WHITE CHOCOLATE RASPBERRY CHEESECAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
RITA TAULE (BTVC62A)
—–CRUST—–
2 cup Plain dry bread crumbs
1/2 cup Chopped pecans
1/2 cup Butter
1 teaspoon Cinnamon
1/2 cup Sugar
—–FILLING—–
2 pound Room temperature cream chees
1 cup Sugar
5 Jumbo eggs
6 ounce Melted white chocolate
1 pint Raspberries
1/2 cup Whipping cream
1/4 cup Cornstarch
1 tablespoon Vanilla
—–TOPPING—–
2 tablespoon Rum — optional
1 pint Raspberries
1/2 cup water
1/2 cup Sugar
1/4 cup Cornstarch

For crust: Put pecans in small bowl with butter and microwave on high 1 1/2
minutes. Stir dry ingredients together in 10-inch springform pan. Add butter
and nuts and mix well. Pat onto bottom and sides.

For filling: Beat cream cheese until light. Add sugar and beat until light
and fluffy. Add eggs one at a time; beating after each. Add remaining
ingredients except berries and mix well. Pour into pan. Drop berries on top
and push down with fork so that batter covers them. Bake at 350 for 1 1/2
hours in which a pan of water has been placed on the bottom rack.

Remove from oven and run knife around the edge to loosen from pan and prevent
a cracked cake when cooling. For topping: 1 pint raspberries 1/2 cup water 1/2
cup sugar 1/4 cup cornstarch 2 Tbl rum (optional) Stir sugar and cornstarch
WELL in saucepan. Add berries and water and cook over medium heat until thick
and bubbly. Stir in rum. Pour over cooled cake.

(I refrigerate the cake for a day first, then put topping on just before
serving).

This recipes is from Ann Raisler.

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NOTES: I have not tried this recipe yet.

Title: DARK FUDGE ICE CREAM
Categories: Chocolate, Frozen
Yield: 1 1/2 quarts

6.00 oz Unsweetened chocolate
2.00 tb Butter
2.00 c Sugar
0.33 c Light corn syrup
2.00 c Half and half
4.00 Eggs
2.00 ts Vanilla extract
2.00 c Whipping cream

In a large, heavy saucepan, melt chocolate and butter over low heat,
stirring often. Stir in sugar, corn syrup and 2/3 cup of the half and half.
Stir over medium-low heat until mixture comes to a boil. Simmer 4 minutes
without stirring; set aside.

In a small bowl, beat eggs until blended. Stir in 1/2 cup of hot chocolate
mixture. Stir egg mixture into remaining chocolate mixture. Cook and stir
over medium heat until slightly thickened, about 1 minute.

Cool to lukewarm. Stir in vanilla, whipping cream and the rest of the half
and half. Freeze in ice-cream maker according to manufacturer’s directions.

[From: Chocolate Mousse and Other Fabulous Chocolate Creations, p. 137, by
Betty Malisow Potter. New Boundary Designs, Chanhassen MN, 1986.]

[Notes: A double batch is too big for a 3-quart saucepan. It also won’t fit
in my “4 Quart” ice cream maker.]

—–

Title: SOUTHWEST CHICKEN SALAD
Categories: Meats
Yield: 4 servings

4 boneless skinless chicken
-breast halves (1 lb)
1 ts olive oil
1 tb chili powder (or more)
Shredded romaine lettuce
3 md white grapefruit, peeled
-and segmented
Citrus-Pineapple Salsa

Rub chicken breast with oil. Pat chili powder onto chicken. Over medium-hot
coals, grill chicken
5 minutes on each side or until no longer pink in center. (Or, saute chicken
in 1 tb hot oil in large
skillet over medium heat, about 5 minutes on each side, or until no longer
pink.) Meanwhile, on
plates, divide lettuce and grapefruit segments. Diagonally cut each chicken
breast into slices;
reassemble breasts atop greens mixture on each plate. Spoon some
Citrus-Pineapple Salsa on
salads. Pass remaining salsa. Makes 4 servings.

The Tampa Tribune, February 1, 1996

MMMMM

Rice Pudding 2

Recipe By : Net
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup white rice
6 cups skim milk
3/4 cup sugar
pinch salt
1 Tbl. vanilla

Mix everything except the vanilla in a (non-stick!) pot. Heat until just
short of boiling, stirring constantly. Reduce heat, cover, and simmer 1
hour, stirring occasionally.

When it’s the consistency that you like, remove from heat and add the
vanilla.

Pour into bowls and let cool or eat it hot like I do.

– – – – – – – – – – – – – – – – – –

“CHICKENLESS” A LA KING

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Onion — chopped
2 Bell peppers, green — chopped
1/2 lb Mushrooms — chopped
3/4 c Water
3/4 c Flour
1 c Peas
3 c Soymilk, nut milk or rice
–milk
1 c Water
2 tb Tamari
4 oz Pimiento, chopped

In a large pan, cook onions, green pepper and
mushrooms in 1/4 c water for 10 minutes. Remove from
heat. Blend in flour. Then slowly stir in 3 cups
soymilk, 1 c water and 2 T tamari. Cook over medium
heat, stirring almost constantly till mixture boils
and thickens. Stir in pimiento. Cook and stir about 2
minutes longer to heat pimiento. Serve hot over rice,
whole grains, toasted bread, baked potatoes, potto
baskets or pastry puffs.

_Instead of Chicken, Instead of Turkey_, published by
United Poultry Concerns, PO Box 59367, Potomac, MD
20859 (301)948-2406

MM by Dianne Smith/DEEANNE

– – – – – – – – – – – – – – – – – –

Title: COD COBBLER (IRISH)
Categories: Seafood, Irish
Yield: 6 servings

1 1/2 lb Skinless filets of cod
2 oz Butter
2 oz Flour
1/2 l Milk
3 1/2 oz Grated cheese
2 oz Grated cheese (for scones)
2 oz Butter (for scones)
1 ts Baking powder (for scones)
1 pn Salt (for scones)
1 Egg (for scones)

Directions: Place cod filets in the bottom of a round oven dish. Make a
cheese sauce with 2 oz each of butter and flour, 1/2 l milk and 3 1/2 oz
grated cheese: pour over fish. Then make scone dough rub 2 oz butter into 8
of flour with 1 tsp baking powder, and pinch of salt. Add 2 oz grated
cheese, preferably mature Cheddar or a mixture of that and Parmesan. Drop 1
egg yolk into the mixture and add enough milk to make a workable dough.
Roll out to a thickness of 1/2 inch and cut into small rounds with a scone
cutter. Dispose these rounds on top of the sauce, so that they just about
cover the surface; glaze them with a little milk, sprinkle some more
grated cheese over them and bake in a hot oven (450 F) for 25-30 minutes,
until the scones are golden brown.

~-

—–

Title: CHAMBERED NAUTILUS APPLE QUICHE
Categories: Brunch, Desserts
Yield: 6 servings

-Pastry for a 9-inch
-One-crust pie.
3 3/4 c Granny Smith apples
-peeled; cored and thinly
-sliced (about 3 medium)
1/4 c Packed light brown sugar
2 ts Cinnamon
3 Eggs
1 c Whipping cream.

Preheat oven to 400 degrees. Line 9-inch pie plate
with pastry. Crimp edge and prick bottom and sides
with fork at 1/2-inch intervals. To prevent shrinkage;
set 8-inch round cake pan into pie shell (or line
snugly with aluminum.

Bake 6 minutes. Remove cake pan or foil and continue
to bake shell until lightly browned; about 10 minutes.
Remove from oven. Layer half the apples; sugar and
cinnamon in pie shell; repeat layers. Cover completely
with cheese. Beat eggs with cream. Make a small hole
in cheese; pour egg mixture into hole. Cover hole with
cheese.

Bake about 1 hour until top is browned and apples are
tender when tested with pick. Cool 10 to 15 minutes
before cutting into wedges. Makes 6 servings.

Named “Breakfast Recipe of the Year” in 1992; in
nationwide B B competition; by California Raisin
Advisory Board. (Raisins were added for the contest).

Formatted by Elaine Radis; P* ID BGMB90B; Internet ID:
Auntie_E@Prodigy.com. Originally posted on the Jewish
Recipe Mailing List. Converted from text using
MMCONV20.1.

—–

SHRIMP WITH LOBSTER SAUCE.I.E.S.JJGF65A

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–ELAINE RADIS—–
1/4 pound GROUND PORK
2 tablespoon OYSTER SAUCE
8 ounce SHRIMP
1 teaspoon CHOPPED GINGER
2 tablespoon FERMENTED BLACK BEANS
1 cup CHICKEN STOCK
1 WHOLE EGG BEATEN
3 DROPS SESAME OIL

IN THE WOK,BROWN THE PORK.( THE PORK SHOULD SEPERATE INTO SMALL PIECES.)ADD THE
FERMENTED BLACK BEANS.( WHICH HAVE BEEN SOAKED IN WATER FO 10 MINUTES AND THEN
CRUSHED)ALONG WITH 1 CLOVE OF CHOPPED GARLIC AND 1 TEASPOON CHOPPED GINGER.STIR
FRY FOR ABOUT 1 MINUTE.ADD THE SHRIMP AND COO UNTIL PINK.ADD THE OYSTER SAUCE
AND MIX.THEN ADD THE CHICKEN STOCK.AFTER T SAUCE COMES TO A BOIL,ADD SOME
TAPIOCA STARCH OR CORNSTARCH MIXED WITH A LITTLE WATER TO THICKEN.THEN ADD THE
BEATEN EGG TO THE SAUCE AND MIX QUICKLY.GARNISH WITH THE SCALION AND ALSO A FEW
DROPS OF SESAME OIL

– – – – – – – – – – – – – – – – – –

Greek Lemon Soup

Recipe By : “Good Housekeeping” magazine, 3/97
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans chicken broth
1 medium skinless boneless chicken breast halves — (about 6
ounces)
1 small onion — peeled
2 whole cloves
1 medium carrot, peeled and cut into 2″ pieces
1 medium celery stalk, cut into 2″ pieces
2/3 cup long-grain rice
3 large eggs
1/3 cup fresh lemon juice
1 tablespoon margarine or buttter
chopped fresh chives — for garnish

In 3-quart saucepan, heat chicken broth, chicken breast, onion studded with
cloves, carrot, celeary and 2 1/2 cups water to boiling over high heat.
Reduce heat to low; cover and simmer 10 minutes.

With slotted spoon, remove chicken and vegetables from saucepan; discard
vegetables. Cool chicken until easy to handle, then shred into thin strips;
set aside.

Add rice to simmering broth; heat to boiling over high heat. Reduce heat to
low; cover and simmer 15 – 20 minutes until rice is tender.

Meanwhile, in large bowl, with wire whisk, mix eggs and lemon juice until
combined. Slowly whisk 2 cups simmering broth into bowl with egg mixture,
whisking constantly. Return broth mixture to saucepan; heat just to
simmering, whisking constantly, about 5 minutes (do not boil or soup will
curdle). Stir in shredded chicken and margarine or butter. Sprinkle with
chopped chives to serve if you like. Makes about 7 cups or 6 first-course
servings.

– – – – – – – – – – – – – – – – – –

NOTES : Called avgolemono in Greek, this velvety-smooth chicken soup is
thickened with eggs and rice. It’s best served soon after you make it.

Chop the tomato, pepper, and onion fairly finely. Coarsely chop the mango.
Mix everything together (with a couple of grinds of black pepper and a
couple of shakes of salt, if you’re so inclined) and let chill for an hour.

This gets even better once it sits overnight. My hunch is that this would
be excellent with some fresh cilantro, but of course I didn’t have any.

This also makes an excellent salsa with an extra tomato and a little more
liquid of some variety.