IMPOSSIBLE CHEESECAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies Desserts
Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Milk
2 ts Vanilla
2 Eggs
1 c Sugar
1/2 c Bisquick
2 pk Cream cheese — softened;cubed
—–CHEESECAKE TOPPING—–
1 c Sour cream
2 tb Sugar
2 ts Vanilla

Heat oven to 350. Grease a 9″ pie plate. Beat milk,
vanilla, eggs, sugar and baking mix in blender on
high. Add cream cheese. Cover and blend on high 2
min. Pour into pie plate. Bake 40-45 min.or til
center is set; cool.Mix Cheesecake topping;carefully
spread over top. Serve with canned pie filling or
fresh fruit if desired. HIGH ALT: Bake 45-50 min.
~–

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Christmas Tiramisu

Recipe By : Jason McDonald
Serving Size : 10 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Mascarpone or soft cream cheese
3/4 c Sugar
8 lg Egg yolks
1/2 c Sweet wine
2 c Expresso or very strong
Black coffee (approx)
9 oz Ladyfingers or 14 oz. angel
Food or sponge cake — thinly sliced
1 tb Unsweetened cocoa

1. In a small bowl, using a fork, beat the cheese until creamy. Set aside.

2. Place a large (about 10-12 cups capacity) metal bowl over a pot of
boiling water. Using a hand-held electric mixer set on medium high, beat
the sugar and egg yolks in the bowl for 1 minute, or until the mixture is
well blended. With the mixer set on low speed to prevent splashing,
gradually add the wine. Continue to cook and beat the mixture, increasing
the speed to medium and then to high as the mixture thickens. Cook and beat
for 5-7 minutes, or until the mixture is thickened and light, scraping down
the sides of the bowl frequently with a rubber spatula.

3. Remove the bowl from the heat and continue to beat the mixture for 1
minute longer. Beat in the cheese just until blended (makes about 5 cups).

4. Pour one cup of the expresso into a small shallow bowl that is large
enough to hold a ladyfinger if it is placed horizontally in the bowl.

5. Quickly dip the rounded top side of each ladyfinger into the expresso.
Only the top half of the ladyfingers should be soaked with the expresso. If
the ladyfingers get too wet, they will fall apart! Add more coffee to the
bowl as needed.

6. Place the ladyfingers, flat side down, in the bottom of a 13 x 9 glass
or ceramic pan. Do not use a metal pan. Form one layer. Pour half of the
custard mixture over the ladyfingers and spread to cover them. Dip the
remaining ladyfingers in the expresso (there will be a few remaining ones
and form a second layer over the custard mixture. Pour the remaining
custard mixture over the ladyfingers and spread to an even layer.

7. Place the cocoa in a strainer and dust the top of the tiramisu evenly.
Cover and refrigerate for at least 10 hours.

Makes: 10-12 servings.

Source: “Cooking with Regis and Kathie Lee”, 1993

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FREEZER MIX BARLEY SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Hamburger Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Beef-Mushroom Freezer Mix
3 c Water
1/2 c Barley — uncooked
1 c Celery — sliced
1 c Carrot — sliced
1 ea Parsley — sprig
1 ea Bay leaf
3/4 t Salt

Dip container of frozen mix into hot water just to loosen. In Dutch oven,
heat frozen mix and remaining ingredients to boiling. Reduce heat; cover
and simmer, stirring frequently, until mix is thawed and barley and
vegetables are tender, 30 to 40 minutes. Remove bay leaf.

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OSSO BUCCO (CLAY POT)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Veal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Veal knuckles, cut into
-11/2 inch pieces
1/2 c Flour
1 t Salt
Freshly ground black pepper
1 t Oregano
3 tb Finely chopped parsley
2 ts Grated lemon rind
2 Cloves garlic, finely
-chopped
2 Carrots, finely chopped
2 Stalks celery, finely
-chopped
2 tb Tomato paste
1 c Dry white wine
2 tb Oil
1 tb Cornstarch dissolved in
2 tb Cold water
6 sl Lemon

Dishes which require a long cooking period are
particularly successful when prepared in a clay pot.

Soak the pot in water for 10 minutes. Dredge the veal
in flour combined with salt, pepper, oregano, parsley
and lemon rind. Place the veal in the pot and add the
garlic, carrots, celery, tomato paste, wine and oil.
Cover and place in a cold oven. Adjust the heat to
450F and cook for 1 1/2 hours. Combine the cornstarch
with water and stir into the pot juices. Return to the
oven, uncovered, and continue cooking for 10 minutes
until the juices have thickened. Garnish with lemon
slices and serve with rice.

Makes 4 servings.

From “Cooking in Clay” by Irena Chalmers, Potpourri
Press, Greensboro N.C., 1974.

Posted by Stephen Ceideberg; November 9 1992.

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Tortoni of Coffee with Chicory

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Creole Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

3 Egg whites,at room temp.

1 pn Cream of tartar

1 c Sugar

2 c Heavy cream

1 c Louisiana coffee w/chicory

2 tb Coffee liqueur (opt)

1 c Almonds,silvered

1. In large bowl, beat egg whites and cream of tartar until soft peaks

form; geadually add half the sugar, beating until very stiff.

2. In separate bowl, beat cream, remaining sugar and half the coffee until

stiff.

3. On low speed, blend in remaining coffee, the liqueur and half the

almonds.

4. Spoon mixture into 8-inch springform pan; sprinkle with remaining

almonds.

5. Cover with plastic wrap or foil; freeze until firm, about 4 hours.

6. To serve, scoop from the pan or cut into slices.

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BROCCOLI BEEF PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crs Totest
Post Chopmeat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Chopped fresh broccoli,
Cooked crisp-tender
1 lb Ground beef
1 cn (4oz) sliced mushrooms,
Drained
2 c (8oz) shredded cheddar
Cheese, divided
1/3 Chopped onion
2 c Buttermilk bisquick
1/2 c Water
4 Eggs
1/2 c Milk
1/4 c Grated Parmesan
1/2 ts Salt
1/2 ts Pepper

Brown beef; drain and add mushrooms, 1 1/2 cups
cheddar and onion. Remove from heat and set aside.

Combine bisquick and water to form a soft dough. Add
remaining cheese, mixing in well. Pat into a greased
13X9″ baking dish, spreading halfway up sides.

Spread meat mixture over dough and sprinkle with
broccoli. Combine remaining ingredients and pour over
top. Bake at 350 until a knife inserted in center
tests clean, about 35 minutes.

To make Spinach Beef Pie: use spinach in place of
broccoli and Swiss cheese in place of Cheddar.

Ground Beef Collection 1996 Edition

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Noodle Pudding

Recipe By : Sandy Bornstein
Serving Size : 12 Preparation Time :1:20
Categories : Deserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz No Yolks Noodles — cooked
1 can pineapple crushed in juice
1 pound cottage cheese ff
32 ounces yogurt vanilla ff
1 cup raisins
3/4 cup Grape-Nuts=AE

Cook noodles in boiling water. Drain, mix all ingredients except Grape-Nuts
together. Spray 9 x 13 pan with PAM. Pour the mixture into the pan and
sprinkle Grape-Nuts over top. Bake at 350 degrees for an hour.

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New Southwestern Corn Pudding

Recipe By : Nathalie Dupree, TVFN
Serving Size : 4 Preparation Time :0:30
Categories : Dupree Dessert
Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ears corn
1 cup 1% lowfat milk
1 1/2 cups cottage cheese — cream in processor
1/2 cup grated Monterey Jack cheese
1/2 cup grated Cheddar cheese — or Colby
4 eggs
2 egg whites — lightly beaten with
eggs
1 medium red onion — chopped (1 cup)
2 tablespoons chopped chile peppers
1/3 cup cornmeal mix — or self-rising
cornmeal
1 tablespoon chopped fresh cilantro
Salt and pepper

Preheat the oven to 375 degrees. Butter a 1 1/2-quart souffle dish. Cook the
corn in the husk for 2 minutes on high in a microwave oven. Cool a minute or
two, then remove the husk. Alternately, place the shucked corn in a large
quantity of boiling water until done, about 5 minutes. Using a sharp knife,
cut the corn off the cob, then scrape down the cob with the back of the knife
to get the “milk” out. Combine the corn, milk, cottage cheese, Monterey Jack
cheese, Cheddar cheese, eggs, onion, chile peppers, cornmeal mix, and
cilantro. Season to taste with salt and pepper. The pudding can be
refrigerated for 4 hours at this point.

Pour the mixture into the prepared souffle dish. Place a damp kitchen towel in
a baking pan. Place the souffle dish on the towel and add enough hot water to
the pan to reach two-thirds of the way up the sides of the dish. Bake for 1
hour or until the pudding is lightly browned and a cake tester inserted in the
center comes out clean. Serve hot.

Yield: 6 to 8 servings

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Title: Soft Pretzels
Categories: Pretzels
Yield: 12 servings

1 Frozen bread
Egg white, beaten
Coarse salt or caraway seeds

Cover dough and let rise in warm, draft-free place untul doubled.
Divide loaf into 12 equal pieces. With oiled hands, roll eaech into a
16″ rope. Form in pretzel shape.

In large skillet bring 2″ water to boil. Slip pretzels, a few at a
time, into gently boiling water. Cook until pretzels rise to the
surface (about 45 seconds). Remove with slotted spoon; drain on paper
towels. Place 2″ apart on greased cookie sheets.

Brush lightly with egg white and teaspoon water mixture. Sprinkle with
salt or caraway seeds. DO NOT let pretzels rise.

Bake immediately in preheated oven at 400’F. for 15-20 minutes or
until browned.

MMMMM

ANISE – FENNEL

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Spices

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Stalks anise (fennel)
1 Clove garlic, quartered
2 tb Olive oil
3 tb Butter
1 c Sliced fresh mushrooms
1 c Chopped fresh tomatoes
1/3 c Beef stock or bouillon
1/2 ts Sweet basil

There is a bit of confusion about these two plants. For some reason,the
fennel plant, which resembles celery with fern like tops, has been called
sweet anise in produce markets. The true anise is cultivated only for its
seeds. So what you see labelled “sweet anise” in your market is probably
fennel, but no matter what you call it, this is a highly interesting
vegetable. Every part of this aromatic plant has a taste and aroma similar
to licorice. The stems are eaten like celery,uncook, or cooked and served
as a vegetable (heavenly with apples in waldorf salad) Available from
September to May.

HOW TO CHOOSE AND STORE: Choose fennel the same way you do celery, with
crisp stalks and fresh leaves. Wash and store in vegetable crisper or
plastic bag in refrigerator.

BASIC PREPARATION: Trim the ferny tops and remove tough outer stalks. Cut
off heavy base. Slice the stalks in thin lengthwise strips. Wash,drain
and cook in boiling, salted water or bouillon until just tender,15-20
minutes. Drain and add melted butter, salt and pepper and serve.

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