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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TORTILLA SOUP (SOPA DE TORTILLA)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Mexican Appetizers
Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Six inch corn tortillas
1/4 c Vegetable oil
1/4 c Water
1 md Tomato, quartered
1 Onion, cut in quarters
1 Garlic clove
2 cn Chicken Broth Cond. 10 3/4
-oz
1 cn Water, in soup can
1/4 ts Ground Coriander
1/4 ts Salt
1/8 ts Pepper

Servings: 8

Sprig mint (optional) Jack / Cheddar Cheese Grated

Cut tortillas into 1/4 inch strips. Heat oil in
10-inch skillet until hot. Fry 1/4 of the tortilla
strips at a time over medium heat, stirring
occasionally, until crisp and brown, about 3 minutes.
Drain on paper towels.

Place 1/4 cup water, the tomato, onion and garlic in
blender container. Cover and blend on high speed until
smooth. Heat tomato mixture, chicken broth, 1 can
water, the coriander, salt, pepper and mint sprig to
boiling in a 3 quart saucepan. Cook uncovered for 3
minutes. Sprinkle each serving with cheese and
tortilla strips.

Posted by Debbie Tillman. Courtesy of Fred Peters.

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SUMMER FRUIT, HONEY, AND HAZELNUT CRUMBLE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Mixed soft summer fruits–
-raspberries, loganberries,
-strawberries, currants,
-bilberries or whatever is
-available
-honey or brown sugar to
-taste
3 oz Tasted hazelnuts
3 oz Wholewheat breadcrumbs

A baked dessert like this would have been sunk in the embers of the log
fire with a cauldron or pot upturned over it to form a lid…
Put the fruits in a pan or microwave dish with about 1 inch water in the
bottom and cook gently for 10-15 minutes (4-6 minutes in microwave), or
till the fruits are soft without being totally mushy. Sweeten to taste with
honey or brown sugar (Saxons would have used honey); how much you need will
depend on what fruits you have used. drain the excess juice and save to
serve with the pudding. chop the hazelnuts in a processor or liquidiser
until they are almost as fine as the breadcrumbs, but not quite, then mix
the two together. Spoon the fruit into an ovenproof dish and cover with a
thick layer of hazelnuts and crumbs. Bake in a moderate oven (180C) for 20
to 30 minutes or till the top is slightly cruncy and browned. Serve
with lots of cream or plain yogurt and the warmed fruit juices.

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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

Title: Lentil And Rice One-Pot Supper
Categories: Digest, Mar95
Yield: 4 servings

1 c Lentils
1/2 c Rice
2 c Sliced carrots
3 c Water
1 pk Vegetable broth
1 ts Garlic
1 ts Dried basil
1 tb Olive oil

Wash and pick over lentils. Place in a large saucepan with rice and
carrots. Add remaining ingredients. Bring to a boil. Reduce heat, cover and
cook until rice is done, 20 to 30 minutes.

Makes 4 servings.

Source: Kokomo Tribune, March 13, 1995

GENIE Food Wine RT [*], Fri Mar 24, 1995, Posted by M.CARMAIN1 [Melinda]

Individual recipes copyrighted by originator. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

—–

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.