat the oven to 375 degrees F. Place eight 6-oz custard cups on a large baking sheet. Spoon 1 1/2 tsp of shortening into the bottom of each custard cup and set aside. Combine the flour and salt in a large bowl, then gradually stir in the milk and water until well blended. Beat in the eggs, 1 at a time, beating until smooth after each addition. Fold in the cheddar cheese. Place the baking sheet with the custard cups in the preheated oven for 3 to 5 minutes until the shortening melts and the custard cups are hot. Fill the custard cups 1/2 to 2/3rds full with the batter. Bake for 45 minutes in the preheated oven, without opening the oven door until the popovers rise and turn golden brown. If not golden brown after 45 minutes, bake for an additional 5 minutes. Serve piping hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Swiss-Sauced Broccoli Categories: Cheese, Vegetables, Sauces Yield: 2 servings 6 oz Fresh broccoli 1/8 t Salt 1 1/2 t Unbleached flour 1 x Dash white pepper 1/4 c Shredded swiss cheese 2 T Water 2 t Butter or margarine 1 x Dash salt 1/3 c Milk Wash broccoli; remove outer leaves and tough part of stalks. Cut broccoli stalks lengthwise into uniform spears, following the branching lines. In a 1-quart casserole combine broccoli, water and 1/8 t salt. Micro-cook, covered, on 100% power for 5 to 6 minutes or just till tender. Let stand, covered, while preparing sauce. For sauce, in a 1-cup measure micro-cook butter or margarine, uncovered, on 100% power for 30 to 45 seconds or till melted. Stir in flour, dash salt, and pepper. Stir in milk. Micro-cook, uncovered, on 100% power for 1 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in shredded Swiss cheese til melted. Drain Broccoli. Serve sauce atop broccoli. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Vegetable Frittata Categories: Vegetables, Cheese/eggs Yield: 8 servings 1/3 c Chopped onion 1 T Butter 1 1/2 c Scrubbed, chopped zucchini 1/2 t Salt 6 ea Large eggs, beaten 2/3 c Chopped green pepper 4 T Olive oil 2 ea Minced garlic cloves 1/4 c Peel, seed and chop tomatoe In skillet, cook onions and green pepper in butter and 2 tablespoons olive oil, stirring, 5 minutes. Add zucchini, cook covered 4 minutes. Add garlic, salt and tomato, cook stirring, 5 minutes. Transfer to bowl. Cool. Add eggs. Over medium heat, heat 2 tablespoons olive oil in 10" ovenproof skillet. Add egg mixture, cook 3-5 minutes till underside is set. Bake preheated 400 F dregrees oven for 1 to 2 minutes till puffed and golden. Cut into wedges. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Crumb-Nut Cheesecake Crust Categories: Desserts, Cheesecakes Yield: 1 servings 5 oz Pecans (approx.) 1/4 c Confectioners Sugar 3/4 c Vanilla Wafer Crumbs 1/4 c Melted Butter Chop nuts very finely in food grinder or food processor (a salad shooter works great, put through twice.) Should have 1 cup of ground nuts. Cookies should also be chopped very finely. Combine crumbs, chopped nuts and sugar, and mix thoroughly; drizzle with melted butter and mix lightly. Press onto bottom and 1 1/2 inches up side of springform pan. Note 1: Requires about 25 vanilla wafers to make 3/4 cups crumbs. Note 2: Any type of dry, unfilled, unfrosted cookies may be used for the MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pastry Cheesecake Crust Categories: Desserts, Cheesecakes Yield: 1 servings 1/3 c Softened Butter 1 ea Egg 1/3 c Sugar 1 1/4 c Unsifted Flour mix well. Spread dough on bottom and 1 1/2 inches up side of 9-inch springform pan. Bake at 450 degrees for 5 minutes. Cool and fill. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Graham Cracker Cheesecake Crust Categories: Desserts, Cheesecakes Yield: 1 servings 1 1/2 c Graham Cracker Crumbs 1/3 c Melted Butter 1/3 c Sugar inch springform pan. Bake at 350 degrees for 8 to 10 minutes; cool and fill. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Marble Cheesecake Categories: Desserts, Cheesecakes Yield: 12 servings 1 x Crumb-nut Cheesecake Crust 3/4 c Sugar 2 t Vanilla 3 t Flour 1/4 c Sugar 1/2 t Vanilla 3 pk Softened Cream Cheese* 1/2 c Sour Cream 3 ea Eggs 1/4 c Hershey's Cocoa 1 T Vegetable Oil * 8 oz packages, or 24 oz total Preheat oven to 450 degrees sour cream and 2 teaspoons vanilla in large mixer bowl; beat on medium speed until smooth. Add flour, 1 tablespoon at a time, blending well. Add eggs; beat well. In a small bowl, combine cocoa and 1/4 cup sugar. Add oil, 1/2 teaspoon vanilla and 1-1/2 cups of the cream cheese mixture; mix until well blended. Aternately spoon plain and chocolate mixtures into prepared crust, ending with dollops of the chocolate on top; gently swirl with knife or spatula for a marbled effect. Bake at 450 degrees for 10 minutes; without opening oven door, lower temperature to 250 degrees and continue cooking for 30 minutes more. Without opening oven door, turn off heat and let cheesecake sit in oven for 30 minutes. Remove from oven and loosen sides with knife. Let cool and chill. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Lower East Side Lox Categories: Appetizers, Cheese, Dips, Fish, Vegetable Yield: 4 servings 1 c Cream Cheese; Softened 1/2 c Lox Or Smoked Salmon; Cubed 4 t Dried Chives; Crushed 1 t Whipping Cream 1/2 c Sour Cream 1/4 c Fresh Chives; Chopped, OR 1/8 t White Pepper 2 tb Onion; White, Chopped Beat the cream cheese to a smooth consistency and blend in the sour cream. Mix in the lox thoroughly. Stir in all of the other ingredients. Cover and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Bagel Chips, Tomatoes, Radishes, Cucumber, Scallions, and Figs. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Zippy Kidney Bean Dip Categories: Appetizers, Beans, Cheese, Dips, Vegetable Yield: 6 servings 1 1/2 c Red Kidney Beans; Cooked 1/2 c Cheddar; Sharp, Chopped 3/4 c Yogurt; Plain 1/4 t Garlic Powder 2 t Jalapeno Pepper; Chopped 1/4 t Chili Powder 1/2 t Onion Powder 1/2 t Hot Sauce In a blender or food processor, puree the beans to a coarse paste, (Beans may also be mashed by hand). Put into a bowl and add all of the other ingredients, blending well. Serve at room temperature. Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS: Sirloin Steak, Celery, Jicama, Cabbage, Swiss Cheese MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Rich And Creamy Refried Bean Dip Categories: Appetizers, Beans, Cheese, Desserts, Vegetable Yield: 2 servings 1 c Refried Beans 1/4 c Fresh Tomato; Chopped 1/8 t Salt 1/2 c Sour Cream 1 t Salsa Verde; Hot Green Salsa 1 x Black Pepper; To Taste MMMMM--------------------------GARNISH------------------------------- 1 x Cheddar; Sharp, Shredded 2 tb Black Olives; Chopped Mix the beans and sour cream, blending thoroughly. Blend in all of the other ingredients except the garnish, blending well. Cover and chill. Garnish with the cheddar cheese just before serving. Makes about 1 3/4 cups of dip. SUGGESTED DIPPERS: Cucumber, Cheese Crackers, Jicama, Broccoli MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Longhorn Quick Chili Dip Categories: Appetizers, Cheese, Dips, Vegetables Yield: 4 servings 1 c Cottage Cheese 1 1/2 t Cumin; Ground 1 tb Hot Sauce 15 oz Chili With Beans; 1 can 3/4 c Cheddar; Sharp, Shredded 1 tb Lemon Juice Cream the cottage cheese in a blender or food processor or with an electric mixer. Blend the chili in, mixing well. Add the hot sauce, lemon juice and cumin. Pour into a bowl and blend in the cheddar cheese, reserving a little for a garnish. Cover and chill. Makes about 3 3/4 cups of dip. SUGGESTED DIPPERS: Tortilla Chips, Celery, Cucumber, Bread Sticks, Deli Meats, Pickled Baby Corn, Carrots MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Unstuffed Mushroom Dip Categories: Appetizers, Cheese, Dips, Meats, Vegetable Yield: 4 servings 1 lb White Button Mushrooms; * 1/4 c Bacon; Finley Crumbled, OR 1/2 c Sour Cream 1 c Monterey Jack; Shredded 1/4 c Imitation Bacon Bits 1 t Worcestershire Sauce MMMMM--------------------------GARNISH------------------------------- 1 x Seasoned Bread Crumbs 4 dr Hot Sauce * The mushrooms should be Whole White Button Mushrooms that have been diced. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Combine the mushrooms, Monterey Jack cheese, and bacon. Stir in the sour cream, blending well. Blend in the Worcestershire sauce and hot sauce. Place the mixture in a 1-quart casserole and top with the bread crumbs. Bake at 350 degrees F. for 15 minutes or until the cheese has melted. Place in a chafing dish and serve hot. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Tomatoes, Bell Peppers, Chili Peppers, Bread Sticks MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Zesty Italian Zucchini Dip Categories: Appetizers, Cheese, Dips, Vegetables Yield: 8 servings 3 c Zucchini; Shredded 2 ea Eggs; Large 1/4 c Parmesan Cheese; Grated 2 t Dried Parsley; Crushed 1/2 t Oregano; Dried 2 tb Fresh Parsley; Minced, OR 1 c Cream Cheese; Softened 1/4 c Romano Cheese; Grated 1/2 c Yellow Onion 1/2 t Salt 2 tb Milk Place the shredded zucchini in a colander, squeeze out any excess water and set aside. Beat the cream cheese to a smooth consistency and blend in the milk and eggs, blending well. Mix in all the other ingredients, including the zucchini, and place in a greased 1 1/2-quart casserole. Bake at 350 degrees F. for 20 minutes, or until heated through and bubbly. Pour into a chafing dish and serve hot. Makes about 5 cups of dip. SUGGESTED DIPPERS: Italian Bread Chunks, Bell Peppers, Hot Dogs, Genoa Sausage MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Caviar, Dill And Purple Onion Dip Categories: Appetizers, Cheese, Dips, Eggs, Vegetable Yield: 4 servings 1/2 c Cream Cheese; Softened 3 oz Red Or Black Caviar 1 t Dried Dill; Crushed 3/4 c Sour Cream 1 t Lemon Juice 2 t Purple Onion; Diced MMMMM--------------------------GARNISH------------------------------- 1 ea Egg; Lg, Hard Boiled 1 tb Fresh Dill; Chopped, OR Beat the cream cheese to a smooth consistency. Blend in the sour cream and add the remaining ingredients, blending well. Cover and chill. Just before serving, garnish with the egg which has been finely chopped. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Cocktail Rye Bread, Toast Triangles, Cucumber, Turnips, Red Bell Peppers Strips. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Contemplating Cape Cod Clam Dip Categories: Appetizers, Cheese, Dips, Seafood Yield: 4 servings 1/2 c Clams; Minced, OR 1 c Cream Cheese; Softened 1 t Lemon Juice 2 tb Clam Juice 1 tb Onion Juice 6 1/2 oz Clams; Minced, Well Drained 1/8 t Hot Sauce 1/4 t Worcestershire Sauce 1 tb Chili Sauce Blend the clams, clam juice, and cream cheese to a smooth consistency. All all of the other ingredients and blend well. Cover and chill. Makes about 1 3/4 cups of dip SUGGESTED DIPPERS: Carrots, Fennel, Zucchini, Wheat Crackers MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cocktail Crab Dip Categories: Appetizers, Cheese, Dips, Seafood, Vegetable Yield: 4 servings 3/4 c Catsup 1/2 c Crabmeat; Flaked, OR 1 c Cream Cheese; Softened 2 tb Prepared Horseradish 1/8 t Hot Sauce 6 oz Crabmeat; Flaked, Drain Well 1/8 t Salt 3 tb White Onion; Diced Combine the catsup, horseradish and hot sauce. Remove any remaining filament from the crabmeat. Add the crabmeat to the catsup mixture and continue to blend. Add all other ingredients and blend till smooth. Serve at room temperature. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Salty Potato Chips, Potato Skins, Green Bell Peppers, Turnips MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Caesar Mayo Dip Categories: Appetizers, Cheese, Dips, Fish Yield: 4 servings 2 ea Anchovy Fillets 1 t Dijon Mustard 1/4 t Black Pepper 1 tb Lemon Juice 1 1/2 c Mayonnaise 1 t Worcestershire Sauce 2 tb Parmesan Cheese Chop and mash the anchovy fillets on a cutting board. Put in a bowl and blend in the mayonnaise. Add the remaining ingredients and blend well. Cover and chill. Makes about 1 3/4 cups of dip SUGGESTED DIPPERS: Seafood, Deli Roast Beef Or Turkey, Radishes, Broccoli, Cauliflower, Snow Peas MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheese Souffle Categories: Cheese/eggs, Londontowne Yield: 4 servings 1 1/2 c Milk 1/2 t Salt 1/2 c Cream of Rice 1 x Grated Parmesan, optional 1/2 c Mild cheddar, shredded 3 ea Eggs, separated 2 T Butter Combine milk and salt; scald. Sprinkle in Cream of Rice and cook, stirring constantly, for 1 minute. Remove from heat, cover, and let stand 4 minutes. Add butter and cheese; stir until melted. Beat egg whites until stiff but not dry. Beat egg yolks until lemon colored. Gradually blend warm rice mixture into egg yolks. Fold in about 1/3 of beaten egg whites, then remainder. Pour into an unbuttered, 1-1/2 qt souffle or baking dish, OR, first lightly butter the souffle dish and dust with Parmmesian cheese. Sprinkle top lightly with Parmesan. Bake in preheated 325 degree oven until puffed and golden brown, about 40 minutes. Serve immediately. Mrs. William W. LaViolette MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Yule Log Categories: Appetizers, Cheese/eggs, Londontowne Yield: 1 servings 8 oz Pkg cream cheese, softened 3 T Chopped sweet pickle relish 1/2 c Pecans, finely chopped 5 oz Bleu cheese spread 2 T Instant minced onion Blend cheeses, add pickle relish and onion. Shape into 10" X 2" roll; wrap in waxed paper. Chill 3-4 hours. Remove paper, roll in pecans, serve as spread with crackers. Mrs. Robert F. Lewis MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fruited Cheese Log Categories: Appetizers, Cheese/eggs, Fruits, Londontowne Yield: 1 servings 1/2 c Dried apricots 1 lb Monterey Jack cheese, shred 1/3 c Golden raisins 1/3 c Dates, chopped 1 x Walnuts, chopped 1 t Poppy seed (optional) 1/2 t Seasoned salt 8 oz Cream cheese, softened 1/3 c Dry sherry 1 x Cherries, grapes for garnish Soak apricots in 1 c water for 2 hours. Drain and chop. Blend cheeses. Add remaining ingredients, fruits last, mixing thoroughly in between. Turn out onto sheet of foil and shape into 9" log or 2 large balls. Wrap securely and chill until firm. Roll in chopped nuts, cover again in foil and refrigerate 24 hours before serving (may be frozen). Garnish. Mrs. Stanley Nesbitt MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Bay Head Cream Cheese Spread Categories: Appetizers, Cheese/eggs, Londontowne Yield: 1 servings 8 oz Cream cheese 1 x Chinese duck sauce 1 x Garlic and curry powders Soften cheese and add flavorings to taste. Mound in a serving dish and cover generously with duck sauce. Serve with crackers. Mrs. Donald K. Dement MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheese puffs Categories: Cheese/eggs, Londontowne Yield: 4 servings 8 ea Slices white bread 8 oz Old English cheese slices 3/4 t Dry mustard 1 t Salt 2 c Milk 1/2 t Pepper 1/4 c Butter, melted 3 ea Eggs May be prepared the day before. At least 4 hours before cooking, trim crusts and cut bread into 1" squares. Cut cheese into bite size pieces. In large greased casserole, alternate layers of bread and cheese. Pour melted butter over top. Beat eggs well, stir in salt, pepper, mustard and milk. Combine thoroughly. Pour over casserole. Cover and refrigerate. One hour before serving, bake at 350 degrees, 30 minutes covered, then 30 minutes uncovered until top is golden and puffy. Mrs. William W. LaViolette MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Blender Souffle Categories: Cheese/eggs, Londontowne Yield: 4 servings 8 oz Sharp cheddar cheese 10 ea Slc bread, buttered/cubed 2 c Milk 1 t Salt 4 ea Eggs 1 t French cream mustard (May substitute 1/2 t dry mustard) Cut cheese into pieces. Combine all ingredients in blender. Turn on high speed until thoroughly mixed. Bake in greased, uncovered, 1-1/2 qt casserole for 1 hour at 350 degrees. Mrs. R. Gamble Mann MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cream Cheese Sauce Categories: Sauces, Cheese/eggs, Londontowne Yield: 1 servings 8 oz Cream cheese 1 x Celery salt 1 x Onion juice or powder 1 x Cream to thin 1 x Tobasco 1 x Worcestershire sauce Add enough cream to cream cheese to thin. Season to taste. Mrs. R. Gamble Mann MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Eggs Baked in Sour Cream Categories: Cheese/eggs, Londontowne Yield: 4 servings 1 3/4 c Sour cream 1/4 c Butter 1 x Parmesan cheese, grated 1/2 c Dry bread crumbs 6 ea Eggs In shallow casserole put half the crumbs, 1 1/2 c sour cream, and half the butter. Slide raw eggs into this. Cover with remainder of ingredients and sprinkle with freshly grated Parmesan cheese. Bake about 20 minutes or until eggs set, at 350 degrees. Mrs. James Olfson MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Scotch Eggs Categories: Cheese/eggs, Londontowne Yield: 4 servings 8 ea Eggs, hardboiled 2 lb Sausage meat Shell eggs. Wrap each egg evenly with 1/4 lb sausage meat. Fry at moderate temperature until brown on all sides. Drain on paper towels. Chill in refrigerator. When ready to serve, line platter with lettuce and arrange Scotch Eggs, cut in half, among the lettuce. Mrs William McG. Harlow MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Bye-Bye Birdy Curry Dip Categories: Appetizers, Cheese, Dips, Fruits, Vegetable Yield: 4 servings 2 c Water 1 ea Md Granny Smith Apple 1 c Celery; Finely Diced 8 1/4 oz Pineapple;Crushed,Drain Well 1/2 t Salt 1/2 c Cashews; Chopped 1 1/2 t Lemon Juice 1 c Mayonnaise 3/4 c Fresh Pineapple; Crushed, OR 2 t Curry Powder 1/4 t Black Pepper 1/4 c Blue Cheese; Crumbled, * * Use Gorgonzola cheese if available otherwise any blue-veined cheese will do. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++ Mix the water and lemon juice in a small bowl. Slice the Granny Smith apple and put the slices into the lemon water to soak. Set aside. Put the mayonnaise into a serving bowl and add the celery, pineapple, curry powder, salt and pepper and blend well. Fold in the cashews. Remove the apple slices from the lemon water and dice. Stir into the mixture and then stir in the Gorgonzola cheese, blending well. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Pita Triangles, Bread Chunks, Radishes, Scallions, Turnips, Bell Peppers MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Creamy Purple Onion And Basil Dip Categories: Appetizers, Cheese, Dips, Vegetables Yield: 6 servings 1 c Cream Cheese; Softened 4 t Dried Basil; Crushed 1/4 c Carrot; Shredded 1/4 t Salt 1/4 c Fresh Basil; Chopped, OR 1 c Sour Cream 1/4 c Purple Onion; Chopped 1/4 t Black Pepper Beat the cream cheese to a smooth consistency, gradually adding the basil. Blend in the sour cream and add the remaining ingredients, blending well. Cover and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Unsalted Potato Chips, Water Crackers, Green Bell Peppers, Mushrooms, Brussels Sprouts, Fennel, Smoked Deli Meats MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Aztec Pyramid Avocado Dip Categories: Appetizers, Dips, Fruits, Cheese, Vegetable Yield: 8 servings 3 ea Avocado; * 2 c Sour Cream 2 c Cheddar; Sharp, Shredded 5 ea Green Onions; Sliced,Use All 2 tb Lemon Juice 1 c Cream Cheese; Softened 1 1/3 oz Taco Seasoning Mix; 1 Pkg 3 c Fresh Tomatoes; Fine Chopped 1/2 c Black Olives; Sliced * Use 3 California Avocados (dark skinned type) that have been peeled ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ LAYER 1: (Bottom) Mash the avocados and blend in the lemon juice, mixing well, and spread evenly in a bowl or on a serving plate to the edges of the dish. LAYER 2: Beat the cream cheese until smooth and creamy. Blend in the sour cream, mixing well, and blend in the taco seasoning, blending well. Spread over the avocado layer. LAYER 3: Sprinkle the cheddar cheese over the cream cheese mixture. LAYER 4: Distribute the tomatoes over the cheddar cheese layer. LAYER 5: Spread the green onions over the tomato layer. LAYER 6: Top with the black olives. Serve at room temperature. Makes about 10 1/2 cups of dip. SUGGESTED DIPPERS: Tortilla Chips, Bell peppers, Lobster, Jicama MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Not Miss Lily's Olives Dip Categories: Appetizers, Cheese, Dips, Vegetables Yield: 4 servings 1 c Cream Cheese; Softened 1/4 c Black Olives; Chopped 1 t Dried Parsley; Crushed 1 tb Paprika 1 c Sour Cream 1/2 t Garlic Powder 2 tb Worcestershire Sauce 1 tb Fresh Parsley; Chopped, OR Beat the cream cheese to a smooth consistency. Blend in the sour cream and then the remaining ingredients. Blend well. Cover and chill. Makes about 2 1/4 cups of dip. SUGGESTED DIPPERS: Scallions, Jalapeno Peppers, Celery Root, Potato Chips, Duck Sausage MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sherried Cheddar Cheese Dip Categories: Appetizers, Cheese, Dips, Vegetables Yield: 4 servings 1 1/2 c Cheddar; Sharp, Shredded 1/2 t Hot Sauce 1 tb Sherry 1/2 c Sour Cream 1/4 t Garlic Powder 1 tb Jalapeno Pepper; Chopped Blend the cheddar cheese and the sherry well. Blend in the sour cream and then add all the rest of the ingredients. Serve at room temperature. Makes about 2 cups of dip. SUGGESTED DIPPERS: Celery, Carrots, Radishes, Tomatoes, Polish Sausage, Cantaloupe, Crenshaw or Casaba Melon MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hungarian Spiced Cheese Dip Categories: Appetizers, Cheese, Dips, Vegetables Yield: 2 servings 1 c Cottage Cheese 1 t Caraway Seeds 1/2 t Mustard; Dry 2 tb Green Onion; Chopped,Use All 2 t Hungarian Paprika 1 t Capers; Mashed 1/2 c Sour Cream Strain the cottage cheese in a colander to remove the excess water then cream in a blender or food processor or with an electric mixer. Put into a bowl and add the paprika, caraway seeds, capers, mustard and green onion. Blend all of the ingredients together until almost smooth. Blend in the sour cream. Cover and chill. Makes about 1 3/4 cups of dip. SUGGESTED DIPPERS: Chicken, String Beans, Cherry Tomatoes, Chili Peppers MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Tangy Blue Cheese Dip Categories: Appetizers, Cheese, Dips, Vegetables Yield: 4 servings 1/2 c Blue Cheese; Crumbled 1 t Garlic; Minced 1/8 t Hot Sauce 1 1/2 c Sour Cream 2 t Dried Chives; Crumbled, * 2 tb Fresh Chives; Finely Chopped * Use the dried chives if the fresh is not available, otherwise omit. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Blend the blue cheese and sour cream thoroughly. Add all the other ingredients, blending well. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Carrots, Cherry Tomatoes, Pineapple, Apple, Pearapple, Cocktail Black Bread, Italian Or French Bread Chunks MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Garlic, Cheese, And Nut Dip Categories: Appetizers, Cheese, Dips, Vegetables Yield: 4 servings 2 ea Garlic Cloves 1/2 c Sour Cream 1 1/2 t Paprika 1 1/2 t Chili Powder 1 c Cheddar; Sharp, Shredded 1 tb Fresh Dill; Chopped, OR 1/2 c Cream Cheese; Softened 1/4 c White Onion; Diced 1 1/2 t Curry Powder 1 t Dried Dill; Crushed 1/3 c Walnuts; Chopped Crush the garlic with a garlic press and beat into the cream cheese until the mixture is smooth. Blend in the sour cream. Mix in the onion, spices, and dill, blending well. Fold in the cheddar cheese and nuts. May be served at room temperature or chilled. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Sesame Crackers, Celery, Radishes, String Beans MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Brandied Gorgonzola Dip Categories: Appetizers, Cheese, Dips Yield: 2 servings 1/2 c Gorgonzola Cheese 1/4 t White Pepper 3/4 c Sour Cream 3/4 t Brandy Blend the gorgonzola cheese and sour cream until smooth. Add the remaining ingredients and blend well. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Cherry Tomatoes, Green Zucchini, Jicama, Pearapple, Anjou Pear, Nectarine MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hickory-Smoked Cheese Dip Categories: Appetizers, Cheese, Dips, Vegetables Yield: 2 servings 1 c Cottage Cheese 1/4 t Garlic; Minced 1 tb Green Onion; Minced, Use All 1/2 c Sour Cream 1/2 t Salt; Hickory-Smoked Blend the cottage cheese and sour cream until smooth. Add the remaining ingredients blending well. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Potato Chips, Water Crackers, Ham, Mushrooms, Snow Peas MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cottage Cheese Dip Categories: Appetizers, Cheese, Dips, Vegetables Yield: 4 servings 1/4 c Cucumber; Diced 1/4 c Radish; Diced 1/2 c Sour Cream 1/4 t Black Pepper 1/4 c Green Onion; Diced, Use All 1/2 c Cottage Cheese 1/2 t Celery Salt Mix the cucumber, green onion, and radishes together then blend in the cottage cheese and sour cream. Add the celery salt and pepper blending all of the ingredients well. Cover and chill. Makes about 1 3/4 cups of dip SUGGESTED DIPPERS: Pita Bread Triangles, Potato Skins, Seafood, Turnips, Bok Choy MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Smooth And Spicy Boursin Cheese Dip Categories: Cheese, Dips, Vegetables Yield: 4 servings 1/2 c Butter; Softened 1 ea Garlic Clove;CrushedIn Press 1 t Italian Seasoning 2 tb Walnuts; Minced 1 c Cream Cheese; Softened 2 t White Onion; Finely Minced 2 tb Milk Cream the butter and cream cheese together by hand and then blend in the garlic. Blend until almost smooth. Add the onion and Italian seasoning mixing well. Blend in the milk and then blend in the walnuts. Blend until thoroughly mixed. Serve at room temperature. Makes about 1 3/4 cups of dip. SUGGESTED DIPPERS: Apples, Lavasch Crackers, Potato Chips, Broccoli, Cocktail Rye Bread, Dried Fruit MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Silky Apricot Cheese Dip Categories: Appetizers, Cheese, Dips, Fruits Yield: 6 servings 3/4 c Apricot Preserves 1 c Sour Cream 1/4 c Almonds; Blanched, Slivered 1 c Cream Cheese; Softened 1 t Almond Extract 2 tb Brandy In a small bowl, mix the apricot preserves and brandy together, then set aside. Beat the cream cheese to a creamy consistency and blend in the sour cream and almond extract, blending until very smooth. Add the apricot-brandy mixture and blend well. Fold in the almonds. Cover and chill. Makes about 3 cups of dip. SUGGESTED DIPPERS: Vanilla Wafers, Pound Cake Cubes, Muenster Or Monterey Jack Cheese Cubes Or Sticks, Chocolate Chunks. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Chip Cheesecake Dip Categories: Cheese, Desserts, Dips, Fruits Yield: 6 servings 1/2 c Raisins 1/2 c Whipping Cream 1/4 c Dark Brown Sugar 1/2 c Mini Chocolate Chips 2 c Cream Cheese; Softened 1/2 t Vanilla Extract 1 t Cinnamon; Ground MMMMM--------------------------GARNISH------------------------------- 1 x Cinnamon; Ground 1 tb Brandy Mix the raisins and brandy (making sure all the raisins are coated) and let soak for 15 minutes. In another bowl, beat the cream cheese and whipping cream until well blended and smooth. Add the vanilla, mixing well. Blend in the brown sugar and cinnamon. Mix in the "slushed" raisins and chocolate chips, blending well. Garnish with a light dusting of cinnamon. Serve at room temperature. Makes about 3 3/4 cups of dip. SUGGESTED DIPPERS: Graham Crackers, Honeydew Melon, Strawberries, Peaches, Dried Fruit, Pound Cake Cubes MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mango Cream Dip Categories: Cheese, Desserts, Dips, Fruits Yield: 4 servings 1 c Cream Cheese; Softened 1/2 c Mango Chutney Beat the cream cheese to a smooth and creamy consistency and blend in the mango chutney, mixing well. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Sesame Crackers, Pineapple, Melon, Crab, Chicken, Ham MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pineapple-Walnut Dip Categories: Cheese, Dips, Fruits, Desserts Yield: 6 servings 1 c Cottage Cheese 1 c Pineapple, Crushed 1/2 t Lemon Juice 1/2 c Sour Cream 1 c Walnuts; Chopped 1/4 t Lemon Zest Cream the cottage cheese in a blender or food processor or with an electric mixer. Blend in the sour cream. Add all the other ingredients and mix well. Cover and chill. Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS: Vanilla Wafers, Chicken, Pears, Strawberries MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Strawberry Grand Marnier Cheesecake Dip Categories: Cheese, Desserts, Dips, Fruits Yield: 6 servings 1/2 c Strawberries; Crushed 1/4 c Dark Brown Sugar 1 c Cream Cheese; Softened 1/4 c Walnuts; Finely Chopped 1/3 c Grand Marnier Liqueur 1 c Sour Cream Reserve 1 tablespoon each of the strawberries and walnuts for the garnish. In a small bowl, mix the strawberries, brown sugar and liqueur. Set aside. Blend the cream cheese and sour cream until smooth. Add the strawberry mixture, blending well. Fold in the walnuts. Mound the reserved strawberries in the center and ring with the reserved walnuts. Cover and chill. Makes about 3 1/2 cups of dip. SUGGESTED DIPPERS: Chocolate Wafers Or Crackers, Graham Crackers, Chocolate Chunks, Ladyfingers, Bananas MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Uberbackener Spinat Mit Kase (Baked Spinach With Cheese) Categories: German, Cheese/eggs, Main dish Yield: 4 servings 1 lb Spinach; Fresh * 1 ea Onion; Large, Diced 1/2 t Salt 1 t Paprika 1/4 t Pepper 1/4 lb Butter 2 ea Garlic; Cloves, Minced 1/2 lb Emmenthaler Cheese; Grated 1/8 t Nutmeg * Wash and clean spinach of sand. Dry. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Cut spinach into strips. In a large Dutch oven, heat butter until bubbly. Add onion and garlic, saute for 2 to 3 minutes. Add spinach. Sprinkle with salt. Cover and steam for 5 minutes. Remove from heat. Grease an ovenproof casserole. Sprinkle half the cheese over the bottom of the casserole. Add the spinach. Sprinkle with paprika, nutmeg, and pepper. Top with remaining cheese. Bake at 360 degrees F about 20 minutes or until cheese bubbles. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Eier In Gruner Sosse (Eggs In Green Sauce) Categories: German, Cheese/eggs, Sauces, Main dish Yield: 4 servings 2 T Mayonnaise 1 ea Lemon; Med, Juiced 1/2 t Salt 1/2 t Sugar 1 c Sour Cream; * 9 ea Eggs; Large, Hard Cooked 1/4 t Pepper 1 1/2 c Fresh Herbs; Chopped ** * You can use part yogurt if so desired. ** Any kind of fresh herbs such as dill, chives, parsley, tarragon, or ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Blend mayonnaise, sour cream and lemon juice. Finely chop 1 hard-cooked egg and stir into mayonnaise mixture. Season with salt, pepper, and sugar. Thoroughly rinse herbs, pat dry, and chop. Blend with the sauce. Slice rest of the hard-cooked eggs in half and arrange in the sauce and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hamburger Fischsalat (Hamburg-Style Fish Salad) Categories: German, Salads, Fish, Cheese/eggs Yield: 4 servings 1 T Butter 1/2 c ;Hot Water 2 ea Pickles; Dill 1 lb White Fish Fillets; * 4 ea Eggs; Large, Hard Cooked 1 T Capers MMMMM---------------------------SAUCE-------------------------------- 2 T Mayonnaise 2 t Lemon Juice 1/2 t Salt 2 T Sour Cream 1 t Mustard; Dijon-style 1/4 t Pepper; White MMMMM--------------------------GARNISH------------------------------- 1 ea Egg; Large, Hard Cooked 4 ea Beets; Canned, Slices * Fillets may be fresh or frozen. They can include cod, turbot, or ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Melt butter in a frypan. Place fish in frypan and pour hot water over fish. Bring to a boil, cover, lower heat and simmer gently for 10 minutes. Meanwhile slice the 4 hard cooked eggs and the pickles. Drain fish, cool and cut into cubes. Prepare salad sauce by blending mayonnaise, sour cream, lemon juice, mustard, salt, and pepper. In a separate bowl gently mix fish cubes, egg and pickle slices and capers. Arrange fish mixture in individual dishes and spoon salad sauce over tops. Chill for 30 minutes. To garnish, cut remaining egg into eight pieces and chop beet slices. Arrange garnish on each serving. Serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Kasespatzle (Spaetzle Cheese Noodles) Categories: German, Breads, Cheese/eggs Yield: 4 servings 3 T Butter Or Margarine 3 oz Emmenthaler Cheese; Grated 2 c Spaetzle Noodles 3 ea Onions;Sliced In Small Rings 1 t Dry Mustard 2 T Chives; Chopped Heat butter in frypan, add onions, and brown lightly. Toss cheese with dry mustard. Add cooked noodles to cooked onions and cheese; mix well. Place mixture in an ovenproof casserole. Bake at 300 degrees F. for 20 to 30 minutes or until hot and bubbly. Sprinkle top with chopped chives before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Blue Ribbon Burgers Categories: Cheese, Hamburgers, Main dish, Meats, Vegetable Yield: 6 servings 2 lb Ground Beef 1/2 t Salt 1/4 t Pepper 2 T Blue Cheese; Crumbled 2 t Worcestershire Sauce 1/4 t Garlic Salt 3 oz Cream Cheese; Softened, 1 pk 4 oz Mushrooms; 1 can, * * Use 1 4-oz can of mushroom stems and pieces. ~--------------------------------------------------------------------- ~- Mix meat, Worcestershire sauce and seasonings. Shape the mixture into 12 thin patties, each about 4-inches in diameter. Mix the cream cheese and the blue cheese. Top each of 6 patties with the cheese mixture, spreading to within 1/2 inch of the edge; press the mushrooms into the cheese. Cover each patty with one of the remaining patties, sealing the edges firmly. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached and cheese is melted, about 10 to 15 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chili Cheese Burgers Categories: Cheese, Hamburgers, Main dish, Meats, Spice Yield: 6 servings 1 1/2 lb Ground Beef 1 t Chili Powder 3/4 t Salt 1/4 t Pepper 6 ea Cheddar Cheese Slices; * 1 ds Cayenne Red Pepper 1/4 c Onion; Finely Chopped, 1 sm. 1 t Worcestershire Sauce 1/4 t Garlic Salt 1/4 t Red Pepper Sauce 2 T Green Chiles; Canned,Chopped * Each cheese slice should be 2 X 2-inches. ~--------------------------------------------------------------------- ~-- Mix all the ingredients together except the cheese slices and chiles. Shape the mixture into 12 thin patties, each about 3 1/2-inches in diameter. Place 1 cheese slice and 1 tsp of the chiles on each of 6 patties. Top with the remaining 6 patties sealing the edges firmly. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ruben Burgers Categories: Cheese, Hamburgers, Main dish, Meats Yield: 5 servings 1 lb Ground Beef 4 1/2 oz Deviled Ham; 1 cn 1/4 t Salt 1/8 t Pepper 5 ea Swiss Cheese Slices; * 4 1/2 oz Corned Beef Spread; 1 cn, OR 1/4 c Onion; Finely Chopped, 1 sm. 1/8 t Garlic Salt 8 oz Sauerkraut; Drained, 1 cn * Each cheese slice should be 3 inches by 3 inches. ~--------------------------------------------------------------------- ~-- Mix all the ingredients together except the sauerkraut and cheese. Shape mixture into 5 patties, each about 3/4-inch thick. Set oven control to broil or 550 degrees F. Broil the patties 4 inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes. Top each patty with sauerkraut and a cheese slice. Broil until the cheese is melted and a light brown in color. Nice served on toasted rye or pumpernickel buns or bread. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Triple Cheese Burgers Categories: Cheese, Hamburgers, Main dish, Meats, Sauce Yield: 6 servings 1 1/2 lb Ground Beef 1/4 c Onion; Finely Chopped, 1 sm. 1 t Salt 1/2 t Basil Leaves 1/8 t Garlic Salt 1/4 c Parmesan Cheese; Grated 6 ea Cheese Slices; * 1/4 c Bread Crumbs; Dry 1 ea Egg; Large 1 t Worcestershire Sauce 1/4 t Pepper 6 T Creamed Cottage Cheese 8 oz Tomato Sauce; 1 cn * You can use either Mozzarella or Swiss cheese slices. Each slice ~--------------------------------------------------------------------- ~-- Mix the meat, bread crumbs, onion, egg and seasonings together. Shape the mixture into 12 thin patties, each about 4-inches in diameter. Top each of 6 patties with 1 Tbls of the cottage cheese, spreading to within 1/2-inch of the edge, sprinkle on 2 tsp of the Parmesan cheese, and top each patty with one of the remaining patties sealing the edges firmly. Brown the patties in a large skillet over medium-high heat, turning once. Drain off the fat and pour the tomato sauce over the patties. Cover and simmer for about 15 minutes. Place a cheese slice on each patty, cover, and heat until the cheese is melted, about 2 minutes. Serve with the remaining sauce in the skillet poured over them. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hamburger Pasties Categories: Cheese, Ground beef, Main dish, Meats, Vegetable Yield: 8 servings 1 lb Ground Beef 8 oz Canned Vegetables; 1 cn, * 1/4 c Catsup 1/4 t Pepper 11 oz Pie Crust Mix Or Sticks; 1Pk 1/4 c Onion; Chopped, 1 sm. 1 c Cheese; Shredded, (4 oz), ** 1/2 t Garlic Salt 1 T Mustard; Prepared * Vegetables should be drained. You can use either peas or diced ** Use either American or Cheddar cheese. ~--------------------------------------------------------------------- ~-- Heat the oven to 375 degrees F. Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Remove from the heat and stir in the remaining ingredients except the pie crust mix and set aside. Prepare the pastry as for a 2 crust pie as directed on the package. Divide the pastry into 8 equal parts. Roll each part, on a lightly floured surface, into a 7-inch circle. On half of the circle, spread about 1/4 cup of the meat mixture (packed) to within 1/2-inch of the edge. Moisten the edge of the pastry with water and fold over the meat mixture, sealing the edges with a fork. Place on an ungreased baking sheet and prick the tops with the fork. Bake 30 to 35 minutes. You can serve these as sandwiches or, if you prefer, place on a plate and top with gravy or sauce. NOTE: You can substitute 1 cup of your favorite cooked vegetable for the peas or carrots in this recipe. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Double Cheese Hamburger Casserole Categories: Cheese, Hamburger, Main dish, Meats, Vegetable Yield: 5 servings 4 oz Noodles; Uncooked, Abt 2 C 1/3 c Onion; Chopped 8 oz Tomato Sauce; 1 Cn 3 oz Cream Cheese; Softened, 1 Pk 1/4 c Dairy Sour Cream 1 lb Lean Ground Beef 1/4 c Celery Chopped 1 t Salt 1/2 c Cottage Cheese; Creamed 1 ea Tomato; Md., Optional Cook the noodles as directed on the package and then drain. While the noodles are cooking, cook and stir the meat, the onion and the celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in the noodles tomato sauce, salt, cream cheese, cottage cheese and the sour cream. TO COOK IN A SKILLET: Heat the mixture to boiling, then reduce the heat and simmer, uncovered, for 5 minutes, stirring frequently. Remove from the heat. Cut the tomato into thin slices and arrange on the meat mixture. Cover and let sit for about 5 minutes or until the tomato slices are warmed. TO COOK IN THE OVEN: Turn the mixture into an ungreased 1 1/2-quart casserole. Cut the tomato into thin slices and arrange on the meat mixture. Cover and bake in a 350 degree F. oven until hot, about 30 minutes. Serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Manicotti Categories: Cheese, Hamburger, Main dish, Meats, Vegetable Yield: 6 servings MMMMM------------------------MEAT FILLING----------------------------- 1 lb Lean Ground Beef 3 ea Slices Bread; Torn Up Small 1 ea Egg; Lg 1 t Salt 1/4 c Onion; Chopped, 1 Sm 1 1/2 c Mozzarella Cheese; Shredded 1/2 c Milk 1/4 t Pepper MMMMM---------------------------PASTA-------------------------------- 8 oz Manicotti Shells; 1 Pk MMMMM------------------------TOMATO SAUCE----------------------------- 4 oz Mushroom Stems & Pieces;1 Cn 12 oz Tomato Paste; 1 Cn 1 ea Clove Garlic; Minced 1/2 t Sugar 1/8 t Pepper 1 tb Parsley; Snipped 15 oz Tomato Sauce; 1 Cn 1/4 c Onion; Chopped, 1 Sm 4 c Water 1/2 t Salt 1/3 c Parmesan Cheese; Grated 1 tb Italian Seasoning Cook and stir the meat and the first 1/4 cup of onion in a large skillet until the meat is brown. Drain off excess fat. Remove from the heat and stir in the remaining ingredients for the Meat Filling. Fill the uncooked manicotti shells, packing the filling into both ends. Place the shells in an ungreased baking pan, 13 X 9 X 2-inches. Heat the oven to 375 degrees F. Heat the undrained mushrooms and the remaining ingredients for the Tomato sauce except the Parmesan Cheese to boiling, stirring occasionally. Reduce the heat and simmer, uncovered, for about 5 minutes. Pour the sauce over the filled shells. Cover the pan with aluminum foil and bake until the shells are tender, 1 1/2 to 1 3/4 hours. Sprinkle with the cheese and cool 5 to 10 minutes before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mexican Fiesta Casserole Categories: Cheese, Hamburger, Main dish, Meats, Vegetable Yield: 6 servings 1 lb Lean Ground Beef 4 oz Cheddar Cheese; Shredded,1 C 2/3 c Mayonnaise Or Salad Dressing 1/2 c Water 3/4 c Green Bell Pepper; Chopped 2 tb Onion; Finely Chopped 1 x Salt & Pepper; To Taste 1 c Dairy Sour Cream 2 c Bisquick Baking Mix 1 x Tomatoes; Thinly Sliced, * 1 x Paprika; Optional * Use 2 or 3 ripe tomatoes or to taste. ~--------------------------------------------------------------------- ~-- Heat the oven to 375 degrees F. Cook and stir the meat in a large skillet until brown. Drain off the excess fat. Season the meat with the salt and pepper, then set aside. Mix the cheese, sour cream, mayonnaise and onion and set this mixture aside. Stir the baking mix and water together until a soft dough forms. With floured fingers, pat the dough in a greased baking pan, 13 X 9 X 2-inches, pressing the dough 1/2 inch up the sides of the pan. Layer the meat, tomato slices, and green pepper onto the dough. Spoon the sour cream mixture over the top and sprinkle with the paprika, if used. Bake uncovered until the edges of the dough are light brown, 25 to 30 minutes. Cool 5 minutes and then cut into squares. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hearty Beef Supper Categories: Cheese, Hamburger, Main dish, Meats, Vegetable Yield: 7 servings 2 lb Lean Ground Beef 1 c Cracked Wheat; Uncooked 2 c Water 1 1/2 t Salt 1/4 t Minced Garlic; Instant 1/2 c Parmesan Cheese; Grated 1 c Onion; Chopped, 1 Lg 2 c Tomato; Fresh, Chopped, 2 Md 2 t Beef Bouillon; Instant 1/2 t Oregano Leaves 1/4 t Pepper 3 tb Parsley; Snipped Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the remaining ingredients except the grated Parmesan Cheese. Heat to boiling then reduce the heat and simmer, covered, stirring occasionally, until the wheat is tender, about 30 minutes. (A small amount of water can be added if necessary.) Stir in the cheese and garnish with additional snipped parsley and/or Parmesan Cheese. NOTE: The nutlike texture of cracked wheat reminds one of brown rice, in fact, it is cooked and used in the same way. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Souper Baked Sandwich Categories: Breads, Cheese, Hamburger, Main dish, Meat Yield: 6 servings 1 1/2 lb Lean Ground Beef 1/2 t Salt 4 c Herb Stuffing Cubes; Not Mix 2 ea Eggs; Lg 1 t Mustard; Dry 1/4 c Onion; Chopped, 1 Sm 1/2 c Celery; Chopped 1 1/2 c Milk 10 3/4 oz Cream Of Mushroom Soup; 1 Cn 1 c Cheddar Cheese; Shredded,4oz Heat the oven to 350 degrees F. Cook and stir the meat, onion and celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in the salt. Arrange the stuffing cubes in a greased baking pan, 9 X 9 X 2 or 11 3/4 X 7 1/2 X 1 3/4-inches and top with the meat mixture. Beat the milk, eggs, soup, and mustard together and pour over the meat. Then sprinkle with the cheese and bake uncovered until a knife inserted in the center comes out clean, about 30 to 40 minutes. Cool for 5 minutes and then cut into squares and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mexicali Spoon Bread Casserole Categories: Breads, Cheese, Hamburger, Main dish, Vegetable Yield: 8 servings MMMMM------------------------MEAT MIXTURE----------------------------- 1 1/2 lb Lean Ground Beef 1/4 c Green Bell Pepper; Chopped 15 oz Tomato Sauce; 1 Cn 1 1/2 t Salt 1/8 t Pepper 1 c Onion; Chopped, 1 Lg 1 ea Clove Garlic; Minced 12 oz Whole Kernel Corn; 1 Cn 1 x Chili Powder; To Taste 1/2 c Ripe Olives; Sliced MMMMM----------------------CORNMEAL TOPPING--------------------------- 1 1/2 c Milk 1/2 t Salt 2 ea Eggs; Lg, Beaten 1/2 c Yellow Cornmeal 3/4 c Cheddar Cheese; Shredded Heat the oven to 375 degrees F. Cook and stir the meat, onion, green pepper and garlic in a large skillet until the onion is tender and the meat is browned. Drain off the excess fat. Stir in the tomato sauce, UNDRAINED corn, 1 1/2 ts salt, the chili powder, pepper and olives. Heat to boiling then reduce the heat and simmer, uncovered, while preparing the cornmeal topping. Mix the milk, cornmeal and 1/2 ts salt in a saucepan. Cook and stir over medium heat just until the mixture boils. Remove from the heat and stir in the cheese and eggs. Turn the hot meat mixture into an ungreased 2 1/2 to 3-quart casserole. Immediately pour the topping onto the meat mixture. Bake, uncovered, until a knife inserted in the topping comes out clean, about 40 minutes. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheeseburger Pie Categories: Cheese, Hamburger, Main dish, Meats, Vegetable Yield: 6 servings MMMMM---------------------------CRUST-------------------------------- 1 c Bisquick Baking Mix 1/4 c Milk Or Light Cream MMMMM------------------------MEAT FILLING----------------------------- 1 lb Lean Ground Beef 1/2 t Salt 1/2 c Onion; Chopped, 1 md 1/4 t Pepper MMMMM--------------------------TOPPING------------------------------- 2 ea Tomatoes; Sliced, Md 1 c Cheddar Cheese; Shredded,4oz 1 tb Worcestershire Sauce 2 ea Eggs; Lg 2 tb Bisquick Baking Mix Heat the oven to 375 degrees F. Mix the 1 cup of the biscuit baking mix and the milk until a soft dough forms. Gently smooth the dough into a ball on a floured cloth-covered surface after kneading the ball 5 times to mix. Roll out the dough until it is 2 inches larger than an inverted 9-inch pie pan. Ease into the pan and flute the edges. Set aside. Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the salt, pepper, 2 Tb of the baking mix, and the worcestershire sauce. Turn the meat filling into the pastry lined pie pan. Arrange the tomato slices on the meat mixture. Beat the eggs slightly and stir in the cheese. Spoon onto the tomatoes spreading the mixture to cover the top completely. Bake for about 30 minutes. Cut into wedges and serve with chili sauce, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Peppy Pizza Pie Categories: Cheese, Hamburger, Main dish, Meats, Vegetable Yield: 6 servings 1 lb Lean Ground Beef 1/3 c Bread Crumbs; Dry 1/2 t Oregano Leaves 8 oz Tomato Sauce; 1 Cn 1/4 c Ripe Olives; Pitted, Sliced 2 oz Pepperoni; Chopped,1/3 C Abt 1 ea Egg; Lg 1/4 t Salt 8 oz Mushroom Stems & Pieces; * 1 c Mozzarella Cheese; Shredded * Use 1 8-oz can of Mushroom Stems and Pieces that has been drained. ~--------------------------------------------------------------------- ~-- Heat the oven to 400 degrees F. Mix the meats, bread crumbs, egg, oregano leaves, salt and half of the tomato sauce. Press the mixture evenly against the bottom and sides of an ungreased 10-inch pie pan. Sprinkle the mushrooms and olives in the meat line pan then pour the remaining tomato sauce over the vegetables. Bake uncovered for 25 minutes. The pepperoni gives a red-flecked appearance to the meat. Sprinkle the pie with the shredded cheese and bake an additional 5 minutes. Cool for 5 minutes then cut into 6 wedges. NOTE: If a 10-inch pie pan is not available, use a 9-inch one but put a pan under it to catch the run off of juices. Also you can use an 8 oz can of cut green beans or whole kernel corn in place of the mushrooms if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Potluck Surprise Categories: Cheese, Hamburger, Main dish, Meats, Vegetable Yield: 6 servings 1 1/2 c Elbow Macaroni; Uncooked 1/2 c Onion; Chopped, 1 Md 1 t Italian Seasoning 1 ea Eggplant; Sm, * 1/4 c Pimento; Chopped, ** 1 1/2 lb Lean Ground Beef 1 1/2 t Salt 1/4 t Pepper 1 c Dairy Sour Cream 2 c Cheddar Cheese; Shredded,8oz * Peel and cut the eggplant into 1/2-inch cubes. There should be about ** You can use 1/2 cup of sliced pimento stuffed olives in place of the ~--------------------------------------------------------------------- ~-- Heat the oven to 350 degrees F. Cook the macaroni as directed on the package and drain. While the macaroni is cooking, cook and stir the meat and onion in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the salt, Italian seasoning, pepper, macaroni, eggplant, sour cream, pimento and 1 cup of the cheese. Turn into an ungreased 3-quart casserole. Sprinkle with the remaining cheese. Bake uncovered until the eggplant is tender, about 45 to 50 minutes. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hamburger Pizza Categories: Cheese, Hamburger, Main dish, Meats, Vegetable Yield: 8 servings MMMMM---------------------------CRUST-------------------------------- 2 1/2 c Bisquick Baking Mix 2/3 c Water; Hot 1 ea Active Dry Yeast; Package MMMMM------------------------MEAT MIXTURE----------------------------- 1 lb Lean Ground Beef 15 oz Tomato Sauce; 1 Cn 1/4 t Pepper 1/2 c Onion; Chopped, 1 Md 2 t Oregano Leaves MMMMM--------------------------TOPPING------------------------------- 1/2 c Green Pepper; Chopped, Opt. 1 c Parmesan Cheese; Grated 2 c Mozzarella Cheese; Shredded Heat the oven to 425 degrees F. Mix the baking mix and yeast and stir in the hot water. Turn the dough onto a well-floured surface and knead until smooth, about 20 times. Let the dough rest a few minutes. While the dough is resting, cook and stir the meat and onion in a large skillet until the onion is tender and the meat is brown. Drain off the excess fat. Stir in the tomato sauce, oregano leaves, and pepper and set aside. Divide the dough in half. Roll each half on an ungreased baking sheet into a rectangle, 13 X 10-inches or on a pizza pan 12-inches in diameter. Pinch the edges to make a slight rim. Spread the meat mixture almost to the edges. Top with the green pepper and cheeses. Bake until the crust is brown and the filling is hot and bubbly, 15 to 20 minutes. Cut into squares or wedges and serve. NOTE: If desired, you can use shredded Cheddar Cheese for the Mozzarella in the above recipe. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Baked Pizza Sandwich Categories: Cheese, Hamburger, Main dish, Meats, Vegetable Yield: 6 servings 1 lb Lean Ground Beef 15 oz Pizza Sauce; 1 Cn 2 c Biscuit Baking Mix 2/3 c Milk 2 oz Mushrooms;Sliced,Drained,1Cn 15 oz Tomato Sauce; 1 Cn, OR 1 t Oregano Leaves 1 ea Egg; Lg 8 oz Cheese; * 1/4 c Parmesan Cheese; Grated * Use 1 8-oz package of sliced process American Or mozzarella cheese. ~--------------------------------------------------------------------- ~-- Heat the oven to 400 degrees F. Cook and stir the meat in a large skillet until brown. Drain off the excess fat. Stir in half of the tomato sauce and the oregano leaves into the meat mixture. Heat to boiling then reduce the heat and simmer, uncovered, for 10 minutes. While the meat mixture is simmering, mix the baking mix, egg and the milk. Measure out 3/4 cup of the batter and set aside. Spread the remaining batter in a greased baking pan 9 X 9 X 2-inches. Pour into the remaining tomato sauce over the batter, spreading evenly. Layer 4 slices of the cheese, the meat mixture, the mushrooms and the remaining cheese on top of the batter and tomato sauce. Spoon the reserved batter on the top of the cheese. Sprinkle the batter top with the grated Parmesan cheese and bake, uncovered, until it is golden brown, 20 to 25 minutes. Cool for 5 minutes before cutting into squares and serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Minnesota Minestrone Categories: Cheese, Hamburger, Main dish, Soups, Vegetable Yield: 10 servings 2 lb Lean Ground Beef 1 ea Clove Garlic, Minced 15 oz Kidney Beans; 1 Cn 1 c Celery; Sliced, 2 Stalks 2 c Zucchini; Sliced, 2 Sm 1 c Spaghetti; Broken, Uncooked 1/2 c Red Wine Or Water 1 1/2 t Salt 1 c Onion; Chopped, 1 Lg 28 oz Tomatoes; 1 Cn 12 oz Whole Kernel Corn; 1 Cn 2 c Cabbage; Shredded,Abt 1/2 Hd 1 c Elbow Macaroni; Uncooked, OR 2 c Water 2 t Beef Bouillon; Instant 1 1/2 t Italian Seasoning MMMMM--------------------------GARNISH------------------------------- 1 x Parmesan Cheese; Grated Cook and stir the meat onion, and garlic in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the undrained tomatoes, undrained kidney beans, the undrained corn, and remaining ingredients except the cheese, breaking up the tomatoes as you do. Heat to boiling then reduce the heat and simmer, covered, until the macaroni and vegetables are tender, about 30 minutes, stirring occasionally. Serve hot with the Parmesan cheese. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheese-Potato Meat Loaf Categories: Cheese, Hamburger, Main dish, Meat loaf, Meat Yield: 6 servings 1 x Basic Meat Loaf; Recipe # 8 1 x Potatoes; Instant Mashed 1/4 c Blue Cheese; Crumbled 1 x Bacon; Crisp & Crumbled * Use the measurements for 4 servings and prepare as the recipe ~--------------------------------------------------------------------- ~-- Prepare the basic meat loaf recipe except -- mix in half of the cheese and shape the mixture into a loaf in an ungreased baking pan 13 X 9 X 2-inches. Omit the catsup and bake as directed. Drain off the excess fat. Prepare the potatoes as directed on the package except -- stir in the remaining cheese. Spread the potatoes on the sides and top of the meat loaf. Sprinkle with the crumbled bacon and bake for an additional 10 minutes, or until the potatoes are lightly browned. Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Meat And Potato Squares Categories: Cheese, Hamburger, Main dish, Meat loaf, Meat Yield: 6 servings 1 x Basic Meat Loaf; Recipe # 8 1/2 c Cheddar Cheese; Shredded 1 x Mashed Potatoes; Instant, * * Prepare enough instant mashed potatoes to serve 4 as per package ~--------------------------------------------------------------------- ~-- Prepare the basic Meat Loaf -- except spread the mixture into an ungreased baking pan 9 X 9 X 2 or 8 X 8 X 2-inches. Omit the catsup and decrease the baking time to 40 to 50 minutes. Drain off the excess fat. Spread the hot potatoes evenly over the meat in the pan and sprinkle with the shredded cheese. Bake until the cheese is melted, about 2 to 4 minutes. Serve hot on a slightly heated platter. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Zucchini-Layered Meat Loaf Categories: Cheese, Hamburger, Main dish, Meat loaf, Vegetable Yield: 6 servings 1 x Recipe Basic Meat Loaf; * 1/2 c Zucchini; Thinly Sliced 1/2 c Swiss Cheese; Shredded 2 tb Pimento; Chopped * See Recipe # 8, this file, for the recipe. ~--------------------------------------------------------------------- ~-- Prepare the basic meat loaf -- except spread 1/3 of the mixture evenly in an ungreased loaf pan, 9 X 5 X 3-inches. Sprinkle half each of the cheese, zucchini and pimento in layers, spreading the layers to within 1/2 inch of all sides of the pan. Repeat the layers ending up with a layer of the meat mixture on the top. Be sure to cover the layers completely by spreading the mixture to the sides of the pan. Omit the catsup and bake, uncovered, for 1 1/4 hours. Drain off the excess fat and let stand for 5 to 10 minutes before slicing into thick slices. Serve on a heated platter. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Spooned-Up Meat Loaf Categories: Cheese, Hamburger, Main dish, Meat loaf, Meat Yield: 6 servings 2 lb Lean Ground Beef 1/2 c Oats; Quick Cooking 1/2 c Dairy Sour Cream 1/4 c Parmesan Cheese; Grated 1 1/2 oz Onion Soup Mix; 1 pk 1/2 c Water 2 ea Eggs; Lg, Beaten Cook and stir the meat in a large skillet until the meat is brown. Drain off the excess fat. Stir in the soup mix, oats and water. Cover and simmer for about 5 minutes, stirring occasionally. Stir in the sour cream and eggs. Spread the mixture evenly in the skillet then sprinkle the cheese over the top. Cover and simmer until set, about 5 minutes. Serve with catsup, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Bacon-Wrapped Little Loaves Categories: Cheese, Hamburger, Main dish, Meat loaf, Meat Yield: 6 servings 1 1/2 lb Lean Ground Beef 1 ea Egg; Lg 1/4 c Onion; Chopped, 1 Sm 1/4 c Green Bell Pepper; Chopped 1/2 t Beef Bouillon; Instant 6 ea ThinSlicesofBacon,Cut In 1/2 1 c Cheddar Cheese;Shredded,4 Oz 1/4 c Bread Crumbs; Dry 1/4 c Lemon Juice 1/2 c Water 1 t Salt Heat the oven to 350 degrees F. Mix all of the ingredients, except the bacon, together. Shape the mixture into 6 small loaves. Crisscross 2 of the half slices of bacon across each loaf, tucking the ends under each loaf. Place the loaves on a rack in a shallow baking pan and bake uncovered for 50 minutes. Let stand for 5 to 10 minutes before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Australian Cheesecake Categories: Cakes, Cheese, Cheesecakes, Desserts, Fruits Yield: 10 servings MMMMM---------------------------CRUST-------------------------------- 1 1/2 c Graham Cracker Crumbs 1/4 c Sugar; Granulated 6 T Butter; Melted, * MMMMM-------------------------CHEESECAKE------------------------------ 1 lb Cream Cheese 3 ea Eggs; Large, Separated 1 t Lemon Rind, Grated 1 t Vanilla Extract 2 T Passion Fruit; ** 1/2 c Sugar; Granulated 1/4 c Unbleached Flour 2 t Lemon Juice 1/2 c Heavy Cream * Use sweet cream butter and DO NOT substitute margarine. ** Make the passion fruit pulp from fresh passion fruits or substitute ~--------------------------------------------------------------------- ~-- NOTE: Prebaked crusts are much crisper than the chilled ones and this can be important if you want a crisp crust. CRUST: If you are prebaking the shell, preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl and add the butter and sugar blending well. Press the crumb mixture into the bottom and up the sides of an 8-inch springform pan. Smooth the mixture to form an even layer on the bottom and sides. Bake the crust in the oven for 10 minutes and let cool to room temperature before filling. NOTE: This crust can be chilled for 5 to 10 minutes in the freezer until it is set but is not recommended in this recipe. CHEESECAKE: Preheat the oven to 300 degrees F. In a large mixing bowl, beat the cream cheese and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each. Beat in the flour, lemon rind, lemon juice, and vanilla until just mixed. Whip the cream until stiff in a medium mixing bowl. Set aside. In another mixing bowl, beat the egg whites until they form stiff peaks, then fold them into the cheese mixture. Fold in the reserved whipped cream. Stir in the passion fruit pulp then pour the mixture into the prepared crust and bake fro 45 minutes to 1 hour. Cool, in the oven, to room temperature, then chill. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Dutch Cheesecake Categories: Cakes, Cheese, Cheesecakes, Desserts Yield: 10 servings MMMMM---------------------------CRUST-------------------------------- 1 x Shortbread; See Recipe # 22 MMMMM-------------------------CHEESECAKE------------------------------ 2 ea Eggs; Large, Separated 2 t Confectioners' Sugar 1/3 c Light Cream Or Half & Half 1 t Lemon Juice 1/3 c Raisins; Golden 1/4 c Confectioners' Sugar; PLUS 1 1/2 c Gouda Cheese; Grated 1/4 c Unbleached Flour 1 t Lemon Rind; Grated NOTE: Use an 8-inch tart pan in this recipe. Preheat the oven to 350 degrees F. In a large mixing bowl, beat together the egg yolks and 1/4 cup of the confectioners' sugar until well blended ~- about 5 minutes. Beat in the cheese, cream, flour, lemon juice, lemon rind and raisins. Beat the egg whites until frothy, then gradually add the remaining confectioners' sugar and continue to beat until the whites form stiff peaks. Fold the egg whites into the cheese mixture. Pour the cheese mixture into the prepared crust and bake for 45 minutes. Cool to room temperature, then chill before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: English Cheese Pie Categories: Cheese, Cheesecakes, Desserts, Pies Yield: 8 servings MMMMM---------------------------CRUST-------------------------------- 2 c Unbleached Flour 2 t Sugar; Granulated 3 T Shortening; Chilled 1/2 t Salt 4 T Butter; Chilled, * 5 T Water; Cold MMMMM--------------------------FILLING------------------------------- 1/2 c Cottage Cheese 1/4 c Cream Sherry 2 ea Egg Yolks, Large 2 T Rosewater 1/4 t Cinnamon; Ground 1 c Heavy Cream 3 ea Eggs; Large 1/3 c Sugar; Granulated 1/2 t Nutmeg; Grated 1/4 c Currants; Dried * DO NOT use margarine in this recipe. ~--------------------------------------------------------------------- ~-- CRUST: Sift together the flour, salt and sugar into a medium-sized mixing bowl. Add the butter to the flour all at once. Mix together until well blended. Then add the shortening and continue to blend by cutting it into the flour mixture. The mixture will begin to look like crumbs or small pebbles. It will have the texture of oatmeal. Sprinkle the water over the dough, distributing it evenly throughout. The dough will be come sticky and cling together. Gather it into a ball and wrap it in plastic wrap. Chill for at least 30 minutes. Preheat the oven to 450 degrees F. When the pastry has chilled, roll it out on a pastry board to a thickness of 1/8-inch. The easiest way is to roll the dough between 2 sheets of waxed paper. Roll the dough up onto the rolling pin and transfer it to a 9-inch pie tin. Gently press it into the tin without stretching it. Use the excess pastry to make flutes or cut away the excess with a sharp knife or scissors. Prick the bottom of the pastry shell thoroughly to prevent trapped air from bubbling the dough. Butter a sheet of aluminum foil and place the foil down into the shell. Weight it down with weights or beans to keep the crust from lifting up. Bake the crust for 7 to 10 minutes then remove the weight and the foil. Return the crust to the oven and continue baking for another 8 to 10 minutes or until the crust is lightly browned. If you have difficulty rolling out the dough, do not reroll it; just patch the tears or holes. Rerolling will make the pastry tough. FILLING: Preheat the oven to 350 degrees F. Press the cottage cheese through a sieve. In a small saucepan, gently heat the cream and the sherry until steamy, do not allow it to scorch. In a mixing bowl, beat together the eggs, egg yolks, sugar, rosewater, and the spices until frothy -- about 5 minutes. In a large mixing bowl, beat the cottage cheese until it is smooth then add the egg mixture and blend well. Add the hot cream and sherry slowly to the cheese mixture and beat until well blended. Stir in the currants and pour the mixture into the prepared crust. Bake for about 30 minutes, then allow to cool. Chill and sprinkle with cinnamon. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: French Cheesecake Categories: Cakes, Cheesecakes, Cheese, Desserts Yield: 16 servings MMMMM---------------------------CRUST-------------------------------- 1 x Shortbread; See Recipe # 22 MMMMM-------------------------CHEESECAKE------------------------------ 1 lb Cream Cheese 1/3 c Sugar; Granulated 4 ea Eggs; Large, Separated 1/4 c Heavy Cream 1 T Confectioners' Sugar 1/2 lb French Cheese; * 1 T Unbleached Flour 1/4 c Sour Cream 1 t Real Vanilla Extract NOTE: IF YOU ARE ON A DIET AND HAVE TO ASK HOW MANY CALORIES ARE IN THIS * Use the Soft Double Creme French Cheese in this recipe. ~--------------------------------------------------------------------- ~-- Preheat the oven to 350 degrees F. In a large mixing bowl, beat together the cream cheese and the double creme, then add the sugar and flour and beat until thoroughly blended. Stir in the egg yolks, sour cream, heavy cream and vanilla. Beat the egg whites until they are frothy, then gradually add the confectioners' sugar and beat until the whites form stiff peaks. Fold the whites into the cheese mixture. Pour the mixture into the prepared crust and bake for 45 minutes, or until the center is firm. Cool to room temperature, then chill before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: German Kasekuchen Categories: Cakes, Cheese, Cheesecakes, Desserts Yield: 10 servings MMMMM---------------------------CRUST-------------------------------- 2 c Unbleached Flour; Sifted 1/2 c Sugar; Granulated 1 t Baking Powder 4 T Butter; No Margarine 1 ea Egg; Large MMMMM-------------------------CHEESECAKE------------------------------ 3 c Cottage Cheese; 1 1/2 lbs 1 t Baking soda 4 ea Eggs; Large 1/2 t Vanilla Extract; Real only 1 c Raisins 1/2 c Cornstarch 1 c Sugar; Granulated 1/2 t Lemon Rind; Grated 1 c Sour Cream CRUST: In a large mixing bowl, blend all the ingredients, cutting in the butter and working the mixture with your hands until it is well mixed and workable. Divide the dough into 2 equal portions. Use one half to line the bottom of a greased 9-inch springform pan, the other half to line the sides of the pan. Either roll out the dough or press it in with your fingers. Chill before filling. CHEESECAKE: Preheat the oven to 375 degrees F. Press the cottage cheese through a sieve. Combine the cornstarch and the baking powder and set aside. In a large mixing bowl, combine the cottage cheese with the sugar, eggs, lemon rind and vanilla. Beat until very smooth. Add the dry mixture to the cheese and blend well. Stir in the sour cream and raisins. Pour the cheese mixture into the prepared crust and bake for one hour, or until done. The center will remain soft. Turn off the oven and prop the door open. Allow the cake to cool to room temperature. Serve at room temperature as well. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: New Zealand Kiwi Cheesecake Categories: Cakes, Cheese, Cheesecakes, Desserts, Fruits Yield: 10 servings MMMMM---------------------------CRUST-------------------------------- 1 1/2 c Graham Cracker Crumbs 1/4 c Sugar; Granulated MMMMM-------------------------CHEESECAKE------------------------------ 1 1/2 lb Cream Cheese 1 t Vanilla Extract 1 c Sugar; Granulated 1/4 t Salt 4 ea Eggs; Large, Slightly Beaten MMMMM--------------------------TOPPING------------------------------- 1 c Sour Cream 2 ea Kiwi Fruits; Peeled & Sliced 2 tb Milk 1/2 t Vanilla Extract 6 tb Butter; Melted 3 tb Confectioners' Sugar Preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl and add the butter (NO Margarine) and sugar. Blend well. Press the mixture onto the bottom and partly up the sides of a greased 9-inch springform pan. Smooth the crumb mixture along the bottom to an even thickness. Bake for 10 minutes in the preheated oven. Cool before filling. CHEESECAKE: Preheat the oven to 350 degrees F. In a large mixing bowl, beat together the cream cheese, milk, salt, and vanilla until well blended. Add the eggs and sugar and continue to beat until light and creamy. Pour the mixture into the prepared crust and bake for 35 minutes, or until lightly browned; the cake should be set in the middle. Remove the cake from the oven and cool for 10 minutes. Prepare the topping by mixing together, the sour cream, sugar, and vanilla. Spread the topping over the top of the cake. Return the cake to the oven and bake for 15 minutes more. Cool to room temperature; then refrigerate until chilled. Just before serving, garnish the top of the cake with slices of Kiwi fruit. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Paskha (Russian Cheesecake) Categories: Cakes, Cheese, Cheesecakes, Desserts, Sauce Yield: 10 servings MMMMM---------------------------CRUST-------------------------------- 1 x NONE MMMMM-------------------------CHEESECAKE------------------------------ 6 c Farmers Cheese; 3 Lbs, * 1 1/2 c Confectioners' Sugar 1/2 c Candied Fruits 1/2 c Almonds; Toasted, Slivered 1/2 lb Butter; NO Margarine 6 ea Egg Yolks; Large 1 1/2 c Heavy Cream 1/2 c Raisins; Seedless 1/2 t Lemon Rind; Grated 3 t Vanilla Extract MMMMM-----------------------SABAYON SAUCE---------------------------- 2 ea Egg Yolks; Large 1/2 t Lemon Rind; Grated 1 tb Lemon Juice 1/4 c Madeira 3 tb Confectioners' Sugar 1 tb Rum; Light * You can also use Large-Curd Cottage Cheese if the Farmers Cheese is ~--------------------------------------------------------------------- ~-- NOTE: THIS IS A SPECIAL CAKE REQUIRING A NEW LARGE FLOWER POT 7 X 7-INCHES AT A MINIMUM. Press the cheese through a sieve. Combine the cheese with the egg yolks, beating in 1 yolk at a time. Add the sugar and blend well. Heat the cream in a large saucepan until it almost boils, then add the cheese mixture and cook over low heat, stirring constantly, until the mixture thickens. Remove from the heat before it begins to boil. Stir in the fruits, almonds, and lemon rind. Cool. Cream together the butter and the vanilla, then stir into the cooled cheese mixture. Line the flower pot with several layers of moistened cheesecloth, leaving enough cloth at the top to form a flap that will cover the pot. Fill the pot with the cheese mixture and cover with the flap. Put a weight on the top and place in the refrigerator for 2 to 3 days. The whey (liquid) will drip out the bottom of the pot, so be sure to place a pan under it. When drained, carefully unmold the cake with a knife. Remove the cheesecloth and smooth the sides with a hot knife. Prepare the sauce. Beat together the egg yolks, sugar, Madeira, and lemon rind in the top of a double boiler. Cook and continue beating until the mixture thickens. Stir in the lemon juice and the rum, then chill briefly. Pour the sauce over the cheesecake and serve. NOTE: This very unusual cheesecake is a traditional Russian Easter dish. In the old days, the custom was to decorate it with paper flowers or religious emblems and have the priest come by and bless it. Back then, it was made in a special pyramid-shaped form, but you can make it in an ordinary red clay flower pot. Visually, the effect is quite striking, and the drainage hole allows the excess whey to escape. To make paskha, you will need a large flower pot and some cheesecloth. The paskha will keep in the refrigerator for several weeks, but be sure to make it at least three days in advance. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Polish Cheesecake Categories: Cakes, Cheese, Cheesecakes, Desserts Yield: 10 servings MMMMM---------------------------CRUST-------------------------------- 1 x Shortbread; See Recipe # 23 MMMMM-------------------------CHEESECAKE------------------------------ 4 c Dry Curd Cheese; 2 lbs, * 1 1/2 c Sugar; Granulated 1/2 c Butter; Melted 1/2 t Salt 4 ea Eggs; Large, Lightly Beaten 1 t Vanilla Extract MMMMM-----------------------CRUMB TOPPING---------------------------- 1 c Unbleached Flour 1/2 t Cinnamon; Ground 1/4 c Butter; Melted 1/2 c Confectioners' Sugar 1/4 c Brown Sugar; Packed 1 tb Unbleached Flour * Use either Dry Curd Cottage or Farmer cheese in this recipe. ~--------------------------------------------------------------------- ~-- Preheat the oven to 350 degrees F. Place the cottage cheese in a sieve and drain. In a small bowl, mix the flour, salt, and sugar. Set aside. In a large bowl, combine the cottage cheese with the eggs, butter, and vanilla. Mix until well blended and smooth. Add the dry mixture and blend well. Pour the mixture into the prepared crust and set the cake aside. Prepare the topping by sifting the flour, sugar, and cinnamon together. Add the brown sugar and blend well. Pour the melted butter over the topping mix and immediately stir with a fork to form small crumbs. Sprinkle the topping mix over the surface of the cake and bake the cake for 50 minutes, or until done. Cool to room temperature and then chill. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Spanish Cheesecake Categories: Cakes, Cheese, Cheesecakes, Desserts Yield: 10 servings MMMMM---------------------------CRUST-------------------------------- 1 x None MMMMM-------------------------CHEESECAKE------------------------------ 1 lb Cream Cheese 2 ea Eggs; Large 1 t Lemon Rind; Grated 1/2 t Salt 3 tb Butter 1 1/2 c Sugar; Granulated 1/2 t Cinnamon; Ground 1/4 c Unbleached Flour 1 x Confectioners' Sugar Preheat the oven to 400 degrees F. In a large mixing bowl, cream the cheese, 1 tb of the butter and the sugar. Do not beat. Stir in the eggs, one at a time, beating well after each addition. Add the cinnamon, lemon rind, flour, and salt; blend well. Butter the pan with the remaining 2 tb of butter, using your fingers to spread the butter completely. Pour the mixture into the prepared pan and bake for 12 minutes at 400 degrees, then reduce the temperature to 350 degrees and bake for another 25 to 30 minutes. The knife should come out clean. Cool the cake to room temperature, then sprinkle with confectioners' sugar. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Swedish Cheese Pie Categories: Cheese, Cheesecakes, Desserts, Pies Yield: 10 servings MMMMM---------------------------CRUST-------------------------------- 1 x Basic Pastry Pie Crust; 9" MMMMM-------------------------CHEESE PIE------------------------------ 2 c Cottage Cheese 1/4 c Unbleached Flour; Sifted 1 c Light Cream 3 ea Eggs; Large 1/4 c Sugar; Granulated 1/2 c Almonds; Toasted, Fine Chop Preheat the oven to 350 degrees F. Press the cottage cheese through a sieve. Place in a large mixing bowl and beat until smooth. Add the eggs, flour, sugar, cream, and finely chopped almond and blend well. Pour the mixture into the prepared crust and bake for about 45 minutes or until a knife comes out clean. Remove the pie from the oven and chill before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Swiss Cheesecake Categories: Cakes, Cheese, Cheesecakes, Desserts Yield: 10 servings MMMMM---------------------------CRUST-------------------------------- 1 x Shortbread; See Recipe # 22 MMMMM-------------------------CHEESECAKE------------------------------ 2 c Cottage Cheese 1/2 c Sugar; Granulated 9 ea Egg Whites; Large 3 tb Unbleached Flour 1 c Swiss Cheese; Grated 6 ea Egg Yolks; Large 6 tb Butter; Softened 3 tb Cornstarch Preheat the oven to 350 degrees F. Press the cottage cheese through a sieve. In a large mixing bowl, beat together the cottage cheese, Swiss cheese, butter, flour, cornstarch and sugar blending well. Add the egg yolks, one at a time, at low speed mixing well after each addition. In another large mixing bowl, beat the egg whites until they form stiff peaks and fold them gently into the cheese mixture. Pour the mixture into the prepared crust and bake for 45 minutes. The cake will rise above the top of the pan, then settle down again. Cool in the oven with the door propped open, then chill. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ukrainian Cheesecake Categories: Cakes, Cheese, Cheesecakes, Desserts Yield: 10 servings MMMMM---------------------------CRUST-------------------------------- 1 x Shortbread; See Recipe # 22 MMMMM-------------------------CHEESECAKE------------------------------ 2 c Cottage Cheese 1/2 c Sugar; Granulated 2 t Cornstarch 1/2 c Walnuts; Chopped, (Optional) 3 ea Eggs; Large, Separated 1/2 c Sour Cream 1 t Lemon Peel; Grated Preheat the oven to 325 degrees F. Press the cottage cheese through a sieve and drain. In a large mixing bowl, beat the egg yolks until light an foamy, then add the sugar slowly, continuing to beat until very light and smooth. Add the cottage cheese to the egg mixture, blending well, then add the sour cream, cornstarch, lemon rind, and walnuts (if desired). Stir until all ingredients are well blended and the mixture is smooth. In another large mixing bowl, beat the egg whites until they form soft peaks, then gently fold them into the batter. Pour the mixture into the prepared crust and bake for about 1 hour. Cool to room temperature before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Shortbread Crust Categories: Cheesecakes Yield: 1 servings 1 1/2 c Unbleached Flour; Sifted 1 ea Egg; Large, Separated, ** 1 x Sugar; Granulated, * 1/2 c Butter; Softened, *** * Use from 1/4 to 1/3 cup of granulated sugar. (To Taste.) ** Separate the large egg and lightly beat the yolk. *** Use only sweet cream, unsalted butter in this recipe. NO MARGARINE. ~--------------------------------------------------------------------- ~-- Preheat the oven to 400 degrees F. Working on a large flat surface, such as a pastry board, place the flour and the sugar in the center of the surface and mix together. Form a small depression or well in the center of the mound. Add the beaten egg yolk and the softened butter to the well, ten blend these with the dry mixture. Mix the ingredients thoroughly using your hands -- there's no substitute for warm hands. Shape the dough into a ball and wrap in plastic wrap. Chill for at least 10 minutes. Roll out the dough to a thickness of about 1/4-inch. You should have a circle of about 11 inches in diameter. For best results, roll out your dough between 2 sheets of waxed paper, then peel away the paper and cut the crust in a 9-inch circle. Place the circle inside a 9-inch springform pan. Prick the crust several times with a fork to keep the crust from puffing up during the baking. Place the springform pan in the oven and bake for 15 to 20 minutes, or until light brown. Allow to cool. Using the leftover dough, line the sides of the springform pan. Press the dough against the sides of the pan, smoothing it so as to have a continuous layer of crust all the way around the sides of the pan. Make sure that the side crust meets the bottom crust all the way around. Brush the reserved egg white onto the shell, covering the bottom and sides. This will seal the dough and keep it from becoming soggy. Set aside until ready to use. NOTE: For the Italian Cheesecake, add 1 ts of grated lemon rind and 1 ts of Amaretto Liqueur when adding the egg yolk and butter. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Westphalian Cheesecake Categories: Cakes, Cheese, Cheesecakes, Desserts Yield: 10 servings MMMMM---------------------------CRUST-------------------------------- 1 x Shortbread; See Recipe # 22 MMMMM-------------------------CHEESECAKE------------------------------ 1 1/2 c Cottage Cheese; Small Curd 4 ea Eggs; Large, Separated 8 oz Cream Cheese; 1 Pk. 6 tb Butter 1/4 c Sugar; Granulated 1/2 t Vanilla Extract 1 t Cornstarch Preheat the oven to 325 degrees F. Press the cottage cheese through a sieve. In a large mixing bowl, cream the butter with the sugar, do not beat, then add the egg yolks and vanilla. Blend until the mixture is light and fluffy. Add the cream cheese, cottage cheese and cornstarch and blend well. In another mixing bowl, beat the egg whites until they form stiff peaks; then fold them into the cheese batter. Pour the mixture into the prepared crust and bake for about 1 hour or until the top is a golden brown. Leave the cake in the oven to cool for 2 hours then chill. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chimpanzee Cheesecake Categories: Cakes, Cheese, Cheesecakes, Desserts, Fruits Yield: 10 servings MMMMM---------------------------CRUST-------------------------------- 1 1/2 c Graham Cracker Crumbs 1/4 c Sugar; Granulated MMMMM-------------------------CHEESECAKE------------------------------ 1 lb Cream Cheese 2 t Lemon Juice 1 c Sour Cream 6 tb Butter; Melted 1/4 c Sugar; Granulated 4 ea Eggs; Large 1 c Bananas; Mashed, * * Approximately 3 medium bananas should yield the 1 cup of mashed ~--------------------------------------------------------------------- ~- CRUST: Preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl and add the butter and sugar. Blend well. Press the crumb mixture onto the bottom and partly up the sides of a greased 9-inch springform pan. Smooth the crumb mixture along the bottom to an even thickness. Bake for about 10 minutes in the oven at 350 degrees F. Cool before filling. CHEESECAKE: Preheat the oven to 350 degrees F. In a large mixing bowl, beat the cream cheese, sugar and lemon juice together. Add the eggs, one at a time, beating well after each addition. Stir in the sour cream and the mashed bananas and blend well until very smooth. Pour the mixture into the prepared crust and bake for 1 hour. Cool in the oven, with the door propped open, until the cake is at room temperature. Chill until serving time. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Drunken Tuna Dip Categories: Appetizers, Cheese, Dips Yield: 6 servings 1 1/2 t Brandy 1/4 c Sour cream 3/4 c Fresh tuna; flaked, or 2 t Green onion; minced 1/8 t Hot sauce 1 c Cream cheese, softened 1/4 c Mayonnaise 6 1/2 oz Tuna, drained & flaked 1 t Lemon juice 1/8 t Salt Beat the brandy and cream cheese to a smooth and creamy consistency. Blend in the sour cream and mayonnaise. Mix in the tuna and green onion, blending well. Add the remaining ingredients and blend until almost smooth. May be served at room temperature or chilled. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Onion Crackers, French Bread Cubes, Cheese Crackers, Celery Root, Cucumber, Radishes, Monterey Jack Cheese Sticks MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fennel Seed-Onion Dip Categories: Appetizers, Cheese, Dips Yield: 4 servings 1/2 t Fennel seeds 1 c Sour cream 1/2 t Salt 1 t Paprika 1 c Cream cheese, softened 1/4 c White onion; minced 1/4 t Black pepper Beat the fennel seeds and cream cheese together until smooth. Whip in the sour cream. Blend in all the other ingredients, mixing well. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Carrots, Zucchini, Turnips, Crab, Butterflake Biscuit Chips MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Festive Pumpkin Pie Categories: Cheese, Desserts, Pies Yield: 6 servings 8 oz Cream cheese; softened, 1 pk 1 t Cinnamon; ground 1/2 t Salt 3 ea Eggs; lg 1 c Milk 1 ea Unbaked 9-inch pie shell 2 t Sugar 3/4 c Brown sugar; firmly packed 1/2 t Ginger, ground 1/4 t Cloves; ground 1 c Pumpkin; mashed, canned 1 t Vanilla 1 c Dairy sour cream Cream the cream cheese, brown sugar, spices and salt together, in a bowl, until they are light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, beating well after each addition. Blend in the pumpkin, milk, and vanilla. Pour the mixture into the unbaked pie shell. Bake in a preheated 375 degree F. oven for 45 to 50 minutes or until a knife inserted halfway between the edge and center comes out clean. Cool slightly on a wire rack. Meanwhile blend the sour cream and sugar together and spread over the top of the warm pie. Return the pie to the oven and bake an additional 3 to 5 minutes or just until the topping is set. Cool on a wire rack. Cover and chill in the refrigerator before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Orange-Ginger Dip Categories: Appetizers, Cheese, Dips Yield: 4 servings 1 1/2 t Ginger, dried 1/2 c Sour cream 1/2 t Orange zest 1/2 c Cream cheese, softened 1/4 c Orange juice Beat the ginger and cream cheese to a smooth consistency, then add the sour cream, blending well. Add the orange juice and orange zest, blending well. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Apricots, Chicken, Pound Cake Cubes MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Angel of Death Cheese Spread Categories: Cheese, Spreads, Appetizers Yield: 6 servings 1 lb Gorganzola or Bleu Cheese 1 lb Ricotta cheese 2 Cloves chopped garlic 1 c Chopped walnuts 4 Fresh sage leaves salt to taste cheese cloth Chop garlic. Add to 1/4 C of water in a small saucepan. Reduce to 2 tablespoons. Beat cheeses together. Add garlic mixture and salt, if desired. In a double layer of cheesecloth - put sage leaves in a pattern in the center. Sprinkle nuts on top. Put cheese mixture on top of nuts. Gather cheesecloth and form into a ball. Tie together. Put the cheeseball in a strainer over a dish and let sit in the fridge overnight to drain. Unwrap and serve! MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Appetizer Cheese Ball Categories: Appetizers, Cheese, Eggs Yield: 12 servings 8 oz Cream Cheese, Room Temp. 4 oz Blue Cheese, Crumbled 4 oz Cheddar Cheese, Shredded 2 ts Mustard, Dijon Style 1 ts Worcestershire Sauce 1/8 ts Garlic Powder 1/4 ts Salt 1/2 c Pecans, Finely Chopped 2/3 c Currants 3/4 c Parsley, Chopped MMMMM--------------------------DIPPERS------------------------------- Assorted Crackers Apple Wedges Place the cream cheese, blue cheese, cheddar cheese, mustard, Worcestershire, garlic powder and salt in a mixer bowl and beat at low speed just until well mixed. Stir in the pecans and currants. Taste and adjust seasoning. Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball. Roll in the chopped parsley to coat well. Cover with plastic wrap and refrigerate until ready to serve. Let stand at room temperature for about 30 minutes before serving. Place on a platter surrounded with crackers and apple wedges. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Artichoke Squares #1 Categories: Appetizers, Eggs, Cheese Yield: 24 servings 12 oz Canned Artichokes 1 Small Onion, Minced 4 Large Eggs 8 oz Mozzarella Cheese 1/4 c Dried Bread Crumbs 2 tb Chopped Parsley 1/4 ts Salt 1/4 ts Pepper Non-Toxic Flowers To Garnish Drain liquid from 1 jar of artichokes into 1-puart saucepan. Drain liquid from second jar of artichokes and discard. Finely chop all artichokes; set aside. Grease 12 inch by 8 inch baking dish. In liquid in saucepan, over medium heat, cook minced onion until tender. In medium bowl, with fork, beat eggs until blended. Stir in cooked onion and chopped artichokes, mozzarella cheese, bread crumbs, parsley, salt and pepper. Spread mixture evenly in baking dish. If not baking right away, cover and refrigerate. ABOUT 1 HOUR BEFORE SERVING; Preheat oven to 325°F. Bake artichoke mixture 30 to 35 minutes until set and lightly browned. Cool 15 minutes in dish on wire rack. With knife, cut lengthwise into 4 strips then cut each strip crosswise into 6 pieces. Arrange appetizer on platter; garnish and serve. MAKES 24 HORS D'OEUVRES. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Artichoke Dip #1 Categories: Appetizers, Dips, Spreads, Cheese Yield: 4 servings 1 c Parmesan Cheese 1 c Mayonnaise 1 1/2 c Artichoke Hearts Garlic Powder Combine equal amounts Parmesan cheese and mayonnaise. Add garlic powder. Add artichoke hearts and combine with cheese mixture. May be served cold or heated 10 to 20 minutes in 350°F oven or until cheese is melted (do not heat in microwave). Serve with chips or as a spread on french bread. Typed by Syd Bigger. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Baby Pear Tomatoes and Brie Categories: Cheese, Appetizers Yield: 4 servings 4 1/2 oz Round Brie cheese Coarsely cracked black -pepper 7 oz Baby pear tomatoes (red and -yellow) 1 To 2 Tbsp. snipped fresh -herbs (choose from basil, -oregano, marjoram, Fresh herb sprigs savory, dill, or a combination of them Sliced French Bread Generously line a 9 inch microwave-safe pie plate or quiche dish with fresh herb sprigs. Place cheese over herbs in dish. Using the tip of a paring knife, score top of the cheese in a diamond pattern. Generously top cheese with black pepper. Micro-cook, uncovered, on 100% power (high) 1-1/2 to 2 minutes or till cheese just starts to melt. Arrange tomatoes around cheese. Sprinkle cheese and tomatoes with snipped herbs. Cook on high 1 minutes more or till tomatoes are warm. Cut cheese into wedges; serve with tomatoes and bread. Makes 4 to 6 appetizer servings. From: 1990 Best-Recipes Yearbook, Better Homes and Gardens Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Bacon Olive Hot Appetizer Categories: Appetizers, Pork, Cheese Yield: 4 servings 6 Slices Bacon Crumbled 1 c Ripe Olives, Chopped 1/2 c Green Onion Tops, Chopped 1 1/2 c Shredded Cheddar Cheese 1 ts Curry 1/2 c Mayonnaise Mix all ingredients. Toast bread on one side and cut in assorted shapes. Spread mixture on untoasted side. Broil until brown or freeze until ready to use. Typed by Syd Bigger. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Bacon Roll Ups Categories: Appetizers, Pork, Cheese Yield: 50 servings 6 oz Cream Cheese With Chives 1 tb Milk 25 Mixed Grain Sandwich Bread 25 Bacon Cut In Halves Combine milk and cheese. Stir to spreading consistency. Spread about 2 teaspoons on each side of bread, thin cut in 2 pieces. Roll bread and wrap with bacon. Place on broiler pan. bake at 350°F for 30 minutes or until bacon browns. These freeze well. Thaw before cooking. Yields 50. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Baked Cheddar Olives Categories: Appetizers, Cheese Yield: 24 servings 1 c Cheddar Cheese, Grated 2 tb Unsalted Butter, Softened 1/2 c Flour 1/8 ts Cayenne Pepper 24 Pimiento-Stuffed Olives Drain olives and pat dry with towels. Combine cheese and butter in a bowl. Add flour and cayenne and blend until well mixed. Drop the dough by tablespoons onto wax paper and wrap or mold each piece of dough around an olive, covering it completely. Bake the wrapped olives on a baking sheet in the middle of a preheated 400°F oven for 15 minutes or until golden. Serve warm. Makes 24 olives. A 1969 Gourmet Magazine Favorite. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Basic Fondue (Fondue Neuchateloise) Categories: Appetizers, Cheese Yield: 1 servings 2 1/2 fl Dry white wine Clove garlic 5 1/2 oz Emmental and Gruyere cheese* 1 ts Cornstarch 1/2 fl Kirsch** Shake pepper Grind fresh nutmeg 6 oz White bread, cubed (Note: the above measurements are for *each* person. Multiply by your number of guests.) * Grated and mixed half and half. ** This is Swiss cherry firewater: clear, dry-tasting -- *not* "cherry brandy", which is dark and sweet. Most good liquor stores should carry it, at least one of the US brands like Hiram Walker, or else maybe Bols. The best Kirsch is "Etter" brand from Switzerland, but the odds of your finding it are minuscule. -- In Switzerland, fondue is usually perpared in a "caquelon", an earthenware dish with a handle, glazed inside; but any enamelled saucepan can be used, or a not too shallow fireproof dish. Rub the inside of the pan with half a cut clove of garlic, and let it dry until the rubbed places feel tacky. Put the wine in the dish and bring it to a boil. Slowly start adding cheese to the boiling wine, and stir constantly until each bit is dissolved, then add more. When all the cheese is in, stir the kirsch into the cornstarch well, then add the mixture to the cheese and keep stirring over the heat until the mixture comes to a boil again. Add freshly ground pepper and nutmeg to taste. -- Remove the dish to on top of a small live flame (Sterno or alcohol burner) and keep it bubbling slowly. Bread should have been cubed ~- about 1-inch cubes -- for spearing with fondue forks and stirring around in the cheese. The old custom is that if you accidentally lose the bread into the cheese from the end of your fork, if you're male, you have to buy a round of drinks for the table: if you're female, you have to kiss everybody. (Hmm.) . Other fondue info: Do not drink water with fondue -- it reacts unkindly in your stomach with the cheese and bread. Dry white wine or tea are the usual accompaniments. Another tradition: the "coupe d'midi", or "shot in the middle", for when you get full: a thimbleful of Kirsch, knocked straight back in the middle of the meal, usually magically produces more room if you're feeling too full. Don't ask me how this works...it just does. -- The crusty bit that forms at the bottom of the pot as the cheese keeps cooking is called the "crouton", and is very nice peeled off and divvied up among the guests as a sort of farewell to dinner. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Beef Cheese Ball Categories: Beef, Cheese, Appetizers Yield: 6 servings 8 oz Cream cheese, (yogurt cheese -would be just fine) 2 tsp. -horseradish, 1 BEEF CHEESE BALL Shred 2 jars chipped beef, saute in 2 Tbls. butter. Combine half of this with tsp. prepared mustard. Roll into ball, then roll in remaining chipped beef. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Blue Cheese Dip Categories: Dips, Cheese Yield: 8 servings 1 pk Blue cheese(4oz) 1 pk Cream cheese,softened(8oz) 1/3 c Sweet white wine 1 tb Snipped parsley 1 ts Worcestershire sauce 1 ds Garlic powder 2 tb Snipped parsley Mix blue cheese and cream cheese in small mixer bowl; stir in wine gradually. Beat until light and fluffy. Beat in 1 tablespoon parsley, the Worcestershire sauce and garlic powder. Cover and refrigerate until ready to serve. Garnish with 2 tablespoons parsley. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Blue Cheese & Walnuts Categories: Appetizers, Cheese Yield: 6 servings 1 c Walnuts 1 c Crumbled blue cheese 1 Egg beaten with 1 tb water Just chop 1 cup of walnuts (depending on the size of brie you need to cover) and stir into 1 cup crumbled blue cheese. Press onto the top of the brie and carefully wrap a sheet of thawed puff pastry dough (Roll out to size needed). Use fingers wet with cold water to seal underside of pastry. Cut off excess to make cut-outs and adhere to top of brie with a little cold water. I refrigerate my brie at this point until I'm ready to bake. Remove from fridge, Brush w/egg wash (1 egg beaten with a Tbsp. cold water) and bake on a cookie sheet covered with baking parchment in a 375 degree oven for about 20 minutes until golden. (Parchment makes it simple to transfer brie to serving dish.) Let Baked Brie stand for 20-30 Min. before cutting to let it firm up a little. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Blue Cheese Souffle Categories: Cheese, Dips Yield: 6 servings 1 Envelope unflavored gelatin 2 tb Cool water 4 tb Sweet butter 4 oz Cream cheese 4 oz Blue cheese--softened 1 Egg--seperated 1 ts Dijon mustard 1/2 c Heavy cream--whipped Blue Cheese Souffle A wonderful dip. Soften gelatin in cool water, then gently stir over low heat to dissolve. Using a food processor or electric mixer, beat together butter and cheeses, adding egg yolk, mustard and gelatin. Beat egg white until stiff BUT NOT DRY, and gently fold into mixture. Then fold in whipped cream. Prepare a 1-cup souffle dish with a colar of oiled waxed paper or foil. Tie to the dish with string. Spoon mixture into the dish so that it comes up over the sides and up to the top of the collar. Chill for several hours or overnight. Remove the collar and serve with crackers or raw vegetables. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Brandied Cheddar Spread Categories: Appetizers, Dips, Spreads, Cheese Yield: 5 servings 1 lb Sharp Cheddar Cheese 1/3 c Brandy 3 tb Butter, Room Temperature 2 tb Heavy Cream 1 ds Nutmeg 1 ds Cayenne Pepper Put the cheese through a meat grinder, food processor and etc. using the finest blade. Combine the cheese in a mixing bowl with all other ingredients. Mix well. Chill in the refrigerator. Remove from the refrigerator about a half-hour before serving so the cheese may be spread easily. A good bourbon may be substituted for brandy with excellent results. Makes about two cups. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Brandy Cheese Ball Categories: Appetizers, Cheese Yield: 10 servings 4 oz BLUE CHEESE,SOFT,CRUMBLED 8 oz CREAM CHEESE,SOFTENED 2 tb PARSLEY,FRESH,CHOPPED 2 tb BRANDY OR COGNAC 1 GARLIC CLOVE,FINELY CHOPPED 1/3 c SESAME SEED, TOASTED BEAT BLUE CHEESE, CREAM CHEESE, PARSLEY, BRANDY AND GARLIC IN SMALL BOWL ON LOW SPEED UNTIL SMOOTH. COVER AND REFRIGERATE ABOUT 6 HOURS OR UNTIL FIRM. JUST BEFORE SERVING, SHAPE CHEESE MIXTURE INTO A BALL; ROLL IN SESAME SEED. GARNISH WITH CHOPPED PARSELY IF DESIRED. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Brie En Croate Categories: Appetizers, Cheese, Eggs Yield: 5 servings 1 Brie Round 1 Pasrty Dough 1 Egg 2 tb Milk Completty enclose cheese in pastry. Make egg wash of egg and milk. Put brie on baking sheet with seam side of dough down. Brush with egg wash. Cut garnish of leaves, flowers, etc., from scraps of pastry and decorate top of Brie. Bake at 350°F about 30 minutes or until golden brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Broccoli and Blue Cheese in Prepared Puff Categories: Appetizers, Cheese Yield: 8 servings Prepared Pie Pastry 4 Eggs 1 lb Ricotta Cheese 1/2 lb Crumbled Bleu Cheese 4 c Cooked Broccoli Florets Preheat oven to 400°F for 10 minutes. Beat eggs until light. Mix in both cheeses, pepper and nutmeg until well mixed. Stir in broccoli. Set aside. Place prepared pie crust in 9" quiche dish. Pour filling into crust. Bake 30 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chalupa Dip Categories: Dips, Appetizers, Cheese Yield: 4 servings 3 Avocados 2 ts Lemon Juice 1/2 ts Salt 1/4 ts Pepper 8 oz Sour Cream 1/2 c Mayonnaise 1 pk Taco Seasoning Mix 1/2 c Green Onion (Chopped) 3 Tomatoes (Chopped/Drained) 8 oz Cheddar Cheese (Grated) Mash avocados with lemon juice, salt and pepper until smooth. In separate bowl, mix sour cream with mayonnaise and taco seasoning mix. In loaf pan, layer beans, avocado mix, sour cream mix, onions, tomatoes and cheese. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheddar and Broccoli Appetizers Categories: Cheese, Appetizers Yield: 30 servings 10 oz Frozen chopped broccoli* 8 oz Whole kernal corn; drained 1/4 c Onion; chopped 1/2 c Walnuts; coarsely chopped 1/2 c Milk 1/4 c Butter; melted 2 Eggs 1/2 c Bisquick 1/4 ts Garlic salt 1 c Cheddar cheese; shredded *Thaw and drain the broccoli. Heat oven to 375. Grease a 9x9x2" pan. Mix broccoli, corn, onion and walnuts. Place in pan. Beat remaining ingred. except cheese until smooth, 15 sec. in blender on high, stopping blender frequently to scrape sides if necessary, or 1 min. with electric mixer on high. Pour evenly into pan. Bake until knife inserted in center comes out clean, 23-25 min.; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. cool 30 minutes. Cut into triangles or squares. Makes 30 appetizers. FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheddar Chili Cheesecake Categories: Entertain, Appetizers, Cheese Yield: 12 servings 1 1/2 tb Butter (for pan) 1/4 c Fine breadcrumbs, toasted 1/4 c Finely grated ched. cheese 6 oz Thinly sliced ham 1 1/2 lb Cream cheese, room temp. 3/4 lb Sharp cheddar, grated 1 c Cottage cheese 3/4 c Chopped green onion 4 Eggs 3 tb Jalapeno pepper* 2 tb Milk 1 Garlic clove, halved *seeded and finely chopped Preheat oven to 325. Butter 9" springform pan. Mix breadcrumbs and 1/4 cup cheddar. Sprinkle mixture into pan, turning to coat. Refrigerate. Dice about half of ham; reserve remaining slices. Mix diced ham with remaining ingredients in blender or processor until smooth. Pour slightly more than half of filling into prepared pan. Top with reserved ham slices in even layer. Cover with remaining filling. Set pan on baking sheet. Bake 1 1/4 hours. Turn oven off and cool cheesecake about 1 hour with door ajar. Transfer cheesecake to rack. Remove sides of pan. Cool to room temperature before serving. (Bon Appetit, July 1983) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheddar Harvest Fondue Categories: Cheese, Appetizers Yield: 4 servings 3/4 c Milk 1 tb Dijon-style mustard 2 ts Onion powder 1/4 ts Salt 1 ds Ground black pepper 3/4 c Apple juice 1/4 c All-purpose flour 6 oz (1 1/2 cups) shredded sharp -cheddar cheese 4 c Italian bread cut in 1-inch -cubes 4 c Assorted blanched -vegatables, cut in -bite-size Pieces In a medium saucepan combine until smooth: milk, apple juice, flour, mustard, onion powder, salt and black pepper. Cook and stir over medium heat until mixture thickens and boils; cook and stir one minute longer. Remove from heat; add cheese; stir until melted. Transfer to a fondue pot; keep warm. Serve with bread cubes and assorted vegetables. This makes 4 portions (about 2 cups). From: Steve Herrick Source: Best Recipes Mar/Apr 1991 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheddar, Sage, and Walnut Torta Categories: Cheese, Appetizers Yield: 1 servings 1/2 lb Cream cheese; softened 3 tb Fresh sage leaves, chopped Whole sage leaves 1/2 lb Sharp cheddar cheese -(such as Vermont Cabot) -- shredded 1 c Walnuts, chopped Whole walnut halves Place the cream cheese in a food processor with the chopped sage leaves. Blend. Line a 2-cup mold with a double thickness of cheesecloth. Arrange the whole sage leaves in a decorative pattern on the bottom of the mold. Add half the cream cheese mixture, then add shredded cheddar, smoothing out the layer and pressing it slightly. Add the walnuts, again pressing gently. Smooth the remaining cream cheese mixture over the walnuts. Fold the ends of the cheesecloth over the top of the torta mixture and press lightly. Refrigerate the mold overnight. To unmold, fold back the top of the cheesecloth. Invert a serving plate on top of the mold and flip them over together. Lift off the mold and carefully remove the cheesecloth. Garnish the torta with walnut halves. Source: The Herb Companion - June/July 1993 Typos by: Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheese and Sausage Snacks Categories: Pork, Cheese, Appetizers Yield: 6 servings 3 c TEABISK (BISQUIK) 1 ROLL SAUSAGE MEAT 1 lb GRATED CHEDDAR CHEESE -(ORANGE) 1 SPANISH ONION FINELY CHOPPED 3/4 c MILK Blend sausage meat and onion (in blender if you wish). Add remaining ingredients and mix well. (important to have onion finely ground). Drop from teaspoon onto greased cookie sheet Bake at 425 (four twenty-five) degrees Fahreneheit 10 -15 minutes until browned. This is a QUICK and DELICIOUS snack especially helpful for this time of year. This is my firts time on this echo. Merry Christmas to all. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheese Balls #1 Categories: Appetizers, Cheese Yield: 20 servings 1 Stick Butter, Melted 1 c Plain Flour 1/8 ts Cayenne Pepper 1 c Grated Sharp Cheddar Cheese 1 c Rice Krispies 1 ds Tabasco Sauce Mix all ingredients well. Mold in small balls (dime size). Bake at 350°F for 8-10 minutes. Watch carefully as they brown quickly. Will keep indefinitely if put in a tin. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheese Balls #2 Categories: Cheese, Appetizers Yield: 10 servings 1/2 lb Grated cheese 4 Egg yolk 1 oz Seasoned flour Oil for frying 1 c Tomato sauce, as a dip Blend egg yolks and cheese to a paste. Shape into small balls and pass in seasoned flour then fry in oil til golden brown. Serve with tomato sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheese Fondue #1 Categories: Appetizers, Cheese Yield: 4 servings 8 oz Natural Swiss cheese,diced 8 oz Gruyere cheese,diced 2 tb Flour 1 Clove garlic,halved 2 c Dry white wine 1 tb Lemon juice 3 tb Kirsch French bread,1" cubes Place cheese in plastic bag; sprinkle with flour. Toss until cheese is coated. Rub cut clove of garlic on bottom and side of 3-quart saucepan; add wine. Heat over low heat just until bubbles rise to surface (wine must not boil). Stir in lemon juice; add cheese, about 1/2 cup at a time, stirring constantly with wooden spoon. Stir until cheese is melted. Stir in kirsch. Pour into ceramic fondue pot over low heat. Use long-handled forks to spear bread cubes; then dip and swirl in fondue with stirring motion. NOTE: The Swiss cheese should be aged at least 6 months. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheese Fondue #2 Categories: Appetizers, Cheese Yield: 6 servings 1 c Water 2 c Dry white such as sauterne 1 ts Season salt 1 tb Butter Place in top part of double boiler and place directly on burner and bring to boil. Put pan in bottom of double boiler and add 4 cups swiss american cheese. Add 3 Tbl. cornstarch, softened with water. Stir until cheese melts. Put into fondue pot. Source: My recipe box Courtesy of: Joann Pierce MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheese Hoosies Categories: Cheese, Appetizers Yield: 6 servings 1/4 lb Butter or margarine 1/4 lb "rat" cheese (American) 2 ts Salt 2 c Sifted flour 1 ds Cayenne Cream grated cheese and shortening; work in flour and salt. Knead on board until smooth. Roll into long thin roll (size of a 25 cent piece) and chill. Slice thin and bake on cookie sheet in 350 degree (F) oven for 8 minutes. Dust with sugar and keep indefinitely. Serve as hors d'oevres. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheese Log Categories: Appetizers, Cheese, Eggs Yield: 10 servings 1/2 lb New York Sharp Cheese 1/2 lb Pimento Cheese 1/2 lb Cream Cheese 2 Garlic Cloves 2 ts Worcestershire Sauce 1/4 ts Red Pepper 2 tb Mayonnaise 1/4 ts Salt Grate cheese and mix together with remaining ingredients. Form mixture into a long log shaped roll. Chill a little and divide into thirds. Roll in paprika. Can be frozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheese Onion Morsels Categories: Cheese, Appetizers Yield: 96 servings 1 lb Cheddar Cheese (Grated) 1/2 c Soft Butter 1 Egg 1/4 c Water 2 c All-Purpose Flour 1 ts Salt 2 ts Sugar 1/2 ts Baking Powder 1/2 ts Paprika 1/2 c Onions (Finely Chopped) 1/4 c Parsley (Chopped) Or Flakes Beat cheese and butter. Add egg and water. Blend. Combine flour, salt, sugar, baking powder and paprika. Add flour mixture, onions and parsley to the cheese mixture. Blend. Drop onto cookie sheet. Bake at 350°F for 15 minutes or until golden brown. May be frozen and thawed. Reheat at 375°F for 5 minutes. Makes 8 dozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheese Pretzels Categories: Appetizers, Cheese Yield: 2 servings 1/2 c Unsalted butter, softened 2 1/2 c Shredded aged cheddar cheese 2 tb Dijon mustard 1 1/4 c Flour 1/2 ts Salt 1/4 ts Cayenne pepper 1 Egg white ** %%%%% CHEESE PRETZELS %%%%% ** Shape these nibblies into pretzels, or make sticks or rounds. You can make them up to three days ahead, then store in a cookie tin. Serve at toom temperature or reheat them in a 300 oven for 5 min. poppy or sesame seeds In bowl, cream butter until fluffy; beat in cheese and mustard. Combie flour, salt and cayenne; add to bowl and stir just until mixture holds together, being careful not to overmix. Form into disc and wrap in plastic wrap. Chill for 30 minutes Divide into 1 tbsp balls; roll each ball into 10 inch strip. Twist ends over each strip to form pretzel; place on baking sheet. Brush with egg white; prinkle with poppy seeds. Bake in 375 oven for 12 to 15 minutes or until pale golden color. Makes about 2 dozen. Origin: Canadian Living Magazine; December 1990 issue. Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheese Snacks Categories: Appetizers, Cheese, Syd's book Yield: 1 servings 1 1/2 c Flour 1/4 ts Salt 1/4 ts Cayenne Pepper 1/4 lb Butter 1 c Grated Cheese Sift the first 3 ingredients together. Work in butter and cheese. Form into a long roll. Chill and slice. Bake in a 350°F oven for 12 to 15 minutes. May be kept in refrigerator, sliced and baked as needed. From: Syd's Cookbook. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheese Snack Rounds Categories: Cheese, Appetizers Yield: 6 servings 1 Jar (5oz) Sharp pasteurized -process cheese spread 1/2 c Bisquick baking mix 2 tb Toasted sesame seed FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene, Oregon] Mix cheese spread and baking mix. shape into a roll, about 1 inch in diameter, on lightly floured cloth covered board. Roll in sesame seed, pressing lightly if necessary. Wrap and refrigerate until firm, at least 2 hours. Heat oven to 375 degrees F. Cut roll into 1/4 inch slices. Place on lightly greased cookie sheet. Bake until golden brown, 8 to 10 minutes. About 42 appetizers. From: The recipe files of General Mills Inc. (1981) Shared 7/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheese Stuffed Pineapple Categories: Appetizers, Cheese Yield: 2 servings 1 Pineapple, ripe 1 pk Cream cheese (8-oz) 1/2 c Well-aged Cheddar, grated 1 tb Chives, minced 1/4 ts Dry mustard 1 tb White rum 1/4 ts Salt (optional) Cut off the top of the pineapple far enough down so that a wide rim is formed. Scoop out the fruit and chop it fine. Blend together the cheeses, chives, 1-1/2 cups of the chopped pineapple, mustard, rum, and salt. Pile mixture into pineapple shell. Serve with Triscuits, toast rounds or squares. Makes about 2 cups. From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966. Shared by: June Hoffman, 8/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheese Triangles Categories: Appetizers, Cheese, Eggs Yield: 20 servings 1 c Shredded Jack Cheese, Or: Cottage Cheese 2 Eggs, Well Beaten 1/2 c Chopped Parsley 1 ts Salt 10 Sheets Phyllo Pastry 1 c Unsalted Butter, Melted Combine cheese, eggs, parsley and salt and mix well. Cut each sheet of phyllo dough in halves, working with one sheet at a time. Keep rest of pastry covered with damp towel until ready to use. Brush with butter and fold each half twice vertically to form narrow strip. Place about 1 tablespoon cheese mixture at one end of each strip. Fold one corner across filling to form triangle. Brush with more butter. Continue folding in triangles, flag-style, and brushing with butter. Place triangles on baking sheets and bake at 350°F until pastry is golden, about 15 to 20 minutes. (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheesy Potato Skins Categories: Cheese, Entertain, Appetizers Yield: 6 servings 3 md Baking potatoes Vegetable oil Seasoned salt 1 c Shredded cheddar cheese 6 sl Bacon, cooked and crumbled sour cream, jalapenos, and picante sauce optional Preheat oven to 400F. Scrub potatoes thoroughly and rub skin with oil. Bake for 1 hour or until done. Allow potatoes to cool to touch. Cut in half lengthwise. Carefully scoop out pulp, leaving 1/4- to 1/8- inch shells. (Save pulp for another recipe). Cut skins in half crosswise and deep fry in hot oil for 32 minutes until lightly browned. Drain on paper towels. Place skins on a baking sheet. Sprinkle with salt, cheese, and bacon. Place under broiler until cheese melts. Serve with sour cream, jalapenos, and picante sauce. Yield: 1 dozen small servings From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior Forum, 1986. ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 8/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheesy Vegetable Spread Categories: Appetizers, Cheese, Spreads Yield: 6 servings 4 oz Shredded Farmer Cheese 3 tb Plain Yogurt 1 ts Lemon Juice 1 ts Soy Sauce 1/4 c Chopped Apple 1/4 c Chopped Carrot 2 tb Finely Chopped Celery 2 tb Chopped Pecans 2 tb Currants 1 tb Toasted Wheat Germ 1/2 ts Curry Powder In food processor, process cheese, yogurt, lemon juice, and soy sauce until smooth. Stir in remaining ingredients. Use as a spread on crackers, whole wheat bread, or pita crisps, or stuffed into pita pockets. Makes 1-1/2 cups. Variations: - substitute shredded Cheddar for the farmer cheese. - mayonnaise may be substituted for the yogurt. - Chop veggies small, spread mixture on split pitas, and place under preheated broiler for about 3 minutes. - serve as accompaniment to soups or salads. - use as a sandwich spread Spread may be made in advance, and refrigerated 3-4 days. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chicken Puffs Categories: Dips, Appetizers, Chicken, Cheese Yield: 4 servings 2 tb Butter 1/4 c Flour 1 Egg 1/4 c Swiss Chesse (Shredded) 2 c Chicken (Cooked, Fine Chop) 1/4 c Celery (Finely Chopped) 2 tb Pimento (Chopped) 2 tb Dry White Wine 1/4 c Mayonnaise Melt butter in 1/4 cup boiling water. Add flour and a dash of salt; stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat and cool slightly. Add egg; beat vigorously until smooth. Stir in cheese. Drop dough onto greased baking sheet, using 1 level teaspoon dough for each puff. Bake at 400°F for 20 minutes. Remove from oven; cool and split. Combine remaining ingredients, 1/2 t salt and dash of pepper. Fill each puff with 2 teaspoons. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chili Cheese Roll Categories: Appetizers, Cheese Yield: 14 servings 1 8 oz package American -cheese, grated 1 3 oz package cream cheese 1/8 ts Garlic powder 1/4 c Chopped pecans 2 tb Chili powder ** %%%%% CHILI CHEESE ROLL %%%%% ** Have cheese at room temperature; mix both until well blended. Stir in garlic powder and pecans. Form into a roll about 10 inches long. Spread the chili powder on waxed paper and coat the outside of cheese with the chili powder by rolling over the waxed paper. Chill. Slice and serve with crackers or Melba toast. Makes forty 1/4 inch thick slices. Origin: Spices of the World Cookbook, by McCormicks Sent by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cocktail Crisps Categories: Appetizers, Entertain, Cheese, Syd's book Yield: 1 servings 1/4 lb Butter 1 c Flour 1 c Grated Cheddar Cheese 1 c Rice Krispies Blend the first three ingredients well. Add the Rice Krispies. Roll into small balls, about 1/2 teaspoon. Flatten balls out on cookie sheet. Bake in a 350°F oven for 12 to 15 minutes. Cayenne pepper may be added along with the first three ingredients for added zest. From: Syd's Cookbook. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Crab and Cream Cheese Hors D'oeuvres Categories: Appetizers, Cheese, Seafood Yield: 1 servings 8 oz Cream Cheese, Softened 8 oz Backfin Crabmeat 1 tb Milk 2 tb Chopped Onion 1/2 ts Horseradish 2 oz Slivered Almonds Salt Pepper Blend together all ingredients except almonds and put in shallow baking dish (salt/pepper to taste). Sprinkle almonds over top and bake at 350°F until slightly browned on top. Serve hot on crackers. Makes 2 cups. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Crab Roll Hors D'oeuvres Categories: Appetizers, Seafood, Cheese Yield: 1 servings 1 lb Backfin Crabmeat 8 oz Cream Cheese, Softened Season slightly with your choice of the following: salt, cream, onion, sherry, pepper, Tabasco, mustard, Worcestershire. Remove all cartilage from crabmeat. Very gently mix crab with cream cheese, being careful not to break the pieces. Shape into a log, sprinkle with parsley, chill, and serve with crackers. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Crab Souffle Roll Categories: Appetizers, Seafood, Cheese Yield: 7 servings 1/2 c Butter 1/2 c Flour 2 c Milk 4 Egg Yolks 1/2 ts Salt 1 Dash Of Red Pepper 2 ts Snipped Chives 4 Egg Whites 1/4 ts Cream Of Tartar 1/3 c Parmesean Cheese MMMMM----------------------CRABMEAT FILLING--------------------------- 4 Scllaions (Finely Chopped) 2 tb Butter 2 pk (6 Oz. Each) Crabmeat 3 oz Cream Cheese 1/3 c Half And Half 2 ts Snipped Parsley 1 ds Tabasco 1 Salt And Pepper To Taste Grease 15 1/2 x 10 1/2 x 1" pan. Line with waxed paper, grease lightly and flour. Heat butter and remove from heat. Stir in flour. Cook over low heat, stirring til smooth and bubbly. Remove from heat, stir in milk. Heat to boiling, stir constantly. Boil and stir 1 minute. Remove from heat, beat in egg yolks, one at a time. Stir in salt, red pepper, chives, and cheese. Cool at room temp, cover mix to prevent film. Heat oven 350°F. Beat in whites with cream of tartar, sitff not dry. Fold in 1/4 whites into mixture, fold in remaining whites. Bake until puffed and golden brown 35-45 minutes. Immediately loosen souffle from edges of pan, invert on cloth covered cooking rack. Spread with filling. Roll from narrow end ~cut desired slices when cool. Cook and stir green onions in butter til tender. Stir in remaining ingredients. Heat until hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Crabmeat Dip Categories: Dips, Appetizers, Cheese Yield: 6 servings 1 8 oz pkg cream cheese 1 Stick butter 1 lb White crabmeat 1 Sm. onion, finely chopped 1 ds Tabasco sauce 1/8 ts Garlic powder 1 ds White pepper In a double boiler, melt the cream cheese and butter. Add the crabmeat and seasonings. Serve in a chafing dish to keep warm. Good with dip-size corn chips, in pastry shells, or crackers. Posted by Mike Hackmann 6/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cream Cheese in Sour Dough Categories: Appetizers, Cheese Yield: 8 servings 8 oz Cream Cheese 8 oz Sour Cream 1 Jar Armour Dry Beef (Chop) 4 oz Grated Chedder Cheese 1 ds Lea & Perrins Sauce 1 Garlic To Taste 1 Tabasco To Taste 3 Chopped Green Onions 1 Round Sour Dough Bread Loft Combine all ingredients and mix until well blended. Hollow out center of the Sour Dough round and place cheese mixture in the hollowed out cavity. Wrap the round in foil and bake at 350°F for 45 minutes. Tear sour dough removed from round into pieces and use for dipping. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Creamy Cheese Fondue Categories: Appetizers, Cheese Yield: 6 servings 4 c AMERICAN CHEESE,SHEDDED 16OZ 1 tb ALL-PURPOSE FLOUR 2 tb GREEN PEPPER,FINELY CHOPPED 1 tb BUTTER 1 1/4 c DRY WHITE WINE 6 oz CREAM CHEESE WITH CHIVES 1 ts PREPARED MUSTARD 1 pk BREADSTICKS/FRENCH BREAD COMBINE SHREEDE CHEESE AND FLOUR; SET ASIDE. IN A SAUCEPAN COOK GREEN PEPPER IN BUTTER TILL TENDER BUT NOT BROWN. STIR IN WINE; HEAT SLOWLY JUST TILL BUBBLING. GRADUALLY ADD SHREDDED CHEESE, STIRRING CONSTANTLY, UNTIL SMOOTH AND BUBBLY. STIR IN CREAM CHEESE AND MUSTARD; COOK AND STIR OVER LOW HEAT TILL SMOOTH. TRANSFER CHEESE MIXTURE TO FONDUE POT. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Creamy Pepper Dip Categories: Appetizers, Dips, Cheese Yield: 1 servings 8 oz Cream Cheese, Softened 1/3 c Hot Pepper Rings, Chopped 1 tb Liquid From Hot Pepper Rings 2 tb Fine Chopped Onions 2 tb Jelly, Apple or Orange * 2 tb Celery, Finely Chopped 2 tb Sweet Pepper, Chopped Fine 1/4 c Hot Pepper Rings (Garnish) * Orange Marmalade ~--------------------------------------------------------------------- ~-- In a medium bowl, stir in cream cheese until smooth. Stir in remaining ingredients. Cover; refrigerate until serving time, at least 2 hours. Garnish with pepper rings. Serve with fresh vegetables or crackers for dipping. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Croutes Au Fromage Categories: Cheese, Appetizers Yield: 46 servings 1 1/2 c Flour 1/2 ts Salt 1/8 ts Cayenne Pepper 6 tb Unsalted Butter * 1 c Sharp Cheddar Cheese, Coarse 3 tb Heavy Cream 1 lg Egg, Beaten Lightly 1 1/2 c Swiss Cheese, Fine Shredded 3 tb Butter, Softened * Butter should be cut into small bits. ~--------------------------------------------------------------------- ~-- Into a bowl, sift together the flour, salt, and cayenne. Blend in the butter and Cheddar cheese. Stir in the cream, stirring until the mixture forms dough. Chill, wrapped in wax paper, for 2 hours. Roll out dough 1/16-inch thick on a lightly floured surface and cut into rounds, using a 1-1/2-inch cutter. Reroll scraps and cut out more rounds. Arrange on baking sheets, brush them lighly with the egg, and bake in the middle of a preheated 450°F oven for 5-7 minutes, or until browned lightly. In a small container, cream together the Swiss cheese and softened butter. Arrange half the rounds, bottom sides up, on baking sheets. Divide the cheese mixture among them. Make sandwiches by pressing the remaining rounds on top and pressing lightly. Bake the croutes in the 450°F oven for 4 minutes, or until the cheese is just melted. Makes 46 croutes. A Gourmet Magazine 1969 Favorite. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Croutes Au Fromage (Cheese Pastries) Categories: Appetizers, Cheese Yield: 46 servings 1 1/2 c All-purpose flour 1/2 ts Salt 1/8 ts Cayenne 3/4 Stick (6 tablespoons) cold -unsalted butter, cut into -bits, Plus 3 tablespoons, softened 1 c Coarsely grated sharp -Cheddar 3 tb Heavy cream 1 lg Egg, beaten lightly 1 1/2 c Finely shredded Swiss cheese from 1969 Into a bowl sift together the flour, the salt, and the cayenne, blend in the 6 tablespoons butter and the Cheddar, and stir in the cream, stirring until the mixture forms a dough. Chill the dough, wrapped in wax paper, for 2 hours. Roll out the dough 1/16 inch thick on a lightly floured surface and using a 1 1/2 inch round cutter cut out rounds, rerolling the scraps and cutting out additional rounds. Arrange the rounds on baking sheets, brush them lightly with the egg, and bake them in batches in the middle of a preheated 450~ F. oven for 5 to 7 minutes, or until they are browned lightly. The pastry rounds may be made 2 days in advance and kept in an airtight container. In a small bowl cream together well the Swiss cheese and the remaining 3 tablespoons butter. Arrange half the pastry rounds, bottom sides up, on baking sheets, divide the cheese mixture among them, and sandwich the mixture with the remaining pastry rounds, pressing the rounds together lightly. Bake the croutes in the preheated 450~ F. oven for 4 minutes, or until the cheese is just melted. Makes about 46 croutes. Source: Gourmet magazine, January 1991 - favorite recipes from old issues MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Dallas Cowboy Tacos Categories: Appetizers, Pork, Cheese Yield: 3 servings 1 Sausage (Medium Roll) 1 c Velveeta Cheese 1/2 c Onion (Chopped) 2 cn Crescent Rolls Cook sausage over medium heat until well browned; drain. Stir in the onions and also brown. When completed, open can of rolls and stretch the dough until thin without splitting or tearing. In the wide part of the dough, add the sausage and onion mixture, put cheese on top of that. Then roll the dough as you would a regular cresent roll. Make sure you pinch all the open areas closed. Bake in preheated oven at 375°F for 10 to 12 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Desperation Diet Dip Categories: Cheese, Dips Yield: 6 servings 1 pt Low-cal cottage cheese 3 lg Cloves of fresh garlic, -minced 1 1/2 tb Finely chopped parsley 1 tb Mayonnaise 1 tb Wine vinegar Another of my recipes. This one goes well when you're feeding people who are ready to party, but are also trying to diet. Has a very nice garlicky tang to it. Use it either with raw vegetables or any kind of cracker or diet cracker. ½ tsp Italian seasoning Salt and pepper to taste Mix all the ingredients together (you can even beat this mixture until smooth if you're going to be dipping things like cauliflower in it). Replace in the cottage cheese container. Cover and refrigerate for at least an hour and preferably overnight. At party time, remove from refrigerator and serve either picnic-style in the cottage cheese container or put in a bowl for serving. Sprinkle a bit of paprika on the top for color. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Double Cheese Wheel Categories: Cheese, Appetizers Yield: 24 servings 1 lb Cheese * 3 oz Cream Cheese, Softened 1/4 c Marinated Artichoke Hearts** 1/4 c Pine Nuts, Toasted, 1 Oz 1 1/2 ts Fresh Basil Leaves, OR *** 1/2 ts Basil Leaves, Dried *** * You should get 1 whole wheel of Chicuahua Or Monterey Jack Cheese ** Artichoke hearts should be drained and chopped. *** Fresh basil leaves should be snipped or dried basil leaves should be crushed. ~--------------------------------------------------------------------- ~-- Remove any wax coating or rind from Chihuahua cheese. Hollow out cheese with knife or spoon, leaving a 1/2-inch thick shell on the sides and bottom; reserve cheese shell. Finely chop enough of the scooped-out cheese to measure 1 cup (reserve any extra for another use). Place 1 cup chopped cheese, the cream cheese, artichoke hearts, 3 T of the pine nuts,and the basil in the workbowl of food processor fitted with the steel blade, cover and process until well mixed. Pack mixture into cheese shell. Sprinkle with remaining 1 T pine nuts; press lightly. Cover and refrigerate until filling is firm, about 3 hours. Cut into thin wedges. Serve with assorted crackers if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Easy Cheese and Shrimp Gyozas (East/west) Categories: Appetizers, Seafood, Cheese Yield: 4 servings 1/2 lb Medium shrimp (41 to 40 per -pound) shelled and deveined 1 1/2 ts Salt 1 ts Finely minced ginger or -ginger juice 2 ts Dry sherry or rice wine 1 ts Cornstarch 5 Fresh water chestnuts, -finely chopped 2 Green onions, chopped 1 1/2 tb Chopped fresh coriander 2 Chinese sausages, finely -chopped 1 1/4 c Grated Monterey Jack cheese -(about 5 ounces) 1 pk Round siu mai wrappers or -won ton wrappers LIME CREAM SAUCE (see note) 1 tb Oil 2/3 c Chicken stock 1 1/2 c Heavy cream 1 tb Lime juice Salt and white pepper to taste Sprigs of fresh coriander Toss the shrimp with 1 teaspoon of the salt and let stand for 10 minutes. Rinse thoroughly, drain and pat dry. Finely chop shrimp and put them in a mixing bowl. Add remaining salt, ginger, rice wine, cornstarch, water chestnuts, green onions, coriander, sausage and cheese to mix- ture; mix thoroughly. If you are using won ton wrappers, trim the corner to make a circle. Place 1 heaping teaspoon filling in the center of 1 wrapper. Moisten the edge of the wrapper with water and fold in half to enclose filling and form a half-circle. Pinch the edges together to seal. Set on a baking sheet; cover with a towel. Repeat with remaining filling and wrappers. To cook and sauce 4 servings, add 1 tablespoon of the oil to a 10-inch nonstick skillet and set over medium heat. Arrange 12 gyozas in one single layer; pan-fry for 1 minute or until lightly browned. Turn the gyozas over to brown other side, about 1 minute longer. Add chicken stock, shake pan to prevent gyozas from stick- ing. Cover and cook at low boil for 2 minutes. Remove gyozas to a plate; keep warm. Increase heat under skillet to high, add cream; bring to a boil stirring for 45 seconds until thickened. Stir in lime juice. Season with salt and pepper. To serve, divide the sauce among 4 plates. Arrange 3 gyozas on each. Garnish with fresh coriander springs. Note: There is enough filling to make 4 dozen gyozas. The amount of sauce indicated above is enough for 12 gyozas. If you want to make more, multiple the sauce ingredients, but bear in mind that you will have to make the sauce separately as part of each batch. Freeze extra uncooked gyozas on a baking sheet; when frozen, transfer them to a freezer bag. Do not defrost before browning. Makes 4 dozen gyozas. Serves 16. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Five Cheese Pizza Categories: Pizza, Cheese, Appetizers Yield: 1 servings Whole wheat pizza dough (rec -ipe) or basic crust 2 tb Pine nuts 2 tb Olive oil; plus additional -for pan Cornmeal for pan (optional) 1 ts White wine vinegar 1/2 ts Garlic; minced 1 sm Zucchini; thinly sliced (ab -out 3/4 cup) 1/3 c Red onion; very thinly slic -ed 3/4 c Provolone cheese; grated Coarse salt Fresh ground pepper 1/2 c Mozzarella cheese; grated 1/3 c Bel paese cheese; slivered -(get at italian groc.) 1/4 c Gorgonzola cheese; crumbled 6 tb Parmesan; freshly grated (i -mported is best) 1 tb Parsley; fresh, chopped 1. Prepare Whole Wheat Pizza Dough through Step 3. 2. Heat small skillet over low heat until hot to the touch. Add pine nuts; reduce heat to very low. Toast pine nuts, shaking pan frequently, until evenly golden, about 2 minutes. Set aside. 3. Heat oven to 500F. Oil a 12-inch pizza pan as necessary for type of pan (see below for tips); sprinkle with cornmeal if desired. 4. Combine 1 Tablespoon of the oil, the vinegar, and galric in medium bowl; add zucchini and red onion, tossing to coat. 5. Complete Whole Wheat Pizza Dough. 6. Place dough in prepared pan; brush surface with remaining oil. Sprinkle half the provolone evenly over dough, leaving a 3/4-inch border; top with even layer of zucchini mixture. Sprinkle with salt and pepper to taste, then with the remaining provolone, all the mozzarella, Bel Paese, and Gorgonzola, and half the Parmesan. Sprinkle with additional salt and pepper. Bake until crust is golden, about 15 minutes. Scatter pine nuts evenly over surface. Bake until pine nuts and crust are browned, 3 to 5 minutes longer. Sprinkle with remaining Parmesan and the parsley. Serve immediately. Makes One 12-inch Pizza! Recipe from Cuisine, November, 1984. See Whole Wheat Pizza Dough recipe. Which Pan for Pizza? Almost any type of pan can give good results, though directions for brushing with oil and sprinkling with cornmeal differ slightly with each. In fact, the use of cornmeal is not required to prevent sticking except when using a pizza stone, but a little sprinkled on the surface of any pan will give added texture to the crust. Tin-lined steel; aluminum round pizza pans or baking sheets: Generously brush the pan with olive oil. Black-finished metal baking sheets and pizza pans: Follow the manufacturer's directions for care. Lightly brush bottom and sides (if any) with olive oil. Pyrex pizza pan: Generously brush pan with olive oil. Pizza Stone: Stones require preheating in a 500F oven. They require no oiling but must be sprinkled with cornmeal to prevent sticking just before the pizza is transferred from the peel (paddle). The peel must also be sprinkled with cornmeal before the uncooked pizza is place on it for transfer to the heated pizza stone. When removing the hot pizza stone from the oven, be careful not to set it on a cold surface, or the stone will crack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fried Deviled Camembert Categories: Appetizers, Cheese Yield: 4 servings 4 Pieces fairly firm Camembert -cheese (1.5 oz) 2 ts All-purpose flour 1/2 ts Dry mustard 1/2 ts Dried mixed herbs Fresh ground pepper to taste 1 Egg, beaten 1/4 c Dry bread crumbs 1/2 ts Hot chili powder 4 pn Cayenne pepper Vegetable oil for frying Fresh sage sprigs (opt) Fresh rosemary sprigs (opt) Fresh thyme sprigs (opt) Wrap and freeze cheese 1 hour. On a plate, combine flour, mustard, herbs and pepper. Dredge each piece of cheese thoroughly with mixture, then dip into egg. In small bowl, mix bread crumbs with chili powder and cayenne pepper. Coat dipped cheese portions in mixture, pressing on firmly with palms of hands. Half fill a deep-fat fryer or saucepan with oil. Heat to 375'F. (190'C.) or until a 1/2" cube of day-old bread browns in 40 seconds. Fry cheese about 30 seconds or until golden brown. Drain on paper towels. Garnish with sage, rosemary and thyme sprigs, if desired, and serve at once. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fruit Dip Categories: Appetizers, Cheese Yield: 5 servings Jar Of Marshmellow Cream 8 oz Cream Cheese Mix cream cheese and marshmellow cream together and put back in jar. Use with blueberries, bananas, strawberries. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Glazed Almond Brie Categories: Appetizers, Cheese Yield: 16 servings 1 Wheel imported Brie cheese * - well chilled 2 tb Confectioners' sugar 1/2 c Sliced unblanched almonds Red & green seedless grapes - in clusters, for garnish * The original recipe calls for "1 3/4-oz Wheel imported Brie". I think this might be an error, it could possibly be "One 3/4 LB wheel of Brie, but I don't know for sure. -km- WITH A SMALL, flexible knife, cut away rind from top of chilled cheese. Be careful not to remove or split the rind on the sides. It will form a wall for the melted cheese. Sift 1 tablespoon of confectioners' sugar evenly over the surface and arrange almonds on top, pressing gently into place. The cheese can be prepared to this point as many as 2 days in advance. Cover loosely with foil and refrigerate. Bring to room temperature before heating, place rack 6 inches from heat source and preheat the broiler. Line large baking sheet with aluminum foil, place cheese on it and sift 1 tablespoon of confectioners' sugar over nuts. Broil cheese until top is evenly browned--about 1 to 2 minutes. Rotate cheese, if necessary, for even browning. Watch carefully so it does not burn. Use foil to lift cheese and transfer it to serving platter. Tear foil and gently remove it. Garnish with clusters of grapes. Volume I of Abby Mandel's cookbook, "Fast and Flavorful" (Cuisinarts Cooking Club, Inc., 1985). ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Gourmandise W/ Pine Nuts Categories: Appetizers, Cheese Yield: 6 servings 1/4 c Butter 2 c Shelled pine nut 8 Wedges gourmandise cheese Melt butter in large skillet over medium-high heat. Add pine nuts and saute until golden. Remove from heat. Arrange cheese on individual plates and top with sauteed pine nuts. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ham and Cheese Ball Categories: Appetizers, Cheese Yield: 6 servings 1 c Ground ham 1 ts Worcestershire sauce 8 oz Cream cheese 1/2 ts Lemon juice 8 oz Shredded cheddar Onion powder to taste 1 ts Tabasco sauce Mix all ingredients and chill. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ham and Cheese Appetizers Categories: Appetizers, Cheese Yield: 6 servings 2 c Bisquick baking mix 3/4 c Cooked smoked ham, (finely -chopped) 1 c Shredded Swiss or Cheddar -cheese 1/2 c Chopped onion (fine) 1/2 c Grated parmesan cheese 1/4 c Sour cream 2 tb Smipped parsley 1/2 ts Salt 2 Clv garlic, crushed (cloves) 2/3 c Milk 1 Egg FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene, Oregon] Heat oven to 350 degrees F. Grease retangular pan 13x9 inches. Mix all ingredients; spread in pan. Bake until golden brown, 25 ot 30 minutes. Cut into rectangles, about 2x1 1/2 inches. 36 appetizers. NOTE: High altitude directions (3500 to 6500 ft), Heat oven to 375,and decrease baking mix to 1 3/4 cups add 1/4 cup all purpose flour. From: The recipe files of General Mills Inc. (1981) Shared 7/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ham Rolls Categories: Appetizers, Cheese, Pork, Syd's book Yield: 16 servings 12 oz Softened Cream Cheese 24 Chopped Stuffed Olives 2 ts Prepared Horseradish 4 tb Cream Salt And Pepper To Taste 2 lb Rectangular Ham Slices Combine the cheese, olives, horseradish, cream and seasonings; mix well. Spread the cheese mixture on the ham slices. Roll each slice and fasten with a cocktail toothpick. Cut rolls into 1 inch pieces. Place on a serving tray. Serve with crackers. From: Syd's Cookbook. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Herbed Cheese Spread Categories: Spreads, Dips, Appetizers, Cheese Yield: 4 servings 1 lb Ricotta cheese or other soft -fresh white cheese, such as -fromage blanc Or goat cheese 1/2 c Snipped fresh chives 1/4 c Chopped fresh parsley 3 tb Finely chopped shallots 2 tb Chopped fresh chervil or -additional parsley 3/4 c Whipping cream, beaten to -soft peaks 1/4 c Olive oil 1 1/2 tb White wine vinegar 1/2 ts Salt 1/4 ts Pepper A deliciously seasoned soft spread served as part of the cheese course at the restaurant Leon de Lyon in Lyons, France. Try it on walnut bread. Makes 4 cups. Thinly sliced french or walnut bread Using electric mixer, beat cheese with chives, parsley, shallots and chervil. Fold in whipped cream, oil, vinegar, salt and peper. Refrigerate until well chilled. (Can be prepared 1 day ahead.) Serve chilled with sliced bread. Origin: Favorite Restaurant Recipes, by Bon Appetit Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Herbed Cheese Tarts Categories: Appetizers, Cheese Yield: 24 servings 1/3 c Fine dry bread crumbs or -finely crushed zwieback 8 oz Pkg cream cheese, softened 3/4 c Cream-style cottage cheese 1/2 c Shredded Swiss cheese 1 tb All-purpose flour 1/4 ts Dried basil, crushed 1/8 ts Garlic powder 2 Eggs nonstick spray coating dairy sour cream (optional) sliced or slivered pitted ripe olives, red caviar OR chives (optional) roasted red papper OR pitted ripe olive cutouts* (optional) For crust, spray twenty-four 1 3/4 inch muffin cups with nonstick spray coating. Sprinkle bread crumbs or crushed zwieback onto bottom and sides to coat. Shake pans to remove excess crumbs. Set aside. In a small mixer bowl, combine cream cheese, cottage cheese, Swiss cheese, flour, basil, and garlic powder. Beat with an electric mixer on medium speed just till fluffy. Add eggs; beat on low speed just till combined. Do not overbeat. Fill each crumb-lined muffin cup with 1 tablespoon of the cheese mixture. Bake in a 375 degree F oven for 15 minutes or till centers appear set. (Tarts will puff during baking, then deflate as they cool.) Cool in pans on wire racks for 10 minutes. Remove from pans. Cool thoroughly on wire racks. To serve, spread tops with sour cream. Garnish with olives, caviar, chives, and/or red pepper and olive cut-outs. Makes 24 tarts. TO REFRIGERATE: Bake and cool tarts as directed, except do not spread with sour cream or top with garnish. Cover and chill kin the refrigerator for up to 48 hours. Let tarts stand at room temperature for 30 minutes before serving. Spread with sour cream and garnish as directed. TO FREEZE: Bake and cool tarts as directed, except do not spread with sour cream or garnish. Freeze tarts, uncovered, on wire rack about 1 hour or till firm. Transfer to a freezer container or bag. Seal, label, and place in the freezer. To thaw, let stand, loosely covered, at room temperature about 2 hours or in the refrigerator overnight. Spread with sour cream and garnish as directed. * Decorative cut-outs: Use tiny hors d'oeuvre cutters to cut leaves, stars, or other decorative shapes out of the roasted red peppers and pitted ripe olives. From: THE JOY OF HOLIDAY BAKING, Better Homes and Gardens, 11/90 Posted by: Karin Brewer, Cooking Echo, 6/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Horseradish Cheese Spread Categories: Dips, Spreads, Appetizers, Cheese Yield: 2 servings 1 lb Processed cheese, cut into -cubes 1 c Mayonnaise 1/2 c Horseradish assorted crackers Melt cheese in the top of a double boiler or microwave. Stir in mayonnaise and horseradish. Pour into a small crock or ceramic bowl. Chill. Serve with crackers. Makes about 2-1/2 cups. Origin: Margie Wampler, in Reminisce March/April 1993 Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hot Brie with Toasted Almonds Categories: Appetizers, Cheese, Eggs Yield: 20 servings 1 c Slivered Blanched Almonds 1 (8-in.) Wheel Brie Sesame Crackers (Optional) Sprinkle toasted almonds evenly over Brie. When ready to serve, place on wooden plank or board with handle and bake at 350°F until Brie begins to bulge around sides and is hot. Serve with sesame crackers, if desired. Created by: Sheila Ricci, Beverly Hills (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hot Cheddar Bean Dip Categories: Dips, Beans, Cheese Yield: 1 servings 1/2 c Miracle Whip 16 oz Pinto Beans, Drain, Mashed 1 c Shredded Cheddar Cheese 4 oz Diced Green Chilies 1/4 ts Tabasco Sauce Combine all ingredients until well blended. Spoon into a small ovenproof dish. Bake at 350°F for 30 minutes or until bubbly. Makes 2-1/2 cups. From: Los Angeles Times. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hot Crab Dip #1 Categories: Appetizers, Seafood, Cheese Yield: 8 servings 1 lb Crabmeat 8 oz Cream Cheese, Softened 1 md Onion, Finely Diced 2 ts Horseradish 1 tb Milk 2 tb Worcestershire Sauce (Opt.) Salt And Pepper Almonds, Sliced Mix all ingredients except Almonds with fork. Place in uncovered casserole dish and bake at 350°F until bubbly, 20 to 30 minutes. Sliced Almonds may be sprinkled on top before baking. Serve with crackers. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Liptauer Cheese #1 Categories: Cheese, Appetizers, Seafood Yield: 1 servings 6 oz Cream Cheese, Softened 1/4 c Butter, Softened 1 ts Sweet Paprika 1 ts Capers, Drained 2 fl Anchovy Fillets * 1 Shallot, Minced 1/2 ts Caraway Seeds Crackers Or Toast Points * Anchovies should be drained and dried. ~--------------------------------------------------------------------- ~-- In a bowl, cream together the cream cheese, and butter. Add paprika, capers, anchovies, shallot, caraway seeds, and salt and pepper to taste. Combine mixture well. Pack into a crock and chill, covered for 1 day to meld flavors. Serve cheese with crackers or toast points. From: Lipto, Hungary. A 1947 Gourmet Magazine favorite. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mexi-Cali Layered Dip Categories: Dips, Cheese Yield: 1 servings 1 Ripe Avocado, Peeled - Seeded And Mashed 1 c Pace Picante Sauce 1 ts Lemon Juice 1/4 ts Salt 1/2 md Tomato, Chopped 1/2 c Thinly Sliced Ripe Olives 3/4 c Sour Cream 1/2 c Shredded Cheddar Or Monterey - Jack Cheese Combine avocado, 2 tablespoons Pace Picante Sauce, lemon juice and salt; mix well. Stir in tomato. Spoon evenly onto bottom of shallow 1-quart clear glass bowl (straight sides preferred). Top with olives; cover and chill. To serve, top olives evenly with sour cream.. Spoon remaining Pace Picante Sauce over sour cream, sprinkle with cheese. Serve with tortilla chips or corn chips. Makes about 3-1/2 cups dip. From: Pace booklet. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mexican Bean Dip Categories: Dips, Cheese, Pork, Beans, Microwave Yield: 1 servings 4 Slices Bacon, Small Pieces 31 oz Pork & Beans In Tomato Sauce 1/2 c Shredded Sharp Cheddar 1 ts Garlic Salt 1 ts Chili Powder 1/2 ts Salt 2 ts Vinegar 2 ts Worcestershire Sauce Cayenne Pepper Place bacon pieces in a 1-1/2 quart glass casserole. Microwave 3-4 minutes or until crisp. Remove bacon and set aside. Place beans in blender and blend until smooth; pour into bacon drippings. Stir in remaining ingredients except bacon. Cover with glass lid or plastic wrap. Microwave for 7-8 minutes or until mixture is hot in center. Sprinkle top with bacon pieces. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mexican Cheese Dip Categories: Dips, Cheese Yield: 2 servings 2 tb Butter 1 Onion, small 1 Garlic Clove, minced 2 tb Jalapeno or Chili Pepper 2 tb All Purpose Flour 1 c Milk 1 Tomato, medium, chopped 1 c Cheddar Cheese, shredded Combine butter, onion, garlic, and peppers in a 4 cup microwavable casserole. Microwave uncovered at High for 2 - 3 minutes or until softened. Blend in flour and microwave at High for 30 seconds. Gradually whisk in milk until smooth. Add tomatoes; microwave, covered at High for 3 5 minutes or until mixture comes to a boil and thickens, whisking once. Stir in cheese until melted. Serve warm with tortilla chips or veggies. Makes 2 cups. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mexican Dairy Dip Categories: Appetizers, Dips, Cheese, Beans Yield: 10 servings 1 pk Cream cheese spread 1 cn (14oz) refried beans 2 ts Chili powder 1/2 ts EACH of cumin, salt, hot -pepper sauce LAYER #1 Blend all ingredients. Spread in bottom of springform pan. Chill one hour. LAYER #2 1 cup cottage cheese 1 large avocado, peeled and chopped 2 tbsp EACH of diced green chilies and onion 1 garlic clove, minced 1 tbsp lemon juice 1/2 tsp salt In food processor or blender, blend first two ingredient until smooth. Add remaining ingredients, blend well. Spread over first layer. Chill one hour. LAYER #3 2 cups sour cream 1 tomato, chopped 1/2 cup EACH of chopped green onions and sliced black olives Spread sour cream over layer two. Sprinkle with remaining ingredients. Chill 1 hour. Unmold and serve with taco chips or crackers. Serves 10. **NOTE** In the picture, they show thin slices of avocado around the outside edge with a whole black olive at each end. Red pimento is crossed in the center, and green onions are sprinkled over top of that.... Served on a bed of fancy leaf lettuce with the tips of taco chips underneath the mold all the way around... Origin: Palm Dairy Ad (one of our Canadian dairies) Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mexican Dip Categories: Appetizers, Cheese Yield: 12 servings MMMMM------------------------FIRST LAYER----------------------------- 2 cn Jalapeno Bean Dip MMMMM------------------------SECOND LAYER----------------------------- 2 Large Avocados (Mashed) 8 oz Taco Sauce MMMMM------------------------THIRD LAYER----------------------------- 1 pt Sour Cream 1 pk Taco Mix MMMMM----------------------------TOP--------------------------------- 1 c Chedder Cheese (Shred) Chopped Tomatoes Green Chiles Black Olives Green Onions Layer ingredients as listed and serve with corn chips. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mini Sausage Rubens Categories: Pork, Appetizers, Cheese Yield: 44 servings 1/2 lb Smoked Sausage 1 Loaf Party Rye Bread 4 tb Butter 1 c Thousand Island Dressing 16 oz Saurkraut 10 Slices Of Swiss Cheese Slice sausage into 1/4 inch pieces. Drain the saurkraut. Cut cheese slices into 1/2" x 2-1/2" strips. Melt butter in small skillet. Brush rye bread with butter on both sides. Place on baking sheet. Toast at 400 degrees for 5 minutes. Turn. Remove from oven and build rubens ending with criss- crossed cheese slices on top. Bake for 5-10 minutes or until the cheese is bubbly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mushroom Pate #2 Categories: Appetizers, Dips, Cheese Yield: 6 servings 1/3 c Coarsely chopped pecans 1/4 c Butter 3/4 c Finely chopped onion 2 Cloves garlic, minced 1 lb Mushrooms, finely chopped 2 tb Dry vermouth 1/4 ts Salt Pepper 2 tb Parmesan cheese 2 tb Sour cream 1 tb Finely chopped fresh parsley Toast pecans on baking sheet in 350 F oven for about 5 minutes or until fragrant; set aside. In large heavy skillet, melt butter over medium heat. Add onion and garlic, cook, stirring occasionally, until softened, about 4 minutes. Add mushrooms; cook for 6 minutes over medium high heat, stirring often. Add vermouth, salt and pepper to taste; cook for 2 minutes longer or until most of the moisture has evaporated. Remove from heat, stir in cheese and set aside to cool. Mix in sour cream and parsley. Taste and adjust seasonings if necessary. Transfer to serving bowl. Cover and refrigerate until ready to serve. Just before serving, sprinkle with pecans. Makes about 1 1/2 cups. Origin: Canadian Living, December 1988. Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mushroom Turnovers Categories: Appetizers, Cheese, Eggs Yield: 8 servings MMMMM---------------------PASTRY INGREDIENTS-------------------------- 1 c Butter (Slightly Softened) 1 pk Cream Cheese (Softened) 1/2 ts Salt 2 c Flour 1 Egg 2 ts Milk MMMMM----------------------MUSHROOM FILLING--------------------------- 2 cn Stems And Pieces (4 oz) 1/2 c Onions (Minced) 1/2 ts Salt 1/8 ts White Pepper 1 ts Lemon Juice 2 ts Flour 1/2 c Light Cream Pastry: Combine butter, cream cheese and salt and beat well. Add flour and blend. Wrap dough in waxed paper 8x6 rectangle and chill overnight. Remove 10 minutes before rolling. Roll part of dough at a time to 1/8 inch thick. Cut into 2 1/2 inch rounds. Put 1 teaspoon of filling in each. Moisten edges and fold double. Press edges with fork to seal. Mix egg with milk and slightly beat. Brush with and milk and chill 1 hour. Bake at 350F for 25 minutes or until golden brown. May be frozen. Makes 5 dozen. Mushroom filling: In pan, saute mushrooms and oinions in butter. Sprinkle in salt, pepper, lemon juice and flour. Stir and simmer 2 minutes. Gradually add cream and stir util smooth and thickened. Chill. Add 1 T sherry or dry vermouth before chilling, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: New Orleans Crab Canape Categories: Appetizers, Seafood, Cheese Yield: 50 servings 2 tb Butter 1 White onion, small, or -shallot 1 tb Flour 1/2 c Broth, water, or white wine 3/4 c Cooked (or 6-1/2 oz can) -crabmeat, drained And flaked CHEESE TOPPING: 2 tb Butter 2 tb Flour 4 oz Parmesan cheese (1 cup), -grated 4 oz Swiss or Gruyere cheese, -grated 1 Loaf white bread Butter for sauteing FORCEMEAT: Melt butter, add onion, and cook over moderate heat until onion is soft. Add flour, stir to blend, cook 1 minute; stir in broth, cooking until smooth. Add crabmeat, simmer 8 to 10 minutes. Remove from fire; cool. Cheese Topping: Melt butter, add flour to make a roux, and cook two or three minutes. Add cheses, blend well. Remove from fire, cool, then form into small firm, round balls. Cut bread into canape-sized pieces; saute in butter. Spread each with the crab mixture; then place a cheese ball over the crab. Just before serving, place in hot oven for 5 minutes until cheese is melted and bubbly. Makes about 50. From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966. Shared by: June Hoffman, 7/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Nuts About Cheese Categories: Appetizers, Cheese Yield: 6 servings 2 c Pecans or walnuts (about 1/2 -lb) 4 oz Cream cheese 4 oz Stilton or Danish blue -cheese 1 tb Mayonnaise 1/2 ts Worcestershire sauce Any flavored cream cheese (pepper or orange) can be used instead of themixture of Stilton, cream cheese, mayo and worcesershire sauce. To add variety, serve a couple of flavor combinations, such as Stilton and garlic-herb cheese. Toast nuts on baking sheet in 350 F oven for 8-10 minutes or until fragrant. Let cool completely. In food processor or by hand, combine cream cheese, stilton, mayonnaise and worcestershire sauce until blended. Refrigerate until firm. Sandwich about 1/2 tsp cheese mixture between 2 nut halves. Refrigerate until serving. Origin: Canadian Living magazine, Dec/88 Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Nutty Cheese Ball Categories: Appetizers, Cheese, Syd's book Yield: 1 servings 1/4 lb Bleu Cheese 1/4 lb Grated Cheddar 3 oz Cream Cheese 1 sm Grated Onion 1 ts Worcestershire Sauce 1/8 lb Chopped Walnuts Or Pecans 1/8 lb Chopped Walnuts Or Pecans Blend together well the cheese, onion and Worcestershire sauce. Add 1/8 pound of chopped nuts and blend well again. Form into a large ball and refrigerate overnight. Bring to room temperature one hour before serving. Roll in 1/8 pound of chopped nuts. Serve with crackers or corn chips. From: Syd's Cookbook. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Obatzda (Cheese Spread) Categories: Cheese, Appetizers Yield: 6 servings 9 oz (500 gram) ripe Camembert -cheese 4 1/2 oz (250 gram) cream cheese 2 1/2 tb (80 gram) butter 2 sm Onions, finely chopped OBATZDA (Cheese Spread) beer salt, pepper, caraway With A fork, crush and blend cheese with butter. Add chopped onions and salt, pepper, caraway. Gradually blend in just enough beer to create a spreadable mixture. Refrigerate until ready to serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Olive Dip Categories: Appetizers, Cheese, Dips Yield: 4 servings 1 c Cream Cheese, Softened 1 c Sour Cream 1/4 c Black Olives, Chopped 1/2 ts Garlic Powder 1 ts Dried Parsley, Crushed 2 tb Worcestershire Sauce 1 tb Paprika 1 tb Fresh Parsley, Chopped Beat the cream cheese to a smooth consistency. Blend in the sour cream and then the remaining ingredients. Blend well. Cover and chill. Makes about 2 1/4 cups of dip. SUGGESTED DIPPERS: Scallions, Jalapeno Peppers, Celery Root, Potato Chips, Duck Sausage MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Orange Ginger Dip #1 Categories: Appetizers, Cheese, Dips Yield: 4 servings 1 1/2 ts Ginger, Dried 1/2 c Cream Cheese, Softened 1/2 c Sour Cream 1/4 c Orange Juice 1/2 ts Orange Zest Beat the ginger and cream cheese to a smooth consistency, then add the sour cream, blending well. Add the orange juice and orange zest, blending well. Cover and chill. Makes about 1-1/4 cups of dip. SUGGESTED DIPPERS: Apricots, Chicken, Pound Cake Cubes MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Party Cheese Log Categories: Appetizers, Cheese Yield: 6 servings 2 (8 oz) pkgs cream cheese, -softened 1 (10 oz) pkg sharp cheddar -cheese, shredded 1 tb Chopped red pepper or -pimento 1 tb Finely chopped onion 2 ts Worcestershire sauce 4 ts Lemon juice 1 ds Of ground red pepper 1 ds Of salt Chopped pecans Chopped parsley In large mixing bowl, beat cream cheese and cheddar cheese at medium speed with electric mixer until well blended. Add remaining ingredients except pecans and parsley; mix well. Chill several hours or overnight. Shape into log; garnish with nuts and parsley. Serve with crackers. Approximately 2 cups. Prep time: 15 minutes plus chilling Microwave Tip: To soften cream cheese, microwave in bowl on medium (50%) 2 minutes. Variations: Omit pecans. Roll in finely chopped parsley, dried beef or toasted chopped almonds. Shape into 1 large or 1 inch balls. Coat with chopped parsley. Serve with crackers or cucumber slices. Shape into pyramid. Coat one side with chopped nuts, parsley, and chopped dried beef. Shape into football with pimento strip lacing. From: Kraft advertisement Posted by: Bill McGimpsey MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pepperoni Onion Quiche Categories: Eggs, Cheese, Pork, Appetizers Yield: 6 servings 6 c Minced sweet onions 1 ts Salt 2 tb Olive oil 1/8 ts Fresh ground pepper 1 tb Butter 1/8 ts Ground nutmeg 1 1/2 tb Flour 1/2 c Grated Swiss cheese 3 Eggs 18 Thin slices pepperoni 1/2 c Half and half 8 In prebaked pastry shell 1/3 c Yogurt Saute onions with oil and butter in skillet over low heat until well done, stirring often. Do not brown. Sprinkle with flour and continue cooking slowly about 2 minutes. Cool well. Beat eggs; add half and half, yogurt, salt, pepper, and nutmeg. Add to cooled onions. Sprinkle half the cheese on the bottom of the pre-baked pastry shell and fill with egg-onion mixture. Arrange pepperoni slices on top. Sprinkle with remaining cheese. Bake 10 minutes at 450 degrees; reduce heat to 300 degrees and bake 20 minutes more. Source: Rock Springs Sweet Onion Festival Cook Book 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pimiento Cheese Spread Categories: Appetizers, Cheese Yield: 6 servings 1 lb Velveta (softened or melted) 1 md Size can Pimentos (mashed) 1 ts Sugar sprinkle of Black Pepper Mix together and add enough mayonnaise or salad dressing to make moist and spreadable (about 1/2 c), adding more sugar for taste. I soften velveda/pimento in micro for 2 min or so, then use Hellman mayo, and sometimes a touch of minced fresh onion. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Polenta Triangles Categories: Appetizers, Cheese Yield: 30 servings 3 c Cold water 1 c Coarse yellow cornmeal 1 Env onion soup mix 4 oz Mild chopped green chilies, -drained (1 can) 1/2 c Whole kernel corn 1/2 c Red pepper, roasted and -finely chopped 1/2 c Sharp Cheddar cheese, -shredded Bring the water to a boil in a 3-quart saucepan. With a wire whisk, stir in the cornmeal and onion soup mix. Simmer uncovered, stirring constantly, for 25 minutes, or until thickened. Stir in the chilies, corn and roasted red peppers. Spread the mixture in a lightly greased 9-inch-square baking pan and sprinkle with the cheese. Let stand for 20 minutes, or until firm. Cut into about 30 triangles. Serve at room temperature or heat in a 350 F oven for 5 minutes or until warm. MICROWAVE: Combine the water, cornmeal and onion soup mix in a microwave-safe casserole. Cover and microcook on HIGH (100%) for 20 minutes, stirring every 5 minutes (mixture will be thick). Stir in the chilies, corn and roasted red peppers. Spread into pan as above. Makes about 30 appetizers. [The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Provolone-Ham Celery Stuffing Categories: Appetizers, Cheese, Pork Yield: 15 servings *Ingredients:* 1 c Provolone cheese, grated or -shredded 2 tb Butter, softened 1/4 c Ham, minced Worcestershire sauce, dash *Directions:* Blend all ingredients and pile lightly in celery. Makes enough to fill 15 to 20 cut sections of celery. From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966. Shared by: June Hoffman, 7/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Raclette/style Cheese Categories: Cheese, Appetizers Yield: 6 servings 1 1/2 c Shredded process Gruyere or -process Swiss cheese (6 -oz.)* 1 c Shredded Gouda Cheese (4 -oz.) 1 tb Snipped fresh basil or -oregano (or 1 tsp. dried -basil or Oregano, crushed) 2 ts Dijon-style mustard 1 ts White wine Worcestershire sauce Tabasco sauce to taste Pimiento slices (optional) Fresh thyme, rosemary, -and/or savory sprigs (opt) Blanched cauliflower and/or -broccoli flowerets, boiled Halved tiny new potatoes Pita bread wedges** In a small mixer bowl or food processor bowl combine cheeses; let stand to soften. Add basil or oregano, mustard, Worcestershire sauce, and hot pepper sauce; beat with an electric mixer on low speed, or cover and process till well combined. (Mixture will be crumbly). Form into a ball. Shape into a 4-1/2 inch round about 1 inch high. Wrap in clear plastic wrap; chill several hours or overnight. Unwrap cheese round; place in a 6 inch cast-iron skillet or heavy pan. Cut into 6 wedges; separate wedges slightly. Place skillet or pan on the rack of a smoker or grill over slow coals. Cover and smoke for 5 to 7 minutes or til softened and heated through, checking often to make sure the cheese doesn't overmelt. (The cheese shouldn't loose it's shape or start to run.) Top each wedge with a pimiento slice and herb sprig, if desired. Serve with warm vegetables and bread. Makes 6 appetizers. *It is important to use process cheese. Process cheese melts smoothly, giving an acceptable texture. **If you like, blanch or boil the vegetables ahead of time, cover and chill. Wrap in foil and reheat on grill while the cheese smokes. From: 1990 Best-Recipes Yearbook--Better Homes and Gardens Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Raisin Cream Cheese Spread Categories: Cheese, Appetizers Yield: 4 servings 8 oz Cream Cheese, Room Temp. 1/3 c Raisins Or Currants 1/2 ts Ginger 1/4 ts Salt 2 tb Chutney, Chopped 4 tb Sherry, Medium Dry Beat the cream cheese until smooth, then work in the raisins or currants, ginger, salt and chutney. Add the sherry, a T at a time, until the mixture is of spreading consistency. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Raw Mushroom Dip Categories: Appetizers, Dips, Cheese Yield: 8 servings 6 oz Cream Cheese 1 tb Minced Onion 1 c Fresh Mushrooms, Fine Chop 1/2 ts Salt MSG (Optional) Minced Parsley Whip cream cheese and onion until light and fluffy. Stir in mushrooms, salt and MSG. Sprinkle with parsley. Serve as a dip for crisp crackers or use as a spread for tiny open faced sandwiches, garnished with parsley. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Raw Mushroom Appetizers Categories: Appetizers, Cheese, Pork, Syd's book Yield: 8 servings 2 lb Very Fresh Mushrooms 8 oz Softened Cream Cheese 4 1/2 oz Can Deviled Ham 2 tb Chopped Stuffed Olives Onion Salt Garlic Salt Dry Mustard Pepper Pimento Rinse mushrooms well. Remove the stems. Mix the cream cheese, deviled ham, chopped olives and the seasonings. Spoon or pipe the cheese mixture into the mushroom caps. Garnish with pimento. Place on platter, wrap and refrigerate until serving time. These may be made a day in advance. From: Syd's Cookbook. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Roquefort Cheesecake (Bon Appetit/july 1983) Categories: Cheese, Entertain, Appetizers Yield: 12 servings 1 1/2 tb Butter (for pan) 1/2 c Breadcrumbs, toasted 1/4 c Freshly grated Parmesan 1/2 lb Sliced bacon 1 Medium onion, minced 1 3/4 lb Cream cheese, room temp. 1/2 lb Roquefort cheese 4 Eggs 1/3 c Whipping cream 1/2 ts Salt 2 To 3 drops hot pepper sauce Preheat oven to 325. Butter 9" springform pan. Mix breadcrumbs and Parmesan. Sprinkle mixture in pan, turning to coat. Refrigerate. Fry bacon in heavy medium skillet until crisp. Remove from pan using tongs and drain on paper towel. Pour off all but about 1 T bacon fat form skillet. Add onion. Cover and cook over low heat until translucent, stirring occasionally, about 10 minutes. Crumble bacon. Mix cream cheese and Roquefort in blender or processor until smooth. Add eggs, cream, salt and pepper sauce and process until smooth. Blend in bacon and onion; filling should retain some texture. Pour into prepared pan. Set pan in roasting pan. Add enough hot water to come halfway up sides of springofrm. Bake 1 hour and 20 minutes. Turn oven off and cool cheesecake about 1 hour with door ajar. Transfer to rack. Cool to room temp. before removing from pan and serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Rum Tum Tiddy Categories: Appetizers, Cheese Yield: 6 servings 1 tb Butter/margerine 1/4 c Finely chopped onion 1/4 c Chopped green pepper 1 cn Condensed tomato soup 3/4 c Milk 3 c (3/4 lb) cheddar -cheese--shredded 1/2 ts Worcestershire sauce 1 Egg--slightly beaten 1/4 c Dry sherry Toast or crackers Melt butter in a saucepan over moderatelt low heat (about 225 F.); add onion and green pepper and cook till tender; remove from heat. Mix in tomato soup, milk, cheese and Worcestershire sauce. Cook, stirring constantly, till cheese is melted. Remove from heat. Blend 1/2 cup of cheese sauce into beaten egg in a bowl. Pour egg mixture back into the remainder of the cheese sauce in the saucepan and heat over moderately low heat. Stir in sherry and spoon over toast or crackers. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Salmon Cheese Ball Categories: Appetizers, Seafood, Cheese Yield: 6 servings 4 c Smoked salmon 8 oz Package cream cheese 1 c Sour cream 1 ts Salt 1 ts Pepper 1 pn Tarragon 1/4 c Chopped onion 1 tb Lemon juice Salmon Cheese Ball xxxxxx xxxxxx xxxx Finely flake smoked salmon. Blend together with remaining ingredients. Shape into ball. Roll in chopped nuts or parsley if desired. Serve with crackers. This salmon ball freezes beautifully. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Salmon Dip Categories: Dips, Appetizers, Seafood, Cheese Yield: 4 servings 1 cn Red Sockeye Salmon 1 1/2 tb Onion (Chopped) 6 oz Cream Cheese 1/2 Juice From A Lime Mix all ingredients thoroughly; let set in refrigerator 3 hours before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sausage Balls #1 Categories: Appetizers, Pork, Cheese Yield: 10 servings 1 lb Bulk Sausage (Hot Or Mild) 2 c Sharp Chedder Cheese Grated 3 c Bisquick 1/3 c Water Combine all ingredients and shape into balls the size of walnuts. Bake on cookie sheet at 350°F for 15 minutes. Makes about 5 dozen. NOTE: defrost and reheat at 350°F. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Shrimp Cheese Roll Categories: Appetizers, Seafood, Cheese, Eggs Yield: 28 servings 1 1/2 c Muenster Cheese (Shredded) 1 c Cooked Shrimp 1/4 c Green Onion (Slice Thin) 2 Eggs 1/2 ts Salt 1/8 ts Pepper 1 pk Cresent Rolls 1 tb Butter (Melted) 1 Egg Yolk W/1 tb Water (Opt.) In large bowl, stir together Muenster cheese, shrimp, onion, salt, pepper and eggs; set aside. Unroll cresent roll dough onto lightly floured surface. Pinch together perforations on both sides of dough. Fold in half crosswise and with a lightly floured rolling pin, roll out to 14x9 inch rectangle. Brush with butter. Spread cheese-shrimp mixture in a 2 inch strip along 1 long edge of dough; roll up as a jelly roll. Firmly pinch seam and ends together, then moisten slightly with water and smooth lightly with dull edge of knife to seal dough well. Lift roll onto ungreased cookie sheet. Brush with egg-yok mixture. Bake in preheated oven 400°F for 25 minutes or until grolden brown. Cool on rack 20 minutes. With sharp knife, cut in 1/2 inch slices. Makes 28. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Shrimp Cheese Pate Categories: Seafood, Cheese, Appetizers Yield: 34 servings 1 Jar tiny Danish shrimp -(4-oz), drained 4 oz Soft or semi soft cheese -like Philadelpia Cream Cheese, Creme Danica, or -Camembert (1/3 cup) Black pepper, freshly -ground, few grains 1 ts Sherry, Medeira, or cognac Combine all ingredients, beat until very smooth. Serve on toast rounds or cucumber slices, or stuff radishes or celery with the mixture. Makes about 3/4 cup. From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966. Shared by: June Hoffman, 8/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Shrimp Spread #1 Categories: Appetizers, Spreads, Cheese, Seafood Yield: 1 servings 3 oz Cream Cheese, Softened 2 ts Mayonnaise 4 1/4 oz Can Shrimp Pieces, Drained 2 tb Mayonnaise 1 tb Lemon Juice 1/4 ts Dill Weed Sprig Parsley, Stem Removed Place all ingredients in food processor or blender. Process until mixture is smooth. Refrigerate. Serve on crackers or snack rye bread. Yield: 3/4 Cup. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Skewered Mozzarella with Canadian Bacon Categories: Appetizers, Pork, Cheese Yield: 4 servings 28 Sliced Canadian Bacon 12 oz Mozzarella Cheese 12 Slices French Bread 12 Slices Raw Tomato 1/3 c Salad Oil 2 Cans Tomato Sauce 1 1/2 c Grated Parmesan Cheese 1 Paprika 1 Salad Oil Again Note: You'll need four skewers approximately 10-12 in. long. Also the french bread should be the long and narrow kind cut into 1/2 inch slices. The raw tomato is also cut into 1/2 inch slices. The cans of tomato sauce are 8 oz. You'll need 28 pieces of cheese to equal the number of slices of bacon. Cut the cheese into 1 in. squares about 1/4 in. thick. Fold a slice of Canadian bacon around each piece of cheese. Press the bacon firmly to hold the cheese in place. Cut each piece of tomato and each piece of bread in half. Heat the 1/3 cup of oil in a large skillet. Brown bread on both sides. Be prepared to turn bread quickly to avoid burning. It should be merely light brown. On each skewer thread alternate pieces of bacon wrapped around the mozzarella, bread and tomato. Begin and end with the bacon. Place each skewer in a shallow baking pan or shallow earthenware casserole. Be sure the folded top of each piece of bacon is up. Pour tomato sauce over each skewer. Sprinkle generously with parmesan cheese. Sprinkle lightly with paprika and additional salad oil. Preheat the oven 400°F. Bake the skewers until brown on top. Serve immediately while very hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Smoked Salmon Quesadillas Categories: Seafood, Appetizers, Cheese Yield: 4 servings 4 oz Soft fresh goat cheese -(montrachet) 2 tb Grated fresh horseradish or -1 tbsp prepared horseradish -2 tbsp sour Cream 2 ts Chopped fresh dill 8 Inch flour tortillas 4 oz Thinly sliced smoked salmon A signature starter from Vincent Guerithault on Camelback in Phoenix,Arizona. Makes 4 first course servings Additional chopped fresh dill fresh dill sprigs Blend goat cheese, grated fresh horseradish, sour cream and chopped fresh dill in medium bowl. Season cheese mixture to taste with salt and pepper. Heat heavy large skillet over medium high heat. Add 1 tortilla to skillet and cook until brown spots appear, about 1 minutes per side. Transfer to work surface. Spread 1 tbsp cheese mixture over tortilla. Top with 1/4 of smoked salmon and sprinkle with additional chopped dill. Repeat with remaining tortillas, cheese mixture, smoked salmon and dill. Cut quesadillas into wedges. Garnish with dill sprigs and serve,passing remaining cheese mixture separately. Origin: Favorite Restaurant Recipes, by Bon Appetit. Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Spicy Dip for Vegetables Categories: Appetizers, Cheese Yield: 4 servings 1/4 c Seedless Raisins 1 c Cottage Cheese, Cream Style 2 tb Vinegar 1/2 sm Onion, Cut Up 1 ts Chili Powder 1/2 ts Curry Powder, To Taste 3/4 ts Salt 1/8 ts Black Pepper, Freshly Ground MMMMM---------------------DIPPING VEGETABLES-------------------------- Your Choice Of Veggies Place raisins in small bowl and cover with hot tap water. Let stand 10 minutes. Meanwhile, in blender container, combine cottage cheese, vinegar, onion, chili powder, curry, salt and pepper. Add drained, soaked raisins. Cover and blend at high speed until smooth and creamy. If necessary, add 1 T water in which raisins were soaked (or plain water) to make good dipping consistency. Serve well chilled with a selection of vegetables, such as cauliflowerets, carrot sticks, blanched green beans, radish roses. broccoli, celery stick, zucchini sticks, or cooked artichokes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Steamy Smoked Oyster Dip Categories: Appetizers, Cheese, Seafood, Dips Yield: 4 servings 1 tb Butter Or Regular Margarine 1/2 c Almonds, Sliced 1 c Cream Cheese, Softened 1 tb Milk Black Pepper To Taste 1 1/2 ts Horseradish, Prepared 2 tb White Onion, Chopped 7 oz Smoked Oysters * * Use two 3.6 oz cans of smoked oysters, rinsed, drained and mashed ~--------------------------------------------------------------------- ~-- Melt the butter in a frying pan. Brown the almonds, on all sides, in the melted butter and set aside. Beat the cream cheese until smooth then blend in the milk. Add the pepper to taste, horseradish, and chopped onion, blending well. Fold in the oysters and pour into a casserole dish. Sprinkle the browned almonds on the top and bake at 375 degrees F for 20 to 30 minutes or until bubbly. Put in a chafing dish and serve hot. Makes about 2 1/4 cups of dip. SUGGESTED DIPPERS: Potato Chips, Tortilla Chips, Cheese Crackers, Bell Peppers, Fennel, Zucchini MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Stuffed Cantaloupe Categories: Appetizers, Cheese Yield: 1 servings 1 Cantaloupe, medium White or rose wine 1/4 lb Blue cheese, crumbled 1/2 lb Ricotta or farmer's cheese 1/4 c Sour cream or heavy sweet -cream Salt and freshly ground -pepper Cut a slice off the top of the cantaloupe, scoop out the fruit with a melon-ball cutter. Marinate the melon balls in wine until time to serve. In the meantime, blend together cheeses and cream. Season to taste with salt and pepper. Pile the cheese mixture lightly into the cantaloupe shell. If it does not fill the shell lower the rim of the shell by cutting with knife in jagged edges to form a "basket edge." To eat, spear melon balls with toothpicks, and dip them into the cheese mixture for a very pretty, refreshingly different appetizer. Makes about 1 cup cheese mixture and about 20 melon balls. Shared by: June Hoffman, 8/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Stuffed Mushrooms #1 Categories: Appetizers, Pork, Cheese Yield: 12 servings 24 md Mushrooms 2 tb Margarine Or Butter 1/4 c Onion, Chopped 2 tb White Wine, Dry 1/4 c Bread Crumbs, Dry 1/4 c Cooked Smoked Ham, Fine Chop 2 tb Parsley, Snipped 1 tb Lime Juice 1 Clove Garlic, Finely Chopped 1 ts Oregano Leaves, Dried ds Pepper 1/2 c Cheese, Finely Shredded * * Use Montery Jack Cheese in this recipe. ~--------------------------------------------------------------------- ~-- Cut stems from mushrooms; finely chop enough stems to measure 1/4 cup. Heat margarine in 10-inch skillet just until bubbly. Place mushroom caps topsides down, in margarine. Cook uncovered until mushrooms are light brown; remove mushrooms with slotted spoon. Cook and stir onion in same skillet until tender; stir in wine. Simmer uncovered 2 minutes. Mix in chopped mushroom stems and remaining ingredients except cheese and mushroom caps; cool slightly. Shape mixture into 24 small balls; place one in each mushroom cap. Sprinkle with cheese. Set oven control to broil. Place mushroom caps on rack in broiler pan. Broil with tops 3-4 inches from heat until cheese is melted, about 3 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Stuffed Mushrooms #5 Categories: Appetizers, Cheese Yield: 1 servings 3 tb Butter 1/4 c Finely chopped onion 1/2 c Finely chopped green pepper 1/4 c Finely chopped celery 1 pk (3-oz) cream cheese, soft 1/3 c Dry bread crumbs 1/2 ts Salt 1/8 ts Pepper 1 tb Lemon juice 1 ts Worchestershire Sauce 16 Mushroom caps Paprika Oven method: (27 minutes cooking time) Melt butter in small skillet over medium heat, about 1 minute, add onion, green pepper, and celery. Saute' until tender, about 6 minutes. Combine onion mixture, cream cheese, bread crumbs, salt, pepper, lemon juice, and worcestershire sauce in bowl. Mix well. Fill mushroom caps heaping full of mixture. Place in greased 8 inch square baking pan. Sprinkle with paprika. Bake in 350-degree oven for 20 minutes. Serve with coctail picks. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sun-Dried Tomato Cheese Ball Categories: Appetizers, Cheese Yield: 6 servings *INGREDIENTS* 3 oz Sun-dried tomatoes - -blanched* 8 oz Cream cheese 8 oz Unsalted butter - OR -margarine 1 c Parmesan - freshly grated 2 tb Olive oil 2 c Basil leaves - fresh, -lightly packed Crackers (your favorite) Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* BLANCHING TECHNIQUE: Bring 1-quart of water to boil. Submerge tomatoes in boiling water for 3 minutes to reconstitute. Take 4 aside and cut into strips. In a food processor, combine cream cheese, butter, Parmesan, olive oil and remaining sun-dried tomatoes. Process until smooth. Place in refrigerator for about 30 minutes, or until firm enough to shape into a ball. Place cheese ball on a platter. Arrange basil leaves and reserved tomato strips around cheese ball like a sunburst. To serve, spread on your favorite crackers. Makes 2-1/2 cups. Recipe from Melissa's brand Sun-dried Tomatoes. This recipe was called "Dried Tomato Dip" but I sure didn't see it as a dip so I renamed it. I guess it could be a spread, but sure can't see "dipping" anything into this as it would be too stiff. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sweet Onion Quiche Categories: Eggs, Pork, Cheese, Appetizers Yield: 6 servings 1 Pie crust, unbaked 1/4 c Evaporated milk 3/4 c Onions, chopped 3 Eggs 1/2 c Ham, diced 1/2 c Sour cream 3 tb Butter 1/2 c Crumbled bacon 1 1/2 c Mild American cheese, grated 1 c Swiss cheese, grated 1 c Caraway seed cheese, grated Melt butter in skillet; saute onions and ham until done. Place in bottom of unbaked pie crust. Mix cheese, milk, eggs, and sour cream and pour over onion and ham mixture. Bake at 350 degrees for 30 minutes; garnish with crumbled bacon. Source: Rock Springs Sweet Onion Festival Cook Book 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Swiss Chalet Dip Categories: Appetizers, Cheese, Dips, Pork Yield: 4 servings 1 c Dry White Wine 2 c Swiss Cheese, Shredded 1 tb Unbleached Flour 1 tb Brandy 1 Garlic Clove, Crushed 1 tb White Onion, Finely Diced Black Pepper, To Taste 1/4 c Smoked Ham, Finely Diced MMMMM--------------------------GARNISH------------------------------- Nutmeg Place the wine in a saucepan over medium-high heat. Mix the Swiss cheese and flour together and gradually add to the wine, stirring constantly, until all the cheese is melted and mixture is smooth. Remove from the heat and add the brandy, garlic, onion, pepper, and ham. Pour into a chafing dish and sprinkle with nutmeg. Serve hot. Makes about 3 1/4 cups of dip. SUGGESTED DIPPERS: Apples, Artichoke Hearts, Crackers, French Bread Chunks, Ham, Salami MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Swiss Fondue #1 Categories: Cheese, Appetizers Yield: 4 servings 1/2 Garlic Clove 1 2/3 c Dry White Wine 1 lb Gruyere Cheese, Grated 2 ts Cornstarch 1/4 c Kirsch (Or More) Nutmeg To Taste, Grated 2 French Bread, In 1" Cubes Rub the inside of a heavy saucepan with the garlic, add the wine and heat it over mod-low heat until it is hot. Add the cheese by handfuls, stirring. Cook the mixture, stirring, until smooth, keeping it just below simmering point. In a small bowl, stir together the cornstarch and 1/4 cup kirsch. Mix well and add to the Gruyere mixture with nutmeg and pepper to taste. Heat, stirring constantly, just until it begins to bubble. Do not let it boil. Transfer to a heated fondue pot and keep it hot over a low flame. If fondue becomes too thick, add some additional kirsch to thin. Spear bread cubes with long fondue forks and dip them into the cheese. a 1967 Gourmet Mag. hippy-dippy favorite. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Swiss Fondue #2 Categories: Appetizers, Cheese Yield: 6 servings 4 c (1 lb) shredded aged Swiss -Cheese 1/4 c All purpose flour 1 Clove garlic, halved 2 c Sauterne 1/2 ts Salt 1/2 ts Worcestershire sauce 1 ds Of ground nutmeg From: Arizona Cookbook Toss together cheese and flour. Rub inside of saucepan with garlic. Discard garlic. Add sauterne and heat until bubbles rise. Over low heat add the cheese, 1/2 cup at a time, stirring until cheese is melted after each addition. Add salt, Worcestershire sauce and nutmeg. Transfer to fondue pot and serve with cubes of French bread. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Texas Pecan Cheese Balls Categories: Appetizers, Cheese Yield: 6 servings 1/2 lb Grated cheddar cheese 1/8 ts Salt 1/4 c Butter, melted 3/4 c Of all purpose flour 1/2 ts Paprika 1 c Pecan halves Mix all ingredients well except the pecans, kneading with hands if necessary, that's right get those hands in there. Form dough into small balls. Press center of each ball with them. Insert pecan half into thumb imprint and bring dough up around pecan. Place on cookie sheet and bake at 375 degrees for 12 to 15 minutes until lightly browned. Serve hot! Randy Rigg MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Three-Way Cheese Ball Categories: Appetizers, Cheese Yield: 3 servings 8 oz Package cream cheese 4 c Shredded cheddar cheese 2 tb Milk 2 tb Grated onion 2 tb Worcestershire sauce 1/2 c Crumbled blue cheese 3/4 ts Garlic powder 1/4 c Snipped parsley 2 tb Chopped pecans 2 ts Cracked black pepper Let cream cheese and cheddar cheese stand at room temperature till softened. In mixer bowl combine cheese, onion, milk and worcestershire; beat with electric mixer till fluffy. Divide the mixture into thirds, about 1 cup each. To one portion beat in blue cheese; to a second portion stir in the garlic powder. Shape each portion into a ball; chill 30 minutes till slightly firm. Roll the blue cheese ball in snipped parsley. Roll the garlic cheese ball in the chopped pecans. Roll the plain cheese ball in black pepper. Chill at least 1 hour more till cheese balls are firm. Serve with crisp crackers. Makes 3 cheese balls. From: The Avon International Cookbook Posted by: Sonya Whitaker MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Tomato Verde Con Questo (Green Tomatoes with Cheese) Categories: Cheese, Dips Yield: 6 servings 2 tb Butter 1 md Onion, very finely chopped 1 Clove garlic, finely chopped 1 10 oz can Mexican green -tomatoes, drained 1 c Green chilies, chopped and -peeled 12 Sprigs of fresh coriander, -chopped Salt Freshly ground pepper 1/2 lb Cream cheese 3/4 c Heavy cream Heat the butter in a skillet, add the onions and garlic, and saute' until the onion is tender. Add the tomatoes, chilies, coriander, and salt and pepper to taste. Simmer very gently for 10 minutes, uncovered. Add the cheese; when it begins to melt, add the cream; and cook just long enough to heat through. From: The Complete book of Mexican Cooking Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Twin Cheese Dip Categories: Dips, Cheese, Coca-cola Yield: 3 servings 3/4 lb Sharp cheddar cheese, grated 4 oz Roquefort cheese, crumbled 1 Clove garlic, pressed 3/4 c COCA-COLA CLASSIC 2 tb Soft margarine 1 tb Onion, grated 1 1/2 ts Worcestershire sauce 1 ts Mustard, dry 1/4 ts Salt 1/8 ts Tabasco sauce In a large mixing bowl, add cheddar cheese and roquefort. Add pressed garlic, 1/2 cup of the Coca-Cola, and remaining ingredients. Beat with an electric mixer on low speed until blended. Gradually add the remaining Coca-Cola, then beat on high speed until the mixture is fairly smooth, light and fluffy. Pack into a covered container. Chill. Refrigerate overnight. Keeps very well for a week or more. Makes about 3 cups. Recipe: "Cooking with Coca-Cola", a give-away loose-leaf notebook divider set from The Coca-Cola Company, 1991 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Wagonwheel Layered Dip Categories: Dips, Cheese Yield: 1 servings 21 oz Bean Dip 1 c Pace Picante Sauce 6 Finely Chopped Green Onions 1 c Mayonnaise 1 c Sour Cream 4 1/2 oz Drained Sliced Olives 4 oz Shredded Monterey Jack - Cheese Spread bean dip on a pie plate. Pour Pace Picante Sauce over bean dip. Sprinkle chopped onions over mixture. Blend together mayonnaise and sour cream. Spread over onions. Top with cheese and Pace Picante Sauce. Sprinkle sliced olives over cheese. Makes 2-1/2 cups dip. From: Pace booklet. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Zucchini Fritters #1 Categories: Appetizers, Cheese, Eggs Yield: 8 servings 5 tb Bisquick 1/2 c Parmesan Cheese 1/4 ts Salt 1/8 ts Pepper 2 Eggs, Beaten 2 tb Butter 2 c Zucchini, Grated Blend the bisquick, parmesan, salt, pepper. Add eggs. Mix zucchini into batter. Grease hot pan or griddle with butter. Pour batter into pan and fry 3 minutes on each side. Serve warm, a delicious way of serving zucchini. Make 8 to 10 fritters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Tropical Cheese Bars Categories: Bar cookies, Alcohol, Nuts, Cheesecakes Yield: 24 servings MMMMM---------------------------CRUST-------------------------------- 3/4 c Margarine 3/4 c Brown sugar 3 c Flour 1 c Almonds, finely chopped 1/4 c Coconut Rum MMMMM------------------------CHEESE LAYER----------------------------- 24 oz Cream cheese, soft 1/2 c Sugar 3 Eggs 1/4 c Coconut Rum 2 cn Crushed pineapple, drain LGE 1 c Coconut 1 c Almonds, chopped Cream margarine, sugar and coconut rum, beat in flour until blended. Stir in nuts. Pat into 10 x 15 pan. Bake at 350^F for 10 minutes. Cool. CHEESE LAYER: Beat cheese, sugar, eggs and coconut rum until creamy. Stir in pineapple. Pour on baked crust. Mix nuts and coconut. Sprinkle over all. Bake at 350^F for 20 minutes. Cool. Cut into bars. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Grasshopper Cheese Cake Categories: Cheesecakes, Alcohol, Chocolate Yield: 8 servings 1 9-in springform pan MMMMM----------------CHOCOLATE COOKIE CRUMB CRUST--------------------- 1 1/2 c Chocolate cookie crumbs 1/4 c Melted butter 1/4 ts Cinnamon MMMMM-----------------------CHEESE FILLING---------------------------- 1 lb Cream cheese -at room temperature 1 c Sugar 1/3 c Green creme de menthe 3 tb Creme de cacao 2 tb Flour 1/2 ts Salt 6 Eggs; separated 1 c Sour cream 2 oz Semisweet chocolate - grated to garnish - the top of the cake CHOCOLATE COOKIE CRUMB CRUST: Combine chocolate cookie crumbs with melted butter and cinnamon. Toss and mix well. Press into the bottom and partially up the sides of the springform pan. Refrigerate and, while making the filling, preheat the oven to 325F. CHEESE FILLING: Put the cream cheese in a mixing bowl and beat until light and soft. Add 3/4 cup of the sugar and mix well. Stir in the creme de menthe and the creme de cacao, flour and salt. Beat until the mixture is blended well. Add the egg yolks and sour cream, and beat until the batter is smooth and blended. Combine the egg whites and 1/4 cup remaining sugar and beat until the whites stand in soft peaks. Fold the beaten whites into the cream-cheese mixture. Pour the batter into the crust and bake for about 1 hour, or until the cake has puffed and trembles just slightly when shaken. A wooden skewer inserted in the cake should come out almost clean, with just a trace of batter or moist crumbs on it. Don't overbake; it will settle and firm somewhat as it cools. Don't worry if the cake cracks as it bakes. Remove and cool. Refrigerate if standing more than 4 hours. Garnish the top with grated chocolate. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Daiquiri Cheesecake Categories: Cheesecakes, Alcohol Yield: 12 servings MMMMM---------------------------CRUST-------------------------------- 1 1/2 pk Graham crackers, crushed 6 Butter, melted 1/3 c Sugar MMMMM--------------------------FILLING------------------------------- 24 oz Cream cheese, softened 5 Jumbo eggs, separated 2/3 c Sugar 2 Env. knox gelatin 1/2 c Light rum 2/3 c Fresh lime juice 1 1/2 ts Fresh grated lime peel 1 1/2 ts Fresh grated lemon peel 1 pt Whipping cream 1/2 c Powdered sugar Mix crust ingredients and pat into bottom of springform pan. Bake at 350~F for 10 minutes. Soften gelatin in small saucepan with 3/4 cup water. Stir egg yolks into sugar. Add to gelatin mixture with lime juice, rum and rinds and cook over med. heat. stirring constantly until mixture thickens and bubbles. Cool. Beat cheese in large bowl until light and fluffy. Slowly add gelatin mixture and blend well. Beat egg whites until soft peaks form. Add powdered sugar and continue beating until stiff peaks form. Fold into cheese mixture. Whip cream and fold into cheese mixture. Pour into crust and refrigerated several hours or overnight. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sex in a Pan Categories: Desserts, Chocolate, Nuts, Cheese Yield: 15 servings MMMMM-------------------------1ST LAYER------------------------------ 1 1/2 c Flour 3/4 c Melted butter 1/2 c Walnuts, chopped MMMMM-------------------------2ND LAYER------------------------------ 8 oz Cream cheese, softened 1 c Powdered sugar 1 c Cool Whip 1 ts Vanilla MMMMM-------------------------3RD LAYER------------------------------ 2 1/2 c Milk 2 Vanilla pudding inst, large MMMMM-------------------------4TH LAYER------------------------------ 2 1/2 c Milk 2 Chocolate inst pudding, larg MMMMM-------------------------5TH LAYER------------------------------ Cool Whip 1ST LAYER: Mix all together and press into a 9 x 13 pan. Bake at 350^F for 15 minutes. 2ND LATER: Mix together and spread over cooled crust. REMAINING LAYERS: Prepare and layer in order given. Top with the Cool Whip and grated some chocolate over all. Keep refrigerated. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Acapulco Rice Categories: Mexican, Cheese, Syd's book, Vegetarian Yield: 4 servings 16 oz Tomato Sauce 1/2 c Water 3 ts Chili Powder 1 1/2 c Minute Rice 1/2 c Crushed Tortilla Chips 1/2 c Shredded Cheddar Cheese Combine tomato sauce, water and chili powder in a medium sized saucepan. Bring to a full boil. Stir in rice. Cover, remove from heat and let stand for 10 minutes. Sprinkle with tortilla chips and cheese. Serve with shredded lettuce and sour cream if desired. From: Syd's Cookbook. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Baked Sour Cream Tacos - Tacos De Jocoqui Al Horno Categories: Cheese, Mexican Yield: 6 servings 12 Tortillas Oil for frying Sauce: 2 tb Oil 2 tb Salsa Jalapena or your -favorite chili relish 1 sm Onion, chopped 1 cn Solid pack tomatoes, Chopped Salt 1 lb Monterey Jack cheese, cubed 1 ts Rubbed oregano 1 pt Sour Cream, salted For sauce, wilt onion in hot oil. Add tomatoes, oregano, salsa, and salt. Cook for 15 or twenty minutes. Set aside. Fry tortillas lightly in oil, put some of the sauce and a piece of cheese on each one and roll. Arrange in a buttered shallow glass baking dish. Pour remaining sauce over tacos, top with cheese and spoon sour cream over all. Bake at 325 F. for 25 to 30 minutes. Serves 6 to 12. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Beer Soup with Cheese Categories: Soups, Cheese, Mexican, Vegetables Yield: 4 servings 1/2 c Onion, Chopped, 1 Medium 2 tb Margarine Or Butter 12 oz Beer, Any Brand 1/2 c Carrot, Finely Chopped 1/2 c Celery, Finely Chopped 2 c Chicken Broth 1 ts Salt 1 ts Cumin, Ground 1/4 ts Nutmeg, Ground 1 ds Cloves, Ground 1 ds Pepper 1 c Dairy Sour Cream MMMMM--------------------------GARNISH------------------------------- 1 c Cheese * * Use Cheddar Or Monterrey Jack cut into 1/4-inch Cubes. (4 oz) ~--------------------------------------------------------------------- ~-- Cook and stir onion in margarine in 2-quart saucepan until tender. Stir in beer, carrot and celery. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Stir in remaining ingredients except sour cream and cheese. Heat to boiling; reduce heat. Cover and simmer for 30 minutes. Remove from heat; stir in sour cream. Sprinkle with cheese. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Breakfast Fruit Chimichangas Categories: Mexican, Cheese Yield: 6 servings Apricot Basting Sauce 8 oz Cream Cheese Softened 1/2 c Ricotta Cheese 1/4 c Sugar 1 ts Orange Peel, Grated 6 Flour Tortillas * 1/4 c Apricot Preserves 1 lg Egg, Beaten 2 tb Butter, Softened 1 c Apricots, Sliced * Flour Tortillas should be 8-inches in diameter and be warm. ~--------------------------------------------------------------------- ~-- Prepare apricot basting sauce; set aside. Heat oven to 500 degrees F. Mix cream cheese, ricotta cheese, sugar, and orange peel thoroughly. Spoon about 1/4 cup of the mixture into the center of each tortilla; top with 1 Tbls of preserves. Fold one end of the tortilla up about 1-inch over mixture; fold in the right and left sides over the folded end and then fold the remaining side to overlap the others. Brush the edges with egg to seal. Brush each with margarine. Place seam sides down on an ungreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake until chimichangas begin to brown and the filling is hot, 8 to 10 minutes. Serve with apricots and Apricot Basting Sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Burrito Casserole Categories: Mexican, Microwave, Beans, Cheese, Casserole Yield: 4 servings 1 cn Refried beans 12 oz Block Monterey Jack Cheese, -grated 1 cn Chopped green chilis (unless -cheese is the kind with Jalapenos) 1 sm Can Hunts tomato sauce 1/2 Bag (approx 5 or 6) flour -tortillas approx 1 lb ground beef, browned, with onion & garlic. Drain fat well. Mix tomato sauce with browned hamburg & onions, set aside.soften tortillas in microwave. spread first tortilla with refried beans, sprinkle heavily with grated cheese, put in bottom of round 1 1/2 qt. casserole. Spread 2 nd tortilla with thin layer of beans, place on top of first layer, spread generously with meat mixture, add a generous sprinkling of peppers and a scant sprinkling of cheese. Continue layering tortillas with the emphasis alternating between bean & cheese combo and meat and pepper combination. reserve enough of the beans to spread a thin layer on the top tortilla, and cover it with a THICK layer of cheese. cover with saran wrap, heat on Medium in microwave for approximately 10 minutes until heated through. Serve with salsa and sour cream on the side. A salad and/or quacamole works well with this. serves 4 generously. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheesy Chilanda Casserole Categories: Cheese, Casserole, Mexican, Beans, Garlic Yield: 4 servings 1 lb Ground Beef 1 Medium Bell Pepper, Chopped 1 Clove Garlic, Minced 16 oz Pinto Beans, Drained 15 oz Tomato Sauce 1 c Picante Sauce, Medium Hot 1 ts Ground Cumin 1/2 ts Salt 12 Corn Tortillas 2 c Shredded Cheese * Lettuce, Shredded Sour Cream Fresh Tomato, Chopped * Cheese may be Monterey Jack or Cheddar. ~--------------------------------------------------------------------- ~-- Brown meat with pepper, onion and garlic; drain. Add beans, tomato sauce, picante sauce, cumin and salt. Simmer 15 minutes. Spoon small amount of meat mixture in 13x9 baking dish. Top with 6 tortillas. Top with half the remaining meat mixture; sprinkle with cheese, repeat (except for cheese). Cover tightly with aluminum foil. Bake at 350°F for 20 minutes. Remove foil and top with remaining cheese. Bake uncovered for 5 minutes. Top with lettuce, tomato, sour cream and additional picante sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheesy Stuffed Chicken Breasts Categories: Chicken, Mexican, Cheese Yield: 4 servings 4 Skinless, boneless chicken -breast halves (about 1 1/2 pounds) 1 1/2 c Coarsely shredded Monterey -Jack cheese with Jalapeno peppers ( 8 ounces) 2 ts Dried oregano, crumbled 3/4 c Yellow cornmeal 1 tb Chili powder 1/3 c Flour 2 lg Eggs 1 c Vegetable oil Guacamole and/or salsa Place each chicken breast half between waxed paper and pound very thin with a mallet or rolling pin to form a "cutlet". Be careful not to pound holes in the meat. Place 1/3 cup cheese in center of each "cutlet"; sprinkle with oregano. Fold sides over to seal cheese, then roll up. Hold in place with wooden toothpick. Combine cornmeal with chili powder on sheet of waxed paper; place flour on another. Beat eggs slightly in a pie plate. Coat the stuffed rolls with flour; dip in egg then cornmeal mixture to coat well. Chill at least an hour. (This much of the preparation can be done ahead). Preheat oven to 350 F. In a large skillet, heat oil until very hot. Quickly brown the stuffed chicken rolls, turning often, until golden. Lift out with a slotted spoon; drain well. Place in a shallow baking pan. Bake 20 minutes or until juices run clear when pierced with a small knife. Serve with guacamole and/or salsa. Makes 4 servings. [ 1001 HOME IDEAS MAGAZINE; April 1990 ] MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chicken Enchiladas with Pasilla Chili Sauce Categories: Chicken, Mexican, Cheese Yield: 16 servings 2 tb Peanut oil 1 2-oz. package dried pasilla Chilies, stemmed, seeded, Torn into 1-inch pieces 1/2 c Whole blanched almonds, Chopped 4 Chicken breast halves 6 c Chicken stock or canned Low-salt broth 1/2 ts Cumin seeds 4 Plum tomatoes, cored, Quartered 1/2 Onion, quartered 4 Cloves garlic, peeled 2 tb Firmly packed golden brown Sugar 1 ts Coarse salt Peanut oil (for deep frying) 16 Corn tortillas 2 1/2 c Grated Montery Jack Cheese 1 c Creme fraiche or sour cream 1 Avocado, peeled, seeded, Sliced Fresh cilantro sprigs Heat 2 tablespoons oil in large pot over high heat. Add chilies and almonds. Saute until chilies darken and almonds are golden, about 2 minutes. Using slotted spoon, transfer chilies and almonds to bowl. Reduce heat to medium. Season chicken with salt and pepper. Add to same pot and brown on all sides, about 5 minutes. Add stock; simmer until chicken is cooked through, aobut 20 minutes. Transfer chicken to another bowl using slotted spoon; cool. Reserve stock in pot. Toast cumin seeds in heavy small skillet over medium-low heat until aromatic, about 1 minute. Mince cumin seeds. Add cumin, chili mixture, tomatoes, quartered onion, garlic, sugar and salt to stock. Simmer until all ingredients are very soft, about 45 minutes. Working in batches, puree stock mixture in blender. Return to pot. Boil until reduced to 4 cups, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be made 1 day ahead. Chill chicken and sauce separately.) Remove skin from chicken and discard. Cut meat from bones and shred. Transfer to bowl and combine with 1/2 cup sauce. Set filling aside. Oil two 13X9-inch glass baking dishes. Pour oil into deep skillet to depth of 1/2 inch and heat to 375-degree F. Fry tortillas 1 at a time until softened, about 5 seconds per side. Using metal sapatula, transfer to paper towels. Spread 1 tablespoon sauce over each tortilla. Sprinkle each with 2 tablespoons cheese and 1 tablespoon chooped onion. Place 1/3 cup chicken down center of each tortilla; roll up. Place seam side down in baking dishes. (Can be made 1 hour ahead. Cover.) Preheat oven to 350-degree F. Pour remaining sauce over enchiladas. Sprinkle with remaining cheese. Bake until heated through, about 20 minutes. Top with creme fraiche, avodado and clinatro. SOURCE: BON APPETIT, April '93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chiles Rellenos Con Queso Categories: Appetizers, Cheese, Mexican Yield: 6 servings MMMMM---------------------------CHILES-------------------------------- 6 x California Chiles * 3 x Egg, Separated 4 oz Monterey Jack Cheese 1/2 c All-Purpose Flour Oil For Frying MMMMM------------------------TOMATO SAUCE----------------------------- 4 sm Tomatoes, Peeled 1/2 ts Salt 1 sm Onion 2 sm California Chiles Clove Garlic 1/8 ts Ground Cinnamon 1 tb Vegetable Oil 1/8 ts Ground Cloves 1/2 c Chicken Broth * California Chiles should be roasted and peeled. ~--------------------------------------------------------------------- ~- Prepare the tomato sauce and keep warm. Cut as small a slit as possible in one side of each chile to remove seeds. Leave stems on. Pat chiles dry with paper towels. Cut cheese into long thin sticks, one for each chile. Place one stick in each chile, using more if chiles are large. If chiles are loose and open, wrap around cheese and fasten with toothpicks. Pour oil 1/4" deep in a large skillet. Heat oil to 365°F. Beat egg whites in a clean medium bowl with clean beaters until stiff. Beat egg yolks lightly in a small bowl and fold into beaten egg whites. Roll chiles in flour, then dip in egg mixture to coat. Fry in hot oil until golden brown, turning with a spatula. Drain on paper towels. Serve immediately, topped with tomato sauce. TOMATO SAUCE: Combine tomatoes, onion and garlic in a blender or food processor and puree. Heat oil in a medium saucepan, add tomato mixture. Cook 10 minutes, stirring occasionally. Add broth, salt, chiles, cloves and cinnamon. Simmer gently for 15 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Chili Grits Categories: Mexican, Cheese Yield: 8 servings 1 1/2 c Quick grits 1 1/2 ts Salt 6 c Boiling water 1/2 c Butter 2 c Shredded cheddar cheese 2 tb Finely chopped jalapenos 3 Eggs, beaten 1 Can, cream of chicken soup 1/2 ts Salt Preheat oven to 325 deg F. Cook grits in boiling, salted water for 8 minutes. Add butter, cheese, peppers, eggs, soup and salt; mix well and spread in a greased 2-quart baking dish. Bake for 1 to 1 1/2 hours, covered for the first 45 minutes. Remove cover and continue baking until lightly browned. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cilantro Pesto Categories: Sauces, Vegetables, Cheese, Mexican Yield: 4 servings 1 1/2 c Fresh Cilantro, Firm Packed 1/2 c Parsley, Firmly Packed 1/2 c Parmesan Cheese 1/2 c Vegetable Oil 1/4 ts Salt 3 Cloves Garlic 1/4 c Pine Nuts, 1 oz Place all ingredients in food processor workbowl fitted with steel blade or in a blender container, cover and process until well blended. Makes about 1-1/4 cups Pesto MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Crepes Ensenada Categories: Mexican, Cheese, Pork Yield: 6 servings 12 sl Thin sliced ham 1 Brick Jack cheese cut in -chunks 1 cn Whole green chilis 1 Doz. tortillas (corn or -flour) From: Marcy Moreno Posted by: Donna Ransdell Roll each tortilla with a slice of ham, chunk of cheese, and a piece of green chili...place side by side, flap side of tortilla down in a 9x13 baking dish. Cover with cheese sauce and bake 45 minutes at 350 F. Cheese sauce: 1/4 lb. margarine 1/2 cup flour 1 brick cheddar, grated 1 tbsp dry mustard 1/2 tsp salt 1 qt/ milk Melt margarine, add flour and blend. Add remianing ingredients, stir till smooth and thickened. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Enchiladas Verdes - Green Chili Categories: Cheese, Eggs, Mexican Yield: 4 servings 12 Corn Tortillas 4 tb Oil Or Lard 1 Clove Garlic 1 tb Flour 4 c Green Chili Sauce 1 Salt To Taste 2 c Cheddar Cheese, Grated 1/4 c Minced Onion Fry tortillas in fat to soften. Heat garlic in oil then discard garlic. Blend flour into oil. Stir in green chili sauce and heat thoroughly. If mixture is too thick, add water. Add salt to taste. Layer tortillas with sauce, minced onion and cheese on oven-proof plates. Sprinkle cheese on top. Use 3 tortillas for each serving. Place in oven to allow cheese to melt. NOTE: For a real New Mexican touch place a poached or fried egg on top. The egg seems to help meld the flavors. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Flan Cheesecake Categories: Mexican, Cheesecake, Cakes Yield: 6 servings 2 tb Sugar, divided 8 oz Cream cheese, softened 5 Egg yolks, beaten 13 oz Evaporated milk 1 cn Sweetened condensed milk 13 oz Can water measured in milk -can 1 ts Vanilla 1 pn Of salt Place 10 tbs sugar in a heavy skillet. Stir over medium heat until sugar dissolves into a light brown syrup. Pour immediately in flan pan or shallow dish and let cool and harden. In mixing bowl, place cream cheese; add beaten egg yolks. Stir in both milks, water, vanilla, remaining sugar and salt. Blend with caramelized sugar and set in a pan of hot water. Bake at 350 for 1 1/2 to 1 3/4 hr. Note - Flan will look soft, but hardens in refrigerator. Be sure to chill thoroughly; it is better if it can be refrigerated overnight. When ready to serve, invert on a flat plate, and teh flan will come out easily with the caramel sauce on top. Do not freeze. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Green Enchiladas Categories: Mexican, Chicken, Cheese, Sauces Yield: 5 servings 2 c Basic Green Sauce; * 1 c Dairy Sour Cream 10 Flour Or Corn Tortillas; ** 3 c Cooked Chicken; Shredded 1 c MontereyJack Cheese;Shredded Dairy Sour Cream * See Sowest 2 for recipe. ** Tortillas should be 6-inches in diameter and should be warm. ~--------------------------------------------------------------------- ~-- Prepare basic green sauce and stir in the 1 cup of sour cream. Heat oven to 350 degrees F. Dip each tortilla into the sauce to coat both sides. Spoon 1/4 cup of the shredded chicken onto each tortilla and roll up. Place seam sides down in a 13 X 9 X 2-inch ungreased baking dish. Pour remaining sauce over enchiladas and sprinkle with the cheese. Bake, uncovered, until cheese is melted, about 15 minutes. Serve warm with sour cream. RED ENCHILADAS: Substitute 2 cups of the Basic Red Sauce (see Sowest 2 for the recipe) for the Basic Green sauce. Substitute 3 cups of shredded cheese or cooked beef for the chicken. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Green or Red Enchiladas Categories: Mexican, Chicken, Cheese Yield: 5 servings 2 c Basic Green Sauce 1 c Dairy Sour Cream 10 Flour Or Corn Tortillas; ** 3 c Cooked Chicken; Shredded 1 c MontereyJack Cheese;Shredded 1 Dairy Sour Cream Basic Green Sauce Servings: 8 1 c Onions; Chopped, 2 Med. 1/2 c Vegetable Oil 10 oz Fresh Spinach; Chopped 1/2 lb Tomatillos; Coarsely Chopped 4 oz Green Chiles; Chopped, 1 cn 2 Cloves Garlic; Crushed 1 tb Oregano Leaves; Dried 1 c Chicken Broth 2 c Dairy Sour Cream Servings: 5 Cook and stir onions in oil in a 3-quart saucepan until tender. Stir in remaining ingredients except broth and sour cream. Cover and cook over medium heat for 5 minutes, stirring occasionally. Place mixture in food processor workbowl fitted with steel blade or in a blender container; cover and process until smooth, about 1 minute. Return mixture to saucepan; stir in broth. Heat to boiling; reduce heat. Simmer uncovered for 10 minutes. Stir in sour cream. Cover and refrigerate any remaining sauce. Makes about 4 cups of sauce. ** Tortillas should be 6-inches in diameter and should be warm. Prepare basic green sauce and stir in the 1 cup of sour cream. Heat oven to 350 degrees F. Dip each tortilla into the sauce to coat both sides. Spoon 1/4 cup of the shredded chicken onto each tortilla and roll up. Place seam sides down in a 13 X 9 X 2-inch ungreased baking dish. Pour remaining sauce over enchiladas and sprinkle with the cheese. Bake, uncovered, until cheese is melted, about 15 minutes. Serve warm with sour cream. RED ENCHILADAS: Substitute 2 cups of the Basic Red Sauce for the Basic Green sauce. Substitute 3 cups of shredded cheese or cooked beef for the chicken. Basic Red Sauce Servings: 4 8 Ancho Chilies 3 1/2 cups Warm Water 1/2 cup Onion; Chopped 2 Garlic; Cloves, chopped 1/4 cup Vegetable Oil 8 oz Tomato Sauce; 1 cn 1 Tbs Oregano Leaves; Dried 1 Tbs Cumin Seed 1 tsp Salt Cover chiles with warm water. Let stand until softened, about 30 minutes; drain. Strain liquid; reserve. Remove stems, seeds and membranes from chilies. Cook and stir onion and garlic in oil in a 2-quart saucepan until onion is tender. Stir in chilies, 2 cups of the reserved liquid and the remaining ingredients. Heat ot boiling, reduce heat. Simmer, uncovered, 20 minutes; cool. Pour into a food processor workbowl fitted with steel blade or into a blender container; cover and process until smooth. Cover and refrigerate up to 10 days. Makes about 2 1/2 cups sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Guacamole Omelet Categories: Eggs, Cheese, Mexican Yield: 1 servings 1/2 Avocado; peeled 1/2 ts Lemon juice 1 ds Seasoned salt 3 dr Hot pepper sauce 1 sm Tomato; chopped 2 Eggs 1 tb Water Salt, pepper In small bowl, mash avocado until chunky. Add lemon juice, seasoned salt, hot pepper sauce and tomato. Mix well. Mix eggs, water and dash of salt and pepper. Beat briskly. Pour into hot nonstick skillet or omelet pan. Stir with circular motion while shaking pan vigorously over heat. Stir until eggs begin to set. Let stand 2 to 3 seconds and shake pan. Omelet should move freely. Spoon avocado mixture over half of omelet. Slip broad spatula under omelet and fold in half carefully. (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Light Swiss Enchiladas Categories: Mexican, Cheese, Chicken Yield: 4 servings 12 Corn Tortillas 1 Medium onion, chopped 1 Clove garlic, pressed/minced 1/2 lb Lean ground chicken 16 oz Can, tomato puree 1/4 c Canned whole green chiles 1/2 ts Salt 2 1/2 c Defatted, chicken stock 2 c Dry instant non-fat milk 1/2 lb Low fat Swiss cheese grated 1 Fresh cilantro garnish Servings: 4 Can use fat-reduced Swiss or Jack cheese, grated, 2 cups. Omit salt if stock is salted. Preheat oven to 350 degrees. Wrap tortillas tightly in foil and place in preheated oven for 15 minutes to soften. While tortillas are warming, cook onion an dgarlic, covered, over low heat until soft, adding a little water or stock if necessary to prevent scorching. Add chicken and cook over medium heat, stiffing frequently until chicken is cooked, about 5 minutes. Add tomato puree, chilies and salt and mix well. Simmer, uncovered for 10 minutes. While chicken mixture is simmering, combine stock and dry milk powder in saucepan and mix thoroughly. Slowly heat to simmer, stirring frequently. Dip each tortilla in milk sauce. Divide chicken filling, spooning 1/4 cup mixture down the center of each tortilla. Roll each tortilla around filling and place, seam side down, in glass baking dish that has been sprayed with non-stick vegetable coating. Pour milk sauce over top and bake in 350 degree oven for 20 minutes. Remove from oven and sprinkle grated cheese evenly over top. Return to oven for another 5 minutes until cheese is melted. To serve, place each enchilada on a plate and garnish with fresh cilantro if desired. This recipe may also be made in individual au gratin dishes. Calories per enchilada 200 Chloesterol 25 mg Fat 4 Gram Sodium 278 mg Jeanne Jones 'Cook it Light' S.A. Express News, 19 SEP 90 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mexi Corn Lasagna Categories: Pasta, Mexican, Cheese Yield: 6 servings 1 lb Ground beef 17 oz Can whole kernel corn, -drained 15 oz Can tomato sauce 1 c Picante sauce 1 tb Chili powder 1 1/2 ts Ground cumin 16 oz Carton low fat cottage -cheese 2 Eggs, slightly beaten 1/4 c Parmesan cheese 1 ts Dried oregano 1/2 ts Garlic salt 12 Corn tortillas, divided 1 c Shredded cheddar cheese (4 -oz) Preheat oven to 375F. Brown meat, drain. Add corn, tomato sauce,picante sauce, chili powder, cumin. Simmer, stirring frequently, 5 minutes. Combine cottage cheese, eggs, parmesan cheese, oregano and garlic salt. Mix well. Arrange 6 tortillas on bottom and sides of lightly greased 13x9x2 inch baking dish, overlapping as necessary. Top with 1/2 the meat mixture. Spoon cheese mixture over meat. Arrange remaining 6 tortillas over cheese. Top with remaining meat mixture. Bake in preheated oven about 30 minutes. Remove from oven, top with cheddar cheese. Let stand 10 minutes before serving. Origin: FOODday, newspaper insert Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mexican Rarebit Categories: Cheese, Mexican Yield: 6 servings 3 tb Chopped green pepper 1 tb Butter 1/2 c Canned tomatos, drained and -chopped 1 (8 oz.) can whole kernel -corn 2 tb Diced canned green chilies 1/4 ts Salt 1 lb Sharp Cheddar or Monterey -Jack cheese, or a -combination of both 1/4 c Bread crumbs 1 Egg, lightly beaten Mexican Rarebit Sliced pimento Minced parsley In the top of a double boiler, saute green pepper in butter till tender. Place over hot water and add tomatos, corn, chilies, salt and cheese. Stir till well-blended and cheese is melted. Blend in crumbs and egg. Cook and stir till mixture is thickened. Put ina chafing dish, garnish with sliced pimento and minced parsley. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mexican: Old El Paso Enchiladas Suiza Categories: Mexican, Cheese, Chicken, Breads Yield: 1 servings 3 c Cooked shredded chicken 1 c (4-oz) OLD EL PASO Chopped Green Chilies 1 ts Salt 1 c (10-oz) OLD EL PASO Green Enchilada Sauce 1 cn (5.33 fl oz) PET Evaporated Milk 12 OLD EL PASO Corn Tortillas 2 c Shredded Monterey Jack Cheese Mix together chicken, chilies and salt. Combine enchilada sauce and evaporated milk. Fry tortillas in hot oil for a few seconds on each side until limp. Dip each tortilla in enchilada sauce mixture; fill with 1/4 cup chicken mixture; roll up and place seam side down in 13X9-inch baking dish. Pour remaining sauce over. Sprinkle with cheese. Bake in preheated 425-degree F oven for 15 minute, until bubbly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Micro-Quick Quesadilla Categories: Appetizers, Microwave, Cheese, Mexican Yield: 1 servings 1 Tortilla (6-8") 3 tb Shredded cheddar -OR 3 tb Shredded Monterey Jack 3 tb Pace Picante Sauce -OR 3 tb Pace Thick & Chunky Salsa MMMMM---------------------OPTIONAL TOPPINGS-------------------------- Sliced ripe olives Green onion slices Chopped cilantro Guacamole (opt) Make the most of your microwave with this quick and easy snack. To cook several at one time, increase the cooking time a bit. Place tortilla on microwave-safe plate or paper plate. Microwave at HIGH 10 seconds or until just softened. Top with cheese, Pace Picante Sauce and, if desired, optional toppings. Fold in half and microwave on HIGH 30 seconds or until cheese melts. Let stand a minute or two before serving; cheese will be very hot. Top with guacamole, if desired, and serve with additional Pace Picante Sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Natcho Cheese Potato Slices Categories: Mexican, Potatoes, Cheese Yield: 6 servings 4 md To 6 md potatoes, peeled, -and sliced 1 lg Onion, chopped 1 Green pepper, chopped 1 bn Green onions, chopped 1 c Barbecue sauce 1 c Water 1 ts Garlic powder 1 ts Parsley flakes 4 tb Taco seasoning 1/4 ts Black pepper 2 c Grated cheese (cheddar, -mozarella, or combination -of) Peel and slice potatoes. Line cookie sheet with tin foil. Spray foil with non-stick spray (Pam) In large bowl, combine potatoes, green onions, green peppers and white onions. Pour onto foil lined pan. In same bowl, mix barbecue sauce, water, and dry spices. Pour over top of potatoes. Bake in 400 F oven for 45 minutes. Turn and seperate to ensure even cooking. Bake an additional 10 minutes or so. (Baking time depends on how thick you slice the spuds) Sprinkle grated cheese on top of cooked potatoes, and continue cooking until cheese has melted and the edges become crispy. Let sit for about 4-5 minutes before serving to allow the cheese to set up a bit. Origin: Adaptation from another recipe Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Old Style Enchiladas Categories: Mexican, Ground beef, Beans, Cheese Yield: 4 servings 2 lb Ground Beef, Lean 16 oz Canned Tomatoes 2 lg Onions, Chopped Separate 16 oz Can Kidney Beans, Drained 4 tb Chili Powder To Taste 1 ts Sugar 1 ts Salt and Pepper To Taste 1 Pkg. Corn Tortillas 1 lb Cheese, Grated * 1-2 cups of oil for cooking corn tortillas. ~--------------------------------------------------------------------- ~-- Brown ground beef and 1 chopped onion (add 2 cloves garlic, chopped, if desired) and drain. Add tomatoes, crushed, kidney beans and spices. Simmer. Heat oil, and cook tortillas to desired degree. (Soft seems to work best) Drain on paper towels. Put 1 tortilla on plate, spoon "sauce" over it and sprinkle some of raw onion and cheese on sauce. Put on another tortilla and repeat until large enough for you. Stop with layer of onion and cheese. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Old-California Empanaditas Categories: Cheese, Mexican Yield: 6 servings 1 c Butter 1 pk (8 oz) Cream Cheese 1/2 ts Salt 2 c Unsifted all-purpose flour 1 Egg yolk 2 ts Cream or milk Beat butter, cheese and salt together in a mixer until completely smooth and blended. Work in flour to a smooth dough. (You can use a mixer for this step, too, but results are superior if you work in the flour with your fingertips, a fork or rubber spatula). Flatten dough in foil to form a an 8 X 6 inch rectangle. Chill overnight. (You can chill it several days before using). Remove from refrigerator 8 to 10 minutes before rolling. (Many recipes suggest a 30 minute wait before rolling dough, but it's easier to handle when rolled as cold as possible). Divide dough for ease in rolling and to insure cold dough. Keep unrolled portion in refrigerator until ready to use. Roll on floured pastry cloth with floured rolling pin or between two sheets of waxed paper. The former is easier, in my opinion, and I find absolutely no sticking when I use a pastry cloth and covered pin. I first rub cloth and pin well with flour, then shake out excess. When using waxed paper, loosen it on both sides of pastry several times as you roll. Shape as directed in specific recipes and chill before baking. Brush tops (only) of all pastries with egg yolk beaten with cream. Bake in moderate oven (350 degrees) unless otherwise specified. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Red Enchiladas with Cheese Categories: Mexican, Cheese Yield: 6 servings 1 c Onion; Finely Chopped, 1 Lge 2 Cloves Garlic;Finely Chopped 1/4 c Vegetable Oil 1/2 c Chicken Broth 4 c Tomatoes; Chopped, 4 Medium 1 tb Red Chiles; Ground 1 ts Salt 1 ts Cumin; Ground 1 ts Oregano Leaves; Dried 1/8 ts Pepper 12 Corn Or Flour Tortillas; * 12 oz Mozzarella Cheese; Shredded Dairy Sour Cream * Tortillas should be 6 to 7 inches in diameter. ~--------------------------------------------------------------------- ~-- Cook and stir onion and garlic in oil in a 10-inch skillet over medium heat, until onion is tender. Stir in remaining ingredients except the sour cream, tortillas, and cheese. Heat to boiling then reduce the heat. Simmer, uncovered, for 30 minutes, stirring occasionally. Heat the oven to 350 degrees F. Dip each tortilla into sauce to coat both sides. Spread 2 Tbls of the chease on each tortilla and roll up. Place seam sides down in an ungreased 13 X 9 X 2-inch baking dish. Pour remaining sauce over enchiladas and sprinkle with remaining cheese. Bake, uncovered, until the cheese is melted, about 15 minutes. Serve warm with the sour cream. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Refried Beans - Frijoles Refritos Categories: Mexican, Beans, Cheese Yield: 6 servings 2 c Cooked Beans 3 tb Lard Or Bacon Drippings 1/2 c Grated Longhorn Cheese Heat lard or bacon drippings in frying pan or saucepan. Add beans, mash and simmer for 5 minutes. Top with cheese and serve when melted. NOTE: this along with green chili and/or salsa is a great burrito filling. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Rice Con Queso Categories: Mexican, Rice, Cheese, Vegetarian Yield: 6 servings 3 c Cooked brown rice (1 1/2 -cups uncooked), cooked with Salt and pepper 1 1/3 c Cooked black beans or -blackeyed peas, pinto -beans, Etc. (about 1/2 cup -uncooked) 3 Cloves garlic, minced 1 lg Onion, chopped 1 sm Can chiles, chopped 1/2 lb Ricotta cheese, thinned with -a little low fat milk or Yogurt until spreadable 3/4 lb Shredded Monterrey Jack -cheese 1/2 c Shredded cheddar cheese Garnishes (optional): chopped black olives, onions, fresh parsley Preheat oven to 350 degree F. Mix together rice, beans, garlic, onion, and chilies. In a casserole, spread alternating layers of the rice-beans mixture, ricotta cheese, and jack cheese, ending with a layer of rice and beans. Bake for 30 minutes. During the last few minutes of baking, sprinkle cheddar cheese over the top. Garnish before serving. Complementary protein: rice and beans and milk products From: DIET FOR A SMALL PLANET by Frances Moore Lappe' ISBN 0-345-30691-0. Random House, New York. 1971-82 Posted by: Karin Brewer, Cooking Echo, 7/92 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ricotta Tacos - Tacos De Requeson Categories: Mexican, Cheese Yield: 6 servings Jim Vorheis 1/3 c Fresh lime juice Sea salt to taste 1/3 c Finely chopped radishes 1/4 c Finely chopped white onion 1 Chile peron, black seeds -removed and roughly -chopped, Or any hot green chile, -chopped with seeds 1 tb Roughly chopped cilantro The tacos: 1 c Drained and lightly salted -ricotta cheese 6 Thin 5-inch corn tortillas 6 Toothpicks Safflower oil for frying Have ready a tray lined with a double thickness of paper toweling. First make the sauce. Put the lime juice and salt into a glass bowl, mix in the rest of the ingredients, and leave for at least 30 minutes to marinate. This should make about 1 cup. Spread 1 tablespoon of the ricotta over half of each tortilla. Fold over and secure with a toothpick. Put oil to a depth of 1/4 inch in a large frying pan and heat. When hot but not smoking, add a few of the tacos and fry, turning once until they are a golden color and quite crisp. Continue with the rest, adding oil if necessary. Drain the tacos well on paper toweling and remove as soon as they are cool enough to handle. With a toothpick, ease them open and insert about 2 tablespoons of the sauce. Serve immediately; they cannot wait. The Art of Mexican Cooking From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sour Cream Chicken Enchiladas Categories: Mexican, Poultry, Cheese Yield: 6 servings 12 Corn tortillas 4 c Green chile sauce 3 c Minced, cooked chicken 1 lb Jack cheese, grated 1/4 c Minced onion, (optional) 16 oz Sour cream Salt to taste MMMMM---------------------GREEN CHILE SAUCE-------------------------- 1/4 c Olive oil 1 Clove garlic, minced 1/2 c Minced onion (optional) 1 tb Flour 1 c Water 1 c Chopped green chiles Salt to taste To Prepare Green Chile Sauce: Saute garlic and onion in oil in a heavy saucepan. Blend in flour with a wooden spoon. Add water and green chile and mix well. Add salt. Bring to a boil and simmer, stirring frequently for 5 minutes. Heat tortillas on a hot griddle and keep warm under a towel or heat in oil, drain on paper towels and keep warm. Mix one cup chile sauce with the chicken. Put 1/4 cup of the mixture on each tortilla and roll it up. Place in a baking dish, cover enchiladas with grated cheese and add onion if desired. Pour remaining sauce over enchiladas and bake at 350 Deg F for about 20 minutes. Smother with sour cream and return to oven for 10 minutes or until all is hot. Serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Southwest Torte Categories: Mexican, Cheese, Eggs Yield: 6 servings 1 c Cheddar Cheese; Shredded 1/4 c Ripe Olives; Sliced 4 Bacon Slices; * 1/2 c Red Bell Pepper; Chopped 1/2 c Corn; Whole Kernel 3 Eggs; Large 1 1/2 c Half & Half; Light Cream 1/4 ts Red Pepper; Ground MMMMM----------------------CORNMEAL PASTRY--------------------------- 1 c Unbleached Flour 1/3 c Cornmeal; Yellow 1 tb Oregano Leaves; Dried 1/2 ts Salt 1/2 c Shortening; Vegetable Cold Water * Bacon should be crisply cooked and crumbled. ~--------------------------------------------------------------------- ~-- Place the oven rack in the lowest position. Heat the oven to 450 degrees F. Prepare Cornmeal Pastry; gather into a ball. Press in the bottom and 2-inches up the sides of an ungreased springform pan, 9 X 3-inches in size. Sprinkle cheese, olives, bacon, bell pepper and corn in the pastry lined pan. Beat eggs slightly, beat in remianing ingredients. Pour into the springform pan. Bake uncovered on the lowest oven rack for 20 minutes. Reduce the oven temperature to 300 degrees F. Bake until a knife inserted into the center comes out clean, about 30 minutes longer. Let the torte stand for 10 minutes before cutting. CORNMEAL PASTRY: Mix flour, cornmeal, oregano and salt in a small bowl; cut in the shortening until the particles are the sixe of fine crumbs. Sprinkle in the water, 1 Tbls at a time, tossing with a fork until the flour is moistened and pastry almost cleans the sides of the bowl (add 1 to 2 teaspoons of water if necessary). MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sweet Onion Fajitas Categories: Potatoes, Cheese, Mexican Yield: 6 servings 1 lb Sweet onions, finely chopped 3/4 lb New potatoes, finely chopped 4 Plum tomatoes, finely -chopped 6 oz Carrots, finely chopped 1 Clove garlic, minced 1 Jalepeno, minced 1/2 c Dry white or red wine 4 lg Flour tortillas Freshly ground black pepper -to taste 2 tb Minced cilantro 2 oz Grated Monterey Jack of -Muenster cheese 8 ts Non-fat plain yogurt Combine first seven ingredients in a heavy skillet. Bring to boil; reduce heat and simmer, covered, about 15 minutes, until vegetables are tender. Season with pepper and stir in cilantro. Heat tortillas in oven. Spoon vegetable mixture onto center of each tortilla. Top each with cheese and yogurt. Roll up and serve. Source: Rock Springs Sweet Onion Festival Cook Book 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Swiss Chicken Enchiladas Categories: Chicken, Mexican, Cheese Yield: 10 servings 1 8 oz pkg. cream -cheese,softened 1 6 oz pkg. Corn Tortillas 1/4 c Milk 1 10 oz can mild enchilada -sauce 2 c Cubed,cooked chicken 3/4 c (6 oz.) container frozen -avocado dip 1/2 c Sliced green onions 1/4 c Slivered almonds 1/2 c Dairy sour cream 4 oz (1 cup) shredded Monterey -Jack cheese Sliced radishes or almonds Heat oven to 375 degrees.In a large bowl,combine cream cheese and milk.Stir in chicken,onions,1/4 cup almonds and 1/2 cup Jack cheese. heat tortillas as directed on package.Spoon about 1/4 cup filling down center of each warm tortilla;roll up.Place seam side down in ungreased 13 x 9" baking dish.Pour enchilada sauce evenly over tortillas;sprinkle with remaining Jack cheese. Bake @ 375 degrees for 10 to 15 minutes or until bubbly.In small bowl,combine avocado dip and sour cream.Spoon over warm enchiladas. Garnish with radishes or almonds. Makes 10 enchiladas. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Tex-Mex Tortilla Stack Categories: Mexican, Beans, Cheese Yield: 8 servings 1 9-oz. pkg. (2 cups) frozen Chopped cooked chicken 1 c Finely chopped, peeled Jicama 1/2 c Taco sauce 8 10-inch flour tortillas 1 6-oz. container frozen Avocado dip, thawed 2 c Chopped lettuce 1 16-oz. can refried beans With green chili peppers or Mexican-style beans, drained And mashed 1 8-oz. carton reduced-fat or Regular dairy sour cream 1/2 c Chopped red sweet pepper 1/3 c Sliced green onion 1 c Shredded lower-fat or Regular cheddar cheese, or Monterey Jack cheese with Jalapeno peppers 1/4 c Sliced pitted ripe olives Taco sauce (optional) THAW CHICKEN: In a medium mixing bowl combine chicken, jicama, and the 1/2 cup taco sauce; set aside. PLACE ONE OF THE FLOUR TORTILLAS on a platter. Spread with half of the chicken mixture. Spread half of the avocado dip onto a second tortilla; place, avocado side up, atop chicken. Sprinkle with half of the lettuce. Top with a third tortilla; spread with half of the beans. Top with another tortilla; add half each of the sour cream, red pepper, green onion and cheese. REPEAT LAYERS, ending with remaining sour cream, red pepper, green onion, and cheese. Sprinkle with olives. Serve right away or cover and chill for up to 3 hours. TO SERVE, cut into wedges. Pass taco sauce. Makes 8 main-dish servings. Nutrition facts per serving: 392 cal., 15 g total fat (3 g sat. fat), 42 mg chol., 566 mg sodium, 42 g carbo., 4 g fiber, 24 g pro. Daily values 13% vit A, 26% vit. C, 29% calcium, 24% iron. SOURCE: BETTER HOMES AND GARDENS, July 1993 Shared by Cate Vanicek MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Texas Cheese Enchiladas Categories: Mexican, Cheese Yield: 4 servings 12 Corn Tortillas 4 tb Cooking Oil 2 lg Onions, Chopped 4 c Grated Cheddar Cheese 2 tb Shortning (Lard Best) 2 tb Flour 2 tb Chile Powder Or Ground Chile Allow 3 enchiladas per person. Use a Pyrex utility pan (13-1/2" x 8-3/4") to cook them. Lightly grease the utility pan (for authenticity use laed). Preheat the oven to 400°F. Chop onions and grate cheese. Saute the onions lightly in 2 T. oil. Melt lard in a skillet; stir in the flour and make a light roux. Add ground chiles or chile powder, water and salt, and cook until thick. Of commercial chile powders, Gebhardt's from San Antonio is best, but not as good as ground *chiles pasillas*. Heat the remaining oil in a skillet. Using kitchen tongs, dip each tortilla in hot oil until well softened (about 15 seconds). Hold tortilla up and allow oil to drip back into the skillet. Using the tongs, dip tortillas in chili gravy. Place the tortilla in the Pyrex pan, put a good sized pinch of cheese and onions in the middle, and roll the tortilla, placing the flap side down. Continue filling and rolling tortillas until the pan is full. Pour more chili gravy on top of the enchiladas, sprinkle the top generously with more grated cheese, and pop into preheated oven. Cook only until the cheese begins to bubble (about 10 minutes). Serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Autumn Rarebit Soup Categories: Soups, Vegetables, Cheese Yield: 1 servings 5 c Pumpkin; or squash, cooked 2 1/2 c Chicken stock 1 1/2 c Light beer 2 tb Butter 1 Onion;large, chopped 3 Garlic cloves;crushed 1 c Cheddar cheese;old, shredded 1/4 c Pumpkin seeds -Salt and pepper Dotted throughout Canada are small inns that care passionately about the food they serve. This velvety fall soup offers a warm welcome to guests at the Orchid Trail Inn near Wiarton, Ontario. In large heavy saucepan, bring pumpkin and stock to a boil; reduce heat to medium, cover and simmer for 15 minutes or until tender. In a blender or food processor, puree in batches. In clean saucepan, combine pumpkin puree with beer; bring to boil over medium heat, stirring often. Reduce heat and simmer for 5 minutes. Meanwhile, in a small skillet, melt butter over medium low heat, cook onion and garlic; stirring, until softened, about 5 minutes. Add to pumpkin mixture; stir in cheese and simmer gently, partially covered, for 20 minutes. Meanwhile in skillet over medium heat, cook pumpkin seeds, shaking pan often, for 7 to 10 minutes or until golden brown and toasted. Season soup with salt to taste. Garnish with pepper and pumpkin seeds. SERVES: 4-6 Source: ELIZABETH BAIRD posted by Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Bean and Pasta Soup Categories: Soups, Pasta, Vegetables, Cheese Yield: 4 servings 2 pk Low-Sodium Instant Vegetable -Broth And Seasoning Mix Dissolved IN 1 1/2 c Hot Water 1 c Low-Sodium Canned Stewed -Tomatoes 4 1/2 oz Uncooked Small Shell -Macaroni 14 oz Rinsed, Drained, Canned Red -Kidney Beans 1 c Thawed Frozen Spinach, -Chopped 1/2 ts Oregano Leaves 1/2 ts Basil Leaves 3/4 oz Grated Parmesan Cheese Yield: 4 Servings Of 3/4 Cup Each In a 2 1/2-quart saucepan, combine the dissolved broth mix and tomatoes; cook over medium heat until the mixture comes to a boil. Add the macaroni and cook for 7 minutes. Add the beans, spinach, oregano and basil and stir to combine; cook until the macaroni is tender, 5 to 7 minutes. (If the soup is too thick, add a small amount of water.) Divide the soup into 4 soup bowls and sprinkle each portion with 1/4 of the Parmesan Cheese. Each serving provides: 2 Proteins; 1 Vegetable, 1 1/2 Breads, 5 Optional Calories Per Serving: 350 Milligrams Sodium; 5 Milligrams Cholesterol MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Broccoli and Swiss Cheese Soup Categories: Soups, Cheese Yield: 6 servings 2 1/2 lb Broccoli, cut into 1-inch -florets 1 c Chopped leeks or green onion 4 ts Butter 4 tb Flour 4 c Chicken stock 1 c Light cream 1 c Shredded Swiss cheese 1/8 ts Nutmeg Salt and pepper to taste Cut enough florets to measure 2 cups. Cut rest of broccoli into 1- in.pieces. Cook florets and broccoli pieces, separately, in lightly salted water until just tender. (Florets will be done first). Immediately rinse in cold water. Drain. Set florets aside until serving time. In a large saucepan saute leeks in butter until tender; usually about 4 minutes. Sprinkle in flour and cook one more minute, stirring with whisk. Remove from heat and stir in broth. Return to heat and simmer for 5 minutes, stirring occasionally. Add broccoli pieces to broth and puree in blender in batches, until smooth. Just before serving, blend in cream and Swiss cheese. Simmer gently until cheese melts. Add nutmeg, salt, pepper. Add reserved florets and heat through. Posted by Michael Grosz. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Broccoli Cheese Soup Categories: Soups, Vegetables, Cheese Yield: 6 servings 1 c Water 1 (10-ounce)package frozen -chopped broccoli 2 c Milk 2 c Cubed Velveeta cheese 1/2 c All-purpose flour 1 c Half-and-half 2 Chicken bouillon cubes In large saucepan, cook broccoli in 1 cup water; do not drain. Put milk, cheese, and flour into blender; cover and blend until smooth. Add half-and-half and bouillon cubes. Cook, stirring, over medium heat until hot and mixture thickens. Mixture will thicken more upon sitting. Makes 6 cups. NOTE: I like to cut down a bit on the richness this soup has by using 2% milk; and Velveeta "Light" cheese. Keep stirring-as it may burn. Do not cook for more than 25 minutes as it becomes a great cheese sauce after a while-good for pouring over potatoes-but not good if you want soup. Posted by Pamela Jacobs. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Canadian Cheese Soup Categories: Soups, Cheese Yield: 4 servings 1 lg Potato, diced 2 c Chicken broth 1 lg Onion, diced 1 c Grated sharp 1/4 c Celery, diced Chedder cheese 1/4 c Carrots, diced 1/2 c Breakfast cream 1 c Water Salt and Tabasco to taste 2 tb Parsley, chopped In a 1 1/2 qt. covered saucepan, simmer vegetables in water until tender, about 15 to 20 minutes. Add remaining ingredients except parsley. Heat, do not boil, and serve garnished with parsley. Makes 4 to 6 servings. Recipe by: Mrs. Fred Parnell Found in: River Road Recipes II Posted by Scott Ward. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Canadian Cheddar Soup Categories: Cheese, Soups Yield: 6 servings 2 tb (25 mL) Butter 1/4 c (50 mL) Onion, finely -chopped 1/4 c (50 mL) Carrot, finely -chopped 1/4 c (50 mL) Celery, finely -chopped 2 tb (25 mL) Flour 1/4 ts (1 mL) Dry Mustard 1 pn Nutmeg 1 pn Pepper 3 c (750 mL) Chicken Stock 1 1/2 c (375 mL) Light Cream 1 c (250 mL) Milk or Beer 1 1/2 c (375 mL) Cheddar Cheese, -shredded 1 ds Worcestershire Sauce Salt In a heavy saucepan, melt butter, cook onion, carrot, and celery for about 5 minutes or until tender; do not brown. Stir in flour, mustard, nutmeg and pepper; cook for 2 to 3 minutes. Stir in chicken stock; simmer for about 20 minutes or until vegetables are tender. If desired, puree until smooth in blender or food processor. (Note: this is where the hand blender comes in REAL handy-- Grin!) Add cream and milk or beer and bring almost to a boil. Add cheese; heat until just melted, stirring constantly. Add Worcestershire and a little salt. Makes 6 servings. Posted by Marge Clark. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cauliflower and Roquefort Soup Categories: Soups, Cheese, Vegetables Yield: 4 servings 4 tb (1/2 stick) butter 1 md Onion, chopped 1 md Cauliflower 1 lg Boiling potato 1 qt Chicken broth 2 tb Snipped chives 1/2 ts Herbes de Provence Few drops liquid pepper -seasoning 1 c Heavy cream 2 Egg yolks, room temperature 2 tb Armagnac 1/2 lb Roquefort, crumbled From Food and Wines of France, Inc. Chives for garnish Melt butter in large, heavy Dutch oven over moderately high heat and saute onion for 1 minute; cover; sweat for 10 minutes. Meanwhile, halve and core the cauliflower. Reserve some flowerets and chop remainder to total about 6 cups. Peel and dice potato. Add cauliflower and potato to Dutch oven; cook, stirring, for 1 minute. Add chicken broth, chives, Herbes de Provence and red pepper seasoning. Bring to boil; cover; lower heat and simmer for 10 minutes, or until vegetables are just tender. Cool slightly. Puree all but 1 1/2 cups mixture in food processor or blender in batches; return to pan. In a small bowl, blend cream, yolks and Armagnac; add 1 cup of the hot soup, beating constantly with wire whip. Return to pan; add half of crumbled Roquefort. Heat very slowly, stirring constantly, until cheese melts and soup thickens slightly. Do not allow soup to boil. Garnish soup with reserved cauliflowerets, crumbled Roquefort and chives. Makes 4 to 6 servings. Posted by Alison Meyer. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheddar Cheese and Cauliflower Soup Categories: Soups, Vegetables, Cheese Yield: 4 servings 4 tb Butter 3 md Carrots, cut into small dice 3 md Celery stalks, cut into -small dice 1 md Onion, minced 3 tb Flour 1 1/2 c Chicken stock or canned -chicken broth 1/2 sm Cauliflower, trimmed and cut -into Florets (2 cups) 8 oz Mild cheddar cheese, grated -(2 cups); plus 2 oz Cut into small dice for -garnish (1/2 cup) 1 1/2 c Half-and-half 1/4 ts Cayenne pepper Salt NOTE: For a milder, sweeter tasting soup, substitute 8 ounces Swiss cheese for the cheddar cheese. Heat the butter in a large saucepan. Add the carrots, celery, and onion; saute for about 5 minutes until the vegetables are softened. Add the flour and cook over low heat until the flower is incorporated into the butter, about 1 minute. Stirring constantly, gradually add stock and then the cauliflower. Bring to a boil and simmer until the cauliflower is tender, or about 5 minutes. Stir in the grated cheese and cook for about 30 seconds until melted. (Do not bring soup to a boil after cheese is added or the soup will break.) Stir in the half-and-half; warm the soup over low heat. Season with cayenne pepper and 1 teaspoon salt or to taste. To serve, ladle the soup into warm soup bowls. Sprinkle each portion with the diced cheese and serve immediately. Makes 4 seervings. [ COOKS Magazine; Oct 1989 ] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheddar Cheese Soup Categories: Soups, Cheese Yield: 4 servings 4 c Chicken broth 5 tb Butter 4 tb Flour 2 Carrots, peeled and diced 4 Green onions, diced 6 oz Grated cheddar cheese 2 Sprigs parsley, chopped 2 To 3 oz ham, diced Tabasco sauce Bacon bits Salt & pepper to taste Servings: 4 Heat chicken stock. Melt 3 Tbsp butter; saute carrots and onions until tender. Add to broth. Make white roux with 2 Tbsp butter and 4 Tbsp flour. Add to stock. Add cheddar cheese, parsley, ham and 1 drop tabasco sauce. Season to taste. Heat until cheese is melted. Top with bacon bits when served. Makes 4 8-ounce servings. Source: Favorite Recipes from Boder's On-the-River, Mequon, WI and The Woolen Mill Inn, Cedarburg, WI. Posted by Sallie Krebs. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheddar-Potato-Broccoli Soup Categories: Soups, Vegetables, Cheese Yield: 4 servings 1 tb Butter 1 c Chopped onions 1 1/3 lb Potatoes, peeled, cut into -3/4-inch cubes 2 1/2 c Boiling water 2 Chicken bouillon cubes 10 oz Frozen broccoli cuts, thawed -and drained 6 oz Shredded Cheddar cheese Salt and pepper to taste Melt the butter in a 2- to 3-quart saucepan. Add the onion and saute for 5 minutes. Add the potatoes, water and bouillon cubes. Cover and bring to a boil; reduce the heat to medium and cook just until the potatoes are tender, about 15 minutes. Remove 1 cup of potato cubes with a slotted spoon and set aside. Pour the contents of the saucepan into a blender and process until smooth. Return to the saucepan. Mix in the reserved potatoes and the broccoli. Place over medium-low heat and very gradually add the cheese, stirring until heated through and the cheese is completely melted. Season with salt and pepper. Makes 4 servings. [The Baltimore Sun; Jan 8, 1992; Sherrie Ruhl] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheese 'n Apple Soup Categories: Cheese, Soups Yield: 1 servings 1/3 c Margarine or Butter 1/3 c Flour 1/2 ts Salt 2 1/2 c Milk 4 c Gouda cheese, Shredded 1 c Apple juice Melt margarine or butter in a saucepan over low heat. Blend in flour and salt. Gradually add milk; cook, stirring constantly, until thickened. Add cheese, stirring until melted. Add juice; heat thoroughly, stirring occasionally. Makes four 1 1/4 cup servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheese and Beer Soup Categories: Soups, Cheese Yield: 1 servings 1 c Finely chopped bacon 1/2 Green bell pepper, chopped -fine 1/2 c Chopped celery 1/2 md Onion, chopped fine 2/3 c Flour 1 Stick butter 3 qt Milk 1 Pimiento, drained and -chopped 1 c Chicken bouillon 1/2 ts Garlic powder 1 1/2 lb Cheddar cheese, grated 1/2 lb Provolone cheese, grated 1/2 c Beer 1/4 c Chopped parsley Salt and pepper to taste Cook bacon until crisp, remove from pan and reserve. In about 3/4 tsp) (2 oz.) of the bacon drippings, saute bell pepper, onion and celery. Make a roux by mixing flour and butter over a warm burner of the stove. When it starts to brown, add milk slowly, mixing all the while. Add the mixture of sauted vegetables, bacon, pimiento, bouillon, and garlic powder. Heat over medium heat. (High will scorch milk). When the milk mixture reaches a medium temperature, add the cheeses and stir until cheeses liquefy. Add beer to the soup. Reduce heat to simmer and simmer uncovered for 20 minutes. Just before removing soup from stove, mix in parsley for color. Add salt and pepper to taste. Freezes well. Makes 1 gallon or 10 servings. Source: Kelly's Restaurant, in The Orlando Sentinel, 10/24/91 Posted by Cindy Tarsi. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheesy Chicken Chowder Categories: Soups, Chicken, Vegetables, Cheese Yield: 2 servings 4 c Chicken broth 1 1/2 c Diced potatoes 1 c Diced celery 1 c Diced carrots 1/2 c Diced onions 1/4 c Butter or margarine 1/3 c All-purpose flour 3 c Milk 1 tb Soy sauce 8 oz Processed cheese spread, -cubed (1 loaf) 2 c Chopped cooked chicken Combine the broth and the vegetables in a large sauce pan. Cover and cook over medium heat for 15 minutes or until the vegetables are tender. Melt the butter in a Dutch oven over low heat. Add the flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually stir in the milk and cook over medium heat, stirring constantly, until thickened and bubbly. Gradually stir in the vegetable mixture, soy sauce, cheese and chicken. Cook until the cheese melts and the soup is thoroughly heated. Makes 2 1/2 quarts. {Mrs. William Yoder, Jr.; Montezuma, Georgia} [Southern Living; January 1992] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cream of Cheese Soup Categories: Soups, Cheese Yield: 3 servings 2 tb Butter or margarine 3 Green onion,thinly sliced 1/2 c Thinly sliced celery 1 1/4 c Water 1/2 c Half-and-half 2/3 c Past. process cheese spread 1 ts Instant chicken bouillon 1/8 ts Ground nutmeg 1/3 c Dry white wine Paprika Toasted croutons Melt butter in 3-quart saucepan over medium heat. Cook and stir onions and celery in butter until onions are tender, about 8 minutes. Stir in water, half-and-half, cheese spread, instant bouillon and nutmeg. Heat to boiling over medium heat, stirring constantly; stir in wine. Heat to boiling. Boil and stir 1 minute. Sprinkle each serving with paprika and garnish with croutons. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cream of Cauliflower and Cheese Soup Categories: Soups, Vegetables, Cheese Yield: 6 servings 3 c Water 1 md Onion, chopped fine 2 ts Basil 1 ts Salt 1/4 ts Pepper 2 1/2 c To 3 c cauliflower florets, -cut to uniform size 2 tb Butter 2 tb Flour 1 c Hot chicken stock 2 c Milk 1/4 lb Cheddar cheese, cut into -small pieces If you want to cut down in the fats in the recipe, use margarine and skim milk for the butter and the milk. In a heavy 4 qt kettle, cook water, onion, basil, salt, and pepper covered for 5 minutes over medium heat. Add cauliflower. Cover and cook until cauliflower is soft, about 15 minutes. In a medium saucepan, melt butter. Add flour and mix until none of the flour remains white. Slowly add hot stock. Stir with whisk until smooth. Pour into soup and mix well. In saucepan, heat milk. Add cheese and stir over low heat until melted. Add to soup. Mix well and heat until soup begins to steam. Serves 6 to 8. Posted by Ellen Cleary. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Four Cheese Soup Categories: Soups, Cheese, Vegetarian Yield: 6 servings 2 tb Unsalted butter 1 Med. leek - white & pale -green parts only, chopped 4 c Chicken stock - or canned -low-salt broth 1 Med. potato - boiling type, -peeled and diced 2 c Half and Half 3/4 c Provolone cheese - grated -(about 3 ounces) 3/4 c Parmesan - fresly grated -(about 3 ounces) 3/4 c Mozzarella - grated (about 3 -ounces) 3/4 c Cheedar cheese - grated -(about 3 ounces) Croutons Number of Servings: 6 Melt butter in heavy large saucepan over medium heat. Add leek and saute until tender, about 5 minutes. Add stock and potato and bring to boil. Reduce heat and simmer for 25 minutes, stirring occasionally. Puree soup in batches in processor or blender. Return soup to saucepan. Add Half and Half and bring to simmer. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Gradually add all cheeses to soup and whisk until melted. Ladle soup into bowls. Sprinkle with croutons. Recipe from Caruso's Palace, Orlando, Florida. Courtesy of Bon Appetit, September, 1991. Posted by Michelle Bass. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mushroom and Cheddar Cheese Soup Categories: Soups, Vegetables, Cheese Yield: 4 servings 1 1/2 lb Dried porcini mushrooms * 2 tb (1/4 stick) unsalted butter 6 oz Fresh shitake mushrooms, - stems removed, sliced 1 bn Green onions, chopped 2 tb All-purpose flour 2 c Canned chicken broth 2 c Milk 1 1/4 c Packed grated sharp - Tillamook cheddar cheese Cover porcini with hot water and soak 30 minutes. Drain. Melt butter in heavy large saucepan over medium-high heat. Add shitake mushrooms and green onions and saute' until tender and beginning to brown, about 5 minutes. Gradually mix in broth and milk. Add porcini. Bring to simmer, stirring frequently. Reduce heat to low and simmer unti thick, stirring occasionally, about 20 minutes. Add cheese and stir just until melted. Season with salt and pepper. Garnish with parsley and serve. * Porcini are available at Italian markets and specialty foods stores. SOURCE: Bon Appetit, March '93. Shared by Cate Vanicek. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Nacho Cheese Soup Categories: Soups, Cheese Yield: 8 servings 1 pk (5.25 oz.) dry au gratin -potatos 1 cn (15.25 oz.) whole kernel -corn--undrained 1 c Picante sauce 2 c Water 2 c Milk 1 1/2 c Grated Cheddar cheese 1 cn (2.25 oz.) sliced ripe -olives--drained Tortilla chips In a large saucepan combine potatos, corn, picante sauce and water. Bring to a boil; reduce heat, cover and simmer for 25 minutes or until potatos are tender, stirring occcasionally. Add dry cheese sauce mix from au gratin potato package, milk, cheddar cheese and olives. Cook until cheese is melted and soup is heated through, stirring occasionally. Serve with chips. Makes 8 cups. Posted by Bob Stein. Courtesy of Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Soup: French Onion Soup (Au Pied De Cochon Restaurant/par Categories: Soups, Cheese Yield: 6 servings 2 tb (1/4 stick) unsalted butter 1/4 c Vegetable oil 3 1/2 lb Onions, thinly sliced 2 c Dry wine 6 c Chicken stock or canned Low-salt broth MMMMM--------------------------------------------------------------- 12 1/2-inch thick French Bread Baguette slices, toasted 1 c Gruye're Cheese (about 4 oz) Melt butter with oil in heavy large pot over medium heat. Add onions, cover and cook until lightly colored, stirring occasionally, about 45 minutes. Add wine and bring to boil, scraping up any browned bits. Cook 5 minutes. Add browned bits. Cook 5 minutes. Add stock and bring to simmer. Simmer uncovered 1-1/2 hours. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Preheat broiler. Ladle soup into boilerproof bowls. Top with slices of toasted French bread. Sprinkle with grated Gruyere cheese. Broil until cheese melts. Serve immediately. SOURCE: Bon Appetit Favorite Restaurant Recipes Volume II Shared by Cate Vanicek MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Blushing Bunny Categories: Cheese, Toppings Yield: 4 servings 10 1/2 oz Tomato soup 1/4 ts Dry mustard 1/2 lb Sharp cheese, cut in pieces 1 Egg, slightly beaten Melt butter in skillet, stir in cheese and melt. Add seasonings. Add cream slowly. Remove skillet from fire and beat in egg. Serve hot on thin toast. Makes 4 servings. From the cookbook that came with my mom's Maytag Stove - 1949. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cream Cheese Veggie Spread Categories: Vegetables, Cheese, Spreads Yield: 3 servings 1/4 c Grated Carrot 1/4 c Chopped Nuts 2 x Radishes, Chopped Fine 1 tb Chopped Onion 1 tb Chopped Green Pepper 4 oz Cream Cheese Mix all ingredients and spread on bread or use as a filling in Nonbread Sandwiches. Variations: Use other veggies of your choice, or pineapple and raisins, or raisins and nuts. NONBREAD SANDWICHES: * LETTUCE ROLLUPS: Use romaine, iceberg, or escarole. You can even use spinach leaves if you have the patience. Spread them with cream cheese, ricotta, or any other filling. Or roll the lettuce around pieces of cheese and chicken or turkey, perhaps with a pineapple chunk if the kids like to mix tastes. * TURKEY ROLLUPS: Use turkey instead of lettuce and fill with the spread or filling of your choice. * VARIATIONS: Use other wrappings for your rollups. These could include cheese slices or low-fat sliced luncheon meat. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Ginger Orange Cream Cheese Spread Categories: Condiment, Cheese Yield: 1 servings Sharon Stevens 1 c Light cream cheese 2 tb Orange juice 2 tb Ginger marmalade or chopped -preserved ginger 2 ts Honey 1 ts Grated orange rind In food processor or with mixer, blend cream cheese, orange juice,marmalade and honey until smooth and fluffy. Mix in orange rind. Makes about 1-1/4 cups. Origin: Canadian Living, December 1991. Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Herb Yogurt Cheese Categories: Cheese, Toppings, Spreads, Syd's book Yield: 1 servings 2 c Low Fat Yogurt 1/2 ts Dried Thyme Leaves 1/2 ts Dried Basil Leaves 1/2 ts Salt 1/4 ts Fresh Ground Pepper Stir all ingredients together gently in a small bowl until blended. Line a sieve with a double layer of cheesecloth or paper towels. Place sieve over a bowl, allowing at least 2 inches between bottom of sieve and bottom of bowl. Spoon yogurt mixture into sieve and place bowl with sieve in refrigerator. Let yogurt mixture drain in refrigerator about 4 hours for soft cheese or 8 hours for firmer cheese. Yogurt can be stored covered up to 2 weeks. Serve instead of sour cream on baked potatoes or as a spread on crackers. Makes about 1 cup of cheese. 42 calories per 2 tablespoons. From: Syd's Cookbook. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Orange Yogurt Cheese Spread Categories: Spreads, Cheese Yield: 23 servings 2/3 c Yogurt cheese *** 2 tb Equal sugar substitute 2 ts Orange juice Spread this on bagels, toast, pancakes, or digestives. Thin it with a bit more orange juice and use as a fresh fruit dip. grated rind of 1 orange In small bowl, stir equal, orange juice and rind into yogurt cheese. Makes 2/3 cup. PER TBSP: 19 calories, 1.9 g protein, 0.1 g fat, 2.7 carbohydrate. *** Yogurt Cheese: Place plain, no fat yogurt in strainer or paper coffee filter over bowl. Let sit for 12 hours or overnight. Origin: Equal's 10 th Anniversary Recipe Book, Collector's edition. Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Roasted Garlic Spread Categories: Spreads, Garlic, Cheese Yield: 6 servings 1/2 c Currants 1/3 c Brandy 3 Heads roasted garlic 1 lb Cream cheese 3/4 c Toasted almond, finely -chopped This rich cream cheese spread takes on a sweet tone from the addition of roasted garlic and currants. Spread onto crackers or bread for a simple hors d'oeuvre, or serve with raw vegetable pieces. In a medium bowl, macerate (soften by soaking) the currants in the brandy for 30 minutes. Drain well and return to the bowl. Squeeze the roasted garlic pulp from the heads into a bowl, taking care to remvoe any bits of skin from the pulp. Add the roasted garlic to the currants, along with the cream cheese and almonds. using an electric mixer, beat on low speed until all ingredients are thoroughl combined. Season with salt and pepe. Refrigerate for at least 2 hours before serving. Can be refrigerated for up to 5 days. Origin: Cookbook Digest, Mar/April 93. Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Zippy Cheese Spread Categories: Spreads, Cheese, Spicy, Hot Yield: 10 servings 1 pk Process chesse spread 2 tb Dry white wine 2 tb Butter or margarine,softened 2 ts Prepare mustard 1/2 ts Worcestershire sauce 1 ds Ground cayenne red pepper Toast rounds or crackers Beat all ingredients except toast rounds in small mixer bowl (cheese bits will remain in spread). Serve with toast rounds. MMMMM