Colossal Cookbook/ColossalCookbook.cdr/mm/cheese/cheese3

Text File | 1990-10-06 | 30KB | 676 lines

------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Apple Cheddar Wontons
Categories: Cheese Desserts Fruits
  Servings:  6

      1 x  Peanut Oil
      1 pk Wonton Skins
      2 ea Apples; Md, *
     10 oz Cheddar; Sharp, Cubed
---------------------------------GARNISHES---------------------------------
    1/2 c  Brown Sugar
      2 tb Cinnamon; Ground

  *    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.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Apple Cheddar Shortcake
Categories: Cakes Cheese Desserts Fruits
  Servings:  6

---------------------------------SHORTCAKE---------------------------------
  2 1/2 c  Biscuit Mix; Bisquick
      4 oz Cheddar; Sharp, Shredded
    2/3 c  Milk
    1/3 c  Butter; Melted
-------------------------------APPLE TOPPING-------------------------------
    3/4 c  Brown Sugar; Packed
      3 tb Cornstarch
    1/2 ts Cinnamon; Ground
    1/4 ts Salt
      1 c  Water
      4 c  Apples; Peeled,Cored, Sliced
----------------------------------TOPPING----------------------------------
      1 x  Heavy Cream; Whipped

  Heat the oven to 425 degrees F.  Combine the biscuit mix and the cheddar
  cheese then stir in the milk and butter.  Spread the dough into two
  greased 8-inch layer pans and bake in the preheated oven for 20 minutes.
  Combine the brown sugar, cornstarch, cinnamon and salt in a large
  saucepan.  Stir in the water and cook until clear and thickened.  Att the
  apples, cover and simmer until the apples are tender.  Spoon half of the
  apple mixture over one layer.  Top with the second layer and remaining
  apples.  Serve warm with whipped cream for a topping.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Holiday Cheddar Date Cake
Categories: Cakes Cheese Desserts Fruits
  Servings: 20

    3/4 c  Butter; Room Temperature
  1 1/2 c  Light Brown Sugar; Packed
      4 ea Eggs; Lg
      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,1jar
      2 c  Raisins; Golden
      1 c  Milk
-------------------------------DECORATIONS, *-------------------------------
      4 ea Candied Pineapple Slices
     12 ea 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.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Peach Cobbler With Cheddar Biscuits
Categories: Cheese Fruits Desserts
  Servings:  6

      1 qt Peaches; Sliced
    3/4 c  Sugar
      1 tb Cornstarch
    1/4 ts Salt
      1 tb Lemon Juice
      1 ts Almond Extract
  1 1/2 tb Butter
------------------------------CHEDDAR BISCUITS------------------------------
      1 c  Biscuit Mix; Bisquick
    1/2 c  Cheddar; Md, Grated
    1/2 tb Butter; Melted
    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.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Cheddar Apple Cobbler
Categories: Cheese Desserts Fruits
  Servings:  6

      1 c  Sugar
    1/4 c  Unbleached Flour
    1/4 ts Cinnamon; Ground
      6 c  Apple Slices; *
----------------------------------TOPPING----------------------------------
      1 c  Unbleached Flour
    1/4 c  Sugar
  1 1/2 ts Baking Powder
    1/2 ts Salt
      6 oz Cheddar;Md, Shredded,1 1/2 C
    1/3 c  Butter; Melted
    1/4 c  Milk

  *    Use cooking apples such as Granny Smith's that have been cored,
       peeled, and sliced thin.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  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.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Cheddar Pear Cobbler
Categories: Cheese Desserts Fruits
  Servings:  8

      2 lb Pear Halves; 2 Cns
      1 tb Sugar
      2 tb Cornstarch
      1 tb Lemon Juice
    1/4 ts Cinnamon; Ground
----------------------------------TOPPING----------------------------------
      1 c  Unbleached Flour
    1/3 c  Sugar
  1 1/2 ts Baking Powder
    1/2 ts Salt
      6 oz Cheddar; Sharp Shredded
    1/3 c  Butter; Melted
    1/4 c  Milk

  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.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Apple Cheddar Cookies
Categories: Cheese Cookies Fruits
  Servings:  6

    1/2 c  Butter
    1/2 c  Sugar
      1 ea Egg; Lg
      1 ts Vanilla
  1 1/2 c  Unbleached Flour
    1/2 ts Baking Soda
    1/2 ts Cinnamon; Ground
    1/2 ts Salt
      6 oz Cheddar; Sharp, Shredded
  1 1/2 c  Apples; Cored,Peeled,Chopped
    1/4 c  Nuts; 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.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Cheddar Crumble Apple Pie
Categories: Desserts Fruits Pies
  Servings:  8

      1 ea 9" Unbaked Pie Shell
----------------------------------TOPPING----------------------------------
    1/2 c  Unbleached Flour
    1/3 c  Sugar
    1/3 c  Brown Sugar; Firmly Packed
    1/2 ts Cinnamon; Ground
      5 tb Butter
----------------------------------FILLING----------------------------------
  1 1/2 lb Cooking Apples; *
      1 tb Lemon Juice; Fresh
      6 oz Cheddar;Md, Shredded,1 1/2 C
      4 ts Unbleached Flour
    1/4 ts Nutmeg; Ground

  *    Use a cooking apple such as Granny Smith's.  Core, peel and thinly
       slice the apples.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Make a high rim around the pie crust.  Combine all the dry ingredients in
  the topping and cut in the butter until crumbly.  Set aside.  Toss the
  apples and lemon juice together and add the cheese, flour, and nutmeg,
  tossing and mixing well.  Arrange the apples in the crust and sprinkle on
  the topping.  Bake in a preheated 375 degree F. oven for 40 to 50 minutes.
  Serve warm with Vanilla Ice Cream if desired.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Apple Turnovers
Categories: Cheese Fruits Pies
  Servings:  6

  2 1/4 c  Unbleached Flour
    1/4 ts Salt
    2/3 c  Vegetable Shortening
      6 oz Cheddar; Sharp, Shredded
      1 x  Water
    3/4 c  Brown Sugar; Firmly Packed
      1 ts Cinnamon; Ground
      6 ea Apples; Pared And Cored
    1/4 c  Butter

  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.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Fruit Tarts
Categories: Cheese Fruits Pies
  Servings:  4

-----------------------------CHEESE TART SHELLS-----------------------------
    1/2 c  Vegetable Shortening
      5 oz American Cheese Spread;1 Jar
  1 1/2 c  Unbleached Flour
----------------------------------FILLING----------------------------------
      2 ea Navel Oranges;Peel & Section
  8 1/4 oz Pineapple; Crushed, 1 Cn
    1/4 c  Sugar
      5 ts Cornstarch
    1/8 ts Salt
    1/2 c  Orange Juice
      1 tb Lemon Juice
    3/4 c  Cheddar; Sharp, Shredded

  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.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Rich Cheddar Sauce For Apple Pie
Categories: Cheese Pies Sauces
  Servings:  8

      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.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Old Fashioned Apple Cider Pie
Categories: Desserts Fruits Pies
  Servings:  6

      1 x  Pastry For 9" Pie; 2 Crust
      6 c  Apples; *
      1 c  Apple Cider Or Juice
    2/3 c  Sugar
      1 x  Apple Cider Or Juice
      2 tb Cornstarch
      2 tb Water
    1/2 ts Cinnamon; Ground
      1 tb Butter Or Regular Margarine

  *    Use cooking apples like Macs or Granny Smith's.  Core and peel then
       thinly slice them.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  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 tin with the
  pastry.  Trim the edge to 1/2-inch beyond the rim of the pie tin.  Combine
  the apples, 1 cup of apple cider and the sugar in a 3-quart saucepan and
  cook, over high heat, until the mixture comes to a boil.  Reduce the heat
  to low and simmer for 8 minutes or until the apples are tender.  Drain the
  apples, reserving the syrup.  Add enough additional apple cider to the
  syrup to make 1 1/3 cups.  Return the syrup and apples to the saucepan.
  Combine the cornstarch and water in a small bowl and stir until well
  blended.  Stir the cornstarch mixture and the cinnamon into the apple
  mixture.  Cook over medium heat, stirring constantly, until the mixture
  comes to a boil.  Remove from the heat and stir in the butter, then pour
  the mixture into the pastry lined pie tin.  Roll out the remaining pastry
  to an 11-inch circle.  Fold the pastry gently, so as not to tear it, into
  quarters and cut slits in the folds.  Gently unfold the pastry on to the
  top of the filling and trim the edge to 1-inch beyond the rim of the pie
  tin.  Fold the top crust under the lower crust and form a ridge by fluting
  the edge of the pie.  Bake in a 400 degree F. oven for 40 to 45 minutes or
  until golden brown.  Cool on a wire rack until slightly warm before
  cutting and serving.

  NOTE:

  This is the perfect pie to serve with the rich cheddar sauce in this file.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Apple Pie In Cheddar Crust
Categories: Cheese Desserts Fruits Pies
  Servings:  6

-------------------------------CHEDDAR CRUST-------------------------------
      2 c  Unbleached Flour; Sifted
  1 1/4 c  Cheddar; Md, Shredded
    1/2 ts Salt
    2/3 c  Vegetable Shortening
      1 x  Water; Iced
----------------------------------FILLING----------------------------------
      7 c  Apples; *
    1/2 c  Sugar
      2 tb Unbleached Flour
    1/2 ts Cinnamon; Ground
      2 tb Butter Or Regular Margarine
      1 ea Egg Yolk; Lg, Beaten
      1 tb Water

  *    Use tart cooking apples such as Macs or Granny Smith's.  Core, pare
       and thinly slice the apples.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  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.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Cheddar Fruit Drops
Categories: Cheese Cookies Desserts
  Servings: 10

    1/2 c  Butter
    1/4 c  Sugar; Granulated
    1/4 c  Brown Sugar; Firmly Packed
      1 ea Egg; Lg
      1 ts Vanilla
  1 1/2 c  Unbleached Flour
    1/2 ts Baking Soda
    1/2 ts Salt
  1 1/2 c  Cheddar; Sharp, Shredded
  8 1/4 oz Pineapple, Crushed, Drained
    1/4 c  Maraschino Cherries; Chopped

  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.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Cheddar Apple Dandy
Categories: Cheese Desserts Fruits
  Servings:  6

      6 c  Apples; *
    1/4 c  Sugar
      2 tb Unbleached Flour
  1 1/2 c  Cheddar; Sharp, Shredded
    3/4 c  Unbleached Flour
    1/4 c  Sugar
    1/2 ts Cinnamon; Ground
    1/4 ts Salt
    1/2 c  Butter

  *    Use tart cooking apples such as Macs or Granny Smith;s.  Core, pare,
       and thinly slice the apples.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  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.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Fruit Cheddar Bars
Categories: Cheese Desserts Fruits Cookies
  Servings: 12

  2 3/4 c  Unbleached Flour
      1 ts Baking Powder
    1/2 ts Salt
    3/4 c  Butter
  2 1/2 c  Cheddar; Sharp, Shredded
      2 ea Eggs; Lg, Beaten
    1/2 c  Peach Preserves
    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.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Raspberry Cheese Pie
Categories: Cheese Fruits Pies
  Servings:  6

      8 oz Cream Cheese; Softened, 1 Pk
    1/2 c  Dairy Sour Cream
    1/3 c  Sugar
      2 ea Eggs; Lg
      1 ea Unbaked 9-inch Pie Shell
     20 oz Frozen Raspberries; Thawed
      1 x  Water
      3 tb Cornstarch
    1/2 c  Whipping Cream; Whipped

  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.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Peach Cheese Pie
Categories: Cheese Desserts Fruits Pies
  Servings:  6

      8 oz Cream Cheese; Softened, 1 Pk
      2 ea Eggs; Lg
    1/2 c  Sugar
      2 tb Milk
      1 ts Vanilla
      1 ea Unbaked 9-inch Pie Shell
     29 oz Peaches; Sliced, 1 Cn
      1 tb Cornstarch
    1/4 c  Sugar
      1 ts Lemon Juice
    1/4 ts Almond Extract
----------------------------------GARNISH----------------------------------
      1 x  Maraschino Cherries

  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.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Cherry Cheese Pie
Categories: Cheese Desserts Fruits Pies
  Servings:  6

-------------------------BROWN SUGAR GRAHAM CRUST-------------------------
  1 1/2 c  Graham Cracker Crumbs; *
    1/4 c  Brown Sugar; Firmly Packed
    1/3 c  Butter or Margarine; Melted
----------------------------------FILLING----------------------------------
      8 oz Cream Cheese; Softened, PLUS
      3 oz Cream Cheese; Softened
    1/2 c  Sugar
    1/2 ts Vanilla
      2 ea Egg Whites; Stiffly Beaten
     16 oz Cherries; Pie, In Water
      1 x  Red Food Coloring
    1/4 c  Sugar
      1 tb Cornstarch

  *    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.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

     Title: Golden Treasure Pie
Categories: Cheese Desserts Fruits Pies
  Servings:  8

     17 oz Pineapple; Crushed, 2 Cn
    1/2 c  Sugar
      2 tb Cornstarch
      2 tb Water
    2/3 c  Sugar
      1 tb Butter Or Margarine
    1/4 c  Unbleached Flour
      1 c  Cottage Cheese; Creamed, *
      1 ts Vanilla
    1/2 ts Salt
      2 ea Eggs; Lg, Slightly Beaten
  1 1/4 c  Milk
      1 ea Unbaked 10-inch Pie Shell

  *  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.

-----------------------------------------------------------------------------