Colossal Cookbook/ColossalCookbook.cdr/mm/mema1000/mm1

Text File | 1991-08-07 | 118.5 KB | 2,372 lines

------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Ham And Cheese With Coleslaw
Categories: Main dish Vegetables Breads
  Servings:  4

      2 Tb Margarine or Butter               1/2 ts Prepared Mustard
      4 ea Slices Rye Bread, Toasted           4 ea Slices Cooked Ham
      1 ea Large Tomato, Sliced                4 ea Slices Cheese
      1 c  Coleslaw

  Microwave margarine uncovered in custard cup on high (100%0 until softened,
  15 to 30 seconds.  Blend in mustard.  Spread margarine on one side of each
  toast lsice.  Place slices buttered sides up on serving plate; top with ham
  tomato and cheese slices.
  Microwave uncovered until cheese begins to melt, 1 1/2 to 2 minutes.  Top
  each sandwich with a spoonful of coleslaw.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Sloppy Franks
Categories: Main dish Meats Sauces
  Servings:  6

      1 ea Small Onion, Chopped              1/2 c  Chopped Green Pepper
      1 Tb Butter Or Margarine               1/2 c  Barbecue sauce
    1/4 c  Catsup                              1 lb Franks,Cut In 1/4-in. Slices
     12 ea Hamburger Buns, Split

  Cover and microwave onion, green pepper,and margarine in 1-qt casserole on
  high (100%) until vegetables are tender, 3 to 4 minutes.
  Stir in barbecue sauce, catsup and franfurters.  Cover and microwave on
  high (100%), 2 1/2 minutes, stir.  Cover and microwave until mixture boils,
  2 to 3 minutes.
  Spoon mixture onto buns on serving plate.  Microwave uncovered on high,
  (100%) until buns are hot, 1 to 2 minutes.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Chili Dogs
Categories: Main dish
  Servings:  1

      2 ea Frankfurters                        2 ea Frankfurter Buns, Split
    1/3 c  Chili With Beans                    1 ea Fresh Onion, Chopped Opt.

  Microwave frankfurters uncovered on high (100%) until warm, 30 to 45
  seconds.  Place 1 frankfurter in each bun on serving plate; spoon chili
  onto frankfurters.  Microwave uncovered until chili is hot, 1 to 1 1/2
  minutes.
  NOTE:
  If preparing just one chili dog, microwave uncovered 30 to 45 seconds.
  To Make Coney Dogs, Just before serving sprinkle fresh chopped onion on the
  top of the heated chili and serve.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Hobo Buns
Categories: Main dish Vegetables
  Servings:  3

      2 Tb Mayo Or Salad Dressing            1/2 ts Prepared Mustard
      3 ea Kaiser or French Rolls,Split        3 ea Slices Bologna
      1 ea Large Tomato, Sliced                3 ea Green Pepper Rings
      3 ea Slices Cheese

  Mix mayonnaise and mustard; spread over cut sides of rolls.  Place bottom
  halves of rolls on serving plate.  Top with bologna, tomato, green pepper,
  cheese, and top halves of rolls.
  Microwave uncovered on high (100%) until cheese begins to melt, 1 to 1 1/2
  minutes.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Barbecued Beef On Buns
Categories: Main dish Sauces Meats
  Servings:  4

      1 c  Catsup                              2 Tb Brown Sugar
      1 Tb Lemon Juice                         1 Tb Worcestershire Sauce
      1 ts Prepared Mustard                  1/2 ts Onion Salt
    1/8 ts Pepper                              8 oz Cooked Roast Beef *
      4 ea Hamburger Buns, Split

  *    Roast Beef should be thinly sliced and there should be 8 to 10 slices.
  ---------------------------------------------------------------------------
  Mix catsup, brown sugar, lemon juice, worcestershire sauce, mustard, onion
  salt, and pepper in 2-cup glass measure.  Microwave uncovered on high
  (100%) 1 1/2 minutes; stir.  Microwave to boiling, 1 to 2 minutes.
  Layer half the beef slices and half the sauce in 1-Qt casserole; repeat.
  Cover and microwave on high (100%) until hot and bubbly, 1 1/2 to 2 1/2
  minutes.
  Place bottom halves of buns on serving plate.  Top with beef and reamining
  bun halves.  Microwave uncovered on high (100%) until buns are hot, 30
  seconds to 1 minute.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Barbecued Beef In Crusty Rolls
Categories: Main dish Meats Sauces
  Servings:  4

    1/3 c  Catsup                              2 Tb Vinegar
      2 Tb Finely Chopped Onion                1 ea Finely Chopped Garlic Clove
  1 1/2 ts Worcestershire Sauce                1 ts Packed Brown Sugar
    1/8 ts Dry Mustard                         1 ea Dash Pepper
      2 c  Cut-up Cooked Beef                  4 ea French Rolls, Split
      4 ea Slices American Cheese

  Mix all ingredients except beef, rolls and cheese in 1-Qt casserole.  Cover
  and microwave on high (100%) util hot and bubbly, 2 to 3 minutes; stir.
  Mix beef into sauce.  Cover and microwave until beef is hot, 3 to 5 minutes
  Fill rolls with beef mixture and cheese slices and serve.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Tuna Buns
Categories: Main dish Fish
  Servings:  4

      2 ea Hardcooked Eggs, Chopped        6 1/2 oz (1 cn) Tuna, Drained
      4 oz Shredded Cheddar Cheese           1/4 c  Chopped Green Pepper
      2 Tb Finely Chopped Onion              1/2 ts Prepared Mustard
    1/2 c  Mayo or Salad Dressing              8 ea Hamburger Buns, Split

  Mix eggs, tuna, cheese, green pepper, onion, mustard and mayonnaise.  Fill
  buns with tuna mixture.  Place on serving plate.
  Microwave uncovered on high (100%) until filling is warm, 1 1/2 to 2 mins.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Deviled Eggs
Categories: Main dish
  Servings:  4

      3 ea Large Hard Cooked Eggs              2 Tb Mayo Or Salad Dressing
    1/2 ts Prepared Mustard                    1 ea Dash Of Pepper

  Cut eggs lengthwise into halves.  Slip out yolks and mash with a fork.  Mix
  in remaining ingredients.  Filltes with yolk mixture, heaping it up
  lightly.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Deviled Eggs And Noodles
Categories: Main dish
  Servings:  4

      1 ea Recipe #19 (Deviled Eggs)           2 Tb Chopped Onion
      1 Tb Margarine Or Butter             2 1/2 c  Noodles, Cooked
      1 c  ( 8 ozs) Dairy Sour Cream         1/3 c  Grated Parmesan Cheese
    1/3 c  Milk                              1/3 c  Sliced Ripe Olives
      2 ts Poppy Seeds                       1/2 ts Salt

  Prepare Deviled Eggs according to Recipe 19.  Cover and microwave onion
  and margarine in 1 1/2-Qt casserole on high (100%) until onion is tender,
  1 1/2 to 2 minutes.  Stir in remaining ingredients.  Cover and microwave
  until hot, 5 to 6 minutes.
  Arrange eggs on noodles.  Cover and microwave until eggs are hot, 1 to 2
  minutes.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Scrambled Eggs Benedict
Categories: Main dish
  Servings:  4

      1 pk Hollandaise Sauce Mix  *            8 ea Thin Slices Canadian Bacon
      4 ea Large Eggs                        1/4 c  Milk
      2 Tb Chopped Green Peppers (Opt.)      1/8 ts Salt
      1 ea Dash Pepper                         2 ea English Muffins, Split

  *    Sauce packet should weigh 1 1/4 ounces.
  ---------------------------------------------------------------------------
  Mix sauce as directed on package in 2-cup glass measure.  Microwave
  uncovered on high (100%), 1 minute; stir.  Microwave until mixture boils
  and thickens, 1 to 1 1/2 minutes, stirring every 30 seconds.
  Cover and microwave bacon on high (100%) on high (100%) until hot, 1 1/2 to
  2 minutes.
  Beat eggs in 1-Qt casserole.  Beat in milk, green pepper, salt and pepper.
  Cover and microwave on high (100%) 2 minutes; stir.  Cover and microwave
  until eggs are set but still moist, 1 to 1 1/2 minutes.
  Place muffins, cut sides up on serving plate.  Top each with bacon slices
  and large spoonfull of eggs; spoon sauce over eggs.  Microwave uncovered
  on high (100%) until hot, 1 to 1 1/2 minutes.
  NOTE:

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Barbecued Chicken
Categories: Poultry Main dish
  Servings:  8

  2 1/2 lb Cut Up Broiler Fryer                1 c  Catsup
    1/4 c  Worcestershire Sauce              1/4 c  Vinegar
    1/4 c  Packed Brown Sugar                  1 ea Med. Onion, Chopped
      2 Tb Cornstarch                          1 Tb Lemon Juice
      1 ts Salt                                1 ts Celery Seed
    1/4 ts Liquid Smoke                        2 ea Dashes Red Pepper Sauce

  Cut chicken into pieces; cut each breast half into halves.  Arrange
  chicken skin sides up and thickest parts to outside in oblong baking dish,
  12 x 7 1/2 x 2-inches.  Mix remaining ingredients in 4-cup glass measure.
  Microwave uncovered on high (100%) 3 minutes; stir.  Microwave until mix-
  ture boils and thickens, 2 to 3 minutes.  Pour sauce over chicken.
  Cover loosely and microwave on high (100%) 10 minutes.  Rearrange chicken
  and baste with sauce.  Cover loosely and microwave until chicken is done,
  10 to 15 minutes, basting with sauce every 5 minutes.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Chicken With Sauce Supreme
Categories: Main dish Poultry
  Servings:  8

  2 1/2 lb Broiler-fryer Chicken               1 Tb Salt
    1/8 ts Pepper                              1 cn Chicken Soup *
      2 ts Dried Parsley Flakes                1 cn Onions **
      3 c  Hot Cooked Rice

  *     Chicken Soup should be a can of Condensed Cream Of Chicken Soup (10
  **    Onions to be whole onions, drained, (16 ozs)
  ---------------------------------------------------------------------------
  Cut chicken into pieces; cut each breast half into halves.  Arrange chicken
  sides up and thickest parts to outside in oblong baking dish, 12 x 7 1/2 x
  2-inches.  Sprinkle with salt and pepper.   Cover loosely and microwave on
  high (100%) until chicken is done, 20 to 25 minutes.
  Remove chicken from dish; reserve juices.  Stir soup and parsley flakes
  into chicken juices.  Arrange chicken in dish, coating with soup mixture.
  Add onions.  Cover loosely and microwave unti hot, 7 to 9 minutes.  Serve
  with rice.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Chicken Breasts With Rice
Categories: Main dish Poultry
  Servings:  4

      1 ea Jar (2 1/2 oz) Dried Beef           2 ea Med. Stalks Celery, Chopped
      1 ea Small Onion, chopped                1 Tb Butter or Margarine
      2 c  Cooked Rice                         2 Tb Chopped Parsley
      1 ea Jar (1 oz) Pine Nuts (opt.)     1 1/2 lb (2 Med.) Chicken Breasts *
    1/2 ts Seasoned Salt                       1 x  Paprika

  *    Have the butcher bone and cut each breast in to halves.
  ---------------------------------------------------------------------------
  Snip beef into small pieces.  Cover and microwave beef, celery, onion and
  margarine in 2-Qt casserole on high (100%) until onion is crisp tender, 3
  to 4 minutes.  Stir in rice, parsley, and pine nuts.
  Arrange chicken breasts skin sides up and thickest parts ot outside on rice
  mixture.  Sprinkle with seasoned salt and paprika.  Cover and microwave 5
  minutes; turn casserole one half turn.  Microwave until chicken is done, 8
  to 11 minutes.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Pork With Vegetables And Cashews
Categories: Main dish Meats
  Servings:  4

      1 lb Boneless Fresh Pork *               1 ea Medium Onion **
      2 Tb Soy Sauce (Import. If Avail)      1/2 ts Salt
    1/4 ts Pepper                              1 pk (10 oz) Frozen Peas
      8 oz Fresh Mushrooms, Sliced             1 Tb Cornstarch
      2 Tb Cold Water                          1 ea Jar (2 ozs) Pimiento ***
      1 c  Salted Cashews Or Peanuts

  *     Pork should be fresh shoulder meat cut into 3/4-inch cubes.
  **    Onion should be sliced and separated into rings.
  ***   Jar of pimientos, should be 2 ozs and they should be sliced.
  ---------------------------------------------------------------------------
  Mix pork, onion and soy sauce in 3-qt casserole.  Cover and microwave on
  medium (50%) until meat is no longer pink, 12 to 15 minutes.  Stir every
  3 minutes.
  Stir in salt, pepper, peas and mushrooms.  Cover and microwave on medium
  (50%) 9 minutes.  Stir every 3 minutes.
  Blend cornstarch and water; stir into meat mixture.  Stir in pimiento.
  Cover and microwave on medium (50%) until meat is tender, 9 to 12 minutes,
  stirring every 3 minutes.  Stir in cashews.  Cover and let stand 5 minutes.
  Serve with rice if desired.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Dried Beef And Noodle Casserole
Categories: Main dish
  Servings:  5

      4 oz Dried Beef, Snipped                 1 c  Water
      1 ea Small Onion, Chopped                2 c  Uncooked Noodles
      1 cn Cream Of Mushroom Soup *          1/2 c  Milk
      1 c  Water                               1 ts Dried Parsley Flakes
      4 oz (1 C) Shredded CheddarCheese

  *    Cream Of Mushroom soup should be the 10 3/4 oz can of condensed cream
  of mushroom soup.
  ---------------------------------------------------------------------------
  Cover and microwave dried beef and 1 cup water in 2-qt casserole on high
  (100%) to boiling, 2 to 3 minutes; drain.
  Stir in onion, noodles, soup, milk, water and parsley flakes.  Cover and
  microwave 10 minutes; stir.  Cover and microwave until noodles are tender,
  5 to 6 minutes.
  Stir in cheese.  Cover and microwave until melted, 2 to 3 minutes.  Let
  stand 5 minutes before serving.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Liver And Onions
Categories: Meats Main dish
  Servings:  3

    1/2 lb Calf Or Beef Liver *                2 ea Med. Onions, Sliced
      2 Tb Vegetable Oil                     1/4 ts Pepper
    1/4 ts Ground Sage                         2 ts Soy Sauce (ImportedIf Avail)
      1 Tb Lemon Juice                         1 x  Chopped Parsley

  *     Liver should be sliced from 1/4 to 1/2-inch thick.
  ---------------------------------------------------------------------------
  Cut liver into serving pieces.  Mix onions, oil, pepper and sage in 1-qt
  casserole.  Cover and microwave on high (100 until onions are crisp tender,
  4 to 6 minutes.
  Brush liver with soy sauce.  Arrange with thickest pieces to outsied in 9-
  inch pie plate.  Spoon onions evenly over liver.  Cover tightly and
  microwave on high (100%) 3 minutes; turn pie plate one-half turn.  Micro-
  wave until liver is no longer pink, 1 to 3 minutes (do not overcook).
  Let stand 3 minutes.  (Liver will continue to cook while standing.)
  Sprinkle with lemon juice and parsley just before serving.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Glazed Pork Loin Roast
Categories: Meats Main dish
  Servings:  8

      1 ea Fresh Pork Loin Roast *             1 ea Clove Garlic, Cut into 1/4's
      1 ts Salt                                1 Tb Orange Marmalade
      1 ts Prepared Mustard                  1/2 ts Dried Thyme Leaves

  *    Pork roast should be 2 to 2 1/2 lbs boneless roast.
  ---------------------------------------------------------------------------
  Make 4 slits in fat on pork roast with tip of sharp knife, insert a piece
  garlic in each slit.  Sprinkle roast with salt.  Mix marmalade, mustard and
  thyme, spread on roast.
  Place roast in 16 x 10-inch cooking bag.  Close bag loosely with string
  (leave hole the size of finger in closure).  Place roast on microwve roast-
  ing rack in oblong baking dish 12 x 7 12 x 2-inches.
  Microwave on medium-low (30%) 30 minutes; turn roast over and turn dish
  one-half turn.  Microwave until roast is done (170 degrees F on meat
  thermometer inserted in several different places in roast), 20 to 25
  minutes.  Let stand 10 minutes in bag in microwave. Serve with Meat Juices.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Sweet 'N' Sour Pork
Categories: Main dish Meats Pork
  Servings:  6

  1 1/2 lb Fresh Pork Shoulder *               1 ea Med. Onion, Sliced
      8 oz (1 cn) Pineapple Chunks           1/4 c  Packed Brown Sugar
      3 Tb Cornstarch                          2 Tb Lemon Juice
      1 Tb Imported Soy Sauce                  1 ts Salt
    1/8 ts Pepper                            1/8 ts Ground Ginger
      1 ea Small Green Pepper **               6 oz (1 Pk) Frozen Pea Pods

  *     Pork shoulder should be cut into 1/2-inch cubes.
  **    Green pepper should be seeded and cut into 1-inche pieces.
  ---------------------------------------------------------------------------
  Mix pork, onion, pineapple (with juice), brown sugar, cornstarch, lemon
  juice, soy sauce, salt, pepper and ginger in 2-qt casserole.  Cover and
  microwave on medium (50%) until pork is no longer pink, 24 to 28 minutes,
  stirring every 3 minutes.
  Stir in green pepper and pea pods.  Cover and microwave on high (100%)
  green pepper and pea pods are tender, 3 to 4 minutes.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Oriental Pork
Categories: Meats Main dish
  Servings:  4

      1 lb Bonless Fresh Pork Shoulder*      1/2 c  Water
    1/2 c  Orange Juice                      1/4 ts Salt
    1/8 ts Pepper                              3 Tb Imported Soy Sauce
      8 oz (1cn) Water Chestnuts, Drain       16 oz (1cn) Bean Sprouts, Drained
      2 c  Chinese Cabbage, Sliced Thin        1 Tb Cornstarch
      1 Tb Cold Water                          2 Tb Chopped Green Onions
      3 c  Hot Cooked Rice

  *    Pork Shoulder should be cut into 1/4-inch strips.
  ---------------------------------------------------------------------------
  Mix pork, 1/2 c water, the orange juice, salt, peper and soy sauce in 2-qt
  casserole.  Cover and microwave on medium (50%) until pork is tender, 16
  to 20 minutes, stirring every 3 minutes.
  Stir in drained water chestnuts, bean sprouts and cabbage.  Cover and
  microwave on high (100%) until cabbage is crisp tender, 3 to 4 minutes.
  Blend cornstarch and 1 T cold water in 4 c glass measure.  Drain juices
  from meat mixture into cornstarch mixture; stir well.  Microwave on high
  (100%) until mixture boils and thickens, 3 to 4 minutes, stirring every
  minute or so.
  Pour over meat and vegtables.  Sprinkle with onions and serve over the
  hot rice.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Green Beans And Bamboo Shoots
Categories: Vegetables
  Servings:  4

     10 oz (1 pk) Frozen Green Beans *         1 c  Bamboo Shoots **
      1 Tb Margarine or Butter               1/4 ts Salt
    1/4 ts Sugar                             1/4 ts Ground Ginger

  *     Green beans should be french cut.
  **    Bamboo shoots shoud be cut into 1/2-inch pieces.
  ---------------------------------------------------------------------------
  Cover and microwave frozen green beans in 1-qt casserole on high (100%)
  until tender, 6 to 7 minutes, drain.
  Stir in remaining ingredients.  Microwave uncovered until hot, about 1
  minute.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Stuffed Zucchini
Categories: Vegetables
  Servings:  8

      4 ea Med. Zucchini                       3 ea Green Onions, Sliced
      2 Tb Butter Or Margarine                 1 ea Slice Bread, Cubed
    1/4 c  Grated Parmesian Cheese             1 ea Med Tomato, Chopped
    1/4 ts Salt                                1 x  Dash Pepper

  Cut zucchini lengthwise in halves.  Scoop out pulp, leaving 1/4-inch wall;
  chop pulp and reserve.  Place zucchini shells cut sides down in dish.
  Cover loosely and microwave on high (100%) until crisp tender, about 5 to
  6 minutes.
  Cover and microwave reserved pulp, the onions and margarine in a 1 1/2-qt
  casserole or bowl on high (100%) until tender, 6 to 7 minutes.  Stir in
  bread cubes, cheese, tomato, salt and pepper.
  Turn zucchini shell cut sides up; spoon mixture into shells.  Cover loosely
  and microwave on high (100%) until hot, 2 to 3 minutes.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Pumpkin Oat Muffins
Categories: Breakfast Breads Muffins
  Servings: 12

      1 c  Unbleached Flour, Sifted            2 ts Baking Powder
      1 ts Pumpkin Pie Spice                 1/4 ts Baking Soda
    1/2 ts Salt                              3/4 c  Canned, Mashed, Pumpkin
    1/2 c  Brown Sugar, Packed                 1 ea Large Egg, Slightly Beaten
    1/4 c  Milk                              1/4 c  Vegetable Oil
      1 c  Quick-cooking Oats                1/2 c  Raisins
      1 x  Crumb Topping

  Sift together flour, baking powder, pumpkin pie spice, baking soda and
  salt; set aside.
  Combint pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl;
  blend well.  Add dry ingredients all at once, stirring just enough to
  moisten.  Spoon batter into grease 3-inch muffin-pan cups, filling 2/3rds
  full.  Sprinkle with crumb topping.
  Bake in 400 degree F. oven 18 to 20 minutes or until golden brown.  Serve
  hot with homemade jelly or jam.
  CRUMB TOPPING:
  Combine 1/2 c brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin
  pie spice and 2 T butter or regular margarine in bowl.  Mix until crumbly.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Bran Muffins-in-waiting
Categories: Muffins Breads Breakfast
  Servings:  6

      1 c  Warm Water                      3 1/2 c  Wheat/Oat Bran Cereal
  2 1/2 c  Unbleached All-purpose Flour    2 1/2 ts Baking Soda
    1/2 c  Butter/Margarine, Room Temp.    1 1/2 c  Granulated Sugar
      2 ea Large Eggs                          2 c  Butter/Sour milk.

  Mix water with 1 cup cereal.
  Sift flour with baking soda.
  In a large bowl, beat butter until creamy.  Add sugar 1/2 cup at a time,
  beating after each addition.
  Blend in eggs, one at a time, beating well after each addition.  Scrape
  sides of bowl often.
  Stir in flour mixture 1/2 cup at a time, alternating with butter/sour
  milk, added 1/2 cup at a time also.
  Stir in soaked bran and the remaining bran cereal.
  Cover and store in refrigerator at least 6 hours before baking.
  To bake muffins, heat oven to 400 degrees F.  Grease 2 1/2-inch Muffin
  Cups.  Stir batter gently.  Fill each muffin cup with about 1/4 c batter.
  Bake about 20 minutes, or until nicely browned.  Remove from pan and serve
  hot with butter.
  Makes 6 cups batter or about 24 2 1/2-inch muffins.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Date Or Raisin Bran Muffins
Categories: Muffins Breads Breakfast
  Servings:  4

      1 c  Wheat/Oat Bran cereal             3/4 c  Milk
      1 c  Unbleached All-Purpose Flour    2 1/2 ts Baking Powder
    1/2 ts Salt                              1/4 c  Granulated Sugar
    1/2 c  Seedless Raisins *                1/2 c  Chopped Walnuts
      1 ea Large Egg                         1/4 c  Vegetable Oil

  *  Finely chopped pitted dates may be substituted to get Date Muffins.
  --------------------------------------------------------------------------
  Mix cereal and milk.  Let stand a few minutes until most of the milk is
  absorbed.
  Grease 12 2 1/2-inch muffin cups.  Heat oven to 400 degrees F.
  Sift flour, baking powder, salt and sugar into a medium-sized bowl.  Stir
  to mix well.  Add dates/raisins and nuts; toss to mix.
  Add egg and oil to soaked cereal and beat well with a fork.  Pour into
  flour mixture and stir only until dry ingredients are moistened.  Batter
  will be lumpy.
  Drop batter into prepared pans, filling each cup half to two-thirds full.
  Bake about 30 minutes, or until browned.  Remove from pan and serve hot
  with butter and jelly or preserves.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Corn Meal Muffins
Categories: Muffins Breads Breakfast
  Servings:  4

      1 c  Unbleached All-purpose Flour        4 ts Baking Powder
      2 Tb Granuleated Sugar                   1 ts Salt
      1 c  Yellow Cornmeal                     2 ea Large Eggs
    1/4 c  Vegetable Oil

  Grease 12 2 1/2-inch muffin cups.  Heat oven to 425 degrees F.
  Sift flour, baking powder, sugar and salt into medium-sized bowl.  Add
  cornmeal and stir to mix well.
  In small bowl, beat eggs with fork.  Add milk and oil.  Add all at once to
  dry ingredients.
  Stir mixture only until dry ingredients are mositened.  Batter will be
  lumpy.
  Drop batter from a tablespoon into the prepared muffin cups, filling each
  cup 1/2 to 2/3rds full.
  Bake 15 to 20 minutes, or until golden brown.  Remove and serve hot with
  butter, bacon and eggs.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Pecan Cinnamon Muffins
Categories: Muffins Breads Breakfast
  Servings:  4

  1 1/2 c  Unbleached Flour, Sifted          1/4 c  Sugar
    1/4 c  Brown Sugar, Packed                 2 ts Baking Powder
    1/2 ts Salt                              1/2 ts Ground Cinnamon
      1 ea Large Egg, Slightly Beaten        1/2 c  Vegetable Oil
    1/2 c  Milk                              1/2 c  Chopped Pecans

  Sift together flour, sugar, brown sugar, baking powder, salt and cinnamon
  into mixing bowl.
  Combine egg, oil and mil in small bowl; blend well.  Add all at once to
  dry ingredients, stirring just enough to moisten.  Stir in pecans.  Spoon
  batter into greased 2 1/2-inch muffin-pan cups, filling each 2/3rds full.
  Bake in 400 degree F. oven 20 minutes or until golden brown.  Serve hot
  with butter and homemade jelly or jam.
  Serving Hint:
  Match the mood of your mealtime by using a variety of pretty napkins to
  line a muffin basket.  For a picnic, choose a red and white checked napkin;
  for special dinners, use your finest linen napkins; and for Christmas, of
  course, a bright red napkin.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Cranberry Muffins
Categories: Muffins Breads Breakfast
  Servings:  4

  2 1/4 c  Unbleached Flour, Sifted          1/4 c  Sugar
    3/4 ts Baking Soda                       1/4 ts Salt
      1 ea Large Egg, Slightly Beaten        3/4 c  Butter/Sour Milk
    1/4 c  Vegetable Oil                       1 c  Chopped Raw Cranberries
    1/2 c  Sugar

  Sift together flour, 1/4 cup sugar, baking soda and salt into bowl.
  Combine egg, butter/sour milk and oil in small bowl; blend well.  Add all
  at once to dry ingredients, stirring just enough to moisten.  Combine
  cranberries and 1/2 cup sugar; stir into batter.
  Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full.
  Bake in 400 degrees F. oven 20 minutes or until golden brow.  Serve hot
  with butter and homemade jelly or jam.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: High-Protein Muffins
Categories: Muffins Breads Breakfast
  Servings: 10

  2 1/2 c  40% Bran Flakes Cereal          1 1/2 c  Raisins
  1 3/4 c  Milk                                1 c  Stirred Whole Wheat Flour
      1 c  Soy Flour                           1 c  Toasted Wheat Germ
      4 ts Baking Powder                   1 1/2 ts Ground Nutmeg
    3/4 ts Salt                                4 ea Large Eggs, Slightly Beaten
    2/3 c  Honey                             2/3 c  Vegetable Oil
    1/4 c  Dark Molasses

  Combine Bran Flakes, raisins and milk in large mixing bowl.
  Stir together whole wheat flour, soy flour, wheat germ, baking powder,
  nutmeg and salt; set aside.
  Combine eggs, honey, oil and molasses in small bowl; blend well.  Add egg
  mixture to soaked bran flakes; mix well.
  Add dry ingredients all at once to bran mixture, stirring just enough to
  moisten.  Spoon batter into paper-lined 3-inch muffin-pan cups, filling
  2/3rds full.
  Bake in 350 degrees F. oven 25 minutes or until golden brown.  Serve hot
  with butter and homemade jelly or jam.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Spicy Apricot Oat Muffins
Categories: Muffins Breads Breakfast
  Servings:  6

      2 c  Unbleached Flour, Sifted          1/2 c  Sugar
      3 ts Baking Powder                       1 ts Salt
      2 ts Pumpkin Pie Spice                 1/2 c  Quick-cooking Oats
      1 c  Chopped Dried Apricots            1/2 c  Chopped Walnuts
      2 ea Large Eggs, Slightly Beaten     1 1/3 c  Milk
    1/4 c  Vegetable Oil

  Sift together flour, sugar, baking powder, salt and pumpkin pie spice into
  large mixing bowl.  Stir in oats, apricots, and walnuts.
  Combine eggs, milk and oil in small bowl; blend well.  Add all at once to
  dry ingredients, stirrin just enough to moisten.  Spoon batter into
  greased 3-inch muffin-pan cups, fill 2/3rds full.
  Bake in 350 degree F. oven 30 minutes or until golden brown.  Serve hot
  with butter and homemade jam or jelly.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Bacon And Onion Muffins
Categories: Muffins Dinner Brunch Breads
  Servings:  6

    1/2 lb Bacon, Diced                      1/4 c  Chopped Onion
  2 1/4 c  Unbleached Flour, Sifted            3 ts Baking Powder
    1/2 ts Baking Soda                       1/2 ts Salt
      2 ea Large Eggs, Slightly Beaten       1/3 c  Milk
      1 c  Dairy Sour Cream                    1 x  Sesame Seeds

  Fry bacon until crisp in skillet.  Remove with slotted spoon and drain on
  paper towels.
  Saute onion in 1 T bacon drippings until tender (do not brown).  Set aside
  to cool.
  Sift together flour, baking powder, baking soda and salt in large mixing
  bowl.
  Combine eggs, milk and sour cream in small bowl; blend well.  Add all at
  once to dry ingredients, stirring just enough to moisten.  Stir in bacon
  and sauteed onion.
  Spoon batter into greased 2 1/2-inch muffin-pan cups, fill 2/3rds full.
  Sprinkle with sesame seeds.
  Bake in 375 degree F. Oven 18 to 20 minutes or until golden brown.  Serve
  hot with homemade jelly or jam.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Pumpkin Muffins
Categories: Dinner Breakfast Breads Brunch
  Servings:  4

      1 c  Unbleached Flour, Sifted            2 ts Baking Powder
    1/4 ts Salt                              1/4 ts Ground Cinnamon
    1/4 c  Vegetable Shortening              2/3 c  Sugar
      1 ea Large Egg                         1/2 c  Canned, Mashed Pumpkin
      2 Tb Milk

  Sift together flour, baking powder, salt and cinnamon; set aside.
  Cream together shortening and sugar in mixing bowl until ight and fluffy,
  using electric mixer at medium speed.  Beat in egg.
  Combine pumpkin and milk in small bowl.  Add dry ingredients alternately
  with pumpkin mixture to creamed mixture, stirring well after each
  addition.  Spoon pagger into paper-lined 2 1/2-inch muffin-pan cups,
  filling 2/3rds full.
  Bake in 350 degree F. oven 20 minutes or until golden brown.  Serve hot
  with butter and homemade jam.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Oatmeal Muffins
Categories: Breakfast Breads Muffins
  Servings:  5

      1 c  Quick-cooking Oats                  1 c  Butter/Sour Milk
      1 c  Unbleached Flour, Sifted            1 ts Baking Powder
    1/2 ts Baking Soda                         1 ts Salt
    1/3 c  Butter or Regular Margarine       1/2 c  Brown Sugar, Packed
      1 ea Large Egg

  Combine oats and butter/sour milk in small bowl.  Mix well and let stand 1
  hour.
  Sift together flour, baking powder, baking soda and salt; set aside.
  Cream together butter and brown sugar in mixing bowl, using electric mixer
  at medium speed.  Add egg; beat until light and fluffy.
  Add dry ingredients alterantely with oat mixture to creamed mixture,
  blending well after each addition.  Spoon batter into greased 2 1/2-inch
  muffin-pan cups, filling 2/3rds full.
  Bake in 400 degree F. oven 20 minutes or until golden brown.  Serve hot
  with homemade jam or preserves.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Banana-Nut Muffins
Categories: Dinner Breakfast Brunch Muffins Bread
  Servings:  6

      2 c  Unbleached Flour, Sifted            3 ts Baking Powder
    1/2 ts Salt                              1/2 c  Shortening
      1 c  Sugar                               2 ea Large Eggs
  1 1/3 c  Mashed Ripe bananas (3 Med.)        1 c  Chopped Walnuts

  Sift together flour, baking powder and salt; set aside.
  Cream together shrtening and sugar in bowl until light and fluffy, using
  electric mixer at medium speed.  Beat in eggs, one at a time, blending
  well after each addition.  Stir in mashed bananas.
  Add dry ingredients all at once, stirring just enough to moisten.  Gently
  mix in chopped nuts.  Spoon batter into greased 3-inch muffin-pan cups,
  filling 2/3rds full.
  Bake in 350 degree F. oven 20 minutes or until golden brown.  Serve hot
  with homemade jam or jelly.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Heirloom Raisin Muffins
Categories: Muffins Breakfast Brunch Breads
  Servings:  4

      1 c  Raisins                             1 c  Water
    1/2 c  Butter/Regular Margarine          1/4 c  Sugar
      2 ea Large Eggs                      1 1/2 c  Unbleached Flour, Sifted
      1 ts Baking Powder

  Combine raisins and water in saucepan.  Bring to a boil, reduce heat and
  cover.  Simmer 20 minutes.  Drain raisins, reserving liquid.  Add enough
  water to reserved liquid to make 1/2 cup.  Cool well.
  Cream together butter and sugar in bowl until light and fluffy, using
  electric mixeer at medium speed.  Add eggs, beat 2 more minutes.
  Sift together flour and baking powder.  Add flour mixture alternately with
  1/2 cup of reserved raisin liquid into creamed mixture, mixing well after
  each addition.  Stir in raisins.  Spoon batter into greased 3-inch
  muffin-pan cups, filling 2/3rds full.
  Bake in 400 degree F. oven 18 minutes or until golden brown.  Serve hot
  with homemade jam or jelly.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Apple Crunch Muffins
Categories: Breakfast Muffins Breads Brunch
  Servings:  4

  1 1/2 c  Unbleached Flour, Sifted          1/2 c  Sugar
      2 ts Baking Powder                     1/2 ts Salt
  1 1/2 ts Ground Cinnamon                   1/4 c  Vegetable Shortening
      1 ea Large Egg, Slightly Beaten        1/2 c  Milk
      1 c  Tart Apples *                       1 x  Nut Crunch Topping

  *   Apples are to be washed and cored.  Shred the unpeeled apples for
  recipe.
  --------------------------------------------------------------------------
  Sift together flour, sugar, baking powder, salt and cinnamon into mixing
  bowl.
  Cut in shortening with pastry blender until fine crumbs form.  Combine egg
  and milk.  Add to dry ingredinets all at once, stirring just enough to
  moisten.  Stir in apples.  Spoon batter into paper-lined 2 1/2-inch
  muffin-pan cups, filling 2/3rds full.  Sprinkle with nut crunch topping.
  Bake in 375 degree oven 25 minutes or until golden brown.  Serve hot with
  butter and homemade jelly or jam.
  NUT CRUNCH TOPPING:
  Mix together 1/4 c brown sugar (packed), 1/4 c chopped pecans and 1/2 t
  ground cinnamon in small bowl.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Country Bran Muffins
Categories: Muffins Breakfast Brunch Dinner Bread
  Servings:  8

      1 c  40% Bran Flakes Cereal              1 c  Boiling Water
  2 1/2 c  Unbleached Flour, Sifted        2 1/2 ts Baking Soda
    1/2 ts Salt                              1/2 c  Shortening
  1 1/2 c  Sugar                               2 ea Large Eggs
      2 c  All-Bran Cereal                     2 c  Butter/Sour Milk

  Combine 40% Bran Flakes and boiling water in bowl.  Let stand 10 minutes.
  Sift together flour, baking soda and salt; set aside.
  Cream together shortening and sugar in large mixing bowl until light and
  fluffy, using electric mixer at medium speed.  Add eggs, one at a time,
  beating well after each addition.
  Stir in Bran Flakes mixture and all-bran into creamed mixture.  Add dry
  ingredients alternately with butter/sour milk to creamed mixture, mixing
  just enough to moisten.  Spoon batter into well-greased 1 1/2-inch
  muffin-pan cups, filling 2/3rds full.
  Bake in 400 degree F. oven 25 minutes or until golden brown.  Serve hot
  with butter and jam.
  NOTE:
  Batter can be stored for a few days in the refrigerator.  Bake as
  directed.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Molasses Refrigerator Muffins
Categories: Muffins Breads Brunch
  Servings: 12

      4 c  Unbleached Flour, Sifted            2 ts Baking Soda
      1 ts Salt                                1 ts Ground Cinnamon
      1 ts Ground Ginger                     1/4 ts Ground Cloves
    1/4 ts Ground Allspice                   1/4 ts Ground Nutmeg
  1 1/3 c  Vegetable Shortening                1 c  Sugar
      4 ea Large Eggs, Slightly Beaten         1 c  Molasses
      1 c  Butter/Sour Milk                    1 c  Raisins

  Sift together flour, baking soda, salt, cinnamon, ginger, cloves, allspice
  and nutmeg; set aside.
  Cream together shortening and sugar in mixing bowl until light anf fluffy,
  using electric mixer at medium speed.  Add eggs beat well.  Blend in
  molasses and butter/sour milk.  Add dry ingredients all at once, stirring
  just enough to moisten.  Stir in raisins.  Spoon into greased 3-inch
  muffin-pan cups, filling 1/2 full.
  Bake in 350 degree oven 20 minutes or until golden brown.  Serve hot with
  butter and jam.
  NOTE:
  Batter can be stored in refrigerator in covered container for up to 3
  weeks.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Parmesan Herb Muffins
Categories: Muffins Breads Dinner
  Servings:  4

      2 c  Unbleached Flour                    1 Tb Sugar
  1 1/2 ts Baking Powder                     1/2 ts Baking Soda
    1/2 ts Sage Leaves, Crumbled             1/2 c  Chopped Fresh Parsley
    1/4 c  Grated Parmesan Cheese          1 1/4 c  Butter/Sour Milk
    1/4 c  Butter/Margarine, Melted            1 ea Large Egg

  Heat oven to 400 degrees F.  Grease bottoms of 12 muffin-pan cups or line
  with paper baking cups.
  Lightly spoon flour into measuring cup; level off. In large bowl, combine
  flour sugar, baking powder, baking soda, sage, parsley and cheese, blend
  well.
  Add butter/sour milk, margarine and egg; stir just until dry ingredients
  are moistened.  Fill prepared muffin cups 2/3rds full.  Bake at 400
  degrees F. for 15 to 20 minutes or until toothpick inserted in center
  coumes out clean.  Serve hot.
  MICROWAVE DIRECTIONS:
  Prepare muffin batter as directed above.  Using 6 cup microwave-safe
  muffin pan, line each with 2 paper baking cups to absorb moisture during
  baking.  Fill cups 1/2 full.  Sprinkle top of each muffin with cornflake
  crumbs.  Microwave 6 muffins on HIGH for 2 1/2 to 3 minutes or until
  toothpick inserted in center comes out clean, rotating pan 1/2 turn
  halfway through baking.  Remove muffins from pan and immediatedly discard
  outer baking cups.  Cool 1 minute on wire rack before serving.  Repeat
  with remaining batter.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Dilly Zucchini Ricotta Muffins
Categories: Muffins Breads Dinner
  Servings:  4

  1 1/2 c  Unbleached Flour                    2 Tb Sugar
      3 ts Baking Powder                     1/2 ts Salt
    3/4 ts Dill Weed                         1/4 c  Milk
    1/2 c  Margarine/Butter, Melted            2 ea Large Eggs
    2/3 c  Ricotta Cheese                    1/2 c  Shredded Zucchini

  Heat oven to 400 degrees F.  Line with paper baking cups or grease, 12
  muffin-pan cups.
  Lightly spoon flour into measuring cup, level off.  In large bowl, combine
  flour, sugar, baking powder, salt and dill weed, mix well.  In medium bowl
  combine milk, margarine and eggs.  Stir in ricotta cheese and zucchini,
  beat well.  Add to dry ingredients, stirring just until moistened (Batter
  will be stiff).  Fill prepared muffin cups 2/3rds full.  Bake at 400
  degrees F. for 20 to 25 minutes or until golden brown.  Immediately remove
  from pan and serve.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Lemon Raspberry Muffins
Categories: Muffins Breads Desserts
  Servings:  4

      2 c  Unbleached Flour                    1 c  Sugar
      3 ts Baking Powder                     1/2 ts Salt
      1 c  Half-and-half                     1/2 c  Vegetable Oil.
      1 ts Lemon Extract                       2 ea Large Eggs
      1 c  Fresh/Frozen Raspberries *

  *  Frozen raspberries should be without syrup and should not be thawed.
  --------------------------------------------------------------------------
  Heat oven to 425 degrees F.  Line 12 muffin cups with paper baking cups.
  Lightly spoon flour into measuring cup; level off.  In large bowl, combine
  flour, sugar, baking powder and salt; mix well.
  In small bowl, combine half-and-half, oil, Lemon estract and eggs; blend
  well.  Add to dry ingredients, stir until ingredients are just moistened.
  Carefully fold in raspberries.  Fill prepared muffin cups 3/4ths full.
  Bake at 425 degrees F. 18 to 23 minutes or until golden brown.  Cool 5
  minutes, remove from pans.
  HIGH ALTITUDE:
  Above 3500 feet, decrease baking powder to 2 teaspoonsful.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Chicken with peppercorn sauce
Categories: Poultry
  Servings:  4

      1 ea Salt                                1 ea Black pepper
      1 ea Paprika                             1 ea Garlic
      1 ea Basil                               4 ea Chicken breasts
      4 Tb Cooking oil                         1 ts Cooking onion, chopped
      1 Tb White wine                          1 ts Green peppercorns
    1/2 c  Chicken stock                     1/2 c  35% cream

  Grind the salt, pepper, paprika, garlic and basil until it is a powder and
  then sprinkle this mixture over the chicken breasts. Heat the 4 tbsp oil
  in a frying pan and saute the chicken until it is cooked but not
  overcooked and dry.

  Meanwhile, brush another frying pan with remaining cooking oil and saute
  the onions until they are transparent.  Add the white wine and reduce
  until it is a syrup.

  Add 1/2 of the peppercorns and crush with a fork in the pan.

  Add the chicken stock and reduce by 1/2.  Now, tranfser the liquid from
  the pan into blender and blend until smooth.

  Place the mixture back in the frying pan, add the rest of the peppercorns
  (do not crush this time) and the 35% cream.  Cook this slowly until the
  mixture thickens.

  Pour over the cooked chicken breasts and enjoy.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Peach Salad
Categories: Salads
  Servings:  8

      6 ea Peaches sliced 1/3 segments         5 ea Kiwi fruit peeled sliced
      3 ea Juice of 3 oranges                  1 ea Juice of 1 lemon
  1 1/2 Tb Sugar                               4 ea Fresh mint leaves

  Place peach and kiwi slices in a medium bowl.  Add citrus juices and sugar
  to taste.  Stir very gently to blend.  Place mint leaves on top of fruit
  and chill several hours.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Champagne Punch
Categories:
  Servings: 22

      2 c  Granulated Sugar                    2 c  Fresh lemon juice
      1 ea 750ml bottle dry white wine         1 ea 750ml bottle champagne
      2 ea Large bottles of soda water       1/4 c  Orange liqueur
      1 ea Pineapple quartered, grated

  In a large punch bowl, combine sugar, lemon juice, white wine, champagne,
  soda water liqueur and grated pineapple.  Mix together well.  Put in a
  large block on ice and garnish with additional pineapple and other fresh
  fruits such as strawberries.  let mixture chill and serve in small
  glasses.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Antipasto
Categories: Appetizers Dips
  Servings: 10

      2 ea Green peppers                       1 ea Medium onion
      2 ea Stalks of celery                    3 ea Carrots
      1 ea Garlic clove                      1/2 lb Sliced Mushrooms
      1 ea Flowerets of med cauliflower        2 Tb Oil
      1 cn Tuna fish drained                   1 ea Juice of one lemon
      1 ts Granulated sugar                   13 oz Bottle of ketchup

  Finely chop peppers, onion, celery, carrots, garlic, mushrooms and
  cauliflower; cook in hot oil for 5 minutes, mix well.  Cook 5 minutes.
  Pour into sterilzed jars, cool and refrigerate.  When serving, place
  antipasto in a pretty dish, surround with crackers.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Pasta Salad
Categories: Salads Appetizers
  Servings:  2

    2/3 c  Rotini noodles                    1/2 c  Frozen mixed vegetables
    1/4 c  Grated mozzarella cheese            2 Tb Mayonnaise
      1 Tb Chopped basil or parsley          1/2 ts Dried oregano

  Cook pasta in a pot of boiling salted water until tender.  Drain and rinse
  with cold water.  Drain well.  Add vegetables and cheese.  Stir in
  mayonnaise, basil or parsley and oregano.





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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Corn Roasted with Herb Butter
Categories: Vegetables
  Servings:  6

    3/4 c  Butter softened                 1 1/2 Tb Minced parsley
  1 1/2 Tb Lemon juice                     2 1/2 Tb Minced green onion
    1/4 ts Freshly grated nutmeg             1/2 ts Salt and pepper
      1 x  Dash of Tabasco                     1 x  Dash of Worcestershire sauce

  Cover and refrigerate at least 1 hour.  Spread each ear of corn with 1
  tablespoon of herb butter.  Wrap each ear in foil.  Roast corn on barbeque
  or broil 4 inches from heat 30 min or till kernels are tender.  Unwrap,
  detach husks and spread with remaining butter.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: The Ultimate Salad Dressing
Categories: Salads
  Servings:  2

      1 ts Dry mustard                       1/2 ts Salt
    1/4 ts Pepper                            1/2 ts Sugar
      1 ts Dried Oregano                       2 Tb Parsley
      2 Tb Minced onions                       1 Tb Minced Garlic cloves
      1 Tb Minced Sweet Red peppers            4 ts Lemon juice
      4 ts White wine vinegar                1/2 c  Light Oil

  In small bowl, whisk together all ingredients except oil.  Whisk mixture
  while slowly drizzling in oil.  Let stand for 30 minutes to blend
  flavours.  Whisk again before using.  Dressing can also be made in food
  processor. (use pulse)

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Homemade Croutons
Categories: Salads
  Servings:  2

      1 Tb Butter                              5 Tb Light Oil
      2 ea Garlic cloves minced                1 ts Oregano
      1 ts Thyme                               5 ea Day old bread

  Melt butter in skillet then add oil.  Mix in remaining ingredients.  Cut 5
  slices of day old bread and remove crusts.  Cut into 1/2" cubes.  Fry
  slowly until lightly brown.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Ranch Style Brunch Eggs
Categories: Cheese/eggs
  Servings:  4

      8 ea Slices side bacon chopped           2 c  Frozen hash brown potatoes
  1 1/2 c  Shredded old chedder, colby         6 ea Eggs, beaten
      1 c  Milk                              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.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Brandied Beef Roast
Categories: Main dish Meats
  Servings: 10

      3 lb Whole trimmed tenderloin          3/4 c  Brandy
      1 x  Salt and pepper

  Place roast in shallow roasting pan.  Pour approximatedly one third of the
  brandy on the roast.  Roast at 325 degrees F. without lid for
  approximately 15 to 20 minutes per pound for rare.  Gradually pour
  remaining brandy roast throughout cooking time.  Baste frequently.  If the
  surface of the roast appears to be drying out during cooking, cover with
  suet or bacon strips.  When roated to desired doneness, remove from oven
  and allow meat to stand for ten minutes before carving.  Season with salt
  and pepper.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Martini Steak
Categories: Main dish Meats
  Servings:  4

      3 Tb Gin                                 2 Tb Vegetable oil
      1 Tb Dry Vermouth                        2 ea Garlic cloves crushed
    1/2 ts Dried basil                       1/2 ts Dried Marjoram
    1/4 ts Salt                                2 ea 5 oz Rib Eye/Sirloin Steaks
      6 ea Pimento stuffed olives              1 x  Dash of Angostura Bitters

  In a shallow dish, combine all ingredients except meat and olives.  Score
  steaks with shallow crisscross cuts on one side; add to marinade.
  Marinate at room temperature for two hours; turn several times.  Remove
  steaks, save marinade.  Broil or place on hot grill about three inches
  from heat.  Cook four minutes per side for rare; six minutes for medium;
  baste meat several times with marinade.  Garnish with olives on a
  toothpick.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Overnight Layered Salad
Categories: Salads
  Servings:  6

      3 c  Shredded lettuce                    2 c  Shredded spinach
    1/2 c  Sliced radishes                     2 c  Cooked cubed chicken
    1/2 c  Celery cut diagonally               1 c  Shredded chedder cheese
    2/3 c  Mayonnaise                        1/2 ts Worcestershore sauce
    1/4 ts Dry Mustard                         2 Tb Sliced green onions

  In salad bowl, layer ingredients in following order; half lettuce, half
  spinach, radishes, chicken, celery, remaining lettuce remaining spinach
  and cheese.  Combine mayonnaise, worcestershire sauce and dry mustard.
  Spread evenly over top of salad.  Cover and chill several hours or
  overnight.  Garnish with sliced green onions. Toss just before serving.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Irish Lamb Stew
Categories: Main dish Soups
  Servings:  6

      1 ea Boneless leg of lamb                3 Tb Oil
      2 ea Medium onions, chopped              1 ea Clove of garlic, minced
      2 Tb Flour                               2 c  Beef stock
      1 ts Salt                                1 x  Black peper to taste
    1/4 ts Rosemary                            1 ea Bay leaf
      1 lb Potatoes, cut into pieces           6 ea Carrots sliced
      2 ea Small rutabagas, cubed              1 lb Frozen peas
      1 ea Jar of boiled onions

  Cut lamb into cubes.  Heat oil in a heavy saucepan, add lamb and cook
  until lightly browned, remove from pan.  Add onion and garlic and cook for
  a few minutes.  Add flour andd stir, heat until mixture browns.  Gradually
  add stock while stirring.  Return meat to saucepan.  Add salt, pepper,
  rosemary and bay leaf.  Cover and simmer for 1 hour or until meat is
  almost tender.  Add potatoes, carrots and turnips.  Cook 30 minutes
  longer.  Add peas and onions and continue cooking until peas are tender,
  about 10-15 minutes.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Turkey Soup Continental
Categories: Soups
  Servings:  8

    1/4 c  Butter or margarine                 2 Tb Finely chopped onions
      1 c  Cooked turkey                       2 c  Diced raw potatoes
      1 c  Diced celery                        2 c  Turkey broth
      1 cn Creamed style corn                  2 c  Half and half cream
      1 ts Salt                              1/4 ts Paprika
    1/4 ts Ginger                            1/8 ts Pepper
      2 Tb Chopped parsley

  In a large soup pot, saute onions in melted butter.  Add turkey, potatoes,
  celery and broth.  Simmer until vegetables are tender-crisp.  Add corn,
  cream and seasonsings.  Heat thoroughly, stirring occasionally.  Garnish
  with parsley and serve with crustly rolls.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Chicken Indienne
Categories: Poultry Main dish
  Servings:  4

      2 lb Chicken pieces                      3 Tb Fresh lemon juice
      3 Tb All purpose flour                   1 ts Salt
    1/8 ts Freshly ground pepper               3 Tb Oil
      1 Tb Butter                              1 ea Large onion, chopped
      3 Tb Curry powder                      1/2 c  Water
    1/2 c  Heavy Cream                         1 ts Chicken stock base
      2 Tb Candied Ginger                      1 ea Lime wedges (optional)

  Sprinkle chicken pieces with lemon juice and let stand 30 minutes.  Pat
  dry.  Mix flour, salt and pepper; dredge chicken pieces to coat evenly.
  In a heavy skillet with a tight lid, heat oil and butter.  Cook chicken,
  sprinkling with any leftover flour mixture, until browned on both sides.
  Remove from skillet and set aside.  Add onion and cook until golden.  Add
  onion and cook until golden.  Add curry powder and cook for 2 minutes.
  Gradually beat in water and cream, cook until thickened.  Add chicken
  stock base and ginger, stir, and return chicken to skillet.  Cover and
  simmer, turning chicken once, for 40 minutes or until chicken in tender.
  Transfer to heated platter and surround with lime wedges.  Serve with
  rice.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Maple Glazed Carrots
Categories: Vegetables
  Servings:  4

      8 ea Medium sized carrots              1/2 c  Fresh Orange juice
      1 ea Rind, of orange grated              3 Tb Maple syrup
      1 ea Pinch of mace or nutmeg             3 Tb Butter

  Peel carrots; but into sticks.  Pour the orange juice into a 4 cup
  microwave safe dish.  Heat 1 minute at high .  Add the carrots and the
  orange rind.  Stir to coat the carrots with the orange juice.  Cover and
  microwave 8 to 9 minutes at high.  Stir again, then add the remianing
  ingredients.  Microwave, uncovered 2 minutes at high.  Stir then check for
  doneness. If necessary, cook another 1 minute at High.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Carrots Glacees
Categories: Vegetables
  Servings:  4

      1 lb Large carrots                       3 Tb Butter
    1/3 c  Water                             1/4 c  Light brown sugar
      2 Tb French Dijon Mustard                2 Tb Minced Parsley
      3 ea Green onions, chopped fine

  Peel the carrots and cut into thin sliced.  Place the butter in a 4 cup
  microwave safe dish.  Melt 1 minute at high.  Add the carrots and the
  water.  Stir well, cover.  Microwave 7 minutes at high.  Stir, then add
  the remaining ingredients.  Stir until well mixed.  Microwave, uncovered, 5
  to 7 minutes at medium, stirring 2 or 3 times during the cooking period.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Asparagus with Mushrooms and Fresh Coriander
Categories: Vegetables
  Servings:  6

      1 lb Fresh Asparagus                     2 Tb Butter
    1/2 lb Mushrooms, sliced (2 cups)          2 Tb Chopped shallots
    1/2 ts Salt                                1 ea Freshly ground black pepper
      4 Tb Chopped, fresh coriander

  Trim off tough part of asparagus stalk, about 2 to 3 inches from bottom.
  Use a vegetable peeler to scrap asgaragus to about 1 inch from top.  Cut
  asparagus on diagonal into 1 inch pieces.  Melt butter in a non stick
  frying pan.  Add mushrooms and cook over high heat, tossing and shaking,
  until mushrooms are lightly browned.  Add asparagus.  Cook, stirring and
  tossing for about 1 minute.  Add shallots, salt and pepper.  Sprinkle with
  coriander.  Cook for 30 seconds.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Chicken with Mustard and Wine Sauce
Categories: Poultry Main dish
  Servings:  3

      1 ea Frying chicken                      2 Tb Oil, preferably peanut
      2 ea Large garlic cloves sliced          2 Tb Chopped shallots
    1/2 c  Dry white wine                      1 c  Leeks, sliced into 2" pieces
      1 x  Salt and pepper to taste            3 Tb Dijon mustard
    1/4 c  Whipping cream

  Cut chicken into serving size pieces.  Saute in hot oil until browned.
  Remove from pan, drain all but a little oil from pan.  Add garlic and
  shallots; cook 1 minute.  Add wine and return chicken to pan.  Cover and
  simmer until tender, about 15 minutes.  Add more wine if needed.  Increase
  heat, add leeks, toss and cook briefly.  Season with salt and pepper.
  Cover and cook over medium heat for 3 minutes.  Stir in mustard and cream.
   If sauce is too thick, thin it with a little wine.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Mushroom Strudel
Categories: Appetizers
  Servings: 16

      3 Tb Butter                              1 ea Large onion, chopped
    1/3 c  Diced sweet red pepper              2 ea Cloves garlic minced
      7 c  Sliced mushrooms                  1/2 ts Salt
    1/2 ts Pepper                            1/2 ts Thyme
      2 ts Lemon juice                       1/2 c  Diced black forest ham
    1/2 c  Shredded mossarella cheese        1/4 c  Minced fresh parsley
      2 Tb Fine bread crumbs                   8 ea Sheets phyllo pastry
    1/3 c  Melted clarified butter             2 ts Dijon mustard
    1/4 c  Grated parmesan cheese

  In large frying pan, melt 3 tablespoons butter over medium heat.  Cook
  onion, red pepper and garlic until softened, about 5 minutes.  Add
  mushrooms; increase heat to medium high and cook, stirring often, until
  mushrooms are tender and all moisture has evaporated.  Season with salt,
  pepper, thyme and lemon juice.  Remove from heat; stir in ham, mozzarella
  cheese, parsley and breadcrumbs.  Taste and adjust seasoning.  Let cool.
  Divide mushroom filling in two portions.  Brush 4 sheets of phyllo pastry
  lightly with melted butter; stack neatly one on top of the other.  About 1
  inch from one long edge of phyllo pastry, spread half of mustard in a 2
  inch wide strip, leaving a 1 inch border on both sides.  Over mustard,
  spread half of the mushroom filling.  Dust filling and phyllo pastry with
  half the parmesan cheese.  Turn up bottom edge of pastry over mushroom
  filling; turn both side edges in the brush this exposed phyllo pastry on
  bottom and edges with butter.  Roll up, jelly roll fashion, loosely but
  compactly.  Place, seam down, on baking sheet.  Repeat with remaining
  phyllo pastry, butter, filling and parmesan cheese.  Brush top with
  butter; with sharp knife cut 8 slits on diagonal, on top of each roll,
  through top 2 layers of phyllo pastry.  Bake at 375 degrees F over for
  about 25 minutes or until pastry is golden and crisp.  Let cool for about
  5 minutes before slicing.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Bread and Butter Pudding
Categories: Desserts
  Servings:  4

      6 ea Slices of brea                      3 ea Eggs
      2 c  Warm milk                         1/2 c  Sugar
      1 ts Vanilla                           1/2 c  Raisins
      1 ea Maple syrup on the side

  Preheat oven to 325 degrees F.  Butter a deep dish 9 inch pie plate or 9
  inch square cake pan.  Generously butter one side of bread, but in half to
  make two triangles.  Arrange triangles, buttered side up, in prepared
  dish.  In bowl, beat eggs well mixed.  Add milk, sugar and vanilla; beat
  together.  Stir in raisins.  Slowly pour over bread making sure all bread
  is well soaked.  Bake 45 minutes or until custard has set.  Serve with
  warm maple syrup.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Turkey Soup
Categories: Soups Poultry
  Servings:  6

      1 ea Onion, chopped                      1 ea Carrot, chopped
      1 ea Stalk celery, chopped               2 Tb Unsalted butter
      1 Tb Vegetable oil                     1/4 c  All purpose flour
      4 c  Chicken stock                       4 c  Water
      1 c  Dry white wine                      1 ea Turkey carcass
      2 ea Sprigs of parsley                 1/2 ts Thyme
      1 ea Bay leaf                            6 ea Peppercorns

  Cook onion, carrot and celery in the butter and oil over moderately high
  heat, stirring for 7 to 10 minutes or until vegetables are golden.   Add
  flour and cook over moderate heat, stirring for 2 minutes.  Stir in stock,
  4 cups water and wine.  Bring to a boil.  Add turkey carcass broken in
  pieces, parsley, thyme, bay leaf and peppercorns.  Simmer soup, partially
  covered, skimming any froth as ti rises to surface, for about 1 1/2 hours.
   Strain soup into heated tureen, pressing hard on the solids.  Serve or
  cool and store.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Orange-Butterscotch Cheesecake
Categories: Desserts Cakes
  Servings: 10

  1 1/4 c  Old Fashioned Oats Uncooked       1/4 c  Margarine, Melted
    1/4 c  Packed Brown Sugar                  2 Tb Unbleached All-purpose Flour
     24 oz Cream Cheese, Softened            3/4 c  Granulated Sugar
      2 ts Grated Orange Peel                  1 ts Vanilla
      4 ea Large Eggs                        1/2 c  Packed Brown Sugar
    1/3 c  Light Corn Syrup                  1/4 c  Margarine Melted
      1 ts Vanilla

  Combine oats, margarine, brown sugar and flour; press into bottom of 9-inch
  springform pan.  Bake at 350 degrees F, 15 minutes
  Combine cream cheese, granulated sugar, peel and vanilla, mixing at medium
  speed on electric mixer until well blended.  Add eggs, one at a time,
  mixing well after each addition; pour over crust.  Bake at 325 degrees, 1
  hour and 5 minutes.  Loosen cake from rim of pan.    Chill.
  Combine brown sugar, corn syrup and margarine in saucepan; bring to boil,
  stirring constantly.  Remove from heat; stir in vanilla.  Chill until
  slightly thickend.  Spoon over cheesecake.  Garnish with orange slice and
  fresh mint, if desired.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Northwest Cheesecake Supreme
Categories: Desserts Cakes
  Servings: 10

      1 c  Graham Cracker Crumbs               3 Tb Sugar
      3 Tb Margarine, Melted                  32 oz Cream Cheese, Softened
      1 c  Sugar                               3 Tb Unbleached All-purpose Flour
      4 ea Large Eggs                          1 c  Sour Cream
      1 Tb Vanilla                            21 oz (1 can) Cherry Pie Filling

  Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring
  form pan.  Bake at 325 degrees F., 10 minutes.
  Combine cream cheese, sugar and flour, mixing at medium speed on electric
  mixer until well blended.  Add eggs, one at a time, mixing well after each
  addition.  Blend in sour cream and vanilla; pour over crust.  Bake at 450
  degrees F., 10 minutes.  Reduce temperature to 250 degrees F.; continue
  baking for 1 hour.  Loosen cake from rim of pan; cool before remobing rim
  of pan.  Chill.  Top with pie filling just before serving.
  VARIATION:
  Substitute 1 1/2 cups finely chopped nuts and 2 T sugar for graham cracker
  crumbs and sugar.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Banana Nut Cheesecake
Categories: Cakes Desserts
  Servings: 10

      1 c  Chocolate Wafer Crumbs            1/4 c  Margarine, Melted
     16 oz Cream Cheese Softened             1/2 c  Sugar
    1/2 c  Mashed Ripe Bananas                 2 ea Large Eggs
    1/4 c  Chopped Walnuts                   1/3 c  Milk Chocolate Chips
      1 Tb Margarine                           2 Tb Water

  Combine crumbs and margarine; press onto the bottom of a 9-inch springform
  pan.  Bake at 350 degrees F., 10 minutes.
  Combine cream cheese, sugar and banana, mixing at medium speed on electric
  mixer until well blended.  Add eggs, one at a time, mixing well after each
  addition.  Stir in walnuts, pour over crust.  Bake at 350 degrees F., 40
  minutes.  Loosen cake from rim;cool before removing rim pf pan.
  Melt chocolate pieces and margarine with water over low heat, stirring
  until smooth.  Drizzle over cheesecake.  Chill.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Carrot 'N' Raisin Cheescake
Categories: Cakes Desserts
  Servings: 10

      1 c  Graham Cracker Crumbs               3 Tb Granulated Sugar
      3 Tb Margarine, Melted                  24 oz Cream Cheese, Softened
    1/2 c  Granulated Sugar                  1/2 c  Unbleached All-Purpose Flour
      4 ea Large Eggs                        1/4 c  Unsweetened Orange Juice
      1 c  Finely Shredded Carrot            1/4 c  Raisins
    1/2 ts Ground Nutmeg                     1/4 ts Ground Ginger
      1 Tb Unsweetened Orane Juice             1 c  Sifted Powdered Sugar

  Combine crumbs, granulated sugar, cinnamon and margarine, press onto bottom
  of 9-inch springform pan.  Bake at 325 degrees F., 10 minutes.
  Combine 20 ozs cream cheese, granulated sugar and 1/4 c flour, mixing at
  medium speed on electric mixer until well blended.  Blend in eggsand juice.
  Add combined remainig flour, carrots, raisins, and spices; mix well.  Pour
  over crust.  Bake at 450 degrees F., 10 minutes.  Reduce oven temperature
  to 250 degrees F., continue baking for 55 minutes more.  Loosen cake from
  rim of pan; cool before removing rim of pan.  Chill.
  Combine remaining cream cheese and juice, mixing until well blended.
  Gradually add powdered sugar, mixing until well blended.  Spread over top
  of cheesecake.  Garnish with additional raisins and finely shredded
  carrots, if desired.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Mocha Chocolate Chip Cheesecake
Categories: Cakes Desserts
  Servings: 10

  2 1/4 c  Graham Cracker Crumbs              12 oz Seimi Sweet Choc.Chips *
  2 1/3 c  Butter, melted **                 1/2 c  Milk
      4 ts Instant Coffee                      1 ea Env. Unflavored Gelatin
     16 oz Cream Cheese, Softened             14 oz Sweetened Condensed Milk
      2 c  Heavy Cream, Whipped                1 c  Chocolate Chips *

  *     Cholcolate chips should be the Little Bits chocolate Chips and they
  **    Butter is to be melted and then cooled to room temperature.
  ---------------------------------------------------------------------------
  In large bowl, combine grham cracker crumbs, 1 cup little bits chocolate
  chips and butter, mix well.  Pat firmly into 9-inch springform pan,
  covering bottom and 2 1/2-inches up sides.  Set aside.
  In small saucepan, combine milk and instant coffee, sprinkle gelatin on
  top.  Set aside for 1 minute.  Cook over low heat, stirring constantly
  until gelatin and coffee dissolve.  Set aside.  In large bowl, beat cream
  cheese until creamy.  Beat in sweetened condensed milk and gelatin mixture.
  Fold in whipped cream and remaining 1 cup of little bits chocolate chips.
  Pour into prepared pan.  Chill until firm (about 2 hours).
  Run knife around edge of cake to separate from pan, remove rim.
  Makes 1 9-inch Cheesecake

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Chocolate Cherry Cheesecake
Categories: Cakes Desserts
  Servings: 16

  8 1/2 oz Chocolate Wafers, Fine Crush      1/2 c  Butter, Melted
     12 oz Semi-sweet Chocolate Chips      1 1/2 c  Heavy cream
     16 oz Cream Cheese, Softened            1/4 c  Sugar
      4 ea Large Eggs                        3/4 c  Cherry Flavored Liqueur
      1 ts Vanilla Extract                     1 lb Cherry Pie Filling
    1/2 c  Heavy Cream Whipped (Opt.)

  In large bowl, combine chocolate wafer crumbs and butter.  Pat fimly into
  9-inch springform pan, covering bottom and 2 1/2 inches up sides.  Chill.
  Preheat oven to 325 degrees F.  Combine over hot (not boiling) water,
  chocolate chips and heavy cream.  Stir until morsels are melted and mixture
  is smooth.  Set aside.  In large bowl, combine cream cheese and sugar,
  beating untl creamy.  Add eggs, one at a time, beating well after each
  addition.  Add chocolate mixture, cherry liqueur, and vanilla, mix until
  blended.  Pour into prepared crust.  Bake at 325 degrees F. for 60 minutes.
  Turn oven off.  Let stand in oven with door ajar 1 hour.  Remove, cool
  completely.  Chill 24 hours.
  Spread cherry pie filling over top of cheesecake leaving 1-inch from the
  edge.  Decorate edge with whipped cream, if desired.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Heavenly Chocolate Cheesecake
Categories: Cakes Desserts
  Servings: 10

      2 c  Vanilla Wafers, Fine Crush          1 c  Ground Toasted Almonds
    1/2 c  Butter, Melted                    1/2 c  Sugar
     12 oz Milk Chocolate Chips              1/2 c  Milk
      1 ea Env. Unflavored Gelatin            16 oz Cream Cheese, Softened
    1/2 c  Sour Cream                        1/2 ts Almond Extract
    1/2 c  Heavy Cream, Whipped                1 x  Garnishes *

  *   Garnishes to include whipped cream and chocolate shavings (optional).
  ---------------------------------------------------------------------------
  In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix
  well.  Pat firmly into 9-inch springform pan, covering bottom and 2 1/2
  inches up the sides.  Set aside.
  Melt over hot (not boiling) water milk chocolate chips; stir until smooth.
  Set aside.  Pour milk into small saucepan; sprinkle gelatin on top.  Set
  aside for 1 minute.  Cook over low heat, stirring constantly until gelatin
  dissolves.  Set aside.  In large bowl, combine cream cheese, sour cream,
  and melted chocolate chips; beat until fluffy.  Beat in gelatin mixture and
  almond extract.  Fold in whipped cream.  Pour into prepared pan.  Chill
  until firm (about 3 hours).  Run knife around edge of cake to separate
  from pan; remove rim.  Garnish with whipped cream and chocolate shavings,
  if desired.
  Makes 1 9-inch Cheesecake

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Chocolate Raspberry Cheesecake
Categories: Cakes Desserts
  Servings: 10

  1 1/2 c  Creme-filled Cookie Crumbs *        2 Tb Margarine, Melted
     32 oz Cream Cheese, Softened          1 1/4 c  Sugar
      3 ea Large Eggs                          1 c  Sour Cream
      1 ts Vanilla                             6 oz Semi-sweet Chocolate Chips**
    1/3 c  Strained Raspberry Preserves        6 oz Semi-sweet Chocolate Chips
    1/4 c  Whipping Cream

  *  Cookie crumbs should come from 18 Cream Filled Cookies that have been
     finely crushed.
  ** This 6 ozs of Chocolate chips should be melted and cooled slightly .
  ---------------------------------------------------------------------------
  Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
  Combine 24 ozs of cream cheese and sugar, mixing at medium speed on
  electric mixer until well blended.  Add eggs, one at a time, beating well
  after each addition.  Blend in sour cream and vanilla; pour over crust.
  Combine remaining 8 ozs cream cheese and melted chocolate, mixing at
  medium speed on eletric mixer until well blended.  Add Red Raspberry
  preserves; mix well.  Drop rounded measuring tablespoonsfuls of chocolate
  cream cheese batter over plain cream cheese batter, do not swirl.  Bake at
  325 degrees F., 1 hour and 25 minutes.  Loosen cake from rim of pan; cool
  before removing rim of pan.
  Melt chocolate pieces and whipping cream over low heat stirring until
  smooth.  Spread over cheescake.  Chill.  Garnish with additonal whipping
  cream, whipped, raspberries and fresh mint leaves, if desired.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Favorite Cheesecake Squares
Categories: Cakes Desserts
  Servings: 16

    1/4 c  Margarine                         1/3 c  Packed Brown Sugar
      1 c  Unbleached All-purpose Flour      1/2 c  Chopped Walnuts
      8 oz Cream Cheese, Softened            1/4 c  Granulated Sugar
      1 ts Vanilla                             1 ea Large Egg
    3/4 c  M&M Candies

  NOTE:  You can use any type of milk chocolate candies in place of the M&Ms.
  ---------------------------------------------------------------------------
  Beat margarine and brown sugar until light and fluffy.  Add flour and
  walnuts, mix well.  Reserve 1/2 cup  crumb mixture; press remaining crumb
  mixture into bottom of 8-inch square pan.  Bake at 350 degrees F. 10 mins.
  Combine cream cheese, granulated sugar and vanilla, mixing at medium speed
  on electric mixer until well blended.  Add egg, mix well.  Layer 1/2 cup
  candy over crust; top with cream cheese mixture.  Combine remaining candy,
  chopped, and reserved crumb mixture; mix well.  Sprinkle crumb mixture over
  cream cheese mixture.  Bake at 350 degrees F., 20 minutes.  Cool and cut in
  to 16 equal squares.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Sun-sational Cheesecake
Categories: Cakes Desserts
  Servings: 10

      1 c  Graham Cracker Crumbs               3 Tb Sugar
      3 Tb Margarine, Melted                  24 oz Cream Cheese,Softened
      1 c  Sugar                               3 Tb Unbleached All-purpose Flour
      2 Tb Lemon Juice                         1 Tb Grated Lemon Peel
    1/2 ts Vanilla                             4 ea Large Eggs (1 Separated)
    3/4 c  Sugar                               2 Tb Cornstarch
    1/2 c  Water                             1/4 c  Lemon Juice

  Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring-
  form pan.  Bake at 325 degrees F., 10 minutes.
  Combine cream cheese, sugar, flour, juice, peel and vanilla, mixing at
  medium speed on electric mixer until well blended.  Add three eggs, one
  at a time, mixing well after each addition. Beat in remaining egg white,
  reserve yolk for glaze.  Pour over crust.  Bake at 325 degrees F., 10
  minutes.  Reduce oven temperature to 250 degrees F.; continue baking 30
  minutes.  Loosen cake from rim of pan; cool before removing rim of pan.
  Combine sugar and cornstarch in saucepan; stir in water and juice.  Cook,
  stirring constantly, until clear and thickened.  Add small amount of hot
  mixture to slightly beaten egg yolk.  Return to hot mixture, cook 3 minutes
  stirring constantly.  Cool slightly.  Spoon over cheesecake, chill.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Very Blueberry Cheesecake
Categories: Cakes Desserts
  Servings: 10

  1 1/2 c  Vanilla Wafer Crumbs              1/4 c  Margarine, Melted
      1 ea Env. Unflavored Gelatin           1/4 c  Cold Water
     16 oz Cream Cheese, Softened              1 Tb Lemon Juice
      1 ts Grated Lemon Peel                   7 oz (1 jr) Marshmallow Creme
      3 c  Frozen Whipped Topping(thaw)        2 c  Blueberries Frozen or Fresh

  Combine crumbs and margarine, press onto bottom of 9-inch springform pan.
  Chill.
  Soften gelatin in water, stir over low heat until dissolved.  Gradually
  add gelatin to cream cheese, mixing at medium speed on electric mixer until
  well blended.  Blend in juice and peel.  Beat in marshmallow creme; fold in
  whipped topping.  Puree blueberries; fold into cream cheese mixture.  Chill
  until firm.  Garnish with additional frozen whipped topping, thawed, and
  lemon peel.
  VARIATIONS:
  Substitute Neufchatel cheese for cream cheese.
  Substitute strawberry slices for blueberries
  Substitute raspberries for blueberries

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Cocoa-Nut Meringue Cheesecake
Categories: Cakes Desserts
  Servings: 10

      7 oz (1 pk) Flaked Coconut *           1/4 c  Chopped pecans
      3 Tb Margarine, Melted                  16 oz Cream Cheese, Softened
    1/3 c  Sugar                               3 Tb Cocoa
      2 Tb Water                               1 ts Vanilla
      3 ea Large Eggs, Separated               1 x  Dash salt
      7 oz (1 jr) Marshmallow Creme          1/2 c  Chopped Pecans

  *   Coconut should be flaked and toasted.
  ---------------------------------------------------------------------------
  Combine coconut, pecans, and margarine, press onto bottom of 9-inch
  springform pan.
  Combine cream cheese, sugar, cocoa, water and vanilla, mixing at medium
  speed on electric mixer until well blended.   Blend in egg yolks, pour over
  crust.  Bake at 350 degrees F., 30 minutes.  Loosen cake from rim of pan,
  cool before removing rim of pan.
  Beat egg whites and salt until foamy, gradually add marshmallow creme,
  beating until stiff peaks form.  Sprinkle pecans over cheesecake to within
  1/2-inch of outer edge.  Carefully spread marshmallow creme mixture over
  top of cheescake to seal.  Bake at 350 degrees F., 15 minutes.  Cool.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Festove Irish Cream Cheesecake
Categories: Cakes Desserts
  Servings: 10

      1 c  Graham Cracker Crumbs             1/4 c  Sugar
    1/4 c  Margarine, melted                   1 ea Env. Unflavored Gelatin
    1/2 c  Cold Water                          1 c  Sugar
      3 ea Large Eggs, Separated              16 oz Cream Cheese, Softened
      2 Tb Cocoa                               2 Tb Bourbon
      1 c  Whipping Cream, Whipped

  Combine graham cracker crumbs, sugar, and margarine; press onto bottom of
  9-inch springform pan.
  Soften gelatin in water, stir over low heat until dissolved.  Blend in 3/4
  cup sugar and beaten egg yolks; cook stirring constantly, over low heat,
  3 minutes.  Combine cream cheese and cocoa, mixing at medium speed on
  electric mixer until well blended.  Gradually add gelatin mixture and
  bourbon, mixing until well blended.  Chill until thickened, but not set.
  Beat egg whites until foamy; gradually adding the remaining sugar, beating
  until stiff peaks form.  Fold egg whites and whipped cream into cheese
  mixture and pour over crust.  Chill until firm.  Garnish with chocolate
  curls and small silver candy balls, if desired.
  VARIATION:
  Substitute 2 T cold coffee for bourbon.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Cookies And Cream Cheesecake
Categories: Cakes Desserts
  Servings:  8

      2 c  Cream-filled Cookies *              6 Tb Margarine, Softened
      1 ea Env. Unflavored Gelatin           1/4 c  Cold Water
      8 oz Cream Cheese Softened             1/2 c  Sugar
    3/4 c  Milk                                1 c  Whipping Cream, Whipped
  1 1/4 c  Creme-filled Cookies **

  *   The cookies (24) should be chocolate cream filled cookies and be
      to as fine as can be done.
  **  These cookies should be chocolate cream filled cookies and should be
      coarsely chopped.
  ---------------------------------------------------------------------------
  Combine cookie crumbs and margarine; press onto bottom of 9-inch springform
  pan.
  Soften gelatin in water; stir over low heat until dissolved.  Combine cream
  cheese and sugar, mixing at medium speed on an electric mixer until well
  blended  Gradually add gelatin mixture and milk, mixing until well blended.
  Chill until mixture is thickened but not set.  Fold in whipped cream.
  Reserve 1 1/2 C cream cheese mixture; pour remaning cream cheese mixture
  over crust.  Top with cookies and reserved cream cheese mixture.  Chill
  until firm.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Very Smooth Cheesecake
Categories: Cakes Desserts
  Servings: 10

      1 c  Graham Cracker Crumbs               3 Tb Sugar
      3 Tb Margarine, Melted                   1 ea Env Unflavored Gelatin
    1/4 c  Cold Water                          8 oz Cream Cheese, Softened
    1/2 c  Sugar                              10 oz Frozen Strawberries, Thawed
      1 x  Milk                                1 c  Whipping Cream, Whipped

  Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
  Bake at 325 degrees F., 10 minutes.  Cool.
  Soften gelatin in water; stir over low heat until dissolved.  Combine
  cream cheese and sugar, mixing at medium speed on electric mixer until
  well blended.  Drain strawberries, reserving liquid.  Add enough milk to
  liquid ot measure 1 cup.  Gradually add combined milk mixture and gelatin
  to cream cheese, mixing until well blended.  Chill until slightly
  thickened.  Fold in whipped cream and strawberries; pour over crust.  Chill
  until firm.
  VARIATION:
  Substitute 1 Cup Vanilla Wafer crumbs, 1/2 cup chopped nuts, 2 tablespoons
  of sugar and 2 tablespoons of margarine for graham cracker crumbs, sugar
  and margarine.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Lattice Cherry Cheesecake
Categories: Cakes Desserts
  Servings: 10

      1 pk (20 oz) Cookie Mix *               16 oz Cream Cheese, Softened
      1 c  Sour Cream                        3/4 c  Sugar
    1/4 ts Almond Extract                      3 ea Large Eggs
     21 oz (1 cn) Cherry Pie Filling

  *    Cookie mix should be refrigerated Sugar Cookie dough from the dairy
  ---------------------------------------------------------------------------
  Freeze cookie dough 1 hour.  Slice into 1/8-inch slices.  Arrange slices,
  slightly overlapping, on bottom and sides of greased 9-inch springform
  pan.  With floured fingers, seal edges to form crust.
  Combine cream cheese, sour cream, sugar and extract, mixing at medium speed
  on electric mixer, until well blended.  Add eggs, one at a time, mixing
  well after each addition.  Reserve 1/4 cup batter and chill.  Pour
  remaining batter over crust.  Bake at 350 degrees F., 1 hour and 10 minutes
  Increase oven temperature to 450 degrees F.  Spoon pie filling over cheese-
  cake.  Spoon reserved batter over pie filling forming a lattice design.
  Bake at 450 degrees F., 10 minutes.  Loosen cake from rim of pan; cool
  before removing rim of pan.
  VARIATION:
  Substitute 13 x 9-inch baking pan for 9-inch springform pan.  Prepare as
  directed except for baking.  Bake at 350 degrees F., 40 minutes.  Increase
  oven temperature to 450 degrees F.  Continue as directed.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Autumn Cheesecake
Categories: Cakes Desserts
  Servings: 10

      1 c  Graham Cracker Crumbs               3 Tb Sugar
    1/2 ts Cinnamon                          1/4 c  Margarine, Melted
     16 oz Cream Cheese, Softened            1/2 c  Sugar
      2 ea Large Eggs                        1/2 ts Vanilla
      4 c  Thinly Slied Peeled Apples        1/3 c  Sugar
    1/2 ts Cinnamon                          1/4 c  Chopped Pecans

  Combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch
  springform pan.  Bake at 350 degrees F., 10 minutes.
  Combine cream cheese and sugar, mixing at medium speed on electric mixer,
  until well blended.  Add eggs, one at a time, mixing well after each
  addition.  Blend in vanilla, pour over crust.
  Toss apples with combined sugar and cinnamon.  Spoon apple mixture over
  cream cheese layer; sprinkle with pecans.  Bake at 350 degrees F., 1 hour
  and 10 minutes.  Loosen cake from rim of pan; cool before removing rim of
  pan.  Chill.
  VARIATION:
  Add 1/2 Cup finely chopped pecans with crumbs for crust.  Continue as
  directed.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Chocolate Velvet Cheesecake
Categories: Cakes Desserts
  Servings: 10

      1 c  Vanilla Wafer Crumbs              1/2 c  Chopped Pecans
      3 Tb Granulated Sugar                  1/4 c  Margarine, Melted
     16 oz Cream Cheese, Softened            1/2 c  Brown Sugar, Packed
      2 ea Large Eggs                          6 oz Semi-sweet Chips, Melted
      3 Tb Almond Flavored Liqueur             2 c  Sour Cream
      2 Tb Granulated Sugar

  Combine crumbs, pecans, granulated sugar and margarine; press onto bottom
  of 9-inch springform pan.  Bake at 325 degrees F., 10 minutes.
  Combine cream sheese and brown sugar, mixing at medium speed on electric
  mixer until well blended.  Add eggs, one at a time, mixing well after each
  addition.  Blend in chocolate and liqueur; pour over crust.  Bake at 325
  degrees F., 35 minutes.
  Increase oven temperature to 425 degrees F.  Combine sour cream and
  granulated sugar; carefully spread over cheesecake.  Bake at 425 degrees F.
  10 minutes.  Loosen cake from rim of pan; cool before removing rim of pan.
  Chill.
  VARIATION:
  Substitute 2 Tablespoons milk and 1/4 teasponn almond extract for almond
  flavored liqueur.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Marble Cheesecake
Categories: Cakes Desserts
  Servings: 10

      1 c  Graham Cracker Crumbs               3 Tb Sugar
      3 Tb Margarine, Melted                  24 oz Cream Cheese, Softened
    3/4 c  Sugar                               1 ts Vanilla
      3 ea Large Eggs                          1 oz Square Unsweeted Chocolate *

  *  The 1 oz square of unsweetened Chocolate should be melted.
  ---------------------------------------------------------------------------
  Combine crumbs, sugar, and margarine; press onto bottom of 9-inch Spring-
  form cake pan.  Bake at 350 degrees F., 10 minutes.
  Combine cream cheese, sugar and vanilla, beating at medium speed on
  electric mixer until well blended.  Add eggs, one at a time, mixing well
  after each addition.  Blend chocolate into 1 cup batter.  Spoon plain and
  chocolate batters alternately over crust; cutting through batters with
  knife several times for the marble effect.  Bake at 450 degrees F., 10
  minutes.  Reduce oven temperature to 250 degrees F.; continue baking 30
  additional minutes.  Loosen cake from rim of pan; cool before removing
  rim of pan.  Chill.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Gala Apricot Cheesecake
Categories: Cakes Desserts
  Servings: 10

  2 1/4 c  Quick Oats, Uncooked              1/3 c  Brown Sugar, Packed
      3 Tb Unbleached All-purpose Flour      1/3 c  Margarine, Melted
      1 ea Env. Unflavored Gelatin           1/3 c  Cold Water
     16 oz Cream Cheese, Softened            1/2 c  Granulated Sugar
      2 Tb Brandy                            1/2 c  Dried Apricots, Fine Chop
      1 c  Whipping Cream, Whipped            10 oz (1 Jr) Apricot Preserves
      1 Tb Brandy

  Combine oats, brown sugar, flour and margarine, press onto bottom of 9-inch
  springform pan.  Bake at 350 degrees F., 15 minutes.  Cool
  Soften gelatin in water; stir over low heat until dissolved.  Combine Cream
  Cheese and granulated sugar, mixing at medium speed on electric mixer until
  well blended.  Gradually add gelatin and brandy to cream cheese mixture
  mixing until well blended.  Chill until slightly thickened; fold in
  apricots and whipped cream.  Pour into crust; chill until firm.
  Heat combined preserves and brandy over low heat; cool.  Spoon over cheese-
  cake.
  VARIATION:
  Substitute Neufchatel cheese for Cream Cheese

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Praline Cheesecake
Categories: Cakes Desserts
  Servings: 10

      1 c  Graham Cracker Crumbs               3 Tb Sugar
      3 Tb Margarine, Melted                  24 oz Cream Cheese, Softened
    3/4 c  Dark Brown Sugar, Packed            2 Tb Unbleached All-purpose Flour
      3 ea Large Eggs                          2 ts Vanilla
    1/2 c  Pecans, Finely Chopped              1 x  Granishes *

  *   Garnish include Maple Syrup and Pecan halves.
  ---------------------------------------------------------------------------
  Combine crumbs, granulated sugar and margarine; press onto bottom of 9-inch
  springform pan.  Bake at 350 degrees F., 10 minutes.
  Combine cream cheese, brown sugar and flour, mixing at medium speed on
  electric mixer until well blended.  Add eggs, one at a time, mixing well
  after each addition.  Blend in vanilla; stir in chopped pecans.  Pour over
  crust.  Bake at 450 degrees F., 10 minutes.  Reduce oven temperature to 250
  degrees F., and continute baking an additional 30 minutes.  Loosen cake
  from rim of pan; cool before removing rim of pan.  Chill.
  Brush with maple syrup; top with pecan halves.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Heavenly Dessert Cheesecake
Categories: Desserts Cakes Low-cal
  Servings: 10

      1 Tb Graham Cracker Crumbs               1 c  Low Fat Cottage Cheese
     16 oz Nufchatel Cheese*                 2/3 c  Sugar
      2 Tb Unbleached All-purpose Flour        2 Tb Skim Milk
    1/4 c  Almond Extract

  *  Neufchatel Cheese shoul be LIGHT Philly brand Neufachatel Cheese and it
     should be softened.
  ---------------------------------------------------------------------------
  Lightly grease bottom of 9-inch springform pan.  Sprinkle with crumbs.
  Dust bottom; remove excess crumbs.  Put cottage cheese in blender container
  Cover; process on high speed until smooth.  In large mixing bowl of
  electric mixer, combine cottage cheese, neufchatel cheese, sugar and flour.
  Mix at medium speed until well blended.  Add eggs, one at a time, mixing
  well after each addition.  Blend in milk and extract; pour into pan.  Bake
  at 325 degrees F., 45 to 50 minutes or until center is almost set.  (Center
  of cheesecake appears to be soft, but firms upon cooling.)  Loosen cake
  from rim of pan; cool before removing rim of pan.  Chill.  Top with fresh
  slices of strawberries or blueberries, if desired.
  VARIATION:
  Prepare pan as directed; omit blender method.  Place cottage cheese in
  large bowl of electric mixer; beat cottage cheese at high speed until
  smooth.  Add neufchatel cheese, sugar, and flour, mixing at medium speed
  until well blended.  Continue as directed.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Lemon Delight Cheesecake
Categories: Cakes Desserts
  Servings: 10

  1 1/2 c  Graham Cracker Crumbs             1/4 c  Sugar
    1/2 c  Margarine, Melted                   1 ea Env. Unflovored Gelatin
    1/3 c  Cold Water                        1/3 c  Lemon Juice
      3 ea Large Eggs, Separated             1/2 c  Sugar
      1 ts Grated Lemon Peel                  16 oz Cream Cheese, Softened*

  *   Or use 2 8-oz containers of Philly soft cream cheese.
  ---------------------------------------------------------------------------
  Combine crumbs, sugar and margarine; reserve 1/2 cup.  Press remaining
  onto bottom of 9-inch springform pan.
  Soften gelatine in water, stir over low heat until dissolved.  Add juice,
  egg yolks, 1/4 cup sugar, and peel; cook, stirring constantly, over medium
  heat, 5 minutes.  Gradually add to cream cheese, mixing at medium speed on
  electric mixer unitl well blended.  Beat egg whites, until foamy; gradually
  add remaining sugar beating until stiff peaks form.  Fold into cream cheese
  mixture; pour over crust.  Top with reserved crumbs; chill until firm.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Tempting Trifle Cheesecake
Categories: Cakes Desserts
  Servings: 10

  1 1/2 c  Soft Coconut Macaroons*            24 oz Cream Cheese, Softened
    3/4 c  Sugar                               4 ea Large Eggs
    1/2 c  Whipping cream                    1/2 c  Sour Cream
      2 Tb Sweet Sherry                        1 ts Vanilla
     10 oz Red Raspberry Preserves           1/2 c  Whipping Cream, Whipped
      1 x  Toasted Slivered Almonds

  *  Soft coconut macroon cookies crumbs.
  ---------------------------------------------------------------------------
  Press crumbs onto bottom of greased 9-inch springform pan.  Bake at 325
  degrees F., 15 minutes.
  Combine cream cheese and sugar, mixing at medium speed on electric mixture
  until well blended.  Add eggs, one at a time, mixing well after each
  addition.  Blend in sour cream, whipping cream, sherry and vanilla; pour
  over crust.  Bake at 325 degrees F., 1 hour and 10 minutes.  Loosen cake
  from rim of pan; cool befroe removing rim of pan.  Chill.
  Heat preserves in saucepan over low heat until melted.  Strain to remove
  seeds.  Spoon over cheesecake, spreading to edges.  Dollop with whipped
  cream; top with almonds.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Creamy Chilled Cheesecake
Categories: Cakes Desserts
  Servings:  8

      1 c  Graham Cracker Crumbs             1/4 c  Sugar
    1/4 c  Margarine, Melted                   1 ea Env. Unflavored Gelatin
    1/4 c  Cold Water                          8 oz Cream Cheese, Softened
    1/2 c  Sugar                             3/4 c  Milk
    1/4 c  Lemon Juice                         1 c  Shipping Cream, Whipped
      1 x  Strawberry Halves

  Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch spring-
  form pan.
  Soften gelatin in water; stir over low heat untl dissolved.  Combine cream
  cheese and sugar, mixing at medium speed on electric mixer until well
  blended.  Chill until slightly thickened; fold in whipped cream.  Pour over
  crust; chill until firm.  Top with strawberries before serving.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Rum Raisin Cheesecake
Categories: Cakes Desserts
  Servings: 10

      1 c  Old Fashioned Oats, Uncooked      1/4 c  Chopped Nuts
      3 Tb Brown Sugar, Packed                 3 Tb Margarine, Melted
     16 oz Cream Cheese, Softened            1/3 c  Granulated Sugar
    1/4 c  Unbleached All-purpose Flour        2 ea Large Eggs
    1/2 c  Sour Cream                          3 Tb Rum
      2 Tb Margarine                         1/3 c  Brown Sugar, Packed
    1/3 c  Raisins                           1/4 c  Chopped Nuts
      2 Tb Old Fashioned Oats, Uncooked

  Combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch
  springform pan.  Bake at 350 degrees F., 15 minutes.
  Combine cream cheese, granulated sugar and 2 T flour, mixing at medium
  speed on electric mixer until well blended.  Add eggs, one at a time,
  mixing well after each addition.  Blend in sour cream and rum; mix well.
  Pour over crust.  Cut margarine into combined remaining flour and brown
  sugar until mixture resembles coarse crumbs.  Stir in raisins, nuts and
  oats.  Sprinkle over cream cheese mixture.  Bake at 350 degrees F., 50
  minutes.  Loosen cake from rim of pan; cool before removing rim of pan.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Aloha Cheesecake
Categories: Cakes Desserts
  Servings: 10

      1 c  Vanilla Wafer Crumbs              1/4 c  Margarine, Melted
     16 oz Cream Cheese, Softened            1/3 c  Sugar
      2 Tb Milk                                2 ea Large Eggs
    1/2 c  Macadamia Nuts, Toasted         8 1/2 oz Crushed Pineapple, Drained
      1 ea Med Kiwi Peeled, Sliced

  Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
  Bake at 350 degrees F., 10 minutes.
  Combine cream cheese, sugar and milk, mixing at medium speed on electric
  mixer until well blended.  Add eggs, one at a time, mixing well well after
  each addition.  Stir in nuts; pour over crust.  Bake at 350 degrees F.,
  45 minutes.  Loosen caek from rim of pan; cool before removing rim of pan.
  Chill.  Before serving, top with fruit.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Chocolate Chip Cheesecake Supreme
Categories: Cakes Desserts
  Servings: 10

      1 c  Chocolate Wafer Crumbs              3 Tb Margarine, Melted
     24 oz Cream Cheese, Softened            3/4 c  Sugar
    1/4 c  Unbleached All-Purpose Flour        3 ea Large Eggs
    1/2 c  Sour Cream                          1 ts Vanilla
      1 c  Mini Semi-sweet Chips

  Combine crumbs and magarine; press onto bottom of 9-inch springform pan.
  Bake at 350 degrees F., 10 minutes.
  Combine cream cheese, sugar and flour, mixing at medium speed on electric
  mixer until well blended.  Add eggs, one at a time, mixing well after each
  addition.  Blend in sour cream and vanilla.  Stir in chocolate chips and
  pour into crust.  Bake at 350 degrees F., 55 minutes.  Loosen cake from
  rim of pan; cool before removing rim of pan.  Chill.  Garnish with whipped
  cream and fresh mint leaves, if desired.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Rocky Road Cheesecake
Categories: Cakes Desserts
  Servings: 10

      1 c  Chocolate Wafer Crumbs              3 Tb Margarine, Melted
      1 ea Env. Unflavored Gelatin           1/4 c  Cold Water
     16 oz Soft Cream Cheese                 3/4 c  Sugar
    1/3 c  Cocoa                             1/2 ts Vanilla
      2 c  Mini Marshmallows                   1 c  Whipping Cream, Whipped
    1/2 c  Chopped Nuts

  Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
  Bake at 350 degrees F., 10 minutes
  Soften gelatin in water; stir over low heat untl dissolved.  Combine cream
  cheese, sugar, cocoa and vinilla, mixing at medium speed on electric mixer
  until well blended.  Gradually add gelatin, mixing until blended.  Fold in
  reamining ingredients; pour over crust.  Chill until firm.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Cappuccino Cheesecake
Categories: Cakes Desserts
  Servings: 10

  1 1/2 c  Finely Chopped Nuts                 2 Tb Sugar
      3 Tb Margarine, Melted                  32 oz Cream Cheese, Softened
      1 c  Sugar                               3 Tb Unbleached All-purpose Flour
      4 ea Large Eggs                          1 c  Sour Cream
      1 Tb Instant Coffee Granules           1/4 ts Cinnamon
    1/4 c  Boiling water

  Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring-
  form cake pan.  Bake at 325 degrees F., 10 minutes.
  Combine cream cheese, sugar, and flour, mixing at medium speed on electric
  mixer until well blended.  Add eggs, one at a time, mixing well after each
  addition.  Blend in sour cream.  Dissolve coffee granules and cinnamon in
  water.  Cool; gradually add to cream cheese mixture, mixing until well
  blended.  Pour over crust.  Bake at 450 degrees F., 10 minutes.  Reduce
  oven temperature to 250 degrees F.; continue baking 1 hour.  Loosen cake
  from rim of pan; cool before removing rim of pan.  Chill.  Garnish with
  whipped cream and whole coffee beans if desired.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Lime Delicious Cheesecake
Categories: Cakes Desserts
  Servings: 10

  1 1/4 c  Zwieback Toast Crumbs               2 Tb Sugar
    1/3 c  Margarine, Melted                   1 ea Env. Unflavored Gelatin
    1/4 c  Cold Water                        1/4 c  Lime Juice
      3 ea Large Eggs, Separated             1/2 c  Sugar
  1 1/2 ts Grated Lime Peel                   16 oz Light Neufchatel Cheese,Soft
      2 c  Thawed Whipped Topping

  Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring-
  form pan.  Bake at 325 degrees F., 10 minutes.  Cool.
  Soften gelatin in water, stir over low heat until dissolved.  Add juice,
  egg yolks, 1/4 c sugar and peel; cook, stirring constantly, over medium
  heat 5 minutes.  Cool.  Gradually add gelatin mixture to the softened Light
  Neufchatel cheese, mixing at medium speed on electric mixer, until well
  blended.  Stir in a few drops of green food coloring, if desired.  Beat egg
  whites until foamy; gradually add remaining sugar, beating until stiff
  peaks form  Fold egg whites and whipped topping into neufchatel cheese
  mixture, pour over crust.  Chill until firm.  Garnish with additional lime
  peel, if desired.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Amaretto Peach Cheesecake
Categories: Cakes Desserts
  Servings: 10

      3 Tb Margarine                         1/3 c  Sugar
      1 ea Large Egg                         3/4 c  Unbleached All-purpose Flour
     24 oz Cream Cheese, Softened            3/4 c  Sugar
      3 Tb Unbleached All-purpose Flour        3 ea Large Eggs
     16 oz Canned Peach Halves *             1/4 c  Almond Flavored Liqueur

  *   Peach halves should be drained, and then pureed.
  ---------------------------------------------------------------------------
  Combine margarine and sugar until light and fluffy.  Blend in egg.   Add
  flour; mix well.  Spread dough onto bottom of 9-inch springform pan. Bake
  at 450 degrees F., 10 minutes.
  Combine cream cheese, sugar and flour; mixing at medium speed on electric
  mixer until well blended.  Add eggs, one at a time, mixing well after each
  addition.  Add peaches and liqueur; mix well.  Pour over crust.  Bake at
  450 degrees F., 10 minutes.  Reduce oven temperature to 250 degrees F.;
  continue baking 65 minutes.  Loosen cake from rim of pan; cool before
  removing rim of pan.  Chill.  Garnish with additional peach slices and
  sliced almonds, if desired.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Holiday Eggnog Cheesecake
Categories: Cakes Desserts
  Servings: 10

      1 c  Graham Cracker Crumbs             1/4 c  Sugar
    1/4 ts Ground Nutmeg                     1/4 c  Margarine, Melted
      1 ea Env. Unflavored Gelatin           1/4 c  Cold Water
      8 oz Cream Cheese, Softened            1/4 c  Sugar
      1 c  Eggnog                              1 c  Whipping Cream, Whipped

  Combine crumbs, sugar, nutmeg and margarine; press onto bottom of 9-inch
  springform pan.
  Soften gelatin in water; stir over low heat until dissolved.  Combine cream
  cheese and sugar, at medium speed on electric mixer until well blended.
  Gradually add gelatin and eggnog, mixing until blended.  Chill until
  slightly thickened; fold in whipped cream.  Pour over crust; chill until
  firm.
  VARIATION:
  Ingrease sugar to 1/3 c.  Substitute milk for eggnog.  Add 1 t vanilla and
  3/4 t rum extract.  Continue as directed.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Minature Cheesecakes
Categories: Cakes Desserts
  Servings:  6

    1/3 c  Graham Cracker Crumbs               1 Tb Sugar
      1 Tb Margarine, Melted                   8 oz Cream Cheese, Softened
    1/4 c  Sugar                           1 1/2 ts Lemon Juice
    1/2 ts Grated Lemon Peel                 1/4 ts Vanilla
      1 ea Large Egg                           1 x  Garnishes *

  *  Garinishes can include fresh fruit, or strawberry or apricot preserves.
  ---------------------------------------------------------------------------
  Combine crumbs, sugar and margarine.  Press rounded meassuring Tablespoons-
  ful of crumb mixture onto bottom of each of six paper-lined muffing cups.
  Bake at 325 degrees F., 5 minutes.
  Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium
  speed on electric mixer until well blended.  Blend in egg; pour over crust,
  filling each cup 3/4 ful.  Bake at 325 degrees F., 25 minutes.  Cool before
  removing from pan.  Chill.  Top with garnishes just before serving.
  MAKE AHEAD:
  Wrap cilled cheescakes individually in plastic wrap; freeze.  Let stand at
  room temperature 40 minutes before garnishing and serving.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Peppermint Cheesecake
Categories: Cakes Desserts
  Servings: 10

      1 c  Chocolate Wafer Crumbs              3 Tb Margarine, Melted
      1 ea Env. Unflavored Gelatin           1/4 c  Cold Water
     16 oz SOFT Philly Cream Cheese          1/2 c  Sugar
    1/2 c  Milk                              1/4 c  Crushed Peppermint Candy
      1 c  Whipping Cream, Whipped             3 oz Milk Chocolate Candy *

  *  Milk chocolate should be milk chocolate candy bars and they shoud be
     finely chopped.
  ---------------------------------------------------------------------------
  Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
  Bake at 350 degrees F., 10 minutes.  Cool.
  Soften gelatin in water; stir over low heat until dissolved.  Combine cream
  cheese and sugar, mixing at medium speed on electric mixer until well
  blended.  Gradually add gelatin, milk and peppermint candy, mixing until
  blended, chill until slightly thickened but not set.  Fold in whipped cream
  and chocolate.  Pour over crust.  Chill until firm.  Garnish with
  additional whipped cream combined with crushed peppermint candies, if
  desired.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Chocolate Mint Meringue Cheesecake
Categories: Cakes Desserts
  Servings: 10

      1 c  Chocolate Wafer Crumbs              3 Tb Margarine, Melted
      2 Tb Sugar                              24 oz Cream Cheese, Softened
    2/3 c  Sugar                               3 ea Large Eggs
      1 c  Mint Chocolate Chips, Melted        1 ts Vanilla
      3 ea Large Egg Whites                    7 oz Marshmallow Creme (1 Jr)

  Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring-
  form pan.  Bake at 350 degrees F., 10 minutes.
  Combine cream cheese and sugar, mixing at medium speed on electric mixer
  until well blended.  Add eggs, one at a time, mixing well after each
  addition.  Blend in mint chocolate and vanilla; pour over crust.  Bake at
  350 degrees F., 50 minutes.  Loosen cake from rim of pan; cool before
  removing rim of pan.  Chill.
  Beat egg whites until soft peakes form.  Gradually add marshmallow creme,
  beating until stiff peakes form.  Carefully spread over top of cheesecake
  to seal.  Bake at 450 degrees F.; 3 to 4 minutes or until lightly browned.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Oringinal "Philly" Cheesecake
Categories: Cakes Desserts
  Servings: 10

      1 c  Graham Cracker Crumbs               3 Tb Margarine, Melted
     24 oz Cream Cheese, Softened            3/4 c  Sugar
      5 Tb Lemon Juice                     1 1/2 ts Grated Lemnon Peel
      1 ts Vanilla                             3 ea Large Eggs, Separated

  Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
  Bake at 325 degrees F., 10minutes.
  Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium
  speed on electric mixer until well blended.  Add egg yolks, one at a time,
  mixing well after each addition. Beat egg whites until stiff peaks form;
  fold into cream cheese mixture.  Pour over curst.  Bake at 300 degrees F.,
  45 minutes.  Loosen ckae from rim of pan; cool before removing rim of pan.
  Chill.  Top with cherry pie filling or fresh fruit, if desired.

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