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------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Broiled Cheddar-Olive Categories: Cheese Main dish Sandwiches Vegetables Servings: 8 2 ea Eggs; Lg 8 oz Cheddar; Sharp, Grated 1 1/4 c Olives; Ripe,Chopped, Pitted 1/2 c Green Bell Pepper; Chopped 1/4 c Onion; Chopped 1/3 c Catsup 2 ts Mustard; Prepared 1/4 ts Marjoram 1/8 ts Oregano 1/8 ts Salt 4 ea Sandwich Buns 1 x Butter 2 tb Mayonnaise 1 pn Pepper; To Taste Hard cook the eggs and slice them into a medium-sized bowl. Grate the cheddar and put into the bowl. Prepare and add the olives, green pepper and onion. Blend together the catsup, mayonnaise and prepared mustard and the spices (blend them together in a small cup or bowl). Add the mixture to the cheese mixture and set aside. Set the oven to broil and split the buns (if not already split) with a sharp knife. Set the buns on the broiler rack, cut sides up, and broil with the buns 2 inches from the heat source until golden brown. Remove the buns from the oven and spread with butter. Spread about 1/8 of the cheddar mixture on a buttered side of each bun and return to the broiler with the tops of the sandwiches 3-inches from the heat source. Broil until the cheddar is bubbly and serve right from the oven. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cheddar Spread Categories: Cheese Appetizers Sandwiches Servings: 4 1 lb Butter 8 oz Cheddar; Sharp, Grated 4 oz Romano Cheese; Grated 1 ts Worcestershire Sauce 1/4 ts Garlic Powder 1/2 ts Paprika; Sweet Or Hot All the ingredients should be at room temperature before starting this recipe. Whip slowly, in a medium mixing bowl, with the mixer until the mixture is fluffy. Spread on Bread Slices. (Rye, Sourdough or regular French Bread are great.) Toast under the broiler until hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Stuffed Rolls Categories: Breads Cheese Main dish Sandwiches Vegetable Servings: 6 16 oz Cheddar; Sharp, Shredded 8 oz Green Olives; Stuffed, * 2 ea Green Bell Peppers; Md 12 ea French Rolls; Large 6 oz Tomato Sauce; * 1 ea Onion; Md. * These are approximate sizes. Recipe called for 1 small jar of ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Cut the tops off of the rolls and hollow them out leaving a thin shell. Grind all of the ingredients and bread in a meat grinder or food processor and stuff back into the rolls. Place the tops back on the rolls and secure with tooth picks. Bake on an ungreased cookie sheet at 350 degrees F. for about 45 minutes. Serve Hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: BBQ Crab Sandwich Categories: Cheese Main dish Sandwiches Seafood Vegetable Servings: 4 1 c Crab 1/2 c Tomato Sauce 1/4 c Green Stuffed Olives; Sliced 8 oz Cheddar; Md, In Small Cubes 8 ea English Muffins Mix all the ingredients except the muffins together. Refrigerate for at least 1 hour to blend the flavors. Spread on English Muffin halves and broil until hot and cheese is melted. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Savory Cheddar Sandwiches Categories: Cheese Main dish Meats Sandwiches Vegetable Servings: 6 10 oz Cheddar; Sharp, Grated 1 ea Egg; Lg 1/2 c Cream; Regular 1/4 ts Salt 12 ea Bacon; Slices 6 ea Bread; Slices 1 x Butter; Softened 2 tb Butter 1 tb Onion; Chopped 1 tb Flour; Unbleached 2 dr Tobasco Sauce 2 tb Lemon Juice 1 tb Pimento; Chopped 1 tb Stuffed Olives; Chopped Put the shredded cheese in a bowl and set aside. Hard cook and chop the egg, then set aside. Melt the butter in a skillet over low heat. Add and cook the onion until transparent then add the flour and stir until well blended. Heat until bubbly and then add the cream, salt and tobasco sauce gradually while stirring constantly. Cook until the mixture boils. Cook 1 to 2 minutes longer and remove from the heat. Blend in the lemon juice. Add the creamed mixture to the cheese and add the egg, pimento and stuffed olive slices to the mixture. Mix until well blended and set aside. Pan broil the bacon slices until they are partially cooked and still limp. Spread the bread with the softened butter and then spread the cheddar mixture on the bread, allowing 1/4 cup for each slice. Top each slice with 2 of the bacon slices crossed diagonally. Set the oven temperature to broil (500 or higher degrees F.) Arrange the sandwiches on the broiler rack and place in broiler with the tops of the sandwiches 3-inches below the heat source. Broil until cheddar mixture is bubbly and slightly browned and bacon slices are crisp. Serve hot. Makes 6 open faced sandwiches ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Poppin' Fresh Barbe Cups Categories: Breads Cheese Main dish Meats Sandwiche Servings: 6 3/4 lb Ground Beef; Lean 12 ea Biscuits; * 1/2 c Barbecue Sauce; ** 3/4 c Cheddar; Sharp, Shredded 1 tb Onion; Minced 2 tb Brown Sugar * Use 1 8-oz tube of store bought biscuits, or your favorite 12 biscuit ** Use store bought sauce or your favorite recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ In a skillet brown the ground beef and then drain off the excess fat. Add the bbq sauce, onion and brown sugar and set aside. Separate the biscuit dough into 12 pieces and place one in each of 12 ungreased muffin cups, pressing the dough up the sides to the edge of the cup. Spoon the mixture into the cups and sprinkle with the shredded Cheddar Cheese. Bake in a preheated 400 degrees F. oven for 12 minutes. Serve hot. VARIATIONS: Use 1 13-oz can of chili beans in place of the meat mixture (or 1 13-oz can of baked beans, and frankfurters or hot dogs that have been cut into pieces) in place of the meat mixture. You can also add green bell pepper or a hot pepper to the above recipe with good results. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cheesy Muffin Melt Categories: Cheese Main dish Sandwiches Vegetables Servings: 4 1 1/2 c Cottage Cheese; Creamed 1/2 c Wheat Germ; Regular 1/4 ts Oregano Leaves; Crushed 1/4 ts Basil Leaves; Crushed 1/4 ts Salt 3 ea WholeWheat English Muffins;* 6 ea Tomato; Slices 1 x Cheddar; Sharp, Slices 2 tb Green Chiles; Chopped * The whole wheat muffins should be halved and toasted. +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine the cottage cheese, wheat germ, chiles, and seasonings, blending well. Mound onto toasted muffins. Top with tomato slices and criss-cross with cheddar strips. Broil 3 to 4 inches from the heat until the cheddar melts, about 5 minutes. Makes 6 open faced sandwiches. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Filled Frankfurters Categories: Cheese Main dish Meats Sandwiches Servings: 6 1 1/2 c Macaroni; Broken 3/4 c Milk; Evaporated 1 1/4 ts Mustard; Dry 1 1/4 ts Salt 1/8 ts Pepper 2 1/2 c Cheddar; Md, Grated 1 1/2 lb Frankfurters; Deli-Style Cook the macaroni in boiling salted water until tender. Drain and rinse in hot water. Combine the milk, mustard, salt, pepper and 2 cups of the cheddar cheese in the top of a double boiler and cook until the cheddar is melted and sauce is smooth, stirring frequently. Add the macaroni and blend well. Split the frankfurters lengthwise, without separating them, and fill with the macaroni mixture. Sprinkle with the remaining cheddar and bake in a hot oven (400 degrees F.) for 15 minutes. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cheddar Bacon Treat Categories: Cheese Main dish Meats Sandwiches Vegetable Servings: 2 4 oz Cheddar; Sharp, Shredded, 1C 1/2 ts Lemon Juice; Fresh 1/2 ts Worcestershire Sauce 1/8 ts Paprika 1/8 ts Garlic Powder 3 ea Bacon; Slices, * 4 ea Bread; Slices, Buttered 1 x Lettuce 1 x Tomato Slices 1 ds Pepper 2 tb Dairy Sour Cream * Bacon slices should be cooked until crisp and then crumbled. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Beat the cheddar, lemon juice, worcestershire sauce, paprika, garlic powder, and pepper until fluffy. Blend in the sour cream. Add the crumbled bacon. Spread 2 Tbls of the mixture on each slice of bread. Arrange lettuce and tomato on two slices and top with remaining bread slices. Serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: No-Bread Sandwiches Categories: Cheese Eggs Main dish Sandwiches Vegetable Servings: 4 -----------------------------EGG SALAD FILLING----------------------------- 3 ea Eggs; Lg, Hard Cooked, * 1/3 c Celery, Minced 1 x Hot Pepper Sauce, To Taste 1 x Mayonnaise, To Moisten ----------------------------------SANDWICH---------------------------------- 8 ea Monterey Jack Cheese, Slices 4 ea Tomato; Slices, Thin 4 ea Lettuce Leaves 1 x Salt & Pepper; To Taste 1 x Dill Pickle Wedge 1 x Stuffed Olives * Eggs should be peeled and chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Prepare the egg salad filling. Refrigerate for at least 1 hour to blend the flavors. Spread 4 of the cheese slices with the filling. Place tomato slices on top of the filling. Top with the lettuce leaves and salt and pepper to taste. Cover with the remaining cheese slices. Serve on individual plates with the pickles and olives. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cheddar Crackers Categories: Breads Crackers Cheese Servings: 6 1/2 c Butter Or Margarine 1 1/2 c Unbleached Flour; Sifted 1/2 ts Salt 1 ts Baking Powder 2 c Cheddar; Extra Sharp, * 1 ds Cayenne Pepper * The Extra Sharp Cheddar Cheese should be finely grated. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Stir the dry ingredients into a bowl and then cut in the butter to resemble cornmeal. Blend in the cheddar cheese with a fork until well blended. Mix in the remaining ingredients and shape into 1 1/2 to 2-inch rolls. Chill for 30 to 40 minutes in the refrigerator and then slice each roll into slices about 1/4-inch thick. Bake on an ungreased cookie sheet at 400 degrees F for about 10 minutes. Remove from cookie sheet and let cool. Store the cooled crackers in airtight containers in a cool place. They will keep for several weeks this way and if you freeze them, they will last indefinitely. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cheddar-Olive Bread Categories: Breads Cheese Vegetable Servings: 6 3 c Cheddar; Sharp, Grated 3 oz Pimento-StuffedOlives;Sliced 1 c Mayonnaise 1 ea French Bread; Loaf, Unsliced Mix the cheese, olives, and mayonnaise together. Spread on the cut surface of the French Bread, which has been sliced horizontally. Bake at 350 degrees F for 20 to 30 minutes, then slice into thick slices and serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chili-Cheese Bread Categories: Breads Vegetables Servings: 6 3 c Monterey Jack Cheese; Grated 4 oz Chiles; Chopped, * 1 c Mayonnaise 1 ea French Bread; Loaf, Unsliced * You can use one can of sweet green chiles or jalapenos that have been chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Mix the cheese, peppers, and mayonnaise, blending well. Spread on the cut surface of the French bread, which has been sliced in half horizontally. Bake at 350 degrees F for 20 to 30 minutes and cut into thick slices and serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cheddar Pancakes Categories: Cheese Quickbread Servings: 6 8 oz Cheddar; Md, Grated 3/4 c Dairy Sour Cream 3 ea Egg Yolks, Lg, Beaten 1 ts Unbleached Flour 3/4 ts Salt 1 1/2 ts Thyme 1/2 ts Mustard; Dry 2 tb Unbleached Flour; PLUS 2 tb Butter Set out a heavy skillet. Put the grated Cheddar Cheese in a bowl and add the sour cream and egg yolks, mixing well after each addition. Add the flour salt thyme and dry mustard, which have been mixed well in a separate bowl or cup. Melt the butter in the skillet over low heat and drop the batter by tsp into the skillet. Cook over medium heat until lightly browned on the bottom. Loosen the edges with a spatula, turn and lightly brown the other side. Serve at once with bacon or pork sausage. Makes about 2 dozen 3-inch cakes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cheddar Fans Categories: Breads Cheese Quickbreads Servings: 4 5 oz Cheddar; Sharp, Grated 2 c Unbleached Flour; Sifted 1 ts Salt 1/2 c Butter Or Shortening 1/2 c Milk 1 x Butter; Softened 1 x Butter; Melted 1 tb Baking Powder Grease the bottoms of 12 muffin pan cups. Grate the cheese into a bowl, if not already grated and set aside. Sift the flour, baking powder and salt into a bowl. Cut in the shortening with a pastry blender or two knives, until the mixture resembles coarse corn meal. Make a well in the center of the mixture and add the milk all at once. Stir with a fork until the dough forms a ball. Gently form the dough into a ball and put on a lightly floured surface. Knead it lightly with the fingertips 10 or 15 times. Roll the dough into a 12 X 10-inch rectangle about 1/4-inch thick. Cut into 5 strips and spread with the softened butter. Sprinkle four strips with the grated cheddar cheese and stack the four on top of one another and top with the fifth strip. Cut into 12 equal pieces and place on end in the muffin cups. Brush the tops of the rolls with the melted butter. Bake at 450 degrees F. for 10 to 15 minutes or until the biscuits are golden brown. Serve hot with butter. Makes 1 dozen Cheddar Fans. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Little Cheddar Biscuits Categories: Breads Cheese Quickbreads Servings: 8 2 c Unbleached Flour 1 ts Mustard; Dry 1 ts Paprika 1/4 ts Baking Powder 1 c Butter; Room Temperature 10 oz Cheddar; Sharp, Grated 1 ts Worcestershire Sauce Combine the flour, dry mustard, paprika and baking powder in a medium bowl. Beat the butter, either by hand or with an electric mixer at medium speed, until light and fluffy. Slowly beat in the cheddar cheese and Worcestershire sauce. Gradually add the flour mixture, stirring with a rk, until well blended. On a lightly floured surface, shape the dough into a long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or foil. Place on a platter and refrigerate for at least 2 hours, better overnight. Preheat the oven to 325 degrees F. Slice the dough about 1/3 inch thick. With your hands, roll each slice into a ball. Flatten slightly and place on an ungreased baking sheet about 2 inches apart. Bake 8 minutes in the preheated oven. Biscuits will only brown slightly on the bottom. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cheddar Biscuits Categories: Breads Cheese Quickbreads Servings: 8 2 c Unbleached Flour; Sifted 4 ts Baking Powder 1/2 ts Salt 1 c Cheddar; Sharp, Grated 1/4 c Butter 2/3 c Milk Sift the flour, baking powder, and salt together and mix with the grated cheddar cheese. Cut the butter into the dry ingredients, add the milk and mix quickly but thoroughly. The dough should be soft. Turn onto a floured board and knead lightly for a few seconds. Pat to a 3/8-inch thickness and cut. Bake on a baking sheet in a hot-oven (450 degrees F.) about 30 minutes or until lightly browned. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cheddar Pinwheels Categories: Breads Cheese Quickbreads Servings: 6 2 c Unbleached Flour; Sifted 1/2 ts Salt 1/4 c Butter 2/3 c Milk 1 c Cheddar; Extra Sharp, Grated 1 tb Baking Powder Sift the flour, salt, and baking powder together in a mixing bowl and then cut into the butter. Add the milk and stir together quickly but thoroughly. Turn out on a floured board and knead for 30 seconds then roll out to a 1/8-inch thickness. Spread with the grated cheese and roll up tightly like cinnamon rolls. Cut into 3/4-inch slices and transfer to baking sheets and bake in a moderate oven (375 degrees F.) for 20 minutes or until delicately browned. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cheddar Bread Ring Categories: Cheese Breads Yeast bread Servings: 4 2 3/4 c Bread Flour 1 pk Active Dry Yeast; OR 3/4 ts Salt 1 c Milk 1 1/2 c Cheddar; Sharp, Shredded 1 x Butter 2 tb Sugar; Granulated 1 tb Active Dry Yeast; Bulk 2 tb Butter NOTE: You can use Unbleached All-Purpose flour in this recipe and up to ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine 1 1/2 cups of the flour, the sugar, undissolved yeast and salt thoroughly in a large bowl. Heat the milk and butter together until very warm (115-125 degrees F.). Gradually add to the dry ingredients and beat at medium speed on an electric mixer for 2 minutes, scraping the bowl occasionally. Add 1/2 cup of the flour and the cheese. Beat fir 2 minutes on high speed on the mixer, scraping the bowl occasionally. Stir in enough additional flour to make a stiff but light dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a dishtowel that has been soaked in hot water and then wrung out until almost dry. Let rise in a warm place until doubled in bulk, about 1 hour. Punch the dough down and turn out on a lightly floured surface and shape into a 20-inch rope. Place seam side down in a buttered 6 1/2 cup ring mold, pinching the ends together. Cover and let rise in warm place until nearly doubled in bulk, about 35 to 40 minutes. Bake in a preheated 350 degree F. oven for 25 to 30 minutes. Remove from the ring mold. NOTE: For a softer crust, brush with melted butter while still hot. Crust will become crisp when cool if you do not. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Golden Spoon Bread Categories: Breads Cheese Quickbreads Servings: 6 10 oz Cheddar; Sharp, Grated 2 c Milk 4 ea Egg Yolks; Lg 1 c Corn Meal; Yellow 1/4 c Butter 1 ts Sugar 1/2 ts Salt 4 ea Egg Whites; Lg Thoroughly grease a 1 1/2-quart casserole dish. Place the cheddar in a small bowl and set aside. Scald the milk in the top of a double boiler. Meanwhile beat the egg yolks until thick and lemon-colored then set them aside. When the milk is scalded, add the corn meal very gradually, stirring constantly. Stir until the mixture thickens and becomes smooth. Remove the top of the double boiler from the simmering water and gradually add the beaten egg yolks, stirring constantly. Mix in the grated cheese, butter, sugar and salt. Beat the egg whites, in a small bowl, until round peaks are formed. Gently spread the beaten egg whites over the corn meal mixture then carefully fold together until just blended. Turn the mixture into the greased casserole dish. Bake at 375 degrees F. for 35 to 40 minutes or until a wooden pick or cake tester comes out clean when inserted in the center of the dish. Serve piping hot with butter and maple syrup or honey. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cheddar Dumplings Categories: Breads Cheese Main dish Quickbreads Servings: 4 16 oz Cheddar; Md, Shredded 2 ea Eggs; Lg 1 c Unbleached Flour 1 ts Salt 3 qt Boiling Water 1/2 c Butter 1/2 pt Sour Cream ---------------------------------GARNISHES--------------------------------- 1 x Paprika 1 x Parsley Mash the cheddar cheese and add the eggs mixing well. Stir in the flour and salt. Drop by TBLS into the rapidly boiling water then cover and boil for 15 minutes. Drain and serve with melted butter and sour cream. Sprinkle with chopped parsley or paprika, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Golden Cheddar Corn Bread Categories: Breads Cheese Side dishes Quickbreads Servings: 6 1 c Corn Meal; White If Poss. 1 c Unbleached Flour 1 1/2 ts Salt 10 oz Cheddar; Sharp, Shredded 1 c Milk 1/4 c Butter, Melted 1 ea Egg; Lg, Beaten 1 tb Baking Powder Combine the dry ingredients and then stir in the cheddar cheese. Combine the milk, butter and egg then add them to the dry ingredients, mixing until just moistened. Pour into a greased 8-inch square baking pan and bake at 425 degrees F for 35 minutes. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Apple-Cheddar Muffins Categories: Breads Cheese Fruits Quickbreads Servings: 4 1/2 c Shortening 1/2 c Sugar; Granulated 2 ea Eggs; Lg 1 1/2 c Unbleached Flour 1 ts Baking Soda 1 ts Baking Powder 1/2 ts Salt 3/4 c Oats; Quick Cooking 1 c Apples; Finely Chopped 2/3 c Cheddar; Sharp Coarse Grate 1/2 c Pecans; Chopped 3/4 c Milk 1 x Apple Slices; * 1 x Butter; Melted 1 x Cinnamon-Sugar Mixture * You should have 12 to 15 thin slices of unpeeled red apple for this recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Preheat the oven to 400 degrees F. Cream the shortening and sugar together and add the eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, and salt in a mixing bowl, mix lightly. Gradually stir the flour mixture into the shortening mixture. In this order, add the oats cheddar and pecans, mixing well after each addition. Gradually add the milk, stirring until all the ingredients are just moistened. Grease the muffin pans and fill each cup 2/3rds full of batter. Dip the apple slices in the melted butter and then into the cinnamon-sugar. Press 1 apple slice into the top of each muffin. Sprinkle lightly with cinnamon-sugar and bake for 25 minutes in the preheated oven, or until golden brown. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Quick Cheddar Bread Categories: Breads Cheese Quickbreads Servings: 4 3 3/4 c Unbleached Flour 5 ts Baking Powder 1/2 ts Salt 1/3 c Butter 2 1/2 c Cheddar; Sharp 1 1/2 c Milk 2 ea Eggs; Lg, Slightly Beaten Combine the dry ingredients, then cut the butter into the flour until the mixture resembles coarse crumbs, then add the cheddar cheese. Combine the milk and eggs then add the mixture to the cheddar mixture. Stir until just moistened, then spoon into a greased 9 X 5-inch loaf pan. Bake at 375 degrees F. hour. Remove from the pan immediately and let cool on a wire rack. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cheesy Corn Bread Categories: Breads Cheese Quickbreads Servings: 6 1 c Unbleached Flour 1 c Corn Meal; White Or Yellow 1 ts Salt 1/4 ts Mustard; Dry 2 c Cheddar; Sharp, Shredded 1 ea Egg; Lg, Slightly Beaten 1 c Milk 1/4 c Vegetable Oil 2 tb Sugar 1 tb Baking Powder Combine the dry ingredients, then stir in the cheddar cheese. Combine the egg with the milk and oil. Stir into the cheddar mixture, mixing until just moistened. Pour the mixture into a greased 9-inch square baking pan. Bake at 425 degrees F. for 20 minutes. Cool slightly and cut into squares, then serve warm. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cheddar Squares Categories: Breads Cheese Quickbreads Vegetables Servings: 6 2 c Unbleached Flour 1 ts Salt 1/3 c Butter 1 c Cheddar; Sharp, Shredded 1/2 c Onion; Chopped 2/3 c Milk 1 tb Baking Powder 2 tb Pimento; Chopped Combine the dry ingredients, then cut the butter into the dry mixture until it resembles coarse crumbs. Add the cheddar, onion, and pimento, mixing well. Add the milk, mixing until just moistened. Spread the dough in a 9-inch square baking pan and bake at 450 degrees F. for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Cool slightly and cut into squares. Serve warm. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cheddar Date Nut Loaf Categories: Breads Cheese Fruits Quickbreads Servings: 4 8 oz Dates; Finely Chopped 3/4 c Water; Boiling 1 3/4 c Unbleached Flour; Sifted 1/4 ts Salt 1 ts Baking Soda 1/2 c Sugar; Granulated 1 ea Egg; Lg, Well Beaten 4 oz Cheddar Md, Shredded 1 c Walnuts; Chopped 2 tb Butter Preheat the oven to 325 degrees F. Place the dates and butter in a small bowl and pour the boiling water over them. Let stand for 5 minutes. Stir the dry ingredients together in a large bowl. Add the date mixture, egg, cheddar and nuts. Mix until just blended and spoon the mixture into a well greased 9 X 5-inch loaf pan. Let stand for 20 minutes. Bake for 50 to 60 minutes in the preheated oven or until a wooden pick inserted in the center of the loaf comes out clean. Turn out onto a rack and cool before slicing. NOTE: The flavor improves is the bread stands overnight before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: No-Knead Cheddar Rolls Categories: Breads Cheese Yeast bread Servings: 8 1 1/2 c Unbleached Flour; Unsifted 1 pk Active Dry Yeast; OR 1 ts Salt 3/4 c Milk 1/2 c Water 1 c Unbleached Flour; Unsifted 1 c Cheddar; Sharp, Grated 1/4 c Butter 1 ea Egg Yolk; Lg 1 tb Active Dry Yeast; Bulk 3 tb Sugar 3 tb Butter 1 tb Milk Place the grated cheese in a small bowl and cover to prevent drying then set aside. Combine 1 1/2 cups unsifted flour, yeast, sugar, and salt in a large mixer bowl, blending thoroughly. Measure 3/4 c of milk, water, and butter into a saucepan and heat until the liquids are warm, 115 to 120 degrees F.. Gradually add the liquids to the dry ingredients in the mixer bowl, beating for 2 minutes at medium speed of the electric mixer, scraping the bowl occasionally. Add and beat in 1 cup of unsifted flour at high speed. Beat for 2 minutes, scraping the bowl occasionally. Mix in enough additional flour (1/2 to 1 cup unsifted) to make a soft dough. (Dough will be slightly sticky.) Put the dough into a greased deep bowl. Cover with waxed paper and a clean towel and let stand in a warm place until the dough has doubled, 45 to 60 minutes. Generously grease several baking sheets. Melt the butter and set aside. Punch the dough down wit a fist and turn the dough out onto a lightly floured surface. Divide the dough into two equal portions. Set one portion aside. Roll the dough into a rectangle 16 X 8-inches. Brush with about one-half of the melted butter. Sprinkle with about one half of the grated cheddar cheese. Cut crosswise into 8 equal portions. Cut into halves lengthwise. Fold each strip into thirds, lapping each side portion over the center third. Place the rolls on a baking sheet. Repeat for the other half of the dough. Beat the egg yolk with the tbls of milk, slightly. Brush the tops of the rolls with the egg yolk mixture. Let rise until doubled, about 30 minutes. Bake at 425 degrees F. for about 8 minutes or until rolls are golden brown. Serve rolls hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Apple Cheddar Wontons Categories: Cheese Desserts Fruits Servings: 6 1 x Peanut Oil 1 pk Wonton Skins 2 ea Apples; Md, * 10 oz Cheddar; Sharp, Cubed ---------------------------------GARNISHES--------------------------------- 1/2 c Brown Sugar 2 tb Cinnamon; Ground * Core the apples and cut into small pieces. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Mix the brown sugar and cinnamon together and set aside. Preheat the peanut or vegetable oil in a deep fryer or other pan used for deep frying. Wrap a piece of apple and a cube of cheddar cheese in a wonton skin and seal according to the directions on the package. Deep fry until golden brown. Coat with the brown sugar - cinnamon mixture and serve. This is good served hot or cold. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Apple Cheddar Shortcake Categories: Cakes Cheese Desserts Fruits Servings: 6 ---------------------------------SHORTCAKE--------------------------------- 2 1/2 c Biscuit Mix; Bisquick 4 oz Cheddar; Sharp, Shredded 2/3 c Milk 1/3 c Butter; Melted -------------------------------APPLE TOPPING------------------------------- 3/4 c Brown Sugar; Packed 1/2 ts Cinnamon; Ground 1/4 ts Salt 1 c Water 4 c Apples; Peeled,Cored, Sliced ----------------------------------TOPPING---------------------------------- 1 x Heavy Cream; Whipped 3 tb Cornstarch Heat the oven to 425 degrees F. Combine the biscuit mix and the cheddar cheese then stir in the milk and butter. Spread the dough into two greased 8-inch layer pans and bake in the preheated oven for 20 minutes. Combine the brown sugar, cornstarch, cinnamon and salt in a large saucepan. Stir in the water and cook until clear and thickened. Att the apples, cover and simmer until the apples are tender. Spoon half of the apple mixture over one layer. Top with the second layer and remaining apples. Serve warm with whipped cream for a topping. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Holiday Cheddar Date Cake Categories: Cakes Cheese Desserts Fruits Servings: 20 3/4 c Butter; Room Temperature 1 1/2 c Light Brown Sugar; Packed 4 ea Eggs; Lg 1 c Cheddar; Sharp, Shredded 3 1/2 c Unbleached Flour 1/2 ts Baking Soda 1 ts Salt 1 ts Cinnamon; Ground 1/4 ts Cloves; Ground 16 oz Dates; Pitted,Finely Chopped 2 c Pecans; Chopped 4 oz Candied Cherries;Halved,1jar 2 c Raisins; Golden 1 c Milk --------------------------------DECORATIONS-------------------------------- 4 ea Candied Pineapple Slices 12 ea Almonds; Whole Blanched * You can make a decorative design on the top of the cake by quartering the candied Pineapple Slices and using the whole almonds, if desired. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Preheat the oven to 300 degrees F. and grease and flour a 10-inch tube pan; set aside. In a large bowl, beat the butter and brown sugar with an electric mixer on medium, until well blended. Add the eggs, one at a time, beating well after each addition. Beat in the cheddar cheese. Sift the flour, baking soda, salt, cinnamon and cloves into a medium bowl. In another medium bowl, combine the dates, pecans, cherries and raisins. Add 2 Tbls of the flour mixture, tossing lightly to coat the fruit and nuts. Alternately beat the remaining flour mixture and milk into the butter mixture until well blended. Stir in the floured fruit mixture by hand until distributed throughout the batter. Turn into the prepared pan. Bake for 2 to 2 1/2 hours in the preheated oven until the cakes shrinks from the side of the pan and the top springs back when lightly pressed. Cool for 15 minutes in the pan on a wire rack then remove from the pan. Cool completely on the wire rack. When cool, store in a container with a tight lid for up to 6 weeks. To serve, cut into thin slices. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Peach Cobbler With Cheddar Biscuits Categories: Cheese Fruits Desserts Servings: 6 1 qt Peaches; Sliced 3/4 c Sugar 1/4 ts Salt 1 ts Almond Extract ------------------------------CHEDDAR BISCUITS------------------------------ 1 c Biscuit Mix; Bisquick 1/2 c Cheddar; Md, Grated 1/3 c Milk 1 tb Cornstarch 1 tb Lemon Juice 1 1/2 tb Butter 1/2 tb Butter; Melted Preheat the oven to 400 degree F. Place the peaches in a greased baking pan. Mix the sugar, cornstarch and salt, then sprinkle over the peaches. Sprinkle the lemon juice, almond extract over the peach mixture. Place the baking pan in the preheated oven and bake for 15 minutes. Meanwhile, make the biscuits by combining all of the ingredients, stirring well. Remove the baking pan and drop the dough onto the hot peach mixture and bake for an additional 20 minutes or until the biscuits are done. Serve warm with whipped topping or ice cream. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cheddar Apple Cobbler Categories: Cheese Desserts Fruits Servings: 6 1 c Sugar 1/4 c Unbleached Flour 1/4 ts Cinnamon; Ground 6 c Apple Slices; * ----------------------------------TOPPING---------------------------------- 1 c Unbleached Flour 1/4 c Sugar 1 1/2 ts Baking Powder 1/2 ts Salt 6 oz Cheddar;Md, Shredded,1 1/2 C 1/3 c Butter; Melted 1/4 c Milk * Use cooking apples such as Granny Smith's that have been cored, ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine the sugar, flour, and cinnamon, then toss the mixture with the apple slices. Pour into a 9-inch square baking pan. Combine the dry ingredients, of the topping, with the cheddar cheese, mixing well. Add the butter and milk, mixing until well blended with the flour mixture. Spoon the dough over the fruit mixture and bake at 400 degrees F. for 30 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cheddar Pear Cobbler Categories: Cheese Desserts Fruits Servings: 8 2 lb Pear Halves; 2 Cns 1/4 ts Cinnamon; Ground ----------------------------------TOPPING---------------------------------- 1 c Unbleached Flour 1/3 c Sugar 1 1/2 ts Baking Powder 1/2 ts Salt 6 oz Cheddar; Sharp Shredded 1/3 c Butter; Melted 1/4 c Milk 1 tb Sugar 2 tb Cornstarch 1 tb Lemon Juice Heat the oven to 425 Degrees F. Drain the pears, reserving the syrup. Combine the sugar, cornstarch and cinnamon in a saucepan and add the syrup and lemon juice. Heat until the syrup thickens then boil for 1 minute. Remove the pan from the heat and add the pears. Spoon the pears and the syrup into a 9-inch square baking pan. Combine the flour, sugar, baking powder, salt and cheddar, mixing well. Add the butter and milk, mixing until well blended. Spoon the dough over the pears, then bake for 25 to 30 minutes in the preheated oven. Serve hot with Vanilla Ice Cream or Whipped Cream. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Apple Cheddar Cookies Categories: Cheese Cookies Fruits Servings: 6 1/2 c Butter 1/2 c Sugar 1 ea Egg; Lg 1 ts Vanilla 1 1/2 c Unbleached Flour 1/2 ts Baking Soda 1/2 ts Cinnamon; Ground 1/2 ts Salt 6 oz Cheddar; Sharp, Shredded 1 1/2 c Apples; Cored,Peeled,Chopped 1/4 c Nuts; Chopped Cream the butter and sugar until light and fluffy, then stir in the egg and vanilla. Add the combined dry ingredients, blending well. Stir in the cheese, apples and nuts. Drop rounded teaspoonfuls of the dough onto an ungreased cookie sheet and bake at 375 degrees F. for 15 minutes. Remove from the cookie sheet and cool on a wire rack or plate. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cheddar Crumble Apple Pie Categories: Desserts Fruits Pies Servings: 8 1 ea 9" Unbaked Pie Shell ----------------------------------TOPPING---------------------------------- 1/2 c Unbleached Flour 1/3 c Sugar 1/3 c Brown Sugar; Firmly Packed 1/2 ts Cinnamon; Ground ----------------------------------FILLING---------------------------------- 1 1/2 lb Cooking Apples; * 6 oz Cheddar;Md, Shredded,1 1/2 C 4 ts Unbleached Flour 1/4 ts Nutmeg; Ground 5 tb Butter 1 tb Lemon Juice; Fresh * Use a cooking apple such as Granny Smith's. Core, peel and thinly ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Make a high rim around the pie crust. Combine all the dry ingredients in the topping and cut in the butter until crumbly. Set aside. Toss the apples and lemon juice together and add the cheese, flour, and nutmeg, tossing and mixing well. Arrange the apples in the crust and sprinkle on the topping. Bake in a preheated 375 degree F. oven for 40 to 50 minutes. Serve warm with Vanilla Ice Cream if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Apple Turnovers Categories: Cheese Fruits Pies Servings: 6 2 1/4 c Unbleached Flour 1/4 ts Salt 2/3 c Vegetable Shortening 6 oz Cheddar; Sharp, Shredded 1 x Water 3/4 c Brown Sugar; Firmly Packed 1 ts Cinnamon; Ground 6 ea Apples; Pared And Cored 1/4 c Butter Heat the oven to 425 degrees F. Combine the flour and salt, mixing well, then cut in the shortening until the mixture resembles coarse crumbs. Sir in the cheese and sprinkle with water while mixing lightly with a fork, (From 6 to 8 Tbls of water maybe required), continue mixing until dough makes a ball. Divide the dough into three equal portions and roll each portion, on a lightly flour surface, into a 14 X 7-inch rectangle. Cut each rectangle into 2 7-inch squares. Combine the brown sugar and cinnamon, then fill the centers of the apples topping each apple with butter. Sprinkle the remaining brown sugar mixture over the pastry. Place an apple in each square and fold the corners to the center, pinching the dough at the top of the apple to seal. Bake in the preheated oven for 30 to 35 minutes. Top with whipped cream. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Fruit Tarts Categories: Cheese Fruits Pies Servings: 4 -----------------------------CHEESE TART SHELLS----------------------------- 1/2 c Vegetable Shortening 5 oz American Cheese Spread;1 Jar 1 1/2 c Unbleached Flour ----------------------------------FILLING---------------------------------- 2 ea Navel Oranges;Peel & Section 8 1/4 oz Pineapple; Crushed, 1 Cn 1/4 c Sugar 5 ts Cornstarch 1/8 ts Salt 1/2 c Orange Juice 3/4 c Cheddar; Sharp, Shredded 1 tb Lemon Juice CHEESE TART SHELLS: Combine the shortening and cheese spread in a medium bowl. Cut flour into the cheese mixture with two knives until well blended. Shape into a roll 1 1/4-inch in diameter and 12 inches long. Wrap completely in waxed paper or plastic wrap. Refrigerate for 1 hour or longer. Preheat oven to 375 degrees F. Remove the dough from the refrigerator and unwrap. Slice 1/8-inch thick. Using 12 (2 3/4-inch) muffin cups or 3-inch tart pans, place 1 slice of dough in the bottom of each. Overlap 5 slices around the outside of each. Gently press together. Pierce the bottoms and sides with a fork. Bake 18 to 20 minutes in the preheated oven until lightly browned. Cool in the pans on a rack and gently remove the shells when cold to the touch. FILLING: Cut each orange section into 3 pieces and set aside. Drain the pineapple, reserving the syrup. Combine the pineapple syrup, orange juice, and lemon juice in a saucepan. Stir in the rest of the ingredients except the cheddar cheese, and cook, stirring gently, over medium heat until the mixture thickens and bubbles. Stir in the orange pieces and pineapple. Refrigerate for at least 1 hour. Spoon the chilled filling into the baked tart shells and sprinkle each tart with about 1 Tbls of the cheddar cheese. Refrigerate until serving time. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Rich Cheddar Sauce For Apple Pie Categories: Cheese Pies Sauces Servings: 8 6 oz Cheddar; Sharp, Cubed 1/2 c Milk Put the cheddar cheese in the top of a double boiler. Place over simmering water and stir gently until the cheese begins to melt. Add the milk gradually, while stirring constantly. Continue to stir constantly until the cheese is melted and the mixture is smooth. Serve piping hot over warm apple pie. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Old Fashioned Apple Cider Pie Categories: Desserts Fruits Pies Servings: 6 1 x Pastry For 9" Pie; 2 Crust 6 c Apples; * 1 c Apple Cider Or Juice 2/3 c Sugar 1 x Apple Cider Or Juice 1/2 ts Cinnamon; Ground 2 tb Cornstarch 2 tb Water 1 tb Butter Or Regular Margarine * Use cooking apples like Macs or Granny Smith's. Core and peel then ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Divide the pastry almost in half and roll out the larger half on a lightly floured surface to a 13-inch circle. Line a 9-inch pie tin with the pastry. Trim the edge to 1/2-inch beyond the rim of the pie tin. Combine the apples, 1 cup of apple cider and the sugar in a 3-quart saucepan and cook, over high heat, until the mixture comes to a boil. Reduce the heat to low and simmer for 8 minutes or until the apples are tender. Drain the apples, reserving the syrup. Add enough additional apple cider to the syrup to make 1 1/3 cups. Return the syrup and apples to the saucepan. Combine the cornstarch and water in a small bowl and stir until well blended. Stir the cornstarch mixture and the cinnamon into the apple mixture. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from the heat and stir in the butter, then pour the mixture into the pastry lined pie tin. Roll out the remaining pastry to an 11-inch circle. Fold the pastry gently, so as not to tear it, into quarters and cut slits in the folds. Gently unfold the pastry on to the top of the filling and trim the edge to 1-inch beyond the rim of the pie tin. Fold the top crust under the lower crust and form a ridge by fluting the edge of the pie. Bake in a 400 degree F. oven for 40 to 45 minutes or until golden brown. Cool on a wire rack until slightly warm before cutting and serving. NOTE: This is the perfect pie to serve with the rich cheddar sauce in this file. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Apple Pie In Cheddar Crust Categories: Cheese Desserts Fruits Pies Servings: 6 -------------------------------CHEDDAR CRUST------------------------------- 2 c Unbleached Flour; Sifted 1 1/4 c Cheddar; Md, Shredded 1/2 ts Salt 2/3 c Vegetable Shortening 1 x Water; Iced ----------------------------------FILLING---------------------------------- 7 c Apples; * 1/2 c Sugar 1/2 ts Cinnamon; Ground 1 ea Egg Yolk; Lg, Beaten 2 tb Unbleached Flour 2 tb Butter Or Regular Margarine 1 tb Water * Use tart cooking apples such as Macs or Granny Smith's. Core, pare ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ CHEDDAR CRUST: Combine the flour, cheese and salt in a bowl. Using a pastry blender or two knives, cut in the shortening until coarse crumbs form. Sprinkle the iced water (5 or 6 tbls will be needed) and using a fork, toss the crumbs until a dough is formed. Press the dough firmly into a ball. FILLING: Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 13-inch circle. Line a 9-inch pie plate with the pastry, trimming the edges to 1/2-inch beyond the rim of the pie plate. (Note: When lining the pie plate, be careful not to stretch the pastry when spreading it out. This will cause holes or the pastry will shrink and the filling will run over in the oven as it is baked. Place in the pie plate and gently, working from the center, spread the pastry out until it covers the bottom of the pie plate and then lay the rest of the pastry over the rim and trim.) Combine the apples, sugar, flour, and cinnamon in a bowl, mixing well. Arrange the apple mixture in the pastry lined pie plate. Roll out the remaining pastry to an 11-inch circle. Gently fold into quarters and cut steam slits in the folds. Unfold the crust and place on top of the filling, trimming the crust to 1-inch beyond the rim of the pie plate. Fold the top crust under the lower one and flute to form a ridge around the edge of the pie plate. Combine the egg yolk and water, then brush the mixture over the top crust and rim. Bake in a 400 degree F. oven for 45 to 50 minutes or until apples are tender and the crust is a golden brown. Cool on a wire rack until slightly warm and serve with Vanilla Ice Cream, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cheddar Fruit Drops Categories: Cheese Cookies Desserts Servings: 10 1/2 c Butter 1/4 c Sugar; Granulated 1/4 c Brown Sugar; Firmly Packed 1 ea Egg; Lg 1 ts Vanilla 1 1/2 c Unbleached Flour 1/2 ts Baking Soda 1/2 ts Salt 1 1/2 c Cheddar; Sharp, Shredded 8 1/4 oz Pineapple, Crushed, Drained 1/4 c Maraschino Cherries; Chopped Cream the butter and sugars together until light and fluffy then stir in the egg and vanilla. Add the combined dry ingredients and blend well. Stir in the cheese, pineapple, and cherries. Drop the dough by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 375 degrees F. for 15 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cheddar Apple Dandy Categories: Cheese Desserts Fruits Servings: 6 6 c Apples; * 1/4 c Sugar 1 1/2 c Cheddar; Sharp, Shredded 3/4 c Unbleached Flour 1/4 c Sugar 1/2 ts Cinnamon; Ground 1/4 ts Salt 1/2 c Butter 2 tb Unbleached Flour * Use tart cooking apples such as Macs or Granny Smith;s. Core, pare, ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Heat the oven to 375 degrees F. Combine the apples, sugar, flour and 1 cup of cheese. Place in a greased 8-inch square baking pan. Combine the flour, sugar, cinnamon, and salt. Cut in the butter until the mixture resembles coarse crumbs then sprinkle over the apple mixture. Bake in the preheated oven for 30 to 35 minutes. Remove from the oven and top with the remaining cheese. Return to the oven until the cheese melts. Serve warm with hard sauce or ice cream. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Fruit Cheddar Bars Categories: Cheese Desserts Fruits Cookies Servings: 12 2 3/4 c Unbleached Flour 1 ts Baking Powder 1/2 ts Salt 3/4 c Butter 2 1/2 c Cheddar; Sharp, Shredded 2 ea Eggs; Lg, Beaten 1/2 c Peach Preserves 1/2 c Strawberry Preserves Heat the oven to 375 degrees F. Sift the dry ingredients together and cut in the butter until the pieces are the size of peas. Add the cheese and toss lightly. Add the eggs and blend well. Chill one quarter of the dough. Press the remaining dough into the bottom and sides of an ungreased 15 1/2 X 10 1/2 X 1/2-inch jelly roll pan. Spread half the dough with the peach preserves and the other half with the strawberry preserves. Roll the chilled dough, on a lightly floured surface, to 1/4-inch thick. Cut the dough into 1/2-inch strips and place the strips diagonally across the top of the preserves making a lattice of the strips. Press the ends of the dough against the side dough to seal. Bake in the preheated oven for 35 minutes or until lightly browned. Cool before cutting into 2 X 3-inch bars. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Raspberry Cheese Pie Categories: Cheese Fruits Pies Servings: 6 8 oz Cream Cheese; Softened, 1 Pk 1/2 c Dairy Sour Cream 1/3 c Sugar 2 ea Eggs; Lg 1 ea Unbaked 9-inch Pie Shell 20 oz Frozen Raspberries; Thawed 1 x Water 1/2 c Whipping Cream; Whipped 3 tb Cornstarch Combine the cream cheese and sour cream in a bowl, using an electric mixer set at medium speed, until smooth and fluffy. Add the sugar and eggs blending well. Pour into the unbaked pie shell. Bake at 375 degrees F. for 35 minutes or until a knife inserted in the center comes out clean. Chill for at least 1 hour in the refrigerator. Meanwhile, drain the raspberries, reserving the juice. Add enough water to the juice to make 3/4 cup of juice. Blend the cornstarch and juice together in a 2-quart saucepan. Cook, over medium heat, stirring constantly, until the mixture comes to a boil. Cook for 1 minute more. (Mixture will be very thick.) Remove from the heat and stir in the raspberries, then cool to room temperature. Fold the whipped cream into the cooled raspberries and spread the mixture over the chilled cream cheese layer. Chill for an additional 2 to 3 hours before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Peach Cheese Pie Categories: Cheese Desserts Fruits Pies Servings: 6 8 oz Cream Cheese; Softened, 1 Pk 2 ea Eggs; Lg 1/2 c Sugar 1 ts Vanilla 1 ea Unbaked 9-inch Pie Shell 29 oz Peaches; Sliced, 1 Cn 1/4 c Sugar 1 ts Lemon Juice 1/4 ts Almond Extract ----------------------------------GARNISH---------------------------------- 1 x Maraschino Cherries 2 tb Milk 1 tb Cornstarch Beat the cream cheese in a bowl, using an electric mixer set on medium speed, until smooth. Gradually add the eggs, 1/2 cup of sugar, milk and vanilla, beating well after each addition. Pour into the unbaked pie shell. Bake in 375 degree F. oven for 30 minutes or until set. Cool on a wire rack. Drain the peaches, reserving 1 cup of the juice. Combine the cornstarch and 1/4 cup sugar in a small saucepan. Gradually stir in the reserved peach juice, lemon juice and almond extract. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat. Arrange the peaches in a circle, petal fashion, on top of the filling. Garnish with maraschino cherries. Spoon the glaze over the fruit. Cover and chill in the refrigerator for at least one hour or until set. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cherry Cheese Pie Categories: Cheese Desserts Fruits Pies Servings: 6 --------------------------BROWN SUGAR GRAHAM CRUST-------------------------- 1 1/2 c Graham Cracker Crumbs; * 1/4 c Brown Sugar; Firmly Packed 1/3 c Butter or Margarine; Melted ----------------------------------FILLING---------------------------------- 8 oz Cream Cheese; Softened, PLUS 3 oz Cream Cheese; Softened 1/2 c Sugar 1/2 ts Vanilla 2 ea Egg Whites; Stiffly Beaten 16 oz Cherries; Pie, In Water 1 x Red Food Coloring 1/4 c Sugar 1 tb Cornstarch * 20 Graham crackers, crushed, should give you this amount of crumbs. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ CRUST: Combine the cracker crumbs, the brown sugar and butter in a small bowl, blending well. Press into the bottom and up the sides of a 9-inch pie plate. FILLING: Beat the two packages of cream cheese in a bowl using an electric mixer set on medium speed, until smooth. Gradually add 1/2 cup of sugar and the vanilla, blending well. Gently fold the stiffly beaten egg whites into the cream cheese mixture. Pour into the brown sugar pie crust. Bake at 325 degrees F. for 25 minutes or until the filling is set. Cool on a wire rack. Drain the cherries, reserving 1/2 cup of the juice. Combine the reserved juice with a few drops of red food coloring, 1/4 cup of sugar, and the cornstarch in a 2 quart saucepan. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat and cool slightly. Arrange the cherries over the cheese filling, then spoon the glaze over the cherries. Cover and chill for at least 1 hour in the refrigerator or until the glaze is set. Serve cold. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Golden Treasure Pie Categories: Cheese Desserts Fruits Pies Servings: 8 17 oz Pineapple; Crushed, 2 Cn 1/2 c Sugar 2/3 c Sugar 1/4 c Unbleached Flour 1 c Cottage Cheese; Creamed, * 1 ts Vanilla 1/2 ts Salt 2 ea Eggs; Lg, Slightly Beaten 1 1/4 c Milk 1 ea Unbaked 10-inch Pie Shell 2 tb Cornstarch 2 tb Water 1 tb Butter Or Margarine * Use the small curd type of creamed cottage cheese for this recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine the undrained pineapple, 1/2 cup of sugar, cornstarch and water in a small saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Cook for 1 minute more. Remove from the heat and cool to room temperature. Combine the 2/3 cup of sugar and butter in a bowl, beating, using an electric mixer set on medium speed, until well blended. Add the flour, cottage cheese, vanilla, and salt, beating until smooth. Add the eggs, one at a time, beating well after each addition. Blend in the milk. Pour the pineapple mixture into the unbaked pie shell and then gradually pour the cottage cheese mixture over the pineapple layer, being careful not to disturb the first layer. Bake at 450 degrees F. for 15 minutes, then reduce the temperature to 325 Degrees F. and bake for 45 minutes more, or until a knife inserted halfway between the center and edge comes out clean. Cool on a wire rack and serve at room temperature. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Peach Walnut Spice Cake Categories: Cakes Desserts Fruits Servings: 12 1/2 c Butter 1/2 c Sugar 1/2 c Brown Sugar, packed 4 ea Eggs 1/3 c Molasses 2 ea Fresh Peaches 2 1/2 c Flour 1/2 ts Salt 3/4 ts Baking Soda 2 ts Cinnamon 1/2 ts Nutmeg 1/2 c Chopped Walnuts add molasses; beating thoroughly. Peel and chop peaches and stir into mixture. Combine remaining ingredients and stir into creamed mixture until smooth. Pour into greased and floured 9 inch square pan. Bake at 350 degrees for 40 to 50 minutes or until pick inserted into center comes out dry. Cut into squares and top with whipped cream and peach slices if desired. Makes 1 cake Preheat oven to 350 degrees Grease and flour 9 inch square pan ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Deep Dish Peach Pie Categories: Pies Desserts Fruits Servings: 8 2 Tb Lemon Juice 1 1/2 lb Fresh Peaches (6 c sliced) 1 1/4 c Sugar 2 Tb Sugar 1/8 ts Salt 1/4 ts Cinnamon 1/4 ts Nutmeg 3 Tb Flour 4 Tb Butter 1 c Heavy Cream, Whipped juice over peach slices in large bowl. Mix 1 1/4 cup sugar with the salt, nutmeg, cinamon and flour. Add to peaches. Toss until evenly coated. Spread in 1 1/2 quart baking dish. Dot with butter. Roll out pastry to to cover dish with 1 1/2 inch overhang. Press pastry to edge of dish and flute edge. Cut 3 vents in top. Sprinkle with remaining sugar. Bake 10 minutes at 450 degrees, then reduce heat to 350 degrees and bake 30 minutes more. Serve with whipped cream. Makes 1 pie Preheat oven to 450 degrees Prep. time: 1 hour ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Fruit Preserve Bars Categories: Cookies Desserts Servings: 20 1 c Butter 1 c Brown Sugar, packed 1 1/2 c Flour 1/2 ts Baking Soda 1/2 ts Almond Extract 1 1/2 c Oats, uncooked 1 c Fruit Preserves 1/4 c Sliced Almonds, toasted baking soda; mix well. Blend in extract. Stir in oats. Spread mixture in bottom of greased 13x9 inch pan. Spread with preserves to within 1/2 inch of outer edge of pan. Sprinkle with almonds. Bake at 375 degrees for 22 to 25 minutes. Cool and cut into bars. Makes 20 bars Preheat oven to 350 degrees Grease 13x9 inch pan Note 1: Experiment with different flavor combinations of extract, nuts and preserves. Note 2: Oats can be old-fashioned or quick, but not instant. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Old Fashioned Rice Pudding Categories: Desserts Servings: 4 1/3 c Rice, raw 1/3 c Sugar 1 ts Cornstarch 1/4 ts Salt 1 1/3 c Milk 1 Tb Butter 1/2 ts Vanilla 2 ea Eggs sugar, cornstarch and salt. Add milk and sugar mixture to rice. Heat to boiling; boil 1 minute, stirring constantly. Remove from heat. Stir in butter and vanilla. Separate eggs (whites will not be used) and beat yolks. Slowly stir about 1 cup of the hot rice mixture into the beaten egg yolks in a bowl. Blend with the remaining mixture in saucepan. Cook over medium heat, stirring frequently, just until mixture starts to bubble. Serve warm or cold, plain or with favorite topping. Optional: One or more of the following ingredients can be added after the egg yolks and before final cooking. 1/2 c Raisins 1/2 c Chopped Nuts 1/2 c Chopped Apples 1 t Cinnamon ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Pineapple Butterscotch Cake Categories: Desserts Cakes Servings: 16 1 cn Crushed Pineapple (20 oz) 1 c Butterscotch Chips 1 pk Pound Cake Mix (16 oz) 1 pk Instant Butterscotch Pudding Drain pineapple, reserve syrup. Mix 1 1/2 cups pineapple with butterscotch chips. Combine pound cake and pudding mix. Mix pound cake as package directs, using reserved syrup for all or part of the liquid. Stir in remaining pineapple. Pour into greased and floured 13x9 inch pan. Top with pineapple-chip mixture and bake in 325 degree oven for 55 to 65 minutes. Preheat oven to 325 degrees Grease and flour 13x9 inch pan ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Microwaved Norwegian Baked Apples Categories: Fruits Desserts Snacks Servings: 4 2 ea Large Red Baking Apples 4 oz Gjetost Cheese, 1 c shredded 1/3 c Chopped Pecans 1/4 c Raisins 2 Tb Brown Sugar 1/2 ts Cinnamon 1/8 ts Nutmeg in 8 inch microwave safe dish. Combine remaining ingredients; spoon equal portions into and over each apple half. Microwave on high 5 to 6 minutes, rotating dish after 3 minutes (or use turntable). Cover with plastic wrap and let stand 3 minutes. Note: Time based on 650 watt oven, adjust time for different wattage oven. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Authentic Pennsylvania Dutch Shoo Fly Pie Categories: Pies Desserts Servings: 8 1/2 c Baking Molasses 1 ea Egg Yolk 1/2 ts Baking Soda 3/4 c Boiling Water 3/4 c Flour 1/2 c Brown Sugar 2 Tb Butter 1/8 ts Nutmeg 1/8 ts Ground Ginger 1/8 ts Ground Cloves 1/2 ts Cinnamon 1/4 ts Salt 1 ea Pastry for 9 inch pie Dissolve soda in boiling water and add to egg and molasses. Set aside. Stir dry ingredients together, mixing well. Cut in shortening until mixture looks like coarse crumbs. Pour molasses into pie shell. Sprinkle crumbs evenly over top. Do not stir. Bake at 450 degrees for 15 minutes then reduce heat to 350 degrees and bake 20 minutes longer. Cool and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chocoholics Cookies Categories: Cookies Desserts Servings: 50 4 oz Unsweetened Chocolate 12 oz Semi-Sweet Chocolate 3 oz Unsalted Butter 3 oz Margarine 1 1/2 Tb Instant Espresso 4 ea Eggs 1 1/2 c Sugar 4 Tb Vanilla 3 c Flour 1/2 ts Baking Powder 1/4 ts Salt 6 oz Semi-Sweet Chocolate 8 oz Pecan Halves 8 oz Walnut Halves 6 oz Semi-Sweet Chocolate, melted in oven until toasted, 10 to 12 minutes or until they develop a toasty aroma. Remove from oven and set aside to cool. Increase oven temperature to 350 degrees. Place unsweetened chocolate, 12 oz semi-sweet chocolate, butter, margarine and espresso in top of double boiler and place over simmering (not boiling) water until chocolate is about 3/4 melted. Meanwhile, beat the eggs with a wire whisk in a large mixing bowl. Gradually add sugar, whisking until mixture becomes thick and light in color. When chocolate is almost melted, remove from heat and stir until completely melted and satiny in appearance. Gradually whisk chocolate into egg mixture. Stir with a wooden spoon to incorporate. Sift flour, baking powder and salt directly into chocolate mixture. Gently stir until the dry ingredients are barely incorporated. Cut the 6 oz of semi-sweet chocolate into 1/2 inch chunks and stir into dough along with the toasted nuts. Lightly butter 4 aluminum baking sheets. (do not use foil or cookies will burn) Drop dough by tablespoonfuls, 12 to a sheet to leave room for cookies to spread. Bake only one sheet at a time in center of oven. Bake at 350 degrees for 10 to 12 minutes, or until cookies lose their shine. Cookies will still be very soft. Allow to cool for 2 minutes before removing from pans. Using a pin-sized tip on an icing bag, pipe melted semi-sweet chocolate onto cookies in a criss-cross pattern. Allow to cool at least 1 hour before storing in tins. Makes 50 one-ounce cookies ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Bogus Cookies Categories: Cookies Desserts Servings: 112 2 c Butter 2 c Sugar 2 c Brown Sugar 4 ea Eggs 2 ts Vanilla 4 c Flour 5 c Ground Oatmeal 1 ts Salt 2 ts Baking Powder 2 ts Baking Soda 24 oz Chocolate Chips 8 oz Hershey Bar, grated 3 c Chopped Nuts (any kind) until all is powder. oatmeal, salt, baking powder and baking soda then add to butter/sugar mixture. Mix well and add chocolate and nuts. Make golf ball sized cookies and place 2 inches apart on ungreased cookie sheet. Bake at 375 degrees for 16 minutes. Preheat oven to 375 degrees Makes 112 cookies ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Streusel Cream Peach Pie Categories: Pies Desserts Fruits Servings: 8 1 x Pastry for 9 inch Pie 10 ea Fresh Peaches 1/2 c Sugar 1/2 ts Nutmeg 1 ea Egg 2 Tb Cream 1/4 c Brown Sugar 1/4 c Softened Butter 1/2 c Flour plate. Sprinkle with 1/2 cup sugar and nutmeg. Beat together egg and cream and pour over peaches. Mix together until crumbly: brown sugar, butter and flour. Sprinkle crumb mixture over peaches. Bake at 425 degrees for 35 to 45 minutes. Serve slightly warm, alone or with ice cream, whipped topping or sour cream. Preheat oven to 425 degrees ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Butternut Cake Categories: Cakes Desserts Servings: 12 2 x Sticks Butter 3 c Sifted Flour 1 ts Baking Soda 3 ea Eggs 2 c Sugar 1 c Buttermilk 3 ts Butternut Flavoring 1/4 ts Salt 8 oz Cream Cheese 1 x Stick Butter 1 x Box Powdered Sugar 2 ts Butternut Flavoring 1 c Chopped Nuts Preheat oven to 350 degrees Grease and flour three 9-inch cake pans of butter. Add eggs one at a time, beating well after each addition. Mix soda and salt into buttermilk until foamy. Add alternately with flour. Add 3 teaspoons flavoring. Pour into prepared pans and bake until done, 20 to 25 minutes. teaspoons flavoring. Add nuts. Spread on cooled cake. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Deep Dish Peach Pie Categories: Pies Desserts Fruits Servings: 6 1 x Pastry for 8-inch pie 2 Tb Lemon Juice 1 1/2 lb Fresh Peaches (6 c sliced) 1 1/4 c Sugar 2 Tb Sugar 1/8 ts Salt 1/4 ts Cinnamon 3 Tb Flour 4 Tb Butter 1 c Heavy Cream, Whipped Preheat oven to 450 degrees peaches into a large bowl and sprinkle with lemon juice. Mix 1 1/4 cup sugar with the salt, nutmeg, cinnamon and flour and add to the peaches. Toss until they are evenly coated. Spread peaches in a 1 1/2 to 2 quart baking dish and dot all over with the butter. Roll out the pastry dough to cover the top of the dish with a 1 1/2 inch overhang. Press pastry to the edge of the dish and flute it. Cut 2 or 3 vents in the top. Sprinkle the top with remaining sugar. Bake 10 minutes at 450 degrees, then reduce heat to 350 degrees and continue baking 30 minutes more. Serve with the whipped cream. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Overnight Coffee Cake Categories: Breads Breakfast Desserts Servings: 8 1 pk Frozen Dough Pieces 1 1/2 c Brown Sugar 1 1/2 ts Cinnamon 1 pk Carmel/Butterscotch Pudding* 1 x Stick Margarine * Small package of pudding mix, NOT instant Sprinkle the cinnamon, brown sugar and dry pudding on top. Last of all cut the margarine into slices and cover the top. Let sit overnight and the next morning place in a 350 degree preheated oven for 30 minutes. After 15 minutes cover the top with foil. Turn out upside down on a plate. Each piece of dough will pull out separately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Crumb-Nut Cheesecake Crust Categories: Cheesecake Desserts Servings: 1 5 oz Pecans (approx.) 3/4 c Vanilla Wafer Crumbs 1/4 c Confectioners Sugar 1/4 c Melted Butter Chop nuts very finely in food grinder or food processor (a salad shooter works great, put through twice.) Should have 1 cup of ground nuts. Cookies should also be chopped very finely. Combine crumbs, chopped nuts and sugar, and mix thoroughly; drizzle with melted butter and mix lightly. Press onto bottom and 1 1/2 inches up side of springform pan. Note 1: Requires about 25 vanilla wafers to make 3/4 cups crumbs. Note 2: Any type of dry, unfilled, unfrosted cookies may be used for the ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Pastry Cheesecake Crust Categories: Cheesecake Desserts Servings: 1 1/3 c Softened Butter 1/3 c Sugar 1 ea Egg 1 1/4 c Unsifted Flour mix well. Spread dough on bottom and 1 1/2 inches up side of 9-inch springform pan. Bake at 450 degrees for 5 minutes. Cool and fill. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Graham Cracker Cheesecake Crust Categories: Cheesecake Desserts Servings: 1 1 1/2 c Graham Cracker Crumbs 1/3 c Sugar 1/3 c Melted Butter inch springform pan. Bake at 350 degrees for 8 to 10 minutes; cool and fill. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chocolate Marble Cheesecake Categories: Cheesecake Desserts Servings: 12 1 x Crumb-nut Cheesecake Crust 3 pk Softened Cream Cheese* 3/4 c Sugar 1/2 c Sour Cream 2 ts Vanilla 3 ea Eggs 3 ts Flour 1/4 c Hershey's Cocoa 1/4 c Sugar 1 Tb Vegetable Oil 1/2 ts Vanilla * 8 oz packages, or 24 oz total Preheat oven to 450 degrees sour cream and 2 teaspoons vanilla in large mixer bowl; beat on medium speed until smooth. Add flour, 1 tablespoon at a time, blending well. Add eggs; beat well. In a small bowl, combine cocoa and 1/4 cup sugar. Add oil, 1/2 teaspoon vanilla and 1-1/2 cups of the cream cheese mixture; mix until well blended. Aternately spoon plain and chocolate mixtures into prepared crust, ending with dollops of the chocolate on top; gently swirl with knife or spatula for a marbled effect. Bake at 450 degrees for 10 minutes; without opening oven door, lower temperature to 250 degrees and continue cooking for 30 minutes more. Without opening oven door, turn off heat and let cheesecake sit in oven for 30 minutes. Remove from oven and loosen sides with knife. Let cool and chill. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cold Clam Dip Categories: Dips Appetizers Servings: 4 10 oz Clams 6 oz Philadelphia Cream Cheese 1 ts Lemon Juice 1/2 ts Salt 1/8 ts Pepper 1 ts Worcestershire sauce 1 ea Garlic clove (pressed) 1 x Tabassco sauce Blen all ingredients together. Let set for 2 hours before serving. Potato chips and all party crackers are good with this dip. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Debbie's Chalupa Dip Categories: Dips Appetizers Servings: 4 3 ea Avocados 2 ts Lemon juice 1/2 ts Salt 1/4 ts Pepper 8 oz Sour cream 1/2 c Mayonnaise 1 pk Taco seasoning mix 1/2 c Green onion (chopped) 3 ea Tomatoes (chopped/drained) 8 oz Cheddar cheese (grated) Mash avocados with lemon juice, salt and pepper until smooth. In separate bowl, mix sour cream with mayonnaise and taco seasoning mix. In loaf pan, layer beans, avocado mix, sour cream mix, onions, tomatoes and cheese. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Salsa Dip Categories: Dips Salsa Appetizers Servings: 4 4 ea Tomatoes (chopped/drained) 2 pk Green onions (chopped) 1 cn Black olives (chopped) 1 cn Green chilies (chopped) 1 Tb Olive oil 1 Tb Vinegar 1 Tb Garlic salt Mix; refrigerate at least 1 hour (better overnight). Serve with tortilla chips. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Madras Dip Categories: Dips Appetizers Servings: 4 2 ea Hard-boiled eggs 2 c Sour cream 2 c Curry powder 1 ts Onion (grated) 2 Tb Green pepper (grated) 2 Tb Celery (grated) 1 x Seasonings Add diced eggs to all other ingredients which have been smoothly blended in blender. Consistency is thin. Chill; sprinkle with paprika and serve with corn chips. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Shrimp Dip Categories: Dips Appetizers Servings: 4 1/4 c Milk 1 c Mayonnaise 3 ea Tabasco sauce (drops) 1 Tb Worcestershire sauce 1/4 ts Garlic salt 1 ea Onion (chopped) 8 oz Cheddar cheese (cubed) 5 oz Shrimp (drained) Place all ingredients in blender and blend until smooth. Served chilled. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Curry Dip Categories: Dips Appetizers Servings: 4 1 qt Mayonnaise (no dressing) 1 ea Worcestershire sauce (dash) 3 ea Green onions (chopped) 1 x Crazy salt 1 x Black pepper 1 Tb Curry powder 1 x Seasonings Mix all ingredients together and serve with fresh vegetables. Let stand in refrigerator for 1 hour before serving; tastes better chilled. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Pimiento cheese Categories: Dips Appetizers Servings: 4 1 ea Egg beaten 1/3 c Sugar 1/4 c Vinegar 1 Tb Water 2 c Cheddar cheese (grated) 1/4 c Pimientos (chopped) In small saucepan, beat egg and sugar until well blended. Stir in vinegar and water. Cook over low heat until thick. Set aside until cool. In medium bowl, mix together cheese, pimientos and sauce. Chill unitl ready to use. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Lower East Side Lox Categories: Appetizers Cheese Dips Fish Vegetable Servings: 4 1 c Cream Cheese; Softened 1/2 c Sour Cream 1/2 c Lox Or Smoked Salmon; Cubed 1/4 c Fresh Chives; Chopped, OR 4 ts Dried Chives; Crushed 1/8 ts White Pepper 1 ts Whipping Cream 2 tb Onion; White, Chopped Beat the cream cheese to a smooth consistency and blend in the sour cream. Mix in the lox thoroughly. Stir in all of the other ingredients. Cover and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Bagel Chips, Tomatoes, Radishes, Cucumber, Scallions, and Figs. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Red Sockeye Salmon Special Categories: Appetizers Dips Fish Servings: 4 3/4 c Fresh Salmon; Flaked, OR 8 oz Salmon; Canned, Well Drained 1/2 ts White Onion; Finely Diced 1 1/2 ts Fresh Dill; Chopped, OR 1/2 ts Dried Dill; Crushed 1/2 c Mayonnaise 1/4 c Whipping Cream 1 tb Lemon Juice Remove any remaining skin and bones from the salmon (even the canned salmon may have some). Mix the flaked salmon (canned or fresh) with the lemon juice, onion, and dill. Blend in the mayonnaise and whipping cream. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Broccoli, Cauliflower, Cucumber, Black Bread, Potato Skins. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: No-Knead Cheddar Rolls Categories: Breads Cheese Yeast bread Servings: 8 1 1/2 c Unbleached Flour; Unsifted 1 pk Active Dry Yeast; OR 1 ts Salt 3/4 c Milk 1/2 c Water 1 c Unbleached Flour; Unsifted 1 c Cheddar; Sharp, Grated 1/4 c Butter 1 ea Egg Yolk; Lg 1 tb Active Dry Yeast; Bulk 3 tb Sugar 3 tb Butter 1 tb Milk Place the grated cheese in a small bowl and cover to prevent drying then set aside. Combine 1 1/2 cups unsifted flour, yeast, sugar, and salt in a large mixer bowl, blending thoroughly. Measure 3/4 c of milk, water, and butter into a saucepan and heat until the liquids are warm, 115 to 120 degrees F.. Gradually add the liquids to the dry ingredients in the mixer bowl, beating for 2 minutes at medium speed of the electric mixer, scraping the bowl occasionally. Add and beat in 1 cup of unsifted flour at high speed. Beat for 2 minutes, scraping the bowl occasionally. Mix in enough additional flour (1/2 to 1 cup unsifted) to make a soft dough. (Dough will be slightly sticky.) Put the dough into a greased deep bowl. Cover with waxed paper and a clean towel and let stand in a warm place until the dough has doubled, 45 to 60 minutes. Generously grease several baking sheets. Melt the butter and set aside. Punch the dough down wit a fist and turn the dough out onto a lightly floured surface. Divide the dough into two equal portions. Set one portion aside. Roll the dough into a rectangle 16 X 8-inches. Brush with about one-half of the melted butter. Sprinkle with about one half of the grated cheddar cheese. Cut crosswise into 8 equal portions. Cut into halves lengthwise. Fold each strip into thirds, lapping each side portion over the center third. Place the rolls on a baking sheet. Repeat for the other half of the dough. Beat the egg yolk with the tbls of milk, slightly. Brush the tops of the rolls with the egg yolk mixture. Let rise until doubled, about 30 minutes. Bake at 425 degrees F. for about 8 minutes or until rolls are golden brown. Serve rolls hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: No-Knead Cheddar Rolls Categories: Breads Cheese Yeast bread Servings: 8 1 1/2 c Unbleached Flour; Unsifted 1 pk Active Dry Yeast; OR 1 ts Salt 3/4 c Milk 1/2 c Water 1 c Unbleached Flour; Unsifted 1 c Cheddar; Sharp, Grated 1/4 c Butter 1 ea Egg Yolk; Lg 1 tb Active Dry Yeast; Bulk 3 tb Sugar 3 tb Butter 1 tb Milk Place the grated cheese in a small bowl and cover to prevent drying then set aside. Combine 1 1/2 cups unsifted flour, yeast, sugar, and salt in a large mixer bowl, blending thoroughly. Measure 3/4 c of milk, water, and butter into a saucepan and heat until the liquids are warm, 115 to 120 degrees F.. Gradually add the liquids to the dry ingredients in the mixer bowl, beating for 2 minutes at medium speed of the electric mixer, scraping the bowl occasionally. Add and beat in 1 cup of unsifted flour at high speed. Beat for 2 minutes, scraping the bowl occasionally. Mix in enough additional flour (1/2 to 1 cup unsifted) to make a soft dough. (Dough will be slightly sticky.) Put the dough into a greased deep bowl. Cover with waxed paper and a clean towel and let stand in a warm place until the dough has doubled, 45 to 60 minutes. Generously grease several baking sheets. Melt the butter and set aside. Punch the dough down wit a fist and turn the dough out onto a lightly floured surface. Divide the dough into two equal portions. Set one portion aside. Roll the dough into a rectangle 16 X 8-inches. Brush with about one-half of the melted butter. Sprinkle with about one half of the grated cheddar cheese. Cut crosswise into 8 equal portions. Cut into halves lengthwise. Fold each strip into thirds, lapping each side portion over the center third. Place the rolls on a baking sheet. Repeat for the other half of the dough. Beat the egg yolk with the tbls of milk, slightly. Brush the tops of the rolls with the egg yolk mixture. Let rise until doubled, about 30 minutes. Bake at 425 degrees F. for about 8 minutes or until rolls are golden brown. Serve rolls hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chili Con Carrot Categories: Appetizers Dips Vegetables Servings: 6 1/2 c Carrot; Diced 2 c Sour Cream 1/2 c Yellow Onion; Diced 1 ts Cumin; Ground 2 ts Dried Parsley; Crushed 1 tb Dijon Mustard 1 tb Chili Powder 2 tb Fresh Parsley; Chopped, OR Combine all of the ingredients, blending thoroughly. Cover and chill. Makes about 3 cups of dip SUGGESTED DIPPERS: Brussels Sprouts, Salami, Cocktail Rye Bread ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Roasted Red And Green Pepper Dip Categories: Appetizers Dips Vegetables Servings: 6 1 ea Red Bell Pepper 1 ea Green Bell Pepper 1 1/2 c Mayonnaise 1/2 c Sour Cream 1 ts Dried Parsley; Crushed ---------------------------------GARNISHES--------------------------------- 1 x Fresh Parsley; Chopped, OR 1 x Dried Parsley; Crushed 1 x Paprika 2 tb Lemon Juice 1 tb Fresh Parsley; Chopped, OR Slice the peppers in half, vertically, and remove the seeds. Char under the broiler on both sides (about 5 minutes per side). Remove and cool. Peel and dice the peppers and set aside. Blend the mayonnaise and sour cream until smooth. Mix in the lemon juice and parsley then blend in the peppers. Cover and chill. Garnish with additional parsley and sprinkle with paprika, if desired. Makes about 3 cups of dip. SUGGESTED DIPPERS: Deli Meats, Elephant Garlic Chips, Baby Corn, String Beans, Carrots, Bread Sticks ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Quick Bacon-Spinach Dip Categories: Appetizers Dips Meats Vegetables Servings: 6 10 oz Frozen Chopped Spinach; * 1/2 c Imitation Bacon Bits; OR 1/2 c Crisp Bacon; Crumbled, ** 1 c Mayonnaise 2 1/4 ts Fresh Dill; Chopped, OR 3/4 ts Dried Dill; Crushed 1/2 ts Garlic Powder 1/8 ts Cayenne Pepper * Thaw and drain one 10-oz package of frozen, chopped Spinach ** 6 or 7 slices of bacon cooked until very crisp should give you this ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Squeeze as much water as possible from the spinach. Mix the bacon and spinach and add the other ingredients, blending well. Cover and chill. Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS: Apples, Fennel, Zucchini, Monterey Jack or Cheddar Cheese Sticks, Toast Triangles, Pears ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Olive Tapenade Categories: Appetizers Dips Fish Vegetables Servings: 4 2 ea Anchovy Fillets 1 c Black Olives; Chopped 4 ts Worcestershire Sauce 1/2 c Mayonnaise 1/4 c Fresh Parsley; Chopped, OR 4 ts Dried Parsley; Crushed 1/2 ts Salt 1 tb Garlic; Minced 3 tb Fresh Basil; Chopped, OR 1 tb Dried Basil; Crushed Chop and mash the anchovies on a cutting board. Put them into a bowl and mix with the olives and worcestershire sauce. Blend in the mayonnaise and add all the rest of the ingredients, blending well. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Scallions, French Bread, Seafood ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Zippy Kidney Bean Dip Categories: Appetizers Beans Cheese Dips Vegetable Servings: 6 1 1/2 c Red Kidney Beans; Cooked 2 ts Jalapeno Pepper; Chopped 1/2 c Cheddar; Sharp, Chopped 1/4 ts Chili Powder 3/4 c Yogurt; Plain 1/2 ts Onion Powder 1/4 ts Garlic Powder 1/2 ts Hot Sauce In a blender or food processor, puree the beans to a coarse paste, (Beans may also be mashed by hand). Put into a bowl and add all of the other ingredients, blending well. Serve at room temperature. Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS: Sirloin Steak, Celery, Jicama, Cabbage, Swiss Cheese ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Rich And Creamy Refried Bean Dip Categories: Appetizers Beans Cheese Desserts Vegetable Servings: 2 1 c Refried Beans 1/2 c Sour Cream 1/4 c Fresh Tomato; Chopped 1 ts Salsa Verde; Hot Green Salsa 1/8 ts Salt 1 x Black Pepper; To Taste ----------------------------------GARNISH---------------------------------- 1 x Cheddar; Sharp, Shredded 2 tb Black Olives; Chopped Mix the beans and sour cream, blending thoroughly. Blend in all of the other ingredients except the garnish, blending well. Cover and chill. Garnish with the cheddar cheese just before serving. Makes about 1 3/4 cups of dip. SUGGESTED DIPPERS: Cucumber, Cheese Crackers, Jicama, Broccoli ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Longhorn Quick Chili Dip Categories: Appetizers Cheese Dips Vegetables Servings: 4 1 c Cottage Cheese 15 oz Chili With Beans; 1 can 1 1/2 ts Cumin; Ground 3/4 c Cheddar; Sharp, Shredded 1 tb Hot Sauce 1 tb Lemon Juice Cream the cottage cheese in a blender or food processor or with an electric mixer. Blend the chili in, mixing well. Add the hot sauce, lemon juice and cumin. Pour into a bowl and blend in the cheddar cheese, reserving a little for a garnish. Cover and chill. Makes about 3 3/4 cups of dip. SUGGESTED DIPPERS: Tortilla Chips, Celery, Cucumber, Bread Sticks, Deli Meats, Pickled Baby Corn, Carrots ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chunky Kidney Bean Dip Categories: Appetizers Beans Dips Servings: 2 1 1/2 c Kidney Beans; Cooked 1/4 c Sour Cream 1 ts Lemon Juice 1 ts Hot Sauce 1 tb Cumin; Ground 1 tb Coriander; Ground Mash the beans by hand, using a fork or the back of a wooden spoon. Blend in the sour cream, mixing until smooth. Add all the other ingredients and blend well. Cover and chill. Makes about 1 3/4 cups of dip. SUGGESTED DIPPERS: Polish Sausage, Celery, Corn Crackers ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Unstuffed Mushroom Dip Categories: Appetizers Cheese Dips Meats Vegetable Servings: 4 1 lb White Button Mushrooms; * 1 c Monterey Jack; Shredded 1/4 c Bacon; Finley Crumbled, OR 1/4 c Imitation Bacon Bits 1/2 c Sour Cream 1 ts Worcestershire Sauce ----------------------------------GARNISH---------------------------------- 1 x Seasoned Bread Crumbs 4 dr Hot Sauce * The mushrooms should be Whole White Button Mushrooms that have been diced. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine the mushrooms, Monterey Jack cheese, and bacon. Stir in the sour cream, blending well. Blend in the Worcestershire sauce and hot sauce. Place the mixture in a 1-quart casserole and top with the bread crumbs. Bake at 350 degrees F. for 15 minutes or until the cheese has melted. Place in a chafing dish and serve hot. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Tomatoes, Bell Peppers, Chili Peppers, Bread Sticks ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Zesty Italian Zucchini Dip Categories: Appetizers Cheese Dips Vegetables Servings: 8 3 c Zucchini; Shredded 1 c Cream Cheese; Softened 2 ea Eggs; Large 1/4 c Romano Cheese; Grated 1/4 c Parmesan Cheese; Grated 1/2 c Yellow Onion 2 ts Dried Parsley; Crushed 1/2 ts Salt 1/2 ts Oregano; Dried 2 tb Milk 2 tb Fresh Parsley; Minced, OR Place the shredded zucchini in a colander, squeeze out any excess water and set aside. Beat the cream cheese to a smooth consistency and blend in the milk and eggs, blending well. Mix in all the other ingredients, including the zucchini, and place in a greased 1 1/2-quart casserole. Bake at 350 degrees F. for 20 minutes, or until heated through and bubbly. Pour into a chafing dish and serve hot. Makes about 5 cups of dip. SUGGESTED DIPPERS: Italian Bread Chunks, Bell Peppers, Hot Dogs, Genoa Sausage ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Caviar, Dill And Purple Onion Dip Categories: Appetizers Cheese Dips Eggs Vegetable Servings: 4 1/2 c Cream Cheese; Softened 3/4 c Sour Cream 3 oz Red Or Black Caviar 1 ts Lemon Juice 1 ts Dried Dill; Crushed 2 ts Purple Onion; Diced ----------------------------------GARNISH---------------------------------- 1 ea Egg; Lg, Hard Boiled 1 tb Fresh Dill; Chopped, OR Beat the cream cheese to a smooth consistency. Blend in the sour cream and add the remaining ingredients, blending well. Cover and chill. Just before serving, garnish with the egg which has been finely chopped. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Cocktail Rye Bread, Toast Triangles, Cucumber, Turnips, Red Bell Peppers Strips. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Creamed Herring Categories: Appetizers Dips Fruits Fish Vegetable Servings: 4 4 oz Pickled HerringIn Sour Cream 1/2 c Apple; Tart, Finely Diced 1 c Sour Cream 1 tb White Onion; Finely Diced Puree the herring (sauce and all) in a food processor or blender until smooth. Add all the other ingredients and continue to process until smooth. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Cocktail Rye Bread, Lavasch Crackers, Broccoli, Cherry Tomatoes, Zucchini ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Contemplating Cape Cod Clam Dip Categories: Appetizers Cheese Dips Seafood Servings: 4 1/2 c Clams; Minced, OR 6 1/2 oz Clams; Minced, Well Drained 1 c Cream Cheese; Softened 1/8 ts Hot Sauce 1 ts Lemon Juice 1/4 ts Worcestershire Sauce 2 tb Clam Juice 1 tb Chili Sauce 1 tb Onion Juice Blend the clams, clam juice, and cream cheese to a smooth consistency. All all of the other ingredients and blend well. Cover and chill. Makes about 1 3/4 cups of dip SUGGESTED DIPPERS: Carrots, Fennel, Zucchini, Wheat Crackers ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Saucy Sardine Categories: Appetizers Dips Fish Vegetables Servings: 4 8 ea Sardine Fillets;Boned & Skin 1 c Sour Cream 1/4 ts Lemon Juice 2 tb Mayonnaise 1 tb Green Onion; Chopped, * 1 tb Fresh Parsley; Chopped * Use both the green and white parts of the green onion when you chop it. +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Mash the skinned sardine fillets with a fork and blend in the sour cream and mayonnaise, blending well. Add the rest of the ingredients and blend well. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Broccoli, Cabbage, Cherry Tomatoes, Carrots, Pita Triangles, Cocktail Rye Bread, Water Crackers ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cocktail Crab Dip Categories: Appetizers Cheese Dips Seafood Vegetable Servings: 4 3/4 c Catsup 1/8 ts Hot Sauce 1/2 c Crabmeat; Flaked, OR 6 oz Crabmeat; Flaked, Drain Well 1 c Cream Cheese; Softened 1/8 ts Salt 2 tb Prepared Horseradish 3 tb White Onion; Diced Combine the catsup, horseradish and hot sauce. Remove any remaining filament from the crabmeat. Add the crabmeat to the catsup mixture and continue to blend. Add all other ingredients and blend till smooth. Serve at room temperature. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Salty Potato Chips, Potato Skins, Green Bell Peppers, Turnips ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Caesar Mayo Dip Categories: Appetizers Cheese Dips Fish Servings: 4 2 ea Anchovy Fillets 1 1/2 c Mayonnaise 1 ts Dijon Mustard 1 ts Worcestershire Sauce 1/4 ts Black Pepper 2 tb Parmesan Cheese 1 tb Lemon Juice Chop and mash the anchovy fillets on a cutting board. Put in a bowl and blend in the mayonnaise. Add the remaining ingredients and blend well. Cover and chill. Makes about 1 3/4 cups of dip SUGGESTED DIPPERS: Seafood, Deli Roast Beef Or Turkey, Radishes, Broccoli, Cauliflower, Snow Peas ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Key Lime Pie Categories: Desserts Pies Londontowne Servings: 8 3/4 c Key Lime juice 2 ts Key Lime juice 2 1/4 c Sweetened condensed milk 1 ts Grated Key lime rind 3 ea Egg yolks 1 ea 9" graham cracker pie crust 1 x Sweetened whipped cream Squeeze juice from 4 lg or 6 small Key Limes and grate rind; set aside. Using a whisk beat egg yolks until buttercup yellow. Add about half the condensed milk, using whisk. Blend well and add remaining milk. Add half the lime juice and blend slowly. Add remaining juice and blend. Add grated rind; mix and pour into chilled pie crust. Refrigerate 4 hours. May be frozen. To serve, slice while still frozen and let stand about 10 minutes. Top with whipped cream. Mrs. Harold T. Cook ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Mary Yarborough Pie Categories: Desserts Pies Londontowne Servings: 8 1 cn Sour pitted cherries 1 cn Drained crushed pineapple-sm 1 pk Cherry Jello (small) 1/4 c Chopped nuts 1/4 c Flour 1 c Sugar 3 ea Bananas 1 x Whipped cream 1 x 9" graham cracker pie crust Combine cherries, sm can pineapple, flour & sugar. Cook until thick. Remove from heat and add Jello. Stir and let cool. Add bananas and nuts. Pour into graham cracker crust. Top with whipped cream and serve. Mrs. Harold T. Cook ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Black Bottom Pie Categories: Desserts Pies Londontowne Servings: 8 1/2 c Sugar 1 ea 9" baked pastry shell 1 Tb Cornstarch 1 Tb Unflavored gelatin 2 c Scalded milk 4 ea Egg yolks, beaten 1/4 c Cold water 1 ts Vanilla 1/2 ts Vanilla extract 6 oz Semi-sweet chocolate bits 4 ea Egg whites 1/2 c Sugar Combine cornstarch & 1/2 c sugar. Slowly add milk to egg yolks, then stir into sugar & cornstarch mixture. Cook in double boiler, stirring constantly, until it coats spoon. Remove from heat, add vanilla. Remove one cup of this custard mixture and stir in chocolate bits until melted. Pour chocolate mixture inyo pastry shell & chill. Soften gelatin in water and add to remaining hot custard; stir until gelatin is dissolved. Add flavoring. Chill until slightly thickened. Beat eggs whites until soft peaks form. Gradually add remaining sugar while beating, until stiff. Fold custard/gelatin into egg whites and pile over chocolate layer in pie shell. Chill until set and garnish with chopped walnuts. Mrs. Henry D. Chaplin ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Tyler Pie Categories: Desserts Pies Londontowne Servings: 8 3/4 c White sugar 1/2 c Brown sugar 3 Tb Cornstarch 1 ts Vanilla 1 ts Nutmeg 1/4 lb Butter or margarine 1/2 c Milk 2 ea Eggs, separated 1 ea 9" unbaked pastry shell Mix sugars and cornstarch, add milk and cook a little. Add butter and egg yolks and bring to a good boil. Remove from fire and add beaten egg whites, vanilla and nutmeg. Pour into unbaked pie shell. Bake at 325 degrees until firm and brown, about 30-35 mins. Mrs. Harold T. Cook says, "This is an old family recipe & guests are always puzzled as to what is in it. Don't tell - keep them guessing! This is the first time I've told." ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Lemon Sponge Pie Categories: Desserts Pies Londontowne Servings: 8 1 ea Lemon, juice & rind 3 Tb Flour 2 Tb Butter 1/2 ts Salt 1 c Sugar 3 ea Eggs, separated 1 1/2 c Hot milk 1 ea 9" pie shell Cream butter and sugar. Add egg yolks and beat well. Add flour, salt, lemon juice and grated rind. Fold in stiffly beaten egg whites. Pour into unbaked pie shell and bake at 325 degrees for 45 minutes. Mrs. John P. Elberti ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Blueberry Boy Bait Categories: Desserts Londontowne Servings: 8 2 c Flour 1 1/2 c Sugar 2/3 c Butter 2 ts Baking powder 1 ts Salt 1 c Milk 2 ea Eggs, separated 1 c Blueberries Mix together flour, sugar, & butter. Reserve 3/4 cup of this mixture for topping. To remainder, add salt, baking powder, milk, & egg yolks. Blend well. Beat egg whites until firm; fold into batter and pour into 9" X 11" baking pan. Sprinkle blueberries over top, and then remainder of reserved flour/sugar/butter mixture. Bake in 350 degree oven for 40-50 minutes. Mrs. Harold T. Cook ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Pistachio Pudding Dessert Categories: Desserts Londontowne Servings: 10 3 pk Ladyfingers 7 oz (2 bx) Pistachio Ins Pudding 3 c Milk 1 pk Cool Whip (lg) 4 ea Heath candy bars Mix 2 (3-1/2 oz) boxes of instant pistachio pudding mix according to package directions using 3 cups of milk. Place half the ladyfingers in the bottom of a 9" X 13" glass dish. Add half the pudding and half the Cool Whip. Repeat layers. Crumble 3-4 Heath bars over top. Refrigerate. Mrs. James Hopkins ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Festive Pudding Categories: Desserts Londontowne Servings: 8 1/2 c Brown sugar 1/2 c Broken nut meats 1 1/4 c Flour 1 c White sugar 1 ts Baking soda 1/4 ts Salt 1 cn (#2) fruit cocktail, drained Mix nut meats and brown sugar and set aside. Mix remaining ingredients and spread into greased 9" X 9" pan. Sprinkle top with brown sugar/nut mixture. Bake at 350 degrees for 45 minutes. Serve topped with whipped cream or ice cream. -----------------------------------------------------------------------------