Recipes

Charbonneau's Capsicum Challenge

Servings: 80 Oz.

Ingredients:

40 Habanero peppers; (150,000Scoville Units)
3 ounce Cup pure habanero powder;(150,000 S.U.)
1 cub Cayenne powder; (40,000S.U.)
1 cub Arbol; (redpepper) powder(20,000 S.U.)
¼ cub Guajillo powder; (3,500S.U.)
12 Garlic cloves
1 White onion
Apple cider vinegar; (enoughto fill)
12 ounce Tomato paste
16 ounce Honey
1 Lemon
1 Lime

Preparation:

Hi Folks, I have just made a homemade hot sauce which is hotter than the commercially available hot sauces that i have tasted (i have not, however, tried dave's or endorphin yet). I am hoping that by providing the recipe, someone could give me a guesstimate as to how hot they think this sauce is in comparison to such famed sauces as Dave's or Endorphin Rush. Thanks!!

PS: This recipe is very hot and has a sweet taste before the heat hits you.
If anyone makes it, please let me know. I would love to hear any suggestions/comments. Thanks!

Posted to CHILE-HEADS DIGEST by "Brad Charbonneau" <nz1y@hotmail.com> on Mar 14, 1998

Charbroiled Swordfish with Citrus Salsa

Servings: 4 Servings

Ingredients:

4 ounce swordfish steaks (cente
1 Ruby red grapefruit; peeled
2 Oranges; peeled & sectioned
2 Limes; peeled & sectioned
1 Lemons; peeled & sectioned
1 cub Red, green, and yellow bell
1 medium Red onion; finely diced
1 tablespoon Cilantro; chopped
1 tablespoon Mint; chopped
1 ounce Tequila
1 tablespoon Corn oil
1 dash Salt
1 dash Black pepper

Preparation:

Recipe by: Elmar Prambs of the Riverside Cafe, Austin, TX Preparation Time:
1:00 STEP ONE: Prepare the Citrus Salsa-- Mix all ingredients except swordfish, corn oil, salt, and pepper and let marinate for a couple of hours.

STEP TWO: Grill the Swordfish-- Season the swordfish steaks with salt and pepper to personal taste. Brush lightly with one tablespoon corn oil.
Grill.

STEP THREE: Spoon the Citrus Salsa over the charbroiled swordfish steaks.
Garnish with mint sprigs. Serve with saffron rice, fresh asparagus, and baby carrots.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Char-Broiled Turkey

Servings: 10 Servings

Ingredients:

1 15-20 pound turkey
Salt and pepper
Vegetable oil
Onions cut into cubes
2 Stalks celery cut into 2Inch cubes
2 Limes quartered
1 Lemon quartered
1 Orange & apple quartered
1 quart Water
1 ½ Stick butter
1 Lemon thinly sliced
Mesquite or hickory chips
1 Aluminum foil disposable panAnd roll of aluminum foil

Preparation:

From: cstarz@teleport.com (Carey Starzinger)

Date: Mon, 08 Jul 1996 08:18:59 -0700
Preheat charcoal grill to medium heat with most of coals on end opposite where turkey will be sitting directly over. Wash and rinse turkey, removing giblets. Dry with absorbant towels, and season inside of turkey with salt and pepper. Rub outside of bird with oil. Stuff with onions, celery, orange, apple, 2 limes and the 1 lemon quartered. Completely fill cavities to keep turkey moist. Melt butter in roasting pan, add water and sliced lemon (add more lemon juice if desired). Cover turkey tightly (crimp edges) with aluminum foil, and cook over grill for 4 to 6 hours, removing foil and adding smoker chips for last hour or so. Alternatively, stuff the bird and then cover with aluminum foil and bake in 350 degree oven for 6-7 hours.

From Loren Martin, Cyberealm BBS Watertown NY 315-786-1120

bbq-digest V2 #027

From the BBQ recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Charcoal Barbeque Sauce

Servings: 1 Servings

Ingredients:

1/3 cub Worcestershire sauce
4 tablespoon Tabasco sauce
4 tablespoon Brown sugar
¼ cub Lemon juice
¼ pound Margarine or butter
1 tablespoon Prepared mustard
1 Bottle (32 oz) ketsup
1 medium Onion; grated
2 Cloves garlic
1 teaspoon Barbeque spice
1 cub Hickory smoke barbeque sauce

Preparation:

Combine all ingredients in a pot and bring to a rol ling boil. Cook for about 30-45 minutes until thick. Stir occasionally.

Date: Tue, 06 Aug 1996 07:49:36 -0700

From: cstarz@teleport.com (Carey Starzinger)

bbq-digest V2 #067

From the BBQ recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Charcoal Briquettes (For Incense Use)

Servings: 1 Batch

Ingredients:

6 cub Charcoal preferably willow
¼ cub Tragacanth
½ cub Sandalwood powder
5 cub ;Water
⅛ cub Potassium nitrate

Preparation:

Grind charcoal and mix well with tragacanth and sandalwood powder.

In a separate container, combine water and potassium nitrate and mix thoroughly with dry ingredients. Pat into mini-muffin molds or candy molds, or place in a rectangular pan and score into bricks. Leave in a dry, airy place for two days.

To use, place a briquette in a fireproof bowl or burner, light one corner, and sprinkle loose incense over the slow-burning coal.

From Sandy Maine's "Herbal Incense" article in "The Herb Companion." Dec.
1992/Jan. 1993, Vol. 5, No. 2. Pg. 40. Posted by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Charcoal Broiled Onions

Servings: 4 Servings

Ingredients:

4 Onions (1 per person)
Butter
Salt & pepper to taste

Preparation:

Place unpeeled onions, root end down, in a pan. Cover & cook in a 350 oven until they begin to feel soft with gently squeezed. (Or put directly on a charcoal grill & cook or smoke about 20 minutes, using tongs to handle onions so the juice won't be lost.) To serve, remove blackened skin from onions. Cut in half & butter generously. Add salt & pepper to taste. (A very surprising flavor. Delicious with steaks.)

MRS. JO COX

MARVELL, AR

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Charcoal Broiled Shrimp

Servings: 1 Servings

Ingredients:

1 cub Olive or corn oil
½ cub Fresh lemon juice
1 tablespoon Worcestershire sauce
½ teaspoon Pepper
½ teaspoon Garlic salt
1 pinch Oregano
2 pound Jumbo green shrimp
(deveined)
COCKTAIL SAUCE

Preparation:

Combine lemon juice, Worcestershire, pepper & garlic salt; marinate shrimp 1 hour. Grill on rack over coals 5 minutes per side, or until shrimp turns pink. (Do not overcook.)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Charcoal Broiled Swordfish Steaks with Almond Butter

Servings: 1 Servings

Ingredients:

½ cub Soy sauce
2 Pressed garlic cloves
2 tablespoon Fresh lemon juice
1/3 cub Minced parsley
1 teaspoon Oregano
½ cub Orange juice
1 teaspoon Pepper
½ teaspoon Grated lemon or orange rind
6 large Swordfish steaks ¾" thick
ALMOND BUTTER

Preparation:

Combine all ingredients except fish; pour over steaks in shallow glass baking dish & marinate several hours, turning once or twice. When charcoal is ready, grill steaks, turning once & basting often during grilling, for 20 minutes. Top with Almond Butter.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Charcoal Grilled Salmon with Spicy Black Beans

Servings: 4 Servings

Ingredients:

½ pound Black Beans; soaked
1 small Onion; chopped
1 small Carrot
½ Celery Rib
2 ounce Ham; chopped
2 Jalapeno Peppers; stemmedand diced
1 Clove Garlic
1 Bay Leaf; tied together with
3 Sprigs Thyme
5 cub Water
2 Cloves Garlic; minced
½ teaspoon Hot Pepper Flakes
½ Lemon; juiced
1 Lemon; juiced
1/3 cub Olive Oil
2 tablespoon Fresh Basil; chopped
24 ounce Salmon Steaks

Preparation:

Combine in a large saucepan the beans, onion, carrot, celery, ham, jalapenos, whole clove garlic, bay leaf with thyme, and water. Simmer until beans are tender, about 2 hours, adding more water as necessary to keep the beans covered. Remove the carrot, celery, herbs and garlic, and drain off the remaining cooking liquid. Toss the beans with the minced garlic, hot pepper flakes and the juice of ½ a lemon. Set aside.

While the beans are cooking, combine the juice of a whole lemon, olive oil, and basil leaves. Pour over the salmon steaks, and refrigerate for 1 hour.
Grill the salmon over a moderately high flame for 4-5 minutes per side, basting with some of the marinade every minute. Serve each steak with a portion of beans.

Per Serving: Calories: 480, Protein: 42 g, Carbohydrate: 25 g, Fat: 23 g, Saturated Fat: 4 g, Cholesterol: 106mg, Sodium: 291 mg, Fiber: 8g.

Source: San Francisco Chronicle Typed by Katherine Smith

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

Charcoal Grilled Shiitakes

Servings: 4 Servings

Ingredients:

8 ounce Shiitakes
1 tablespoon Olive oil
1 tablespoon Tamari
1 tablespoon Garlic, crushed
1 teaspoon Rosemary, minced
Salt & black pepper
1 teaspoon Maple syrup
1 teaspoon Sesame oil, otional

Preparation:

Rinse mushrooms. Remove & discard stems. Toss mushrooms with remaining ingredients & marinate for 5 minutes. Grill caps over coals until lightly charred.
Serve hot.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Charcoal Grilled Trout

Servings: 4 Servings

Ingredients:

Fish grill brushed orsprayed with cooking oil
4 (10-oz) trout
½ cub Mayonnaise
1 large Tomato; sliced
4 Lemons; sliced
2 Onions; sliced

Preparation:

Light grill and let coals burn down. Clean trout and leave heads on. Spread mayonnaise on inside of trout. Put sliced tomatoes inside trout. Open fish grill and put half sliced onions and lemons, trout and remainder of onions and lemons. Close fish grill. Either put on a rotisserie for 15 minutes or cook for 6 to 7 minutes on one side and turn for 5 to 6 minutes. Serve with dill sauce or other favorite sauce. In the absence of a fish grill, the lemons and onions may be placed directly on the charcoal grill. Yield: 4 servings.

DAN ROBINSON

From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Charcoal-Broiled Chicken

Servings: 4 Servings

Ingredients:

2 (2-3 lb) broilers; halved
½ cub Soy sauce
¼ cub Water
½ cub Vegetable oil
2 tablespoon Instant minced onion
2 tablespoon Sesame seed
1 teaspoon Ginger
¾ teaspoon Salt
½ teaspoon Instant minced garlic
⅛ teaspoon Ground red pepper
1 teaspoon Sugar

Preparation:

Place chicken in plastic bag. Combine remaining ingredients & mix well.
Pour marinade into bag & close tightly. Place chicken bag in shallow pan in refrigerator & let remain at least 12 hours, turning occasionally. To cook, remove chicken from bag, saving marinade, & place chicken bone side down on grill over slow coals. Grill 1 hour or until meat in tender & skin is crisp, turning & basting with marinade every 15 minutes. Serves 4.

JEANNIE TURLEY

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Charcoal-Broiled Duck Breasts

Servings: 4 Servings

Ingredients:

4 medium Duck breast filets
4 slice Bacon
2 Beef bouilllon cubes
1 cub Water
1 tablespoon Red Current jelly
½ tablespoon Dry mustard
1 tablespoon Sherry
1 tablespoon Brandy
⅛ tablespoon Marjoram
⅛ tablespoon Oregano
Grated rind of 1 orange

Preparation:

1) Rinse the duck breasts and pat dry, then wrap each filet with a slice of bacon (same as for a filet mignon) and season with salt and pepper to taste. Grill over hot coals for exactly 2 minutes per side... 2) Disolve the bouillon cubes in water in a chaffing dish or electric skillet, and stir in the jelly, mustard, sherry, brandy, and spices, simmering `til thickened. Stir in the orange rind and add the filets... 3) Cook for 5 min.
or `til med rare, basting constantly

Recipe by: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'"

Posted to bbq-digest by RockMc <RockMc@aol.com> on Mar 26, 1998

Charcoaled Chuck Roast

Servings: 10 Servings

Ingredients:

1 3 to 3 ½ lb. boneless
Chuck roast
2 teaspoon Seasoned meat tenderizer
1 cub Red wine vinegar
¼ cub Olive oil
3 tablespoon Lemon juice
1 tablespoon Instant minced onion
2 tablespoon Dried thyme leaves
1 Bay leaf, crushed
1 teaspoon Medium-grind black pepper

Preparation:

Sprinkle one side of roast with 1 tsp. meat tenderizer.Pierce deeply with a fork and turn over.Repeat with other side of roast. Let stand 30 minutes.
In a 2 qt. glass baking dish,combine vinegar,oil,lemon juice, onion,thyme and bay leaf.Add roast and turn to coat.Cover with plastic wrap and refrigerate at least six hours or overnight, turning roast and spooning marinade over it periodically. Light charcoal in outdoor grill.Discard marinade and scrape onion and herbs off meat to prevent them from burning when grilled.Sprinkle meat with pepper and place in same dish.Cover again and microwave on high 5 minutes.Turn roast over and microwave on high 5 minutes more.Immediately,grill over hot coals for 30 to 30 minutes for medium doneness.Slice meat diagonally,serving juices with meat.Makes 8 to 10 servings.

Charcoaled Squid - Pla Muk Yang

Servings: 4 Servings

Ingredients:

1 pound Whole Squid
2 tablespoon Fish Sauce (Nam Pla)
1 tablespoon Soy Sauce

SAUCE:
6 Cloves Garlic, Minced
1 tablespoon Chopped Cilantro Leaves
1 tablespoon Chopped Onion
3 tablespoon Fish Sauce (Nam Pla)
3 tablespoon Lime Juice
1 tablespoon Palm Sugar

Preparation:

The aroma of charcoal broiling squid to perfection attracts customers to the street stalls of many of the cities and small towns in the southern region of Thailand. The flavor would be enhanced by any number of dipping sauces.
~------------------------------------------------------ ~-------MMMMM----- Cut open the squid and remove the entrails, leaving the tentacles intact. Remove the skin.

Place on a rack and charcoal-broil for 2 minutes on each side. Brush with the combined fish sauce and soy sauce during broiling to add color and more flavor.

Mix together the sauce ingredients and pour into a bowl. Cut the cooked squid into 1 inch pieces and serve with the dipping sauce.

From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Charcoal-Grilled Leeks with Romesco Sauce

Servings: 6 Servings

Ingredients:

LEEKS:
3 bunch Young Leeks; trimmed of allbut 2-3" of the green part
½ cub Olive Oil

SAUCE:
½ tablespoon Olive Oil
1 slice White Bread
¼ cub Whole Almonds; toasted
⅛ teaspoon Red Pepper Flakes
1 small Clove Garlic; chopped
1 medium Red Bell Pepper; cored,seeded and cut up
¼ pound Ripe Tomatoes
⅛ teaspoon Paprika
⅛ teaspoon Salt
¼ teaspoon Ground Black Pepper
⅛ cub Red Wine Vinegar
¼ cub Extra-Virgin Olive Oil

Preparation:

Heat ½ tb oil in a small skillet and, over medium heat, fry the bread slice until golden on both sides. Grind the toasted almonds finely in a food processor, together with the bread, pepper flakes and garlic. Add the red pepper, tomatoes, paprika, salt and pepper, puree to form a smooth paste. Whirl in the vinegar. With the motor running, add the oil slowly in a thin stream. Taste for seasoning. Reserve.

Cut the leeks in half lengthwise down to within 1" of bottom, or root end.
Rub them quite generously with olive oil and cook them over a covered charcoal grill until they are very tender or golden. Depending on their size and cooking method, they may take from 30-60 minutes. Turn occasionally while cooking. Serve the leeks warm with Romesco sauce on the side.

Source: San Francisco Image Magazine Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Charcoal-Grilled Salmon Steaks with Grilled Vegetables

Servings: 4 Servings

Ingredients:

4 Salmon steaks
Salt and freshly ground
Black pepper
Olive or vegetable oil
2 small Zucchini
2 small Yellow crookneck squash --
Split lengthwise
8 Green onions -- trimmed
2 teaspoon Dried thyme

Preparation:

1. Prepare a hot charcoal fire and preheat the grill. Remove salmon from the refrigerator at least 20 minutes before cooking. Season steaks lightly with salt and pepper and rub them with a little oil.

2. Season squashes with salt and pepper and rub them with a little oil.
Grill squashes and green onions until they begin to soften, then move them to the edge of the fire.

3. Toss a teaspoon or so of thyme leaves onto the coals and place the salmon steaks over the hottest part of the fire. Grill the steaks, turning only once, until a skewer easily penetrates the thickest part of the meat, about 6 to 10 minutes total cooking time, depending on thickness. Toss the remaining thyme into the fire when turning the steaks. Serve each steak with a slice of each squash and a couple of scallions.

Recipe By : the California Culinary Academy

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Chard Enchiladas

Servings: 1 Batch

Ingredients:

2 tablespoon Canola oil
2 Garlic cloves
;peeled and chopped
1 Onion, peeled and chopped
4 cub Chard, coarsely chopped*
1 tablespoon Butter
1 tablespoon Flour
½ cub Milk
½ cub Cheddar cheese, grated
6 Corn tortillas
½ cub Hot salsa

Preparation:

*Chard can be mixed with spinach and kale and other in-season greens.

Preheat oven to 375 F.

Heat oil; saute garlic and onion until golden. Add chard (in small amounts) until it is cooked down.
Make a bechamel sauce; melt butter, stir in flour, add milk and cheese. Stir until thick, then mix into cooked greens.

Fill center of each tortilla, roll up, place in lightly oiled baking dish. Spread salsa over all; bake in hot oven for 25 minutes.

Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog. Vol. 8, No. 1. Spring/Summer 1991.
Pg. 7. Posted by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chard in Dijon Mustard Sauce

Servings: 4 Servings

Ingredients:

2 ½ tablespoon Oil
2 small Bunches of scallions chopped
2 small Garlic cloves, fine chopped
½ pound Mushrooms, sliced
1 pound Fresh chard, finely shredded
1 tablespoon Dijon mustard

Preparation:

Heat oil in a large skillet or wok. Saute the scallions and garlic for 2 minutes until softened and tender. Add mushrooms and cook for 4 to 5 minutes more. Add chard; cover and cook over low heat for about 5 minutes, until chard is tender but still crisp. Mix in mustard and heat for 1 to 2 minutes more. Stir and serve immediately.

Yield: 4 to 6 servings.

Recipe developed by Renee Shepherd and Fran Raboff. From 1992 "Shepherd's Garden Seeds" catalog. Pg. 13. Posted by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chardonnay Cream Sauce for Seafood

Servings: 1 Servings

Ingredients:

¼ Medium-size vidalia onion;thinly sliced
½ medium Carrot; peeled and coarselychopped
2 medium White mushrooms; thinlysliced
¾ cub California chardonnay
2 ounce Lobster shells
2 Stems fresh parsley; (2 to3)
1 small Spri fresh thyme
1 Medium-size shallot; finelychopped
2 cub Heavy cream
Salt and freshly groundwhite pepper
Fresh lemon juice

Preparation:

1. Put the onion, carrot, and mushrooms in a small, heavy, nonaluminum saucepan. Cover the pan and cook over low heat until the onion is transparent, about 10 minutes.

2. Add the wine, lobster shells, parsley, and the thyme. Raise the heat to medium to high and bring the liquid to a gentle boil.

3. Remove the pan from the heat and set it aside for about 15 minutes.
Strain out and discard the solids from the liquid and return the liquid to the pan.

4. Add the shallot and bring the liquid to a boil over high heat; continue boiling until only about 2 tablespoons of liquid are left, 5 to 7 minutes.

5. Add the cream, reduce the heat slightly, and simmer until the sauce is thick and reduced by about a third, 7 to 10 minutes more.

6. Season to taste with salt, pepper, and a little lemon juice. In a food procesor, or with a hand-held blender, process the sauce until smooth, 1 to 2 minutes.

7. Strain it through a fine-mesh sieve and return it to the pan to warm through gently. Adjust the seasonings to taste. To keep the sauce warm, set the saucepan inside a bowl or larger pan of hot but not boiling wate Posted to recipelu-digest Volume 01 Number 588 by RecipeLu <recipelu@geocities.com> on Jan 24, 1998

Chard-Wrapped Salmon and Duxelles

Servings: 2 Servings

Ingredients:

1/3 pound Mushrooms; commercial, wild,or a mixture of both
2 tablespoon Butter
½ cub Onion; finely diced
1 Clove Garlic; minced
1 pinch Dried Savory; crumbled
1 pinch Pepper
¼ teaspoon Salt
2 tablespoon Dry Sherry or Madeira
12 ounce Salmon Fillets; cross-cut
4 large Swiss Chard Leaves; stemmed,blanched, rinsed in coldwater, drained and patteddry
½ cub Brown Veal or Poultry Stock
1 ounce Dry White Wine

Preparation:

Finely dice the mushrooms (if using wild mushrooms with an interesting shape, cut them into long strips or wedges.) Melt 1 tb of the butter in a large non-stick skillet over medium-high heat. Add the mushrooms and onion and cook, shaking or stirring, until the mushrooms begin to wilt. Add the garlic, savory, pepper, and ⅛ ts salt. Cook until the liquid given off by the mushrooms is nearly gone, then add the sherry and cook until evaporated. Remove from heat, taste for seasoning, and set aside to cool.

Remove any pin bones from the salmon fillets and season lightly with remaining salt and pepper. Lay out 2 chard leaves in opposite directions, slightly overlapping. Place a salmon fillet across the middle, skin side up (if the belly flap is especially long or thin, fold it double for a more compact, even shape.) Arrange ¼ of the mushrooms mixture on each side of the salmon. Fold the near end of the leaves over the fish, tuck in the sides, then fold the whole thing over the remaining leaf, forming an envelope. Trim off the remainder of the leaf to form a neat package. Repeat with the remaining salmon fillet.

Heat the stock and wine to a simmer in the same skillet used for the mushrooms. Place the salmon packages in the pan, seam side down, cover, and cook at a simmer until a skewer easily enters the center of the fish, 8-12 minutes depending on the thickness.

Transfer the fish to plates, turn the heat under the skillet to high, and reduce the stock slightly. Swirl in the remaining butter, taste for seasoning, and pour over the fish.

Per Serving: Calories: 415, Protein: 32 g, Carbohydrate: 9 g, Fat: 27 g, Saturated Fat: 11 g, Cholesterol: 125 mg, Sodium: 495 mg, Fiber : 2 g.

Source: San Francisco Chronicle Typed by Katherine Smith

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Char-Grilled Kangaroo Kebabs and Smoked Eggplant Puree

Servings: 4 Servings

Ingredients:

1 1/3 pound Kangaroo fillet, trimmedand cubed
2 teaspoon Coriander seeds, roastedand ground
1 teaspoon Black pepper, freshly ground
2 medium Eggplants
1 teaspoon Garlic cloves, minced
⅛ cub Lemon juice
1 tablespoon Tahini
½ teaspoon Sea salt
1 ¾ ounce Yoghurt, plain
2 teaspoon Parsley leaves, chopped.

Preparation:

Roll the cubes of kangaroo meat in the ground coriander seed and black pepper, coating lightly. Skewer meat and put on an oiled tray until ready to cook. Grill the eggplants until skins are black and blistered. Cool slightly and skin them while still warm. Squeeze out the bitter juices.
Mash the flesh with a large fork gradually adding the garlic, lemon juice, tahini, sea salt, parsley and yoghurt. Grill the kebabs under (or over) high heat, brushing with oil to keep moist being careful not to toughen the meat. Spoon the eggplant puree onto the plates. Remove skewers and pile the meat cubes onto the puree. Serve immediately.

Makes 4 servings.

Recipe by Chris Manfield from The Paragon Cafe, Circular Quay. From an article in The Sydney Morning Herald by Shelli-Anne Couch. 3/2/93.
Courtesy, Mark Herron.

Posted by Stephen Ceideberg; June 4 1993.

* The Polka Dot Palace - The BBS for Homemakers! 1-201-822-3627 * Posted by LISA on 08-15-95

Posted to MC-Recipe Digest V1 #708 by Lisa Clarke <lisa@gaf.com> on Aug 1, 9

Chargrilled Spiced Chicken W Couscous with Pine Nuts

Servings: 4 Servings

Ingredients:

---CHARGRILLED SPICEDCHICKEN---
4 Boneless skinless chickenbreasts
10 ml Paprika
Salt and freshly groundblack pepper
6 tablespoon Olive oil
1 Clove garlic; peeled andcrushed
1 tablespoon Lemon juice
Fresh coriander sprigs; togarnish

COUSCOUS:
500 ml Chicken or vegetable stock
275 g Couscous
4 tablespoon Freshly chopped coriander
50 g Toasted pine nut kernels
75 g Chopped dried apricots

Preparation:

1. Split each chicken breast almost in half horizontally, open out like a book and place between sheets of clingfilm. Beat with a rolling pin to flatten the chicken. Remove clingfilm, sprinkle with paprika, salt and pepper, then drizzle over 2 tbsp olive oil.

2. Heat a griddle pan or grill until hot then cook the chicken breasts for 8-10 minutes, turning once (you might have to do this in batches if your griddle or grill pan isn’t large enough).

3. Meanwhile, put the remaining olive oil, garlic, lemon juice and seasoning in a screw-topped jar and shake well to mix.

4. when the chicken is cooked, cut it into strips and arrange on top of the couscous. Drizzle over the dressing and serve garnished with the sprigs of fresh coriander.

COUSCOUS WITH PINE NUT KERNELS AND APRICOTS

In a large saucepan bring 500ml chicken or vegetable stock to the boil.
Stir in 275g couscous and season with salt and pepper. Cover, remove the saucepan from the heat and leave for 5 minutes or until the stock has been absorbed. Add 4 tbsp freshly chopped coriander, 50g toasted pine nut kernels and 75g chopped dried apricots. Serve topped with the chargrilled chicken strips.

Recipe by: Safeway Magazine, June 1997 Posted to MC-Recipe Digest V1 #679 by Kerry Erwin <kerry@north.org> on Jul 20, 1997

Chargrilled Whole Sweet Shallots

Servings: 1 Servings

Ingredients:

*** NON NE *****

Preparation:

Barbecued sweet shallots make a tempting and unusual snack to serve with drinks, or as a vegetable side dish. You can use either wooden or metal skewers, but if you choose the bamboo type, be sure to soak them in water for at least an hour before you put them on the flame to prevent charring.

This method is about the quickest and easiest way of cooking onions there is, because you don’t need to peel, chop or garnish them at all. Simply thread the whole shallots (allow 3-4 per person), complete with their skins, onto a skewer. Chargrill on the barbecue for 15 minutes.

To serve, remove the shallots from their skewers and pull back the skins, but leave them attached at the root. Inexpensive and good for you too!

Recipe by: Tesco Vegetarian Summer Collection 1997 Posted to MC-Recipe Digest V1 #656 by Kerry Erwin <kerry@north.org> on Jul 06, 1997

Charlene Prickett's Crab Salad with Yogurt Dressing

Servings: 8 Servings

Ingredients:

YOGURT DRESSING:
1 cub Low-fat yogurt
1 tablespoon Chives or spring onions
1 Garlic clove,crushed
2 teaspoon Lemon juice
Vegetable salt

CRAB SALAD:
1 Butter lettuce head
2 pound Crab meat
1 pound Mandarin oranges,seedless
1 pound Fresh peaches,peeled/sliced
4 Shallots,minced
2 Large cucumbers,sliced
½ pound Snow peas
1 Juice of lemon

GARNISH:
Lemon slices
Fresh chives

Preparation:

Charlene Prickett combines brain with brawn on IT FIGURES, her long-running exercise show for Lifetime Television. "I have a real academic streak," says Prickett. "I have a lot of interest in science and in keeping up with the research that's always changing. Every year I go to fitness conferences and sports-medicine clinics throughout the country, and I always like to share what I've learned by including an information element in my shows." So what does the latest research say about the most effective way to get a good workout? Says Prickett, "In terms of being optimally effective, cross-training - weight training, along with some stretching and aerobic activity - has come to be thought of as important. The advantage is that you don't stress the body in the same way every single day, and it prevents injury as well as boredom."

Prickett also believes that women have to work harder than men at battling the bulge. "When you're young or if you're a man, the likelihood of your staying near ideal weight with exercise alone is good. However, if you're female or over 25, it generally takes both regular exercise AND good food choices. That doesn't mean you can never have an ice-cream sundae, but to stay at or near ideal weight, you need to make discriminating food choices."

For dressing: mix all ingredients and chill.

For salad: mix all ingredients except lettuce in a bowl, add dressing, and chill for 1 hour. Arrange lettuce leaves in a salad bowl, add salad.

Garnish with lemon slices and chives.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

Charlene Tilton's Cantaloupe Medley

Servings: 1 Servings

Ingredients:

1 small Strawberry jello
2 Ripe cantaloupe melons
1 Ripe banana, sliced
Whipped cream
Fresh strawberries

Preparation:

Dissolve jello as directed on package. Cut cantaloupe in half crosswise. Remove seeds and pour jello into cantaloupe halves. Chill.
Just before serving, top each with banana slices. Garnish with whipped cream and strawberries.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Charles Baddour's Boston Brownies

Servings: 1 Servings

Ingredients:

4 Squares unsweetened chocolat
½ pound Butter or Parkay margarine
2 cub Sugar
1 cub Flour
4 Eggs
2 teaspoon Vanilla
1 cub Nuts, chopped
1 cub Semisweet chocolate chips

Preparation:

Melt Chocolate and butter together in a small saucepan over low heat. In a large bowl, mix sugar, flour, eggs and vanilla. Add melted chocolate mixture and mix well. Stir in nuts and chocolate chips. Pour into greased 9x13-inch pan. Bake at 350 degrees for 30 to 32 minutes. Test corners to see if done, as center will seem gooey. Cool 30 minutes. refrigerate for 1 ½ to 2 hours. Cut into squares.

Charles Palmer's Ricotta Pesto Gnocchi

Servings: 4 Servings

Ingredients:

½ pound Ricotta
¼ cub All-purpose flour
2/3 cub Semolina flour
Salt to taste
White pepper to taste
pinch Ground nutmeg
3 tablespoon Pesto (preferably homemade)
1 Egg
2 Egg whites
1 tablespoon Olive oil
1 cub Chicken stock
1 Roasted garlic head, halved
1 Carrot, chopped
1 Onion, chopped
2 Celery ribs, chopped
2 tablespoon Butter, cut in small pieces
Basil for garnish
Chopped tomato for garnish
Grated Parmesan for garnish
Toasted pine nuts forgarnish

Preparation:

Place the ricotta in a 12" square of cheesecloth, tie the ends into a knot and hang over a bowl overnight to drain. Discard liquid.

In a mixing bowl, combine the flour, semolina, salt, pepper and nutmeg and mix thoroughly. Add the ricotta and pesto and mix until well combined.

Add egg and mix thoroughly. Repeat with egg whites. If the mixture is too sticky, add 1 or 2 tablespoons of semolina flour. Transfer the dough to a well-floured board and knead for a few minutes. Wrap in plastic wrap and refrigerate 30 minutes.

On a floured surface, shape the dough into logs 1" in diameter and cut into 1" thick pieces. Transfer to a floured tray and chill 15-20 minutes.

Bring a large pot of lightly salted water to a boil and add the olive oil. Add the gnocchi a few at a time. When they rise to the top, cook for 1 minute and remove with a slotted spoon. The gnocchi should be a bit firm.

Meanwhile, make the garlic broth by cooking the chicken stock, garlic, carrot, onion and celery for 30 minutes. Strain and stir in the butter.

To serve, place gnocchi in individual serving dishes. Cover with a few tablespoons of the garlic broth and garnish with basil, tomato, Parmesan cheese and pine nuts.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Charleston Chayote Delight

Servings: 4 Servings

Ingredients:

2 large Summer squash; chayote
1 medium Onion
1 large Bell pepper
½ Stick butter; or
Extra virgin olive oil;large splash
5 Radishes; diced

Preparation:

Wash and slice chayotes into thin pieces. Cook all ingredients together slowly in a large cast-iron frying pan. - --MMMMM----- Butter OR OIL = SUBstitute up to 3 tablespoons oil for ½ stick of butter. Thanks to Marina Cheesman's post on McRecipe, "How to Substitute oil for shortening." ~ -----MMMMM----- Copyright =A9 1996 Charleston.Net Copyright =A9 1996 Charleston.Net See the Page:
http://www.charleston.net/entertain/whatcook.html The Post and Courier, 134 Columbus St., Charleston, S.C. "What's Cookin'" Section 1 Se 96 - ~-MMMMM----- MasterCook [patH 01Se96]

Recipe By : Greg Flynn, Charleston, SC

Posted to MC-Recipe Digest V1 #222

Date: Sat, 21 Sep 1996 09:14:57 -0700 (PDT)

From: PatH <phannema@wizard.ucr.edu>

Charleston Okra Soup

Servings: 8 Servings

Ingredients:

1 Ham Bone (w/ Some MeatStill Attached)
3 cub Okra, Sliced Thin
6 large Tomatoes, Peeled, Seeded &Diced
½ cub Green Bell Pepper, Cored,Seeded & Diced
1 tablespoon Butter
1 small Onion, Diced
Salt
Black Pepper, Ground
Rice, Cooked

Preparation:

Put the hambone in a soup pan. Add water to cover. Bring to a boil. Reduce heat. Simmer for 1 hour or longer. Add the okra, tomatoes and green pepper.
Melt the butter in a small pan. Saute the onion until golden. Add to the soup. Simmer until the soup is thick (about 2 hours). Remove the hambone.
Shred the meat into the soup. Serve over rice in soup bowls.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Charleston Okra Soup

Servings: 8 Servings

Ingredients:

1 large Beef bone plenty of meat
2 medium Onions; chopped
3 pound Okra; chopped
Salt and pepper
Bay leaf
3 quart Water
1 Piece bacon
8 large Fresh tomato or 2 large cans

Preparation:

Cook meat in water slowly for 2 hours. Add okra, bacon and peeled tomatoes, bay leaf, onions, salt and pepper to taste, let cook another 2 hours, add more water if needed. Hot rice and cornsticks are usually served with this dish

Recipe by: Charleston Receipts

Posted to MC-Recipe Digest V1 #1061 by shade <liveoak@polaris.net> on Jan 29, 1998

Charleston Perloo with Mushrooms

Servings: 1 Servings

Ingredients:

½ pound Fresh sliced mushrooms
1 Clove garlic
1 tablespoon Oil
2 tablespoon Butter
1 cub Thinly sliced onion
1 cub Uncle Ben's Converted Rice
2 ¼ cub Chicken broth
¼ cub Dry white wine
1 ½ teaspoon Salt
¼ teaspoon White pepper
¼ cub Freshly grated parmesan
2 tablespoon Chopped parsley

Preparation:

Here's one I did for Thanksgiving that turned out yummy....from "Best Recipes from backs of boxes, bottles, cans & jars"

Saute mushrooms & garlic in oil in 10" skillet til mushrooms are tender, but not brown. Remove and reserve mushrooms; discard garlic. Add butter to skillet. Saute onion til tender. Add rice; cook, stirring constantly, 5min.
Add broth, mushrooms, wine, salt & pepper. Bring to boil; reduce heat.
Cover tightly and simmer 20min. Remove from heat. Stir in cheese and parsley. Let stand, covered, til all liquid is absorbed, about 5min. Serves 6.

Posted to KitMailbox Digest by "Dan/Trina D." <itisme@swbell.net> on Nov 30, 1997

Charleston Pork

Servings: 1 Servings

Ingredients:

¼ cub All purpose flour
1 tablespoon Tarragon; or 3 Tbs. fresh,chopped
4 Iowa pork chops
2 tablespoon Unsalted butter
½ cub Cognac or brandy; (optional)
1 cub Chicken stock
2 tablespoon Dijon mustard
2 tablespoon Lemon juice
2 tablespoon Capers; rinsed and drained

Preparation:

Prep: 10 min, Cook: 20 min. Combine flour, tarragon, and salt to taste.
Rinse pork chops in water. Dredge pork in flour mixture and shake off excess. Melt half the butter in a heavy nonstick skillet over medium heat.
Saut‚ pork 3-4 minutes per side or until browned. Warm cognac in a small saucepan over medium heat. Pour cognac over pork chops and, keeping face and body away from skillet, ignite quickly with a lit match. When flames subside, add stock, mustard and lemon juice to skillet. Cover and reduce heat to low. Simmer 10-15 minutes or until pork is cooked throughout.
Remove from heat and stir in remaining butter. Season to taste with pepper and pour over pork chops. Sprinkle with capers and serve.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 20, 1998

Charleston Shrimp Supreme

Servings: 6 Servings

Ingredients:

4 tablespoon Butter
4 tablespoon Flour
1 ½ cub Milk
1 Bay leaf
1 dash Red pepper
½ Juice of 1 lemon
8 tablespoon Tomato catsup
4 tablespoon Worcestershire sauce
Salt & pepper to taste
2 pound Shrimp; cooked

Preparation:

Cream butter and flour. Add milk and make a thick cream sauce. Add remaining ingredients, except shrimp. Salt and pepper to taste. Add cooked shrimp and heat until very hot. Serve with rice.

Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip

Charleston Sweet-Potato Pancake

Servings: 10 Servings

Ingredients:

1 tablespoon Cornstarch
½ teaspoon Chopped fresh thyme leaves
½ teaspoon Salt
¼ teaspoon Coarsely ground black pepper
2 pound Sweet potatoes; peeled andthinly sliced
1 pound Rome Beauty apples; peeledcored, and thinly sliced
4 tablespoon Margarine or butter
Fresh thyme sprigs; foroptional garnish

Preparation:

1. In cup, mix cornstarch, thyme, salt, and pepper.

2. In large bowl, toss sweet potatoes and apples with cornstarch mixture.
Then, toss with 3 tablespoons melted margarine or butter.

3. Heat nonstick 10-inch skillet until very hot over medium heat. Add remaining 1 tablespoon margarine or butter. When melted, spoon potato mixture into skillet; pat to an even thickness. Cook, covered, 18 to 20 minutes, until potatoes and apples are tender. Uncover skillet; cook 2 minutes longer.

4. Remove skillet from heat. Place large serving plate over top of skillet.
Quickly turn skillet upside down to invert pancake. Replace any pieces on top of pancake that may have stuck to skillet. Garnish with thyme sprigs if you like.

Each serving: About 130 calories, 1 g protein, 21 g carbohydrate, 5 g total fat (1 g saturated), 0 mg cholesterol, 175 mg sodium.

BUSY COOK'S TIP: This dish is best made just before serving, but if you're pressed for time, make it up to 2 hours in advance and then reheat, loosely wrapped, in foil.

The Sweet Potato Cafe : Links to yam recipes on the internet run by Pamela S. Weston Wstnhouse@aol.com at http://members.aol.com/SPVine/cafe4.htm Hanneman/Buster/MasterCook

Notes: This side dish cooks to a rich nutty brown on top of the range, so it frees up your oven for bigger things -- like the turkey. Yields: 10 accompaniment servings; Work Time: 25 minutes; Total Time: 50 minutes.
http://homearts.com/helpers/cooking/1196thrl.htm Thanksgiving

Recipe by: Homearts: Country Cooking/GH 1996Nov

Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 25, 1998

Charlet (Pork Hash with Egg)

Servings: 4 Servings

Ingredients:

2 cub Pork, cooked; minced orcoarsely ground
4 Egg; lightly beaten
1 cub Milk
½ teaspoon Salt; or to taste
1 pinch Saffron

Preparation:

Put the pork in a saucepan or skillet; mix in eggs beaten with milk and seasonings. Cook, stirring, over low to medium heat until the sauce is quite well set. If it is cooked too quickly the eggs will curdle a little, but since the effect is simply scrambling, this is not a disaster. Take Pork and seeth it wel. Hewe it smale; cast it in a panne. Breke ayren and do therto, and swyng it well togyder. Do therto Cowe mylke and Safron, and boile it togyder. Salt it & messe it forth.

-- The Forme of Cury
in Pleyn Delit
by Hieatt & Butler

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Charley Brenon Iii's Swedish Apple Pie

Servings: 6 Servings

Ingredients:

1 Egg, well beaten
¾ cub Sugar
½ cub Flour
1 teaspoon Baking powder
1 cub Chopped apples
½ cub Chopped nuts

Preparation:

Mix the stuff together and spread it into an 8 x 8 x 2 greased pan.
Bake for 30 minutes at 350F. Sprinkle with confectioners sugar when done (if desired).

Source: Charley Brenon III, Cyberealm BBS Watertown, NY Typed for you by: Linda Fields, Sysop, Cyberealm BBS Watertown NY 1993

(PS = These are great!!)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip

Charleys "5 Pack" Enchilada Sauce

Servings: 1 Servings

Ingredients:

12 ounce New Mexican Long Red ChiliPods; Dried
7 tablespoon Salt
5 tablespoon Granulated Garlic
5 tablespoon Powered Cumin
2 tablespoon Granulated Sugar
2 tablespoon Onion Flakes
1 tablespoon Oregano Leaves
12 ounce Beer

Preparation:

Place dried Chili Pods in large stockpot and completely cover with water.
Bring to a boil and cook until pods are extremely soft and stems remove easily. Remove all stems but leave seeds. Seeds are heat. Once pods are softened, place in food processer or blender and emulsify until seeds are chopped and not visible. While processing add all remaining ingredients except beer. Once the processing is completed return emulisified sauce to stockpot, add beer and cook-down to desired consistency.
Suggested Wine: Miller Genuine Draft while cooking Serving Ideas : Use with your favorite Enchiladas, or Mexican dish

NOTES : You can use mild, medium or hot chili pods. If you'd like to tone it down you can also add tomato paste or processed/blended tomatoes etc.
This recipe started out as Charleys "Six Pack" Enchilada sauce but as I was
drinkin' the six pack I added one to the sauce....great discovery.<g> I'm
always open to suggestions and comments....so if ya have any send to me
at... cvanbure@nctsdg.navy.mil
Charley Van Buren

Charleys "One Case" Potatoe Salad

Servings: 12 Servings

Ingredients:

4 pound Potatoes; Diced
8 large Egg; Diced
7 ounce Pimiento; Chopped
1 cub Mayonnaise
3 teaspoon Prepared mustard
2 large Onions; Diced
2 teaspoon Salt
Lettuce leaves; Optional
¼ pound Bacon slices; Diced
2 tablespoon Celery Salt
4 large Jalapenos; Chopped
2 tablespoon Black pepper
5 tablespoon Pickle relish; Dill or Sweet

Preparation:

In large saucepan, cover potatoes with water, and cook until tender but firm. Drain and cool. Boil eggs and dice. Fry bacon until crisp. Combine egg , bacon, jalapenos, pimientos, mayonnaise, mustard, onions, salt, celery salt, and pepper Stir in cooled potatoes. Cover and chill. Serve on lettuce leaves, if desired.
NOTES : This recipe started out as Charleys "Six Pack" Potatoe Salad....but....a couple friends came over while we were putting this gem
together and hence....Charleys "One Case" Potatoe Salad made its debut...<g>
I'm always open to suggestions and comments...so it you have any send to me
at..cvanbure@nctsdg.navy.mil

Charlie Alexander's Jelly Cookies

Servings: 1 Servings

Ingredients:

3 Egg yolks
¾ pound Butter; softened
3 cub Flour
¾ cub Sugar
1 teaspoon Vanilla
Strawberry jam; w/ largeberries

Preparation:

Cream butter and sugar. Add other ingredients (not the jam). When all mixed, roll about one tablespoon of dough in your hand into a ball. With your thumb, indent the center making a bowl to receive the filling (approx 1 teaspoonful) of strawberry preserves.

Bake at 350*, 10-12 minutes or till light golden brown.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by UCJU31A@prodigy.com ( M BROOMER) on Nov 24, 1997

Charlie Brown's Mother's Buttered Oven-Potatoes

Servings: 6 Servings

Ingredients:

4 medium Potatoes, Peeled
2 tablespoon Butter, Melted
Ice Water
Salt And Pepper

Preparation:

Slice the potatoes into lengths (like French fries). Soak for 1 hour in ice water. Remove and dry with paper towels. Dip each piece of potato into the melted butter and arrange in a shallow baking pan. Salt lightl with a salt shaker. Cook in a preheated 375 - 400 Degree F. oven until the potatoes are brown and tender when poked with a long fork.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

Charlie Brown's Peanut Cookies

Servings: 6 Servings

Ingredients:

2 cub Sifted all-purpose flour
1 teaspoon Double-acting baking powder
½ teaspoon Cinnamon
½ pound (2 sticks) butter
1 cub Dark brown sugar, firmlypacked
2 Eggs (leave 1 egg whole andseparate the other) 1 tsp.water 10 ounces

Preparation:

(2-¼ cups) salted peanuts (dry roasted), chopped medium fine Scant ¾ cup smooth (not chunky) peanut butter 4 ounces (2/3 cup) semisweet chocolate morsels

Sift together the flour, baking powder, and cinnamon and set aside. In the large bowl of an electric mixer cream the butter. Add the sugar and beat to mix. Beat in 1 whole egg and 1 egg yolk. On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until thoroughly mixed.

Place a long piece os wax paper on the work surface. Divide the dough into 36 equal mounds on the wax paper. Use a heaping teaspoonful for each mound.
Flour your hands and roll each mound into a round ball. Place on waxed paper.

Preheat the oven to 375. Cut aluminum foil to fit cookie sheets.

In a small, shallow bowl, beat the reserved egg white with the water, beating until foamy.

Place the chopped peanuts on a long piece of aluminum foil or wax paper.
Pick up a cookie and use your fingers to roll it around in the egg white and then place it on the chopped nuts. Roll it around and coat thoroughly.
Coat 4 or 5 cookies at a time. Place the cookies 2 inches apart on the cut aluminum foil.

Form a depression in the top of each cookie, either with the handle of a large wooden spoon or your thumb. Make the depression rather deep and wide but not so deep that you make the bottom of the cookie too thin.

Place a generous ½ tsp. of the peanut butter in each indentation. Place about 5 or 6 chocolate morsels on the top of each cookie, pressing them slightly.

Bake for 12 to 13 minutes. Let cool 1 to 2 minutes on sheet. When at room temperature refrigerate briefly to set the chocolate.

From: Maida Heatter's Book of Great Cookies Shared By: Pat Stockett

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Charlie Chiang's Chinese Spicy Cucumber Salad

Servings: 2 Servings

Ingredients:

1 pound Cucumber
½ Pc Red Bell Pepper
1 Pc Green Chili Pepper; ToTaste
2 Cloves Garlic; FinelyChopped
¼ teaspoon Salt
¼ teaspoon Sugar
¼ teaspoon Sesame Oil; Asian
Chili Paste; To Taste

Preparation:

Peel cucumber and cut in half horizontally. Scoop out seeds. Slice thinly. Cut bell pepper and chili pepper into thin slices and add to cucumber. Combine garlic, salt, saugar, sesame oil and chili paste and pour over cucumbers
Recipe By : Charlie Chiang's Restaurant via the Washington Post

Posted to MC-Recipe Digest V1 #219

Date: 17 Sep 1996 08:00:04 EDT

From: Johnnye Tamaru

NOTES : Chili paste is an extremely hot combination of crushed red chilies, garlic, oil and salt.

Charlie Gibson's Chicken with Cashews

Servings: 4 Servings

Ingredients:

4 tablespoon Wine vinegar
4 tablespoon Soy sauce
4 teaspoon Sugar
14 ounce Raw boneless skinned chickenbreast; cut into bite-sizedpieces
1 tablespoon Cornstarch
2 teaspoon Oil
3 Green onions; chopped
2 Cloves garlic; minced
½ -(up to)
1 teaspoon Crushed red pepper
1 teaspoon Minced or grated freshginger -or-
½ teaspoon Dried ginger
Lots of cashews
4 cub Cooked rice

Preparation:

Date: Mon, 24 Jun 1996 08:40:19 -0400

From: Betsy Burtis <BuddoB@AOL.COM>

From: Good Morning America.
The recipe is a variation of Kung Pao Chicken that is made with peanuts.
He's been making it for his family for years, and now shares it with all of us!

1. Mix together vinegar, soy sauce, and sugar, set aside.

2. Heat oil in a large nonstick skillet or wok. Toss chicken pieces in cornstarch, then stir fry them 5-7 minutes until cooked.

3. Remove from pan and add onion, garlic, red pepper, and ginger. Stir fry 15 seconds.

4. Add vinegar mixture, cashews, chicken, stirring to coat chicken, about 2 minutes. Serve over rice.

EAT-L DIGEST 23 JUNE 1996

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Charlie Gibson's Wrap Sandwich

Servings: 1 Servings

Ingredients:

2 tablespoon Extra virgin olive oil
Sauteed peppers
1 bunch Arugula lettuce; or anyother variety of lettuce
1 tablespoon Chopped sun dried tomatoes
2 tablespoon Goat cheese
1 tablespoon Sherry vinegar
½ Orange pepper
½ Yellow red pepper
2 large Sweet red pepper
1 tablespoon Extra virgin olive oil

Preparation:

1. Heat 1 table spoon of extra virgin olive oil in a hot skillet. Add 2 large sweet red pepper. ½ yellow red pepper, ½ orange pepper - seeded, cored, and cut in strips - saut‚ until soft.

2. Remove from the heat and sprinkle with ½ table spoon of sherry vinegar.

3. Spread 2 table spoons of goat cheese on the flour tortillas, or wraps.
Scatter 1 table spoon of chopped sun dried tomatoes on the wrap. Divide the saut‚ed peppers on top of tortilla, making sure they are in the center of the tortilla.

4. Toss 1 bunch of arugula lettuce (or any other variety of lettuce that you choose) with 2 table spoons of extra virgin olive oil and ½; table spoon of sherry vinegar. Place tossed arugula in the center of tortilla.

5. Fold about of inch of the tortilla from top and bottom over the filling.
Turn the wrap sideways and roll it up. Wrap in wax paper or tin foil.

6. Serve at room temperature.

MC Formatted & Busted by Barb at Possum Kingdom on 3/17/98 Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 17, 1998

Charlie Trotter's Roasted Garlic

Servings: 2 Heads

Ingredients:

2 Garlic heads; unpeeled
1 ½ cub Milk
1 ½ cub Olive oil

Preparation:

Prehaet oven to 250 degrees F. Place garlic in a small saucepan. Add the milk to cover, bring to a boil, and simmer for 10 minutes. Put the garlic in a small ovenproof container, add olive oil to cover, and top with foil.
Bake for 3 hours or until very soft. Squeeze the cloves out and leave whole.

Source: Essence of Emeril, #EE2273, TVFN Formatted by Lisa Crawford, 5/27/96

Posted to MealMaster Recipes List, Digest #149

Date: 28 May 96 00:19:53 EDT

From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

Charlie's Bleu Chese Salad Dressing

Servings: 1 Servings

Ingredients:

To Charlie's Oil and Vinegar
Add
1 teaspoon Granulated garlic or 1 clove
Fresh, -- grated
1 cup Yogurt 4 ounces Bleu cheese ¼ cup Milk May need to
adjust amount of milk

Preparation:

Recipe By : Clebert/AOL

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Charlie's Cheese Fondue

Servings: 12 Servings

Ingredients:

2 Cloves garlic
½ pound Gruyere cheese -- cubed
½ pound Swiss cheese -- cubed
3 tablespoon All-purpose flour
1 cub Dry white wine
1 ounce Brandy
1 ounce Kirschwasser
1 teaspoon Salt
1 large Glazed fondue pot
Or heavy bottomed saucepan

Preparation:

MYSEASONING mix: 1 tablespoon granulated garlic 1 tablespoon dried chives 1 tablespoon parsley flakes 1 tablespoon restaurant black pepper (GRIND THIS MIX REAL FINE -- AND RESERVE)

1- Mix flour, salt and cheese well with 1 Tbsp of MYSEASONING. 2- Rub garlic cloves in bottom of fondue pot(if you like-and leave in pot. 3- Add white wine-put on medium heat and heat until bubbles form on bottom of pot.
4- Add floured cheese one handful at a time and stir, mixing constantly as they start to melt. 5- Once all the cheese is incorporated into the mix, pour in the brandy and Kirsch, adjust seasoning with MYSEASONING and salt.
6- Serve on brazier at table, dip french bread cubes, apples, oranges, virtually anything into fondue and enjoy. 7- As the fondue continues to cook, scrape the bottom regularly and eat the "Graton" (crust)that forms on the bottom of the pot.

Recipe By : Clebert/AOL

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Charlie's Chicken Chili

Servings: 24 Servings

Ingredients:

2 Chickens
1 pound Ground Turkey OR
6 Chicken legs OR
6 Chicken breasts
4 can Tomatoes with green chilis
(Ro-Tel)
2 can Green chiles
4 tablespoon Worcestershire sauce
4 medium Onion
4 Bell peppers
1 bunch Green onions
4 Cloves Garlic
1 pint Chicken Stock, defatted
3 tablespoon Cooking oil
1 medium Red bell pepper
1 tablespoon Cumin
OR

Preparation:

1- Cut chicken meat off bones as desired and cube up. Whole parts are OK.
(Make stock with bones.) 2- Heat oil in dutch oven or skillet and brown chicken and ground turkey and set aside. 3- Saute onions and bell peppers until soft. 4- Add tomatoes and chilis, chicken stock, tomato paste, mushrooms and all seasonings. 5- Cook on high heat and simmer until thickened - (about one hour) 6- Add Turkey and chicken, red bell pepper, kitchen bouquet, cumin and adjust seasoning. 7- Let it set at room temp for two hours. (This recipe is better the next day).

Recipe By : Clebert/AOL

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Charlie's Fast Chocoholic Pudding

Servings: 12 Servings

Ingredients:

3 cub Milk
1 cub Sugar
½ teaspoon Vanilla
2/3 cub Chocolate chips
⅛ teaspoon Salt
¼ cub Cornstarch

Preparation:

1- Mix 2 C Milk, sugar, salt and chocolate chips in microwave bowl.
Microwave on high for 5-7 Minutes. 2- Whisk this mixture until chocolate is incorporated well. 3- Mix remaining C of milk(cold) and cornstarch, and stir it into hot chocolate mixture. 4- Microwave for 3 more minutes, or until mixture thickens. 5- Stir in vanilla and serve.

Recipe By : Charles Le Blanc/Clebert/AOL

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Charlie's Mayonnaise and Bleu Cheese Salad Dressing

Servings: 1 Servings

Ingredients:

2 Eggs
Juice of one lemon
(or 3 Tbsp vinegar)
½ cub Oil (1/3 cup olive oil -
Rest safflower)
2 tablespoon MYSEASONING
1 teaspoon Salt
1 ½ Cups safflower oil

Preparation:

1- Put all ingredients except 1-½ c oil in blender and mix on low speed for about 30 seconds. Increase speed to max and slowly drizzle in the remainder of the oil until all is incorporated and emulsified into a smooth, golden mayonnaise.

MAKES 1 PINT+

Recipe By : Clebert/AOL

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Charlie's Mom's Cracker Custard

Servings: 1 Servings

Ingredients:

3 cub Milk
1/3 cub Sugar
3 Eggs
2 tablespoon Vanilla
⅛ teaspoon Salt

Preparation:

Scald the milk. In large bowl, beat eggs, adding sugar and salt. Whisk well. Add the scalded milk slowly, stirring well and reheat over water, stirring constantly with a whisk until the custard begins to thicken and coats a spoon. (Cook to 180 F.- do not overcook) Cool the hot mixture quickly. Add vanilla to cooled mixture. Place in refrigerator, or ice bath to chill thoroughly.

Recipe By : Clebert/AOL

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Charlie's Mom's Custard Ice Cream

Servings: 10 Servings

Ingredients:

6 cub Milk
3 tablespoon Cornstarch
2 cub Sugar
6 Eggs
3 pint Cream
3 tablespoon Vanilla
¾ teaspoon Salt

Preparation:

1- Scald 4-½ C milk. 2- Mix Cornstarch, sugar and 1-½ c cold milk until smooth. 3- Add the scalded milk slowly and heat over water, stirring constantly with a whisk. (cook longer for a larger batch) 4- Stir hot mix into 6 beaten eggs. 5- Cool the hot mixture quickly. 6- Add cream, vanilla and salt to cooled mixture. 7- Place if fridge, or ice bath to chill. 8- Add fresh fruit if desired. 9- Place in 1 gallon ice cream freezer and freeze.

Yields 1 Gallon.

Recipe By : CLEBERT/AOL

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Charlie's Oil and Vinegar Dressing

Servings: 1 Servings

Ingredients:

1 ½ cub Vinegar
2/3 cub Olive oil
1 ½ cub Safflower oil
2 tablespoon Myseasoning
3 teaspoon Salt
½ teaspoon Italian seasoning --
(Optional)

Preparation:

Mix, refrigerate to store, shake well before using.

NOTE: Varying the type of vinegar and oil creates infinite possibilities.

COPYRIGHT 1995, CHARLES C. LEBLANC

Recipe By : CLEBERT/AOL

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Charlie's Pepper Jelly #2

Servings: 1 Servings

Ingredients:

2 Green bell peppers
2 Red bell peppers
2 Yellow bell peppers OR anycombination of the above
4 Habanero or Scotch Bonnetpeppers OR
6 Jalapeno peppers
5 ½ cub Sugar
2 cub WELCHES White Grape Juice
1 cub HEINZ cider vinegar
¼ cub Fresh lemon juice
2 Pouches CERTO (DO NOTSUBSTITUTE)

Preparation:

Seed and devein peppers. Chop very finely, or grind with coarse plate installed, or process in food processor. You want a very fine chop but not pureed. Cook chopped peppers in the grape juice, bringing first to boil and then simmer 10 minutes. Strain through a very fine sieve or through several thicknesses of cheesecloth. Return 1 cup of the cooked pulp to the pan.
Return the strained juice to the pan. Add the cider vinegar, and sugar.
Bring to a hard boil. Add the lemon juice and CERTO. Stir well. bring back to a hard boil; boil 1 minute. Remove from heat and skim. Pour into hot, sterilized jelly glasses; seal, and place in a boiling water bath for 10 minutes. Remove; cover with a towel until cooled.

Serving Ideas : Serve with cream cheese and crackers

NOTES : The grape juice can be substituted with apple, peach, or pear juices prepared for jelly making. See your canning book.
Recipe by: Southern Touch Foods Modified by Charles Posted to CHILE-HEADS DIGEST V4 #027 by Judy Howle <howle@ebicom.net> on Jul 20, 1997

Charlie's Pickled Shrimp

Servings: 8 Servings

Ingredients:

3 pound Fresh shrimp
6 quart Water
¼ cub Salt
2 package Zatrain's shrimp/crabseasoning
2 tablespoon Black pepper
1 Large lemon-halved
1 cub Wesson oil
½ cub Olive oil
¾ cub Heinz white vinegar
2 teaspoon Salt
2 tablespoon Lea & Perrins WorcestershireSauce
½ teaspoon Tabasco Jalapeno Sauce
1 pound Vidalia onions-sliced thin
2 cl Garlic -- minced
2 tablespoon Capers
2 teaspoon Celery seed
3 Jalapeno peppers -- minced

Preparation:

In a large pot, bring the water, salt, crab boil, and pepper to a boil.
Squeeze in the lemon juice and add the rinds. Pour in the shrimp, all at once. Bring back to boil, over HIGH heat. Boil 3 minutes...NO MORE. Remove from heat. Add 3-4 cups ice cubes to pot to stop cooking. Let stand 5-10 minutes. remove shrimp. When cool enough to handle, peel, leaving last tail segment attached. Set aside. In a large bowl,stir together the remaining ingredients. Add shrimp to marinade. Toss to coat well. Cover tightly.
Refrigerate overnight or up to two days, tossing occasionally in marinade.
Drain. Serve on a large platter or decorative bowl lined with lettuce leaves. Garnish with a scattering of ripe olives.

NOTES : This is my own recipe. Created in 1969 while living in Fairhope, Alabama

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Charlie's Salsa

Servings: 4 Servings

Ingredients:

1 can Whole tomatoes
¼ small Onion
2 Cloves garlic
3 Canned Jalapenos
1 teaspoon Honey

Preparation:

NOTES : Contributed by Garry Howard, Cambridge, MA

Recipe By: Charles Collins (Artist) - Taos, NM

This is a recipe for salsa that is very different. I got it from a longtime artist friend of mine who lives in taos, New Mexico. I don't usually measure ingredients when I make it so use your own judgement.

Take 1 can whole tomatoes and extract the juice into a food processor. I open the can, pour out the juice and then squeeze the tomatoes with my fingers to extract more. Add onion, garlic, jalapenos (or more to taste), and honey to the food processor or blender. Process until smooth. Add the tomatoes and just hit the button on the food processor a couple of times to chop the tomatoes. DO NOT process them. The salsa has a slightly sweet flavor due to the honey combined with the hotness of the jalapenos gives it a unique taste.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Charlie's Sheet Cake

Servings: 12 Servings

Ingredients:

2 Eggs
1 teaspoon Vanilla
1 cub Sugar
1 cub Bread flour
1 teaspoon Baking powder
¼ teaspoon Salt
½ cub Hot milk
1 tablespoon Butter

Preparation:

Butter a 8x12x2" cake pan, preheat oven to 375 F. Beat the eggs and vanilla well, add 1 cup sugar. Mix well. Sift together flour, bakning powder and salt. Add eggs. Heat milk with butter until butter melts, Mix into batter.
Beat for 1 minutes until smooth. Bake for 25-30 minutes until the cake starts to brown on top.

Recipe By : CLEBERT/AOL

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Charlie's Stuffed Pork Chops

Servings: 20 Servings

Ingredients:

1 3 lb.
1 pound Ground turkey
1 small Onion
½ small Bell pepper
Salt
Paprika
1 teaspoon Dried thyme
½ cub Oatmeal
1 large Egg
2 tablespoon Soy sauce
¼ teaspoon Louisiana Hot Sauce
¼ cub Olive oil
4 Cloves garlic
½ cub Cold water
3 tablespoon Cornstarch
½ tablespoon Kitchen Bouquet
1 can Beer
¼ cub Flour
4 large Onions
Pork loin -- very lean

Preparation:

*4 T Black Pepper *4 T Granulated Garlic *4 T Dried Chives(ground fine) *4 T Dried Parsely(ground fine) *-Whizz in food processor 1- Mix MYSEASONING. Add salt to mix (TO TASTE). 2- Cut the whole loin into 1 in.
thick chops, cut a pocket into center of chops and pound in a plastic bag with a meat pounder or flat bottom pot until flattened out. Dust inside and out with MYSEASONING and salt, and allow to sit and marinate at room temp until ready to stuff. 3- Make stuffing mix: soak oatmeal in hot tap water to soften. Chop small onion, bell pepper, and 2 cloves garlic very fine.
Add chopped vegetables to ground turkey, add egg, 3 Tbsp MYSEASONING, salt, soy sauce, olive oil, Louisiana hot sauce, thyme, and oatmeal. Mix this stuffing mix well, and stuff it into the pork chop pockets. Pin the pockets closed with toothpicks, dredge the chops in flour, season the outside with more MYSEASONING and dust heavily with paprika. 4- Depending on the size of the loin, this will produce between 8 and 12 stuffed chops. One of these chops serves 2, so save the balance in freezer bags for a future gourmet treat, and prepare the rest. 5- Cover the bottom of skillet with 2-3 Tbsp olive oil, and brown 4 chopped onions and remove from skillet and reserve.
Sear chops on all sides, and replace onion in pot. Pour in 12oz can of beer or chicken stock and add 2 crushed cloves of garlic. Allow to braise for about 30 Mins or until internal temp of chops reaches 180F. 6- Remove cooked chops from braising liquid, add cold water and cornstarch to thicken, add kitchen bouquet to darken sauce, and adjust seasonings to taste (more salt and MYSEASONING). 7- Slice chops and present fanned slices on dinner plate over thickened braising sauce with brown rice pilaf and a steamed vegetable.

NOTES: 1- This is a very lean, well seasoned dish. For severely fat restricted diets, eliminate the oil completely and carefully monitor the cooking time to retain internal moisture in stuffing. 2- The oatmeal is added to stuffing for texture, and the olive oil is added for moisture.
Without the oil, the stuffing tends to be very dry. 3- The extra chops that are frozen can come back in bottled spaghetti sauce for a lean pasta accompaniment: just defrost, sear the chops, cover with your favorite spaghetti sauce, and simmer for 30-40 mins. Makes a real quick work night meal.

Recipe By : Clebert/AOL

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Charlie's Stuffed Pork Roast

Servings: 1 Servings

Ingredients:

1 5 pound
Fresh Picnic Pork Roast
4 Large Onions -- chopped 4 Large Bell Peppers -- chopped ½
stalk Celery -- chopped 1 bunch Green onions, cut up, reserving 5-6
~- green stalks to taste salt 2 tablespoons Soy sauce ¼ teaspoon
Louisiana Hot Sauce ¼ cup Olive oil 1 head Garlic 2 tablespoons Kitchen
Bouquet 1 cup Cold Water 4 tablespoons Cornstarch MYSEASONING MIX

Preparation:

*6 T GRANULATED GARLIC *6 T DRIED CHIVES *6 T PARSLEY FLAKES *6 T RESTAURANT BLACK PEPPER -* WHIZZ IN FOOD PROCESSOR 1- Mix MYSEASONING and equal amount of Salt(or reduce amount if desired). Peel and cut up the garlic to create longer slender pieces, about ½ clove each. Pierce the roast with a kitchen knife straight in, to create channels to the bone, about 2-½ to 3 in. apart, all over the roast. You should be able to push your finger into the roast to the bottom of each channel clear to the bone. 2- Stuff each deep channel by first pushing your finger or some other utensil to the bone, pour in a Tbsp of the salted MYSEASONING, push in 2 or 3 pieces of garlic, and an optional green onion top if desired. (The green onion produces a pronounced difference in the finished product, so it is a matter of taste. Personally, I prefer the roast without, but some don't, so don't be afraid to try it.) 3- Once the roast is fully stuffed inside, place in a HOT dutch oven or heavy roaster WITH THE OLIVE OIL AND and sear the outside all over, turning it until all sides are seared well. Sprinkle the entire outside of the roast with a generous coating of MYSEASONING, Pour the cut up onions, bell pepper and celery into the pot and lift the roast onto the top of this bed of vegetables (or place on a roasting rack in the bottom of the pan), cover tightly and turn the fire down to low simmer on top of the stove OR place the roaster or Dutch oven inside a 275F oven and cook until a meat thermometer shows pork well done, (about 20mins) per pound-this varies very widely so use a thermometer). 4- Remove the roast from the roasting pan, SKIM OFF ALL THE FAT IN THE PAN DRIPPINGS (I remove the drippings and pour off the fat), place the drippings on a hot fire until fast simmer, add the cornstarch mixed in the cold water and stir well till smooth and thickened, add the Louisiana hot sauce, kitchen bouquet, soy sauce, and salt and MYSEASONING to taste. 5- Serve the hot sliced pork roast with this gravy over freshly steamed rice.

Recipe By : Clebert/AOL

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Charlisa's Extra-Good Sesame Drop Biscuit-Muffins

Servings: 48 Muffins

Ingredients:

2 cub Self-Rising Flour
1 cub Butter; at room temperature
1 cub Sour Cream
½ cub Sesame Seeds; lightlytoasted
1 tablespoon Paprika
Vegetable Cooking Spray

Preparation:

Preheat the oven to 425øF. In a mixing bowl, mix the flour and softened butter with a fork until barely blended. Add the sour cream, sesame seeds, and paprika and mix again until barely blended. Spray baking sheets or mini-muffin cups with vegetable cooking spray. Drop the dough by teaspoonfuls onto the pan or into the muffin cups. Bake until brown around the edges, about 10 minutes. Watch closely, for they burn easily.

Source: "Dairy Hollow House: Soup & Bread," by Crescent Dragonwagon Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

Charlo's Zucchini Bread

Servings: 1 Servings

Ingredients:

-Posted by: Donna Ransdell
3 Eggs
1 cub Oil
2 cub Sugar(37 min left), (H)elp,More?
1 teaspoon Salt
2 cub Grated zucchini
2 teaspoon Vanilla
3 teaspoon Cinnamon
¼ teaspoon Baking powder
3 cub Flour
1 cub Nuts (optional; I left themout)

Preparation:

Mix wet ingredients, then add dry ingredients. Pour into 2 loaf pans. Bake for one hour at 350 F.

This recipe doubles very easily. I could have made 4 loaves, but I only had 3 loaf pans. I made 3 loaves, and some zucchini muffins. Converted by MMCONV vers. 1.00

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Charlotte of Asian Ratatouille (Hl)

Servings: 1 Servings

Ingredients:

1 Zucchini; (brunoise)
1 Yellow squash; (brunoise)
1 Eggplant; (brunoise)
1 Red and green pepper;(brunoise)
¼ teaspoon Ginger
¼ teaspoon Garlic
1 teaspoon Soy sauce
1 teaspoon Oyster sauce
7 Piecees asparagus; (up to 9)
1 Sprig chive

Preparation:

Saute vegetables with ginger and garlic until crisp. Add soy sauce and oyster sauce.

Place ring mold in center of plate. Cut asparagus in half lengthwise and mold to the insides of ring mold. Add Asian Ratatouille. Tie with chives.

Yield: 1 serving

Nutritional information: 221 calories, 2 grams of fat.

Recipe courtesy of Chef Mark Tsuchiyama, Sheraton Maui

Recipe by: RECIPE FOR HEALTH SHOW #RHI227

Posted to MC-Recipe Digest V1 #843 by 4paws@netrax.net (Shermeyer-Gail) on Oct 13, 1997

Charlotte's Shepherd Pie

Servings: 1 Servings

Ingredients:

5 large Potatoes; peeled and cut up,(up to 6)
1 ½ pound Lean ground beef
1 small Onion; chopped
1 can (15-oz) mixed vegetables(drained)
1 can (10-¾-oz) cream of potatosoup (undiluted)
1 can (small) sliced mushrooms(drained)
Salt to taste
Butter and milk to taste formaking mashed potatoes
1 cub Shredded cheese; (colby orcheddar) (up to 1-½)

Preparation:

This casserole "reheats beautifully," says Charlotte Pierson of Milan, who invented it several years ago.

Heat oven to 325 degrees. Peel and cut up potatoes. Place rinsed potatoes in large saucepan. Cover with water, salt to taste and boil until tender.
While potatoes are cooking, brown ground beef and onion in large skillet.
Remove from heat. Drain meat and onion mixture. Add mixed vegetables, soup and mushrooms. Mix gently. Place in ovenproof casserole dish. Mash potatoes with butter and milk (to taste). Spread evenly on top of meat mixture (be sure to spread potatoes to edges). Heat in 325-degree oven until bubbling at edges (about 20-25 minutes). Spread shredded cheese over top of warm mashed potatoes. Return to oven (about five to 10 minutes more) until cheese melts.

Posted to KitMailbox Digest by "Acagordie" <gordon@mpsnet.com.mx> on Feb 25, 1998

Charlottka/charlotte Russe

Servings: 6 Servings

Ingredients:

16 Ladyfinger cookies -- halved
Lengthwise
4 large Egg yolks
½ cub Sugar
1 cub Milk
1 2 " piece
2 teaspoon Gelatin -- softened in
¼ cub Cold water
½ cub Sour cream -- chilled
½ cub Heavy cream -- chilled
1 Raspberry puree
Vanilla bean

Preparation:

Trim 12 of the ladyfinger halves, tapering them slightly at one end.
Arrange these halves, side by side, curved sides down, on the bottom of a 1 quart charlotte mold with the tapered ends meeting in the center. Stand the remaining ladyfingers, curved side out, side by side around the inside of the mold; if possible, avoid leaving any open spaces between them.

Beat the egg yolks briefly in a mixing bowl with a whisk or an electric or rotary mixer. Stir beating, gradually add the sugar, and continue to beat until the mixture is thick and pale yellow and runs sluggishly off the beater when lifted from the bowl. In a small saucepan, warm the milk and vanilla bean over moderate heat until bubbles appear around the edge of the pan.. Remove the bean and slowly pour the hot milk into the eggs, beating constantly. Cook over low heat, stirring constantly, until the mixture thickens into a custard heavy enough to coat a spoon. Do not let it boil or it will curdle.

Off the heat, stir in the softened gelatin. When it has completely dissolved, strain the custard through a fine sieve set over a large bowl.
With a whisk or rotary or electric beater, whip together the sour cream and heavy cream until the mixture forms stiff peaks on the beater when it is lifted out of the bowl. Fill half a large pot with ice cubes and cover them with 2 inches of water, set the bowl of custard into the pot and stir the custard with a metal spoon for at least 5 minutes, or until it is quite cold and just beginning to thicken to a syrupy consistency. With a rubber spatula, gently fold the whipped cream into the custard. Pour the mixture into the prepared mold, smooth the top with a spatula, cover with plastic wrap and refrigerate for 4 or 5 hours.

To unmold the charlotte russe, invert a flat serving plate on top of the mold and serve the dessert with a bowl of the raspberry puree.

Recipe By : Time-Like Foods of the World Russian Cooking

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Charls English Muffins

Servings: 1 Servings

Ingredients:

½ cub Milk ; scalded
¼ cub Shortening
1 ½ teaspoon Salt
1 tablespoon Sugar
½ cub Water ; room temperature
1 package Yeast
3 cub Flour; sifted
4 tablespoon White cornmeal

Preparation:

Combine milk, shortening, salt and sugar. Cool to lukewarm by adding water. Dissolve yeast as directed on package. Add to milk mixture and stir well. Add flour and mix until a soft dough is formed. Roll out on floured board to ¼ inch thickness. Cut with a 3 ½ inch round cutter. Place on a baking sheet that has been sprinkled with 2 tablespoons cornmeal. Sprinkle tops of muffins with additional 2 tablespoons cornmeal.

Let rise in a warm place(85-90 degrees) until double in bulk-about 1 hour.
Bake sowly on a hot, ungreased griddle until brown, about 7 minutes on each side. Split muffins, toast and serve with butter and marmalade.

>From: TLMVC@aol.com
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Charlton Hestons' Spaghetti with Cauliflower

Servings: 4 Servings

Ingredients:

1 small Cauliflower
1 tablespoon Olive oil
1 Onion; chopped
4 Anchovie fillets; cut
1 Large Can whole or pureedtomatoes
1 ½ teaspoon Pine nuts
1 tablespoon Currants (fresh or canned)
Salt & pepper to taste

Preparation:

Break cauliflower into flowerets. Cook in boiling water about 10 minutes, or until tender. Drain. Heat oil in a heavy pan or skillet. Add onions.
Cook until tender. Add anchovies to oil. Heat and stir for 2 minutes. Add tomatoes. Cover and simmer about 20 minutes. Add nuts, currants, and cooked cauliflower. Add salt and pepper and mix well. Simmer over very low flame.
Cook spaghetti according to directions. Top with sauce.
Posted to EAT-L Digest 26 Sep 96

Date: Thu, 26 Sep 1996 18:59:30 -0400

From: Simps <c.simpson@WORLDNET.ATT.NET>

Charmin' Cherry Bars

Servings: 1 Servings

Ingredients:

1 cub Pillsbury's Best All-PurposeFlour*, sifted
¼ cub Confectioners' sugar
½ cub Butter
¼ cub Pillsbury's Best All-PurposeFlour*
¾ cub Sugar
½ teaspoon Double-acting baking powder
¼ teaspoon Salt
2 Eggs; slightly beaten
½ cub Maraschino cherries; finelycut
½ cub Coconut
½ cub Funsten's Walnuts; chopped

Preparation:

BAKE at 350 degrees for 10 minutes, then for 30 to 40 minutes. MAKES 3 dozen. Sift together the 1 cup flour with the confectioners' sugar. Cut n butter until mixture resembles coarse crumbs. Press mixture firmly into ungreased 11 x 7 or 9 x 9 inch pan. Bake in moderate oven (350 degrees) 10 minutes. Sift together into mixing bowl ¼ cup flour, sugar, baking powder, and salt. Add eggs. Stir in maraschino cherries, coconut, and walnuts. Spread over partially-baked mixture. Bake in moderate oven (350 degrees) 30 to 40 minutes. Cool; cut into bars. *For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt.

NOTES : "Junior Winner in Pillsbury's 3rd Grand National Recipe and Baking Contest by Deanna Thomspon, Alexandria, Minnesota. Adapted by Ann Pillsbury."
Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet

Posted to MC-Recipe Digest V1 #841 by NGavlak@aol.com on Oct 12, 1997

Charoses

Servings: 4 Servings

Ingredients:

4 Chopped apples (peeled andcored)
2 teaspoon Cinnamon
2 -(up to)
3 drop Almond extract
3 drop Kosher wine; more or less

Preparation:

Date: Tue, 5 Mar 1996 22:32:40 -0600 (CST)

From: "Natalie Frankel" <Natalie.Frankel@mixcom.com> Larry Mayer was asking for Passover suggestions. Here are some of my favorites from last year.

Mix together and refrigerate covered overnight to combine flavors. (Adjust spices to our taste.)

FATFREE DIGEST V96 #68

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Charoset

Servings: 2 Cups

Ingredients:

1 ½ cub Nuts, finely chopped(e.g., almonds, walnuts,filberts)
2 tablespoon Sugar or honey (or amixture)
½ teaspoon Cinnamon
2 cub Apples (or less),chopped or grated(about 4-6 mediumapples)
Sweet wine

Preparation:

Mix nuts, sugar, honey, apples and cinnamon together until well-blended.
Add wine slowly until the texture resembles a thick paste, like mortar.
Taste and adjust cinnamon, sugar, wine amounts.

NOTES:

* Traditional Seder accompaniment -- This paste-like, sweet spread is a prescribed part of the traditional Seder. Its mortar-like consistency is intended to remind Jews of the bricks and mortar our ancestors labored with as slaves in Egypt. Quite incidentally, it is delicious and tastes wonderful spread on matzah. This is the traditional charoset from the Ashkenazic (Eastern European) Jewish tradition; very different, but equally delicious, charoset recipes, using such ingredients as dates, raisins and sesame, can be found in the various Sephardic communities (e.g., Yemenite, Persian, Turkish, Moroccan, etc.).

* This recipe yields about enough for the Seder table. If you like this as much as we do, you will want to make more.

* Some people prefer a chunkier, less smoothly-blended charoset.

* If you live in an area where Kosher for Passover ground nuts (not groundnuts) are available, they save a lot of chopping time and lead to a smoother consistency. If you're lucky enough to have a Kosher for Passover food processor, you will also save a lot of arm exercise. And remember, kids love to chop!

: Difficulty: easy.
: Time: 20 minutes to several hours, depending on how much hand-chopping you have to do.
: Precision: no need to measure.

: Tovah Hollander
: UCLA Comprehensive Epilepsy Program, Los Angeles, California USA : {ihnp4!sdcrdcf,seismo!hao}!cepu!tovah

: Copyright (C) 1986 USENET Community Trust

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Charoset

Servings: 1 Servings

Ingredients:

1 ¼ cub Raisins
½ cub Chopped pitted dates
½ cub Chopped figs
1 cub Boiling water
1 teaspoon Grated lemon rind
1 tablespoon Lemon juice; (approx)
¼ cub Chopped pecans

Preparation:

In bowl, combine raisins, dates and figs. Pour in water; let stand for 1 hour or until softened. In food processor or blender, and in batches, chop coarsely. In small heavy saucepan, combine chopped fruit mixture with lemon rind and juice. Simmer over low heat, uncovered, stirring often, until charoset tastes rich and fruity, about 15 minutes. Add more lemon juice if desired. Let cool; sprinkle pecans on top. Makes 2 cups. Formatted by Carole Walberg

NOTES : Here is a traditional accompaniment to matzo. The lemony flavor is balanced by the sweetness of the dried fruit.
Recipe by: Caroline Parry "Canadian Living"

Posted to MC-Recipe Digest by "Bob & Carole Walberg" <walbergr@mb.sympatico.ca> on Apr 8, 1998

Charred Beef Medallions W Poblano Margarita Sauce

Servings: 4 Servings

Ingredients:

1 tablespoon Olive oil
1 tablespoon Unsalted butter
1 ½ pound Tenderloin of beef; cut in1" thick medallions
Salt and pepper; to taste
1 small Vidalia onion; cut in mediumdice
2 Poblano peppers; washed,seeded & cut in medium dice
1 tablespoon Toasted and ground cuminseed
2 ounce Gold tequila
¼ cub Lime juice
1 cub Rich veal stock
2 ounce Orange liquor
1 tablespoon Orange zest
½ cub Heavy cream
½ teaspoon Salt
½ teaspoon Ground black pepper

Preparation:

Heat the olive oil and butter in a saute pan over medium heat, season the beef medallions with salt and pepper, and add to the hot pan. Turn the heat up to high and char both sides of the beef well. To keep the beef rare to medium rare, cook quickly, turning once only after the beef has browned on the first side. Remove the beef from the pan, place on a warm platter, and set aside. Add the diced onions and poblano peppers to the saute pan, evenly spread out and cook till wilted. Add the cumin and combine well to toast the spice again. Working carefully away from the flame, add the tequila to the pan, deglaze the pan by swirling the tequila and set back over low heat to reduce. Add the lime juice and reduce to almost dry before adding the veal stock. Reduce the stock by half over high heat and add the orange liquor and fresh orange zest. Cook for 2 minutes and then add the heavy cream. Do not allow to boil but gently simmer for 2 minutes before adding the salt and pepper. Serve the beef on a bed of sauce with corn pudding on the side.

Yield: 4 to 6 servings c. Michael Lomonaco 1997 MICHAEL'S PLACE SHOW #ML1B07

Recipe by: Michael Lomonaco

Posted to MC-Recipe Digest V1 #814 by Holly Butman <butma001@acpub.duke.edu> on Sep 28, 1997

Charred Chicken with Two Mustards

Servings: 4 Servings

Ingredients:

4 ounce boneless skinlesschicken breasts
2 teaspoon Vegetable oil
1 tablespoon Coarse grain mustard
1 small Onion
1 pound Butternut squash; peeled andcut into wedges
8 ounce Broccoli florets; sliced
7 fluid ounce Low fat creme fraiche
2 teaspoon Dijon mustard
1 tablespoon Coarsely chopped freshtarragon
Seasoning

Preparation:

BBC Good Food Nov 95

Sweet potato also works well in this recipe in place of the squash.

1. Arrange the chicken breasts on a lightly oiled baking sheet. Spread the plump sides with the coarse grain mustard and season generously with black pepper and a little salt. Drizzle over the remaining oil, place under a hot grill and cook for about 15 mins without turning until charred and tender.

2. Meanwhile, cut the onion into wedges and separate the layers. Place on a baking sheet with he chicken for the last five mins of cooking time spooning over some of the juices from the chicken; cook until golden. Cut each breast into six thick slices. Boil the squash for 8 mins and the broccoli for 4-5 mins or until tender, drain well.

3. Combine the creme fraiche with the Dijon mustard, tarragon and some of the black pepper in a small pan. Heat to just warm through. To serve, arrange the broccoli and squash on serving plates and top with the chicken slices. Pour the sauce over and garnish with the onion wedges.

Posted to FOODWINE Digest by Jane O'Brien <jayohbee@IOL.IE> on Jan 19, 1998

Charred Corn Salad

Servings: 1 Servings

Ingredients:

4 tablespoon Fruity olive oil
4 Ears of fresh corn
1 Red bell pepper
1 Poblano chile
2 Garlic cloves; minced
¼ cub Fresh lime juice
1 tablespoon Pureed chipotle chiles enadobo
1 cub Diced red onion
1 cub Cooked black beans; rinsedin cold water (don't usemushy beans)
¼ cub Minced cilantro

Preparation:

Recipes by Jacqueline Higuera McMahan

Grill the corn over white ash-covered coals, or use a gas grill or the broiler. I serve this salad/salsa as a relish with just about anything, and even take it on picnics to eat with sandwiches.

INSTRUCTIONS: Rub 2 tablespoons of the olive oil over the corn, bell and poblano peppers. Place on a hot grill and cook, turning frequently, until the vegetables are lightly charred. This will take 8 to 10 minutes. Remove the vegetables to a platter and let cool until you can handle them. Combine the garlic, lime juice, the remaining 2 tablespoons olive oil and the chipotle in a blender; process to a dressing consistency. Slice the corn kernels off the cobs into a large bowl.

Leave most of the blackened skins on the peppers for a smoky flavor. Stem and seed the peppers, then dice the flesh. Add the peppers, onion and black beans to the corn. Pour the dressing over the vegetables and toss to blend.
Sprinkle the cilantro over the salad and toss again. Serves 6.

PER SERVING: 195 calories, 5 g protein, 25 g carbohydrate, 10 g fat (1 g saturated), 0 mg cholesterol, 30 mg sodium, 6 g fiber. Posted to CHILE-HEADS DIGEST V4 #102 by Bob Batson <bob@sky.net> on Aug 28, 1997

Charred Eggplant

Servings: 4 Servings

Ingredients:

1 pound Ripe tomatoes; bases scored
1 ounce Butter
1 medium Onion; chopped
1 tablespoon Sherry
1 teaspoon Sugar; powdered
2 tablespoon Tomato puree
4 medium Eggplants
2 tablespoon Salt
3 tablespoon Olive oil
4 ounce Almonds; ground
2 small Red chiles; sliced
1 large Bunch fresh coriander;chopped
1 large Lemon; juice only
2 ounce Parmesan cheese; grated

Preparation:

Put the tomatoes in a large bowl, cover with boiling water. Leave to stand for 15 seconds, drain and peel off skins. Halve, remove seeds, chop

flesh.

Melt butter in a frying pan and fry onion for 3 mins. Add tomatoes, sherry, sugar and puree. Stir well, cover, simmer for 5 mins. Season, set aside.

Cut eggplants lengthways into ¼ inch thick slices. Put in colander, sprinkle all over with salt. Set aside for 20 mins. Rinse well under cold running water, pat dry with kitchen paper. Arrange on greased baking

sheets and brush with olive oil. Broil under a high heat for 12-14 mins, turning once, until charred on both sides.

Preheat oven to 190°C/375°F/Gas 5. For stuffing, stir together almonds, chilies, coriander, lemon juice and parmesan. Season with salt.

Reassemble eggplants, fan out slices on 2 greased baking sheets. Spoon stuffing over each eggplant fan and cook for 7 mins or until golden.

Meanwhile, put half tomato sauce in a food processor or blender, process until smooth. Put smooth and coarse sauces into one pan and heat gently.

Lift eggplants onto warmed plates using a fish slice and drizzle a little of the tomato sauce over each.
Posted to recipelu-digest Volume 01 Number 232 by RecipeLu <recipelu@geocities.com> on Nov 09, 1997

Charred Habanero Salsa

Servings: 1 Servings

Ingredients:

3 Plum tomatoes
½ Fresh habanero chiles*;(½ to 3)
¼ cub Water
⅛ teaspoon Coarse salt; or to taste

Preparation:

Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast tomatoes and habaneros, turning them occasionally to ensure even roasting, until browned and soft throughout, 25 to 30 minutes. Discard tomato stems and wearing rubber gloves, stem and seed chiles. In a blender pur‚e tomatoes, chiles, water, and salt until smooth. (Salsa may be made 10 hours ahead and chilled, covered. Bring salsa to room temperature before serving.) Makes about 1 cup. La Parilla: The Mexican Grill Reed Hearon

Recipe By : La Parilla: The Mexican Grill Reed Hearon=20

Posted to MC-Recipe Digest V1 #220

Date: Tue, 17 Sep 1996 18:02:51 -0400

From: Mail Delivery Subsystem <MAILER-DAEMON@rintintin.sierra.com> (by way of kmeade@ids2.idsonline.com (The Meades))

NOTES : Thehabanero =AD reputedly the hottest chile in the world =AD has a complex, citrusy aroma and flavor. This salsa from the Yucatan is a classic accompaniment to meat and seafood cooked in an achiote recado =AD a= brick-red paste made with achiote, or annatto, seeds. Can be prepared in 45 minutes or less. *Available at Mexican markets, specialty produce markets, and some= supermarkets.

Charred Habanero Salsa

Servings: 4 Servings

Ingredients:

6 Plum tomatoes; ripe, cut inhalves
5 tablespoon Olive oil; extra-virgin
4 Cloves garlic; large,peeled and crushed
10 Habaneros; red or yellow,according to taste
1 Red onion; chopped finely
2 tablespoon Cilantro; fresh, chopped
3 Limes; fresh, juice of -or-
1 Lemon; fresh, juice of
Salt
Black pepper; freshly ground

Preparation:

Date: Wed, 20 Mar 1996 13:15:18 +0700

From: Chris Kridakorn - Odbratt <chrisko@mozart.inet.co.th> Heat the oven to 475F. Put the tomatoes cut side up on a baking sheet and drizzle with 1 tbsp of oil. Sprinkle with some garlic, salt and pepper.
Roast for about 15 min. until they begin to char.

Meanwhile charcoal-grill the Habaneros until they are blistered, turning once.

You can keep the salsa for up to 5 days in the fridge, covered. This salsa is great, mixed with plain rice or pasta. Alternatives:

1. Skewer them on a fork, one by one, and hold them in the flame of a gas ring, roughly 3 min.

2. Use a hot broiler for about 5-6 min., turning once.) Dice the tomatoes and mix with all the other ingredients, season.

CHILE-HEADS DIGEST V2 #271

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Charred Honey-Garlic Ribs

Servings: 16 Servings

Ingredients:

3 Cloves (large) garlic;minced
½ cub (scant) honey
½ cub (scant) dijon mustard
½ cub (scant) ketchup
1 tablespoon Soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon Southeast Asian fish sauce(such as nuoc nam or nampla)
¼ teaspoon Hot pepper sauce
3 (2 ½-pound) racks leanpork baby back ribs;trimmed of visible fat

Preparation:

I have found there is not much flavor advantage to long marination times.
It's better to tune up the barbecue sauce so that it flavors the meat effectively as it cooks. It also helps to remove the tough membrane along the back of the ribs. Smoking the ribs perfects the flavor, but they're also excellent baked for 1 hour in a 350-degree oven, turned once midway and brushed with sauce.

Combine garlic, honey, mustard, ketchup, soy, Worcestershire, fish sauce and pepper sauce in bowl. (Can be made several days ahead and refrigerated.) Use sharp-pointed knife to loosen tough white ,membrane along bone at one end. Use paper towels to grip loosened membrane and pull it off. Or ask your butcher to do this for you. Refrigerate ribs until ready to cook. Prepare charcoal or wood fire. Soak wood chips in water 30 minutes. When coals are ash-covered, drain wood chips and place on square piece of foil directly on coals. When chips begin to smoke, brush rack with oil. Brush ribs with barbecue sauce. Place ribs on rack in single layer, rounded side down. Close barbecue. Cook 45 to 60 minutes, until meat begins to pull away from ends of ribs. Use tongs to turn ribs midway during cooking. Brush with more barbecue sauce at this point, also just before removing from barbecue. Serve hot.

Per serving: 868 cal.; 44 g pro.; 29 g carb; 60 g fat; 199 mg chol.; 1,226 mg sod.

HALEY@NS.NET (RUSTY HALEY)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Charred New Potato and Fennel Salad

Servings: 6 Servings

Ingredients:

2 pound Small red potatoes; washed
2 medium Fennel bulbs; trimmed, quartered lengthwise
½ cub Light-tasting olive oil
Salt
Freshly ground pepper
1/3 cub Pitted Nicoise olives; chopped
1/3 cub Green onions; chopped
6 Or 7 tb red wine vinegar

Preparation:

Preparation time: 25 minutes. Cooking time: 25 minutes.

1. Set broiler rack about 6 inches from heat. Turn on broiler.

2. Toss potatoes and fennel in ¼ cup olive oil; reserve any extra oil.
Spread in single layer on broiler pan. Lightly season with salt and pepper.
Broil until blistered and slightly blackened, turning once, about 5 minutes per side. Bake in 400-degree oven until just tender, about 15-20 minutes.
Do not overcook potatoes.

3. When cool enough to handle, cut potatoes and fennel into ½-inch dice.
Toss with all oil, 6 tablespoons vinegar and remaining ingredients. Season to taste. Add remaining tablespoon vinegar if needed. Can be made several hours ahead and kept at room temperature or a day ahead and refrigerated, covered airtight. Let come to room temperature before serving. Adjust seasoning.

'This salad would be a great accompaniment to any grilled meat or poultry.
Try to make it several hours or a day ahead so the flavors have a chance to deepen and meld together.'

From the Four Seasons, Abby Mandel, The Weekend Cook, Chicago Tribune, 7/18/93. Christie Aspegren, September 93 Round Robin.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Charred Pepper Skewers

Servings: 1 Servings

Ingredients:

1 large Red pepper, deseeded andchopped
1 large Yellow pepper, deseeded andchopped
1 Sweet onions, cut intowedges
2 Courgettes, thickly sliced
2 tablespoon Olive oil
2 Cloves garlic, peeled andcrushed

Preparation:

Deseed and cut the peppers into pieces, then place in a bowl with the sweet onion, cut into wedges and the thickly sliced courgettes. Stir in olive oil and crushed garlic then toss well. Thread the ingredients onto skewers, and cook on the barbecue for 10-15 minutes or until the vegetables are just tender.

Recipe by: Safeway Magazine, June 1997 Posted to MC-Recipe Digest V1 #656 by Kerry Erwin <kerry@north.org> on Jul 06, 1997

Charred Peppers with Peaches

Servings: 4 Servings

Ingredients:

1 large Yellow pepper
1 large Red pepper
1 tablespoon Olive oil
2 tablespoon Fresh lemon juice
½ teaspoon Ground cumin
¼ teaspoon Salt
⅛ teaspoon Ground red pepper
3 large and ripe

Preparation:

1. Preheat broiler. Line broilig pan (without rack) with foil. Cut each pepper lenghwise in half; discard stem and seeds. Arrange peppers, cut side down, in pan. Place brioling pan in brioler 5-6 inches from heat soucrce and broil peppers until charred and blistered, about 8 to 10 minutes. Wrap foil around peppers and allow to steam at room temperature 15 minutes or until cool enough to handle. (Alternate: put sliced peppers into pan and broil until charred and blistered. Place peppers in a small ziplock baggie and zip it up. Steam at room temperature.)

2. Remove peppers from foil. Peel off skin and discard. Cut peppers lengthwise into ½-inch-wide strips.

3. In bowl, stir peppers with remaining ingredients except peaches. Cover and refrigerate if not serving right away.

4. To serve, peel, pit, and slice peaches; stir into pepper mixture. Serve at room temperature.

Makes about 3 cups or 4 first-course servings.

NOTES : Is very nice tasting with grilled, marinated chicken or fish. Can also be served as a salad on a bed of lettuce (Boston or Bibb.) Recipe by: Good Housekeeping Aug1997 Posted to JEWISH-FOOD digest V97 #240 by sooz3@juno.com (Suzan D Herskowitz) on Aug 27, 1997

Charred Steak Pasta Salad (Mf)

Servings: 4 Servings

Ingredients:

Salt
3 cub Fusilli
12 ounce Steak
Cut clove of peeled garlic
½ cub Mayonnaise
2 tablespoon Tarragon vinegar
1/3 cub Finely diced red bell pepper
1/3 cub Green bell pepper
1/3 cub Yellow bell pepper
½ cub Green or black olives;chopped, or a combination,packed in olive oil

Preparation:

Bring a large pot of salted water to a boil. Add the fusilli and cook until tender, about 10 minutes. When the pasta is done, drain it, cool under cold water, drain again and pat dry. Meanwhile, grill or broil the steak 3 to 4 minutes a side only or until charred on the outside, but rare on the inside. (If you don't like steak rare, substitute chicken) When the steak is done remove it to a plate for later; while resting, rub a cut clove of garlic on both sides.

In a large mixing bowl combine the mayonnaise, tarragon vinegar, and peppers. Toss the pasta with the ingredients in the mixing bowl

Portion out the pasta. Cut the steak into thin diagonal strips and pile them in the center of the pasta; garnish with olives

Yield: 4 servings

Busted by Gail Shermeyer <4paws@netrax.net>

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6722 Posted to MC-Recipe Digest V1 #749 by 4paws@netrax.net (Shermeyer-Gail) on Aug 19, 1997

Charred Tomato Coulis

Servings: 6 Servings

Ingredients:

2 Summer harvest tomatoes --
Peeled & deseeded
1 dash Salt and white pepper
Mixture (5:1) -- to taste
2 Fluid ounces extra virgin
Olive oil

Preparation:

TO PREPARE: Peel and remove the seeds from all the tomatoes. Place the tomatoes, extra virgin olive oil, and salt and white pepper mixture in a food processor and puree to a fine texture. Reserve until ready to assemble.

Serve as part of "Grilled Grouper Savoy Grill" (see recipe of that name in this cookbook).

Recipe By : David Leo Banks of Harry's Savoy Grill, Wilmington, DE

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Charred Tomato Jalapeno Vinaigrette

Servings: 1 Servings

Ingredients:

2 Whole tomatoes
2 Jalapeno peppers
2 tablespoon Olive oil
2 tablespoon Red onion; diced
1 tablespoon Garlic; minced
1 tablespoon Dijon mustard
1 tablespoon Red wine vinegar
1 tablespoon Rice wine vinegar
1 cub Olive oil
1 tablespoon Sesame oil
2 tablespoon Basil chiffonnade
1 tablespoon Ancho chile powder
Salt
Freshly ground black pepper

Preparation:

As soon as the snapper comes off the grill, sprinkle it with the vinaigrette (which has to be at room temperature). The vinaigrette heats up on the fish and all the flavors spring to life.

Brush the jalapenos and tomatoes with olive oil, and cook on the grill until the skin is charred. Let the peppers and tomatoes cool and then coarsely chop the tomatoes and slice the jalapenos thin.

In a large mixing bowl combine the remaining ingredients, including the salt and pepper to taste, with the jalapenos and tomatoes, and whisk until blended. Bring to room temperature before serving.

Spoon the vinaigrette, to taste, over the fish as soon as you take it off the grill and serve immediately.

Yield: 2 cups

Recipe by: GRILLIN' & CHILLIN' SHOW #GR3608

Posted to MC-Recipe Digest V1 #1061 by shade <liveoak@polaris.net> on Jan 29, 1998

Charred Tomato Salsa

Servings: 1 Servings

Ingredients:

2 Med-large tomatoes
1 Onion (I use med-lg white)
2 -(up to)
3 Cloves garlic
2 Jalapenos or other hotpepper; or more; to taste
¼ teaspoon Whole cumin seed
¼ teaspoon Whole Mexican oregano
Salt and pepper to taste

Preparation:

James White , Los Osos, CA USA <JMWD%CHEM%MBPP@bangate.pge.com>

The beauty behind this recipe is its ease -- you burn (roast, char, whatever) everything and mix it together.

Everything is roasted either in a pan or in the broiler (the broiler is easiest for me but you may get better flavor in a frying pan). The tomatoes, garlic and peppers are roasted whole (garlic with skin on). The onion is cut into ½" slices and then roasted. Roast them all until they are blackened (Tomatoes don't really cooperate so do the best you can. Also try to reserve the juices that come off the 'maters.). Meanwhile, take the cumin seed and oregano and separately roast them in a frying pan until they begin to give off a little smoke. Try to roast and not burn the spices as best you can. After roasting, crush the spices as with a mortar and pestle.

Chop, crush, grind (whatever works) the tomatoes peppers, onion and peeled garlic, add the ground spices and season to taste with S&P and anything else you think would help.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Charred Tomato Soup with Corn and Pepper Relish

Servings: 4 Servings

Ingredients:

1 cub Wood chips for smoking;mesquite
2 Ears corn
1 Red bell pepper
2 ½ pound Roma tomatoes
2 tablespoon Olive oil
3 tablespoon Green onion; thinly sliced
2 cub Chicken broth
1 tablespoon Lime juice
1 ½ teaspoon Fresh sage; minced
4 Sprigs sage; optional
4 pinch Salt; to taste

Preparation:

#1. If using mesquite chips, soak them in water to cover for at least 20 minutes or up to 1 hour.
Remove husks and silks from about 1 ¾ pounds of corn on the cob.
Stem, seed and halve lengthwise a red or orange bell pepper.
Select ripe romas or Italian plum tomatoes; cut each in half lengthwise.
#2. Drain chips well. In a barbecue with a lid, scatter half the chips over a solid bed of very hot coals (you can hold your hand at grill level only 1 second). For gas grills, turn on high, let heat 10 minutes, then put half the chips in a foil pan and set directly on flame in a corner of the grill. #3. Place corn and pepper halves on a well-oiled grill 4 to 6 inches above coals. Close lid, open vents, and cook until vegetables are lightly charred, 8 to l0 minutes; turn occasionally during cooking. Remove from grill and set aside. #4. Scatter remaining chips over the coals (or place in the foil pan). Brush cut sides of tomatoes with olive oil. Place tomatoes cut sides down on the grill. Close lid and cook until tomatoes are slightly charred, about 7 minutes. With a spatula, carefully remove tomatoes from grill. Reserve 4 nice-looking tomato halves. #5. Place remaining tomatoes in a blender with the chicken broth. Whirl until smooth; blend in batches if necessary. Transfer tomato mixture to a 4- to 5-quart soup pan. Stir often over medium heat until steaming, 8 to 10 minutes. #6. While soup heats, cut corn from cobs and coarsely chop pepper. Mix together corn kernels, pepper, green onion, lime juice, and sage leaves. #7. Divide tomato soup equally among 4 bowls. Spoon equal amounts of corn relish into the center of the soup. Lay 1 reserved tomato half, cut side up, next to each pile of corn and garnish with a sage sprig.
Add salt to taste.

Per serving: 203 cal., 41% (84 cal.) from fat 6.4 g protein; 9.3 g fat ( 1.5 g sat.), 29 g carbo. 91 mg sodium: 1.9 mg chol.

[mcRecipe patH 19Au96]
Posted to MC-Recipe Digest V1 #207

Date: Mon, 19 Aug 1996 13:14:34 -0700 (PDT)

From: PatH <phannema@wizard.ucr.edu>
NOTES : (columnist, Christine Weber Hale, Tomatoes) "Mesquite chips impart a bold smoky flavor -- omit them if you want a more subtle grilled taste.

Charred Tuna with Ginger and Orange Vinaigrette

Servings: 2 Servings

Ingredients:

2 tablespoon Peanut oil
1 teaspoon Chopped fresh ginger
1 teaspoon Soy sauce
1 cub Fresh orange juice
1 teaspoon Finely chopped chives
1 pinch Cayenne pepper
1 pinch Freshly ground white pepper
1 pound Fresh tuna steak; 1 inchthick
1 Cucumber; peeled, seeded andfinely julienned

Preparation:

Mix all ingredients except tuna and cucumber; set aside.

Cook tuna on a hot grill about 30 seconds, just long enough to char one side. Let rest for a minute, then carve into very thin slices.

Arrange slices of tuna on a plate and drizzle with vinaigrette. Garnish with cucumber julienne.

Formatted for MCrecipe by JoAnn Pellegrino 5/98

NOTES : Elka Gilmore, until recently the chef at Camelions in Santa Monica, California, has achieved considerable renown for her adroit contemporary cooking.
Recipe by: The Joy of Grilling/Elka Gilmore

Posted to MC-Recipe Digest by J Pellegrino <gigimfg@ix.netcom.com> on May 15, 1998

Charred Vegetable Relish

Servings: 1 Servings

Ingredients:

TOMATO PROVENCALE:
2 tablespoon Olive oil
2 tablespoon Chopped fresh garlic
3 tablespoon Chopped fresh shallots
½ cub Chopped onion
½ cub Dry white wine
¼ cub Tomato paste
4 cub Diced fresh tomatoes

SACHET BAG:
2 Fresh basil stems
2 Fresh oregano stems
2 Fresh tarragon stems
2 Fresh parsley stems
5 Black peppercorns
1 Bay leaf
1 Piece cheesecloth
1 medium Red onion; sliced ¼-inch
HICK
THICK
1 Yellow pepper; stem andseeds removed
1 Yellow squash; sliced¼-inch thick
1 Zucchini; sliced ¼-inchthick
1 Eggplant; sliced ¼-inchthick
Salt and pepper to taste

Preparation:

Make Tomato Provencale:

In a saucepan, slowly sweat garlic, shallots and onion in olive oil, stirring to avoid coloring. When vegetables are translucent, add wine and reduce. Add tomato paste and allow to cook. Add fresh tomatoes and sachet bag. Cook for about 40 minutes and set aside.

For the vegetables:

Place the sliced vegetables on a baking pan and season with salt and pepper. Place under hot broiler until vegetables are soft, but not mushy.
Remove from heat and cool. Dice grilled vegetables and combine with Tomato Provencale. Season to taste with salt and pepper.

NOTES : Recipe courtesy of Robert Wong

Recipe by: Cooking Live Show #CL9037

Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Feb 7, 1998

Charred Yellow Pepper Sauce

Servings: 1 Servings

Ingredients:

2 Yellow peppers, grilled,seeded and chopped
1/3 cub Rice wine vinegar
6 Roasted cloves garlic
1 pinch Saffron threads (orturmerick)
1 tablespoon Honey

Preparation:

Combine all ingredients in a blender and puree until smooth. Season to taste with salt and pepper. Posted to Digest eat-lf.v097.n172 by "Tina D.
Bell" <tdbell@altair.csustan.edu> on Jul 7, 1997

Charring the Vegetables and Finishing The Pho

Servings: 1 Servings

Ingredients:

2 Onions, unpeeled, halvedand; studded with cloves
3 Shallots unpeeled
4 ounce Whole fresh ginger,;unpeeled
8 Star anise
1 Cinnamon stick
5 medium Parsnips cut into; 2-inchchunks
Salt
1 pound Tripe and tendons
½ pound Flank steak
½ pound Beef brisket

Preparation:

Char the onions, shallots, and ginger, directly over a gas burner or under the broiler, about 5-6 minutes. Tie the charred vegetables, star anise, garlic cloves, and cinnamon stick in a damped cheesecloth. Add the spice bag and parsnips to the simmering broth. Season the broth with salt and pepper. Simmer the liquid for 1 hour. Add the tripe and tendons to the broth and simmer uncovered for 5 hours. Two hours after adding the tripe, add the flank steak and brisket.
Recipe By :ESSENCE OF EMERIL SHOW #EE2447

Posted to MC-Recipe Digest V1 #302

Date: Thu, 14 Nov 1996 22:27:19 -0500

From: Meg Antczak <meginny@frontiernet.net>

Chart House Blue Cheese Dressing

Servings: 1 Servings

Ingredients:

¾ cub Sour Cream
½ teaspoon Dry Mustard
½ teaspoon Black Pepper
½ teaspoon Salt; (Scant)
1/3 teaspoon Garlic Powder
1 teaspoon Worchestire Sauce
1 1/3 cub Mayonnaise
4 ounce Danish blue cheese; crumble

Preparation:

In a mixer bowl, blend sour cream, mustard, pepper, salt, garlic powder, and Worcestershire for 2 minutes at low speed. Add mayonnaise. Blend ½ minutes at low speed and 2 minutes at medium speed. By hand, crumble cheese into mixturee. Blend at low speed no more than 4 minutes. Refrigerate 24 hours before Serving.

Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 18, 1998

Chart House Mud Pie

Servings: 8 Servings

Ingredients:

½ package Nabisco chocolate wafers
¼ cub Butter, melted
1 quart Coffee ice cream
1 ½ cub Fudge sauce

Preparation:

Crush wafers and add butter, mix well. Press into 9" pie plate. Cover with soft coffee ice cream. Put into freezer until ice cream is firm. Top with cold fudge sauce (it helps to place in freezer for a time to make spreading easier). Store in freezer approximately 10 hours.

Presentation: Slice mud pie into eight portions and serve on a chilled dessert plate with a chilled fork. Top with whipped cream and slivered almonds.

Gaye's Notes: I first had mud pie on my honeymoon in

Honolulu in 1975. The Chart House was kind enough to share this fabulous (and easy!) recipe with us.

Shared by Gaye Levy, DTXT63A on Prodigy.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Charthouse Bleu Cheese Dressing

Servings: 1 Servings

Ingredients:

¾ cub Sour cream
½ teaspoon Dry mustard
½ teaspoon Black pepper
½ teaspoon Salt (scant)
1/3 teaspoon Garlic powder (scant)
1 teaspoon Worcestershire sauce
1 1/3 cub Mayonnaise
4 ounce Danish bleu cheese: crumble

Preparation:

In a mixer bowl, blend sour cream, mustard, pepper, salt, garlic powder and Worcestershire for 2 min at low speed. Add mayonnaise. Blend ½ minutes at low speed and 2 min at medium speed. B hand, crumble cheese into mixture.
Blend at low speed no more than 4 min. Refrigerate 24 hours before use.
Yield: 2 ½ cups. From the Chart House, St. Augustine, in "Famous Florida Restaurants & Recipes."

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chartreuse Cocktail

Servings: 1 Servings

Ingredients:

1 ½ ounce Tequila; 3 T
1 ounce Green Charteuse Liqueur; 2 T
1 ounce Lime Juice; 1 T
¼ cub Crushed Ice

Preparation:

Pour all ingredients over ice in tightly covered container. Shake until very cold. Pour into serving glass; garnish with lime slice, if desired.

Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip

Chasen's Chili

Servings: 1 Servings

Ingredients:

1 ¼ cub Pinto beans
3 cub Cold water
5 cub Canned tomatoes
2 tablespoon Vegetable oil
4 cub Chopped onions
4 cub Chopped green pepper
2 tablespoon Chopped garlic
½ cub Chopped parsley
4 ounce Butter
3 ½ pound Coarsely Ground Beef
½ cub Chili Powder
1 ½ teaspoon Ground Black Pepper
2 teaspoon Cumin

Preparation:

Pour the beans in a saucepan and cook until tender, adding more water if necessary. Heat the oil in skillet, add the peppers and onions and cook until the onions are translucent. Add the garlic and parsley. Meanwhile heat the oil and butter in a pot large enough for all the ingredients. Add the beef and cook about 25 min. stirring to break up the lumps. Add the chili powder and cumin about halfway through the cooking process. Add the peppers and onions to the meat, then the tomatoes and salt and pepper.
Simnmer for 60 minutes, stirring often. Add the beans and water and continue cooking for an additional half hour. Skim off the fat. Serve with sour cream, chopped onions, shredded cheddar cheese and crackers. Makes 3 quarts LOIS SHOFSTAHL (NVXR76A)

Recipe By :

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Chasing Chili

Servings: 10 Servings

Ingredients:

1 pound Ground lean pork
2 ½ pound Ground chuck
1 ½ pound Onions, chopped
1 pound Green peppers, chopped
5 cub Tomatoes,chopped
½ pound Pinto beans
1 ½ tablespoon Oil
2 Cloves garlic
½ cub Chopped parsley
½ cub Butter
1/3 cub Chili powder
2 tablespoon Salt
1 ½ teaspoon Pepper
1 ½ teaspoon Cumin seeds
1 ½ teaspoon MSG
Water

Preparation:

Soak beans in water to cover overnight. Drain, cover with cold water and simmer until beans are tender, about 1 hour. Add tomatoes ans simmer 5 min longer.
Saute green peppers in oil until tender, add onions and cook until tender. Stir frequently. Add garlic and parsley.
In another skillet, melt butter and add chuck and pork. Brown 15 min until crumbly.. Add to onion mixture and stir in chili powder. Cook 10 min and add mixture to beans.
Season with salt, pepper, cumin seeds and MSG. Simmer, covered 1 hour, then remove cover and simmer 30 minutes longer. Skim fat from top. Serves 10

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chasseur Sauce

Servings: 1 Servings

Ingredients:

1 ½ quart Demi glace; (no roux)
2 ½ pound Button mushrooms; sliced
1 cub Shallots; brunoise
As needed olive oil
2 cub White wine
2 cub Red wine
3 cub Roma tomato; seed, peel,small dice
½ cub Italian flatleaf parsley;minced
TT kosher salt
TT black pepper

Preparation:

1. Saute shallots and mushrooms in olive oil.

2. add both wines and reduce until almost dry.

3. add demi-glace and simmer for 15 minutes, skim the surface as needed.

4. add tomato & parsley, season as needed.

5. if needed thicken with arrowroot or thin with vegetable stock.

Recipe by: S.C.I. - Jamie

Posted to recipelu-digest Volume 01 Number 559 by CuisineArt <CuisineArt@aol.com> on Jan 19, 1998

Chat Du Lac

Servings: 6 Servings

Ingredients:

6 Catfish fillets(about 2lb)
½ cub White wine
Salt to taste
2 tablespoon Flour,all-purpose
½ Juice of lemon
2 tablespoon Parsley,finely chopped
5 tablespoon Butter or margarine,softened
½ pound Mushrooms,thinly sliced(2c)
Black pepper to taste
½ cub Milk
2 tablespoon Parmesan cheese,fresh grated

Preparation:

1. Thaw frozen fish according to package directions.¶ 2. Rub rectangular baking dish with 1 tablespoon of the butter.¶ 3. Pat fillets dry; arrange in dish in one layer.¶ 4. Add wine; scatter mushrooms over fish and sprinkle with salt and pepper.¶
5. Bake in preheated 400'F. oven 10 minutes.¶ 6. Meanwhile, melt remaining 4 tablespoons butter in saucepan; add flour, stirring with whisk.¶
7. Add milk, stirring; when blended and smooth, remove from heat.¶ 8. Pour liquid from baked fish into saucepan, stirring; bring to a boil and cook, stirring often, about 5 minutes.¶
9. Stir in lemon juice; pour sauce over fish and bake 10 minutes longer.¶ 10. Sprinkle with cheese and parsley; serve hot.¶ NOTE: Recipe compliments of Craig Claiborne and Trilby's Restaurant of Ocean Springs, Mississippi.¶

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chat Masala

Servings: 1 Servings

Ingredients:

2 tablespoon Cumin seeds
1 ½ teaspoon Fennel seeds
1 tablespoon Garam masala
1 tablespoon Mango powder
1 tablespoon Black salt
1 teaspoon Cayenne pepper
1 pinch Asafetida powder
¼ teaspoon Ground ginger

Preparation:

Asafetida, mango powder, and black salt distinguish the chat masala from other masalas, giving the blend a sourness that makes it a welcome accompaniment to fresh fruit and other snacks. ('Chat' refers to various snacks and to the North Indian cafes that serve them.) Fresh fruit often is sprinkled with lime juice and chat masala. Black salt (which is actually reddish gray), available at Indian food stores, has a distinctive flavor that's quite different from sea salt or table salt. The garam masala is the wild card in this recipe; either one of the (Tamil Nadu Curry Powder or Punjabi-Style Garam Masala) masalas may be used.

DIRECTIONS: =========== Toast and grind cumin and fennel seeds and combine with remaining ingredients.

* Source: Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking by Yamuna Devi

Recipe by: The Art of Indian Vegetarian Cooking by Yamuna Devi

Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on Feb 04, 1998

Chat Masala (Indian Spice)

Servings: 1 Servings

Ingredients:

1 teaspoon Cumin seed
1 teaspoon Black peppercorns
½ teaspoon Ajowan seed
1 teaspoon Pomegranate seeds
1 teaspoon Black salt
1 teaspoon Coarse salt
1 pinch Dried mint flakes; heavypinch
¼ teaspoon Ground asafetida
2 teaspoon Mango powder
½ teaspoon Cayenne pepper; ground
½ teaspoon Ground ginger

Preparation:

A fresh-tasting, sourish preparation used with fruit and vegetable salads.
If you are unable to find the black salt, simply increase the amount of coarse salt.

Grind the whole spices and salt to a powder, then mix in the mint, asafetida, mango powder, cayenne and ginger.

NOTES : The blend will keep for 3-4 months stored in an airtight container.

Recipe by: Ron West

Posted to Bakery-Shoppe Digest V1 #491 by Ron West <ronwest@bigfoot.net> on Jan 7, 1998

Chateau Clarke Menu August 17, 1996

Servings: 2 Servings

Ingredients:

COCTAILS:
Lemon lime soda
Maraschino cherries

FIRST COURSE:
Warm dinner rolls
Seedless green grapes

MAIN COURSE:
"Chicken in Pastry #2"
Salad-in-a-bag
Croutons
"Raspberry Dressing"
Minute rice

DESSERT:
"Three Berry Sauce"
Vanilla ice cream
Chocolate cake
Chocolate icing
Candles
Vanilla icing
Various hot drinks

Preparation:

Neil's 30th Birthday - a romantic dinner for two, with dessert for possibly more, if visitors drop by.

Have dinner on the back porch. Use the Waterford and the Lenox. Have colorful summer flowers & tall candlesticks. Use a pale green tablecloth & decorate with white Christmas lights. Dinner should be late, so that the candlelight & Christmas lights have an effect.

For Coctails: Serve soda with a maraschino cherry & some cherry juice.

For the First Course: Warm the dinner rolls in the oven for a few minutes & serve in a bread basket. Serve the washed grapes on a nice plate in the center of the table.

For the Main Course: Serve the chicken, rice, & salad all on the same plate, so that the salad dressing can dribble over onto the chicken. It's good that way.

For Dessert: Presumably there will be more people at this point, so serve dessert buffet-style. Depending on how many people there are, the good china may not be a good idea... Have a kettle of hot water, and then a variety of coffee, tea bags, & hot chocolate. Serve the ice cream with three berry sauce dribbled on top. The cake should be a regular cake-mix, cooked in a heart-shaped pan & frosted with regular chocolate frosting. Use vanilla & pink & purple food coloring to write a happy birthday message.

Source: Lisa Clarke

From: Lisa Date: 08-19-96 (18:14) The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627

Posted to MC-Recipe Digest V1 #712 by Lisa Clarke <lisa@gaf.com> on Aug 1, 97

Chateaubriand for Two

Servings: 1 Servings

Ingredients:

1 ¼ pound Beef tenderloin; trimmed
2 tablespoon Creole spice
Oil
4 large Russet potatoes
2 Carrots; cut into 2-inchpieces
2 large Turnips; halved
1 cub Beef stock

Preparation:

Preheat oven to 400 degrees. Season meat with Creole spice. Heat a large sautJ pan over high heat and sear meat well on all sides. Transfer meat to a roasting rack set in a roasting pan and roast 15 minutes for medium-rare.
Meanwhile "turn" vegetables, cutting them into even-sized pieces shaped like footballs. Cook vegetables separately in small pots of salted water just until tender, drain and cool.

Transfer meat to a carving board, tent with foil to keep warm and let rest at least 10 minutes. Remove rack from roasting pan, place pan over medium high heat and pour in stock to deglaze. Bring to a boil, scraping bottom of pan to incorporate any browned bits into sauce. Simmer and adjust seasonings to taste. Add vegetables to stock to reheat. Slice meat in thin slices. To serve, present meat in "shingles", surround with vegetables and ladle sauce over.

Yield: 2 servings

Posted to recipelu-digest by jecraig@lan-inc.com on Feb 17, 9

Chateaubriand Sauce

Servings: 1 Servings

Ingredients:

15 tablespoon Unsalted butter
3 Shallots -- chopped fine
5 ounce Mushrooms, trimmed, rinsed,
Dried -- chopped
Fine
1 Bay Leaf
1 Sprig Fresh thyme or
1 teaspoon Dried thyme
¾ cub Dry white wine
1 cub Brown veal stock
1 tablespoon Chopped fresh tarragon or
1 teaspoon Dried tarragon
1 tablespoon Chopped parsley
Salt
Freshly ground pepper

Preparation:

Heat 3 tablespoons of butter in a medium frying pan over medium heat. Add the Shallots and cook until soft but not colored. Stir in the mushrooms and cook a few minutes. Add the bay leaf, thyme, and white wine. Bring to a boil, reduce the heat and simmer until the liquid has evaporated. Remove the bay leaf and thyme sprig. Add the stock, tarragon and parsley and season to taste with salt and pepper. Bring to a boil, remove from the heat and whisk in the remaining butter, bit by bit. Taste and adjust the seasonings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chateaubriand with Bearnaise Sauce

Servings: 2 Servings

Ingredients:

2 2" thick by about 5" widefilet mignon steaks; ( roomtemperature)
2 Slabs of bacon
Salt; pepper
Oil

BEARNAISE SAUCE:
1 Ladle dry white wine
½ Ladle white vinegar
½ pound Butter
2 Shallots; chopped
2 Parsley stems
1 tablespoon Dried or fresh tarragon
Salt and white pepper; totaste

Preparation:

Wrap a long slab of bacon around each steak. Season with a little freshly ground pepper. Don't add salt yet. Heat about 1" of oil in a pan ( I like to add 1 tsp butter as well). Fry the steaks in the oil just until brown ( about 2 to 3 minutes on each side) Season with salt.Rmove bacon For medium rare place steaks in a 400 oven for another 4 minutes.

BEARNAISE SAUCE:

1. Place wine and herbs in a saucepan and reduce over low heat to 1 tablespoon.

2. Strain liquid back into saucepan.

3. Divide butter into teaspoons portions.

4. Place saucepan in bain marie and whisk until it just begins to slightly thicken. Start incorporating butter, whipping or stirring with a wooden spoon, a teaspoon at a time after each portion has been incorporated.
Toward the end you may add larger portions. Until sauce is thick like a very firm mayonnaise.

5. May be done up to half an hour before serving.

6. Do not reheat.

Serving Ideas : Serve with steak and dauphine potatoes

NOTES : If sauce becomes too thick add a teaspoon water. If sauce breaks, stir in 1 teaspoon milk and stir vigorously. Recipe by Miriam Podcameni Posvolsky Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@POBOX.COM> on Dec 29, 1997

Chateaubriand with Marchand De Vin Sauce

Servings: 6 Servings

Ingredients:

1 Whole Tenderloin, About 2½ Pounds
½ cub Olive Oil
Juice Of One Lemon
1 large Clove Garlic, Crushed
Salt And Coarse GroundPepper, To Taste
2 To 3 Sprigs Fresh Thyme(Optional)

Preparation:

Yield: 8 to 10 servings

Salt and pepper the steak and rub with a mixture of the oil, lemon juice and garlic. Let sit at room temperature about 1 hour. Over a charcoal (Preferably gas) grill, char the steak over an extremely hot fire, 2 to 3 minutes per side. Remove the steak to a roasting pan with a rack in the bottom. Bake in a preheated 375 degree F. preheated oven about 20 minutes per pound for medium rare. To serve, slice thin on the diagonal and serve with Marchand de Vin sauce. (Recipe #7)

From Cow Country Cusine By Kathy G. Mc Craine Copyright 1988

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chateaubriand with Mushroom Sauce

Servings: 1 Servings

Ingredients:

2 pound beef tenderloins
4 ounce Butter
1 pound Mushrooms, thinly sliced
¼ cub Finely chopped shallots(or white onion)
2 tablespoon All-purpose flour
1 cub Water
½ cub Dry vermouth (zinfandel,chardonnay, etc.)
1 teaspoon Beef boullion, or ½ canbeef broth
¼ cub Minced black olive
Salt
Pepper

Preparation:

Broil the tenderloin on rack in broiling pan; tun once; 30 minutes for rare or to desired doneness

Meanwhile, prepare mushroom sauce. Cook mushroom and shallot in butter until tender, then (slowly) sprinkle in flour while stirring continuously.
Gradually stir in water, once again while stirring continuously. Add vermouth and boullion (stir, stir, stir). Stir more until mixture thickens. Add olives, salt, pepper.

Transfer meat to platter. Slice, and serve with sauce.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chatham Artillery Punch

Servings: 1 Servings

Ingredients:

1 ½ gallon Catawba Wine
1 ½ quart Rye whisky
½ gallon St. Croix Rum
½ pint Benedictine
1 quart Brandy
1 ½ gallon Strong tea
2 ½ package Brown sugar
1 ½ Dozen Oranges; Juiced
1 ½ Dozen Lemon; Juiced

Preparation:

"Originated with the Chatham Artillery, Savannah, Ga., and served in that city for more than 100 years. It is delicious, seductive, powerful. This is the punch that knocked out Admiral Schley when he visited Savannah in 1899 after the Spanish War. Admiral Cervera's Spanish shells were harmless to the brave American admiral, but Artillery Punch scored a direct hit which put him out for two days.

Serves 100 (or 10 Admirals)

Recipe by: Chatham Artillery, Savannah, GA

Posted to recipelu-digest Volume 01 Number 649 by Rodeo46898@aol.com on Jan 31, 1998

Chatni Gashneez ( Coriander Chutney )

Servings: 1 Servings

Ingredients:

1 cub Roughly chopped coriander
2 Garlic cloves
1 Green chili
½ cub Coarsely chopped walnuts
¼ cub Lemon juice or vinegar
Salt

Preparation:

Pack chopped coriander (leaves) firmly into cup to measure. Peel garlic and chop roughly; slit chili, remove seeds and chop roughly.. Place prepared ingredients and walnuts in blender or food processor container and process until a textured paste is achieved, adding lemon juice or vinegar gradually while processing. Add salt to taste, place in a bowl and chill until required. Serve with kabaubs. Note: If you have no processor or blender, pass ingredients through food grinder with fine screen, or chop ingredients finely, then pound with a pestle in a mortar. Gradually stir in lemon juice or vinegar and add salt to taste.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chaurice (1) (Cajun Pork Sausage Making)

Servings: 6 Lbs

Ingredients:

3 Yd small sausage casing (about 1 inch wide)
4 pound Lean fresh pork
2 pound Fresh pork fat
2 cub Very finely chopped onion
4 teaspoon Very finely minced garlic
1 teaspoon Cayennel
1 teaspoon Chili powder
1 teaspoon Crushed red pepper pods
2 2/3 tablespoon Salt
2 teaspoon Fresh ground black pepper
2 teaspoon Dried thyme
5 tablespoon Fine minced fresh parsley
3 Whole bay leaves, crushed vey fine
½ teaspoon Allspice

Preparation:

This creole pork sausage is a local favorite dating well back into the nineteenth century. Its firm texture and hearty, spicy flavor make it an excellent accompaniment to red or white beans and rice or grilled as a breakfast sausage. ~

Prepare sausage casings by soaking them in cold water for an hour, then running cold water through them. Cut off a 3 yard length. Repack the rest and refrigerate for later use.

Cut the pork and fat into small pieces with a sharp knife. Mix together and run once through the coarse blade of the meat grinder, placing a large bowl in front of the grinder to catch the meat. Add seasonings and mix vigorously with a wooden spoon or large stiff wire whisk until stuffing is fluffy and very smooth.

Cut casing into 16 inch lengths and stuff.

To cook, place in a large heavy skillet or saute pan with about ¼ inch cold water. Bring to a boil over high heat, cover the pan, then reduce heat to low and cook for about 15 minutes. Uncover, raise heat to medium and cook until sausage is well browned on all sides, about 10 minutes longer, turning frequently with tongs. Drain on paper towels. Allow one chaurice per person. [-=PAM=-]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chaurice (2) (Cajun Pork Sausage Making)

Servings: 3 Lbs

Ingredients:

2 pound Boneless pork shoulder,cut in cubes or strips
¾ pound Chilled pork fat,cut in cubes or stripes
1 large Onion, chopped coarsely
2 Cloves garlic, fine chopped
1 ½ teaspoon Crushed dried red hot pepper
1 ½ teaspoon Salt
1 teaspoon Fresh ground black pepper
1 teaspoon Ground red pepper (cayenne)
1 teaspoon Crumbled leaf thyme
½ teaspoon Ground allspice

Preparation:

Heat sausage casings soaked and rinsed. (med. grind) grind pork and pork fat and place in large mixing bowl. Add onion, garlic, parsley, red pepper, salt, and pepper, cayenne, thyme, and allspice. Mix well. Refrigerate for at least 12 hours stirring once or twice to allow flavor to develop. Grind mixture and stuff in hog casings, twist or tie off in 4 to 5 inch links.

COOK: the sausage immediately or refrigerate them for up to 4-5 days or freeze for later. [-=PAM=-]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chaurice (3) (Cajun Pork Sausages Making)

Servings: 2 .5 lbs

Ingredients:

1 ½ pound Lean pork, trim of fat
2/3 pound Fatbackor hardest pork fat avail
1 cub Finely chopped onion
½ cub Finely chopped parsley
1 ½ tablespoon Finely minced garlic
2 tablespoon Hot red chiles, fine chopor 1ts dried red pepper
2 ½ teaspoon Cayenne pepper
2 teaspoon Dried thyme
½ teaspoon Allspice
1 tablespoon Salt, if desired
⅛ teaspoon Saltpeter, optl
6 Prepared sausage casings

Preparation:

Grind the pork and pork fat using a meat grinder. Add the onion, parsley, saltpeter and spices. Test the mixture by making a small patty and cooking it. Adjust seasonings if need be. Put the mixture through the meat grinder a second time. Stuff the sausage casing. When ready to cook, prick the sausages all over with a fork to prevent bursting. Fry in a little oil.
[-=PAM=-]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chaurice (4) (Creole Pork Sausage Making)

Servings: 7 Lbs

Ingredients:

7 pound Fresh pork
2 large Onions, chopped
1 Clove garlic, crushed
2 tablespoon Salt
2 teaspoon Fresh ground black pepper
1 teaspoon Crushed chili pepper
½ teaspoon Paprika
½ teaspoon Cayenne pepper
3 Sprigs parsley, chopped
½ teaspoon Allspice
¼ teaspoon Powdered bay leaf
5 Yd sausage casing

Preparation:

Grind the pork using the coarse knife of a meat grinder. Add the onions and the garlic and regrind. Add the seasonings and mix thoroughly.

Remove the cutting blades from the grinder and attach the sausage stuffer.
Attach casing as in basic sausage recipe. Refeed the mixture into grinder and through the sausage stuffer.

[-=PAM=-]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chaurice (5) Hot (Cajun Pork Sausage Making)

Servings: 1 Lbs

Ingredients:

1 Jalapeno, stem/seed, mince
½ teaspoon Cayenne powder
¼ teaspoon Crushed red chile
1 ½ pound Ground pork
½ cub Finely chopped onion
1 Clove garlic, minced
½ teaspoon Ground black pepper
1 tablespoon Fresh parsley, minced
½ teaspoon Salt
1 small Minced thyme sprigor ¼ tsp. dried
1 small Bay leaf, crumbled

Preparation:

Pn allspice
Pn mace

Combine all ingredients and mix well. Stuff casings and form any length links desired. Refrigerate up to 3 days for flavors to blend. Cook the sausages in your preferred manner and serve them as a spicy accompaniment to pinto beans and corn bread or with a heap of steaming grits. This Southern favorite can be grilled as a breakfast or dinner sausage and is the classic sausage of Jambalaya.

[-=PAM=-]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chaurice Sausage

Servings: 1 Servings

Ingredients:

2 ½ pound Pork butt; cut into 1" cubes
½ cub Chopped garlic
6 teaspoon Chili powder
4 tablespoon Paprika
2 teaspoon Cayenne pepper
2 teaspoon Ground cumin
2 teaspoon Salt
1 teaspoon Crushed red pepper
½ teaspoon Dried oregano
½ teaspoon Dried thyme
1 teaspoon Freshly-ground black pepper
1 teaspoon Onion powder
½ teaspoon Garlic powder

Preparation:

Prepare the smoker.

In a large mixing bowl, add the pork. In a small mixing bowl, combine the remaining ingredients together. Mix well. Toss the pork with the seasoning and mix well. Cover and refrigerate for 24 hours. Grind the meat twice in a meat grinder fitted with a ½-inch die. Or a food processor could be used.
Stuff ½ of the mixture into 1 ½-inch casings, forming 6-inch links.
Form the remaining meat into three ½-pound patties. You can either use the sausage fresh or smoked.

For the smoked sausage: Place the sausage in the smoker and cook for 10 to 15 minutes.

This recipe yields about 2 ¾ pounds of sausage.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A63 broadcast 10-20-1997) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net

11-08-1997

Recipe by: Emeril Lagasse

Chaussons la Confiture

Servings: 12 Pieces

Ingredients:

500 g Puff pastry
Jam
1 Egg
Cristallised sugar

Preparation:

Heat oven to 200oC. Roll out the pastry to about ½ cm thick. Cut out rounds using a 10 cm diameter cutter or a glass. Cover one side of the rounds with jam. Beat the egg with a tablespoon of water, and brush the jam with a small amount of egg. Fold the rounds in half and press the edges firmly. Place on a dampened baking tray, paint with egg, and sprinkle with sugar. Bake in the center of the oven for about 20 mins. * DO NOT open the oven door during the first ¼ of an hour ! Remove from oven when nicely colored, and serve hot or cold.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chavrie and Basil Pizza Bites

Servings: 12 Slices

Ingredients:

1 can CHAVRIE goat cheese (5.3 oz)
2 Garlic cloves, minced
½ teaspoon Dried oregano leaves,crushed
¼ teaspoon Fresh ground pepper
1 small French bread loaf
2 Plum tomatoes, thinly sliced
Olive oil
½ cub Shredded fresh basil leaves

Preparation:

Preheat oven to 400'F.

Combine Chavrie, garlic, oregano and pepper. Mix well. Cut French bread into 12 slices. Top each slice with slice of tomato and brush with olive oil. Place 1 teaspoon of cheese mixture on top of each tomato slice; bake 8-10 minutes or until bread is toasted. Remove from oven and top with shredded basil.

Favorite recipe from BONGRAIN CHEESE U.S.A.

Chawan-Mushi (Egg Custard)

Servings: 4 Servings

Ingredients:

3 Eggs
2 ¾ cub Cooled soup stock*
4 slice Gu**
4 Cilantro leaves; whole

Preparation:

* chicken stock plus fish-based stock (powdered or liquid form acceptable) plus dash of sak‚ and soy sauce.

** filling, such as fishcake, shiitake mushroom, or chicken breast, parboiled)

1. Gently beat the eggs using a fork or chopsticks, not an eggbeater.

2. Add soup stock a little at a time while you stir the eggs. It can be lukewarm but not hot.

3. Place a slice of the gu in each cup, and pour in the mixture of egg and soup stock.

4. Place a cilantro leaf on top.

5. Boil water in a steamer, and turn the heat down to medium.

6. Place the cups in the steamer, and steam for approximately 12 minutes.

Try not to overcook; good chawan-mushi shouldn't have any air bubbles.

Copyright (c) Ryusuke Obinata. Address questions or comments to Ryusuke Obinata at 76040.1565@compuserve.com

Recipe by: Ryusuke Obinata

Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb 15, 1998

Chawetty's (15th Century Meat Pie)

Servings: 8 Servings

Ingredients:

1 ½ pound Pork or veal, cubed
1 ½ cub Water
Pastry for 8" double piecrust
6 tablespoon Chopped dates
6 tablespoon Currants
2 teaspoon Salt
5 Saffron threads
¾ teaspoon Ground ginger
¾ teaspoon Black pepper
½ teaspoon Ground mace
¼ teaspoon Ground cloves
¾ cub Red wine
1 tablespoon Wine vinegar
10 Egg yolks

Preparation:

From a manuscript in the British Library known as Harleian 479, dating from around 1420; recipe adapted from a version developed by David Friedman and Elizabeth Cook.

In saucepan, simmer meat in water 20 minutes. Drain. Line 8" square baking dish with pastry. In bowl, combine meat, dates and currants.
Place meat mixture into pastry-lined dish.

In bowl, combine salt, saffron, ginger, pepper, mace, cloves, wine, vinegar and 9 egg yolks, reserving 1 yolk, and pour over. Cover with top crust, crimp well, make triangular cuts in center and fold tips back.

Beat reserved yolk (save whites for another use) and brush on crust.
Bake at 375'F. until crust is browned and meat is heated through, 25-30 minutes. Makes 6-8 servings.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Chayote and Corn Stuffed Chilies with Red Sauce

Servings: 10 Chilies

Ingredients:

10 large Fresh long green chilies

FILLING:
1 tablespoon Vegetable oil
2 Garlic cloves; minced
½ Onion; finely diced
1 large Chayote squash seeded, finely diced
1 cub Corn kernels
½ teaspoon Salt
½ teaspoon Ground red chili pepper
Black pepper, to taste
2 tablespoon Lemon juice
½ cub Coarse breadcrumbs
1 tablespoon Nutritional yeast (optional)

BATTER:
1 cub Cornmeal
2/3 cub All-purpose flour
1 teaspoon Baking powder
¾ teaspoon Salt
1 ¼ cub Water
Vegetable oil; for frying

RED SAUCE:
1 cub Tomato sauce
2 Garlic cloves
½ Onion
1 ½ cub Water
1 tablespoon Ground red chili pepper
½ teaspoon Salt (or to taste)
¼ teaspoon Cinnamon
¼ teaspoon Ground cumin

Preparation:

Roast chili peppers according to your favorite method. (I don't have a gas stove or other type of open flame, so I heat the oven to the hottest temperature, then bake the peppers on a heavy-duty baking sheet, turning if necessary to char all sides. The roasted peppers are placed in a bowl, covered, then allowed to steam a few minutes to help facilitate removal of the peels.) Carefully remove peels from roasted peppers, leaving stems attached. Remove seeds by cutting a slit along one side of each pepper and gently scraping and rinsing out seeds and attached membranes. Pat dry and set aside. FILLING: In a heavy skillet, heat oil on medium-high. Add garlic, onion and chayote; cook until onion is translucent and mixture begins to brown, stirring frequently. Remove pan from heat and add corn, chili pepper, salt, black pepper, and lemon juice, stirring to combine well. Gently mix in breadcrumbs and nutritional yeast. On a flat surface, open up one pepper at a time and spread about 3 tablespoons of the filling mixture down the center of each. Carefully roll sides of pepper around filling to enclose, pressing firmly to shape. (Chilies may be prepared ahead of time to this point, covered, and refrigerated up to 24 hours.) BATTER: In a pie plate or shallow dish, stir together cornmeal, flour, baking powder and salt. Gradually mix in water to form a batter of medium consistency. Heat 1-½ inches of oil in a large skillet over medium heat.
Lightly roll each stuffed chili pepper in flour. Carefully coat each pepper with batter, as evenly as possible, using stem to help drag chili through mixture, and a spoon to spread batter over top of chili if necessary. Fry chilies in hot oil, two at a time, until lightly browned, turning once. It should take about 3 to 4 minutes per side. Remove and drain on absorbent paper. (The temperature and freshness of the oil is important. If conditions are right, each chili will absorb LESS than 1 tablespoon of oil.) (If chilies must be prepared in advance, reheat just before serving by placing them on a baking sheet in a preheated 350 F. oven until hot and crisp.) RED SAUCE: In a food processor or blender, puree garlic and onion with tomato sauce. Transfer to a saucepan and add water, ground red chili pepper, salt, cinnamon and cumin. Cook sauce over medium heat for 30 minutes, stirring frequently to prevent scorching. TO SERVE: Spoon a little sauce onto each plate, spreading it around in a spiral fashion with the back of the spoon to form a large circle. Place a chili onto circle of sauce, drizzling a bit of additional sauce over top if desired, and garnish with a few slices of avocado and/or some finely minced cilantro leaves. A black bean salad and slices of cooling fresh melon and/or tropical fruits would be nice accompaniments.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chayote Caviar Salad

Servings: 1 Servings

Ingredients:

1 tablespoon Minced shallots
1 tablespoon Dijon mustard
½ tablespoon Thin soy sauce
2 tablespoon Lemon juice
½ teaspoon Ground white pepper
¾ cub Canola or neutral oil
2 Chayote, julienned
⅛ cub Red bell pepper brunoise
1 ounce Osetra caviar
1 tablespoon Chive batons

Preparation:

Combine first 5 ingredients and slowly whisk in oil. Toss ¾ of vinaigrette with chayote and peppers. Combine the rest of the vinaigrette with the caviar and chives. Cover plate with thinly sliced gravlox. Place small amount of salad in the middle. Drizzle with vinaigrette. Yield: 12 to16 portions.
Recipe By : Chef du Jour DJ9306

Posted to MC-Recipe Digest V1 #258

Date: Fri, 25 Oct 1996 14:13:45 PST

From: minnie@juno.com (Louise M McCartney)

Chayote Offers a Change From the Usual Squash

Servings: 1 Servings

Ingredients:

1 large Summer squash; Chayote

Preparation:

~What's Cookin'? Sunday, September 1, 1996~
Had your fill of the ever-plentiful zucchini and yellow squashes? Then try another, perhaps lesser-known variety.
The chayote (pronounced "chi-OH-tay") differs from its summer siblings because of its large central seed and a somewhat thick, deeply ridged skin.
It takes longer to cook, too.
A chayote looks kind of like a pattypan squash. It's usually about the size and shape of a large pear - in fact, it's sometimes called a vegetable pear - and it has a pale green skin with white flesh. Other names the chayote goes by include mirliton and christophene.
One cup of boiled or steamed unseasoned chayote squash contains just 38 calories, 1 gram protein, 1 gram fat, 8 grams carbohydrate, 21 milligrams calcium, 1 milligram sodium and 1 milligram dietary fiber. The squash is a great source of potassium (276 milligrams per cup) and has some vitamin C, too. Chayotes are cholesterol-free. - ----- TV FN demonstrations always 1) peel, and 2) wash well. The squash feels sticky after it is peeled. Feniger of "Too Hot Tamales" makes "rinsing the skin" a "gotta to it" issue.
(1996)--patH reporting - ----- AKA's - Chayote Fruit = mcRecipe (LINK) Pear Fruit - ------ MasterCook [patH 01Se96]

Recipe By : Charleston.Net 1996: The Post and Courier

Posted to MC-Recipe Digest V1 #222

Date: Sat, 21 Sep 1996 09:14:57 -0700 (PDT)

From: PatH <phannema@wizard.ucr.edu>

NOTES : Copyright =A9 1996 Charleston.Net=20 See the Page:
http://www.charleston.net/entertain/whatcook.html=20 The Post and Courier, 134 Columbus St., Charleston, S.C.

Chayote Relleno

Servings: 6 Servings

Ingredients:

3 small Chayotes (about 6 ounceseach)
½ cub Almonds
½ cub Sugar
3 Eggs
1 tablespoon Brandy
1 teaspoon Vanilla
2 tablespoon Milk or cream
pinch Nutmeg
1 ½ cub Sponge cake or pound cake *
½ cub Golden sultana or blackraisins
3 tablespoon Slivered almonds
1 cub Softly whipped cream,barely sweetened

Preparation:

* crumbled into fine crumbs, plus 2 tablespoons for topping (see note)

This is a use for chayote that I would never have thought of, but it sounds really good.

I love to shock people with the unexpected, such as serving these stuffed chayote shells for dessert. In this recipe, chayote's delicate texture and taste combine with almonds, sugar, brandy, eggs, cream, raisins and sponge cake to make an elegant pudding-like filling for the pale-green shells. They are absolutely delicious and something you might have been served in one of the fine old households of colonial Mexico.

Cut the chayote in half lengthwise and steam for 35 minutes, or until just tender. Do not overcook++you don't want the shells to collapse when you scoop them out.

Meanwhile, combine the almonds and sugar in a food processor and grind until the almonds are fairly fine.

Preheat oven to 375F.

When the chayote is cooked and cool enough to handle, remove the seed, and scoop out the pulp, leaving a ½-inch-thick shell. Set aside.

Place the chayote pulp in the processor with the ground almonds; add eggs and process to a puree. Add the brandy, vanilla and milk or cream. Blend. Pour mixture into a bowl and stir in nutmeg, cake crumbs and raisins.

Spoon the pudding mixture into the chayote shells (you will have about 1 ½ cups left over) and place them in a greased baking dish.

Sprinkle slivered almonds and reserved cake crumbs over the tops.
Bake stuffed shells for 30 minutes. Pour remaining pudding mixture into a greased loaf pan and bake for 25 minutes.

Serve warm, topped with whipped cream.

Serves 6 lucky people. (The pudding loaf serves 4.)

NOTE: I cheat and buy a frozen pound cake to use for this recipe.

PER SERVING: 420 calories, 10 g protein, 54 g carbohydrate, 20 g fat (7 g saturated), 192 mg cholesterol, 141 mg sodium, 3 g fiber.

From an article by Jacquiline Higuera McMahan in the San Francisco Chronicle, 6/2/93.

Posted by Stephen Ceideberg; June 4 1993.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Chayote Salad

Servings: 2 Servings

Ingredients:

2 Summer squash; chayote
Tomatoes; diced
Spring onions
Chopped red bell peppers;to garnish
Basil leaves; shredded
Vinaigrette dressing; mildor mayonnaise

Preparation:

Shred squash with cheese grater. Toss in with tomatoes, onions, red peppers and shredded basil leaves. Season with vinaigrette or mayonnaise. - ~-MMMMM----- Mild onion: Spring onions, green onions, or scallions - ~-MMMMM----- Copyright =A9 1996 Charleston.Net Copyright =A9 1996 Charleston.Net See the Page:
http://www.charleston.net/entertain/whatcook.html The Post and Courier, 134 Columbus St., Charleston, S.C. "What's Cookin'" Section 1 Se 96 - ~-MMMMM----- MasterCook [patH 01Se96]

Recipe By : Greg Flynn, Charleston, SC

Posted to MC-Recipe Digest V1 #222

Date: Sat, 21 Sep 1996 09:14:57 -0700 (PDT)

From: PatH <phannema@wizard.ucr.edu>

Chayote-Corn Stuffed Chilies W/red Sauce

Servings: 10 Servings

Ingredients:

10 large Fresh long green chilies

FILLING:
1 tablespoon Vegetable oil
2 Cloves garlic; minced
½ Onion; finely diced
1 large Chayote squash; seeded,finely diced
1 cub Corn kernels
½ teaspoon Salt
½ teaspoon Ground red chili pepper
Black pepper; to taste
2 tablespoon Lemon juice
½ cub Coarse breadcrumbs
1 tablespoon Nutritional yeast (optional)

BATTER:
1 cub Cornmeal
2/3 cub All-purpose flour
1 teaspoon Baking powder
¾ teaspoon Salt
1 ¼ cub Water
Vegetable oil for frying

RED SAUCE:
1 cub Tomato sauce
2 Cloves garlic
½ Onion
1 ½ cub Water
1 tablespoon Ground red chili pepper
½ teaspoon Salt (or to taste)
¼ teaspoon Cinnamon
¼ teaspoon Ground cumin

Preparation:

Date: Sun, 14 Apr 1996 20:51:33 -7

From: arlenes@holly.ColoState.EDU
Roast chili peppers according to your favorite method. (I don't have a gas stove or other type of open flame, so I heat the oven to the hottest temperature, then bake the peppers on a heavy-duty baking sheet, turning if necessary to char all sides. The roasted peppers are placed in a bowl, covered, then allowed to steam a few minutes to help facilitate removal of the peels.)

Carefully remove peels from roasted peppers, leaving stems attached. Remove seeds by cutting a slit along one side of each pepper and gently scraping and rinsing out seeds and attached membranes. Pat dry and set aside.

FILLING: In a heavy skillet, heat oil on medium-high. Add garlic, onion and chayote; cook until onion is translucent and mixture begins to brown, stirring frequently. Remove pan from heat and add corn, chili pepper, salt, black pepper, and lemon juice, stirring to combine well. Gently mix in breadcrumbs and nutritional yeast.

On a flat surface, open up one pepper at a time and spread about 3 tablespoons of the filling mixture down the center of each. Carefully roll sides of pepper around filling to enclose, pressing firmly to shape.
(Chilies may be prepared ahead of time to this point, covered, and refrigerated up to
24 hours.)

BATTER: In a pie plate or shallow dish, stir together cornmeal, flour, baking powder and salt. Gradually mix in water to form a batter of medium consistency.

Heat 1-½ inches of oil in a large skillet over medium heat. Lightly roll each stuffed chili pepper in flour. Carefully coat each pepper with batter, as evenly as possible, using stem to help drag chili through mixture, and a spoon to spread batter over top of chili if necessary. Fry chilies in hot oil, two at a time, until lightly browned, turning once. It should take about 3 to 4 minutes per side. Remove and drain on absorbent paper. (The temperature and freshness of the oil is important. If conditions are right, each chili will absorb LESS than 1 tablespoon of oil.)

(If chilies must be prepared in advance, reheat just before serving by placing them on a baking sheet in a preheated 350 F. oven until hot and crisp.)

RED SAUCE: In a food processor or blender, puree garlic and onion with tomato sauce. Transfer to a saucepan and add water, ground red chili pepper, salt, cinnamon and cumin. Cook sauce over medium heat for 30 minutes, stirring frequently to prevent scorching.

TO SERVE: Spoon a little sauce onto each plate, spreading it around in a spiral fashion with the back of the spoon to form a large circle. Place a chili onto circle of sauce, drizzling a bit of additional sauce over top if desired, and garnish with a few slices of avocado and/or some finely minced cilantro leaves. A black bean salad and slices of cooling fresh melon and/or tropical fruits would be nice accompaniments.

Copyright 1995 Karen Mintzias

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

MM-RECIPES DIGEST V3 #106

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chayotes Rellenos Al Queso

Servings: 6 Servings

Ingredients:

3 large Chayotes, ¾ to 1 poundeach
Salt; to taste, if desired
1 ½ cub Fresh bread crumbs; finelyminced
2 ½ cub Muenster cheese; finelygrated
1 Egg; lightly beaten
2 teaspoon Garlic; finely minced
¼ cub Scallions; finely chopped
¼ teaspoon Hot pepper flakes
Freshly ground blackpepper; to taste
2 tablespoon Butter

Preparation:

MINUTES (par-boil 10; prep 10; bake 20):=20 - - Split the chayotes lengthwise in half. Put them in a kettle of cold water with salt to taste.
Bring to a boil and let simmer about 10 minutes. Do not overcook or the vegetable will become mushy. Drain and run briefly under cold water. Drain again. Using a spoon, scoop out the flesh and seeds of each half, leaving a shell about ⅛-inch thick or slightly thicker. Set the shells aside. Chop flesh and seeds fine. There should be about 1 cup. - - When ready to cook, PREHEAT the oven to 425 degrees. In a mixing bowl, combine the chopped pulp with 1 cup of bread crumbs, 2 cups of the cheese, egg, garlic, scallions, pepper flakes, salt and pepper to taste. Use this mixture to fill the chayote halves. Pile the filling up and smooth it over. Combine the remaining ½ cup of cheese with the remaining ½ cup of bread crumbs.
Sprinkle the tops with the mixture, patting to help it adhere. Dot the tops of each half with butter. Arrange the stuffed halves in a lightly buttered baking dish and bake for 20 minutes. MasterCook [patH 01Se96] Recipe By : Cooking with Craig Claiborne and Pierre Franey

Posted to MC-Recipe Digest V1 #222

Date: Sat, 21 Sep 1996 09:14:57 -0700 (PDT)

From: PatH <phannema@wizard.ucr.edu>

NOTES : (First Ballantine Books Edition, 1985).=20 "Chayotes Rellenos al Queso" means "Chayotes Stuffed With Cheese." ~~~~~~ Copyright =A9 1996 Charleston.Net=20 See the Page:
http://www.charleston.net/entertain/whatcook.html=20 The Post and Courier, 134 Columbus St., Charleston, S.C. "What's Cookin'" Section 1 Se 96 Nutr.
Assoc. : 2535 0 0 0 0 0 0 0 0 0

Chayotes with Corn and Chiles

Servings: 4 Servings

Ingredients:

½ cub Chopped red onion
1 tablespoon Olive oil
2 Chayotes
2 Fresh Anaheim or poblanochiles, charred, peeled,diced
1 cub Frozen or fresh cornkernels (cut from 2 earsof corn)
½ teaspoon Salt
Pepper to taste
½ cub Evaporated milk
¼ cub Grated Parmesan cheese
¼ cub Grated sharp cheddar cheese
½ teaspoon Red chile powder, forgarnish

Preparation:

This one is a bit more traditional and savory. In this dish, each vegetable beautifully complements the other.

Serve as a vegetarian entree or as an accompaniment to grilled meats.

Saute the onion in olive oil in a 2-quart saucepan.

Meanwhile, peel the chayotes (chayote has a very thin skin and is easy to peel with a swivel-blade peeler), then cut each in half, scoop out and discard the seed, and dice the flesh. Add to the saucepan, along with the diced chiles, corn, salt, pepper and milk.
Cover, and simmer gently for about 15 minutes, or until chayote is tender. Stir in the Parmesan and cook a few seconds until the sauce thickens.

Transfer to a serving bowl and sprinkle with cheddar cheese and chile powder.

Serves 4.

PER SERVING: 205 calories, 70 g protein, 20 g carbohydrate, 11 g fat (5 g saturated), 22 mg cholesterol, 487 mg sodium, 3 g fiber.

From an article by Jacquiline Higuera McMahan in the San Francisco Chronicle. 6/2/93.

Posted by Stephen Ceideberg; June 4 1993.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Chazuke

Servings: 1 Servings

Ingredients:

1 cub Hot cooked rice
2 ounce Raw white fleshed fish
Wasabi
½ Sheet nori (seaweed)
1 cub Hot Japanese green tea

Preparation:

From: Shizuo Tsuji's _Japanese_Cooking:__A_Simple_Art_ (Kodansha 1980)

Place rice in large bowl. Cut raw fish against the grain into paper thin strips and arrange on top of rice. Put small mound of wasabi atop fish.
Toast nori by passing it over a flame; then cut it or crumble it into shreds and sprinkle over fish and rice. Pour hot tea into bowl. Serves immediately.

As you can see, Tsuji's servings are twice as big as Andoh's. I have never made either recipe. In general, I have found Andoh's cookbook to be very reliable; all of her recipes work. Tsuji's book is more comprehensive and a must-have if you are going to make Japanese cooking a serious hobby, but most of his recipes require a little fiddling with amounts and proportions before they come out right. A good very basic Japanese cookbook is Kuwako Takahashi's _The_Joy_Of_Japanese_Cooking (Shufunotomo/Japan 1986), but she doesn't have recipes for Chazuke or Zosui.

P01046@PSILINK.COM

(JESSICA LITMAN)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chazuke (Japanese Rice/tea/salmon Soup)

Servings: 4 Servings

Ingredients:

3 cub Leftover cooked rice
1 tablespoon White sesame seeds
1 Sheet asakusa nori
1 slice Salt-grilled salmon(optional)
2 -(up to)
3 tablespoon Chopped coriander
¼ teaspoon Wasabi
2 cub Very hot; freshly brewedgreen tea

Preparation:

I believe you're describing Chazuke (also called Ocahzuke). The salmon version is called Sake Chasuke (Sake meaning salmon, here, not rice wine).
There is also a rice-and-egg porridge called Zosui.

From: Elizabeth Andoh's _At_Home_With_Japanese_Cooking_ (Alfred A. Knopf 1986):

Divide the rice among four deep bowls. Dry roast sesame seeds in dry skillet until golden, and crush them coarsely (in a suribachi, or a blender or with a heavy knife) and sprinkle them over the rice. Dry roast the nori by waving it over a gas or electric burner for up to a minute; fold and tear the sheet into 20 small rectangles and place 5 in each bowl of rice.
If making sake chazuke, remove skin and bones from the salmon and break it into little chunks; divide it among the 4 bowls. Garnish each bowl with a little coriander and a small dab of wasabe. Pour ½ cup of very hot tea over each bowl and serve immediately.

P01046@PSILINK.COM

(JESSICA LITMAN)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Chazy Chicken

Servings: 4 -6

Ingredients:

1 Broiler-fryer chicken; cutup
¼ cub Melted butter or margarine
½ cub Maple syrup
½ teaspoon Grated lemon rind
½ teaspoon Salt
1 dash Pepper
¼ cub Chopped almonds; (optional,but it's very good withthem)
2 teaspoon Lemon juice

Preparation:

Place chicken pieces in a shallow baking pan. Mix remaining ingredients and pour evenly over the chicken. Bake uncovered about one hour at 325 degrees, basting occasionally, until the juices run clear (no longer pink).

Posted to KitMailbox Digest by "Joanne L. Schweikj" <SCHWEIKJ@fredonia.edu> on Mar 3, 199

Chcken Braised with Apples Oct 85

Servings: 1 Servings

Ingredients:

6 Chicken breasts; boned andhalved
¼ teaspoon Each: oregano; rosemary,marjoram (dried)
1 Bayleaf
¼ cub Soy sauce
Juice of 1 lemon
1 cub Dry white wine
2 Tart apples; peeled andthinly sliced
2 tablespoon Butter
½ cub Fresh cream or heavy cream;optional
Freshly ground pepper; totaste

Preparation:

Marinate chicken in herbs, soy and lemon juice for 1 ½ hour in the fridge Drain chicken. Melt butter and cook chicken for 15 minutes. Add sliced apples and cook until almost dark. Stir in wine and pepper and simmer for 5 minutes. Add cream. bring to a boil . Serve

Serving Ideas : Serve with lemon pilaff

Recipe by: Miriam Podcameni Posvolsky

Posted to MC-Recipe Digest V1 #775 by Leon & Miriam Posvolsky <miriamp@pobox.com> on Sep 07, 1997

Chcken Liver Pate Sf May 1993

Servings: 1 Servings

Ingredients:

1 Chicken liver
¼ pound Butter
2 Shallots
½ Onion
1 Garlic cloves (up to 2)
1 small Bayleaf
½ teaspoon Whole peppercorns
½ teaspoon Dried tarragon
1 pinch Nutmeg
¼ teaspoon Thyme
½ cub Fresh cream
1 pinch Curry powder
1 pinch Cayenne
Salt
3 tablespoon Cognac
5 Mushrooms
½ teaspoon Celery seeds

Preparation:

Marinate liver in cognac for 3 hours. Drain liver and cook in 3 Tb butter for 3 minutes. Stir in rest of ingredients, except salt. Place everything in food processor and process while adding butter. Check salt. Let cool 10 minutes. Stir in cram. Chill at least 5 hours. Seve with toasts

NOTES : To keep it for a week , melt butter , let cool and pour on top of pate to seal.
Recipe by: Miriam Podcameni Posvolsky

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@pobox.com> on Sep 14, 1997

Chcken Pasta Gratin

Servings: 1 Servings

Ingredients:

Leftover chicken ( 1 wingand 1 breast are enough)
2 Shallots or half an onion;chopped
¼ pound Mushrooms
½ cub Chicken stock
½ cub Grated parmesan cheese
1 cub Heavy cream or fresh cream
½ pound Pasta ( linguini ortagliarini or fetuccini),cooked
Salt and pepper to taste
2 tablespoon Butter
1 pinch Nutmeg
1 pinch Cayenne (optional)

Preparation:

Shred chicken. Cook shallots and sliced mushrooms in butter until most of the liquid has evaporated. Stir in chicken,seasonings and broth. Bring to boil and cook 2 minutes. Stir in cream, bring to boil. Turn off heat and add half the cheese. Stir in pasta to cmbine. Place into a buttered baking dish. Sprinkle the rest of the cheese on top and bake at 350 F for 30 minutes. Broil 3 to 5 minutes. Bon Apetit. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@pobox.com> on Aug 14, 1997

Chcken Tikka

Servings: 1 Servings

Ingredients:

1 ½ pound Boneless chicken breasts;skinned
2/3 cub Yogurt
1 piece gingerroot; peeldeand grated
2 Cloves garlic; crushed
1 teaspoon Chili powder
3 teaspoon Ground coriander
Salt
2 tablespoon Lime juice
2 tablespoon Vegetable oil

Preparation:

1. Wash and pat dry chicken breasts.

2. Cut into ¾" cubes

3. Thread onto short skewers.

4. Put skewered chicken in a non metal dish

5. In a small bowl mix together yogurt, ginger,garlic,chili, coriander, salt, lime juice and oil.

6. Pour over chicken and turn skewers to coat chicken completely with marinade. Cover and refrigerate overnight or at least 6 hours.

7. Heat grill.

8. Shake off excess marinade from chicken and grill 8 to 10 minutes, basting with marinade.

Recipe by: The Book Of Curries and Indian Foods

Posted to MC-Recipe Digest V1 #795 by Leon & Miriam Posvolsky <miriamp@pobox.com> on Sep 21, 1997

Chcolate Caramel Bars

Servings: 10 Servings

Ingredients:

1 ounce caramels
2/3 cub Evaporated milk; skim
1 18 oz. swiss chocolate cake
¾ cub Butter; melted
1 cub Nuts
1 cub Chocolate chips

Preparation:

Recipe by: Bonny Mayer Combine and melt caramels with 1/3 c. evaporated milk. Keep warm. Combine cake mix, melted butter and remaining 1/3 c.
evaporated milk. Beat at medium speed 2 minutes. Spread ½ of batter in 9 x 13 pan. Bake 350 for 6 minutes. Remove from oven. Cool 2 minutes. Spread caramel mixture over baked layer. Sprinkle with chocolate chips. In remaining batter stir in nuts. Drop by spoonfuls over all. Bake at 350 for 18 minutes.

Recipe by matejka@bga.com
Posted to Bakery-Shoppe Digest by angstrom@juno.com (Angela L Gilliland) on Feb 01, 1998

Chcolate Caramel Cheesecake

Servings: 16 Servings

Ingredients:

CRUST:
½ can Miniature chocolate chips
1/3 cub Butter; or margarine
1 ½ cub Oatmeal; quick cooking
½ cub Flour
¼ cub Brown sugar

FILLING:
2 package Cream cheese; 8 oz
2/3 cub Sugar
1 teaspoon Vanilla
2 Egg
½ cub Miniature chocolate chips
12 ounce Caramel topping
1 tablespoon Flour
½ cub Chopped nuts; optional

Preparation:

Heat oven to 350 degrees. Grease bottom and sides of a spring form pan. or 8'in square pan. Melt ½ cup chocolate chips and margarine together and cool add oatmeal flour, and Brown sugar together and press into bottom of pan and up part way up the sides of pan. Bake 10 min and let cool Beat cream cheese and sugar and vanilla together on medium speed until creamy.
Add eggs one at a time beating between each addition. Add mini chocolate chips and pour into crust.

Combine 1/3 cup of caramel topping and flour together and drizzle over top of cheese mixture and add optional nuts(these can be chopped peanuts, pecans or almonds) now. Swirl thru the cream cheese mixture and bake at 350 for 40 to 50 min. or until the center is set. Cool and chill for 6 hours or overnight. When serving drizzle more of caramel topping over cheese cake slice and sprinkle with more nuts if you want.

Recipe by: Openline Feb 14th

Posted to Bakery-Shoppe Digest by aklatt@trxinc.com (Arlene Klatt) on Feb 21, 1998

Chcolate Dream Dessert

Servings: 4 Servings

Ingredients:

1 package Silken tofu (10 ½ oz)
6 tablespoon Honey or rice syrup
¼ cub Cocoa powder
1 teaspoon Vanilla extract

Preparation:

Blend the tofu in a blender or food processor until creamy. Heat honey in microwave for 90 seconds or until very hot. In a small mixing bowl, pour heated honey over the cocoa powder and stir until smooth and fully dissolved. Add vanilla extract. Add mixture to tofu in blender or food processor and process until fully blended. Pour into custard cups and chill 2 hours.

Nutritional info per serving: 154 cal; 13g pro, 15g carb, 7g fat (36%)

Source: Morinaga Nutritional Foods and Marie Oser Miami Herald, 8/31/95
format: 8/5/96, Lisa Crawford
Posted to MM-Recipes Digest V3 #212

Date: 06 Aug 96 01:11:13 EDT

From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

Chd Grft & Orange Juice

Servings: 100 Servings

Ingredients:

2 can JUICE GRAPEFRUIT 32 OZ
2 can JUICE ORANGE 32 OZ FZ

Preparation:

Recipe Number: X10170

SERVING SIZE: 5 OZ

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Che Thomas's Guacamole

Servings: 4 Servings

Ingredients:

2 Avocados -- peel, seed,
Chop
2 tablespoon Fresh lemon juice
Salt -- to taste
4 Chili peppers, canned --
Chopped

Preparation:

With a fork, mash 2 large ripe avocados into coarse pulp while blending in 2
or 3 tablespoons lemon or lime juice (or combination). Add salt and 2 to 4 canned chilies, chopped. Makes about 1-½ cups. Serve with chips.

Posted to MC-Recipe Digest V1 #152

Date: Sun, 14 Jul 1996 11:30:42 -0700 (PDT)

From: PatH <phannema@wizard.ucr.edu>

Recipe By : Pickard. The 27 Ingredient Chili Con Carne Murders

Cheap and Sleazy Chocolate Mousse

Servings: 1 Servings

Ingredients:

6 ounce Good semi-sweet choco chips
½ cub Boiling water
1 Egg
1 tablespoon Kahlua or vanilla
½ pint Heavy cream

Preparation:

Place chocolate chips in blender and pour boiling water over. Blend well on high speed. Add remaining ingredients and blend well. Pour into dessert glasses and chill for at least an hour.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Cheap Cheap Chili

Servings: 4 Servings

Ingredients:

LIZ JONES VXRF36B-----
¾ pound Ground raw turkey
1 Onion -- chopped
1 Bell pepper -- chopped
2 cub Red beans; can -- undrained
6 ounce Tomato paste
¼ cub Water
Pepper & salt or garlic
Salt
2 teaspoon Or 3 t chili powder
1 Garlic clove; minced -- opt
Dried oregano -- opt
Cumin seed -- opt

Preparation:

Defrost ground turkey, if frozen. Spray a large non-stick skillet with cooking spray for no-fat frying. Spread th turkey meat in a shallow layer.
Brown the meat over moderate heat; break into chunks and turn to brown evenly. Stir in remaining ingredients. Cover and simmer 45 minutes.
Uncover and continue to simmer until thick. The Tampa Tribune, Feb. 1993.

Recipe By :

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Cheap Chili

Servings: 9 Servings

Ingredients:

Gommesen VVKF93B
1 can TOMATO JUICE
2 can KIDNEY BEANS
2 can FR. CUT GR. BEANS
1 can CORN
1 pound GR. BEEF OR TURKEY
CHILI SEASONING OF YOUR
CHOI

Preparation:

DUMP IT ALL TOGETHER, HEAT TO BOILING, SERVE WITH CORNBREAD, CRACKERS, OR ROLLS. THIS FEEDS ABOUT 9 HUNGRY PEOPLE. Reformatted by: CYGNUS, HCPM52C

Recipe By :

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Cheap Fruit Cake

Servings: 1 Servings

Ingredients:

2 cub Brown Sugar
1 cub Crisco
2 cub Applesauce
2 cub Raisins; dredged in flour
2 teaspoon Cinnamon
2 teaspoon Baking Soda
½ teaspoon Cloves; Ground
½ teaspoon Salt
3 ½ cub Flour

Preparation:

Combine all ingredients and bake at 350° until done.

Source: Recipes Out of This World Women of St. Agnes Catholic Church Charleston, WV 1969

billspa@icanect.net

Recipe by: Gertrude Daly

Posted to MC-Recipe Digest by Bill Spalding <billspa@icanect.net> on Mar 28, 1998

Cheap Hot Sauces

Servings: 1 Servings

Ingredients:

2 package Prepared yellow mustard
1 package Ketchup
1 package Honey
2 package Lemon jiuce
1 dash (generous) malt vinegar
1 ounce (approx) A-1 steak sauce
1 dash Frank's red hot sauce
1 dash Tabasco
2 dash Worcestershire sauce
7 drop Endorphin Rush; (which Ikeep in my desk), approx

Preparation:

Today at work the lunch special was jerk chicken - and I have to admit they did a half-decent job of it, though they grilled it too fast and burned it a little. Decent seasonings, but no real heat.

So ... I got to thinking about what condiments they had in the cafeteria - the little plastic squeeze packets. I came up with this recipe:

Mix thoroughly, allow to rest. I made it on break and took it back to my desk (against the rules) and used it about an hour later. Now my desk drawer reeks of A-1. The result was as close to Inner Beauty as I could expect to get, under the circumstances. I got the brown color right, anyway...
Posted to CHILE-HEADS DIGEST by Alex Silbajoris <72163.1353@compuserve.com> on Jun 5, 1998

Cheap Party Breadsticks

Servings: 40 Servings

Ingredients:

2 can Refrigerated biscuits (thecheap ones, not PillsburyGrands)
½ Stick margerine, melted
½ cub Grated Parmesan cheese
2 teaspoon Garlic powder
Spaghetti sauce (Prego,Ragu, etc.)

Preparation:

Preheat oven to 400 degrees. Open cans of biscuits and cut each one in half. On the surface of your counter, roll the biscuit halves into strips, each about 6 inches long.

Combine Parmesan cheese and garlic powder. Roll biscuit "log" first in melted margerine, then in cheese/garlic mixture. Place on ungreased cookie sheet. bake for about 10 minutes, or until golden.

Serve hot, with hot spaghetti sauce (or pizza sauce) for dipping.

Makes about 40 bread sticks.

Note: My daughter and her friends have already requested this for their annual New Year's Eve Party at my house. These disappear quickly, so I usually plan on making 2 "batches" at different intervals during the evening. Now for my request, not food related:

Posted to EAT-L Digest 14 Dec 96

From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US>

Date: Sun, 15 Dec 1996 18:48:26 EST

Cheasapeake Bay Shad Roe

Servings: 1 Servings

Ingredients:

4 Sets of shad roe
3 tablespoon Butter
6 Shallots; minced, (up to 8)
8 medium Sized mushrooms; wiped cleanand sliced, or 1 small cansliced mushrooms, (up to10)
4 tablespoon Minced parsley
½ cub Dry white wine
1 cub Heavy cream
1 tablespoon Flour

Preparation:

http://www.foodtv.com/midatl/reclist.htm

Recipe from "Call it Delmarvalous"

Melt butter in a large skillet, stir in shallots and parsley. Cook slowly 1 minute. Stir in the mushrooms and cook 5 minutes, shaking the pan frequently. Carefully add shad roe, cover with wine and simmer, covered, 15 minutes. Let steam escape occasionally. Put cream and flour in a jar and shake until free of lumps. Remove roe from pan, reduce liquid to half, stir in cream mixture and cook until slightly thickened. Put roe on a flame proof platter. Pour sauce over ir and broil 3 minutes.

Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 19, 1998

Cheater Chicken Parmesan

Servings: 1 Servings

Ingredients:

Boneless; skinless chickenbreasts, pounded thin
Flour
Egg
Bread crumbs; (if you useunseasoned be sure to addsalt and pepper)
1 Jar of your favoriteMarinara sauce
Mozzarella cheese; sliced,(or Jack - it works OK)

Preparation:

Rinse chicken breasts and dredge in flour, then dip in egg and then coat with bread crumbs. Fry until brown in a pan sprayed with non-stick cooking spray. Layer in a baking pan in this way: sauce, chicken, cheese, sauce, chicken, cheese, sauce. Bake at about 325 until heated through. I serve mine with pasta, salad and bread.

Posted to TNT Recipes Digest by cyberian@pacbell.net on May 07, 1998

Cheater's Chicken Cacciatore

Servings: 1 Servings

Ingredients:

1 Bottle Kraft tomato andbasil salad dressing
1/3 cub Red wine
Garlic; to taste
4 Chicken breasts *; up to 5

Preparation:

*(chicken breasts are the best, but you can use almost any cut of chicken)

Mix all ingredients into a medium oven-safe bowl. Cook at 350F for 40 - 45 minutes -- top of sauce should be bubbling and blackish.

Serve with rice or egg noodles.

Recipe by: Brandi Blackwell from The Busy Parent's Cookbook

Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on Feb 14, 1998

Cheater's Layered Finger Jell-O

Servings: 1 Servings

Ingredients:

3 cub Water -- at room temp
1 Envelope Knox gelatin
2 6 ounce boxes
1 cub Whipping cream
Jell-O

Preparation:

Place water in a microwavable bowl. Sprinkle gelatin over water. Stir in Jell-O. Microwave on high until sugar melts. I usually do 2 minutes then stir, then 2 more minutes. Stir in whipping cream. Pour into greased (I usually spray with cooking oil) 8x8 Pyrex casserole or cake pan.
Refrigerate. The whipping cream does all the work for you. It floats to the top to make a two layered Jell-O!! A few hours later, slice and arrange on a platter. Sprinkle water and a little of Jell-O powder in your face and drag yourself out to your guests and tell them you spent hours making the 2 layered Jell-O. They'll be so appreciative when they taste your delicious Jell-O that they'll offer to clean up and do the dishes for you so that you can rest. Humbly accept and enjoy the rest of the day!! If you'll be eating the Jell-O outdoors on a hot day, you might want to add another envelope of Knox.

Recipe By : EnJoysLife

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Cheater's Special Potatoes

Servings: 1 Servings

Ingredients:

3 tablespoon Margarine; melted
1 Envelope Lipton Cream ofChicken Cup-a-Soup
2/3 cub Sour cream or yogurt
2 teaspoon Minced onion
2 cub Frozed hash browm potatoes
1 cub Slivered almonds
Bacon Bits; (optional)

Preparation:

In a 6 cup casserole, place 2 tbsp melted margarine. Prepare soup according to package directions. Stir soup, sour cream, onion and potatoes into casserole. Toss almonds with remaining margarine; sprinkle over potatoes.
Add bacon bits if desired.

Bake at 350 F for 35-45 minutes.

Recipe by: Lipton Shortcut Cookbook

Posted to brand-name-recipes by Tiina <4Angels@videotron.ca> on Mar 17, 1998

Checkerboard Cake

Servings: 12 Servings

Ingredients:

3 Unsweetened chocolate 1 oz.
Squares or the melted choc.
½ cub White sugar
½ cub Hot water
1 tablespoon Gelatin, unflavored
2 tablespoon Cold water
4 Egg yolks, beaten
1 teaspoon Vanilla
1 cub Heavy cream,(whipping)
½ cub Almonds, blanched, then
Browned and coarsely chopped
1 large Angel food cake

Preparation:

Combine hot water, sugar and chocolate in double boiler. Heat until chocolate melts. Stir to blend. Soften gelatin in the cold water and add to chocolate mixture. Stir and cook until smooth and thick-about 5 minutes.
Add chocolate mixture to egg yolks. Mix well. Cool 5 minutes. Add vanilla then fold in egg whites. Cool completely.
Whip the cream and fold in nuts. Add to the chocolate mixture. Grease an angel(tube)cake pan. Break cake into egg size pieces. Put a layer of cake pieces into pan and pour some of the cholcolate mixture over and let it run through, repeat until all the cake and sauce are used.
Cover and let set in refrigerator for about 8 hours. Ice with whipped cream or (Cool Whip)after turning out on serving plate and decorate with browned almonds.
The cake can be iced several hours before serving and should be served real cold.
(To turn this cake out run tip of knife around top of cake and center tube, then dip pan in hot water for a minute to loosen).
This is always a success with guest especially when they see the inside and it's delicous also. This recipe was in the American newspaper in Caracas, Venezuela (The Daily Journal) March 20, 1970. My children were 11 months and 2 years then. I've been making this cake ever since and they still ask for it, even for birthdays! Typed by Martha Boskind

Posted to Bakery Shoppe Digest149 by "KAR" <bluekat@gate.net> on Jul 6, 1997

Checkerboard Cookies

Servings: 48 Servings

Ingredients:

¾ cub PLUS
1 tablespoon Butter or margarine,softened and divided
2 Egg yolks
½ teaspoon Vanilla extract
1 package DUNCAN HINES Moist DeluxeFudge Marble Cake Mix
1 Egg, lightly beaten

Preparation:

1. Combine ¾ cup butter, egg yolks and vanilla extract in large bowl.
Beat at low speed with electric mixer until blended. Set aside cocoa packet from Mix. Gradually add cake mix. Blend well.

2. Divide dough in half. Add cocoa packet and remaining 1 tablespoon butter to half the dough. Knead until well blended and chocolate colored.

3. Roll out yellow dough between two pieces of waxed paper into a 6" square. Repeat with chocolate dough. Remove top pieces of waxed paper from yellow and chocolate doughs. Cut each square into twelve ½" wide strips.

4. To assemble, place one strip chocolate dough on plastic wrap. Brush edge with beaten egg. PLace one strip yellow dough next to chocolate dough. Brush edge with egg. Repeat with a second chocolate strip, egg and a second yellow strip to make first row. Brush top of row with egg.
Prepare second row by stacking strips on first row, alternating yellow over chocolate strips. Brush edge and top of each strip with egg. Repeat for third row to complete one checkerboard bar. Repeat with remaining strips to make second bar. Cover with plastic wrap. Refrigerate 1 hour or until firm enough to slice.

5. Preheat oven to 350'F. Grease baking sheets.

6. Cut checkerboard bars into ¼" slices. Place 2" apart on greased baking sheets. Bake at 350'F. for 7-9 minutes or until edges are light golden brown. Cool 1 minute on baking sheets. Remove to cooling racks.
Cool completely. Store in airtight containers.

Makes 4 dozen cookies.

From Favorite All Time Recipes - Homemade Holiday Cookies, Publication International, Ltd., ISBN 0-7853-0147-X.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pi-cooky.zip

Checkerboard Cookies

Servings: 1 Servings

Ingredients:

2 cub Unsalted butter or margarine
1 ¼ cub Sugar
1 teaspoon Pure vanilla extract
¼ teaspoon Salt
5 cub Unbleached all purpose flour
½ cub Cocoa

Preparation:

Cream butter or margarine and sugar. Add vanilla. Add flour and salt and blend well. Divide dough in half. Add cocoa to ½ of dough. Let rest. Roll ¼ inch cylinders of chocolate and plain vanilla dough about 12 inches long. Arrange in checkerboard by alternating 6 cylinders of chocolate and vanilla dough, contrasting each time to six layers total. Press tightly.
Wrap in plastic wrap and chill at least ½ hour. Preheat oven to 350 degrees. With a sharp knife, slice the dough into rounds about 1/3-inch thick. Place 1 inch apart on a parchment covered baking sheet. Bake for about 10 minutes or until lightly golden. Yield: approximately 4 dozen cookies

Recipe by: BAKERS' DOZEN (BETH SETRAKIAN) SHOW #BD1A08

Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Feb 19, 1998

Checkerboard Cookies

Servings: 50 Servings

Ingredients:

1 cub Unsalted butter; softened
½ cub Sugar
1 teaspoon Pure vanilla extract
¼ teaspoon Lemon extract
¼ teaspoon Salt
2 ¾ cub Sifted all-purpose flour
3 tablespoon Dutch cocoa powder
1 large Egg

Preparation:

1. In the bowl of an electric mixer, cream butter and sugar until well blended, about 1 to 2 minutes. Add vanilla, lemon extract, and salt. With mixer on low speed, gradually add flour, scraping down sides of bowl.

2. Turn dough out onto work surface; it will be loose and crumbly. Knead dough by pushing small amounts away from you with the heel of your hand for 1 to 2 minutes. Divide dough in half. Sprinkle cocoa powder over one half.
Continue to knead until cocoa is fully incorporated. Using a rolling pin, shape each half of dough between plastic wrap into a 7-by-7-inch square, ½-inch thick. With a sharp knife, slice each dough into nine ¾-inch strips; use a ruler to measure the precise ¾-inch increments.

3. Whisk together egg and 1 tablespoon water. Cover work surface with plastic wrap. Place three strips of dough on plastic, alternating white and chocolate. Brush tops of strips and in between with egg wash. Press together gently. Form second and third layers by adhering alternate colors with egg wash and stacking to create the effect of a checkerboard. Wrap log in plastic wrap. Repeat process for second log, reversing color pattern.
Refrigerate for 30 minutes, or freeze for 15 minutes.

4. Heat oven to 350 degrees. Slice each log into ¼-inch thick slices, and place on an Exopat-lined baking sheet. Bake for 10 to 12 minutes. Let cool for 2 minutes, and transfer to baking rack. Allow to cool completely.

NOTES : To assure an even design, pay close attention when measuring the strips of dough. Similar to French sabl‚s, these tender butter cookies have a light, crumbly texture. The dough is lightly kneaded, which gives the cookies a flaky texture. Martha Stewart incorporates Valrhona cocoa powder into half the dough, which gives it a rich flavor and dark color. The cookie dough can be made a day or two in advance, or even frozen up to several weeks.
Recipe by: http://www.marthastewart.com

Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb 15, 1998

Checkerboard Square Clam Crunch

Servings: 4 Servings

Ingredients:

¼ cub Flour; Unbleached
½ teaspoon Baking Powder
¼ teaspoon Salt
⅛ teaspoon Pepper
1 tablespoon Parsley; Chopped
6 ½ ounce Clams;Minced,Canned (1 cn) *
1 Egg; Beaten
2 cub Rice Chex
Oil For Frying
Sour Cream

Preparation:

* DO NOT drain the clams.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Combine flour, baking powder, salt, pepper, and parsley. Slowly add liquid from canned clams until smooth. Add egg and clams. Mix well. Stir in Rice Checx to coat. Let stand 10 minutes. Heat oil to ⅛-inch depth in skilled. Drop heaping tablespoons of clam mixture into hot oil, and pat with spoon to form 8 3-inch patties. Brown over medium heat. Turn. Brown.
Drain patties on absorbent paper towels. Serve with sour cream.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Checkerboard Squares

Servings: 4 Servings

Ingredients:

1 Recipe basic cookie mix
1 large Egg
1 teaspoon Vanilla extract
2 tablespoon Unsweetened cocoa powder

Preparation:

CHECKERBOARD SQUARES

melted chocolate or chocolate icing and white icing In large bowl of electric mixer, combine cookie mix, egg and vanilla. At low speed, beat until mixture forms a dough. Divide dough in half; remove one half from bowl. To dough in bowl, add cocoa powder; knead to mix well.

On work surface, on separate sheets of waxed paper, roll each half of dough to 9x6" rectangle. Using paper to lift dough, invert plain dough onto top of chocolate dough. Remove paper from plain dough. Using long chef's knife, cut doughs lengthwise into 2" wide strips. Stack strips, removing waxed paper and alternating colors. Cut stack lengthwise into three equal strips.
Stack strips so colors alternate; gently press stack so dough layers stick together. Wrap stack in plastic wrap; refrigerate 2 hours.

Preheat oven to 375F. Lightly grease 2 baking sheets.

Remove plastic wrap from dough; cut stack crosswise into ¼" slices. Place slices checkerboard side down on prepared baking sheets; bake 8 min or until golden. Transfer to wire rack to cool. With pastry bag and writing, decorate cookies with dots of chocolate and icing.

Makes 4 dozen cookies.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Checkerboards

Servings: 1 Servings

Ingredients:

1 cub Room temp unsalted butter
½ cub Sugar
2 teaspoon Vanilla
2 ¼ cub Flour
¼ cub Unsweetened cocoa powder

Preparation:

Beat butter, sugar & vanilla in large bowl with mixer until fluffy.
With mixer on low, gradually beat in flour just til blended. Remove half of the dough to a sheet of waxed paper. Shape into a ball & divide in half. Add cocoa to dough remaining in bowl & beat on low until well blended. Divide in half. With lightly floured hands, roll each of the 4 pieces (start with the 2 without cocoa) into a rope 11" long. On a sheet of waxed paper, put a chocolate rope & a plain rope side by side & touching.Top the chocolate rope with the remaining plain & the plain one with the chocolate one to form a checkerboard pattern. Lightly press down on log, then turn a log a quarter turn & lightly press down again. Repeat until log is squared off & 12" long.
Wrap airtight & freeze 8 hours or until hard. Let dough stand at room temp about 20 minutes. Heat oven to 350. Have ungreased cookie sheets ready. Cut dough in 60 slices. Place 1" apart on ungreased sheets.
Bake 8-10 minutes until edges of plain dough are golden. Remove to wire rack to cool. Store airtight up to 2 weeks or freeze.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Checkered Tablecloth Italian Blend

Servings: 6 Servings

Ingredients:

1 tablespoon Garlic powder
1 ½ tablespoon Basil
1 tablespoon Thyme
1 tablespoon Oregano
1 tablespoon Rosemary
½ tablespoon Marjoram
½ tablespoon Sage
1 ½ teaspoon Red pepper
Rat-A-Tatouille
1 medium Eggplant, peeled and diced
1 tablespoon Hot olive oil
2 large Onions, chopped
2 Green peppers, diced
2 Cloves garlic, crushed
2 Zucchini, diced
1 16 ounce can tomatoes
Salt substitute to taste
Pepper to taste
2 tablespoon Chopped parsley
¼ teaspoon Checkered Tablecloth ItalianBlend

Preparation:

Checkered Tablecloth Italian Blend

Saute eggplant in olive oil; add and saute onions, peppers, and garlic.
When vegetables begin to soften, add zucchini and tomatoes. Add all remaining ingredients, including Checkered Tablecloth Italian Blend. Cover and simmer 25 minutes; remove cover and simmer 10 minutes more to reduce liquid.

Serves: 6 (85 calories per serving) 2.6 g Fat 463 mg Sodium 0 mg Cholesterol Source: Skinny Spices by Erica Levy Klein

Enjoy...Patty

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheddar Anadama Bread

Servings: 1 Servings

Ingredients:

¼ cub Cornmeal
½ cub Boiling water
½ cub Cold water
¼ cub Molasses
2 tablespoon Butter or margarine
2 ½ To 3 cups all-purpose flour
1 package Active dry yeast
¾ teaspoon Salt
1 cub Coarsely chopped Cheddarcheese
Butter or margarine

Preparation:

Makes 1 loaf

Stir cornmeal into boiling water. Add cold water, molasses and 2 tablespoons of the butter. Cool until lukewarm. Reserve.

Fit processor with steel blade. Measure 1 ½ cups of the flour, yeast and salt into work bowl. Process on/off to mix.

Add cooled cornmeal mixture to flour mixture. Process until smooth, about 20 seconds.

Turn on processor and add enough of the remaining flour through feed tube so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times.

Turn dough onto lightly floured surface. Knead cheese into dough (cheese should be evenly dispersed throughout dough, not lumped together). Shape into ball and place in well greased 8- or 9 inch pie pan. Flatten dough to fill pan. cover loosely with plastic wrap and let stand in warm place until doubled, about 1 hour.

Heat oven to 375 F. Bake until golden and loaf sounds hollow when tapped, 30 - 35 minutes.

Remove immediately from pan. Brush butter over crust. Cool on wire rack.

Food Processor Bread Book From the collection of Jim Vorheis

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheddar and Bacon Bread

Servings: 9 Servings

Ingredients:

-CHRISTINE ERICKSON MMVH58B
2 ½ teaspoon Yeast
3 cub Bread flour
½ teaspoon Salt
1 tablespoon Sugar
1 1/3 tablespoon Butter
1 cub Milk

ADD FOLLOWING 1ST KNEADING:
2/3 cub Shredded cheddar cheese
2/3 cub Cooked, crumbled bacon

Preparation:

Follow the directions in your B/M cookbook.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheddar and Beer Cheesecake

Servings: 16 Servings

Ingredients:

1 ¼ cub Gingersnap cookie crumbs(about 20 snaps)
1 cub Plus 2 tablespoons sugar,divided
1 teaspoon Ground ginger
¼ cub Unsalted butter ormargarine, melted (½stick)
24 ounce Cream cheese, at roomtemperature (3 packages)
1 cub Shredded sharp Cheddarcheese (4 ounces)
5 large Eggs, at room temperature
¼ cub Non-alcoholic beer
¼ cub Heavy cream

Preparation:

Preheat the oven to 300F. Lightly butter the bottom only of a 9-inch spring form pan with removable side.

In a medium-size bowl, combine the cookie crumbs, 2 tablespoons of the sugar, the ginger, and butter. Press firmly into the bottom of the prepared pan. Chill while making the filling.

In a large bowl with an electric mixer at medium speed, beat both cheeses just until smooth. Gradually add the remaining 1 cup of sugar, beating just until light and fluffy. Add the eggs, one at a time, beating just until each is combined. At low speed, beat in the beer and heavy cream.
Pour into the prepared pan.

Bake for 1 ½ hours or until the center is set and the top is lightly golden, but do not brown. Turn off the oven and place a wooden spoon in the door to hold it slightly ajar; let the cake sit in the oven for 30 minutes. Remove the cake to a wire rack and cool completely. Chill for several hours or overnight.

Makes 16 servings.

Nutrient Value per Serving: 327 Calories, 24 g Fat, 236 mg Sodium, 8 g Protein, 22 g Carbohydrate, 137 mg Cholesterol.

[1001 HOME IDEAS; January, 1991]

Posted by Fred Peters.

Posted to MealMaster Recipes List, Digest #155

Date: 04 Jun 96 13:49:10 EDT

From: Linda <72752.746@compuserve.com>

Cheddar and Broccoli Appetizers

Servings: 30 Servings

Ingredients:

10 ounce Frozen chopped broccoli*
8 ounce Whole kernal corn; drained
¼ cub Onion; chopped
½ cub Walnuts; coarsely chopped
½ cub Milk
¼ cub Butter; melted
2 Eggs
½ cub Bisquick
¼ teaspoon Garlic salt
1 cub Cheddar cheese; shredded

Preparation:

*Thaw and drain the broccoli. Heat oven to 375.

Grease a 9x9x2" pan. Mix broccoli, corn, onion and walnuts. Place in pan.
Beat remaining ingred. except cheese until smooth, 15 sec. in blender on high, stopping blender frequently to scrape sides if necessary, or 1 min.
with electric mixer on high.

Pour evenly into pan. Bake until knife inserted in center comes out clean, 23-25 min.; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. cool 30 minutes. Cut into triangles or squares. Makes 30 appetizers.

FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheddar and Chile Sauce

Servings: 5 Servings

Ingredients:

¼ cub Butter or margarine
¼ cub Flour
3 cub Milk
1 teaspoon Salt
½ teaspoon Hot-pepper sauce
½ teaspoon Ground cumin (optional)
½ pound Sharp Cheddar cheese;shredded
4 ounce Pimientos; diced
4 ounce Green chiles; diced
1 cub Black ripe olive slices

Preparation:

1. In a 2-quart saucepan over medium heat, melt butter. Stir in flour and cook, stirring, until mixture is smooth and bubbly. Remove from heat; whisk in milk. Return to heat and bring to a boil, stirring constantly; mixture will thicken. Boil and stir 1 minute. Stir in salt, hot pepper sauce, and cumin (if used).

2. Remove pan from heat; add cheese, pimiento, green chiles, and olives, stirring until cheese melts. Adjust seasonings to taste.

3. To serve: Preheat oven to 350 degrees F. In boiling salted water, cook 1 pound elbow macaroni, following package directions. Drain; toss with sauce.
Adjust seasonings if necessary. Pour into a 2-quart casserole; top with an additional ½ pound sharp Cheddar cheese, shredded. Cover; bake until mixture is heated through and cheese is melted, 15 to 20 minutes.

* Timesaver Tip: Sauce can be made up to 6 hours ahead, covered, and refrigerated, or it can be frozen. To freeze, spoon into a freezer container, cover, label, and freeze at 0 degrees F up to 2 months. To serve, defrost sauce 15 to 20 minutes in microwave oven on Defrost setting, stirring several times, or thaw in refrigerator 8 to 24 hours. Gently warm sauce in a saucepan or microwave oven on 50% power until warmed through, about 3 minutes, whisking frequently and vigorously to bring it to a creamy consistency.

NOTES : Here's a new twist to an old standby, macaroni and cheese. Try this sauce with spinach or artichoke pasta, instead of elbow macaroni (see step 3 for directions on cooking the pasta).
Recipe by: the California Culinary Academy

Posted to CHILE-HEADS DIGEST V4 #134 by Judy Howle <howle@ebicom.net> on Sep 24, 1997

Cheddar and Chile Sauce

Servings: 4 Servings

Ingredients:

1 pound Elbow macaroni

SAUCE:
¼ cub Butter or margarine
¼ cub Flour
3 cub Milk
1 teaspoon Salt
½ teaspoon Hot-pepper sauce
½ teaspoon Ground cumin (optional)
½ pound Sharp Cheddar cheese;shredded
4 ounce Pimientos; diced
4 ounce Green chiles; diced
1 cub Black ripe olive slices

Preparation:

gunterman@ccmailpc.ctron.com Recipe By: the California Culinary Academy 1. In a 2-quart saucepan over medium heat, melt butter. Stir in flour and cook, stirring, until mixture is smooth and bubbly. Remove from heat; whisk in milk. Return to heat and bring to a boil, stirring constantly; mixture will thicken. Boil and stir 1 minute. Stir in salt, hot pepper sauce, and cumin (if used).

2. Remove pan from heat; add cheese, pimiento, green chiles, and olives, stirring until cheese melts. Adjust seasonings to taste.

3. To serve: Preheat oven to 350 degrees F. In boiling salted water, cook 1 pound elbow macaroni, following package directions. Drain; toss with sauce.
Adjust seasonings if necessary. Pour into a 2-quart casserole; top with an additional ½ pound sharp Cheddar cheese, shredded. Cover; bake until mixture is heated through and cheese is melted, 15 to 20 minutes. * Timesaver Tip: Sauce can be made up to 6 hours ahead, covered, and refrigerated, or it can be frozen. To freeze, spoon into a freezer container, cover, label, and freeze at 0 degrees F up to 2 months. To serve, defrost sauce 15 to 20 minutes in microwave oven on Defrost setting, stirring several times, or thaw in refrigerator 8 to 24 hours. Gently warm sauce in a saucepan or microwave oven on 50% power until warmed through, about 3 minutes, whisking frequently and vigorously to bring it to a creamy consistency.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheddar and Chive Bread

Servings: 10 Servings

Ingredients:

2/3 cub Water
2 tablespoon Canola oil
1 tablespoon Honey
1 cub Sharp cheddar cheese;shredded
2 large Eggs
2 ½ cub All-purpose flour;unbleached
¾ cub Whole wheat flour
¼ cub Powdered milk
2 tablespoon Chives; dried
1 ½ teaspoon Sea salt; fine
2 ½ teaspoon Active dry yeast

Preparation:

Put all ingredients in the inner pan in the order listed. Select basic wheat cycle, light crust setting.

Makes a 1.5 pound loaf.

Recipe by: The Breadman's Healthy Bread Book - George Burnett

Posted to MC-Recipe Digest V1 #1000 by "jms@twave.net" <jms@twave.net> on Jan 10, 1998

Cheddar and Dill Cornbread

Servings: 12 Servings

Ingredients:

1 cub Flour
2 tablespoon Sugar
4 teaspoon Baking powder
½ teaspoon Salt
1 cub Yellow cornmeal
4 ounce (1 cup) shredded cheddar
1 ½ teaspoon -2 tsp. dried dill weed
1 cub Skim milk
3 Egg whites
¼ cub Plain nonfat yogurt

Preparation:

1. Heat oven to 425F. Spray 9" square pan with nonstick cooking spray.

2. In a large bowl, combine flour, sugar, baking powder, salt, cornmeal, cheese and dill; mix well.In a small bowl combine egg whites, milk and yogurt; mix well. Add egg white mixture to dry ingredients. Stir just until dry ingredients are moistened. Batter will be lumpy. Pour into spray-coated pan.

3. Bake for 14-17 min. or until top is light golden. Cut into squares and serve warm.

Per serving: dietary exchanges: 1 ½ starch, ½ fat Calories per serving: 140

Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip

Cheddar and Mustard Farls

Servings: 8 Farls

Ingredients:

12 ounce Plain flour
1 teaspoon Bicarbonate of soda
1 teaspoon Baking powder
½ teaspoon Salt
¼ teaspoon Freshly ground black pepper
2 ounce Butter; cut into smallpieces
3 ounce Mature cheddar cheese;grated
1 Egg beaten
2 teaspoon Wholegrain mustard
8 fluid ounce Buttermilk

Preparation:

~ BBC Good Food Guide Nov. 96

1. Preheat oven to 200C/400F/Gas 6 and lightly flour a baking sheet. Mix together flour bicarbonate of soda, baking powder, salt and pepper. Rub in the butter with your fingertips, until the mixture resembles fine breadcrumbs.

2. Stir in the cheese, then make a well in the centre, add the egg, mustard and buttermilk. Mix lightly and quickly with a fork to make a soft dough.

3. Knead the dough briefly on a lightly floured surface then press out to form a 20cm/8in round. Cut into 8 wedges and place on the baking tray, slightly apart. Bake for 12-15 mins until risen and golden brown. Cool on awire rack

Fan ovens: cook in a 200C preheated oven for 12 mins.

Posted to FOODWINE Digest by Jane O'Brien <jayohbee@IOL.IE> on Jan 13, 1998

Cheddar Apple Cobbler

Servings: 6 Servings

Ingredients:

1 cub Sugar
¼ cub Unbleached Flour
¼ teaspoon Cinnamon; Ground
6 cub Apple Slices; *

TOPPING:
1 cub Unbleached Flour
¼ cub Sugar
1 ½ teaspoon Baking Powder
½ teaspoon Salt
6 ounce Cheddar;Md, Shredded,1 ½ C
1/3 cub Butter; Melted
¼ cub Milk

Preparation:

* Use cooking apples such as Granny Smith's that have been cored, peeled, and sliced thin.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Combine the sugar, flour, and cinnamon, then toss the mixture with the apple slices. Pour into a 9-inch square baking pan. Combine the dry ingredients, of the topping, with the cheddar cheese, mixing well. Add the butter and milk, mixing until well blended with the flour mixture.
Spoon the dough over the fruit mixture and bake at 400 degrees F. for 30 minutes.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcheese.zip

Cheddar Apple Dandy

Servings: 6 Servings

Ingredients:

6 cub Apples; *
¼ cub Sugar
2 tablespoon Unbleached Flour
1 ½ cub Cheddar; Sharp, Shredded
¾ cub Unbleached Flour
¼ cub Sugar
½ teaspoon Cinnamon; Ground
¼ teaspoon Salt
½ cub Butter

Preparation:

* Use tart cooking apples such as Macs or Granny Smith;s. Core, pare, and thinly slice the apples.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Heat the oven to 375 degrees F. Combine the apples, sugar, flour and 1 cup of cheese. Place in a greased 8-inch square baking pan. Combine the flour, sugar, cinnamon, and salt. Cut in the butter until the mixture resembles coarse crumbs then sprinkle over the apple mixture. Bake in the preheated oven for 30 to 35 minutes. Remove from the oven and top with the remaining cheese. Return to the oven until the cheese melts. Serve warm with hard sauce or ice cream.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcheese.zip

Cheddar Bacon Bread

Servings: 12 Servings

Ingredients:

1 ½ teaspoon Active dry yeast
2 cub Bread flour
½ teaspoon Salt
1 tablespoon Granulated sugar
3 slice Bacon; crisp fried, crumbled
1 tablespoon Nonfat dry milk
2/3 cub Shredded sharp Cheddar
¾ cub Plus
1 tablespoon Water

Preparation:

Date: Wed, 20 Mar 1996 20:01:59 -0800

From: Francine <grenier@ncia.com>

Automatic Bread Program: Press SELECT for Normal. Press START. Bread will be ready in 3 hours. After baking, press STOP/RESET. Remove bread from machine. Cool.

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

MM-RECIPES DIGEST V3 #81

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheddar Bacon Treat

Servings: 2 Servings

Ingredients:

4 ounce Cheddar; Sharp, Shredded, 1C
½ teaspoon Lemon Juice; Fresh
½ teaspoon Worcestershire Sauce
⅛ teaspoon Paprika
⅛ teaspoon Garlic Powder
1 dash Pepper
2 tablespoon Dairy Sour Cream
3 Bacon; Slices, *
4 Bread; Slices, Buttered
Lettuce
Tomato Slices

Preparation:

* Bacon slices should be cooked until crisp and then crumbled.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Beat the cheddar, lemon juice, worcestershire sauce, paprika, garlic powder, and pepper until fluffy. Blend in the sour cream. Add the crumbled bacon. Spread 2 Tbls of the mixture on each slice of bread.
Arrange lettuce and tomato on two slices and top with remaining bread slices. Serve.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcheese.zip

Cheddar Baked Potato Slices

Servings: 6 Servings

Ingredients:

1 can Cream of mushroom soup
½ teaspoon Paprika
½ teaspoon Pepper
4 medium Baking potatoes, sliced
1 cub Shredded lofat cheddarcheese

Preparation:

1. In a small bowl, combine soup, paprika, and pepper.

2. Spray a 2 qt. baking dish with nonstick spray. Arrange potatoes in overlapping rows. Sprinkle with cheese. Spoon soup mixture over cheese.

3. Cover with foil and bake at 400F for 45 minutes. Uncover, and continue to bake 10 minutes, or until potatoes are fork tender.

Source: Campbells Recipes 1993

Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip

Cheddar Beer Cheesecake

Servings: 12 Servings

Ingredients:

-Dorothy Cross TMPJ72BCRUST:
1 cub Sifted flour
¼ cub Sugar
1 teaspoon Grated lemon rind
4 ounce (1 stick) butter, softened
1 Egg yolk
¼ teaspoon VanillaFILLING:
1 cub Finely grated sharp
Cheddar cheese
1 ¾ cub Sugar
¼ teaspoon Vanilla
½ teaspoon Emon rind
½ teaspoon Orange rind
4 Eggs
2 Egg yolks
¼ cub Beer or ale
¼ cub Heavy cream
2 pound Cream cheese

Preparation:

CRUST: Preheat the oven to 500 degrees. To repare the crust, mix the flour, sugar and lemon rind. Cream with the butter. Add the egg yolk and vanilla. Stir till a soft dough is formed. Press 1/3 of the dough onto the bottom of an 8-inch springform pan. Bake for 8 to 10 minutes or until lightly browned. Watch carefully, as it burns quickly. Let cool. Press the remaining dough around the sides of the pan, coming to within 1 inch of the top. FILLING: Beat the cream cheese until light and fluffy. Beat in the Cheddar cheese until well blended. Add the sugar, vanilla, and lemon and orange rinds. Beat until smooth. Add the eggs and yolks, one at a time, beating well after each addition. Stir in beer and heavy cream. Pour into the prepared crust. Return to the 500 degree oven and bake for 8 to 10 minutes or until lightly browned. Reduce the oven temperature to 250 degrees. Bake for 1 to 1-½ hours, or until a tester inserted in the center comes out fairly clean. Cool to room temperature. Serve warm or chilled. Source: San Francisco Encore Cookbook Reformatted for MealMaster by: CYGNUS, HCPM52C

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheddar Biscuit Quiche

Servings: 4 Servings

Ingredients:

1 package Buttermilk flaky biscuits
2 cub Shredded Cheddar cheese
2 tablespoon Flour
3 Eggs; slightly beaten
1 ¼ cub Milk
¾ cub Chopped ham
2 tablespoon Chopped pimiento
½ teaspoon Salt
1 dash Pepper

Preparation:

Heat oven to 350. Line bottom and sides of 9" pie pan with biscuits; press together to seal. Combine cheese and flour. Add eggs, milk, ham, pimiento and seasoning. Mix well. Pour into biscuit shell and bake for 50-55 Posted to EAT-L Digest 14 Sep 96

Date: Sun, 15 Sep 1996 17:10:57 -0500

From: "hassell@eecs.tulane.edu" <hassell@EECS.TULANE.EDU>

Cheddar Biscuits

Servings: 8 Servings

Ingredients:

2 cub Unbleached Flour; Sifted
4 teaspoon Baking Powder
½ teaspoon Salt
1 cub Cheddar; Sharp, Grated
¼ cub Butter
2/3 cub Milk

Preparation:

Sift the flour, baking powder, and salt together and mix with the grated cheddar cheese. Cut the butter into the dry ingredients, add the milk and mix quickly but thoroughly. The dough should be soft. Turn onto a floured board and knead lightly for a few seconds. Pat to a ⅜-inch thickness and cut. Bake on a baking sheet in a hot-oven (450 degrees F.) about 30 minutes or until lightly browned. Serve hot.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcheese.zip

Cheddar Biscuits with Smithfield Ham

Servings: 1 Servings

Ingredients:

1 ¾ cub All purpose flour
2 teaspoon Baking powder
1 teaspoon Salt
3 tablespoon Solid vegetable shortening
½ cub Shredded cheddar cheese
¾ cub Buttermilk
½ cub Chopped green onions
Butter
½ pound Thinly sliced smithfield hamor black forest ham

Preparation:

Preheat oven to 425 deg. F. Lightly butter 2 cookie sheets. Combine flour, baking powder and salt in bowl. Add shortening and cut in until mixture resembles coarse meal. Stir in cheese. Add buttermilk and onions and mix well. Turn out dough onto lightly floured surface and roll lout to thickness of ½ inch. Cut out biscuits using 1 ½-inch round biscuit butter. Gather scraps and reroll. Cut out additional biscuits. Transfer biscuits to prepared cookie sheets. Bake until puffed and light golden, about 15 minutes. Cool on rack. (Can be prepared 8 hours ahead. Cover and let stand at room temperature.)

Preheat oven to 350 deg. F. Split and lightly butter biscuits. Stuff with ham. Place on cookie sheets. Bake biscuits just until heated through, about 5 minutes. Makes 35 biscuits.

Bon Appetit November 1992
Posted to KitMailbox Digest by Leon & Miriam Posvolsky <miriamp@pobox.com> on Dec 26, 1997

Cheddar Bisque with Walnuts

Servings: 6 Servings

Ingredients:

2 cub Milk
2 cub Half and Half
8 ounce Sharp Cheddar cheese; grated
1 tablespoon Worcestershire sauce
1 teaspoon Salt
6 tablespoon Butter
¾ cub Flour
6 ounce Dry white wine
6 tablespoon Chopped walnuts

Preparation:

In top of a double boiler, heat milk, Half and Half and cheese until cheese is melted. Stir well. Add Worcestershire sauce and salt. In another pan, melt butter, stir in flour and cook until smooth. Stir well, add flour-butter mixture to cheese mixture and simmer 2 to 3 minutes until well blended. Add wine, simmer 10 minutes. Pour into serving bowls and sprinkle 1 Tablespoon of walnuts over each serving. Yield: 6 servings.

ROBERT M. EUBANKS

From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheddar Blue Cheese Ball

Servings: 4 Servings

Ingredients:

1 package (8oz) cream cheese,
Softened
1 package (10oz) sharp Cheddar cold
Pack cheese spread
¼ cub (1oz) blue cheese, crumbled
dash Celery salt
dash Onion salt
½ cub (4oz) chopped walnuts

Preparation:

Beat cream cheese, add in Cheddar until well mixed. Stir in blue cheese, celery and onion salts to taste. Roll into a ball then roll in nuts. Chill several hours until firm.

Country Accents Christmas Cookies and Holiday Entertaining Ideas 1995

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheddar Box Chocolate Chip Cookies

Servings: 29 Servings

Ingredients:

1 cub Lightly salted butter
1 cub Dark brown sugar
¾ cub Sugar
¾ teaspoon Vanilla
2 Eggs
2 cub Flour
½ teaspoon Salt
1 teaspoon Baking soda
1 ½ cub Coarsely chopped; toastedpecans
3 cub Semi-sweet chocolate chips

Preparation:

From: Elyse Nathanson <JordanzMom@AOL.COM>

Date: Thu, 18 Jul 1996 09:00:31 -0400
These are the BEST chocolate chip cookies I've ever had. They extremely rich, BIG (which is important when you're talking about chocolate chip cookies) and thick. The recipe comes from a store in Louisville, KY called The Cheddar Box. Enjoy!!!!

Preheat oven to 350 degrees. Toast pecans for 3-5 minutes. Cream butter, sugar and vanilla. Mix well. Add eggs, flour, salt and baking soda. Mix.
Stir in nuts and chocolate chips. Use ¼ cup measure and drop batter onto ungreased cookie sheet. Bake for 18-20 minutes. Cool on the cookie sheet.

Makes 29 cookies.

EAT-L Digest 17 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheddar Braids

Servings: 8 Servings

Ingredients:

1 cub Water; Warm, 110-115 Deg. F.
1 package Active Dry Yeast; OR
1 tablespoon Active Dry Yeast; Bulk
3 ½ cub Unbleached Flour; *
1 teaspoon Sugar
1 ½ teaspoon Salt
¾ cub Butter; Room Temperature
4 Eggs; Lg, Room Temperature
6 ounce Cheddar; Extra Sharp, Diced
1 Egg; Lg
1 tablespoon Milk
2 tablespoon Celery Seeds

Preparation:

* You can use up to 4 ½ cups of flour in this recipe depending on the weather.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Pour the warm water into a warm bowl and add the yeast. Stir to dissolve then let stand until light and puffed, about 5 minutes. Add 1 ½ cups of the flour, sugar and salt. Beat with an electric mixer on the lowest speed for 1 minute. Beat on medium speed for 2 minutes longer. Add the butter to the yeast mixture and beat for another 1 minute. On the lowest speed on the mixer, beat in 1 egg and ½ cup of flour until well blended, repeating until the 4 eggs are used up and enough flour has been added to make a soft sticky dough. Continue to beat with the mixer or by hand, until the dough is glossy and elastic and pulls away from the side of the bowl. Stir in the cheddar cheese by hand. Cover and let rise in a warm place free from drafts until doubled in bulk, about 2 ½ to 3 hours.
When the dough has doubled in bulk, punch down and place in the refrigerator for at least 5 hours or better, overnight. Remove the dough from the refrigerator. Divide in half and cover and refrigerate the second ball of dough. Knead the remaining ball of dough on a lightly floured surface until soft and pliable. Divide the dough into 3 equal parts and roll each piece into a rope 12 to 16-inches long. Braid the ropes, starting in the middle and working toward each end. Pinch the ends together so seal them. Grease a large baking sheet and place the finished braid on one side of the sheet. Repeat with the refrigerated dough. In a small bowl beat the egg and milk together. Brush the braids with the egg mixture and let the braids rise in a warm place, free from drafts, until dough in bulk, about 1 ½ to 2 hours. Do not cover. Midway through the rising time, brush with the egg mixture again. Preheat the oven to 400 degrees F. When fully risen, brush with the egg mixture for a final time and sprinkle evenly with the celery seeds. Bake for 40 minutes in the preheated oven until a wooden skewer or pick inserted in the braid comes out dry. Remove from the oven and from the baking sheet. Cool to room temperature, on wire racks, before slicing.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcheese.zip

Cheddar Bread

Servings: 1 Servings

Ingredients:

-PNewton vkbb14a
1 ½ Pound Loaf 1
¾ cub Water ½
1 ¼ teaspoon Salt ¾
1 ½ large Eggs 1
3 cub Bread flour 2
1 cub Grated Cheddar Cheese 2/3
2 tablespoon Dry milk powder 1 ½
2 tablespoon Sugar 1 ½
2 teaspoon RapidRise Yeast 1 ½

Preparation:

Put in pan according to custom. 4/93 Fleischmann's BEST-EVER BREADS

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheddar Bread Ring

Servings: 4 Servings

Ingredients:

2 ¾ cub Bread Flour
2 tablespoon Sugar; Granulated
1 package Active Dry Yeast; OR
1 tablespoon Active Dry Yeast; Bulk
¾ teaspoon Salt
1 cub Milk
2 tablespoon Butter
1 ½ cub Cheddar; Sharp, Shredded
Butter

Preparation:

NOTE: You can use Unbleached All-Purpose flour in this recipe and up to 3 cups total.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Combine 1 ½ cups of the flour, the sugar, undissolved yeast and salt thoroughly in a large bowl. Heat the milk and butter together until very warm (115-125 degrees F.). Gradually add to the dry ingredients and beat at medium speed on an electric mixer for 2 minutes, scraping the bowl occasionally. Add ½ cup of the flour and the cheese. Beat fir 2 minutes on high speed on the mixer, scraping the bowl occasionally. Stir in enough additional flour to make a stiff but light dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a dishtowel that has been soaked in hot water and then wrung out until almost dry. Let rise in a warm place until doubled in bulk, about 1 hour. Punch the dough down and turn out on a lightly floured surface and shape into a 20-inch rope. Place seam side down in a buttered 6 ½ cup ring mold, pinching the ends together. Cover and let rise in warm place until nearly doubled in bulk, about 35 to 40 minutes.
Bake in a preheated 350 degree F. oven for 25 to 30 minutes. Remove from the ring mold.

NOTE: For a softer crust, brush with melted butter while still hot.
Crust will become crisp when cool if you do not.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcheese.zip

Cheddar Broccoli Chicken Supreme

Servings: 6 Servings

Ingredients:

6 Chicken Breast halves,
Boneless, skinless
Vegetable Oil
10 ounce Cream of Broccoli soup
½ cub Milk
1 cub Cheddar Cheese, shredded
(and Extra shredded cheese)

Preparation:

Brown chicken breasts on both sides in a small amount of oil; drain off excess oil. Combine soup & milk; pour over chicken. Bring to a boil; cover and cook over low heat 5 to 10 minutes or until chicken is cooked. Remove chicken from pan; keep warm. Add 1 cup of cheddar cheese to sauce; stir until melted. Pour sauce over chicken. Sprinkle additional cheese over all.
Serve with hot cooked pasta or rice. Makes 4 to 6 servings. NOTE: Lite Cheddar may be substituted but increase milk to 2/3 cup.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheddar Burger Topping

Servings: 1 Servings

Ingredients:

1 cub Mayonnaise
1 cub Shredded Cheddar cheese
1 Chopped med tomato
¼ cub Chopped green onions

Preparation:

Combine all ingredients. Serve on beef, poultry or seafood. ** You may also add 2 Tbls. bacon bits or crumbled cooked bacon.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Cheddar Burgers

Servings: 5 Servings

Ingredients:

1 pound Lean ground beef
1 cub Grated cheddar cheese
½ cub Soft bread crumbs
¼ cub Minced onion
3 tablespoon Heinz 57 sauce
¼ teaspoon Salt
1 Sandwich buns, toasted

Preparation:

Combine first 6 ingredients.Form into 5 patties.Grill or broil to desired degree of doneness.Serve in sandwich buns;top with additional Heinz 57 Sauce,if desired.Makes 5 servings.
Posted to EAT-L Digest by Sarah Gruenwald <sitm@EKX.INFI.NET> on Aug 3, 1997

Cheddar Butter

Servings: 1 Servings

Ingredients:

½ cub Butter, room Temperature
¾ cub Shredded Cheddar Cheese, atat room temperature, (3 oz)
3 Drops of hot pepper sauce
Salt to taste

Preparation:

In a blender or food processer fitted with metal blade, combine all ingredients. Scraping container often, processs until almost smooth. Cheese will retain some texture. Spoon into small serving dish. Cover and refrigerate. Let stand at room temperature 20 to 30 minutes before serving.
Makes about ¾ cup. VARIATION: Substitute ¾ cup (3 oz) shredded Swiss cheese or ¼ cup (1 oz) crumbled Roquefort or Blue cheese for the cheddar cheese. Add 1 teaspoom crumbled dried herbs.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheddar Cheese & Pecan Sandwich Spread

Servings: 16 Servings

Ingredients:

2 cub Mild cheddar cheese; grated
2 cub Pecans; ground
2/3 cub Sweet pickle relish
¾ -(up to)
1 cub Mayonnaise

Preparation:

Combine ingredients. Spread on this slices of party rye bread.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheddar Cheese and Brandy Spread

Servings: 6 Ounces

Ingredients:

¾ pound Cheddar cheese, room temp.
3 tablespoon Butter, room temperature
2 tablespoon Brandy
Pepper to taste

Preparation:

Grate cheese. Put in bowl of mixer with butter and beat until blended. Add brandy and a small amount of water, if necessary, until mixture is creamy and spreadable. Add pepper and pack into well-washed container. Makes about 6 ounces of spread, enough to fill one coffee mug.

Elliot packs the cheese spread into new coffee mugs, wraps them in clear paper and adds a tag saying to stote the cheese in the refrigerator and use it promptly.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Cheddar Cheese and Cauliflower Soup

Servings: 4 Servings

Ingredients:

4 tablespoon Butter
3 medium Carrots, cut into small dice
3 medium Celery stalks, cut intosmall dice
1 medium Onion, minced
3 tablespoon Flour
1 ½ cub Chicken stock or cannedchicken broth
½ small Cauliflower, trimmed and cutinto
Florets (2 cups)
8 ounce Mild cheddar cheese, grated(2 cups); plus
2 ounce Cut into small dice forgarnish (½ cup)
1 ½ cub Half-and-half
¼ teaspoon Cayenne pepper
Salt

Preparation:

NOTE: For a milder, sweeter tasting soup, substitute 8 ounces Swiss cheese for the cheddar cheese.

Heat the butter in a large saucepan. Add the carrots, celery, and onion; saute for about 5 minutes until the vegetables are softened. Add the flour and cook over low heat until the flower is incorporated into the butter, about 1 minute.

Stirring constantly, gradually add stock and then the cauliflower. Bring to a boil and simmer until the cauliflower is tender, or about 5 minutes. Stir in the grated cheese and cook for about 30 seconds until melted. (Do not bring soup to a boil after cheese is added or the soup will break.) Stir in the half-and-half; warm the soup over low heat. Season with cayenne pepper and 1 teaspoon salt or to taste.

To serve, ladle the soup into warm soup bowls. Sprinkle each portion with the diced cheese and serve immediately.

Makes 4 seervings.

[ COOKS Magazine; Oct 1989 ]

Posted by Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheddar Cheese and Chive Scones

Servings: 8 Servings

Ingredients:

2 cub All-purpose flour
1 tablespoon Sugar
2 teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
1 tablespoon Chives
½ cub Shredded cheddar cheese; upto 1
¼ cub Butter or margarine; cut up
1 large Egg
2/3 cub Buttermilk*

Preparation:

Measure and mix the flour, sugar, baking powder, baking soda, salt, chives and cheddar cheese. Add the butter or margarine. Using a pastry blender or two knives, cut in the butter until the mixture resembles course crumbs.

Lightly beat the egg with the buttermilk.

Pour in the egg/buttermilk mixture and stir with a fork until the mixture comes together.

Turn out onto a floured board and with floured hands knead the dough 5 or 6 times.

Place the rounded dough onto a greased baking sheet and, using a floured hand, press the dough out into a circle about 8 inches in diameter.

Using a large floured knife, cut into 8 pie-shaped segments.

Bake at 425ø for about 15 minutes or until golden brown.

Serve warm with fresh butter and enjoy!

*If you don't have buttermilk on hand, add 1 ½ teaspoons of lemon juice to a measuring cup and then fill with milk to the 2/3 mark. Let it set while you are preparing the other ingredients. The lemon juice will turn the milk into a buttermilk substitute that is just a good as the real thing. This recipe furnished by the innkeepers at Gasconade Getaway.

Formatted and Busted by Carriej999@AOL.com 2/28/98

Recipe by: Gasconade Getaway Bed & Breakfast Inn, Vienna, Missouri

Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Mar 7, 1998

Cheddar Cheese Ball

Servings: 1 Servings

Ingredients:

2 package (8 oz) Cream Cheese
½ pound Cheddar Cheese
2 teaspoon Grated Onion
2 teaspoon Worcestershire Sauce
1 teaspoon Lemon Juice
1 teaspoon Dry Mustard
½ teaspoon Paprika
½ teaspoon Salt
¼ teaspoon Garlic Salt
1 can (2-½ oz) Deviled Ham
1 ½ teaspoon Parsley
2 tablespoon Drained Chopped Pimento

Preparation:

(makes 2 balls)

Mix with mixer. Shape into balls. Roll in chopped pecans. Chill in fridge.

Posted to recipelu-digest Volume 01 Number 427 by mike@comnett.net on Dec 31, 1997

Cheddar Cheese Ball

Servings: 1 Servings

Ingredients:

2 package (8 oz) Cream Cheese;softened
1 ½ cub Grated cheddar cheese
2 teaspoon Minced onion
½ cub Sweet pickle relish
½ teaspoon Salt
½ cub Chopped nuts

Preparation:

Combine all igredients except nuts. Roll into a ball and roll in chopped nuts. Cover and refrigerate.

Posted to recipelu-digest Volume 01 Number 427 by EABoz <EABoz@aol.com> on Dec 31, 1997

Cheddar Cheese Biscuits

Servings: 1 Servings

Ingredients:

2 cub Cake flour or 1 ¾ cups allpurpose or whole wheatflour
1 teaspoon Salt
2 ½ teaspoon Double-acting bak. powd.
2 tablespoon Chilled butter or shortening(up to 6)
1 cub Milk
(1/3 c. shredded cheddar)

Preparation:

(requested by Stephanie Lynn) from Joy of Cooking Cookbook

Sift flour before measuring. Resift with salt and baking powder. Cut in butter or shortening with a pastry blender (or use the food processor like I do) until mixture is of the consistency of course corn meal. Mix in the cheddar.

Make a well in the center of these ingredients and add milk all at once.
Stir for one scant minute. Drop onto ungreased baking sheet and bake 12 ro 15 minutes or till lightly browned.

Note: This recipe is for quick drop biscuits and aside from cheddar cheese there are other optional additions like crumbled bacon, parmesan, parsley, chives... Posted to TNT - Prodigy's Recipe Exchange Newsletter by donarose@juno.com on Jul 2, 1997

Cheddar Cheese Biscuits

Servings: 36 Servings

Ingredients:

2 cub Loosely packed shreddedsharp Cheddar (5 ½ oz)
6 tablespoon Unsalted butter, room temp.
½ teaspoon Worcestershire sauce
dash Hot pepper sauce (Tobasco)
1 ¼ cub Sifted A-P flour
Poppy seeds
Sesame seeds
Celery seeds

Preparation:

Mix Cheddar cheese, unsalted butter, Worcestershire sauce and hot pepper sauce in large bowl until well blended. Add flour and stir until thoroughly combined. Share dough into 10-inch-long log. Wrap in plastic and whill at least 3 hours. (Can be prepared 2 days ahead. Keep refrigerated.) Preheat oven to 350F. Cut dough into ¼-inch slices. Space evenly on baking sheets. Sprinkle some with poppy seeds, some with sesame seeds and some with celery seeds. Bake until edges are golden brown, about 15 minutes.
Cool biscuits on baking sheets 15 minutes. Transfer to rack and cool completely. (Can be prepared 2 days ahead. Store in airtight container.)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheddar Cheese Bread

Servings: 1 Servings

Ingredients:

2 cub Self rising flour
2 teaspoon Dry mustard
¾ cub Milk
2 Eggs; beaten
½ cub Butter
4 ounce (1 cup) shredded sharpcheddar cheese

TOPPING:
1 ounce (¼ cup) shredded sharpcheddar cheese
1 tablespoon Butter; cut in pieces

Preparation:

Recipe from: Linda Carman/Martha White

Heat oven to 350 degrees. Grease bottom of 8 x 4 or 9 x 5 loaf pan. In large bowl, combine flour and dry mustard. In small bowl, combine the milk, eggs and butter; mix well. Add to flour mixture; blend well. Stir in 1 cup cheese. Spoon batter into greased pan. Sprinkle with ¼ cup cheese. Dot with 1 tablespoon butter. Bake for 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool completely. Wrap tightly and store in refrigerator. Yield: 1 (16 slice) loaf Posted to TNT - Prodigy's Recipe Exchange Newsletter by katiescarlett1@juno.com (L J G) on Jul 28, 1997

Cheddar Cheese Bread

Servings: 10 Servings

Ingredients:

½ cub Water
1 ½ tablespoon Canola oil
1 ½ tablespoon Honey
2 tablespoon Chives; dried
½ cub Cottage cheese; low-fat
1/3 cub Cheddar cheese (extrasharp); grated
1 large Egg
2 ¼ cub All-purpose flour;unbleached
¾ cub Whole wheat flour
2 tablespoon Powdered milk
1 ½ teaspoon Sea salt; fine
2 teaspoon Yeast

Preparation:

Put all the ingredients in the inner pan in the order listed. Select basic wheat cycle, light crust setting.

Makes a 1.5 pound loaf.

Recipe by: The Breadman's Healthy Bread Book - George Burnett

Posted to MC-Recipe Digest V1 #1000 by "jms@twave.net" <jms@twave.net> on Jan 10, 1998

Cheddar Cheese Bread

Servings: 1 Servings

Ingredients:

1 package Yeast
3 cub Bread flour
¼ cub Nonfat dry milk
1 tablespoon Soft butter
1 teaspoon Salt
2 tablespoon Sugar
1 ¼ cub Warm water
1 ½ cub Grated sharp cheddar -- (6
Oz)
At room temperature

Preparation:

Put all ingredients into the pan, select white bread, and push start.

From Loafing It by DAK
Posted to MM-Recipes Digest V5 #003 by Suzy <suzy@bestweb.net> on Jan 2, 1998

Cheddar Cheese Bread

Servings: 1 Servings

Ingredients:

-DEICHMA1 [Diana/SysOp]
1 package Yeast
3 cub Bread flour
¼ cub Nonfat dry milk
1 tablespoon SOFT butter
1 teaspoon Salt
2 tablespoon Sugar
1 ¼ cub Warm water
1 ½ cub Grated sharp cheddar cheese(at room temperature)
1/3 cub Parmesan cheese
1 teaspoon Coarse black pepper

Preparation:

In the order listed, put ingredients in pan, select white bread, and push start.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheddar Cheese Bread (Gluten Free)

Servings: 14 Servings

Ingredients:

2 ¾ teaspoon Active dry yeast
1 cub Brown rice flour
2 cub White rice flour
3 ½ teaspoon Xanthan gum
2 tablespoon Sugar
1 teaspoon Salt
1 ½ cub Grate extra-sharp cheddarcheese
¼ cub Nonfat dry milk powder
2 tablespoon Butter or margarine;softened
2 large Eggs; well beaten
1 ¾ cub Warm water

Preparation:

From: kdeck@epaus.island.net (Karen Deck)

Date: Sat, 10 Sep 1994 06:18:07 -0400 (EDT)

Cheddar Cheese Fudge

Servings: 24 Servings

Ingredients:

2 cub shredded cheddar
: cheese (½ lb.)
1 cub butter (2 sticks)
½ cub cocoa
1 ½ pound confectioners sugar
1 ½ cub nonfat dry milk (½ lb.)
½ tablespoon vanilla

Preparation:

Have all ingredients at room temperature: combine in large mixing bowl. Beat until creamy ( it may be necessary to moisten mixture with ¼ c. whole milk). Put in buttered 9" square pan; chill. When firm, cut into 64 squares. Makes about 3 ½ lbs. Note: Drained maraschino cherries, flaked coconut, miniature marshmallows or chopped nuts may be added. Walt MM
Posted to MM-Recipes Digest V3 #250

Date: Thu, 12 Sep 1996 21:20:14 -0400

From: Walt Gray <waltgray@mnsinc.com>

Cheddar Cheese Jello Salad

Servings: 1 Servings

Ingredients:

1 Box (large ) cherry jello
1 can Crushed pineapple;drain&reserve juice
1 package Miniature marshmallows
1 package (large) whip cream
1 cub Cheddar cheese grated;finely

Preparation:

Mix Jello as usual and add crushed pineapple. Let set for 30 minutes when almost set add and mix in marshmallows, and then let set fully. Before serving top with whip cream and cheese. busted by sooz Posted to recipelu-digest Volume 01 Number 174 by James and Susan Kirkland <kirkland@gj.net> on Oct 28, 1997

Cheddar Cheese Loaf

Servings: 12 Servings

Ingredients:

2 teaspoon Active dry yeast
3 cub Bread flour
¼ cub Nonfat dry milk
1 ¼ teaspoon Lecithin; optional
2 tablespoon Whey; optional
1 tablespoon Butter; softened
1 teaspoon Salt
2 tablespoon Sugar
1 ¼ cub Warm water
2 cub Shredded Cheddar cheese atroom temperature
1 dash Tabasco sauce; optional

Preparation:

Recipe by: Ilene Warfield From: IWarfield2@aol.com

Date: Fri, 10 May 1996 10:13:27 -0400
Reserve 1 ½ cups of the shredded cheddar cheese. Place remaining ingredients into bread machine pan in the order recommended by the manufacturer. Use the Dough/Manual cycle.

At the end of the cycle, remove the dough from the bread pan. If desired, place the dough in a greased bowl, cover and allow to rise for about 30 minutes; this step can be skipped.

Turn the dough out onto a lightly floured surface. Roll it into as long a rope as possible without stretching or tearing - about 24" - 30". Flatten the rope slightly. Sprinkle 1 cup of the reserved cheddar cheese along the length of the rope, then start at one end and coil the rope.

Turn the coil onto a flat side. Pinch it and turn it over several times in order to close the seams and mold a nice shape. You don't want to turn it on its side; just turn it top-to-bottom on the flat sides of the coil. (I hope you can picture this.) Cover loosely and let rise for about 30 minutes, or until doubled in bulk.

Bake in a 350x oven for 30 minutes. Sprinkle remaining ½ cup or so of cheese on the top of the loaf; return to the oven for 10 - 15 minutes, or until the cheese is melted and the loaf sounds hollow when tapped.

MC-RECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

MC-RECIPE DIGEST V1 #79

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheddar Cheese Meatloaf C/p

Servings: 6 Servings

Ingredients:

¾ cub Cheez-it crackers; crushed
1 small Onion; chopped fine
2 tablespoon Green pepper; minced
½ cub Chili sauce
½ cub Milk
2 Eggs; beaten slightly
½ teaspoon Salt
⅛ teaspoon Pepper
1 ½ pound Ground beef; lean
1 cub Cheddar cheese; shredded

Preparation:

In a large bowl, combine cracker crumbs, onion, green pepper, chili sauce, milk, eggs, salt, pepper, ground beef and cheese. Form into a 6 or 7 inch round loaf. Place loaf on a 24x9 inch piece of cheesecloth. Place rack in a slow cooker. Gently lift loaf into cooker and place on rack. Loosely fold cheesecloth over top of meat. Cover and cook on low about 5 hours or until done. Holding ends of cheesecloth, lift cooked loaf from cooker. Remove cheesecloth; cut meat into 6 or 7 wedges. Formatted by Lynn Thomas. Source:
Crockery Cookery by Mable Hoffman. I made this 11-1-96 and it was very good. The only thing I added was 3 cloves of minced garlic.

Recipe by: Crockery Cookery Recipe by Betty Crocker Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on Feb 08, 1998

Cheddar Cheese Muffins

Servings: 1 Servings

Ingredients:

3 cub Self-rising flour
6 tablespoon Cold butter,; cut into bits
¾ pound Extra sharp Cheddar cheese,;coarsely grated
1 ½ cub Milk

Preparation:

Preheat oven to 425 degrees. Spray mini-muffin tins with non-stick cooking oil. Place the flour in a bowl and cut in the butter. Stir in the Cheddar cheese and add enough milk to make a sticky dough. At this time, the dough may be refrigerated, covered. Bring to room temperature. Spoon dough into tins. Bake in the middle of the oven 10 to 15 minutes, until pale golden brown. Remove the muffins from tins and cool on a rack. The muffins may be frozen in a plastic bag

Yield: 6 dozen mini muffins
Recipe By :NATHALIE DUPREE COOKS SHOW#ND7106

Posted to MC-Recipe Digest V1 #273

Date: Fri, 1 Nov 1996 08:18:00 -0500

From: Meg Antczak <meginny@frontiernet.net>

Cheddar Cheese Pie

Servings: 6 Servings

Ingredients:

1 Unbaked 9-inch pastry shell;chilled
4 Eggs
1 cub Heavy cream
1 cub Milk
½ teaspoon Salt
⅛ teaspoon Tabasco sauce
1 cub Cheese cheddar; shredded

Preparation:

From: mark@alexr.co.uk

Date: Sun, 25 Feb 1996 00:00:24 GMT
JUDY GARNETT (PXGN54A)

Preheat oven to 450F. Prick pastry shell with fork; bake 10 minutes or until lightly browned. Reduce oven temperature to 325F. In medium bowl beat together eggs, cream, milk, salt and tabasco sauce. Sprinkle cheese evenly over bottom of pastry shell. Pour in cream mixture. Bake 45 minutes Makes 6 servings.

MICROWAVE DIRECTIONS: Prepare and bake pastry shell as directed above using glass microwave-safe pie plate. In 1-quart microwave-save bowl beat eggs, cream, milk, salt and tabasco sauce. Cook uncovered on high 1-½ to 2-½ minutes or until mixture is hot but has not begun to set. Sprinkle cheese evenly over bottom of pastry shell. Pour in hot egg mixture. Place in oven on inverted microwave-safe saucer. Cook uncovered on Medium (50% power) 8 minutes. Turn dish ½ turn. Continue to cook on Medium 7 to 10 minutes or until egg mixture is just set in center. Let stand 15 minutes before serving.

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

MM-RECIPES DIGEST V3 #56

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheddar Cheese Popcorn

Servings: 1 Servings

Ingredients:

2/3 cub Unpopped popcorn
1/3 cub Butter
1 cub Finely grated cheese, (usemore if you want itcheesier)salt to tastepepper(cheddar, brick, or colby)

Preparation:

Pop the popcorn. Melt the butter. Grind some pepper into the butter.
Stir. Layer the cheese into the popcorn. Pour the butter mixture on top, and salt.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheddar Cheese Potato Skins

Servings: 1 Servings

Ingredients:

2 medium Baking potatoes
1 tablespoon Margarine; melted
1 ½ teaspoon Crushed garlic
1 tablespoon Chopped parsley OR 2 tbsp.finely chopped green onion
Salt and pepper
¼ cub Grated cheddar cheese; (ormozzarella or a combinationor both)

Preparation:

Preheat oven to 425F

Bake potatoes until tender (can use the microwave for this to speed up process). Cool potatoes and slice lengthwise in half; carefully remove pulp, leaving skin intact. Place skins on a foil lined baking sheet.

In small bowl, combine margarine, garlic, parsley and salt and pepper to taste. Brush over the potato shells. Top with cheese and bake for 20 minutes or until crisp. Other toppings such as bacon, mushrooms, broccoli florets can be added. Serve with sour cream.

Posted to FOODWINE Digest by Michelyn Putignano <michelyn.putignano@SYMPATICO.CA> on Dec 26, 1997

Cheddar Cheese Potatoes

Servings: 6 Servings

Ingredients:

6 medium Baking potatoes
2 ½ cub Grated sharp Cheddar cheese
4 tablespoon Butter
1 cub Sour cream; at roomtemperature
1/3 cub Minced onion
Salt and pepper to taste
Paprika

Preparation:

In this posting you'll find three recipes that have been tried and tested by myself from time to time. I found all of these from a website called the Mining Company, great place for many recipes in every category. The best thing I enjoy about these three potato recipes are they are fast and easy to make..so not hot slaving over the stove!!

A rich, delicious side dish, good enough for company. This recipe is from a ten year old issue of Bon Appetit, and I still make it regularly.

Boil potatoes until tender. Drain, cool slightly and peel. Shred into a bowl. Preheat oven to 350 degrees. Butter an 8 inch square baking dish.
Cook 2 cups cheese and butter in heavy small saucepan over low heat until almost melted, stirring constantly, about 1 minute. Remove from heat. Stir in sour cream and onion. Season with salt and pepper. Fold into potatoes.
Pour into prepared dish. Top with remaining cheese, sprinkle with paprika.
Bake until bubbly, about 30 minutes.

Yield: 6 servings

Posted to TNT Recipes Digest by "Cynthia" <babycakes@webshoppe.net> on May 8, 1998

Cheddar Cheese Puffs

Servings: 1 Servings

Ingredients:

See below

Preparation:

Following recipe for Artichoke Puffs, substitute 1 cup water for milk, beating in ½ cup shredded extra-sharp Cheddar cheese, 2 Tbls. grated parmesan cheese & ⅛ tsp. cayenne after the addition of the last egg white.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Cheddar Cheese Rice Mold

Servings: 4 Servings

Ingredients:

1 cub Rice; Uncooked
3 Parsley; Sprigs
3 Green Onions
½ cub Salad Oil
1 Egg; Lg
Salt & Pepper; To Taste
1 cub Cheddar; Md, Grated

Preparation:

Cook rice according to package directions. Chop the parsley and onions very fine. Mix all of the ingredients together and pour into a well oiled ring mold. Let stand for 30 minutes. Bake in a preheated 325 degree F. oven for 35 minutes. Turn out onto a hot platter and fill the center with creamed shrimp and hard cooked eggs. Serve at once

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheddar Cheese Sauce

Servings: 1 Servings

Ingredients:

1 can Campbell's Condensed CheddarCheese Soup (10.75 oz)
1/3 cub Milk

Preparation:

Prep time: 5 minutes. Cook time: 5 minutes.

In 1 quart saucepan, combine soup and milk. Over low heat, heat through, stirring often. Serve over broccoli, cauliflower, carrots, baked potatoes, French fries or omelets. Makes 1 ½ cups.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Cheddar Cheese Scalloped Potatoes

Servings: 4 Servings

Ingredients:

3 large Baking potatoes peeled;thinly sliced
¼ cub Cooked country ham; ¼"dice
3 Shallots peeled and; finelychopped
2 Cloves garlic peeled and;finely chopped
1 ½ cub Heavy cream
¾ cub Grated white cheddar cheese
Salt to taste
Cayenne pepper to taste

Preparation:

Preheat oven to 350 degrees.

Combine all ingredients. Adjust seasonings. Spread mixture evenly across the bottom of a medium glass baking dish. Tightly cover dish with foil.
Place dish in a large ovenproof pan filled with water to ½-inch up the sides. Bake in preheated oven for 1 ½ hours or until potatoes are soft.
Remove foil 15 to 20 minutes before taking potatoes out of oven to brown the top. Remove from oven and keep warm.

Formatted by suechef@sover.net

Recipe by: DEAN FEARING #HE1A06

Posted to MC-Recipe Digest V1 #792 by Sue <suechef@sover.net> on Sep 19, 1997

Cheddar Cheese Soup

Servings: 6 Servings

Ingredients:

2 tablespoon Margarine or butter
1 small Onion; chopped (about ¼cup)
1 medium Stalk celery; thinly sliced(about ½ cup)
2 tablespoon All-purpose flour
¼ teaspoon Pepper
¼ teaspoon Dry mustard
1 cub Milk
1 can (10-¾ ounces) condensedchicken broth
2 cub Shredded cheddar cheese (8ounces)

Preparation:

Heat margarine in 2-quart saucepan over medium heat. Cook onion and celery in margarine about 2 minutes. Stir in flour, pepper and mustard. Stir in milk and chicken broth. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in cheese. Heat over low heat, stirring occasionally, just until cheese is melted. Sprinkle with paprika if desired. 6 SERVINGS (ABOUT 1 CUP EACH); 355 CALORIES PER SERVING.
Posted to recipelu-digest Volume 01 Number 282 by James and Susan Kirkland <kirkland@gj.net> on Nov 21, 1997

Cheddar Cheese Soup

Servings: 4 Servings

Ingredients:

4 cub Chicken broth
5 tablespoon Butter
4 tablespoon Flour
2 Carrots, peeled and diced
4 Green onions, diced
6 ounce Grated cheddar cheese
2 Sprigs parsley, chopped
2 To 3 oz ham, diced
Tabasco sauce
Bacon bits
Salt & pepper to taste

Preparation:

Servings: 4

Heat chicken stock. Melt 3 Tbsp butter; saute carrots and onions until tender. Add to broth. Make white roux with 2 Tbsp butter and 4 Tbsp flour. Add to stock. Add cheddar cheese, parsley, ham and 1 drop tabasco sauce. Season to taste. Heat until cheese is melted. Top with bacon bits when served.

Makes 4 8-ounce servings.

Source: Favorite Recipes from Boder's On-the-River, Mequon, WI and The Woolen Mill Inn, Cedarburg, WI.

Posted by Sallie Krebs. Courtesy of Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheddar Cheese Spread

Servings: 1 Servings

Ingredients:

** Package Together **
1 cub Chedar Cheese Powder
½ cub Powdered Milk -- *
** Package Separately **
1 tablespoon Butter Or Margarine -- as
Needed
½ teaspoon Onion Powder -- optional
½ teaspoon Caraway Seed -- optional
⅛ teaspoon Garlic Powder -- optional
1 tablespoon Bacon Bits -- optional
½ teaspoon Paprika, Sweet -- optional
½ teaspoon Marjoram -- optional

Preparation:

1. Mix dry ingredients together ahead of time and store in an air-tight container. 2. To use, gradually add enough water to the mix to make a smooth paste, about ½ to ¾ cup for all of the mix. 3. Add a small amount of butter of soft margarine to enrich and smooth the mixture. 4.
Spread on crackers or bread, or use in cooking other dishes.

* Instant milk powder makes a lumpy spread.

Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Cheddar Cheese Waffles and Savory Syrup

Servings: 1 Servings

Ingredients:

WAFFLES:
2 cub Sifted all-purpose flour
2 teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
3 large Egg yolks
½ cub Melted butter
1 ½ cub Milk
1 cub (4 ounces) shredded sharpCheddar cheese
3 Egg whites

SAVORY SYRUP:
1 cub Maple syrup
1 Whole bay leaf
¼ teaspoon Ground thyme

Preparation:

WAFFLES: Preheat waffle iron. Preheat oven to 200 to keep waffles warm before serving.

Sift flour, baking powder, baking soda and salt into a mixing bowl. In another bowl, combine egg yolks, melted and cooled butter and milk. Stir liquid and dry ingredients together; add cheese.

In a separate bowl, beat egg whites until stiff. Fold into batter until barely blended. Spoon batter into waffle iron, covering about two-thirds of the grid surface. Cook according to manufacture's instructions.

Place waffles into heated oven, uncovered, until ready to serve. This recipe makes about 4 servings.

SAVORY SYRUP: Place ingredients in a heavy saucepan. Stir and heat until boiling. Lower heat and simmer about 5 minutes. Remove bay leaf and pour over waffles.

1 waffle serving with ¼ cup syrup=820 calories.

Recipe by: B.SMITH'S RESTAURANT

Posted to recipelu-digest Volume 01 Number 588 by ctlindab@mail1.nai.net on Jan 24, 1998

Cheddar Cheesecake

Servings: 8 Servings

Ingredients:

1 package (6-oz) ginger snaps; crushed
3 tablespoon Sugar
6 tablespoon Butter or margarine; melted
4 package (8-oz) of cream cheese
8 ounce Finely grated medium cheddarcheese
1 ¾ cub Sugar
3 tablespoon Flour
5 Eggs
3 Egg yolks
¼ cub Beer

Preparation:

From: Chris Crawford <ccrawfor@listor.listor.ism.ca>

Date: Thu, 14 Sep 1995 15:54:25 GMT

Combine crumbs, sugar and melted butter and press firmly on bottom and sides of a 9" springform pan. Chill briefly before filling. Let cream cheese soften in a large mixing bowl; beat in the cheddar until smooth; add sugar and flour and beat until fluffy. Add eggs and yolks one at a time, beating after each addition. Stir in the beer then pour into the crumb crust. Bake in a very hot oven (475 F) for 12 minutes. Lower the heat to 250 F and bake for 1 ½ hours. Turn off the oven and leave the cake in there for 1 hour. Remove. Cool completely on a wire rack before removing the ring from the pan.

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheddar Cheesy Cauliflower Soup

Servings: 1 Servings

Ingredients:

1 small Head cauliflower; separated
2 cub Water
½ cub Chopped onion
¼ cub Margarine
2 cub Shredded Cheddar cheese
1 dash Nutmeg
½ cub Flour
6 Bouillon cubes
2 cub Milk

Preparation:

Cook cauliflower in 1 cup water until tender. Drain. Reserve liquid and 1 cup cauliflower. In blender, blend rest of cauliflower and the reserved liquid. Set aside. In large saucepan, cook onion in margarine. Stir in flour. Gradually, add 1 cup water and bouillon cubes. Stir until thickens.
Stir in mashed cauliflower, reserved flowerets and cheese. Cook until cheese melts. Add milk and nutmeg. Heat through.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 6, 1998

Cheddar Chicken Chowder

Servings: 8 Servings

Ingredients:

2 slice Turkey bacon
Vegetable cooking spray
1 pound Skinless boneless chickenbreast; cut in 1" pieces
1 cub Chopped onion
1 cub Red bell pepper; diced
2 Cloves garlic; minced
4 ½ cub Chicken broth
1 ¾ cub Red potatoes; peeled anddiced
2 cub Whole kernel corn; frozen
½ cub Flour
2 cub 1% low-fat milk
¾ cub Cheddar cheese; shredded
½ teaspoon Salt
¼ teaspoon Pepper

Preparation:

1. Cook bacon in a dutch oven coated with cooking spray over medium high heat until crisp. Remove bacon from pan. Crumble; set aside. Add chicken, onion, bell pepper, and garlic to bacon fat in pan; saute 5 minutes. Add broth and potatoes; bring to a boil. Cover, reduce heat and simmer 20 minutes or until potatoes are tender. Add corn; stir well. 2. Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. cook over medium heat 15 minutes or until thick, stirring frequently.
Stir in cheese, salt and pepper. Top with crumbled bacon.

Recipe by: Cooking Light Nov/Dec 1996 p. 85

Posted to EAT-LF Digest by Katherine Rodman <levya@mindspring.com> on Feb 02, 1998

Cheddar Chicken Chowder

Servings: 7 Servings

Ingredients:

2 Bacon slices
Cooking spray
1 pound Skinned and boned chickenbreast halves, cut intobite-size pieces
1 cub Chopped onion
1 cub Diced red bell pepper
2 Garlic cloves, minced
4 ½ cub Fat-free chicken broth
1 ¼ cub Diced peeled red potatoes
2 ¼ cub Frozen whole-kernel corn
½ cub All-purpose flour
2 cub 2% low-fat milk
¾ cub Shredded cheddar cheese (3ounces)
½ teaspoon Salt
¼ teaspoon Pepper

Preparation:

TiP. Buy skinned, boned chicken breasts and preshredded cheese.

1. Cook bacon in a Dutch oven coated with cooking spray over medium heat until crisp. Remove bacon from pan. Crumble; set aside. Add chicken, onion, bell pepper, and garlic to bacon fat in pan; saute 5 minutes. Add broth and potatoes; bring to boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Add corn; stir well. 2. Place flour in a bowl.
Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, salt, and pepper. Top with crumbled bacon. Yield: 7 servings (Serving size: 1½ cups).

CALORIES 306 (22% from fat): FAT 7 5g (sat 4g, mono 2.2g, poly 0.6g); PROTEIN 25g; CARB 33.7g; FIBER 2.9g; CHOL 58mg; IRON 1.6mg; SODIUM 376mg; CALC 193mg

Recipe by: Cooking Light YEAR: 1996 ISSUE: Nov/Dec PAGE: 85 Posted to MC-Recipe Digest V1 #610 by Terry & Kathleen Schuller <schuller@ix.netcom.com> on May 13, 1997

Cheddar Chicken Pot Pie

Servings: 6 Servings

Ingredients:

CRUST:
1 cub Low-fat baking mix
¼ cub Water

FILLING:
1 ½ cub Chicken broth
2 cub Potatoes; peeled and cubed
1 cub Carrots; sliced
½ cub Celery; sliced
½ cub Onions; chopped
½ cub Bell peppers; chopped
¼ cub Unbleached flour
1 ½ cub Skim milk
2 cub Fat-free cheddar cheese;grated
4 cub Chicken, skinless lightmeat; cooked and cubed
¼ teaspoon Poultry seasoning

Preparation:

Preheat oven to 425. To prepare crust, combine 1 cup baking mix and water until soft dough forms; beat vigorously. Gently smooth dough into a ball on floured surface. Knead 5 times. Follow directions accordingly for crust. To prepare filling, heat broth in a saucepan. Add potatoes, carrots, celery, onions, and bell peppers. Simmer 15 minutes or until all is tender. Blend flour with milk. Stir into broth mixture. Cook and stir over medium heat until slightly thickened. Stir in cheese, chicken, and poultry seasoning.
Heat until cheese melts. Spoon into a 2-quart casserole dish. Place crust over filling in casserole. Seal edges. Make slits in crust for steam. Bake, for 40 minutes or until golden brown.

Recipe By : Welcome Home For The Holidays

Posted to Recipe Archive - 15 Sep 96

Date: Fri, 20 Sep 1996 08:57:27 -0400

From: "Mark R. Larsen" <MLarsen@cs.com>

Cheddar Chili Cheesecake

Servings: 12 Servings

Ingredients:

1 ½ tablespoon Butter (for pan)
¼ cub Fine breadcrumbs, toasted
¼ cub Finely grated ched. cheese
6 ounce Thinly sliced ham
1 ½ pound Cream cheese, room temp.
¾ pound Sharp cheddar, grated
1 cub Cottage cheese
¾ cub Chopped green onion
4 Eggs
3 tablespoon Jalapeno pepper*
2 tablespoon Milk
1 Garlic clove, halved

Preparation:

*seeded and finely chopped Preheat oven to 325. Butter 9" springform pan.
Mix breadcrumbs and ¼ cup cheddar. Sprinkle mixture into pan, turning to coat. Refrigerate. Dice about half of ham; reserve remaining slices. Mix diced ham with remaining ingredients in blender or processor until smooth.
Pour slightly more than half of filling into prepared pan. Top with reserved ham slices in even layer. Cover with remaining filling. Set pan on baking sheet. Bake 1 ¼ hours. Turn oven off and cool cheesecake about 1 hour with door ajar. Transfer cheesecake to rack. Remove sides of pan. Cool to room temperature before serving. (Bon Appetit, July 1983)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheddar Chili Pie

Servings: 8 Servings

Ingredients:

1 pound Turkey -- cooked
½ cub Onions -- chopped
2 Cloves garlic -- chopped
Fine
1 can Kidney beans -- (28 oz) with
Juice
1 can Stewed tomatoes
1 ¼ cub Cornmeal
1 cub Cheddar cheese -- grated
2 tablespoon Chili powder
1 teaspoon Cumin
¼ teaspoon Cayenne pepper
½ teaspoon Red pepper -- crushed
½ teaspoon Black pepper
1 ¼ cub Skim milk -- at room
Temperature
½ teaspoon Salt
¼ teaspoon Black pepper
2 Egg whites

Preparation:

Preheat oven at 375. Cook meat, onion, and garlic until meat is browned.
Drain off fat; add tomatoes, beans, ¾ cup cornmeal, ½ cup cheese, chili powder, cumin, cayenne pepper, red pepper, and black pepper. Cook over low heat, stirring occasionally, for about 15 minutes. Pour into casserole dish. In the same pan, combine milk, the rest of the cornmeal, salt, and pepper. Stir over low heat until thickens a little. Then add remaining cheese and egg whites, stirring until smooth. Pour over ground turkey mixture. Bake for 30 minutes or until crust is lightly browned.

Recipe By : The Low Fat Good Food Cookbook

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Cheddar Chive Rounds

Servings: 48 Servings

Ingredients:

T. Grant, HWWK11b
2 cub Cheddar cheese, finelygrated (8 oz)
½ cub Butter, soft
½ teaspoon Salt (optional)
1 dash Cayenne
2 tablespoon Chives, finely chopped
1 ½ cub Flour

Preparation:

Combine cheese, butter, salt, cayenne and chives. Add flour and mix until a smooth dough forms. Divide dough in half and shape each half into a log, about 1" in diameter. Wrap in waxed paper and chill at least 1 hour. Slice into ⅛" slices and bake on lightly greased sheets at 350 for 10 minutes or until lightly browned. Makes 48 slices. T. Grant, HWWK11b Posted to MM-Recipes Digest V4 #337 by "Deborah Kühnen" <DEBKUHNEN@classic.msn.com> on Dec 29, 97

Cheddar Chowder

Servings: 8 Servings

Ingredients:

3 cub Water
3 Chicken bouillon cubes
4 Potatoes; diced
1 Onion; diced
1 cub Chopped carrots
½ cub Diced green pepper
1/3 cub Butter/margarine
1/3 cub Flour
3 ½ cub Milk
4 cub Or 1 lb. grated Colby cheese
¼ teaspoon Tabasco sauce
Salt and pepper

Preparation:

Dissolve bouillon in water. Bring to a boil. Add and cook potatoes, onions, carrots and green pepper. Add butter and flour. Gradually add milk and cook until thickened. Add cheese and stir until melted. Add Tabasco sauce. Do not boil. Serves 8.

Margie Johnson
Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on Feb 25, 1998

Cheddar Chowder

Servings: 8 Servings

Ingredients:

6 slice Thick bacon; cut in smallpieces
¼ cub Minced onion
1/3 cub Flour
1 cub Dry sherry
1 quart Whole milk
2 cub Half & half
2 pound Shredded sharp cheddarcheese
½ teaspoon Garlic juice
½ teaspoon Dry mustard
1 teaspoon Salt
¼ teaspoon Pepper
2 tablespoon Chopped parsley
Seasoned croutons if desired

Preparation:

Date: Mon, 1 Apr 96 8:33:53 EST

submitted by: Sue_Hart@qm.claris.com (Sue in California) I have been receiving the contributions of this group for about a week and thoroughly enjoy the variety of submissions. Here is a small contribution.
It is not a "politically correct" recipe in these days of reduced fat and cholesterol, but it certainly tastes great.

In a large Dutch oven cook bacon pieces until crisp. Remove and drain on paper towels. Cook minced onion in bacon drippings until they are clear. Do not brown the onion. Whisk together the flour and dry sherry. Gradually add to the onion along with the whole milk and cream, allowing the mixture to thicken each time. Stir in the cheddar cheese one cup at a time allowing each cup to melt before adding another, until all is melted. Mix all spices in a small bowl. Add some of the soup and mix together thoroughly. Return spiced soup to the main pot and stir to combine. Simmer 5 minutes. Serve in large bowls topped with bacon bits and croutons.

DAVE <DAVIDG@CLAM.RUTGERS.EDU>

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE - 1 APRIL 1996

From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheddar Chutney Tea Sandwiches

Servings: 1 Servings

Ingredients:

1 Jar; (9-oz) Major Grey'schutney (about ½ cup),pieces chopped
½ pound Sharp Cheddar cheese;(preferably white), gratedcoarse (about 2 cups)
½ cub Sour cream
3 ounce Cream cheese; softened
12 Very thin sliceshomemade-type whole-wheatbread
½ cub Minced fresh corianderleaves
1/3 cub Mayonnaise

Preparation:

Can be prepared in 45 minutes or less.

In a bowl stir together chutney, Cheddar, sour cream, cream cheese, and salt and pepper to taste until combined well.

Make 6 sandwiches with filling and bread, pressing together gently. With a 1 ½-inch round cutter cut 4 rounds from each sandwich.

Put coriander on a small plate and spread edges of rounds with mayonnaise to coat well. Roll edges in coriander. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.

Makes 24 tea sandwiches

Gourmet May 1994

Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 24, 1998

Cheddar Corn Biscuits

Servings: 36 Servings

Ingredients:

2 cub All-purpose flour
1 cub Cornmeal
3 tablespoon Sugar
2 tablespoon Baking powder
¾ teaspoon Salt
¼ teaspoon Freshly ground pepper
1 Stick cold unsalted butter;cut into small pieces
1 cub Grated Cheddar cheese
1 cub Fresh; thawed frozen corn
1 ½ cub Heavy cream

Preparation:

Vanisa_Yuthasastrakosol@baylor.edu

This one doesn't have any chiles in it, but what the heck. You can eat them with your favorite chile recipe or maybe even toss a few into the recipe itself (this recipe I mean, not the biscuits into your favorite chile recipe.

1. Preheat oven to 375 F. In a large bowl, stir together flour, cornmeal, sugar, baking powder, salt and pepper. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarsemeal. Stir in cheese and corn.
Pour in crewam and stir just until dough begins to hold together.

2. On a well-floured surface roll out dough to 9 x 10 rectangle about ¾" thick. Using 1 ½" round biscuit cutter, cut out as many biscuits as possible and place them 1" apart on ungreased baking sheets. Bake for 15 to 18 minutes. Transfer to racks. Reroll scraps. Cut out and bake remaining biscuits. (makes about 3 dozen biscuits)

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheddar Crackers

Servings: 6 Servings

Ingredients:

½ cub Butter Or Margarine
1 ½ cub Unbleached Flour; Sifted
½ teaspoon Salt
1 teaspoon Baking Powder
2 cub Cheddar; Extra Sharp, *
1 D Cayenne Pepper

Preparation:

* The Extra Sharp Cheddar Cheese should be finely grated.

Stir the dry ingredients into a bowl and then cut in the butter to resemble cornmeal. Blend in the cheddar cheese with a fork until well blended. Mix in the remaining ingredients and shape into 1 ½ to 2-inch rolls. Chill for 30 to 40 minutes in the refrigerator and then slice each roll into slices about ¼-inch thick. Bake on an ungreased cookie sheet at 400 degrees F for about 10 minutes. Remove from cookie sheet and let cool.
Store the cooled crackers in airtight containers in a cool place. They will keep for several weeks this way and if you freeze them, they will last indefinitely.
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 12, 1998

Cheddar Crock

Servings: 1 Servings

Ingredients:

1 ½ cub Shredded Cheddar cheese(6-oz.)
½ teaspoon Dijon-style mustard
1 package (3-oz.) cream cheese
¼ teaspoon Worcestershire sauce
¼ cub Butter or margarine
Few dashes bottled hotpepper sauce
1/3 cub Milk
Assorted crackers
1 tablespoon Chopped green onion

Preparation:

Bring cheeses and butt or margarine to room temperature. In a small mixer bowl, beat cheeses and butter or margarine with an electric mixer till combined. Add milk, green onion, mustard, Worcestershire sauce, and hot pepper sauce. Beat till smooth. Pack into a 16-oz. crock or jar.
Refrigerate at least 6 hours. Serve at room temperature with crackers.
Makes about 2 cups.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by slea@hightowerservices.com (Shawn Zehnder Lea) on Nov 24, 1997

Cheddar Crumble Apple Pie

Servings: 8 Servings

Ingredients:

1 9" Unbaked Pie Shell

TOPPING:
½ cub Unbleached Flour
1/3 cub Sugar
1/3 cub Brown Sugar; Firmly Packed
½ teaspoon Cinnamon; Ground
5 tablespoon Butter

FILLING:
1 ½ pound Cooking Apples; *
1 tablespoon Lemon Juice; Fresh
6 ounce Cheddar;Md, Shredded,1 ½ C
4 teaspoon Unbleached Flour
¼ teaspoon Nutmeg; Ground

Preparation:

* Use a cooking apple such as Granny Smith's. Core, peel and thinly slice the apples.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Make a high rim around the pie crust. Combine all the dry ingredients in the topping and cut in the butter until crumbly. Set aside. Toss the apples and lemon juice together and add the cheese, flour, and nutmeg, tossing and mixing well. Arrange the apples in the crust and sprinkle on the topping. Bake in a preheated 375 degree F. oven for 40 to 50 minutes.
Serve warm with Vanilla Ice Cream if desired.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcheese.zip

Cheddar Date Nut Loaf

Servings: 4 Servings

Ingredients:

8 ounce Dates; Finely Chopped
2 tablespoon Butter
¾ cub Water; Boiling
1 ¾ cub Unbleached Flour; Sifted
¼ teaspoon Salt
1 teaspoon Baking Soda
½ cub Sugar; Granulated
1 Egg; Lg, Well Beaten
4 ounce Cheddar Md, Shredded
1 cub Walnuts; Chopped

Preparation:

Preheat the oven to 325 degrees F. Place the dates and butter in a small bowl and pour the boiling water over them. Let stand for 5 minutes. Stir the dry ingredients together in a large bowl. Add the date mixture, egg, cheddar and nuts. Mix until just blended and spoon the mixture into a well greased 9 X 5-inch loaf pan. Let stand for 20 minutes. Bake for 50 to 60 minutes in the preheated oven or until a wooden pick inserted in the center of the loaf comes out clean. Turn out onto a rack and cool before slicing.

NOTE: The flavor improves is the bread stands overnight before serving.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcheese.zip

Cheddar Dill Knots

Servings: 20 Servings

Ingredients:

ROLLS:
1 package Pillsbury Hot Roll Mix
1 cub Finely shredded sharpCheddar cheese
3 tablespoon Finely chopped fresh dillOR ...
1 tablespoon Dried dill weed
1 cub Water heated to 120 to130 degrees
2 tablespoon Butter, softened
1 tablespoon Dijon mustard
1 Egg

GLAZE:
1 tablespoon Water
1 teaspoon Dijon mustard
1 Egg

Preparation:

Generously grease cookie sheets. In large bowl, combine flour mixture with yeast from foil packet, cheese and dill; mix well. Stir in 1 cup hot water, butter, 1 T mustard and 1 egg until dough pulls away from sides of bowl.
Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball. Knead dough 5 minutes until smooth, sprinkling with additional flour if necessary to reduce stickiness. Cover dough with large bowl; let rest 5 minutes. Divide dough into 20 pieces. On lightly floured surface, roll each piece into 8" rope; tie into loose knot. Place 2 to 3" apart on greased cookie sheets. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place for 25 minutes or until almost doubled in size. Heat oven to 375 degrees. Uncover dough. In small bowl, beat all topping ingredients; lightly brush over rolls. Bake for 13 to 18 minutes or until golden brown. Serve warm or cool.

Cheddar Dill Scones

Servings: 6 Servings

Ingredients:

2 ½ cub All-purpose flour
1 cub (4 oz.) shredded Cheddarcheese
¼ cub Chopped fresh parsley
1 tablespoon Baking powder
2 teaspoon Dill weed
½ teaspoon Salt
¾ cub Butter
2 Eggs, slightly beaten
½ cub Half-and-half

Preparation:

Heat oven to 400 degrees. In a medium bowl, combine all ingredients except butter, eggs, and half-and-half. Cut in butter until crumbly. Stir in eggs and half-and-half just until moistened. Turn dough onto lightly floured surface; knead until smooth (1 minute). Divide dough in half; roll each half into 8" circle. Cut each circle into 8 pie-shaped wedges. Place 1" apart on cookie sheets. Bake for 15 to 20 minutes or until lightly browned.

From: Treasury of Country Recipes Cookbook Posted by: Debbie Carlson - Cooking Echo Makes: 16 scones

Cheddar Dip

Servings: 1 Servings

Ingredients:

2 cub Cheddar Cheese -- shredded
3 tablespoon Onion -- chopped
3 tablespoon Green Pepper -- chopped
¼ teaspoon Salt
⅛ teaspoon Hot Pepper Sauce
1 cub Sour Half And Half

Preparation:

Place first 5 ingredients and ¼ c sour half and half in a bowl and beat with electric mixer until well blended. Fold in remaining sour half and half. Cover and refrigerate at least one hour. Stir before serving. Serve with vegetables and crackers.

Yield: 2 cups

Recipe By : Wisconsin Milk Marketing Board

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Cheddar Dumplings

Servings: 4 Servings

Ingredients:

16 ounce Cheddar; Md, Shredded
2 Eggs; Lg
1 cub Unbleached Flour
1 teaspoon Salt
3 quart Boiling Water
½ cub Butter
½ pint Sour Cream

GARNISHES:
Paprika
Parsley

Preparation:

Mash the cheddar cheese and add the eggs mixing well. Stir in the flour and salt. Drop by TBLS into the rapidly boiling water then cover and boil for 15 minutes. Drain and serve with melted butter and sour cream.
Sprinkle with chopped parsley or paprika, if desired.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcheese.zip

Cheddar Fans

Servings: 4 Servings

Ingredients:

5 ounce Cheddar; Sharp, Grated
2 cub Unbleached Flour; Sifted
1 tablespoon Baking Powder
1 teaspoon Salt
½ cub Butter Or Shortening
½ cub Milk
Butter; Softened
Butter; Melted

Preparation:

Grease the bottoms of 12 muffin pan cups. Grate the cheese into a bowl, if not already grated and set aside. Sift the flour, baking powder and salt into a bowl. Cut in the shortening with a pastry blender or two knives, until the mixture resembles coarse corn meal. Make a well in the center of the mixture and add the milk all at once. Stir with a fork until the dough forms a ball. Gently form the dough into a ball and put on a lightly floured surface. Knead it lightly with the fingertips 10 or 15 times. Roll the dough into a 12 X 10-inch rectangle about ¼-inch thick. Cut into 5 strips and spread with the softened butter. Sprinkle four strips with the grated cheddar cheese and stack the four on top of one another and top with the fifth strip. Cut into 12 equal pieces and place on end in the muffin cups. Brush the tops of the rolls with the melted butter. Bake at 450 degrees F. for 10 to 15 minutes or until the biscuits are golden brown. Serve hot with butter.

Makes 1 dozen Cheddar Fans.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcheese.zip

Cheddar Fondue

Servings: 4 Servings

Ingredients:

1 pound Cheddar cheese; shredded
2 tablespoon Flour
1 cub Milk
1 teaspoon Onion; grated
1 teaspoon Worcestershire sauce
1 pinch Cayenne
Salt to taste

Preparation:

Date: Fri, 22 Mar 1996 15:24:22 -0800

From: Gerald Edgerton <jerrye@wizard.com>

Mix shredded cheese and flour until cheese well coated. In a fondue pot heat milk and onion to not quite boiling. Stir in the cheese a little at a time, continuing to heat and stir until all the cheese is melted. Add worcestershire sauce and cayenne, and salt to taste. Keep hot over alcohol burner. Serve with French bread cubes.

MC-RECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheddar Fondue

Servings: 1 Servings

Ingredients:

¼ cub Margarine
¼ cub Flour
10 ounce Sharp cheddar cheese --
Extra sharp, grated
12 ounce Beer
1 tablespoon Worcestershire sauce
¼ teaspoon Dry mustard
Dunkables, cubed bread (try
Pumpernickle),

Preparation:

Melt margerine and add flour and mustard. Whisk over heat until smooth.
Add beer gradually whisking to keep smooth. Heat until just starting to boil. Add cheddar a fistful at a time and stir with a wooden spoon until the cheese melts. Repeat until al cheese is melted. Add worchestershire to taste and serve. Can be prepared in advance and reheated.

Recipe By :

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Cheddar Fondue with Lavender and Savory

Servings: 1 Servings

Ingredients:

2 cub Milk (I used nonfat)
¼ cub Dried lavender
2 tablespoon Flour
2 tablespoon Butter
2 cub Sharp cheddar
2 tablespoon Chopped fresh savory (I usedabout 1-½ t. dried)
1 tablespoon Tabasco sauce
Salt, pepper, lemon to taste

Preparation:

1) Heat the milk to a boil and add the lavender. Allow to infuse off the stove for 30 minutes. Strain out the lavender.

2) Heat the butter until it foams and then whisk in the flour. Cook over a medium flame stirring constantly until the roux is golden grown and gives a smell of toasted nuts. Cool and reserve.

3) Bring the infused milk back to a boil and whisk in the cooled roux.
Continue to whisk until the milk boils and thickens. Stir in the grated cheese. When the cheese is melted and smooth, add the savory and the Tabasco (yes, a whole tablespoon). Taste and adjust the seasoning with salt, pepper and lemon.

4) Serve hot with bread, apples and pears.

Posted to EAT-L Digest 28 October 96

Date: Tue, 29 Oct 1996 09:25:00 PST

From: Brenda Pittsley <brendap@CORBIS.COM>

Cheddar Fruit Drops

Servings: 10 Servings

Ingredients:

½ cub Butter
¼ cub Sugar; Granulated
¼ cub Brown Sugar; Firmly Packed
1 Egg; Lg
1 teaspoon Vanilla
1 ½ cub Unbleached Flour
½ teaspoon Baking Soda
½ teaspoon Salt
1 ½ cub Cheddar; Sharp, Shredded
8 ¼ ounce Pineapple, Crushed, Drained
¼ cub Maraschino Cherries; Chopped

Preparation:

Cream the butter and sugars together until light and fluffy then stir in the egg and vanilla. Add the combined dry ingredients and blend well.
Stir in the cheese, pineapple, and cherries. Drop the dough by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 375 degrees F. for 15 minutes.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcheese.zip

Cheddar Ham Chowder

Servings: 6 Servings

Ingredients:

2 cub Water
2 cub Cubed peeled potatoes
½ cub Sliced carrots
½ cub Sliced celery
¼ cub Chopped onion
1 teaspoon Salt
¼ teaspoon Pepper
¼ cub Butter or margarine
¼ cub All-purpose flour
2 cub Milk
2 cub Shredded sharp cheddarcheese (8 oz.)
1 can Whole kernal corn, drained(16 oz.)
1 ½ cub Cubed fully cooked ham

Preparation:

In a large saucepan, bring the water, potatoes, carrots, celery, onion, salt and pepper to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are just tender. Remove from the heat; do not drain.
Meanwhile, in a medium saucepan, melt the butter. Blend in flour. Add the milk all at once; cook and stir until thickened and bubbly. Add cheese and stir until melted. Stir into the undrained vegetables, return large saucepan to the heat. Add corn and ham; heat through, stirring occasionally.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheddar Ham Pasta

Servings: 1 Servings

Ingredients:

1 package (12 ounce) uncookedcorkscrew pasta
1 can (14-½ ounce) tomatoesdiced/onions and garlicundrained
Milk
2 tablespoon Butter or margarine
3 tablespoon All-purpose flour
1 teaspoon Basil; crushed
2 cub Shredded sharp Cheddarcheese
1 ½ cub Fully cooked diced ham
Chopped parsley optional

Preparation:

Cook pasta according to package directions; drain. Meanwhile, drain tomatoes reserving liquid; add milk to measure 2 cups.Melt butter in large saucepan over low heat; stir in flour and basil. Cook over medium heat 3 minutes stirring constantly. Stir in reserved liquid; cook until thickened, about 3 minutes, stirring constantly. Stir in tomatoes, cheese, ham and pasta; garnish with chopped parsley, if desired. Makes 4 servings.

Posted to recipelu-digest by Alice Poe <afpoe@swbell.net> on Mar 24, 1998

Cheddar Harvest Fondue

Servings: 4 Servings

Ingredients:

¾ cub Milk
1 tablespoon Dijon-style mustard
2 teaspoon Onion powder
¼ teaspoon Salt
1 dash Ground black pepper
¾ cub Apple juice
¼ cub All-purpose flour
6 ounce (1 ½ cups) shredded sharpcheddar cheese
4 cub Italian bread cut in 1-inchcubes
4 cub Assorted blanchedvegatables, cut inbite-size
Pieces

Preparation:

In a medium saucepan combine until smooth: milk, apple juice, flour, mustard, onion powder, salt and black pepper. Cook and stir over medium heat until mixture thickens and boils; cook and stir one minute longer.
Remove from heat; add cheese; stir until melted. Transfer to a fondue pot; keep warm. Serve with bread cubes and assorted vegetables. This makes 4 portions (about 2 cups).

From: Steve Herrick Source: Best Recipes Mar/Apr 1991

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheddar Macaroni Salad

Servings: 1 Salad

Ingredients:

3 cub Medium shell macaroni
2 cub Cubed cheddar cheese
1 cub Chopped celery
½ cub Chopped green pepper
¼ cub Chopped onion
1 cub Dairy sour cream
1 cub Mayonnaise or salad dressing
¼ cub Milk
½ cub Sweet pickle relish
4 teaspoon Vinegar
1 ½ teaspoon Prepared mustard
¾ teaspoon Salt

Preparation:

In a large kettle cook macaroni in a large amount of boiling salted water until tender; drain. Cool to room temperature. Toss with cheese, celery, green pepper and onion.

Combine sour cream, mayonnaise or salad dressing, and milk; stir in relish, vinegar, mustard and salt. Toss with macaroni mixture.

Cover and chill for several hours.

Serve in a lettuce lined bowl. Garnish with green pepper rings if desired.
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on May 16, 1998

Cheddar Meat Loaf

Servings: 6 Servings

Ingredients:

1 ½ pound Lean Ground Beef
1 ¼ cub Bread Crumbs; Dry
¼ pound Cheddar; Sharp, Shredded
10 ¾ ounce Tomato Soup; Condensed, 1 Cn
1 Egg; Lg
¼ cub Onion; Chopped
2 tablespoon Parsley; Fresh, Chopped
½ teaspoon Salt
1 dash Pepper

Preparation:

Combine all of the ingredients, mixing lightly. Shape into a loaf in an 11 ½ X 7 ½- inch baking dish. Bake at 350 degrees F. for an hour. Serve hot.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheddar Mushroom Open-Face Sandwich

Servings: 6 Servings

Ingredients:

1 ½ cub Mushrooms; Fresh, Chopped
2 tablespoon Butter; Melted
1 Egg; Lg, Beaten
1 teaspoon Oregano
1 cub Cheddar; Md Sharp, Shredded
6 Dk. Rye Bread Slices;Toasted
12 Tomato; Slices, Thin
Celery Salt
Parsley

Preparation:

Saute the mushrooms in the butter until tender. Remove from the heat and stir in the egg and oregano. Stir in the cheddar cheese. Spread about 3 Tbls of the mixture on each slice of toast. Top each slice with 2 slices of tomato and sprinkle with celery salt to taste. Broil for 5 minutes, or until the cheese melts and the sandwich is thoroughly heated. Garnish with the parsley and serve.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcheese.zip

Cheddar 'n' Bacon Mac with a Twist

Servings: 6 -8

Ingredients:

4 slice Raw bacon; diced
¼ cub Flour
1/3 cub Dry white wine
4 cub Milk
1 ½ teaspoon Dijon mustard
1 ½ teaspoon Salt
¼ teaspoon White pepper
⅛ teaspoon Ground nutmeg
1 cub High-quality grated parmesancheese
1 pound Dry rotelli pasta
2 cub (8 ounces) shredded sharpcheddar cheese
2 cub (8 ounces) small-diced sharpcheddar cheese
¾ cub Dry bread crumbs
2 large Roma tomatoes; cut into 16to 18 slices, (up to 3)

Preparation:

Cook bacon in large heavy-bottom saucepan over medium heat until almost crisp. Stir in flour and cook about 1 minute, stirring constantly.

Add wine while stirring vigorously with whisk, then whisk in milk.

Bring to simmer, whisking occasionally until sauce is thickened, 3 to 4 minutes. Remove from heat. Stir in mustard, salt, pepper, nutmeg and ½ cup parmesan cheese. Set aside.

Meanwhile, bring large pan of water to boil and cook pasta according to package directions until done. Drain well.

Mix together pasta and sauce in large bowl. Fold in 1 cup shredded cheddar and all of diced cheddar until well combined.

Transfer mixture to lightly buttered 13x9-inch baking pan.

Mix remaining ½ cup parmesan and remaining 1 cup shredded cheddar with bread crumbs. Sprinkle evenly over top. Arrange sliced tomatoes on top, evenly spaced.

Bake at 375 degrees 20 to 30 minutes or until pasta is heated through, sides are slightly bubbling and top is golden brown. Makes 6 to 8 generous servings.

Per serving: 867 calories; 40.6 g fat (23.7 g saturated fat; 42 percent calories from fat); 79.5 g carbohydrates, 118 mg cholesterol; 1,583 mg sodium. detnews.com home page Copyright 1998, The Detroit News

Posted to KitMailbox Digest by "AcaGordie" <gordon@acanet.com.mx> on Apr 15, 1998

Cheddar 'n Turkey Potato Pie

Servings: 6 Servings

Ingredients:

8 ounce Mushrooms; sliced
¼ cub Chopped onion
3 tablespoon Margarine
¼ cub Flour
¼ teaspoon Dried tarragon
¼ teaspoon Pepper
1 cub Chicken broth
½ cub Milk
2 cub Chopped cooked turkey
1 package (10.5-oz) frozen mixedvegetables; thawed, drained
8 ounce Shredded Cheddar cheese
2 cub Hot mashed potatoes
Paprika

Preparation:

1. Cook and stir mushrooms and onion in margarine over medium-high heat 3 minutes. Stir in flour, tarragon and pepper.

2. Gradually stir in broth and milk; cook stirring frequently until mixture thickens and comes to a boil, about 5 minutes.

3. Reduce heat to low; stir in turkey, mixed vegetables and 1 cup cheese.
Simmer 5 minutes.

4. Stir ¾ cup cheese into hot potatoes.

5. Spoon hot turkey mixture into a 1-½ quart casserole. Top with potato mixture. Place under heated broiler 5 minutes.

6. Sprinkle with remaining cheese and paprika; place under broiler 2 minutes.

KRAFT AD

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheddar Pancakes

Servings: 6 Servings

Ingredients:

8 ounce Cheddar; Md, Grated
¾ cub Dairy Sour Cream
3 Egg Yolks, Lg, Beaten
2 tablespoon Unbleached Flour; PLUS
1 teaspoon Unbleached Flour
¾ teaspoon Salt
1 ½ teaspoon Thyme
½ teaspoon Mustard; Dry
2 tablespoon Butter

Preparation:

Set out a heavy skillet. Put the grated Cheddar Cheese in a bowl and add the sour cream and egg yolks, mixing well after each addition. Add the flour salt thyme and dry mustard, which have been mixed well in a separate bowl or cup. Melt the butter in the skillet over low heat and drop the batter by tsp into the skillet. Cook over medium heat until lightly browned on the bottom. Loosen the edges with a spatula, turn and lightly brown the other side. Serve at once with bacon or pork sausage.

Makes about 2 dozen 3-inch cakes.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcheese.zip

Cheddar Parmesan

Servings: 1 Servings

Ingredients:

7 ounce Warm water
2 ½ tablespoon Butter; soft
3 ½ teaspoon Sugar
½ teaspoon Salt
1 teaspoon Dry mustard
2 ½ tablespoon Parmesan cheese
1 ½ teaspoon Paprika
1 ¼ cub Low fat grated cheddarcheese
2 ½ tablespoon Minced onions
2 ½ cub Bread flour
2 teaspoon Yeast

Preparation:

Basic Cycle

Posted to Digest bread-bakers.v096.n062

From: Bev Janson <claycooker@worldnet.att.net>

Date: Sun, 01 Dec 1996 08:23:17 -0600

Cheddar Parmesan Potatoes

Servings: 1 Servings

Ingredients:

¼ cub Butter or margarine
¼ cub All-purpose flour
2 cub Milk
½ teaspoon Salt
1 cub (4 ounces) shredded cheddarcheese
½ cub Grated Parmesan cheese
5 cub Sliced cooked peeledpotatoes (about 5 medium)
¼ cub Buttered bread crumbs

Preparation:

In a saucepan, melt butter over low heat. Stir in flour until smooth.
Gradually add milk; cook and stir over medium heat until mixture thickens.
Remove from the heat. Add the salt, cheddar cheese and Parmesan cheese, stir until cheeses melt. Add potatoes; stir gently to mix. Place in a greased 2-qt. baking dish. Sprinkle bread crumbs on top. Bake, uncovered, at 350! for 30-35 minutes.

Yield: 6-8 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheddar Pasta and Vegetables

Servings: 4 Servings

Ingredients:

1 pound Rotini pasta
2 medium Carrot
1 cub Broccoli floweretts
2 Green peppers, medium
10 ¾ ounce Can cream celery soup
½ cub Cheddar cheese, shredded
½ cub Milk 2%
1 tablespoon Brown spicy mustard

Preparation:

Put on the pasta water to boil. When it is boiling add the sliced carrots.
Cook for five minutes. Then add the rotini and bring back to the boil. Once it is boiling again slowly add the broccoli flowerettes. Stir and cook for about 10 minutes until rotini is done. Drain into a colander. Return pan to stove and turn down the heat to low. Add the remaining ingredients. Over low heat, heat until cheese melts, stirring often. Add rotini and vegetables back into the pot. Heat through, stirring occasionally.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheddar Pear Cobbler

Servings: 8 Servings

Ingredients:

2 pound Pear Halves; 2 Cns
1 tablespoon Sugar
2 tablespoon Cornstarch
1 tablespoon Lemon Juice
¼ teaspoon Cinnamon; Ground

TOPPING:
1 cub Unbleached Flour
1/3 cub Sugar
1 ½ teaspoon Baking Powder
½ teaspoon Salt
6 ounce Cheddar; Sharp Shredded
1/3 cub Butter; Melted
¼ cub Milk

Preparation:

Heat the oven to 425 Degrees F. Drain the pears, reserving the syrup.
Combine the sugar, cornstarch and cinnamon in a saucepan and add the syrup and lemon juice. Heat until the syrup thickens then boil for 1 minute.
Remove the pan from the heat and add the pears. Spoon the pears and the syrup into a 9-inch square baking pan. Combine the flour, sugar, baking powder, salt and cheddar, mixing well. Add the butter and milk, mixing until well blended. Spoon the dough over the pears, then bake for 25 to 30 minutes in the preheated oven. Serve hot with Vanilla Ice Cream or Whipped Cream.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcheese.zip

Cheddar Pinwheels

Servings: 6 Servings

Ingredients:

2 cub Unbleached Flour; Sifted
½ teaspoon Salt
1 tablespoon Baking Powder
¼ cub Butter
2/3 cub Milk
1 cub Cheddar; Extra Sharp, Grated

Preparation:

Sift the flour, salt, and baking powder together in a mixing bowl and then cut into the butter. Add the milk and stir together quickly but thoroughly. Turn out on a floured board and knead for 30 seconds then roll out to a ⅛-inch thickness. Spread with the grated cheese and roll up tightly like cinnamon rolls. Cut into ¾-inch slices and transfer to baking sheets and bake in a moderate oven (375 degrees F.) for 20 minutes or until delicately browned.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcheese.zip

Cheddar Popovers/lowfat

Servings: 6 Servings

Ingredients:

3 Egg whites
½ cub Skim milk
1 tablespoon Margarine
=(Reduced Calorie/Melted)
1/3 cub Bread flour
2 tablespoon Flour, whole-grain wheat
⅛ teaspoon Salt
Vegetable cooking spray
2 tablespoon Sharp cheddar cheese
=(Reduced Fat/Shredded)

Preparation:

Beat egg whites at high speed until foamy. Add milk and margarine; beat at medium speed until well blended. Gradually add bread flour, whole wheat flour and salt, beating until mixture is smooth. Coat muffin pans with cooking spray. Heat at 450 degrees for 2-3 minutes or until hot. Remove pans from oven. Pour 1 tablespoon batter into each cup; sprinkle each with 1 teaspoon cheese. Fill cups three-fourths full with remaining batter. Bake at 375 degrees for 45 minutes. Cut a small slit in top of each turnover and bake an additional 5 minutes. Serve immediately. Yield: 6 popovers (70 calories each/27 percent from fat) Fat: 2.1 g (0.5 is saturated fat).
Recipe from The Low Fat Way to Cook Oxmoor House. Jo Merrill

Recipe by: Jo Merrill
Posted to MM-Recipes Digest V4 #307 by "John Weber" <hdbrer@ibm.net> on Nov 26, 97

Cheddar Potato Pie

Servings: 4 Servings

Ingredients:

1 pound Lean ground beef
1 cub Minced onion
¾ cub A.1. Steak Sauce
2 cub Prepared mashed potatoes
1 cub Shredded Cheddar cheese; (4ounces)

Preparation:

Preparation Time: 15 minutes Cook Time: 25 minutes

1. Cook and stir ground beef and onions in large skillet for 4 to 5 minutes. Add steak sauce; heat to a boil. Reduce heat and simmer for 5 to 7 minutes. Spoon into 1 ½-quart casserole.

2. Mix mashed potatoes and cheese. Spread mashed potato mixture evenly over beef mixture.

3. Bake at 350F for 12 to 15 minutes or until heated through.

Posted to recipelu-digest Volume 01 Number 667 by "Karen Coe" <ayla@duo-county.com> on Feb 1, 1998

Cheddar Potatoes

Servings: 1 Servings

Ingredients:

1 can Evaporated milk
2 can Cheddar cheese soup
2 pound Frozen hash browns

Preparation:

Place the hash browns in crockpot. Sprinkle with salt and pepper to taste.
Mix together the evaporated milk and soup. Pour over hash browns. Cook on low for 6 hours.

Bev says you can also add onions or onion flakes, if you like, but she doesn't like.

Recipe by: Bev Bowman

Posted to EAT-L Digest by BLAdams96 <BLAdams96@AOL.COM> on Apr 13, 1998

Cheddar Potatoes with Wreath of Vegetables

Servings: 10 Servings

Ingredients:

1 ½ cub Water
2 tablespoon Butter
⅛ teaspoon Garlic powder
⅛ teaspoon Pepper
3 cub Instant mashed potatoes
1 cub Milk
4 ounce Shredded cheddar cheese
2 teaspoon Prepared mustard
2 Eggs, slightly beaten
2 8 ounce packages frozen
Broccoli, cauliflower, and
Carrot mixture
2 tablespoon Butter

Preparation:

Heat oven to 325 degrees. Lightly butter 2-quart casserole. In medium saucepan, bring water, 2 T butter, garlic powder ad pepper to a boil.
Remove from heat; stir in potato flakes, milk, cheese, mustard and eggs until well blended. Place potato mixture in buttered casserole. Using back of spoon, make indentation in potato mixture around edge of casserole 2 inches wide by 1 inch deep. Bake uncovered at 325 degrees for 20 to 25 minutes or until thoroughly heated. Meanwhile, cook vegetables according to package directions; drain. Add 2 T butter, stir to coat. Spoon cooked vegetables into indented ring in hot potato mixture.

From Randalls Grocery Store, Austin TX typed by jessann :) Posted to MM-Recipes Digest V3 #308

Date: Sat, 09 Nov 1996 20:48:08 -0600

From: jessann doe <jessann@texas.net>

Cheddar Sage and Walnut Torta

Servings: 1 Servings

Ingredients:

½ pound Cream cheese; softened
3 tablespoon Fresh sage leaves, chopped
Whole sage leaves
½ pound Sharp cheddar cheese(such as Vermont Cabot) shredded
1 cub Walnuts, chopped
Whole walnut halves

Preparation:

Place the cream cheese in a food processor with the chopped sage leaves.
Blend. Line a 2-cup mold with a double thickness of cheesecloth. Arrange the whole sage leaves in a decorative pattern on the bottom of the mold.
Add half the cream cheese mixture, then add shredded cheddar, smoothing out the layer and pressing it slightly. Add the walnuts, again pressing gently.
Smooth the remaining cream cheese mixture over the walnuts. Fold the ends of the cheesecloth over the top of the torta mixture and press lightly.
Refrigerate the mold overnight.

To unmold, fold back the top of the cheesecloth. Invert a serving plate on top of the mold and flip them over together. Lift off the mold and carefully remove the cheesecloth. Garnish the torta with walnut halves.

* Source: The Herb Companion - June/July 1993 * Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheddar Scones with Smoked Turkey

Servings: 8 Servings

Ingredients:

4 cub Biscuit mix
1 ¼ cub Milk
2 Eggs
¼ cub Butter; melted
2 ½ cub Finely shredded Cheddarcheese
Smoked turkey; thinly sliced

Preparation:

Combine biscuit mix, milk, eggs, butter and cheese; mix well until ingredients are moistened. Drop by table spoonfuls onto lightly greased baking sheet. Heat oven to 400øF; bake for 12 to 14 minutes or until golden brown. Remove from oven and cool slightly before removing from baking sheet. To serve, slice scones in half and fill with small slice of turkey.
Arrange on serving tray.

MILITARY FAMILY MAGAZINE

JANUARY 1996

Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheddar Shortbreads

Servings: 1 Servings

Ingredients:

8 tablespoon Unsalted butter
4 ounce Sharp cheddar cheese; about1 cup, coarsely grated
½ teaspoon Salt
½ teaspoon Dry mustard
½ teaspoon Hungarian paprika
1 cub Unbleached; all-purposeflour

Preparation:

Use 10 ½ by 15 ½-inch jelly roll pans or 12 by 15 ½-inch cookie sheets lined with parchment paper.

Set racks in upper and lower thirds of oven and preheat to 350 degrees. Cut the butter in 10 or 12 pieces and place in the food processor. Grate the cheese coarsely and add to the processor. Pulse until well mixed but be careful not to overmix and soften the butter too much. Add the salt, mustard and paprika and pulse to mix them in. Add the flour to the processor and pulse until the butter and cheese have absorbed all the flour. Remove the dough from the bowl to a lightly floured work surface and press it together. Roll dough on a floured surface and cut into 2-inch disks or squares. Arrange about an inch apart on prepared pans. Bake at 350 degrees about 15 minutes, until pale golden. Remove and cool on a rack.

Yield: 36 cookies

NOTES : Recipe courtesy of Nick Malgieri

Recipe by: Cooking Live Show #CL9050

Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Feb 7, 1998

Cheddar Soup

Servings: 6 Servings

Ingredients:

4 tablespoon Unsalted butter
½ cub Finely diced celery
½ cub Finely diced leeks white;white part only
½ cub Carrots; diced
4 tablespoon All purpose flour
4 cub Beef broth
12 ounce Beer
1 pound Vermont cheddar white
1 pound New york cheddar orange
1 pinch Cayenne pepper
Fresh ground black pepper
Salt to taste
Fresh chives; chopped

Preparation:

1. Melt the butter in heavy soup pot. Add the diced celery, leeks and carrots; cook, stirring, over low heat for 3 minutes.

2. Add flour and cook, stirring, over low heat an additional 2 minutes. Add the broth and beer. Bring to a simmer very slowly so vegetables become tender, about 15-20 minutes, stirring occasionally.

3. Over low heat, gradually add the cheeses, whisking all the time, until smooth.

4. Season with cayenne, black pepper and salt. Continue cooking over low heat until heated through. Do not boil, or soup will separate.
Posted to recipelu-digest Volume 01 Number 223 by RecipeLu <recipelu@geocities.com> on Nov 08, 1997

Cheddar Soup with Ham and Jalapenos

Servings: 1 Servings

Ingredients:

1 cub Diced carrots
1 cub Diced celery
4 Diced Jalapenos
1 Stick butter
¼ cub All-purpose flour
2 quart Chicken stock
1 pound Grated Cheddar cheese
1 cub Heavy cream
1 tablespoon Worcestershire sauce
1 tablespoon Dry mustard
½ cub Dark beer
1 ½ ounce Grated Parmesan cheese
½ pound Diced ham
1 cub Diced scallions
Salt to taste
Hot pepper sauce to taste

Preparation:

From: kmeade@ids2.idsonline.com (The Meades)

Date: Mon, 6 May 1996 06:24:00 -0400
Saute carrots, celery and jalapenos in butter until tender. Add flour slowly to the vegetabless; whisk frequnetly for about 6 minutes. Add stock; slowly whisking while pouring. Simmer for about 25 minutes. Remove soup from heat and whisk in cheese, a small amount at a time until mixture is smooth. Blend in cream. Add Worcestershire sauce, mustard, beer and Parmesan cheese. Whisk until well blended. Add ham and scallions. Season with salt and hot sauce. Note: For a thinner soup, add more stock if desired.

Source: "Jack Daniel's Hometown Celebration Cookbook Vol. II", by Pat Mitchamore with recipes edited by Lynne Tolley, recipe submitted by Jayne Young, 1990. Rutledge Hill Press.

MC-RECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

MC-RECIPE DIGEST V1 #72

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheddar Spread

Servings: 4 Servings

Ingredients:

1 pound Butter
8 ounce Cheddar; Sharp, Grated
4 ounce Romano Cheese; Grated
1 teaspoon Worcestershire Sauce
¼ teaspoon Garlic Powder
½ teaspoon Paprika; Sweet Or Hot

Preparation:

All the ingredients should be at room temperature before starting this recipe. Whip slowly, in a medium mixing bowl, with the mixer until the mixture is fluffy. Spread on Bread Slices. (Rye, Sourdough or regular French Bread are great.) Toast under the broiler until hot.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcheese.zip

Cheddar Squares

Servings: 6 Servings

Ingredients:

2 cub Unbleached Flour
1 tablespoon Baking Powder
1 teaspoon Salt
1/3 cub Butter
1 cub Cheddar; Sharp, Shredded
½ cub Onion; Chopped
2 tablespoon Pimento; Chopped
2/3 cub Milk

Preparation:

Combine the dry ingredients, then cut the butter into the dry mixture until it resembles coarse crumbs. Add the cheddar, onion, and pimento, mixing well. Add the milk, mixing until just moistened. Spread the dough in a 9-inch square baking pan and bake at 450 degrees F. for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean.
Cool slightly and cut into squares. Serve warm.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcheese.zip

Cheddar Squash Bake

Servings: 8 Servings

Ingredients:

6 cub Thinly sliced zucchini
6 Egg yolks; slightly beaten
1 cub Sour cream
2 tablespoon Flour
2 Egg whites; beaten stiff
1 ½ cub Shredded Cheddar
6 slice Bacon; cooked crisp
1 tablespoon Butter
¼ cub Fine dry bread crumbs

Preparation:

Steam squash until crisp-tender. Sprinkle with a little salt if desired.
Combine egg yolks, sour cream, and flour. Fold in egg whites. Place half of squash in 12 x 7 x 2 inch greased baking dish. Top with half of egg mixture. Sprinkle with cheese and all of bacon. Add second layer of squash , egg mixture, and cheese. Melt butter and stir in bread crumbs. Sprinkle over top of casserole. Bake at 350 degrees F for 20-25 minutes.

From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheddar Stuffed Franks in Buns

Servings: 6 Servings

Ingredients:

12 Frankfurters; Deli Style
½ cub Sweet Pickle Relish
1 tablespoon Mustard; Prepared
¾ pound Cheddar; Medium Sharp
12 Bacon; Slices
12 Buns; Buttered & Toasted

Preparation:

Slit the frankfurters almost through lengthwise. Mix the pickle relish and prepared mustard together. Cut the cheddar cheese into 12 4 ½ by ½-inch strips. Put one strip of cheddar cheese and about 2 tsps of the relish mixture into each frankfurter and set aside. Panbroil the bacon until partially cooked and still limp and drain. Starting at one end, securing the bacon with a wooden pick, wrap each frankfurter and secure the other end with a wooden pick also. Set the oven temperature to broil and arrange the bacon wrapped frankfurters on the broiler rack with the tops 3-inches below the heat source and broil until the bacon in cooked, turning once. Serve hot in the buns.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcheese.zip

Cheddar Tbsp

Servings: 1 Servings

Ingredients:

1/3 cub Butter/margarine; melted
½ teaspoon Onion salt
4 quart Popcorn; popped
2 cub Sharp Cheddar cheese*
½ teaspoon Garlic salt

Preparation:

*Shredded Preheat oven to 325F (163C). Melt butter or margarine over low heat. Pour the popcorn into a large 4-inch deep baking pan. Add butter, garlic salt, onion salt, and cheese, a small amount of each at a time, and toss. Heat in the oven for 5 to 10 minutes to melt the cheese, stirring gently once or twice. YIELD: Makes 4 quarts. Source: Popcorn Cookery, which says they got the recipe originally from Hunt-Wesson Foods.
Posted to EAT-L Digest 14 Sep 96

Date: Sun, 15 Sep 1996 13:47:11 -0400

From: Eileen & Bob Holze <beck4@ASAN.COM>

Cheddar Tomato Soup

Servings: 6 Servings

Ingredients:

12 Whole fresh tomatoes
2 small Onions; chopped
½ cub Diced celery
1 cub Chicken stock
1 cub Cream
1 teaspoon Ground basil
Salt
Black pepper
8 ounce Cheddar cheese; shredded

Preparation:

Combine tomatoes, onions, and celery in food processor and blend until coarsely chopped. Pour into large saucepan, add chicken stock, and bring to a boil over medium heat. Simmer, uncovered, for 20 minutes. Add cream.
Season with basil, salt, and pepper. Cook over very low heat for five minutes. Add cheese and cook, stirring constantly, until cheese melts.
Serve at once.

Recipe by: Elizabeth Powell

Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Feb 5, 1998

Cheddar Toss and Heat

Servings: 4 Servings

Ingredients:

1/3 cub Butter/margarine; melted
4 quart Popcorn; popped
½ teaspoon Garlic salt
½ teaspoon Onion salt
2 cub Sharp Cheddar cheese*

Preparation:

*Shredded Preheat oven to 325F (163C). Melt butter or margarine over low heat. Pour the popcorn into a large 4-inch deep baking pan. Add butter, garlic salt, onion salt, and cheese, a small amount of each at a time, and toss. Heat in the oven for 5 to 10 minutes to melt the cheese, stirring gently once or twice. YIELD: Makes 4 quarts. Source: Popcorn Cookery, which says they got the recipe originally from Hunt-Wesson Foods.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheddar Twisters

Servings: 1 Servings

Ingredients:

2 can (8-oz.) refrigeratedcrescent dinner rolls
6 ounce (1 ½ cups) finely shreddedsharp cheddar cheese
¼ cub Chopped green onions
1 Egg
1 teaspoon Water
2 teaspoon Sesame seed
½ teaspoon Garlic salt with parsleyblend*

Preparation:

From: Perry Greene <palgreen@hiwaay.net>

Prep Time: 10 minutes (Ready in 35 minutes)

Heat oven to 375 F. Lightly grease large cookie sheet. Separate dough into 8 rectangles; firmly press perforations to seal.

In small bowl, combine cheese and onions; mix well. Spoon scant ¼ cup cheese mixture in 1-inch strip lengthwise down center of each rectangle to within ¼ inch of each end. Fold dough in half lengthwise to form long strip; firmly press edges to seal. Twist strip 4 or 5 times. Bring ends together to form ring; pinch to seal. Place on greased cookie sheet.

In small bowl, combine egg and water; beat well. Brush over dough. Sprinkle with sesame seed and garlic salt blend.

Bake at 375 F. for 15 to 20 minutes or until golden brown. Immediately remove from cookie sheet; cool 5 minutes on wire rack. Serve warm.

8 rolls

TIP: To substitute for garlic salt with parsley blend, use mixture of ½ teaspoon garlic salt and dash of dried parsley flakes.

Posted to recipelu-digest by jeryder@juno.com on Mar 23, 1998

Cheddar Vegetable Lasagna

Servings: 1 Servings

Ingredients:

½ pound Mushrooms, sliced
¼ cub Margarine, divided
4 cub Shredded carrots
½ cub Chopped onion
¼ cub Flour
2 ½ cub Milk
½ teaspoon Salt
dash Pepper
9 Lasagna noodles, cooked,drained
12 ounce Shredded sharp cheddarcheese
16 ounce Cream-style cottage cheese
10 ounce Frozen chopped spinach,thawed, well drained
1 ounce Grated parmesan cheese
½ cub Chopped fresh parsley

Preparation:

Preheat oven to 375 degrees.

Saute mushrooms in 1 Tbsp margarine until tender; remove from skillet.

Saute carrots and onions in remaining 3 Tbsp margarine 5 minutes or until carrots are tender. Reduce heat to medium.

Blend in flour. Gradually add milk; cook, stirring constantly, until thickened. Stir in mushrooms.

For first layer, arrange 3 noodles in bottom of greased 13x9" baking dish.
Top with half the cheddar cheese and half the vegetable mixture.

Cover vegetable mixture with 3 noodles and combined cottage cheese and spinach.

Repeat first layer. Sprinkle with parmesan cheese.

Bake 30 minutes; sprinkle with parsley. Let stand 10 minutes.

*NOTES: This is a *big* hit with my family! I always use ricotta instead of cottage cheese -- works just great.

Anne Callery

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheddar Vegetable Soup2

Servings: 1 Servings

Ingredients:

1 large Onion; chopped
¼ cub Vegetable oil
1 large Red bell pepper; cut into¼ inch
Trips
Strips
2 Boiling potatoes; (about 1pound),
Eeled an nd cut in
/2 inch cubes
2 Zucchini; (about 1 pound),scrubbed, halvedlengthwise, and cutcrosswise into ½ inchslices
10 ounce Frozen corn; thawed
1/3 cub All-purpose flour
4 cub Chicken broth
2 cub Milk
⅛ teaspoon Cayenne; or to taste
10 ounce Extra-sharp cheddar grated;(about 3 ½ cups)

Preparation:

In a heavy kettle cook the onion in the oil over moderately low heat, stirring, until it is softened, stir in the bell pepper, the potatoes, the zucchini and the corn, and cook the mixture, stirring, for 3 minutes. Add the flour and cook the mixture, stirring for 3 minutes. Add the broth in a stream, stirring, and stir in the milk, the cayenne, and salt and black pepper to taste. Bring the mixture to a boil and simmer it, uncovered, stirring occasionally, until it has thickened. Add the Cheddar in 5 batches, stirring after each addition until it is melted, but do not let the soup come to a boil or the cheese will separate.

Yield: about 11 cups, serving 6 to 8

NOTES : Recipe courtesy Gourmet Magazine

Recipe by: Cooking Live Show #CL9041

Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Feb 7, 1998

Cheddar Wheat Herb Crescents

Servings: 24 Servings

Ingredients:

2 ¾ cub Milk
1 tablespoon Sugar
1 package Active dry yeast
5 ½ cub Whole wheat flour
2 teaspoon Salt
1 Eggs
3 tablespoon Butter
¾ cub Flour (approx)
1 ½ cub Grated cheddar cheese
Egg wash
2 tablespoon Sesame seeds
½ pound Butter
1 tablespoon Dried basil
1 tablespoon Dried oregano
Lemon juice

Preparation:

Have egg at room temperature. Heat milk to lukewarm. Soften butter. Stir the milk and sugar in a large bowl, sprinkle on yeast, let soften. Beat in 3 ½ cups flour, cover, let rest 15 minutes. Beat in the salt and egg, then add the 3 T butter, a little at a time, as you stir in the remaining whole wheat flour. Turn out and knead on floured board 10 minutes. Place in greased bowl, turn, cover, let rise until double.

Make herb butter with ½ lb butter, basil, oregano and a few drops of lemon juice.

Punch down dough, gradually kneading in the cheese. Divide dough into fourths. Roll each into a circle (keep dough not in use covered). Spread rolled dough with herb butter, cut into wedges, roll up, put on baking sheet. Cover loosely. Repeat with remaining dough. Let rise until almost doubled. Brush with egg wash, sprinkle with a few sesame seeds.

Bake at 375 degrees F, 25 minutes.

Cooking Echo - May 1991 - Fred Peters

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheddar, Ham and Broccoli Sauce

Servings: 4 Servings

Ingredients:

12 ounce Elbow macaroni
1 Sma bunch broccoli, cut inbite-size
2 tablespoon Olive oil
1 medium Onion, chopped
6 ounce Smoked ham, diced
2 Cloves garlic, finelychopped
½ teaspoon Salt
⅛ teaspoon Black pepper
2 cub Sharp cheddar cheese,shredded

Preparation:

Cook macaroni in large pot of boiling water following package directions.
Stir in broccoli 2 minutes before end of cooking.

Meanwhile, heat oil in large, deep, nonstick skillet over medium-high heat.
Add onion and ham; cook, stirring, until onion has softened, about 2 minutes. Add garlic; season with salt and pepper.

Drain pasta and broccoli, reserving ¼ cup water; toss in bowl with ham mixture and cheddar. Add 3 tbsp water, more if needed.

Recipe by: Family Circle - 4/22/97 Posted to MC-Recipe Digest V1 #622 by The Taillons <taillon@access.mountain.net> on May 29, 1997

Cheddar, Sage, and Walnut Torta

Servings: 1 Servings

Ingredients:

½ pound Cream cheese; softened
3 tablespoon Fresh sage leaves, chopped
Whole sage leaves
½ pound Sharp cheddar cheese(such as Vermont Cabot) shredded
1 cub Walnuts, chopped
Whole walnut halves

Preparation:

Place the cream cheese in a food processor with the chopped sage leaves.
Blend. Line a 2-cup mold with a double thickness of cheesecloth. Arrange the whole sage leaves in a decorative pattern on the bottom of the mold.
Add half the cream cheese mixture, then add shredded cheddar, smoothing out the layer and pressing it slightly. Add the walnuts, again pressing gently.
Smooth the remaining cream cheese mixture over the walnuts. Fold the ends of the cheesecloth over the top of the torta mixture and press lightly.
Refrigerate the mold overnight. To unmold, fold back the top of the cheesecloth. Invert a serving plate on top of the mold and flip them over together. Lift off the mold and carefully remove the cheesecloth. Garnish the torta with walnut halves.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheddar-Ale Pub Spread

Servings: 1 Servings

Ingredients:

8 ounce Old Cheddar Cheese, GRATED
8 ounce Cream Cheese, SOFTENED
125 ml Ale or beer
1 teaspoon Dry mustard
¼ teaspoon Cayenne pepper
½ cub Finely chopped toastedpecans
½ cub Chopped parsley (fresh)

Preparation:

Place cheeses in food processor or blender, process until smooth. (I used a combination of by hand and an electric mixer) Gradually add ale, mustard and cayenne pepper. If mixture is soft, refrigerate until firm enough to hold shape. Mould into a disc shape ( a sphere or ball!!). Combine pecans and parsley. Pat the mixture onto the ball or roll the ball in the mixture until the cheese mixture is covered completely. Place on a serving plate or board and surround with crackers or flatbreads. Slices of apple are nice with this too.

This is an easy thing to make and is very tasty.

Margaret Miller

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheddar-Bacon Dip

Servings: 1 Servings

Ingredients:

8 ounce Cream cheese;softened
8 ounce Sour cream
5 Green onions;thinly sliced
4 medium Tomatoes;chopped
1 large Green pepper;chopped
16 ounce Taco sauce
8 ounce Shredded cheddar cheese
1 pound Sliced bacon;cooked andcrumbled
Tortilla or taco chips

Preparation:

In a bowl,beat cream cheese and sour cream.Spread in an ungreased 13 x 9 x 2 dish or on a 12 " plate.Combine onions,tomatoes and green pepper;sprinkle over the cream cheese layer.Pour taco sauce over the vegies.Sprinkle with cheddar cheese.Refrigerate.Just before serving,sprinkle with bacon.

Posted to recipelu-digest Volume 01 Number 415 by "rudolph" <rudolph@1st.net> on Dec 29, 1997

Cheddar-Beer Soup

Servings: 4 Servings

Ingredients:

6 cub Beer-beef broth; reservedfrom Drunken Rump Roast
2 cub Water
6 tablespoon Oil
9 tablespoon Flour
¾ teaspoon Dry mustard
6 cub Sharp cheddar cheese;shredded
Cayenne pepper
Salt; optional

Preparation:

THIS IS A LEFT-OVER RECIPE FOR USE WITH THE DRUNKEN RUMP ROAST MASTER RECIPE.

Combine broth and water in a saucepan; bringto a aboil; set aside.

Heat oil in a heavy, nonreactive saucepan over medium-low heat. Stir in the flour to make a roux and coo, stirring occasionally, until golden, 5-8 minutes. Stir in mustard. Slowly qwhisk in hot liquid, making sure to incorporate all the roux around edge of pan. Bring to a boil, reduce heat and simmer for 3 minutes.

Stir in cheese by the handful, making sure each addition has melted and is incorporated beforea dding the next. When all the cheese has been added, simmer soup for 2 minutes. Season with cayenne pepper to taste, and with salt if desired.

See notes for menu suggestions.

NOTES : Good with grilled tomato bruschetta, followed by gingerbread for dessert.
Recipe by: SF Chronicle, Jan. 31, 1996 - WEEKEND COOK

Posted to MC-Recipe Digest V1 #984 by Judi Moseley <judi@moseleygroup.com> on Jan 4, 1998

Cheddar-Cheese Ball

Servings: 1 Servings

Ingredients:

¾ pound Mild cheddar cheese,shredded
½ package (8 oz) cream cheese
2 tablespoon Butter, softened
2 tablespoon Finely chopped onion
1 tablespoon Low-sodium Worcestershiresauce
1 tablespoon Bourbon or Tennessee Whiskey
1 teaspoon Dry mustard
½ teaspoon Paprika
3 tablespoon Finely chopped fresh parsleyleaves
Benne-Seed Wafers (optional)

Preparation:

In food processor with chopping blade, process the cheddar and cream cheeses, butter, onion, Worcestershire, bourbon, mustard and paprika until smooth. Refrigerate until firm enough to handle. When cheese mixture is manageable, shape into ball. Roll ball in chopped parsley and place on serving platter. Surround ball with Benne-Seed Wafers, if desired, and serve or refrigerate until ready to serve. 12 servings. Per serving:
protein: 8 grams; fat: 15 grams; carbohydrate: 1 gram; fiber: 1 gram; sodium: 225 miligrams; cholesterol: 45 miligrams; calories: 169.

*** Don't recall where i got this recipe.

Posted to EAT-L Digest 04 Sep 96

From: "Anita M. Cousar" <Aaliyah618@AOL.COM>

Date: Wed, 4 Sep 1996 16:51:13 -0400

Cheddar-Chive Popcorn

Servings: 1 Servings

Ingredients:

1 cub Popcorn, popped(about 12 cups)
3 tablespoon Unsalted butter;cut into small pieces
2 teaspoon White-wine Worcestershire sa
3 cub Loves garlic; finely chopped
3 tablespoon Dried chives
½ cub Finely grated sharp Cheddarcheese, dried*
Salt, to taste

Preparation:

Preheat the oven to 350 degrees F. Place the popcorn in a large bowl. Put the butter, Worcestershire sauce, and garlic in a small saucepan and cook over low heat for about 3 minutes until the garlic has softened. Add the chives and stir well. Pour over the popcorn and toss. Spread the popcorn evenly in a large jelly-roll pan. Bake in the preheated oven for 15 minutes, removing the pan and stirring occasionally. Remove the pan from the oven. Toss the cheese with the popcorn, allow to cool slightly, then serve at once, adding salt to taste. Make 12 cups. *The cheese should be as dry as possible when added to the popcorn. Spread the grated cheese on a plate and chill it, uncovered, in the refrigerator, for several hours or overnight. Source: "An Edible Christmas" Cookbook by Irena Chalmers.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheddar-Cornmeal Shrotbread

Servings: 36 Servings

Ingredients:

1 cub All-purpose flour
¼ cub Yellow cornmeal
1 teaspoon Baking powder
1 teaspoon Salt
⅛ teaspoon Cayenne pepper
¾ cub Sharp cheddar cheese; grated
2/3 cub Cottage cheese; lowfat
2 tablespoon Olive oil; OR
2 tablespoon Canola oil

Preparation:

In a medium bowl, whisk flour, cornmeal, baking powder, salt and cayuenne.
Stir in cheddar.

In a food processor, puree cottage cheese. Add oil and process until smooth. Add flour mixture and pulse just until the dough clumps together.

Turn dough out onto a lightly floured surface and knead gently several times. Divide in half, form each piece into a disk and srap in plastic wrap. Refrigerate for at least 20 minutes or up to 2 day.s

Meanwhile, preheat oven to 400øF. Lightly oil 2 baking sheets or coat them with nonstick spray.

On a lightly floured surface, roll dough to a thickness of ⅛ inch. Using a 2 ½-inch round serrated or other decorative cookie cutter, cut out cookies. Arrange on prepared baking sheets. (Reroll and cut scraps.)

Bake cookies, 1 sheet at a time, for 8 to 12 minutes, or until golden and firm. Transfer to a wire rack to cool.

NOTES : The cookies are best served the day they are baked.

Recipe by: Eating Well (December 1997)

Posted to recipelu-digest by Nesb2 <Nesb2@aol.com> on Mar 5, 1998

Cheddar-Dill Bread

Servings: 1 Servings

Ingredients:

2 cub Self-rising flour; *see note
1 tablespoon Sugar
¼ cub Butter or margarine
1 cub Cheddar cheese; shredded
2 teaspoon Dill weed
1 Egg
¾ cub Milk

Preparation:

Recipe by: Sue Klapper Preparation Time: 0:40 In a large bowl combine flour and sugar. Cut in butter until crumbly; stir in the cheese and dill. In a small bowl, beat egg and milk; pour into dry ingredients and stir just until moistened. (Batter will be very thick.) Pour into a greased 8 inch x 4 x 2 loaf pan. Bake at 350 for 35 - 40 minutes or until bread tests done.
Cool in pan 10 minutes before removing. Note: As substitute to self-rising flour, place 1 T. baking powder and 1 t. salt in a measuring cup. Add enough flour to equal 2 cups.

Source: Taste of Home; Feb./March 1995.
Posted to MC-Recipe Digest V1 #805 by Nancy Berry <nlberry@prodigy.net> on Sep 25, 1997

Cheddar-Filled Beef Rolls

Servings: 6 Servings

Ingredients:

1 ½ pound Lean Ground Beef
¼ cub Bread Crumbs; Dry
2 tablespoon Barbecue Sauce
1 Egg; Lg
½ teaspoon Salt

FILLING:
1 cub Cheddar; Sharp, Shredded
¼ cub Bread Crumbs; Dry
¼ cub Green Pepper; Chopped
2 tablespoon Water

Preparation:

Combine the meat, bread crumbs, barbecue sauce, egg and salt, blending well. Pat the meat mixture into a 14 X 8-inch rectangle on foil or waxed paper. Combine the cheddar cheese, bread crumbs, green pepper and water and pat the cheese mixture over the meat mixture. Roll up roll fashion, starting at the narrow end. Chill for several hours or overnight. Slice into 6 servings and bake in a shallow casserole in a preheated 350 degree F. oven for 25 to 30 minutes. Serve hot.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheddar-Nut Dip

Servings: 1 Servings

Ingredients:

1 cub Shredded cheddar cheese
½ cub Plain yogurt
1 tablespoon Tomato paste
1 Chopped clove garlic
Salt and cayenne pepper

Preparation:

Throw everything in a food processor and blend until fairly smooth. Spoon into bowl and stir in 1/3 c. toasted chopped walnuts. Garnish with fresh parsley and serve with breadsticks.

Dawnzie dreskin@julain.uwo.ca

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheddar-Olive Bread

Servings: 6 Servings

Ingredients:

3 cub Cheddar; Sharp, Grated
3 ounce Pimento-StuffedOlives;Sliced
1 cub Mayonnaise
1 French Bread; Loaf, Unsliced

Preparation:

Mix the cheese, olives, and mayonnaise together. Spread on the cut surface of the French Bread, which has been sliced horizontally. Bake at 350 degrees F for 20 to 30 minutes, then slice into thick slices and serve hot.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcheese.zip

Cheddar-Olive Bread Abm

Servings: 24 Servings

Ingredients:

GOLD MEDAL BETTER FOR:
-BREAD-----
1 ⅛ cub Water; warm
1 ¼ cub Cheddar; shredded, sharp
¾ teaspoon Salt
1 tablespoon Sugar
3 cub Flour; bread
1 ¼ teaspoon Yeast

ADD AT BEEP:
¾ cub Olives; small stuffed

Preparation:

Bring all ingredients except olives to room temperature and pour into bakery, in order. Set "baking control" at 11 o'clock. Select "white bread" and push Start. Add olives at beep, 88 minutes into cycle.

Tested in DAK R2D2. Sylvia's comments:

Tyops by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes

Posted to MC-Recipe Digest V1 #757 by Nancy Berry <nlberry@prodigy.net> on Aug 23, 1997

Cheddar-Olive Tart

Servings: 6 Servings

Ingredients:

3 large Eggs
1 ½ cub Cream
4 ounce Cheddar cheese, grated
½ cub Sliced black olives
Salt and pepper to taste
Prepared tart shell(s)

Preparation:

You can either bake this in 1 large tart shell or 4 smaller ones. PREHEAT OVEN TO 375F. Beat eggs lightly and mix in all other ingredients. Pour into prepared shell(s). Bake 30 minutes for a large shell, 20 minutes for smaller ones.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheddar-Onion Corn Muffins

Servings: 18 Servings

Ingredients:

1 ½ cub All-purpose flour
1 cub Yellow cornmeal
1 ½ teaspoon Baking powder
1 tablespoon Sugar
½ teaspoon Salt
1 cub Shredded Cheddar cheese
½ cub Minced onion
1 ½ cub Milk
¼ cub Melted butter
2 Eggs, lightly beaten

Preparation:

1. Heat oven to 350 degrees. Lightly grease muffin tins. Mix flour, cornmeal, baking powder, sugar and salt in large bowl. Add cheese and onion; mix well. Add milk, melted butter and eggs; stir just until dry ingredients are moistened. Do not overmix.

2. Spoon into prepared muffin tins, filling two-thirds full. Bake until puffed and golden, 30 to 40 minutes. Cool on wire rack.

Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or rec.food.cooking

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheddar-Pepper Biscuits

Servings: 1 Servings

Ingredients:

1 ¾ cub All-purpose flour
1 tablespoon Baking powder
¾ teaspoon Salt
½ teaspoon Freshly ground black pepper
1/3 cub Butter or margarine;softened
1 ½ cub Cheddar cheese; divided
¾ cub Milk

Preparation:

Pantry: Sargento 3 Cheese Gourmet Cheddar Recipe Blend

In medium bowl, combine flour, baking powder, salt and pepper. Cut in butter with a pastry blender or 2 knives until mixture is size of coarse crumbs. Stir in 1 cup cheese. Add milk; mix just until dry ingredients are moistened. Turn dough out onto floured surface; knead gently 8 to 10 turns.
Roll out or pat dough about ½-inch thick; cut with 2-½-inch biscuit cutter. Re-roll and cut scraps. Place on greased baking sheet. Sprinkle with remaining ½ cup cheese. Bake at 450°F 10 to 12 minutes or until biscuitsare golden brown. 12 to 14 biscuits.

Calories 168, 10 g fat http://www.charleston.net

Recipe By : Cooks Tip Page at Charleston.Net Sept 1996

Posted to MC-Recipe Digest V1 #231

Date: Mon, 30 Sep 1996 12:43:06 -0700 (PDT)

From: "phannema@wizard.ucr.edu" <phannema@wizard.ucr.edu>

NOTES : http://www.Sargento.com promo at charleston

Cheddar-Pepper Toasts

Servings: 36 Servings

Ingredients:

1 1/3 cub Shredded old cheddar cheese
¼ pound Light cream cheese, cubed
(about ½ cup)
¼ cub Chopped fresh parsley
2 tablespoon Minced seeded hot red
Peppers* (wear gloves, wash
Hands afterwards)
36 Slices cut from a narrow
Baquette

Preparation:

In food processor, combine cheddar and cream cheese; process until creamy and smooth. Add parsley and peppers; process just to combine. Spread generous teaspoonfuls of mixture on each baguette slice; arrange baguette slices on baking sheets. (Recipe can be prepared ahead up to this point.
Freeze baguette slice on baking sheets, then transfer to freezer - proof containers with wax paper between layers. Freeze for up to 1 month. Toasts can be baked straight from the freezer) When ready to serve, preheat oven to 375F. If made ahead, arrange baguette slices on baking sheets. Bake 10 - 12 minutes (15 minutes if frozen) until topping is puffed and edges are golden brown. Source: Recipes Only Magazine. Sept. 95 Posted to MM-Recipes Digest V3 #255

Date: Tue, 17 Sep 1996 20:57:34 -0400

From: Cindy J Hartlin <chartlin@localhost.total.net.idiscover.net>

Cheddar-Potato-Broccoli Soup

Servings: 4 Servings

Ingredients:

1 tablespoon Butter
1 cub Chopped onions
1 1/3 pound Potatoes, peeled, cut into¾-inch cubes
2 ½ cub Boiling water
2 Chicken bouillon cubes
10 ounce Frozen broccoli cuts, thawedand drained
6 ounce Shredded Cheddar cheese
Salt and pepper to taste

Preparation:

Melt the butter in a 2- to 3-quart saucepan. Add the onion and saute for 5 minutes. Add the potatoes, water and bouillon cubes. Cover and bring to a boil; reduce the heat to medium and cook just until the potatoes are tender, about 15 minutes. Remove 1 cup of potato cubes with a slotted spoon and set aside. Pour the contents of the saucepan into a blender and process until smooth. Return to the saucepan. Mix in the reserved potatoes and the broccoli. Place over medium-low heat and very gradually add the cheese, stirring until heated through and the cheese is completely melted.
Season with salt and pepper.

Makes 4 servings.

[The Baltimore Sun; Jan 8, 1992; Sherrie Ruhl]

Posted by Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheddar-Sausage Rolls

Servings: 1 1/2 dozen

Ingredients:

1 cub (4 oz.) shredded Cheddarcheese, at room temperature
3 tablespoon Sour cream
6 Slices summer sausage, about4 ½ inches in diameter

Preparation:

Combine cheese and sour cream in a small bowl. Remove casings from sausage. Spread a scant 2 tbsp. cheese mixture on each slice of sausage.
Place one slice of sausage on top of another, overlapping one half of the way. Roll sausage firmly and wrap. Repeat twice to form 3 rolls. Chill.
To serve, cut into ½ inch slices. About 1 1 /2 dozen appetizers. Typed in MMFormat by cjhartlin@msn.com Source: The Culinary Arts Cookbook.
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Apr 19, 1998

Cheddar-Stuffed Cherry Tomatoes

Servings: 36 Servings

Ingredients:

2 pint Cherry tomatoes
1 package (8 oz) cream cheese; roomtemperature
1 cub Cheddar cheese; finelyshredded
1 tablespoon Milk
1 Clove (small) garlic; mashed
¼ teaspoon Ground cumin
¼ teaspoon Cayenne
½ teaspoon Salt
¼ teaspoon Pepper

Preparation:

Rinse cherry tomatoes; pull off stems. Using sharp knife, cut cone-shaped core from stem end of each. Spoon out center of each tomato using small spoon. Drain tomatoes upside down on paper toweling.

Cut up cream cheese into bowl. Add cheddar, milk, garlic, cumin, cayenne, salt and pepper; mash with fork. Spoon into pastry bag fitted with large plain tip; pipe into tomatoes. Or use a spoon.

Recipe by: Family Circle -- 8/5/97 Posted to MC-Recipe Digest V1 #688 by The Taillons <taillon@access.mountain.net> on Jul 24, 1997

Cheddar-Topped Baked Apples

Servings: 1 Servings

Ingredients:

3 Cored and sliced apples
3 tablespoon Honey
1 tablespoon Lemon juice
1 tablespoon Cornstarch
1 teaspoon Apple pie spice
Pinch of salt
½ cub Shredded extra-sharp,; lightcheddar cheese

Preparation:

Preheat oven to 375 degrees. Stir together apples, honey, lemon juice, cornstarch, apple pie spice and salt in non-stick baking dish. Bake 20 minutes and top with cheese. Bake just until cheese melts and serve warm.
Recipe By :THE DESSERT SHOW SHOW #DS3006

Posted to MC-Recipe Digest V1 #259

Date: Sat, 26 Oct 1996 00:12:08 -0400

From: Meg Antczak <meginny@node1.frontiernet.net>

Cheddary Chicken Potpie

Servings: 6 Servings

Ingredients:

1 can Condensed cream of chickensoup, undiluted
1 cub Milk; divided
½ cub Chopped onion
1 package (3 oz) cream cheese;softened
¼ cub Shredded carrots
¼ cub Grated parmesan cheese
½ teaspoon Salt
3 cub Cubed cooked chicken
1 package (10 oz) frozen vegetables(any type), cooked,drained
1 Egg
1 tablespoon Vegetable oil
1 cub Buttermilk complete pancakemix
1 cub (4 oz) shredded sharpcheddar cheese
¼ cub Sliced almonds

Preparation:

In a large saucepan, combine soup, ½ cup of milk, onion, cream cheese, carrots, Parmesan cheese and salt. Cook and stir until the mixture is hot and cream cheese is melted. Stir in the chicken and vegetables; heat through. Pour into an ungreased 2-qt. baking dish. In a medium bowl, combine the egg, oil and remaining milk. Add the pancake mix and cheddar cheese; blend well. Spoon over hot chicken mixture. Sprinkle with almonds.
Bake, uncovered, at 375F for 20-25 minutes or until golden brown.

YIELD: 6 servings

Recipe by: Vicki Raatz

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sean Coate <swcoate@peganet.com> on Nov 02, 1997

Cheddary Scalloped Potatoes

Servings: 4 Servings

Ingredients:

2 tablespoon Margarine
1 small Onion, sliced
1 can (10 ¼ oz.) Campbell's NEWBroccoli Cheese Soup
½ cub Milk
⅛ teaspoon Pepper
4 medium Potatoes, cooked and sliced(about 3 ½ cups)

Preparation:

In skillet over medium heat, in hot margarine, cook onion until tender.

Stir in soup, milk and pepper. Heat to boiling. Add potatoes.
Reduce heat to low. Cover, simmer for 5 minutes, or until hot and bubbling. stirring occasionally. Garnish with sage if desired.

Makes 4 servings. Recipe may be doubled.

Posted by Stephen Ceideberg; October 14 1992.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Chedddar Cheese Pie

Servings: 6 Servings

Ingredients:

-JUDY GARNETT (PXGN54A)
1 Pastry shell; 9" uncooked*
4 Eggs
1 cub Cream; Heavy
1 cub Milk
½ teaspoon Salt
⅛ teaspoon Tabasco Sauce
1 cub Cheese Cheddar; Shredded

Preparation:

* 1 unbaked 9 inch pastry shell; chilled.
Preheat oven to 450F. Prick pastry shell with fork; bake 10 minutes or until lightly browned. Reduce oven temperature to 325F. In medium bowl beat together eggs, cream, milk, salt and tabasco sauce. Sprinkle cheese evenly over bottom of pastry shell. Pour in cream mixture. Bake 45 minutes Makes 6 servings.

MICROWAVE DIRECTIONS: Prepare and bake pastry shell as directed above using glass microwave-safe pie plate. In 1-quart microwave-save bowl beat eggs, cream, milk, salt and tabasco sauce. Cook uncovered on high 1 ½ to 2 ½ minutes or until mixture is hot but has not begun to set. Sprinkle cheese evenly over bottom of pastry shell. Pour in hot egg mixture. Place in oven on inverted microwave-safe saucer. Cook uncovered on Medium (50% power) 8 minutes. Turn dish ½ turn. Continue to cook on Medium 7 to 10 minutes or until egg mixture is just set in center. Let stand 15 minutes before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chedder Cheese Casserole Bread

Servings: 2 Servings

Ingredients:

1 teaspoon Sugar
1 cub Warm water
1 package Dry yeast
1 cub Warm milk
2 tablespoon Butter
1 Egg beaten
4 cub Flour
2 cub Shredded sharp chedder
1 tablespoon Salt

Preparation:

Dissolve sugar in warm water in large mixer bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well. Stir in warm milk, butter and beaten egg.
Combine 2 cups flour, cheese and salt. Stir well to blend. Add flour cheese mixture and beat with electric mixer on medium speed for 5 minutes.
Add remaining flour, beating well with wooden spoon. Cover and let rise in warm place until doubled (about 45 minutes). Stir down and turn into two well greased 1 quart casseroles. Let rise until doubled (about 30 minutes).
Bake at 375 degrees for 30-40 minutes. Remove from casseroles immediately and cool on wire racks. Makes 2 round loaves.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Chedder Onion Bread

Servings: 12 Servings

Ingredients:

-CHRISTINE ERICKSON (MMVH58

MIX IN PAN OUTSIDE MACHINE:
8 ounce Water, warm
1 package Lipton Onion Soup mix

IN MACHINE:
3 cub Bread flour
2 teaspoon Salt
3 tablespoon Sugar
1 tablespoon Lecithin granules
4 teaspoon Yeast
3 ounce Sharp chedder,shredded 1/5 c

Preparation:

Add ingredients acording to the directions in your BM cookbook.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheeca Lodge's White Gazpacho

Servings: 1 Servings

Ingredients:

1 Red bell pepper, cored,seeded and finely diced
1 Green bell pepper, cored,seeded and finely diced
1 Yellow bell pepper, cored,seeded and finely diced
2 English cucumbers, peeledand finely diced
6 Roma or plum tomatoes,finely diced
4 cub Buttermilk
2 cub Sour cream
4 Limes , Juice of
Salt and pepper
Pita Croutons (see recipe)

Preparation:

1.Toss together the peppers, cucumbers and tomatoes, reserving a little tomato and cucumber for garnish.

2.Beat together the buttermilk and sour cream, then gradually whisk in the lime juice. A blender or food processor may be used.

3.Add vegetables to buttermilk mixture. Season to taste with salt and pepper. Serve with a garnish of chopped cucumber and tomato and arrange pita croutons around edge of soup bowl.

4.Serves eight. Posted to FoodWine Digest by =Mark <mstevens@EXIT109.COM> on Jul 7, 1997

Cheeese Filling for Nut and Poppy Seed Rolls

Servings: 1 Servings

Ingredients:

1 pound Cottage cheese (scant lb.)
3 Egg yolks
½ cub Sugar
Lemon flavoring

Preparation:

Put cheese thru sieve and add rest of ingredients and blend well. Prepare dough for Nut & Poppyseed Rolls (#164). Cut dough into squares and press into bottoms of cupcake tins. Fill each cake with a little cheese and fold over corners of dough toward the center of the cake Bake at 350 F. until brown.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheeese Souffle

Servings: 4 Servings

Ingredients:

½ cub Cheddar Cheese; grated
2 tablespoon Butter
3 tablespoon Flour
½ cub Evaporated Milk
3 Eggs
½ teaspoon Salt

Preparation:

Make a cream sauce by melting butter, stirring in flour and adding milk slowly, while simmering. Add cheese, well beaten egg yolks and salt. Cook until Cheese melts and mixture is smooth. Cook before folding in stiffly beaten egg whites. Pour into a 1 qt. souffle dish. Bake in moderate oven (350) for 25 minutes.

Makes 4 servings.

Source: Recipes Out of This World Women of St. Agnes Catholic Church Charleston, WV 1969

billspa@icanect.net

Recipe by: Mrs. J. J. Kenney

Posted to MC-Recipe Digest by Bill Spalding <billspa@icanect.net> on Mar 17, 1998

Cheer Up a Crab

Servings: 4 Servings

Ingredients:

2 10 ounce packages frozen
Spinach, cooked and well
Drained
1 10 ounce can rotel tomatoes
And green chiles
1 cub Sour cream
1 cub Grated cheese
1 cub Crabmeat (canned, fresh
Or frozen)
½ teaspoon Nutmeg
½ teaspoon Mrs. dash
1 teaspoon Dill weed
2 tablespoon Chopped onion

Preparation:

Place spinach in greased shallow 2 quart casserole. Mix all other ingredients and pour over spinach. Bake at 350 degrees F for 25 to 30 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheerio Bars

Servings: 6 Servings

Ingredients:

½ cub Peanut butter
½ cub Sugar
½ cub Honey
3 cub Cheerios
Salted peanuts

Preparation:

Bring sugar and honey to a boil in 2 qt saucepan. Remove from heat,stir in peanut butter until blended. Pour in cheerios and mix until well coated.
Spread in buttered 9 x 13 pan and let cool. cut in squares.

My kids loved these when they were growing up.

They used to like me to add chocolate chips, of course...

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip

Cheerio Bars

Servings: 1 Servings

Ingredients:

3 tablespoon Butter
6 cub Cereal
1 package Marshmellos

Preparation:

melt the butter and marshmellos over low heat. after all the marshmellos have melted, stir in cereal and pat in to a well buttered 9x13 pan. let cool. remember to butter you hands well or you will have a sticky mess.
:-)

sharon- i also use my dehydrator to make jerky. what i do is buy a 5 lb watermellon cut beef roast (or any lean cut) and have the deli person slice it for jerky (¼" thick strips). i then trim any excess fat off and cut the strips in to 2-3 pieces. i use hi mountain jerky cure and seasoning. it is a dry mix i buy at the grocery store, and one package cures 15 lbs of meat so it isnt terriblely expensive. you then mix the correct ammount of cure and seasoning for the ammount of beef you have, sprinkle on meat, let it sit 24 hrs, then dehrydrate. it makes excellent jerky. Posted to EAT-L Digest by Becky Smith <ASmith1806@AOL.COM> on Jul 8, 1997

Cheerio Bars

Servings: 24 Servings

Ingredients:

1 cub Karo syrup
1 cub Sugar
1 cub Crunchy peanut butter
1 cub Chocolate chips
6 cub Cheerios (you may use ricekrispies)

Preparation:

Date: Thu, 12 Aug 93 09:33:35 +0200

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION)

From: howard@cs.uiuc.edu

Mix syrup and sugar in pan and bring to a slow boil - you can't let it boil! Make sure the sugar is completely dissolved...by slow boil, I mean let the sugar and syrup then let it come to where there are just little bubbles forming around the edge of the pan. Then add peanut butter and chocolate chips. Stir together and pour over 6c Cheerios - you may use rice krispies... Spread in pan.... Note: these are very rich and addictive :}

REC.FOOD.RECIPES ARCHIVES

/COOKIES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheerios Treats

Servings: 1 Servings

Ingredients:

3 tablespoon Margarine
6 cub Miniature marshmallows (10.5oz)
½ cub Peanut butter, smooth orcrunchy
5 cub Cheerios®

Preparation:

Grease 13x9 pan. Melt margarine. Add marshmallows; toss to coat with margarine. Microwave on high 1 ½ minutes or until smooth when stirred.
Stir in peanut butter. Immediately add cereal. Mix lightly until well coated. Using greased spatula or wax paper, press mixture into preapred pan. Cool and cut into squares.

Posted to EAT-L Digest by LDGOSS <LDGOSS@PRODIGY.NET> on Jul 5, 1997

Cheerleaders' Choice

Servings: 1 Quart

Ingredients:

½ cub Water
¼ cub Red cinnamon candies
¼ cub Sugar
2 tablespoon Whole cloves
⅛ teaspoon Salt
4 cub Milk
Cinnamon sticks

Preparation:

Combine water, candies, sugar, cloves and salt in a 2 quart saucepan.

Simmer over low about 5 minutes, stirring occasionally.

Add milk and heat to serving temperature.

Pour into four glasses with handles, or mugs. Serve with cinnamon sticks.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheery Cheese Cofee Cake

Servings: 12 Servings

Ingredients:

1 package Cream cheese; softened; 8 oz
1/3 cub Powdered sugar
1 Egg; separated
½ teaspoon Vanilla
2 can Crescent rolls
1 cub Cherry pie filling
Powdered sugar glaze; option

Preparation:

Preparation Time: 0:30 Preheat oven to 350. Beat cream cheese, sugar, egg yolk and extract together until smooth. Remove rolls from cans. Save 4 pieces of dough and arrange the other 12 pieces on pizza pan with large points in center. Push the dough together to cover the pan, leaving center open. Fold up the center tips of dough to leave hole in middle. Spread cr4eam cheese mixture over dough. Top with pie filling. Press perforations on saved dough and cut lengthwise into 8 stirips. Twist each strip and lay over filling like spokes ona wheel. Fold dough over psokes around outer edge and also fold tips of dough in center. Brush dough with beaten egg white. Bake for 25 to 30 minues or until golden brown. Drizzle with glazre if desired. Serve warm. Source: The Pampered Chef's Favorites.
Posted to MC-Recipe Digest V1 #1017 by Nancy Berry <nlberry@prodigy.net> on Jan 16, 1998

Cheery Cherry Bread

Servings: 12 Servings

Ingredients:

1 ½ cub Flour
1 ½ teaspoon Baking powder
¼ teaspoon Salt
2 Eggs
¾ cub Sugar
6 ounce Maraschino cherries
¾ cub Pecans; coarsely chop

Preparation:

Drain cherries,s reserving 1/3 c syrup, and cut cherries in pieces (about ½ c). Mix flour, baking powder and salt. Beat eggs and sugar together until thick and piled softly. Alternately add dry ingredients and the 1/3 c cherry syrup to egg mixture, mixing until well-blended after each addition. Mix in cherries and pecans. Turn into well greased and floured cooker bake pan or 2 lb. coffee can. Cover bake pan with lid or if using coffee can, cover with 6 layers paper towels. Set in crock pot.
Cover and cook on high 2 - 3 hours. Remove bake pan and cool 10 minutes before removing from pan. From "Culinary Arts Institute Crockery Cooking" Posted to Digest bread-bakers.v096.n047

Date: Mon, 7 Oct 1996 12:52:23 -0400

From: kmeade@ids2.idsonline.com (The Meades)

Cheery Cherry Canapes

Servings: 1 Servings

Ingredients:

½ teaspoon Grated orange peel
2 tablespoon Fine chopped walnuts
1 package (3-oz) softened cream
Cheese
1 tablespoon Orange juice
16 Slices party rye bread
4 Slices (4 oz) thinly sliced
Ham
15 Pitted sweet cherries

Preparation:

Combine cream cheese, orange juice and peel, and walnuts. Spread about ½ Tb of the mixture on each slice of bread. Cut each slice of ham into 4 triangles; place one triangle on top of cream cheese mixture. Top each canape with a pitted cherry, secured with a toothpick.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheery Cherry Cheese Pie

Servings: 1 Servings

Ingredients:

1 package (8 oz) cream cheese, soft.
1 can (14 oz) EAGLE (R) BRAND
SWEETENED CONDENSED MILK
1/3 cub REALEMON lemon juice
1 teaspoon Vanilla
1 JOHNSTON'S (R) graham
Cracker pie crust
Cherry pie filling, Chilled

Preparation:

1>. In medium bowl, beat cheese until light and fluffy. Add sweetened condensed (NOT evaporated) milk; blend thoroughly. Stir in ReaLemon and vanilla. Pour into pie crust. Chill at least 3 hours or until well set. Top with desired amount of pie filling before serving. Refrigerate leftovers.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheery Cherry Loaf

Servings: 1 Servings

Ingredients:

1 Jar (6 ounces) redmaraschino cherries
2 ½ cub All-purpose flour
1 cub Sugar
4 teaspoon Baking powder
½ teaspoon Salt
2 Eggs
2/3 cub Milk
1/3 cub Butter or margarine, melted
1 Jar (8 ounces) greenmaraschino cherries,drained and cut up
½ cub Chopped pecans
1 tablespoon Grated orange peel

Preparation:

Drain red cherries, reserving liquid; add water, if needed, to liquid to equal 1/3 cup. Cut up cherries; set cherries and liquid aside. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, lightly beat eggs. Add milk, butter and cherry liquid; stir into dry ingredients just until combined. Fold in red and green cherries, pecans and orange peel. Pour into a greased 9x5 loaf pan. Bake at 350 for 1 hour or until bread tests done. Yields: 1 loaf

Posted to EAT-L Digest 18 Sep 96

From: Pam and KerryAnn Cobb <priss@AMARANTH.COM>

Date: Thu, 19 Sep 1996 11:11:01 -0500

Cheery Cherry Muffins

Servings: 12 Servings

Ingredients:

2 cub Flour
1/3 cub Sugar
1/3 cub Maraschino cherries,quartered
1 tablespoon Baking powder
½ teaspoon Salt, optional
¾ cub Buttermilk
¼ cub Vegetable oil
4 tablespoon Cherry juice
1 Egg, beaten
1 teaspoon Almond extract
4 tablespoon Almonds, finely chopped
3 tablespoon Sugar

Preparation:

1. Preheat oven to 350 degrees. Grease muffin cups.

2. In a large mixing bowl, combine flour, sugar, cherries, baking powder and salt.

3. In a separate bowl, mix milk, oil, cherry juice, egg, and almond extract.

4. Make a well in the dry ingredients and stir in liquid just to moisten.

5. Fill muffin cups 2/3 full.

6. Combine almonds and remaining sugar; sprinkle over batter.

7. Bake at 350 for 25 to 30 minutes.

8. Cool 10 minutes before removing from muffin cups.

9. Makes 12 muffins

Recipe by: Nothin' but Muffins Posted to MC-Recipe Digest V1 #661 by Diana Stephens <mdstephe@ix.netcom.com> on Jul 8, 1997

Cheery Cherry Pie

Servings: 8 Servings

Ingredients:

CRUST:
1 large Egg
2 teaspoon Lemon juice; fresh
½ cub Cottage cheese; lowfat
1/3 cub Canola oil
2 tablespoon Granulated sugar
1 teaspoon Vanilla extract
½ teaspoon Salt
2 cub All-purpose flour
2 tablespoon Cold butter; cut into 4pieces

FILLING & GLAZE:
5 cub Sour cherries; about2lbs,pitted
¾ cub Granulated sugar; PLUS
2 teaspoon Granulated sugar
3 tablespoon Cornstarch
2 tablespoon Lemon juice; fresh
¼ teaspoon Almond extract
1 tablespoon Milk; 1% lowfat

Preparation:

TO MAKE CRUST: In a glass measuring cup, blend egg and lemon juice with a fork.

In a food processor, combine cottage cheese, oil, sugar, vanilla and salt; process until smooth and creamy, stopping once to scrape down the sides of the workbowl. Add flour and butter; pulse about 6 times, just until butter is in pea-size pieces. Add egg mixture and pulse just until dough begins to clump together (Do not let it form a ball.) Turn dough out onto a lightly floured surface. Divide into 2 pieces, one slightly larger than the other.
Form each piece into a disc, srap in plastic wrap and refrigerate for at least 20 minutes and up to 2 days.

Lightly oil a 9-inch pie plan or coat it with nonstick spray. On a lightly floured surface, roll the larger piece of dough into a 12-inch circle. Roll dough over rolling pin, then untoll into prepared pan. Gently press dough into bottom and sides of pan. With scissors, trim excess pastry, leaving a ¾-inch overhand. Cover with plastic wrap and refrigerate until needed.

On a lightly floured surface, roll the smaller piece of dough into an 11-inch circle. Roll dough over rolling pin, then unroll onto a sheet of parchment or wax paper. Using a pastry wheel, preferably serrated, or a sharp knife, cut dough into ½-inch-wide strips. Carefully transfer peper to a baking sheet. Cover with plastic wrap and refrigerate until needed.

TO MAKE FILLING & BAKE PIE:

Position oven rack in lower third of oven; preheat to 425øF.

In a large bowl, toss cherries with ¾ cup sugar, cornstarch, lemon juice and almond extract. Spoon into crust.

Weave pastry strips about ½inch apart to form a lattice over the filling.
Trip strips at edge of pie pan. Turn overhanging pastry up over rim; press to seal and ecoratively flute edges. Brush milk over lattice top and sprinkle with remaing 2 teaspoons sugar.

Set pie on a baking shet and bake for 20 minutes. Cover edges of crust with aluminum foil to prevent over-browning. Reduce oven temperature to 375øF and bake for 40 to 50 minutes longer, or until crust is golden and juices are bubbling. Cool on a wire rack.

Recipe by: Eating Well (July/August) 1997

Posted to recipelu-digest by Nesb2@aol.com on Feb 16, 1998

Cheery Cherry Punch

Servings: 60 4oz servin

Ingredients:

WALDINE VAN GEFFEN VGHC42A:
3 package Cherry-flavored gelatin; 3ozeach
2 To 3 c sugar
6 cub Boiling water
46 ounce Can unsweetened pineapplejuice
12 ounce Can frozen orange juiceconcentrate; thaw
12 ounce Frozen lemonade concentrate;thaw
1 gallon Cold water
2 Bottles ginger ale; 2 literseach

Preparation:

Dissolve gelatin and sugar in boiling water. Add pineapple juice, concentrates and cold water; mix well. Freeze, Just before serving, add ginger ale and mix well.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by VGHC42A@prodigy.com (MRS WALDINE R VAN GEFFEN) on Jul 21, 1997

Cheery Cherry Rolls

Servings: 2 Servings

Ingredients:

2 cub Miniature marshmallows
½ teaspoon Vanilla
2 teaspoon Water
2 Caramels
1 cub Choppped candied cherries
4 ½ teaspoon Light cream
2 cub Plus 1 tbsp. sifted
1 cub Chopped salted peanuts
Confectioners' sugar

Preparation:

Add cherries, 2 cups sugar and vanilla; mix well. Sprinkle pastry cloth or board with remaining sugar. Knead cherry mixture for 2 to 3 minutes or until > smooth; shape into 3 rolls, ¾ inch in diameter by 6 inches long.
Let stand at room temperature for 30 minutes. Melt caramels and cream in saucepan; remove from heat. Spread rolls with thick layer of caramel; roll in peanuts. Wrap rolls in waxed paper or plastic wrap. Let stand at room temperature for 1 to 2 hours. Cut into ½ inch slices. Yield: About 3 dozen rolls.

Posted on Prodigy DESSERTS & SWEETS on 11/15 3:11 PM by JUNE JAMES (GNDR31B) .
MM by Cathy Svitek

Cheery Chocolate Teddy Bear Cookies

Servings: 1 Servings

Ingredients:

1 package (10 oz) Reese's PeanutButter Chips
1 cub (6 oz) Hershey's Semi-sweetChocolate Chips
2 tablespoon Shortening (do NOT usebutter, margarine or oil)
1 package (20 oz) chocolate sandwichcookies
1 package (10 oz) teddy bear shapedgraham snack crackers

Preparation:

Line tray or cookie sheet with waxed paper. In 2-qt glass measuring cup with handle, combine chips and shortening. Microwave in High for 1 ½ to 2 minutes until chips are melted and mixture is smooth when stirred. With fork, dip each cookie into chip misture; gently tap fork on side of cup to remove excess chocolate. Place coated cookies on prepared tray; top each cookie with a graham snack cracker. Chill until chocolate is set, about 30 minutes. Store in airtight container in cool, dry place. Makes about 4 dozen.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by JVAX57A@prodigy.com (MRS BOBBIE S WEAVER) on 5 No, v 1997

Cheescake Pancakes with Berry-Lemon Syrup

Servings: 4 Servings

Ingredients:

CHEESCAKE PANCAKES:
2 cub Complete Buttermilk pancakeand waffle mix
1 ¼ cub Water
1 cub Small curd cottage chees
1 tablespoon Sugar
1 teaspoon Vanilla extract

BERRY-LEMON SYRUP:
1 cub Syrup
1 cub Rasberries, blueberries,slice strawberries orcombination
½ teaspoon Shredded lemon peel (opt

Preparation:

PANCAKES:
Preheat griddle. Combine ingredienst in a medium bowl; stir well until blended. Pour batter by ¼ cupfuls ont hot, well-greased griddle. Turn pancakes when tops are covered with bubbles and edges look dry. Turn only once. BERRY-LEMON SYRUP:
Combine syrup ingredients in small suacepan; heat through, stirring occasionaly. Per serving (using fresh rasberries): 214 calories, 0.3 g.
protein, 0.2 g. carbohydrate, 2.3 g. fiber, 8 mg. sodium. No cholosetorol.

(From ½7/93 Peoria Journal Star) posted by Bud Cloyd

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese

Servings: 1 Servings

Ingredients:

1 ½ pint Milk
½ teaspoon White vinegar
½ teaspoon Lemon juice

Preparation:

Heat milk & stir constantly to prevent a layer of cream from forming on the top. Remove from heat when it boils & slowly add white vinegar & lemon juice. This sours the milk. Strain through a muslin cloth or a double layer of cheese cloth & squeeze out the whey (liquid). Hang to drip dry for 2-3 hours (or overnight). Then lay out the cheese in a rectangle in a tray & place a weight (the more the better, but at least 10 lbs) on it for ¾ hour. Cut it into whatever shape you like.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Cheese "Blintzes"

Servings: 1 Servings

Ingredients:

Uneeda Biscuits; (must beUneeda as they have apocket)
1 pound Pot cheese
1 Egg
small Amount of oil for frying pan

Preparation:

Marcy's blintzes reminded me of the blintzes my husband made. He followed his grandmother's recipe for them.

Beat the egg with a little cold water. Put a little pot cheese in a Uneeda Biscuit. Cover with another Uneeda Biscuit. Dip the whole sandwich in the egg. Fry until golden.

Delicious with sour cream when hot. Can be eaten cold. A cup of coffee and one of these cold blintzes is heavenly.

Posted to JEWISH-FOOD digest by Florence Marmor <fmarmor@dorsai.org> on Apr 1, 1998

Cheese & Green Chile Casserole

Servings: 6 Servings

Ingredients:

2 can Whole green chiles; seeded,broken into strips
2 pound Sharp cheddar; grated
4 Eggs; beaten
1 can (13-oz) evaporated milk
1 can (4.5-oz) evaporated milk
1 teaspoon Salt
¼ cub Yellow corn meal
¾ -(up to)
1 pound Mozzarella cheese; grated
1 can (8-oz) tomato sauce

Preparation:

Lightly grease a 13x9-inch baking dish. Layer green chiles & grated Cheddar cheese in dish. Add milk to beaten eggs & stir in salt & corn meal. Pour over green chiles & Cheddar. Bake at 350 for 45 minutes. Remove from oven & add mozzarella cheese & cover with tomato sauce. Bake 10 more minutes.

ROSE MARIE WALDEN

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheese (Pizza) Turnovers

Servings: 1 Servings

Ingredients:

1 package Jiffy ® pizza crust mix
½ cub Warm water
½ cub Warm tomato juice
2 cub (8 oz.) finely shreddedsharp cheddar; cheese
3 tablespoon Freeze dried chives

Preparation:

1. Preheat oven to 400 degrees. Lightly grease a cookie sheet.

2. Mix Pizza Crust, warm water, and warm tomato juice together. Place in a greased bowl, cover and let stand for 10 minutes.

3. Place crust mixture on a lightly floured surface and knead three (3) times. Roll into a 15" x 12" rectangular shape. Cut into 3" squares.

4. Combine cheese and chives.

5. Place one heaping teaspoon of the cheese mixture in the center of each square. Fold over to form a turnover. Press the seams with a fork. Make two (2) slits in the top of each turnover.

6. Place a cookie sheet and bake for approximately 10 minutes

Serving Suggestion: Serve with dip, salsa, pizza sauce, ranch dressing.

Posted to JEWISH-FOOD digest V97 #1

Recipe by: JIFFY®

Posted to brand-name-recipes by The Taillons <taillon@access.mountain.net> on Feb 21, 1998

Cheese Almond Ball

Servings: 1 Servings

Ingredients:

8 ounce Cream cheese; softened
1 cub Sharp cheddar cheese;shredded
8 ounce Sharp cold pack cheese food;plain or with wine
1 tablespoon Grated onion
1 cub Toasted sliced almonds
2 tablespoon Chopped parsley

Preparation:

Beat cheese, milk, onion and ¾ cup almonds until well blended. Chill at least one hour.

Shape into a ball; wrap in waxed paper and chill several hours or overnight. Chop remaining almonds; add parsley. Roll ball in almond parsley mixture.

Rewrap cheese ball until ready for use. Remove from fridge about one hour before needed, unwrap and let come to room temperature.

Serve with assorted crackers.
Posted to MC-Recipe Digest V1 #922 by "Nitro_II " <Nitro_II@classic.msn.com> on Nov 25, 97

Cheese and Apple Hash Browns

Servings: 1 Servings

Ingredients:

2 large Golden Delicious (about 1lb), peeled, cored, andfinely chopped
1 tablespoon Lemon juice
2 teaspoon Butter or margarine
2 large Russet potatoes (about 1lb), peeled, and cut into¼ inch cubes
1 medium Size onion; chopped
1 medium Size red bell pepper (about6 oz.), seeded and diced
½ teaspoon Cumin seeds
¼ cub Chopped parsley
½ cub Shredded reduced-fat sharpCheddar cheese
Salt and pepper

Preparation:

FROM SUNSET'S QUICK, LIGHT, AND HEALTHY

1. In a medium size bowl, mix apples and lemon juice. Set aside; stir occcationally.

2. Melt butter in a wide nonstick frying pan or wok over medium heat. Add potatoes, onion, and bell pepper. Stir-fry until potatoes are tinged with brown and tender when pierced (about 15 minutes). add water, 1 tablespoon at a time, if pan appears dry.

3. Stir in apples and cumin seeds; stir-fry until apples are tender to bite (about 5 minutes). Remove pan from heat and stir in parsley; then sppon potato mixture into a serving bowl. Sprinkle with cheese. Season to taste with salt and pepper.

Makes 4-6 servings.

NOTE: I assume that the nutritional analysis is based on 6 servings. if anyone wants to run it through a program and check, it would be nice to know for sure.

Per serving: 178 calories (20% CFF) 4 g fat

Posted to Digest eat-lf.v097.n297 by "Tina D. Bell" <tdbell@altair.csustan.edu> on Nov 22, 1997

Cheese and Apple Loaf

Servings: 2 Lb loaf

Ingredients:

12 ounce Self-Raising Flour
3 ounce Soft Brown Sugar
¼ teaspoon Salt
1 large Egg
2 Good Sized Dessert Apples
5 ounce Lancashire Cheese ¼in Dice
2 ounce Roasted, De-skinned, choppedHazelnuts (optional)
Milk to Mix, Sour milkprefered

Preparation:

Rub the margarine into the flour and the Salt until well incorporated. Mix in the sugar. Add the dice of cheese, nuts if you with then the apple, skin on, cut into small lumps. Blend these well into the flour mix. Make a well in the centre of your mixture, drop in the egg, work with the fingers to break up and blend the white and yolk. Then begin adding the milk, working together gently to give a soft mixture, but not runny.

Spread into a greased or parchment lined loaf and bake in a pre-heated oven. 170C/350F/Gas MArk 4 for 45 to 60 minutes. Cool thoroughly before storing in an airtight tin.

This semi-sweet tealoaf is good eaten with a sliver of cheese, spread with either cream or cottage cheese, buttered or plain. Source: Lakeland Plastics, UK

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese and Apple Pizza

Servings: 4 Servings

Ingredients:

2 7-inch whole wheat pitabreads
½ cub Part skim ricotta cheese
2 teaspoon Reduced calorie oleo
1 teaspoon Brown sugar
½ cub Orange juice
½ teaspoon Cinnamon
1 large Apple; cored and sliced thin

Preparation:

1. Preheat oven to 350 F. Split pita bread in half horizontally.

2. Place pitas on cookie sheet and bake until slightly toasted, about 5 mins.

3. Remove pitas form oven and place on serving plates. Divide cheese and spoon equally onto the 4 bread halves.

4. Meantime, melt oleo in skillet. Add sugar, juice, cinnamon, and apple slices. Cook over medium-high heat for about 5 mins, stirring occasionally, or until apples soften and sauce thickens slightly.

5. Fan apple slices on ricotta cheese, then spoon liquid evenly over apple slices.

Preparation time: 10 mins. Cooking time: 10 mins. Nutrients per serving:
Calories: 179 Sat Fat:2 gm Total fat: 4 gm Cholesterol: 9 mg 19 % calories from fat Posted to Digest eat-lf.v097.n180 by "William & Evelyn Hall" <wchall@nevia.net> on Jul 16, 1997

Cheese and Apple Tartlets

Servings: 8 Servings

Ingredients:

Pastry:
2 cub All-purpose flour
½ teaspoon Salt
½ cub Unsalted butter, cut insmall pieces
5 tablespoon Ice water (or 6 tb)
Apple filling:
1 ¼ pound Cooking apples, peeled,cored and coarsely chopped
8 teaspoon Sugar
16 teaspoon Shredded cheddar cheese

Preparation:

Pastry: Combine flour and salt in large bowl. With a pastry blender or 2 knives cut in butter until mixture resembles coarse meal. Gradually sprinkle with ice water, tossing with a fork until all is moistened. Gather dough into a ball. Divide dough in half. Form each ball into a square.
Wrap and refrigerate 30 minutes.

Assemble: Preheat oven to 425 degrees F. Cut each dough square in quarters. On lightly floured surface, roll out each pastry piece to a 5-inch circle. Press pastry rounds into 4-inch tartlet pans. Trim edge.
Set pans on baking sheet. Spoon chopped apples evenly in pastry shells.
Sprinkle each with 1 ts sugar. Bake at 425 degrees F for 20 minutes until pastry is lightly browned and apple is tender. Remove from oven. Sprinkle each tartlet with 2 ts cheese. Bake at 425 degrees F for 5 minutes until cheese is golden brown. Serve hot or cold.

Source: Victoria Magazine, March 1995, from article on Common Ground heritage apples orchard in Lustleigh England.

MM formatted by Char Submitted By FEMINA@DELPHI.COM On 22 MAR 1995 190049 ~0600

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese and Bacon Pinwheels

Servings: 28 Servings

Ingredients:

1 cub Shredded cheddar cheese
¼ cub Crisp bacon; crumbled
¼ cub Margarine; softened
2 tablespoon Green onions; chopped
7 slice Rye bread; crusts removed

Preparation:

In a small bowl, stir together all ingredients except bread. Flatten each bread slice with a rolling pin. Spread each slice with 1 ½ Tablespoon cheese mixture.

Roll up jelly roll style. Place 4 toothpicks into each piece, then using a serrated knife, cut into 4 pices. Place on a cookie sheet.

Heat boriler, and broil for 1 ½ to 2 ½ minutes or until lightly browned and cheese is melted.

Serve immediately.

Recipe by: Country Crock Kitchen--mailing list 1996

Posted to recipelu-digest Volume 01 Number 362 by ctlindab@mail1.nai.net on Dec 12, 1997

Cheese and Bacon Scones

Servings: 12 Servings

Ingredients:

-mary wilson bwvb02b
2 slice Bacon
2 cub Self-rising flour
½ teaspoon Baking powder
1 teaspoon Dry mustard
1 pinch Salt
1 pinch Cayenne
¼ cub Butter or margarine; diced
1 2/3 cub Cheddar cheese; fine grated
½ cub Milk
Vegetable shortening; forgreasing
Milk for glazing

Preparation:

Preheat the oven to 425 degree. Lightly grease a large baking sheet. Broil the bacon for 2-3 minutes on each side, then set aside to cool. Sift the flour, baking powder, dry mustard, salt and cayenne into a large bowl. Cut in the butter until the mixture resembles fine bread crumbs. Using scissor, snip the bacon into the mixture. Stir in 1 1/3 cup cheese until well mixed.

Add milk, then mix quickly in to a soft dough with a fork. (Mix dough as quickly as possible and handle it lightly; overworking and heavy handling produces tough, heavy scones). Shape into a ball, then turn out onto a light floured surface and knead briefly until smooth. Divide dough into halves. Shape each pieces into a ball, than pat out to form 5-inch rounds, ¾ inch thick. Cut each rounds into 6 equal wedges. (Dip the blace of the knife into flour before you cut the scone wedges, or it will stick and give a ragged edge).

Brush the tops with milk and sprinkle with the remaining cheese. Place on the prepared baking sheet, about 1 inch apart. Bake for 10-12 minutes, until golden brown. Cool on a wire rack.

MC formatted/busted by Martha Hicks 4/98

Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on Apr 6, 1998

Cheese and Bacon Stuffed Mushrooms

Servings: 24 Servings

Ingredients:

3 pint Fresh mushrooms
10 Strips bacon; cooked andcrumbled
½ Onion; finely chopped
¾ cub Hellmann's mayonnaise
Lawry's seasoned salt totaste
1 ½ cub Grated Cheddar cheese

Preparation:

Remove stems from mushrooms. Wash in salted water, then drain on paper towels. While mushrooms are draining, cook bacon until crisp, then crumble.
Chop onion and grate cheese. Mix mayonnaise, seasoned salt, onion, cheese and crumbled bacon. Place mushrooms, cup side up, in a 9 x 13 buttered pyrex dish. Fill each mushroom with cheese and bacon mixture. Cover with foil. Bake at 325 degrees for 15 to 20 minutes. Serve hot. Liz Burks (Mrs.
Larry W.)

This may be prepared ahead but must be served hot from the oven. Yield:
Approximately 48 mushrooms

LIZ BURKS (MRS. LARRY W.)

From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheese and Bean Stuffed Pitas

Servings: 1 Servings

Ingredients:

Pita bread
Cheese
Bean dip

Preparation:

You can buy the bean dip--Frito Lays is good--or make it yourself. Just be sure to double bag the dip to prevent it from spilling out of a plastic baggy and into your pack. Cut the cheese in slices, slip in to pita and dollop in bean dip for a quick, filling meal. Posted to MM-Recipes Digest V4 #148 by Simps <c.simpson@worldnet.att.net> on May 28, 1997

Cheese and Beef Ball

Servings: 1 Servings

Ingredients:

2 package (8-oz) cream cheese
1 package (10-oz) sharp cheddar
Cheese
1 teaspoon Worcestershire sauce
2 package (3-oz) chopped shredded
Dried beef
½ cub Chopped pimento olives

Preparation:

Combine all of the above and mix well. Shape into a ring or ball. Serve with crackers or party breads. This can be made into two balls rolled in pecans and be used at a later date.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese and Beer Fondue

Servings: 6 Servings

Ingredients:

3 cub Shredded cheddar cheese
2 tablespoon All-purpose flour
1 Clove garlic;, halved
1 cub Beer
¼ cub Water
¼ cub Mayonnaise
1 teaspoon Worcestershire sauce
½ teaspoon Dry mustard
½ teaspoon Prepared horseradish
2 tablespoon Snipped chives; optional
French bread;, cut bite size
Warm boiled potatoes;, cutup

Preparation:

In a mixing bowl, combine the cheese and flour; toss to coat. Rub the bottom and sides of a heavy saucepan with the cut side of garlic; discard garlic. In the saucepan, over low heat, combine beer and water until just warm. Gradually add small amounts of the cheese mixture, stirring constantly, until cheese is melted. Make sure each addition of cheese is melted before adding more. Stir in the mayonnaise, Worcestershire, dry mustard and horseradish. Cook and stir the mixture until heated through.
Transfer to a fondue pot and place over fondue burner. Garnish with chives if desired. Spear the bread cubes or potatoes with fondue forks, swirling to coat. If the fondue thickens while standing, slowly add additional warmed beer.

Recipe by: Prodigy Food & Wine Board

Posted to MC-Recipe Digest V1 #859 by "Crane C. Walden" <cranew@foothill.net> on Oct 22, 97

Cheese and Beer Soup

Servings: 1 Servings

Ingredients:

1 cub Finely chopped bacon
½ Green bell pepper, choppedfine
½ cub Chopped celery
½ medium Onion, chopped fine
2/3 cub Flour
1 Stick butter
3 quart Milk
1 Pimiento, drained andchopped
1 cub Chicken bouillon
½ teaspoon Garlic powder
1 ½ pound Cheddar cheese, grated
½ pound Provolone cheese, grated
½ cub Beer
¼ cub Chopped parsley
Salt and pepper to taste

Preparation:

Cook bacon until crisp, remove from pan and reserve. In about ¾ tsp) (2 oz.) of the bacon drippings, saute bell pepper, onion and celery. Make a roux by mixing flour and butter over a warm burner of the stove. When it starts to brown, add milk slowly, mixing all the while.

Add the mixture of sauted vegetables, bacon, pimiento, bouillon, and garlic powder. Heat over medium heat. (High will scorch milk). When the milk mixture reaches a medium temperature, add the cheeses and stir until cheeses liquefy.

Add beer to the soup. Reduce heat to simmer and simmer uncovered for 20 minutes. Just before removing soup from stove, mix in parsley for color.
Add salt and pepper to taste.

Freezes well.

Makes 1 gallon or 10 servings.

Source: Kelly's Restaurant, in The Orlando Sentinel, 10/24/91

Posted by Cindy Tarsi. Courtesy of Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese and Beer Wheat Bread

Servings: 16 Servings

Ingredients:

12 ounce Beer
2/3 cub Water
½ cub Vegetable oil
1 ½ cub Whole wheat flour
5 cub All-purpose flour;approximately
¼ cub Sugar
½ cub Wheat germ
2 teaspoon Salt
2 package Yeast
1 large Egg
8 ounce Sharp cheddar cheese; Cut in½" cubes

Preparation:

Heat beer, water and oil to 120 to 130 degrees. Put whole wheat flour, 1 cup white flour, sugar, wheat germ, salt and yeast into a bowl. Add liquid and egg. Beat 2 minutes at medium speed. Stir in the remaining flour with a wooden spoon. On a well-floured surface, knead the dough until it is smooth and elastic (about 5 minutes). Put in a greased bowl, cover and let rise until light and doubled. This will take 1 hour or more. Line two 9 x 5 loaf pans (or two 1-quart casseroles) with foil and grease well. Punch down the dough. On a well-floured surface, knead the cubes into the dough until they are evenly distributed. Divide the dough in half and shape into two loaves.
Place in the pans and cover any cheese cubes that poke through the surface.
Cover and rise until doubled. This will take 45 to 60 minutes. Preheat oven to 350. Bake 40 to 50 minutes until the loaves sound hollow when tapped.
Remove from pans immediately and peel off foil.

NOTES : Before bread machines I used to give loaves of fancy breads as Christmas gifts. I tried this one for the first time in 1980 and it quickly became my most requested bread.
Recipe by: America's Bake-Off - Pillsbury Bake-Off 1978 Winner

Posted to TNT Recipes Digest by "Barbara Zack" <bzack@leading.net> on May 8, 1998

Cheese and Broccoli Potato Topper

Servings: 4 Servings

Ingredients:

1 can Campbell's NEW CheddarCheese Soup (10 ¾ oz)
2 tablespoon Sour cream or yogurt
½ teaspoon Dijon-style mustard
1 cub Cooked broccoli flowerets
4 Hot baked potatoes, split

Preparation:

Prep time: 10 minutes. Cook time: 10 minutes

1. In 1 ½ quart saucepan, combine soup, sour cream and mustard; add broccoli. Heat through, stirring occasionally.

2. Serve over potatoes. Garnish with chopped sweet red pepper if desired.

TIP: To bake potatoes: Using fork, pierce each potato; bake at 400'F.
1 hour OR microwave on HIGH 10 ½ to 12 ½ minutes until fork-tender.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Cheese and Broccoli Soup

Servings: 1 1/2 gallon

Ingredients:

½ pound Butter; melted
½ pound Flour
1 gallon Milk
3 pound American Cheese; shredded
2 pound Cheddar cheese; shredded
2 ounce Chicken base; paste type
½ tablespoon Worcestershire sauce
1 tablespoon Onion powder
1 Hot sauce; t-t = to taste
1 Salt; t-t = to taste
1 pound Broccoli florets; lightlysteamed

Preparation:

Make a roux with the butter and flour.

Heat the milk and add the roux. When this is thickened add remaining

ingredients except for the broccoli. Cook to melt the cheese and cook the flour taste out. 20 min before serving add the steamed broccoli and adjust the salt to taste.

Best to cook in double boiler or in steam jacketed kettle.
Contributor: Chef Keith W Cochran Preparation Time: 1:00

Posted to MM-Recipes Digest V5 #008 by kwcochran@juno.com (Keith W Cochran) on Jan 8, 1998

Cheese and Carrot Corps

Servings: 1 Servings

Ingredients:

¼ cub Whipped Cream Cheese
¼ cub Peanut Butter
2 tablespoon Carrot; Shredded

Preparation:

Blend the cream cheese and peanut butter together and mix well. Add the shredded carrot, mixing well. Serve on toasted raisin bread or toasted bagels.

Recipe By : TheCook121

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Cheese and Cherry Dessert

Servings: 1 Servings

Ingredients:

GRAHAM CRACKER CRUST:
20 Graham crackers or 1-½cups crumbs
¼ cub Butter or margarine melted
¼ cub Sugar

Preparation:

Notes: By Mrs. Joanne Reed, Lehighton. The Times News, PA

Mix together and press with back of large spoon into a 11²x7-½ inch pan.
Bake for 8 minutes at 350°, cool. Cream 8 oz. softened cream cheese with 2 T. milk. Add 1 pkg. of whipped topping mix (I used Dream Whip). Blend into cream cheese mixture. Spread evenly over crust. Spoon a 21 oz. cherry pie filling over top. Chill several hours and serve. Scrumptious!

Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 9, 1998

Cheese and Chicken Pizza

Servings: 8 Servings

Ingredients:

Make pizza crust
1 can Tomato sauce -- (8 oz)
1 teaspoon Oregano
½ teaspoon Basil
½ teaspoon Salt
¼ teaspoon Garlic powder
⅛ teaspoon White pepper
1 ½ cub Mozzarella cheese --
Shredded
2 cub Chicken -- cooked

Preparation:

Preheat oven at 425 after first and second rise. Mix tomato sauce, oregano, basil, salt, garlic powder, and pepper; reserve. Sprinkle ½ cup cheese over crust; spread tomato sauce mixture over top. Top with chicken.
Sprinkle remaining cheese. Bake uncovered until crust is golden brown, 20 minutes to 25 minutes.

Recipe By : Betty Crocker's Great Chicken Recipes

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Cheese and Chile Squares

Servings: 24 Servings

Ingredients:

2 ounce Parmesan cheese, cut inseveral pieces
2 cans mild or hotgreen chiles
4 ounce Longhorn cheddar cheese,chilled
12 ounce Monterey Jack cheese,chilled
1 teaspoon Salt
Several dashes Tabasco sauce
10 Eggs, divided
1/3 cub All-purpose flour
1 teaspoon Baking powder
½ cub Melted butter
2 cub Cottage cheese

Preparation:

Using the metal blade, drop the Parmesan cheese pieces through the feed tube with the motor running and process until finely grated. Remove and set aside. Without washing the workbowl, use the metal blade to chop the chiles. Remove and set aside.

Use the shredding disc to process the Cheddar and Monterey Jack cheeses separately. Remove and set aside.

Using the metal blade, process to combine the salt, tabasco sauce, 2 eggs, flour, baking powder and grated Parmesan cheese. With the machine running, add the hot melted butter through the feed tube. Remove the cover and add the cottage cheese and then process until smooth. With the machine running, add 3 eggs through the feed tube. Remove 2/3 of the mixture from the workbowl and combine with the Cheddar cheese and chiles. Add the remaining eggs and Monterey Jack cheese to the remaining mixture in the workbowl and process 20- 30 seconds.

Combine the 2 mixtures and spread in a buttered 17x10 inch jelly roll pan.

Bake 15 minutes in a preheated 400^ oven, then reduce temperature to 350^ and bake about 34-40 minutes more until the cheese is set and firm. Cut into squares and serve warm with your favorite salsa. Makes 24 thin slices.

Note: If you have a large capacity machine, all the eggs may be added at once and both cheeses may be added and combined in the processor bowl.

This typical appetizer is usually baked in a rectangular pan and cut in squares. The presentation is further enhanced if accompanied by a tomato salsa of your choice. It should be served warm, but can be baked ahead and reheated.

I have a cookbook that brings together several of my all time favorites:
Anne Lindsay Greer--one of my favorite chefs, is the author Food processor adapted--a real joy in food preparation SW Cuisine--my soul food!

It's called Cuisine of the American Southwest, by Anne Lindsay Greer.
Here's a recipe I've made often, and it's always a hit.

Food & Wine RT [*] Category 3, Topic 8 Message 7 Sat Dec 12, 1992 PETCHY [Court.Jester] at 11:16 EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese and Chili Souffle

Servings: 6 Servings

Ingredients:

8 slice Egg bread (trimmed) cut --
Into ½" squares
2 ½ cub Milk
4 Eggs
½ teaspoon Dry mustard
½ teaspoon Salt
¼ teaspoon Pepper
2 cub Sharp cheddar cheese --
Coarsely grated
1 can (4 oz) diced green --
Chillies, rinsed and

Preparation:

Spread bread squares over bottom of a 8" x 12" baking dish. Whisk milk, eggs, mustard, salt and pepper in large bowl to blend. Mix in cheese and chilies. Pour milk mixture over bread and toss to moisten. Cover and refrigerate 8 hours or overnight. Preheat oven to 325 deg F. Uncover dish and bake until souffle is puffy, about 1 hour. Serve immediately. Source:
To Busy to Cook Posted by Linda Davis Submitted By LINDA DAVIS On 08-26-94

Recipe By :

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Cheese and Chili Soup

Servings: 6 Servings

Ingredients:

4 cub Rich beef broth
10 Cloves garlic; peeled
4 large Tomatoes; chopped
3 medium Onions; quartered
½ teaspoon Mixed dried herbs (Italianseasoning)
1 teaspoon Sugar
¼ teaspoon Ground cumin
1 medium Onion; cut into ring
1 Long mild green chili; cutinto thin rings
1 Red bell pepper; seeded andcut into
Thin rings
1 cub Shredded sharp Cheddar
1 cub Shredded mozzarella
1 cub Mild or hot chunky salsa
1 teaspoon Minced fresh cilantro forgarnish

Preparation:

Put the first 7 ingredients into a pot and bring to a gentle boil. Reduce the heat to a simmer and continue cooking for 30 minutes. Puree in a blender and return to the pot. Add the onion, chili, and bell pepper to the soup and simmer for about 15 minutes, or until the vegetables are tender.
Toss the two cheeses together. Ladle the soup into a heated serving dish.
Add the cheeses and salsa and stir gently. Sprinkle with the cilantro and serve immediately. Edited for MC by Brenda Adams <adamsfmle@aol.com> Posted to MC-Recipe Digest V1 #187

Date: Wed, 7 Aug 1996 00:52:21 -0400

From: ADAMSFMLE@aol.com
NOTES : Source: Some Like It Hotter, The Official Cookbook of the Galvanized
Gullet by Garaldine Duncann
Recipe comes from Zacatecas, Mexico. Serves 6.
Posted to mc-recipe 8/6/96

Cheese and Chive Ravioli with Tomato Red Pepper Sauce

Servings: 1 Servings

Ingredients:

FOR THE SAUCE:
1 can (28 ounces) plum tomatoes
1 large Red bell pepper; choppedcoarse
2 large Garlic cloves
2 Onions; chopped coarse
½ cub Chicken stock

FOR THE FILLING:
¾ cub Freshly grated parmesan
4 ounce Mozzarella; grated coarse
½ cub Ricotta
2 tablespoon Snipped fresh chives
1 pound Food processor pasta dough
1 1-inch thick chives

ACCOMPANIMENT:
Freshly grated parmesan

Preparation:

Make the sauce: In a saucepan combine the tomatoes with juice, bell pepper, garlic, onions, and stock, bring liquid to a boil, and simmer the mixture, covered, stirring occasionally, for 30 to 40 minutes, or until the vegetables are very tender. Force the mixture through a food mill fitted with the medium disk into another saucepan, add salt and pepper to taste, and simmer the sauce until it is reduced to about 2 ½ cups.

Make the filling: In a bowl combine well the Parmesan, mozzarella, ricotta, chives, and salt and pepper to taste.

Roll out the dough on a pasta machine, following the above procedure but rolling and making the ravioli with 1 sheet of dough at a time. After rolling out 1 sheet of dough, trim the ends of the dough and halve the dough crosswise. Cover 1 piece with one third of the chives, arranging them very close together lengthwise over the entire surface of the dough, and press chives down firmly with a rolling pin. Put the remaining piece of dough on top of the chives and press it down very firmly with a rolling pin. Dust both sides of the chive layered dough with flour, feed the dough carefully through the rollers set at the fifth lowest notch, and continue to feed it through the rollers, turning the dial one notch lower each time, until the second lowest notch is reached. The chives may break through the dough in spots. Trim the ends of the dough and cut the dough crosswise into 2 pieces, 1 piece 1 ½-inches longer than the other. Put heaping tablespoons of the filling in lengthwise rows on the shorter piece, spacing them about 1-inch from the edges with their centers about 3-inches apart.
Brush the dough around the filling with water, put the longer piece of dough on top, and press it gently around the mounds of filling, pressing out any air bubbles. With a fluted pastry wheel or knife cut the dough between the rows of filling into about 2 ½ by 2-inch rectangles. Arrange the ravioli as they are formed in one layer on a lightly floured tray.
Continue to make ravioli, 1 sheet of dough at a time, with he remaining dough, chives, reserving a few for garnish, and filling in the same manner.
The ravioli may be kept, uncovered and chilled, for up to 2 hours.

In a kettle of boiling salted water add the ravioli and cook them, in batches, at a bare simmer, covered partially, for 10 to 12 minutes, or until they are al dente Serve the ravioli with the heated sauce. Garnish with some reserved chives and serve with the Parmesan.

Yield: 24 ravioli

Recipe by: Cooking Live Show #CL9081

Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Apr 4, 1998

Cheese and Chocolate Tunnel Cake

Servings: 12 Servings

Ingredients:

1 Two layer chocolate cakemix; with pudding
1/3 cub Margarine or butter
16 ounce Cream cheese; softened
½ cub Sugar
2 Eggs
2 teaspoon Margarine or butter; melted
2 ounce Semi sweet chocolate
2 teaspoon Corn syrup

Preparation:

Preheat oven to 350 degrees. Prepare cake mix according to package directions, substituting margarine for oil. Reserve 1 cup of batter. Pour remaining batter into a 12 cup greased and floured fluted tube pan. Combine cream cheese and sugar, mixing well at medium speed on an electric mixer until well blended. Blend in eggs, one at a time. Pour over batter in the pan. Spoon reserved batter over cream cheese mixture. Bake 1 hour or until toothpick inserted in center comes out clean. Cool 30 minutes; remove to a wire rack. Combine margarine, chocolate and corn syrup in a small saucepan.
Cook over low heat until chocolate is melted. Pour over cooled cake.
Posted to brand-name-recipes by Nancy Berry <nlberry@prodigy.net> on Feb 12, 1998

Cheese and Corn Chowder

Servings: 50 Servings

Ingredients:

1 quart Water
3 ½ quart Potatoes; diced
2 quart Carrots; sliced
2 quart Celery; chopped
2 tablespoon Salt
2 teaspoon Black pepper
3 ½ quart Corn; cream-style
3 ½ quart Skim milk
1 pound Lowfat colby cheese; grated

Preparation:

Combine water, potatoes, carrots, celery, salt, and pepper in a large kettle. Cover and simmer 10 minutes. Add corn and simmer 5 more minutes.
Add milk and cheese, and stir until cheese melts and chowder is heated through. Do not boil.

Recipe by: Living More With Less by Doris Janzen Longacre

Posted to Digest eat-lf.v097.n011 by Jenny Herl <jlherl@uiuc.edu> on Jan 12, 1998

Cheese and Corn Chowder

Servings: 4 Servings

Ingredients:

3 medium Potatoes,
Peeled and chopped finely
1 cub Water
2 teaspoon Instant chicken bouillon
⅛ teaspoon Ground red pepper
1 D Black pepper
3 cub Milk
10 ounce Frozen kernal corn
2 tablespoon Flour
1 ½ cub American cheese, shredded
1 tablespoon Parsley, snipped

Preparation:

In a large saucepan combine chopped potatoes, water, bouillon granules, ground red pepper, and black pepper. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or till potatoes are tender, stirring occasionally.

Stir in 2 ½ cups of the milk and the corn. In a small bowl stir together remaining ½ cup milk and flour; stir into potato mixture. Cook and stir over medium heat till slightly thickened and bubbly. Cook and stir for 1 minute more. Add cheese; stir till melted. Spoon into 4 soup bowls. Top each serving with parsley.
Recipe By : Jane Camarota

Posted to MC-Recipe Digest V1 #236

Date: Tue, 08 Oct 1996 17:33:31 -0400

From: Bill <gfx4tv@acy.digex.net>

Cheese and Corn Strata

Servings: 4 Guessed

Ingredients:

MEALS WITHOUT MEAT, TVFN:
8 slice French bread, cubed
8 ounce Sharp cheddar cheese, grated
4 ounce Jack cheese, grated
2 package Corn
6 Eggs, beaten
2 cub Half and half
1 cub Fresh basil
1 teaspoon Dry mustard
Salt and pepper

Preparation:

Spray a 9x13" glass baking pan with nonstick spray. Add cubes, top with cheeses then corn. Add half and half to eggs; whisk. Add basil, dry mustard, salt and pepper. Pour over bread and cheese mixture. Chill 30 mins. Bake 1 hr, no oven temp given...try 350.
Posted to MM-Recipes Digest V3 #196

Date: Sun, 14 Jul 1996 10:54:48 -0400

From: Dan Schamber <dansch@haven.ios.com>

Cheese and Corn Tortillas

Servings: 6 Servings

Ingredients:

16 ounce Low-fat cottage cheese
1 cub Canned kernel corn
6 ounce Shredded, reduced fatcheddar cheese
¼ cub Sliced green onions
2 tablespoon Chopped fresh cilantro
¼ teaspoon Mexican seasoning
6 Flour tortillas (6")
½ cub Salsa

Preparation:

Pre-heat oven to 350 Grease 9 x 13 inch baking dish Mix first 6 ingredients but reserve ½ cup cheddar cheese Spoon about ½ cup of mixture down center of each tortilla Roll and arrange seam side down in baking dish Top with salsa and remaining ½ cup cheddar cheese Bake at 350 for 30 minutes

Makes 6 servings; 280 calories, 8 g fat, 22 g protein, 30 mg cholesterol, 29 g carbohydrate, 560 mg sodium each

Food & Wine RT [*] Category 7, Topic 6 Message 192 Mon Feb 15, 1993 D.CROZIER2 [Chiang-StL] at 00:17 EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

Cheese and Crabmeat Casserole

Servings: 3 Servings

Ingredients:

1 pound Old English cheese
8 slice Bread without crust
5 Eggs
1 pint Milk
½ cub Melted butter
1 can Frozen crabmeat

Preparation:

Cube bread and cheese. Alternate layers of cheese, bread and crabmeat (twice) in buttered casserole. Beat eggs, milk and melted butter and pour over the layered mixture. Bake in a pan of water at 350 degrees for 1 to 1 ½ hours. Serve with sauce: 1 can of mushroom soup, undiluted and heated.
Randy Rigg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese and Dijon Pretzels

Servings: 16 Servings

Ingredients:

4 ½ cub Flour; all purpose
2 teaspoon Sugar; granulated
1 teaspoon -salt
1 tablespoon Fleishmann's instant yeast -
1 ¼ cub Cheddar cheese; shredded
1 2/3 cub Milk
1/3 cub Dijon mustard
Coarse salt; optional
Sesame or poppy seeds; opt

Preparation:

Reserve 1 cup flour. In large bowl, combine remaining flour (3 ¼ c), sugar, salt, yeast and cheese. heat milk and mustard until very warm (about 125F) and stir in dry ingredients. Mix in enough reserved flour to make soft dough that does not stick to bowl. Knead on lightly floured surface until smooth and elastic, about 8 minutes. Cover and let rest on floured surface 10 minutes.

Divide dough into 16 equal pieces. Roll each piece into 20 inch rope. On lightly greased baking sheets, shape into pretzels; curve ends of each rope to make circle, cross ends at top, twist ends once and lay over bottom of each circle. Cover and let rise in warm, draft-free place 15 minutes.

Brush tops with water and sprinkle with coarse salt and sesame or poppy seeds, if desired.

Bake in preheated 375F oven 12 to 15 minutes or until golden. remove pretzels to cooling racks.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese and Fruit Kabobs

Servings: 8 Servings

Ingredients:

8 ounce Colby cheese; cubed
Pear chunks
8 ounce Monterey Jack cheese; cubed
Apricot chunks; kiwi slices
4 ounce Gouda cheese; cut in wedges
Grapes; apple chunks

Preparation:

Alternate cheesc and fruit on individual skewers. Arrange skewers on large platter. Add Port Wine and Cheddar to complete the tray.

MILITARY FAMILY MAGAZINE

JANUARY 1996

Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheese and Fruitwich

Servings: 1 Servings

Ingredients:

½ cub Cream cheese, room temp.
⅛ cub Peanuts, unsalted, chopped
½ Apple, cored, sliced,peeled
2 Drops lemon juice
2 Date-nut bread slices

Preparation:

Combine the cream cheese and nuts in a bowl.

Sprinkle the apple slices with the lemon juice to keep them from turning brown.

Take a slice of bread, spread with cheese and nut mixture and cover with apple slices. Use another slice of bread to top the sandwich and wrap well.

THE PENNYWHISTLE LUNCH BOX BOOK - jean hores From: Rich Harper Date:
19 Apr 94
Posted to MM-Recipes Digest V3 #217

Date: Sun, 11 Aug 1996 11:32:19 -0500

From: pickell@cyberspc.mb.ca (S.Pickell)

Cheese and Garlic Popcorn Spice

Servings: 1 Servings

Ingredients:

½ cub Parmesan Cheese; Graded
2 teaspoon Salt
1 teaspoon Tarragon
1 teaspoon Garlic Powder
1 teaspoon Parsley flakes

Preparation:

Mix ingredients together and store in tightly sealed container or shaker, Mix spice with 4 tabspoons of melted butter and pour over freshly popped popcorn, stir to coat.

Recipe by: unknown

Posted to EAT-L Digest by kATHERINE L Smith <ksmith3002@JUNO.COM> on Feb 18, 1998

Cheese and Grits Casserole

Servings: 6 Servings

Ingredients:

2 ½ cub Water
½ cub Grits, preferably stoneground
Salt, to taste
2 cub Grated sharp Cheddar cheese,grated
½ teaspoon Garlic, finely chopped
3 tablespoon Jalepeno peppers, finelychopped
4 Eggs, lightly beaten
2 teaspoon Worcestershire sauce

Preparation:

1. Bring the water to the boil in a saucepan and gradually add the grits, stirring. Add salt to taste. Cover and cook about 25 minutes.

2. Meanwhile, preheat the oven to 350 degrees.

3. Add 1-¾ cups cheese to the grits and stir. Add the garlic, jalepeno peppers, eggs, and Worcestershire. Blend well.

4. Pour the mixture into a 2-quart casserole and sprinkle the top with the remaining ¼ cup cheese. Place in the oven and bake 25 minutes.
Posted to EAT-L Digest 02 Dec 96

Recipe by: Craig Claiborne's Southern Cooking, 1987, p. 227

From: Lou Parris <lbparris@EARTHLINK.NET>

Date: Tue, 3 Dec 1996 01:58:15 -0600

Cheese and Ham Tabbouleh Salad

Servings: 5 Servings

Ingredients:

1 cub Uncooked bulgur
2 medium Tomatoes (1 ½ cups);chopped
1 cub Seeded cucumber; chopped
1 cub Swiss cheese (4 oz.); cubed
½ cub Fully cooked smoked ham;chopped
½ cub Chopped fresh parsley
3 Green onions (¼ cup);thinly sliced
6 tablespoon Olive or vegetable oil
6 tablespoon Lemon juice
2 tablespoon Chopped fresh mint leaves;OR
2 teaspoon Crushed dried mint leaves
¼ teaspoon Salt
¼ teaspoon Pepper

Preparation:

Place bulgur in bowl; cover bulgur with cold water. Let stand 30 minutes; drain. Press out as much water as possible.

Place bulgur, tomatoes, cucumber, cheese, ham, parsley and onions in glass or plastic bowl. Mix remaining ingredients; pour over bulgur mixture and toss. Cover and refrigerate about 4 hours. Serve on lettuce leaves if desired.

Recipe by: Picnics & Potlucks

Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@sprintmail.com> on May 1, 1998

Cheese and Herb Flat Bread

Servings: 2 Servings

Ingredients:

1 package Yeast
¼ cub Warm water
2 tablespoon Margarine
1 tablespoon Sugar
1 ½ teaspoon Salt
¾ cub Milk; scalded
3 cub All-purpose flour
2 tablespoon Onions; chopped
¼ cub Margarine; melted
½ teaspoon Oregano
½ teaspoon Paprika
¼ teaspoon Celery seed
¼ teaspoon Garlic salt
½ teaspoon Basil
1 cub Cheddar cheese; shredded

Preparation:

1. Soften yeast in ¼ cup warm water.
2. In mixing bowl, combine 2 tablespoons margarine, sugar, salt and scalded milk. Cool to lukewarm.
3. Stir the yeast into milk mixture. Gradually add flour to form a stiff dough. You may not need all of the flour. Knead on floured surface until smooth and satiny; 4 to 5 minutes. Place in greased bowl and turn to coat top. Cover and letRise until light; about 45 minutes.
4. Divide dough in half. Press each piece into a 9-inch pie or cake pan.
5. Combine onions, ¼ cup melted margarine, oregano, paprika, celery seed, garlic salt and basil. Spread over dough. Sprinkle evenly with cheese.
Prick each with fork in several places. 6. LetRise for about 30 minutes or until light.
7. Bake in preheated 375 degree oven for 20 to 25 minutes until golden brown. Serve while still warm. Yield: 2 9-inch flat breads.
Serving Ideas : Try this with a salad, lasagna or spaghetti with sauce.

Cheese and Herb Spread

Servings: 1 Servings

Ingredients:

4 ounce 120 g Low fat soft cheese.
1 teaspoon Garlic puree
2 ounce 60 g mature cheddar cheese
Finely grated.
2 teaspoon Chopped fresh chives.
2 teaspoon Chopped fresh parsley.
2 tablespoon Low fat natural yogurt.
Black Pepper.

Preparation:

1. In a medium sized bowl mix together the soft cheese and garlic puree if using. Add the cheddar cheese, chives, parsley and yogurt, beating together until combined. Season with a little black pepper.

2. Use as a spread for bread, crisp breads or pitta bread or as a toast topping and grill until bubbling.

3. Keep covered in the fridge and use within 3 days. It may be frozen for up to 3 months.

Preparation 10 minutes Makes 4 portions 115 calories per serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese and Meatball Soup

Servings: 6 Servings

Ingredients:

2 cub Water
1 cub Corn; whole kernel
1 cub Potato; chopped
1 cub Celery; chopped
½ cub Carrot; sliced
½ cub Onion; chopped
2 Cubes beef bouillon
½ teaspoon Tabsco pepper sauce
1 Jar 16oz Cheez Whiz

MEATBALLS:
1 pound Ground beef
¼ cub Bread crumbs
1 large Egg
½ teaspoon Salt
½ teaspoon Tabasco sauce

Preparation:

Meatballs: mix ingredients together thoroughly. Shape into medium size meatballs.
Place uncooked meatballs and all other ingredients, except Cheez Whiz, in electric slow cooker. Stir gently. Cover and cook on setting # 2 (low) for 8 to 10 hours. Before serving add Cheez Whiz, stirring gently until well blended.
Recipe By : Tabasco

Posted to MC-Recipe Digest V1 #302

Date: Thu, 14 Nov 1996 19:25:10 -0500

From: kmeade@IDS2.IDSONLINE.COM (The Meades)

NOTES : Serve with a crusty bread. My family loves this soup. It's a winter favorite.

Cheese and Mushroom En Croute

Servings: 10 Servings

Ingredients:

1 8-count can cresent rolls
2 teaspoon Dried minced onion
1 ounce can sliced mushrooms;drained
1 ounce round Gouda cheese

Preparation:

Unroll cresent rolls. Place 1 rectangle on baking sheet, sealing perforations. Sprinkle half the onion and mushrooms over dough; place cheese in center. Sprinkle with remaining onion and mushrooms. Fold up edges of dough to enclose cheese; seal edges. Place remaining portion of dough over top, folding edges down and sealing. Bake at 375 degrees for 20 to 25 minutes or until golden brown.

Source: Great Recipes from Great Gardeners
Posted to MM-Recipes Digest by dandelion@edeneast.com on Mar 2, 1998

Cheese and Mushroom Sausages

Servings: 4 Servings

Ingredients:

1 package (212g) instant mashed potatomix
125 g Closed cup mushrooms;quartered
6 Spring onions; roughlychopped
5 tablespoon Sunflower oil
50 g Freshly grated Parmesancheese, plus
1 tablespoon Freshly grated Parmesancheese, to garnish
Salt and freshly groundblack pepper
Peach or spiced fruitchutney, to serve

Preparation:

1. Measure 700ml boiling water into a bowl, then add the potato mix stirring continuously. Stand for 1 minute, then beat until creamy and smooth. Leave to stand for 5-10 minutes until cool enough to handle.

2. Finely chop the mushrooms and onions in a food processor. Heat 2 tbsp oil in a large non-stick frying pan, add the mushroom mixture and cook for 1-2 minutes until just soft. Add to the potato with the cheese and season well.

3. Divide the mixture into eight and shape into large sausages on a floured surface.

4. Wipe the pan with kitchen paper, then heat the remaining oil. Fry the sausages for 4-5 minutes, carefully turning once with a non-stick spatula or palette knife. Take care not to spoil their golden crust.

5. Scatter over the remaining cheese and serve at once with the chutney, freshly cooked vegetables or a green salad.

NOTES : These simple potato patties have stacks of flavour. You can grill the sausages if you wish, but they are crisper and more golden when fried.
Serves 4 Preparation: 25 mins Calories/Fat per serving: 385cals / 22g Cost per serving: 50p
Recipe by: Tesco Recipe Collection, Issue Six 1997 Posted to MC-Recipe Digest V1 #680 by Kerry Erwin <kerry@north.org> on Jul 20, 1997

Cheese and Olive Dip

Servings: 4 Servings

Ingredients:

1 package (3-oz) cream cheese
2 tablespoon Milk
¼ cub Sweet pickle relish
¼ cub Stuffed green olives; finelychopped

Preparation:

Blend cheese with milk, add olives & relish. Serve with king-sized Fritos.

COL RICHARD F. DOTSON

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheese and Onion Fondue

Servings: 1 Servings

Ingredients:

1 ounce Butter
1 large Onion -- finely chopped
2 teaspoon Plain flour
5 Fluid ounces thick sour
Cream
8 ounce Gruyere cheese -- grated
8 ounce Cheddar cheese -- grated
TB chives -- chopped
Pepper
small Cooked potatoes -- to serve
small Cooked sausages -- to serve

Preparation:

Melt butter in saucepan, cook onion for 4-5 minutes until soft. Stir in flour, then add cream, cook for 2 minutes. Continue to cook whilst adding cheeses and heat until mixture is smooth, stirring frequently. Add chives and season with pepper. Pour into fondue pot and serve with the potatoes and sausages.

Posted to MC-Recipe Digest V1 #146

Date: Wed, 10 Jul 1996 14:53:19 +0000

From: Susan Taft <jr03@typhoon.dial.pipex.net>

Cheese and Onion Pie

Servings: 4 Servings

Ingredients:

9 Inch pie shell
3 medium Onions
1 cub Water
4 medium Eggs
½ cub Milk
1 ½ cub Grated chedar cheese

Preparation:

Prick pie shell with a fork and bake at 350 f for 10 min. Peel and slice onions, place in sauce pan and cover with water, boil for 5 to 10 mins.
Cool. Beat together eggs and milk. Alternate layers of onions and grated cheese in the pie shell. Pour custard over all. Bake at 350 f for 25 mins or until set.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese and Onion Pie

Servings: 6 Servings

Ingredients:

4 tablespoon Butter
2 large White onions; chopped
10 ounce Swiss cheese; grated
2 tablespoon Flour
1 (10 inch) pastry shell
2 large Tomatoes; cut intowedges
2 Extra-large eggs
¾ cub Half and Half
1 teaspoon Basil

Preparation:

Melt butter in a skillet. Add chopped onions and saute until golden and sweet (about 30 minutes). Toss the grated cheese with the flour. Spread half of the cheese over the bottom of the pastry shell. Spread the onions over the cheese. Arrange tomato wedges in a ring around the outside edge of the pastry shell. Sprinkle remaining cheese over top. Beat the eggs with the basil and the Half and Half. Pour over the pie. Bake at 350ø for 35 to 40 minutes. Let the pie rest a few minutes before serving. Yield: 6 to 8 servings.

A VERY SPECIAL TEA ROOM

From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheese and Pasta Pie

Servings: 6 Servings

Ingredients:

6 ounce Spaghetti; cooked anddrained
1 teaspoon Cooking oil
6 Eggs; beaten
1 package ( 10 oz.) frozen spinach;chopped
½ cub Green onion; thinly sliced
¼ cub Snipped parsley
1 teaspoon Basil
1 cub Ricotta cheese
½ cub Milk or half & half
1 cub Mozzarella cheese; shredded
½ teaspoon Worcestershire sauce
½ teaspoon Salt
¼ cub Parmesan cheese; grated
Ground pepper; to taste

Preparation:

From: beck4@nyc.pipeline.com (Eileen & Bob Holze)

Date: Mon, 1 Jul 1996 22:22:39 GMT
Recipe By: Unknown (4-9-96)

Combine the pasta, oil and 2 eggs and press into the bottom and up the sides of a 10" quiche or pie pan. Cover the edge of the pasta with greased foil to prevent burning. Bake in a 375 degree oven 7 to 10 minutes or until set. Cook the frozen spinach according to package directions. Drain well.
Add the sliced onion, parsley and basil. Beat together the ricotta, 4 eggs and milk, add ½ cup mozzarella and stir in the vegetable mixture, Worcestershire, seasonings and parmesan. Spoon into the pasta shell.
Sprinkle the remaining mozzarella on top. Bake at 375 for around 30 minutes or until set. Allow to stand 10 minutes before serving.

MC-Recipe Digest V1 #136

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheese and Pastry Appetizer

Servings: 1 Servings

Ingredients:

1 ½ pound Muenster cheese grated
1 Beaten egg
½ teaspoon Pepper
½ teaspoon Gralic salt
½ teaspoon Salt
3 tablespoon Melted butter
¾ cub Chopped parsley
1 package Refrigerated crescent rolls

Preparation:

Preheat oven to 375 degrees. Combine muenster, egg, pepper, garlic salt, salt, butter/margarine. Set aside. Roll out ¼ paclage of the crescent rolls into a rectangle. Be sure to seam pieces together. Place half the cheese mixture in the center of the pastry and spread evenly, leaving about a ½ inch border all the way around the rectangle. Roll out another ¼ of the package into a rectangle, again being sure to seam pieces together, and place on top of cheese mixture. Pinch the pastry layers together, fluting decoratively as for pie crust if you wish. Cut a few slits in the top for steam to escape and bake for about 20 minutes. CUt in squares to serve, this is good warm or at room temperature. Repeat process with remaining crescent rolls and filling to make an additional borka.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese and Pepper Biscuit

Servings: 4 Servings

Ingredients:

¼ teaspoon Garlic powder
¼ teaspoon Salt; if desired
¼ teaspoon Basil leaves; crushed
¼ teaspoon Oregano leaves; crushed
10 ounce Can Hungry Jack refrigeratedbiscuits
4 ½ teaspoon Olive oil
¼ cub Green Bell Pepper; chopped
¼ cub Mozzarella Cheese; shredded
2 tablespoon Parmesan Cheese; grated

Preparation:

Heat oven to 400 degrees. In small bowl combine garlic powder, salt, basil and oregano; blend well. Set aside.

Separate dough into 10 biscuits. Place 1 biscuit in center of ungreased cookie sheet. Arrange remaining biscuits in circle, edges slightly overlapping around center biscuit. Gently press out to 10 inch circle.
Brush with olive oil; top with peppers and cheese. Sprinkle with garlic powder mixture. Bake at 400 degrees for 12 to 15 minutes or golden brown.
To serve, pull apart. 10 servings.

Recipe by: Key Gourmet

Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on Feb 20, 1998

Cheese and Pepperoni Bread

Servings: 1 Servings

Ingredients:

XKGR41A Don Fifield
2 ¼ cub Bread flour
1 tablespoon Sugar
1 tablespoon Dry milk
1 teaspoon Salt
¼ cub Pepperoni (1 oz); chopped
¼ cub Provolone cheese (1 1/5 oz);chopped
2 teaspoon Parmesan cheese, grated
½ teaspoon Garlic powder
½ teaspoon Onion powder
¼ teaspoon Oregano
1 teaspoon Olive oil
¾ cub Water
1 teaspoon Dry yeast

Preparation:

Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder.
Press start.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese and Poblano Quesadillas

Servings: 6 Servings

Ingredients:

1 ½ cub Grated manchego cheese
1 cub Grated panela cheese
½ cub Grated cotija cheese
6 Flour tortillas
½ cub Chipotle salsa (optional)
4 Poblano chiles, roasted,peeled, seeded & julienned
2 tablespoon Unsalted butter, melted

Preparation:

In a bowl, mix together the cheeses.

Lay the tortillas on a counter. Divide the cheese mix into 6 portions and spread over half of each tortilla. If desired, sprinkle about a tablespoon of salsa over each. Arrange the chile strips evenly over the cheese. Fold the tortillas over to enclose the filling and brush the tops with butter.

Preheat the oven to 350øF.

Place a dry griddle or cast-iron skillet over medium-high heat. Place the tortillas buttered side down in the pan. Cook until very light golden,a bout 1 minute. Then brush the uncoated sides with butter and flip over.
Cook until golden, and transfer to a baking sheet. When all the quesa- dillas are cooked, transfer the baking sheet to the oven and bake 10 min- utes, until the cheese begins to ooze.

Serve hot, whole or cut into wedges.

NOTE: Manchego Cheese: There are two kinds of manchego used in mexican cooking - and neither is the high-priced Spanish variety sold in upscale cheese shops. There is a hard variety (called viejo) and a soft, semifirm, golden one that is an excellent melter. The soft one is used most often for cooking. Monterey Jack or muenster can be substituted.

Anejo Cheese: Also known as Cotija, is a salty, crumbly white cheese, similar to feta in appearance. Romano or washed and dried feta are good substitutes.

Panela Cheese: is a mild, milky-tasting, fresh white cheese often sold in rounds. A ricotta, farmer's or dry cottage cheese can be substituted.

The reason Mary Sue and Susan like to use one part manchego, one part panella and one-half part anejo is because they give a greater texture and flavor than just one cheese, but is not a hard-and-fast rule. They both say to go right ahead and use whatever you happen to have in the kitchen, or experiment and come up with you own cheese mix.

SOURCE: Mesa Mexican by Mary Sue Milliken and Susan Feniger with Helena Siegel.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese and Potato Casserole

Servings: 1 Servings

Ingredients:

2 pound Pkg. frozen hash brownpotatoes; partially thawed
2 can (10 oz.) cheddar cheese soup
1 can (13 oz.) evaporated milk
1 can French fried onion rings;divided
Salt And Pepper; to taste

Preparation:

Combine potatoes, soup, milk, and half the can of onion rings; pour into greased crockpot and add salt and pepper. Cover and cook on low for 8 to 9 hours or high for 4 hours. Sprinkle the rest of the onion rings of top before serving.
Posted to recipelu-digest Volume 01 Number 405 by James and Susan Kirkland <kirkland@gj.net> on Dec 27, 1997

Cheese and Potato Pierogi Filling

Servings: 24 Servings

Ingredients:

Potatoes
Butter
Milk
Sharp cheddar cheese
Salt and black pepper

Preparation:

From: Lynette Scribner <lscrib@GORGE.NET>

Date: Thu, 18 Jul 1996 19:22:58 -0800
Boil peeled potatoes, about 1 ½ pounds, drain and mash with a little butter and milk. Add grated sharp cheddar cheese to the potatoes and cool (the more cheese, the tastier). Taste for salt and black pepper.

EAT-L Digest 18 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheese and Potato Scones

Servings: 8 Servings

Ingredients:

WILSON BWVB02B:
1 cub Self-rising flour
2 teaspoon Baking powder
¼ teaspoon Salt

Preparation:

pn Of dry mustard 2 tb Butter or margarine; diced 1 ½ c Cheddar cheese; grated ½ c Mashed potato 1 Egg 1 tb Milk Vegetable shortening, for - greasing Preheat the oven to 375 degrees. Grease a baking sheet. Sift the flour, baking powder, salt and dry mustard together. Cut in the butter until the mixture resembles bread crumbs, then stir in cheese until thoroughly mixed. Add the potatoes to the flour mixture and mix together.

Beat the eggs and milk together, then pour slowly into the flour and potato mixture, adding just enough liquid to mix to a soft dough. Turn our dough onto a well floured surface and knead lightly. (The dough is soft to handle, so hands, work surface and rolling pin should be well floured. Roll it out to a thickness of about ¾ inch (do not roll out dough too thinly; it does not rise much during cooking, and if it is too thin, the scones will be more like cookies) and cut into scones with a 2-inch round pastry cutter. Knead the trimming together reroll and cut out more scones until all the dough has been used.

Place scones on the prepared baking sheet and bake for 15 minutes, or until golden brown. Serve warm.
Posted to MC-Recipe Digest V1 #805 by Nancy Berry <nlberry@prodigy.net> on Sep 25, 1997

Cheese and Prune Filling

Servings: 6 Servings

Ingredients:

2 tablespoon Yellow raisins
1 tablespoon Cognac
1 cub Cream cheese or cottagecheese or ½ cup of each
¼ cub Sugar
1 tablespoon Flour
1 Egg yolk
1 teaspoon Melted butter
1 tablespoon Sour cream
½ teaspoon Grated lemon rind
½ teaspoon Vanilla

Preparation:

Cheese filling

Mix raisins with cognac. Cream together cheese, sugar, and flour. Stir in egg yolk, then melted butter, sour cream, lemon rind, and vanilla. Add cognac-soaked raisins.

Prune Filling

1 cup cooked prunes, pitted ½ Tbsp. lemon rind ⅛ tsp. nutmeg 3 bsp.
melted butter 1 tsp. grated orange rind ½ cup coarsely crushed walnuts 2 Tbsp. sugar

Grind prunes or chop them fine. Stir in all remaining ingredients.

Poppy Seed Filling

½ pound poppy seeds ½ cup butter ½ cup honey 2 Tbsp. heavy cream 1 cup coarsely crushed walnuts ½ cup raisins 1 tsp. grated orange peel

Pour enough boiling water over poppy seeds to cover. Let stand overnight.
The following morning drain well. Grind poppy seeds 3 times using the finest blade of the meat grinder. It is possible to have the seeds ground in the store where you buy them, but they will be cleaner and taste better if you soak and grind them yourself.

Cream butter and honey together. Add cream. Stir in ground poppy seeds, nuts, raisins, and grated orange peel

Ground Nut Filling:

1 ½ cups almonds or any other nuts except peanuts or cashews 3 eggs ½ cup sugar ½ cup melted butter 1 tsp. grated orange rind ½ cup white sultana raisins 1 tsp. vanilla

Grate nuts finely. Beat eggs and sugar for 5 minutes. Stir in grated nuts, melted butter, orange rind, raisins and vanilla.

Note: Cake or cookie crumbs can be substituted for part of grated nuts.

Orange Filing

2/3 cup soft butter 2/3 cup orange marmalade 2/3 cup coarsely crushed walnuts or pecans

Cream butter, marmalade and nuts together.

Raw Apple Filling

3 tart apples ½ tsp. grated lemon rind ½ tsp. vanilla 3 Tbsp. cinnamon sugar ¼ cup currants 1 tsp. lemon juice

Peel apples. Grate them on a coarse grater so that the apple pulp is in shreds. Discard cores.

Add all remaining ingredients. Use as soon as possible to prevent apples from darkening.

From: The Art of Fine Baking Shared By: Pat Stockett

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese and Rice

Servings: 2 Servings

Ingredients:

4 ½ ounce Dehydrated Cheddar Cheese
3 ¾ ounce Instant Rice
2 tablespoon Margarine
Salt -- to taste
3 cub Water

Preparation:

1. Bring water to a boil and add rice and salt. Simmer until rice is tender. 2. Stir in cheese and margarine. Cover the pot and let stand a couple of minutes to reyhydrate the cheese.

Makes about 4 Sierra cups.

Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Cheese and Rice Casserole

Servings: 6 Servings

Ingredients:

1/3 cub Finely chopped celery
2 cub Cooked rice
¼ cub Chopped onion
1 cub Milk
½ cub Shredded American cheese
3 Eggs; beaten
1/3 cub Snipped parsley
⅛ teaspoon Pepper
½ teaspoon Salt
Paprika
2 tablespoon Butter or margarine

Preparation:

Cook celery and onion in butter until tender but not brown. Combine with rice, cheese, and parsley. In another bowl, thoroughly stir together beaten eggs, milk, salt, and pepper. Add to the rice mixture. Turn into a 10x9x2 inch baking dish. Place in a 13x9x2 inch baking pan on oven rack. Pour hot water into the larger pan to a depth of about 1 inch. Bake at 350 for 40 to 45 minutes, or until a knife inserted near the center comes out clean.
Sprinkle with paprika. ECB Input: 1⅛/91
Recipe By : BH&G Low-Cost Cooking pg 71

Posted to MC-Recipe Digest V1 #225

Date: 26 Sep 96 06:48:16 EDT

From: Pat Minotti <76401.3715@compuserve.com>

NOTES : This baked rice dish has a rich custardlike texture Nutr. Assoc.
: 0 0 0 0 20 0 1036 0 0 0 0

Cheese and Rice Casserole

Servings: 4 Sweet ones

Ingredients:

2 ½ cub Brown Rice, cooked
3 Green Onions (scallions),
Chopped
1 cub Lowfat Cottage Cheese -or-
Hoop Cheese
1 teaspoon Dried Dill
¼ cub Parmesan Cheese, grated
½ cub Lowfat Milk

Preparation:

Combine all the ingredients in a mixing bowl. Pour into a lightly oiled casserole. Bake in a 350-degree oven for 15 to 20 minutes.

Serves 4

One Serving = Calories: 235 Carbohydrates: 35 Protein: 14 Fat: 4 Sodium:
682 Potassium: 203 Cholesterol: 10

Exchange Value: 2 Bread Exchanges + 1 Lean Meat Exchange + ½ Milk Exchange

Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese and Rice Plus

Servings: 2 Servings

Ingredients:

4 ½ ounce Dehydrated Cheddar Cheese
3 ¾ ounce Instant Rice
½ ounce Dehydrated Onions
1 ¾ ounce Soy Ham, Or
1 package Freeze-Dried Ham
1 package Freeze-Dried Green Beans --
1 Oz
2 tablespoon Margarine
Salt -- to taste
4 cub Water

Preparation:

1. Heat water and dip out enough to rehydrate the freeze-dried foods. 2.
Bring remaining water to a boil and add rice, onions and salt. Also add soy ham, if it is being used. Simmer until rice is tender. 3. Add ham and beans. Stir in cheese and margarine. Cover the pot and let simmer very low for a couple of minutes to reyhydrate the cheese.

Makes about 4 or 5 Sierra cups.

Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Cheese and Salmon Bagel Ww

Servings: 1 Servings

Ingredients:

1 tablespoon Cream cheese, light
1 Bagel, mini (1 oz) cut in half horizontally toasted
1 teaspoon Capers rinsed, drained
1 ounce Salmon, smoked (lox) thinly sliced
2 slice Tomato
2 slice Onion, red

Preparation:

Spread cream cheese over one cut side of toasted bagel; top with capers, salmon, tomatoe and onion. Top with remain half of toasted bagel.

Weight Watcher's Exchanges: 1 Protein, 1 Vegetable, 1 Bread, 35 Optional Calories.

Nutritional Analysis per serving: 152 calories, 10 g.
protein, 4 g. fat, 19 g. carbohydrates, 42 mg.
calcium, 553 mg. sodium, 14 mg. cholesterol, 1 g.
dietary fiber (excludes capers).

Calories from fat: 22.5%

Original recipe from Weight Watcher's "Simply Light Cooking". Conversion and additional nutritional analysis by Rick Weissgerber [GEnie D.WEISSGERBE]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese and Sausage Biscuits

Servings: 10 Servings

Ingredients:

1 can (12 oz) Big Country
Biscuits
1 package (12 oz) bulk pork sausage
10 Slices Kraft Deluxe
Pasteurized Process
American Cheese,
Quartered *
Plastic Wrap and freezer
Bags

Preparation:

Bake biscuits as directed on can.Slice sausage into 10 pieces;fry and drain.Slice biscuits in half;place sausage patty inside.Wrap each in plastic wrap and place in freezer bag;freeze. To Heat: Remove plastic wrap;place 1 sandwich on paper towel or napkin in microwave.Microwave on defrost 1 minute.Place 2 cheese quarters,slightly overlapping,on top of sausage.Microwave on defrost for 1 to 1 ¼ minutes or until thoroughly heated.Makes 10 sand- wiches.

* For more cheese in sandwich,place 2 additional cheese quarters under sausage.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese and Sausage Manicotti

Servings: 6 Servings

Ingredients:

1 tablespoon Olive oil
1 Onion -- chopped
3 cl Garlic -- minced
28 ounce Canned whole tomatoes
1 teaspoon Dried oregano
½ teaspoon Dried thyme
½ teaspoon Pepper
12 Manicotti shells
½ pound Sweet italian sausage --
Casin
3 cub Ricotta cheese
1 ounce Parmesan cheese -- grated
(abo
3 Eggs
¼ cub Parsley -- chopped
⅛ teaspoon Cayenne pepper -- more to
Tast
4 ounce Mozzarella cheese --
Shredded

Preparation:

Recipe by: First Magazine, 3/7/94 (entered by Susan Preparation Time: 1:35 1. Heat oven to 375~. In large frying pan, heat oil over medium heat. Add onion and garlic and cook until soft, 3-5 minutes. Stir in tomatoes with their juice and crush them with a fork. Add oregano, thyme, ¾ tsp. salt and ¼ tsp. pepper. Boil over medium-high heat until thickened, about 15 minutes. Transfer tomato sauce to a bowl. Wipe out frying pan. 2.
Meanwhile, in large pot of boiling salted water, cook manicotti shells.
Drain and set aside. 3. Heat frying pan over medium-high heat. Add sausage and cook, breaking it up with a spoon, until brown, about 5 minutes. With slotted spoon, transfer meat to paper towels and drain. 4. In a large bowl, combine the sausage meat, ricotta, Parmesan, eggs, parsley, cayenne and the remaining salt and pepper; stir to combine. Stuff the shells with sausage mixture. 5. Spread 1 cup tomato sauce on the bottom of a 3-quart baking dish. Arrange the shells in one layer, pour remaining sauce over and sprinkle with mozzarrella. Cover with foil and bake 20 minutes. 6. Uncover and bake until cheese is melted and bubbling, about 15 minutes. Cool slightly before serving.

Work Time: 1 hour Total Time: 1 hour 35 min.

Per serving: Cal 613 Pro. 35g Fat 34g Sod. 1305mg Carb 42g Chol 208mg

Recipe By :

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Cheese and Sausage Snacks

Servings: 6 Servings

Ingredients:

3 cub TEABISK (BISQUIK)
1 ROLL SAUSAGE MEAT
1 pound GRATED CHEDDAR CHEESE(ORANGE)
1 SPANISH ONION FINELY CHOPPED
¾ cub MILK

Preparation:

Blend sausage meat and onion (in blender if you wish). Add remaining ingredients and mix well. (important to have onion finely ground).

Drop from teaspoon onto greased cookie sheet

Bake at 425 (four twenty-five) degrees Fahreneheit 10 ~15 minutes until browned.

This is a QUICK and DELICIOUS snack especially helpful for this time of year.

This is my firts time on this echo. Merry Christmas to all.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese and Spinach Borag

Servings: 8 Servings

Ingredients:

4 cub Spinach; blanched, drained, and chopped
1 pound Monterey Jack cheese, grated
1/3 cub Cream cheese
1 Egg; beaten
1 tablespoon Fresh parsley, chopped
1 dash Cayenne pepper
½ teaspoon Salt
¼ teaspoon Pepper
1 package Phyllo dough
½ cub Butter (or as needed) melted
1 cub Milk
1 Egg

Preparation:

In a medium bowl place the blanched spinach, Monterey Jack cheese, cream cheese, the first beaten egg, parsley, cayenne pepper, salt, and pepper.
Mix the ingredients together so that they are well blended.

On a buttered flat baking pan place 2 sheets of the phyllo dough. Brush on the melted butter. Repeat this process until half of the phyllo dough is used. Spread on the cheese-spinach mixture. Place 2 sheets of the phyllo dough on top. Brush on the melted butter. Repeat this process until the rest of the sheets are used. Carefully slice the layers into squares.

In a small bowl place the milk and the second egg, and beat them together.
Generously brush the mixture on top of the squares.

Preheat the oven to 350 F. Bake the squares for 30 to 40 minutes, or until they are a light golden brown.

Source: Papa Garo's - Redondo Beach, California "Southern California Beach Recipe" by Joan and Carl Stromquist ISBN: 0-9622807-3-9 Typed for you by Karen Mintzias

Cheese and Spinach Crustless Quiche

Servings: 10 Servings

Ingredients:

4 Eggs
1/3 cub Half-and-Half
1 ½ cub Shredded Swiss cheese (6-oz)
1 package (10-oz) frozen choppedspinach cooked and drained
4 slice Bacon; crisp-cooked andcrumbled
1 teaspoon Lemon juice
½ teaspoon Salt

Preparation:

1. Beat eggs with half-and-half until light and fluffy.

2. Blend in cheese, spinach, bacon, lemon juice and salt. Pour into lightly greased 9-inch quiche dish. CONVENTIONAL OVEN:

3. Heat oven to 350 degrees. Cook 40-45 minutes or until knife inserted near center comes out clean.

4. Cut into 10 wedges and serve. MICROWAVE:

3. Cook at MEDIUM power 13-15 minutes, or until knife inserted near center comes out clean. Let stand 10 minutes.

4. Cut into 10 wedges and serve.

READER'S DIGEST

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheese and Spinach Pie - Kiesch

Servings: 1 Servings

Ingredients:

1 Pie shell; 9", deep dish
2 slice Swiss cheese
½ cub Cooked spinach; chopped
½ cub Sliced mushrooms
1 can Tender chunk ham *; chickenor turkey, flake with fork
3 Egg; beaten
1 cub Half and half
2 teaspoon Flour
½ teaspoon Salt
¼ cub Shredded cheddar cheese

Preparation:

Place Swiss cheese on bottom of pie crust. Sprinkle with spinach, mushrooms and tender chunk meat. Mix next foru ingredients, pour into pie shell.
Sprinkle with cheddar cheese. Bake at 350 degrees for 40 or 45 minutes.

Serves 4 - 6.

Serve with salad, lettuce, onion rings - 1 large onion. walnuts or pecans toasted - handful. Very good. 2 cans drained manderine oranges, mix with cream Italina dressing.

NOTES : * Can use ground beef or any kind of meat that is cooked and cut up. Make it 8 ounces or 1 cup of meat.

Recipe by: Gene Mooney

Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 18, 1998

Cheese and Tomato Souffles

Servings: 6 Servings

Ingredients:

2 tablespoon Unsalted butter
¼ cub Flour
1 ½ cub Milk
3 tablespoon Tomato paste
1 cub Swiss cheese, grated
3 tablespoon Parmesan cheese, grated
Cayenne pepper to taste
3 large Eggs, separated
1 tablespoon Medium dry sherry

Preparation:

In a saucepan, melt the butter over low heat. Stir in flour and cook the roux, stirring, for 3 minutes. Remove from heat and add the milk, scalded, in a stream, whisking vigorously, until the mixture is thick and smooth.
Simmer the sauce for 3-4 minutes, and whisk in the tomato paste, Swiss and Parmesan cheeses, cayenne, and salt to taste. Whisk until the cheeses have melted.

Remove from heat and whisk in the egg yolks, one at a time, beating well after each addition. Transfer the mixture to a bowl, and let it cool.

In a bowl, with an electric mixer, beat the egg whites with a pinch of salt until they hold soft peaks. Add the Sherry and beat to stiff peaks. Fold the egg white mixture into the cheese mixture gently but thoroughly.

Transfer the mixture to 6 buttered 2/3-cup ramekins, and bake the souffles on a jelly roll pan in the middle of a preheated 400foven for 25-30 minutes, or until they are cooked through.

Serve immediately.

a 1942 Gourmet Mag. favorite.

Cheese and Trees Soup

Servings: 4 Servings

Ingredients:

1 tablespoon Butter or margarine
1 cub Chopped onion
1 1/3 pound (4 medium) potatoes cut into ¾-inch cubes
2 ½ cub Water
2 Chicken bouillon cubes
10 ounce Frozen chopped broccoli thawed and drained
1 ½ cub Shredded Cheddar cheese
Salt and pepper, to taste

Preparation:

In 2- to 3-quart saucepan over medium heat, melt butter. Add onion; saute 5 minutes. Add potatoes, water and bouillon cubes. Bring to boil, reduce heat, cover and cook until potatoes are just tender, about 15 minutes. Remove 1 cup of the potato cubes with slotted spoon; set aside. Pour contents of saucepan into container of electric blender. Holding lid down tightly, blend until smooth; return to saucepan. Mix in reserved potatoes and the broccoli. Over medium-low heat gradually add cheese, stirring until heated through and cheese is completely melted. Season with salt and pepper.

Menu: Bread Sticks, Carrot-Raisin Salad, Gingerbread with Applesauce

Nutritional Information Per Serving: 360 calories; 18 g fat; 60 mg cholesterol; 640 mg sodium; 33 g carbohydrate; 7 g fiber; 18 g protein.

Source: The Potato Board <recipes@potatoes.com>

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip

Cheese and Vegetable Chowder

Servings: 4 Servings

Ingredients:

4 cub Water
3 cub Shredded cabbage
1 cub Canadian style bacon, finely
Chopped.
2 large Carrots finely sliced
1 package AuGratin potato mix
1 cub Milk
1 teaspoon Cornstarch
1 cub Geen beans frozen or fresh

Preparation:

In 4 quart dutch oven, lightly brown canadian bacon, add water, cabbage, carrots, green beans, and the au gratin potatoes combined with sauce mix.
Bring to boil, reduce heat, simmer uncovered for 15 minutes. Mix cornstarch with milk, and wisk, add this mixture slowly to soup mixture, stirring to prevent lumps. Cook additional 20 minutes. Serve with warm french bread.
Posted to MM-Recipes Digest V3 #191

Date: Wed, 10 Jul 1996 10:27:14 -0700 (MST)

From: jmchee@goodnet.com (Marina Cheesman)

Cheese and Vegetable Lasagne

Servings: 8 Servings

Ingredients:

2 cub (1 lb) Ricotta Cheese
¼ cub Chopped fresh parsley
¼ cub Chopped fresh green onion
¼ cub Parmesan cheese
1 Egg
2 tablespoon Vegetable oil
2 Cloves garlic
1 Large onion, chopped
1 ½ cub Chopped zucchini
2 cub Sliced mushrooms
1 teaspoon Dried basil
½ teaspoon Dried oregano
Freshly ground pepperto taste
2 (26 oz) tomato sauce,any flavor
1 package (1 lb) lasagne noodles
2 cub (½ lb) shredded Mozzarellacheese
1 cub (¼ lb) shredded cheddar

Preparation:

Combine ricotta cheese, with parsley, green onion, parmesan and egg.

In saucepan, saute garlic and onion in oil until soft. Add zucchini, mushrooms, basil, oregano, and pepper. Stir cook until tender crisp. Add 2 cups tomato sauce. Simmer 5 minutes.

Cook 16 lasagne noodles according to package directions. When noodles are almost fully cooked, drain, immerse in cold water and drain again.

To assemble, pour 1 ½ cups tomato sauce on bottom of a greased 9 x 13 inche baking dish. Lay a flat layer of 4 lasagne noodles over sauce. Top with half tomato vegetable mixture and sprinkle with 1 cup mozzarella cheese. Repeat with another flat layer of 4 lasagne noodles, remaining tomato vegetable mixture and 1cup mozzarella cheese. Top with remaining 4 lasagne noodles, 1 ½ cups tomato sauce and shredded cheddar cheese. Bake at 350 degrees F for 45 minutes or until sauce bubbles. Makes 8 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese and Vegetable Quiche

Servings: 6 Servings

Ingredients:

¾ cub Lowfat cottage cheese
8 ounce Carton, frozen egg
Substitute, thawed
1/3 cub Skim milk
2 tablespoon Chopped fresh basil
¼ teaspoon Freshly ground pepper
1 tablespoon Olive oil
1 ½ cub Peeled, diced potatoes
½ cub Sliced green onions
10 ounce Package frozen chopped
Broccoli, thawed and
Well drained
½ cub Chopped sweet red pepper
Vegetable cooking spray

Preparation:

Place cottage cheese in container of an electric blender or food processor, top with cover and process until smooth. Add egg substitute, milk, basil and pepper; process until smooth. Set aside. Pour oil in a large nonstick skillet; place of medium heat until hot. Add potatoes and green onions; saute 10 minutes. Add broccoli and red pepper; saute an additional 4 minutes or until vegetables are crisp-tender. Place vegetable mixture in a 10-inch quiche dish that has been coated with cooking spray. Pour egg substitute mixture over vegetables. Bake at 350F for 50 minutes or until set. Let stand 10 minutes before slicing into wedges.
Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Apr 03, 98

Cheese and Weiner Crescents

Servings: 8 Wieners

Ingredients:

8 Wieners
4 slice American cheese, cut into6 strips each
1 can Pillsbury RefrigeratedCrescent Dinner Rolls (8oz)

Preparation:

Slit wieners to within ½" of ends; insert 3 strips of cheese in each slit. Separate dough into 8 triangles; wrap dough over wiener, keeping cheese up. Place on ungreased cookie sheet, cheese side up. Bake at 375'F. for 12-15 minutes or until golden brown.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Cheese and Whatever Enchilada

Servings: 1 Servings

Ingredients:

8 Extra large flour tortillas
12 large Eggs
¼ cub Heavy cream
½ pound Monterey Jack cheese,shredded
½ pound Cheddar cheese, shredded
1 ½ cub Chili or salsa
3 tablespoon Finely chopped freshcilantro (optional)

Preparation:

Preheat the oven to 350 degrees F. Spray a 9 x 13-inch casserole with nonstick spray and line with some tortillas. In a mixing bowl, combine the eggs and heavy cream, and beat until just combined. Pour the egg mixture into a large, nonstick skillet and cook over medium-heat, stirring constantly so the eggs do not stick or burn. When the eggs are firm but not set, pour them on top of the tortillas in the casserole. Cover the eggs with another layer of tortillas and sprinkle half of the Monterey Jack and~ cheddar cheeses over the tortillas. Spread with the chili or salsa and top with more tortillas. Sprinkle the remaining cheeses on top and sprinkle with the cilantro. Bake until the cheese is bubbly and the eggs are set, about 20 minutes.

Serves 10 to 12
Recipe By :WELL-STOCKED PANTRY SHOW#ND7047

Posted to MC-Recipe Digest V1 #281

Date: Wed, 6 Nov 1996 08:31:04 -0500

From: Meg Antczak <meginny@frontiernet.net>

Cheese and Wine Bake

Servings: 1 Servings

Ingredients:

6 Slices lightly toastedbread; (up to 8)
½ cub Chicken broth
½ pound Shredded Swiss
1 cub Dry white wine
3 Eggs
Butter
Garlic clove
Pepper
1 teaspoon Worcestershire sauce

Preparation:

Mince garlic and cream it with enough butter to spread the bread with.
Place bread, butter side down, in a big, shallow pan. Beat the eggs and add the wine, broth, all the seasonings, and the cheese. Pour over the bread, and bake uncovered at 325 for about 30 minutes. This is ooey-gooey, like fondue in a pan.

Posted to TNT Recipes Digest by angstrom@juno.com (Angela L Gilliland) on Mar 04, 1998

Cheese and Wine Bread

Servings: 8 Servings

Ingredients:

Jim Vorheis
1 cub Plus 2 tb all-purposeflour
½ teaspoon Baking powder
¼ teaspoon Cream of tartar
½ teaspoon Salt
⅛ teaspoon Baking soda
¼ cub Instant nonfat dry milk
1/3 cub Vegetable shortening
1 tablespoon Sugar
1 tablespoon Minced onion
1 Egg, beaten
¼ cub Milk
¼ cub White wine
½ teaspoon Dried oregano
¼ cub Freshly grated Parmesancheese

Preparation:

Sift together flour, baking powder, cream of tartar, salt, soda and dry milk. Cut in shortening until the mixture resembles coarse meal. Add sugar, minced onion, egg, milk, wine and oregano. Mix thoroughly. Spread mixture in greased 8 or 9-inch round pan and sprinkle with cheese. Bake at 425 F for 15-20 minutes or until a wooden pick inserted in center comes out clean.

Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese Appetizer Cookies

Servings: 1 Servings

Ingredients:

4 ounce (1 cup) shredded sharpcheddar cheese.
½ cub Mayonaise or butter softened
1 cub All purpose flour
½ teaspoon Salt
1 dash Ground red pepper

Preparation:

Lightly spoon flour into measuring cup; level off. In a medium bowl, combine cheese, margarine, flour,salt, and red pepper. Mix thoroughly and Cover and chill for 1 hour. Heat oven to 375 degrees. Shape the dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten with tines of fork or use surface of meat tenderizer dipped in flour. If desired, sprinkle lightly with paprika. Bake at 375 for 10 to 12 mins.

Posted to recipelu-digest Volume 01 Number 326 by "janet toomey" <lovefd@hotmail.com> on Nov 29, 1997

Cheese Appetizers

Servings: 12 Servings

Ingredients:

1 Frozen sara lee bagel -plain; egg,onion or poppy
2 teaspoon Mayonnaise
4 Tablespoons; (1 oz.)shredded cheddar cheese*
2 teaspoon Chopped black olives

Preparation:

Toast bagel according to package directions. Spread each half with 1 teaspoon mayonnaise; top each with 2 tablespoons shredded cheese, sprinkle with olives. Broil to melt cheese. Cut each bagel half into 6 "bagel bites."

*Variations: Substitute 1 of following combination for Cheddar cheese and black olives; proceed as above:

¼ cup shredded Swiss cheese and 2 teaspoons sliced pimiento-stuffed olives OR 4 tablespoons shredded Monterey Jack cheese and 2 teaspoons chopped Jalapeno peppers OR Brie, sliced thin to fit bagel, remove rind and Canned, sliced mushrooms, drained

Busted By: Barbra <Barbra@TheOffice.net>

Recipe by: Sara Lee

Posted to brand-name-recipes by Beach Princess<barbra@pipeline.com> on Jan 22, 1998

Cheese Baked Eggplant

Servings: 1 Servings

Ingredients:

1 medium Onion; chopped
2 teaspoon Minced garlic
2 tablespoon Red wine
1 can (16 oz.) plum tomatoes
1 An; (8oz.)ctomato sauce
1/3 cub Tomato paste
2 teaspoon Oregano
½ pound Fresh mushrooms; sliced
1 medium Eggplant
1/3 cub Flour
1 small Container Egg Beaters;beaten
1 cub Seasoned croutons; crushed
1 cub Non-fat Alpine Lacemozzarella cheese; grated

Preparation:

Note: you can use these like hamburger buns...top with a hamburger patty and garnish the hamburger patty with spaghetti sauce and a slice of mozzarella cheese..broil until the cheese melts...use a knife and fork to eat them with.

Saute onion and garlic in red wine until tender; add tomatoes, tomato sauce, tomato paste, oregano and mushrooms.

Bring to a boil; reduce heat and simmer uncovered for 30 minutes. Cut eggplant crosswise into ¼ inch slices; coat with flour. Dip into Egg Beaters, then in croutons. Cook in a teflon skillet sprayed with a non-fat cooking spray until lightly browned, turning once. In the bottom of a 13x9x2-inch baking dish, spread ½ of the tomato sauce mixture, layer half of the eggplant slices, top with cheese. Repeat layers. Pour remaining sauce over top. Bake uncovered at
350 degrees for 20-30 minutes.
Makes 8-10 servings.

(recipe from Butter Busters...The Cookbook)

Posted to Bakery-Shoppe Digest V1 #435 by "Catherine M. Frazier" <petlover@unforgettable.com> on Dec 03, 1997

Cheese Ball

Servings: 1 Servings

Ingredients:

1 package Cream Cheese
1 package Ranch Party Dip(Dry mix)
Black pepper

Preparation:

Soften cheese at room temp. Mix in party dip mix until very well blended.
Shape into a ball and roll in black pepper to coat. Chill until firm. Serve with crakers.

Posted to MM-Recipes Digest V4 #306 by Bill & Nancy Read <BNRead@Worldnet.att.net> on Nov 26, 1997

Cheese Ball

Servings: 12 Servings

Ingredients:

½ pound Butter
¼ cub Cream
8 ounce Cream cheese
¼ teaspoon Garlic powder
1 Jar Kraft Roka Blue Cheesespread
1 Jar Kraft Pimiento CheeseSpread
1 Jar Kraft American CheeseSpread
1 Jar Kraft Old EnglishSharpCheese Spread

Preparation:

Mix all ingredients with electric mixer. Chill. Shape into four balls. Roll in chopped walnuts. Wrap in foil. Freezes well.
Posted to MC-Recipe Digest V1 #345

Recipe by: Betty Williams

From: Dianne Larson Ward <dianne@paccom.com>

Date: Mon, 16 Dec 1996 04:50:33 +0000

Cheese Ball

Servings: 1 Servings

Ingredients:

16 ounce Cream cheese
1 package Dried chipped beef
1 teaspoon Caraway seed (optional)
1 tablespoon Minced onion

Preparation:

Shred the chipped beef, then stir it into the cheese. Form into a ball and chill. No need to remove cheese ball from the refrigerator early because it spreads easily right from the start.

Claudia Tucker, GCS Typed by Dale/Gail Shipp

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese Ball

Servings: 12 Servings

Ingredients:

16 ounce Cream cheese
4 ounce Crumbled blue cheese
4 ounce Shredded sharp theddarcheese
1 small Onion, finely chopped
1 tablespoon Worcestershire sauce
Finely snipped parsley

Preparation:

Place cheeses in 1 ½-quart bowl; let stand at room temperature until softened. Beat in onion and Worcestershire sauce on low speed. Beat on medium speed, scraping bowl frequently, until fluffy. Cover and refrigerate at least 8 hours.

Shape mixture into 1 large ball. Roll in parsley; place on serving plate.
Cover and refrigerate until firm, about 2 hours. About 12 servings; 205 calories per serving.

Source: Betty Crocker's Cookbook, 6th Edition

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese Ball

Servings: 12 Servings

Ingredients:

½ pound Cheese; cheddar ,grated
1 package Cream cheese; small (4 oz),
2 teaspoon Onion; grated
2 teaspoon Ketchup or chili sauce
1 teaspoon Worchestershire sauce
Tabasco sauce
Nuts; chopped, reserve some

Preparation:

Have cheese at room temperature. Blend all ingredients together with a mixer or in a food processor. Line small bowl with plastic wrap and empty mixed ingredients in lined bowl. Refrigerate overnight. When ready to use, un mold, remove wrap and sprinkle with nuts. Serve with assorted crackers.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese Ball

Servings: 1 Servings

Ingredients:

1 carton Wispride Cheddar Cheese
With Port Wine
4 ounce Blue cheese
8 ounce Cream cheese
1 tablespoon Worcestershire sauce
1 tablespoon Finely minced onion

GARNISH:
Walnuts, pecans, or parsley

Preparation:

Let cheeses soften a little; mix everything (except your choice of garnish) together using electric mixer; form ball; chill for several hours (2 - 24); take from refrigerator 30 mins before serving; cover with pecans, walnuts (halves or pieces) or parsley. Surround with crackers.

Claudia Tucker, GCS Typed by Dale/Gail Shipp

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese Ball

Servings: 1 Servings

Ingredients:

16 ounce Cream cheese
1 medium Onion-chopped
8 ounce Chipped beef-chopped
1 cub Walnuts-chopped
1 teaspoon Garlic powder
1 teaspoon Salt

Preparation:

Mix all ingrediants together except walnuts.Roll into balls and roll in walnuts.

Posted to recipelu-digest Volume 01 Number 415 by "rudolph" <rudolph@1st.net> on Dec 29, 1997

Cheese Ball

Servings: 1 Servings

Ingredients:

1 pound Cheddar cheese
½ pound Swiss cheese
¼ pound Roquefort cheese
1 Clove of garlic
dash Worcestershire sauce
Mayonnaise (enough to hold
Together)

GARNISH:
Paprika, or chopped parsley

Preparation:

Have cheese at room temperature. Put in food grinder with garlic, worcestershire and just mayonnaise to hold it together. Form into one large or two small balls and roll in paprika. Chill.

Pat Shepherd, GCS Typed by Dale/Gail Shipp

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese Ball

Servings: 1 Servings

Ingredients:

1 package (8 oz.) cream cheese
3 Green onions
1 tablespoon Accent
1 ½ tablespoon Worchestershire sauce
2 package Budding smoked beef

Preparation:

Warm cream cheese to room temperature so it's easier to work with. Chop green onions and add to cheese, add accent and steak sauce. Chop 1 pkg smoked beef and add to cheese, mix thoroughly and shape into a ball. Chop other pkg. of beef and roll cheese ball in the meat. refrigerate overnight in a covered container before serving.

I got this from my sister and it's always a big hit at parties or gatherings.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by "gizie" <gizie@northernnet.com> on Dec 30, 1997

Cheese Ball #1

Servings: 6 Servings

Ingredients:

2 package (8-oz) cream cheese;softened
1 Jar (5-oz) pimiento cheeseor-
1 carton (7.5-oz) refrigerated
8 -(up to)
10 ounce Cheddar cheese; grated
1 small Onion; minced
1 teaspoon Worcestershire
Red pepper
can Chopped pecans

Preparation:

Combine cheeses and onion. Add Worcestershire and form ball. Sprinkle with red pepper and roll in chopped pecans.

MRS FRANK MILLER (JENNY)

HOLLY GROVE, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheese Ball #2

Servings: 6 Servings

Ingredients:

1 package (8-oz) cream cheese
1 package (3-oz) Bleu cheese
2 tablespoon Chopped pimento
2 tablespoon Chopped green pepper
1 teaspoon Garlic juice
Chopped nuts

Preparation:

Mix thoroughly. Shape into ball. Cover with chopped nuts.

MRS W.A. (BOBBIE) FITZGERALD, JR

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheese Ball #3

Servings: 12 Servings

Ingredients:

2 ½ pound Cream cheese
2 ½ pound American cheese; shredded
¼ pound Bleu cheese
2 tablespoon Worcestershire sauce
½ cub Mayonnaise
10 drop Tabasco sauce
Onion salt and garlic saltto taste
Chopped walnuts

Preparation:

Thoroughly mix all ingredients except walnuts. Shape into balls and roll in chopped walnuts. Chill until firm and ready to serve. Yield: 3 cheese balls.

From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheese Ball Marbles

Servings: 1 Servings

Ingredients:

2 Sticks Butter
2 can Flour; More If Needed
2 can Cheddar Cheese; Grated
2 can Puffed Rice Cereal
Cayenne Pepper

Preparation:

1. Mix and roll into balls the size of a large marbles.

2. Put on ungreased cookie sheet and mas with fork.

3. Bake at 350 degrees for 20 minutes.

For a smaller group cut recipe in half

Recipe by: diane@keyway.net

Posted to recipelu-digest Volume 01 Number 195 by "Diane Geary" <diane@keyway.net> on Nov 4, 1997

Cheese Ball S1

Servings: 1 Servings

Ingredients:

16 ounce Cream cheese, softened
1 cub Chopped pecans
1 tablespoon Findely chopped green onions
1 8 ounce can crushed pinapple,
Drained
¼ cub Finely chopped green pepper
1 teaspoon Lawry's seasoned salt
1 ½ teaspoon Celery salt
Additional chopped pecans

Preparation:

Mix all ingredients (except additional pecans) together in food processor.
Form into ball and chill overnight. Roll in additional chopped pecans before serving. Freezes well.
Posted to MM-Recipes Digest V5 #020 by Michael McLaughlin <mmclaughlin@micronet.net> on Jan 19, 1998

Cheese Ball with Hot Sauce

Servings: 1 Servings

Ingredients:

2 cub Shredded Sharp Cheddar
Cheese
18 ounce Cream cheese
2 drop Hot Sauce (Texas Pete or
Better)
1 tablespoon Worcestershire sauce
1 Clove garlic -- minced
1 Onion -- minced

Preparation:

Combine all ingredients. Shape into a ball (or 2). Roll in chopped nuts.

Recipe By : KTaub

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Cheese Ball with Marinated Dried Tomatoes

Servings: 6 Gifts

Ingredients:

BILLS20086:
3 (8 oz) pkgs cream cheesesoftened
1 (7 oz) jar oil-packed dried
Tomatoes; drained
1 Clove garli
2 teaspoon Dried basil
½ cub Coarsely chopped pine nuts
Or almonds; toasted

Preparation:

Position knife blade in food processor bowl; add first 4 ingredients.
Process until smooth. Cover and chill at least 3 hours. Shape ½ cup mixture into a boil; roll in toasted pine nuts or almonds, pressing gently to make nuts adhere. Repeat procedure with remaining mixture and nuts.
Wrap each ball in plastic wrap. Chill. Yield 6 (½-cup) gifts. Directions for gift card: Store Cheese Ball with Marinated Dried Tomatoes in refrigerator up to 5 days. Serve with unsalted crackers.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese Balls

Servings: 1 Servings

Ingredients:

1 cub Grated cheese of your choiceI like sharp
1 cub Crackers crushed very fine
3 Eggs or 4 egg whites
1 cub Chopped nuts
½ cub Chopped onion
¼ teaspoon Black pepper
¼ teaspoon Garlic optional

Preparation:

Mix all the ingredients well and form mixture into small balls about the size of walnuts. Place on greased cookie sheet and bake at 350 degrees for 10 to 15 minutes.

Posted to TNT Recipes Digest by tietzb@mwci.net on Feb 17, 1998

Cheese Balls

Servings: 8 Servings

Ingredients:

1 pound Cheddar cheese; softened
1 package (8-oz) cream cheese;softened
1 dash Onion salt
1 dash Garlic salt
1 dash Hot sauce
1 dash Worcestershire sauce
1 dash Salt
½ cub Chopped nuts
Paprika

Preparation:

Blend cheeses & add seasonings to taste. Blend will. Shape cheese into balls & roll in nuts. Chill cheese slightly in order to roll more easily.
Sprinkle balls with paprika. Yields 25 balls.

MRS. WILLIAM FLOWERS

ELAINE, AR

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheese Balls

Servings: 20 Servings

Ingredients:

1 Stick butter, melted
1 cub Plain flour
⅛ teaspoon Cayenne pepper
1 cub Grated sharp cheddar cheese
1 cub Rice Krispies
1 Dash hot sauce

Preparation:

Mix all ingredients well. Mold in small vals (dime size). Bake at 350F for 8-10 minutes. Watch carefully as they brown quickly. Will keep indefinitely if put in a tin.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese Balls

Servings: 10 Servings

Ingredients:

½ pound Grated cheese
4 Egg yolk
1 ounce Seasoned flour
Oil for frying
1 cub Tomato sauce, as a dip

Preparation:

Blend egg yolks and cheese to a paste. Shape into small balls and pass in seasoned flour then fry in oil til golden brown. Serve with tomato sauce.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese Balls (Baked)

Servings: 18 Servings

Ingredients:

1 (4 oz) butter
3 cub Plain flour
8 ounce Cheddar cheese
8 ounce Packaged dates
dash Salt
Pecan halves

Preparation:

Preheat oven to 375 deg F. Grate cheese. Melt butter; mix cheese and butter. Add flour and salt, mix well. Pinch off a little bit of dough. Put one date half and one pecan half in center of pinched dough and wrap dough around them, forming a ball. Bake at 375 for 15 to 20 minutes. Appeared in Calling All Cooks, Vol. 1.

Recipe By :

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Cheese Birds with Veal or Chicken

Servings: 2 Servings

Ingredients:

2 tablespoon Unbleached Flour
Salt & Pepper; To Taste
½ pound Veal Steak; OR
1 Chicken Breast; *
2 Cheddar; Sharp, Sticks, **
1 tablespoon Butter Or Regular Margarine
2 tablespoon Onion; Finely Chopped
¼ cub Catsup
2 tablespoon Water
1 dash Oregano

Preparation:

* The Chicken Breast should be skinned, boned and split and weigh about 12 to 14 oz. ** The sticks of cheddar cheese should measure 5 X ½ X½-inches each. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++

Combine the flour, salt and pepper and pound the mixture into the meat until the meat becomes thin. Cut the meat into 2 serving pieces. Place a stick of the cheddar cheese lengthwise on each portion of the meat and the meat over the ends of the cheddar strip and roll up tightly. Secure with a wooden pick or skewer. Melt the butter in a skillet and brown the meat and onion. Add the catsup, water and oregano and cover. Simmer for 20 to 25 minutes or until tender. Serve hot.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese Biscuits

Servings: 100 Servings

Ingredients:

3 ¾ quart WATER
2 pound CHEESE CHEDDER
13 ounce MILK; DRY NON-FAT L HEAT
12 pound FLOUR GEN PURPOSE 10LB
1 ½ pound SHORTENING; 3LB
10 ounce BAKING POWDER
3 ounce SALT TABLE 5LB

Preparation:

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 450 F. OVEN :

1. SIFT TOGETHER FLOUR, MILK, BAKING POWDER AND SALT INTO MIXER BOWL.
ADD GRATED CHEDDAR CHEESE TO SIFTED DRY INGREDIENTS.

2. BLEND SHORTENING AT LOW SPEED INTO DRY INGREDIENTS UNTIL MIXTURE RESEMBLES COARSE CORNMEAL.

3. ADD WATER; MIX AT LOW SPEED ONLY ENOUGH TO FORM A SOFT DOUGH.

4. PLACE DOUGH ON LIGHTLY FLOURED BOARD. KNEAD LIGHTLY, ABOUT 1 MINUTE OR UNTIL DOUGH IS SMOOTH.

5. ROLL OR PAT OUT TO A UNIFORM THICKNESS OF ½ INCH.

6. CUT WITH 2 ½ INCH FLOURED BISCUIT CUTTER. PLACE BISCUITS ON PANS IN ROWS 6 BY 9.

7. BAKE 15 MINUTES OR UNTIL LIGHTLY BROWNED.
*ALL NOTES ARE PER 100 PORTIONS

NOTE: 1. FOR BRWNER TOPS, IN STEP 1, ADD 8 OZ (1 CUP) GRANULATED SUGAR TO DRY INGREDIENTS.

2. IN STEP 7, IF CONVECTION OVEN IS USED, BAKE AT 350F., 15 MINUTES OR UNTIL LIGHTLY BROWNED ON LOW FAN, OPEN VENT.

Recipe Number: D00102

SERVING SIZE: 2 BISCUITS

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheese Biscuits

Servings: 12 Servings

Ingredients:

¼ pound Sharp Cheddar cheese; grated
1 cub Flour
1 Stick butter
⅛ teaspoon Cayenne (or less to taste)
1 ½ teaspoon Corn meal
Salt to taste
Pecan halves (optional)

Preparation:

Date: Thu, 14 Mar 1996 06:42:06 +1100

From: sherae@zeta.org.au (Sheri McRae)
Mix all ingredients in food processor just until a ball of dough forms. On a floured board shape into a log 1 ½" thick. Refrigerate for at least one hour. Preheat oven to 350F. Remove from refrigerator and slice into ¼" thick slices. If desired place a pecan half or pecan quarter in the centre of each biscuit. Bake approximately 12 minutes, watching carefully. They will continue to brown while cooling and taste better if they are not overdone. These keep well in tightly covered containers. The logs of dough may also be frozen until ready to use. Thaw the log and slice into biscuits. 5 dozen.

Per serving: 76 Calories; 3g Fat (39% calories from fat); 3g Protein; 8g Carbohydrate; 10mg Cholesterol; 59mg Sodium

MC-RECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheese Biscuits

Servings: 1 Servings

Ingredients:

¼ pound Cheddar cheese, grated
¼ pound Butter or oleo
1 ¼ cub Flour
Pinch of salt

Preparation:

Grate cheese and cream with butter. Add flour, salt and sugar; chill.
Make into tiny biscuits, put ½ pecan on top of each. Bake at 400 F. for 10 minutes. Reduce heat to 350 for 10 minutes. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese Biscuits

Servings: 1 Servings

Ingredients:

2 cub Self-rising flour
1 teaspoon Baking powder
1 teaspoon Sugar
1/3 cub Crisco shortening
¾ cub Grated cheddar cheese
1 cub Buttermilk

Preparation:

Preheat oven to 350ø. Mix flour, baking powder, and sugar together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Stir in buttermilk all at one time just until blended. Do not overstir. Drop by tablespoonfuls (An ice cream scoop can be used to give biscuits a nicer shape) onto a well-greased baking sheet. Bake for 12 to 15 minutes.

Yields 8 large biscuits

Savannah Country Cooking Paula H. Deen delights with this sampling of some of Savannah's best dishes.

Southern Fried Chicken Hoecakes Peach Cobbler Cheese Biscuits

Airdate: 5/13/98:

To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95

MC formatted using MC Buster 2.0f & SNT on 5/16/98 by Barb at PK

Recipe by: The Lady and Sons: Savannah Country Cookbook

Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on May 16, 1998

Cheese Biscuits

Servings: 1 Servings

Ingredients:

2 cub Bisquick
½ cub Cold water
¾ cub Sharp grated cheddar cheese
2 tablespoon Butter -- melted with
½ teaspoon Garlic powder
½ teaspoon Parsley flakes
¼ teaspoon Italian seasonings

Preparation:

Preheat oven to 450 degrees. Mix bisquick, water and cheese. Drop by large spoonfuls onto greased baking sheet. Bake for 8-10 minutes. After baking, while still hot, brush on melted butter mixed with garlic powder, parsley flakes and Italian seasoning. Serve hot. You may also substitute soda water or ginger ale for the water.

Recipe By :

From: Falderso@interserv.Com Date: Thu, 14 Mar 1996 00:57:26 -0800

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese Bites/straws

Servings: 8 Servings

Ingredients:

1 Stick butter
1 cub Flour
⅛ teaspoon Salt
1 Jar (5-oz) bacon and cheesespread (I use Velvetta;see below for variations)

Preparation:

From: Mary H Mizwa <Mzmiz@AOL.COM>

Date: Tue, 20 Aug 1996 10:56:31 -0400
Blend all ingredients and shape into balls, then press down with thumb for bites, or through a cookie press for straws. Bake on greased cookie sheet for 8 minutes at 425 degrees.

For variation, try jalapeno cheese, or plain cheese with chopped pecans added.

EAT-L Digest 19 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheese Bits

Servings: 24 Servings

Ingredients:

½ pound Butter
2 cub Flour
2 cub Pecans; chopped
1 pound Sharp cheddar cheese; grated
Hot pepper sauce to taste

Preparation:

Cream butter; add flour and mix. Add pecans and cheese; mix well. Form long narrow logs, wrap in waxed paper and chill several hours. Slice thin. Bake in 350 degree oven 10 to 12 minutes. Leave a space between slices when baking. Remove from cookie sheet immediately when baked (or they'll stick).
Makes a large quantity. Can be stored in a cookie tin after baking.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheese Blintz

Servings: 10 Servings

Ingredients:

¾ cub Plus
3 tablespoon Flour
¼ Sugar equivalent Granulatedsugar substitute
2 ½ teaspoon Baking powder
⅛ teaspoon Salt
3 large Eggs
½ cub Reduced calorie tubmargarine
¼ cub Skim milk
2 ½ cub Part skim ricotta cheese
8 ounce Reduced calorie creamcheese, softened
2 large Eggs
¼ cub Granulated sugar
3 tablespoon Fresh lemon juice
1 teaspoon Grated lemon peel
1 teaspoon Grated orange peel
1 dash Salt

Preparation:

This is in the Weight Watcher's Favorite Homestyle Recipe book. I've never tried it, but the prologue to this recipe says that the person who submitted it was craving the blintzes of her youth and developed this recipe to replicate the taste while following the weight watchers eating plan.

Each: 280 calories, 14 g. protein, 16 g. fat, 21 g. carbohydrates, 275 mg calcium, 493 mg. Sodium, 137 mg. cholesterol, 0 g. dietary fiber

1. Preheat oven to 300. Spray 13 by 9 inch baking pan with nonstick cooking spray. Set aside.

2. To prepare batter, in large bowl using electric mixer on medium, mix flour, sugar substitute, baking powder, salt, eggs, margarine and milk until just blended. (Do not overmix).

3. To prepare filling, in separate large bowl using electric mixer on low speed, mix remaining ingredients until blended.

4. Pour half the batter into prepared pan. Gently pour filling on top, being careful not to mix layers. Pour remaining batter over cheese mixture.
Bake until golden brown and set, 1 ½ hours. Let stand 10 minutes before cutting, or cover and refrigerate until ready to serve (can be served chilled or at room temperature).

Posted to JEWISH-FOOD digest V96 #095

From: mlefko@dct.com (Marsha Lefko)

Date: Thu, 5 Dec 1996 13:31:57 -0600

Cheese Blintzes

Servings: 5 Servings

Ingredients:

2 Egg
1 ¼ teaspoon Salt
1 teaspoon Peanut oil
1 cub Flour, unsifted
1 package Cottage cheese, (8 oz)
¼ cub Sugar
¼ teaspoon Cinnamon
1 cub Milk

Preparation:

Beat half the eggs slightly in a small bowl. Add ¾ salt, oil and milk.
Blend thoroughly. Gradually add flour. Beat till smooth. Pour 2 tablespoons batter into hot, lightly oiled 6-inch skillet. Tilt pan to spread batter.
Cook over low heat until set. Remove from pan. Re- peat with remaining batter. Combine cottage cheese, other egg, sugar, remaining salt and cinnamon. Blend. Place 2 tablespoons cheese filling in center of each blintz. Fold sides toward center, roll up. Shallow fry in hot (375 deg) oil until golden brown. 16 blintzes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese Blintzes

Servings: 12 Blintzes

Ingredients:

2 cub Ricotta cheeseOR- dry curd cottage cheese
3 ounce Cream cheese; softened
¼ cub Sugar
1 teaspoon Vanilla
3 Eggs
1 cub Milk
¾ cub Pancake & Waffle Mix (Aunt Jemima Original)
2 tablespoon Vegetable oil
2 tablespoon Margarine or butter; melted
Dairy sour half and halfOR- sour cream (optional)
Strawberry preserves (opt.)

Preparation:

In small mixer bowl, combine ricotta cheese, cream cheese, sugar and vanilla. Beat at medium speed on electric mixer until smooth. Cover; chill until ready to use.

Combine eggs, milk, pancake mix and oil; mix until smooth. Let stand 5 minutes. Heat 6 to 7-inch skillet over medium-high heat. For each pancake, pour scant ¼ cup batter into hot, prepared pan; immediately tilt pan to coat bottom evenly with thin layer. Cook 45 seconds or until top looks dry. Turn; cook about 20 seconds more. Stack pancakes between sheets of wax paper.

Heat oven to 325 F. Grease 13x9-inch glass baking dish with 1 teaspoon melted margarine. Spoon 2 rounded tablespoons filling into center of each pancake. Fold 2 sides over filling; fold up ends to form a rectangle.
Place blintzes in prepared dish; brush with remaining margarine.* Bake 20 to 25 minutes or until heated through. Serve with sour half and half and strawberry preserves, if desired.

*NOTE: At this point, blintzes may be covered tightly and refrigerated several hours or overnight until ready to bake. Uncover; proceed as recipe directs.

NUTRITIONAL ANALYSIS per serving:
* calories 196
* carbohydrates 14 g
* protein 8 g
* fat 12 g
* calcium 187 mg
* sodium 240 mg
* cholesterol 90 mg
* dietary fiber 0 g

Source: "Hurry, Let's Eat!"
Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker03.zip

Cheese Blintzes #1

Servings: 12 Servings

Ingredients:

2 Loaves Pepperidge Farm verythin white bread
1 pound Cream cheese
2 Egg yolks
½ cub Sugar
¾ cub Butter; melted
6 tablespoon Brown sugar
1 ½ teaspoon Cinnamon

Preparation:

Preheat oven to 350ø. Cut the crusts off the pieces of bread and roll out very thin. Cream together the cream cheese, egg yolks and ½ cup sugar.
Spread a layer of filling on each piece of bread and roll up like a jellyroll. Combine melted butter, brown sugar and cinnamon and mix well.
Dip each roll-up into this mixture and line in a baking dish. Bake for 20 minutes or until golden brown. Yield: Approximately 44 blintzes.

SHARON MEEHAN

GARLAND, TX

From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheese Blintzes #2

Servings: 8 Servings

Ingredients:

CREPES:
¾ cub All-purpose flour
½ teaspoon Salt
2 large Eggs
1 cub Milk
2 tablespoon Unsalted butter; melted
1 Stick unsalted butter at

FILLING:
-room temp.
1 pound Ricotta cheese (or drycottage cheese)
1 large Egg yolk
1 tablespoon Unsalted butter; melted
1 tablespoon Granulated sugar
½ teaspoon Vanilla extract

Preparation:

From: mrz@crl.com (Melody Zlatkin)

Date: Sun, 18 Sep 1994 23:00:00 +0000
Make the crepe batter:

1. Sift flour and salt together into a bowl.

2. In a large bowl, beat eggs with an electric mixer. Add milk and 2 tablespoons of melted butter, beating until well mixed. Add flour mixture and continue to beat until smooth. Cover and refrigerate at least 30 minutes.

Prepare the filling:

3. Combine ricotta cheese, egg yolk, 1 tablespoon melted butter, granulated sugar, and vanilla extract. Beat with an electric mixer until smooth. Cover and refrigerate until ready to use.

4. Preheat oven to its lowest setting.

5. Remove crepe batter from the refrigerator. It should be the consistency of heavy cream. If too thin, add up to 2 additional tablespoons of flour to thicken.

6. Melt 1 teaspoon of the butter in a 7-inch skillet over medium heat, swirling pan to coat the whole surface. Put 1+½ tablespoons of batter into the pan, swirling quickly to spread batter evenly over bottom of pan.
Cook until air bubbles begin to form on top on top and the edges start to curl away from the sides of the pan. Remove crepe with a spatula and flip over, browned side up, onto a plate. Repeat until batter is used up, melting 1 teaspoon of butter in the pan before adding each 1+½ tablespoons of fresh batter.

7. To make blintz, take a crepe, browned side up, and place 1 tablespoon of filling in the center. Lift the far edge of the crepe up and over the filling, then lift up the near edge, overlapping and crimping the edges together to close. Fold sides up, again overlapping and crimping to secure. Transfer to a plate, and repeat with remaining crepes.

8. Melt the remaining butter in a large frying pan over medium heat. Add a few filled blintzes, seam side down, and saute until golden brown. Gently turn blintzes over and cook until the other side is golden brown. Remove blintzes from the pan and place on an oven-proof plate. Keep cooked blintzes warm in a very low temp. oven as you saute the rest.

9. Dust with confectioners sugar, serve with fruit sauce or syrup. Makes 16-18 blintzes

REC.FOOD.RECIPES ARCHIVES

/EGGS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheese Blintzes or Cream Cheese Roll-Ups

Servings: 1 Servings

Ingredients:

30 slice White bread; (about 1 ½loaves), crusts removed
¼ cub Sugar
8 ounce Cream cheese
2 Egg yolkks
1 ½ Sticks butter; melted
12 tablespoon Sugar
6 teaspoon Cinnamon
1 pint Sour cream

Preparation:

Cream together ¼ cup sugar, cream cheese and egg yolks. Cut crusts from bread. Flatten bread with a rolling pin until thin. Mix 12 tablespoons sugar and cinnamon. Spread 1 tablespoon of cream cheese mixture on bread.
Roll-up. Repeat this process, until all bread sliced are filled with cream cheese mixture and rolled-up. Working with 1 roll-up at a time, brush with melted butter and roll in cinnamon sugar. Cut in halve or thirds. These may be frozen at this point or bake for 10 minutes at 400 degrees F. To serve, guests should dip roll-ups in sour cream. Swirl just a touch cinnamon in the sour cream, if desired.

Source: Per Roberta Brisson, my girlfriend, Jo Ann P.

Posted to recipelu-digest by QueenBerta@aol.com on Feb 3, 1998

Cheese Board

Servings: 1 Servings

Ingredients:

See Below

Preparation:

An inviting cheese board should include cheeses in a variety of textures and flavors. Plan on 2 oz of cheese per person. An assortment of crudites (vegetables), thinly sliced breads and crackers should accompany the cheeses; select from suggestions listed below. Plan on about 1 cup vegetable pieces and 8 pieces of bread or crackers per person. Cheese Texture
: Flavor Brie soft mild to pungent Camembert soft mild to pungent Gruyere firm mild, nutty Montrachet soft mild Port du Salut semisoft mild to robust Triple Creams: soft mild Brillat-Savarin L'Explorateur Saint-Andre Cheddar firm mild to very sharp Cheshire firm and crumbly sharp, salty Muenster semisoft mild to sharp Blue firm tangy, sharp, robust Roquefort semisoft
: strong, robust, salty Stilton semisoft mellow, piquant

Crudites asparagus spears green onions turnip spears broccoli flowerets mushrooms white radishes cauliflowerets sugar peas zucchini slices cherry tomatoes

Bread Crackers French baguette rice crackers stone-ground pumpernickel rye crackers wheat crackers Swedish limpa soda crackers whole wheat flatbread rye with unsalted tops

Source: Betty Crockers Cookbook, 6th Edition

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese Bone Dog Cookies

Servings: 12 Cookies

Ingredients:

2 cub Unsifted all-purpose flour
1 ¼ cub Shredded cheddar cheese
2 cl Garlic, finely chopped
½ cub Vegetable oil
4 ½ tablespoon Water (up to 5 tbs.)

Preparation:

1. Preheat oven to hot (400 degrees) 2. Make a cardboard pattern of a dog bone, 4 inches long or use a dog-bone cookie cutter. 3. Combine flour, cheese, garlic and vegetable oil in container of food processor. Cover, whirl until mixture is consistency of coarse meal. With machine running, slowly add water until mixture forms a ball. 4. Divide dough into 12 equal pieces. Roll out each piece to ½" thickness. Cut out bones. Transfer to ungreased cookie sheet. Do not reroll scraps. 5. Bake in preheated hot oven for 10 to 15 minutes or until bottom of cookies are lightly browned.
Carefully transfer bones to wire rack to cool completely. Refrigerate in airtight container.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese Bread

Servings: 4 Servings

Ingredients:

½ cub Grated parmesan cheese
1/3 cub Mayonnaise (Best Foods)
French bread

Preparation:

In a small mixing bowl combine Parmesan cheese and mayonnaise. Stir in snipped chives or parsley, if desired. Set aside. Slice french bread lengthwise or into slices. If using sliced bread, place bread on the rack of broiler pan. Broil 3 to 4 inches from heat about 1 minute or till toasted. Turn bread over. Spread some of the cheese-mayonnaise mixture on the untoasted/cut side of the bread. Broil, 3 to 4 inches from heat for 2 to 3 minutes or till light brown.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese Bread

Servings: 4 Servings

Ingredients:

1 Loaf French bread (½pound); unsliced
2 tablespoon Butter or margarine
½ teaspoon Italian seasoning
½ cub Shredded mozzarella cheese
¼ cub Grated Parmesan cheese

Preparation:

Slice bread lengthwise; place cut side up on a baking sheet. Spread butter on cut surfaces; sprinkle with half of the Italian seasoning. Top with cheeses and remaining Italian seasoning. Bake at 350 degrees for 20-25 minutes or until the cheese is melted. Cut crosswise into 1-in. pieces.
Yield: 4 servings.

Recipe by: http://www.tasteofhome.com/

Posted to recipelu-digest Volume 01 Number 575 by "Valerie Whittle" <catspaw@inetnow.net> on Jan 22, 1998

Cheese Bread

Servings: 1 Servings

Ingredients:

3 cub Bread flour
¼ cub Dry milk
1 Tbl butter
1 teaspoon Salt
2 Tbl sugar
1 ¼ cub Warm water
2 cub Cheddar Cheese; MedCheddar, 6 Oz

Preparation:

This is one of the recipes from the DAK book that really come out good.
>From: bellas@gamma.tti.com (Bellas)
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Cheese Bread

Servings: 1 Loaf

Ingredients:

CHRISTINE ERICKSON MMVH58B:
2 teaspoon Yeast
3 cub Bread flour
2/3 teaspoon Salt
2/3 teaspoon Sugar
1 cub Cheese; grated*
8 tablespoon Butter
4 Eggs
6 tablespoon Water

Preparation:

*Suggest cheeses: Gruyere, Swiss or a sharp cheddar DAK, Welbilt ABM 100, and Mister Loaf - Use Sweet Bread Cycle
Posted to Bakery-Shoppe Digest V1 #444 by angstrom@juno.com (Angela L Gilliland) on Dec 09, 1997

Cheese Bread

Servings: 1 Servings

Ingredients:

MAKES 1 ½ POUND LOAF:
6 ounce (¾ cup) Water @ 90-100* F
1 large Egg
2 ¾ cub Bread Flour
1 ½ teaspoon Salt
1 tablespoon Sugar
1 ½ tablespoon Butter or Margarine; (I haveused 2TBSP)
2 teaspoon Active Dry Yeast -OR-
1 ½ teaspoon Bread Machine/Fast RiseYeast
¾ cub Shredded "Sharp" CheddarCheese - Frozen

Preparation:

Add luke warm water and egg to pan. Add flour, salt and sugar. Tap pan to settle dry ingredients and push some to the mixture into corners. Divide butter or margarine into fourths and place in each corner.

Make a well in center of dry ingredients and add yeast. Lock pan into place. Set program to Basic and Light Crust. A darker crust will give it a cooked cheese taste.

Add frozen cheese when alert sounds during the kneading program. I like this when it is barely cool and freshly sliced with butter. My kids like it toasted.

Posted to recipelu-digest Volume 01 Number 419 by Lulubel2 <Lulubel2@aol.com> on Dec 30, 1997

Cheese Bread

Servings: 1 Servings

Ingredients:

3 ½ cub Bread Flour; divided, (up to4)
2 tablespoon Sugar
1 ½ Tsp.Salt; (I only use ½tsp.)
1 package OR 1 Tbsp.Active Dry Yeast
1 cub Very Warm Water; (120 to130'F)
Squeeze Margarine; ( I useregular melted)
1 cub Swiss Cheese; shredded, (4oz.)
½ cub Parmesan Cheese; grated, (2oz.)
1 Egg; beaten lightly

Preparation:

>From "Cooking With Mickey Around Our World

Yield 4 small (6 X 3 pan) or 2 large Loaves (9 X 3 ½ pan)

In a large bowl, combine 2 cups flour, sugar, salt and yeast. Mix well.
Gradually add water and 2 Tbsp. margarine.Mix until soft dough forms. Mix cheeses, reserve ¼ cup, Add all remaining ingredients and mix thoroughly.
Turn onto floured surface., knead in remaining flour. This will take 8 to 10 minutes to get the best texture.Place dough in a lightly greased bowl, turning once to grease top. Cover and let rise in a warm place about 20 minutes. Knead a few times on a lightly floured surface, divide into equal pieces. Cover and let rise 15 minutes right on board. Roll out into rectangle and from the short side roll up, sealing ends by pressing in.
Place in greased pans, make a ¼ inch deep slit down the center of the loaf. Sprinkle with remaining cheese. Bake at 375'F 20 to 25 minutes or until golden (for small loaves) and about 10 to 15 minutes longer, or until bread sounds hollow when tapped on the bottom of loaf. Remove from pans immediately and brush lightly with margarine.

NOTE: Wonderful while still warm, excellent cold, and makes great toast.

Posted to EAT-L Digest by Judy E Ryder <jeryder@JUNO.COM> on Feb 19, 1998

Cheese Bread #1

Servings: 16 Servings

Ingredients:

2 cub Milk
1/3 Stick margarine
⅛ cub White Karo syrup
1 tablespoon Brown sugar
5 -(up to)
6 cub Flour
1 package Yeast
1 teaspoon Salt
1 -(up to)
2 teaspoon Herbs (thyme; dill, oregano,sage; or a mixture)
1 package (10-oz) extra sharp Cheddarcheese; grated

Preparation:

Bring milk, margarine, Karo syrup and sugar to boiling point. Cool to luke warm. Put 2 cups flour, yeast, salt and herbs in a large bowl. Add milk mixture, then grated cheese. Mix well and add more flour until the dough is dry enough to knead. Put on a flat surface and knead until very smooth, 8 to 10 minutes. Place in a greased bowl, cover, and let rise until double in bulk, 1-½ to 2 hours. Punch down and let rest for 10 minutes. Shape into loaves (do not knead) and let double in bulk. Bake at 375ø for 45 minutes for large loaves and 30 minutes for medium loaves. Remove from pan at once. Yield: 2 large loaves or 3 medium loaves.

MARY WORTHEN (MRS. BOOKER)

From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheese Bread #2

Servings: 14 Servings

Ingredients:

3 cub Bread flour
¼ cub Dry milk powder
1 tablespoon Butter
1 teaspoon Salt
2 tablespoon Sugar
1 ¼ cub Warm water
2 cub Cheddar cheese (6 oz)

Preparation:

This is one of the recipes from the DAK book that really come out good. I am sending it for the benifit of those without the book. I have made this in my Welbilt and my sisters Hitachi, both with excellent results.

JAPLADY@NWU.EDU (REBECCA RADNOR)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheese Bread #3

Servings: 16 Servings

Ingredients:

½ cub Grated Parmesan cheese
1/3 cub Mayonnaise (Best Foods)
French bread

Preparation:

Date: Wed, 24 Apr 1996 19:00:41 -0500 (CDT)

From: "Mr. & Mrs. Pro and the crew" <D.Pro@coretech.com>

In a small mixing bowl combine Parmesan cheese and mayonnaise. Stir in snipped chives or parsley, if desired. Set aside. Slice french bread lengthwise or into slices. If using sliced bread, place bread on the rack of broiler pan. Broil 3 to 4 inches from heat about 1 minute or till toasted. Turn bread over. Spread some of the cheese-mayonnaise mixture on the untoasted/cut side of the bread. Broil, 3 to 4 inches from heat for 2 to 3 minutes or till light brown.

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LISTSERVER

MM-RECIPES DIGEST V3 #116

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheese Bread #4

Servings: 48 Servings

Ingredients:

3 ½ -(up to)
4 cub Bread flour; divided
2 tablespoon Sugar
1 ½ teaspoon Salt
1 package Active dry yeast
1 cub Very warm water; 120-130F
2 tablespoon Butter; melted
1 cub Swiss cheese; shredded
½ cub Parmesan
1 Egg; lightly beaten

Preparation:

Date: Tue, 30 Apr 1996 00:07:38 -0700

From: Dan Schamber <dansch@haven.ios.com>

From Mickey's Gourmet Cookbook, which is terrific! Farmers Market, The Land, EPCOT TRY THIS ON DOUGH CYCLE IN BM. In large bowl, combine 2c flour with sugar, salt and yeast. Mix well. Gradually add water and butter; mix until a soft dough forms. Combine cheese in separate bowl and reserve ½c.
Add remaining cheese mixture, egg and 1c flour to dough; mix again and turn out onto a floured board. Knead 8-10 mins and add as much of the remaining flour as dough will incorporate. Place in a lightly greased bowl, turning once to coat dough and let rest 20 mins. Knead again and divide into 4 equal pieces. Let rest 15 mins; roll each piece into a rectangle. Roll dough, jelly roll style, sealing bottom seam; and place on a lightly greased baking sheet or in loaf pans. Allow dough to rise in a warm place 50 mins or until doubled. Cut a ¼" deep slit in top of each loaf and sprinkle an equal amount of remaining cheese on each. Bake 375 F, 20-30 mins or until golden. Remove from pans immediately and brush with butter.

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LISTSERVER

MM-RECIPES DIGEST V3 #121

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheese Bread #5

Servings: 12 Servings

Ingredients:

1 cub Shredded mozzerlla cheese
1 cub Shredded cheddar cheese
½ cub Grated Parmesan cheese
2 tablespoon Softened butter or margerine
1 ½ pound Bread dough

Preparation:

From: Kristen Klusmire <kristen@MICROLINK.NET>

Date: Sun, 28 Jul 1996 22:27:02 -0500
In a warm oven, let dough rise until double. Combine cheeses and set mixture aside. Roll dough into a 10x16 inch square. Spread softened butter over entire surface of dough. Sprinkle the cheese mixture over prepared dough and roll up beginning at the 16 inch side. Fold ends under and place on greased cookie sheet with seam side down. With a sharp knife, cut about 3-4 1 inch slants across the top. Place in warm oven and let rise until double again. Heat oven to 375 and bake for 20-25 minutes or until golden brown and loaf sounds hollow when tapped.

*I have never let the dough double, and it works just as good...Its up to you! Also, you can add black pepper (2tsp) to the cheese mixture if you like pepper flavor*

EAT-L Digest 28 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheese Bread (Libum)

Servings: 2 Servings

Ingredients:

1 cub Feta cheese, drained,
Crumbled, and packed into
The measuring cup
½ cub Unbleached, all-purpose
Flour
1 Egg, beaten
6 Bay leaves
2 tablespoon Honey

Preparation:

1) Put the cheese into a medium sized mixing bowl. Mash well with the fingers until it becomes a smooth, lumpless paste. Add the flour and mix well with the fingers. Add the beaten egg and mix well. The dough will be rather sticky.

2) Divide the dough into two equal parts, then form two round, flat, ½ inch thick loaves. Lay each on three bay leaves set on a greased baking sheet, and bake in a preheated 400 degree oven for 1 to 1-½ hours, or until cooked through.

3) Remove the loaves from the oven, spread the tops with the honey, and let cool. Remove the bay leaves before serving. NOTE: If feta cheese is unavailable, use 1 cup cottage cheese and add ¼ cup extra flour (but the taste is inferior).

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese Bread 2

Servings: 1 Servings

Ingredients:

Egg Bread Recipe
1 cub Cheddar cheese; cubedor any cheese of youchoice

Preparation:

As far as cheese bread goes, I've found that the best method is to make an egg bread (I use the recipe in the DAK booklet), and then cube about a cup of cheese (cheddar, muenster, provolone, whatever). Add _half_ of the cheese when you start the machine, and when it beeps a few minutes before the end of the kneading cycle, add the other half of the cheese. That way you actually get some cheesiness noticeable in the bread, rather than just a nice loaf of heavy bread that tastes like cheese. It's best warm or toasted, and we often chomp an entire loaf quickly just as it comes out of the breadmaker.

>From: ace@tidbits.com (Adam C. Engst)
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Cheese Bread 3

Servings: 1 Servings

Ingredients:

1 package Refrigerated french breadloaf
2 cub Mozzarella cheese; shredded
¼ pound Salami slices; (thin)
½ cub Roasted peppers; (chopped);drained
1 tablespoon Butter; melted
1 tablespoon Grated parmesan cheese

Preparation:

Recipe by: Source: WKBWTV Preheat the oven to 375 degrees. On a lightly floured surface, unroll the tube of bread dough and pat out to a rectangle about 12"x14". Sprinkle the cheese evenly over the dough, then top with the salami. Place the roasted peppers over the salami, then roll the dough up tightly, starting with the short side. Pinch the edges together to seal and place seamside down into ungreased baking dish. Brush with the melted butter and sprinkle with the Parmesan cheese. Bake for 20-25 minutes, or until golden brown. Let stand for 5 to 10 minutes before cutting. To serve, cut into 1-inch slices with serrated knife.

Yield: 1 loaf
Posted to MM-Recipes Digest V3 #308

Date: Sun, 10 Nov 1996 16:10:53 +0000

From: Mail
Administrator<Postmaster@mtigwc02.worldnet.att.net.idiscover.net> (by way of Marina <thecollector@worldnet.att.net>)

Cheese Bread for Bread Makers

Servings: 5 Servings

Ingredients:

7 ounce WATER (210 ML)
1 EGG
1 ¾ cub BREAD FLOUR
¼ cub ALL-PURPOSE FLOUR
2 tablespoon NONFAT DRY MILK POWDER
2 tablespoon SUGAR
1 teaspoon SALT
2 tablespoon BUTTER
½ cub SWISS CHEESE,SHREDDED 2 OZ
¼ cub PARMESAN CHEESE,GRATED
1 ½ teaspoon DRY YEAST

Preparation:

PLACE INGEDIENTS IN BREAD MAKER IN EXACT ORDER. USE STANDARD LOAF MODE.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese Bread Pudding

Servings: 4 Servings

Ingredients:

2 cub Stale bread; cubed
½ pound Cheddar cheese, shredded
1 ½ cub Milk
3 Eggs; beaten
3 tablespoon Butter; melted
2 teaspoon Dijon mustard
1 teaspoon Salt
¼ teaspoon Cayenne pepper
½ teaspoon Worcestershire sauce

Preparation:

Butter a 1-quart baking dish. Layer half the bread cubes in the dish.
Sprinkle with half the cheese. Repeat with remaining bread cubes and cheese. Beat remaining ingredients together and pour over bread and cheese.
Let stand one hour. Place baking dish in a 9" x 13" pan and pour water into pan to a depth of one inch. Place pan in preheated 350-degree oven and bake one hour. Pudding should be puffy and golden.
Posted to MC-Recipe Digest V1 #177

Date: Tue, 30 Jul 1996 06:06:46 -0700

From: "Keri, J. (Mike)" <mkeri@img.net>

Cheese Bread Pudding (Mf)

Servings: 4 Servings

Ingredients:

1 Loaf french or italian bread(8 inch long) cut into½-inch thick slices
1 cub Milk
2 cub Tomato sauce
½ pound Fontina or mozzarellacheese, (up to 1) grated orsliced
4 ounce Smoked black forest ham,torn in strips
4 Eggs, lightly beaten
¼ cub Freshly grated parmesancheese
2 tablespoon Butter, cut into pieces
Salt and freshly groundblack pepper

Preparation:

Preheat the oven to 350 degrees.

Soak the bread in the milk for 15 minutes. Line the bottom of a 2 to 2 ½ quart shallow casserole with a layer of bread soaked bread. Top with a layer of tomato sauce and mozzarella and some strips of ham. Continue layering, finishing last layer with bread topped with tomato sauce.

Beat the eggs with Parmesan and pour the mixture over the bread. With a fork, pierce through layers until egg mixture is absorbed by bread. Dot the top with butter and bake for 45 minutes or until top if browned and puffed.

While this is baking make a nice vegetable salad to accompany this dish.
Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

MC Busted by Gail Shermeyer <4paws@netrax.net> by TVFN Website on May 11, 1997

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6683 Posted to MC-Recipe Digest V1 #607 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997

Cheese Brezeli

Servings: 100 Servings

Ingredients:

1/3 cub Butter
1 cub Grated and mixed gruyere andappenzeller cheese
2 1/3 cub Flour
1 teaspoon Salt
½ cub Water

Preparation:

From: Dan Hirschi (DHIRSCHI) <VFOAO0CY@VAX.CSUN.EDU> (COLLECTION)

Date: Fri, 7 Jan 1994 12:26:25 -0800 (PST)

Soften butter. Work in cheese. Dissolve salt in water and add. Work in flour and knead dough. Let rest 30 minutes. Form small balls and place on iron. 100 brezeli

REC.FOOD.RECIPES ARCHIVES

/COOKIES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheese Brioche (1/2)

Servings: 4 Servings

Ingredients:

1 cub WATER
2 ounce MARGARINE
1 teaspoon SALT
1 teaspoon CAYENNE PEPPER
1 cub UNBLEACHED WHITE FLOUR (SIFT
3 EGGS (WHOLE)
3 ounce GRUYERE CHEESE (FINELY DICED

Preparation:

Preheat oven to 375 F. In a 1 quart saucepan on a low flame, bring water, margarine, salt, and cayenne to a boil. When margarine melts, lower heat. Add flour. Dough will form a ball.
Stir ball with a wooden spoon continually for 2 to 3 minutes.
Scrape bottom of pan often to keep dough from sticking. Remove from heat and place dough in a large mixing bowl. Spread dough in the bowl and let cool for 10 minutes.
Since your hands will soon become very sticky, place a large baking sheet near bowl before beginning next step.
When dough is cool enough so that eggs do not cook in dough, add all of eggs to dough. Mash by hand until eggs are completely mixed. Add cheese and mix thoroughly.
Place ball of dough in center of ungreased baking sheet. Spread dough from center to form a 5 x 8 inch oval ring.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese Brioche (2/2)

Servings: 4 Servings

Ingredients:

SEE "CHEESE BRIOCHE 1" FOR I

Preparation:

Bake in a 375 F oven for 30-35 minutes until light golden brown and puffy. Let cool 10 minutes. Brioche will deflate. Remove from pan. Slice into 1-2 inch slices. Serve hot or at room-temperature on a wooden cutting board.
Yields 16 slices.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese Broccoli Soup

Servings: 1 Servings

Ingredients:

6 tablespoon Butter
1 tablespoon Chopped onion
5 tablespoon Flour
1 cub Chicken broth
2 cub Milk
1 dash Pepper
1 package (10 oz) frozen choppedbroccoli
1 pound Velveeta; cut in 1 in chunks

Preparation:

Saute onion in butter for several min. Remove from heat, blend in flour gradually. Add broth, milk, & pepper stirring until smooth. Add broccoli and Velveeta. Cook on medium heat 7-9 min. or until soup is slightly thickened.

To make as a main dish, add more vegetables. Cauliflower is also good.

To reduce the fat content, use skim milk, fat free broth, and I use Land o Lakes Spread with sweet cream. It still tastes the same.

This is also good to put in a crock pot in the morning. By dinner time it is delicious and thick!

Posted to recipelu-digest Volume 01 Number 285 by Rodeo46898@aol.com on Nov 22, 1997

Cheese Buns

Servings: 4 Servings

Ingredients:

2 Egg whites
1 tablespoon Celery salt
1 tablespoon Paprika
Oil; for deep frying
1 cub Samsoe cheese; grated

Preparation:

WHIP EGG WHITES UNTIL STIFF.FOLD IN CHEESE AND PAPRIKA. HEAT THE OIL.FORM BUNS WITH A TEASPOON AND FRY UNTIL GOLDEN BROWN. 5 TO 8 MINUTES. DRAIN ON PAPER TOWELS AND SPRINKLE WITH CELERY SALT. SERVE HOT.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese Butter

Servings: 1 Servings

Ingredients:

½ cub Butter, softened
⅛ teaspoon Garlic powder
1 teaspoon Lemon juice
¾ teaspoon Italian seasoning
1 cub Cheddar, shredded
⅛ teaspoon Pepper

Preparation:

Beat butter and seasoning until fluffy. Blend in cheese and lemon juice.
Form a log and refrigerate.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese Cake

Servings: 100 Servings

Ingredients:

1 ½ cub WATER
2 tablespoon ORANGE RIND
1 1/3 tablespoon LEMON RIND
2 pound BUTTER PRINT SURE
24 EGGS SHELL
6 tablespoon MILK; DRY NON-FAT L HEAT
10 pound -
¼ cub ORANGES FRESH
¼ cub LEMON FRESH
3 pound COOKIE SUGAR 10 OZ #10
1 cub FLOUR GEN PURPOSE 10LB
3 pound SUGAR; GRANULATED 10 LB
¾ pound SUGAR; GRANULATED 10 LB
2 tablespoon IMITATION VANILLA
1 tablespoon SALT TABLE 5LB

Preparation:

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. COMBINE BUTTER OR MARGARINE, CRUMBS, AND SUGAR IN MIXER BOWL.
BLEND THOROUGHLY.

2. MEASURE 2 ¼ QT (ABOUT 2 LB 14 OZ) CRUMB MIXTURE INTO EACH PAN.
PRESS FIRMLY AGAINST BOTTOM AND SIDES OF PAN. BAKE CRUST 5 MINUTES.
COOL; SET ASIDE FOR USE IN STEP 8.

3. PLACE CREAM CHEESE IN MIXER BOWL. WHIP AT MEDIUM SPEED UNTIL FLUFFY.

4. COMBINE SUGAR, FLOUR, MILK, AND SALT. MIX WELL.

5. ADD TO CREAM CHEESE; WHIP AT LOW SPEED UNTIL BLENDED.

6. ADD EGGS; WHIP AT MEDIUM SPEED UNTIL SMOOTH.

7. COMBINE WATER, LEMON AND ORANGE JUICES, VANILLA, ORANGE AND LEMON RINDS; ADD TO CHEESE MIXTURE. WHIP AT LOW SPEED UNITL WELL BLENDED.

8. SPREAD 4 ¼ QT (ABOUT 8 LB) CHEESE FILLING EVENLY OVER CRUST IN EACH PAN.

9. BAKE 35 TO 40 MINUTES OR UNTIL FILLING IS FIRM.

10. REFRIGERATE UNTIL READY TO SERVE.

11. CUT 6 BY 9.

NOTE: 1. IN STEP 1, GRIND GRAHAM CRACKERS OR CRUSH ON BOARD WITH ROLLING PIN.

NOTE: 2. IN STEP 7, 8 OZ LEMONS A.P. (2 LEMONS) WILL YIELD ¼ CUP JUICE AND 1 1/3 TBSP RIND.

NOTE: 3. IN STEP 7, 8 OZ ORANGES A.P. (1 ORANGE) WILL YIELD ¼ CUP JUICE AND 2 TBSP RIND.

NOTE: 4. GRAHAM CRACKER CRUMBS MAY BE USED AS A GARNISH.

Recipe Number: G03500

SERVING SIZE: ⅛ PIE

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheese Cake

Servings: 1 Servings

Ingredients:

1 cub Sugar
2 tablespoon Flour
1 pound Cream cheese
4 Egg
1 cub Half & half
1 teaspoon Vanilla
*pastry

Preparation:

Line a deep pan with pastry. Mix flour and sugar together; add the cream cheese and mix thoroughly. Beat eggs slightly, add the cream and vanilla and combine with first mixture. Pour into pastry shell, which has been baking at 400-F until starting to brown. Remove only long enough to pour in filling. Reduce heat to 325-F and bake for 40 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese Cake

Servings: 12 Servings

Ingredients:

16 ounce Cream cheese
2 Eggs
1 ½ cub C & H Powdered Sugar unsifted
1 teaspoon Vanilla
2 cub Dairy sour cream
1 Crumb crust (9-inch)

Preparation:

Soften cream cheese and beat until smooth. Add eggs, sugar and vanilla and mix thoroughly until creamy smooth. Fold in sour cream. Pour into prepared crumb crust. Bake in 250 F degree oven 30 minutes. Turn off oven. Leave cake in oven 1 to 1-½ hours to cool. Serve cold.

Crumb Crust: Melt ¼ cup butter in pie pan in oven. Add ¼ cup C and H Granulated Sugar and 16 graham crackers finely crushed. Mix and press evenly over bottom and up side of pie pan.

Comments: Rich and creamy smooth

Reprinted with permission from _Just Cakes_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/c_hsugar.zip

Cheese Cake #1

Servings: 1 Servings

Ingredients:

GRAHAM CRACKER CRUST:
1 ¾ cub Graham cracker crumbs
¼ cub Sugar
½ Stick butter

CAKE:
3 package (8-oz) cream cheese
1 ½ cub Sugar
⅛ teaspoon Salt
4 Eggs
1 teaspoon Vanilla

TOPPING:
2 cub Sour cream
¼ cub Sugar
2 teaspoon Vanilla

Preparation:

CRUST: Mix all ingredients and press into bot- tom and sides of greased 10-inch spring-form pan. CAKE: Soften cream cheese; blend in sugar and salt. Beat until fluffy. Add eggs, 1 at a time, beating well. Add vanilla.
Pour into crust. Bake at 350 for 50 minutes. Let stand 15 minutes. TOPPING:
Combine ingredients and spread over cake. Bake at 450 for 10 minutes. Cool.
Refrigerate. Decorate with strawberries, blueberries or cherry pie filling.

MRS VANCE MONTGOMERY (JANE)

HELENA, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheese Cake #2

Servings: 12 Servings

Ingredients:

1 ¾ cub Graham cracker crumbs
¼ cub Sugar
½ Stick butter; melted
3 package (8-oz) cream cheese;softened
1 ½ cub Sugar
⅛ teaspoon Salt
4 Whole eggs
1 teaspoon Vanilla
2 cub Sour cream
¼ cub Sugar
2 teaspoon Vanilla
Strawberries; blueberries orcherry pie filling

Preparation:

Mix together graham cracker crumbs, sugar & butter. Press into bottom & up sides of a greased 10-inch spring-form pan. Blend together cream cheese, sugar & salt. Beat until fluffy. Add eggs, one at a time, beating well. Add vanilla. Pour into crust. Bake at 350 for 50 minutes. Take out & let stand for 15 minutes. Combine sour cream, sugar & vanilla. Spread over cake. Put back into oven & bake at 450 for 10 minutes. Remove from oven. Let cool.
Refrigerate. Decorate with strawberries, blueberries or cherry pie filling.

MRS. VANCE MONTGOMERY

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheese Cake #3

Servings: 8 Servings

Ingredients:

CRUST:
1 Box rusk; finely rolled
1 tablespoon Sugar
4 tablespoon Melted butter

FILLING:
1 ½ pound Cream cheese
5 Eggs
1 cub Sugar
1 ½ teaspoon Vanilla

TOPPING:
1 ½ pint Sour cream
1 ½ teaspoon Vanilla
½ cub Sugar

Preparation:

Place crumb mixture in bottom & press to sides of spring-form pan (2-quart capacity). For filling, mix cheese until soft & creamy in mixer bowl. Add whole eggs, one at a time, beating well. Then add sugar & vanilla. Pour batter over crust very slowly & bake in preheated 300 degree oven for 1 hour. Combine topping ingredients & spread topping on filling & return to oven for 5 minutes more. Decorate with whole strawberries if desired.

MRS W.H. (MAMIE JEAN) GARDNER

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheese Cake #4

Servings: 12 Servings

Ingredients:

CRUST:
¾ Box graham cracker crumbs
1 Stick butter
½ cub Sugar

FILLING:
5 package (8-oz) cream cheese
5 Eggs; whole
1 1/3 cub Sugar
2 Lemons; juice of

TOPPING:
2 carton (8-oz) sour cream
4 tablespoon Sugar
2 teaspoon Vanilla extract

Preparation:

To make crust; Melt butter; add crumbs and sugar. Mix well. Press up the sides and on the bottom of a spring pan.

To make filling: Beat softened cream cheese in mixer until soft and creamy. Add eggs, one at a time, beating well after each egg. Add sugar and lemon juice. Mix well. Pour into crumb crust. Bake in a preheated 400 degree oven for 20 to 25 minutes. (Do not brown.) Remove from oven and let cool about 30 minutes.

To make topping: Mix sour cream with sugar and vanilla. Blend well and pour over the top of the cake. Return to the oven and bake 10 minutes.
Remove and let cool. Place cake in refrigerator at least 3 hours -- better overnight. Never fail!

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheese Cake (80 Cal - Piece)

Servings: 1 Servings

Ingredients:

2 Containers ½% white cheese
1 Low fat youghurt
4 tablespoon Instant vanilla pudding
4 tablespoon Cornstarch
3 teaspoon Artificial sweetner; (or 3packages of sweet and low)
6 Eggs
¼ cub Sugar

Preparation:

Beat whites with sugar. Mix rest of ingredients together and fold with the egg whites. Line large baking pan with paper (I never do this). Bake at a high temperture for 10 min and then lower to 180 (350) for another 30 min.
Posted to JEWISH-FOOD digest by "Kosher European Food" <kef_a@inter.net.il> on Apr 15, 1997

Cheese Cake (Cheese Cake

Servings: 100 Servings

Ingredients:

5 ½ quart WATER; COLD
2 pound BUTTER PRINT SURE
1 ¼ pound MILK; DRY NON-FAT L HEAT
8 pound CAKE MIX CHEESE 4LB
3 pound COOKIE SUGAR 10 OZ #10
¾ pound SUGAR; GRANULATED 10 LB

Preparation:

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. COMBINE BUTTER OR MARGARINE, CRUMBS, AND SUGAR IN MIXER BOWL.
BLEND THOROUGHLY.

2. MEASURE 2 ¼ QT (ABOUT 2 LB 14 OZ) CRUMB MIXTURE INTO EACH PAN.
PRESS FIRMLY AGAINST BOTTOM AND SIDES OF PAN. BAKE CRUST 5 MINUTES COOL; SET ASIDE FOR USE IN STEP 8.

3. RECONSTITUTE NONFAT DRY MILK IN COLD WATER. ADD CHEESE CAKE MIX.
BLEND AT LOW SPEED 30 SECONDS. SCRAPE DOWN BOWL. WHIP AT MEDIUM SPEED 2 MINUTES.

4. POUR 1 ¼ GAL FILLING INTO EACH CRUST.

5. CHILL 1 HOUR OR UNTIL READY TO SERVE.

6. CUT 6 BY 9.

NOTE: 1. IN STEP 1,GRIND GRAHAM CRACKERS OR CRUSH ON BOARD WITH ROLLING PIN.

2. GRAHAM CRACKER CRUMBS MAY BE USED AS A GARNISH.

Recipe Number: G03501

SERVING SIZE: 1 PIECE

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheese Cake Brownies

Servings: 1 Servings

Ingredients:

1 package Prepared Brownie Mix asdirected on box or yourfavorite brownie recipe.
1 package Softened cream cheese
1/3 cub Sugar
1 Egg
1 teaspoon Vanilla

Preparation:

Pour brownie mix into a greased 9x13-inch pan.

Mix cream cheese, sugar, egg and vanilla together until creamy. Pour over brownie mix and run knife through mixture until desired marbeling effect is achieved.

Bake at 350F. for 35-40 min. Could burn so check at about 30 min. It depends on your oven.
Posted to Bakery-Shoppe Digest V1 #417 by "The Turners" <get@efn.org> on Nov 25, 1997

Cheese Cake Clemence

Servings: 1 Servings

Ingredients:

GRAHAM CRACKER CRUMB CRUST:
16 Graham crackers
⅛ pound Butter
¼ cub Sugar

CAKE:
1 ½ cub Cottage cheese; drained ifcreamed
¾ cub Sugar
3 tablespoon Flour
¼ teaspoon Salt
3 Slightly beaten egg yolks;reserve the whites
1 cub Evaporated milk
¾ teaspoon Vanilla
1 Lemon ; Rind of
3 Egg whites
1 tablespoon Butter

Preparation:

First, my grandmother's cheese cake. She was Alsatian and came to the United States after her marriage in 1890, bringing her scale and recipes with her. You'll find this cake much lighter than the usual cream cheese cake. It's also more temperamental than the usual one. No roller skating through the house or banging and clanging while it's being made.

Crush the graham crackers. Melt the butter and drizzle over the crackers.
Add the sugar and stir again. Reserve ¼ cup of this mixture.

Press the crumbs into a buttered 9" loose bottomed cake pan.

Put the cottage cheese through a sieve. Combine it with the sugar, flour, salt and egg yolks. Add the milk, vanilla and lemon rind.

Beat the egg whites until stiff but not dry and carefully fold them into the cheese mixture. Gently push the mixture into the cake pan. Sprinkle the top of the cake with the reserved cracker crumbs. Dot with 1 tablespoon butter.

Bake in a quiet house, on a sunny day, in a 350 degree oven. Bake for 30 minutes or until the cake is set (test by gently shaking the cake pan).

Makes 10 to 12 servings.

Posted to JEWISH-FOOD digest by Eeyore <efalt@zianet.com> on Feb 15, 1998

Cheese Cake Cupcakes

Servings: 20 Servings

Ingredients:

2 package (8 Oz) Cream Cheese
2 large Eggs; OR
3 small Eggs
¾ cub Sugar
1 teaspoon Vanilla
1 package Vanilla Wafer Cookies
1 can Pie Filling; (Cherry OrBlueberry Are Nice)

Preparation:

Need: Aluminum cake cups (2 ½-inch foil cups).

Put one vanilla wafer in the bottom of 20 cups. Beat cream cheese, eggs, sugar and vanilla together. (If using food processor, use only two eggs.) Put filling on top of wafer. Preheat oven to 375°. Bake 12 minutes. Cool.
Top each cheesecake with pie filling of your choice.

You can also freeze these. By the time you get to your function, they will have unthawed. No mess.)

NOTES : These are very easy to make and are nice to take to parties. They look fancy!
Recipe by: Contributed By: Katherine Prouty

Posted to recipelu-digest Volume 01 Number 635 by GramWag@aol.com on Jan 30, 1998

Cheese Cake N.y.

Servings: 12 Servings

Ingredients:

1 pound Ricotta cheese
1 pound Cream cheese
1 ½ cub Sugar
4 Eggs
½ Lemon; juice of
4 tablespoon Flour
4 tablespoon Cornstarch
1 teaspoon Vanilla
¼ pound Margarine
1 pint Sour cream

Preparation:

Mix all ingredients except sour cream until smooth. Put in 10-inch spring pan. Cook 1-½ hours at 325. Turn off oven & leave in oven for 1-½ hours more. Put on sour cream as topping. Will last in refrigerator 2 weeks.
Enough mix for 2 cakes.

MRS GEORGE CRONIN

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheese Cake Pie

Servings: 6 Servings

Ingredients:

1 Graham cracker crust
1 package (11-oz) cream cheese;softened
2 Eggs
½ cub Sugar
1 teaspoon Vanilla
1 ½ cub Sour cream
1/3 cub Sugar
Strawberries; or desiredfruit

Preparation:

Blend cheese; add and beat 1 egg at a time. Add ½ cup sugar and vanilla; mix. Pour into crust. Bake at 375 degrees about 20 minutes. Remove but leave oven on.

Blend 1 to 1-½ cups sour cream with 1/3 cup sugar. Spread over the top; turn oven off and put pie in oven for 4 minutes. Top with strawberries or other fruit.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheese Cake Pie (Cheese C

Servings: 100 Servings

Ingredients:

5 ½ quart WATER; COLD
1 ¼ pound MILK; DRY NON-FAT L HEAT
8 pound CAKE MIX CHEESE 4LB
13 PIE SHELL; UNBAKED #211

Preparation:

1. RECONSTITUTE NONFAT DRY MILK IN COLD WATER. ADD CHEESE CAKE MIX BLEND AT LOW SPEED 30 SECONDS. SCRAPE DOWN BOWL. WHIP AT LOW SPEED 2 MINUTES.

2. USE THIRTEEN 9-INCH PREFORMED GRAHAM CRACKER PIE SHELLS. POUR 3 CUPS CHEESE CAKE FILLING INTO EACH SHELL.

3. CHILL. CUT 8 WEDGES PER PIE.

Recipe Number: G03502

SERVING SIZE: 1 PIECE

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheese Cake Special

Servings: 1 Servings

Ingredients:

1 package Tennis biscuits, crumbed
25 ml Castor sugar
120 g Butter, melted

Preparation:

Mix ingredients for base and press into a springform pan with back of a dessert spoon.

Filling: 250 ml gelatine 100 ml cold water 500 ml cottage cheese 4 eggs, separated 300 ml sugar 3 ml salt 5 ml vanilla essence 250 ml cream, lightly whipped

Soften gelatine in cold water. Beat egg yolks with 150ml sugar and salt. Place in a double boiler. Whisk until thick and lemon coloured, add gelatine and vanilla essence and stir until gelatine has desolved completely. Cool, stir into cottage cheese and mix well.

Beat egg whites until stiff, gradually adding remaining sugar. Beat until merinque consistency. Fold into cheese mixture, then fold in whipped cream. Pour into base. Place in refrigerator until set.

Topping: 1 tin red cherries 12.5 ml cornflour

Drain cherries and arrange on top of cheese cake. Thicken syrup with cornflour, cool and spoon over cherries. Place in refrigerator until needed.

Biscuit base:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Cheese Cake Supreme

Servings: 9 Servings

Ingredients:

1 ¼ cub Pillsbury's Best All PurposeFlour*, sifted
½ cub Chocolate malted milk powder
½ teaspoon Double-acting baking powder
¼ teaspoon Salt
½ cub Butter
2 tablespoon Sugar

SUPREME FILLING:
8 ounce Cream cheese
1 cub Creamed small curd cottagecheese
¾ cub Sugar
2 Eggs; unbeaten
1 teaspoon Grated lemon rind
2 ½ tablespoon Lemon juice
1 teaspoon French's Vanilla
¼ cub Pillsbury's Best All PurposeFlour*, sifted
2 cub Milk
1 teaspoon Chocolate malted milk powder

Preparation:

BAKE at 350 degrees for 15 to 20 minutes then for 35 to 40 minutes. Serves 9 to 12. Sift together 1 ¼ cups flour, chocolate malted milk powder, baking powder, and salt. Cream together butter and 2 tablespoons sugar.
Blend in the dry ingredients. Press into bottom of 9 x 9 x 2 inch pan, greased on the bottom. Bake in moderate oven (350 degrees) 20 minutes. *For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt.
Supreme Filling: Cream cream cheese and cottage cheese. Gradually add ¾ cup sugar, creaming well. Add 2 eggs, lemon rind, lemon juice, vanilla and blend well. Stir in ¼ cup flour . Add 2 cups milk, mixing until smooth.
Pour over partially baked crust. Sprinkle with chocolate malted milk powder. Bake in moderate oven (350 degrees) 35 to 40 minutes until knife inserted halfway between center and edge of filling comes out clean. Chill at least 4 hours.

NOTES : "Senior Winner in Pillsbury's 10th Grand National Recipe and Baking Contest by Mrs. Dorothy Miller, Philadelphia, Pennsylvania. Adapted by Ann Pillsbury."

Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet

Posted to MC-Recipe Digest V1 #841 by NGavlak@aol.com on Oct 12, 1997

Cheese Cake W/blueberry T

Servings: 100 Servings

Ingredients:

5 ½ quart WATER; COLD
2 pound BUTTER PRINT SURE
1 ¼ pound MILK; DRY NON-FAT L HEAT
8 pound CAKE MIX CHEESE 4LB
3 pound COOKIE SUGAR 10 OZ #10
¾ pound SUGAR; GRANULATED 10 LB
8 ¾ can PIE FIL BLUEBERRY #10

Preparation:

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. COMBINE BUTTER OR MARGARINE, CRUMBS, AND SUGAR IN MIXER BOWL. BLEND THOROUGHLY.

2. MEASURE 2 ¼ QT (ABOUT 2 LB 14 OZ) CRUMB MIXTURE INTO EACH PAN. PRESS RIMELY AGAINST BOTTOM AND SIDES OF PAN. BAKE CRUST 5 MINUTES COOL; SET ASIDE FOR USE IN STEP 8.

3. RECONSTITUTE NONFAT DRY MILK IN COLD WATER. ADD CHEESE CAKE MIX. BLEND AT LOW SPEED 30 SECONDS. SCRAPE DOWN BOWL. WHIP AT MEDIUM SPEED 2 MINUTES.

4. POUR 1 ¼ GAL FILLING INTO EACH CRUST.

5. CHILL 1 HOUR OR UNTIL READY TO SERVE.

6. SPREAD ABOUT 2 QT FILLING OVER EACH CHILLED CAKE.

7. CUT 6 BY 9.

Recipe Number: G03508

SERVING SIZE: 1 PIECE

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheese Cake W/cherry Topp

Servings: 100 Servings

Ingredients:

5 ½ quart WATER; COLD
2 pound BUTTER PRINT SURE
1 ¼ pound MILK; DRY NON-FAT L HEAT
8 pound CAKE MIX CHEESE 4LB
3 pound COOKIE SUGAR 10 OZ #10
¾ pound SUGAR; GRANULATED 10 LB
8 ¾ pound PIE FIL CHERRY #10

Preparation:

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. COMBINE BUTTER OR MARGARINE, CURMBS, AND SUGAR IN MIXER BOWL. BLEND THOROUGHLY.

2. MEASURE 2 ¼ QT (ABOUT 2 LB 14 OZ) CRUMB MIXTURE INTO EACH PAN. PRESS FIRMLY AGAINST BOTTOM AND SIDES OF PAN. BAKE CRUST 5 MINUTES COOL; SET ASIDE FOR USE IN STEP 4.

3. RECONSTITUTE NONFAT DRY MILK IN COLD WATER. ADD CHEESE CAKE MIX. BLEND AT LOW SPEED 30 SECONDS. SCRAPE DOWN BOWL. WHIP AT MEDIUM SPEED 2 MINUTES.

4. POUR 1 ¼ GAL FILLING INTO EACH CRUST.

5. CHILL 1 HOUR OR UNTIL READY TO SERVE.

Recipe Number: G03509

SERVING SIZE: 1 PIECE

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheese Cake with Blueberr

Servings: 100 Servings

Ingredients:

1 ½ cub WATER
2 tablespoon ORANGE RIND
1 1/3 tablespoon LEMON RIND
2 pound BUTTER PRINT SURE
24 EGGS SHELL
6 tablespoon MILK; DRY NON-FAT L HEAT
10 pound -
¼ cub ORANGES FRESH
¼ cub LEMON FRESH
3 pound COOKIE SUGAR 10 OZ #10
1 cub FLOUR GEN PURPOSE 10LB
3 pound SUGAR; GRANULATED 10 LB
¾ pound SUGAR; GRANULATED 10 LB
8 ¾ pound PIE FIL BLUEBERRY #10
2 tablespoon IMITATION VANILLA
1 teaspoon SALT TABLE 5LB

Preparation:

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. COMBINE BUTTER OR MARGARINE, CRUMBS, AND SUGAR IN MIXER BOWL.
BLEND THOROUGHLY.

2. MEASURE 2 ¼ QT (ABOUT 2 LB 14 OZ) CRUMBS MIXTURE INTO EACH PAN PRESS FIRMLY AGAINST BOTTM AND SIDES OF PAN. BAKE CRUST 5 MINUTES COOL; SET ASIDE FOR USE IN STEP 8.

3. PLACE CREAM CHEESE IN MIXER BOWL. WHIP AT MEDIUM SPEED UNTIL FLUFFY.

4. COMBINE SUGAR, FLOUR, MILK, AND SALT. MIX WELL.

5. ADD TO CREAM CHEESE; WHIP AT LOW SPEED UNTIL BLENDED.

6. ADD EGGS; WHIP AT MEDIUM SPEED UNTIL SMOOTH.

7. COMBINE WATER, LEMON AND ORANGE JUICES, VANILLA, ORANGE AND LEMON RINDS; ADD TO CHEESE MIXTURE. WHIP AT LOW SPEED UNTIL WELL BLENDED.

8. SPREAD 4 ¼ QT (ABOUT 8 LB) CFHEESE ING EVENLY OVER CRUST IN EACH PAN.

9. BAKE 35 TO 40 MINUTES OR UNTIL FILLING IS FIRM. CHILL.

10. SPREAD ABOUT 2 QT FILLING OVER EACH CHILLED CAKE. FOR CHEESE CAKE PIE, SPREAD ABOUT 1 ¼ CUPS FILLING OVER EACH PIE.

NOTE: 1. IN STEP 1, GRIND GRAHAM CRACKERS OR CRUSH ON BOARD WITH ROLLING PIN.

NOTE: 2. IN STEP 7, 8 OZ LEMONS A.P. (2 LEMONS) WILL YIELD ¼ CUP JUICE AND 1 1/3 TBSP RIND.

NOTE: 3. IN STEP 7, 8 OZ ORANGES A.P. (1 ORANGE) WILL YIELD ¼ CUP JUICE AND 2 TBSP RIND.

NOTE: 4. GRAHAM CRACKER CRUMBS MAY BE USED A GARNISH.

Recipe Number: G03503

SERVING SIZE: 1 PIECE

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheese Cake with Cherry T

Servings: 100 Servings

Ingredients:

1 ½ cub WATER
2 tablespoon ORANGE RIND
1 1/3 tablespoon LEMON RIND
2 pound BUTTER PRINT SURE
24 EGGS SHELL
6 tablespoon MILK; DRY NON-FAT L HEAT
10 pound -
¼ cub ORANGES FRESH
¼ cub LEMON FRESH
3 pound COOKIE SUGAR 10 OZ #10
1 cub FLOUR GEN PURPOSE 10LB
3 pound SUGAR; GRANULATED 10 LB
¾ pound SUGAR; GRANULATED 10 LB
8 ¾ pound PIE FIL CHERRY #10
2 tablespoon IMITATION VANILLA
1 teaspoon SALT TABLE 5LB

Preparation:

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. COMBINE BUTTER OR MARGARINE, CRUMBS, AND SUGAR IN MIXER BOWL.
BLEND THOROUGHLY.

2. MEASURE 2 ¼ QT (ABOUT 2 LB 14 OZ) CRUMB MIXTURE INTO EACH PAN.
PRESS FIRMLY AGAINST BOTTOM AND SIDES OF PAN. BAKE CRUST 5 MINUTES COOL; SET ASIDE FOR USE IN STEP 8.

3. PLACE CREAM CHEESE IN MIXER BOWL. WHIP AT MEDIUM SPEED UNTIL FLUFFY.

4. COMBINE SUGAR, FLOUR, MILK, AND SALT. MIX WELL.

5. ADD TO CREAM CHEESE; WHIP AT LOW SPEED UNTIL BLENDED.

6. ADD EGGS; WHIP AT MEDIUM SPEED UNTIL SMOOTH.

7. COMBINE WATER, LEMON AND ORANGE JUICES, VANILLA, ORANGE AND LEMON RINDS; ADD TO CHEESE MIXTURE. WHIP AT LOW SPEED UNTIL WELL BLENDED.

8. SPREAD 4 ¼ QT (ABOUT 8 LB) CHEESE FILLING EVENLY OVER CRUST IN EACH PAN.

9. BAKE 35 TO 40 MINUTES OR UNTIL FILLING IS FIRM. CHILL.

10. SPREAD ABOUT 2 QT FILLING OVER EACH CHILLED CAKE. FOR CHEESE CAKE PIE, SPREAD ABOUT 1 ¼ CUPS FILLING OVER EACH PIE.

NOTE: 1. IN STEP 1, GRIND GRAHAM CRACKERS OR CRUSH ON BOARD WITH ROLLING PIN.

NOTE: 2. IN STEP 7, 8 OZ LEMONS A.P. (2 LEMONS) WILL YIELD ¼ CUP JUICE AND 1 1/3 TBSP RIND.

NOTE: 3. IN STEP 7, 8 OZ ORANGES A.P. (1 ORANGE) WILL YIELD ¼ CUP JUICE AND 2 TBSP RIND.

NOTE: 4. GRAHAM CRACKER CRUMBS MAY BE USED AS A GARNISH.

Recipe Number: G03504

SERVING SIZE: 1 PIECE

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheese Cake with Meringue for Shavouoth

Servings: 1 Servings

Ingredients:

4 Eggs
1 pound Cream cheese 9%; (I use one9% and one 5%)or even both5%
1 Cream; (shamenet)
1 tablespoon Self raising flour
½ teaspoon Vanilla extract
1 tablespoon Lemon juice
1 Whole lemon; rind of
1 cub Sugar

Preparation:

Do you know people that will never give the right recipe ? Head nurse R.Z, is one of them. For any celebration in the departement she was bringing her "chef d'oeuvre" the famous cheese cake ! Of course, she gave us the recipe, none of us could reach her perfection ......

I finaly found the recipe in "OUGOT BE KHAMESH DAKOT" (cakes prepared in 5 minutes ) by Ruth Yoles

Well greased round cake pan (26 cm diameter) I use a Tefal spring form or a square pyrex dish.

1. Heat the oven to 180 degres Celcius

2. Mix one egg and 3 yolks with cheese, cream, flour, vanilla, lemon juice, lemon rind and ¾ of cup sugar.

3. Pour the cake mixe in the cake pan and bake for 20 minutes.

4. Prepare the meringue by mixing well the 3 egg whites, then add sugar.

5. Spread the meringue on top of the cake, return to the oven and continue baking for 20 minutes.

6. After cooling, keep in the fridge.
Posted to JEWISH-FOOD digest by "Viviane & Israel Barzel" <i_barzel@netvision.net.il> on Apr 22, 1998

Cheese Cake with Peach To

Servings: 100 Servings

Ingredients:

1 ½ cub WATER
2 tablespoon ORANGE RIND
1 1/3 tablespoon LEMON RIND
2 pound BUTTER PRINT SURE
24 EGGS SHELL
6 tablespoon MILK; DRY NON-FAT L HEAT
10 pound -
¼ cub ORANGES FRESH
¼ cub LEMON FRESH
3 pound COOKIE SUGAR 10 OZ #10
1 cub FLOUR GEN PURPOSE 10LB
3 pound SUGAR; GRANULATED 10 LB
¾ pound SUGAR; GRANULATED 10 LB
8 ¾ pound PIE FIL PEACHES #10
2 tablespoon IMITATION VANILLA
1 teaspoon SALT TABLE 5LB

Preparation:

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. COMBINE BUTTER OR MARGARINE, CRUMBS,AND SUGAR IN MIXER BOWL.
BLEND THOROUGHLY.

2. MEASURE 2 ¼ QT (ABOUT 2 LB 14 OZ) CRUMB MIXTURE INTO EACH PAN.
PRESS FIRMLY AGAINST BOTTOM AND SIDES OF PAN. BAKE CRUST 5 MINUTES COOL; SET ASIDE FOR USE IN STEP 8.

3. PLACE CREAM CHEESE IN MIXER BOWL. WHIP AT MEDIUM SPEED UNTIL FLUFFY.

4. COMBINE SUGAR, FLOUR, MILK, AND SALT. MIX WELL.

5. ADD TO CREAM CHEESE. WHIP AT LOW SPEED UNTIL BLENDED.

6. ADD EGGS; WHIP AT MEDIUM SPEED UNTIL SMOOTH.

7. COMBINE WATER, LEMON AND ORANGE JUICES, VANILLA, ORANGE AND LEMON RINDS; ADD CHEESE MIXTURE, WHIP AT LOW SPEED UNTIL WELL BLENDED.

8. SPREAD 4 ¼ QT (ABOUT 8 LB) CHEESE FILLING EVENLY OVER CRUST IN EACH PAN.

9. BAKE 35 TO 40 MINUTES OR UNTIL FILLING IS FIRM. USE PREPARED PEACH PIE FILLING.

10. SPREAD ABOUT 2 QT FILLING OVER EACH CHILLED CAKE. FOR CHEESE CAKE PIE SPREAD ABOUT 1 ¼ CUPS FILLING OVER EACH PIE.

NOTE: 1. IN STEP 1, GRIND GRAHAM CRACKERS OR CRUSH ON BOARD WITH ROLLING PIN.

NOTE: 2. IN STEP 7, 8 OZ LEMONS A.P. (2 LEMONS) WILL YIELD ¼ CUP JUICE AND 1 1/3 TBSP RIND.

NOTE: 3. IN STEP 7, 8 OZ ORANGES A.P. (1 ORANGE) WILL YIELD ¼ CUP JUICE AND 2 TBSP RIND.

NOTE: 4. GRAHAM CRACKER CRUMBS MAY BE USED AS A GARNISH.

Recipe Number: G03505

SERVING SIZE: \

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheese Cake with Sour Cre

Servings: 100 Servings

Ingredients:

1 ½ cub WATER
2 tablespoon ORANGE RIND
1 1/3 tablespoon LEMON RIND
2 pound BUTTER PRINT SURE
24 EGGS SHELL
1 ½ quart SOUR CREAM 12 OZ
6 tablespoon MILK; DRY NON-FAT L HEAT
10 pound -
¼ cub ORANGES FRESH
¼ cub LEMON FRESH
3 pound COOKIE SUGAR 10 OZ #10
1 cub FLOUR GEN PURPOSE 10LB
3 pound SUGAR; GRANULATED 10 LB
¾ pound SUGAR; GRANULATED 10 LB
2 tablespoon IMITATION VANILLA
1 teaspoon SALT TABLE 5LB

Preparation:

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. COMBINE BUTTER OR MARGARINE, CRUMBS, AND SUGAR IN MIXER BOWL, BLEND THOROUGHLY.

2. MEASURE 2 ¼ QT (ABOUT 2 LB 14 OZ) CRUMB MIXTURE INTO EACH PAN.
PRESS FIRMLY AGAINST BOTTOM AND SIDES OF PAN. BAKE CRUST 5 MINUTES.
COOL; SET ASIDE FOR USE IN STEP 8.

3. PLACE CREAM CHEESE IN MIXER BOWL. WHIP AT MEDIUM SPEED UNTIL FLUFFY.

4. COMBINE SUGAR, FLOUR, MILK, AND SALT. MIX WELL.

5. ADD TO CREAM CHEESE; WHIP AT LOW SPEED UNTIL BLENDED.

6. ADD EGGS; WHIP AT MEDIUM SPEED UNTIL SMOOTH.

7. COMBINE WATER, LEMON AND ORANGE JUICES, VANILLA, ORANGE AND LEMON RINDS; ADD TO CHEESE MIXTURE. WHIP AT LOW SPEED UNTIL WELL BLENDED.

8. SPREAD 4 ¼ QT (ABOUT 8 LB) CHEESE FILLING EVENLY OVER CRUST IN EACH PAN.

9. BAKE 35 TO 40 MINUTES OR UNTIL FILLING IS FIRM. 10 USE SOUR CREAM; SPREAD A THIN LAYER (3 CUPS) OVER EACH BAKED CHEESE CAKE, GRANULATED SUGAR MAY BE ADDED TO SOUR CREAM. BAKE 5 MINUTES IN A 400 F OVEN.

10. REFRIGERATE UNTIL READY TO SERVE.

11. CUT 6 BY 9. FOR CHEESECAKE PIE, SPREAD ABOUT ¾ CUP MIXTURE OVER EACH PIE.

NOTE: 1. IN STEP 1, GRIND GRAHAM CRACKERS OR CRUSH ON BOARD WITH ROLLING PIN.

NOTE: 2. IN STEP 7, 8 OZ LEMONS A.P. (2 LEMONS) WILL YIELD ¼ CUP JUICE AND 1 1/3 TBSP RIND.

NOTE: 3. IN STEP 7, 8 OZ ORANGES A.P. (1 ORANGE) WILL YIELD ¼ CUP JUICE AND 2 TBSP RIND.

NOTE: 4. GRAHAM CRACKER CRUMBS MAY BE USED AS A GARNISH.

Recipe Number: G03506

SERVING SIZE: 1 PIECE

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheese Cake with Strawber

Servings: 100 Servings

Ingredients:

1 ½ cub WATER
2 tablespoon ORANGE RIND
1 1/3 tablespoon LEMON RIND
2 pound BUTTER PRINT SURE
24 EGGS SHELL
6 tablespoon MILK; DRY NON-FAT L HEAT
10 pound -
¼ cub ORANGES FRESH
9 pound STRAWBERRIES FZ
¼ cub LEMON FRESH
1 ½ cub STARCH EDIBLE CORN
3 pound COOKIE SUGAR 10 OZ #10
1 cub FLOUR GEN PURPOSE 10LB
¾ pound SUGAR; GRANULATED 10 LB
3 pound SUGAR; GRANULATED 10 LB
¾ pound SUGAR; GRANULATED 10 LB
2 tablespoon IMITATION VANILLA
1 teaspoon SALT TABLE 5LB

Preparation:

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. COMBINE BUTTER OR MARGARINE, CRUMBS,AND SUGAR IN MIXER BOWL.
BLEND THOROUGHLY.

2. MEASURE 2 ¼ QT (ABOUT 2 LB 14 OZ) CRUMB MIXTURE INTO EACH PAN.
PRESS FIRMLY AGAINST BOTTOM AND SIDES OF PAN. BAKE CRUST 5 MINUTES.
COOL; SET ASIDE FOR USE IN STEP 8.

3. PLACE CREAM CHEESE IN MIXER BOWL. WHIP AT MEDIUM SPEED UNTIL FLUFFY.

4. COMBINE SUGAR, FLOUR, MILK, AND SALT. MIX WELL.

5. ADD TO CREAM CHEESE; WHIP AT LOW SPEED UNTIL BLENDED.

6. ADD EGGS; WHIP AT MEDIUM SPEED UNTIL SMOOTH.

7. COMBINE WATER, LEMON AND ORANGE JUICES, VANILLA, ORANGE AND LEMON RINDS; ADD TO CHEESE MIXTURE. WHIP AT LOW SPEED UNTIL WELL BLENDED.

8. SPREAD 4 ¼ QT (ABOUT 8 LB) CHEESE FILLING EVENLY OVER CRUST IN EACH PAN. CHILL.

9. THAW AND DRAIN STRAWBERRIES. COMBINE STRAWBERRY JUICE, 7 ½ OZ (1 ½ CUPS) CORNSTARCH, AND 12 OZ (1 ¾ CUPS) GRANULATED SUGAR; STIR UNTIL SMOOTH. COOK AT MEDIUM HEAT; STIRRING CONSTANTLY UNTIL THICK AND CLEAR. REMOVE FROM HEAT. FOLD STRAWBERRIES CAREFULLY INTO THICKENED MIXTURE. CHILL.

10. SPREAD ABOUT 2 QT COOL MIXTURE OVER EACH CHILLED CAKE. FOR CHEESE CAKE PIE, SPREAD ABOUT 1 ¼ CUPS MIXTURE OVER EACH PIE.

NOTE: 1. IN STEP 1, GRIND GRAHAM CRACKERS OR CRUSH ON BOARD WITH ROLLING PIN.

NOTE: 2. IN STEP 7, 8 OZ LEMONS A.P. (2 LEMONS) WILL YIELD ¼ CUP JUICE AND 1 1/3 TBSP RIND.

NOTE: 3. IN STEP 7, 8 OZ ORANGES A.P. (1 ORANGE) WILL YIELD ¼ CUP JUICE AND 2 TBSP RIND.

NOTE: 4. GRAHAM CRACKER CRUMBS MAY BE USED AS A GARNISH.

Recipe Number: G03507

SERVING SIZE: 1 PIECE

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheese Cake Without Cheese

Servings: 16 Servings

Ingredients:

BASE:
2 package Plain biscuits; crushed
1 ounce Butter; melted

FILLING:
1 carton Cream; beaten
1 can Sweetened condensed milk
½ -(up to)
2/3 cub Lemon juice

Preparation:

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)

Date: Thu, 12 Aug 93 09:26:15 +0200

From: starman@crash.amigans.gen.nz (Robin Halligan) Base: Mix butter and biscuits pat in to sponge roll tin, put in hot oven and bake about 10 minutes let cool.

Filling: Mix Milk and lemon juice beat until it changes and becomes thick.
Fold together with the beaten cream. Put in fridge for about 4 hours then eat!

REC.FOOD.RECIPES ARCHIVES

/CAKES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheese Cake, Italian

Servings: 1 Servings

Ingredients:

1 pound Ricotta
1 pound Cream cheese
1 ½ cub Sugar
4 Eggs
Juice of ½ lemon
1 teaspoon Vanilla
4 tablespoon Flour
¼ pound Butter
½ pint Sour cream
1 can Fruit pie filling; optional

CRUST:
1/3 cub Butter
Crushed choc chip cookies

Preparation:

For the crust, melt the butter and mix with cookie crumbs. Press into bottom of spring form pan. In a large bowl, mix butter, sugar, eggs, and cream chese. Add ricotta, lemon juice, vanilla, flour and sour cream. Mix well. Next, place 1/3 of the batter into a blender and blend well. Gently pour into pan over crumb crust trying no to disturb crumbs. Repeat with rest of batter. Bake at 350 for 1 hour with large pan of hot water on shelf below cake. After 1 hour shut oven off, but leave cake in oven for 1 more hour. Remove, and place in a draft free corner to cool. When cooled, cover and refigerate. It may also be frozen to be used at a later date. The canned fruit may be used in the cake over the crumbs before you pour the batter in. It may also be used as a topping, especially if the top of the cake cracks.

NOTE: Never, never, never, try to skip the step with the blender. You may as well throw the cake away, it will be gritty.

Recipe by: =20

Posted to Bakery-Shoppe Digest by Becky Kivak <bkivak@bellsouth.net> on Apriday,, l 11, 1998

Cheese Cake, White Chocolate

Servings: 12 Servings

Ingredients:

-DRND29A
¾ cub Blanched almonds; ground
¾ cub Quick oats; uncooked
¾ cub Graham cracker crumbs
¼ cub Sugar
¼ cub +2 T butter; melted
2 package (8oz) cream cheese; softened
1 cub Sugar
16 ounce Sour cream
1 teaspoon Vanilla extract
8 ounce White chocolate; melted
4 Egg whites
⅛ teaspoon Cream of tartar
1 tablespoon Powdered sugar

Preparation:

Combine first 5 ingredients in medium bowl; blend well. Press into bottom and 2" up sides of 10" spring form pan. Bake at 350 for 5 min. Cool.
Combine cream cheese and 1 cup sugar; beat at medium speed until fluffy.
Add sour cream and vanilla; mix well. Stir in melted white chocolate. Beat egg whites at high speed until foamy; add cream of tartar beating until soft peaks form. Fold egg whites into Cream cheese mixture; spoon into crust. Bake at 325 degrees for 55 minutes; turn oven off. Leave cheesecake in oven 30 min., open oven door and leave in an additional 30 minutes.
Cool. Chill 8 hours. Remove from pan. Yield: 10 - 12 servings (From Andra Schabo)

NOTE: This take some time to put together but is well worth the effort. We always make this for holidays.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese Casserole

Servings: 6 Servings

Ingredients:

4 ounce Green chili peppers
2 tablespoon Butter or margarine
1 medium Onion, finely chopped
8 ounce Can tomato sauce
½ teaspoon Salt
2 Eggs, beaten
1 cub Half and half
6 ounce Package corn chips
½ pound Cheddar cheese, shredded
1 cub Commercial sour cream
½ cub Shredded Cheddar cheese
3 Ripe tomatoes, sliced

Preparation:

1. Drain chili peppers. Remove seeds and chop peppers coarsely. 2. In a medium-sized, heat-resistant, non-metallic bowl melt butter in Microwave Oven 30 seconds. 3. Add onion and heat, uncovered, in Microwave Oven 3 minutes or until tender. Add chili peppers, tomato sauce and salt to onion.
4. Heat, uncovered, in Microwave Oven 6 minutes. 5. In a small bowl beat eggs and half and half together until well blended. 6. Gradually add egg mixture to heated sauce mixture, very little at a time, stirring constantly. 7. Layer ½ of corn chips, ½ of tomato mixture and half of the ½-pound shredded Cheddar cheese in a shallow, 1 ½-quart, heat-resistant, non-metallic casserole. 8. Repeat with remaining corn chips, tomato mixture and the remainder of the ½-pound cheese. 9.
Carefully spread the sour cream over the top of the entire casserole. 10.
Heat, uncovered, in Microwave Oven 5 minutes or until mixture begins to set. 11. Sprinkle the ½ cup of Cheddar cheese over the sour cream. 12.
Arrange tomatoes in a ring around the outside edge of the casserole. 13.
Heat, uncovered, in Microwave Oven 6 minutes or until cheese melts and tomatoes are cooked.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese Chicken Lasagne

Servings: 9 Servings

Ingredients:

8 ounce Lasagne noodles
½ cub Onion, chopped
½ Green pepper, chopped
4 tablespoon Butter
1 Can cream of chicken soup
1 cub Mushrooms, sliced
½ cub Pimentos, chopped/drained
1/3 cub White wine
½ teaspoon Basil, crushed
1 ¾ cub Cottage cheese
2 cub Chicken, cooked and diced
2 cub Mild cheddar cheese, grated
½ cub Grated Parmesan cheese

Preparation:

Cook noodles in boiling, salted water according to package directions; drain. Saute onion and bell pepper in butter until onion is clear and tender. Stir in soup, mushrooms, pimento, wine and basil. Lay half the noodles in a 9"x 13" baking dish; top with half the sauce, followed in layers with half of the following: cottage cheese, chicken, cheddar and Parmesan cheeses. Add in layers remaining noodles, sauce, cottage cheese and chicken. Bake at 350 degrees 45 minutes. Top with remaining cheeses; bake 2 minutes more.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese Chiles

Servings: 12 Servings

Ingredients:

1 cub Cheddar Cheese; Shredded
1 cub Colby Cheese; Shredded
1 teaspoon Red Chiles; Ground
1 Cilantro Stems; Bunch, *
Paprika

Preparation:

* Cut the cilantro stems into ½-inch pieces.
~------------------------------------------------------------------------- Place all ingredients except cilantro and paprika in food processor work bowl fitted with steel blade; cover and process until smooth, about 1 minute. Roll mixture by teaspoonfuls into chile shapes. Insert cilantro pieces in wide ends of shape fro stems. Sprinkle with paprika. Cover and refrigerate until serving time.

Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip

Cheese Chili Bites

Servings: 20 Servings

Ingredients:

1 cub All-purpose flour
¼ teaspoon Salt
½ teaspoon Dry mustard
½ teaspoon Hot chili powder
1 large Pinch cayenne pepper
¼ cub Butter or margarine
½ cub Finely grated Cheddar cheese
1 Egg, beaten
1 tablespoon Cold water
1 tablespoon Sesame seeds
1 tablespoon Poppy seeds

Preparation:

Preheat oven to 400'F. (205'C.). Sift flour, salt and spices into a bowl.

Cut in butter finely until mixture resembles breadcrumbs. Add grated cheese and mix well. Mix egg with cold water. Add 2 tablespoons of egg mixture to cheese mixture and mix to form a fairly stiff dough. Knead gently on a lightly floured surface. Roll out dough to a 12x6" rectangle. Trim edges.
Cut in half lengthwise and transfer to a baking sheet.

Breush each half with remaining egg mixture. Sprinkle 1 half with sesame seeds and the other half with poppy seeds. Cut each half in 10 triangles and separate slightly to prevent sticking. Bake in preheated oven 10-12 minutes or until light golden and cooked through. Cool on a wire rack.
Store in an airtight container up to 2 weeks.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese Chips Cup Cakes

Servings: 36 Servings

Ingredients:

¾ cub Nuts; finely chopped
¾ cub Lightly Packed Brown Sugar
1 cub Cream Cheese
1 Egg
2 ½ cub Sugar; divided
6 ounce Chocolate Chips
3 cub Flour
½ cub Cocoa
2 teaspoon Baking Soda
1 teaspoon Salt
1 ½ cub Water
2/3 cub Cooking Oil
2 tablespoon Vinegar
2 teaspoon Vanilla

Preparation:

Mix together nuts and brown sugar. Set mixture aside.

Mix together cream cheese, egg, ½ cup sugar and chocolate chips. Set aside.

Mix together flour, the remaining 2 cups sugar, cocoa, baking soda, salt, water, cooking oil, vinegar and vanilla. Beat until blended.

Fill paper-lined cupcake tins 1/3 full, add 1 heaping teaspoon of cream cheese mixture. Sprinkle top with 1 teaspoon brown sugar/nut mixture.

Bake at 350° for 20 minutes. Makes approximately 3 dozen.

Recipe by: Contributed by: Ed McAllister

Posted to recipelu-digest Volume 01 Number 635 by GramWag@aol.com on Jan 30, 1998

Cheese Chowder

Servings: 4 Servings

Ingredients:

3 tablespoon Butter
1 ½ cub Sliced celery
1 cub Finely chopped carrots
¼ cub Finely chopped green onions
2 can (10.75-oz) cream of potatosoup
1 can (14.5-oz) chicken broth
3 dash Tabasco; more or less
2 tablespoon Snipped parsley
8 ounce Cheddar cheese; shredded
1 can (13-oz) evaporated milk
3 tablespoon Sherry
Parsley or green onions forgarnish

Preparation:

In a soup pot melt butter and saut‚ celery, carrots and onion until tender.
Add soup, broth, Tabasco and parsley. Heat until hot. Add cheese, milk and sherry, cooking until thoroughly mixed. DO NOT BOIL. Garnish with parsley or onion if desired. Yield: 4 to 6 servings.

DONNA BRESSINCK (MRS. RENE)

From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Cheese Coffeecake

Servings: 1 Servings

Ingredients:

3 ½ cub All-purpose flour; up to 4
¼ cub Sugar
2 package Fleischmann's rapidriseyeast
½ teaspoon Salt
2/3 cub Water
1/3 cub Butter or margarine; cutinto pieces
3 Eggs
Date cheese filling; (recipefollows)
Crumb topping; optional(recipe follows)

Preparation:

In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt.
Heat water and butter until very warm (120ø to 130øF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and ½ cup flour; beat 2 minutes at high speed, scraping bowl occasionally.

With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes.
Cover; let rest on floured surface 10 minutes.

Divide dough in half; roll each half to 12- x 7-inch rectangle. Place on 2 greased baking sheets.

Spread half of Date Cheese Filling over center-third (lengthwise portion) of each rectangle.

Along 12-inch sides of each coffeecake, cut 12 (1-inch-wide) strips from edge of filling to edge of dough. Alternating sides, fold strips at an angle across filling.

*Cover; let rise in warm place until doubled in size, about 30 to 45 minutes.

Beat remaining egg; brush on dough. Sprinkle with Crumb Topping, if desired. Bake at 375øF for 30 to 35 minutes; cover with foil during last 10 minutes to prevent excess browning. Remove from sheets; let cool on wire racks.

Date Cheese Filling: In small bowl, combine 12 ounces softened cream cheese, 1/3 cup sugar, and 1 egg white; beat with an electric mixer until mixture is smooth. Stir in 1 cup imported chopped or snipped pitted dates, 2 teaspoons all-purpose flour, and 1 ½ teaspoons grated lemon peel.

Crumb Topping: In small bowl, combine ½ cup all-purpose flour and 3 tablespoons sugar. Stir in 3 tablespoons softened butter or margarine until mixture resembles coarse crumbs.

*To freeze: After shaping coffeecakes, cover tightly with plastic wrap; place in freezer. When firm, remove braids from baking sheets; wrap airtight in plastic wrap, freezer bag, or heavy-duty aluminum foil. Return to freezer for up to 4 weeks. When ready to bake, remove from freezer.

Unwrap and place on ungreased baking sheets. Cover loosely; let stand at room temperature until fully thawed, about 2 hours. Let rise; bake, and let cool as directed.

Notes: Makes 2 coffeecakes.
Posted to MC-Recipe Digest V1 #1062 by Gr8seeksM8@aol.com on Jan 29, 1998

Cheese Cookies

Servings: 1 Servings

Ingredients:

¼ pound Butter
¼ pound Margarine
2 cub Plain flour
½ pound Sharp cheese, grated
½ teaspoon Salt
2 cub Rice Krispies

Preparation:

Mix thoroughly; form into small balls. Place on greased cookie sheet, mash flat with a fork. Bake at 350 degrees for 10 minutes.

Note: This recipe appeared in the Waycross (Georgia) Journal-Herald 17th Annual Cookbook November 16, 1990 and was submitted by Dorothy Strayer of Patterson, Georgia.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese 'n Apple Soup

Servings: 1 Servings

Ingredients:

1/3 cub Margarine or
Butter
1/3 cub Flour
½ teaspoon Salt
2 ½ cub Milk
4 cub Gouda cheese,
Shredded
1 cub Apple juice

Preparation:

Melt margarine or butter in a saucepan over low heat. Blend in flour and salt. Gradually add milk; cook, stirring constantly, until thickened. Add cheese, stirring until melted. Add juice; heat thoroughly, stirring occasionally.

Makes four 1 ¼ cup servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese 'n' Bits

Servings: 36 Servings

Ingredients:

1 cub Small-curd cottage cheese; 8ounces
¼ cub Dried fruit bits
1 tablespoon Granulated sugar
⅛ teaspoon Cinnamon
36 Melba rounds or toasts

Preparation:

In small bowl, combine cottage cheese, Fruit bits, sugar and cinnamon.
Spoon ½ teaspoon mixture on each melba round.

Makes 36 servings. Preparation time: About 5 minutes.

Per serving: About 18 cal, 1 g pro, 3 g car, 0 g fat, 10% cal from fat, 0 mg cholesterol, 38 mg sod, 0 g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>

Recipe by: Low-Fat Meals, Woman's Day, 4/96

Posted to MC-Recipe Digest V1 #895 by 4paws@netrax.net (Shermeyer-Gail) on Nov 09, 1997

Cheese 'n' Chilies Marvelous Munchies

Servings: 16 Servings

Ingredients:

4 Frozen sara lee croissants
¾ cub Shredded cheddar cheese*
¾ cub Shredded monterey jackcheese*
1 Can; (4 oz.) whole green
; chilies, sliced
; lengthwise
1 cub Prepared mild or hot salsa

Preparation:

Cut frozen croissants in half lengthwise. Mix cheeses. Place ¼ cheese mixture on each croissant bottom half. Top with layer of chilies, then replace croissant tops. Heat filled croissants on ungreased baking sheet in preheated 325°F. oven 9-11 minutes. Cut each croissant into fourths. Serve with salsa.

Notes: 1 ½ cups shredded Cojack cheese may be substituted for Cheddar and Monterey Jack cheeses. Proceed with recipe.

Busted By: Barbra <Barbra@TheOffice.net>

Recipe by: Sara Lee

Posted to brand-name-recipes by Beach Princess<barbra@pipeline.com> on Jan 22, 1998

Cheese 'n' Onion Bread

Servings: 12 Servings

Ingredients:

1 cub Water
1 ½ tablespoon Butter
1 tablespoon Sugar
1 teaspoon Salt
½ teaspoon Garlic powder
⅛ teaspoon Paprika
3 cub Bread flour
1 tablespoon Nonfat dry milk
1 cub Cheddar cheese, shredded
¼ cub Red onions -- minced
1 ½ teaspoon Active dry yeast

Preparation:

1. Measure ingredients into baking pan. 2. Insert baking pan securely into baking unit, close lid. 3. Select appropriate bread setting: Raisin Bread Dry Milk. 4. Push Start. 5. You know the rest...try to wait until cool before slicing.

Recipe By : Zojirushi Cookbook

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Cheese 'n Onion Bread Abm

Servings: 1 1/2 lb.

Ingredients:

1 ¼ cub Milk
2 tablespoon Butter
1 tablespoon Sugar
1 teaspoon Salt
½ teaspoon Garlic powder
⅛ teaspoon Paprika
3 ½ cub Flour, bread
1 package Yeast; 2 to 3 tsp.
1 cub Cheese, Cheddar; shredded
1/3 cub Onion, red; minced

Preparation:

Measure ingredients into baking pan according to order recommended by your machine.

Select "raisin bread" setting.

NOTE: 1-⅛ cups water and 1 tbsp. powdered milk may be used instead of 1-¼ cup fresh milk.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini