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Archive : MM1000.ZIP
Filename : MM1
Output of file : MM1 contained in archive : MM1000.ZIP
Title: Ham And Cheese With Coleslaw
Categories: Main dish Vegetables Breads
Servings: 4
2 Tb Margarine or Butter 1/2 ts Prepared Mustard
4 ea Slices Rye Bread, Toasted 4 ea Slices Cooked Ham
1 ea Large Tomato, Sliced 4 ea Slices Cheese
1 c Coleslaw
Microwave margarine uncovered in custard cup on high (100%0 until softened,
15 to 30 seconds. Blend in mustard. Spread margarine on one side of each
toast lsice. Place slices buttered sides up on serving plate; top with ham
tomato and cheese slices.
Microwave uncovered until cheese begins to melt, 1 1/2 to 2 minutes. Top
each sandwich with a spoonful of coleslaw.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sloppy Franks
Categories: Main dish Meats Sauces
Servings: 6
1 ea Small Onion, Chopped 1/2 c Chopped Green Pepper
1 Tb Butter Or Margarine 1/2 c Barbecue sauce
1/4 c Catsup 1 lb Franks,Cut In 1/4-in. Slices
12 ea Hamburger Buns, Split
Cover and microwave onion, green pepper,and margarine in 1-qt casserole on
high (100%) until vegetables are tender, 3 to 4 minutes.
Stir in barbecue sauce, catsup and franfurters. Cover and microwave on
high (100%), 2 1/2 minutes, stir. Cover and microwave until mixture boils,
2 to 3 minutes.
Spoon mixture onto buns on serving plate. Microwave uncovered on high,
(100%) until buns are hot, 1 to 2 minutes.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chili Dogs
Categories: Main dish
Servings: 1
2 ea Frankfurters 2 ea Frankfurter Buns, Split
1/3 c Chili With Beans 1 ea Fresh Onion, Chopped Opt.
Microwave frankfurters uncovered on high (100%) until warm, 30 to 45
seconds. Place 1 frankfurter in each bun on serving plate; spoon chili
onto frankfurters. Microwave uncovered until chili is hot, 1 to 1 1/2
minutes.
NOTE:
If preparing just one chili dog, microwave uncovered 30 to 45 seconds.
To Make Coney Dogs, Just before serving sprinkle fresh chopped onion on the
top of the heated chili and serve.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Hobo Buns
Categories: Main dish Vegetables
Servings: 3
2 Tb Mayo Or Salad Dressing 1/2 ts Prepared Mustard
3 ea Kaiser or French Rolls,Split 3 ea Slices Bologna
1 ea Large Tomato, Sliced 3 ea Green Pepper Rings
3 ea Slices Cheese
Mix mayonnaise and mustard; spread over cut sides of rolls. Place bottom
halves of rolls on serving plate. Top with bologna, tomato, green pepper,
cheese, and top halves of rolls.
Microwave uncovered on high (100%) until cheese begins to melt, 1 to 1 1/2
minutes.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Barbecued Beef On Buns
Categories: Main dish Sauces Meats
Servings: 4
1 c Catsup 2 Tb Brown Sugar
1 Tb Lemon Juice 1 Tb Worcestershire Sauce
1 ts Prepared Mustard 1/2 ts Onion Salt
1/8 ts Pepper 8 oz Cooked Roast Beef *
4 ea Hamburger Buns, Split
* Roast Beef should be thinly sliced and there should be 8 to 10 slices.
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Mix catsup, brown sugar, lemon juice, worcestershire sauce, mustard, onion
salt, and pepper in 2-cup glass measure. Microwave uncovered on high
(100%) 1 1/2 minutes; stir. Microwave to boiling, 1 to 2 minutes.
Layer half the beef slices and half the sauce in 1-Qt casserole; repeat.
Cover and microwave on high (100%) until hot and bubbly, 1 1/2 to 2 1/2
minutes.
Place bottom halves of buns on serving plate. Top with beef and reamining
bun halves. Microwave uncovered on high (100%) until buns are hot, 30
seconds to 1 minute.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Barbecued Beef In Crusty Rolls
Categories: Main dish Meats Sauces
Servings: 4
1/3 c Catsup 2 Tb Vinegar
2 Tb Finely Chopped Onion 1 ea Finely Chopped Garlic Clove
1 1/2 ts Worcestershire Sauce 1 ts Packed Brown Sugar
1/8 ts Dry Mustard 1 ea Dash Pepper
2 c Cut-up Cooked Beef 4 ea French Rolls, Split
4 ea Slices American Cheese
Mix all ingredients except beef, rolls and cheese in 1-Qt casserole. Cover
and microwave on high (100%) util hot and bubbly, 2 to 3 minutes; stir.
Mix beef into sauce. Cover and microwave until beef is hot, 3 to 5 minutes
Fill rolls with beef mixture and cheese slices and serve.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Tuna Buns
Categories: Main dish Fish
Servings: 4
2 ea Hardcooked Eggs, Chopped 6 1/2 oz (1 cn) Tuna, Drained
4 oz Shredded Cheddar Cheese 1/4 c Chopped Green Pepper
2 Tb Finely Chopped Onion 1/2 ts Prepared Mustard
1/2 c Mayo or Salad Dressing 8 ea Hamburger Buns, Split
Mix eggs, tuna, cheese, green pepper, onion, mustard and mayonnaise. Fill
buns with tuna mixture. Place on serving plate.
Microwave uncovered on high (100%) until filling is warm, 1 1/2 to 2 mins.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Deviled Eggs
Categories: Main dish
Servings: 4
3 ea Large Hard Cooked Eggs 2 Tb Mayo Or Salad Dressing
1/2 ts Prepared Mustard 1 ea Dash Of Pepper
Cut eggs lengthwise into halves. Slip out yolks and mash with a fork. Mix
in remaining ingredients. Filltes with yolk mixture, heaping it up
lightly.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Deviled Eggs And Noodles
Categories: Main dish
Servings: 4
1 ea Recipe #19 (Deviled Eggs) 2 Tb Chopped Onion
1 Tb Margarine Or Butter 2 1/2 c Noodles, Cooked
1 c ( 8 ozs) Dairy Sour Cream 1/3 c Grated Parmesan Cheese
1/3 c Milk 1/3 c Sliced Ripe Olives
2 ts Poppy Seeds 1/2 ts Salt
Prepare Deviled Eggs according to Recipe 19. Cover and microwave onion
and margarine in 1 1/2-Qt casserole on high (100%) until onion is tender,
1 1/2 to 2 minutes. Stir in remaining ingredients. Cover and microwave
until hot, 5 to 6 minutes.
Arrange eggs on noodles. Cover and microwave until eggs are hot, 1 to 2
minutes.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Scrambled Eggs Benedict
Categories: Main dish
Servings: 4
1 pk Hollandaise Sauce Mix * 8 ea Thin Slices Canadian Bacon
4 ea Large Eggs 1/4 c Milk
2 Tb Chopped Green Peppers (Opt.) 1/8 ts Salt
1 ea Dash Pepper 2 ea English Muffins, Split
* Sauce packet should weigh 1 1/4 ounces.
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Mix sauce as directed on package in 2-cup glass measure. Microwave
uncovered on high (100%), 1 minute; stir. Microwave until mixture boils
and thickens, 1 to 1 1/2 minutes, stirring every 30 seconds.
Cover and microwave bacon on high (100%) on high (100%) until hot, 1 1/2 to
2 minutes.
Beat eggs in 1-Qt casserole. Beat in milk, green pepper, salt and pepper.
Cover and microwave on high (100%) 2 minutes; stir. Cover and microwave
until eggs are set but still moist, 1 to 1 1/2 minutes.
Place muffins, cut sides up on serving plate. Top each with bacon slices
and large spoonfull of eggs; spoon sauce over eggs. Microwave uncovered
on high (100%) until hot, 1 to 1 1/2 minutes.
NOTE:
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Barbecued Chicken
Categories: Poultry Main dish
Servings: 8
2 1/2 lb Cut Up Broiler Fryer 1 c Catsup
1/4 c Worcestershire Sauce 1/4 c Vinegar
1/4 c Packed Brown Sugar 1 ea Med. Onion, Chopped
2 Tb Cornstarch 1 Tb Lemon Juice
1 ts Salt 1 ts Celery Seed
1/4 ts Liquid Smoke 2 ea Dashes Red Pepper Sauce
Cut chicken into pieces; cut each breast half into halves. Arrange
chicken skin sides up and thickest parts to outside in oblong baking dish,
12 x 7 1/2 x 2-inches. Mix remaining ingredients in 4-cup glass measure.
Microwave uncovered on high (100%) 3 minutes; stir. Microwave until mix-
ture boils and thickens, 2 to 3 minutes. Pour sauce over chicken.
Cover loosely and microwave on high (100%) 10 minutes. Rearrange chicken
and baste with sauce. Cover loosely and microwave until chicken is done,
10 to 15 minutes, basting with sauce every 5 minutes.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chicken With Sauce Supreme
Categories: Main dish Poultry
Servings: 8
2 1/2 lb Broiler-fryer Chicken 1 Tb Salt
1/8 ts Pepper 1 cn Chicken Soup *
2 ts Dried Parsley Flakes 1 cn Onions **
3 c Hot Cooked Rice
* Chicken Soup should be a can of Condensed Cream Of Chicken Soup (10
** Onions to be whole onions, drained, (16 ozs)
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Cut chicken into pieces; cut each breast half into halves. Arrange chicken
sides up and thickest parts to outside in oblong baking dish, 12 x 7 1/2 x
2-inches. Sprinkle with salt and pepper. Cover loosely and microwave on
high (100%) until chicken is done, 20 to 25 minutes.
Remove chicken from dish; reserve juices. Stir soup and parsley flakes
into chicken juices. Arrange chicken in dish, coating with soup mixture.
Add onions. Cover loosely and microwave unti hot, 7 to 9 minutes. Serve
with rice.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chicken Breasts With Rice
Categories: Main dish Poultry
Servings: 4
1 ea Jar (2 1/2 oz) Dried Beef 2 ea Med. Stalks Celery, Chopped
1 ea Small Onion, chopped 1 Tb Butter or Margarine
2 c Cooked Rice 2 Tb Chopped Parsley
1 ea Jar (1 oz) Pine Nuts (opt.) 1 1/2 lb (2 Med.) Chicken Breasts *
1/2 ts Seasoned Salt 1 x Paprika
* Have the butcher bone and cut each breast in to halves.
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Snip beef into small pieces. Cover and microwave beef, celery, onion and
margarine in 2-Qt casserole on high (100%) until onion is crisp tender, 3
to 4 minutes. Stir in rice, parsley, and pine nuts.
Arrange chicken breasts skin sides up and thickest parts ot outside on rice
mixture. Sprinkle with seasoned salt and paprika. Cover and microwave 5
minutes; turn casserole one half turn. Microwave until chicken is done, 8
to 11 minutes.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Pork With Vegetables And Cashews
Categories: Main dish Meats
Servings: 4
1 lb Boneless Fresh Pork * 1 ea Medium Onion **
2 Tb Soy Sauce (Import. If Avail) 1/2 ts Salt
1/4 ts Pepper 1 pk (10 oz) Frozen Peas
8 oz Fresh Mushrooms, Sliced 1 Tb Cornstarch
2 Tb Cold Water 1 ea Jar (2 ozs) Pimiento ***
1 c Salted Cashews Or Peanuts
* Pork should be fresh shoulder meat cut into 3/4-inch cubes.
** Onion should be sliced and separated into rings.
*** Jar of pimientos, should be 2 ozs and they should be sliced.
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Mix pork, onion and soy sauce in 3-qt casserole. Cover and microwave on
medium (50%) until meat is no longer pink, 12 to 15 minutes. Stir every
3 minutes.
Stir in salt, pepper, peas and mushrooms. Cover and microwave on medium
(50%) 9 minutes. Stir every 3 minutes.
Blend cornstarch and water; stir into meat mixture. Stir in pimiento.
Cover and microwave on medium (50%) until meat is tender, 9 to 12 minutes,
stirring every 3 minutes. Stir in cashews. Cover and let stand 5 minutes.
Serve with rice if desired.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Dried Beef And Noodle Casserole
Categories: Main dish
Servings: 5
4 oz Dried Beef, Snipped 1 c Water
1 ea Small Onion, Chopped 2 c Uncooked Noodles
1 cn Cream Of Mushroom Soup * 1/2 c Milk
1 c Water 1 ts Dried Parsley Flakes
4 oz (1 C) Shredded CheddarCheese
* Cream Of Mushroom soup should be the 10 3/4 oz can of condensed cream
of mushroom soup.
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Cover and microwave dried beef and 1 cup water in 2-qt casserole on high
(100%) to boiling, 2 to 3 minutes; drain.
Stir in onion, noodles, soup, milk, water and parsley flakes. Cover and
microwave 10 minutes; stir. Cover and microwave until noodles are tender,
5 to 6 minutes.
Stir in cheese. Cover and microwave until melted, 2 to 3 minutes. Let
stand 5 minutes before serving.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Liver And Onions
Categories: Meats Main dish
Servings: 3
1/2 lb Calf Or Beef Liver * 2 ea Med. Onions, Sliced
2 Tb Vegetable Oil 1/4 ts Pepper
1/4 ts Ground Sage 2 ts Soy Sauce (ImportedIf Avail)
1 Tb Lemon Juice 1 x Chopped Parsley
* Liver should be sliced from 1/4 to 1/2-inch thick.
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Cut liver into serving pieces. Mix onions, oil, pepper and sage in 1-qt
casserole. Cover and microwave on high (100 until onions are crisp tender,
4 to 6 minutes.
Brush liver with soy sauce. Arrange with thickest pieces to outsied in 9-
inch pie plate. Spoon onions evenly over liver. Cover tightly and
microwave on high (100%) 3 minutes; turn pie plate one-half turn. Micro-
wave until liver is no longer pink, 1 to 3 minutes (do not overcook).
Let stand 3 minutes. (Liver will continue to cook while standing.)
Sprinkle with lemon juice and parsley just before serving.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Glazed Pork Loin Roast
Categories: Meats Main dish
Servings: 8
1 ea Fresh Pork Loin Roast * 1 ea Clove Garlic, Cut into 1/4's
1 ts Salt 1 Tb Orange Marmalade
1 ts Prepared Mustard 1/2 ts Dried Thyme Leaves
* Pork roast should be 2 to 2 1/2 lbs boneless roast.
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Make 4 slits in fat on pork roast with tip of sharp knife, insert a piece
garlic in each slit. Sprinkle roast with salt. Mix marmalade, mustard and
thyme, spread on roast.
Place roast in 16 x 10-inch cooking bag. Close bag loosely with string
(leave hole the size of finger in closure). Place roast on microwve roast-
ing rack in oblong baking dish 12 x 7 12 x 2-inches.
Microwave on medium-low (30%) 30 minutes; turn roast over and turn dish
one-half turn. Microwave until roast is done (170 degrees F on meat
thermometer inserted in several different places in roast), 20 to 25
minutes. Let stand 10 minutes in bag in microwave. Serve with Meat Juices.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sweet 'N' Sour Pork
Categories: Main dish Meats Pork
Servings: 6
1 1/2 lb Fresh Pork Shoulder * 1 ea Med. Onion, Sliced
8 oz (1 cn) Pineapple Chunks 1/4 c Packed Brown Sugar
3 Tb Cornstarch 2 Tb Lemon Juice
1 Tb Imported Soy Sauce 1 ts Salt
1/8 ts Pepper 1/8 ts Ground Ginger
1 ea Small Green Pepper ** 6 oz (1 Pk) Frozen Pea Pods
* Pork shoulder should be cut into 1/2-inch cubes.
** Green pepper should be seeded and cut into 1-inche pieces.
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Mix pork, onion, pineapple (with juice), brown sugar, cornstarch, lemon
juice, soy sauce, salt, pepper and ginger in 2-qt casserole. Cover and
microwave on medium (50%) until pork is no longer pink, 24 to 28 minutes,
stirring every 3 minutes.
Stir in green pepper and pea pods. Cover and microwave on high (100%)
green pepper and pea pods are tender, 3 to 4 minutes.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Oriental Pork
Categories: Meats Main dish
Servings: 4
1 lb Bonless Fresh Pork Shoulder* 1/2 c Water
1/2 c Orange Juice 1/4 ts Salt
1/8 ts Pepper 3 Tb Imported Soy Sauce
8 oz (1cn) Water Chestnuts, Drain 16 oz (1cn) Bean Sprouts, Drained
2 c Chinese Cabbage, Sliced Thin 1 Tb Cornstarch
1 Tb Cold Water 2 Tb Chopped Green Onions
3 c Hot Cooked Rice
* Pork Shoulder should be cut into 1/4-inch strips.
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Mix pork, 1/2 c water, the orange juice, salt, peper and soy sauce in 2-qt
casserole. Cover and microwave on medium (50%) until pork is tender, 16
to 20 minutes, stirring every 3 minutes.
Stir in drained water chestnuts, bean sprouts and cabbage. Cover and
microwave on high (100%) until cabbage is crisp tender, 3 to 4 minutes.
Blend cornstarch and 1 T cold water in 4 c glass measure. Drain juices
from meat mixture into cornstarch mixture; stir well. Microwave on high
(100%) until mixture boils and thickens, 3 to 4 minutes, stirring every
minute or so.
Pour over meat and vegtables. Sprinkle with onions and serve over the
hot rice.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Green Beans And Bamboo Shoots
Categories: Vegetables
Servings: 4
10 oz (1 pk) Frozen Green Beans * 1 c Bamboo Shoots **
1 Tb Margarine or Butter 1/4 ts Salt
1/4 ts Sugar 1/4 ts Ground Ginger
* Green beans should be french cut.
** Bamboo shoots shoud be cut into 1/2-inch pieces.
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Cover and microwave frozen green beans in 1-qt casserole on high (100%)
until tender, 6 to 7 minutes, drain.
Stir in remaining ingredients. Microwave uncovered until hot, about 1
minute.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Stuffed Zucchini
Categories: Vegetables
Servings: 8
4 ea Med. Zucchini 3 ea Green Onions, Sliced
2 Tb Butter Or Margarine 1 ea Slice Bread, Cubed
1/4 c Grated Parmesian Cheese 1 ea Med Tomato, Chopped
1/4 ts Salt 1 x Dash Pepper
Cut zucchini lengthwise in halves. Scoop out pulp, leaving 1/4-inch wall;
chop pulp and reserve. Place zucchini shells cut sides down in dish.
Cover loosely and microwave on high (100%) until crisp tender, about 5 to
6 minutes.
Cover and microwave reserved pulp, the onions and margarine in a 1 1/2-qt
casserole or bowl on high (100%) until tender, 6 to 7 minutes. Stir in
bread cubes, cheese, tomato, salt and pepper.
Turn zucchini shell cut sides up; spoon mixture into shells. Cover loosely
and microwave on high (100%) until hot, 2 to 3 minutes.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Pumpkin Oat Muffins
Categories: Breakfast Breads Muffins
Servings: 12
1 c Unbleached Flour, Sifted 2 ts Baking Powder
1 ts Pumpkin Pie Spice 1/4 ts Baking Soda
1/2 ts Salt 3/4 c Canned, Mashed, Pumpkin
1/2 c Brown Sugar, Packed 1 ea Large Egg, Slightly Beaten
1/4 c Milk 1/4 c Vegetable Oil
1 c Quick-cooking Oats 1/2 c Raisins
1 x Crumb Topping
Sift together flour, baking powder, pumpkin pie spice, baking soda and
salt; set aside.
Combint pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl;
blend well. Add dry ingredients all at once, stirring just enough to
moisten. Spoon batter into grease 3-inch muffin-pan cups, filling 2/3rds
full. Sprinkle with crumb topping.
Bake in 400 degree F. oven 18 to 20 minutes or until golden brown. Serve
hot with homemade jelly or jam.
CRUMB TOPPING:
Combine 1/2 c brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin
pie spice and 2 T butter or regular margarine in bowl. Mix until crumbly.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Bran Muffins-in-waiting
Categories: Muffins Breads Breakfast
Servings: 6
1 c Warm Water 3 1/2 c Wheat/Oat Bran Cereal
2 1/2 c Unbleached All-purpose Flour 2 1/2 ts Baking Soda
1/2 c Butter/Margarine, Room Temp. 1 1/2 c Granulated Sugar
2 ea Large Eggs 2 c Butter/Sour milk.
Mix water with 1 cup cereal.
Sift flour with baking soda.
In a large bowl, beat butter until creamy. Add sugar 1/2 cup at a time,
beating after each addition.
Blend in eggs, one at a time, beating well after each addition. Scrape
sides of bowl often.
Stir in flour mixture 1/2 cup at a time, alternating with butter/sour
milk, added 1/2 cup at a time also.
Stir in soaked bran and the remaining bran cereal.
Cover and store in refrigerator at least 6 hours before baking.
To bake muffins, heat oven to 400 degrees F. Grease 2 1/2-inch Muffin
Cups. Stir batter gently. Fill each muffin cup with about 1/4 c batter.
Bake about 20 minutes, or until nicely browned. Remove from pan and serve
hot with butter.
Makes 6 cups batter or about 24 2 1/2-inch muffins.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Date Or Raisin Bran Muffins
Categories: Muffins Breads Breakfast
Servings: 4
1 c Wheat/Oat Bran cereal 3/4 c Milk
1 c Unbleached All-Purpose Flour 2 1/2 ts Baking Powder
1/2 ts Salt 1/4 c Granulated Sugar
1/2 c Seedless Raisins * 1/2 c Chopped Walnuts
1 ea Large Egg 1/4 c Vegetable Oil
* Finely chopped pitted dates may be substituted to get Date Muffins.
--------------------------------------------------------------------------
Mix cereal and milk. Let stand a few minutes until most of the milk is
absorbed.
Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F.
Sift flour, baking powder, salt and sugar into a medium-sized bowl. Stir
to mix well. Add dates/raisins and nuts; toss to mix.
Add egg and oil to soaked cereal and beat well with a fork. Pour into
flour mixture and stir only until dry ingredients are moistened. Batter
will be lumpy.
Drop batter into prepared pans, filling each cup half to two-thirds full.
Bake about 30 minutes, or until browned. Remove from pan and serve hot
with butter and jelly or preserves.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Corn Meal Muffins
Categories: Muffins Breads Breakfast
Servings: 4
1 c Unbleached All-purpose Flour 4 ts Baking Powder
2 Tb Granuleated Sugar 1 ts Salt
1 c Yellow Cornmeal 2 ea Large Eggs
1/4 c Vegetable Oil
Grease 12 2 1/2-inch muffin cups. Heat oven to 425 degrees F.
Sift flour, baking powder, sugar and salt into medium-sized bowl. Add
cornmeal and stir to mix well.
In small bowl, beat eggs with fork. Add milk and oil. Add all at once to
dry ingredients.
Stir mixture only until dry ingredients are mositened. Batter will be
lumpy.
Drop batter from a tablespoon into the prepared muffin cups, filling each
cup 1/2 to 2/3rds full.
Bake 15 to 20 minutes, or until golden brown. Remove and serve hot with
butter, bacon and eggs.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Pecan Cinnamon Muffins
Categories: Muffins Breads Breakfast
Servings: 4
1 1/2 c Unbleached Flour, Sifted 1/4 c Sugar
1/4 c Brown Sugar, Packed 2 ts Baking Powder
1/2 ts Salt 1/2 ts Ground Cinnamon
1 ea Large Egg, Slightly Beaten 1/2 c Vegetable Oil
1/2 c Milk 1/2 c Chopped Pecans
Sift together flour, sugar, brown sugar, baking powder, salt and cinnamon
into mixing bowl.
Combine egg, oil and mil in small bowl; blend well. Add all at once to
dry ingredients, stirring just enough to moisten. Stir in pecans. Spoon
batter into greased 2 1/2-inch muffin-pan cups, filling each 2/3rds full.
Bake in 400 degree F. oven 20 minutes or until golden brown. Serve hot
with butter and homemade jelly or jam.
Serving Hint:
Match the mood of your mealtime by using a variety of pretty napkins to
line a muffin basket. For a picnic, choose a red and white checked napkin;
for special dinners, use your finest linen napkins; and for Christmas, of
course, a bright red napkin.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Cranberry Muffins
Categories: Muffins Breads Breakfast
Servings: 4
2 1/4 c Unbleached Flour, Sifted 1/4 c Sugar
3/4 ts Baking Soda 1/4 ts Salt
1 ea Large Egg, Slightly Beaten 3/4 c Butter/Sour Milk
1/4 c Vegetable Oil 1 c Chopped Raw Cranberries
1/2 c Sugar
Sift together flour, 1/4 cup sugar, baking soda and salt into bowl.
Combine egg, butter/sour milk and oil in small bowl; blend well. Add all
at once to dry ingredients, stirring just enough to moisten. Combine
cranberries and 1/2 cup sugar; stir into batter.
Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full.
Bake in 400 degrees F. oven 20 minutes or until golden brow. Serve hot
with butter and homemade jelly or jam.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: High-Protein Muffins
Categories: Muffins Breads Breakfast
Servings: 10
2 1/2 c 40% Bran Flakes Cereal 1 1/2 c Raisins
1 3/4 c Milk 1 c Stirred Whole Wheat Flour
1 c Soy Flour 1 c Toasted Wheat Germ
4 ts Baking Powder 1 1/2 ts Ground Nutmeg
3/4 ts Salt 4 ea Large Eggs, Slightly Beaten
2/3 c Honey 2/3 c Vegetable Oil
1/4 c Dark Molasses
Combine Bran Flakes, raisins and milk in large mixing bowl.
Stir together whole wheat flour, soy flour, wheat germ, baking powder,
nutmeg and salt; set aside.
Combine eggs, honey, oil and molasses in small bowl; blend well. Add egg
mixture to soaked bran flakes; mix well.
Add dry ingredients all at once to bran mixture, stirring just enough to
moisten. Spoon batter into paper-lined 3-inch muffin-pan cups, filling
2/3rds full.
Bake in 350 degrees F. oven 25 minutes or until golden brown. Serve hot
with butter and homemade jelly or jam.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Spicy Apricot Oat Muffins
Categories: Muffins Breads Breakfast
Servings: 6
2 c Unbleached Flour, Sifted 1/2 c Sugar
3 ts Baking Powder 1 ts Salt
2 ts Pumpkin Pie Spice 1/2 c Quick-cooking Oats
1 c Chopped Dried Apricots 1/2 c Chopped Walnuts
2 ea Large Eggs, Slightly Beaten 1 1/3 c Milk
1/4 c Vegetable Oil
Sift together flour, sugar, baking powder, salt and pumpkin pie spice into
large mixing bowl. Stir in oats, apricots, and walnuts.
Combine eggs, milk and oil in small bowl; blend well. Add all at once to
dry ingredients, stirrin just enough to moisten. Spoon batter into
greased 3-inch muffin-pan cups, fill 2/3rds full.
Bake in 350 degree F. oven 30 minutes or until golden brown. Serve hot
with butter and homemade jam or jelly.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Bacon And Onion Muffins
Categories: Muffins Dinner Brunch Breads
Servings: 6
1/2 lb Bacon, Diced 1/4 c Chopped Onion
2 1/4 c Unbleached Flour, Sifted 3 ts Baking Powder
1/2 ts Baking Soda 1/2 ts Salt
2 ea Large Eggs, Slightly Beaten 1/3 c Milk
1 c Dairy Sour Cream 1 x Sesame Seeds
Fry bacon until crisp in skillet. Remove with slotted spoon and drain on
paper towels.
Saute onion in 1 T bacon drippings until tender (do not brown). Set aside
to cool.
Sift together flour, baking powder, baking soda and salt in large mixing
bowl.
Combine eggs, milk and sour cream in small bowl; blend well. Add all at
once to dry ingredients, stirring just enough to moisten. Stir in bacon
and sauteed onion.
Spoon batter into greased 2 1/2-inch muffin-pan cups, fill 2/3rds full.
Sprinkle with sesame seeds.
Bake in 375 degree F. Oven 18 to 20 minutes or until golden brown. Serve
hot with homemade jelly or jam.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Pumpkin Muffins
Categories: Dinner Breakfast Breads Brunch
Servings: 4
1 c Unbleached Flour, Sifted 2 ts Baking Powder
1/4 ts Salt 1/4 ts Ground Cinnamon
1/4 c Vegetable Shortening 2/3 c Sugar
1 ea Large Egg 1/2 c Canned, Mashed Pumpkin
2 Tb Milk
Sift together flour, baking powder, salt and cinnamon; set aside.
Cream together shortening and sugar in mixing bowl until ight and fluffy,
using electric mixer at medium speed. Beat in egg.
Combine pumpkin and milk in small bowl. Add dry ingredients alternately
with pumpkin mixture to creamed mixture, stirring well after each
addition. Spoon pagger into paper-lined 2 1/2-inch muffin-pan cups,
filling 2/3rds full.
Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot
with butter and homemade jam.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Oatmeal Muffins
Categories: Breakfast Breads Muffins
Servings: 5
1 c Quick-cooking Oats 1 c Butter/Sour Milk
1 c Unbleached Flour, Sifted 1 ts Baking Powder
1/2 ts Baking Soda 1 ts Salt
1/3 c Butter or Regular Margarine 1/2 c Brown Sugar, Packed
1 ea Large Egg
Combine oats and butter/sour milk in small bowl. Mix well and let stand 1
hour.
Sift together flour, baking powder, baking soda and salt; set aside.
Cream together butter and brown sugar in mixing bowl, using electric mixer
at medium speed. Add egg; beat until light and fluffy.
Add dry ingredients alterantely with oat mixture to creamed mixture,
blending well after each addition. Spoon batter into greased 2 1/2-inch
muffin-pan cups, filling 2/3rds full.
Bake in 400 degree F. oven 20 minutes or until golden brown. Serve hot
with homemade jam or preserves.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Banana-Nut Muffins
Categories: Dinner Breakfast Brunch Muffins Bread
Servings: 6
2 c Unbleached Flour, Sifted 3 ts Baking Powder
1/2 ts Salt 1/2 c Shortening
1 c Sugar 2 ea Large Eggs
1 1/3 c Mashed Ripe bananas (3 Med.) 1 c Chopped Walnuts
Sift together flour, baking powder and salt; set aside.
Cream together shrtening and sugar in bowl until light and fluffy, using
electric mixer at medium speed. Beat in eggs, one at a time, blending
well after each addition. Stir in mashed bananas.
Add dry ingredients all at once, stirring just enough to moisten. Gently
mix in chopped nuts. Spoon batter into greased 3-inch muffin-pan cups,
filling 2/3rds full.
Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot
with homemade jam or jelly.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Heirloom Raisin Muffins
Categories: Muffins Breakfast Brunch Breads
Servings: 4
1 c Raisins 1 c Water
1/2 c Butter/Regular Margarine 1/4 c Sugar
2 ea Large Eggs 1 1/2 c Unbleached Flour, Sifted
1 ts Baking Powder
Combine raisins and water in saucepan. Bring to a boil, reduce heat and
cover. Simmer 20 minutes. Drain raisins, reserving liquid. Add enough
water to reserved liquid to make 1/2 cup. Cool well.
Cream together butter and sugar in bowl until light and fluffy, using
electric mixeer at medium speed. Add eggs, beat 2 more minutes.
Sift together flour and baking powder. Add flour mixture alternately with
1/2 cup of reserved raisin liquid into creamed mixture, mixing well after
each addition. Stir in raisins. Spoon batter into greased 3-inch
muffin-pan cups, filling 2/3rds full.
Bake in 400 degree F. oven 18 minutes or until golden brown. Serve hot
with homemade jam or jelly.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Apple Crunch Muffins
Categories: Breakfast Muffins Breads Brunch
Servings: 4
1 1/2 c Unbleached Flour, Sifted 1/2 c Sugar
2 ts Baking Powder 1/2 ts Salt
1 1/2 ts Ground Cinnamon 1/4 c Vegetable Shortening
1 ea Large Egg, Slightly Beaten 1/2 c Milk
1 c Tart Apples * 1 x Nut Crunch Topping
* Apples are to be washed and cored. Shred the unpeeled apples for
recipe.
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Sift together flour, sugar, baking powder, salt and cinnamon into mixing
bowl.
Cut in shortening with pastry blender until fine crumbs form. Combine egg
and milk. Add to dry ingredinets all at once, stirring just enough to
moisten. Stir in apples. Spoon batter into paper-lined 2 1/2-inch
muffin-pan cups, filling 2/3rds full. Sprinkle with nut crunch topping.
Bake in 375 degree oven 25 minutes or until golden brown. Serve hot with
butter and homemade jelly or jam.
NUT CRUNCH TOPPING:
Mix together 1/4 c brown sugar (packed), 1/4 c chopped pecans and 1/2 t
ground cinnamon in small bowl.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Country Bran Muffins
Categories: Muffins Breakfast Brunch Dinner Bread
Servings: 8
1 c 40% Bran Flakes Cereal 1 c Boiling Water
2 1/2 c Unbleached Flour, Sifted 2 1/2 ts Baking Soda
1/2 ts Salt 1/2 c Shortening
1 1/2 c Sugar 2 ea Large Eggs
2 c All-Bran Cereal 2 c Butter/Sour Milk
Combine 40% Bran Flakes and boiling water in bowl. Let stand 10 minutes.
Sift together flour, baking soda and salt; set aside.
Cream together shortening and sugar in large mixing bowl until light and
fluffy, using electric mixer at medium speed. Add eggs, one at a time,
beating well after each addition.
Stir in Bran Flakes mixture and all-bran into creamed mixture. Add dry
ingredients alternately with butter/sour milk to creamed mixture, mixing
just enough to moisten. Spoon batter into well-greased 1 1/2-inch
muffin-pan cups, filling 2/3rds full.
Bake in 400 degree F. oven 25 minutes or until golden brown. Serve hot
with butter and jam.
NOTE:
Batter can be stored for a few days in the refrigerator. Bake as
directed.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Molasses Refrigerator Muffins
Categories: Muffins Breads Brunch
Servings: 12
4 c Unbleached Flour, Sifted 2 ts Baking Soda
1 ts Salt 1 ts Ground Cinnamon
1 ts Ground Ginger 1/4 ts Ground Cloves
1/4 ts Ground Allspice 1/4 ts Ground Nutmeg
1 1/3 c Vegetable Shortening 1 c Sugar
4 ea Large Eggs, Slightly Beaten 1 c Molasses
1 c Butter/Sour Milk 1 c Raisins
Sift together flour, baking soda, salt, cinnamon, ginger, cloves, allspice
and nutmeg; set aside.
Cream together shortening and sugar in mixing bowl until light anf fluffy,
using electric mixer at medium speed. Add eggs beat well. Blend in
molasses and butter/sour milk. Add dry ingredients all at once, stirring
just enough to moisten. Stir in raisins. Spoon into greased 3-inch
muffin-pan cups, filling 1/2 full.
Bake in 350 degree oven 20 minutes or until golden brown. Serve hot with
butter and jam.
NOTE:
Batter can be stored in refrigerator in covered container for up to 3
weeks.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Parmesan Herb Muffins
Categories: Muffins Breads Dinner
Servings: 4
2 c Unbleached Flour 1 Tb Sugar
1 1/2 ts Baking Powder 1/2 ts Baking Soda
1/2 ts Sage Leaves, Crumbled 1/2 c Chopped Fresh Parsley
1/4 c Grated Parmesan Cheese 1 1/4 c Butter/Sour Milk
1/4 c Butter/Margarine, Melted 1 ea Large Egg
Heat oven to 400 degrees F. Grease bottoms of 12 muffin-pan cups or line
with paper baking cups.
Lightly spoon flour into measuring cup; level off. In large bowl, combine
flour sugar, baking powder, baking soda, sage, parsley and cheese, blend
well.
Add butter/sour milk, margarine and egg; stir just until dry ingredients
are moistened. Fill prepared muffin cups 2/3rds full. Bake at 400
degrees F. for 15 to 20 minutes or until toothpick inserted in center
coumes out clean. Serve hot.
MICROWAVE DIRECTIONS:
Prepare muffin batter as directed above. Using 6 cup microwave-safe
muffin pan, line each with 2 paper baking cups to absorb moisture during
baking. Fill cups 1/2 full. Sprinkle top of each muffin with cornflake
crumbs. Microwave 6 muffins on HIGH for 2 1/2 to 3 minutes or until
toothpick inserted in center comes out clean, rotating pan 1/2 turn
halfway through baking. Remove muffins from pan and immediatedly discard
outer baking cups. Cool 1 minute on wire rack before serving. Repeat
with remaining batter.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Dilly Zucchini Ricotta Muffins
Categories: Muffins Breads Dinner
Servings: 4
1 1/2 c Unbleached Flour 2 Tb Sugar
3 ts Baking Powder 1/2 ts Salt
3/4 ts Dill Weed 1/4 c Milk
1/2 c Margarine/Butter, Melted 2 ea Large Eggs
2/3 c Ricotta Cheese 1/2 c Shredded Zucchini
Heat oven to 400 degrees F. Line with paper baking cups or grease, 12
muffin-pan cups.
Lightly spoon flour into measuring cup, level off. In large bowl, combine
flour, sugar, baking powder, salt and dill weed, mix well. In medium bowl
combine milk, margarine and eggs. Stir in ricotta cheese and zucchini,
beat well. Add to dry ingredients, stirring just until moistened (Batter
will be stiff). Fill prepared muffin cups 2/3rds full. Bake at 400
degrees F. for 20 to 25 minutes or until golden brown. Immediately remove
from pan and serve.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Lemon Raspberry Muffins
Categories: Muffins Breads Desserts
Servings: 4
2 c Unbleached Flour 1 c Sugar
3 ts Baking Powder 1/2 ts Salt
1 c Half-and-half 1/2 c Vegetable Oil.
1 ts Lemon Extract 2 ea Large Eggs
1 c Fresh/Frozen Raspberries *
* Frozen raspberries should be without syrup and should not be thawed.
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Heat oven to 425 degrees F. Line 12 muffin cups with paper baking cups.
Lightly spoon flour into measuring cup; level off. In large bowl, combine
flour, sugar, baking powder and salt; mix well.
In small bowl, combine half-and-half, oil, Lemon estract and eggs; blend
well. Add to dry ingredients, stir until ingredients are just moistened.
Carefully fold in raspberries. Fill prepared muffin cups 3/4ths full.
Bake at 425 degrees F. 18 to 23 minutes or until golden brown. Cool 5
minutes, remove from pans.
HIGH ALTITUDE:
Above 3500 feet, decrease baking powder to 2 teaspoonsful.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chicken with peppercorn sauce
Categories: Poultry
Servings: 4
1 ea Salt 1 ea Black pepper
1 ea Paprika 1 ea Garlic
1 ea Basil 4 ea Chicken breasts
4 Tb Cooking oil 1 ts Cooking onion, chopped
1 Tb White wine 1 ts Green peppercorns
1/2 c Chicken stock 1/2 c 35% cream
Grind the salt, pepper, paprika, garlic and basil until it is a powder and
then sprinkle this mixture over the chicken breasts. Heat the 4 tbsp oil
in a frying pan and saute the chicken until it is cooked but not
overcooked and dry.
Meanwhile, brush another frying pan with remaining cooking oil and saute
the onions until they are transparent. Add the white wine and reduce
until it is a syrup.
Add 1/2 of the peppercorns and crush with a fork in the pan.
Add the chicken stock and reduce by 1/2. Now, tranfser the liquid from
the pan into blender and blend until smooth.
Place the mixture back in the frying pan, add the rest of the peppercorns
(do not crush this time) and the 35% cream. Cook this slowly until the
mixture thickens.
Pour over the cooked chicken breasts and enjoy.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Peach Salad
Categories: Salads
Servings: 8
6 ea Peaches sliced 1/3 segments 5 ea Kiwi fruit peeled sliced
3 ea Juice of 3 oranges 1 ea Juice of 1 lemon
1 1/2 Tb Sugar 4 ea Fresh mint leaves
Place peach and kiwi slices in a medium bowl. Add citrus juices and sugar
to taste. Stir very gently to blend. Place mint leaves on top of fruit
and chill several hours.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Champagne Punch
Categories:
Servings: 22
2 c Granulated Sugar 2 c Fresh lemon juice
1 ea 750ml bottle dry white wine 1 ea 750ml bottle champagne
2 ea Large bottles of soda water 1/4 c Orange liqueur
1 ea Pineapple quartered, grated
In a large punch bowl, combine sugar, lemon juice, white wine, champagne,
soda water liqueur and grated pineapple. Mix together well. Put in a
large block on ice and garnish with additional pineapple and other fresh
fruits such as strawberries. let mixture chill and serve in small
glasses.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Antipasto
Categories: Appetizers Dips
Servings: 10
2 ea Green peppers 1 ea Medium onion
2 ea Stalks of celery 3 ea Carrots
1 ea Garlic clove 1/2 lb Sliced Mushrooms
1 ea Flowerets of med cauliflower 2 Tb Oil
1 cn Tuna fish drained 1 ea Juice of one lemon
1 ts Granulated sugar 13 oz Bottle of ketchup
Finely chop peppers, onion, celery, carrots, garlic, mushrooms and
cauliflower; cook in hot oil for 5 minutes, mix well. Cook 5 minutes.
Pour into sterilzed jars, cool and refrigerate. When serving, place
antipasto in a pretty dish, surround with crackers.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Pasta Salad
Categories: Salads Appetizers
Servings: 2
2/3 c Rotini noodles 1/2 c Frozen mixed vegetables
1/4 c Grated mozzarella cheese 2 Tb Mayonnaise
1 Tb Chopped basil or parsley 1/2 ts Dried oregano
Cook pasta in a pot of boiling salted water until tender. Drain and rinse
with cold water. Drain well. Add vegetables and cheese. Stir in
mayonnaise, basil or parsley and oregano.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Corn Roasted with Herb Butter
Categories: Vegetables
Servings: 6
3/4 c Butter softened 1 1/2 Tb Minced parsley
1 1/2 Tb Lemon juice 2 1/2 Tb Minced green onion
1/4 ts Freshly grated nutmeg 1/2 ts Salt and pepper
1 x Dash of Tabasco 1 x Dash of Worcestershire sauce
Cover and refrigerate at least 1 hour. Spread each ear of corn with 1
tablespoon of herb butter. Wrap each ear in foil. Roast corn on barbeque
or broil 4 inches from heat 30 min or till kernels are tender. Unwrap,
detach husks and spread with remaining butter.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: The Ultimate Salad Dressing
Categories: Salads
Servings: 2
1 ts Dry mustard 1/2 ts Salt
1/4 ts Pepper 1/2 ts Sugar
1 ts Dried Oregano 2 Tb Parsley
2 Tb Minced onions 1 Tb Minced Garlic cloves
1 Tb Minced Sweet Red peppers 4 ts Lemon juice
4 ts White wine vinegar 1/2 c Light Oil
In small bowl, whisk together all ingredients except oil. Whisk mixture
while slowly drizzling in oil. Let stand for 30 minutes to blend
flavours. Whisk again before using. Dressing can also be made in food
processor. (use pulse)
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Homemade Croutons
Categories: Salads
Servings: 2
1 Tb Butter 5 Tb Light Oil
2 ea Garlic cloves minced 1 ts Oregano
1 ts Thyme 5 ea Day old bread
Melt butter in skillet then add oil. Mix in remaining ingredients. Cut 5
slices of day old bread and remove crusts. Cut into 1/2" cubes. Fry
slowly until lightly brown.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Ranch Style Brunch Eggs
Categories: Cheese/eggs
Servings: 4
8 ea Slices side bacon chopped 2 c Frozen hash brown potatoes
1 1/2 c Shredded old chedder, colby 6 ea Eggs, beaten
1 c Milk 1/2 c Thinly sliced green onions
Cook bacon in large frypan until crisp. Drain, reserving 3 tablespoons of
drippings. Saute potatoes in drippings until browned, about 10 minutes.
Drivide potatoes among 4 individual greased 1 cup shallow baking dishes.
Sprinkle with cheese, then bacon. Beat toghether eggs, milk and onions;
pour into dishes. Bake at 350 degrees F oven 20 to 25 minutes for until
set. Garnish.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Brandied Beef Roast
Categories: Main dish Meats
Servings: 10
3 lb Whole trimmed tenderloin 3/4 c Brandy
1 x Salt and pepper
Place roast in shallow roasting pan. Pour approximatedly one third of the
brandy on the roast. Roast at 325 degrees F. without lid for
approximately 15 to 20 minutes per pound for rare. Gradually pour
remaining brandy roast throughout cooking time. Baste frequently. If the
surface of the roast appears to be drying out during cooking, cover with
suet or bacon strips. When roated to desired doneness, remove from oven
and allow meat to stand for ten minutes before carving. Season with salt
and pepper.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Martini Steak
Categories: Main dish Meats
Servings: 4
3 Tb Gin 2 Tb Vegetable oil
1 Tb Dry Vermouth 2 ea Garlic cloves crushed
1/2 ts Dried basil 1/2 ts Dried Marjoram
1/4 ts Salt 2 ea 5 oz Rib Eye/Sirloin Steaks
6 ea Pimento stuffed olives 1 x Dash of Angostura Bitters
In a shallow dish, combine all ingredients except meat and olives. Score
steaks with shallow crisscross cuts on one side; add to marinade.
Marinate at room temperature for two hours; turn several times. Remove
steaks, save marinade. Broil or place on hot grill about three inches
from heat. Cook four minutes per side for rare; six minutes for medium;
baste meat several times with marinade. Garnish with olives on a
toothpick.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Overnight Layered Salad
Categories: Salads
Servings: 6
3 c Shredded lettuce 2 c Shredded spinach
1/2 c Sliced radishes 2 c Cooked cubed chicken
1/2 c Celery cut diagonally 1 c Shredded chedder cheese
2/3 c Mayonnaise 1/2 ts Worcestershore sauce
1/4 ts Dry Mustard 2 Tb Sliced green onions
In salad bowl, layer ingredients in following order; half lettuce, half
spinach, radishes, chicken, celery, remaining lettuce remaining spinach
and cheese. Combine mayonnaise, worcestershire sauce and dry mustard.
Spread evenly over top of salad. Cover and chill several hours or
overnight. Garnish with sliced green onions. Toss just before serving.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Irish Lamb Stew
Categories: Main dish Soups
Servings: 6
1 ea Boneless leg of lamb 3 Tb Oil
2 ea Medium onions, chopped 1 ea Clove of garlic, minced
2 Tb Flour 2 c Beef stock
1 ts Salt 1 x Black peper to taste
1/4 ts Rosemary 1 ea Bay leaf
1 lb Potatoes, cut into pieces 6 ea Carrots sliced
2 ea Small rutabagas, cubed 1 lb Frozen peas
1 ea Jar of boiled onions
Cut lamb into cubes. Heat oil in a heavy saucepan, add lamb and cook
until lightly browned, remove from pan. Add onion and garlic and cook for
a few minutes. Add flour andd stir, heat until mixture browns. Gradually
add stock while stirring. Return meat to saucepan. Add salt, pepper,
rosemary and bay leaf. Cover and simmer for 1 hour or until meat is
almost tender. Add potatoes, carrots and turnips. Cook 30 minutes
longer. Add peas and onions and continue cooking until peas are tender,
about 10-15 minutes.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Turkey Soup Continental
Categories: Soups
Servings: 8
1/4 c Butter or margarine 2 Tb Finely chopped onions
1 c Cooked turkey 2 c Diced raw potatoes
1 c Diced celery 2 c Turkey broth
1 cn Creamed style corn 2 c Half and half cream
1 ts Salt 1/4 ts Paprika
1/4 ts Ginger 1/8 ts Pepper
2 Tb Chopped parsley
In a large soup pot, saute onions in melted butter. Add turkey, potatoes,
celery and broth. Simmer until vegetables are tender-crisp. Add corn,
cream and seasonsings. Heat thoroughly, stirring occasionally. Garnish
with parsley and serve with crustly rolls.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chicken Indienne
Categories: Poultry Main dish
Servings: 4
2 lb Chicken pieces 3 Tb Fresh lemon juice
3 Tb All purpose flour 1 ts Salt
1/8 ts Freshly ground pepper 3 Tb Oil
1 Tb Butter 1 ea Large onion, chopped
3 Tb Curry powder 1/2 c Water
1/2 c Heavy Cream 1 ts Chicken stock base
2 Tb Candied Ginger 1 ea Lime wedges (optional)
Sprinkle chicken pieces with lemon juice and let stand 30 minutes. Pat
dry. Mix flour, salt and pepper; dredge chicken pieces to coat evenly.
In a heavy skillet with a tight lid, heat oil and butter. Cook chicken,
sprinkling with any leftover flour mixture, until browned on both sides.
Remove from skillet and set aside. Add onion and cook until golden. Add
onion and cook until golden. Add curry powder and cook for 2 minutes.
Gradually beat in water and cream, cook until thickened. Add chicken
stock base and ginger, stir, and return chicken to skillet. Cover and
simmer, turning chicken once, for 40 minutes or until chicken in tender.
Transfer to heated platter and surround with lime wedges. Serve with
rice.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Maple Glazed Carrots
Categories: Vegetables
Servings: 4
8 ea Medium sized carrots 1/2 c Fresh Orange juice
1 ea Rind, of orange grated 3 Tb Maple syrup
1 ea Pinch of mace or nutmeg 3 Tb Butter
Peel carrots; but into sticks. Pour the orange juice into a 4 cup
microwave safe dish. Heat 1 minute at high . Add the carrots and the
orange rind. Stir to coat the carrots with the orange juice. Cover and
microwave 8 to 9 minutes at high. Stir again, then add the remianing
ingredients. Microwave, uncovered 2 minutes at high. Stir then check for
doneness. If necessary, cook another 1 minute at High.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Carrots Glacees
Categories: Vegetables
Servings: 4
1 lb Large carrots 3 Tb Butter
1/3 c Water 1/4 c Light brown sugar
2 Tb French Dijon Mustard 2 Tb Minced Parsley
3 ea Green onions, chopped fine
Peel the carrots and cut into thin sliced. Place the butter in a 4 cup
microwave safe dish. Melt 1 minute at high. Add the carrots and the
water. Stir well, cover. Microwave 7 minutes at high. Stir, then add
the remaining ingredients. Stir until well mixed. Microwave, uncovered, 5
to 7 minutes at medium, stirring 2 or 3 times during the cooking period.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Asparagus with Mushrooms and Fresh Coriander
Categories: Vegetables
Servings: 6
1 lb Fresh Asparagus 2 Tb Butter
1/2 lb Mushrooms, sliced (2 cups) 2 Tb Chopped shallots
1/2 ts Salt 1 ea Freshly ground black pepper
4 Tb Chopped, fresh coriander
Trim off tough part of asparagus stalk, about 2 to 3 inches from bottom.
Use a vegetable peeler to scrap asgaragus to about 1 inch from top. Cut
asparagus on diagonal into 1 inch pieces. Melt butter in a non stick
frying pan. Add mushrooms and cook over high heat, tossing and shaking,
until mushrooms are lightly browned. Add asparagus. Cook, stirring and
tossing for about 1 minute. Add shallots, salt and pepper. Sprinkle with
coriander. Cook for 30 seconds.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chicken with Mustard and Wine Sauce
Categories: Poultry Main dish
Servings: 3
1 ea Frying chicken 2 Tb Oil, preferably peanut
2 ea Large garlic cloves sliced 2 Tb Chopped shallots
1/2 c Dry white wine 1 c Leeks, sliced into 2" pieces
1 x Salt and pepper to taste 3 Tb Dijon mustard
1/4 c Whipping cream
Cut chicken into serving size pieces. Saute in hot oil until browned.
Remove from pan, drain all but a little oil from pan. Add garlic and
shallots; cook 1 minute. Add wine and return chicken to pan. Cover and
simmer until tender, about 15 minutes. Add more wine if needed. Increase
heat, add leeks, toss and cook briefly. Season with salt and pepper.
Cover and cook over medium heat for 3 minutes. Stir in mustard and cream.
If sauce is too thick, thin it with a little wine.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Mushroom Strudel
Categories: Appetizers
Servings: 16
3 Tb Butter 1 ea Large onion, chopped
1/3 c Diced sweet red pepper 2 ea Cloves garlic minced
7 c Sliced mushrooms 1/2 ts Salt
1/2 ts Pepper 1/2 ts Thyme
2 ts Lemon juice 1/2 c Diced black forest ham
1/2 c Shredded mossarella cheese 1/4 c Minced fresh parsley
2 Tb Fine bread crumbs 8 ea Sheets phyllo pastry
1/3 c Melted clarified butter 2 ts Dijon mustard
1/4 c Grated parmesan cheese
In large frying pan, melt 3 tablespoons butter over medium heat. Cook
onion, red pepper and garlic until softened, about 5 minutes. Add
mushrooms; increase heat to medium high and cook, stirring often, until
mushrooms are tender and all moisture has evaporated. Season with salt,
pepper, thyme and lemon juice. Remove from heat; stir in ham, mozzarella
cheese, parsley and breadcrumbs. Taste and adjust seasoning. Let cool.
Divide mushroom filling in two portions. Brush 4 sheets of phyllo pastry
lightly with melted butter; stack neatly one on top of the other. About 1
inch from one long edge of phyllo pastry, spread half of mustard in a 2
inch wide strip, leaving a 1 inch border on both sides. Over mustard,
spread half of the mushroom filling. Dust filling and phyllo pastry with
half the parmesan cheese. Turn up bottom edge of pastry over mushroom
filling; turn both side edges in the brush this exposed phyllo pastry on
bottom and edges with butter. Roll up, jelly roll fashion, loosely but
compactly. Place, seam down, on baking sheet. Repeat with remaining
phyllo pastry, butter, filling and parmesan cheese. Brush top with
butter; with sharp knife cut 8 slits on diagonal, on top of each roll,
through top 2 layers of phyllo pastry. Bake at 375 degrees F over for
about 25 minutes or until pastry is golden and crisp. Let cool for about
5 minutes before slicing.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Bread and Butter Pudding
Categories: Desserts
Servings: 4
6 ea Slices of brea 3 ea Eggs
2 c Warm milk 1/2 c Sugar
1 ts Vanilla 1/2 c Raisins
1 ea Maple syrup on the side
Preheat oven to 325 degrees F. Butter a deep dish 9 inch pie plate or 9
inch square cake pan. Generously butter one side of bread, but in half to
make two triangles. Arrange triangles, buttered side up, in prepared
dish. In bowl, beat eggs well mixed. Add milk, sugar and vanilla; beat
together. Stir in raisins. Slowly pour over bread making sure all bread
is well soaked. Bake 45 minutes or until custard has set. Serve with
warm maple syrup.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Turkey Soup
Categories: Soups Poultry
Servings: 6
1 ea Onion, chopped 1 ea Carrot, chopped
1 ea Stalk celery, chopped 2 Tb Unsalted butter
1 Tb Vegetable oil 1/4 c All purpose flour
4 c Chicken stock 4 c Water
1 c Dry white wine 1 ea Turkey carcass
2 ea Sprigs of parsley 1/2 ts Thyme
1 ea Bay leaf 6 ea Peppercorns
Cook onion, carrot and celery in the butter and oil over moderately high
heat, stirring for 7 to 10 minutes or until vegetables are golden. Add
flour and cook over moderate heat, stirring for 2 minutes. Stir in stock,
4 cups water and wine. Bring to a boil. Add turkey carcass broken in
pieces, parsley, thyme, bay leaf and peppercorns. Simmer soup, partially
covered, skimming any froth as ti rises to surface, for about 1 1/2 hours.
Strain soup into heated tureen, pressing hard on the solids. Serve or
cool and store.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Orange-Butterscotch Cheesecake
Categories: Desserts Cakes
Servings: 10
1 1/4 c Old Fashioned Oats Uncooked 1/4 c Margarine, Melted
1/4 c Packed Brown Sugar 2 Tb Unbleached All-purpose Flour
24 oz Cream Cheese, Softened 3/4 c Granulated Sugar
2 ts Grated Orange Peel 1 ts Vanilla
4 ea Large Eggs 1/2 c Packed Brown Sugar
1/3 c Light Corn Syrup 1/4 c Margarine Melted
1 ts Vanilla
Combine oats, margarine, brown sugar and flour; press into bottom of 9-inch
springform pan. Bake at 350 degrees F, 15 minutes
Combine cream cheese, granulated sugar, peel and vanilla, mixing at medium
speed on electric mixer until well blended. Add eggs, one at a time,
mixing well after each addition; pour over crust. Bake at 325 degrees, 1
hour and 5 minutes. Loosen cake from rim of pan. Chill.
Combine brown sugar, corn syrup and margarine in saucepan; bring to boil,
stirring constantly. Remove from heat; stir in vanilla. Chill until
slightly thickend. Spoon over cheesecake. Garnish with orange slice and
fresh mint, if desired.
-----------------------------------------------------------------------------
------------- 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: Mocha Chocolate Chip Cheesecake
Categories: Cakes Desserts
Servings: 10
2 1/4 c Graham Cracker Crumbs 12 oz Seimi Sweet Choc.Chips *
2 1/3 c Butter, melted ** 1/2 c Milk
4 ts Instant Coffee 1 ea Env. Unflavored Gelatin
16 oz Cream Cheese, Softened 14 oz Sweetened Condensed Milk
2 c Heavy Cream, Whipped 1 c Chocolate Chips *
* Cholcolate chips should be the Little Bits chocolate Chips and they
** Butter is to be melted and then cooled to room temperature.
---------------------------------------------------------------------------
In large bowl, combine grham cracker crumbs, 1 cup little bits chocolate
chips and butter, mix well. Pat firmly into 9-inch springform pan,
covering bottom and 2 1/2-inches up sides. Set aside.
In small saucepan, combine milk and instant coffee, sprinkle gelatin on
top. Set aside for 1 minute. Cook over low heat, stirring constantly
until gelatin and coffee dissolve. Set aside. In large bowl, beat cream
cheese until creamy. Beat in sweetened condensed milk and gelatin mixture.
Fold in whipped cream and remaining 1 cup of little bits chocolate chips.
Pour into prepared pan. Chill until firm (about 2 hours).
Run knife around edge of cake to separate from pan, remove rim.
Makes 1 9-inch Cheesecake
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chocolate Cherry Cheesecake
Categories: Cakes Desserts
Servings: 16
8 1/2 oz Chocolate Wafers, Fine Crush 1/2 c Butter, Melted
12 oz Semi-sweet Chocolate Chips 1 1/2 c Heavy cream
16 oz Cream Cheese, Softened 1/4 c Sugar
4 ea Large Eggs 3/4 c Cherry Flavored Liqueur
1 ts Vanilla Extract 1 lb Cherry Pie Filling
1/2 c Heavy Cream Whipped (Opt.)
In large bowl, combine chocolate wafer crumbs and butter. Pat fimly into
9-inch springform pan, covering bottom and 2 1/2 inches up sides. Chill.
Preheat oven to 325 degrees F. Combine over hot (not boiling) water,
chocolate chips and heavy cream. Stir until morsels are melted and mixture
is smooth. Set aside. In large bowl, combine cream cheese and sugar,
beating untl creamy. Add eggs, one at a time, beating well after each
addition. Add chocolate mixture, cherry liqueur, and vanilla, mix until
blended. Pour into prepared crust. Bake at 325 degrees F. for 60 minutes.
Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool
completely. Chill 24 hours.
Spread cherry pie filling over top of cheesecake leaving 1-inch from the
edge. Decorate edge with whipped cream, if desired.
-----------------------------------------------------------------------------
------------- 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: Sun-sational Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Graham Cracker Crumbs 3 Tb Sugar
3 Tb Margarine, Melted 24 oz Cream Cheese,Softened
1 c Sugar 3 Tb Unbleached All-purpose Flour
2 Tb Lemon Juice 1 Tb Grated Lemon Peel
1/2 ts Vanilla 4 ea Large Eggs (1 Separated)
3/4 c Sugar 2 Tb Cornstarch
1/2 c Water 1/4 c Lemon Juice
Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring-
form pan. Bake at 325 degrees F., 10 minutes.
Combine cream cheese, sugar, flour, juice, peel and vanilla, mixing at
medium speed on electric mixer until well blended. Add three eggs, one
at a time, mixing well after each addition. Beat in remaining egg white,
reserve yolk for glaze. Pour over crust. Bake at 325 degrees F., 10
minutes. Reduce oven temperature to 250 degrees F.; continue baking 30
minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Combine sugar and cornstarch in saucepan; stir in water and juice. Cook,
stirring constantly, until clear and thickened. Add small amount of hot
mixture to slightly beaten egg yolk. Return to hot mixture, cook 3 minutes
stirring constantly. Cool slightly. Spoon over cheesecake, chill.
-----------------------------------------------------------------------------
------------- 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: Festove Irish Cream Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Graham Cracker Crumbs 1/4 c Sugar
1/4 c Margarine, melted 1 ea Env. Unflavored Gelatin
1/2 c Cold Water 1 c Sugar
3 ea Large Eggs, Separated 16 oz Cream Cheese, Softened
2 Tb Cocoa 2 Tb Bourbon
1 c Whipping Cream, Whipped
Combine graham cracker crumbs, sugar, and margarine; press onto bottom of
9-inch springform pan.
Soften gelatin in water, stir over low heat until dissolved. Blend in 3/4
cup sugar and beaten egg yolks; cook stirring constantly, over low heat,
3 minutes. Combine cream cheese and cocoa, mixing at medium speed on
electric mixer until well blended. Gradually add gelatin mixture and
bourbon, mixing until well blended. Chill until thickened, but not set.
Beat egg whites until foamy; gradually adding the remaining sugar, beating
until stiff peaks form. Fold egg whites and whipped cream into cheese
mixture and pour over crust. Chill until firm. Garnish with chocolate
curls and small silver candy balls, if desired.
VARIATION:
Substitute 2 T cold coffee for bourbon.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Cookies And Cream Cheesecake
Categories: Cakes Desserts
Servings: 8
2 c Cream-filled Cookies * 6 Tb Margarine, Softened
1 ea Env. Unflavored Gelatin 1/4 c Cold Water
8 oz Cream Cheese Softened 1/2 c Sugar
3/4 c Milk 1 c Whipping Cream, Whipped
1 1/4 c Creme-filled Cookies **
* The cookies (24) should be chocolate cream filled cookies and be
to as fine as can be done.
** These cookies should be chocolate cream filled cookies and should be
coarsely chopped.
---------------------------------------------------------------------------
Combine cookie crumbs and margarine; press onto bottom of 9-inch springform
pan.
Soften gelatin in water; stir over low heat until dissolved. Combine cream
cheese and sugar, mixing at medium speed on an electric mixer until well
blended Gradually add gelatin mixture and milk, mixing until well blended.
Chill until mixture is thickened but not set. Fold in whipped cream.
Reserve 1 1/2 C cream cheese mixture; pour remaning cream cheese mixture
over crust. Top with cookies and reserved cream cheese mixture. Chill
until firm.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Very Smooth Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Graham Cracker Crumbs 3 Tb Sugar
3 Tb Margarine, Melted 1 ea Env Unflavored Gelatin
1/4 c Cold Water 8 oz Cream Cheese, Softened
1/2 c Sugar 10 oz Frozen Strawberries, Thawed
1 x Milk 1 c Whipping Cream, Whipped
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 325 degrees F., 10 minutes. Cool.
Soften gelatin in water; stir over low heat until dissolved. Combine
cream cheese and sugar, mixing at medium speed on electric mixer until
well blended. Drain strawberries, reserving liquid. Add enough milk to
liquid ot measure 1 cup. Gradually add combined milk mixture and gelatin
to cream cheese, mixing until well blended. Chill until slightly
thickened. Fold in whipped cream and strawberries; pour over crust. Chill
until firm.
VARIATION:
Substitute 1 Cup Vanilla Wafer crumbs, 1/2 cup chopped nuts, 2 tablespoons
of sugar and 2 tablespoons of margarine for graham cracker crumbs, sugar
and margarine.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Lattice Cherry Cheesecake
Categories: Cakes Desserts
Servings: 10
1 pk (20 oz) Cookie Mix * 16 oz Cream Cheese, Softened
1 c Sour Cream 3/4 c Sugar
1/4 ts Almond Extract 3 ea Large Eggs
21 oz (1 cn) Cherry Pie Filling
* Cookie mix should be refrigerated Sugar Cookie dough from the dairy
---------------------------------------------------------------------------
Freeze cookie dough 1 hour. Slice into 1/8-inch slices. Arrange slices,
slightly overlapping, on bottom and sides of greased 9-inch springform
pan. With floured fingers, seal edges to form crust.
Combine cream cheese, sour cream, sugar and extract, mixing at medium speed
on electric mixer, until well blended. Add eggs, one at a time, mixing
well after each addition. Reserve 1/4 cup batter and chill. Pour
remaining batter over crust. Bake at 350 degrees F., 1 hour and 10 minutes
Increase oven temperature to 450 degrees F. Spoon pie filling over cheese-
cake. Spoon reserved batter over pie filling forming a lattice design.
Bake at 450 degrees F., 10 minutes. Loosen cake from rim of pan; cool
before removing rim of pan.
VARIATION:
Substitute 13 x 9-inch baking pan for 9-inch springform pan. Prepare as
directed except for baking. Bake at 350 degrees F., 40 minutes. Increase
oven temperature to 450 degrees F. Continue as directed.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Autumn Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Graham Cracker Crumbs 3 Tb Sugar
1/2 ts Cinnamon 1/4 c Margarine, Melted
16 oz Cream Cheese, Softened 1/2 c Sugar
2 ea Large Eggs 1/2 ts Vanilla
4 c Thinly Slied Peeled Apples 1/3 c Sugar
1/2 ts Cinnamon 1/4 c Chopped Pecans
Combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch
springform pan. Bake at 350 degrees F., 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer,
until well blended. Add eggs, one at a time, mixing well after each
addition. Blend in vanilla, pour over crust.
Toss apples with combined sugar and cinnamon. Spoon apple mixture over
cream cheese layer; sprinkle with pecans. Bake at 350 degrees F., 1 hour
and 10 minutes. Loosen cake from rim of pan; cool before removing rim of
pan. Chill.
VARIATION:
Add 1/2 Cup finely chopped pecans with crumbs for crust. Continue as
directed.
-----------------------------------------------------------------------------
------------- 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: Marble Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Graham Cracker Crumbs 3 Tb Sugar
3 Tb Margarine, Melted 24 oz Cream Cheese, Softened
3/4 c Sugar 1 ts Vanilla
3 ea Large Eggs 1 oz Square Unsweeted Chocolate *
* The 1 oz square of unsweetened Chocolate should be melted.
---------------------------------------------------------------------------
Combine crumbs, sugar, and margarine; press onto bottom of 9-inch Spring-
form cake pan. Bake at 350 degrees F., 10 minutes.
Combine cream cheese, sugar and vanilla, beating at medium speed on
electric mixer until well blended. Add eggs, one at a time, mixing well
after each addition. Blend chocolate into 1 cup batter. Spoon plain and
chocolate batters alternately over crust; cutting through batters with
knife several times for the marble effect. Bake at 450 degrees F., 10
minutes. Reduce oven temperature to 250 degrees F.; continue baking 30
additional minutes. Loosen cake from rim of pan; cool before removing
rim of pan. Chill.
-----------------------------------------------------------------------------
------------- 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: Praline Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Graham Cracker Crumbs 3 Tb Sugar
3 Tb Margarine, Melted 24 oz Cream Cheese, Softened
3/4 c Dark Brown Sugar, Packed 2 Tb Unbleached All-purpose Flour
3 ea Large Eggs 2 ts Vanilla
1/2 c Pecans, Finely Chopped 1 x Granishes *
* Garnish include Maple Syrup and Pecan halves.
---------------------------------------------------------------------------
Combine crumbs, granulated sugar and margarine; press onto bottom of 9-inch
springform pan. Bake at 350 degrees F., 10 minutes.
Combine cream cheese, brown sugar and flour, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time, mixing well
after each addition. Blend in vanilla; stir in chopped pecans. Pour over
crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250
degrees F., and continute baking an additional 30 minutes. Loosen cake
from rim of pan; cool before removing rim of pan. Chill.
Brush with maple syrup; top with pecan halves.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Heavenly Dessert Cheesecake
Categories: Desserts Cakes Low-cal
Servings: 10
1 Tb Graham Cracker Crumbs 1 c Low Fat Cottage Cheese
16 oz Nufchatel Cheese* 2/3 c Sugar
2 Tb Unbleached All-purpose Flour 2 Tb Skim Milk
1/4 c Almond Extract
* Neufchatel Cheese shoul be LIGHT Philly brand Neufachatel Cheese and it
should be softened.
---------------------------------------------------------------------------
Lightly grease bottom of 9-inch springform pan. Sprinkle with crumbs.
Dust bottom; remove excess crumbs. Put cottage cheese in blender container
Cover; process on high speed until smooth. In large mixing bowl of
electric mixer, combine cottage cheese, neufchatel cheese, sugar and flour.
Mix at medium speed until well blended. Add eggs, one at a time, mixing
well after each addition. Blend in milk and extract; pour into pan. Bake
at 325 degrees F., 45 to 50 minutes or until center is almost set. (Center
of cheesecake appears to be soft, but firms upon cooling.) Loosen cake
from rim of pan; cool before removing rim of pan. Chill. Top with fresh
slices of strawberries or blueberries, if desired.
VARIATION:
Prepare pan as directed; omit blender method. Place cottage cheese in
large bowl of electric mixer; beat cottage cheese at high speed until
smooth. Add neufchatel cheese, sugar, and flour, mixing at medium speed
until well blended. Continue as directed.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Lemon Delight Cheesecake
Categories: Cakes Desserts
Servings: 10
1 1/2 c Graham Cracker Crumbs 1/4 c Sugar
1/2 c Margarine, Melted 1 ea Env. Unflovored Gelatin
1/3 c Cold Water 1/3 c Lemon Juice
3 ea Large Eggs, Separated 1/2 c Sugar
1 ts Grated Lemon Peel 16 oz Cream Cheese, Softened*
* Or use 2 8-oz containers of Philly soft cream cheese.
---------------------------------------------------------------------------
Combine crumbs, sugar and margarine; reserve 1/2 cup. Press remaining
onto bottom of 9-inch springform pan.
Soften gelatine in water, stir over low heat until dissolved. Add juice,
egg yolks, 1/4 cup sugar, and peel; cook, stirring constantly, over medium
heat, 5 minutes. Gradually add to cream cheese, mixing at medium speed on
electric mixer unitl well blended. Beat egg whites, until foamy; gradually
add remaining sugar beating until stiff peaks form. Fold into cream cheese
mixture; pour over crust. Top with reserved crumbs; chill until firm.
-----------------------------------------------------------------------------
------------- 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: Creamy Chilled Cheesecake
Categories: Cakes Desserts
Servings: 8
1 c Graham Cracker Crumbs 1/4 c Sugar
1/4 c Margarine, Melted 1 ea Env. Unflavored Gelatin
1/4 c Cold Water 8 oz Cream Cheese, Softened
1/2 c Sugar 3/4 c Milk
1/4 c Lemon Juice 1 c Shipping Cream, Whipped
1 x Strawberry Halves
Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch spring-
form pan.
Soften gelatin in water; stir over low heat untl dissolved. Combine cream
cheese and sugar, mixing at medium speed on electric mixer until well
blended. Chill until slightly thickened; fold in whipped cream. Pour over
crust; chill until firm. Top with strawberries before serving.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Rum Raisin Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Old Fashioned Oats, Uncooked 1/4 c Chopped Nuts
3 Tb Brown Sugar, Packed 3 Tb Margarine, Melted
16 oz Cream Cheese, Softened 1/3 c Granulated Sugar
1/4 c Unbleached All-purpose Flour 2 ea Large Eggs
1/2 c Sour Cream 3 Tb Rum
2 Tb Margarine 1/3 c Brown Sugar, Packed
1/3 c Raisins 1/4 c Chopped Nuts
2 Tb Old Fashioned Oats, Uncooked
Combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch
springform pan. Bake at 350 degrees F., 15 minutes.
Combine cream cheese, granulated sugar and 2 T flour, mixing at medium
speed on electric mixer until well blended. Add eggs, one at a time,
mixing well after each addition. Blend in sour cream and rum; mix well.
Pour over crust. Cut margarine into combined remaining flour and brown
sugar until mixture resembles coarse crumbs. Stir in raisins, nuts and
oats. Sprinkle over cream cheese mixture. Bake at 350 degrees F., 50
minutes. Loosen cake from rim of pan; cool before removing rim of pan.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Aloha Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Vanilla Wafer Crumbs 1/4 c Margarine, Melted
16 oz Cream Cheese, Softened 1/3 c Sugar
2 Tb Milk 2 ea Large Eggs
1/2 c Macadamia Nuts, Toasted 8 1/2 oz Crushed Pineapple, Drained
1 ea Med Kiwi Peeled, Sliced
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 350 degrees F., 10 minutes.
Combine cream cheese, sugar and milk, mixing at medium speed on electric
mixer until well blended. Add eggs, one at a time, mixing well well after
each addition. Stir in nuts; pour over crust. Bake at 350 degrees F.,
45 minutes. Loosen caek from rim of pan; cool before removing rim of pan.
Chill. Before serving, top with fruit.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chocolate Chip Cheesecake Supreme
Categories: Cakes Desserts
Servings: 10
1 c Chocolate Wafer Crumbs 3 Tb Margarine, Melted
24 oz Cream Cheese, Softened 3/4 c Sugar
1/4 c Unbleached All-Purpose Flour 3 ea Large Eggs
1/2 c Sour Cream 1 ts Vanilla
1 c Mini Semi-sweet Chips
Combine crumbs and magarine; press onto bottom of 9-inch springform pan.
Bake at 350 degrees F., 10 minutes.
Combine cream cheese, sugar and flour, mixing at medium speed on electric
mixer until well blended. Add eggs, one at a time, mixing well after each
addition. Blend in sour cream and vanilla. Stir in chocolate chips and
pour into crust. Bake at 350 degrees F., 55 minutes. Loosen cake from
rim of pan; cool before removing rim of pan. Chill. Garnish with whipped
cream and fresh mint leaves, if desired.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Rocky Road Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Chocolate Wafer Crumbs 3 Tb Margarine, Melted
1 ea Env. Unflavored Gelatin 1/4 c Cold Water
16 oz Soft Cream Cheese 3/4 c Sugar
1/3 c Cocoa 1/2 ts Vanilla
2 c Mini Marshmallows 1 c Whipping Cream, Whipped
1/2 c Chopped Nuts
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 350 degrees F., 10 minutes
Soften gelatin in water; stir over low heat untl dissolved. Combine cream
cheese, sugar, cocoa and vinilla, mixing at medium speed on electric mixer
until well blended. Gradually add gelatin, mixing until blended. Fold in
reamining ingredients; pour over crust. Chill until firm.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Cappuccino Cheesecake
Categories: Cakes Desserts
Servings: 10
1 1/2 c Finely Chopped Nuts 2 Tb Sugar
3 Tb Margarine, Melted 32 oz Cream Cheese, Softened
1 c Sugar 3 Tb Unbleached All-purpose Flour
4 ea Large Eggs 1 c Sour Cream
1 Tb Instant Coffee Granules 1/4 ts Cinnamon
1/4 c Boiling water
Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring-
form cake pan. Bake at 325 degrees F., 10 minutes.
Combine cream cheese, sugar, and flour, mixing at medium speed on electric
mixer until well blended. Add eggs, one at a time, mixing well after each
addition. Blend in sour cream. Dissolve coffee granules and cinnamon in
water. Cool; gradually add to cream cheese mixture, mixing until well
blended. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce
oven temperature to 250 degrees F.; continue baking 1 hour. Loosen cake
from rim of pan; cool before removing rim of pan. Chill. Garnish with
whipped cream and whole coffee beans if desired.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Lime Delicious Cheesecake
Categories: Cakes Desserts
Servings: 10
1 1/4 c Zwieback Toast Crumbs 2 Tb Sugar
1/3 c Margarine, Melted 1 ea Env. Unflavored Gelatin
1/4 c Cold Water 1/4 c Lime Juice
3 ea Large Eggs, Separated 1/2 c Sugar
1 1/2 ts Grated Lime Peel 16 oz Light Neufchatel Cheese,Soft
2 c Thawed Whipped Topping
Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring-
form pan. Bake at 325 degrees F., 10 minutes. Cool.
Soften gelatin in water, stir over low heat until dissolved. Add juice,
egg yolks, 1/4 c sugar and peel; cook, stirring constantly, over medium
heat 5 minutes. Cool. Gradually add gelatin mixture to the softened Light
Neufchatel cheese, mixing at medium speed on electric mixer, until well
blended. Stir in a few drops of green food coloring, if desired. Beat egg
whites until foamy; gradually add remaining sugar, beating until stiff
peaks form Fold egg whites and whipped topping into neufchatel cheese
mixture, pour over crust. Chill until firm. Garnish with additional lime
peel, if desired.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Amaretto Peach Cheesecake
Categories: Cakes Desserts
Servings: 10
3 Tb Margarine 1/3 c Sugar
1 ea Large Egg 3/4 c Unbleached All-purpose Flour
24 oz Cream Cheese, Softened 3/4 c Sugar
3 Tb Unbleached All-purpose Flour 3 ea Large Eggs
16 oz Canned Peach Halves * 1/4 c Almond Flavored Liqueur
* Peach halves should be drained, and then pureed.
---------------------------------------------------------------------------
Combine margarine and sugar until light and fluffy. Blend in egg. Add
flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake
at 450 degrees F., 10 minutes.
Combine cream cheese, sugar and flour; mixing at medium speed on electric
mixer until well blended. Add eggs, one at a time, mixing well after each
addition. Add peaches and liqueur; mix well. Pour over crust. Bake at
450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.;
continue baking 65 minutes. Loosen cake from rim of pan; cool before
removing rim of pan. Chill. Garnish with additional peach slices and
sliced almonds, if desired.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Holiday Eggnog Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Graham Cracker Crumbs 1/4 c Sugar
1/4 ts Ground Nutmeg 1/4 c Margarine, Melted
1 ea Env. Unflavored Gelatin 1/4 c Cold Water
8 oz Cream Cheese, Softened 1/4 c Sugar
1 c Eggnog 1 c Whipping Cream, Whipped
Combine crumbs, sugar, nutmeg and margarine; press onto bottom of 9-inch
springform pan.
Soften gelatin in water; stir over low heat until dissolved. Combine cream
cheese and sugar, at medium speed on electric mixer until well blended.
Gradually add gelatin and eggnog, mixing until blended. Chill until
slightly thickened; fold in whipped cream. Pour over crust; chill until
firm.
VARIATION:
Ingrease sugar to 1/3 c. Substitute milk for eggnog. Add 1 t vanilla and
3/4 t rum extract. Continue as directed.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Minature Cheesecakes
Categories: Cakes Desserts
Servings: 6
1/3 c Graham Cracker Crumbs 1 Tb Sugar
1 Tb Margarine, Melted 8 oz Cream Cheese, Softened
1/4 c Sugar 1 1/2 ts Lemon Juice
1/2 ts Grated Lemon Peel 1/4 ts Vanilla
1 ea Large Egg 1 x Garnishes *
* Garinishes can include fresh fruit, or strawberry or apricot preserves.
---------------------------------------------------------------------------
Combine crumbs, sugar and margarine. Press rounded meassuring Tablespoons-
ful of crumb mixture onto bottom of each of six paper-lined muffing cups.
Bake at 325 degrees F., 5 minutes.
Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium
speed on electric mixer until well blended. Blend in egg; pour over crust,
filling each cup 3/4 ful. Bake at 325 degrees F., 25 minutes. Cool before
removing from pan. Chill. Top with garnishes just before serving.
MAKE AHEAD:
Wrap cilled cheescakes individually in plastic wrap; freeze. Let stand at
room temperature 40 minutes before garnishing and serving.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Peppermint Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Chocolate Wafer Crumbs 3 Tb Margarine, Melted
1 ea Env. Unflavored Gelatin 1/4 c Cold Water
16 oz SOFT Philly Cream Cheese 1/2 c Sugar
1/2 c Milk 1/4 c Crushed Peppermint Candy
1 c Whipping Cream, Whipped 3 oz Milk Chocolate Candy *
* Milk chocolate should be milk chocolate candy bars and they shoud be
finely chopped.
---------------------------------------------------------------------------
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 350 degrees F., 10 minutes. Cool.
Soften gelatin in water; stir over low heat until dissolved. Combine cream
cheese and sugar, mixing at medium speed on electric mixer until well
blended. Gradually add gelatin, milk and peppermint candy, mixing until
blended, chill until slightly thickened but not set. Fold in whipped cream
and chocolate. Pour over crust. Chill until firm. Garnish with
additional whipped cream combined with crushed peppermint candies, if
desired.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chocolate Mint Meringue Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Chocolate Wafer Crumbs 3 Tb Margarine, Melted
2 Tb Sugar 24 oz Cream Cheese, Softened
2/3 c Sugar 3 ea Large Eggs
1 c Mint Chocolate Chips, Melted 1 ts Vanilla
3 ea Large Egg Whites 7 oz Marshmallow Creme (1 Jr)
Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring-
form pan. Bake at 350 degrees F., 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer
until well blended. Add eggs, one at a time, mixing well after each
addition. Blend in mint chocolate and vanilla; pour over crust. Bake at
350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before
removing rim of pan. Chill.
Beat egg whites until soft peakes form. Gradually add marshmallow creme,
beating until stiff peakes form. Carefully spread over top of cheesecake
to seal. Bake at 450 degrees F.; 3 to 4 minutes or until lightly browned.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Oringinal "Philly" Cheesecake
Categories: Cakes Desserts
Servings: 10
1 c Graham Cracker Crumbs 3 Tb Margarine, Melted
24 oz Cream Cheese, Softened 3/4 c Sugar
5 Tb Lemon Juice 1 1/2 ts Grated Lemnon Peel
1 ts Vanilla 3 ea Large Eggs, Separated
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 325 degrees F., 10minutes.
Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium
speed on electric mixer until well blended. Add egg yolks, one at a time,
mixing well after each addition. Beat egg whites until stiff peaks form;
fold into cream cheese mixture. Pour over curst. Bake at 300 degrees F.,
45 minutes. Loosen ckae from rim of pan; cool before removing rim of pan.
Chill. Top with cherry pie filling or fresh fruit, if desired.
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Very nice! Thank you for this wonderful archive. I wonder why I found it only now. Long live the BBS file archives!
This is so awesome! 😀 I’d be cool if you could download an entire archive of this at once, though.
But one thing that puzzles me is the “mtswslnkmcjklsdlsbdmMICROSOFT” string. There is an article about it here. It is definitely worth a read: http://www.os2museum.com/wp/mtswslnk/