2 : tb Butter
1/2 : c Each finely chopped
-onion, : -onion, celery, carrot
1 : ts Minced garlic
1/3 : c Flour
2 : ts Cornstarch
3 : c Chicken stock
1/2 : lb Each Stilton and Cheddar,
-crumbled : -crumbled
1/8 : ts Baking soda
1 : c Cream, heavy or light,
-as : -as desired
1/3 : c Dry white wine, if desired
Salt, : Salt, to taste
Dash : Dash of cayenne
1/4 : ts Freshly ground black pepper
-(or : -(or white, for appearances)
1 : Bay leaf
1/4 : c Shopped fresh parsley,
-for : -for garnish
7/8 : c WATER; WARM
1 : ga WATER; ICE
1 : lb CHEESE CHEDDER
2 : lb COTTAGE CHEESE 5 LB
1 : oz MILK; DRY NON-FAT L HEAT
6 : lb CELERY FRESH
1 : /2 lb Ground beef
1/4 : ts Salt
1/3 : c Crumbled blue cheese
3 : oz Cream cheese; softened
1 : tb Country-style Dijon mustard
4 : Onion buns
1 : /2 c Fresh mushrooms; sliced /4"
2 : md Onions; sliced 1/8"
1/4 : ts Salt
1/4 : ts Pepper
1 : tb Worchestershire sauce
4 : sl Ripe tomato
20 : lg Fresh mushrooms
2 : tb Butter or margarine
1/4 : c Finely chopped red pepper
1/2 : c Heavy cream
1/3 : c Crumbled blue cheese
1 : /2 c Cooked rice
1 : tb Minced fresh basil
1/8 : ts Ground white pepper
1/2 : c Carrot; Shredded
1/4 : c Pecans; Chopped
1/4 : c Cheese, Blue; crumbled
1 : Onions, Green; sliced
1 : ts Worcestershire sauce;
4 : Pork loin chops;
1/4 : c Yogurt, Plain;
4 : ts Flour, All-purpose;
3/4 : c Milk;
1/2 : ts Instant chicken bouillon;
ds : ds Pepper;
4 : md Baking potatoes; (about 1.5
-lbs) : -lbs)
1/2 : c Sour cream
1/2 : c (1 oz) crumbled blue cheese
1/4 : c Milk
1/4 : c Butter or margarine; melted
1/4 : ts Salt
1/8 : ts Pepper
0: Adjust oven rack to middle position
1: Preheat oven to 350 degrees F
2: Line the cups of a muffin tin with 12 paper liners
3: Set aside
4: Combine flour, sugar, baking powder, baking soda, and salt in a mixing bowl
5: Stir well; set aside
6: Using metal blade, process cream cheese, lemon juice, and vanilla in food processor until smooth
7: Add eggs and process 15 seconds
8: Scrape down side of container with a spatula
9: With processor running, pour hot melted butter through food chute within 10 seconds
10: Process another 10 seconds
11: Add milk and process 5 seconds
12: Add dry ingredients to container and mix with 4 to 6 half-second pulses
13: Add blueberries and mix until all are incorporated into batter, usually with 3 or 4 half-second pulses
14: (Or use a spoon to fold them in, if you prefer your berries whole
15: ) Pour an equal amount of batter into each muffin cup, filling each about 3/4 full
16: Bake 30 minutes
17: Cool on rack 15 minutes
18: Makes 12 muffins
19: Recipe By : "The Food Processor", San Francisco Chronicle From: Jean@mcc2
20: Sws
21: Uiuc
22: Edu (Jean Denndate: 16 Apr 1996 21:37:58 Gmt From Gemini's MASSIVE MealMaster collection at www
23: synapse
24: com/~gemini