CookBook Heaven/COOKBOOK HEAVEN.iso/recipes/mm9.mmf

Text File | 1991-08-14 | 114KB | 2,055 lines

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

     Title: Apple Filled Squash Halves
Categories: Fruits Hamburger Meats Side dish Vegetable
  Servings:  4

      2 ea Acorn Squash; Md                    1 lb Lean Ground Beef
  1 1/2 ts Salt                              1/2 ts Cinnamon
      2 c  Apples; Pared & Chopped,2 Lg      1/4 c  Raisins
      1 x  Salt

      4 tb Brown Sugar; Packed
      2 tb Margarine Or Butter; Melted
  Heat the oven to 400 degrees F.  Cut each of the squash in half and remove
  the seeds and fibers.  Place the squash, cut sides down, in an ungreased
  baking pan.  Then add water to the depth of 1/4-inch and bake, uncovered,
  until the squash is tender, about 30 to 40 minutes.  While the squash is
  baking, cook and stir the meat in a large skillet until it is brown.
  Drain off the excess fat.  Remove the skillet from the heat and stir in
  the 1 1/2 ts of salt as well as the cinnamon, the coarsely chopped tart
  apples and the raisins.  When the squash is cooked, turn them so that the
  cut side is up and remove them to a platter.  Drain off any remaining
  liquid in the pan and dry.  Scoop out the pulp from the acorn squash,
  making a shell that is 1/4-inch thick all the way around.  Season the
  shells with salt to taste.  Mash the pulp and mix in the meat mixture.
  Return to the shells, piling them full and sprinkle with 1 tb of brown
  sugar on each.  Drizzle with the melted butter.  Bake uncovered until the
  apple is tender, about 20 to 30 minutes.  Serve hot.
  NOTE:
  You can substitute a combination of 1/2 lb lean ground beef and 1/2 lb of
  bulk pork sausage for the 1 lb of lean ground beef.

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

     Title: Spiced Bean Bake
Categories: Fruits Hamburger Meats Side dish
  Servings:  5

      1 lb Lean Ground Beef                  1/4 c  Onion; Chopped, 1 Sm
      1 ea Apple; Cored & Chopped              1 ts Curry Powder Or To Taste
    1/2 ts Mustard; Dry                       28 oz Baked Beans; 1 cn, *
      1 ea Apple Cored And Sliced

  *    Use the baked beans with a molasses sauce and pork.
  --------------------------------------------------------------------------
  Heat the oven to 350 degrees F.  Cook and stir the meat and onion in a
  large skillet until the meat is brown.  Drain off the excess fat.  Stir in
  the chopped apple, the curry powder, mustard and the baked beans.  Turn
  into an ungreased 1 1/2-quart casserole.  Arrange the apple slices on the
  top of the bean mixture and cover.  Bake until hot, about 25 to 30
  minutes.

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

     Title: Souper Baked Sandwich
Categories: Breads Cheese Hamburger Main dish Meat
  Servings:  6

  1 1/2 lb Lean Ground Beef                  1/4 c  Onion; Chopped, 1 Sm
    1/2 ts Salt                              1/2 c  Celery; Chopped
      4 c  Herb Stuffing Cubes; Not Mix    1 1/2 c  Milk
      2 ea Eggs; Lg                       10 3/4 oz Cream Of Mushroom Soup; 1 Cn
      1 ts Mustard; Dry                        1 c  Cheddar Cheese; Shredded,4oz

  Heat the oven to 350 degrees F.  Cook and stir the meat, onion and celery
  in a large skillet until the meat is brown.  Drain off the excess fat.
  Stir in the salt.  Arrange the stuffing cubes in a greased baking pan, 9 X
  9 X 2 or 11 3/4 X 7 1/2 X 1 3/4-inches and top with the meat mixture.
  Beat the milk, eggs, soup, and mustard together and pour over the meat.
  Then sprinkle with the cheese and bake uncovered until a knife inserted in
  the center comes out clean, about 30 to 40 minutes.  Cool for 5 minutes
  and then cut into squares and serve.

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

     Title: Mexicali Spoon Bread Casserole
Categories: Breads Cheese Hamburger Main dish Vegetable
  Servings:  8

--------------------------------MEAT MIXTURE--------------------------------
  1 1/2 lb Lean Ground Beef                    1 c  Onion; Chopped, 1 Lg
    1/4 c  Green Bell Pepper; Chopped          1 ea Clove Garlic; Minced
     15 oz Tomato Sauce; 1 Cn                 12 oz Whole Kernel Corn; 1 Cn
  1 1/2 ts Salt                                1 x  Chili Powder; To Taste
    1/8 ts Pepper                            1/2 c  Ripe Olives; Sliced
------------------------------CORNMEAL TOPPING------------------------------
  1 1/2 c  Milk                              1/2 c  Yellow Cornmeal
    1/2 ts Salt                              3/4 c  Cheddar Cheese; Shredded
      2 ea Eggs; Lg, Beaten

  Heat the oven to 375 degrees F.  Cook and stir the meat, onion, green
  pepper and garlic in a large skillet until the onion is tender and the
  meat is browned.  Drain off the excess fat.  Stir in the tomato sauce,
  UNDRAINED corn, 1 1/2 ts salt, the chili powder, pepper and olives.  Heat
  to boiling then reduce the heat and simmer, uncovered, while preparing the
  cornmeal topping.  Mix the milk, cornmeal and 1/2 ts salt in a saucepan.
  Cook and stir over medium heat just until the mixture boils.  Remove from
  the heat and stir in the cheese and eggs.  Turn the hot meat mixture into
  an ungreased 2 1/2 to 3-quart casserole.  Immediately pour the topping
  onto the meat mixture.  Bake, uncovered, until a knife inserted in the
  topping comes out clean, about 40 minutes.  Serve hot.

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

     Title: Saucy Bean 'N Beef Pie
Categories: Hamburger Main dish Meats Pies Vegetable
  Servings:  4

      1 lb Lean Ground Beef                3 1/2 oz French Fried Onions; 1 Cn
    1/4 c  Bread Crumbs; Dry              10 3/4 oz Cream Of Mushroom Soup; 1 Cn
      1 ea Egg; Lg                           1/4 ts Thyme Leaves
    1/4 ts Salt                               16 oz French Cut Green Beans; 1 Cn

      1 ds Pepper
  Heat the oven to 350 degrees F.  Mix the meat, half the onions, the bread
  crumbs, 1/4 cup of the soup, the egg, thyme leaves, salt and pepper.
  Press the mixture evenly against the bottom and sides of an ungreased 9-inc
  pie pan.  Turn the drained green beans into the meat line pan then spread
  the remaining soup over the beans.  Bake, uncovered, for 35 minutes.
  Arrange the remaining onions on the top of the mixture and bake another 10
  minutes.  Cool for about 5 minutes, then cut into wedges and serve.

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

     Title: Cheeseburger Pie
Categories: Cheese Hamburger Main dish Meats Vegetable
  Servings:  6

-----------------------------------CRUST-----------------------------------
      1 c  Bisquick Baking Mix               1/4 c  Milk Or Light Cream
--------------------------------MEAT FILLING--------------------------------
      1 lb Lean Ground Beef                  1/2 c  Onion; Chopped, 1 md
    1/2 ts Salt                              1/4 ts Pepper
----------------------------------TOPPING----------------------------------
      2 ea Tomatoes; Sliced, Md                2 ea Eggs; Lg
      1 c  Cheddar Cheese; Shredded,4oz

      2 tb Bisquick Baking Mix
      1 tb Worcestershire Sauce
  Heat the oven to 375 degrees F.  Mix the 1 cup of the biscuit baking mix
  and the milk until a soft dough forms.  Gently smooth the dough into a
  ball on a floured cloth-covered surface after kneading the ball 5 times to
  mix.  Roll out the dough until it is 2 inches larger than an inverted
  9-inch pie pan.  Ease into the pan and flute the edges.  Set aside.  Cook
  and stir the meat and onion in a large skillet until the meat is brown.
  Drain off the excess fat.  Stir in the salt, pepper, 2 Tb of the baking
  mix, and the worcestershire sauce.  Turn the meat filling into the pastry
  lined pie pan.  Arrange the tomato slices on the meat mixture.  Beat the
  eggs slightly and stir in the cheese.  Spoon onto the tomatoes spreading
  the mixture to cover the top completely.  Bake for about 30 minutes.  Cut
  into wedges and serve with chili sauce, if desired.

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

     Title: Peppy Pizza Pie
Categories: Cheese Hamburger Main dish Meats Vegetable
  Servings:  6

      1 lb Lean Ground Beef                    2 oz Pepperoni; Chopped,1/3 C Abt
    1/3 c  Bread Crumbs; Dry                   1 ea Egg; Lg
    1/2 ts Oregano Leaves                    1/4 ts Salt
      8 oz Tomato Sauce; 1 Cn                  8 oz Mushroom Stems & Pieces; *
    1/4 c  Ripe Olives; Pitted, Sliced         1 c  Mozzarella Cheese; Shredded

  *    Use 1 8-oz can of Mushroom Stems and Pieces that has been drained.
  --------------------------------------------------------------------------
  Heat the oven to 400 degrees F.  Mix the meats, bread crumbs, egg, oregano
  leaves, salt and half of the tomato sauce.  Press the mixture evenly
  against the bottom and sides of an ungreased 10-inch pie pan.  Sprinkle
  the mushrooms and olives in the meat line pan then pour the remaining
  tomato sauce over the vegetables.  Bake uncovered for 25 minutes.  The
  pepperoni gives a red-flecked appearance to the meat.  Sprinkle the pie
  with the shredded cheese and bake an additional 5 minutes.  Cool for 5
  minutes then cut into 6 wedges.
  NOTE:
  If a 10-inch pie pan is not available, use a 9-inch one but put a pan
  under it to catch the run off of juices.  Also you can use an 8 oz can of
  cut green beans or whole kernel corn in place of the mushrooms if desired.

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

     Title: Potluck Surprise
Categories: Cheese Hamburger Main dish Meats Vegetable
  Servings:  6

  1 1/2 c  Elbow Macaroni; Uncooked        1 1/2 lb Lean Ground Beef
    1/2 c  Onion; Chopped, 1 Md            1 1/2 ts Salt
      1 ts Italian Seasoning                 1/4 ts Pepper
      1 ea Eggplant; Sm, *                     1 c  Dairy Sour Cream
    1/4 c  Pimento; Chopped, **                2 c  Cheddar Cheese; Shredded,8oz

  *    Peel and cut the eggplant into 1/2-inch cubes.  There should be about
  **   You can use 1/2 cup of sliced pimento stuffed olives in place of the
  --------------------------------------------------------------------------
  Heat the oven to 350 degrees F.  Cook the macaroni as directed on the
  package and drain.  While the macaroni is cooking, cook and stir the meat
  and onion in a Dutch oven until the meat is brown.  Drain off the excess
  fat.  Stir in the salt, Italian seasoning, pepper, macaroni, eggplant,
  sour cream, pimento and 1 cup of the cheese.  Turn into an ungreased
  3-quart casserole.  Sprinkle with the remaining cheese.  Bake uncovered
  until the eggplant is tender, about 45 to 50 minutes.  Serve hot.

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

     Title: Hungry Boy's Casserole
Categories: Hamburger Main dish Meats Vegetables
  Servings:  6

      1 lb Lean Ground Beef                    1 c  Celery; Chopped, 2 Stalks
    1/2 c  Onion; Chopped, 1 Md                1 ea Clove Garlic; Minced
     16 oz Garbanzo Or Lima Beans, 1 Cn       16 oz Pork And Beans; 1 Cn
    1/2 c  Green Bell Pepper; Chopped          1 ts Salt
      6 oz Tomato Paste; 1 Cn

  Cook and stir the meat, celery, onion, and garlic in a large skillet until
  the meat is brown.  Drain off the the excess fat.  Stir in the undrained
  garbanzo beans and remaining ingredients.
  TO COOK IN A SKILLET:
  Heat the mixture to boiling then reduce the heat and simmer, covered, for
  10 minutes, stirring occasionally.  Serve hot.
  TO COOK IN THE OVEN:
  Pour the mixture into an ungreased 2-quart casserole.  Cover and bake in a
  375 degree F. oven until hot and bubbly, about 45 minutes.  Serve.

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

     Title: Hamburger Pizza
Categories: Cheese Hamburger Main dish Meats Vegetable
  Servings:  8

-----------------------------------CRUST-----------------------------------
  2 1/2 c  Bisquick Baking Mix                 1 ea Active Dry Yeast; Package
    2/3 c  Water; Hot
--------------------------------MEAT MIXTURE--------------------------------
      1 lb Lean Ground Beef                  1/2 c  Onion; Chopped, 1 Md
     15 oz Tomato Sauce; 1 Cn                  2 ts Oregano Leaves
    1/4 ts Pepper
----------------------------------TOPPING----------------------------------
    1/2 c  Green Pepper; Chopped, Opt.         2 c  Mozzarella Cheese; Shredded
      1 c  Parmesan Cheese; Grated

  Heat the oven to 425 degrees F.  Mix the baking mix and yeast and stir in
  the hot water.  Turn the dough onto a well-floured surface and knead until
  smooth, about 20 times.  Let the dough rest a few minutes.  While the
  dough is resting, cook and stir the meat and onion in a large skillet
  until the onion is tender and the meat is brown.  Drain off the excess
  fat.  Stir in the tomato sauce, oregano leaves, and pepper and set aside.
  Divide the dough in half.  Roll each half on an ungreased baking sheet
  into a rectangle, 13 X 10-inches or on a pizza pan 12-inches in diameter.
  Pinch the edges to make a slight rim.  Spread the meat mixture almost to
  the edges.  Top with the green pepper and cheeses.  Bake until the crust
  is brown and the filling is hot and bubbly, 15 to 20 minutes.  Cut into
  squares or wedges and serve.
  NOTE:
  If desired, you can use shredded Cheddar Cheese for the Mozzarella in the
  above recipe.

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

     Title: Baked Pizza Sandwich
Categories: Cheese Hamburger Main dish Meats Vegetable
  Servings:  6

      1 lb Lean Ground Beef                   15 oz Tomato Sauce; 1 Cn, OR
     15 oz Pizza Sauce; 1 Cn                   1 ts Oregano Leaves
      2 c  Biscuit Baking Mix                  1 ea Egg; Lg
    2/3 c  Milk                                8 oz Cheese; *
      2 oz Mushrooms;Sliced,Drained,1Cn      1/4 c  Parmesan Cheese; Grated

  *    Use 1 8-oz package of sliced process American Or mozzarella cheese.
  --------------------------------------------------------------------------
  Heat the oven to 400 degrees F.  Cook and stir the meat in a large skillet
  until brown.  Drain off the excess fat.  Stir in half of the tomato sauce
  and the oregano leaves into the meat mixture.  Heat to boiling then reduce
  the heat and simmer, uncovered, for 10 minutes.  While the meat mixture is
  simmering, mix the baking mix, egg and the milk.  Measure out 3/4 cup of
  the batter and set aside.  Spread the remaining batter in a greased baking
  pan 9 X 9 X 2-inches.  Pour into the remaining tomato sauce over the
  batter, spreading evenly.  Layer 4 slices of the cheese, the meat mixture,
  the mushrooms and the remaining cheese on top of the batter and tomato
  sauce.  Spoon the reserved batter on the top of the cheese.  Sprinkle the
  batter top with the grated Parmesan cheese and bake, uncovered, until it
  is golden brown, 20 to 25 minutes.  Cool for 5 minutes before cutting into
  squares and serving.

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

     Title: Minnesota Minestrone
Categories: Cheese Hamburger Main dish Soups Vegetable
  Servings: 10

      2 lb Lean Ground Beef                    1 c  Onion; Chopped, 1 Lg
      1 ea Clove Garlic, Minced               28 oz Tomatoes; 1 Cn
     15 oz Kidney Beans; 1 Cn                 12 oz Whole Kernel Corn; 1 Cn
      1 c  Celery; Sliced, 2 Stalks            2 c  Cabbage; Shredded,Abt 1/2 Hd
      2 c  Zucchini; Sliced, 2 Sm              1 c  Elbow Macaroni; Uncooked, OR
      1 c  Spaghetti; Broken, Uncooked         2 c  Water
    1/2 c  Red Wine Or Water                   2 ts Beef Bouillon; Instant
  1 1/2 ts Salt                            1 1/2 ts Italian Seasoning
----------------------------------GARNISH----------------------------------
      1 x  Parmesan Cheese; Grated

  Cook and stir the meat onion, and garlic in a Dutch oven until the meat is
  brown.  Drain off the excess fat.  Stir in the undrained tomatoes,
  undrained kidney beans, the undrained corn, and remaining ingredients
  except the cheese, breaking up the tomatoes as you do.  Heat to boiling
  then reduce the heat and simmer, covered, until the macaroni and
  vegetables are tender, about 30 minutes, stirring occasionally.  Serve hot
  with the Parmesan cheese.

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

     Title: Beef And Lentil Stew
Categories: Hamburger Main dish Meats Soups Vegetable
  Servings:  6

      1 lb Lean Ground Beef                  1/2 c  Onion; Chopped, 1 Md
      1 ea Clove Garlic; Minced                4 oz Mushroom Stems & Pieces;1 Cn
     16 oz Stewed Tomatoes; 1 Cn               1 ea Celery Stalk; Sliced
      1 ea Carrot; Lg, Sliced                  1 c  Lentils; Uncooked
      3 c  Water                             1/4 c  Red Wine; Optional
      1 ea Bay Leaf                            1 ts Salt
      1 ts Beef Bouillon; Instant            1/4 ts Pepper

      2 tb Parsley; Snipped
  Cook and stir the meat, onion and the garlic in a Dutch oven until the
  meat is brown.  Drain off the excess fat.  Stir in the undrained
  mushrooms, and the remaining ingredients.  Heat to boiling then reduce the
  heat, cover, and simmer, stirring occasionally, until the lentils are
  tender, about 40 minutes.  Remove the bay leaf and serve.

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

     Title: Basic Meat Loaf
Categories: Hamburger Main dish Meat loaf Meats
  Servings:  6

  1 1/2 lb Lean Ground Beef                    3 ea Bread Slices; *
      1 ea Egg; Lg                             1 c  Milk
    1/4 c  Onion; Chopped, 1 Sm                1 ts Salt
    1/2 ts Mustard, Dry                      1/4 ts Pepper
    1/4 ts Sage                              1/8 ts Garlic Powder
    1/2 c  Sauce **

      1 tb Worcestershire Sauce
  *     You can substitute 1/2 Cup of Dry Bread Crumbs or 1/2 Cup of Wheat
  **    You can use catsup, chili sauce or barbecue sauce as a topping in
  --------------------------------------------------------------------------
  Heat the oven to 350 degrees F.  Mix all the ingredients except the catsup
  together.  Spread the meat mixture into an ungreased loaf pan, 9 X 5 X
  3-inches or shape into a loaf in an ungreased baking pan.  Spoon catsup
  onto the loaf and bake, uncovered, for 1 to 1 1/4 hours or until done.
  Drain off the excess fat and serve sliced on a heated platter.
  NOTE:
  For leftover meat loaf, try the following:
  BARBECUED MEAT LOAF:
  For four 1/2-inch slices of meat loaf, mix 1/2 cup of barbecue sauce and 2
  tb of water in a skillet.  Place the slices of meatloaf in the skillet,
  turning to coat all sides with the barbecue sauce.  Cover and cook over
  low heat, brushing the sauce on the slices occasionally, until the meat is
  hot, about 10 to 15 minutes.
  POTATO-TOPPED MEAT LOAF:
  For four 1/2-inch slices of meat loaf, prepare some instant mashed
  potatoes, enough for 4 servings, as directed on the package and set aside.
   Set the oven control at broil/or 550 degrees F.  Broil the slices with
  the tops 3 to 4 inches from the heat for 5 minutes.  Spread the potatoes
  on the slices and sprinkle with shredded Cheddar cheese.  Broil until the
  cheese is melted, about 2 minutes and serve hot.
  SOUPED-UP MEAT LOAF:
  For four 1/2-inch slices of meat loaf, mix 1/2 to 1 can of your favorite
  condensed cream soup, such as cream of mushroom, (10 3/4 oz size) and 1/4
  to 1/2 cup of milk in a skillet.  Heat to boiling, stirring frequently.
  Reduce the heat and place the slices in the skilled, turning to coat all
  sides with the sauce.  Cover and simmer until the meat is hot, 10 to 15
  minutes and serve.

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

     Title: Cheese-Potato Meat Loaf
Categories: Cheese Hamburger Main dish Meat loaf Meat
  Servings:  6

      1 x  Basic Meat Loaf; Recipe # 8       1/4 c  Blue Cheese; Crumbled
      1 x  Potatoes; Instant Mashed            1 x  Bacon; Crisp & Crumbled

  *    Use the measurements for 4 servings and prepare as the recipe
  --------------------------------------------------------------------------
  Prepare the basic meat loaf recipe except -- mix in half of the cheese and
  shape the mixture into a loaf in an ungreased baking pan 13 X 9 X 2-inches.
   Omit the catsup and bake as directed.  Drain off the excess fat.  Prepare
  the potatoes as directed on the package except -- stir in the remaining
  cheese.  Spread the potatoes on the sides and top of the meat loaf.
  Sprinkle with the crumbled bacon and bake for an additional 10 minutes, or
  until the potatoes are lightly browned.  Serve hot.

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

     Title: Meat And Potato Squares
Categories: Cheese Hamburger Main dish Meat loaf Meat
  Servings:  6

      1 x  Basic Meat Loaf; Recipe # 8         1 x  Mashed Potatoes; Instant, *
    1/2 c  Cheddar Cheese; Shredded

  *     Prepare enough instant mashed potatoes to serve 4 as per package
  --------------------------------------------------------------------------
  Prepare the basic Meat Loaf -- except spread the mixture into an ungreased
  baking pan 9 X 9 X 2 or 8 X 8 X 2-inches.  Omit the catsup and decrease
  the baking time to 40 to 50 minutes.  Drain off the excess fat.  Spread
  the hot potatoes evenly over the meat in the pan and sprinkle with the
  shredded cheese.  Bake until the cheese is melted, about 2 to 4 minutes.
  Serve hot on a slightly heated platter.

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

     Title: Roast Meat Loaf
Categories: Hamburger Main dish Meat loaf Meats
  Servings:  8

      2 lb Lean Ground Beef                  1/2 c  Onion; Chopped, 1 Md
      1 ea Egg; Lg                           1/2 c  Oats; Quick-Cooking
    1/2 c  Milk                            1 1/2 ts Salt
    1/2 ts Savory Or Thyme                   1/4 ts Pepper
    1/2 c  Catsup Or Chili Sauce

      1 tb Parsley; Snipped
      2 tb Brown Sugar; Packed
  Heat the oven to 350 degrees F.  Mix all the ingredients except the catsup
  and brown sugar together.  Press the mixture firmly in an ungreased loaf
  pan 8 1/2 X 4 1/2 X 2 1/2-inches.  Loosen the edge with a spatula and
  unmold the loaf in an ungreased baking pan 13 X 9 X 2-inches.  Mix the
  catsup and sugar then spoon onto the loaf.  Bake uncovered for about 1 to
  1 1/4 hours.  Remove the meat loaf to a plate and let stand for 10
  minutes.  Then slice and serve on a heated platter.
  NOTE:
  If you don't have a pan this size, just form the mixture into a loaf in
  the large baking pan.
  VARIATION:
  Roast Meat Loaf Ring:  Press the meat mixture firmly into an ungreased 5
  to 6 cup ring mold.  Unmold in the baking pan by rapping mold against the
  bottom of the larger pan.  Brush with the catsup mixture.  Bake for about
  50 minutes.  If you desire, the hole in the ring can be filled with hot
  potato salad or creamed peas.

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

     Title: Onion Meat Loaf
Categories: Hamburger Main dish Meat loaf Meats
  Servings:  8

      2 lb Lean Ground Beef                1 1/2 oz Onion Soup Mix; 1 pk
    2/3 c  Milk                                1 ea Egg; Lg

      3 tb Brown Sugar
      3 tb Catsup
      1 tb Mustard; Prepared
  Heat the oven to 350 degrees F.  Mix the meat, onion soup mix, milk and egg
  together.  Shape the mixture firmly into a loaf shape, in a 13 X 9 X
  2-inch baking pan.  Mix the remaining ingredients together and spoon onto
  the loaf.  Bake, uncovered, for about an hour.  When done, remove the loaf
  to a plate and let stand for 10 minutes before slicing.  Serve on a heated
  platter.

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

     Title: Savory Stuffed Meat Loaf
Categories: Hamburger Main dish Meat loaf Meats Vegetable
  Servings:  6

  1 1/2 lb Lean Ground Beef                    2 ea Slices Bacon; Cut Up
    1/2 c  Milk                                1 ea Egg; Lg
    1/4 c  Bread Crumbs; Dry                   1 ts Salt
    1/2 ts Mustard; Dry                      1/4 ts Pepper
    1/8 ts Garlic Powder
-----------------------------MEAT LOAF STUFFING-----------------------------
    1/2 c  Butter Or Margarine               1/4 c  Onion; Chopped, 1 Sm
    1/2 c  Celery/Leaves; Chopped              2 c  Bread Crumbs; Fresh
    1/4 ts Salt                              1/4 ts Sage
    1/8 ts Thyme

      2 tb Parsley; Snipped
      1 tb Worcestershire Sauce
      1 ds Pepper
  Heat the oven to 350 degrees F.  Mix all of the ingredients except the
  stuffing together.  Spread 2/3rds of the mixture into an ungreased loaf
  pan 9 X 5 X 3-inches, pressing the mixture up the sides of the pan to
  within 3/4 inch of the top.  Spoon the stuffing onto the mixture in the
  pan and then top with the remaining meat mixture covering the stuffing
  completely.  Bake in the oven for 1 hour and 10 minutes.  Drain off the
  excess fat and let stand for 5 to 10 minutes before slicing into thick
  slices.  Serve on a heated platter.
  MEAT LOAF STUFFING:
  Melt the butter in a large skillet.  Add the onion and the celery and cook
  an stir until the onion is tender.  Remove from the heat and stir in the
  remaining ingredients.

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

     Title: Zucchini-Layered Meat Loaf
Categories: Cheese Hamburger Main dish Meat loaf Vegetable
  Servings:  6

      1 x  Recipe Basic Meat Loaf; *         1/2 c  Swiss Cheese; Shredded
    1/2 c  Zucchini; Thinly Sliced

      2 tb Pimento; Chopped
  *    See Recipe # 8, this file, for the recipe.
  --------------------------------------------------------------------------
  Prepare the basic meat loaf -- except spread 1/3 of the mixture evenly in
  an ungreased loaf pan, 9 X 5 X 3-inches.  Sprinkle half each of the cheese,
  zucchini and pimento in layers, spreading the layers to within 1/2 inch
  of all sides of the pan.  Repeat the layers ending up with a layer of the
  meat mixture on the top.  Be sure to cover the layers completely by
  spreading the mixture to the sides of the pan.  Omit the catsup and bake,
  uncovered, for 1 1/4 hours. Drain off the excess fat and let stand for 5
  to 10 minutes before slicing into thick slices.  Serve on a heated
  platter.

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

     Title: Spooned-Up Meat Loaf
Categories: Cheese Hamburger Main dish Meat loaf Meat
  Servings:  6

      2 lb Lean Ground Beef                1 1/2 oz Onion Soup Mix; 1 pk
    1/2 c  Oats; Quick Cooking               1/2 c  Water
    1/2 c  Dairy Sour Cream                    2 ea Eggs; Lg, Beaten
    1/4 c  Parmesan Cheese; Grated

  Cook and stir the meat in a large skillet until the meat is brown.  Drain
  off the excess fat.  Stir in the soup mix, oats and water.  Cover and
  simmer for about 5 minutes, stirring occasionally.  Stir in the sour cream
  and eggs.  Spread the mixture evenly in the skillet then sprinkle the
  cheese over the top.  Cover and simmer until set, about 5 minutes.  Serve
  with catsup, if desired.

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

     Title: Saucy Mini-Loaves
Categories: Hamburger Main dish Meat loaf Meats Vegetable
  Servings:  4

      1 lb Lean Ground Beef                  1/2 c  Cracker Crumbs
 10 3/4 oz Cream Of Mushroom Soup; 1 cn      1/4 c  Milk
      1 ea Egg; Lg                           1/4 c  Onion; Chopped, 1 Sm
    3/4 ts Salt                              1/8 ts Nutmeg
    1/8 ts Pepper                            1/2 c  Cucumber; Chopped, Unpared
    1/3 c  Tomato; Chopped                   1/2 c  Dairy Sour Cream

      3 tb Milk
  Heat the oven to 350 degrees F.  Mix the meat, cracker crumbs, 1.2 cup of
  the soup 1/4 cup of the milk, the egg, onion, and seasonings together.
  Press the mixture into 12 ungreased muffin cups.  Bake for about 30 to 35
  minutes.  In the meantime, in a small saucepan, heat the remaining soup
  the cucumber and 3 tb of milk to boiling, stirring frequently.  Reduce the
  heat and stir in the tomato and sour cream.  Heat just to boiling,
  stirring constantly then remove from the heat and spoon over the unmolded
  mini-loaves.  NOTE:  If you use regular hamburger put the muffin tin on a
  cookie/jelly-roll pan to catch any of the juices that run over.

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

     Title: Meat Loaf Tropicale
Categories: Fruits Hamburger Main dish Meat loaf Vegetable
  Servings:  6

  1 1/2 lb Lean Ground Beef                    1 ea Egg; Lg
      1 c  Bananas; Ripe, Mashed, 2 Lg       1/2 c  Oats; Quick Cooking
    1/2 c  Green Bell Pepper; Chopped          1 ts Salt
      1 ts Mustard; Prepared                 1/4 ts Nutmeg
    1/8 ts Allspice                            2 ea Slices Bacon

      2 tb Onion; Chopped
      3 tb Orange Marmalade
  Heat the oven to 350 degrees F.  Mix all of the ingredients, except the
  bacon and marmalade, together.  Spread the mixture in an ungreased loaf
  pan, 9 X 5 X 3-inches.  Crisscross the bacon slices on the top of the
  meat mixture and spread the marmalade over the whole thing.  Bake,
  uncovered for 1 to 1 1/4 hours.  Drain off the excess fat and let stand
  for 5 to 10 minutes before slicing.  NOTE:  The bananas add a unique,
  almost mysterious flavor and a special moistness to this elegant meat
  loaf.

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

     Title: Heidelberg Meat Loaf
Categories: Hamburger Main dish Meat loaf Meats
  Servings:  6

  1 1/2 lb Lean Ground Beef                    3 ea Slices Rye Bread; Torn Up
      1 c  Beer Or Bouillon; Any Brand         1 ea Egg; Lg
    1/4 c  Onion; Chopped, 1 Sm                1 ts Salt
      1 ts Caraway Seed; Optional            1/2 ts Celery Seed
    1/4 ts Pepper

  Heat the oven to 350 degrees F.  Mix all of the ingredients together.
  Spread the mixture into an ungreased loaf pan, 9 X 5 X 3-inches.  Bake
  uncovered for 1 to 1 1/4 hours.  Drain off the excess fat and let stand
  for 5 to 10 minutes before slicing.  Serve on a heated platter.

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

     Title: Bacon-Wrapped Little Loaves
Categories: Cheese Hamburger Main dish Meat loaf Meat
  Servings:  6

  1 1/2 lb Lean Ground Beef                    1 c  Cheddar Cheese;Shredded,4 Oz
      1 ea Egg; Lg                           1/4 c  Bread Crumbs; Dry
    1/4 c  Onion; Chopped, 1 Sm              1/4 c  Lemon Juice
    1/4 c  Green Bell Pepper; Chopped        1/2 c  Water
    1/2 ts Beef Bouillon; Instant              1 ts Salt
      6 ea ThinSlicesofBacon,Cut In 1/2

  Heat the oven to 350 degrees F.  Mix all of the ingredients, except the
  bacon, together.  Shape the mixture into 6 small loaves.  Crisscross 2 of
  the half slices of bacon across each loaf, tucking the ends under each
  loaf.  Place the loaves on a rack in a shallow baking pan and bake
  uncovered for 50 minutes.  Let stand for 5 to 10 minutes before serving.

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

     Title: Surprise Meat Loaf Squares
Categories: Hamburger Main dish Meat loaf Meats Vegetable
  Servings:  6

  1 1/2 lb Lean Ground Beef                    2 c  Eggplant;Pared,FinelyChopped
    1/2 c  Onion; Chopped, 1 Md                1 ea Egg; Lg
    1/2 c  Milk                              1/4 c  Oats; Quick Cooking
  1 1/2 ts Salt                              1/2 ts Basil Leaves
     16 oz Tomatoes; Stewed, 1 Cn              1 ea Clove Garlic; Minced
    3/4 ts Salt

      1 tb Cornstarch
  Heat the oven to 350 degrees F.  Mix the meat, eggplant, onion, egg, milk,
  oats,1 1/2 ts salt and the basil together.  Spread the mixture into an
  ungreased baking pan 8 X 8 X 2 or 9 X 9 X 2-inches.  Bake uncovered for 45
  to 50 minutes.  Drain off the excess fat.  Mix the tomatoes, garlic,
  cornstarch and 3/4 ts salt in a small saucepan.  Cook, stirring
  constantly, until the mixture thickens and boils.  Boil and stir for 1
  minute.  Cut the meat loaf into squares and top with the tomato sauce when
  you serve it.
  NOTE:
  Any type of summer squash can be substituted for the eggplant in this
  recipe.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

     Title: Cherry Cheesecake
Categories: Cakes Desserts
  Servings: 10

      1 c  Graham Cracker Crumbs               3 Tb Sugar
      3 Tb Margarine, Melted                  24 oz Cream Cheese, Softened
    3/4 c  Sugar                               3 ea Large Eggs
      1 ts Vanilla                            21 oz Cherry Pie Filling (1 cn)

  Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
  Bake at 325 degrees F., 10 minutes.
  Combine cream cheese and sugar, mixing at medium speed on electric mixer
  until well blended.  Add eggs, one at a time mixing well after each
  addition.  Blend in vanilla; pour over crust.  Bake at 450 degrees F., 10
  minutes.  Reduce oven temperatur to 250 degrees F., continue baking 25 to
  30 minutes or until set.  Loosen cake from rim of pan; cool before removing
  rim of pan.  Chill.  Top with pie filling just before serving.

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

     Title: Pumpkin Marble Cheesecake
Categories: Cakes Desserts
  Servings: 10

  1 1/2 c  Gingersnap Crumbs                 1/2 c  Finely Chopped Pecans
    1/3 c  Margarine, Melted                  16 oz Cream Cheese, Softened
    3/4 c  Sugar                               1 ts Vanilla
      3 ea Eggs                                1 c  Canned Pumpkin
    3/4 ts Cinnamon                          1/4 ts Ground Nutmeg

  Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches
  up sides of 9-inch springform pan.  Bake at 350 degrees F., 10 minutes.
  Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on
  electric mixer until well blended.  Add eggs, one at a time, mixing well
  after each addition.  Reserve 1 c batter, chill.  Add remaining sugar,
  pumpkin and spices to remaining batter; mix well.  Alternately layer
  pumpkin and cream cheese batters over crust.  Cut through batters with
  knife several times for marble effect.  Bake at 350 degrees F., 55 minutes.
  Loosen cake from rim of pan; cool before removing rim of pan.  Chill.

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

     Title: Orange Upside-down Cheesecake
Categories: Cakes Desserts
  Servings: 10

      1 ea Env. Unflavored Gelatin         1 1/2 c  Unsweetened Orange Juice
    1/4 c  Sugar                               2 c  Orange Section
      1 ea Env. Unflavored Gelatin           1/2 c  Unsweetened Orange Juice
     24 oz Cream Cheese, Softened              1 c  Sugar
      2 ts Grated Orange Peel                  1 c  Whipping Cream, Whipped
      1 c  Vanilla wafer crumbs              1/2 ts Cinnamon
      3 Tb Margarine, Melted

  Soften Gelatin in juice.  Add sugar; stir over low heat until dissolved.
  Chill until slightly thickened, but not set.  Arrange orange sections on
  bottom of 9-inch springform pan.  Pour gelatin mixture over oranges; chill
  until thickened again but not set.
  Soften gelatin in juice; stirr over low heat until dissolved.  Combine
  cream cheese, sugar and peel, mixing at medium speed on electric mixer
  until well blended.  Gradually add gelatin mixture, mixing until well
  blended.  Chill until slightly thickened; fold in whipped cream.  Pour over
  oranges, chill.
  Combine crumbs, cinnamon and margarine; gently press onto top of cake.
  Chill.  Loosen from rim of pan; invert onto serving plate.  Remove rim of
  pan.
  VARIATION:
  Omit cinnamon.  Substitute graham cracker crumbs or chocolate wafer crumbs
  for vanilla wafer crumbs.

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

     Title: Brownie Swirl Cheesecake
Categories: Cakes Desserts
  Servings: 10

      8 oz (1 Pk) Brownie Mix                 16 oz Cream Cheese, Softened
    1/2 c  Sugar                               1 ts Vanilla
      2 ea Large Eggs                          1 c  Milk Chocolate Chips, Melted

  Grease bottom of 9-inch Springform pan.  Prepare basic brownie mix as
  directed on package; pour batter evenly into springform pan.  Bake at
  350 degrees F., 15 minutes.
  Combine cream cheese, sugar and vanilla, mixing at medium speed on electric
  mixer until well blended.  Add eggs, one at a time, mixing well after each
  addition.  Pour over brownie layer.  Spoon chocolate over cream cheese
  mixture, cut through cheese and chocolate mixture several time to acheive
  a marble effect.  Bake at 350 degrees F., 35 minutes.  Loosen cake from rim
  of pan; cool before removing rim of pan. Chill.  Garnish with whipped
  cream, if desired.

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

     Title: Australian Cheesecake
Categories: Cakes Cheese Cheesecakes Desserts Fruit
  Servings: 10

-----------------------------------CRUST-----------------------------------
  1 1/2 c  Graham Cracker Crumbs               6 Tb Butter; Melted, *
    1/4 c  Sugar; Granulated
---------------------------------CHEESECAKE---------------------------------
      1 lb Cream Cheese                      1/2 c  Sugar; Granulated
      3 ea Eggs; Large, Separated            1/4 c  Unbleached Flour
      1 ts Lemon Rind, Grated                  2 ts Lemon Juice
      1 ts Vanilla Extract                   1/2 c  Heavy Cream
      2 Tb Passion Fruit; **

  *      Use sweet cream butter and DO NOT substitute margarine.
  **     Make the passion fruit pulp from fresh passion fruits or substitute
  --------------------------------------------------------------------------
  NOTE:  Prebaked crusts are much crisper than the chilled ones and this can
  be important if you want a crisp crust.
  CRUST:
  If you are prebaking the shell, preheat the oven to 350 degrees F.  Place
  the crumbs in a mixing bowl and add the butter and sugar blending well.
  Press the crumb mixture into the bottom and up the sides of an 8-inch
  springform pan.  Smooth the mixture to form an even layer on the bottom
  and sides.  Bake the crust in the oven for 10 minutes and let cool to room
  temperature before filling.
  NOTE:  This crust can be chilled for 5 to 10 minutes in the freezer until
  it is set but is not recommended in this recipe.
  CHEESECAKE:
  Preheat the oven to 300 degrees F.  In a large mixing bowl, beat the cream
  cheese and sugar until light and fluffy.  Add the egg yolks, one at a
  time, beating well after each.  Beat in the flour, lemon rind, lemon
  juice, and vanilla until just mixed.  Whip the cream until stiff in a
  medium mixing bowl.  Set aside.  In another mixing bowl, beat the egg
  whites until they form stiff peaks, then fold them into the cheese
  mixture.  Fold in the reserved whipped cream.  Stir in the passion fruit
  pulp then pour the mixture into the prepared crust and bake fro 45 minutes
  to 1 hour.  Cool, in the oven, to room temperature, then chill.

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

     Title: Czechoslovakian Cheesecake
Categories: Cakes Cheese Cheesecakes Desserts
  Servings: 10

-----------------------------------CRUST-----------------------------------
      1 x  Sweet Yeast; See Recipe # 23
---------------------------------CHEESECAKE---------------------------------
      2 c  Cottage Cheese                    1/4 c  Butter; No Margarine
      1 c  Sugar; Granulated                   2 ea Eggs; Large, Separated
      1 Tb Cornstarch                          3 Tb Milk OR Heavy Cream
      1 Tb Rum; Dark                         1/2 ts Lemon Rind; Grated
    1/3 c  Raisins

  Preheat the oven to 350 degrees F.  Press the cottage cheese through a
  sieve and drain.  In a large mixing bowl, combine the butter, sugar, and
  the egg yolks.  Beat until foamy, then add the cornstarch, milk, rum,
  cheese, lemon rind and raisins blending well.  Beat the egg whites until
  they from soft peaks, then gently fold them into the cheese mixture.  Pour
  the mixture into the prepared crust and bake for 50 minutes, or until the
  edges are golden brown.  Cool and serve at room temperature.

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

     Title: Dutch Cheesecake
Categories: Cakes Cheese Cheesecakes Desserts
  Servings: 10

-----------------------------------CRUST-----------------------------------
      1 x  Shortbread; See Recipe # 22
---------------------------------CHEESECAKE---------------------------------
      2 ea Eggs; Large, Separated            1/4 c  Confectioners' Sugar; PLUS
      2 ts Confectioners' Sugar            1 1/2 c  Gouda Cheese; Grated
    1/3 c  Light Cream Or Half & Half        1/4 c  Unbleached Flour
      1 ts Lemon Juice                         1 ts Lemon Rind; Grated
    1/3 c  Raisins; Golden

  NOTE:
  Use an 8-inch tart pan in this recipe.
  Preheat the oven to 350 degrees F.  In a large mixing bowl, beat together
  the egg yolks and 1/4 cup of the confectioners' sugar until well blended
  -- about 5 minutes.  Beat in the cheese, cream, flour, lemon juice, lemon
  rind and raisins.  Beat the egg whites until frothy, then gradually add
  the remaining confectioners' sugar and continue to beat until the whites
  form stiff peaks.  Fold the egg whites into the cheese mixture.  Pour the
  cheese mixture into the prepared crust and bake for 45 minutes.  Cool to
  room temperature, then chill before serving.

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

     Title: English Cheese Pie
Categories: Cheese Cheesecakes Desserts Pies
  Servings:  8

-----------------------------------CRUST-----------------------------------
      2 c  Unbleached Flour                  1/2 ts Salt
      2 ts Sugar; Granulated                   4 Tb Butter; Chilled, *
      3 Tb Shortening; Chilled                 5 Tb Water; Cold
----------------------------------FILLING----------------------------------
    1/2 c  Cottage Cheese                      1 c  Heavy Cream
    1/4 c  Cream Sherry                        3 ea Eggs; Large
      2 ea Egg Yolks, Large                  1/3 c  Sugar; Granulated
      2 Tb Rosewater                         1/2 ts Nutmeg; Grated
    1/4 ts Cinnamon; Ground                  1/4 c  Currants; Dried

  *     DO NOT use margarine in this recipe.
  --------------------------------------------------------------------------
  CRUST:
  Sift together the flour, salt and sugar into a medium-sized mixing bowl.
  Add the butter to the flour all at once.  Mix together until well blended.
   Then add the shortening and continue to blend by cutting it into the flour
  mixture.  The mixture will begin to look like crumbs or small pebbles.
  It will have the texture of oatmeal.  Sprinkle the water over the dough,
  distributing it evenly throughout.  The dough will be come sticky and
  cling together.  Gather it into a ball and wrap it in plastic wrap.  Chill
  for at least 30 minutes.  Preheat the oven to 450 degrees F.  When the
  pastry has chilled, roll it out on a pastry board to a thickness of
  1/8-inch.  The easiest way is to roll the dough between 2 sheets of waxed
  paper.  Roll the dough up onto the rolling pin and transfer it to a 9-inch
  pie tin.  Gently press it into the tin without stretching it.  Use the
  excess pastry to make flutes or cut away the excess with a sharp knife or
  scissors.  Prick the bottom of the pastry shell thoroughly to prevent
  trapped air from bubbling the dough.  Butter a sheet of aluminum foil and
  place the foil down into the shell.  Weight it down with weights or beans
  to keep the crust from lifting up.  Bake the crust for 7 to 10 minutes
  then remove the weight and the foil.  Return the crust to the oven and
  continue baking for another 8 to 10 minutes or until the crust is lightly
  browned.  If you have difficulty rolling out the dough, do not reroll it;
  just patch the tears or holes.  Rerolling will make the pastry tough.
  FILLING:
  Preheat the oven to 350 degrees F.  Press the cottage cheese through a
  sieve.  In a small saucepan, gently heat the cream and the sherry until
  steamy, do not allow it to scorch.  In a mixing bowl, beat together the
  eggs, egg yolks, sugar, rosewater, and the spices until frothy -- about 5
  minutes.  In a large mixing bowl, beat the cottage cheese until it is
  smooth then add the egg mixture and blend well.  Add the hot cream and
  sherry slowly  to the cheese mixture and beat until well blended.  Stir in
  the currants and pour the mixture into the prepared crust.  Bake for about
  30 minutes, then allow to cool.  Chill and sprinkle with cinnamon.

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

     Title: Finnish Curd Cake
Categories: Cakes Cheese Cheesecakes Desserts
  Servings:  8

-----------------------------------CRUST-----------------------------------
      2 Tb Butter; *                         2/3 c  Bread Crumbs; Dry **
------------------------------------CAKE------------------------------------
  1 1/2 ts Baking Powder                       1 c  Unbleached Flour; Sifted
      1 c  Cottage Cheese                      2 ea Eggs; Large
    1/2 c  Brown Sugar                         1 ts Cinnamon; Ground
      1 ts Cardamom; Ground                  1/2 ts Ginger; Ground
      1 ts Orange Rind; Grated                 1 ts Lemon Rind; Grated
    1/2 c  Butter, Melted, *

  *      Use Sweet Cream Butter In this recipe.
  **     Note:  This recipe can vary depending on the type of pan you use.
  --------------------------------------------------------------------------
  Butter the baking dish, pie pan, or springform pan until generously
  coated.  Sprinkle the crumbs as needed into the pan, then turn the pan
  around and shake gently, distributing the crumbs along the sides as well.
  The crumbs should completely coat the inside of the pan.  Chill briefly to
  set the crumbs and then fill with the desired filling.
  CAKE:
  Preheat the oven to 325 degrees F.  Sift together the flour and baking
  powder and set aside.  Press the cottage cheese through a sieve.  In a
  large mixing bowl, beat the eggs and the sugar until they are frothy.  Add
  the spices and fruit rinds.  Add the cottage cheese and blend all the
  ingredients well.  Stir in the butter, then add the dry mixture, mixing
  well.  Pour the mixture into the prepared crust and bake for 1 hour.
  NOTE:  Again this is more like a quick bread, and you can increase the
  sugar if you like as this is not particularly sweet.

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

     Title: French Cheesecake
Categories: Cakes Cheesecakes Cheese Desserts
  Servings: 16

-----------------------------------CRUST-----------------------------------
      1 x  Shortbread; See Recipe # 22
---------------------------------CHEESECAKE---------------------------------
      1 lb Cream Cheese                      1/2 lb French Cheese; *
    1/3 c  Sugar; Granulated                   1 Tb Unbleached Flour
      4 ea Eggs; Large, Separated            1/4 c  Sour Cream
    1/4 c  Heavy Cream                         1 ts Real Vanilla Extract
      1 Tb Confectioners' Sugar

  NOTE:  IF YOU ARE ON A DIET AND HAVE TO ASK HOW MANY CALORIES ARE IN THIS
  *      Use the Soft Double Creme French Cheese in this recipe.
  --------------------------------------------------------------------------
  Preheat the oven to 350 degrees F.  In a large mixing bowl, beat together
  the cream cheese and the double creme, then add the sugar and flour and
  beat until thoroughly blended.  Stir in the egg yolks, sour cream, heavy
  cream and vanilla.  Beat the egg whites until they are frothy, then
  gradually add the confectioners' sugar and beat until the whites form
  stiff peaks.  Fold the whites into the cheese mixture.  Pour the mixture
  into the prepared crust and bake for 45 minutes, or until the center is
  firm.  Cool to room temperature, then chill before serving.

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

     Title: German Kasekuchen
Categories: Cakes Cheese Cheesecakes Desserts
  Servings: 10

-----------------------------------CRUST-----------------------------------
      2 c  Unbleached Flour; Sifted            4 Tb Butter; No Margarine
    1/2 c  Sugar; Granulated                   1 ea Egg; Large
      1 ts Baking Powder
---------------------------------CHEESECAKE---------------------------------
      3 c  Cottage Cheese; 1 1/2 lbs         1/2 c  Cornstarch
      1 ts Baking soda                         1 c  Sugar; Granulated
      4 ea Eggs; Large                       1/2 ts Lemon Rind; Grated
    1/2 ts Vanilla Extract; Real only          1 c  Sour Cream
      1 c  Raisins

  CRUST:
  In a large mixing bowl, blend all the ingredients, cutting in the butter
  and working the mixture with your hands until it is well mixed and
  workable.  Divide the dough into 2 equal portions.  Use one half to line
  the bottom of a greased 9-inch springform pan, the other half to line the
  sides of the pan.  Either roll out the dough or press it in with your
  fingers.  Chill before filling.
  CHEESECAKE:
  Preheat the oven to 375 degrees F.  Press the cottage cheese through a
  sieve.  Combine the cornstarch and the baking powder and set aside.  In a
  large mixing bowl, combine the cottage cheese with the sugar, eggs, lemon
  rind and vanilla.  Beat until very smooth.  Add the dry mixture to the
  cheese and blend well.  Stir in the sour cream and raisins.  Pour the
  cheese mixture into the prepared crust and bake for one hour, or until
  done.  The center will remain soft.  Turn off the oven and prop the door
  open.  Allow the cake to cool to room temperature.  Serve at room
  temperature as well.

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

     Title: Hungarian Cheesecake
Categories: Cakes Cheese Cheesecakes Desserts
  Servings: 10

-----------------------------------CRUST-----------------------------------
  1 1/2 c  Unbleached Flour; Sifted            1 ts Baking Powder
      4 Tb Sweet Butter; No Margarine          2 ea Egg Yolks; Large, *
    1/8 ts Salt                                1 Tb Lemon Juice
      1 x  Cold Water; **
---------------------------------CHEESECAKE---------------------------------
      2 c  Cottage Cheese                      4 ea Eggs; Large
    1/4 c  Sugar; Granulated                   1 ts Lemon Rind; Grated
      1 c  Sour Cream                          1 c  Crushed Pineapple; Drained
    1/2 c  Raisins

  *     Lightly beat the egg yolks.
  **    Use only as much cold water as needed.  (3 to 4 TBLS)
  --------------------------------------------------------------------------
  Sift together the flour and baking powder, set aside.  Cream the butter in
  a large mixing bowl, then add the egg yolks, salt, and lemon juice, mixing
  well.  Add the dry mixture, then using your fingers, work the dough into a
  smooth consistency.  Add the cold water as necessary to work the dough.
  Roll the dough out on a flat surface to a thickness of 1/4-inch.  Cut the
  dough to fit the greased bottom of a 9-inch springform pan and place the
  dough in the bottom.  Use the excess to line the sides of the pan.  Chill.
  CHEESECAKE:
  Preheat the oven to 450 degrees F.  Press the cottage cheese through a
  sieve.  In a large mixing bowl, beat 3 eggs and the sugar until well
  blended.  Add the cottage cheese and beat, then stir in the lemon rind and
  the sour cream.  Separate the remaining egg, saving the yolk for another
  recipe, and brush the crust with the white.  Combine the pineapple and
  raisins in a bowl, then spread the mixture evenly on the prepared crust.
  Pour the cheese mixture on the top of the fruit mixture.  Bake for 10
  minutes at 450 degrees F. then reduce the oven to 350 degrees F. and bake
  for about another 35 minutes.  Cool to room temperature, then chill.
  Serve chilled.

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

     Title: New Zealand Kiwi Cheesecake
Categories: Cakes Cheese Cheesecakes Desserts Fruit
  Servings: 10

-----------------------------------CRUST-----------------------------------
  1 1/2 c  Graham Cracker Crumbs             1/4 c  Sugar; Granulated
---------------------------------CHEESECAKE---------------------------------
  1 1/2 lb Cream Cheese                      1/4 ts Salt
      1 ts Vanilla Extract                     4 ea Eggs; Large, Slightly Beaten
      1 c  Sugar; Granulated
----------------------------------TOPPING----------------------------------
      1 c  Sour Cream                        1/2 ts Vanilla Extract
      2 ea Kiwi Fruits; Peeled & Sliced

      6 tb Butter; Melted
      2 tb Milk
      3 tb Confectioners' Sugar
  Preheat the oven to 350 degrees F.  Place the crumbs in a mixing bowl and
  add the butter (NO Margarine) and sugar.  Blend well.  Press the mixture
  onto the bottom and partly up the sides of a greased 9-inch springform
  pan.  Smooth the crumb mixture along the bottom to an even thickness.
  Bake for 10 minutes in the preheated oven.  Cool before filling.
  CHEESECAKE:
  Preheat the oven to 350 degrees F.  In a large mixing bowl, beat together
  the cream cheese, milk, salt, and vanilla until well blended.  Add the
  eggs and sugar and continue to beat until light and creamy.  Pour the
  mixture into the prepared crust and bake for 35 minutes, or until lightly
  browned; the cake should be set in the middle.  Remove the cake from the
  oven and cool for 10 minutes.  Prepare the topping by mixing together, the
  sour cream, sugar, and vanilla.  Spread the topping over the top of the
  cake.  Return the cake to the oven and bake for 15 minutes more.  Cool to
  room temperature; then refrigerate until chilled.  Just before serving,
  garnish the top of the cake with slices of Kiwi fruit.

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

     Title: Paskha (Russian Cheesecake)
Categories: Cakes Cheese Cheesecakes Desserts Sauce
  Servings: 10

-----------------------------------CRUST-----------------------------------
      1 x  NONE
---------------------------------CHEESECAKE---------------------------------
      6 c  Farmers Cheese; 3 Lbs, *            6 ea Egg Yolks; Large
  1 1/2 c  Confectioners' Sugar            1 1/2 c  Heavy Cream
    1/2 c  Candied Fruits                    1/2 c  Raisins; Seedless
    1/2 c  Almonds; Toasted, Slivered        1/2 ts Lemon Rind; Grated
    1/2 lb Butter; NO Margarine                3 ts Vanilla Extract
-------------------------------SABAYON SAUCE-------------------------------
      2 ea Egg Yolks; Large                  1/4 c  Madeira
    1/2 ts Lemon Rind; Grated

      3 tb Confectioners' Sugar
      1 tb Lemon Juice
      1 tb Rum; Light
  *    You can also use Large-Curd Cottage Cheese if the Farmers Cheese is
  --------------------------------------------------------------------------
  NOTE:  THIS IS A SPECIAL CAKE REQUIRING A NEW LARGE FLOWER POT 7 X
  7-INCHES AT A MINIMUM.
  Press the cheese through a sieve.  Combine the cheese with the egg yolks,
  beating in 1 yolk at a time.  Add the sugar and blend well.  Heat the
  cream in a large saucepan until it almost boils, then add the cheese
  mixture and cook over low heat, stirring constantly, until the mixture
  thickens.  Remove from the heat before it begins to boil.  Stir in the
  fruits, almonds, and lemon rind.  Cool.  Cream together the butter and the
  vanilla, then stir into the cooled cheese mixture.  Line the flower pot
  with several layers of moistened cheesecloth, leaving enough cloth at the
  top to form a flap that will cover the pot.  Fill the pot with the cheese
  mixture and cover with the flap.  Put a weight on the top and place in the
  refrigerator for 2 to 3 days.  The whey (liquid) will drip out the bottom
  of the pot, so be sure to place a pan under it.  When drained, carefully
  unmold the cake with a knife.  Remove the cheesecloth and smooth the sides
  with a hot knife.  Prepare the sauce.  Beat together the egg yolks, sugar,
  Madeira, and lemon rind in the top of a double boiler.  Cook and continue
  beating until the mixture thickens.  Stir in the lemon juice and the rum,
  then chill briefly.  Pour the sauce over the cheesecake and serve.
  NOTE:
  This very unusual cheesecake is a traditional Russian Easter dish.  In the
  old days, the custom was to decorate it with paper flowers or religious
  emblems and have the priest come by and bless it.  Back then, it was made
  in a special pyramid-shaped form, but you can make it in an ordinary red
  clay flower pot.  Visually, the effect is quite striking, and the drainage
  hole allows the excess whey to escape.  To make paskha, you will need a
  large flower pot and some cheesecloth.  The paskha will keep in the
  refrigerator for several weeks, but be sure to make it at least three days
  in advance.

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

     Title: Polish Cheesecake
Categories: Cakes Cheese Cheesecakes Desserts
  Servings: 10

-----------------------------------CRUST-----------------------------------
      1 x  Shortbread; See Recipe # 23
---------------------------------CHEESECAKE---------------------------------
      4 c  Dry Curd Cheese; 2 lbs, *         1/2 ts Salt
  1 1/2 c  Sugar; Granulated                   4 ea Eggs; Large, Lightly Beaten
    1/2 c  Butter; Melted                      1 ts Vanilla Extract
-------------------------------CRUMB TOPPING-------------------------------
      1 c  Unbleached Flour                  1/2 c  Confectioners' Sugar
    1/2 ts Cinnamon; Ground                  1/4 c  Brown Sugar; Packed
    1/4 c  Butter; Melted

      1 tb Unbleached Flour
  *    Use either Dry Curd Cottage or Farmer cheese in this recipe.
  --------------------------------------------------------------------------
  Preheat the oven to 350 degrees F.  Place the cottage cheese in a sieve
  and drain.  In a small bowl, mix the flour, salt, and sugar.  Set aside.
  In a large bowl, combine the cottage cheese with the eggs, butter, and
  vanilla.  Mix until well blended and smooth.  Add the dry mixture and
  blend well.  Pour the mixture into the prepared crust and set the cake
  aside.  Prepare the topping by sifting the flour, sugar, and cinnamon
  together.  Add the brown sugar and blend well.  Pour the melted butter
  over the topping mix and immediately stir with a fork to form small
  crumbs.  Sprinkle the topping mix over the surface of the cake and bake
  the cake for 50 minutes, or until done.  Cool to room temperature and then
  chill.

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

     Title: Spanish Cheesecake
Categories: Cakes Cheese Cheesecakes Desserts
  Servings: 10

-----------------------------------CRUST-----------------------------------
      1 x  None
---------------------------------CHEESECAKE---------------------------------
      1 lb Cream Cheese                    1 1/2 c  Sugar; Granulated
      2 ea Eggs; Large                       1/2 ts Cinnamon; Ground
      1 ts Lemon Rind; Grated                1/4 c  Unbleached Flour
    1/2 ts Salt                                1 x  Confectioners' Sugar

      3 tb Butter
  Preheat the oven to 400 degrees F.  In a large mixing bowl, cream the
  cheese, 1 tb of the butter and the sugar.  Do not beat.  Stir in the eggs,
  one at a time, beating well after each addition.  Add the cinnamon, lemon
  rind, flour, and salt; blend well.  Butter the pan with the remaining 2 tb
  of butter, using your fingers to spread the butter completely.  Pour the
  mixture into the prepared pan and bake for 12 minutes at 400 degrees, then
  reduce the temperature to 350 degrees and bake for another 25 to 30
  minutes.  The knife should come out clean.  Cool the cake to room
  temperature, then sprinkle with confectioners' sugar.

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

     Title: Swedish Cheese Pie
Categories: Cheese Cheesecakes Desserts Pies
  Servings: 10

-----------------------------------CRUST-----------------------------------
      1 x  Basic Pastry Pie Crust; 9"
---------------------------------CHEESE PIE---------------------------------
      2 c  Cottage Cheese                      3 ea Eggs; Large
    1/4 c  Unbleached Flour; Sifted          1/4 c  Sugar; Granulated
      1 c  Light Cream                       1/2 c  Almonds; Toasted, Fine Chop

  Preheat the oven to 350 degrees F.  Press the cottage cheese through a
  sieve.  Place in a large mixing bowl and beat until smooth.  Add the eggs,
  flour, sugar, cream, and finely chopped almond and blend well.  Pour the
  mixture into the prepared crust and bake for about 45 minutes or until a
  knife comes out clean.  Remove the pie from the oven and chill before
  serving.

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

     Title: Swiss Cheesecake
Categories: Cakes Cheese Cheesecakes Desserts
  Servings: 10

-----------------------------------CRUST-----------------------------------
      1 x  Shortbread; See Recipe # 22
---------------------------------CHEESECAKE---------------------------------
      2 c  Cottage Cheese                      1 c  Swiss Cheese; Grated
    1/2 c  Sugar; Granulated                   6 ea Egg Yolks; Large
      9 ea Egg Whites; Large

      6 tb Butter; Softened
      3 tb Unbleached Flour
      3 tb Cornstarch
  Preheat the oven to 350 degrees F.  Press the cottage cheese through a
  sieve.  In a large mixing bowl, beat together the cottage cheese, Swiss
  cheese, butter, flour, cornstarch and sugar blending well.  Add the egg
  yolks, one at a time, at low speed mixing well after each addition.  In
  another large mixing bowl, beat the egg whites until they form stiff peaks
  and fold them gently into the cheese mixture.  Pour the mixture into the
  prepared crust and bake for 45 minutes.  The cake will rise above the top
  of the pan, then settle down again.  Cool in the oven with the door
  propped open, then chill.

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

     Title: Ukrainian Cheesecake
Categories: Cakes Cheese Cheesecakes Desserts
  Servings: 10

-----------------------------------CRUST-----------------------------------
      1 x  Shortbread; See Recipe # 22
---------------------------------CHEESECAKE---------------------------------
      2 c  Cottage Cheese                      3 ea Eggs; Large, Separated
    1/2 c  Sugar; Granulated                 1/2 c  Sour Cream
      2 ts Cornstarch                          1 ts Lemon Peel; Grated
    1/2 c  Walnuts; Chopped, (Optional)

  Preheat the oven to 325 degrees F.  Press the cottage cheese through a
  sieve and drain.  In a large mixing bowl, beat the egg yolks until light an
  foamy, then add the sugar slowly, continuing to beat until very light and
  smooth.  Add the cottage cheese to the egg mixture, blending well, then
  add the sour cream, cornstarch, lemon rind, and walnuts (if desired).
  Stir until all ingredients are well blended and the mixture is smooth.
  In another large mixing bowl, beat the egg whites until they form soft
  peaks, then gently fold them into the batter.  Pour the mixture into the
  prepared crust and bake for about 1 hour.  Cool to room temperature before
  serving.

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

     Title: Shortbread Crust
Categories: Cheesecakes
  Servings:  1

  1 1/2 c  Unbleached Flour; Sifted            1 x  Sugar; Granulated, *
      1 ea Egg; Large, Separated, **         1/2 c  Butter; Softened, ***

  *     Use from 1/4 to 1/3 cup of granulated sugar. (To Taste.)
  **    Separate the large egg and lightly beat the yolk.
  ***   Use only sweet cream, unsalted butter in this recipe.  NO MARGARINE.
  --------------------------------------------------------------------------
  Preheat the oven to 400 degrees F.  Working on a large flat surface, such
  as a pastry board, place the flour and the sugar in the center of the
  surface and mix together.  Form a small depression or well in the center
  of the mound.  Add the beaten egg yolk and the softened butter to the
  well, ten blend these with the dry mixture.  Mix the ingredients
  thoroughly using your hands -- there's no substitute for warm hands.
  Shape the dough into a ball and wrap in plastic wrap.  Chill for at least
  10 minutes.  Roll out the dough to a thickness of about 1/4-inch.  You
  should have a circle of about 11 inches in diameter.  For best results,
  roll out your dough between 2 sheets of waxed paper, then peel away the
  paper and cut the crust in a 9-inch circle.  Place the circle inside a
  9-inch springform pan.  Prick the crust several times with a fork to keep
  the crust from puffing up during the baking.  Place the springform pan in
  the oven and bake for 15 to 20 minutes, or until light brown.  Allow to
  cool.  Using the leftover dough, line the sides of the springform pan.
  Press the dough against the sides of the pan, smoothing it so as to have a
  continuous layer of crust all the way around the sides of the pan.  Make
  sure that the side crust meets the bottom crust all the way around.  Brush
  the reserved egg white onto the shell, covering the bottom and sides.
  This will seal the dough and keep it from becoming soggy.  Set aside
  until ready to use.
  NOTE:
  For the Italian Cheesecake, add 1 ts of grated lemon rind and 1 ts of
  Amaretto Liqueur when adding the egg yolk and butter.

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

     Title: Westphalian Cheesecake
Categories: Cakes Cheese Cheesecakes Desserts
  Servings: 10

-----------------------------------CRUST-----------------------------------
      1 x  Shortbread; See Recipe # 22
---------------------------------CHEESECAKE---------------------------------
  1 1/2 c  Cottage Cheese; Small Curd        1/4 c  Sugar; Granulated
      4 ea Eggs; Large, Separated            1/2 ts Vanilla Extract
      8 oz Cream Cheese; 1 Pk.                 1 ts Cornstarch

      6 tb Butter
  Preheat the oven to 325 degrees F.  Press the cottage cheese through a
  sieve.  In a large mixing bowl, cream the butter with the sugar, do not
  beat, then add the egg yolks and vanilla.  Blend until the mixture is
  light and fluffy.  Add the cream cheese, cottage cheese and cornstarch and
  blend well.  In another mixing bowl, beat the egg whites until they form
  stiff peaks; then fold them into the cheese batter.  Pour the mixture
  into the prepared crust and bake for about 1 hour or until the top is a
  golden brown.  Leave the cake in the oven to cool for 2 hours then chill.

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

     Title: Westphalian Cheesecake
Categories: Cakes Cheese Cheesecakes Desserts
  Servings: 10

-----------------------------------CRUST-----------------------------------
      1 x  Shortbread; See Recipe # 22
---------------------------------CHEESECAKE---------------------------------
  1 1/2 c  Cottage Cheese; Small Curd        1/4 c  Sugar; Granulated
      4 ea Eggs; Large, Separated            1/2 ts Vanilla Extract
      8 oz Cream Cheese; 1 Pk.                 1 ts Cornstarch

      6 tb Butter
  Preheat the oven to 325 degrees F.  Press the cottage cheese through a
  sieve.  In a large mixing bowl, cream the butter with the sugar, do not
  beat, then add the egg yolks and vanilla.  Blend until the mixture is
  light and fluffy.  Add the cream cheese, cottage cheese and cornstarch and
  blend well.  In another mixing bowl, beat the egg whites until they form
  stiff peaks; then fold them into the cheese batter.  Pour the mixture
  into the prepared crust and bake for about 1 hour or until the top is a
  golden brown.  Leave the cake in the oven to cool for 2 hours then chill.

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

     Title: Chimpanzee Cheesecake
Categories: Cakes Cheese Cheesecakes Desserts Fruit
  Servings: 10

-----------------------------------CRUST-----------------------------------
  1 1/2 c  Graham Cracker Crumbs             1/4 c  Sugar; Granulated
---------------------------------CHEESECAKE---------------------------------
      1 lb Cream Cheese                      1/4 c  Sugar; Granulated
      2 ts Lemon Juice                         4 ea Eggs; Large
      1 c  Sour Cream                          1 c  Bananas; Mashed, *

      6 tb Butter; Melted
  *    Approximately 3 medium bananas should yield the 1 cup of mashed
  -------------------------------------------------------------------------
  CRUST:
  Preheat the oven to 350 degrees F.  Place the crumbs in a mixing bowl and
  add the butter and sugar.  Blend well.  Press the crumb mixture onto the
  bottom and partly up the sides of a greased 9-inch springform pan.  Smooth
  the crumb mixture along the bottom to an even thickness.  Bake for about
  10 minutes in the oven at 350 degrees F.  Cool before filling.
  CHEESECAKE:
  Preheat the oven to 350 degrees F.  In a large mixing bowl, beat the cream
  cheese, sugar and lemon juice together.  Add the eggs, one at a time,
  beating well after each addition.  Stir in the sour cream and the mashed
  bananas and blend well until very smooth.  Pour the mixture into the
  prepared crust and bake for 1 hour.  Cool in the oven, with the door
  propped open, until the cake is at room temperature.  Chill until serving
  time.

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

     Title: Cauliflower with beef "Sichuan Style"
Categories: Beef Main dish Meats Hot Vegetables
  Servings:  4

    1/2 lb Round Steak; *                      5 ea Nami black mushrooms
      2 ea Carrots; Medium                     2 c  Cauliflower
      3 ea Green Onions, minced              1/2 ts Ginger; fresh, minced
      2 ea Cloves Garlic, minced             1/2 ts Szechuan Peppercorns, crushe
      3 Tb Peanut Oil
----------------------------------MARINADE----------------------------------
    1/4 c  Soy Sauce; thin                   1/4 c  Dry Sherry
-----------------------------------SAUCE-----------------------------------
      1 c  Chicken Stock                       1 ts Lan Chi black bean paste wit
      2 x  Dashes of Chinkiang black vi        3 x  Drops Sesame Oil
      1 ea Cornstarch Paste; **              1/2 c  Carrot Stock; reserved
    1/4 c  Marinade                          1/4 c  Mushroom soaking liquid

  --------Save these amounts of liquids generated during preparation----
  *     cut in 1/2 inch cubes.
  **    make into a thin paste.
  +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Combine soy and sherry for marinade.  Marinate steak pieces for
  1 hour.  Massage meat in marinade to aid tenderizing; drain, reserving
  marinade.  Wash and soak mushrooms for 1 hour; drain, reserving soaking
  liquid, thinly slice.  Wash, peel and roll-cut carrots.  (Roll-cut means
  slicing on a slight bias in 1" lengths but turning the carrot a quarter tur
  (90 degrees) between slices.
  Wash cauliflower, trim off thick part of stems, and either break or cut
  florets into pieces about the size of the carrot pieces.
  Parboil carrots in boiling stock for about 3 minutes or until just beginnin
  to soften.  Reserve carrots and stock.
  Stir-frying:  Heat peanut oil in hot wok.  When oil just begins to smoke,
  add drained steak cubes; stir-fry briskly for 1 minute until meat begins to
  lose pinkness.  Don't overcook meat or it will be tough.  Remove to holding
  plate.
  Swirl remaining oil into wok.  Add ginger, garlic and peppercorns; stir-fry
  15 seconds.  Add cauliflower and mushrooms; stir-fry 1 minute.  Add
  specified amounts of liquids generated during preparation:  reserved carrot
  stock, marinade, and mushroom soaking liquid; bring to boil.  Cover wok;
  reduce heat to medium, and simmer 3 minutes.
  Remove lid; turn heat to high.  When sauce boils again, add carrots and
  beef.  Mix together.  Splash vinegar down sides of wok.  Push ingredients
  out of sauce, thicken with thin cornstarch paste.  Sauce should be a light
  gravy.  Add seasame oil.  Toss in green onion.  Serve.

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

     Title: Twice Cooked Pork and Spicy Vegetables
Categories: Pork Main dish Meats Hot Vegetables
  Servings:  4

    1/2 lb Pork Butt; in one piece             5 ea Mushrooms; large Jyo black
      2 ea Small Dried Red Chili Pepper        2 ea Large cloves garlic, minced
      2 ts Ginger root, minced                 1 ea Small Bell Pepper
    1/4 c  Bamboo Shoots                       1 ea Large Carrot
      1 ea Cube Bean Curd                    1/3 c  Mushroom Liquid
      1 Tb Thin Soy Sauce                      1 ts Salt
      2 Tb Peanut Oil                          1 ea Cornstarch Paste; as require

      1 pn Sugar
  +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  In saucepan, cover pork butt with water, bring to a boil &
  simmer for 30 minutes.  Add more hot water if level goes below pork.  Cool
  pork in its cooking water.  Wash, then soak mushrooms in warm water for 1
  hour.  Squeeze liquid from mushrooms, reserving liquid.  Discard mushroom
  stems, and halve mushrooms.  Halve, seed & core bell pepper; cut into
  pieces about 1" by 1 1/2".  Slice bamboo to match bell pepper.  Peel
  carrot; slice on bias into ovals.  Remove pork from cooking water, &
  parboil carrots in water for 1 minute.  Slice 2/3 of pork butt into
  rectangles same size as  bell pepper.  Save remaining 1/3 for another dish.
  Strain mushroom liquid; combine specified amount with soy sauce, sugar &
  salt.  Drain bean curd, rinse in cold water, and slice same size as bell
  pepper.
  Stir-fry:  Add oil to very hot wok.  When oil begins to smoke, stir-fry
  mushrooms, garlic and ginger for 1 minute.  Add bell pepper, bamboo shoots,
  carrots & pork; stir-fry for 1 minute.  Add bean curd & mushroom liquid;
  bring to boil.  On medium heat, cover wok & cook for 1-2 minutes, until
  bell pepper is bright green & crisp.  Push ingredients up side of wok.
  Restir thick cornstarch paste, then dribble into liquid until it thickens;
  cook briefly while stirring.  Recombine with ingredients.  Serve.

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

     Title: Pork in Hot Peanut Sauce
Categories: Pork Main dish Meats Hot Vegetable
  Servings:  4

      3 Tb Peanut Oil                        1/2 lb Pork Butt
      2 ea Cloves Garlic; minced               1 Tb Minced Fresh Ginger Root
    1/2 c  Preserved Radish                    4 ea Sq. Canned Firm Bean Curd
      2 ea Green onions
-----------------------------------SAUCE-----------------------------------
      2 Tb Crunchy Peanut Butter               1 Tb Dark Soy Sauce
      1 Tb Cider Vinegar                       2 Tb Sesame Oil
      2 ea Dried Hot Red Chili Peppers;        2 ts Sugar
    1/3 c  Stock                             1/2 ts MSG (optional)

  +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Soak radish in warm water for 45 minutes.  Cut pork into 1/2"
  cubes.  Drain & rinse canned bean curd; cut into 1/2" cubes.  (If using
  fresh bean curd, wrap it in clean dish towel and press it for 1 hour to
  make it more firm.  Wrap it tightly & use about a 5-pound weight.)  Drain
  radish & cut into 1/2" cubes.  Cut green onions, including tops, into 2"
  lengths.
  Sauce:  In a cup, cream together peanut butter and soy sauce.  Slowly mix
  in remaining sauce ingredients.  Set aside.
  Stir-frying:  Add oil to hot wok.  When oil starts to smoke, add pork.
  Stir-fry for about 1 minute.  Add garlic & ginger; stir-fry for another 30
  seconds.  Transfer pork to saucepan; add peanut sauce; heat & simmer for 15
  minutes, adding onions about mid-way.  Skim off excess oil.  Add more stock
  if sauce thickens.
  Steaming:  In Chinese steamer, steam radish & bean curd on its serving
  plate for 15 minutes, just prior to serving.  When ready to serve, drain
  water off plate, and top vegetables with pork & peanut sauce.

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

     Title: Beef Shreds with Green Pepper
Categories: Beef Main dish Meats Hot Vegetable
  Servings:  4

      1 lb  Flank Steak                        2 ea  Medium Bell Peppers
      1 ea  Clove Garlic                       4 Tb  Peanut Oil
    1/4 ts  Salt
-----------------------------------SAUCE-----------------------------------
    1/4 c  Stock                               1 ts Thin Soy Sauce
      1 ts Chili Paste with Soybean            1 ts Sherry Wine
  1 1/2 ts Thin Cornstarch Paste; *

      *    Approx.
  +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Remove membrane from flank steak.  If it is a thick slab of
  meat, slice with grain into thin sheet about 1/4" thick.  Slice across
  grain into matchsticks about 2 1/2" long.  Halve and core bell pepper;
  scald pepper halves until color turns bright green; plunge in cold
  water to stop cooking process.  Slice pepper thinly to match cooked
  meat.  Peel and quarter garlic clove; add to peanut oil.  Mix sauce
  ingredients.
  Stir-frying:  Heat wok as hot as possible.  Add garlic and 1/2 the oil;
  stir; remove garlic when it browns.  Add salt to oil; stir.  Add half of
  flank steak; toss and stir briskly to coat with oil and prevent
  scorching of   meat.  When meat begins to shrivel, remove to platter.
  Rinse wok; reheat; add rest of oil.  Stir-fry remaining meat.  Add
  peppers, sauce, other beef; toss briskly for about 1 minute until
  sauce evaporates.  Serve.
  Garnishing note:  Time and inclination permitting, deep-fry about 12 shrimp
  chips.  Arrange on serving platter around beef and peppers.

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

     Title: Chicken Chunks with Peanuts in Spicy Sauce
Categories: Chicken Main dish Meats Poultry Hot
  Servings:  4

    1/2 c  Peanuts; raw                        3 c  Peanut Oil
      2 ea whole chicken breasts at roo        1 ea large egg white
  1 1/2 Tb water chestnut flour
-----------------------------------SAUCE-----------------------------------
      4 ea green onions                        2 ea large cloves garlic
      1 Tb minced ginger root                1/2 c  chicken stock
    1/2 Tb sesame oil                        1/2 Tb Chinese red vingear
    1/2 Tb dark soy sauce                  1 1/2 ts chili paste with garlic
      1 Tb dry sherry                          1 ea pinch sugar
      1 ea cornstarch paste

  +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Preparation:  Trim ends off green onions and cut light green and white part
  into 1" sections.  Mix all other sauce ingredients in 2-quart saucepan.
  Reserve.
  Pull skin off breasts, then pull chicken meat from bones.  Slice meat into
  1" strips, then crosswise to make 1" chunks.  In bowl large enough to hold
  chicken, add egg white to water chestnut flour.  Beat mixture with a single
  chopstick (not an egg beater or whisk).  Stir chicken pieces into egg
  mixture to coat thoroughly.  Marinate 5 minutes.  Note: water chestnut
  flour gives a lighter crust than cornstarch, though the latter may be
  substituted.
  Deep-frying:  Heat cooking oil in wok or deep-fryer to medium heat (you'll
  need more oil for deep-fryer).  Fry peanuts until they are a light tan
  color; if a test peanut browns quickly, turn down heat.  Remove peanuts
  with strainer or slotted spoon; drain on paper towel or paper bag.
  Reserve.
  Turn up heat slightly for chicken.  Test a chunk first:  chicken should
  raise to surface immediately & brown in about 2 minutes.  Deep-fry coated
  chicken chunks until golden brown.  Deep-fry no more than 8 chunks at a
  time. Use long chopsticks or spatula to keep pieces separate while they are
  frying.  Remove with long chopsticks or slotted spoon. Reserve.
  Sauce:  While deep-frying chicken, heat sauce to simmer.  Add green onions
  & peanuts about a minute before serving.  At the last minute, add chicken
  pieces to sauce, mix quickly & serve.

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

     Title: Hot and Sour Cabbage
Categories: Main dish Hot Vegetable
  Servings:  4

      5 ea Napa cabbage leaves                 3 Tb peanut oil
      4 ea large dried chili peppers         1/2 Tb Szechuan peppercorns
    1/2 ts salt                                1 Tb thin soy sauce
    1/2 Tb rock sugar                        1/2 Tb Chinkiang vinegar
      1 ts sesame oil

  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Preparation:  Separate, wash & dry cabbage leaves.  Stack them up and cut
  them crosswise into 1" wide pieces.  Finely mince or grind Szechuan
  peppercorns.  Crush rock sugar with cleaver handle; mix with soy sauce;
  reserve.
  Stir-frying:  Heat wok to moderate; add oil.  Wait 30 seconds.  Stir-fry
  whole chilis until they just blacken; quickly add peppercorns.  When they
  exude pungent odor, push up side of wok and raise heat to high.  Add salt &
  cabbage all at once.  Keep tossing cabbage until it is wilted & soft.  This
  takes several minutes.  There should be about 2 T of water in wok when
  cabbage is wilted.
  Add sugar & soy mixture.  When sugar has melted, toss with cabbage, then
  sprinkle vinegar over all.  Keep tossing on high heat for another 20
  seconds. Add sesame oil; toss briefly; remove to serving dish.  If serving
  this dish cold, wait until it has cooled, then cover & refrigerate.

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

     Title: Mongolian Beef
Categories: Beef Main dish Meats Ho
  Servings:  4

      4 c  peanut oil                         15 ea green onion tops
      1 Tb minced ginger                       1 lb flank or sirloin steak
  1 1/2 Tb water chestnut flour                2 ea egg whites
      1 ea pinch salt                          1 ea cornstarch paste
-----------------------------------SAUCE-----------------------------------
      1 ts chili paste with garlic           1/4 c  chicken stock
      2 Tb dark soy sauce                      1 ea pinch sugar
  1 1/2 Tb dry sherry

  +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Preparation:  Cut tops of green onions into 2" long pieces.  Combine sauce
  ingredients in small bowl & stir thoroughly.  Cut steak across the grain
  into thin slices, about 1/2" deep by 2" long.  In bowl big enough to hold
  meat, combine egg whites, salt & water chestnut flour.  Beat with chopstick
  until frothy.  Add steak, & use fingers to coat each slice.
  Deep-frying:  In wok, heat oil to moderately hot.  When ready, piece of
  coated meat will rise to surface immediately.  Fry meat in small batches;
  drop in 1 slice at a time to avoid sticking.  Cook until lightly brown,
  about 1 minute.  Drain on Chinese strainer or paper bag.
  Stir-frying:  Remove all but 2 T of oil from wok.  With wok at medium heat,
  quickly stir-fry green onions & ginger for about 20 seconds.  Add sauce;
  bring to boil on high heat while stirring.  Add beef all at once, & toss
  with sauce until beef is hot & coated.  Push beef out of sauce, dribble in
  cornstarch paste to lightly thicken.  Recombine.  Serve immediately.

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