Grandma Stefan’s German Cheese Torte

Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Prize

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 Pound Graham Crackers — Crushed
1/2 Cup Sugar
1 1/2 Teaspoons Cinnamon,Ground
6 Tablespoons Margarine — Melted
-FILLING
4 Eggs,Large
1 Cup Sugar
2 Pounds Ricotta Cheese*
1/2 Pint Whipping Cream
1/4 Teaspoon Salt
1 Teaspoon Vanilla Extract
2 Tablespoons Flour

*Use Baker’s style cottage cheese instead of ricotta if preferred. Crust: mix
all crust ingredients and line the bottom and sides of a spring form pan,
saving 1 cup mixture for topping. The recipe calls for 4-6 tablespoons melted
margarine. You may not need the full amount to make a proper
crust. Filling: Beat together the eggs and sugar. Add cheese and rest of
ingredients; mix well. Pour carefully into lined pans. Top with remaining crumb
topping. Bake in preheated 350 degree oven for 1 hour or until firm. Third
place winner in Del Mar fair cake contest, 1993 Jo Anne Merrill

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10 Minute German Sweet Chocolate Cream Pie

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 German chocolate cake mix
1/3 cup milk
2 tablespoons sugar — optional
1 package cream cheese
3 1/2 cups Cool Whip — 8-oz container
8 " Graham Cracker Crust

Thaw Cool Whip. Heat 1 pkg. (4 oz.) Baker’s German Sweet
Chocolate and 2 T milk in saucepan over low heat, stirring
until chocolate is melted. Beat sugar into cream cheese; add
remaining milk and chocolate mixture and beat until smooth.
Fold chocolate mixture into whipped topping, blending until
smooth. Spoon into baked 8″ Graham Cracker Crust. Freeze
until firm, about 4 hours. Garnish with chocolate curls, if
desired. Store any leftover pie in freezer.

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Title: Ceasar Salad
Categories: Salads
Yield: 2 servings

20 ea Large romaine leaves
1 c French bread cut 1/2 in cube
1 ea Egg
1/2 ea Juice of one lemon
1/2 ts Worcestershire sauce
1 ea Fresh ground pepper to taste
1 ea Head lettuce
1 ea Large garlic clove
1/4 ts Salt
1/4 c Olive oil
1/4 c Grated romano cheese

Wash and dry lettuce. Wrap and refridgerate. Warm bread cubes in 275
degree F oven, tossing until hard and dry but not burnt. Mash garlic
into side of large salad bowl. Ease egg into boiling water and boil
exactly 1 minute, then crack into bowl, breaking it up with fork.
Add salt. Add lemon juice, olive oil and worcestershire. Mix well.
(Makes about 1/2 cup dressing.) Add lettuce leaves, tossing to coat
thoroughly. Add Romono and pepper. Toss again. Arrange on 2 dinner
plates. Garnish with croutons Makes 2.

MMMMM

CANNING FRESH LIMA BEANS (SHELLED)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Legumes
Canning

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Quantity: An average of 28 pounds is needed percanner
load of 7 quarts; an average of 18 pounds is needed
per canner load of 9 pints. A bushel weighs 32 pounds
and yields 6 to 10 quarts– an average of 4 pounds per
quart.

Quality: Select well-filled pods with green seeds.
Discard insect-damaged and diseased seeds.

Procedure: Shell beans and wash thoroughly.

Hot pack–Cover beans with boiling water and heat to
boil. Fill jars loosely, leaving 1-inch headspace.

Raw pack–Fill jars with raw beans. Do not press or
shake down.

Small beans–leave 1-inch of headspace for pints and
1-1/2 inches for quarts.

Large beans–leave 1-inch of headspace for pints and
1-1/4 inches for quarts.

Add 1 teaspoon of salt per quart to the jar, if
desired. Add boiling water, leaving the same headspace
listed above.

Adjust lids and process using the recommendations in
Table 1 or Table 2 according to the method of canning
used. Table 1. Recommended process time for Lima Beans
in a dial-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 40 minutes for Pints, 50 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 –
2,000 ft: 11 lb.
2,001 – 4,000 ft: 12
lb.
4,001 – 6,000 ft: 13
lb.
6,001 – 8,000 ft: 14
lb.

Table 2. Recommended process time for Lima Beans in a
weighted-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 40 minutes for Pints, 50 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 –
1,000 ft: 10 lb.
Above 1,000 ft: 15
lb.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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Title: FRUCTOSE SUBSTITUTE FOR SUGAR
Categories: Diabetic
Yield: 1 servings

SUGAR TO FRUCTOSE EQUIVALENT
1/4 c Sugar use 2 1/2 T fructose
FRUCTOSE
1/3 c “ ” 3 1/2 T “
1/2 ” “ 5 T ”
2/3 c “ ” 7 T “
3/4 c ” “ 1/2 c
1 c ” “ 2/3c ”

Substitute fructose in recipes calling for sugar.
Since it is a natural sweetener there should be
appreciable change in blood sugar levels.
Fructose does not break down in cooking like some
artificial sweeteners.
General rule of thumb is to use 1/3 less fructose
thatn the amount of sugar called for. It can be used
in all diets,but diabetics should check with their
doctors if there’s any doubt about using it.

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Cucumbers with Dill Dressing

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Red or white wine vinegar
1 teaspoon Sugar
1/2 teaspoon Salt
1/2 teaspoon Dried dill weed
1/4 teaspoon Pepper
2 tablespoons Vegetable oil
2 cups Cucumber slices
1 cup Thinly sliced red onion — seperated into rings
2 Medium ripe tomatoes — cut
wedges

Combine dressing ingredients in large bowl. Add cucumber, onion and tomatoes;
toss to coat. Let stand about 15 minutes before serving.

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Fruited Beef Curry Casserole

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds extra lean ground beef
1 large onion — chopped
1 medium green pepper — chopped
2 tablespoons vegetable oil
1 slice whole wheat bread
1 cup 2% low-fat milk
2 large eggs
1 large apple — chopped
1 cup dried apricots — chopped
2 tablespoons curry powder
1 teaspoon salt
1/2 teaspoon pepper
curry condiments

Preheat oven to 350-degrees F.

Cook onion and green pepper in oil in large frying-pan until onion is
transparent. Add ground beef and brown lightly. Pour off drippings.

Soak bread in milk.

Add eggs, apple, apricots, curry powder, salt and pepper to beef. Add
bread and milk. Mix well.

Place in 2-quart oven-proof casserole and bake for 45 minutes.

Serve with curry condiments such as chutney, raisins, shredded coconut and
sunflower seeds.

From the “Hot and Spicy Recipe Page”

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Title: RASPBERRY-MARZIPAN COFFEE CAKE
Categories: Fruits, Misc, Rice
Yield: 12 servings

2 c All-purpose flour*
3/4 c Sugar
1/4 c Margarine or butter, softene
1 c Milk
2 ts Baking powder
1 ts Vanilla
1/2 ts Salt
1 Egg
1 pk (3-1/2 ounces) almond
-Paste, finely chopped
1 c Fresh or unsweetened frozen
-(thawed) raspberries

———————————-STREUSEL———————————-
1/4 c Firm margarine or butter
1/3 c All-purpose flour
1/4 c Sugar
1/3 c Slivered almonds

You may find the almond paste easier to chop if you put it into the. Heat
oven to 350 degrees. Prepare Streusel. Grease square pan, 9 X 9 X 2 inches.
Beat all ingredients except almond paste, raspberries and Streusel in
medium bowl on low speed 30 seconds. Beat on medium speed 2 minutes,
scraping bowl occasionally.Spread half of the batter in pan. Sprinkle with
half each of the almond paste, raspberries and Streusel. Repeat layers.
Bake about 50 minutes or until wooden pick inserted in center comes out
clean. 1 COFFEE CAKE (12 PIECES); 290 CALORIES PER PIECE. *If using
self-rising flour, omit baking powder and salt. STREUSEL: Cut margarine
into flour and sugar until crumbly. Stir in nuts.

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White Chocolate Fondue

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz. white chocolate
1 oz. Kirsche’s cherry brandy
8 oz. heavy whipping cream

Preparation :
Combine chocolate and cream in a double boiler. Stir until the
chocolate melts completely. The mixture should be creamy; do not
overcook. Mix thoroughly. Put mixture in a fondue pot and keep a
low flame on to keep it warm. Serve with any type of fruit or firm
cake. Strawberries, apples, and bananas are especially good with it.

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Title: RICH CHOCOLATE CARAMELS
Categories: Candies
Yield: 1 servings

1 c Granulated sugar
1 c Brown sugar; packed
1/2 c Corn syrup
1/2 c Half-and-half
2 Sq. unsweetened chocolate;
-1 oz each
2 tb Butter or margarine;
-cut in pieces
1 ts Vanilla

Place sugars, corn syrup, half-and-half and chocolate in large heavy
saucepan. Bring to boil, stirring to melt chocolate and dissolve sugar.
Reduce heat to moderate and continue cooking, stirring occasionally, until
syrup reaches 248F on candy thermometer (firm-ball stage). Remove from
heat. Quickly stir in butter and vanilla just until blended and butter
melts. Pour into well-greased 8x8x2″ pan. Cool; cut in small squares. If
desired, top each square with pecan half or almond slivers. Wrap
individually in plastic wrap or foil. Store in cool, dry place. Makes about
1-1/2 pounds.

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