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 400F.
  
  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 400F 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 325F.  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 350F 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 350F 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 400F 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 350F 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 400F 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
  350F 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
  350F for 15 minutes or until golden brown. May be frozen and thawed.
  Reheat at 375F 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 350F 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 350F 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
  400F 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 350F 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 350F 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 350F. 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 350F 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 450F 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 450F 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
  375F 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.
  
       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 350F 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 350F 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 350F 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 350F for 15 minutes. Makes about 5 dozen.
  NOTE: defrost and reheat at 350F.
 
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 400F 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 400F. 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 350F 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 365F.  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 400F. 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.
 
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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
 
