Two-Step Cheesecake

Recipe By : Comstock Advertisement
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Easy
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz nonfat cream cheese
1/3 c sugar
8 oz nonfat whipped topping, Cool Whip
1 ea graham cracker pie crust, 9 inch
1 1/2 c cherry pie filling

Beat cream cheese and sugar in large bowl with wire whisk or electric
mixer at high speed until smooth. Gently stir in whipped topping.
Spoon into crust.

Refrigerate 3 hours or until set. Spread pie filling evenly over top of
pie. Store leftover cheesecake in refrigertor.

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Title: HUNAN STYLE SALMON CHILI
Categories: Chili, Salmon, Chinese
Yield: 4 servings

———————-PHILLY.INQUIRER———————-
2 tb Soy sauce
1 tb Chinese oyster sauce
2 ts Oriental chili paste
2 ts Tomato paste
1 c Clam juice
3 tb Cornstarch
1/4 ts Sugar
1 lb Salmonfilet,boned,skined
Cubed
2 tb Chili powder
1/4 c Peanut oil
1/2 Lemon,for juice
2 Scallions,chopped
2 cl Garlic,minced
1 Inch ginger root minced
1/2 c Pumpkin seeds,toasted
4 c Hot cooked rice

———————-IRWIN E.SOLOMON———————-

In a bowl,whisk together the soy sauce,oyster
sauce,chili paste,tomato paste,clam juice,2 tsp.of the
cornstarch,the sugar,and lemon juice.Set aside..
Toss the salmon in the remaining cornstarch mixed
with the chili powder.Heat a large wok until
smoking.Add the peanut oil and gently stir fry the
salmon,in 2 batches,until its surface is lightly
browned and crisp,about 2 minutes.Remove the salmon
with a slotted spoon to a strainer or colander to
drai.Pour off all but a thin film of the oil.
Add the scallions,garlic and ginger root and stir
fry 10 seconds.Return the salmon,add the reserved
liquid and simmer until lightly thickened.Toss in the
pumpkin seeds.Serve over rice.Makes 4 servings…

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CANTONESE EGG FOO YUNG

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Dried black mushrooms
4 Water chestnuts
1/4 lb Chinese cabbage
1/4 c Sliced bamboo shoots
1/8 lb Chinese roast pork
3 Eggs
2 tb Peanut oil
1/2 ts Salt
1/2 ts Sugar
1 t Dry sherry
1 d Dash of pepper

Soak the mushrooms in water for 30 minutes or until soft. Discard the tough
stems and drain. Dice the water chestnuts and finely shred the other solid
ingredients into pieces the size of a matchstick. Beat the eggs. Heat a wok
or skillet over high heat, add 1 T of the oil and the salt. Just before the
oil begins to smoke, add all of the vegetables and the roast pork. Stir
vigorously for 30 seconds. Add the sugar, sherry and pepper. Cover and cook
for 45 seconds more. Remove the mixture and let cool. Add the beaten eggs
to the mixture and stir well.Reheat the pan. Add the remaining oil. Pour
the egg mixture into the pan and fry for one minute on each side or until
the omelet has set (or make smaller individual omelets). Serve immediately
on a warm platter. This version is served without a gravy.From the Gourmet
Chinese Regional Cookbook, Castle Press.

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Menudo (Tripe Stew)

Recipe By : Cocinas De New Mexico
Serving Size : 3 Preparation Time :1:30
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds tripe
Water
2 tablespoons shortening
2 eggs — separated
2 tablespoons onions — chopped
2 tablespoons flour
1/8 teaspoon garlic salt

1. Place tripe in a large saucepan and cover it with water. Simmer at
low heat until tripe is tender.
2. Drain tripe and reserve liquid. Remove and discard fatty portions of
tripe and cut tripe into 1-inch pieces. Set aside.
3. Saut, onion in shortening in a medium-sized saucepan at medium heat.
Set aside.
4. Beat egg whites until stiff in a small mixing bowl. Add egg yolks and
continue to beat until mixture is lemon colored. Add flour and salt and
mix well.
5. Fold cooked tripe into egg mixture. Add tripe mixture to saucepan
containing saut,ed onions. Cook at medium heat until eggs are set.
6. Add reserved liqued from tripe and garlic salt to egg mixture and
simmer at low heat for 5-10 minutes

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NOTES : Uield: 2-3 servings Cooking Time:Appproximately 1 1/2 hour
Temperature: Medium, Low

Title: Patties Parmigiana
Categories: Burgers
Yield: 6 servings

1 1/2 lb Ground Beef; *
1 t Salt
1/4 t Pepper
1/4 c Cornflake Crumbs
8 oz Tomato Sauce; 1 can
6 ea Mozzarella Cheese; Slices,**
1/4 c Onion; Finely Chopped, 1 Sm.
1 t Worcestershire Sauce
1/2 c Parmesan Cheese; Grated
1 ea Egg; Large, Slightly Beaten
1 t Italian Seasoning

* If the ground beef is lean, it may be necessary to add a small
amount ** Cheese slices should be 3 inches square.
~———————————————————————
~– Mix the meat, onion, salt, Worcestershire sauce, and pepper
together. Shape the mixture into 6 patties, each about 3/4-inch
thick. Mix Parmesan cheese and cornflake crumbs. Dip the patties
into the egg, then coat them with the cornflake mixture. Brown the
patties in a large skillet over medium heat, turning once. Drain off
the excess fat. Mix the tomato sauce and Italian seasoning and pour
over the patties in the skillet. Cover and simmer for 15 minutes. Top
each patty with a slice of cheese and cover. Heat until the cheese is
melted, about 2 minutes. Serve the leftover sauce over the patties.

MMMMM

Title: Kiffles
Categories: Cookies
Yield: 5 servings

2 c Flour, (heaping) 3 tb Sugar
1 tb Sour cream, heaping 1 c Butter
3 ea Egg yolks 1 c Prune butter

Cream butter, sour cream, and sugar. Add egg yolks, then flour. Knead
with hands until well blended, adding a little more flour if needed. Divide
dough into 6-8 sections, pat each into a flat piece, then chill. Roll out,
between waxed paper, each section like a pie crust. Cut with a sharp knife
~ 4 cross cuts to make 8 triangles. Drop 1/2 teaspoon of prune butter onto
each triangle, roll up starting at wide end. Put on greased cookie sheet.
Bake 375 degrees or till light brown. If desired, sprinkle with powdered
sugar. Even though these have very little sugar, they are fabulous. They
even give Kolaches some stiff competition.

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Title: SENSATIONAL BUCKWHEAT-WHEAT BAKE
Categories: Main dish, Grains, Vegetarian
Yield: 1 recipe

3 c Cooked AM Buckwheat Groats
— (Whole Brown)
1/2 c AM Cracked Wheat
1/2 c Diced red onion
1/3 c Diced celery
1/4 c Diced bell pepper
1/4 c Safflower oil
1 c Sliced mushrooms
1 c Diced tomatoes
1/3 c Slivered almonds
-OR- sunflower seeds
1 ts Sea salt (optional)
1/4 ts Onion powder
1/4 ts Garlic powder
1/2 ts Chili powder
1/2 ts Poultry seasoning
1/2 ts Dried rosemary

Combine the buckwheat groats and cracked wheat in a bowl and set aside.
Saute the onion, celery and green pepper in the oil until light brown,
seasoning with the onion and garlic powder. Add the mushrooms and brown.
Stir in the tomatoes and stir for 2 minutes. Add the buckwheat mixture
and mix well. Add the remaining ingredients and mix well. Put into a
lightly oiled baking dish and bake for 30 minutes in a preheated 350 F.
oven.

Source: Arrowhead Mills “Hearty Main Dish Meals without meat” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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VENETIAN STUFFING WITH CHEESE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Rice
Cheese Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter
3 Green onions, minced
2/3 c Chopped walnuts
1 cl Garlic, minced
1 oz Pancetta, minced
1/2 ts Dried rosemary
1/4 ts Dried savory
1/8 ts Dried thyme
1 lb Part-skim ricotta cheese
3/4 lb Fresh Swiss Chard or
-spinach, cooked, squeezed
-dry, and finely chopped
1 c Cooked rice
2 oz Freshly grated Parmesan
1 1/2 oz Fontina or Jarlsberg cheese,
-shredded
Salt and fresh ground pepper

1. Melt butter in large skillet over medium heat.
Add onion; cook 2 minutes. 2. Stir in walnuts, garlic,
pancetta and herbs and continue cooking about 2
minutes, being careful not to burn herbs. Remove from
heat and cool. 3. Transfer to mixing bowl, add
remaining ingredients and blend well. Taste and adjust
seasoning as desired. Ahead: Stuffing can be prepared
up to 2 days ahead. Cover and refrigerate.

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Scottish Brown Bread9scottish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Wholemeal flour
4 oz White flour
1 tb Golden syrup
1/4 pt Milk
1 t Bicarbonate of soda
1 t Cream of tartar
pn Salt

Set oven to 325F or Mark 3. Grease a l lb. loaf tin.
Mix the flours, salt, bicarbonate of soda and cream of
tartar together in a bowl. Add the golden syrup and
mix with sufficient of the milk to form a soft dough.
Turn out on to .a floured surface and knead very
gently. Place m the tin and cover with foil. Bake for
about 50 minutes, then remove the foil and bake for a
further 10 mlnutes until tne top is nicely browned.
Turn out on to a wire rack to cool. Eat at once.

This is an old Scottish recipe for simple,
wholesome bread which requires no proving.

From the booklet Scottish Teatime Recipes

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Sweet Potato Taco with Smoked Yellow Pepper Sauce

Recipe By : CHILLIN’ GRILLIN’ SHOW #GR3629
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 large sweet potatoes — peeled,cooked cut
— 1/4 inch thick
8 blue corn tortillas, 6″
1 cup Monterey jack cheese — grated
1 cup white cheddar cheese — grated
1/4 cup cilantro — chopped
1/4 cup honey
salt
pepper
olive oil

Prepare a wood or charcoal frill and allow it to burn down to embers.

For each serving lay 3 slices of sweet potato over half of the tortilla,
sprinkle with cheeses, cilantro and honey. Season to taste with salt and
pepper. Fold over tortilla and brush with olive oil. Grill for 3 minutes on
each side or until crispy and cheese has melted. Serve hot with Smoked
Yellow Pepper Vinaigrette.

Yield: 8 servings

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