Hot Food & Recipes

Servings: 4 Servings
Category: Cheese/eggs | Londontowne
Ingredients

• 8 oz Sharp cheddar cheese
• 10 sl Bread, buttered/cubed
• 2 c Milk
• 1 ts Salt
• 4 Eggs
• 1 ts French cream mustard

Directions
(May substitute 1/2 t dry mustard) Cut cheese into pieces. Combine all ingredients in blender. Turn on high speed until thoroughly mixed. Bake in greased, uncovered, 1-1/2 qt casserole for 1 hour at 350 degrees. Mrs. R. Gamble Mann From a book of recipes compiled by members and friends of the LONDONTOWN PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in restoration and maintenance of the 17th century inn (hint, hint). File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip

Servings: 1 Servings
Category: Cheesecakes | Cupcakes
Ingredients

• 8 oz Cream cheese, room temp
• 1 Egg
• 1/3 c Sugar
• 1/8 ts Salt
• 1 c Semisweet chocolate chips

Directions
Line muffin cups with papers or tins. Using a wooden spoon, blend cream cheese, egg, sugar, & salt in mixing bowl. Carefully fold chocolate chips set aside. Cupcake outside: 1 1/2 cups flour (sifted) 1 cup sugar 1/4 cup cocoa 1 tsp baking soda 1/2 tsp salt 1 cup water 1/3 cup vegetable oil 1 Tbls. white vinegar 1 tsp vanilla Combine dry ingredients in another bowl & mix well. Add remaining ingredients & blend thoroughly. Fill cupcake papers 3/4 full. Drop one heaping Tbls. cream cheese mixture into center of each. Bake 25-30 (or until done) at 375 degrees. Makes 1 1/2 dozen (this one really does make this many) Creamy inside: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Servings: 24 Servings
Category: Cheese | Italian | Pizza | Fruits
Ingredients

• 1/4 c Garlic; minced
• 3/4 c Extra virgin olive oil
• 6 12″ prepared pizza dough
• -crusts
• 1 lb Fresh spinach (aprox. 3
• -qts.); coarsely chopped
• 9 c Granny Smith apple; peeled &
• -thin sliced
• 6 c Mozzarella cheese; shredded
• 6 c Blue cheese or Roquefort or
• -Gorgonzola cheese; crumbled
• 3 c Parmesan cheese; finely
• -grated
• 2 tb Dried oregano

Directions
For _each_ pizza: Heat oven to 450

Servings: 7 Servings
Category: Cheese | Main dish | Ethnic
Ingredients

• 1 lb Ground beef
• 1/2 c Chopped onion
• 1/4 c Water
• 1/4 ts Pepper
• 1 cn (8 oz) tomato sauce
• 1 cn (6 oz) tomato paste
• 1 pk (9 oz) mixed vegetables
• -thawed
• 8 oz Shredded mozzarella cheese
• 1 cn (10 oz) Refrigerated biscuit
• 1 ts Margarine or butter melted
• 1/2 ts Dried oregano leaves, crush

Directions
Heat oven to 375 degrees F. Grease 12×8 inch (2 quart) baking dish. In large skillet, brown ground beef and onion, drain. Stir in water, pepper, tomato sauce and tomato paste; simmer for 15 minutes, stirring occasionally. Remove from heat; stir in vegetables and 1 1/2 cups of the cheese. Spoon mixture into greased baking dish. Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Place biscuits near outer edge of hot meat mixture, overlapping slightly. Sprinkle remaining cheese in center and around edge. Gently brush biscuits with oregano. Bake at 375 degree F for 22 to 27 minutes or until biscuits are golden brown. 6 to 8 servings. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Cake
Category: Cheesecakes | Family
Ingredients

• 1 c Graham cracker crumbs
• 1/2 c Almonds, ground
• 1/4 c Butter, melted
• 1 1/2 lb Cream cheese,
• -room temperature
• 1 1/4 c Sugar
• 1 ts Salt
• 1/4 c Flour, sifted
• 5 Eggs, separated
• 2 tb Lemon juice
• 1 ts Vanilla extract
• 1/2 ts Almond extract
• 1 c Sour cream

Directions
Mix together the crumbs, nuts, and melted butter. Pack onto the bottom of a greased 10-inch spring form pan. Chill 30 minutes. Beat together the cheese, 1 cup of the sugar, and the salt. Add the flour and egg yolks, one at a time, beating until very smooth. Beat in the lemon juice, vanilla, almond extract and sour cream. Beat the egg whites until soft peaks form, then gradually beat in the remaining sugar until stiff but not dry; fold into the cheese mixture. Slowly pour into the prepared chilled spring form pan. Bake in a preheated 325 degree F. oven 1 1/4 hours. Open the oven door, turn off the oven, and leave the cake to cool for 1 hour. Remove from oven and finish cooling on a cake rack, then chill at least an hour before removing the sides of the pan. Serves 10 – 12. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Souffle
Category: Cheese/eggs | Harned 1994 | Side dish | Vegetables
Ingredients

• 3 tb Parmesan cheese; grated
• 2 md Beets; cooked and peeled
• 2 tb Butter
• 2 tb Flour
• 3/4 c Chicken broth; hot
• 1 c Beet greens; sauteed
• 1/2 c Cheddar cheese; grated
• 3 Egg yolks
• 4 Egg whites

Directions
Butter a 1 qt. souffle dish; sprinkle with Parmesan cheese. Slice the cooked beets and line the bottom of the souffle dish with them. In a small saucepan, melt the butter, stir in the flour, add the hot broth and continue to cook until slightly thickened, then transfer to a larger bowl. Coarsely chop beet greens and add to the sauce along with Cheddar cheese. In a separate bowl, beat egg yolks; blend them with beet green mixture. Beat egg whites until they form peaks. Fold into bowl with other ingredients; blend well. Transfer all to buttered souffle dish. Sprinkle with Parmesan cheese. Bake at 350 F. for 30 minutes, or until souffle is puffed and golden. Ogden writes: “This may be one of the most exceptional souffles you’ll ever serve. The beet color spreads upward from the bottom layer, creating a rosy hue throughout.” Recipe developed by Ellen Ogden. In “The Cook’s Garden” catalog. Vol. 8, No. 1. Spring/Summer 1991. Pg. 6. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 7 Servings
Category: Cheese | Soups
Ingredients

• 1/4 c Margarine
• 1 c Onion; chopped
• 1/2 c Celery; chopped
• 1/2 c Carrot; chopped
• 1/4 c Fresh parsley; chopped
• 2 Cloves garlic; minced
• 1/4 c Flour
• 3 ts Dry mustard
• Pepper to taste
• 2 c Half and half
• 1 c Chicken broth
• 2 1/2 c American cheese
• 12 oz Beer
• 2 c Popcorn; popped

Directions
1. Melt margarine in a large saucepan or dutch oven over medium heat. 2. Stir in onions, celery, carrots, parsley and garlic. Cook 5-6 minutes or until vegetables are tender-crisp 3. Stir in flour, mustard and pepper and mix well; cook 1 minute stirring constantly. 4. Gradually add half and half and chicken broth; mix well. 5. Cook uncovered over medium heat 10-15 minutes or until soup is thickened and thouroughly heated. 6. Stir in cheese and beer, cook 5-8 minutes until cheese is melted; do not boil. 7. Ladle into individual serving bowls, garnish with popcorn. Recipe by: Pillsbury Soup Chili & Bread Recipes Posted to recipelu-digest Volume 01 Number 382 by RecipeLu on Dec 18, 1997

Servings: 1 Batch
Category: Cheese | Main dish | Mexican | Vegetables
Ingredients

• 2 tb Canola oil
• 2 Garlic cloves
• ;peeled and chopped
• 1 Onion, peeled and chopped
• 4 c Chard, coarsely chopped*
• 1 tb Butter
• 1 tb Flour
• 1/2 c Milk
• 1/2 c Cheddar cheese, grated
• 6 Corn tortillas
• 1/2 c Hot salsa

Directions
*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

Servings: 4 Servings
Category: Cheese/eggs | Desserts
Ingredients

• 10 1/2 oz Tomato soup
• 1/4 ts Dry mustard
• 1/2 lb Sharp cheese, cut in pieces
• 1 Egg, slightly beaten

Directions
Melt butter in skillet, stir in cheese and melt. Add seasonings. Add cream slowly. Remove skillet from fire and beat in egg. Serve hot on thin toast. Makes 4 servings. From the cookbook that came with my mom’s Maytag Stove ~ 1949. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 8 Servings
Category: Cheesecakes | Fruits
Ingredients

• 1 1/2 c Graham cracker crumbs
• 1 c Sugar
• 3 tb Sugar
• 3 Eggs
• 1/4 c Butter; melted
• 1 ts Vanilla
• 2 tb Butter; melted
• 1 cn Blueberry Pie Filling
• 24 oz Cheese, Cream; soft

Directions
Combine first 3 ingredients, mixing well. Press into bottom and up sides of 9 in. spring form pan; set aside. Beat cream cheese with electric mixer until light and fluffy. Gradually add 1 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Add 1 tsp of vanilla and finish beating. Pour half of the batter into the prepared pan. Spoon the pie filling on top of the batter in a ring pattern about halfway from the edge of the cake. Be careful not to spoon too much filling. I used half the can and reserved the rest for topping the individual slices. Bake at 375 deg for 30 minutes. Let cool to room temperature on a wire rack; refrigerate 12 hours. Remove sides of pan. Hint:To keep the top from cracking, turn off oven 5 minutes before 30 minutes are up. Let cake cool with the oven being careful not to let cake burn. Posted to MC-Recipe Digest V1 #164 Date: Mon, 22 Jul 1996 14:26:51 PST From: minnie@juno.com (Louise M McCartney)