Pumpkin Swirl Cheesecake

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups finely crushed ginger snaps
1/3 cup butter
1 tablespoon flour
2 8 oz. pkgs. cream cheese — softened
2/3 cup sugar
3 tablespoons flour
2 teaspoons gingerroot — grated
(or 1/2 tsp. ground ginger)
1 teaspoon vanilla
4 eggs
2 tablespoons milk
2/3 cup canned pumpkin
1/4 cup brown sugar — packed
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

For crust: combine crushed gingersnaps, melted butter and the 1 tablespoon
of flour in a medium mixing bowl. Press onto the bottom and about 1 1/2″ up
the sides of an 8″ or 9″ springform pan. Set pan aside.

For filling: beat cream cheese in a large mixing bowl til smooth. Add
sugar, the 3 tablespoons flour, gingerroot or ginger, and vanilla; beat on
high speed until smooth. Add eggs all at once. Beat on low speed just until
combined. Stir in milk. Measure 2 cups of filling; set aside. To remaning
mixture add pumpkin, brown sugar, cinnamon and nutmeg.

Spoon plain cheese mixture into crust lined springform pan. Carefully spoon
the pumpkin mixture over plain cheese mixture. Use a spatula to gently swirl
batters, being carful not to disturb crust. Place the springform pan on a
shallow baking pan on the oven rack. Bake in a 350 oven for 50 to 55 minutes
for an 8″ pan (45 to 50 minutes for a 9″ pan.) or until center appears nearly
set when shaken.

Remove springform pan from baking pan. Cool cheesecake on a wire rack for 15
minutes. Use a small metal spatula to loosen crust from sides of pan. Cool
30 minutes more. Remove sides of the springform pan. Cool for 1 hour; cover
and chill at least 4 hours. Serves 12 to 16.

– – – – – – – – – – – – – – – – – –

Title: Ravioli Filled W/pumpkin
Categories: Appetizers, Pasta
Yield: 6 servings

2 c All purpose flour -cheese
1 c Semolina flour 6 Single amaretto
1/2 ts Salt 2 Egg
4 Room temperature egg 1/2 ts Salt
2 tb Olive oil 1/4 ts Freshly ground white
pepper
2 tb Warm water 1/4 ts Fresh grated nutmeg
10 oz Solid pack pumpkin 2 tb Olive oil
1/2 c Freshly grated Parmesan 3/4 c Clarified unsalted butter

For pasta: Combine flours and 1/2 teaspoon salt in processor. Add 4 eggs, 2
tablespoons olive oil and water and blend until dough comes together, about
20 seconds. Turn dough out onto lightly floured surface and knead until
smooth, about 3 minutes. Wrap in plastic. Let stand 15 minutes.

For filling: Blend next 7 ingredients in processor. Set mixture aside.

To assemble: Cut dough into 6 pieces. Flatten 1 piece of dough (keep
remainder covered to prevent drying), then fold into thirds. Turn pasta
machine to widest setting and run dough through. Repeat until dough is
smooth and velvety, folding before each run and dusting with flour if
sticky. Adjust pasta machine to next narrower setting. Run dough through
without folding. Repeat, narrowing rollers after each run until pasta is
about 1/16 inch thick, dusting with flour if sticky. Repeat with another
piece of dough. Lay 1 dough sheet on lightly floured surface. Mound level
teaspoons of filling at 2-inch intervals, leaving 1/2-inch border along
edges. Brush dough between filling and along edges with water. Top with
second sheet, pressing around filling to seal. Trim around filling using
pastry cutter to create ravioli. Arrange ravioli on lightly floured waxed
paper. Repeat with remaining dough. Let ravioli dry until leathery around
edges. (Can be prepared 1 day ahead and refrigerated.)

Stir 2 tablespoons olive oil into large pot of boiling salted water. Add
ravioli (in batches if necessary) and cook until just tender but firm to
bite, about 8 minutes. Drain well. Transfer to bowl. Add butter and toss
well. Divide among 8 plates. Sprinkle each with freshly grated Parmesan
cheese if desired. Top with freshly ground pepper.

—–

ITALIAN STYLE STUFFING

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 To 1 pound lean bacon,
-finely diced
3 tb Olive oil
3 Stalks celery, including
-tops, finely chopped
1 lg Onion, finely chopped
Giblets and liver from
-turkey
1/4 lb Prosciutto
1 To 2 pound day old white
-bread
Chicken stock to moisten
1/2 c Parmesan or romano cheese
1/2 c Chopped fresh parsley
2 Eggs
Salt and pepper to taste
4 tb To 5 tb poultry seasoning

In a large skillet cook bacon in olive oil until about
halfway done. Add celery and onion and cook until
transparent. Pour off fat from skillet and use it to
cook giblets, then prosciutto, then liver until done.
(Freeze the liver to make it easier to chop) Mix with
bacon and vegetables and cool. Soak bread in stock and
combine with meat and vegetable mixture. Add cheese,
parsley, eggs, and seasonings and mix with hands.
Stuffs a 12-15 pound turkey.

Origin: Hearth and Home Companion Shared by: Sharon
Stevens

– – – – – – – – – – – – – – – – – –

MUSHROOM-STUFFED EGG BAKE

Recipe By :WELL-STOCKED PANTRY SHOW#ND7038
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 hard-cooked eggs, — peeled and halved
3 tablespoons butter, — at room temperature
1 tablespoon Worcestershire sauce
2 cups finely-chopped mushrooms, 2 cup Mushroom Duxelles
-or 1 ounce dried mushrooms,
plumped in wa — and draine
1/2 teaspoon salt
1/2 teaspoon cayenne
Sauce:
1/2 stick butter
3 tablespoons flour
1 1/2 cups milk
1/2 cup grated Swiss cheese
1/2 cup dry breadcrumbs

Preheat the oven to 350 degrees F. Butter a 10- to 12-inch oval gratin
dish. Remove the yolks from the hard-cooked eggs and blend them with the
butter, Worcestershire sauce, mushrooms, salt, and cayenne. Spoon the yolk
mixture into the egg whites and place them in the buttered casserole. (The
dish can be refrigerated up to 3 days at this point.) To make the sauce,
melt 3 tablespoons of the butter over low heat. Stir in the flour to make a
roux, and cook until lightly browned, about 4 minutes. Add the milk all at
once and whisk until thickened and bubbly. Add the Swiss cheese and stir
over low heat until melted; do not boil. (The sauce may be made several
days in advance and refrigerated, covered with plastic wrap.) Pour the
sauce over the stuffed eggs. Melt the remaining tablespoon of butter in a
small skillet or microwave. Add the breadcrumbs, and toss to combine.
Sprinkle the buttered breadcrumbs over the eggs and bake 20 minutes. Serve
at once.

Serves 4

– – – – – – – – – – – – – – – – – –

GUMBO I

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Okra, cut up
1 Clove garlic, minced
1 cn Tomato paste
1 qt Water
2 lb Shrimp, peeled
1 cn Stewed tomatoes
Hot red pepper cayenne>>
To taste
1 Onion, chopped
1 Bay leaf
2 tb Flour
4 Crabs

Combine okra, garlic, tomato paste, stewed
tomatoes, onion, bay leaf and water. Cook slowly until
done. Brown flour, add enough water to make a roux.
Add roux, shrimp, crabs and season to taste. Cook
slowly until done.

– – – – – – – – – – – – – – – – – –

SOUTH OF THE BORDER CHICKEN SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Vegetable oil
3 Corn tortillas cut in 1/2″
-strips
1/3 c Chopped onion
2/3 c Chopped red and green pepper
1 Garlic clove
1/4 c Flour
2 cn Chicken broth (12 oz)
1 t Chili powder
2 c Cooked chicken, cubed
1 cn VEG-ALL Mixed Vegetables,
-with liquid (16 oz)

1. Heat oil in skillet; add tortilla strips and fry,
stirring constantly, until golden. Drain on paper
towel-lined plate.

2. Add onion and pepper to skillet and cook until soft.

3. Add garlic and stir in flour; then gradually stir
in chicken broth.

4. Add remaining ingredients and heat through.

– – – – – – – – – – – – – – – – – –

Title: Sugar Cookies
Categories: Cookies
Yield: 1 servings

1 c Lard
2 c Sugar
1 ea Egg
1 c Milk; sour
1 ts Baking soda
2 ts Baking powder
1 ts Nutmeg
4 c Flour
Salt; a pinch

Cream lard, sugar. Add egg, sour milk, soda, baking powder, nutmeg,
salt and flour. Roll and cut. Bake 10 minutes at 450 F. Add currants
or cocoanut to batter if desired.

Source: Mrs. Fauble and Mrs. Kolb, Bedford Grange, Cuyahoga County,
OH

MMMMM

Title: PORK BALLS (GEE YOK BENG)
Categories: Chinese, Pork, Ethnic
Yield: 1 servings

1 sl Ginger root
1 Scallion (white part only)
1 lb Ground pork
8 Water chestnuts
1 1/2 tb Cornstarch
1 ts Sugar
1/2 ts Salt
2 ts Soy sauce
Oil for deep frying

PREPARATION: Peel ginger root and mince. Mince the
scallion and water chestnuts. Mix together the pork,
ginger root, scallion, water chestnuts, cornstarch,
sugar, salt, and soy sauce. Form into balls about
1-1/2 inches in diameter. Handle mixture as little
possible.

COOKING: Add oil to a deep fry pan or wok unti it is
3/4 full. Heat to very hot. Fry balls a few at a
time until they are golden brown. They will float
when they are done. Drain on paper towels and keep
hot in low oven (200 degrees).

SOURCE: ORIENTAL COOKING by Schriver

—–

CRANBERRY NUT MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Miracle Whip Salad Dressing
1/4 c Orange juice concentrate,
Thawed and undiluted
2 Eggs, beaten
2 c Fresh or frozen cranberries
2 c Flour
3/4 c Sugar
1/2 c Chopped nuts
2 ts Grated orange rind
1 t Baking powder
1 t Baking soda

Combine Miracle Whip, orange juice, eggs and berries.
In separate bowl, combine remaining ingredients. Stir
wet mixture into dry ingredients. Fill greased muffin
cups. Bake at 350F (180C) for 20 to 25 minutes. Let
stand 10 minutes; remove from pan.

– – – – – – – – – – – – – – – – – –

TRADITIONAL BUTTERMILK BISCUITS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c A.P. flour, sifted
1 t Salt
1/2 ts Soda
1 c Buttermilk
4 tb Shortening

Sift flour, salt and soda together in a medium
mixing bowl. Mix in shortening with the tips of the
fingers; add buttermilk and gently knead into a soft
ball of dough. Lift dough onto a well floured board,
knead just until smooth and firm enough to handle.
Roll or pat out to 1/2-inch thickness, and cut with
floured cutter, or with knife or the rim of smooth
drinking glass.

Place biscuits on a greased cookie sheet, and bake
in a pre-heated 400 F. oven for 10 min., until well
browned.

Hint: For biscuit cutters you may also use empty
cans with holes punched in bottoms to release air.
#303 cans are perfect for large biscuits, and tomato
sauce cans (8 oz. size) are just right for small ones.

– – – – – – – – – – – – – – – – – –