DELUXE CHEESECAKE

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Desserts Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–LIZ JONES—–
—–PASTRY—–
1 1/4 cup Flour — all-purpose
3/4 cup Butter — softened-1 1/2 stick
1/4 cup Sugar
1 Egg yolk — large
Grated peel of 1 sm lemon
—–FILLING—–
5 package Cream cheese;softened — ea 8oz
1 3/4 cup Sugar
5 Eggs — large
1/4 cup Milk
3 tablespoon Flour — all-purpose
2 Egg yolks — large
Grated peel of 1 sm lemon

1. First prepare pastry dough: In large bowl, with mixer at low speed, beat
flour, butter, sugar, egg yolk and grated lemon peel until well mixed. Shape
dough into ball; wrap with plastic wrap and refrigerate 1 hour.

2. Preheat oven to 400-degrees. Press 1/3 of dough onto bottom of 10″ x 2 1/2″
springform pan; keep remaining dough refrigerated.

3. Bake crust 8 minutes ot until golden; cool in pan on wire rack. Turn oven
control to 475-degrees.

4. While crust is cooling, prepare filling: In large bowl, with mixer at
medium speed, beat cream cheese just until smooth; slowly beat in sugar,
scraping bowl often with rubber spatula. Add eggs, milk, flour, egg yolks amd
lemon peel; beat 5 minutes, occasionally scraping bowl.

5. Press remaining dough around sides of pan to within 1-inch of top. Pour
cream cheese mixture into crust.

6. Bake cheesecake 12 minutes. Turn oven control to 300-degrees; bake 35
minutes longer. Turn off oven; let cheesecake remain in oven 30 minutes.

7. Remove cheesecake from oven; cool completelty in pan on wire rack. Cover
and refrigerate at least 4 hours or intil well chilled.

8. When cheesecake is firm, with spatula, loosen pan side from cheesecake and
remove loosen cake from pan bottom; slide onto serving plate… Adapted from
March 1992, Good Housekeeping…

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Next Day Broccoli and Scrambled Eggs

Recipe By :COOKING MONDAY TO FRIDAY SHOW #6607
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 slices toast
cooked leftover broccoli (reheat in microwave or double
2 tablespoons butter
2 eggs, — lightly beaten
salt and Tabasco sauce

Set toast in bottom of a deep bowl. Reheat broccoli in microwave or in a
double boiler. Heat butter in a skillet until golden. Scramble the eggs and
cook them until almost scrambled but not quite cooked. Remove eggs from
heat and continue to stir until heat of eggs cooks remaining ones; season
to taste with salt and Tabasco sauce. Spoon eggs over toast; center
broccoli in middle and dig in!

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Title: CHOCOLATE MINT PINWHEELS
Categories: Cookies
Servings: 42

1 pk NESTLE Toll House mint
-flavored semi-sweet
-chocolate morsels, divided
-3/4 oz; 1 1/2 cups)
3/4 c Butter, softened
1/3 c Sugar
1/2 t Salt
1 Egg
1 t Vanilla extract
2 1/4 c All-purpose flour

Over hot (not boiling) water, melt 1/2 cup Nestle Toll House mint flavored
semi-sweet chocolate morsels, stirring until smooth. Cool to room
temperature; set aside.

In large mixer bowl, beat butter, sugar and salt until creamy. Beat in egg
and vanilla extract (mixture may look curdled). Gradually add flour.

Place 1 cup dough in medium bowl; blend in reserved melted morsels. Shape
each dough into a ball; flatten and cover with plastic wrap. Refrigerate
until firm, about 1 1/2 hours.

Preheat oven to 375’F. Between sheets of waxed paper, roll each ball of
dough into a 13×9″ rectangle. Remove top layers of waxed paper. Invert
chocolate dough onto plain dough. Peel off remaining waxed paper. Starting
with a long side, roll up, jelly-roll style. Cut into 1/4″ slices; place
on ungreased cookie sheets.

Bake 7-10 minutes. Let stand on cookie sheets 2 minutes. Remove from
cookie sheets; cool completely.

Over hot (not boiling) water, melt remaining 1 cup mint flavored
semi-sweet chocolate morsels, stirring until smooth. Spread flat side of
each cookie wiht slightly rounded 1/2 teaspoonful melted chocolate.
Refrigerate 10 minutes to set chocolate.

Makes 3 1/2 dozen cookies.

MMMMM

WILD MUSHROOM SOUP (MINESTRA DI FUNGHI SELVAT

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 oz Dried porcini mushrooms (8
-large pieces)
3 md Potatoes
2 sm Carrots
1 md Onion
1 sm Shallot
2 lb Wild or cultivated fresh
-mushrooms
2 Bacon slices (2 oz)
10 tb Olive oil
2 1/2 qt Basic Broth (or canned
-chicken broth)
1 t Salt
1/4 c Minced fresh flat-leaf
-parsley
Freshly-ground black pepper

PREPARATION: Put dried porcini mushrooms in a small
bowl with 1/2 cup hot water. Let stand until
softened, about 20 minutes. Remove mushrooms and
strain liquid through a fine sieve. Return mushrooms
and liquid to the bowl; discard the sediment. Peel
and coarsely shred the potatoes and carrots. Peel and
coarsely chop the onion. Peel and mince the shallot.
Thinly slice the fresh mushrooms. Mince the bacon.

COOKING: Heat 5 tablespoons of the oil in a 6-quart
soup kettle. Add the bacon and onions and saute over
medium heat until the onions soften and the bacon is
translucent, about 2 minutes. Bring broth to a boil
in a large saucepan. Add the boiling broth to the
soup kettle along with the potatoes, carrots, porcini
mushrooms, and reserved mushroom liquid. Return to a
boil and simmer until vegetables are tender, about 10
minutes. Heat remaining oil in a large skillet. Add
the fresh mushrooms and salt and saute over medium
until mushroom liquid has evaporated, about 10
minutes. Add mushrooms to the soup kettle and simmer
for 30 minutes. Adjust seasoning if necessary.

SERVING: Ladle soup into warm bowls. Sprinkle with
parsley and ground black pepper. Serve immediately.

Makes 8 to 10 servings.

[COOKS; Jan/Feb 1989] Posted by Fred Peters.

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Title: Tarten Riwbob (Rhubarb Tart) Welsh
Categories: Desserts
Servings: 8

———————————-FILLING———————————-
1 lb Rhubarb, sliced 4 oz Sugar
1 x Water
———————————–PASTRY———————————–
8 oz Flour 4 oz Fat
1 oz Sugar 1 t Cinnamon
1 x Pinch mixed spice 1 x Water

Line a plate or shallow tin with half the pastry. Fill with fruit, cover
with sugar and add a little water. Cover with the rest of the pastry and
bake for 45 minutes.

Oven control: Gas mark 6 (400F) for 20 minutes, then down to Gas Mark 4
(350F) to finish.

All kinds of plate tarts with pastry top and bottom are popular in Wales.
Apples, plums, gooseberries, or mixtures of any kinds of fruits in season
can be used.

Croeso Cymreig.

—————————————————————————–

Title: TEX-MEX PASTA SALAD
Categories: Pasta, Salads
Yield: 1 servings

4 Tomatoes, chopped
1 Green pepper,cubed
1 Yellow pepper, cubed
1/2 Hot pepper, chopped
3 tb Olive oil
3 tb Red wine vinegar
1 Clove garlic, minced
2 tb Chopped parsley
1 tb Chili powder
2 c Cooked pasta
1/2 c Jack cheese, cubed
2 tb Sunflower seeds

Combine vegetables in large bowl. Combine oil,
vinegar, garlic, parsley, chili powder, salt pepper
to taste. Pour over vegetablemixture. Stir in cooked
pasta, sprinkle with cheese and sunflower seeds, toss.
Chill.

—–

Title: GREEN GNOCCHI WITH CREAM SAUCE
Categories: Italian, Pasta, Sauces
Yield: 6 servings

————————–GNOCCHI————————–
1 lb Fresh spinach; washed and
– stems removed
2 tb Onion; finely chopped
3 tb Butter
1 lb Ricotta cheese
1 c Parmesan; freshly grated
1 Egg; lightly beaten
1/4 ts Nutmeg; freshly grated
Salt Pepper to taste
1 c Flour

————————CREAM SAUCE————————
4 tb Butter
1 c Heavy cream
3/4 c Parmesan; freshly grated

Cook the spinach with just the water that clings to it
from cleaning. Cool. Squeeze as dry as possible with
hands and chop finely. Saute the spinach and onion in
the butter until soft. Transfer to a bowl. Stir in
ricotta, Parmesan, and egg. Mix well. Season with
nutmeg, salt and pepper. (You can mix in processor
before adding the flour). Stir in flour. The mixture
will be slightly sticky. Flour hands and shape
mixture into small balls, no larger than 3/4 inch in
diameter. Reflour hands whenever mixture begins to get
sticky. Dry on a floured baking tray. To freeze: place
in freezer on trays until firm. Transfer to plastic
bags to store.

Cream Sauce: Simmer butter and cream in a saucepan
over medium heat until thickened, about 20 to 30
minutes. Bring a large pot of salted water to a boil.
Drop in the gnocchi. Let the water return to a boil
and cook gnocchi until they float to the top. Remove
with a slotted spoon and place in a warmed bowl. Add
Cream Sauce and Parmesan cheese. Gently toss to coat
well. Serve immediately.

—–

Cucumber and Potato Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : German Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cucumber — medium
1 teaspoon Salt
1/4 teaspoon Pepper — white
1/2 cup Milk
1 teaspoon Dillweed — dried or
4 Potatoes;med — peel and dice
2 cups Water — cold
1 cup Cream — heavy
1 Green onion — grated
1 tablespoon Fresh dill — chopped

Peel the cucumber and slice it lengthwise. Scoop out seeds with a sponn and
discard. Dice cucumber. In a heavy 2 1/2-quart saucepan boil potatoes in
salted water until the potatoes are very soft. Pour potatoes and cooking
liquid into a sieve or food mill set over a large bowl. Force potatoes
through. Return to the saucepan. Stir in pepper, cream, milk, grated onion
and the cucumber. Simmer gently about 5 minutes or until the cucumber is
tender. Add dill and season to taste. Serve hot .

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Sugar Cookie Jewels

Recipe By : Brighter Baking With M M’s® Chocolate Baking Bits
Serving Size : 48 Preparation Time :0:10
Categories : Cookie And Bar

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ozs M M’s® Chocolate Baking Bits
1 c margarine — softened
1 egg
1 tsp vanilla
2 c unbleached flour
1 c granulated sugar
1 tsp baking soda
1/2 c granulated sugar

Preheat oven to 350. In a mixing bowl, combine baking bits, margarine, egg,
and vanilla. In another mixing bowl, combine flour, 1 cup sugar, and baking
soda. Mix wet ingredients with dry ingredients just until moistened. Shape
dough into 1″ balls. Place on prepared baking sheet about 2″ apart. With
bottom of glass dipped in remaining sugar, flatten dough very slightly so
as not to crush baking bits. Bake 12 minutes or until edges are light
brown.

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Per serving: 111 Calories; 6g Fat (45% calories from fat); 1g Protein; 15g
Carbohydrate; 4mg Cholesterol; 72mg Sodium

—
Anita A. Matejka

Texas, USA

Title: Mocha Mousse
Categories: Cakes, Desserts
Yield: 7 cups

14 ea Semisweet choc sqs (1 oz ea)
4 ea Unsweetened choc (1 oz ea)
Above chopped coarsly
1/2 c Water
1/4 c Instant coffee granules
2 T Cocoa
3 T + 1 t powdered egg white
1/2 c + 2 T water
2 T Sugar
3/4 c Whipping cream, whipped

Place first 5 ingredients in top of a double boiler; bring water to a
boil. Reduce heat to low; cook, stirring occasionally, until
chocolate melts. Remove chocolate mixture from heat, and set aside.

Beat powdered egg white and water in a large bowl at high speed with
an electric mixer until soft peaks form. Gradually add sugar, and
beat until stiff peaks form. Fold one-fourth of egg white mixture=7F
into chocolate mixture; fold in whipped cream and remaining egg white
mixture. Chill

MMMMM