---------- Recipe via Meal-Master (tm) v8.05
 
      Title: QUICK MACARONI AND CHEESE
 Categories: Main dish, Side dish, Pasta
      Yield: 6 servings
 
      4 c  Elbow Macaroni
           -OR- Small Shells, uncooked
      3 c  Cubed cheese spread
           -(pasteurized process)
    2/3 c  Milk
    1/4 c  Butter or margarine
    1/2 ts Salt
    1/4 ts Ground black pepper
    1/2 ts Dry ground mustard
           -- (optional)
 
  1. Cook pasta according to package directions; drain.
  
  2. In large saucepan over low heat, stir together hot pasta, cheese,
  milk, butter and seasonings. Stir until cheese is melted and sauce is
  smooth. Serve immediately. 6 to 8 servings.
  
  VARIATION: For a quick ham and cheese dish, stir in 2 cups cubed cooked
  ham.
  
  * Copyright 1995 Hershey Foods Corporation.
  * Recipe may be reprinted courtesy of the Hershey Kitchens.

  (Meal-Master format courtesy of Karen Mintzias.)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: CHINESE CHICKEN SALAD
 Categories: Salads, Pasta, Poultry, Main dish
      Yield: 4 servings
 
    1/3 c  Soy sauce
      1 tb Sesame oil; plus...
  1 1/2 ts Sesame oil
           -OR- vegetable oil
      1 tb Prepared mustard
      2 c  Cooked chicken
           -- cut into thin strips
      8 oz Orzo; uncooked
      8 oz Frozen snow pea pods
      8 oz Canned water chestnuts
           -- drained
    1/2 c  Sliced green onion
           Chow mein noodles
           -- (optional)
 
  1. In medium bowl, blend soy sauce, oil and mustard; add chicken. Toss
  lightly until well coated; allow to stand about 1 hour to blend flavors.
  
  2. Cook pasta according to package directions; drain. Rinse with cold
  water to cool quickly; drain well. Cook snow peas according to package
  directions; drain well.
  
  3. In large bowl, stir together chicken mixture, pasta, snow peas, water
  chestnuts and onion. 4. Cover; refrigerate. Serve on lettuce leaves,
  garnished with chow mein noodles, if desired. 4 to 6 servings.
  
  * Copyright 1995 Hershey Foods Corporation
  * Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  (Meal-Master format courtesy of Karen Mintzias)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: CLASSIC LASAGNE
 Categories: Pasta, Main dish
      Yield: 8 servings
 
      1 lb Ground beef
      3 c  Spaghetti sauce
     16 oz Lasagne, uncooked
      4 c  Ricotta cheese
      2 c  Shredded mozzarella cheese
           -- divided
    1/4 c  Grated Parmesan cheese
      2    Eggs
      1 tb Chopped fresh parsley
      1 ts Salt
    1/4 ts Ground black pepper
 
  1. In large skillet, brown meat; drain. Stir in spaghetti sauce; simmer
  10 minutes.
  
  2. Cook pasta according to package directions; drain. Lay flat on foil
  to cool. Heat oven to 350 F.
  
  3. In large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella
  cheese, Parmesan cheese, eggs, parsley, salt and pepper. Spread about
  1/3 cup meat sauce on bottom of 13x9x2-inch glass baking dish.
  
  4. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges.
  Spread one-third cheese mixture over pasta; spread with about 3/4 cup
  meat sauce. Repeat layers TWICE, beginning and ending with pasta. Top
  with remaining meat sauce; sprinkle with remaining 1/2 cup mozzarella
  cheese and additional Parmesan cheese, if desired.
  
  5. Cover with foil. Bake 45 minutes or until hot and bubbly. Remove
  foil; bake about 10 additional minutes, or until lightly browned. Let
  stand 10 minutes before cutting. 8 to 12 servings.
  
  Make Ahead Directions: Prepare as directed above. Do not bake. Cover
  baking dish tightly with plastic wrap, then foil. Freeze up to 2 months
  or refrigerate up to 48 hours. Remove foil and plastic wrap; replace
  foil. If frozen, bake at 350 F. 2 hours 15 minutes. Remove foil; bake 10
  minutes longer or until lightly browned. If refrigerated, bake at 375 F.
  50 to 60 minutes or until hot and bubbly. Remove foil; bake 10 minutes
  longer or until lightly browned. Let stand 10 minutes before cutting.
  
  To make individual portions, prepare as directed in recipe above.
  Refrigerate unbaked lasagne overnight. Cut into 8 to 12 squares (serving
  size pieces). Place each piece in small microwave-safe dish. Cover
  tightly. Freeze up to 2 months. Thaw in refrigerator overnight.
  Microwave each dish, loosely covered at HIGH (100%) 2-1/2 to 3-1/2
  minutes or until hot and bubbly.
  
  * Copyright 1995 Hershey Foods Corporation
  * Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  (Meal-Master format courtesy of Karen Mintzias)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: TUNA NOODLE BAKE
 Categories: Main dish, Casserole
      Yield: 4 servings
 
      6 oz Wide Egg Noodles, uncooked
 10 3/4 oz Cream of mushroom soup
           - (condensed)
  1 1/4 c  Milk
    1/3 c  Grated Parmesan cheese
           -OR- Romano cheese
    1/4 c  Chopped stuffed olives
  9 1/4 oz Tuna, drained and flaked
           Salt to taste
           Black pepper to taste
 
  1. Heat oven to 350 F. Cook noodles according to package directions for
  4 minutes; drain.
  
  2. In buttered 2-quart casserole, combine soup, milk, cheese, olives,
  tuna, salt and pepper; stir in hot noodles.
  
  3. Bake, uncovered, 25 to 30 minutes or until bubbly and lightly
  browned. 4 servings.
  
  * Copyright 1995 Hershey Foods Corporation
  * Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  (Meal-Master format courtesy of Karen Mintzias)
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: PASTA SALAD VINAIGRETTE WITH TUNA
 Categories: Salads, Pasta, Fish
      Yield: 6 servings
 
      8 oz Medium Shells, uncooked
      2 tb Olive oil; plus...
      2 ts Olive or vegetable oil
      2 tb Fresh lemon juice
      2 tb Red wine vinegar
     15 oz Canned cannellini beans
           - (white kidney),
           - drained and rinsed
      7 oz Roasted red peppers
           - drained and chopped
  6 1/2 oz Tuna, drained and flaked
    1/2 c  Chopped green onion
    1/3 c  Chopped fresh parsley
           Salt
           Freshly ground black pepper
 
  1. Cook pasta according to package directions; drain. Rinse with cold
  water to cool quickly; drain well.
  
  2. In small bowl, whisk together oil, lemon juice and vinegar.
  
  3. In large bowl, stir together cooled pasta, dressing and remaining
  ingredients. Cover; refrigerate 2 to 4 hours. 6 servings (1-1/3 cups
  each).
  
  NUTRITIONAL INFORMATION PER SERVING = 1-1/3 CUP
  
  280 Calories
  16 g Protein
  40 g Carbohydrate
  6 g Total Fat ( 10 mg Cholesterol
  410 mg Sodium
  
  [Copyright 1995 Hershey Foods Corporation]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  [Meal-Master format courtesy of Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: MACARONI SALAD
 Categories: Pasta, Salads
      Yield: 6 cups
 
      8 oz Elbow Macaroni, uncooked
      1 c  Mayonnaise
    1/2 c  Finely chopped celery
    1/3 c  Finely chopped carrot
    1/4 c  Finely chopped onion
      1    Hard-cooked egg, chopped
      2 tb Sweet pickle relish
    3/4 ts Dry ground mustard
    1/4 ts Salt
    1/8 ts Ground black pepper
      1 ds Paprika
 
  1. Cook pasta according to package directions; drain. Rinse with cold
  water to cool quickly; drain well.
  
  2. In large bowl, combine cooled pasta with remaining ingredients; toss
  lightly. Cover; refrigerate several hours to blend flavors, stirring
  occasionally. 6 servings (1 cup ea.).
  
  NOTE: Recipe can be doubled.
  
  [Copyright 1995 Hershey Foods Corporation]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  [Meal-Master format courtesy of Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: SUMMER CELEBRATION CHOCOLATE CAKE
 Categories: Cakes
      Yield: 18 Servings
 
  1 3/4 c  Cake flour
      1 c  Sugar
    1/3 c  HERSHEY'S Cocoa
      1 ts Baking powder
      1 ts Baking soda
    1/2 ts Salt
    1/2 c  Buttermilk
    1/4 c  Vegetable oil
    1/4 c  Applesauce
      1 ts Vanilla extract
    3/4 c  Hot water

--------------------------QUICK CHOCOLATE FROSTING--------------------------
      2 tb Butter or margarine
           - softened
  1 3/4 c  Powdered sugar
      3 tb HERSHEY'S Cocoa
      3 tb Boiling water
    1/2 ts Vanilla extract
 
  1. Heat oven to 350 degrees F. Spray 13x9x2-inch baking pan with
  vegetable cooking spray.
  
  2. In large bowl, stir together flour, sugar, cocoa, baking powder,
  baking soda and salt. Add buttermilk, oil, applesauce and vanilla, then
  water. Beat on medium speed of electric mixer until well blended.
  
  3. Pour batter into prepared pan. Bake 25 to 28 minutes or until wooden
  pick inserted in center comes out clean. Cool completely in pan on wire
  rack. Frost with QUICK CHOCOLATE FROSTING. 18 servings.
  
  QUICK CHOCOLATE FROSTING
  
  1. In medium bowl, beat butter. Gradually add powdered sugar and cocoa
  alternately with 2 to 3 tablespoons water and vanilla, beating until
  smooth of and desired consistency. About 3/4 cup frosting.
  
  [Copyright 1995 Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  [Meal-Master format courtesy of Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: CHOCOLATE FRIED ICE CREAM
 Categories: Desserts
      Yield: 6 servings
 
      1 qt Vanilla ice cream
      1 c  Vanilla wafer crumbs
           -(about 30 wafers, crushed)
    1/2 c  Finely chopped pecans
    1/2 c  MOUNDS Sweetened Coconut
           -Flakes
      3 tb HERSHEY'S Cocoa
      2    Eggs
           Vegetable oil

----------------------------CHOCOLATE NUT SAUCE----------------------------
      3 tb Butter or margarine
    1/3 c  Pecan pieces
    2/3 c  Sugar
    1/4 c  HERSHEY'S Cocoa
    1/8 ts Salt
    1/2    Cup light cream
    1/2    Teaspoon vanilla extract
 
  1. With scoop, form 6 ice cream balls. Place on wax-paper-covered tray.
  Cover; freeze several hours or until very firm.
  
  2. In bowl, stir together vanilla wafer crumbs, nuts, coconut and cocoa;
  set aside. In small bowl, beat eggs.
  
  3. Coat ice cream balls with crumb mixture, pressing crumbs firmly into
  ice cream. Dip balls in beaten egg; coat again with crumb mixture. Place
  on wax-paper-covered tray; freeze 2 hours or until very firm.
  
  4. Just before serving, heat 2-inches oil in fry pan or deep fryer to
  375 degrees F. Remove 2 balls at a time from freezer; fry in hot oil 20
  to 25 seconds or until browned. Drain; serve immediately with CHOCOLATE
  NUT SAUCE. 6 servings.
  CHOCOLATE NUT SAUCE
  
  1. In small saucepan over low heat, melt butter; add nuts, cooking until
  lightly browned. Remove from heat; stir in sugar, cocoa and salt. Blend in
  light cream.
  
  2. Over low heat, cook, stirring constantly, until mixture just begins to
  boil. Remove from heat; stir in vanilla. Serve warm. About 1 cup sauce.
  
  [Copyright 1995 Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  [Meal-Master format courtesy of Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: FROZEN PEANUT BUTTER PIE
 Categories: Pies, Desserts
      Yield: 1 Pie
 
    1/2 c  REESE'S Peanut Butter
           -(Creamy)
      3 oz Cream cheese, softened
    1/2 ts Vanilla extract
      1 c  Powdered sugar
    1/2 c  Milk
  3 1/2 c  Non-dairy whipped topping
           - thawed
      1    Graham cracker crumb crust
 
  1. In small bowl, combine peanut butter, cream cheese and vanilla; beat
  until smooth. Gradually add powdered sugar and milk, blending until
  smooth.
  
  2. Fold in topping. Pour into crust. Freeze several hours or until firm.
  6 to 8 servings.
  
  [Copyright 1995 Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  [Meal-Master format courtesy of Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: CHOCOLATE DROP SUGAR COOKIES
 Categories: Cookies
      Yield: 12 Cookies
 
    2/3 c  Butter; softened
      1 c  Sugar
      1    Egg
  1 1/2 ts Vanilla extract
  1 1/2 c  All-purpose flour
    1/2 c  HERSHEY'S Cocoa
    1/2 ts Baking soda
    1/4 ts Salt
    1/3 c  Buttermilk or sour milk*
           Additional sugar
 
  1. Heat oven to 350 degrees F. Lightly grease cookie sheet.
  
  2. In large bowl, beat butter and sugar until well blended. Add egg and
  vanilla; beat until light and fluffy. Stir together flour, cocoa, baking
  soda and salt; add alternately with buttermilk to butter mixture.
  
  3. Using ice cream scoop or 1/4 cup measuring cup, drop dough about 2
  inches apart onto prepared cookie sheet. Bake 13 to 15 minutes or until
  cookie springs back when touched lightly in center.
  
  4. While cookies are on cookie sheet, sprinkle lightly with additional
  sugar. Cool slightly; remove from cookie sheet to wire rack. Cool
  completely. About 1 dozen cookies.
  
  * To sour milk: Use 1 teaspoon white vinegar plus milk to equal 1/3 cup.
  
  [Copyright 1995 Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  [Meal-Master format courtesy of Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CHIP COOKIES
 Categories: Cookies, Bar
      Yield: 48 Bars
 
  2 1/4 c  All-purpose flour
    1/3 c  HERSHEY'S Cocoa
      1 ts Baking soda
    1/2 ts Salt
      1 c  Butter or margarine
           -- softened
    3/4 c  Granulated sugar
    3/4 c  Packed light brown sugar
      1 ts Vanilla extract
      2    Eggs
     12 oz HERSHEY'S Chocolate Chips
           -(Semi-Sweet)
      1 c  Chopped nuts (optional)
 
  1. Heat oven to 375 degrees F.
  
  2. Stir together flour, cocoa, baking soda and salt. In large bowl, beat
  butter, granulated sugar, brown sugar and vanilla on medium speed of
  electric mixer until creamy. Add eggs; beat well. Gradually add flour
  mixture, beating well. Stir in chocolate chips and nuts, if desired.
  
  3. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10
  minutes or until set. Cool slightly; remove from cookie sheet to wire
  rack. About 5 dozen cookies.
  
  PAN RECIPE: Spread batter evenly in greased 15-1/2x10-1/2x1-inch
  jelly-roll pan. Bake at 375 degrees F. 20 to 22 minutes or until cookie
  begins to pull away from sides of pan. Cool completely in pan on wire
  rack. Cut into bars. About 48 bars.
  
  [Copyright 1995 Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  [Meal-Master format courtesy of Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: CHOCOLATE-COVERED BANANA POPS
 Categories: Desserts
      Yield: 9 Pops
 
      3 lg Ripe bananas
      9    Wooden popsicle sticks
     12 oz HERSHEY'S Chocolate Chips
           -(Semi-Sweet)
      2 tb Shortening*
  1 1/2 c  Unsalted, roasted peanuts
           -(coarsely chopped)
 
  *(do not use butter, margarine or oil)
  
  1. Peel bananas; cut each into thirds. Insert wooden stick into each
  banana piece; place on wax-paper-covered tray. Cover; freeze until firm.
  
  2. In microwave-safe container, place chocolate chips and shortening.
  Microwave at HIGH (100%) 1-1/2 to 2 minutes or until chocolate is melted
  and mixture is smooth when stirred.
  
  3. Remove bananas from freezer just before dipping. Dip each piece into
  warm chocolate, covering completely; allow excess to drip off.
  Immediately roll in peanuts. Cover; return to freezer. Serve frozen. 9
  pops.
  
  VARIATION: HERSHEY'S Milk Chocolate Chips or HERSHEY'S MINI CHIPS
  Semi-Sweet Chocolate may be substituted for HERSHEY'S Semi-Sweet
  Chocolate Chips.
  
  [Copyright 1995 Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  [Meal-Master format courtesy of Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: EASIEST HOMEMADE CHOCOLATE ICE CREAM
 Categories: Desserts
      Yield: 1 Quart
 
      2 c  Cold whipping cream
      1 c  HERSHEY'S Syrup; chilled
      1 ts Vanilla extract
 
  1. In large bowl, beat whipping cream until stiff. Gently fold in syrup
  and vanilla. Spoon into 8- square pan or 9x5x2-inch loaf pan.
  
  2. Cover; freeze about 1 hour or until partially frozen; stir to break
  up ice crystals. Continue freezing several hours or until firm.
  
  3. To serve, scoop into dessert dishes or cones. About 1 qt. ice cream.
  
  VARIATION:
  COOKIES AND CHOCO-CREAM: Break chocolate sandwich creme-filled cookies
  (about 8) into small pieces to equal 1 cup. Fold into chocolate mixture
  before freezing.
  
  SWEET CHERRY CHOCOLATE CREAM:
  Cut 1-1/2 cups pitted ripe sweet cherries into quarters. In small
  saucepan, combine cherries with 1/4 cup sugar; heat to boiling, stirring
  constantly. Remove from heat; cool completely. Drain; fold into
  chocolate mixture before freezing.
  
  [Copyright 1995 Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  [Meal-Master format courtesy of Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: FROSTY SUMMER FUDGE BROWNIE DELIGHT
 Categories: Cookies
      Yield: 15 Servings
 
      1 c  Butter or margarine
      4 oz HERSHEY'S Baking Chocolate
           -(unsweetened),
           - broken into pieces
      2 c  Sugar
      4    Eggs
      1 ts Vanilla extract
      1 c  All-purpose flour
    1/4 ts Salt
    1/2 ga Raspberry frozen yogurt
           -OR peach frozen yogurt
           - softened
    1/2 c  HERSHEY'S Chocolate Chips
           -(regular or mini)
 
  1. Heat oven to 350 degrees F. Grease 15-1/2x10-1/2x1-inch jelly roll
  pan.
  
  2. In large microwave-safe bowl, place butter and chocolate. Microwave
  at HIGH (100%) 1-1/2 to 2 minutes or until chocolate is melted and
  mixture is smooth when stirred; stir in sugar. Add eggs, one at a time,
  beating until blended; add vanilla. Stir in flour and salt until
  blended. Spread batter evenly into prepared pan.
  
  3. Bake 20 to 25 minutes or until wooden pick inserted in center comes
  out clean. Cool completely in pan on wire rack. Spread softened frozen
  yogurt over top of brownie. Cover; freeze until firm, at least 4 hours.
  Sprinkle chocolate chips over top, just before serving. Cut into pieces;
  serve frozen. Freeze leftover dessert. 15 servings.
  
  [Copyright 1995 Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  [Meal-Master format courtesy of Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: AMBROSIA CREAM PIE
 Categories: Pies, Desserts
      Yield: 8 servings
 
     11 oz Mandarin orange segments
           - well drained
      8 oz Crushed pineapple
           - well drained
      1 c  Milk
      1 pk Vanilla pudding and pie mix
           -(instant, 4-serving size)
      1 c  Non-dairy whipped topping
           - thawed
    1/2 c  MOUNDS Sweetened Coconut
           -Flakes
      1    Packaged crumb crust (6 oz)

----------------------------------OPTIONAL----------------------------------
           Additional whipped topping
           Coconut
 
  1. Chop orange segments. Lightly press orange pieces and pineapple
  between layers of paper towels to remove excess moisture.
  
  2. In medium bowl, combine milk and pudding mix; stir well. Add whipped
  topping, stir well. Add coconut, oranges and pineapple; stir well. Pour
  into crust.
  
  3. Cover; refrigerate until firm enough to cut, 6 hours or overnight.
  Cover; store in refrigerator. Garnish with additional whipped topping
  and coconut, if desired. 8 servings.
  
  [Copyright 1995 Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  [Meal-Master format courtesy of Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: COOKIES 'N' CREME PIE
 Categories: Pies, Desserts
      Yield: 1 Pie
 
      1    7-oz. Cookies 'n' Creme Bar
           -OR
     21    Cookies 'n' Creme Nuggets
    1/2 c  Milk
  1 1/2 c  Miniature marshmallows
  3 1/2 c  Non-dairy whipped topping
           - thawed
      1    6-oz. chocolate crumb crust

----------------------------------OPTIONAL----------------------------------
           Sweetened whipped cream; OR
           Non-dairy whipped topping
 
  1. Remove wrappers from candy; cut into pieces.
  
  2. In medium microwave-safe bowl, place milk and marshmallows. Microwave
  at HIGH (100%) 1 to 1-1/2 minutes or until marshmallows are melted and
  mixture is smooth when stirred. Add candy pieces, stirring until melted
  and well blended. Cool completely.
  
  3. Fold whipped topping into marshmallow mixture. Spoon into crust.
  Cover; freeze several hours or until firm. Garnish with sweetened
  whipped cream or whipped topping, if desired. Freeze leftovers. 6 to 8
  servings.
  
  [Copyright 1995 Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  [Meal-Master format courtesy of Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: CHICKEN CACCIATORE LASAGNE
 Categories: Poultry, Pasta
      Yield: 8 Servings
 
     12    Pieces Oven Ready Lasagne
           - uncooked
      1 tb Olive or vegetable oil
      2 lg Green peppers
           - sliced into thin rings
      1 lb Chicken breast tenders
           -(boneless, skinless)
           - cut into thirds
    1/2 ts Garlic salt
      3 c  Spaghetti sauce
  1 1/2 c  Sliced mushrooms, drained
     16 oz Part-skim mozzarella cheese
           - shredded
 
  1.Remove 12 pieces of pasta from package. Heat oven to 350 F.
  
  2.In large skillet over medium heat, heat oil; add green pepper. Cook
  until tender, turning occasionally, about 15 minutes; remove from
  skillet. Sprinkle chicken with garlic salt; cook until no longer pink.
  
  3.Meanwhile, in 13x9x2-inch baking dish, spread 1/2 cup spaghetti sauce.
  
  4.Place 3 pieces uncooked pasta crosswise in dish. Pieces should not
  overlap or touch side of pan since they will expand when baked.
  
  5.Spread about 2/3 cup sauce over pasta, covering pasta completely.
  Layer one-third each green pepper rings, chicken and mushrooms over
  sauce. Sprinkle with 1 cup mozzarella cheese.
  
  6.Repeat steps 4 and 5 TWO more times. Top with remaining 3 pasta
  pieces. Spread remaining sauce on top, covering pasta completely. Cover
  with foil.
  
  7.Bake 30 minutes; remove foil. Sprinkle with remaining cheese; bake 15
  minutes or until hot and bubbly. Let stand 10 minutes before cutting. 8
  to 10 servings.
  
  [Copyright 1995 Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  [Meal-Master format courtesy of Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: PASTA WITH GRILLED SHRIMP & VEGETABLES MARINARA
 Categories: Main dish, Seafood
      Yield: 9 servings
 
      1 md Zucchini
           -cut into 3/4" thick slices
           -quartered
      1 sm Sweet red pepper
           - cut into 1-inch chunks
      1 sm Sweet yellow pepper
           - cut into 1-inch chunks
      6 oz Sliced fresh mushrooms
    3/4 c  Italian salad dressing
           -(reduced-calorie), divided
    3/4 lb Medium-size fresh shrimp
           - peeled and deveined
     12 oz Fettuccine, uncooked
     28 oz Jar marinara sauce
 
  Cook vegetables and shrimp on your outdoor grill during summer or broil
  indoors during cold weather. Either way, you won't miss the fat in this
  colorful, tangy dish.
  
  1.In large baking dish, toss vegetables and 1/2 cup salad dressing; cover.
  2.In small bowl, toss shrimp and remaining dressing; cover. Marinate
  vegetables and shrimp
  30 minutes; drain. 3.Grill or broil vegetables until slightly brown, about
  5 minutes on each side. Grill or broil shrimp until pink, about 2 minutes
  on each side. 4.Cook pasta according to package directions; drain.
  Meanwhile, in large saucepan, stir toge
  through. Toss hot pasta and sauce. 9 servings (about 1 cup each).
  
  For best results, use AMERICAN BEAUTY, IDEAL by San Giorgio, P&R,
  RONZONI, SAN GIORGIO or SKINNER Fettuccine.
  
  NUTRITIONAL INFORMATION PER SERVING = 1/9 OF RECIPE
  
      270    Calories
       12 g  Protein
       41 g  Carbohydrate
        6 g Total Fat ( 50 mg Cholesterol
      620 mg Sodium
  
  [Copyright 1995 Hershey Foods Corporation]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  [Meal-Master format courtesy of Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: TEXAS STYLE TWIRLS
 Categories: Pasta, Main dish
      Yield: 4 servings
 
      1 lb Lean ground beef
      1 c  Chopped onion
      3    Garlic cloves; minced
     15 oz Tomato sauce
      1 c  Barbecue sauce
      1 c  Chopped tomato
           -fresh or canned
    1/2 c  Chopped fresh parsley
      1 ts Dried oregano leaves
    1/4 ts Ground cayenne pepper
           - (optional)
           Salt to taste
     12 oz Rotini or Rotelle, uncooked
 
  1.In large skillet, cook meat, onion and garlic until meat is brown and
  onion is tender; drain. 2.Add remaining ingredients except pasta; heat
  to boiling. Reduce heat; simmer, uncovered 15 minutes. 3.Meanwhile, cook
  pasta according to package directions; drain. Toss hot pasta and sauce.
  4 to 6 servings.
  
  For best results, use AMERICAN BEAUTY Rotini; IDEAL by San Giorgio
  Rotelle or Rotini; P&R Rotelle or Rotini; RONZONI Rotelle or Rotini, SAN
  GIORGIO Rotelle or Rotini; or SINNER Twirls.
  
  [Copyright 1995 Hershey Foods Corporation]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  [Meal-Master format courtesy of Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: MEDITERRANEAN VEGETABLE PASTA SALAD
 Categories: Salads, Side dish, Pasta
      Yield: 8 servings
 
      8 oz Rotelle or Rotini, uncooked
      2 c  Cucumber slices
           -(partially-peeled),
           - cut into halves
      1 c  Cherry tomato quarters
    3/4 ts Dried dillweed
    3/4 c  Ranch salad dressing
           -(reduced-calorie
           - or fat free)
    1/2 c  Plain lowfat yogurt
           Crumbled feta cheese
           -(optional)
 
  1.Cook pasta according to package directions; drain. Rinse with cold
  water to cool quickly; drain well. 2.In large bowl, toss cooled pasta
  with cucumber, tomato and dillweed. 3.In small bowl, stir together
  dressing and yogurt; stir into pasta mixture until evenly coated.
  4.Cover; refrigerate, stirring occasionally. Sprinkle with cheese before
  serving, if desired. 8 servings (about 1 cup each).
  
  For best results, use AMERICAN BEAUTY Rotini; IDEAL by San Giorgio
  Rotelle or Rotini; P&R Rotelle or Rotini; RONZONI Rotelle or Rotini; SAN
  GIORGIO Rotelle or Rotini; or SKINNER Twirls.
  
  NUTRITIONAL INFORMATION PER SERVING = 1 CUP
  
      180    Calories
        6 g  Protein
       26 g  Carbohydrate
        5 g  Total Fat ( g Saturated Fat)
        5 mg Cholesterol
      180 mg Sodium
  
  [Copyright 1995 Hershey Foods Corporation]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  [Meal-Master format courtesy of Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: ANTIPASTO PASTA SALAD
 Categories: Salads, Pasta
      Yield: 6 servings
 
      8 oz Rotini, Rotelle or Twirls
           - uncooked
  1 1/2 c  Cherry tomatoes, halved
    1/2 lb Cubed Provolone cheese
    1/2 lb Cubed salami
    3/4 c  Pitted black olives
    3/4 c  Green pepper strips
    1/4 c  Sliced pimiento, drained
      1 c  Italian salad dressing
 
  1. Cook pasta according to package directions; drain. Rinse with cold
  water to cool quickly; drain well.
  
  2. In large bowl, toss cooled pasta with remaining ingredients until
  well blended. Cover; refrigerate to blend flavors, stirring
  occasionally. 6 to 8 servings.
  
  [Copyright 1995 Hershey Foods Corporation]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  [Meal-Master format courtesy of Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: TUNA PASTA SALAD
 Categories: Salads, Seafood, Pasta
      Yield: 6 servings
 
      8 oz Shells, uncooked
  1 1/2 c  Fresh broccoli florets
  6 1/2 oz Tuna in water
           -- drained and flaked
      1 sm Green pepper
           -- cut into strips
      1 sm Sweet red pepper
           -- cut into strips
    1/2 c  Italian salad dressing
           -reduced-calorie
           -or fat free
    1/3 c  Sliced pitted ripe olives
      1 ts Dried Italian seasoning
 
  1. Cook pasta according to package directions, adding broccoli during
  last 3 minutes of cooking; drain. Rinse with cold water to cool quickly;
  drain well.
  
  2. In large bowl, stir together cooled pasta and broccoli and remaining
  ingredients. Cover; refrigerate 2 hours. 6 servings (about 1-1/3 cups
  ea.).
  
  [Copyright 1995 Hershey Foods Corporation]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  [Meal-Master format courtesy of Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: VEGETABLE PASTA SALAD ALLA SICILIANA
 Categories: Salads, Pasta
      Yield: 8 servings
 
     16 oz Penne, Ziti, or Mostaccioli
           - uncooked
      4 c  Fresh broccoli florets
    1/2 c  Vegetable oil
    1/4 c  White wine vinegar
      2    Garlic cloves; minced
      1 ts Dried oregano leaves
    1/2 ts Dried basil leaves
    1/4 ts Dried crushed red pepper
           - flakes
      3 c  Quartered cherry tomatoes
    1/3 c  Grated Parmesan cheese
           Salt to taste
 
  1.Cook pasta according to package directions, adding broccoli during
  last 2 minutes of cooking; drain. Rinse with cold water to cool quickly;
  drain well. 2.In small bowl, whisk together oil, vinegar, garlic and
  seasonings. 3.In large bowl, toss pasta and broccoli, cherry tomatoes,
  1/2 cup dressing and Parmesan cheese. Season to taste. 4.Cover;
  refrigerate. Before serving, toss well with remaining dressing. 8
  servings.
  
  For best results, use AMERICAN BEAUTY Mostaccioli; IDEAL by San Giorgio
  Ziti or Mostaccioli; P&R Penne, Ziti or Mostaccioli, RONZONI Penne, Ziti
  or Mostaccioli; SAN GIORGIO Penne, Ziti or Mostaccioli; or SKINNER
  Mostaccioli.
  
  [Copyright 1995 Hershey Foods Corporation]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  [Meal-Master format courtesy of Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: COCOA ALMOND COOKIES
 Categories: Cookies
      Yield: 48 Cookies
 
      1 c  Butter or margarine
      3 oz Cream cheese, softened
      1 c  Sugar
      1    Egg
      1 ts Vanilla extract
    1/4 ts Almond extract
  2 1/2 c  All-purpose flour
    1/3 c  HERSHEY'S Cocoa
    3/4 ts Baking powder
    1/4 ts Baking soda

--------------------------------COCOA GLAZE--------------------------------
      2 tb Butter or margarine
      2 tb HERSHEY'S Cocoa
      2 tb Water
      1 c  Powdered sugar
    1/2 ts Vanilla extract
    1/8 ts Almond extract

----------------------------------GARNISH----------------------------------
           Chopped or sliced almonds
 
  In large bowl, beat butter and cream cheese until well blended. Add
  sugar; beat well. Add egg, vanilla and almond extract; beat until
  blended. Stir together flour, cocoa, baking powder and baking soda;
  gradually add to butter mixture, beating until well blended. Divide
  dough into fourths; shape each part into ball. Place one ball on wax
  paper; flatten into a round. Repeat with remaining balls. Wrap well;
  refrigerate about 6 hours or overnight. Heat oven to 375F. Working with
  one part at a time, on lightly floured flat surface, roll dough 1/4 inch
  thick. Cut with 2-inch diameter round cookie cutter. Place cutouts on
  ungreased cookie sheet. Bake 6 to 8 minutes or until set. Remove from
  cookie sheet to wire rack; cool completely. Prepare COCOA GLAZE; drizzle
  over tops of cookies. Immediately garnish with almonds. About 4 dozen
  cookies.
  
  Cocoa Glaze: In small saucepan over low heat, melt butter. Add cocoa and
  water, stirring until thickened. Do not boil. Remove from heat.
  Gradually add powdered sugar, vanilla extract and almond extract, if
  desired, beating with whisk or spoon until smooth. Use immediately.
  About 1/2 cup glaze.
  
  Nutritional Information Per Serving = 1 Cookie with Glaze
  
  * 100 Calories
  * 1 g Protein
  * 12 g Carbohydrates
  * 5 g Total Fat (3g saturated fat)
  * 20 mg Cholesterol
  * 65 mg Sodium
  
  [Copyright 1995 Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  [Meal-Master recipe format courtesy of Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: HOT COCOA FOR A CROWD
 Categories: Beverages
      Yield: 22 Servings
 
  1 1/2 c  Sugar
  1 1/4 c  HERSHEY'S Cocoa
    1/2 ts Salt
    3/4 c  Hot water
      4 qt Milk
      1 tb Vanilla extract
 
  In 6-quart saucepan, combine sugar, cocoa and salt; gradually add water.
  Cook over medium heat, stirring constantly, until mixture boils. Boil
  and stir 2 minutes. Add milk. Heat to serving temperature, stirring
  frequently. Do not boil. Remove from heat; stir in vanilla. Serve hot.
  About twenty-two 6-oz. servings.
  
  [Copyright 1995 Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  [Meal-Master recipe format courtesy of Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: RICH AND CREAMY COCOA
 Categories: Beverages
      Yield: 3 servings
 
      3 tb Sugar
      2 tb HERSHEY'S Cocoa
           -(European Style)
    1/4 c  Water
  1 1/4 c  Milk
    1/2 c  Light cream
    1/2 ts Vanilla extract
           Desired topping*
 
  *PEPPERMINT CREAM TOPPING or MOCHA CREAM TOPPING (optional, recipes follow)
  
  In medium saucepan, combine sugar and cocoa; add water, stirring well.
  Cook over medium heat, stirring constantly, until mixture boils. Stir in
  milk and light cream. Heat to serving temperature. Do not boil. Remove
  from heat; add vanilla. Serve immediately. Garnish with desired topping.
  About 3 servings.
  
  PEPPERMINT CREAM TOPPING:
  
  In small bowl, combine 1/2 cup cold whipping cream, 2 tablespoons sugar,
  1 tablespoon HERSHEY'S European Style Cocoa, 1/2 teaspoon vanilla
  extract and 1/8 teaspoon peppermint extract; beat until stiff. Cover;
  refrigerate leftover topping. About 1 cup topping.
  
  MOCHA CREAM TOPPING:
  
  In small bowl, combine 1/2 cup cold whipping cream, 2 tablespoons sugar,
  1 tablespoon HERSHEY'S European Style Cocoa, 1 teaspoon powdered instant
  coffee and 1/2 teaspoon vanilla extract; beat until stiff. Cover;
  refrigerate leftover topping. About 1 cup topping.
  
  [Copyright 1995 Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  [Meal-Master recipe format courtesy of Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: ROYAL HOT CHOCOLATE
 Categories: Beverages
      Yield: 8 servings
 
      2 oz HERSHEY'S Baking Chocolate
           -(Unsweetened),
           - broken into pieces
      1 cn Sweetened condensed milk
           -(14 oz.)
      4 c  Boiling water
      1 ts Vanilla extract
      1 ds Salt
           Whipped cream
           Ground cinnamon
 
  In large, heavy saucepan over very low heat, melt chocolate. Stir in
  sweetened condensed milk. Gradually add water, stirring until well
  blended. Stir in vanilla and salt. Garnish with whipped cream and
  cinnamon. Eight 6-ounce servings.
  
  [Copyright 1995 Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  [Meal-Master recipe format courtesy of Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: CHOCOLATE APRICOT UPSIDE-DOWN CAKE
 Categories: Cakes, Desserts
      Yield: 8 Servings
 
    1/4 c  Butter or margarine; melted
    1/3 c  Packed light brown sugar
    1/4 c  Chopped pecans
     17 oz Canned apricot halves
           -- drained
      1 c  All-purpose flour
    1/3 c  HERSHEY'S Cocoa
           -OR European Style Cocoa
  1 1/4 ts Baking powder
    1/4 ts Salt
      1 c  Granulated sugar
    1/2 c  Butter or margarine
      2    Eggs
    1/2 c  Milk
      1 ts Vanilla extract
           TOPPING*
 
  * CINNAMON SPECKLED WHIPPED TOPPING (recipe follows)
  
  Heat oven to 375F. In 9-inch round or 9-inch square baking pan, melt
  1/4 cup butter in oven. Remove from oven. Add brown sugar; mix well.
  Spread evenly over bottom of pan. Arrange apricots in pan with rounded
  side down. Sprinkle pecans around apricots. Stir together flour, cocoa,
  baking powder and salt. In large bowl, beat granulated sugar and butter.
  Add eggs; beat well. Add flour mixture alternately with milk and
  vanilla; beat until blended. Spread batter evenly over apricots. Bake 40
  to 45 minutes or until wooden pick inserted in center comes out clean.
  Immediately invert cake onto serving plate. Serve slightly warm or at
  room temperature with CINNAMON SPECKLED WHIPPED TOPPING. 8 servings.
  
  CINNAMON SPECKLED WHIPPED TOPPING:
  
  In small bowl, combine 1 cup (1/2 pt.) cold whipping cream, 3
  tablespoons powdered sugar and 1/8 teaspoon ground cinnamon; beat until
  stiff. About 2 cups topping.
  
  [Copyright 1995 Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  [Meal-Master recipe format courtesy of Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: DECADENT HOLIDAY CHOCOLATE TORTE
 Categories: Desserts, Cakes
      Yield: 12 servings
 
      3    Eggs; separated
    1/8 ts Cream of tartar
  1 1/2 c  Sugar
      1 c  Butter or margarine; melted
      2 ts Vanilla extract
    1/2 c  All-purpose flour
    1/2 c  HERSHEY'S Cocoa
           -OR European Style Cocoa
    1/4 c  Water
      1 c  Finely chopped pecans

------------------------------SEMI-SWEET GLAZE------------------------------
      1 c  HERSHEY'S Semi-Sweet Chips
    1/3 c  Whipping cream
 
  SNOWY WHITE CUT-OUTS (optional)
  HERSHEY'S Holiday Candy Coated Bits (optional)
  
  Heat oven to 350F. Line bottom and sides of 9-inch springform pan with
  foil; grease foil. In small bowl, beat egg whites and cream of tartar
  until soft peaks form. In large bowl, beat egg yolks, sugar, melted butter
  and vanilla until well blended. Add fl
  Cover; refrigerate. Prepare SEMI-SWEET GLAZE. Spread top and sides of
  torte with prepared glaze. Cover; refrigerate. Prepare SNOW WHITE
  CUT-OUTS, if desired; garnish top of torte with cut-outs. Press holiday
  bits onto sides, if desired. 12 servings.
  
  SEMI-SWEET GLAZE:
  
  In small microwave-safe bowl, place 1 cup HERSHEY'S Semi-Sweet Chips and
  1/3 cup whipping cream. Microwave at HIGH (100%) 1 minute; stir until
  smooth. Use immediately.
  
  SNOWY WHITE CUT-OUTS:
  
  Line tray with heavy duty foil. Melt 1-2/3 cups (10-oz. pkg.) HERSHEY'S
  Premier White Chips and 1 teaspoon shortening (do not use butter,
  margarine or oil) as directed on package. Immediately spread mixture
  about 1/8-inch thick on prepared tray. Before mixture is firm, using
  small cookie cutters cut into desired shapes; do not remove from tray.
  Cover; refrigerate until firm. Gently peel off shapes. Decorate with
  writing gel, if desired.
  
  [Copyright 1995 Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  [Meal-Master recipe format courtesy of Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: FUDGE TRUFFLE CHEESECAKE
 Categories: Desserts
      Yield: 12 servings
 
     12 oz HERSHEY'S Chocolate Chips
           -(Semi-Sweet)
     24 oz Cream cheese; softened
      1 cn Sweetened condensed milk
           -(14 oz.)
      4    Eggs
      2 ts Vanilla extract
           CHOCOLATE CRUMB CRUST
  1 1/2 c  Vanilla wafer crumbs
    1/2 c  Powdered sugar
    1/3 c  HERSHEY'S Cocoa
    1/3 c  Butter or margarine; melted
 
  Heat oven to 300F. In microwave-safe bowl, place chocolate chips.
  Microwave at HIGH (100%) 1-1/2 minutes; stir. If necessary, microwave at
  HIGH an additional 15 seconds at a time, stirring after each heating,
  just until chips are melted when stirred. In large bowl, beat cream
  cheese until fluffy. Gradually beat in sweetened condensed milk until
  smooth. Add melted chips, eggs and vanilla; mix well. Pour into prepared
  CHOCOLATE CRUMB CRUST. Bake 1 hour and 5 minutes or until center is set.
  Remove from oven to wire rack. With knife, loosen cake from side of pan.
  Cool completely; remove side of pan. Refrigerate several hours before
  serving. Garnish as desired. Cover; refrigerate leftover cheesecake. 10
  to 12 servings.
  
  CHOCOLATE CRUMB CRUST:
  
  In medium bowl, stir together 1-1/2 cups vanilla wafer crumbs, 1/2 cup
  powdered sugar, 1/3 cup HERSHEY'S Cocoa and 1/3 cup melted butter or
  margarine. Press firmly onto bottom of 9-inch springform pan.
  
  [Copyright 1995 Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  [Meal-Master recipe format courtesy of Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: HOLIDAY FUDGE CAKE
 Categories: Cakes
      Yield: 1 Cake
 
      1 c  All-purpose flour
    3/4 c  Sugar
    1/4 c  HERSHEY'S Cocoa
  1 1/2 ts Powdered instant coffee
    3/4 ts Baking soda
    1/4 ts Salt
    1/2 c  Butter or margarine
           -- softened
    3/4 c  Dairy sour cream
      1    Egg
    1/2 ts Vanilla extract

------------------------------FUDGE NUT GLAZE------------------------------
    1/2 c  Whipping cream
    1/4 c  Sugar
      1 tb Butter
  1 1/2 ts Light corn syrup
    1/3 c  HERSHEY'S Chocolate Chips
           -(Semi-Sweet)
    3/4 c  Hazelnuts or pecans
           -OR- macadamia nuts
    1/2 ts Vanilla extract
 
  Heat oven to 350F. Grease 9-inch round baking pan; line bottom with wax
  paper. Grease paper; flour paper and pan. In large bowl, stir together
  flour, sugar, cocoa, instant coffee, baking soda and salt. Add butter,
  sour cream, egg and vanilla; beat on low speed of electric mixer until
  blended. Increase speed to medium; beat 3 minutes. Pour batter into
  prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in
  center comes out clean. Cool 10 minutes. Remove from pan to wire rack;
  gently peel off wax paper. Cool completely. Prepare FUDGE NUT GLAZE.
  Place cake on serving plate; pour glaze evenly over cake, allowing some
  to run down sides. Arrange nuts in decorative design on top. Refrigerate
  until glaze is firm, about 1 hour. 8 to 10 servings.
  
  FUDGE NUT GLAZE: In small saucepan, combine ingredients except nuts and
  vanilla. Cook over medium heat, stirring constantly, until mixture
  boils. Continue to cook, stirring constantly, 5 minutes. Remove from
  heat. Cool 10 minutes; stir in nuts and vanilla.
  
  [Copyright 1995 Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  [Meal-Master recipe format courtesy of Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: HOLIDAY MINT LOG
 Categories: Desserts, Holiday
      Yield: 1 Log
 
      4    Eggs; separated
    1/2 c  Sugar; plus...
    1/3 c  Sugar; (divided)
      1 ts Vanilla extract
    1/2 c  All-purpose flour
    1/3 c  HERSHEY'S Cocoa
    1/4 ts Baking powder
    1/4 ts Baking soda
    1/8 ts Salt
    1/3 c  Water

------------------------------HOLIDAY FILLING------------------------------
      1 c  Cold whipping cream
      2 tb Powdered sugar
      7    Drops green food color
           -(if desired)
      1    7-oz Cookies n' Mint Bar

-----------------------------CHOCOLATE DRIZZLE-----------------------------
    1/4 c  HERSHEY'S Chocolate Chips
           -(Semi-Sweet)
  1 1/2 ts Shortening

-------------------------------WHITE DRIZZLE-------------------------------
    1/4 c  Premier White Chips
           -(HERSHEY'S)
      1 ts Shortening
 
  Heat oven to 375F. Line 15-1/2 x lO-1/2 x 1-inch jelly-roll pan with
  foil; generously grease foil. In large bowl, beat egg whites on high
  speed of electric mixer until soft peaks form; gradually add l/2 cup
  sugar, beating until stiff peaks form. In small bowl, beat egg yolks and
  vanilla on medium speed 3 minutes. Gradually add remaining 1/3 cup
  sugar; continue beating 2 additional minutes. Stir together flour,
  cocoa, baking powder, baking soda and salt; on low speed, add to egg
  yolk mixture alternately with water, beating just until batter is
  smooth. Gradually fold chocolate mixture into beaten egg whites with
  rubber spatula until well blended. Spread batter evenly into prepared
  pan. Bake 12 to 15 minutes or until top springs back when touched
  lightly. Immediately loosen cake from edges of pan; invert on clean
  towel sprinkled with powdered sugar. Carefully peel off foil.
  Immediately roll cake in towel starting from narrow end; place on wire
  rack to cool completely . Prepare HOLIDAY MINT FILLING. Carefully unroll
  cake; remove towel. Spread cake with filling; reroll cake. Drizzle with
  CHOCOLATE DRIZZLE and WHITE DRIZZLE. Refrigerate until just before
  serving. Cover; refrigerate leftover cake. lO to 12 servings.
  
  HOLIDAY FILLING: In small mixer bowl, beat 1 cup (1/2 pt.) cold whipping
  cream, 2 tablespoons powdered sugar and 7 to 8 drops green food color,
  if desired, until stiff. Fold in one 7 oz. coarsely chopped HERSHEY'S
  Cookies n' Mint Chocolate Bar. (Do not use food processor to chop.)
  
  CHOCOLATE DRIZZLE: In small microwave-safe bowl, place 1/4 cup HERSHEY'S
  Semi-Sweet Chocolate Chips and 1-1/2 teaspoons shortening. Microwave at
  HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH additional
  20 seconds or just until chocolate is melted and mixture is smooth when
  stirred.
  
  WHITE DRIZZLE: In small microwave-safe bowl, place 1/4 cup HERSHEY'S
  Premier White Chips and 1 teaspoon shortening. Microwave at HIGH (100%)
  30 seconds; stir. If necessary, microwave at HIGH additional 10 seconds
  or just until chips are melted and mixture is smooth when stirred.
  
  [Copyright 1995 Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  [Meal-Master recipe format courtesy of Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: COCOA RUM BALLS
 Categories: Cookies
      Yield: 48 Pieces
 
  3 1/4 c  Vanilla wafer crumbs
           -(12-oz. box wafers)
  1 1/2 c  Chopped nuts
    3/4 c  Powdered sugar
    1/4 c  HERSHEY'S Cocoa
           -OR European Style Cocoa
    1/2 c  Light rum*
      3 tb Light corn syrup
           Powdered sugar
 
  In large bowl, combine crumbs, nuts, 3/4 cup powdered sugar and cocoa.
  Add rum and corn syrup; blend well. Shape into 1-inch balls; roll in
  powdered sugar. Store in airtight container 2 to 3 days to develop
  flavor. Reroll in powdered sugar before serving. About 4 dozen balls.
  
  * 1/2 cup orange juice plus 1 teaspoon freshly grated orange peel can be
  substituted for rum.
  
  [Copyright 1995 Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  [Meal-Master recipe format courtesy of Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: MERRY CHOCOLATE NUT CLUSTERS
 Categories: Candies
      Yield: 36 Pieces
 
      1 c  HERSHEY'S Chocolate Chips
           -(Semi-Sweet)
    1/2 c  HERSHEY'S White Chips
      1 tb Shortening*
 11 1/2 oz Lightly salted peanuts
           -- divided
 
  * (do not use butter, margarine or oil)
  
  In small microwave-safe bowl, place chocolate chips, white chips and
  shortening. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until chips
  are melted and mixture is smooth when stirred. Reserve 1/4 cup peanuts
  for garnish; stir remaining peanuts into chocolate mixture. Drop by
  teaspoonfuls into 1-inch diameter candy papers; top each candy with
  peanut. Refrigerate, uncovered, until chocolate is set, about 1 hour.
  Store in airtight container in cool, dry place. About 3 dozen candies.
  
  [Copyright 1995 Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  [Meal-Master recipe format courtesy of Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: RICH 'N GOOD CHOCOLATE TRUFFLES
 Categories: Candies
      Yield: 48 servings
 
  1 2/3 c  Whipping cream
    1/2 c  Butter
      8 oz HERSHEY'S Baking Chocolate
           -(Semi-Sweet), chopped
  1 1/3 c  HERSHEY'S Chocolate Chips
           -(Semi-Sweet), chopped*
      1 tb Vanilla extract
           -OR desired liqueur

----------------------------------COATING----------------------------------
    1/2 c  Sifted HERSHEY'S Cocoa
      3 tb Sifted powdered sugar
 
  In medium saucepan, place whipping cream and butter. Cook over medium
  heat, stirring constantly, until mixture boils; remove from heat. Stir
  in both chocolates until completely melted; continue stirring until
  mixture cools and thickens slightly. Stir in vanilla. Pour into shallow
  glass dish. Cover; refrigerate 4 to 6 hours or until firm. To form
  truffles, with spoon, scoop mixture into 1-inch balls; roll in COATING.
  Cover; refrigerate until firm. Reroll before serving, if desired. Serve
  cold. About 4 dozen truffles.
  
  * Food processor can be used for chopping chocolate.
  
  COATING: In small bowl, stir together 1/2 cup sifted HERSHEY'S Cocoa and
  3 tablespoons sifted powdered sugar.
  
  Copyright 1995 Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  [Meal-Master recipe format courtesy of Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: CHOCOLATE CHIP KISS COOKIES
 Categories: Cookies
      Yield: 48 Cookies
 
      9 oz HERSHEY'S KISSES
           -OR- KISSES WITH ALMONDS
      1 c  Butter or margarine
           -- softened
    1/3 c  Granulated sugar
    1/3 c  Packed light brown sugar
      1 ts Vanilla extract
      2 c  All-purpose flour
      1 c  HERSHEY'S MINI CHIPS
           -(Semi-Sweet Chocolate)
           CHOCOLATE DRIZZLE*
    1/4 c  HERSHEY'S MINI CHIPS
      1 ts Shortening
 
  * or HERSHEY'S Chocolate Shoppe Topping
  
  Heat oven to 375F. Remove wrappers from chocolate pieces. In large
  bowl, beat butter, granulated sugar, brown sugar and vanilla until well
  blended. Add flour to butter mixture; blend until smooth. Stir in small
  chocolate chips. Mold scant tablespoon dough around each chocolate
  piece, covering completely. Shape into balls; place on ungreased cookie
  sheet. Bake 10 to 12 minutes or until set. Cool slightly; remove from
  cookie sheet to wire rack. Cool completely. Prepare CHOCOLATE DRIZZLE,
  if desired. Drizzle over each cookie. About 4 dozen cookies.
  
  CHOCOLATE DRIZZLE: In small microwave-safe bowl, place 1/4 cup HERSHEY'S
  MINI CHIPS and 1 teaspoon shortening. Microwave at HIGH (100%) 30
  seconds; stir. If necessary, microwave at HIGH an additional 20 seconds
  or until chocolate is melted and mixture is smooth when stirred.
  
  Copyright 1995 Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  [Meal-Master recipe format courtesy of Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: COCOA PECAN CRESCENTS
 Categories: Cookies
      Yield: 42 Cookies
 
      1 c  Butter or margarine
           -- softened
    2/3 c  Granulated sugar
  1 1/2 ts Vanilla extract
  1 3/4 c  All-purpose flour
    1/3 c  HERSHEY'S Cocoa
    1/8 ts Salt
  1 1/2 c  Ground pecans
           Powdered sugar
 
  In large bowl, beat butter, granulated sugar and vanilla until light and
  fluffy. Stir together flour, cocoa and salt; gradually add to butter
  mixture, blending well. Stir in pecans. Cover; refrigerate dough 1 hour
  or until firm enough to handle. Heat oven to 375F. Shape scant
  tablespoons dough into logs about 2-1/2 inches long; place on ungreased
  cookie sheet. Shape logs into crescents, tapering ends. Bake 13 to 15
  minutes or until set. Cool slightly; remove from cookie sheet to wire
  rack. Cool completely. Roll in powdered sugar. About 3-1/2 dozen
  cookies.
  
  Copyright 1995 Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  [Meal-Master recipe format courtesy of Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: DOUBLE CHOCOLATE HITS
 Categories: Cookies
      Yield: 42 servings
 
    2/3 c  Butter or margarine
           -- softened
      1 c  Sugar
      1    Egg
      1 ts Vanilla extract
    1/2 c  HERSHEY'S Cocoa
    1/2 c  Buttermilk or sour milk*
  1 3/4 c  All-purpose flour
    1/2 ts Baking soda
    1/2 ts Salt
      1 c  HERSHEY'S MINI CHIPS
           -(Semi-Sweet Chocolate)
 
  Heat oven to 350F. In large bowl, beat butter, sugar, egg and vanilla
  until well blended. In small bowl, stir cocoa and buttermilk until
  smooth. Add to butter mixture; beat well. Stir together flour, baking
  soda and salt; add to butter mixture, beating just until blended. Stir
  in small chocolate chips. Drop dough by teaspoons onto ungreased cookie
  sheet. Bake 8 to 10 minutes or until center of cookies is not quite set.
  Remove from cookie sheet to wire rack. Cool completely. About 3-1/2
  dozen cookies.
  
  * To sour milk: Use 1-1/2 teaspoons white vinegar plus milk to equal 1/2
  cup.
  
  Copyright 1995 Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  [Meal-Master recipe format courtesy of Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: OATMEAL COOKIE DROPS WITH MILK CHOCOLATE AND ALMONDS
 Categories: Cookies
      Yield: 48 servings
 
      2    HERSHEY'S w/Almonds Bars
      2    -(7 oz.) Milk Chocolate
           - With Almonds
    3/4 c  Butter or margarine
           -- softened
    1/2 c  Packed light brown sugar
    1/2 c  Granulated sugar
      3 tb Light corn syrup
      2    Eggs
      1 ts Vanilla extract
    1/2 ts Almond extract
  2 1/4 c  All-purpose flour
      1 ts Baking soda
    1/2 ts Salt
  1 1/2 c  Old-fashioned rolled oats
           -OR quick-cooking
    1/2 c  Toasted chopped almonds
           --(optional)*
 
  Heat oven to 350F. Cut chocolate into approximately 1/2-inch pieces. In
  large bowl, beat butter, brown sugar and granulated sugar until well
  blended. Add corn syrup, eggs, vanilla and almond extracts; beat well.
  Stir together flour, baking soda and salt; add to butter mixture,
  beating until well blended. Stir in oats, chocolate and almonds, if
  desired. Drop by heaping teaspoons onto ungreased cookie sheet. Bake 9
  to 11 minutes or until edges begin to brown and cookie is set. Cool
  slightly. Remove from cookie sheet to wire rack. Cool completely. About
  4 dozen cookies. * To toast almonds: Heat oven to 350F. Spread almonds
  in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring
  occasionally, until light golden brown; cool.
  
  Copyright 1995 Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  [Meal-Master recipe format courtesy of Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: PEANUT BUTTER AND MILK CHOCOLATE JUMBLES
 Categories: Cookies
      Yield: 54 Cookies
 
      1 c  Butter or margarine
           -- softened
    1/2 c  REESE'S Peanut Butter
           -(Creamy or Crunchy)
      1 c  Sugar
      2    Eggs
      1 ts Vanilla extract
      2 c  All-purpose flour
    1/2 ts Baking soda
    1/2 ts Salt
     14 oz HERSHEY'S Milk Chocolate
           - cut into 1/4-inch pieces
 
  * or Milk Chocolate with Almonds Bars (7 oz. each bar)
  
  Heat oven to 350F. In large bowl, beat butter, peanut butter and sugar
  until well blended. Add eggs and vanilla; beat well. Stir together
  flour, baking soda and salt; gradually add to butter mixture, beating
  until blended. Stir in candy pieces. Drop by rounded teaspoons onto
  ungreased cookie sheet. Bake 9 to 11 minutes or until lightly browned.
  Cool slightly; remove from cookie sheet to wire rack. Cool completely.
  About 4-1/2 dozen cookies.
  
  Copyright 1995 Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  [Meal-Master recipe format courtesy of Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: RUGELACH
 Categories: Cookies
      Yield: 36 servings
 
      1 c  Butter or margarine
           -- softened
      8 oz Cream cheese; softened
  2 1/4 c  All-purpose flour
           COCOA NUT FILLING
  1 1/2 c  Ground walnuts
      6 tb Sugar
      3 tb HERSHEY'S Cocoa
      3 tb Milk

----------------------------------TOPPING----------------------------------
      1 tb Butter or margarine; melted
      2 tb Sugar
    1/4 ts Ground cinnamon
 
  In large bowl, beat softened butter and cream cheese on medium speed of
  electric mixer until blended and smooth. Gradually add flour, beating on
  low speed until well blended. Divide dough into 3 equal parts; wrap
  individually in plastic wrap. Refrigerate 3 to 4 hours or until firm
  enough to roll. Heat oven to 375F. On lightly floured surface, roll one
  piece of dough into 9-inch circle (keep remaining dough in
  refrigerator). Cut circle into 12 wedges. Place about 1 teaspoon
  prepared filling at wide end of each wedge; spread about three-fourths
  of the way up wedge. Starting at wide end, roll toward the point. Place
  cookies, point sides down, about 1 inch apart on ungreased cookie sheet.
  Brush with melted butter. Stir together sugar and cinnamon; sprinkle
  over cookies. Bake 15 to 20 minutes or until golden. Remove from cookie
  sheet to wire rack. Cool completely. Repeat procedure with remaining
  dough and filling. 3 dozen cookies.
  
  COCOA NUT FILLING:
  
  In small bowl, stir together 1-1/2 cups ground walnuts, 6 tablespoons
  sugar and 3 tablespoons HERSHEY'S Cocoa; stir in 3 tablespoons milk.
  About 1 cup filling.
  
  Copyright 1995 Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  [Meal-Master recipe format courtesy of Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: FIRESIDE STEAMED PUDDING
 Categories: Desserts, Holiday
      Yield: 14 Servings
 
  1 1/2 c  Plain dry bread crumbs
      1 c  Sugar; divided
      2 tb All-purpose flour
    1/2 ts Baking powder
    1/8 ts Salt
      6    Eggs; separated
     21 oz Canned cherry pie filling
           - divided
      2 tb Butter or margarine; melted
    1/2 ts Almond extract
    1/4 ts Red food color
      1 c  HERSHEY'S MINI CHIPS
           -(Semi-Sweet Chocolate)

----------------------------CHERRY WHIPPED CREAM----------------------------
      1 c  Cold whipping cream
    1/4 c  Powdered sugar
    1/2 ts Almond extract
 
  Thoroughly grease 8-cup tube mold or heat-proof bowl. In large bowl,
  stir together bread crumbs, 3/4 cup sugar, flour, baking powder and
  salt. In medium bowl, stir together egg yolks, 1-1/2 cups cherry pie
  filling, butter, almond extract and food color; add to crumb mixture,
  stirring gently until well blended. In large bowl, beat egg whites until
  foamy; gradually add remaining 1/4 cup sugar, beating until stiff peaks
  form. Fold about one-third beaten whites into cherry mixture, blending
  thoroughly. Fold in remaining egg whites; gently fold in small chocolate
  chips. Pour batter into prepared tube mold. (If mold is open at top,
  cover opening with foil; grease top of foil.) Cover mold with wax paper
  and foil; tie securely with string. Place a rack in a large kettle; pour
  water into kettle to top of rack. Heat water to boiling; place mold on
  rack. Cover kettle; steam over simmering water about 1-1/2 hours or
  until wooden pick inserted comes out clean. (Additional water may be
  needed during ste ming.) Remove from heat; cool in pan 5 minutes. Remove
  cover; unmold onto serving plate. Serve warm with CHERRY WHIPPED CREAM.
  12 to 14 servings.
  
  CHERRY WHIPPED CREAM:
  
  In medium bowl, beat 1 cup (1/2 pt.) cold whipping cream with 1/4 cup
  powdered sugar until stiff; fold in pie filling remaining from pudding
  (about 1/2 cup) and 1/2 teaspoon almond extract.
  
  Copyright 1995 Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  [Meal-Master recipe format courtesy of Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: FUDGEY FONDUE
 Categories: Desserts, Snacks
      Yield: 3 Cups
 
     12 oz HERSHEY'S Chocolate Chips
           -(Semi-Sweet)
    3/4 c  Milk
     14 oz Sweetened condensed milk
           - (not evaporated milk)

--------------------------ASSORTED FONDUE DIPPERS--------------------------
           Cake pieces
           Marshmallows
           Cherries
           Grapes
           Mandarin orange segments
           Pineapple chunks
           Strawberries
           Fresh fruit slices
 
  In heavy saucepan, combine chocolate chips, milk and sweetened condensed
  milk. Cook over low heat, stirring constantly, until chocolate chips are
  melted and mixture is hot. Pour into fondue pot or chafing dish; serve
  warm with Assorted Fondue Dippers. About 3 cups fondue.
  
  Copyright 1995 Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  [Meal-Master recipe format courtesy of Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: HOLIDAY PUDDING SURPRISE
 Categories: Desserts
      Yield: 12 servings
 
      2 tb Sugar
      2 ts HERSHEY'S Cocoa
      6 tb Butter or margarine
           -- softened
    3/4 c  Sugar
      2    Eggs
    1/2 c  HERSHEY'S Cocoa
  1 1/2 c  All-purpose flour
      1 ts Baking soda
    1/2 ts Salt
    1/4 c  Milk
     21 oz Canned cherry pie filling
  1 1/4 c  Coarsely chopped walnuts
           Powdered sugar
           Walnut halves
           Additional cherries

----------------------------CRIMSON CHERRY SAUCE----------------------------
     21 oz Cherry pie filling
    1/4 c  Kirsch
      2 tb Sugar
 
  Generously grease 2 to 2-1/2-quart pudding mold with tight-fitting lid
  or heat-proof bowl. Combine 2 tablespoons sugar and 2 teaspoons cocoa.
  Coat mold or bowl with cocoa mixture; tap out excess. In separate large
  bowl, beat butter and 3/4 cup sugar until fluffy. Beat in eggs. Add 1/2
  cup cocoa; beat until smooth and well blended. Stir together flour,
  baking soda and salt; add to butter mixture alternately with milk until
  well blended. With rubber spatula, fold in cherry pie filling and
  walnuts to blend thoroughly. Spoon batter into prepared mold; cover.*
  Set mold on rack in deep pot; add boiling water to come halfway up side
  of mold. Cover pot; steam 2 to 2-1/2 hours or until pick inserted in
  center comes out clean. (Add boiling water as needed to maintain water
  level.) Remove mold from pot; cool 15 to 20 minutes. Carefully loosen
  and invert onto serving plate. Dust top with powdered sugar. Garnish
  with wreath of walnut halves and drained cherries. Serve warm, cut in
  wedges, with CRIMSON CHERRY SAUCE. 12 servings.
  
  * If using bowl, cover top of bowl with double thickness of lightly
  greased foil. Fold down edges of foil around rim; tie snugly with
  string.
  
  CRIMSON CHERRY SAUCE:
  
  In small saucepan,stir together 1 can (21 oz.) cherry pie filling, 1/4
  cup kirsch (cherry-flavored liqueur)** and 2 tablespoons sugar. Cook
  over medium heat, stirring constantly, just until simmering. Serve warm.
  About 2-1/4 cups sauce.
  
  **1/4 cup water and 1/2 teaspoon almond extract may be used in place of
  kirsch; omit sugar. Proceed as above.
  
  NOTE: Pudding can be made up to 1 month in advance. Remove from mold;
  cool completely. Wrap securely; freeze. To reheat, thaw pudding; remove
  from wrapping and return to mold. Cover; steam as above for 1 hour or
  until thoroughly heated.
  
  Copyright 1995 Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  [Meal-Master recipe format courtesy of Karen Mintzias]
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: DOUBLE PEANUT BUTTER PAISLEY BROWNIES
 Categories: Cookies, Brownies
      Yield: 36 Pieces
 
    1/2 c  Butter or margarine
           -- softened
    1/4 c  Reese's Creamy Peanut Butter
      1 c  Granulated sugar
      1 c  Packed light brown sugar
      3    Eggs
      1 ts Vanilla extract
      2 c  All-purpose flour
      2 ts Baking powder
    1/4 ts Salt
     10 oz Reese's Peanut Butter Chips
    1/2 c  Hershey's Syrup
 
  Heat oven to 350F. Grease 13x9x2-inch baking pan. In large bowl, beat
  butter and peanut butter. Add sugar and brown sugar; beat well. Add
  eggs, one at a time, beating well after each addition. Blend in vanilla.
  Stir together flour, baking powder and salt; mix into peanut butter
  mixture, blending well. Stir in peanut butter chips. Spread half of
  batter into prepared pan; spoon syrup over top. Carefully spread with
  remaining batter; swirl with metal spatula or knife for marbled effect.
  Bake 35 to 45 minutes or until lightly browned. Cool completely in pan
  on wire rack. Cut into squares. About 36 brownies.
  
  [Hershey's is a registered trademark of Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  Meal-Master recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: GRAHAM BROWNIES
 Categories: Cookies, Brownies
      Yield: 16 Brownies
 
    1/2 c  Butter or margarine
      1 c  Sugar
      1 ts Vanilla extract
      2    Eggs
    2/3 c  Graham cracker crumbs
           - (about 4 crackers)
    1/3 c  All-purpose flour
    1/3 c  Hershey's Cocoa
    1/4 ts Baking powder
    1/4 ts Salt
    1/2 c  Chopped nuts (optional)
           BROWNIE FROSTING
      3 tb Butter or margarine
           -- softened
      3 tb Hershey's Cocoa
    1/2 ts Vanilla extract
      1 c  Powdered sugar
      2 tb Milk
 
  Heat oven to 350F. Grease 9-inch square baking pan. In medium saucepan,
  melt butter. Remove from heat; stir in sugar and vanilla. Add eggs; beat
  well with spoon. Add remaining ingredients, stirring until mixture is
  well blended. Spoon batter into prepared pan. Bake 20 to 25 minutes or
  until brownie springs back when lightly touched in center. Do not
  overbake Cool completely in pan on wire rack. Frost with BROWNIE
  FROSTING, if desired. Cut into squares. 16 brownies.
  
  BROWNIE FROSTING (optional): In small bowl, combine 3 tablespoons butter or
  margarine, softened, 3 tablespoons Hershey's Cocoa and 1/2 teaspoon
  vanilla extract. Add 1 cup powdered sugar and 1 to 2 tablespoons milk;
  beat to spreading consistency. About 1 cup frosting.
  
  [Hershey's is a registered trademark of Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  Meal-Master recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: BEST CHOCOLATE CHERRY MINI CAKES
 Categories: Desserts, Cakes
      Yield: 18 Cupcakes
 
  1 1/2 c  All-purpose flour
      1 c  Sugar
    1/4 c  Hershey's Cocoa
           -OR- European Style Cocoa
      1 ts Baking soda
    1/2 ts Salt
      1 c  Water
    2/3 c  Vegetable oil
      1 tb White vinegar
      1 ts Vanilla extract

---------------------------CHERRY CREAM FROSTING---------------------------
    1/4 c  Milk
      2 tb All-purpose flour
    1/4 c  Shortening
      1 ts Almond extract
  2 1/4 c  Powdered sugar
    1/4 c  Chopped maraschino cherries
           -- drained (optional)
           Few drops red food color
           -- (optional)
 
  Heat oven to 350F. Line muffin cups (2-1/2 inches in diameter) with
  paper bake cups. In large bowl, stir together flour, sugar, cocoa,
  baking soda and salt. Add water, oil, vinegar and vanilla; beat
  thoroughly. Fill muffin cups 2/3 full with batter. Bake 15 to 20 minutes
  or until wooden pick inserted in center comes out clean. Remove from pan
  to wire rack. Cool completely.
  
  Prepare CHERRY CREAM FROSTING; pipe or spread onto top of each cupcake.
  Top with maraschino cherry. Cover; refrigerate leftovers. About 1-1/2
  dozen cupcakes.
  
  CHERRY CREAM FROSTING: In small saucepan, stir together milk and flour.
  Cook over low heat, stirring constantly with whisk, until mixture
  thickens and just begins to boil. Remove from heat; refrigerate until
  chilled. In medium bowl, beat flour mixture, shortening, almond extract
  and powdered sugar until smooth. If cherries are used, dry thoroughly on
  paper towels; stir into mixture with food color, if desired.
  
  [Hershey's is a registered trademark of Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  Meal-Master recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: CHOCOLATE CHERRY UPSIDE-DOWN CAKE
 Categories: Cakes
      Yield: 9 servings
 
      1 tb Cold water
      1 tb Cornstarch
    1/2 ts Almond extract (optional)
     21 oz Canned cherry pie filling
  1 2/3 c  All-purpose flour
      1 c  Sugar
    1/4 c  Hershey's Cocoa
      1 ts Baking soda
    1/2 ts Salt
      1 c  Water
    1/3 c  Vegetable oil
      1 ts White vinegar
    1/2 ts Vanilla extract
           Sweetened whipped cream
 
  Heat oven to 350F. In medium bowl, stir together 1 tablespoon water,
  cornstarch and almond extract, if desired, until cornstarch is
  dissolved. Add pie filling; gently stir until well blended. Spread
  mixture evenly on bottom of ungreased 9-inch square baking pan. In large
  bowl, stir together flour, sugar, cocoa, baking soda and salt. Add 1 cup
  water, oil, vinegar and vanilla; beat with spoon until batter is smooth
  and well blended. Pour batter evenly over cherries. Bake 40 to 45
  minutes or until wooden pick inserted in center comes out clean. Cool 10
  minutes; invert onto serving plate. Serve warm with whipped cream. About
  9 servings.
  
  [Hershey's is a registered trademark of Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  Meal-Master recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: ST. PATRICK'S CHOCOLATE CLOVER CUPCAKES
 Categories: Cakes, Desserts, Holiday
      Yield: 36 servings
 
  1 2/3 c  All-purpose flour
  1 1/2 c  Sugar
    1/2 c  Hershey's Cocoa
  1 1/2 ts Baking soda
      1 ts Salt
    1/2 ts Baking powder
    1/2 c  Shortening
      2    Eggs
  1 1/2 c  Buttermilk or sour milk*
      1 ts Vanilla extract
           BUTTERCREAM FROSTING
      6 tb Butter or margarine
           -- softened
  2 2/3 c  Powdered sugar
    1/2 c  Hershey's Cocoa
    1/3 c  Milk
      1 ts Vanilla extract

----------------------------------GARNISH----------------------------------
           Decorative clover candies
 
  Heat oven to 350F. Line muffin cups (2-1/2 inches in diameter) with
  paper bake cups. In large bowl, stir together flour, sugar, cocoa,
  baking soda, salt and baking powder. Add shortening, eggs, buttermilk
  and vanilla; beat on low speed of electric mixer 1 minute, scraping
  sides of bowl frequently. Beat on high speed 3 minutes or until batter
  is well blended. Fill muffin cups 1/2 full with batter. Bake 15 minutes
  or until wooden pick inserted in center comes out clean. Remove from pan
  to wire rack. Cool completely. Frost with ONE-BOWL BUTTERCREAM FROSTING.
  Garnish with decorative clovers. About 3 dozen cupcakes.
  
  * To sour milk: use 4-1/2 teaspoons white vinegar plus milk to equal
    1-1/2    cups.
  
  ONE-BOWL BUTTERCREAM FROSTING:
  
  In medium bowl, beat butter. Gradually add powdered sugar and cocoa
  alternately with milk, beating to spreading consistency. Stir in
  vanilla. About 2 cups frosting.
  
  NUTRITIONAL INFORMATION PER SERVING = 1 CUPCAKE
  
  150 Calories (45 Calories from Fat)
  5 g Total Fat (1.5 g Saturated Fat)
       10 mg Cholesterol
      160 mg Sodium
       25 mg Calcium (2% Daily Value)
       23 g  Total Carbohydrates
        2 g  Protein
  
  [Hershey's is a registered trademark of Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  Meal-Master recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: CHOCOLATE-COCONUT FROSTING
 Categories: Cakes, Frostings
      Yield: 2 Cups
 
    1/3 c  Sugar
      1 tb Cornstarch
    3/4 c  Evaporated milk
      3    Hershey's Bars, 1.55 oz. ea
           -(Milk Chocolate)
           -- broken into pieces
      1 tb Butter or margarine
      1 c  Mounds Sweetened Coconut
           -- Flakes
    1/2 c  Chopped nuts
 
  In small saucepan, stir together sugar and cornstarch; stir in
  evaporated milk. Cook over medium heat, stirring constantly, until
  mixture boils; remove from heat. Add chocolate bar pieces and butter;
  stir until chocolate is melted and mixture is smooth. Stir in coconut
  and nuts. Immediately spread on cake. About 2 cups frosting.
  
  [Hershey's is a registered trademark of Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  Meal-Master recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: COCOA-COCONUT SNACKIN' CAKE
 Categories: Cakes
      Yield: 9 servings
 
    1/4 c  Butter or margarine; melted
    1/3 c  Hershey's Cocoa
      8 oz Dairy sour cream
  1 1/4 c  All-purpose flour
      1 c  Sugar
    3/4 ts Baking soda
    1/4 ts Salt
      2    Eggs; slightly beaten
      1 c  Mounds Sweetened Coconut
           -- Flakes
    1/2 c  Chopped nuts
           Powdered sugar (optional)
 
  Heat oven to 350F. Grease 9-inch square baking pan. In small bowl,
  combine butter and cocoa; stir in sour cream. In large bowl, stir
  together flour, sugar, baking soda and salt. Add cocoa mixture and eggs;
  stir until dry ingredients are moistened. Stir in coconut and nuts.
  Spread batter into prepared pan. Bake 30 to 35 minutes or until wooden
  pick inserted in center comes out clean. Cool completely in pan on wire
  rack. Sift powdered sugar over top, if desired. 9 to 12 servings.
  
  [Hershey's is a registered trademark of Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  Meal-Master recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: HERSHEY'S DISAPPEARING CAKE
 Categories: Cakes
      Yield: 1 Cake
 
    1/4 c  Butter or margarine
           -- softened
    1/4 c  Shortening
      2 c  Sugar
      1 ts Vanilla extract
      2    Eggs
  1 3/4 c  All-purpose flour
    3/4 c  Hershey's Cocoa
    3/4 ts Baking powder
    3/4 ts Baking soda
    1/8 ts Salt
  1 3/4 c  Milk
 
  Heat oven to 350F. Grease and flour 13x9x2-inch baking pan. In large
  bowl, beat butter, shortening, sugar and vanilla until light and fluffy.
  Add eggs; beat well. Stir together flour, cocoa, baking powder, baking
  soda and salt; add alternately with milk to butter mixture, blending
  well. Pour batter into prepared pan. Bake 35 to 40 minutes or until
  wooden pick inserted in center comes out clean. Cool in pan on wire
  rack. Frost as desired. 12 to 15 servings.
  
  [Hershey's is a registered trademark of Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  Meal-Master recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: MOUNDS CHOCOLATE CUPCAKES
 Categories: Cakes
      Yield: 30 Cupcakes
 
------------------------------COCONUT FILLING------------------------------
      8 oz Cream cheese; softened
    1/3 c  Sugar
      1    Egg
    1/2 ts Almond extract
    1/8 ts Salt
      1 c  Mounds Sweetened Coconut
           -Flakes

-------------------------------CUPCAKE BATTER-------------------------------
      3 c  All-purpose flour
      2 c  Sugar
    2/3 c  Hershey's Cocoa
      2 ts Baking soda
      1 ts Salt
      2 c  Water
    2/3 c  Vegetable oil
      2 tb White vinegar
      2 ts Vanilla extract
 
  Prepare COCONUT FILLING (below). Heat oven to 350F. Line muffin cups
  (2-1/2 inches in diameter) with paper bake cups. In large bowl, stir
  together flour, sugar, cocoa, baking soda and salt. Add water, oil,
  vinegar and vanilla; beat on medium speed of electric mixer 2 minutes.
  Fill muffin cups 2/3 full with batter. Spoon 1 level tablespoon FILLING
  into center of each cupcake. Bake 20 to 25 minutes or until wooden pick
  inserted in cake portion comes out clean. Remove from pan to wire rack.
  Cool completely. About 2-1/2 dozen cupcakes.
  
  COCONUT FILLING: In small bowl, beat cream cheese, sugar, egg, almond
  extract and salt until smooth and creamy. Stir in coconut.
  
  [Hershey's is a registered trademark of Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  Meal-Master recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: BLARNEY STONE-KISSED COOKIES
 Categories: Cookies
      Yield: 36 Cookies
 
      1 c  Butter or margarine
           -- softened
      1 c  Sugar
      1    Egg
      1 ts Vanilla extract
  1 3/4 c  All-purpose flour
    1/2 c  Hershey's Cocoa
  1 1/2 ts Baking powder
    1/2 ts Salt
           Hershey's Kisses
           -(Milk Chocolates)

-----------------------------QUICK COOKIE GLAZE-----------------------------
    3/4 c  Powdered sugar,
      4 ts Milk
    1/4 ts Vanilla extract
      4    Drops green food color
 
  In large bowl, beat butter, sugar, egg and vanilla until well blended.
  Stir together flour, cocoa, baking powder and salt; gradually add to
  butter mixture, beating until well blended. Divide dough in half; place
  each half on separate sheet of wax paper. With hands, shape each half
  into log with squared sides, about 7 inches long and 2-1/4 inches wide.
  Wrap each log in wax paper or plastic wrap. Refrigerate until firm, at
  least 8 hours. Heat oven to 325F. Cut logs into 3/8-inch thick slices.
  Place onto ungreased cookie sheet. Bake 15 minutes or until set. Cool
  slightly; remove from cookie sheet to wire rack. Cool completely. Remove
  wrappers from chocolate pieces. Prepare QUICK COOKIE GLAZE; drizzle over
  top of cookies. Immediately place a chocolate piece on each cookie.
  About 3 dozen cookies.
  
  QUICK COOKIE GLAZE: In small bowl, stir together 3/4 cup powdered sugar,
  3 to 4 teaspoons milk, 1/4 teaspoon vanilla extract and 3 or 4 drops
  green food color, if desired, until of drizzling consistency.
  
  [Hershey's is a registered trademark of Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  Meal-Master recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: CHOCOLATE ALMOND BISCOTTI
 Categories: Cookies
      Yield: 18 Cookies
 
    1/2 c  Butter or margarine
           -- softened
  1 1/4 c  Sugar
      2    Eggs
      1 ts Almond extract
  2 1/4 c  All-purpose flour
    1/4 c  Hershey's Cocoa
           -OR- European Style Cocoa
      1 ts Baking powder
    1/4 ts Salt
      1 c  Sliced almonds
           Additional sliced almonds
           -- (optional)

------------------------------CHOCOLATE GLAZE------------------------------
      1 c  Hershey's Semi-Sweet Chips
      1 tb Shortening*

--------------------------------WHITE GLAZE--------------------------------
    1/4 c  Premier White Chips
           -(Hershey's)
      1 ts Shortening
 
  *(do not use butter, margarine or oil in Glaze recipes).
  
  Heat oven to 350F. In large bowl, beat butter and sugar until well
  blended. Add eggs and almond extract; beat until smooth. Stir together
  flour, cocoa, baking powder and salt; blend into butter mixture, beating
  until smooth. (Dough will be thick.) Using wooden spoon, work almonds
  into dough. Divide dough in half. With lightly floured hands, shape each
  half into rectangular log about 2 inches in diameter and 11 inches long;
  place on large ungr eased cookie sheet, at least 2 inches apart. Bake 30
  minutes or until logs are set. Remove from oven; cool on cookie sheet 15
  minutes. Using serrated knife and sawing motion, cut logs into 1/2-inch
  diagonal slices. Discard end pieces. Arrange slices, cut sides down,
  close together on cookie sheet. Bake 8 to 9 minutes. Turn each slice
  over; bake an additional 8 to 9 minutes. Remove from oven; cool on
  cookie sheet on wire rack. Dip end of each biscotti in CHOCOLATE GLAZE
  or drizzle glaze over entire cookie. Drizzle WHITE GLAZE over chocolate
  glaze. Garnish with additional almonds, if desired. About 2-1/2 dozen
  cookies.
  
  CHOCOLATE GLAZE: In small microwave-safe bowl, place 1 cup Hershey's
  Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use
  butter, margarine or oil). Microwave at HIGH (100%) 1 to 1-1/2 minutes
  or until smooth when stirred. About 1 cup glaze.
  
  WHITE GLAZE: In small microwave-safe bowl, place 1/4 cup Hershey's
  Premier White Chips and 1 teaspoon shortening (do not use butter,
  margarine or oil). Microwave at HIGH (100%) 30 to 45 seconds or until
  smooth when stirred. About 1/4 cup glaze.
  
  [Hershey's is a registered trademark of Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  Meal-Master recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: DEEP DARK CHOCOLATE COOKIES
 Categories: Cookies
      Yield: 48 Cookies
 
    3/4 c  Butter or margarine
           -- softened
    3/4 c  Granulated sugar
    1/2 c  Packed light brown sugar
      1 ts Vanilla extract
      2    Eggs
  1 3/4 c  All-purpose flour
    1/2 c  Hershey's Cocoa
           -OR European Style Cocoa
    3/4 ts Baking soda
    1/2 ts Baking powder
    1/4 ts Salt
      1 c  Hershey's Semi-Sweet Chips
    1/2 c  Chopped nuts
 
  Heat oven to 375F. In large bowl, beat butter, granulated sugar, brown
  sugar and vanilla on medium speed of electric mixer about 2 minutes or
  until creamy. Add eggs; beat well. Stir together flour, cocoa, baking
  soda, baking powder and salt; gradually add to butter mixture, beating
  just until blended. Stir in chocolate chips and nuts. Drop by heaping
  teaspoons onto ungreased cookie sheet. Bake 7 minutes or until set. Cool
  1 minute; remove from cookie sheet to wire rack. Cool completely.
  
  [Hershey's is a registered trademark of Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  Meal-Master recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: SHAMROCK CHOCOLATE COOKIES
 Categories: Cookies, Holiday
      Yield: 36 Cookies
 
    1/2 c  Butter or margarine
    3/4 c  Sugar
      1    Egg
      1 ts Vanilla extract
  1 1/2 c  All-purpose flour
    1/3 c  Hershey's Cocoa
    1/2 ts Baking powder
    1/2 ts Baking soda
    1/4 ts Salt

-------------------------------SHAMROCK GLAZE-------------------------------
      3 tb Butter or margarine
      2 c  Powdered sugar
      1 ts Vanilla extract
      3 tb Milk
           Green food color

---------------------------SATINY CHOCOLATE GLAZE---------------------------
      2 tb Butter or margarine
      3 tb Hershey's Cocoa
      2 tb Water
      1 c  Powdered sugar
    1/2 ts Vanilla extract
 
  In large bowl, beat butter, sugar, egg and vanilla until light and
  fluffy. Stir together flour, cocoa, baking powder, baking soda and salt;
  add to butter mixture, blending well. Refrigerate about 1 hour or until
  firm enough to roll. Heat oven to 325F. Roll dough, a small portion at
  a time, on lightly floured surface or between 2 pieces of wax paper to
  1/4 inch thickness. With cookie cutter, cut into shamrock shapes; place
  on ungreased cookie sheet. Bake 5 to 7 minutes or until no indentation
  remains when lightly touched. Cool slightly; remove from cookie sheet.
  Cool on wire rack. Frost with SHAMROCK GLAZE or SATINY CHOCOLATE GLAZE.
  About 36 (2-1/2 inch) cookies.
  
  SHAMROCK GLAZE:
  
  In small saucepan over low heat, melt butter. Remove from heat; blend in
  powdered sugar and vanilla. Gradually add milk, beating to desired
  consistency. Blend in 2 or 3 drops green food color. About 1 cup glaze.
  
  SATINY CHOCOLATE GLAZE:
  
  In small saucepan over low heat, melt butter; add cocoa and water,
  stirring constantly until mixture thickens. Do not boil.
  
  Remove from heat; gradually add powdered sugar and vanilla, beating with
  whisk until smooth. Add additional water, 1/2 teaspoon at a time, until
  desired consistency. About 3/4 cup glaze.
  
  [Hershey's is a registered trademark of Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  Meal-Master recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: TROPICAL NUT CRISPS
 Categories: Cookies
      Yield: 60 Cookies
 
    3/4 c  Butter or margarine
           -- softened
      1 c  Sugar
    1/4 c  Light corn syrup
      1    Egg
    1/2 ts Orange or lemon extract
           -OR pineapple extract
    1/2 ts Vanilla extract
  1 2/3 c  Premier White Chips
           -(HERSHEY'S), divided
  2 1/2 c  All-purpose flour
      2 ts Baking soda
    1/4 ts Salt
  1 1/4 c  Finely ground nuts

------------------------------WHITE CHIP GLAZE------------------------------
    2/3 c  White chips
  1 1/2 ts Shortening
 
  In large bowl, beat butter and sugar until light and fluffy. Add corn
  syrup, egg, orange and vanilla extracts; blend well. In small
  microwave-safe bowl, place 1 cup white chips. Microwave at HIGH (100%) 1
  minute or until smooth when stirred; add to butter mixture, beating
  until blended. Stir together flour, baking soda and salt; add to white
  mixture, blending well. Refrigerate 1 hour or until dough is firm enough
  to handle. Heat oven to 350F. Shape dough into 1-inch balls; roll in
  nuts, pressing nuts into dough lightly. Place on ungreased cookie sheet.
  Bake 8 to 10 minutes or until golden around edges. Cool several minutes;
  remove from cookie sheet to wire rack. Cool completely. Drizzle WHITE
  CHIP GLAZE over each cookie. About 5 dozen cookies.
  
  WHITE CHIP GLAZE: In small microwave-safe bowl, place remaining 2/3 cup
  white chips and 1-1/2 teaspoons shortening. Microwave at HIGH (100%) 45
  seconds; stir until smooth when stirred.
  
  [Hershey's is a registered trademark of Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  Meal-Master recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: BLACK FOREST MINI CHEESECAKES
 Categories: Desserts
      Yield: 24 servings
 
     24    Vanilla wafer cookies
     16 oz Cream cheese; softened
  1 1/4 c  Sugar
    1/3 c  Hershey's Cocoa
      2 tb All-purpose flour
      3    Eggs
      8 oz Dairy sour cream
    1/2 ts Almond extract
           Canned cherry pie filling
           -- chilled

-----------------------------SOUR CREAM TOPPING-----------------------------
      8 oz Dairy sour cream
      2 tb Sugar
      1 ts Vanilla extract
 
  Heat oven to 325F. Line muffin cups (2-1/2 inches in diameter), with
  foil bake cups. Place one vanilla wafer (flat-side down) in bottom of
  each cup. In large bowl, beat cream cheese until smooth. Add sugar,
  cocoa and flour; blend well. Add eggs; beat well. Stir in sour cream and
  almond extract. Fill each muffin cup almost full with batter. Bake 20 to
  25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread
  heaping teaspoonful SOUR CREAM TOPPING on each cup. Cool completely in
  pan on wire rack; refrigerate. Just before serving, garnish with cherry
  pie filling. Cover; refrigerate leftover cheesecakes. 1-1/2 to 2 dozen
  cheesecakes.
  
  SOUR CREAM TOPPING: In small bowl, stir together 1 container (8 oz.)
  dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract;
  stir until sugar is dissolved.
  
  [Hershey's is a registered trademark of Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  Meal-Master recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: ULTRA CHOCOLATE CHEESECAKE
 Categories: Desserts
      Yield: 12 servings
 
-----------------------------MOCHA CRUMB CRUST-----------------------------
  1 1/4 c  Vanilla wafer crumbs
    1/4 c  Sugar
    1/4 c  Hershey's Cocoa
      1 ts Powdered instant espresso
    1/3 c  Butter; melted

----------------------------------FILLING----------------------------------
     24 oz Cream cheese; softened
  1 1/4 c  Sugar
      1 c  Dairy sour cream
      2 ts Vanilla extract
    1/2 c  Hershey's Cocoa
      2 tb All-purpose flour
      3    Eggs

-----------------------------CHOCOLATE DRIZZLE-----------------------------
    1/2 c  HERSHEY'S Semi-Sweet Chips
      2 ts Shortening*
 
  *(do not use butter, margarine or oil in CHOCOLATE DRIZZLE.)
  
  Prepare MOCHA CRUMB CRUST. Heat oven to 350F. In large bowl, beat cream
  cheese and sugar until fluffy. Add sour cream and vanilla; beat until
  blended. Add cocoa and flour; beat until blended. Add eggs; beat well.
  Pour into crust. Bake 50 to 55 minutes or until set. Remove from oven to
  wire rack. With knife, loosen cake from side of pan . Cool completely;
  remove side of pan. Prepare CHOCOLATE DRIZZLE; drizzle over top.
  Refrigerate 4 to 6 hours. Cover; refrigerate leftover cheesecake. 12
  servings.
  
  MOCHA CRUMB CRUST:
  
  Heat oven to 350F. In medium bowl, stir together crumbs, sugar, cocoa
  and instant espresso. Add butter; stir until well blended. Press mixture
  firmly onto bottom and 1-inch up side of 9-inch springform pan. Bake 8
  minutes; cool slightly.
  
  CHOCOLATE DRIZZLE: In small microwave-safe bowl, place 1/2 cup HERSHEY'S
  Semi-Sweet Chocolate Chips and 2 teaspoons shortening (do not use
  butter, margarine or oil). Microwave at HIGH (100%) 30 seconds; stir. If
  necessary, microwave at HIGH an additional 15 seconds at a time,
  stirring after each heating, just until chips are melted and mixture is
  smooth.
  
  [Hershey's is a registered trademark of Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  Meal-Master recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: QUICK & EASY CHOCOLATE CHIP CHERRY PIE
 Categories: Pies, Desserts
      Yield: 1 Pie
 
     21 oz Cherry pie filling
      1 tb Cornstarch
      1    Graham cracker crumb crust
           -(9-ounce size)
      8 oz Cream cheese; softened
    1/4 c  Sugar
      2    Eggs
    1/2 ts Almond extract
    1/2 ts Vanilla extract
    1/2 c  Hershey's Chocolate Chips
           -OR Reg. or Mini Semi-Sweet
 
  Heat oven to 350F. In bowl, stir together pie filling and cornstarch
  until blended; pour into crust. Beat cream cheese, sugar, eggs and
  extracts; pour evenly over pie filling. Sprinkle chocolate chips evenly
  over top. Bake 35 to 40 minutes or until almost set in center. Cool
  completely on wire rack. Cover; refrigerate. Refrigerate leftover pie. 8
  to 10 servings.
  
  [Hershey's is a registered trademark of Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  Meal-Master recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: TRADITIONAL COCONUT CREAM PIE
 Categories: Pies, Desserts
      Yield: 8 servings
 
    2/3 c  Sugar
    1/3 c  Cornstarch
      2 tb All-purpose flour
    1/4 ts Salt
      3    Eggs
      3 c  Milk
      1 tb Butter
      2 ts Vanilla extract
  1 1/4 c  Mounds Sweetened Coconut
           --Flakes
           Whipped topping
           Toasted coconut
 
  In medium saucepan, stir together sugar, cornstarch, flour and salt;
  stir in eggs until mixture is well blended. Gradually stir in milk.
  
  Cook over medium heat, stirring constantly with whisk, until mixture
  boils; boil and stir 1 minute. Remove from heat; stir in butter and
  vanilla. Stir in coconut until blended; pour into baked pie crust. Press
  plastic wrap directly onto surface; refrigerate 6 to 8 hours or until
  set.
  
  Just before serving, spread with whipped topping; sprinkle with toasted
  coconut. Cover; refrigerate leftover pie. 8 servings.
  
  [Hershey's is a registered trademark of Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  Meal-Master recipe format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: TRIPLE DECKER CHOCOLATE COCONUT CREAM PIE
 Categories: Pies, Desserts
      Yield: 8 servings
 
    2/3 c  Sugar
    1/3 c  Cornstarch
    1/4 ts Salt
      3 c  Milk
      3    Eggs; slightly beaten
      1 tb Butter or margarine
      2 ts Vanilla extract
    1/2 c  Mounds Sweetened Coconut
           - Flakes
      3 tb Hershey's Cocoa
      3 tb Sugar
      2 tb Milk
      1    Baked 9-inch pie crust
           -- cooled
           Whipped topping
 
  In medium saucepan, stir together 2/3 cup sugar, cornstarch, salt and 3
  cups milk; blend in eggs. Cook over medium heat, stirring constantly,
  until mixture boils; boil and stir 1 minute. Remove from heat; stir in
  butter and vanilla. Into small bowl, pour 1-1/2 cups cream filling; stir
  in coconut. Set aside. Stir together cocoa, 3 tablespoons sugar and 2
  tablespoons milk; blend into remaining cream filling in saucepan. Return
  to heat; cook just to boiling, stirring constantly. Remove from heat;
  pour 1 cup chocolate filling into baked pie crust. Spread coconut
  filling over chocolate layer. Top with remaining chocolate filling;
  spread evenly. Press plastic wrap directly onto surface; refrigerate 6
  to 8 hours. Just before serving, spread with whipped topping. Cover;
  refrigerate leftover pie. 8 servings.
  
  [Hershey's is a registered trademark of Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]
  
  Meal-Master recipe format courtesy of Karen Mintzias
 
-----
 
