White Chocolate Cheesecake with Raspberry Sauce

Recipe By : 31 Fantastic Recipes by Lou Seibert Pappas
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
CRUST
1 c bread crumbs
1/4 c chopped almonds
1/4 c butter
1/2 tsp cinnamon
1/4 c sugar
CAKE
6 oz White chocolate chips
1 lb Cream cheese
3/4 c Sugar
3 Eggs
1 1/2 ts Vanilla extract
3/4 c Sour cream
2 tb Unsweetened cocoa
RASPBERRY
SAUCE
2 1/2 c Raspberries
Sugar — to taste
1 tbsp Grand Marnier

Place chocolate in a double boiler and heat over hot water until it melts.
Stir to blend and let cool to room temperature.

Microwave almonds and butter for crust for 1 minute. Stir dry crust
ingredients together in 9″ springform pan. Add butter and nuts and pat firmly
onto bottom. Grease sides of pan.

With an electric mixer, blend cheese and sugar until smooth. Mix in eggs,
vanilla, and sour cream. Stir in melted chocolate. NOTE: it is important
to have the cheesecake ingredients and the melted chocolate close to the
same temperature when they are combined so that they blend together
smoothly. Pour into pan. Put another pan with water into the preheated oven.
This will prevent the top of the cheesecake from cracking. Bake in the middle
of a preheated 325F oven for 45 minutes or until just barely set. Turn off the
oven, leave the door ajar, and let cool in oven for 1 hour longer. Chill. Just
before serving, dust cocoa through a sieve making a ring around the cheesecake.

Prepare raspberry sauce: Reserve 1/2 cup raspberries for garnish. In a
blender, puree the remaining berries and push through a sieve. Stir in
sugar to taste and the Grand Marnier. To serve, spoon raspberry sauce on to
desert plates. Remove pan sides of cheesecake and cut into wedges. Place on
raspberry sauce and garnish with berries.

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Per serving: 550 Calories; 35g Fat (54% calories from fat); 12g Protein; 56g
Carbohydrate; 124mg Cholesterol; 303mg Sodium

Title: BACCALA ALLA VICENTINA (VICENZA-STYLE COD)
Categories: Seafood, Main dish, Italian
Yield: 4 servings

1 lb Stockfish (dry cod)
2 Fresh anchovies, unsalted
-skinless and boneless
2 cl Garlic, chopped
Salt (very little)
1/4 tb Parmigiano-Reggiano
– fresh grated
1 1/4 c Onions, sliced
1 c Milk
2 c Extra virgin olive oil
Fresh ground black pepper

Cod should be cleaned, skinless and boneless. Anchovies should be fresh or
defrosted frozen
Saute onions in oil until transparent.
if using salted stockfish, pre-soak in cold running water for at least 24
hours, and wash pieces individually every 8 hours.
In a bowl, mix the parsley, garlic and anchovies. With a fork, spread some
of the mixture on each piece of fish, sprinkle with cheese and roll up.
Slice rolls into pieces about 1 1/2 inches wide and coat in flour mixed
with a little cheese and pepper. Shake off excess.
Place fish bits in an oiled shallow roasting pan and cover with sauted
onions. Season with salt and pepper, add milk and bake in oven preheated to
140C (275F) for 4 hours, turning fish occasionally and adding oil if
necessary. Remove from oven, top with more parsley and serve immediately.

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Title: Glorious Grape Gelatin
Categories: Diabetic, Desserts
Yield: 4 servings

1 tb Unflavored gelatin 2 c Unsweetened grape juice
4 tb Cold water 2 2/3 c Sliced banana

In a small bowl sprinkle gelatin over cold water. Set aside 5
minutes to soften. Bring grape juice to a boil and stir in softened
gelatin. Cool to room temperature.

Refrigerate mixture, stirring occasionally until it reaches a
consistency slightly thicker than unbeaten egg whites. Stir in
sliced banana. Spoon mixture into 6 cup mold and chill until firm.
OR pour a little gelatin mixture into each serving dish, slice about
1/2 banana per dish, top with remaining gelatin and stir gently.

Adapted from Fancy, Sweet Sugarfree by Karen Barkie 1985 Shared but
not tested by Elizabeth Rodier, Feb 94.

MMMMM

LADY APPLE FRUIT WREATH****FJVS25A

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cheese/Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz. Jar Whole Spiced*
3 oz. Pkg. Cream Cheese**
1 t Milk***
2 dr Red Food Coloring****
1/3 c Chopped, Toasted Pecans
Bunch Parsley or Watercress

*INGREDIENT LIST SHOULD READ: 1 16-oz. jar whole
spiced crabapples, drained.

**INGREDIENT LIST SHOULD READ: 1 3-oz. pkg. cream
cheese, softened.

***INGREDIENT LIST SHOULD READ: 1-2 tsps. milk.

****INGREDIENT LIST SHOULD READ: 2-3 drops red food
coloring.

In small bowl, combine cream cheese, milk and food
coloring. Mix until smooth and creamy. Frost each
apple, using scant teaspoonful of cheese mixture,
half-way up sides, covering bottom of apple. Dip
bottoms of apples in chopped pecans. Arrange apples in
wreath of parsley or watercress around meat.

I have never tried this recipe. It comes from my
“Pillsbury Festive Holiday Recipes” cookbook, Classic
#13. Marilyn Sultar

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Mocha Chocolate Chip Cheesecake

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 cups Graham Cracker Crumbs
12 ounces Semi Sweet Chocolate chips — mini sized
2 1/3 cups Butter; melted — cooled
1/2 cup Milk
4 teaspoons Instant Coffee
1 package Unflavored Gelatin
16 ounces Cream Cheese — Softened
14 ounces Sweetened Condensed Milk
2 cups Heavy Cream — Whipped
1 cup Chocolate Chips

In bowl, combine graham cracker crumbs, 1 cup little bits chocolate chips and
butter, mix well. Pat firmly into 9″ springform pan, covering bottom and 2 1/2″
up sides. Set aside. In small saucepan, combine milk and instant coffee,
sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring
constantly until gelatin and coffee dissolve. Set aside. In large bowl, beat
cream cheese until creamy. Beat in sweetened condensed milk and gelatin
mixture.Fold in whipped cream and remaining 1 cup of little bits chocolate
chips. Pour into prepared pan. Chill until firm (about 2 hours). Run knife
around edge of cake to separate from pan, remove rim. Makes 1 9″ Cheesecake.

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Title: DILL PICKLE SOUP
Categories: Soups/stews
Yield: 8 Servings

1 c Butter or margarine
1/2 c All-purpose flour
1 1/2 qt Chicken broth
12 oz Dill pickles, shredded or
-finely chopped (about 1 1/2
-cups)
1 c White wine or additional
-chicken broth
1/2 ea Medium onion, finely chopped
3 tb Sugar
2 tb Vinegar
1 tb Worchestershire sauce
4 ea Garlic cloves, minced
2 ts Salt
1 ts Dill weed
1 ts Curry powder
1/2 ts White pepper
2 ea Bay leaves
2 c Warm milk
OPTIONAL:
Dash green food coloring
Croutons

In a large kettle, melt butter. Add flour; cook and stir until
bubbly. Gradually add broth. Add the next 12 ingredients; bring to a
boil over medium heat. Reduce the heat; add milk. Remove bay
leaves. Add food coloring and garnish if desired.

Recipe by Manager of The Inn at Orchard Heights, Salem, Or.

MMMMM

Broccoli Pie

Pizza dough for 2 pizzas
1 lb broccoli, cut into bite size pieces
1 1/2 lb potatoes, peeled and boiled until somewhat soft
juice of 1/2 lemon
4 cloves of garlic, sliced
1 t basil
1/2 t oregano
pasta/pizza sauce

Lightly steam the broccoli. Cut the potatoes into the size that would be
used for potato salad. Mix the broccoli, potatoes, lemon juice, garlic,
basil, and oregano together. Divide pizza dough into two parts, 1 slightly
more than half the dough. Roll out bigger piece and place on pizza peel.
Top with broccoli/potato mixture. Roll out smaller piece of dough and place
on top of the bottom of the pie. Using a rolling motion, bring the lower
crust over the top crust and seal. Bake at 450 on a pizza stone for 15
minutes. Serve with pizza sauce.

GUJERATI-STYLE CABBAGE WITH CARROTS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Indian Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 lb Green cabbage
3/4 lb Carrots
1 ea Green chili
4 tb Vegetable oil
1 pn Asafetida
1 tb Black mustard seeds
1 ea Dried red chili
1 1/4 ts Salt
1/2 ts Sugar
4 tb Cilantro, chopped
1 tb Lemon juice

Core the cabbage shred it finely. Grate the carrots. Cut the green
chili into thin strips.
Heat oil in a casserole-type pot over medium-high heat. When hot add
the asafetida. Immediately afterwards, add the mustard seeds. When
they begin to pop, stir in the red chili. When the chili darkens,
add the cabbage, carrots green chili strips. Reduce heat to medium
stir the vegetables around for 30 seconds. Add salt, sugar
cilantro. Stir cook for 5 minutes. Add lemon juice serve.

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Cream of Broccoli Soup

Recipe By : Pete
Serving Size : 4 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter
2 tablespoons olive oil
1 medium yellow onion — chopped
2 stalks celery — chopped
5 large garlic cloves — chopped
2 large broccoli stalks — flowerets removed
and reserved, stems chopped
1/2 cup flour
salt — to taste
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon freshly grated nutmeg
3 1/2 cups chicken stock
1/2 cup Madeira
4 cups half and half

In a large soup pot, heat the butter and olive oil over medium heat, and in
them saute the onion, celery, garlic, and broccoli stem until the onion is
transluscent, about 5 minutes. Stir in the flour, salt, black pepper, cayenne
pepper, thyme, rosemary, and nutmeg and cook a few minutes more, stirring
frequently. Add the chicken stock, Madeira, and 4 or 5 of the broccoli
flowerets,
and stir to mix well. Bring the soup to a boil, then reduce the heat and
simmer,
stirring occasionally, until the vegetables are very soft, about 30 minutes.
While the soup is simmering, steam the remaining broccoli flowerets over
boiling water until bright green and crisp tender, 7-10 minutes. Immediately
remove the flowerets from the steam and submerge in an ice water bath or place
under very cold running water until cool to the touch. Drain and set aside.
Once the vegetables in the soup are very soft, remove it from the heat and
puree it, either in batches in a food processor or blender, or in the pot using
an immersion blender, until very smooth. (Always be careful when working with
hot
liquids.) Return the pot to the heat and add the half and half and steamed
broccoli flowerets, stirring well. Simmer the soup, stirring occasionally, for
another 10 minutes. Just before serving, add a pinch more of each of the herbs
and a dash of Madeira, if desired. Serve in heated bowls.

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Per serving: 593 Calories; 42g Fat (67% calories from fat); 15g Protein; 32g
Carbohydrate; 105mg Cholesterol; 874mg Sodium

WILD MUSHROOM-POTATO SOUP

Recipe By : ESSENCE OF EMERIL SHOW
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups diced and peeled Idaho potatoes
1 teaspoon salt
1 teaspoon sugar
1 tablespoon soy sauce
1/2 ounce dried Porcini mushrooms
2 cups water
2 large hallots, cut into chunks, — about 1/4 cup
4 cups mushrooms — sliced
1 cup milk
1 cup heavy cream
1 tablespoon chives — chopped

In a pot place the potatoes in enough water to cover and cook until tender, and
then drain.
Meanwhile, in a small sauce pan bring the 2 cups of water to a boil with the
salt, sugar,

soy sauce, shallots, and mushrooms. Reduce the heat and simmer until 1 cup of
liquid remains.
Remove the mushrooms and shallots from the liquid, reserve the liquid and set
aside. Place the
mushrooms and shallots in a food processor or blender along with the cooked
potatoes, process or
blend until finely chopped. Strain the reserved mushroom liquid and place in
the food processor or
blender with the milk, and cream. Process or blend until smooth. Chill for 1
hour. When ready to
serve, ladle into bowls and garnish with the chives.

Yield: 4 serving

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