Fudge Truffle Cheesecake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Desserts
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Crust:
1 1/2 c chocolate cookie crumbs — Oreos
4 tbsps unsalted butter — melted
3 tbsps sugar
Filling:
1 1/2 lbs cream cheese — softened
1 c sugar
3 lg eggs
8 ozs semisweet chocolate — melted and cooled
1 tsp vanilla

Heat oven to 325 degrees. Line the bottom of your springform pan with waxed
paper (or do whatever you normally do to keep it from sticking.)

For the crust, mix the oreos, melted butter, and sugar in a bowl. Press the
mixture onto the bottom of your pan.

For the filling, beat the cream cheese, sugar and vanilla until blended. Add
the eggs, one at a time, mixing after each addition just until blended. Stir
in the chocolate.

Pour the filling into the crust and bake for 60-65 minutes or until
center is almost set.

Note: I always put a pan of water in the oven with the cheesecake —
helps keep the oven moist so the cheesecake is less likely to crack.

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Per serving: 5005 Calories; 367g Fat (63% calories from fat); 76g Protein; 402g
Carbohydrate; 1420mg Cholesterol; 2219mg Sodium

Title: Orange-Lemon Spanish Cream
Categories: Desserts, Heirloom
Yield: 1 Servings

4 1/2 ts Plain gelatine
1/2 c Orange juice
1/4 c Lemon juice
2 c Milk
3 Eggs, separated
2/3 c Sugar
Pinch of salt
1 tb Grated orange rind

Combine gelatine, orange juice and lemon juice and let
stand five minutes. Scald milk and add yolks mixed
with sugar, salt and orange rind. Cook in a double
boiler (over hot, not boiling water) until it coats
the spoon. Then add gelatine mixture. Cool. Fold in
stiffly beaten egg whites. Chill until set. Heritage
Recipes ch.

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Title: FAST AND FIT CLAM CHOWDER
Categories: Soups
Yield: 4 servings

1 tb Butter or margarine
1 c Chopped leeks or onions
1 c Diced bell peppers
— (red and/or green)
2 cn Chopped clams in clam juice
— (6 1/2 ounces each)
2 lb (6 medium) potatoes
— cut into 1/2-inch cubes
14 1/2 oz Reduced-sodium chicken broth
2 ts Dried thyme
1 c Lowfat milk
10 oz Frozen whole kernel corn
— thawed and drained
1/8 ts Cayenne pepper
Salt and pepper, to taste

Place butter in 2 1/2- to 3-quart microwave-safe bowl. Microwave on
HIGH 1 minute. Add leeks and bell peppers; microwave on HIGH 3
minutes. Drain juice from clams into microwaved vegetables,
reserving clams. Stir in potatoes, broth and thyme. Cover with
plastic wrap, venting one corner. Microwave on HIGH 20 minutes.
With slotted spoon remove 4 cups cooked potatoes; set aside. Pour
contents of bowl into container of electric blender; add milk, and
holding lid down tightly, blend until smooth. Return mixture to
bowl. Stir in reserved clams and potatoes, the corn and cayenne;
season with salt and pepper. Microwave on HIGH 3 minutes until
heated through. If desired, pass bowls of shredded Cheddar cheese,
chopped parsley and/or crumbled cooked bacon to stir into soup.

NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.

Menu: Sesame Breadsticks; Butter Lettuce, Mushroom and Sprout Salad;
Frozen Yogurt

Nutritional Information Per Serving (without optional toppings): 370
calories; 7 g fat; 75 mg cholesterol; 420 mg sodium; 65 g
carbohydrate; 5 g fiber; 19 g protein.

Source: The Potato Board

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Title: CLASSIC LASAGNA
Categories: Casseroles, Pasta
Yield: 8 servings

——————-PREPARATION: (45 MIN——————-

———————COOKING: (30 MIN———————
1 pk Lasagna (500g)
1 lb Lean ground beef
1 ea Onion, finely chopped
1 ea Clove of garlic, minced
1 cn Sliced mushrooms (10 oz/284ml
1 cn Tomato spaghetti sauce (14oz)
1 cn Tomato paste (5-1/2oz/156ml)
1 ts Salt
1 ts Dried oregano
1 ea Egg, beaten
1 c Creamed cottage cheese
1/3 c Grated parmesan cheese
1 pk Sliced mozzarella cheese
1 pk Spinach, thawed,chopped

Cook lasagna in a large quantity of boiling water
until just barely tender; drain off most of water; add
ice cubes to stop cooking. (Allow lasagna to stand in
cold water to prevent pasta sticking together.) In a
saucepan, brown meat with onion and garlic; drain off
fat. Cook over low heat, covered, for about 5 min.
Stir in mushrooms with liquid, tomato sauce, tomato
paste, salt and oregano. Simmer 15 mins. Combine egg
with spinach, cottage and parmesan cheeses. Spread 1/3
of meat sauce in 13×9 in. baking dish. Cover 1/4 of
lasagna (about 5 overlapping strips.) Alternate
another 1/3 of sauce and 1/4 of lasagna. Spread
spinach mixture over pasta and cover with 1/4 lasagna
strips. Top with remaining sauce and pasta. Arange
mozzarella cheese on top. Bake at 350F for 30 mins.
Let stand 10 mins. before serving.

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LIMA BEANS W/CHILE SEED

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Snacks Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Jalapeno — Chopped;
2/3 c Lima Beans
1/2 c Sunflower Seeds
1 Tomatoe — Chopped;medium
2 tb Onion — Chopped
1 t Cilantro — Chopped fresh

Heat Sunflower seeds, Onion, Tomatoe Jalapeno till onion is clear.
Add Lima Beans and cook for a couple minutes. Add cilantro serve.

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Blue Shrimp Fettuccine

Recipe By : Mautag Farms
Serving Size : 4 Preparation Time :0:00
Categories : Shrimp Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Blue cheese
8 oz Cream cheese
1/4 c Parsley — finely chopped
4 Green onions — finely chped
1 Garlic clove
1/3 c Dry white wine
2 tb half and half
1 t Pepper — to taste
1 lb Shrimp*
8 oz Fettuccine

Combine room temperature cheeses with wine and cream in 2-qt. casserole.
Add seasonings and shrimp (*cooked, shelled and deveined) and bake in 375=
* oven until heated through, about 20 minutes. Toss with 8 oz. fettucine
which has been cooked according to package directions.

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Per serving: 741 Calories; 43g Fat (52% calories from fat); 25g Protein;
64g Carbohydrate; 128mg Cholesterol; 659mg Sodium

BASIL SUNFLOWER SEED PESTO

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Coarsely chopped fresh
-basil leaves
1 c Unhulled raw sunflower seeds
1/2 c Olive oil
1 c Fresly grated Parmesan
2 tb Sweet butter, softened
2 cl Garlic, crushed

In a blender in batches or in a food processor puree the basil with the
sunflower seeds, the oil, the Parmesan, the butter, the garlic, and salt to
taste. Transfer the pesto to a small bowl and lay plastic wrap directly on
the surface to prevent discoloration. The pesto keeps, covered and
chilled, for 2 weeks. Makes about 1 1/2 cups.

To use the pesto: For every pound of dried pasta cooking in a keeple of
boiling salted water, stir together in a heated serving bowl 3/4 cup pesto
and 2/3 cup hot pasta cooking water. When the pasta is al dente, drain it
in a colander, add it to the pesto mixture, and toss the mixture with lemon
juice, salt, and pepper to taste.

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Title: SPICY BLACKENED BURGERS
Categories: Meats
Yield: 4 servings

2 ts Salt
2 ts Pepper, white
2 ts Fennel seed, ground
2 ts Pepper, black, ground
2 ts Garlic powder
1 ts Mustard, dry
1 ts Cayenne pepper
Vegetable spray
1/4 c ;Water
3 tb Worcestershire sauce

Place an iron skillet on a grill set over a high fire, and preheat
for 15 minutes.
Meanwhile, mix the salt with the white pepper, fennel, black pepper,
garlic powder, dry mustard and cayenne.
Prepare the burgers according to their recipe, up through the step
where the patties are formed.
Pat a thin film of the spice mixture on the surface of the burgers.
Spray the burgers with vegetable spray and cook the burgers in the
skillet for 4 minutes per side.
Remove from heat. Transfer burgers to buns. Add the water and
Worcestershire sauce to the pan and stir to loosen bits sticking to
pan. Spoon this liquid over burgers.

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MAUI SPAM MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 English muffins, split
-and toasted
Butter or margarine
Prepared mustard
1 cn SPAM Luncheon Meat,
-thinly sliced (7 oz)
1 cn Pineapple slices, drained
-(15 1/4 oz)
1 sm Green pepper,
-cut into 8 rings
1/4 c Firmly packed brown sugar
2 ts Water

Heat oven to 375’F. Spread muffins with butter and
mustard. Overlap SPAM slices on each muffin half.
Place a pineapple slice and a green pepper ring on
each muffin. Combine brown sugar and water; spoon over
sandwiches. Place muffins on baking sheet. Bake 10
minutes. Serve hot.

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Title: Date Macaroons
Categories: Cookies
Yield: 24 servings

2 Egg whites
1 c Chopped dates
1 c Powdered sugar
1 c Chopped nuts

Beat egg whites until stiff and dry. Add remaining ingredients in order
given. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in slow
oven (325 F) until delicate brown. Cool before removing from pan. 24
servings.

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