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------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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 ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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 ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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 ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. ----------------------------------------------------------------------------- ------------- 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. -----------------------------------------------------------------------------