---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Carrot Cake
 Categories: Cakes, Desserts, Muffins
      Yield: 12 servings
 
      1 c  Oil
      1 c  Sugar
      1 c  Sugar, brown
      1 ts Vanilla
      4    Eggs
      2 c  Flour, whole wheat
    1/3 c  Milk, dry skim
      1 ts Baking soda
      1 ts Salt
      1 ts Baking powder
      2 ts Cinnamon, ground
      3 c  Carrots; shredded
      1 c  Walnuts; chopped
 
  In large bowl, blend oil and sugars on low until well mixed. Add vanilla.
  Beat in eggs, one at a time, blending well after each addition. Stir
  together dry ingredients and add to egg mixture until well blended. Stir in
  walnuts and carrots by hand. Pour batter into well greased and floured 10"
  tube pan or fluted pan. Bake at 350øF for 50-60 minutes. Cool in pan, then
  top with powdered sugar or frosting of your choice.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cream Cheese Frosting
 Categories: Desserts
      Yield: 3 cups
 
      4 oz Margarine or butter
      8 oz Cheese, cream
      1 lb Sugar, powdered
 
  Blend softened cheese and margarine in mixer. Blend and whip in the sugar.
  Ready to spread.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Tex-Mex Dip
 Categories: Appetizers
      Yield: 12 servings
 
      2 tb Lemon juice
    1/2 ts Salt
      3 md Avocadoes
    1/4 ts Pepper
      1 c  Sour cream
    1/2 c  Mayonnaise
  1 1/4 oz Taco Seasoning Mix
     21 oz Bean dip, plain or jalepeno
      1 c  Onions, green; chopped
      3    Tomatoes; seeded and chopped
      7 oz Olives; chopped
      8 oz Cheese, sharp cheddar;grated
           Tortilla chips
 
  Peel, pit and mash avocadoes in medium bowl. Add lemon juice, salt and
  pepper. In separate bowl, combine sour cream, mayonnaise, and taco
  seasoning. To assemble, spread bean dip on a large, shallow platter. Top
  with avocado mixture followed by a layer of sour cream and taco mixture.
  Sprinkle with chopped onions, tomatoes, and olives. Cover with shredded
  cheese.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chow Mein Casserole
 Categories: Main dish
      Yield: 4 servings
 
      1 lb Beef, lean ground
    3/4 c  Celery; chopped
    3/4 c  Onion; chopped
  1 1/4 c  Water, boiling
    1/2 c  Rice, uncooked
    1/2 ts Salt
 10 1/2 oz Soup, chicken with rice
      4 oz Mushrooms
      1 tb Sugar, brown
      2 ts Soy sauce
      1 ts Margarine or butter
  1 1/2 c  Chow mein noodles
 
  Cook and stir hamburger, celery and onion until hamburger is light brown,
  then drain. Pour water on rice and add salt in greased 2 qt. casserole.
  Stir in hamburger, soup, mushrooms, sugar, soy sauce and margarine. Cover
  and cook in 350øF oven for 30 minutes; stir. Cook uncovered for 30 minutes
  longer. Stir in noodles, serve immediately. Note: Water chestnuts and/or
  bamboo shoots may be added if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Pop-up Pizza
 Categories: Main dish, Cheese, Breads
      Yield: 8 servings
 
----------------------------------FILLING----------------------------------
  1 1/2 lb Beef, lean ground
      1 c  Onion; chopped
      1 c  Pepper, green bell; chopped
      1    Garlic clove
    1/2 ts Oregano
      1 ds Salt
    1/2 c  Water
    1/8 ts Hot pepper sauce
  1 1/2 oz Spaghetti sauce mix

-----------------------------------BATTER-----------------------------------
      1 c  Milk
      1 c  Flour, all purpose
      1 tb Oil
      2    Eggs
    1/2 ts Salt

------------------------------------MISC------------------------------------
      7 oz Cheese, monterey jack/mozza-
           -rella; sliced
    1/2 c  Cheese, parmesan; grated
 
  Pre-heat oven to 400øF.
  
  FILLING: In large skillet, brown hamburger and drain. Stir in onion, green
  pepper, garlic, oregano, salt, water, hot pepper sauce, tomato sauce and
  sauce mix; simmer about 10 minutes, stirring occassionally.
  
  BATTER: In a bowl, combine milk, oil and eggs; beat 1 minute on medium
  speed. Add flour and salt; beat 2 minutes or until smooth.
  
  ASSEMBLY: Pour hot meat mixture into 13" x9" pan; top with cheese slices.
  Pour batter over cheese, covering filling completely; sprinkle with
  parmesan cheese. Bake at 400øF for 25-30 minutes or until puffed and brown.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Garlicky Clam Dip
 Categories: Appetizers
      Yield: 8 servings
 
      8 oz Cheese, cream
    1/2 ts Salt
    1/2 tb Garlic
      1 ds Pepper, fresh ground
      7 oz Clams, minced; drained
    1/4 c  Clam broth
  1 1/2 ts Worcestershire sauce
      2 ts Lemon juice
 
  Using garlic press, squeeze garlic pulp and juice into softened cheese.
  Cream with a spoon until smooth. Gradually add the remaining ingredients,
  blending until smooth. For thinner dip, add more clam broth. Serve with
  crackers, chips or veggies.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Kiwi Fruit Gelato
 Categories: Desserts, Fruits
      Yield: 4 servings
 
      1 c  Water
    1/2 c  Sugar
    1/2 c  Corn syrup, light
      4    Kiwifruit; pared
      5 tb Lemon juice
    1/4 ts Lemon peel; grated
 
  Combine water, sugar and corn syrup in saucepan.  Cook and stir 2 minutes
  or until sugar is dissolved.  Puree kiwi in food processor or blender to
  equal 3/4 cup puree. Add lemon juice, peel and sugar mix. Pour into shallow
  metal pan and freeze for approximately 1 hour or until the mixture is firm,
  but not solid. When chilled, spoon into a chilled bowl and beat with an
  electric mixer until the mix is light and fluffy. Return it to the freezer
  for approximately 2 hours or until firm enough to scoop.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Snickerdoodles
 Categories: Cookies, Desserts
      Yield: 4 dozen
 
      1 c  Margarine or butter
    3/4 c  Sugar, brown; packed
    3/4 c  Sugar
      2    Eggs
  1 3/4 c  Flour, all purpose
      2 c  Oats, old fashioned
      2 ts Cinnamon, ground
      1 ts Baking soda
    1/2 ts Salt; (optional)
      1 tb Sugar
 
  Heat oven to 375øF.  Grease cookie sheet. In large bowl, beat together
  butter, brown sugar and 3/4 cup granulated sugar until light and fluffy.
  Add eggs; mix well. In medium bowl, combine flour, oats, 1 ts cinnamon,
  soda and salt.  Add to sugar mixture; mix well. Drop by rounded
  teaspoonfuls onto prepared cookie sheet. In small bowl, combine remaining 1
  Tb sugar and 1 ts cinnamon; sprinkle lightly over each cookie. Bake 8-10
  minutes. Cool 1 minute on cookie sheet; remove to wire cooling rack.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Fudge
 Categories: Candies, Desserts
      Yield: 20 servings
 
      3 c  Sugar
    3/4 c  Margarine
    2/3 c  Milk, evaporated
     12 oz Chocolate chips, semi-sweet
      7 oz Marshmallow creme
      1 c  Nuts
      1 ts Vanilla
 
  Combine sugar, margarine, and milk in heavy 2.5 qt. saucepan; bring to full
  rolling bowl, stirring constantly. Continue boiling 5 minutes over medium
  heat or until candy thermometer reaches 234øF, stirring constantly to
  prevent scorching. Remove from heat; stir in chips until melted. Add
  marshmallow creme, nuts and vanilla; beat until well blended. Pour into
  greased 9"x13" pan. Cool at room temperature, cut into squares. Makes
  approx 3lb.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: All-Bran Seed Loaf
 Categories: Breads
      Yield: 1 loaf
 
    3/4 c  Flour, whole wheat
    3/4 c  Flour, all purpose
      1 tb Baking powder
    1/2 ts Salt
    1/3 c  Sesame seeds
      2 ts Poppy seeds
    3/4 c  Orange juice
    1/4 c  Honey
      2    Eggs
    1/4 c  Oil, vegatable
    1/2 c  Cereal, bran
 
  Stir together flour, baking powder, salt and seeds.  In large bowl, beat
  together orange juice, honey, eggs and cereal.  Let stand 2 minutes.  Add
  flour mixture, stirring only until well combined.  Spread evenly in greased
  8.5" x 4.5" x 2" loaf pan.  Bake at 350øF about 40 minutes.  Let cool 10
  minutes and remove from pan.  Cool completely before slicing.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Beer Bread
 Categories: Breads
      Yield: 1 loaf
 
      3 c  Flour, all purpose; unsifted
  3 3/4 ts Baking powder
  2 1/4 ts Salt
      1 tb Honey
     12 oz Beer
 
  Grease 9" x5"x3" loaf pan.  Combine flour, beer, and honey in large bowl,
  stir together until well mixed. Spread batter in prepared pan. Bake at
  350øF for 45 minutes or until browned and a wooden pick comes out clean.
  Turn out on rack.  Cool before slicing.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bogracs Gulyas (kettle goulash)
 Categories: Main dish, Soups
      Yield: 6 servings
 
      4 tb Bacon fat
      5 lg Onions; coarsly chopped
      2 lg Pepper, green bell; chopped
      3    Garlic clove; minced
  1 1/2 tb Paprika, Hungarian
      3 lb Beef, stewing; in 1" cubes
           Pepper; to taste
           Salt; to taste
      6 oz Tomato paste
           Sour cream; at room temp.
 
  Preheat oven to 325øF.  Heat fat in a deep heavy pot.  Cook the onions,
  peppers, and garlic until the onions are limp and transparent.  Add paprika
  and cook until it has lost its raw taste.  Add beef and remaining
  ingredients except sour cream.  Stir well to combine.  Simmer in preheated
  oven for 1 1/2 to 2 hours or until the meat is tender.  Adjust oven
  temperature during cooking time so contents of pot remain at a simmer.
  Serve in shallow soup bowls with a tablespoon of sour cream atop each
  serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Black Russian
 Categories: Beverages
      Yield: 1 serving
 
  1 1/2 oz Vodka
    3/4 oz Coffee flavored brandy
 
  Pour over ice cubes in old-fashioned cocktail glass.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Bloody Mary
 Categories: Beverages
      Yield: 1 serving
 
  1 1/2 oz Vodka
      3 oz Tomato juice
      1    Lemon; juiced
    1/2 ts Worcestershire sauce
      3 dr Tabasco sauce
           Pepper; to taste
           Salt; to taste
 
  Shake with ice and strain into old-fashioned glass over ice cubes. A wedge
  of lime may be added.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Margarita
 Categories: Beverages
      Yield: 1 serving
 
  1 1/2 oz Tequila
    1/2 oz Triple Sec
      1 oz Lemon or lime juice
           Salt
 
  Rub rim of cocktail glass with rind of lemon or lime, dip rim in salt.
  Shake all ingredients except salt with ice. Strain into the salt-rimmed
  glass.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Whiskey Sour
 Categories: Beverages
      Yield: 1 serving
 
      1    Lemon; juiced
    1/2 ts Sugar, powdered
      2 oz Blended whiskey
 
  Shake with ice and strain into sour glass.  Decorate with a half-slice of
  lemon and a cherry.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Chip Cookies
 Categories: Cookies, Desserts
      Yield: 6 dozen
 
    3/4 c  Margarine; softened
    3/4 c  Shortening
  1 1/2 c  Sugar, brown; packed
    3/4 c  Sugar
      3    Eggs
      3 tb Corn syrup, light
      3 tb Water
      3 ts Vanilla
  3 3/4 c  Flour, all purpose; unsifted
  1 1/2 ts Baking soda
    3/4 ts Salt
      3 c  Chocolate chips, semi-sweet
 
  Cream marg, shortening, sugars, eggs,corn syrup, water and vanilla; beat
  well.  Combine flour, baking soda, salt; add to creamed mixture. Beat well.
  Stir in chips. Drop by rounded teaspoonfulls. Bake at 350øF for 15 minutes.
  Allow to cool on cookie sheet for 1 minutes then remove to cooling racks
  until completely cooled.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Oatmeal Raisin Cookies
 Categories: Cookies, Desserts
      Yield: 4 dozen
 
    1/2 c  Margarine; softened
    1/2 c  Shortening
      1 c  Sugar, brown; packed
    1/2 c  Sugar
      2    Eggs
      2 tb Water
      2 tb Corn syrup, light
      2 ts Vanilla
      2 ts Cinnamon, ground
    1/4 ts Nutmeg, ground
    1/8 ts Ginger, ground
  1 1/2 c  Flour, all purpose; unsifted
      1 ts Baking soda
      1 ts Salt
      3 c  Oats, old fashioned
      1 c  Raisins
 
  Cream margarine, shortening, sugars, eggs, corn syrup, water, and vanilla;
  beat well.  Combine flour, baking soda and salt; add to creamed mixture.
  Beat well; stir in oats and raisins. Drop by rounded teaspoonfuls onto
  ungreased baking sheet.  Bake at 350øF for 15 minutes. Cool slightly on
  sheet before removing to cooling racks.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Aniseed Chrabeli
 Categories: Cookies, Desserts
      Yield: 3 dozen
 
  1 1/4 c  Sugar
      2    Eggs
  1 2/3 c  Flour, all purpose; sifted
      2 ts Aniseed; ground
    1/2    Lemon; use grated peel only
 
  Sprinkle baking sheets with flour. In a large bowl, beat sugar and eggs
  until creamy. Stir in flour. Add aniseed and lemon peel. Shape dough into
  1/2 inch diameter ropes. Cut ropes into 3 inch lengths; curve each piece
  into a half-moon shape. Slash outer edge of half-moon in 3 places with a
  sharp knife. Place on prepared baking sheets. Cover and let stand overnight
  at room temperature. Preheat over to 375ø F.  Bake cookies 12 to 15 minutes
  or until golden. Remove from baking sheets immediately; cool on rack. This
  cookie is very hard and crisp. It makes an excellent "dunking" cookie!
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Aniseed Cookies
 Categories: Cookies, Desserts
      Yield: 3 dozen
 
      4    Eggs; separated
  1 3/4 c  Sugar, powdered; sifted
           Pinch salt
      2 c  Flour, all purpose
    1/4 ts Baking powder
      2 ts Aniseed; ground
 
  Grease and flour baking sheets. Beat egg yolks, powdered sugar and salt in
  a large bowl until pale and creamy. Beat egg whites until very stiff; fold
  into egg yolk mixture. Sift flour, baking powder and aniseed onto egg
  mixture; fold in quickly but thoroughly. Fill a pastry bag fitted with a
  plain nozzle with cookie mixture. Pipe in small rounds onto prepared baking
  sheets. Let stand overnight to dry out. Preheat oven to 325øF .  Bake
  cookies 20 minutes. Cool on rack.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Traditional Decorated Christmas Cookies
 Categories: Cookies, Desserts
      Yield: 4 dozen
 
-----------------------------------COOKIE-----------------------------------
    3/4 c  Butter, unsalted; softened
    1/2 c  Sugar
      1    Egg
      1 tb Lemon peel; finely grated
      1 ts Vanilla
    1/4 ts Salt
  2 1/4 c  Flour, all purpose; unsifted
      1 tb Water; (use 2 if req'd)

-----------------------------------ICING-----------------------------------
      3    Egg whites
      1 lb Sugar, powdered
      2 ts Water; (use 3 if req'd)
           Food colors, sprinkles, etc
 
  Beat together butter and sugar in small bowl with electric mixer until
  light and fluffy. Beat in egg, lemon peel, vanilla and salt. Gradually beat
  in flour until thoroughly incorporated. Add water, a few drops at a time,
  only until dough starts to come away from side of bowl. Wrap dough in
  plastic wrap. Refrigerate until firm, about 2 hours.
  
  Preheat oven to 350øF. Lightly grease 4 cookie sheets. On lightly floured
  surface, roll out dough to 1/8" thickness. Cut out various shapes using
  cookie cutters or homemade cardboard patterns, or freehand. Reroll scraps
  and cut out. Make small holes with wooden pick if planning to hang cookies.
  Bake for 12 to 15 minutes or until beginning to brown around edges. Remove
  cookies to wire rack to cool before decorating.
  
  Prepare icing: Beat egg whites in small bowl with electric mixer until
  foamy. Slowly beat in the powdered sugar. Continue to beat until thick and
  creamy. Add just enough water to get a good spreading consistency. Tint
  with food coloring, if you wish. Spread evenly over cookies. Decorate with
  glitter, sprinkles, dragees and cinnamon red hots, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Baked Vanilla Cheesecake
 Categories: Cakes, Desserts
      Yield: 8 servings
 
-----------------------------------PASTRY-----------------------------------
  1 2/3 c  Flour, all purpose
      1 pn Salt
    1/2 c  Butter; cut in small pieces
      1 tb Butter; (add to above)
      2 tb Sugar
      1    Egg
      4 tb Water, ice

----------------------------------FILLING----------------------------------
  1 1/2 lb Cheese, cream
    1/4 c  Oil
  1 1/4 c  Sugar
      3    Eggs; separated
    1/4 c  Cornstarch
      5 dr Vanilla
    1/2 c  Milk
 
  ** PASTRY SHELL: Sift flour and salt into a large bowl. Using a pastry
  blender or 2 knives, cut in butter until evenly distributed and mixture
  resembles breadcrumbs.  With a fork, lightly mix in sugar, egg and enough
  ice water to make a dough.  Press into a ball and wrap in foil or plastic
  wrap. Refrigerate for 30 minutes.  Preheat oven to 350øF. On a floured
  surface, roll out dough to fit a 10-in flan tin with a removable bottom.
  Place dough in tin without stretching.
  
  ** FILLING: Beat cream cheese, oil, sugar, egg yolks, cornstarch, vanilla
  and milk in a large bowl until smooth. Beat egg whites until stiff; fold
  into cream cheese mixture. Pour into pastry shell. Bake 50 to 60 minutes or
  until a wooden pick inserted in center comes out clean. Turn off oven. Let
  cheesecake cool in oven with door open slightly. Remove cooled cheesecake
  from tin and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Strawberry Cheesecake
 Categories: Cakes, Desserts
      Yield: 12 servings
 
-----------------------------------CRUST-----------------------------------
  1 1/2 c  Graham cracker crumbs
      2 tb Sugar
      3 tb Margarine or butter; melted

----------------------------------FILLING----------------------------------
     19 oz Cheese, cream; softened
      1 c  Sugar
      2 ts Lemon peel; grated
    1/4 ts Vanilla
      3    Eggs

-----------------------------------GLAZE-----------------------------------
      1 c  Strawberries; mashed
      1 c  Sugar
      3 tb Cornstarch
    1/3 c  Water
 
  Pre-heat oven to 350øF.
  
  CRUST: Stir together graham cracker crumbs and sugar. Mix in butter
  thoroughly and press into a 9" springform pan. Bake 10 minutes. Cool.
  Reduce oven temperature to 300øF.
  
  FILLING: Beat cream cheese in a large mixing bowl. Gradually add sugar,
  beating until fluffy. Add lemon peel and vanilla. Beat in eggs one at a
  time. Pour into shell. Bake 1 hour or until center is firm. Cool to room
  temperature and then spread with the strawberry glaze. Chill 3 hours.
  
  GLAZE: Blend sugar and cornstarch together in a small saucepan. Stir in
  water and strawberries. Cook, stirring constantly, until the mixture
  thickens and boils. Boil and stir for 1 minute. Cool thoroughly before
  spreading over cheesecake.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cajun Meat Loaf
 Categories: Cajun, Main dish, Meats
      Yield: 6 servings
 
-------------------------------SEASONING MIX-------------------------------
      2    Bay leaves; whole
      1 ts Salt
      1 ts Pepper, cayenne; ground
      1 ts Pepper, black
    1/2 ts Pepper, white
    1/2 ts Cumin, ground
    1/2 ts Nutmeg, ground

------------------------------MAIN INGREDIENTS------------------------------
      4 tb Butter, unsalted
    3/4 c  Onion; finely chopped
    1/2 c  Pepper, green bell; chopped
    1/4 c  Onion, green; chopped fine
      2 ts Garlic; minced
      1 tb Tabasco sauce
      1 tb Worcestershire sauce
    1/2 c  Milk, evaporated
    1/2 c  Catsup
  1 1/2 lb Beef, lean ground
    1/2 lb Pork, ground
      2    Eggs; lightly beaten
      1 c  Bread crumbs, very fine
 
  Combine the seasoning mix ingredients in a small bowl and set aside. Melt
  the butter in a 1-quart saucepan over medium heat. Add the onions, celery,
  bell peppers, green onions, garlic, tabasco, Worcestershire and seasoning
  mix. Saute until mixture starts sticking excessively, about 6 minutes,
  stirring occasionally and scraping the pan bottom well.
  
  Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring
  occasionally. Remove from heat and allow mixture to cool to room
  temperature.
  
  Place the ground beef and pork in an ungreased 13x9-inch baking pan. Add
  the eggs, the cooked vegetable mixture and the bread crumbs, remove the bay
  leaves. Mix by hand until thoroughly combined. In the center of the pan,
  shape the mixture into a loaf that is about 1-1/2 inches high, 6 inches
  wide and 12 inches long. Bake uncovered at 350ø F for 25 minutes, then
  raise heat to 400ø F and continue cooking until done, about 35 minutes
  longer.
  
  Serve immediately as is or with Very Hot Cajun Sauce for Beef. This is best
  using both ground pork and ground beef, as the pork gives more flavor
  diversity. However, you can make it with ground beef only.
  
  From Paul Prudhomme's "Louisiana Kitchen"
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Cherry Cheesecake
 Categories: Cakes, Desserts
      Yield: 16 servings
 
  8 1/2 oz Chocolate Wafers; crush fine
    1/2 c  Butter; Melted
     12 oz Chocolate chips, semi-sweet
  1 1/2 c  Cream, heavy
     16 oz Cheese, cream; Softened
    1/4 c  Sugar
      4 lg Eggs
    3/4 c  Cherry Flavored Liqueur
      1 ts Vanilla
      1 lb Cherry Pie Filling
    1/2 c  Cream, heavy; whipped (opt.)
 
  In large bowl, combine chocolate wafer crumbs and butter. Pat firmly into
  9-inch springform pan, covering bottom and 2 1/2 inches up sides. Chill.
  
  Preheat oven to 325ø 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 325ø 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 uncovered.
  Decorate edge with whipped cream, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Crunch Muffins
 Categories: Muffins, Breads
      Yield: 8 muffins
 
  1 1/2 c  Flour, unbleached; sifted
    1/2 c  Sugar
      2 ts Baking powder
    1/2 ts Salt
  1 1/2 ts Cinnamon, ground
    1/4 c  Shortening, vegetable
      1 lg Egg; slightly beaten
    1/2 c  Milk
      1 c  Apples, tart
           -Peeled, cored and grated

-----------------------------NUT CRUNCH TOPPING-----------------------------
    1/4 c  Sugar, brown
    1/4 c  Pecans; chopped
    1/2 ts Cinnamon, ground
 
  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 ingredients 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 (see
  below). Bake in 375øF oven 25 minutes or until golden brown. Serve hot with
  butter and homemade jelly or jam.
  
  NUT CRUNCH TOPPING: Mix together brown sugar (packed), chopped pecans and
  ground cinnamon in small bowl.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Cuban Black Bean Soup
 Categories: Soups, Main dish, Low-cal
      Yield: 4 servings
 
      1 lb Beans, dried black
      1 c  Onion; chopped
      1 tb Margarine or butter
      4 c  Water
      1    Bouillon cube, beef
     12 oz Ham, cooked lean
      2    Bay leaves
    1/2 ts Thyme, dried leaf
    1/2 ts Oregano, dried leaf
    1/2 ts Salt
      1    Pepper, dried whole red
      1 c  Pepper, green bell; chopped
    1/3 c  Dark rum (optional)
      1 c  Sour cream (optional)
 
  Sort and soak beans overnight; drain and discard soak water. In a 4-quart
  pot, saute onion in butter or marg until tender but not browned. Add soaked
  beans, 4 cups water, bouillon cube, ham (cut into 4-6 chunks), bay leaves,
  thyme, oregano, salt & red pepper. Bring to boil; reduce heat. Cover and
  simmer until beans are tender, 1 to 1-1/2 hour. Remove 1 c. beans from
  stew, mash in a bowl with potato masher or fork. Add mashed beans to stew;
  stir to thicken. Remove ham and dice. Remove bay leaves and red pepper, if
  used and discard. Add diced meat, green pepper and rum (if desired) to
  beans. Cover and simmer 15 minutes. Serve beans over rice and top with sour
  cream if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Kahlua Brownies
 Categories: Cookies, Desserts
      Yield: 2 dozen
 
----------------------------------BROWNIE----------------------------------
      2 oz Chocolate, unsweetened
    1/4 c  Butter
      1 c  Flour, all purpose
      1 c  Sugar
      2    Eggs; well beaten
      1 ts Vanilla
      1 tb Coffee, instant crystals
      2 tb Kahlua
    1/2 ts Salt
    1/2 ts Baking powder

-----------------------------------ICING-----------------------------------
      2 oz Chocolate, unsweetened; chpd
  1 1/2 c  Sugar
      7 tb Milk
    1/4 c  Butter
      1 tb Corn syrup, light
    1/4 ts Salt
      1 ts Vanilla

----------------------------------TOPPING----------------------------------
      6 oz Chocolate chips, semi-sweet
 
  BROWNIES: Melt chocolate and butter in top of double boiler. Remove from
  heat and mix thoroughly with all other ingredients. Pour into a buttered 8"
  square pan. Bake in a preheated 350ø F oven for 30 minutes.  Cool in pan.
  
  ICING: Mix all ingredients in sauce pan and bring to a boil, stirring
  constantly. Boil 1 minute and remove from heat. When cool, add vanilla.
  Sprinkle icing over cooled brownie base and sprinkle with chocolate chips.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Avocado Melt
 Categories: Poultry, Main dish
      Yield: 2 servings
 
      2    Chicken breast halves
      1 tb Cornstarch
    1/2 ts Cumin, ground
    1/2 ts Garlic salt
    1/2    Egg; lightly beaten
    1/2 tb Water
      3 tb Cornmeal
  1 1/2 tb Oil
    1/2    Avocado; peeled, sliced
    3/4 c  Cheese, monterey jack;
           -shredded
    1/4 c  Sour cream; divided
    1/8 c  Onion, green, tops only
    1/8    Pepper, red bell; chopped
           Tomatoes, cherry
           Parsley sprigs
 
  Skin and bone chicken breasts. On hard surface, with meat mallet or similar
  flattening utensil, pound chicken to 1/4 in thickness. In shallow dish, mix
  together cornstarch, cumin and garlic salt. Add chicken on piece at a time,
  dredging to coat. In a small bowl, mix egg and water. Place cornmeal in
  another bowl. Dip chicken, first in egg and then in cornmeal turning to
  coat. In large frying pan, place oil and heat to medium temp.; add chicken
  and cook 2 minutes on each side. Remove chicken to shallow baking pan;
  place avocado slices over chicken and sprinkle with cheese. Bake in 350øF
  oven about 15 minutes or until fork can be inserted in chicken with ease
  and cheese melts. Top chicken with sour cream, dividing equally; sprinkle
  with chopped green onion and red pepper.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Waldorf Red Velvet Cake and Frosting
 Categories: Cakes, Desserts
      Yield: 12 servings
 
------------------------------------CAKE------------------------------------
    1/2 c  Shortening
      2    Eggs
      1 ts Vanilla
      1 ts Salt
  2 1/2 c  Flour, all purpose; sifted
           -2 to 3 times
      1 ts Baking soda
  1 1/2 c  Sugar
    1/4 c  Food coloring, red
      2 tb Cocoa
      1 c  Buttermilk
      1 tb Vinegar

----------------------------------FROSTING----------------------------------
      1 c  Milk
      5 ts Flour, all purpose
      1 c  Butter
      1 c  Sugar, powdered; sifted
      1 ts Vanilla
 
  CAKE:  Cream shortening and sugar till fluffy.  Add eggs and beat 1 minute.
  Add salt, beat.  Add vanilla and coloring to buttermilk. Alternate adding
  flour and milk mixtures to batter. Combine soda and vinegar in cup and add
  to cake batter.  Bake in (2) 9" cake pans at 350øF for 25 to 30 minutes.
  Cool on cake racks.
  
  FROSTING: Cook milk and flour until thick; cool in fridge. Beat butter,
  sugar and vanilla with mixer. Add flour and milk mixture a little at a time
  (make ahead of cake so that it has plenty of time to cool). Beat well.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Grandma's Current Pound Cake
 Categories: Breads, Cakes, Desserts
      Yield: 12 servings
 
  1 1/2 c  Currants
      1 lb Margarine or butter
      2 c  Sugar
      1 ts Mace
      9    Eggs; separated
  4 1/4 c  Flour, all purpose; sifted
      1 ts Lemon extract
      1 ts Vanilla
 
  Rinse Currents in hot water, drain and dry on a towel.
  
  Cream butter until fluffy, add sugar and spice and cream thoroughly. Beat
  egg yolks until thick and creamy; add to butter mixture and blend well. Add
  one half of the flour and mix until smooth; add remainder of flour and mix
  until smooth again.  Mix in stiffly beaten egg whites. Pour into 2 paper
  lined loaf pans (9"x4"x2.5") and bake at 350øF for 1 hour and 25 minutes.
  
  Test for doneness by inserting a toothpick in center.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Chiles Rellenos de Queso
 Categories: Appetizers, Main dish, Cheese, Mexican
      Yield: 2 servings
 
      2    Chiles, calif.; roast & peel
  1 1/3 oz Cheese, monterey jack
           Oil; for frying
      1    Eggs; separated
   3/16 c  Flour, all purpose

--------------------------------TOMATO SAUCE--------------------------------
  1 1/3 sm Tomatoes; peeled
    1/3 sm Onion
    1/3    Garlic clove
    1/3 tb Oil, vegetable
   3/16 c  Chicken broth
   3/16 ts Salt
    2/3 sm Chiles, calif.
        pn Cinnamon, ground
        pn Cloves, ground
 
  Prepare tomato sauce; keep warm.
  
  Cut as small a slit as possible in one side of each chile to remove seeds.
  Leave stems on. Pat chiles dry with paper towels.
  
  Cut cheese into long thin sticks, one for each chile. Place one stick in
  each chile, using more if chiles are large. If chiles are loose and open,
  wrap around cheese and fasten with wooden picks.
  
  Pour oil 1/4" deep into large skillet. Heat oil to 365ø F. Beat egg whites
  in a medium bowl until stiff. Beat egg yolks lightly in a small bowl and
  add all at once to beaten egg whites. Fold lightly but thoroughly. Roll
  chiles in flour, then dip in egg mixture to coat. Fry in hot oil until
  golden brown, turning with a spatula. Drain on paper towels. Serve
  immediately topped with tomato sauce.
  
  Tomato Sauce: Combine tomatoes, onion and garlic in blender or food pro-
  cessor; puree. Heat oil in a medium saucepan, add tomato mixture. Cook 10
  minutes, stirring occasionally. Add broth, salt, chiles, cloves and
  cinnamon. Simmer gently 15 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Italian Meat Sauce
 Categories: Sauces
      Yield: 5 cups
 
    1/4 c  Butter
    1/2 c  Oil, olive
  1 1/2 c  Onion; finely chopped
      1 c  Carrots; grated
    1/2 c  Celery; finely chopped
  2 1/2 c  Mushrooms; finely chopped
      2 ts Parsley; finely chopped
      2 lb Beef, lean ground
      2 tb Flour, all purpose
      2 tb Tomato puree
      1 c  Wine, red
  3 1/2 c  Beef broth
           Salt; to taste
           Pepper; to taste
           Oregano; to taste
           Garlic; to taste
 
  Combine butter and oil in large frypan and heat. Add onions and saute for
  one minute. Add carrots, celery, mushrooms and parsley; cook, stirring
  frequently for 5 min. Crumble in ground beef and cook, stirring frequently
  until lightly browned. Sprinkle flour over the ground beef and stir until
  well blended. Stir in puree'. Add wine gradually, stirring constantly. Add
  the broth and season with spices as desired. Simmer, stirring occasionally,
  for about 1 hour or until thickened. Serve with pasta.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Whole Wheat Bread (Machine)
 Categories: Breads
      Yield: 1 loaf
 
  2 1/2 ts Yeast, dry
  2 1/4 c  Flour, bread
    3/4 c  Flour, whole wheat
  1 1/2 ts Salt
  1 1/2 tb Sugar
  1 1/2 tb Milk, dry skim
  4 1/2 ts Shortening or sweet butter
  1 1/4 c  Plus 1 T lukewarm water
 
  Put dry yeast in inner pot. Add all remaining ingredients except water.
  Carefully pour in lukewarm water. Press the Select button for white bread.
  Press the Start button. (When using the preset timer, refer to the
  instruction manual.) After taking out the baked bread from the auto bakery,
  slice it as desired.
 
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---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Vegetable Tamale Pie
 Categories: Main dish, Low-cal, Vegetables
      Yield: 4 servings
 
-----------------------------VEGETABLE FILLING-----------------------------
     14 oz Beans, cooked pinto; drained
      1 c  Onion, white; chopped
    1/2 c  Pepper, green bell; cubed
      2    Pepper, jalapeno; seeded and
           -chopped
      2 c  Tomatoes, chopped canned;
           -drained
    1/2 c  Pepper, red bell; cubed
      6 oz Cheese, sharp cheddar;
           -grated
      8    Olives, ripe; sliced
    3/4 ts Garlic
    3/4 ts Cumin, ground
    3/4 ts Chile powder

-------------------------------TAMALE TOPPING-------------------------------
    1/2 c  Flour, all purpose
      1 tb Flour, all purpose; (add to
           -above)
  1 1/2 ts Baking powder
  3 3/4 oz Cornmeal, yellow
    1/2 ts Baking soda
    1/8 ts Salt
      1 lg Egg; @ room temp
    1/2 c  Yogurt, plain
      2 ts Margarine; melted & cooled
      1 tb Chives; cut to garnish, opt.
 
  Preheat oven to 375øF.
  
  Spray an 8"x8" pan with non-stick cooking spray. Into prepared baking pan,
  place all filling ingredients. Toss until well mixed; set aside. To prepare
  tamale topping, in medium bowl, place flour, cornmeal, baking powder,
  baking soda, and salt; stir until evenly mixed. In a small bowl, beat
  yogurt, egg and margarine. Add to dry ingredients and stir just until dry
  ingredients are moistened. Spoon mixture evenly on top of vegatable
  filling. If desired, sprinkle evenly with chives. Bake 35-40 minutes, until
  filling is hot and bubbly, topping is lightly browned and a toothpick
  inserted in center of topping comes clean.
 
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