Recipes

Allison's Chocolate Cheesecake

Servings: 12 Servings

Ingredients:

H
CHOCOLATE CRUMB CRUST
1 teaspoon Ground cinnamon
4 tablespoon Butter (½ stick),melted
3 cub Chocolate-wafer crumbs
H
FILLING
¾ cub Sugar
3 Eggs
1 ½ pound Cream cheese, softened
1 cub Semi-sweet chocolate chips,melted and cooled
2 tablespoon Unsweetened cocoa powder
2 teaspoon Instant espresso powder,dissolved in 1 tsp boilingwater
1 teaspoon Vanilla extract
3 cub Sour cream
4 tablespoon Butter (½ stick),melted
H
½ cub Heavy cream, whipped
6 Candied violets, for garnish

Preparation:

Preheat oven to 350 degrees.
To make the crust, mix all the ingredients with a fork until well blended. Pour into a 10-inch springform pan, and press the crumbs firmly against the sides with your hands, working them up the pan as far as possible. Press a thin layer of crumbs on the bottom of the pan. Chill while you make the filling.
Cream the sugar and eggs in a large mixing bowl. Stir in the cream cheese, 1 tablespoon at a time, mixing well after each addition. Stir in the melted chocolate and the rest of the ingredients in the order given, except the cream and the violets. Mix well, and pour into the chilled crust.
Bake cake for 50 to 60 minutes. The cake will jiggle in the middle when moved and look underdone, but it will solidify as it cools. Let it sit for 30 minutes after taking it from the oven, then refrigerate for 3 to 4 hours or overnight before unmolding.
Decorate with small mounds of whipped cream dropped on top by the teaspoonful or piped on in rosettes, and add candied violets, if using. Serve with a bowl of extra whipped cream, if desired.

CANDIED VIOLETS: Use only fresh, perfect blossoms. Rinse then well and pat dry. With a tiny brush, paint the petals with a lightly beaten egg white, then sprinkle with extrafine sugar. Lay the coated blossoms on a piece of wire mesh, such as a large strainer, placed over a piece of waxed paper. Let dry for several hours at room temperature before storing in an airtight container. These will keep indefinitely.

From the Rocky Mountain Cookbook Formatted for MM by Pegg Seevers 4/15/94

Aloha Cheesecake from Fred Goslin

Servings: 10 Servings

Ingredients:

1 cub Vanilla Wafer Crumbs
16 ounce Cream Cheese, Softened
2 tablespoon Milk
½ cub Macadamia Nuts, Toasted
1 each Med Kiwi Peeled, Sliced
¼ cub Margarine, Melted
1/3 cub Sugar
2 each Large Eggs
8 ½ ounce Crushed Pineapple, Drained

Preparation:

Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes.

Combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well well after each addition. Stir in nuts; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen caek from rim of pan; cool before removing rim of pan. Chill. Before serving, top with fruit.

From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120

Amaretto Cheesecake from Loren Martin

Servings: 10 Servings

Ingredients:

1 ½ cub graham cracker crushed
½ Stick butter, melted
15 ounce Ricotta cheese
8 ounce Cream cheese
4 Eggs, lightly beaten
½ cub Sugar
1/3 cub Amaretto liquor
1 teaspoon Vanilla
¼ teaspoon Salt

Preparation:

Great topped with strawberry jam. Combine crumbs of graham crackers and butter; press over bottom and sides of greased 9 inch spring-form pan. Chill. Preheat oven to 325. Beat together ricotta and cream cheese until smooth. Pour mixture into pan; bake 1 hour and 15 minutes, or until firm in middle. Cool 30 minutes in pan before removing. Cool completely (preferrably in refrigerator overnight) before serving. Top with fresh fruit, or jam.

Amaretto Cheesecake IL

Servings: 10 Servings

Ingredients:

1 ½ cub graham cracker crushed
½ Stick butter, melted
15 ounce Ricotta cheese
8 ounce Cream cheese
4 Eggs, lightly beaten
½ cub Sugar
1/3 cub Amaretto liquor
1 teaspoon Vanilla
¼ teaspoon Salt

Preparation:

Great topped with strawberry jam. Combine crumbs of graham crackers and butter; press over bottom and sides of greased 9 inch spring-form pan. Chill. Preheat oven to 325. Beat together ricotta and cream cheese until smooth. Pour mixture into pan; bake 1 hour and 15 minutes, or until firm in middle. Cool 30 minutes in pan before removing. Cool completely (preferrably in refrigerator overnight) before serving. Top with fresh fruit, or jam.

Typed for you by: Loren Martin, Cyberealm BBS Watertown NY 315-786-1120

Amaretto Chocolate Cheesecake

Servings: 16 Servings

Ingredients:

CRUST:
7 ounce Amaretti (see note)
2 tablespoon Granulated sugar
5 tablespoon Sweet butter
1 ounce Chocolate, unsweetened(1 square)

FILLING:
6 ounce Chocolate, semisweet
7 ounce Amaretti
4 ounce Almond paste
1/3 cub Amaretto liqueur
¼ cub Sugar, granulated
1 ½ pound Cream cheese(room temperature)
4 large Eggs
½ cub Heavy cream

Preparation:

MAKE CRUST: Butter the sides only (not the bottom) of a 9-inch spring-form pan (about 2 ½ to 3 inches deep). Grind the Amaretti very fine in a food processor or blender. Mix with sugar in a mixing bowl.

Melt the chocolate and butter in the top of a double boiler, stirring occasionally. Add the melted mixture to the Amaretti crumbs and sugar and mix thoroughly. (Don't wash the double boiler; you'll be using it again in a minute.)

Turn the mixture into the prepared pan. With your fingers, distribute it evenly over the bottom and press it down into a very firm, compact layer. Refrigerate while you prepare the filling.

MAKE FILLING: Adjust rack 1/3 up from the bottom of the oven and preheat to 350 degrees F. Partially melt chocolate in the top of a double boiler, then uncover and stir until completely melted. Remove the top of the double boiler and set aside to cool.

Break the Amaretti coarsely into a bowl and set aside. Cut the almond paste into small pieces, and beat on low speed with an electric mixer, while gradually adding the Amaretto liqueur. Beat until thoroughly mixed and set aside.

Beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until smooth again. Add the almond paste-Amaretto mixture and beat until thoroughly mixed. Add the melted chocolate and beat well again. Add the eggs one at a time, beating at low speed until they are incorporated after each addition. Add the heavy cream and beat until smooth. Add the coarsely broken Amaretti and stir gently only to mix.

Turn into the prepared pan, pouring the mixture over the bottom crust.
Rotate the pan gently to level the batter. (Don't worry if the mixture comes almost to the top; it won't run over.)

Bake 45 minutes. It will seem soft and not done, but don't bake any more; it will become firm when chilled. The top of the cake is supposed to look bumpy because of the large chunks of Amaretti. Let cool completely at room temperature, then carefully remove the sides of the pan and refrigerate the cake (still on the bottom of the pan) for 4 to 6 hours, or overnight.

NOTES:

* This is adapted from Maida Heatter's "Book of Great Chocolate Desserts," (Knopf 1980). It won me a blue ribbon at the Martha's Vineyard Agricultural Exhibition and Fair in 1983. If you ever find yourself in front of a firing squad, this makes an unbeatable last request.

* Amaretti are Italian almond-flavored wafer cookies. They are usually sold in metal tins with the wafers wrapped in packages of two inside the tin. You can also buy Amarettini, which are the same flavor but much smaller and not individually wrapped. Since you're going to grind some of the wafers and break the others into chunks, it doesn't matter which size you start with. One brand is Amaretti di Saronna, Lazzaroni & Co.

* This is an expensive cake, both in terms of the cost of the ingredients ($15-$20) and the number of calories.

: Difficulty: moderate to hard.
: Time: 30 minutes preparation, 45 minutes baking, overnight cooling.
: Precision: measure ingredients carefully.

: Jan Wolitzky
: AT&T Bell Laboratories, Murray Hill, New Jersey, USA : ihnp4!mhuxd!wolit

: Copyright (C) 1986 USENET Community Trust

Anchovy-Cheese Dip

Servings: 2 servings

Ingredients:

8 ounce Cream cheese; softened
1 tablespoon Anchovy paste
1 tablespoon Chives; chopped
2 tablespoon Olives, stuffed green;minced
1 teaspoon Lemon juice
¼ teaspoon Worcestershire sauce
1 tablespoon Milk

Preparation:

Combine all ingredients; beat at medium speed of electric mixer until light and fluffy. Chill until ready to serve. Serve with corn chips or crackers.

SOURCE: Southern Living Magazine, May 1974. Typos by Nancy Coleman.

Apricot Cream Cheese Drops

Servings: 18 Cookies

Ingredients:

½ cub Butter Flavor Crisco
1 package Cream Cheese, ( 3 oz ) Softened
1 tablespoon Milk
¼ cub Brown sugar, firmly packed
½ cub Apricot preserves
1 ¼ cub All-purpose flour
1 ½ teaspoon Baking Powder
1 ½ teaspoon Cinnamon
¼ teaspoon Salt
½ cub Pecans, coarsely chopped OR Flake Coconut

FROSTING:
1 cub Confectioners Sugar
¼ cub Apricot Preserves
1 tablespoon Butter Flavor Crisco
Finely Chopped Pecans -=OR=- Flake Coconut ( optional )

Preparation:

Preparation Time: 25 Minutes Bake Time: 14 Minutes

1. Heat oven to 350. Grease baking sheet with Butter Flavor Crisco.
Set aside.

2. Cream ½ cup Butter Flavor Crisco, cream cheese and milk in medium bowl at medium speed of electric mixer until well blended.
Beat in brown sugar. Beat in ½ cup preserves.

3. Combine flour, baking powder, cinnamon and salt. Mix into creamed mixture. Stir in ½ cup nuts. Drop 2 level measuring tablespoonfuls of dough into a mound to form each cookie. Place 2 inches apart on cookie sheet.

4. Bake at 350 for 14 minutes. Cool on baking sheet one minute.
Remove to cooling rack. Cool completely before frosting.

5. For Frosting: Combine confectioners sugar, ¼ cup preserves and 1 tablespoon Butter Flavor Crisco in small mixing bowl. Beat with electric mixer until well blended. Frost cooled cookies. Sprinkle finely chopped pecans over frosting, if desired.

VARIATIONS: Try peach or pineapple preserves in place of apricot.

Source: Butter Flavor Crisco Cookie Collection, Page 4. Shared by:
David Knight

Avacado, Cheese & Basil Mayonnaise Sandwich

Servings: 2 servings

Ingredients:

4 tablespoon Mayonnaise
4 tablespoon Finely chopped fresh basilleaves
Black pepper to taste
2 Crusty Italian or Frenchrolls, split
Lettuce leaves
4 ounce Sliced LORRAINE cheese
1 Avacado, sliced
1 Tomato, sliced

Preparation:

Combine mayonnaise, basil and pepper. Spread on each roll. Top with lettuce, Lorraine, avacado and tomato slices.

Bacon and Cheese Dressing

Servings: 1 servings

Ingredients:

1 quart Chef-Mate Bacon 'n CheddarCheese Sauce
1 quart Mayonnaise
1/3 cub Mayonnaise
1 ¼ cub Milk
1 ½ ounce Bacon,cooked crisp, crumbled

Preparation:

1. Mix ingredients throughly. Chill. 2. Serve over salad greens.

Makes 2 quarts 1 ½ cups.

Source: Carnation Company

--
------- Recipe via Meal-Master (tm) v7.01

Bacon Topped Cheese Soup

Servings: 9 Cups

Ingredients:

6 slice Bacon; chopped
½ cub Celery; finely chopped
½ cub Carrot; finely chopped
½ cub Onion; finely chopped
½ cub Green pepper; finely chopped
1/3 cub All-purpose flour
½ teaspoon Salt
¼ teaspoon Pepper
2 cub Half-and-half
1 cub Milk
1 can Clear chicken broth; 14 oz
2 cub Cheddar cheese; shredded

Preparation:

Place bacon in a 3 qt. casserole; cover and microwave at HIGH 6 to 9 minutes or until done. Remove bacon with a slotted spoon, reserving drippings in casserole; set bacon aside.

Add vegetables to drippings; microwave at HIGH 6 to 8 minutes or until tender. Blend in lfour, salt, and pepper; stir well. Gradually stir in half-and-half, milk, and chicken broth. Cover and microwave at HIGH 7 to 11 minutes or until thickened and bubbly, stirring at 2 minute intervals. Add cheese, stirring until melted. Cover and microwave at MEDIUM 2 minutes. Top each serving with bacon.

SOURCE: Southern Living Magazine, October, 1980. Typed for you by Nancy Coleman.

Bailey's Chocolate-Chip Cheesecake

Servings: 12 Servings

Ingredients:

crust:
2 cub Graham cracker crumbs
¼ cub Sugar
6 tablespoon Butter; melted

filling:
2 ¼ pound Cream cheese; room temp.
1 2/3 cub Sugar
5 Eggs; room temperature
1 cub Bailey's irish cream
1 tablespoon Vanilla extract
1 cub Semisweet chocolate chips

coffee cream:
1 cub Chilled whipping cream
2 tablespoon Sugar
1 teaspoon Instant coffee powder
Chocolate curls as garnish

Preparation:

For Crust: Preheat oven to 325~. Coat a 9 inch springform pan with vegetab Bake until light brown, usually about 7 minutes. Maintain oven temperature

BAKED MAC'N'CHEESE - (Quick & Easy)

Servings: 2 Cups

Ingredients:

FROM LOIS FLACK:

CYBEREALM BBS(315)786-1120:
* * * * * * * * * *
1 can (10 ¾ ounces) Condensed
Cheddar Cheese Soup
½ can Milk
1 teaspoon Prepared Mustard
⅛ teaspoon Pepper
2 cub Hot cooked Elbow or medium
Shell Macaroni (1 ½ c dry)
2 teaspoon Margarine or Butter, melted
1 tablespoon Dry Bread Crumbs

Preparation:

Prep. Time: 20 Minutes - - - - - - - - - - - - Cook Time: 20 Minutes

* * * * * *

1. In 1-quart casserole, combine soup, milk, mustard and pepper. Stir in macaroni.

2. In a cup, combine margarine and bread crumbs. Sprinkle over casserole.

3. Bake at 400øF. 20 minutes or until hot and bubbling.

Makes 2 ½ Cups = 2 main dish servings or 4 side dish servings.

Source: Campbell's Soups

Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.

Baked Smoked Salmon & Feta Cheese En Croute

Servings: 2 Servings

Ingredients:

3 ounce Smoked salmon, diced
6 ounce Cream cheese, softened
3 ounce Feta cheese
1 each Egg, slightly beaten
1 teaspoon Capers
2 tablespoon Finely choppedparsley
4 each Scallions, topped, diced
1 tablespoon (or more) poppyseeds

Preparation:

You'll also need 1 frozen pastry sheet, cut into a 3" X 8" rectangle and some melted butter. Preheat the oven to 375 degrees. In a medium bowl, hand mix the salmon, cream cheese, Feta cheese, egg, capers, parsle, and scallions. Roll out the pastry sheet to double its size.
Liberally brush it with melted butter. Spread the salmon mixture over the sheet. Roll up, jelly-roll style, folding the ends in to seal. Brush the top of the roll with melted butter and sprinkle with poppy seeds. Make ½ inch deep diagonal slashes across the roll to allow steam to escape. Bake the roll for 20 to 30 minutes or until golden. Serve warm.

Baked Spinach With Cheese

Servings: 4 servings

Ingredients:

1 pound Spinach; fresh *
¼ pound Butter
1 each Onion; large, diced
2 each Garlic; cloves, minced
½ teaspoon Salt
½ pound Emmenthaler cheese; grated
1 teaspoon Paprika
⅛ teaspoon Nutmeg
¼ teaspoon Pepper

Preparation:

* Wash and clean spinach of sand. Dry.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Cut spinach into strips. In a large Dutch oven, heat butter until bubbly. Add onion and garlic, saute for 2 to 3 minutes. Add spinach. Sprinkle with salt. Cover and steam for 5 minutes. Remove from heat. Grease an ovenproof casserole. Sprinkle half the cheese over the bottom of the casserole. Add the spinach. Sprinkle with paprika, nutmeg, and pepper. Top with remaining cheese. Bake at 360 degrees F about 20 minutes or until cheese bubbles.

Basic Cheesecake Crust:

Servings: 1 Crust

Ingredients:

1 ½ cub Crushed graham crackers(1 package)
¼ cub Sugar
5 tablespoon Melted butter

Preparation:

Mix the graham crackers and sugar, then add butter and mix with a fork until completely moistened. Press mixture into the bottom and up 1/3rd of the side of a 9-inch springform pan. Refrigerate for 1 hour.

Variations: Use ginger snaps instead of graham crackers for a spicier crust or for cakes like pumpkin. Use chocolate wafers instead of graham crackers for a chocolate, white chocolate, or certain fruit-flavored or ~topped cheesecakes like raspberry, cherry, or orange. For a sweeter, moister crust (do this only if the cheesecake is going to get eaten quickly, because it gets mushy faster) use brown sugar instead of white.

(see also Basic Cheesecake Filling and Basic Cheesecake Method & Toppings)

* The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN

Basic Cheesecake Filling

Servings: 1 Cake

Ingredients:

1 pound To 2 lb cream cheese
½ cub Powdered sugar
2 To 3 eggs
½ cub Yogurt or sour cream
¾ cub Liqueur or fruit/vegetablepuree
1 tablespoon Vanilla
1 teaspoon Or more other flavoredextracts,if desired

Preparation:

Here's where it gets fun. The more cream cheese you use, the denser the cheesecake will be (but not dry!) The more eggs you use, the fluffier it will be. There's a delicate balance here - 1 lb cheese and 3 eggs will give you a fluffy cheesecake, but if you use 2 lbs cheese, 3 eggs is an absolute must if you don't want it to be flat.
More eggs than 3, and you'll taste the eggs. 1 lb cheese and 2 eggs is a nice balance, too, but going any lower than that you'll just end up with something flat.

The powdered sugar works best for two reasons - number one, powdered sugar contains corn starch, which acts as a thickener, and number two, you don't have to worry about the grittiness of undissolved sugar in your cake. The yogurt or sour cream adds moistness and a little bit of tang to the cake. It's not necessary, but it adds oomph to either a bland cake or a citrus-flavored cake. For liqueur, add no more than ½ cup if you're using the yogurt or sour cream, and make sure you're using the three eggs. If you eliminate the yogurt/sour cream, you can increase the liqueur to ¾ cup, and 2 eggs will work (but three is still better - two works best only if you're not using the yogurt/sour cream >and< your liqueur is only ½ cup.) A fruit or vegetable puree should be relatively dry - drain off the liquid in a sieve, or put it in a saucepan, mix in some cornstarch, and heat it until it's thick. You can use an entire cup of puree if you eliminate the yogurt/sour cream. Either mix in the puree with the batter, or reserve a cup or so of batter, mix it with the puree, then swirl it into the cheesecake.

The vanilla is a must, in my opinion. Lots of times, I'll throw in an extra teaspoon for good measure. Other extracts can enhance the flavor - banana extract in a strawberry cheesecake, coconut extract or almond extract in an Amaretto cheesecake, etc.

Another addition would be cocoa or chocolate. Cocoa mixes in nicely without making the cheesecake gooey - 4-6 Tbsp will do it. Melted chocolate or white chocolate chips shouldn't really exceed 6 oz, even 4 oz will usually do enough for the flavor. If you're doing the swirl thing, use only 2-3 oz melted chocolate for the batter that's being swirled in. Make sure the melted stuff is cooled before you mix it in.

(see also Basic Cheesecake Crust and Basic Cheesecake Method & Toppings)

* The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN

Basic Cheesecake Method & Toppings

Servings: 1 Servings

Ingredients:

Let cream cheese sit out until it's room temperature, nice and soft.
Beat the cream cheese and sugar together until fluffy. Add eggs one
at a time (break them into a separate cup - one teensy bit of shell
will ruin everything!) and beat just until mixed. Add remaining
ingredients and beat just until mixed. Pour into chilled shell and
bake at 325 for 50 minutes to an hour.

Preparation:

Jam may be melted and poured evenly over the top of the cooled cake.

Fruits may be arranged on top of a cooled cake, then covered with a melted jam glaze.

4 oz chocolate or white chocolate chips, melted with 2-3 Tbsp butter and maybe 1 -2 Tbsp whipping cream (if desired) can be poured on top of the cooled cake.

For a yogurt or sour cream topping, cook the cake only 50 minutes, cool the cake 15 minutes, mix together 1 cup yogurt or sour cream with ¼ cup sugar (regular is OK since this is so liquid) and 1 Tbsp vanilla or other flavoring (lemon juice, extract, etc.) raise the oven temperature to 475 and bake another 10 minutes.

(see also Basic Cheesecake Filling and Basic Cheesecake Crust)

* The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN

BEEF ROULADES WITH BLUE CHEESE AND WALNUTS

Servings: 2 Servings

Ingredients:

2 (10 ounce) rib eye steaks
"Essence"
½ cub Maytag Blue Cheese
[crumbled]
½ cub Walnuts [chopped roasted]
2 tablespoon Olive oil
8 New potatoes, [quartered
& roasted]
2/3 cub Maytag Blue Cheese
Mornay Sauce
Long chives
2 tablespoon Red peppers [diced]
2 tablespoon Yellow peppers [diced]
2 tablespoon Chopped chives
"Essence"

Preparation:

Preheat oven to 450 degrees and pound out the meat to approx ª"... 1) Season the pounded meat with Essence. Sprinkle the cheese and walnuts over the meat. Roll the meat into the roulades. Tie with butcher's twine. 2) In a saute pan, heat the olive oil. When the pan is smoking hot, sear the roulades on all sides and place in the oven and roast for 5-6 minutes for rare to medium-rare. 3) Remove from the oven and slice each on the bias into 5 (2 ounce) slices. Place the roasted potatoes in the center of the plate. Fan the meat around the potatoes. Spoon the sauce around the plate. Garnish with long chives, brunoise of peppers and chopped chives.

Note: "Essence" is a combination of spices that is used by Chef Emeril Lagasse. It is a combination of chili powder, ground cumin, paprika oregano, salt, pepper, coriander, garlic powder, red pepper. This is available already prepared at the TFN program, or at the TFN web page on the internet. (www.foodtv.com)

Source: The Essence of Emeril on the TV FOOD Network.

Biscuits ( Cheese )

Servings: 8 Servings

Ingredients:

1 cub Flour
3 teaspoon Baking powder
1 tablespoon Butter or butter substitute
½ cub Milk
¼ teaspoon Salt
½ cub Grated cheese

Preparation:

Prize winning recipe

Sift flour, measure, and sift with baking powder and salt. Work in butter and cheese with 2 spatulas or tips of fingers. Add milk. Mix quickly and lightly. Drop by teaspoonfuls on well-oiled baking sheet. Bake in hot oven (450 F) 12 minutes. 8 servings. The Household Searchlight - 1941

Biscuits ( Cheese Garlic )

Servings: 3 Servings

Ingredients:

2 cub Bisquick baking mix
2/3 cub Milk
½ cub Shredded Cheddar cheese
¼ cub Butter
¼ teaspoon Garlic powder
1 tablespoon Dried parsley

Preparation:

Mix baking mix, milk, parsley, and cheese until soft dough forms. Beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes, or until golden brown. Mix butter and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm. Randy Rigg

Biscuits ( Red Lobster Cheese )

Servings: 12 Biscuits

Ingredients:

BISCUIT:
2 cub Bisquick
½ cub Cold Water
¾ cub Cheese, Cheddar; grated

TOPPING:
2 tablespoon Butter, melted
pinch Garlic powder*
pinch Italian seasonings*
pinch Parsley flakes*

Preparation:

Preheat oven to 450. Mix bisquick, water and cheese. Drop by large (heaping tablespoon) spoonfuls onto GREASED baking sheet. Bake 10-15 Min. After baking (while still hot) brush on melted butter/spices.

*Spices can vary - but a little goes a long way.

Note: Try parmesan cheese

From: Kathy Pitts, Cooking echo

From: Kathy Pitts Date: 12 Jan 96

Biscuits ( Red Lobster Light Garlic Cheese )

Servings: 12 Servings

Ingredients:

2 cub Minus 1 T flour
1 tablespoon Plus 2 tsp baking powder
½ teaspoon Baking soda
1 Pinch salt
3 tablespoon Stick margarine, chilled
¾ cub Low fat (1.5%) buttermilk
1 ½ ounce Sharp cheddar cheese, grated
¼ teaspoon Garlic powder

Preparation:

1. Preheat oven to 450F. Line baking sheet with parchment or waxed paper; spray with nonstick cooking spray.

2. In a medium bowl, sift together the flour, baking powder, soda and salt. Add 2 tablespoons of the margarine and blend with pastry cutter until mixture resembles coarse crumbs. Add buttermilk and cheese; combine with fork, handling dough as little as possible. Drop by spoonfuls onto prepared baking sheet; bake until lightly browned, about 8-10 minutes.

3. While biscuits are baking, in a small microwavable bowl, add remaining tablespoon margarine; microwave on high until margarine is melted. Stir in garlic powder; set aside.

4. When biscuits are done, remove from oven and brush margarine mixture evenly over the warm biscuits. Remove from baking sheet and serve immediately.

Serving (1 biscuit) equals ¾ fat, 1 ¼ bread, 15 calories. Per serving 83 calories, 2 gm pro, 9 gm carb, 4 gm fat, 338 mg sodium, 4 mg chol, 0 gm fib.

Source: Weight Watchers Magazine, December 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY and home of Kook-Net 315-786-1120

From: Barry Weinstein Date: 03-29 Cooking From: Dale Shipp Date: 24 Jan 97

Black Eyed Pea's Broccoli Cheese Soup

Servings: 8 Servings

Ingredients:

1 ½ pound Broccoli; fresh
2 cub Water
¾ teaspoon Salt
½ cub Cornstarch mixed with 1 cupcold wa
1 pint Half and half
1 pound Velveeta
½ teaspoon Pepper

Preparation:

Steam broccoli until tender. Place half-and-half and water in top of double boiler. Add cheese, salt and pepper. Heat until cheese is melted. Add broccoli. Mix cornstarch and water in small bowl. Stir into cheese mixture in double boiler and heat over simmering water until soup thickens.

Black Forest Cheesecake Delightú

Servings: 10 Servings

Ingredients:

HEAVEN FROM CHEF FREDDY'S:

FOR THE CRUST:
1 cub Chocolate wafer crumbs
3 tablespoon Parkay margarine [melted]

FOR THE FILLING:
16 ounce Philadelphia Brand CreamCheese [softened]
2/3 cub Sugar
2 large Eggs
6 ounce Chocolate chips [melted]
¼ teaspoon Almond extract

FOR THE TOPPING:
21 ounce Cherry pie filling
Frozen whipped topping

Preparation:

>>>> Raspberry pie filling may be substituted for the cherry <<<<

To make the crust...
Combine the crumbs and margarine; and press onto the bottom of a 9" springform pan... Bake at 350ø for 10 min...

To make the filling...
Combine cream cheeseand sugar, mixing at med. with an electric mixer until blended... Add eggs one at a time mixing well after each addition... Blend in the chocolate and the extract, and pour over crust...
Bake at 350ø for 45 min... Loosen the cake from the rim of pan; cool before removing... Chill...

Top the cake with the pie filling and the whipped topping just before serving...

...presented to you from the KRAFT Philadelphia Brand Cream Cheese cookbook by Fred Goslin in Watertown NY on *** CYBEREALM BBS (315)-786-1120 ***

BLUE CHEESE CHEESECAKE

Servings: 8 " cake

Ingredients:

Crust:
2 tablespoon Butter or margarine 1 c Cheese crackers, crushed

Preparation:

: Filling: 16 oz Cream cheese, softened 8 oz Blue cheese
3 Eggs ¼ c Flour ¼ t Salt
1 c Medium picante sauce
1 c Sour cream ½ c Chopped green onions ½ c Chopped walnuts

: Garnish:
: chopped parsley
: tomato roses
: chopped green onions

Preheat oven to 325 deg. Butter 8-inch springform pan; sprinkle cracker crumbs on bottom and sides.

Blend cheeses, eggs, flour, salt, picante sauce and sour cream. Fold in onions. Pour mixture into pan and sprinkle with walnuts. Bake one hour. Cool and chill overnight. Garnish with parsley and tomato roses, or with additional chopped green onions, if desired. serve at room temperature on crackers.

Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY - Home of Kook-Net (315)782-1120 -

Blue Cheese, Hazelnut, and Herb Terrine

Servings: 2 Servings

Ingredients:

FROM ANDY BIEGEL:

CULINARY CUISINE BBS:
Radicchio leaves
2 1/16 ounce Creamy blue cheese
3 ¼ ounce Greek strained yogurt
1/3 tablespoon Mayonnaise
1 teaspoon Gelozone (gelatin)
9/16 ounce Toasted hazelnuts
2/3 Hard boiled eggs
2 tablespoon Fresh mixed herbs

SUGGESTIONS FOR HERBS:
Parsley
Coriander
Chives
3/16 teaspoon Paprika

Preparation:

1. Trim the stalks from the radicchio and use the leaves to line a 110gm (for two servings) loaf dish.

2. Mash the blue cheese with the yogurt and mayonnaise and warm gently. In a separate pan, whisk the Gelozone with 2 T water and bring almost to a boil.

3. Fold into the cheese mixture. Add the nuts, eggs, herbs, paprika and seasoning. Mix well, and tranfer to the loaf tin.

4. Fold over the radicchio leaves and chill until set. Carefully turn out of the tin, slice and serve.

This is pretty good warm or cold. Try serving with a flavored hollandaise sauce.

Source: Andy Biegel, The Culinary Connection BBS and hub of Kook-Net 312-252-FOOD Typed in MM format by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120

Blueberry and White Chocolate Cheese Pie

Servings: 8 Servings

Ingredients:

For the crust
1 cub Hazelnuts; roasted/ground
½ cub Brown sugar
4 tablespoon Butter; melted
For the filling
4 ounce White chocolate; finelygrated
8 ounce Cream cheese; softened
¼ cub Sour cream
For the topping
2 cub Blueberries
¼ cub Sugar
For garnish
Zest of one lemon
White chocolate shavings

Preparation:

Recipe by: Herald Journal, Logan, UT (Used by Permission) Line bottom of a 9-inch tart pan with parchment paper. Mix crust ingred

Melt white chocolate in double boiler over hot but not boiling water. St

For the topping: Rinse fresh blueberries and toss with the ¼ cup suga

BLUE-CHEESE PINWHEELS

Servings: 36 servings

Ingredients:

¼ pound Blue cheese (room temp)
½ cub Minced parsley
4 tablespoon Buter, softened
6 slice Soft white bread

Preparation:

In small bowl, mix blue cheese, ¼ c minced parsley, and 2 tbsp butter until well blended.

Trim crusts from bread slices; reserve bread trimmings for making crumbs another day. With rolling pin, roll bread slices flat. Evenly spread about 1 rounded tablespoonful cheese mixture on each bread slice; roll up, jelly-roll fashion.

On waxed paper, place remaining ¼ cup minced parsley. Spread outside of cheese rolls with remaining butter; coat lightly with parsley. Wrap rolls tightly in plastic wrap; refigerate at least 30 minutes for easier slicing.

To serve, slice each parsley-coated cheese roll crosswise into six slices. Place slices, cut-side up, on platter. Makes 3 dozen hors d'oeuvres.

Each pinwheel: About 35 calories, 2 g fat, 2 mg cholesterol, 80 mg sodium.

Good Housekeeping's HOLIDAY BEST '93 pg 120

Boboli Pizza with Garlic, Peppers and Goat Cheese

Servings: 4 Servings

Ingredients:

¼ cub Olive Oil
1 large Red Onion; thinly sliced
6 large Garlic Cloves; thinly sliced
½ large Red Bell Pepper; thinlysliced
½ large Yellow or Green Bell Pepper;thinly sliced
¼ teaspoon Dried Crushed Red Pepper
Salt
Pepper
16 ounce Boboli;(baked cheese pizzacrust)
5 ounce Soft Goat Cheese; crumbled
1 tablespoon Fresh Thyme Leaves; or
1 teaspoon Dried Thyme Leaves; crumbled

Preparation:

Preheat oven to 450øF. Heat olive oil in a heavy large skillet over medium-low heat. Add sliced onion and garlic and saute until very soft, about 20 minutes. Add sliced bell peppers and saute 5 minutes.
Mix in dried crushed red pepper. Season with salt and pepper. Place Boboli on a pizza pan or cookie sheet. Tip skillet so oil accumulates at one side. Brush Boboli with oil in skillet. Top with onion-pepper mixture. Sprinkle with cheese and thyme. Bake until cheese melts, about 12 minutes. Cut into wedges and serve.

Source: Gourmet Magazine From Katherine Smith, Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Bo's Chocolate Chip Cheesecake

Servings: 1 Cheesecake

Ingredients:

24 ounce Cream cheese,broken into pieces
4 Eggs, separated
2 tablespoon Vanilla extract(do not use artificialvanilla)
1 cub Sour cream
¼ cub Brown sugar,or to taste
1 pound Chocolate chips
1 pound Graham cracker crumbs
½ cub Butter, melted

Preparation:

Preheat the oven to 325 degrees F.

PREPARE THE BATTER: Place the egg yolks in a food processor for 5 seconds, then add the cream cheese and beat until smooth. Add the brown sugar and vanilla and process for several minutes, or until the batter is very smooth. Beat the egg whites and fold into the cheese mixture. Set aside.

PREPARE THE CRUST: Soften butter and combine with graham cracker crumbs. Mix until fully blended, e.g. they will form a ball when squeezed in your hand or by a spoon. Pat the crust into the sides and bottom of a springform pan about 9 inches in diameter.

Spread a generous layer of chips on the bottom of the pan, and then pour the batter into the pan. Add another generous layer of chips to the top of the cake.

Place the filled pan into the preheated oven. Baking time will vary from about 30 minutes to 2 hours. Cooking time depends on whether you want a soft, gooey "New York" style cheesecake (shorter) to a fluffy "souffle"-like cheesecake (longer). The longer you cook it, the fluffier it gets.

When the cake starts to rise like a souffle, start checking to see if it is done. It will just about double in volume, and should not flow over the sides of the pan. If the cake shimmers like Jello when shaken, it is done. Alternatively, if a knife inserted comes out clean, the cake is overcooked: the knife should be very lightly coated with batter.

NOTES:

* A truly decadent chocolate chip cheesecake -- This recipe came to me from a friend of mine, Bo (pronounced "boo") Ture Ahlberg, who would occasionally (read "whenever we could persuade him") bring it into work. Needless to say, it would be snarfed up immediately.

* Bo prefers to use Nestle Mini-Morsel chocolate chips.

: Difficulty: easy to moderate.
: Time: 15 minutes preparation, up to 2 hours cooking.
: Precision: measure the ingredients.

: Daniel P. Faigin
: System Development Corporation, Santa Monica CA : {akgua allegra ihnp4 hplabs sdcsvax trwrb cbosgd}!sdcrdcf!faigin sdcrdcf!faigin@LOCUS

: Copyright (C) 1986 USENET Community Trust

Brownies ( Cream Cheese )

Servings: 16 Brownies

Ingredients:

4 ounce Sweet cooking chocolate
5 tablespoon Butter or margarine
3 ounce Cream cheese, softened
1 cub Sugar
3 Eggs
½ cub Plus 1 T all-purpose flour
1 ½ teaspoon Vanilla extract
½ teaspoon Baking powder
¼ teaspoon Salt
¼ teaspoon Almond extract
½ cub Chopped nuts

Preparation:

Preheat oven to 350xF. Melt butter and 3 T butter over low heat; cool.
Cream remaining butter with the cream cheese until fluffy. Gradually add ¼ c sugar, creaming until light. Add 1 egg, 1 T flour and ½ ts vanilla; mix until smooth and then set aside. Beat remaining eggs until fluffy and lemon colored. Gradually add remaining sugar, beating until thick. Fold in remaining flour and the baking powder and salt. Blend in chocolate mixture. Then add almond extract, remaining vanilla and the nuts. Measure 1 cup batter and reserve.
Spread remainder in 9" square pan. Pour cheese mixture over top. Drop reserved chocolate batter by tablespoonfuls over top. Swirl mixtures together with spatula to marbleize. Bake 35-40 minutes. Cool in pan on cake rack. Then cut in 2 14" squares.

Source: Brownies By The Dozen. Typed by Linda Howard.

Brownies ( German Sweet Chocolate Cream Cheese )

Servings: 16 Servings

Ingredients:

BROWNIE LAYER:
4 ounce Germans sweet chocolate
¼ cub Margarine
¼ cub Sugar
2 Eggs
1 teaspoon Vanilla
½ cub Flour
½ cub Chopped nuts

CREAM CHEESE TOPPING:
4 ounce Cream cheese softened
¼ cub Sugar
1 Egg
1 tablespoon Flour

Preparation:

To prepare Brownie layer: Melt chocolate and margarine over very low heat or melt in microwave on HIGH for 2 minutes or until margarine is melted then stir until chocolate is completely melted. Stir sugar into chocolate, add eggs and vanilla stir until completely mixed. Mix in flour until well blended. Stir in nuts. Spread in greased 8-inch pan

To prepare cheese topping: Mix cream cheese, sugar, egg and flour until smooth. Spoon over brownie mixture, swirl with knife to marbelize.

Bake at 350 degrees for 35 minutes or until wooden pick inserted in center comes out almost clean (DO NOT OVERBAKE). Cool in pan; cut into squares. Makes 16 brownies.

Brownies ( Marbled Cream Cheese )

Servings: 15 To 20

Ingredients:

6 ounce Semisweet chocolate,coarsely chopped
3 ounce Unsweetened chocolate,coarsely chopped
16 ounce Cream cheese, softened
2 cub Granulated sugar, divided
4 large Eggs, at room temperature
1 tablespoon Vanilla extract, divided
1 cub Unsalted butter, softened
1 cub All-purpose flour
¼ teaspoon Salt

Preparation:

Position a rack in the center of the oven and preheat to 350 degrees F.
Line a 13-by-9-inch baking pan with aluminum foil so that the foil extends 2 inches beyond the long sides of the pan. Lightly butter the
bottom and sides of the foil-lined pan.

Melt the chocolates according to the melting instructions in the Chocolate Key. Cool the chocolate for 10 to 15 minutes, until tepid.
In a large bowl, using a hand-held electric mixer set at medium speed,
beat together the cream cheese and 1/3 cup of the sugar until smooth.
Beat in one of the eggs and 1 teaspoon of the vanilla until combined.
In another large bowl, using a hand-held electric mixer set at medium
speed, beat the butter and remaining 1 2/3 cups of sugar until combined.

One at a time, beat in the remaining 3 eggs, beating well after each
addition. Beat in the melted chocolate and the remaining 2 teaspoons of
vanilla extract. On low speed, beat in the flour and salt, just until
combined.

Scrape all but 1 cup of the chocolate batter into the prepared pan and
smooth the top with a rubber spatula. Spread the cream cheese mixture
evenly over the batter. Spoon the reserved chocolate batter over the
cream cheese mixture. Using a table knife, pull it through the layers of
batter with a slight lifting motion, in a zigzag pattern to create a
marbleized pattern. Bake for 30 to 40 minutes, or until a cake tester or
toothpick inserted 2 inches away from the center comes out with a few
moist crumbs clinging to it.

Cool the brownies in the pan set on a wire rack. When the brownies are
completely cooled, using the two ends of the foil as handles, lift the
brownies out of the pan. Cut into squares.

Buffalo Chicken Wings with Blue Cheese Dipping Sauce

Servings: 36 Servings

Ingredients:

10 Minutes preparation time
35 Minutes cook time

CHICKEN WINGS:
6 tablespoon Butter
¼ cub Hot pepper sauce
Vegetable oil; for frying
18 Chicken wings (about 3lb)disjointed with tips discrd

BLUE CHEESE DIPPING SAUCE:
¼ pound Blue cheese; roquefort orgorgonzola
½ cub Mayonnaise
½ cub Sour cream
1 tablespoon Lemon juice
1 tablespoon Wine vinegar
dash Hot pepper sauce

Preparation:

1. Melt butter in a small saucepan. Add hot sauce and remove from heat.

2. In large frying pan or deep-fat fryer, heat 1 inch of oil to 375F. Fry wings in batches without crowding until golden brown, 10 to 15 minutes. Drain on paper towels.

3. Brush wings with spicy butter and serve warm, with blue cheese dipping sauce.

Sauce:

In a small bowl, mash the blue cheese, leaving some clumps. Whisk in the mayonnaise until blended. Add remaining ingredients and whisk to blend well. Cover and refrigerate until serving time.

From: 365 Ways to Cook Chicken

Campbell's Cheese and Broccoli Potato Topper

Servings: 4 Servings

Ingredients:

1 10 ¾ oz can Campbell's
New Cheddar Cheese Soup
2 tablespoon Sour Cream or Yogurt
½ teaspoon Dijon Mustard
1 cub Cooked Broccoli Flowers
4 Hot Baked Potatoes, split.

Preparation:

1) In 1 ½ qt saucepan, combine soup, sour cream and mustard; add broccoli. Heat through, stirring occasionally.

2) Serve over potatoes. Garnish with chopped sweet red pepper if desired.

NOTE: To bake potatoes: Using fork, pierce each potato; bake at 400 F for 1 hour. OR microwave on high 10 ½ to 12 ½ minutes or until fork tender.

Typed for you by Peggy and Bruce Travers Cyberealm BBS Watertown NY 315-786-1120

Cappucino Chocolate Cheesecake

Servings: 16 Servings

Ingredients:

1 ¼ cub Chocolate wafers; crushed
⅛ teaspoon Cinnamon
1 package Light cream cheese (8 oz)
1 cub Sugar
1 cub Unsweetened cocoa powder
1 teaspoon Cocoa powder for garnish
2 ½ cub Sour cream
2 Eggs
2 tablespoon Coffee liqueur
1 teaspoon Vanilla

Preparation:

Preheat oven to 350F. Stir together wafer crumbs and cinnamon. Pat into bo

Beat cream cheese until light and fluffy. Beat in sugar and cocoa powder. Beat in egg. Stir in 2 cups sour cream, coffee liqueur and vanilla. Turn i

Spread remaining sour cream evenly over top. Return to oven 1 minute to g Remove from springform pan. Just before serving, dust top with cocoa powder

CARAWAY CHEESE CRISPS

Servings: 60 servings

Ingredients:

1 ½ cub All-purpose flour
½ cub Butter, softened
½ teaspoon Caraway seeds
¼ teaspoon Salt
¾ pound Cheddar cheese, shredded

Preparation:

-(About 3 cups)

Preheat oven to 425oF. In large bowl, with hand, knead all ingredients until blended.

Shape dough into ½-inch balls. On ungreased cookie sheet, place three dough balls in a cluster. With fingers, flatten cluster to ¼-inch thickness. Repeat with remaining balls, placing clusters about 2 inches apart. Bake 10 to 12 minutes until lightly browned.
With pancake turner, remove cheese crisps to wire racks; cool. Store cheese crisps in tightly covered container to use up within 3 days.
Makes about 5 dozen.

Each crisp: About 45 calories, 3 g fat, 6 mg cholesterol, 65 mg sodium.

Good Housekeeping's HOLIDAY BEST '93 pg 118

Catfish Baked with Cheese

Servings: 6 Servings

Ingredients:

6 Catfish Fillets (about 2 lb)
½ cub Fresh grated Parmesan cheese
¼ cub Flour
Salt to taste
Black pepper to taste
1 teaspoon Paprika
1 Egg, lightly beaten
1 tablespoon Milk
8 tablespoon Butter, melted
¼ cub Sliced almonds

Preparation:

1. Preheat oven to 350 deg. 2. Wipe the catfish dry 3. Blend together the cheese, flour, salt, pepper, and paprika 4. Combine the egg and milk in a flat dish 5. Dip the fillets in the egg mixture, and then coat with the cheese mixture. Arrange the fillets in one layer in a baking dish, and pour the butter over all. Sprinkle with the almonds. 6. Place in oven and bake for 20 minutes

CAVIAR AND CHEESE FINGERS

Servings: 60 servings

Ingredients:

4 tablespoon Butter
⅛ teaspoon Salt
½ cub All-purpose flour
2 large Eggs
8 ounce Cream cheese, softened
½ cub Sour cream
1 ½ teaspoon Grated onion
¾ teaspoon Dill weed
2 ounce Container red salmon caviardrained

Preparation:

Grease large cookie sheet. In 2-quart saucepan over medium heat, heat ½ cup water with butter and salt until butter melts and mixture boils. Remove saucepan from heat. Add flour all at once.
With wooden spoon, vigorously stir until mixture forms ball and leaves side of pan. Add eggs to flour mixture, one at a time, beating well after each addition until mixture is smooth.

Preheat oven to 375oF. Spoon mixture into decorating bag with medium writing tube. Pipe mixture onto cookie sheet into 2 ½" by ½" strips, about 1 inch apart. Bake 20 minutes or until golden. Cool pastry fingers on wire rack.

To serve, in small bowl, with mixer at medium speed, beat cream cheese, sour cream, onion, and dill until smooth. With serrated knife, cut each pastry finger horizontally in half. Spoon some cream cheese mixture into each half; top with some caviar. Makes about 60 hors d'oeuvres.

Each finger: About 35 calories, 3 g fat, 17 mg cholesterol, 40 mg sodium.

Good Housekeeping's HOLIDAY BEST '93 pg 120

Cheese & Oat Loaf

Servings: 6 servings

Ingredients:

2 cub Rolled oats
2 tablespoon Minced onion flakes *
¼ teaspoon Garlic powder
¼ teaspoon Sage, ground
⅛ teaspoon Thyme, dry
⅛ teaspoon Allspice, ground
Salt to taste
Pepper to taste
2 cub Cottage cheese, low-fat
4 Egg white (or 2 eggs)

Preparation:

For a part recipe of 2 or 3 servings, try making small "pancakes" in a non-stick frying pan. Brown until crisp on one side, then flip & brown second side. (My note)

Preheat oven to 350F. Lightly oil a 4 x 8 loaf pan (or 9" square baking pan or 9" pieplate - my note). Combine dry ingredients in a large bowl and mix well. In a small bowl, beat egg and cheese together until blended using electric mixer, whisk or fork. Add to dry mixture and mix until all ingredients are moistened.

Press firmly in prepared pan. Cover pan with aluminum foil and bake 20-25 min, uncover and continue baking 20-25 min more (less time for the 9" pan) until the oats are golden brown at the edges. Let stand 3-5 min, then invert onto a serving plate. Cut in slices or wedges.
Serve with a salad, pickles and/or green vegetable.

6 servings, each serving 173 calories, 16 g protein, 2 g fat, 22 g carbohydrate, 341 mg sodium, 3 mg cholesterol with egg whites, 3 g fiber.

Source: Oat Cuisine by Bobbie Hinman shared by Elizabeth Rodier April 93

CHEESE AND CHOCOLATE TUNNEL CAKE

Servings: 12 servings

Ingredients:

1 Two layer chocolate cake mixith pudding
1/3 cub Margarine or butter
16 ounce Cream cheese, softened
½ cub Sugar
2 Eggs
2 teaspoon Margarine or butter, melted
2 ounce Semi sweet chocolate
2 teaspoon Corn syrup

Preparation:

Preheat oven to 350 degrees. Prepare cake mix according to package directions, substituting margarine for oil. Reserve 1 cup of batter.
Pour remaining batter into a 12 cup greased and floured fluted tube pan. Combine cream cheese and sugar, mixing well at medium speed on an electric mixer until well blended. Blend in eggs, one at a time.
Pour over batter in the pan. Spoon reserved batter over cream cheese mixture. Bake 1 hour or until toothpick inserted in center comes out clean. Cool 30 minutes; remove to a wire rack. Combine margarine, chocolate and corn syrup in a small saucepan. Cook over low heat until chocolate is melted. Pour over cooled cake.

CHEESE AND PEPPERONI BREAD

Servings: 20 Servings

Ingredients:

INGREDIENTS:
3 ⅜ cub Bread Flour
1 ½ tablespoon Sugar
1 ½ tablespoon Dry Milk
1 ½ teaspoon Salt
¼ cub Pepperoni, chopped (1 oz)
¼ cub Provolone Cheese, chopped
(1-1/5 oz)
2 teaspoon Parmesan cheese, grated
½ teaspoon Garlic powder
¼ teaspoon Oregano
1 teaspoon Olive oil
1 ⅛ cub Water (9 fl oz)
1 ½ teaspoon Dry yeast

Preparation:

Place all ingredients in baking pan except water and yeast. Add water on top of other ingredients in the pan. Close lid, place yeast in dispenser. Set on Regular Bake mode.

Recipe created for Panasonic 65. Adjust as necessary for other brands.

From files of A.BROADDUS [Alice in Houston] 6-15-92

Cheese and Rice Casserole ADA

Servings: 4 servings

Ingredients:

2 ½ cub Brown rice cooked
3 Green onions, chopped
1 cub Lowfat cottage cheese
1 teaspoon Dried dill
¼ cub Grated Parmesan cheese
½ cub Lowfat milk

Preparation:

Combine all ingredients in a mixing bowl. Pour into a lightly oiled casserole. Bake at 350 F for 15 to 20 minutes.

From the ADA Holiday Cookbook by Dr. Betty Wedman.

one serving = 2 bread exchanges + 1 lean meat + ½ milk exchange = 235 cal, 35 CHO, 14 PRO, 4 fat, 682 Na, 203 K, 10 Cholest

Posted by PHILLIP BOWER, Prodigy ID# FHMN87A.

Cheese and Rice Casserole From Joan Johnson

Servings: 4 servings

Ingredients:

2 ½ cub Brown rice, cooked
3 Green onions, chopped
1 cub Low fat cottage cheese
1 teaspoon Dried dill
¼ cub Grated parmesan cheese
½ cub 1% milk

Preparation:

1. Combine all in a mixing bowl. Pour into casserole dish sprayed with nonstick spray.

2. Bake at 350F for 15-20 minutes.

One serving = 2 breads, 1 protein, ½ milk Per serving-- 235 calories

CHEESE AND WATERCRESS PIE

Servings: 6 servings

Ingredients:

CRUST:
2 cub Flour
¼ cub Butter or margarine softened
1 Egg
1 dash Salt
1/3 cub Cold water (or more)

FILLING:
1 pound Feta cheese, crumbled
8 ounce Cream cheese; softened
2 Eggs
1 bunch Watercress; minced
1 dash Ground nutmeg
1 dash Black pepper
1 dash Sugar
Beaten egg white (optional)

Preparation:

To make crust, combine flour, butter, 1 egg and salt in bowl and work with fingers until mixture resembles coarse crumbs. Add enough cold water to make soft dough. Wrap in waxed paper and chill 2 hours.

To make filling, combine cheeses, 2 eggs, watercress, nutmeg, pepper and sugar in mixer bowl and mix thoroughly.

Divide chilled crust in halves. Roll half of pastry almost paper-thin and fit into 9-inch pie plate. Spread filling into shell. Roll other half of pastry very thin and place over filling. Trim and crimp edges. Brush with beaten egg white, if desired, and bake at 325F 45 to 55 minutes, or until pastry is golden. Cut in wedges to serve.

Created by: Greenhouse, Los Angeles

(C) 1992 The Los Angeles Times

Cheese Ball #1

Servings: 1 servings

Ingredients:

1 carton Wispride Cheddar Cheese
With Port Wine
4 ounce Blue cheese
8 ounce Cream cheese
1 tablespoon Worcestershire sauce
1 tablespoon Finely minced onion

GARNISH:
Walnuts, pecans, or parsley

Preparation:

Let cheeses soften a little; mix everything (except your choice of garnish) together using electric mixer; form ball; chill for several hours (2 - 24); take from refrigerator 30 mins before serving; cover with pecans, walnuts (halves or pieces) or parsley. Surround with crackers.

Claudia Tucker, GCS Typed by Dale/Gail Shipp

Cheese Ball #2

Servings: 1 servings

Ingredients:

1 pound Cheddar cheese
½ pound Swiss cheese
¼ pound Roquefort cheese
1 Clove of garlic
dash Worcestershire sauce
Mayonnaise (enough to hold
Together)

GARNISH:
Paprika, or chopped parsley

Preparation:

Have cheese at room temperature. Put in food grinder with garlic, worcestershire and just mayonnaise to hold it together. Form into one large or two small balls and roll in paprika. Chill.

Pat Shepherd, GCS Typed by Dale/Gail Shipp

Cheese Ball #3

Servings: 1 servings

Ingredients:

16 ounce Cream cheese
1 package Dried chipped beef
1 teaspoon Caraway seed (optional)
1 tablespoon Minced onion

Preparation:

Shred the chipped beef, then stir it into the cheese. Form into a ball and chill. No need to remove cheese ball from the refrigerator early because it spreads easily right from the start.

Claudia Tucker, GCS Typed by Dale/Gail Shipp

Cheese Chowder

Servings: 8 Servings

Ingredients:

3 cub Potato
2 cub Carrot chunks
1 cub Celery chunks
1 cub Water
10 ounce Canned low sodium chicken br
1 pound Healthy Choice Fat Free Proc
¼ cub Parsley
Cracked black pepper

Preparation:

Cook potatoes, carrots and celery in chicken broth and water until vegetables are tender. Combine cheese and ½ cup of broth from cooked vegetables in microwave-proof bowl. Microwave on HIGH 6 minutes or until cheese melts, stirring every 2 minutes. Add melted cheese to vegetables and broth; stir in parsley. Add more water for thinner chowder. Season to taste with pepper.

Cheese Crepes

Servings: 28 servings

Ingredients:

3 Eggs
1 cub Flour
1 teaspoon Sugar
pinch Salt
½ cub Grated cheeseParmesan or Gruyere or mix
1 ½ cub Milk orpart milk/chicken stock
2 tablespoon Butter; melted, cooled

Preparation:

Beat eggs, blend into flour, sugar, and salt. The dough will be stiff and if the eggs are small, a little of the liquid hay have to be added. Beat in the grated cheese which should be as finely grated as possible, then add liquid in small amounts, beating in between until mixture is smooth.

Cook according to directions for Basic crepes.

Alternate seasonings: Add herbs of your choice; a tablspoon of chopped parsley, a half teaspoon each of basil, thyme, or oregano.
Or add 1 tablspoon brandy. You may also add 1 ½ teaspoons of Italian Seasoning.

Suggested Uses: With Pizza fillings, cannelloni fillings, with chicken, mushroom, and ham fillings. For any crepe reciep with Mornay sauce.

From: You can do anything with Crepes. 1993 Cooking Echo Picnic coobook exchange.
Happy Charring

~-- EZPoint V2.2
* Origin: "LaRK's" Place (1:343/26.3)
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BBS: Computer Specialties BBS Date: 08-01-93 (15:43) Number: 59658 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: reicpe Conf: (149) COOKING

Cheese Enchilada Stacks

Servings: 6 servings

Ingredients:

2 can Tomato sauce(15oz)
¼ cub Onion,instant minced
1 tablespoon Chili powder
½ teaspoon Salt
¼ teaspoon Cumin,ground
¼ teaspoon Garlic powder
12 Corn tortillas
8 ounce Cheddar cheese,shredded

Preparation:

1. Combine tomato sauce, onion, chili powder, salt, cumin and garlic powder in a saucepan; simmer, covered, 15 minutes. 2. Spread ¼ cup sauce in the bottom of a greased 9-inch-square baking pan; top with a tortilla. 3. Spread tortilla with 2 tablespoons sauce; sprinkle with 2 rounded teaspoons cheese. 4. Repeat layering with remaining tortillas, sauce and cheese, ending with cheese. 5. Bake, uncovered, in preheated 350'F. oven 20 minutes, or until hot. 6. Remove tortilla stack to a serving platter; spoon sauce remaining in pan over the top. 7. Cut into wedges to serve.

Cheese Fudge

Servings: 3 Servings

Ingredients:

1 cub (2 sticks) butter; softened
8 ounce Pasteurized process cheese cubed
1 ½ pound Powdered sugar
½ cub Cocoa
½ cub Non-fat dry milk
2 teaspoon Vanilla
2 cub Coarsely chopped nuts

Preparation:

In a large saucepan over medium heat melt butter and cheese, stirring frequ Turn into a 9x9x2-inch pan. Chill until firm. Makes 3 pounds.

From Best Recipes Magazine, Sept/Oct 1991

Cheese Lasagne Casserole

Servings: 8 servings

Ingredients:

1 tablespoon Salad oil
1 can Tomatoes(28oz)
1 can Tomato sauce(8oz)
1 package Spaghetti sauce mix
½ teaspoon Garlic powder w/parsley
1 teaspoon Salt,seasoned
½ teaspoon Pepper,seasoned
½ pound Lasagne noodles,broad
Water,salted
¾ pound Mozzarella cheese,sliced
¾ pound Ricotta cheese
½ cub Parmesan cheese,grated

Preparation:

1. Heat salad oil in a large skillet. 2. Add tomatoes, tomato sauce, spaghetti sauce mix and seasonings; blend thoroughly. 3. Bring to a boil; reduce heat and simmer, uncovered, 25 minutes. Set aside. 4.
Boil the tomato mixture in the bottom of a 12x8x2-inch baking dish; layer with a third of the lasagne noodles and a third each mozzarella, ricotta and tomato sauce. 5. Repeat layers 2 times, ending with tomato sauce; sprinkle with Parmesan cheese. 6. Bake, uncovered, in preheated 350'F. oven 30 minutes; let stand 10 minutes before cutting in squares.

CHEESE MEATLOAF

Servings: 8 servings

Ingredients:

2 pound Ground chuck
1 medium Onion,chopped
2 Eggs,beaten
12 Single crushed crackers
1 cub Milk
1 teaspoon Salt
½ teaspoon Pepper
½ teaspoon Garlic salt
1 ½ cub Mozzarella cheese
1 can (12 oz) Italian tomato
Sauce

Preparation:

Combine ground chuck,onion,eggs,crackers,milk,salt,pepper and garlic salt in large bowl.Mix well.Add more milk,if dry.Turn ground chuck mixture onto long piece of waxed paper.Pat mixture into rectangle,about 6 x 13 x ¼" thick.Spread mozzarella cheese over mixture to about 1" from edges.Start from one end and lift waxed paper and roll mixture into a log shape.Carefully,place in large oven-proof casserole dish,seam down.Pinch ends to seal.Pour tomato sauce over mixture.Bake 375 degrees for 1 to ½ hours or until middle is done.

Cheese Please Casserole

Servings: 4 servings

Ingredients:

1 cub Grated cheddar cheese
1 can (10 oz) mushroom soup
¼ cub Milk
2 cub Cooked rice
½ cub Chopped green pepper
2 can (8 oz) Pacific salmon
½ cub Cornflake crumbs
2 tablespoon Melted butter

Preparation:

In a saucepan gently heat ¾ cup cheese with soup and milk, stirring constantly, until cheese melts. Combine rice and green pepper. In a greased 2-qt casserole, alternate layers of rice and flaked salmon, beginning with rice. Pour sauce over all. Ring casserole with crumbs mixed with melted butter. Place remaining cheese inside crumb ring.
Bake at 350 F for 30-35 minutes.
Source: The canned salmon asscociation of B.C.
From the collection of K. Deck

Cheese Potato Meat Loaf

Servings: 6 Servings

Ingredients:

Basic Meat Loaf; Recipe # 8
Potatoes; Instant Mashed
¼ cub Blue Cheese; Crumbled
Bacon; Crisp & Crumbled

Preparation:

* Use the measurements for 4 servings and prepare as the recipe ~--------------------------------------------------------------------- ~-- Prepare the basic meat loaf recipe except -- mix in half of the cheese and shape the mixture into a loaf in an ungreased baking pan 13 X 9 X 2-inches.
Omit the catsup and bake as directed. Drain off the excess fat.
Prepare the potatoes as directed on the package except -- stir in the remaining cheese. Spread the potatoes on the sides and top of the meat loaf. Sprinkle with the crumbled bacon and bake for an additional 10 minutes, or until the potatoes are lightly browned.
Serve hot.

Cheese puffs

Servings: 4 servings

Ingredients:

8 each Slices white bread
2 cub Milk
8 ounce Old English cheese slices
½ teaspoon Pepper
¾ teaspoon Dry mustard
¼ cub Butter, melted
1 teaspoon Salt
3 each Eggs

Preparation:

May be prepared the day before.
At least 4 hours before cooking, trim crusts and cut bread into 1" squares. Cut cheese into bite size pieces. In large greased casserole, alternate layers of bread and cheese. Pour melted butter over top.
Beat eggs well, stir in salt, pepper, mustard and milk. Combine thoroughly. Pour over casserole. Cover and refrigerate. One hour before serving, bake at 350 degrees, 30 minutes covered, then 30 minutes uncovered until top is golden and puffy.
Mrs. William W. LaViolette

Cheese Sauce "Adventures in Microwave Cook

Servings: 1 servings

Ingredients:

2 tablespoon Butter or margarine
2 tablespoon All-purpose flour
1 cub Milk
¼ teaspoon Salt
¼ teaspoon Dry mustard
½ cub (2 ounces) shredded sharp
Cheddar cheese

Preparation:

1. Melt butter in a 1-quart glass measuring pitcher in microwave oven (about 30 seconds at High). Add flour and blend to a smooth paste.
Add milk gradually, stirring constantly.

2. Cook uncovered in microwave overn 4 minutes at High, or until thickened; stir vigorously after 2 minutes, then every 30 seconds.

3. Add salt, dry mustard and cheese to sauce; stir well. Cook uncovered in microwave oven 1 minute at High; stir.

Yield: About 1 cup.

SOURCE: Adventures in Microwave Cooking

Cheese Souffle

Servings: 4 servings

Ingredients:

1 ½ cub Milk
½ cub Mild cheddar, shredded
½ teaspoon Salt
3 each Eggs, separated
½ cub Cream of Rice
2 tablespoon Butter
1 Grated Parmesan, optional

Preparation:

Combine milk and salt; scald. Sprinkle in Cream of Rice and cook, stirring constantly, for 1 minute. Remove from heat, cover, and let stand 4 minutes. Add butter and cheese; stir until melted. Beat egg whites until stiff but not dry. Beat egg yolks until lemon colored.
Gradually blend warm rice mixture into egg yolks. Fold in about 1/3 of beaten egg whites, then remainder. Pour into an unbuttered, 1-½ qt souffle or baking dish, OR, first lightly butter the souffle dish and dust with Parmmesian cheese. Sprinkle top lightly with Parmesan.
Bake in preheated 325 degree oven until puffed and golden brown, about 40 minutes. Serve immediately. Mrs. William W. LaViolette

Cheese Stuffed Jalapenos

Servings: 10 Servings

Ingredients:

BASIC INGREDIENTS:
6 ounce Sharp Cheddar, shredded
4 ounce Cream Cheese, softened
1 tablespoon Dry bread crumbs
20 Jalapenos, Canned not fresh
6 medium Green onions, scallions

ADD FOR BREADED STYLE:
½ cub Plain bread crumbs
2 tablespoon Butter or Margerine

Preparation:

Combine the cheddar cheese, bread crumbs and green onions. Mix thouroughly. Add the softened cream cheese and stir quickly into a thick mass.

Caution: When working with Hot Peppers in quantity be sure to wear rubber gloves. You will regret it if you don't.

A). Unbreaded style.

to prepare the peppers, slit the side of each pepper length-wise and remove the seed pod and membrane. Leave the stem on the pepper to use as a handle. Stuff each pepper with the mxture and arrange in a glass baking dish. Just before serving, heat in a hot oven (350 degrees) until the cheese just starts to melt. Be careful not to let the cheese run out of the peppers. These have been a staple at our parties for years. Pepper lovers go crazy and even the less daring find them tasty, albiet SPICY. Makes about 20 to 24 peppers

B). Oven Breaded Style.

Prepare these peppers by cutting each pepper in half and removing the seeds and membrane. Stuff each half with the cheese mixture and roll the cheese side of the pepper in bread crumbs. Arrange the peppers in a glass baking dish and brush lightly with butter or margerine.
Bake just before serving in a 375 degree oven until lightly browned.

Makes about 40.

These have a similar appearance to the poppers in the resturants and are easier than the unbreaded style to prepare. They are also easier to eat. Although these are very good, the unbreaded style is the tastiest. But then again I tend to be a purist.

Both styles can be prepared ahead of time and placed in the refrigerator. Great for parties.

Rod's Wild Recipes

Cheese Stuffed Rolls

Servings: 6 servings

Ingredients:

16 ounce Cheddar; sharp, shredded
8 ounce Green olives; stuffed, *
2 each Green bell peppers; md
12 each French rolls; large
6 ounce Tomato sauce; *
1 each Onion; md.

Preparation:

* These are approximate sizes. Recipe called for 1 small jar of ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Cut the tops off of the rolls and hollow them out leaving a thin shell. Grind all of the ingredients and bread in a meat grinder or food processor and stuff back into the rolls. Place the tops back on the rolls and secure with tooth picks. Bake on an ungreased cookie sheet at 350 degrees F. for about 45 minutes. Serve Hot.

Cheesecake ( 3 Step Blueberry )

Servings: 8 Servings

Ingredients:

1 pound Cream cheese -- room
Temperature
½ cub Sugar
¼ teaspoon Vanilla
2 large Eggs
1 Graham cracker pie crust, 9
Inch -- * see note
1 can Blueberries in syrup -- Pie
Filling

Preparation:

Using an electric mixer, mix cream cheese, sugar, vanilla until smooth and creamy. Add eggs and mix well. Pour into pie crust.

Spoon ¼ to 1/3 of the pie filling on to the top. Gently swirl the blueberry with a toothpick.

Bake in preheated 350 degree oven for 40 minutes or until center is almost set.

Cool to room temperature and then refrigerate.

Serve topped with remaining pie filling.

From: Jay Allshire - Recipes - 12-10-95

NOTES : I made this in a regular size graham cracker crust since I did not have the larger 9 inch crust. It did fit - barely.

Recipe By : Jay Allshire

From: Gail Shipp Date: 05 May 96

Cheesecake ( No Bake Pumpkin )

Servings: 10 Servings

Ingredients:

2 tablespoon Almond butter
2 tablespoon Water
6 ounce Graham crackers
2 cub Pumpkin, cooked & pureed
1 package Silken tofu, firm
2/3 cub Maple syrup
¼ cub Almond butter
1 tablespoon Pumpkin pie spice
1 cub Water
1 ½ tablespoon Agar powder

Preparation:

Lightly oil a 12" springform pan & seet aside.

Mix together almond butter & water. Set aside. Grind graham crackers in a food processor into fine crumbs. Transfer to a large bowl & mix in the prepared almond butter-water mixture until coarse crumbs are formed. Press firmly into bottom of prepared pan & set aside.

Puree pumpkin, tofu, maple syrup, almond butter & spice. Set aside.
Meanwhile, simmer water & agar in a small saucepan for 3 to 5 minutes, whisking constantly. Immediately add to pumpkin mixture & blend until smooth.

Pour this mixture into the waiting crust & smooth the top. Chill overnight.

"Vegetarian Gourmet" Fall, 1995 From: Recipes

Cheesecake Crust ( Chocolate Wafer )

Servings: 1 Servings

Ingredients:

1 ½ cub Chocolate wafer cookie crumbs
1 tablespoon Sugar
4 tablespoon Butter; melted

Preparation:

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:18

Preheat oven to 350F. Mix together cookie crumbs, sugar and butter.
Press into bottom and sides of a 9-inch pie pan. Bake 8 mins. Let cool before filling.

Note: Crust can also be used unbaked when recipes specify an unbaked 9-inch chocolate wafer crust. Prepare as directed above but do not bake crust.

Cheesecake Crust ( Cocoa Graham )

Servings: 1 Servings

Ingredients:

1 ½ cub Graham cracker crumbs
4 tablespoon Butter; melted
¼ cub Sugar
½ cub Unsweetened cocoa powder

Preparation:

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:05 In a medium bowl, mix together graham cracker crumbs, butter, sugar, and cocoa until well blended. Press firmly into bottom and up sides of 9-inch pie pan. Freeze while preparing pie filling and topping.

Cherry Cheese Bars

Servings: 36 Cookies

Ingredients:

CRUST:
1 cub Walnut pieces, divided
1 ¼ cub All purpose flour
½ cub Brown sugar, firmly packed
½ cub Butter Flavor Crisco
½ cub Flake coconut

FILLING:
2 package Cream cheese, 8 oz. each softened
2/3 cub Granulated sugar
2 Eggs
2 teaspoon Vanilla
1 can Cherry pie filling ( 21 oz )

Preparation:

Preparation Time: 15 Minutes Bake Time: 45 Minutes

1. Heat oven to 350. Grease a 13 x 9 x 2 inch pan with Butter Flavor Crisco. Set aside.

2. Chop ½ cup nuts coarsely for topping. Set aside. Chop remaining ½ cup finely.

3. For Crust: combine flour and brown sugar. Cut in Butter Flavor Crisco until fine crumbs form. Add ½ cup finely chopped nuts and coconut. Mix well. Remove ½ cup. Set aside. Press remaining crumbs into bottom of pan. Bake at 350 for 12 to 15 minutes, until edges are lightly browned.

4. For Filling: beat cream cheese, granulated sugar, eggs, and vanilla in small bowl at medium speed of electric mixer until smooth.
Spread over hot baked crust. Return to oven. Bake 15 minutes longer.

5. Spread cherry filling over cheese layer. 6. Combine reserved coarsely chopped nuts and reserved crumbs. Sprinkle evenly over cherries. Return to oven. Bake 15 minutes longer. Cool. Refrigerate several hours. Cut into bars about 2 x 1 ½ inches.

Makes 36 bars.

Source: Butter Flavor Crisco Cookie Collection, page 8. Shared by:
David Knight

Chile and Cheese-Stuffed Chiles

Servings: 4 Servings

Ingredients:

8 Anaheim Chiles
10 ounce Monterey Jack Cheese;shredded
2/3 cub Dry Bread Crumbs
2 Eggs; beaten
7 ounce Can Diced Green Chiles
½ cub Heavy Cream
½ teaspoon Salt
½ teaspoon Ground Pepper

Preparation:

Preheat the oven to 350øF. Line a 9 x 13" baking pan with foil. Drop the Anaheims into a large pot of boiling salted water; bring back to a boil, and blanch for 5 minutes. Drain and let cool. Toss together the cheese and bread crumbs in a bowl. Stir in the eggs and canned chiles, then the cream. Season with salt and pepper. The mixture will be quite stiff; this is OK.

Carefully cut a slit the length of each pepper to make a pocket for the stuffing. Shape ¼ cup blobs of the cheese mixture into rough log shapes and insert in the chiles. Place chiles stuffed-side up in the pan. Cover with foil and bake for 20 minutes. Remove the foil and bake 10 minutes longer.

Per Serving: 505 calories, 25 g protein, 22 g carbohydrate, 36 g fat, 22 g saturated fat, 212 mg cholesterol, 824 mg sodium, 2 g fiber.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Chili-Cheese Jubilee

Servings: 6 servings

Ingredients:

1 Onion,medium,chopped
2 tablespoon Butter
1 can Tomato sauce(8oz)
1 package Chili seasoning mix
½ cub Water
2 Eggs
1 cub Light cream
1 package Corn chips(6oz)
8 ounce Monterey Jack cheese,cubed
1 cub Dairy sour cream
½ cub Cheddar cheese,grated

Preparation:

1. Saute onion in butter. 2. Add tomato sauce, chili seasoning mix and water; simmer, uncovered, 5 minutes. 3. Mean while, beat eggs slightly; add cream, mixing well. 4. Remove tomato-chili mixture from heat; add egg-cream mixture slowly, stirring constantly. 5. Place half the package of corn chips in the bottom of a 1 ½-quart casserole; add half the Monterey Jack cheese and cover with half the sauce. 6. Repeat layers once. 7. Top with sour cream; sprinkle with grated Cheddar cheese. 8. Bake, uncovered, in preheated 325'F. oven 25 to 30 minutes.

Chinese Cabbage and Sheeps Cheese

Servings: 4 Servings

Ingredients:

9 ounce Onion
4 tablespoon Olive Oil
2 Sprigs of fresh Thyme
2/3 tablespoon Wine Vinegar
Salt, Pepper
29 ounce Chinese Cabbage
8 ounce Sheeps Cheese

Preparation:

1. Peel and chop onions. 2. Heat oil in a skillet and saute the onions in it and with the oil put in a bowl. 3.Chopp the thyme finely and mix together ,with the vinegar, under the onion mix. 4.Season with salt and pepper. 5.Clean cabbage and cut into small stripes;add to bowl. 6.Break cheese into small pieces and add to bowl 7.Let stand for one hour, taste and season again if nessesary Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

Chocolate Amaretto Cheesecake

Servings: 12 Servings

Ingredients:

6 Chocolate wafers, crushed
1 ½ cub Light cream cheese
1 cub Sugar
1 cub Low fat cottage cheese
2 tablespoon Chocolate morsels
¼ cub + 2 T unsweetened cocoa
¼ cub Flour
¼ cub Amaretto
1 teaspoon Vanilla
¼ teaspoon Salt
1 Egg
Chocolate curls

Preparation:

Sprinkle chocolate wafers in bottom of a 7 inch springform pan. In a food processor put cream cheese and the next seven ingredients.
Process until smooth. Add the egg and process just until well blended. Fold in chocolate morsels. Slowly pour mixture over the crumbs in the pan. Bake at 300F for 65-75 min. or until cheesecake is set. Let cool in pan on wire rack. Cover and chill at least 8 hours.
Remove sides of springform pan and transfer to a serving plate and garnish with chocolate curls.

Source: Brigitte Sealing, Cyberealm BBS Watertown NY Typed for you by:
Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120

Chocolate Amaretto Cheesecake (Make Ahead)

Servings: 2 Servings

Ingredients:

6 Chocolate wafers; finely
1 ½ cub Light process cream cheese product
1 cub Sugar
1 cub 1% low-fat cottage cheese
¼ cub Plus 2 tbsp unsweetened; cocoa
¼ cub All-purpose flour
¼ cub Amaretto
1 teaspoon Vanilla extract
¼ teaspoon Salt
1 Egg
2 tablespoon Semisweet chocolate;mini-morsels

Preparation:

From: Light and Easy Cooking Collection, Oxmoor House You can substitute an 8-inch pan for this cheesecake recipe, if desired. T

chocolate curls Sprinkle chocolate wafer crumbs in bottom of a 7-inch springform pan. Set aside. Position knife blade in food processor bowl; add cream cheese an

Slowly pour mixture over crumbs in pan. Bake at 300 for 65 to 70 minutes o Cover and chill at least 8 hours. Remove sides of pan, and transfer cheesec

CHOCOLATE MINT CHEESECAKE: Substitute ¼ cup creme de menth for amaretto.

Chocolate Caramel Cheesecake

Servings: 1 Servings

Ingredients:

crust:
1 ¼ cub Graham cracker crumbs
¼ cub Melted butter

filling:
1 package Caramels; (14 oz. size)
5 ounce Evaporated milk
1 cub Peanuts; chopped
16 ounce Cream cheese
½ cub Sugar
2 Eggs
1 teaspoon Vanilla
¾ cub Semisweet chocolate; melted

Preparation:

Recipe by: Tracy Wisniewski <tww@quartet.mt.att.com> Combine graham cracker crumbs and melted butter. Press crumb mixture evenly on bottom and 1 inch up sides of a 9-inch springform pan. Bake at 350 for 6 to 8 minutes. Cool Combine caramels and m heat until melted, stirring often. Pour over graham cracker crust. Sprinkle pecans evenly over caramel layer and set aside.

Beat cream cheese at high speed with electric mixer until light and fluffy. Gradually add sugar, mixing well. Add eggs one at a time, beating well after each addition. Stir in vanilla and melted chocolate, beat until blended. Pour over pecan layer.

Bake at 350 for 30 mins. Remove from oven and run knife around edge of pan to release sides. Let cool to room temperature.

Cover and chill 8 hours.

Chocolate Caramel Pecan Cheesecake

Servings: 1 Servings

Ingredients:

2 cub Cookie crumbs
6 tablespoon Butter or margerine
14 ounce Caramels
5 ounce Evaporated milk
1 cub Pecans; chopped
16 ounce Cream cheese; softened
½ cub Sugar
2 Eggs
½ cub Semisweet chocolate chips;melted
1 teaspoon Vanilla

Preparation:

Recipe by: <janetm@online.magnus1.com> Mix crumbs and butter, press onto bottom and sides of 9-inch springform pan.Bake 10 minutes.

Microwave caramels and milk in small bowl on high for 4 - 5 minutes or until melted, stirring every minute.

Pour over crust. Top with pecans.

Beat cream cheese and sugar until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and vanilla. Pour over pecans.

Place pan on cookie sheet.

Bake 45 minutes. Loosen cake from rim of pan, cool before removing rim of pan. Keep refrigerated. Garnish with whipped cream.

Chocolate Cheese Pie

Servings: 6 Servings

Ingredients:

1 package 8 oz. cream cheese; softened
¾ cub Sugar
2 Eggs
½ cub Chilled whipping cream
1 cub Cherry pie filling
1 package 3 oz. cream cheese; softened
¼ cub Hershey's cocoa
1 teaspoon Vanilla extract
1 8" packaged crumb crust

Preparation:

Heat oven to 350 degrees.In large mixer bowl,combine cream cheese and sugar

Chocolate Cheesecake - Hue

Servings: 1 Servings

Ingredients:

200 g Chocolate wafers finelycrushed.
75 g Butter; melted
700 g Cream cheese; at roomtemperature
200 g Granulated sugar
175 g Semisweet chocolate; meltedand cooled
20 g White flour
3 Large eggs
30 ml Heavy cream
10 ml Vanilla
250 ml Sour cream
10 ml Vanilla
20 g Granulated sugar

Preparation:

Recipe by: Jonathan Hue LMSC-Mechanisms & Servo Systems, Sunnyvale, CA 1. Preheat oven to 200 øC . Mix chocolate wafer crumbs and butter.
Press f

2. Bake the crust for 10 minutes. Remove from oven and place on rack to c

3. Using an electric mixer, beat the cream cheese in a large bowl until it

4. Add sugar, chocolate, and flour. Beat again, until the mixture is well

5. Add eggs, one at a time, beating again after each egg is added.

6. Beat in the cream and vanilla.

7. Pour mixture into the cooled crust. Place on middle rack in oven and b

8. Blend sour cream, vanilla, and sugar together until well mixed.
Spread

Author's Notes:
You may have seen this on the cover of a recent magazine when you were
A chocolate wafer is a crisp chocolate cookie about three inches in dia

Difficulty : moderate. Precision
: measure carefully.

Chocolate Cheesecake #1

Servings: 16 Servings

Ingredients:

8 ½ ounce Chocolate wafers; fine crush
½ cub Butter; melted
12 ounce Semi-sweet chocolate chips
1 ½ cub Heavy cream
16 ounce Cream cheese; softened
¼ cub Sugar
4 Large eggs
1 teaspoon Vanilla extract
½ cub Heavy cream whipped (opt.)

Preparation:

In large bowl, combine chocolate wafer crumbs and butter. Pat fimly into 9- Preheat oven to 325 degrees F. Combine over hot (not boiling) water, chocol

Chocolate Cheesecake #2

Servings: 1 Servings

Ingredients:

32 ounce Cream cheese; remove fromwrappers
; in microwave 2 minut
1 ¼ cub Sugar
1 ¼ cub Chocolate chips; melted
¼ cub Cornstarch
½ cub Heavy cream
5 Jumbo eggs; shelled andwarmed
Micro 25 secs.
2 teaspoon Vanilla or
1/3 cub Amaretto; topping
2 cub Sour cream
1 ½ teaspoon Vanilla
¼ cub Sugar

Preparation:

If using amaretto you may want to add ½ cup chopped almonds to crust or c

Heat oven to 300 with pan of water on bottom shelf.

Cream cheese until light. Add sugar, chocolate and beat again. Add eggs on

Pour into crust and bake for 65-75 minutes until firm around edges and sti

TOPPING: Mix and pour over hot cheesecake. Put cake back in oven for 5 min

Chocolate Cheesecake #3

Servings: 1 Servings

Ingredients:

¾ cub Graham cracker crumbs;finely crushed
1 tablespoon Sugar
2 tablespoon Butter; melted
1 package Chocolate pudding; and piefilling
¾ cub Sugar
1 cub Milk
1 Square unsweetened;chocolate
3 8 ounce package cream; cheese,
3 Egg yolks
2 teaspoon Vanilla
¼ teaspoon Salt
3 Egg whites
1 cub Sour cream

Preparation:

Combine graham cracker crumbs, sugar and melted butter. Press on bottom an

Beat cream cheese until fluffy. Beat in yolks, vanilla, salt and pudding. Fold in egg whites. (Odd. Says nothing about beating the egg whites first Cool 4 hours. Spread top with sour cream. From:
Sandee Eveland Date: 09-03-93

Chocolate Cheesecake #4

Servings: 1 Servings

Ingredients:

crust:
1/3 cub Butter or margarine
1 ½ cub Graham cracker crumbs; *see note
¼ cub Granulated sugar
¼ cub Cocoa

filling:
24 ounce Cream cheese; softened
1 cub Granulated sugar
4 Eggs
1 cub Sour cream
2 cub Semisweet chocolate chips
½ cub Butter or margarine

Preparation:

Recipe by: Siama <pmb124@arts.usask.ca> * you can substitute 2 cups of oreo or chocolate wafer crumbs for the graham cracker crumbs, sugar, and cocoa.

Crust: Melt butter in a saucepan. Stir in crumbs, sugar & cocoa (or butter and chocolate crumbs). Mix well. Press into bottom & ¾ inch up.

the sides of the ungreased 10-inch springform pan. Do not bake.
Filling: Beat cream cheese and sugar until blended. Add eggs, 1 at a time, beating after each addition. Mix in sour cream.

Combine chocolate chips and butter in sauce pan over low heat until melted. Stir often. Add to cheese mixture. Pour into prepared pan.
Bake in 325 F oven for about 1 ½ hours until center is firm. Cool at room temperature, then chill. To serve, top with wipped cream & shaved chocolate.

Chocolate Cheesecake #5

Servings: 1 Servings

Ingredients:

Chocolate wafer crust
1 package Semisweet chocolate morse
4 package Cream cheese; softened
2 cub Sugar
4 Eggs
1 tablespoon Cocoa
2 teaspoon Vanilla extract
1 Carton sour cream
Whipped cream

Preparation:

Press Chocolate Wafer Crust mixture on bottom and ½ inch up the sides of Reduce heat to low; cook until chocolate melts. Beat cream cheese at high s Let cool to room temperature on wire rack; chill at least 8 hours. Garnish with whipped cream. Yield 10-12 servings.

Chocolate Cheesecake Bars

Servings: 20 Cookies

Ingredients:

CRUST:
1 cub Graham cracker crumbs
¼ cub Brown Sugar, packed
1/3 cub Butter Flavor Crisco, melted

FILLING:
1 package Cream cheese, softened 8 ounce package
½ cub Sugar
3 tablespoon Cocoa
2 Eggs
½ teaspoon Vanilla

TOPPING:
2 tablespoon Butter Flavor Crisco
1 package Cream cheese, softened 3 ounce package
1 cub Sugar, confectioners
½ teaspoon Vanilla

Preparation:

Preparation Time: 20 Minutes Bake Time: 30 Minutes

1. Heat oven to 350 F.

2. CRUST: Combine graham cracker crumbs and brown sugar. Stir in butter flavor crisco. Press into an ungreased 8 x 8 x 2 pan. Bake at 350 for 10 minutes.

3. FILLING: Beat cream cheese in a small bowl at medium speed until smooth. Add other ingredients ( sugar, cocoa, eggs, flour and vanilla ), ONE AT A TIME. Mix well after each addition. Pour over baked crust. Bake at 350 for 30 minutes. Cool to room temperature.

4. TOPPING: Cream Butter Flavor Crisco and cream cheese in a small bowl at medium speed until well blended. Add confectioners sugar and vanilla. Spread over surface of cooled cheesecake. Cut into bars about 2 x 1 ½ inches. Refrigerate.

Makes 20 bars.

Source: Butter Flavor Crisco Cookie Collection, page 32. Shared by:
David Knight

Chocolate Chip Cheesecake Dip

Servings: 6 Servings

Ingredients:

½ cub Raisins
1 tablespoon Brandy
2 cub Cream cheese; softened
½ cub Whipping cream
½ teaspoon Vanilla extract
¼ cub Dark brown sugar
1 teaspoon Cinnamon; ground
½ cub Mini chocolate chips

garnish:
Cinnamon; ground

Preparation:

Mix the raisins and brandy (making sure all the raisins are coated) and let Serve at room temperature.

Makes about 3 ¾ cups of dip.

SUGGESTED DIPPERS: Graham Crackers, Honeydew Melon, Strawberries, Peaches

Chocolate Chip Cheesecake Supreme

Servings: 10 Servings

Ingredients:

1 cub Chocolate wafer crumbs
24 ounce Cream cheese; softened
¼ cub Unbleached all-purpose flour
½ cub Sour cream
1 cub Mini semi-sweet chips
3 tablespoon Margarine; melted
¾ cub Sugar
3 Large eggs
1 teaspoon Vanilla

Preparation:

Combine crumbs and magarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes.

Combine cream cheese, sugar and flour, mixing at medium speed on electric

Chocolate Chip Cookie Dough Cheesecake

Servings: 8 Servings

Ingredients:

Cross tmpj72b
1 ½ cub Finely crushed chocolate;wafer cookie crumbs
30 cookies)
1 cub Sugar
¼ cub (⅛ lb.) melted butter; ormargarine
2 package (8 oz. each) cream; cheeseor neufchatel
Into chunks
1 cub Regular or light sour cream
3 Large eggs
1 teaspoon Vanilla; cookie dough
(recipes follow)

Preparation:

Mix crumbs, 2 T sugar, and butter; press firmly over bottom and ½-inch up In a food processor or with a mixer, whirl or beat remaining sugar with che Bake in 350 oven until cake jiggles only slightly in center when gently sha at least 4 hours; serve or wrap airtight up to 2 days. Serves 12 to 16. COOKIE DOUGH: In a bowl, beat to blend ¼ cup butter or margarine, ¼ cup

TOPPING: Mix 1 c regular or light (reduced-fat) sour cream, 2 teaspoons su

COMMENTS: Soft, creamy lumps of chocolate chip cookie dough, made without

Source: Sunset Magazine - ? month/1993 Reformatted for Meal Master by: CYGNUS, HCPM52C & CMINEAH

Chocolate Covered White Chocolate Cheesecake

Servings: 1 Servings

Ingredients:

1 ½ cub Chocolate wafer cookies;crumbled
3 tablespoon Butter; melted
24 ounce Cream cheese; softened
½ cub Sugar
1 teaspoon Vanilla
3 Eggs
½ pound White chocolate; melted
1 cub Heavy cream
2 tablespoon Butter
2 tablespoon Granulated sugar
12 ounce Semisweet chocolate; brokeninto small pi

Preparation:

Mix crumbs and butter and press onto bottom of 9-inch springform pan. Bake for 10 minutes.
Beat cream cheese, sugar, and vanilla until well blended. Add eggs, one at a time, mixing well after each addition. Blend in melted white chocolate and pour over crust.
Bake 40 minutes, turn off oven and let cake cool inside the oven as it cools down. Loosen cake from rim of pan and cool completely.
Chill for at least 4 hours. Remove rim.
Heat heavy cream, butter, and sugar in a heavy saucepan over medium-high heat. Stir to disolve sugar crystals and then bring to a boil. Put choclate pieces into a stainless steel bowl and pour boiling cream mixute over it and let stand for a few minutes. Stir until smooth and cool.
Cover the sides and top of cheesecake with the ganache, smooth, and chill at least 2 hours to set.

Chocolate Decadence Cheesecake

Servings: 12 Servings

Ingredients:

cake:
8 ounce Bittersweet or semi-sweet
Chocolate
1 pound Cream cheese
¾ cub Sugar
4 Eggs
1 teaspoon Vanilla extract
1 ½ cub Sour cream

whipped cream t:
-opping-----
½ cub Heavy cream
1 tablespoon Sugar
¼ cub Sour cream
1 tablespoon Kahlua
Chocolate curls for garnish

Preparation:

Place chocolate in the top of a double boiler and melt over hot water, or p

Prepare whipped cream topping; in a small bowl, whip cream until stiff pe Cheesecake: 31 Fantastic Recipes Lou Seibert Pappas

Chocolate Fantasy Cheesecake

Servings: 1 Servings

Ingredients:

chocolate cookie:
-crust-----
11 Chocolate sandwich cream;cookies, crushed
3 tablespoon Butter; melted

triple chocolate:
-filling-----
19 ounce Cream cheese
2/3 cub Sugar
5 Eggs
½ cub Sour cream
½ cub Whipping cream
1/3 cub Creme de cacao
1 ¼ teaspoon Vanilla extract
10 ounce Semisweet chocolate; melted
4 ounce German sweet chocolate;grated

Preparation:

CRUST: In a small bowl, stir together crushed cookies and melted butter unt

FILLING: In a large bowl, combine cream cheese and sugar. Beat with an el Remove the cake from the oven and run a knife around the inside edge of the

Chocolate Marble Cheesecake

Servings: 12 Servings

Ingredients:

Crumb-nut cheesecake crust
3 package Softened cream cheese*
¾ cub Sugar
½ cub Sour cream
2 teaspoon Vanilla
3 Eggs
3 teaspoon Flour
¼ cub Hershey's cocoa
¼ cub Sugar
1 tablespoon Vegetable oil
½ teaspoon Vanilla

Preparation:

* 8 oz packages, or 24 oz total Preheat oven to 450 degrees sour cream and Add flour, 1 tablespoon at a time, blending well. Add eggs; beat well. In Aternately spoon plain and chocolate mixtures into prepared crust, ending w Let cool and chill.

Chocolate Marble Cheesecake 1

Servings: 12 Servings

Ingredients:

Crumb-nut cheesecake crust -
3 package Softened cream cheese*
¾ cub Sugar
½ cub Sour cream
2 teaspoon Vanilla
3 Eggs
3 teaspoon Flour
¼ cub Hershey's cocoa
¼ cub Sugar
1 tablespoon Vegetable oil
½ teaspoon Vanilla

Preparation:

Recipe by: Unknown * 8 oz packages, or 24 oz total Preheat oven to 450 degrees sour cream and 2 teaspoons vanilla in large mixer bowl; beat on medium speed until smooth. Add flour, 1 tablespoon at a time, blending well. Add eggs; beat well. In a small bowl, combine cocoa and ¼ cup sugar. Add oil, ½ teaspoon vanilla and 1-½ cups of the cream cheese mixture; mix until well blended. Aternately spoon plain and chocolate mixtures into prepared crust, ending with dollops of the chocolate on top; gently swirl with knife or spatula for a marbled effect. Bake at 450 degrees for 10 minutes; without opening oven door, lower temperature to 250 degrees and continue cooking for 30 minutes more. Without opening oven door, turn off heat and let cheesecake sit in oven for 30 minutes. Remove from oven and loosen sides with knife. Let cool and chill.

Chocolate Mini Cheesecakes

Servings: 1 Servings

Ingredients:

1 Chocolate crumb crust; (see
½ cub Hershey's® cocoa
¼ cub Butter or margarine; melted
24 ounce Cream cheese; softened
14 ounce Eagle® brand sweetened conde
3 Eggs
2 teaspoon Vanilla

Preparation:

Recipe by: Hershey/Bordon add, 'Irrisistible Chocolate Desserts' Heat oven to 300'. Paper-line or spray with cooking spray 24 muffin cups (2 ½ inches). Press 1 heaping tablespoons of crumbs onto bottom of each cup. Stir together cocoa and butter. Beat cheese until fluffy; beat in cocoa mixture. Gradually beat in sweetened condensed milk. Beat in eggs and vanilla. Spoon into cups. Bake 35 minutes or until set. Cool (see note). Spread Chocolate Glaze over top.
Refrigerate 24 hours. Makes 24 cheesecakes

Chocolate Crumb Crust: Stir together 1 ½ cups vanilla wafer crumbs, 6 tablespoons each melted butter or margarine, powdered sugar and Hershey Cocoa.

Chocolate Glaze: Melt 2 cups (12 ounce pkg) Hershey's Semi-Sweet Chocolate Chips with 1 cup whipping cream and 1 teaspoon vanilla.
Stir until smooth. Use immediately.

Note: If cooking spray is used, cool baked cheesecake. Freeze 15 minutes; remove with narrow spatula.

Printed in Family Circle 1½3/93

Chocolate Mint Cheesecake Cups

Servings: 24 Servings

Ingredients:

¾ cub Light cream cheese
½ cub Sugar
½ cub Cottage cheese, 1% fat
2 tablespoon All-purpose flour
3 tablespoon Unsweetened cocoa powder
3 tablespoon Creme de menthe
½ teaspoon Vanilla extract
⅛ teaspoon Salt
1 Egg
2 Chocolate-covered mintwafers

Preparation:

Recipe by: Cooking Light, Guilt-Free Desserts Preheat oven to 300 degrees; line two mini muffin pans with paper liners. Place cream cheese, sugar, cottage cheese, flour, cocoa, creme de menthe, vanilla extract, salt and egg in a blender; cover and process until smooth. Spoon batter evenly into prepared pans.
Bake for 18 minutes. Cool in pans on wire racks. Cover and chill for at least 2 hours. Pull a vegetable peeler down the sides of the candies, making tiny shavings. Top cheesecakes with shavings. (per cheesecake: 49 calories, 1.7g fat, 31% calories from fat)

Chocolate Mint Meringue Cheesecake

Servings: 10 Servings

Ingredients:

1 cub Chocolate wafer crumbs
2 tablespoon Sugar
2/3 cub Sugar
1 cub Mint chocolate chips; melted
3 Large egg whites
3 tablespoon Margarine; melted
24 ounce Cream cheese; softened
3 Large eggs
1 teaspoon Vanilla
7 ounce Marshmallow creme (1 jr)

Preparation:

Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- fo

Combine cream cheese and sugar, mixing at medium speed on electric mixer u

Beat egg whites until soft peakes form. Gradually add marshmallow creme,

Chocolate Orange Cheesecake

Servings: 1 Servings

Ingredients:

crust:
1 cub Chocolate wafer cookies;crumbled
¼ teaspoon Ground cinnamon
3 tablespoon Butter or margarine; melted

filling:
32 ounce Cream cheese; softened
¾ cub Sugar
4 Eggs
½ cub Sour cream
1 teaspoon Vanilla
1 cub Semisweet chocolate chips
2 tablespoon Orange-flavored liqueur
½ teaspoon Orange peel; grated

Preparation:

Recipe by: morrissey@stsci.edu Mix crumbs, cinnamon, and butter.
Press onto bottom of 9-inch springform pan.

Bake 10 minutes.

Increase oven temperature to 350 F.

Beat cream cheese and sugar at medium speed with electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla.

Separate batter into 2 equal parts. Blend chocolate into one part.
Blend liqueur and peel into remaining part. Pour chocolate batter over crust. Bake 30 minutes.

Reduce oven temperatue to 325 F.

Spoon remaining batter over chocolate layer. Continue baking another 30 minutes. Turn off oven and prop open oven door; remove cheesecake when oven has cool Loosen cake from rim of pan.

I think cheesecake in general is best when chilled over night, but it is no necessary.

(*) I've just recently found Oreo Cookie crumbs in a box. A great time saver for the lazy.

Janet Morrissey "Mostly Harmless" morrissey@stsci.edu

Chocolate Orange Supreme Cheesecake

Servings: 1 Servings

Ingredients:

crust:
2 cub Chocolate wafer crumbs
¼ teaspoon Cinnamon
4 tablespoon Unsalted butter; melted

filling:
32 ounce Cream cheese; softened
¾ cub Sugar
4 Eggs
½ cub Sour cream
1 teaspoon Vanilla
1 cub Semisweet chocolate chips
2 tablespoon Grand marnier
1 teaspoon Grated orange peel

Preparation:

Mix crumbs, cinnamon, and butter. Press onto the bottom of a 9-inch springform pan and bake 10 minutes.

Increase oven temperature to 350. Beat cream cheese and sugar at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla. Separate batter into 2 equal parts. Melt chocolate in double boiler and add it to one part. Blend Gran Marnier and orange peel into remaining part. Pour chocolate batter over crust and bake 30 minutes.

Reduce oven temperature to 325. Carefully spoon orange batter over chocolate layer. Continue baking another 40 minutes. Turn off oven and prop open oven door. Remove cheesecake when oven has cooled.
Loosen cake from rim of pan.

Chocolate Peanut Butter Cup Cheesecake

Servings: 16 Servings

Ingredients:

1 Chocolate / peanut grahamcracker crust -- see
This cookbook
32 ounce Cream cheese; softened
1 cub Sugar
4 Eggs
2 teaspoon Vanilla extract
½ cub Semisweet chocolate chips;finely chopped
1 cub Chocolate fudge syrup ortopping
½ cub Blanched peanuts; corselychopped
4 Reese's peanut butter cups cut in halves

Preparation:

Recipe by: Glenn Witt <Glenn_Witt@bmc.com> Preparation Time: 14:0 Preheat oven to 350 degrees.
In a large bowl beat the cream cheese, eggs, sugar, and vanilla Pour half into the prepared graham cracker crust.
Add the finely ground chocolate chips to the remaining mixture and
Bake for 50 minutes. Remove from the oven and cool. Pour the ch
Refrigerate for 10 -12 hours before serving.

Chocolate Raspberry Cheesecake

Servings: 10 Servings

Ingredients:

1 ½ cub Creme-filled cookie crumbs *
32 ounce Cream cheese; softened
3 Large eggs
1 teaspoon Vanilla
1/3 cub Strained raspberry preserves
¼ cub Whipping cream
2 tablespoon Margarine; melted
1 ¼ cub Sugar
1 cub Sour cream
6 ounce Semi-sweet chocolate chips**
6 ounce Semi-sweet chocolate chips

Preparation:

* Cookie crumbs should come from 18 Cream Filled Cookies that have been fi Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electri Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium Melt chocolate pieces and whipping cream over low heat stirring until smoot

Chocolate Raspberry Truffle Cheesecake

Servings: 1 Servings

Ingredients:

1 ½ cub Chocolate wafer cookies;crushed
2 tablespoon Margarine; melted
32 ounce Cream cheese; softened,divided
1 ¼ cub Sugar
3 Eggs
1 cub Sour cream
1 teaspoon Vanilla
6 ounce Chocolate chips; melted andcooled
1/3 cub Raspberry jelly; seedless

topping:
6 ounce Chocolate chips
¼ cub Whipping cream

Preparation:

Recipe by: Columbus Dispatch, June 23, 1993
Combine crumbs and margarine; press onto bottom of 9-inch springform pan well blended. Add eggs slowly. Blend in sour cream and vanilla; pour over c speed on electric mixer until well blended. Add preserves; mix well.

Drop rounded tablespoons of chocolate cream cheese batter over plain bat do not swirl. Bake at 325 for 1 hour and 20 minutes. Loosen cake from rim o pan.

Prepare Topping: Melt chocolate chips and whipping cream over low heat, stirring until smooth. Spread over cheesecake. Chill. Garnish with whipped topping, raspberries and mint leaves.

Chocolate Ricotta Cheesecake

Servings: 16 Servings

Ingredients:

1/3 cub Graham cracker crumbs
3 ½ cub Lowfat part-skim ricotta che(yogurt cheese made from -)
32 ounce Lowfat vanilla yogurt; no ge
2 Egg white
¾ cub Sugar
1/3 cub Hershey's® cocoa
2 tablespoon All-purpose flour
2 teaspoon Vanilla
Strawberries; sliced and toa
Kiwi fruit; sliced

Preparation:

Recipe by: Hershey's Cocoa 'Light & Luscious Chocolate Desserts' pml Heat oven to 325'. Sprinkle crumbs on bottom of 9-inch springform pan. In food processor bowl or large mixer bowl process ricotta cheese until smooth. Add yogurt cheese, egg whites, sugar, cocoa, flour and vanilla; process just until well blended. Pour over crumbs.
Bake 50 min or until edges are set. Turn off oven; open door slightly. Leave cheescake in oven for 1 hr. Remove from oven. Cool; chill thoroughly. Garnish with strawberries and kiwifruit. Makes 16 servings.

Chocolate Swirl Cheesecake

Servings: 10 Servings

Ingredients:

1 cub Semi-sweet chocolate ships
1 ¼ cub Graham-cracker crumbs
¼ cub Butter; melted
¾ cub Sugar
1 teaspoon Vanilla extract
½ cub Sugar
2 tablespoon Sugar
2 package Cream cheese; soft 8 oz size
½ cub Sour cream
4 Eggs

Preparation:

1. Preheat oven to 325 degrees 2. Combine over hot (not boiling) water, cho Stir melted chocolate mixture into first half. Pour into crumb-lined pan; c Cool at room temperatute; refrigerate.

Chocolate Turtle Cheesecake

Servings: 10 Servings

Ingredients:

2 cub Vanilla wafer crumbs
14 ounce Carmels ( 1 bag)
1 cub Chopped pecans; toasted
½ cub Sugar
2 Large eggs
6 tablespoon Margarine; melted
5 ounce (1 cn) evaporated milk
16 ounce Cream cheese; softened
1 teaspoon Vanilla
½ cub Semi-sweet chocolate chips *

Preparation:

* Chocolate chips should be melted. Combine crumbs and margarine, press on

In 1 ½-quart heavy saucepan, melt carmels with milk over low heat, stirr Combine cream cheese, sugar and vanila, mixing at medium speed on electric Chill. Garnish with whipped cream, additional chopped nuts and maraschino

posted on the cooking echo by Bud Cloyd

Chocolate Velvet Cheesecake

Servings: 10 Servings

Ingredients:

1 cub Vanilla wafer crumbs
3 tablespoon Granulated sugar
16 ounce Cream cheese; softened
2 Large eggs
3 tablespoon Almond flavored liqueur
2 tablespoon Granulated sugar
½ cub Chopped pecans
¼ cub Margarine; melted
½ cub Brown sugar; packed
6 ounce Semi-sweet chips; melted
2 cub Sour cream

Preparation:

Combine crumbs, pecans, granulated sugar and margarine; press onto bottom o Combine cream sheese and brown sugar, mixing at medium speed on electric mi

Increase oven temperature to 425 degrees F. Combine sour cream and granul 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION: Substitute 2 Tablespoons milk and ¼ teasponn almond extract for almond fl

Christel's German Cheesecake

Servings: 12 Servings

Ingredients:

2 ¼ cub Flour
1 pinch Salt
½ cub Butter or Margarine; cutinto small pieces, plus
1 tablespoon Butter or Margarine; cutinto small pieces
4 tablespoon Sugar
1 Egg
3 tablespoon Water

FILLING:
1 ½ pound Quark
¾ cub Sugar
4 Eggs; separated
3 drop Vanilla
1 pinch Salt
1 Lemon; grated peel of
1 tablespoon Lemon Juice
¼ cub Cornstarch
½ cub Milk

Preparation:

Sift flour and salt into a large bowl; cut in butter until mixture resembles bread crumbs. Using a fork, mix in sugar, egg, and enough water to make a dough. Press into a ball, wrap in plastic wrap and refrigerate 2 hours.

Preheat oven to 350øF. On a floured board, roll out dough to fit a 10" springform or flan pan with removable bottom. Place dough in tin, pushing up slightly around edges.

For the filling beat quark, sugar, egg yolks, vanilla, salt, lemon peel and juice in a large bowl; beat in cornstarch and milk until smooth. Beat egg whites until stiff and fold into cheese mixture.
Pour into pastry shell and bake 1 hour to 70 minutes, until a toothpick inserted in center comes out clean. Turn off oven and let cake cool in oven with door ajar. Remove cooled cake from tin and serve. Refrigerate leftovers.

Per Serving: 322 calories, 13 g protein, 40 g carbohydrate, 13 g fat, 7 g saturated fat, 117 mg cholesterol, 173 mg sodium, 1 g fiber.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Classic Cream Cheese-Salsa Spread

Servings: 1 servings

Ingredients:

1 package Regular or light creamcheese (8 oz)
Pace Thick & Chunky Salsa
Chopped fresh cilantro (opt)

Preparation:

Place cream cheese on rimmed plate; let stand at room temperature about 30 minutes to soften. Pour Pace Thick & Chunky Salsa over and around cream cheese. Garnish with cilantro, if desired. Serve with vegetable dippers, crackers or chips.

Coconut Chocolate Cheesecake

Servings: 10 Servings

Ingredients:

1 cub Graham cracker crumbs
3 tablespoon Sugar
3 tablespoon Margarine; melted
2 ounce Unsweetened baking chocolate
2 tablespoon Margarine
16 ounce Cream cheese; softened
1 ¼ cub Sugar
¼ teaspoon Salt
5 Large eggs
1 1/3 cub Flaked coconut (3.5 oz can)
1 cub Sour cream
2 tablespoon Sugar
2 tablespoon Brandy

Preparation:

Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- fo Bake at 300 degrees F., 5 minutes. Loosen cake from rim of pan; cool befor

CONFETTI MAC'N CHEESE

Servings: 6 servings

Ingredients:

¼ cub Chopped onion
¼ cub Chopped green pepper
2 tablespoon Margarine or butter
1 pound Pasteurized process cheese spread, cubed
½ cub Milk
2 cub (7 oz) elbow macaroni, cooked, drained

Preparation:

Saute vegetables in margarine until tender. Reduce heat to low. Add process cheese spread and milk; stir until process cheese spread is melted. Stir in macaroni. Spoon into 2 quart casserole. Bake at 350 for 15 minutes. Sprinkle with parmesan cheese if desired.

Preparation time: 15 minutes Baking time: 15 minutes

Corn and Cheese Chiles Rellenos

Servings: 12 Chiles

Ingredients:

FOR THE CHILES:
12 Poblano Chiles
8 ounce Grated cheddar cheese
8 ounce Monterey jack cheese, grated
½ cub Whole kernel corn
2 teaspoon Dried basil
1 teaspoon Dried oregano
Pepper

FOR THE BATTER:
6 large Eggs, separated
2 tablespoon Flour
2 tablespoon Baking powder
1 pinch Salt
Flour
Red chile sauce
Fresh Cilantro sprigs
Corn oil

Preparation:

1. Preheat the broiler.

2. Arrange the Poblano chiles in a single layer on a baking sheet.
Broil until charred on all sides. Wrap in a plastic bag and cool.

3. Peel the skins from the chiles, and carefully make a slit in one side of each chile. Remove and discard the seeds, rinse the chiles, and pat dry.

4. Combine the two cheeses, corn, basil and oregano in a medium bowl.
Season this filling with pepper. Gently stuff each chile with 2-3 tablespoons of the filling, depending on the size of the chile.

5. Pour corn oil to a depth of 1" in a very large, heavy saucepan or deep skillet. Heat the oven to 350F.

6. Beat the egg yolks in a medium sized bowl until slightly thickened. Use clean, dry beaters to beat the egg whites in a large bowl until stiff but not dry. Fold the egg yolks along with the flour, baking soda, and salt into tht egg whites. Place additional flour in a flat dish.

7. Roll each chile in flour to coat. Working in batches, dip each chile into the batter. Fry until golden brown (about 2 minutes per side.)

8. Transfer to paper towels using a slotted spoon. Place ¼ cup of the red chile sauce on each serving plate, and top the sauce with 2 chiles rellenos. Garnish with cilantro sprigs. Serve hot!

Source: Andy Biegel, Culinary Connection BBS and hub of Kook-Net Typed in MM format by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown, NY 315-786-1120

Cottage Cheese ( Smierkase )

Servings: 1 Servings

Ingredients:

1 quart Milk, sour
Cream
Sour cream
Water
*or:

Preparation:

Pour one quart of sour milk heated to lukewarm into a cheesecloth bag. Pour one quart of warm water over this, and after this has drained through, repeat twice. Tie bag and let drip until the "whey is all." Serve with either sweet or sour cream and seasoning to taste. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

Cottage cheese and oil Pastry (2)

Servings: 1 servings

Ingredients:

7 ounce (200g) cottage cheese
(well pressed out)
6 tablespoon Milk
Egg
8 tablespoon Oil
3 ½ ounce (100g) sugar
1 package Vanillin sugar
1 pinch Salt
14 ounce (400g) plain flour
1 package And 2 tsp Baking powder
(bakin)

Preparation:

Rub the cottage cheese through a fine sieve, if desired, and mix with the milk, egg, oil, sugar, vanillin sugar, and salt. Mix and sieve together the flour and the Backin and add to the mixed ingredients, a little at a time until slightly more than half has been used. Knead in the rest of the flour.

Cottage cheese and oil pastry (3)

Servings: 1 servings

Ingredients:

4 ½ ounce (125g) cottage cheese
(well pressed out)
4 tablespoon Milk
Egg yolk
½ Egg white
4 tablespoon Oil
1 teaspoon Salt
9 ounce (250g) plain flour
1 package (16g) Backin

Preparation:

rub the cottage cheese through a fine sieve, if desired and mix with the milk, egg yolk, and ½ egg white, oil and salt. mix and sieve together the flour and the Backin and add to the mixed ingredients, a little at a time, until slightly more than half has been used. Knead in the rest of the flour.

Cottage Cheese Cakes

Servings: 1 servings

Ingredients:

3 medium Eggs
1 cub Small curd cottage cheese
2 tablespoon Corn oil
2 tablespoon Flour or cornmeal

Preparation:

Combine the ingredients in order in a blender. Blend well until mixture is smooth. Cook on a slightly greased griddle or in a hot skillet. Since the consistency of the cakes is light keep the cake size small. Randy Rigg

Cottage Cheese Pancakes (blender Method)

Servings: 1 servings

Ingredients:

½ cub Rolled Oats
1 cub Cottage Cheese or Tofu
4 Eggs
1/3 cub Milk ;approx

OPTIONAL:
¼ teaspoon Salt
½ teaspoon Vanilla
½ teaspoon Baking Sodaif cottage cheeseis very sour

Preparation:

Combine all ingredients except milk in blender and process at medium speed until smooth. Add milk until batter is like medium-thick pancake batter. Bake as for ordinary pancakes on a lightly greased skillet or griddle over medium high heat until brown on both sides.
Serve hot with fresh fruit, jam, hot applesauce or butter and cinnamon-sugar. A delicious change! Makes about 25 3" pancakes.

These are all from the _Whole_Foods_For_The_ _Whole_Family_Cookbook_.

PROTEIN: 66.1 GRAMS; CALORIES: 808 From: SANDRA MAY Refer#: NONE Conf: (1010) F-COOKING

Crab and Cream Cheese Hors d'oeuvre

Servings: 1 Servings

Ingredients:

8 ounce Pkg Cream Cheese, softened
8 ounce Backfin crabmeat
1 tablespoon Milk
2 tablespoon Chopped onion
½ teaspoon Horseradish
2 ounce Slivered almonds
1 Salt
1 Pepper

Preparation:

Blend together all ingredients except almonds and put in shallow baking dish (salt/pepper to taste). Sprinkle almonds over top and bake at 350 degrees until slightly browned on top. Serve hot on crackers. Makes 2 cups. Mrs. Thomas H. Morton

CREAM CHEESE BISCUITS

Servings: 2 servings

Ingredients:

-The Bed and BreakfastCookbook
6 ounce Cream cheese
1 cub Butter
2 cub Flour

Preparation:

A Buttery, flaky biscuit. Delicious with jams or jellies or filled with thinly sliced ham.

Soften cream cheese and butter to room temperature. Cream together.
Blend in flour. Shape into long rolls with a 3 inch diameer and wrap in wax paper. Chill several hours or overnight in the refrigerator.

When ready to bake, slice into ¾ inch slices and place on ungreased cookie sheets. Bake at 400 degrees for 20 minutes or until done. Watch carefully so that the bottoms don't burn.Serve hot.

Yield: 12 biscuits

These recipes are from "The Bed and Breakfast Cookbook" by Martha W.
Murphy.

Uploaded by Judy Gruhn, #76357,3134

[76357,3134] CCBRED.TXT/Asc Bytes: 3037, Count: 79, 19-Mar-92

MM by Cathy Svitek

Cream Cheese Chocolate Cake

Servings: 12 Servings

Ingredients:

2 cub Cake flour; sifted
1 ½ teaspoon Baking soda
1 teaspoon Salt
6 ounce Cream cheese
½ cub Vegetable shortening
2 teaspoon Vanilla extract
6 cub Confectioners' sugar; sifted
¼ cub ; hot water
4 ounce Baking chocolate
¼ cub Vegetable shortening
3 Eggs; large
¾ cub Milk
1 tablespoon Milk

Preparation:

Sift the cake flour, baking soda, and salt together and set aside.
Combine

Cream Cheese Chocolate Chip Pizza (Soft)

Servings: 2 Servings

Ingredients:

1 cub Butter-margarine; softened
¾ cub Sugar
¾ cub Brown sugar
8 ounce Cream cheese; softened
1 teaspoon Vanilla
2 Eggs
2 ¼ cub All purpose flour
1 teaspoon Baking soda
¼ teaspoon Salt
12 ounce Semisweet chocolate chips
1 cub Chopped walnuts (optional)

Preparation:

Preheat oven to 375. Lightly grease two 12 inch pizza pans. Cream butter,

Combine flour, baking soda and salt in small bowl. Add to creamed mixture Divide dough in half, spread each half evenly into prepared pans.

IMPORTANT - DO NOT SPREAD ALL THE WAY TO EDGES, THIS DOUGH DOES SPREAD Lea

Bake 20 to 30 minutes or until lightly browned. Cool completely in pans o

To serve: cut into slim wedges.

Personal note: When these were brown and ready to take out of the oven th

Cream Cheese Cookies

Servings: 36 Cookies

Ingredients:

½ cub Butter Flavor Crisco
1 package Cream Cheese, softened 3 ounce package
1 tablespoon Milk
1 cub Sugar
½ teaspoon Vanilla
1 cub Flour, all purpose
½ cub Pecans, chopped

Preparation:

Preparation Time: 15 minutes Bake time: 10 Minutes

1. Heat oven to 375 F.

2. Cream Butter Flavor Crisco, cream cheese and milk in medium bowl at medium speed of electric mixer until well blended. Beat in sugar and vanilla. Mix in flour. Stir in nuts. Drop level measuring tablespoonfuls of dough 2 inches apart onto ungreased baking sheet.

3. Bake at 375 for 10 minutes. Remove to cooling rack.

Makes 3 dozen 2 inch cookies.

Lemon or Orange Variation: Add ½ teaspoon grated lemon or orange peel to dough.

Source: Butter Flavor Crisco Cookie Collection, page 20. Shared by:
David Knight

Cream Cheese Dijon Dip

Servings: 1 servings

Ingredients:

Dijon mustard
Cream cheese

Preparation:

Blend any variety Grey Poupon with cream cheese and serve as a spread on crackers or as a dip for vegetables.

Cream Cheese Frosting

Servings: 3 Cups

Ingredients:

4 ounce Margarine or butter
8 ounce Cheese, cream
1 pound Sugar, powdered

Preparation:

Blend softened cheese and margarine in mixer. Blend and whip in the sugar. Ready to spread.

Cream Cheese Plum Clafouti

Servings: 4 Servings

Ingredients:

¾ pound Plums; firm but ripe
2 Eggs
1/3 cub Sugar
3 ounce Cream Cheese; at roomtemperature
1/3 cub Flour
2 teaspoon Vanilla
¼ teaspoon Salt
2 tablespoon Butter; melted
Powdered Sugar

Preparation:

Preheat the oven to 375øF. Butter a 9" pie plate. Peel, halve and pit the plums, then cut each half into 4 pieces; you will have 1 ½ cups, more or less. Beat together the eggs and sugar until pale yellow. Add the cream cheese and beat until smooth. Add the flour, vanilla and salt and beat again until smooth.

Combine the plums and the batter then spread evenly in the prepared pie plate. Drizzle with melted butter. Bake for 30 minutes, or until puffed and lightly browned. Good hot or warm (it will gradually sink as it cools.) Sprinkle with powdered sugar before serving.

Per serving: 331 calories, 6 g protein, 42 g carbohydrate, 16 g fat, 9 g saturated fat, 144 mg cholesterol, 279 mg sodium, 2 g fiber.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA ~-- þ TLX v4.00 þ I dropped acid once; it completely melted my SHOES!!! þ wcGATE 4.1 ÷ Kook-Net: The Shadow Zone IV - Stinson Beach, CA
====================================================================== ==== Packet: CYBERLM Date: 06-25-95 (15:47) Number: 546 From:
KATHERINE SMITH Refer#: NONE To: ALL Recvd: NO Subj: new stuff Conf:
(33) KN-TheBakery

Cream Cheese Salsa Spread

Servings: 1 servings

Ingredients:

1 package Regular or light creamcheese (8 oz)
PACE Picante Sauce
Chopped fresh cilantro (opt)

Preparation:

Place cream cheese on rimmed plate; let stand at room temperature about 30 minutes to soften. Pour PACE Picante Sauce over and around cream cheese. Garnish with cilantro, if desired.

Serve with vegetable dippers, crackers or chips.

Cream Cheese Swirled Brownies

Servings: 24 Cookies

Ingredients:

FILLING:
1/3 cub Butter Flavor Crisco
1 package Cream cheese, softened 8 ounce package
1 teaspoon Vanilla
½ cub Sugar
2 Eggs
3 tablespoon Flour, all purpose

BROWNIE:
2/3 cub Butter Flavor Crisco
4 1 ounce squares unsweetened chocolate
2 cub Sugar
4 Eggs
1 teaspoon Vanilla
1 ¼ cub Flour, all purpose
1 teaspoon Baking powder
1 teaspoon Salt

Preparation:

Preparation Time: 20 Minutes Bake Time: 35 Minutes

1. Heat oven to 350 F. Grease a 13 x 9 2 inch pan with Butter Flavor Crisco. Set aside.

2. For Filling, Cream Butter Flavor Crisco, cream cheese and vanilla in small mixing bowl at medium speed of electric mixer until well blended. Beat in ½ cup sugar. Add 2 eggs, ONE AT A TIME. Beat well after each addition. Beat in 3 tablespoons flour. Set aside.

3. For Brownie, Melt Butter Flavor Crisco and chocolate in large saucepan on low heat. Add 4 eggs, one at a time. Stir each egg QUICKLY into hot mixture. Stir in 1 teaspoon vanilla.

4. Combine flour, baking powder and salt. Stir gradually into chocolate mixture.

5. Spread half of the chocolate mixture in baking pan. Drop cheese mixture over surface of chocolate layer. Spread gently to cover. Drop remaining chocolate mixture over cream cheese layer. Spread gently to cover. Swirl two mixtures together using tip of knife. ( Hint: Nice swirl design depends on how much you pull knife through batter. Do not over do. )

6. Bake at 350 for 35 minutes. Cool completely before cutting into squares about 2 x 2 inches.

Makes 2 dozen brownies.

Source: Butter Flavor Crisco Cookie Collection, page 29. Shared by:
David Knight

Creamy Chocolate Cheesecake

Servings: 10 Servings

Ingredients:

1 cub Salted or unsalted pretzelsfinely crushed
1 tablespoon Sugar
1/3 cub Butter or margarine; melted
16 ounce Cream cheese; softened
1 cub Sugar
1/3 cub Hershey's® european style co
2 Eggs
1 cub Dairy sour cream
2 teaspoon Vanilla extract

Preparation:

Recipe by: Hershey's add Heat oven to 350F. For crust, in medium bowl combine crushed pretzels and
1 tbsp sugar; stir in butter. Press mixture on bottom of 9" springform pan. Bake 8 minutes; cool slightly. In large mixer bowl beat cream cheese until smooth and fluffy. Gradually beat in 1 cup sugar and cocoa. Add eggs, one at a time, beating well after each addition. Stir in sour cream and vanilla; blend well. Pour into pan.
Bake 35 minutes. Turn off oven; leave cheesecake in oven 20 minutes without opening door. Remove from oven. Cool completely; cover and refrigerate. Garnish as desired. Creamy Chocolate Cheesecake Squares ~ Double ingredients above for pretzel crust. Press mixture firmly on bottom of buttered 13/9/x2" baking pan. Bake as directed. Prepare cheesecake using recipe above. Bake 35 minutes or until edges are set (edges may crack slightly). Remove from oven. Cool completely. From Hershey's ad

Crispy Cheese Wafers

Servings: 4 servings

Ingredients:

1/3 cub Margarine
2 cub Cheese, Cheddar; shredded
1 teaspoon Worcestershire sauce
¼ teaspoon Salt
1 cub Flour, all-purpose

Preparation:

Thoroughly blend margarine and cheese; stir in worcestershire sauce and salt. Add flour; mix well. Form dough into 2 rolls 1-½ inches in diameter. Wrap in waxed paper, and chill. Slice thin; place on ungreased baking sheets. Bake at 375 degrees for 8 to 10 minutes.

SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by Nancy Coleman.

Crock-Pot Potato-Cheese Soup

Servings: 8 servings

Ingredients:

8 Potatoes, cubed
1 tablespoon Chives, chopped
1 ½ cub Chopped celery
1/3 cub Chopped parsley
½ cub Chopped onion
¼ teaspoon Paprika
¼ teaspoon Celery seed
1 teaspoon Savory
½ teaspoon Salt
1 cub Milk
2 tablespoon Flour
2 tablespoon Butter
2 ½ cub Grated chedder cheese

Preparation:

Place potatoes, chives, celery, parsley, onion, paprika, clery seed, savory and salt in a slow cooker and add just enough water to barely cover. Cook on high one hour. Turn heat to low and cook 4-5 hours or until potatoes are done. Combine milk and flour in a tightly covered jar and shake to blend evenly. In a small saucepan, melt butter over medium heat. Add flout mixture slowly, and stir constantly 3-4 minutes. Add cheese; stir until melted. Turn crock-pot to high setting. Add cheese mixture to soup and cook until slighly thickened.
Serve hot in bowls and garnish with chives, sour cream or bacon bits.

Enjoy! ~ Susan

From: SUSAN SCHNELBACH; reposted by Bud Cloyd on the Cooking Echo.

Crumb - Nut Cheesecake Crust

Servings: 1 Servings

Ingredients:

5 ounce Pecans (approx.)
¾ cub Vanilla wafer crumbs
¼ cub Confectioners sugar
¼ cub Melted butter

Preparation:

Recipe by: unknown Chop nuts very finely in food grinder or food processor (a salad shooter works great, put through twice.) Should have 1 cup of ground nuts. Cookies should also be chopped very finely. Combine crumbs, chopped nuts and sugar, and mix thoroughly; drizzle with melted butter and mix lightly. Press onto bottom and 1 ½ inches up side of springform pan. Note 1: Requires about 25 vanilla wafers to make ¾ cups crumbs. Note 2: Any type of dry, unfilled, unfrosted cookies may be used for the

Crunchy Chicken-Cheese Bake

Servings: 8 servings

Ingredients:

8 Skinless, boneless chickenbreast halves
4 Slices swiss cheese, cutin half
1 can Cream of chicken soup
8 Thin tomato slices
2 tablespoon Butter, melted
½ cub Herb seasoned stuffing
Hot cooked rice

Preparation:

1. Crush the herb seasoned stuffing.

2. In a 3 qt baking dish, place the chicken. Top with cheese.

3. Stir soup and spread over cheese; top with tomato. Combine butter and stuffing. Sprinkle over tomato.

4. Bake at 400F 25 minutes or until chicken is no longer pink.
Serve over hot rice. Garnish with fresh oregano if desired.

Cup Cheese

Servings: 1 Servings

Ingredients:

Thick milk **
1 teaspoon Baking soda
½ pound Butter
1 pinch Salt
1 cub Cream
Egg

Preparation:

** Thick milk is soured milk. Scald thick milk by baking it at 350-F for a few minutes; allow to remain long enough to bake the curds.
Drain off the water, put curds in an earthen vessel and keep at a moderately warm temperature (about 75-F). Each day for a week, add new baked curds. At the end of a week, pour the curds into a heated pan and let simmer very slowly; bring to a slow boil without any stirring. Add a pinch of salt, 1 tsp of baking soda dissolved in 1 cup of fresh sweet cream and ½ pound of butter. Stir the mixture; continue boiling for 15 minutes. Add 2 or 3 beaten eggs and pour mixture into small cheese cups. Source: Pennsylvania Dutch Cook Book ~ Fine Old Recipes, Culinary Arts Press, 1936.

Dark Chocolate and Pumpkin Cheesecake

Servings: 12 Servings

Ingredients:

chocolate pecan cookie:
-crust-----
1 cub Pecan pieces
6 Deep dark chocolate fudge; cookies*
1 teaspoon Unsalted butter; melted

chocolate chees:
-ecake-----
8 ounce Semisweet chocolate; brokenoz pieces
¼ cub Brewed coffee
¾ pound Cream cheese; softened
¾ cub Granulated sugar
½ teaspoon Salt
3 Eggs
1 teaspoon Pure vanilla extract

pumpkin cheesecake:
2 teaspoon Unsalted butter; melted
1 pound Cream cheese; softened
¾ cub Granulated sugar
2 tablespoon All-purpose flower
½ teaspoon Salt
3 Eggs
1 teaspoon Pure vanilla extract
1 cub Pumpkin; puree
¼ teaspoon Ground cinnamon
¼ teaspoon Ground allspice
⅛ teaspoon Ground cloves

semisweet chocolate:
-ganache-----

Preparation:

Preheat the oven to 325 degrees Fahrenheit. Toast the pecan pieces on a bak Coat the bottom of a 9-by 3-inch springform pan with 1 tsp melted butter. To prepare the chocolate cheesecake, heat l inch of water in the bottom hal Tightly cover the top with film wrap and allow to heat for 6 to 8 minutes. Remove from the heat and stir until smooth. Place ¾ pound softened cream cheese, ¾ cup sugar, and ½ tsp salt in t Keep at room temperature while preparing the pumpkin cheesecake batter. To prepare the pumpkin cheesecake, coat the inside of a 9-by 1 ½ inch cak Set aside until needed. Place l pound softened cream cheese, ¾ cup sugar, the flour, and ½ tsp Scrape down the bowl. Add 3 eggs one at a time, beating on high for 20 seco Place a 9 by 1 ½ inch cake pan partially filled with 4 cups of hot water Pour l cup of Semisweet Chocolate Ganache over the top of the chilled choco Invert the pumpkin cheesecake onto the layer of ganache. Gently press down The cheesecake can now be released from the spring form pan. Remove the fi Heat the blade of the serrated slicer under hot water before cutting, and r

Dietetic Cream Cheese Balls

Servings: 25 Servings

Ingredients:

1 package (8 0z. size) cream cheese
¾ cub Finely chopped pecans
Milkcote or whitecoat;chocolate

Preparation:

Cream the cream cheese and add pecans. Chill until cheese will form balls. Dip balls into melted whitecote or milkcote chocolate coating.
Makes about

Recipe from:Ideals Candy Cookbook by Mildred Brand Copyright-MCMLXXIX By M

Double Chocolate Cheesecake

Servings: 16 Servings

Ingredients:

24 ounce Cream cheese
4 Eggs
1 can Eagle brand condensed milk
¼ teaspoon Salt
½ cub Hershey's® cocoa
1 tablespoon Vanilla
¼ cub Butter

Preparation:

Recipe by: unknown Melt butter in small dish (Microwave) Mix in Cocoa and put aside In a mixer, soften the cream cheese. Add salt and chocolate mixture. Continue mixing and add the eggs, one at a time.
Mix in the vanilla.

Pour into a 9" springform pan, and back at 325o for 1 hour.

Let cool. Top with Cherry Pie filling and whipped cream. Serve, using extreme care to keep your fingers out of the line of fire...

If this is not sweet enough, you can add about 1 cup of surgar to the recipe. This should not be necessary..

Recipe courtesy of: Dan Ceppa, 24 Jan 93 01:24:14 From genie d/l fido?, mm format

Dutch Cheese Spread

Servings: 1 Servings

Ingredients:

1 cub Cheese
Cream
Milk
Salt & pepper

Preparation:

A dish famous in Berks County is made from the cheese as prepared in Cheese Custard recipe. Take a cup of the cheese or curd after it has been mashed through a fine sieve and put it in a bowl. Pour in slowly, sweet milk or cream- half and half is a good mixture- using the back of a spoon to make it smooth. Work in sufficient milk and cream to bring it to the consistency of apple butter. Add salt and pepper and spread on buttered bread. Serve with apple butter. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

Easter White Chocolate and Lime Cheesecake

Servings: 10 Servings

Ingredients:

6 ounce Soft lady fingers
2 package Philadelphia cheese (2x250g)
1 cub Sugar
6 White chocolate squares
¼ cub Lime juice
1 Gelatine env. unflavored
2 teaspoon Lime peel; fine grated
1 cub Whipping cream; whipped
Strawberries
Lime slices

Preparation:

Melt chocolate. Halve lady fingers lengthwise. Line bottom and sides of an

Easy Chocolate Cheese Pie

Servings: 1 Servings

Ingredients:

4 ounce Unsweetened baking chocolate -- broken into pie
¼ cub Butter or margarine;softened
¾ cub Sugar
3 ounce Cream cheese; softened
1 teaspoon Milk
2 cub Frozen non-dairy whippedtopping -- thawed [cool whi
1 8-inch packaged crumb crust (6 oz.)
Additional whipped topping (optional)

Preparation:

Recipe by: "C. Baden" <hazel@NETCOM.COM> In small microwave-safe bowl, place chocolate. Microwave at HIGH (100%) 1 to 1 ½ minutes or until chocolate is melted and smooth when stirred; set aside. In small mixer bowl, beat butter, sugar, cream cheese and milk until well blended and smooth. Blend in chocolate. Gradually blend in whipped topping. Spoon into prepared crust. Refrigerate until firm. Serve with additional whipped topping, if desired. 6 to 8 servings.

April 1995, Hershey's Unsweetened Baking Chocolate (8 oz. package), Hershey Chocolate USA, Hershey PA 17033-0815, 1-800-468-1714.

Eating Well's Chocolate Cheesecake (1 of 2)

Servings: 16 Servings

Ingredients:

Cross tmpj72b; filling:
2 ounce Semisweet chocolate
2 tablespoon Instant coffee powder
2 16-oz. containers nonfat;cottage cheese (4 cu
1 package (8 oz) low-fat cream cheese at room temp
1 ½ cub Sugar
1 Large egg
2 Large egg whites
1 cub Low-fat sour cream
¾ cub Unsweetened cocoa powder
2 tablespoon Cornstarch
⅛ teaspoon Salt
1 teaspoon Pure vanilla extract

Preparation:

The crust ingredients and directions are in part 2 of this set.

Reformatted for Meal Master by: CYGNUS, HCPM52C & C.MINEAH

Eating Well's Chocolate Cheesecake (2 of 2)

Servings: 16 Servings

Ingredients:

Cross tmpj72b; crust:
4 ounce Chocolate wafers
1 cub Grape-nuts cereal
2 tablespoon Unsweetened cocoa powder
2 tablespoon Sugar
3 tablespoon Vegetable oil; preferablycanola oi

Preparation:

To make crust: Preheat oven to 325 degrees. Coat a 9-inch springform pan wi

COMMENTS: This cheesecake recipe is a new version of a chocoholic's dream. It contains less than a third of the fat of the origin

266 calories per serving: 9 grams fat, 231 mg sodium, 25 mg cholesterol. S Reformatted for Meal Master by: CYGNUS, HCPM52C & C.MINEAH

Eggplant-Cheese Casserole

Servings: 6 servings

Ingredients:

1 package Spaghetti sauce mix(1.5oz)
1 can Tomato sauce(8oz)
1 ½ cub Water
1 teaspoon Salt,seasoned
½ cub Onion,minced
1 Eggplant,large
½ cub Salad oil
½ pound Mozzarella cheese,thin slice
¼ cub Parmesan cheese,grated

Preparation:

1. Combine spaghetti sauce mix, tomato sauce, water, seasoned salt and onion in a saucepan; bring to a boil.~ 2. Reduce heat and simmer, uncovered, 20 minutes.~ 3. Peel eggplant; cut in ¼-inch slices.~ 4.
Saute eggplant slices in hot oil in a skillet until brown, adding oil as needed; drain well on paper towels.~ 5. Pour a third of the sauce into a 8-inch-square baking dish; cover the sauce with half the eggplant and mozzarella slices.~ 6. Repeat layers, ending with sauce; top with Parmesan cheese.~ 7. Bake, uncovered, in preheated 350'F.
oven about 20 minutes.~

Eileen's Corn-chillies-cheese Bread

Servings: 1 Servings

Ingredients:

FOR 1-½ LB. LOAF:
1 package Yeast
3 cub Bread flour
¾ cub Yellow cornmeal
½ cub Whole kernel canned corn;drained
1 tablespoon Canned Ortega chillies;chopped
½ cub Cheddar cheese, shredded
1 Egg
1 tablespoon Soft butter
½ teaspoon Salt
2 teaspoon Sugar
1 ¼ cub Warm water

Preparation:

Put all ingredients into pan, select white bread, and push start.

From Loafing It by DAK

Elaine's Cheesecake

Servings: 12 servings

Ingredients:

1 cub Sugar, granulated
2 pound Cream Cheese
2 large Eggs
1 cub Sour Cream
1 teaspoon Vanilla
3 tablespoon Cornstarch
1 cub Graham Cracker Crumbs
¼ cub Butter or Margarine
1 ¼ cub Oreo Cookie Crumbs
¼ cub Butter or Margarine
3 tablespoon Sugar, granulated

Preparation:

: In a small bowl, blend well the graham cracker crumbs, butter or margarine, and 3 tablespoons granulated sugar. Press the crumb mixture in the bottom of a greased 8" or 9" springform pan. Place the pan in the freezer to chill while you prepare the filling.
: In a mixer bowl, mix the cream cheese and sugar until smooth and light. I, myself, mix alternately 8 ozs. of the cream cheese and ¼ cup of the sugar. This is just to ensure it is evenly mixed. When the cream cheese and sugar mixture is light and creamy, mix in the eggs, vanilla, and the cornstarch, making sure it is mixed well. It should be a nice light yellow color. Mix in the sour cream until well mixed. Pour the mixture into the prepared springform pan.
: Bake in a preheated 450 degree oven for 10 minutes. Reduce the temperature to 200 degrees and bake for another 45 minutes. Turn oven off and allow the cheesecake to cool in the oven with the door opened slightly for 2 ½ to 3 hours. Remove sides from pan and chill in refrigerator for another 2 to 3 hours. Then slide the cheesecake off the bottom of your pan, if you wish.

** You can use the Oreo Cookie Crumbs in place of the Graham Cracker Crumbs for a wonderfully delightful change. (This is the way that most of the people order it from me.)

*** Before placing the cheescake in the oven for baking, I always sprinkle a bit of the crumbs on top for garnish. Really looks nice!

**** Last hint: I put a pan with about 2-3 inches of hot water on the bottom shelf. It helps to keep the cheesecake from cracking.
Always bake the cheesecake on the middle shelf...NO LOWER!!!

From Elaine Poncelet, Vision Dimension BBS, Kook-Net HUB, Gerald, Missouri

Fatfree Cheese (Reference)

Servings: 1 Servings

Ingredients:

None

Preparation:

Well, there is Sap Sago cheese (aka Schbzieger cheese). It's a hard herbed cheese from Switzerland made from skimmed milk. It's sold in small foil covered cones. This cheese has been around a long time -- long before the push for fatfree foods. Best use is to grate it, toast it slightly and use as you would parmesian. I've seen this at gourmet shops mostly, I'd bet it is available worldwide.

Two American cheeses worth noting are: Cabot 75% fat reduced cheddar (with simplesse). Best tasting low fat (2 grams fat per ounce) cheddar I've found. Also a new entrant: Vermont Farms Skinny cheese-- a semi-hard farmers cheese made from skimmed milk (1.5 grams fat per ounce. Very costly at $11/lb, but only cheese I would eat plain. Note that although these have some fat, they are close to the limit on how low a "pure" skimmed milk cheese can be (skim milk has some fat -- condense the milk to cheese and the fat becomes more concentrated).

There are lots and lots of fake fatfree cheeses in the US. IMHO, most are terrible (but passable in combination dishes, pizzas, veggie melts and the like). Mozarella types seem most palatable ("cheddars" are usually the mozarella-type + orange food coloring).

Posted by Michelle Dick (owner)<artemis> artemis@rahul.net to Fatfree Digest [Volume 13 Issue 13]

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

1.80á

Fettuccine with Goat Cheese and Peppers

Servings: 4 Servings

Ingredients:

8 Dried tomato halves
1 tablespoon Olive oil
1 cub Sliced scallions
2 Garlic cloves, minced
1 medium Red bell pepper
1 medium Yellow Bell pepper
¼ cub Chicken broth
¼ cub Slivered fresh basil
10 small Calamata Olives
1 tablespoon Capers, drained & rinsed
2 teaspoon Dried oregano
4 ½ ounce Goat cheese, crumbled

Preparation:

Cut the bell pepper into thin slices and set aside. Pit and coarsely chop olives and set aside.

Place tomatoes in shallow pan and cover with boiling water for 2 minutes. Drain, reserving ¼ cup of the liquid. Thinly slice tomatoes and set aside.

Heat oil in a large nonstick skillet; add scallions and garlic. Stir frequently while cooking for 2 minutes. Add peppers, and cook for 3 minutes or until just tender. Add chicken broth and cook until most of the liquid has evaporated.

Reduce heat, then add tomatoes and the reserved liquid, basil, olives, capers and oregano. Simmer for 5 minutes.

Put fettuccine in a large serving bowl; add goat cheese and toss until melted. Add pepper mixture and toss until mixed well.

Weight Watcher program exchange values: 1 Fat, 1-½ Proteins, 2-½ Vegetables, 2 Breads, 3 optional calories.

Nutritional Info per serving: 354 calories, 13g Protein, 16g fat, 42g carbohydrate, 686mg sodium, 40mg cholesterol, 4g dietary fiber.

Brought to you by Scott Welliver of Episoft Systems for Cyberealm BBS Watertown NY 315-786-1120

Foolproof Cheese & Oat Bread for the R2 D2

Servings: 20 servings

Ingredients:

½ tablespoon Yeast
2 ½ cub Flour, bread
1 cub Oats
¼ cub Milk, powdered
½ tablespoon Salt
1 tablespoon Sugar
1 tablespoon Oil
1 Eggs
1 cub Water; warm
1 cub Cheese, shredded

Preparation:

Sharp cheddar cheese is recommended.

Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" to 11 o'clock. Select "white bread" and push Start.

In hot, humid weather, use ⅛ c less water.

Tested in DAK 1-½ lb R2D2 bread machine. Sylvia's comment: a hearty, easy-to-slice bread, surprisingly good for sandwiches. I even used powdered buttermilk when I ran out of powdered milk with good results.

Copyright 1993 by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

Frau Moyer's Cheese Custard

Servings: 1 Servings

Ingredients:

1 quart Milk
5 Egg, separated
¼ cub Butter, melted
*pastry
½ cub Sugar, pulverized
1 cub Cream
¼ teaspoon Nutmeg, grated

Preparation:

Pour the quart of milk into an earthen bowl, stand in a warm place and allow to thicken. When the milk is quite thick, pour boiling water over it, put into a cheese cloth bag and let drain for 12 hours. Take 1 cup of this curd or cheese, mash through a fine sieve and put into a mixing bowl. Stir in the sweet cream, sugar, beaten egg yolks and melted butter; flavor with the nutmeg. Add the stiffly beaten egg whites. Line an earthen pudding dish with pastry and pour in the cheese custard and bake at 450-F, on the bottom of the oven, for 40 minutes. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

Fresh Homemade Cheese

Servings: 1 Cup

Ingredients:

1 quart Milk
2/3 cub Half-And-Half
2 Oranges; juice of
2 Lemons; juice of

Preparation:

Heat the milk and half-and-half in a nonaluminum saucepan to just below boiling; remove from heat. Strain the citrus juice into the milk. Let the mixture stand until the milk is thoroughly curdled, about 15 minutes.

Gently pour into a large sieve lined with cheesecloth, letting the liquid drain off into a bowl or sink. Gather the ends of the cheesecloth around the curds and tie the cloth into a bundle that can be hung from a faucet. Let the bundle drip into the sink for at least an hour, or until firm.

Remove the cheese from the cloth, wrap it well, and store in the refrigerator for up to 4 days.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Fried Provolone Cheese

Servings: 1 servings

Ingredients:

1 Provolone cheese slice
Spices as desired
Grated hard cheese optional

Preparation:

In a non stick frying pan, fry sliced provolone cheese over medium high heat. You can add spices such as oregano, basil, chopped garlic. You can add grated parmesan or romano cheese to soak up some of the excess oil from the provolone. Watch carefully. When first side is golden brown, turn once and cook until it is a nice brown and crispy on both sides. Makes a good vegetarian bacon for BLT sandwich or other purpose.

From Bryan Shipp, Columbia Md.

Fudge ( Cream Cheese )

Servings: 49 Servings

Ingredients:

2 package Cream cheese, softened (3oz)
¼ cub Margarine or butter,softened (½ stick)
1 teaspoon Vanilla
¼ teaspoon Salt
2/3 cub Cocoa
1 pound Powdered sugar (4 cups)
1 cub Coarsely chopped pecans

Preparation:

(From "Betty Crocker's Everything Chocolate." Prentice Hall; $16.)

Beat cream cheese, margarine, vanilla and salt on low speed until smooth. Beat in cocoa. Beat in powdered sugar, 1 cup at a time, until smooth. Stir in pecans. Press firmly in ungreased 8" square pan.
Refrigerate until firm, about three hours. Cut into squares about 1" square. Keep refrigerated. Makes about 49 pieces.

Nutritional analysis per serving: 79.4 calories; 3.7 grams total fat; (1.6 grams saturated fat); 0.7 grams protein; 1.1 grams carbohydrates; 6.6 milligrams cholesterol; 22.0 milligrams sodium.

Fudge Truffle Cheesecake

Servings: 1 Servings

Ingredients:

=== crust ===
1 ½ cub Vanilla wafer crumbs
½ cub Powdered sugar
1/3 cub Hershey's® cocoa
1/3 cub Butter or margarine; melted
2 cub Hershey's® semi-sweet choco
24 ounce Cream cheese; (3-8oz pkg),so
14 ounce Eagle brand sweetened conden
4 Eggs
2 teaspoon Vanilla

Preparation:

Recipe by: unknown For Crust:
In medium bowl, combine the crumbs, powdered sugar, cocoa and butter or margarine. Press firmly on bottom of (10-inch springform pan.

For Cake:
Heat oven to 300 degrees.

In heavy saucepan, over very low heat, melt chips, stirring constantly. In large mixer bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth. Add melted chips and remaining ingredients; mix well.

Pour into prepared pan. Bake 1 hour and 5 minutes or until center is set. Cool: chill. Refrigerate leftovers.

Linda/BDT Burbank, CA

Posted on Genie C13 T24 M114 by L.Magee on 7/16/91, no-format

: @ @ @
: \|/ \|/ \|/
: ~~~~~~~~~~~

Fudge Truffle Cheesecake #3

Servings: 12 Servings

Ingredients:

Chocolate crust:
1 cub Chocolate wafer cookie;crumbs
4 tablespoon Unsalted butter; melted
Chocolate ganache:
2 pound Bittersweet chocolate;finely chopped
2 cub Heavy cream
Filling:
¼ cub Cornstarch
½ cub Heavy cream
2 tablespoon Vanilla extract
1 ½ pound Cream cheese; softened
1 ½ cub Granulated sugar
4 large Eggs; at room temp
Topping:
2 ounce White chocolate; coarsely
Assembly:
Confectioners' sugar (for;dusting truffles)
Cocoa powder

Preparation:

Make the chocolate crust: Position a rack in the lower third of the oven and preheat to 325 F. Remove the sides from a 10-by-3-inch springform pan. Trim a 10-inch cardboa cake circle so that it fits snugly within the curved lip of the bottom of t springform pan. Cover the circle with a piece of heavy-duty aluminum foil, leaving a 2-inch overhang all around the edges Carefully attach the side o foil overhang halfway up the outside of the pan. (Lining the bottom of the remove from the pan.) In a small bowl, stir together the cookie crumbs and until well combined. Press the mixture evenly over the bottom of the prepar pan. Refrigerate the crust while you prepare the ganache and filling.
Make the ganache: Place the chocolate in a medium bowl. In a small saucepan set over medium heat, bring the cream to a gentle boil. Pour the hot cream over the chocola and allow the mixture to stand for 30 seconds to melt the chocolate. Whisk until smooth. Measure out 2 cups of the ganache for the cake filling and se aside. Measure out 1 cup of the ganache for the chocolate truffles, cover a refrigerate until firm enough to pipe. Cover the remaining ganache and set aside at room temperature.
Make the filling: Place the cornstarch in a small bowl. Gradually whisk in the cream and the vanilla, and whisk until smooth.

Fudge Truffle Cheesecake #4

Servings: 12 Servings

Ingredients:

In the 4 ½-quart bowl of a heavy-duty electric mixer using the
paddle attachment, beat the cream cheese at low speed for 30 to 45
seconds, until creamy. Gradually add the sugar in a steady stream and
beat at medium speed until blended. At low speed, one at a time, add
the eggs, beating well afte each addition. Slowly beat in the
reserved 2 cups of chocolate ganache. Bea in the cornstarch mixture.
Pour the filling into the prepared pan and, usin Bake the cheesecake
for 1 hour and 15 minutes to 1 hour and 20 minutes, or until the
center is set. (There will probably be cracks in the top of the
cheesecake; they will shrink as the cheesecake cools and then will be
cover with the ganache frosting.) Turn off the oven. Prop open the
oven door with wooden spoon and allow the cheesecake to cool in the
oven for an hour.
Set the cheesecake in the pan on a wire rack and cool completely.

Preparation:

Make the chocolate truffles: Transfer the chilled 1 cup ganache to a pastry bag fitted with a ½-inch plain tip (such as Ateco #6). Pipe l-inch mounds with pointed peaks onto a clean baking sheet.
Refrigerate or freeze the truffles for 15 to 20 minutes or until just firm enough to roll.
Sift a light dusting of confectioners' sugar over the truffles.
Lightly coat your palms and fingertips with confectioners' sugar.
With your fingertips, pinch a truffle into a round, then roll it gently between your palms into a round ball. Place the truffle on the baking sheet, and form th remaining truffles into rounds. Refrigerate or freeze for about 10 minutes, just until firm.
Roll the truffles in sifted cocoa powder to coat. Refrigerate.

Decorate the cheesecake: Run a thin-bladed knife around the edge of the cheesecake to loosen it from the side of the springform pan.
Remove the side of the pan. Slide two metal cake spatulas under the cheesecake and transfer it to a serving platter.
Using a metal cake spatula, spread the reserved room-temperature chocolate ganache evenly over the top and sides of the cheesecake.
Place the chocolat truffles around the outside edge of the top of the cheesecake, spacing them evenly.
Melt the white chocolate according to the instructions in the Chocolate Ke Using a fork, drizzle/shake the warm white chocolate in a decorative zigzag pattern over the top of the cheesecake.
Refrigerate the cheesecake for at least 6 hours, or overnight, before serving. (The cheesecake can be prepared ahead and refrigerated for up to 5 days.) Remove the cheesecake from the refrigerator 30 minutes before servi With a sharp, thin-bladed knife, cut the cheesecake into 12 truffle-topped slices, dipping the blade in hot water and wiping it dry after each slice.

German Noodle Ring with Cheese Sauce

Servings: 1 Servings

Ingredients:

1 cub *noodles
Salt
3 tablespoon Flour
½ teaspoon Paprika
2 Egg, well beaten
3 cub Water, boiling
3 tablespoon Butter
½ teaspoon Salt
1 ½ cub Milk
¼ pound Cheese, american swiss

Preparation:

Boil the noodles in salted water and cook about 10 minutes until tender. Drain and put into a well-greased ring mold. Melt the butter, add the flour and blend. Stir in the milk and continue cooking, stirring constantly until mixture thickens. Add the seasoning and cheese cut in small pieces. Cook until cheese melts. Reserve ½ of the sauce to use later. To the remaining sauce, add the well beaten eggs and mix well. Pour over the noodles. Set mold in pan containing hot water and bake at 350-F about 45 minutes. Unmold on large platter, pour over the remaining hot cheese sauce and fill center with any desired vegetable, such as peas and carrots, spinach or asparagus tips. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

GOAT CHEESE CALZONE

Servings: 1 servings

Ingredients:

DOUGH:
2 teaspoon dry yeast
¼ cub rye flour
1 tablespoon milk
2 tablespoon olive oil
½ teaspoon salt
1 ¾ cub unbleached flour

FILLING:
2 ounce Sonoma goat cheese *
2 ounce French goat cheese *
7 ounce mozzarella; shredded
2 each slices prosciutto **
2 tablespoon finely cut fresh chives
2 tablespoon minced fresh parsley
1 each thyme sprig; chopped
1 each marjoram sprig; chopped
2 each sm. cloves garlic; minced
1 Black pepper

Preparation:

*Note: Sonoma goat cheese (or other goat cheese) and French goat cheese (such as Boucheron) should be crumbled.
**Prosciutto should be julienned.
To make dough, mix ¼ cup lukewarm water, yeast and rye flour in bowl. Let rise 20 to 30 minutes. Add ½ cup lukewarm water, milk, olive oil, salt and all-purpose flour. Mix dough with wooden spoon, then turn out onto floured board and knead until soft and slightly sticky. Use quick, light motions with hands to prevent dough from sticking. Add more flour to board as needed but no more than is absolutely necessary. Knead 10 to 15 minutes until dough is soft and elastic. Place dough in bowl that has been brushed with olive oil.
Oil surface of dough to prevent crust from forming. Cover bowl with clean towel and place in warm place, about 90 to 110 degrees, to rise. Let dough rise 40 minutes. Meanwhile, to make filling, combine goat cheeses, mozzarella, prosciutto, chives, parsley, thyme, marjoram and garlic in large bowl. Add pepper to taste and mix well.
Roll out pizza dough to circle about 14 inches in diameter or divide dough into 2 or 3 pieces to make small calzone. For 1 large calzone, place entire filling on half of dough circle, leaving 1-inch margin around edges. Moisten edges with water and fold over other dough half to make edges meet. Fold up edges to form running curl, pinching to seal tightly. Place on floured paddle and slide onto oven floor. For smaller calzone, use same method, adjusting amount of filling as needed. Bake at 450 to 500F 15 to 25 minutes, or until bottom of calzone is crisp. For small calzone, reduce cooking time by half.
Makes 1 large or 2 to 3 small calzone
Created by: Alice Waters, Chez Panisse, Berkeley, Calif.
(C) 1992 The Los Angeles Times

Golden Cheese Soup

Servings: 6 Servings

Ingredients:

2 tablespoon Unsalted butter or
Margarine
½ cub Celery; chopped
¾ cub Green onions thinly sliced
½ cub Yellow onion; chopped
3 tablespoon All-purpose flour
⅛ teaspoon Nutmeg; ground
⅛ teaspoon Black pepper; ground
2 cub Chicken stock or low
Sodium chicken broth
1 quart 1% milk (low-fat)
⅛ teaspoon Red pepper (cayenne) ground
8 ounce Sharp cheddar cheese shredded

Preparation:

Recipe by: Reader's Digest Down Home Cooking - ISBN 0-89577-646-4 Preparation Time: 0:50 1. In a large saucepan, melt the butter over moderately high heat. Add the celery, ½ cup of green onions, and yellow onions. Saute for 5 mins or until tender. Stir in the flour, nutmeg, and black pepper and cook for 2 mins. 2. Whisk in the stock and bring to a boil. Lower the heat, cover, and simmer for 15 mins, stirring occasionally. Stir in the milk and ground red pepper and heat just until the soup bubbles. 3. Gradually add the cheese and whisk constantly until melted. (Do not let boil.) Ladle into bowls and garnish with the remaining ¼ cup of green onions. Makes six 1-cup servings.

Grand Finale Cheesecake

Servings: 8 Servings

Ingredients:

1 SYMPHONY milk chocolate baror milk chocolate bar withalmonds & toffee chips,broken into pieces (7 oz)
4 package Cream cheese, softened (3oz)
½ cub Sugar
2 tablespoon HERSHEY'S cocoa
⅛ teaspoon Salt
2 Eggs
1 teaspoon Vanilla extract
Whipped cream (opt)

ALMOND CRUST:
¾ cub Graham cracker crumbs
2/3 cub Chopped slivered almonds
2 tablespoon Sugar
¼ cub Butter or margarine, melted

Preparation:

Heat oven to 325'F. In small microwave-safe bowl, place chocolate.
Microwave at HIGH (100%) 1 minute or until chocolate is melted and smooth when stirred. In large mixer bowl, beat cream cheese until fluffy. Stir together sugar, cocoa and salt; blend into cream cheese mixture. Add eggs and vanilla; beat until well blended. Add melted chocolate; beat just until blended. Pour into prepared ALMOND CRUST.
Bake 35-40 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate several hours before serving. Garnish with shipped cream, if desired. Cover; refrigerate leftover cheesecake.

ALMOND CRUST: In medium bowl, stir together graham cracker crumbs, almonds and sugar. Stir in melted butter or margarine. Press mixture onto bottom and up side of 8" springform pan or round pan with removable bottom.

Grilled Cheese Sandwich Pie

Servings: 4 servings

Ingredients:

1 Egg
¾ cub Flour
½ teaspoon Salt
⅛ teaspoon Pepper
1 teaspoon Oregano
1 cub Milk
2 ½ cub Meunster cheese, shredded
2 cub Ham, crumbled bacon, diced
Mushroom
Peppers

Preparation:

In a small mixing bowl, combine egg, flour, salt, pepper, and half of milk. Using a rotary beater, beat until smooth. Add remaining milk and beat until well blended. Stir in ½ of the cheese and the ham or bacon and pour into a well greased 8-inch pie pan or 2 quart baking dish. Bake at 425F for 30 minutes. Sprinkle remaining cheese over top and bake just unitl cheese is melted (2 minutes)

Ham and Cheese Ball

Servings: 1 servings

Ingredients:

1 package Smoked ham (3 oz.)
1 Philadelphia Cream Cheese
8 oz.
1 Jar Old English sharp
Cheddar cheese
1 teaspoon Onion powder
1 package Nuts

Preparation:

Soften cheese to room temperature. Sprinkle some of the onion powder over thinly sliced ham, and set aside. Mix cheese and remainder of onion powder. Chop ham finely, put nuts in blender. Cover cheese ball with nuts and refrigerte.

Heavenly Chocolate Cheesecake

Servings: 2 Servings

Ingredients:

--Crust:
2 cub Crushed vanilla wafers
1 cub Ground toasted almonds
½ cub Granulated sugar
½ cub Butter or margarine,meltedFilling:
2 cub (11-½-ounce package)NESTLE TOLL HOUSE- MilkChocolate Morsels
½ cub Whipping cream, whipped
1 Envelope unflavoredgelatin
½ cub Milk
2 Package (8 ounces each)cream cheese, soflened
½ cub Sour cream
½ teaspoon Almond extract

Preparation:

For Crust: In medium bowl, combine crumbs, almonds sugar and butter; mix well Press firmly onto bottom and 2 inches up sides of 9-inch springform pan.

For Flllng: In small, heavy saucepan over low heat, melt morsels, stirring frequently. In small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Warm over low heat, stirring frequently, until gelatin is dissolved. In large mixer bowl, beat cream cheese, sour cream and chocolate until fluffy. Beat in gelatin mixture and almond extract. Fold in whipped cream; pour into crust. Chill about 3 hours or until firm. Run knife around edge of cheesecake; remove rim.
Garnish as desired. (Makes 8 to 10 servings)

[70007,3367] TREATS.TXT/Asc Bytes: 4334, Count: 34, 15-Dec-92

MM by Cathy Svitek

Herbed Cheese Torte *

Servings: 10 servings

Ingredients:

4 cub Creamed Cottage Cheese
Pastry For A Two-Crust Pie
1 small Coarsely Chopped Onion
¾ cub Fresh Parsley Leaves
½ cub Grated Parmesan Cheese
3 tablespoon Flour
1 teaspoon Fresh Lemon Juice
¾ teaspoon Salt
¾ teaspoon Tabasco Pepper Sauce
½ teaspoon Crumbled Dried Oregano
½ teaspoon Dried Chervil
4 large Eggs
Tomato Wedges For Garnish

Preparation:

A wonderful brunch or supper dish, this creamy torte is simple to put together with a food processor and is so good people always want a second helping.
~--------------------------------------------------------------------- ~-- Put the cottage cheese in a colander over a large bowl and cover.
Drain overnight in the refrigerator. Discard the liquid.

Preheat the oven to 450 degrees F. Line the bottom of a 9-inch springform pan with half of the pastry, and prick it with a fork.
Bake the pastry for 8 minutes. Remove and cool. Lower the oven temperature to 400 degrees F. Press the remaining pastry around the sides of the pan.

In a food processor, combine the cottage cheese, onion, parsley, Parmesan, flour, lemon juice, salt, Tabasco sauce, oregano and chervil; process until smooth. With the motor running, drop in the eggs, one at a time; process for 30 seconds longer. Pour the mixture into the pan. Bake the torte for 10 minutes, then reduce the heat to 325 degrees F and bake for 50 minutes longer, or until the tip of a knife inserted in the center comes out clean. Let it stand 15 minutes before serving. Garnish with tomato wedges.

From: The Tabasco Cookbook.

HOLIDAY DELIGHT CHEESECAKE (Lo-Fat)

Servings: 12 Servings

Ingredients:

1 cub Graham cracker crumbs
3 tablespoon Sugar
2 tablespoon Margarine, melted
3 package Fat-free Cream Cheese (8oz)
¾ cub Sugar
2 tablespoon Flour
3 tablespoon Lemon juice
3 tablespoon Cholesterol-free egg product
1 carton Non-fat lemon yogurt
Lite whipped topping
1 can Cherry pie filling

Preparation:

1. Heat oven to 350øF. Combine graham cracker crumbs, sugar and margarine; mix well. Pat onto bottom of 9" or 10" springform pan. Set aside.

2. Beat cream cheese, sugar and flour together until light, fluffy and smooth. Gradually add lemon juice and egg product; beat well.
Add lemon yogurt and mix thoroughly. Pour over prepared crust.

3. Loosely place aluminum foil over springform pan.

4. Bake at 350øF 60 to 70 minutes or until center of cake is set.

5. Gently run tip of knife between cake and edge of pan. Cool to room temperature before removing from pan. Chill.

Served topped with cherry pie filling and whipped topping.
Per 1/12th serving:

Calories.....................216 Protein...................16g Carbohydrates................30g Total Fat..................4g Saturated Fat.................1g Cholesterol................9g Sodium.....................542mg Fiber......................6g % of Calories from Fat 17%

* * * * *

Comparison:

Per Serving
% Calories
Fat from Fat Cholesterol

Impossible Chocolate Cheesecake

Servings: 1 servings

Ingredients:

2 Cream cheese packages; *
¾ cub Sugar
2/3 cub Bisquick baking mix
2 Eggs
2 Semisweet chocolate;**
2 tablespoon Kahula;***
1 teaspoon Vanilla extract
½ teaspoon Almond extract

CHOCOLATE TOPPING:
1 Sour cream; 8-oz carton
1 ounce Semisweet chocolate square
2 tablespoon Sugar
1 tablespoon Kahula; ***
1 teaspoon Vanilla extract

Preparation:

* 8-oz packages, cubed and softened ** 2 1-oz squares, melted *** Or any other coffee-flavored liqueur
Mix all ingredients except chocolate topping in a mixer; beat at HIGH speed 2 minutes, scraping bowl often. Pour into a greased 9-inch pie plate. Bake at 350^ for 25 minutes or until puffed with a dry center. Cool 5 minutes; carefully spread chocolate topping on top of cheesecake. Chill 3 hours before serving.
YIELD: One 9-inch pie. CHOCOLATE TOPPING: Combine first 3 ingredients in a small saucepan; cook over low heat, stirring constantly, until chocolate melts. Remove from heat, and stir in Kahula and vanilla; cool.

SOURCE: Southern Living Cooking School Cookbook, Fall, 1982 From the cookbook files of: Deidre-Anne Penrod, FGGT98B on *Prodigy, J.PENROD3 on GEnie

Irish Cream and Chocolate Cheesecake

Servings: 6 Servings

Ingredients:

1 2/3 cub Crushed chocolate wafers;(200 gr package) 1/3
Melted
Filling
2 Envelopes unflavored gelatin
¼ teaspoon Salt
1 tablespoon Instant coffee granules
2 cub Milk
4 Eggs; separated
1/3 cub Irish cream liquer
1 pound Cream cheese
½ cub Granulated sugar
4 ounce Semisweet chocolate

Preparation:

This can be made a day ahead, and it freezes well too.

CRUST; CRUST; In bowl, combine wafers and butter. Press into 13 x 9 inch glass

FILLING; In saucepan, cook gelatin, salt, coffee and milk, stirring const Meanwhile, melt chocolate in double boiler over hot water. Let cool. Beat Transfer 1-½ cups of coffee mixture to small bowl and fold in chocolate. Using large spoon, alternately spoon two mixtures over chocolate crust. Use knife to swirl chocolate through

Jeff's Chocolate Cream Cheese Frosting

Servings: 1 Servings

Ingredients:

8 ounce Cream cheese; softened
4 ounce Butter; softened
1 cub Cocoa powder
4 cub Powdered sugar
2 Cream; or milk

Preparation:

Recipe by: Jeff Stai <stai@DT.WDC.COM> Cream the cheese and butter in your mixer. Sift or stir 1 cup of the sugar with the cocoa powder and mix into the cheese and butter. Add some cream if the stuff gets too dry. Continue adding sugar, and cream as needed, to a spreadable consistency. Beat well to get all the lumps out.

The exact measurements for the dry stuff is unimportant. Sometimes (OK, all the time!-), for a more bittersweet flavor, I will add more cocoa powder to taste

John Nunziata's Chocolate Cheese Cake

Servings: 10 Servings

Ingredients:

1 ½ cub Graham wafer crumbs
5 tablespoon Butter - melted
2 tablespoon Sugar
2 tablespoon Chocolate - semisweetened
Grated
3 Eggs
1 teaspoon Vanilla
1 cub Sugar
3 package Cream cheese - 8-oz.
12 package Chocolate - semisweet
Squares
1 cub Sour cream
¾ cub Butter - melted
Whipped cream (optional)

Preparation:

Contributed to the echo by: Fred Towner Originally from: Calgary Sun ~ Mond Combine first four ingredients and press into the bottom of a 8-inch sprin Cool on wire rack. Remove from pan. Chill and serve with whipped cream.

Serves 10.

John Wayne's Cheese Casserole

Servings: 6 servings

Ingredients:

2 can Diced green chiles
1 pound Jack cheese; coarsely grated
1 tablespoon Flour
1 can Evaporated milk; small
1 pound Cheddar cheese;coarsely grtd
1 can Stewed tomatoes

Preparation:

: Salt/pepper to taste
4 Eggs
6 sl To 8 sl fresh tomatoes; OR
Separate egg yolks from egg whites. Beat evaporated milk and flour in with egg yolk. Season with salt and pepper. Add stiffly beaten egg whites, folding them in gently. In a deep, well-buttered, casserole dish, mix the shredded cheese with the diced green chiles. Pour the egg mixture over the cheese and "ooze" it through with a fork. Place casserole in a preheated 325F degree oven and bake for 30 minutes.
Remove casserole and bake an additional 30 minutes.

Kahlua Milk Chocolate Cheesecake

Servings: 10 Servings

Ingredients:

cheesecake:
1 pound Cream cheese; softened
1 pound Granulated sugar
1 cub Sour cream
7 large Whole eggs
½ cub Kahlua
4 ounce Good-quality milk chocolate, such as godiv -- m

crust:
3 ounce Good-quality milk chocolate
3 tablespoon Sweet butter
¼ cub Ground hazelnuts
¼ cub Crushed cornflakes

Preparation:

Recipe by: Felicia Pickering <MNHAN063@SIVM.SI.EDU> To prepare the cheesecake mixture: In a large mixing bowl with a paddle attachment cream together the cream cheese, sugar, and sour cream, scraping down the sides of the bowl often. In a medium-size bowl combine the eggs and Kahlua, whisking them together. Once the cream cheese mixture is softened and lump free, add the eggs in 3 parts, scraping down the sides of the bowl after each addition. In another medium-size bowl place the melted milk chocolate, then slowly whisk in a little of the cheesecake mixture, whisking constantly to create a smooth mixture.
Add the milk chocolate mixture back into the cheesecake mixture and stir until completely blended. To bake the cheesecake: Preheat the oven to 300 F. Butter a round springform pan. Pour the mixture into the teflon pan and place in a water bath (a pan holding the cheesecake pan, filled halfway with water). Bake the cheesecake until the center is solid, about 1 ½ hours. Remove from the water bath and let the cake cool completely. Then chill in the refrigerator.

To prepare the hazelnut crust: In a double boiler melt the milk chocolate and butter and stir until completely dissolved. Remove from the heat, and fold in the hazelnuts and cornflakes. Take the cheesecake out of the refrigerator and pour the milk chocolate crust on top. Place back in the refrigerator and allow to set overnight. To serve: When ready to serve, remove the cheesecake from the refrigerator and take it out of the springform pan. Invert the cake onto a large serving plate so the crust is on the bottom and serve

Key Lime Cheesecake

Servings: 1 Cheesecake

Ingredients:

For the crust:
1 ½ cub Fine graham cracker crumbs
2 tablespoon Sugar
¼ cub Unsalted butter, melted and
Cooled
For the filling:
1 ¼ pound Cream cheese, softened
¾ cub Sugar
1 cub Sour cream
3 tablespoon All-purpose flour
3 large Eggs
¾ cub Key lime juice
1 teaspoon Vanilla
1 drop Green food coloring, if
Desired
Whipped cream for garnish
Lime slices, quartered for
Garnish
Mint sprigs for garnish

Preparation:

Make the crust: In a bowl stir together the crumbs and the sugar and stir the butter in well. Pat the mixture evenly onto the bottom and ½ inch up the side of a buttered 10-inch springform pan and bake the crust in the middle of a preheated 375F oven for 8 minutes.
Transfer the pan to a rack and let the crust cool.

In a bowl with an electric mixer, beat together the cream cheese and the sugar until the mixture is smooth; beat in the sour cream, the flour, the eggs, 1 at a time, beating well after each addition, the lime juice, the vanilla, and the food coloring, and beat the mixture until it is smooth. Pour the filling over the crust. Bake the cheesecake in the middle of a preheated 375F oven for 15 minutes, reduce the temperature to 250F, and bake the cheesecake for 50 to 55 minutes more, or until the center is barely set. (The cheesecake will continue to set as it cools.) Let the cheesecake cool on a rack and chill it, covered, overnight.

Remove the cheesecake from the pan and transfer it to a cake stand.
With a pastry bag fitted with a decorative tip, pipe the whipped cream into rosettes on the cheesecake. Garnish the cheesecake with the lime slices and the mint sprigs.

From: The Best of Gourmet, 1993 edition, Conde' Nast Books, Random House, New York, 1993. Typed by Loren Martin, Cyberealm BBS, September 20, 1994.

Kolaches - cheese filling

Servings: 36 servings

Ingredients:

1 ½ cub Creamed cottage cheese,
Small curd
1 Egg, beaten
½ cub Sugar
1 teaspoon Vanilla
⅛ teaspoon Salt
3 teaspoon Melted butter

Preparation:

Drain cottage cheese, press in cheese cloth to remove as much liquid as you can.

In mixing bowl, combine cheese and remaining ingredients until blended and creamy.

Yield: 1 ½ to 2 cups

Enjoy! - Jeff Duke

Lasagna with Spinach, Wild Mushrooms and Three Cheeses

Servings: 8 Servings

Ingredients:

1 pound Lasagna Noodles
3 tablespoon Olive Oil
2 Cloves Garlic; finelychopped
3 Shallots; finely chopped
¾ pound Button Mushrooms; chopped
½ pound Shiitake Mushrooms; chopped
¼ cub Butter
¼ cub All-Purpose Flour
3 cub Milk
½ cub Gorgonzola Cheese; crumbled
1 ½ cub Parmesan Cheese; grateddivided
2 tablespoon Tomato Paste
Salt
Pepper
30 ounce Frozen Chopped Spinach;thawed and squeezed dry
1 ½ cub Ricotta Cheese
3 large Eggs; lightly beaten
1 ½ teaspoon Dried Basil
⅛ teaspoon Ground Nutmeg

Preparation:

Cook lasagna noodles according to package instructions; set aside.
Place oil in large, heavy skillet over medium heat. Add garlic and shallots; cook, about 5 minutes, until soft. Add mushrooms; cook until liquid is evaporated, about 10 minutes. With slotted spoon, transfer to a large bowl and reserve.

Melt butter in skillet, blend in flour and cook for 2 minutes, stirring constantly. Gradually whisk in milk; bring to a simmer.
Cook, stirring, until sauce thickens, about 5 minutes. Stir in Gorgonzola, ½ cup Parmesan cheese and the tomato paste. Continue cooking and stirring until the cheese is melted. Stir half the mushroom mixture into sauce. Add salt and pepper to taste. Remove from heat and reserve.

In a large mixing bowl, combine spinach, ricotta, ¾ cup Parmesan cheese, eggs, basil, nutmeg, salt and pepper to taste with remaining mushroom mixture; stir to blend. Preheat oven to 375øF. Spread a thin layer of sauce on bottom of a 2 quart casserole of deep baking dish.
Place layer of noodles over sauce. Spoon layer of spinach/mushroom filling over noodles and top with sauce. Repeat layers, ending with noodles and a thin layer of sauce. Sprinkle remaining ¼ cup Parmesan cheese over top. Bake 35-40 minutes or until browned and bubbly.

Source: Medford Mail Tribune, 7 December 1993 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Lemon Cheese Chiffon

Servings: 5 servings

Ingredients:

1 package Lemon flavor gelatin
1 tablespoon Sugar
¾ cub Water, boiling
1 cub Ice cubes
3 ounce Cream cheese, softened

TOPPINGS:
Pie filling, canned
Fruit, fresh
Fruit, canned, drained

Preparation:

Combine gelatin, sugar and boiling water in blender container. cover and blend at low speed until gelatin is dissolved. about 1 minute.
add ice and STIR until partially melted. add cheese. cover and blend at high speed until smooth, about 1 minute. pour into individual glassses or a serving bowl. chill until set, about 30 minutes. top with one or more of the toppings if desired.

makes 2 ½ cups.

/\/\ara |<ent --- þ DeLuxeý 1.26b #5627 þ @>---- A touch of class ----<@

~-- TMail v1.31.5 * Origin: MicroFone 14 Gigs 16 Lines V.32b 908-494-8666 (1:107/331)
====================================================================== ==== BBS: Computer Specialties BBS Date: 08-24-93 (08:07) Number:
65302 From: RANDY RIGG Refer#: NONE To: ALL Recvd:
NO Subj: Deviled Steak Strips Conf: (149) COOKING

Lemon, Honey & Walnut Cheese

Servings: 2 Cups

Ingredients:

16 ounce Lowfat cottage cheese
1/3 cub Honey
2 tablespoon Fresh lemon juice
1 tablespoon Grated lemon zest
¼ teaspoon Ground cloves
½ cub Toasted & finely chopped
Walnuts

Preparation:

In a medium bowl and using a wire whisk, beat together the cottage cheese, honey, lemon juice, zest, and cloves. Stir in the walnuts.
Transfer to a container with a tight-fitting lid. Chill at least 1 hour before serving. The cheese keeps for at least one week in the refrigerator.

Source: The Bread Machine Gourmet.

Loren's Cheesecake

Servings: 10 Servings

Ingredients:

Crust:
1 ½ cub (20) graham crackers,
Crushed
¼ cub Butter
¼ cub Sugar
Filling:
3 ounce pkgs. cream cheese
2 large Eggs (3 small)
2 tablespoon Lemon juice
¾ cub Sugar
1 teaspoon Vanilla
Topping:
½ cub Powdered sugar
½ pinch Sour cream
1 teaspoon Vanilla

Preparation:

Use spring form pan. Mix graham crackers (crushed), butter and sugar for crust mixture and bake for 8 minutes at 350 degrees F; cool for 15 minutes. Combine filling ingredients and mix together with electric mixer until fluffy. Pour into crust (cooled) and bake for 30 minutes at 350 degrees F. Cool for 30 minutes. Combine all topping ingredients and beat until fluffy. Pour over cheesecake (cooled) and bake an additiona 10 minutes at 350 degrees F.
Refrigerate several hours or overnight.

Low Cal Marbled Chocolate Cheesecake

Servings: 10 Servings

Ingredients:

2/3 cub Skim milk
¼ cub Skim milk
1 Envelope unflavoured gelatin
6 tablespoon Sugar
2 Eggs, separated; room temp.
2 teaspoon Vanilla extract
12 ounce Low fat cottage cheese
3 tablespoon Unsweetened cocoa

chocolate crumb:
-crust-----
½ cub Vanilla wafer crumbs
1 tablespoon Unsweetened cocoa
1 ½ tablespoon Butter or marg. melted

Preparation:

In small saucepan over medium high heat, bring 2/3 cup milk to a boil; set Gradually add remaining 2 T sugar; beat until stiff peaks form. Fold beaten Spoon large dollops of vanilla mixture over chocolate; with knife or spatul

Macaroni and Cheese

Servings: 8 servings

Ingredients:

1 pound Ziti pasta; cooked/drainedrinsed
4 tablespoon Butter
½ cub Fine dry bread crumbs
10 ounce Extra-sharp Cheddar cheeseshredded (2 ½ cups)
¾ cub Parmesan cheese; grated 3oz
3 tablespoon All-purpose flour
3 cub Milk
½ teaspoon Salt
½ teaspoon Pepper

NUTRITIONAL INFORMATION/SERV:
536 Calories
24 G protein
54 G carbohydrate
25 G fat
73 Mg cholesterol
676 Mg sodium

Preparation:

1. Preheat oven to 400F. Grease 13x9 baking dish. Place ziti in large bowl.

2. In medium saucepan, over medium heat, melt butter. Pour 1 Tablespoon into small bowl; add bread crumbs, ½ cup cheddar, and ¼ cup parmesan. mix.

3. Whisk flour into butter in pan. Cook 1 minute, whisking. Whisk in milk gradually. Heat ot boiling, whisking occassionally. Simmer 2 minutes. Add remaining cheeses, the salt and pepper. Add to pasta; toss.
Place in prepared dish; top with crumb mixture. Bake 25 minutes, until browned and bubbly.

From: McCalls September 1993

Macaroni and Cheese with Tuna

Servings: 10 servings

Ingredients:

1 package Elbow macaroni(7oz)
1 cub Digonally sliced celery
½ cub Pimiento-stuffed olives
1 can Tuna,drained(9 ½oz)
2 tablespoon Grated onion
2 teaspoon Salt
¼ teaspoon Ground pepper
3 cub Shredded American cheese
2 tablespoon Butter or margarine
1 tablespoon Flour
½ teaspoon Salt
¼ teaspoon Ground pepper
1 cub Dairy sour cream
1 cub Dry white wine
1 tablespoon Butter or margarine

Preparation:

Cook macaroni as directed on package; drain and rinse. Stir celery and olives into macaroni. Heat oven to 375'. Place half of the macaroni mixture in ungreased baking dish, 13 ½x8 ¾x1 ¾ inches. Mix tuna, onion, 1 teaspoon salt, ¼ teaspoon pepper and the cheese.
Sprinkle macaroni mixture with half of the una mixture; repeat.

Melt 2 tablespoons butter in 2-quart saucepan over low heat; stir in flour, ½ teaspoon salt and ¼ teaspoon pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in sour cream and wine. Heat to boiling, stirring constantly. Pour over tuna mixture; dot with 1 tablespoon butter.
Cover with aluminum foil and bake 30 minutes. Uncover; bake until golden, about 15 minutes.

Marbeled Double Chocolate Cheesecake Squares

Servings: 20 Servings

Ingredients:

½ cub Butter; softened (1 stick)
1 cub Sugar; divided
¼ teaspoon Salt
1 cub A.p. flour
¼ cub Cocoa powder
2 package Cream cheese(8oz); softened
2 Eggs
2 teaspoon Vanilla extract or flavor
½ cub Chocolate topping
¼ cub Chocolate chips; melted

Preparation:

Heat oven to 350 F. Line 8" square baking pan with foil, extending edges o

Yield: about 20 squares

Marble Cheesecake

Servings: 6 Servings

Ingredients:

====graham cracker crust===
1 cub Graham cracker crumbs
¼ cub Butter; real butter
2 tablespoon Sugar
=== for cheesecake ===
24 ounce Cream cheese; (3-8oz pkg),so
½ cub Sour cream
2 teaspoon Vanilla
3 tablespoon Flour
3 Eggs
¼ cub Hershey's® cocoa
¼ cub Sugar
1 tablespoon Vegetable oil
½ teaspoon Vanilla

Preparation:

Recipe by: Hershey cookbook, old I ran across this recipe in an old Hershey's chocolate CB. I have not made it but I will for the next dinner party I have.

Prepare Graham crust and set aside. Combine cream cheese, ¾ cup sugar, the sour cream and 2 tsp vanilla in a large mixer bowl. Beat on medium sped until smooth. Add flour, 1 TBS at a time, blending well. Add eggs and beat well. Combine cocoa anda ¼ cup sugar in a small bowl and add oil, ½ tsp vanilla and 1 ½ cups of the cream cheese mixture, and mix until well blended.
Spoon plain and chocolate mixtures alternately into prepared crust, ending with dollops of chocolate on top. Gently swirl with knife for a pretty marbled effect. Bake at 450*F for 10 minutes WITHOUT opening oven door, decrease temperature to 250*F and continue to ake for 30 minutes. DO NOT OPEN OVEN DOOR. Turn oven off and let cheesecake remain in oven for 3o minutes more., NOW YOU CAN OPEN THE DOOR and remove from the oven. Loosen cake from side of pan. Cool completely and then chill thoroughly.

For Crust: Combine crumbs, sugar and melted butter. Press mixture onto bottom and ½ inch up the sides of a 9" springform pan. Bake at 350*F for 8-10 minutes. Cool thoroughly.

Posted on Genie C04 T05 M134 by G.Attwood on 4/5/92, no-format

Marbled Cheesecake - Cooking Light

Servings: 14 Servings

Ingredients:

4 Chocolate wafer cookies;crushed¼ cup crumbs
24 ounce Cottage cheese, lowfat
16 ounce Light cream cheese
1 ¼ cub Sugar; divided
2 Eggs
4 Egg whites
1 teaspoon Vanilla extract
3 tablespoon Unsweetened cocoa powder
Dark chocolate sauce:
2 teaspoon Cornstarch
¼ cub Water
½ cub Light corn syrup
¼ cub Unsweetened cocoa powder
2 tablespoon Powdered sugar
½ teaspoon Vanilla extract

Preparation:

Recipe by: Cooking Light, Guilt-Free Desserts Preheat oven to 325 degrees; coat the bottom and sides of a 10-inch springform pan with nonstick cooking spray. Sprinkle cookie crumbs in the bottom of the pan; set aside. Position knife blade in food processor bowl; add cottage cheese and cream cheese, and process until smooth. Add 1 cup sugar, whole eggs, egg whites and vanilla; process just until smooth. Pour 3 cups into a bowl. Add cocoa and ¼ cup sugar to remaining mixture in food processor; process just until smooth. Spoon alternating mounds of cocoa mixture and plain mixture into prepared pan; swirl with a knife to marble. Bake for 60 minutes, or until almost set. Turn oven off; remove cheesecake from oven, and run a sharp knife around the edge of the cake; return to oven and let stand for 1 hour with the door ajar. Cover and chill for at least 8 hours. Spoon Dark Chocolate Sauce onto plates; top with cheesecake. (241 calories, 7.4g fat, 28% calories from fat) For Dark Chocolate Sauce: Combine cornstarch and water in a 1-quart glass measure; stir with a whisk until blended.
Add corn syrup, cocoa and sugar; stir well. Microwave, uncovered, at HIGH for 3 minutes, or until thickened and bubbly, stirring halfway through cooking time. Stir in vanilla extract. Makes 1 cup.
(per tablespoon: 38 calories, 0.2g fat, 4% calories from fat)

Marbled Chocolate Cheesecake (Lo Cal)

Servings: 10 Servings

Ingredients:

2/3 cub Skim milk
¼ cub Skim milk
1 Envelope unflavoured gelatin
6 tablespoon Sugar
2 Eggs, separated; room temp.
2 teaspoon Vanilla extract
12 ounce Low fat cottage cheese
3 tablespoon Unsweetened cocoa

chocolate crumb:
-crust-----
½ cub Vanilla wafer crumbs
1 tablespoon Unsweetened cocoa
1 ½ tablespoon Butter or marg. melted

Preparation:

In small saucepan over medium high heat, bring 2/3 cup milk to a boil; set Gradually add remaining 2 T sugar; beat until stiff peaks form. Fold beaten Spoon large dollops of vanilla mixture over chocolate; with knife or spatul

Marbled Double Chocolate Cheesecake Squares

Servings: 20 Servings

Ingredients:

½ cub Butter; softened
16 ounce Cream cheese; softened
1 cub Sugar; divided
2 Eggs
¼ teaspoon Salt
2 teaspoon Vanilla extract
1 cub Flour; all purpose
½ cub Hershey's chocolate topping
¼ cub Hershey cocoa
¼ cub Semi-sweet chips; melted

Preparation:

Recipe by: Unknown Heat oven to 350 degrees F. Line 8 or 9 inch square baking pan with foil, extending edges over side of pan. In a small mixing bowl, beat butter, ½ cup sugar and salt until smooth. Stir together flour and cocoa, gradually add butter to mixture, beating until soft dough is formed. Press dough onto bottom of prepared pan.
Beat cream cheese and remaining ½ cup sugar until smooth. Add eggs and vanilla; blend well. In seperate bowl, mix 1 cup batter with topping, stirring until well blended. Pour 1 cup of topping-flavored batter over dough. Stir melted chocolate into remaining flavored batter; set aside. Gently pour vanilla batter, ¼ cup at a time, over flavored batter, Drop tablespoons of reserved flavored batter over top; gently swirl with knife or spatula for marbled effect. Bake 35 to 40 minutes or until cheesecake is firm and top is slightly puffed. Coll completely in pan on wire rackl refrigerate. To serve, lift from pan using foil edges; cut into squares. Garnish as desired.
About 20 squares.

From genie d/l fido9342, mm format

Mbld Dbl Choc Cheesecake Sq

Servings: 20 Servings

Ingredients:

½ cub Butter; softened
1 cub Sugar; divided
¼ teaspoon Salt
1 cub Flour; all purpose
½ cub Hershey's chocolate topping
16 ounce Cream cheese; softened
2 Eggs
2 teaspoon Vanilla extract
¼ cub Hershey cocoa
¼ cub Semi-sweet chips; melted

Preparation:

Heat oven to 350 degrees F. Line 8 or 9 inch square baking pan with foil, Pour 1 cup of topping-flavored batter over dough. Stir melted chocolate in Bake 35 to 40 minutes or until cheesecake is firm and top is slightly puffe

Mini Chocolate Chip Cheesecakes

Servings: 8 Servings

Ingredients:

1 1/3 cub Graham cracker crumbs
1/3 cub Sugar
¼ cub Hershey's® cocoa
1/3 cub Butter or margarine; melted
2 cub Hershey's® mini chips semi-s
24 ounce Cream cheese; softened, 3-8o
1 can Eagle® brand sweetened conde
3 Eggs
2 teaspoon Vanilla

Preparation:

Recipe by: Borden, Hershey add Heat oven to 300^. Paper-line or spray with cooking spray~* 30 muffin cups. Stir together crumbs, sugar, cocoa and butter; press equal portions on bottom of prepared cups. In small saucepan over low heat, melt 1 C. chips. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk and melted chips until smooth. Add eggs and vanilla; mix well. Spoon batter into cups. Top with remaining chips. Bake 20 minutes or until set. Cool; refrigerate. Refrigerate leftovers. Make 2 ½ dozen.

MINI CHIP CHEESECAKES: Omit melted chips - proceed as above.

~* If cooking spray is used, cool baked cheesecakes. Freeze 15 minutes; remove with narrow spatula.

Posted on Genie C04 T05 M171 by S.Kerr on 3/2/93, qbook format

Mocha Chocolate Cheesecake

Servings: 1 Servings

Ingredients:

1 Graham cracker pie crust, 9inch
8 ounce Semisweet chocolate
24 ounce Cream cheese; softened
¾ cub Sugar
3 Eggs
3 tablespoon Flour
1 tablespoon Instant coffee
1 teaspoon Vanilla
1 cub Heavy cream

Preparation:

Bake crust in bottom of springform pan 8-10 minutes at 350. Cool crust and grease sides of pan.

Preheat oven to 450.

Melt chocolate over low heat. Remove from heat and cool slightly.
Cream cheese and sugar together until light and fluffy. Beat in eggs and flour. Dissolve coffee in 2 tablespoons hot water. Add the coffee, melted chocolate, vanilla and cream to the cheese mixture and beat until thoroughly blended. Pour mixture over crust. Bake for 12 minutes, turn oven down to 300 and bake for one hour. Turn off the heat, crack the door open and leave the cake in the oven for another hour. Remove from oven and cool.

Mocha Chocolate Chip Cheesecake

Servings: 10 Servings

Ingredients:

2 ¼ cub Graham cracker crumbs
2 1/3 cub Butter; melted **
4 teaspoon Instant coffee
16 ounce Cream cheese; softened
2 cub Heavy cream; whipped
12 ounce Seimi sweet choc.chips *
½ cub Milk
1 Env. unflavored gelatin
14 ounce Sweetened condensed milk
1 cub Chocolate chips *

Preparation:

* Cholcolate chips should be the Little Bits chocolate Chips and they a In large bowl, combine grham cracker crumbs, 1 cup little bits chocolate ch In small saucepan, combine milk and instant coffee, sprinkle gelatin on top Fold in whipped cream and remaining 1 cup of little bits chocolate chips. Pour into prepared pan. Chill until firm (about 2 hours). Run knife around Makes 1 9-inch Cheesecake

Mom's Macaroni and Cheese

Servings: 4 servings

Ingredients:

2 cub Dry macaroni
2 cub Grated cheddar cheese
¼ cub Butter or margarine
2 Eggs
1 ½ cub Milk
2 Heels of bread, crumbled
1 Salt and pepper (to taste)
1 Grated onion (to taste)

Preparation:

Cook macaroni and drain. Place in a buttered baking dish. Put in butter, most of cheese, and salt, pepper, and onion to taste.
Put bread crumbs on top of macaroni. Beat eggs and milk together, then pour over the bread crumbs. Sprinle remaining cheese over top.
Bake at 350 for 20 to 30 minutes.
NOTE: This dish is fun to experiment with, too. Try adding some bacon, tuna, ham, or chicken to it. Green chile works well, too!

Mr. Food's No Bake Cheesecake

Servings: 1 servings

Ingredients:

1 package 8 oz cream cheese, softened
½ cub Sugar
1 cub (½ pint) sour cream
2 teaspoon Vanilla
1 Container (8 oz) frozen
.whipped topping, thawed
1 Prepared 9" graham cracker
.pie crust
OPTIONAL:
1 cub Semisweet chocolate chips,
,melted

Preparation:

In a large bowl, beat the cream cheese until softened; add the sugar gradually. Blend in the sour cream and vanilla. Fold in the whipped topping until well mixed. Spoon the mixture into the graham cracker crust. Chill for 4-5 hours to set. Keep refrigerated.

Lin's Note: I melted 1 cup semi-sweet chocolate pieces in the microwave, and added them to the cheese/sour cream/vanilla mixture and blended well. I then folded in the whipped topping. It came out wonderfully! To garnish, I served with whipped cream and shaved chocolate.

Source: Mr Food Makes Desserts Typed in MM format by Linda Fields, Cyberealm BBS Watertown, NY 12/31/95 315-786-1120

Muffins ( Cottage Cheese )

Servings: 16 Servings

Ingredients:

2 cub All-purpose flour
1 tablespoon Sugar
2 ½ teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
1 Egg
1 cub Milk
¼ cub Unsalted butter, melted
1 tablespoon Chopped fresh dill or sageor
1 teaspoon Dried dill or sage
¾ cub Small curd cottage cheese

Preparation:

Preheat oven to 375 degrees. Grease 16 standard muffin cups.

In a medium bowl sitr and toss together the flour, baking powder, baking soda and salt. set aside. In another medium bowl whisk together the egg, melted butter,milk, and herbs. Then mix in the cottage cheese till blended. Add to the combined dry ingredients and stir just till blended.

Spoon into the prepared muffin tins, filling each cup about ¾ full.
Bake till a toothpick inserted in the center comes out clean and the muffins are a golden brown, about 20 minutes.

Cool in the tin for 3 minutes, then remove to a rack to cool fully.

Natcho Cheese Potato Slices

Servings: 3 Servings

Ingredients:

4-6 medium potatoes,peeled, and sliced
1 large Onion, chopped
1 Green pepper, chopped
1 bunch Green onions, chopped
1 cub Barbecue sauce
1 cub Water
1 teaspoon Garlic powder
1 teaspoon Parsley flakes
4 tablespoon Taco seasoning
¼ teaspoon Black pepper
2 cub Grated cheese (cheddar,mozarella, or combinationof)

Preparation:

Peel and slice potatoes. Line cookie sheet with tin foil. Spray foil with non-stick spray (Pam) In large bowl, combine potatoes, green onions, green peppers and white onions. Pour onto foil lined pan. In same bowl, mix barbecue sauce, water, and dry spices. Pour over top of potatoes. Bake in 400F oven for 45 minutes. Turn and seperate to ensure even cooking. Bake an additional 10 minutes or so.
(Baking time depends on how thick you slice the spuds) Sprinkle grated cheese on top of cooked potatoes, and continue cooking until cheese has melted and the edges become crispy. Let sit for about 4-5 minutes before serving to allow the cheese to set up a bit. Origin:
Adaptation from another recipe Shared by: Sharon Stevens

Submitted By SHARON STEVENS On 11-19-94 1038

No Bake Chocolate Cheesecake

Servings: 8 Servings

Ingredients:

Thackeray
1 ½ cub Semi-sweet choco chips
½ cub Sugar
1 package 8oz cream cheese; softened
1 package 3oz cream cheese; softened
¼ cub Butter or margarine;softened
2 cub Frozen whipped topping; thaw
1 ounce pkg graham cracker crust

Preparation:

In small microwave-safe bowl place chocolate chips. Microwave at high 1 to

Noodle Salad with Cheese

Servings: 10 Servings

Ingredients:

18 ounce Spiral Noodles
5 Dill Pickles
15 ounce Cooked Ham
15 ounce Cheese, Swiss or Emmentaler
6 tablespoon Majonaise
4 tablespoon Coffe Creme, liquid
5 tablespoon Catsup
2 tablespoon Chives
2 tablespoon Lemonjuice

Preparation:

1.Cook noodles as directed;drain. 2.Cut pickles, ham and cheese into small cubes. 3.Mix together mayonaise, coffee creme, chives(chopped finely) and lemonjuice and stir it under the rest of the sald ingridients. 4.Let cool and taste again; salt more if nessesary.
Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

Noodle-Cheese-Vegetable Casserole

Servings: 4 servings

Ingredients:

8 ounce Noodles,egg,medium(4cups)
1 tablespoon Salt
3 quart Water,boiling
1 can Yogurt,plain(8oz)
1 can Cottage cheese,creamed(8oz)
1 package Green beans,frozen(10oz)
½ cub Onion,minced
1 cub Cheddar cheese,shredded

Preparation:

1. Gradually add noodles and salt to rapidly boiling water so that water continues to boil.~ 2. Cook, uncovered, stirring occasionally, until tender; drain in colander.~ 3. While noodles are cooking, combine yogurt and cottage cheese.~ 4. In a 2-quart round baking dish, combine noodles, yogurt mixture, beans and onion.~ 5. Top with Cheddar cheese.~ 6. Bake in preheated 400'F. oven 20 to 25 minutes, or until cheese is melted and browned.~

Northwest Cheesecake Supremeú

Servings: 12 Servings

Ingredients:

DESSERT FROM CHEF FREDDY'S:

FOR THE CRUST:
1 cub Graham cracker crumbs
3 tablespoon Sugar
3 tablespoon Parkay margarine [melted]

FOR THE FILLING:
1 cub Sugar
32 ounce Philadelphia Brand CreamCheese [softened]
3 tablespoon Flour
4 medium Eggs
1 cub Sour cream
1 tablespoon Vanilla
21 ounce Fruit pie filling

Preparation:

To make the crust...
Combine the crumbs, sugar and margarine and press onto the bottom of a 9" spring form pan and bake at 325ø for 10 min...

To make the filling...
Combine the cream cheese, sugar and flour, mixing at med. speed with an electric mixer, until well blended... Add the eggs one at a time, mixing well after each addition, then blend in the sour creamand vanilla and pour over the crust... Bake at 450ø for 10 min., then reduce oven temp. to 250ø and continue baking for 1 hour...
Loosen cake from rim of pan and cool before removing... Chill, and top with the pie filling just before serving...

Presented for your delight from the Kraft Philadelphia Brand Cream Cheese cookbook by Fred Goslin in Watertown NY on CYBEREALM BBS (315)-786-1120

Old-fashioned Macaroni & Cheese

Servings: 7 servings

Ingredients:

1 package Elbow macaroni
4 cub Cheddar/Amer cheese, shredde
1 quart Milk
6 tablespoon Butter or margarine, melted
2 teaspoon Salt
¼ teaspoon Pepper

Preparation:

Cook macaroni according to package directions; drain. Mix cooked macaroni, cheese, salt and pepper in greased 2-½ to 3 qt casserole.
Pour melted margarine over macaroni. Carefully pour milk into the casserole at one corner. Bake, uncovered, at 350 deg for 1 hour.
~--------------------------------- from San Giorgio Macaroni

Olive Garden Chocolate Chip Cookie Dough Cheesecake

Servings: 1 Servings

Ingredients:

waldine van geffen:
-vghc42a-----
2 tablespoon Margarine
2 ½ cub Chocolate cookie crumbs
2 pound Cream cheese; soft
1 cub Sugar
4 Eggs
1 teaspoon All-purpose flour
1 teaspoon Vanilla
1 cub Sour cream
1 pound Refrigerated chocolate chip cookie dough
2 ounce Chocolate chips
Toppings
1 pint Heavy whipping cream; whip
Chocolate chips
Chopped walnuts

Preparation:

Preheat oven to 325~. CRUST-Generously grease the bottom and sides of a 10 springform pan. Combine the margarine with the chocolate cookie crumbs.
Press onto the bottom and sides of the pan. FILLING-Using an electric mix on high speed, combine cream cheese, sugar, eggs and flour and mix until smooth. Add vanilla and sour cream and mix just until blended. Pour ½ of the batter into prepared crust. Cut cookie dough into golfball sized chunks and drop into batter.
Sprinkle in chocolate chips. Pour over remaining batter. Bake for 60 minutes. Turn off the oven and open the door to the broil position.
Allow cake to remain in the oven 30 more minutes. Refrigerate until ready to serve. To serve, remove the sides of the pan and top with fresh whipped cream. Sprinkle with additional chocolate chips and chopped walnuts. Source: The Olive Garden.

Olive Garden Raspberry Mousse Cheesecake

Servings: 6 Servings

Ingredients:

waldine van geffen:
-vghc42a-----
Raspberry mousse
1 ½ teaspoon Gelatin
1 ½ tablespoon Cold water
½ cub Raspberry preserves
2 tablespoon Sugar
1 cub Heavy whipping cream
Filling
1 pound Cream cheese; softened
½ cub Sugar
2 Eggs
½ teaspoon Vanilla
1 9" chocolate crumb crust;prepared

Preparation:

FILLING-Preheat oven to 325~. Mix cream cheese, sugar, eggs and vanilla wit electric mixer on medium until thoroughly blended, about 3 to 4 minutes. Po into prepared crust. Place on baking sheet and bake for 25 minutes. Cool to refrigerated temperature.
MOUSSE-Sprinkle gelatin over cold water, stir and let stand 1 minute.
Micro on HIGH for 30 seconds or until gelatin is completely dissolved. (Or heat o stove with 1 additional tb of water.) Combine gelatin with preserves. Chill 10 minutes. CREAM-Whip cream until soft peaks form. Add 2 tb sugar and continue whipping until stiff peaks form. Measure out 1-½ c of whipped cream for mousse and set aside.
Refrigerate remainder of cream for topping. Gently fold raspberry mixture into measured whipped cream. Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center. Chill hour before serving. To serve, cut cheesecake into 6 servings and top each piece with a dloop of reserved whipped cream. Source: The Olive Garden.

Onion, Cheese and Bacon Quiche

Servings: 1 Quiche

Ingredients:

2 pound Yellow Onions; chopped
3 tablespoon Butter
1 ½ tablespoon Flour
3 Eggs
2/3 cub Half-And-Half
1 teaspoon Salt
1 pinch Nutmeg
4 slice Bacon; cooked crisp andcrumbled
¾ cub Swiss Cheese; grated
1 9" Partially Cooked PastryShell

Preparation:

Saute the onions in a heavy skillet with the butter over very low heat, stirring occasionally until they are extremely tender and a golden yellow. This will take about an hour. Sprinkle with the flour, mix well, and continue to cook slowly for another 3 minutes or so.
Remove from heat and allow to cool.

Whisk together the eggs and cream in a bowl. Blend in the salt, pepper and nutmeg. Arrange the onions in the bottom of the pastry shell, then sprinkle on the bacon pieces. Pour the egg custard over the onions and sprinkle on the cheese. Bake in the upper third of a 375øF oven for 25-30 minutes, or until the quiche has puffed and browned.

Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Onion-Cheese Dip Mix

Servings: 1 servings

Ingredients:

1 tablespoon Instant Minced Onion
½ teaspoon Instant Beef Bouillon
1 tablespoon Grated Parmesan Cheese
¼ teaspoon Garlic Salt

Preparation:

Combine all ingredients in a small bowl; blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight.
Label as Onion-Cheese Dip Mix. Store in a cool dry place and use within 3 to 4 months.

Makes 1 package (about 3 T) of mix. This recipe may be increased to make more packages of mix.

Onion-Cheese Dip: Combine 1 cup sour cream with 1 package of mix.
Chill at least 1 hour before serving.

Makes about 1 cup of dip.

VARIATION: Substitute 1 cup cottage cheese or 1 (8 oz) package of softened cream cheese for sour cream.

Orange-Chocolate Cheesecake

Servings: 1 Servings

Ingredients:

crust:
1 cub Chocolate wafer crumbs; *see note
¼ teaspoon Ground cinnamon
3 tablespoon Butter or margarine; melted

filling:
32 ounce Cream cheese; softened
¾ cub Sugar
4 Eggs
½ cub Sour cream
1 teaspoon Vanilla
1 cub Semisweet chocolate chips
2 tablespoon Orange liqueur
½ teaspoon Grated orange peel

Preparation:

* I've just recently found Oreo Cookie crumbs in a box. A great time saver for the lazy.

Heat oven to 325 F.

Mix crumbs, cinnamon, and butter. Press onto bottom of 9-inch springform pan.

Bake 10 minutes.

Increase oven temperature to 350 F.

Beat cream cheese and sugar at medium speed with electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla.

Separate batter into 2 equal parts. Blend chocolate into one part.
Blend liqueur and peel into remaining part. Pour chocolate batter over crust. Bake 30 minutes.

Reduce oven temperatue to 325 F.

Spoon remaining batter over chocolate layer. Continue baking another 30 minutes. Turn off oven and prop open oven door; remove cheesecake when oven has cooled. Loosen cake from rim of pan.

I think cheesecake in general is best when chilled over night, but it is not necessary.

Orange-Poppy Seed Cheesecake

Servings: 8 servings

Ingredients:

CRUST:
1 ½ cub Grahm cracker crumbs
3 tablespoon Sugar
½ teaspoon Ginger (ground)
6 tablespoon Butter (or marg., melted)

FILLING:
3 package Cream cheese (softened, 8oz)
4 large Eggs
1 ¼ cub Sugar
½ cub Sour cream
2 tablespoon Poppy seeds
1 ounce Orange extract (1 bottle)
1 tablespoon Vanilla extract
¼ teaspoon Ginger (ground)

Preparation:

Combine graham cracker crumbs, sugar and ginger in a small bowl.
With a fork, stir in butter until crumble. Press crumb mixture onto bottom and 1 inch up sides of lightly greased 9 inch springform pan.

With an electric mixer, beat cream cheese until fluffy. Add eggs, beating after each addition. Beat in sugar. Add remaining ingredients and beat until smooth.

Pour cheese mixture into crust. Bake in 325 degree oven for 1 hr.
and 15 minutes., or until lightly browned on top and almost set.
Cool 1 to 2 hours. Cover and refrigerate overnight.

To serve, remove pan sides from cheesecake. Garnish with whipped cream and orange slices. Cut into wedges.

SOURCE: Pamphlet - McCormick/Schilling makes it Tasteful Typed for you by Nancy Coleman

Pagliacci's N.Y. Cheesecake

Servings: 12 servings

Ingredients:

1 each 9" crumb crust pie shell
8 ounce Cream cheese, room temp.
2 tablespoon Lemon juice
2 teaspoon Vanilla
1 ¾ cub Sugar
3 tablespoon Flour
¼ teaspoon Salt
5 each Eggs
2 each Egg yolks

Preparation:

Preheat oven to 500F (YES, 500!) Beat cream cheese in large bowl with electric mixer until very smooth. blend in lemon juice and vanilla.
sift sugar, flour and salt; gradually beat into cream cheese, then continue beating until mixture is creamy smooth and light (about 5 minutes). Beat in eggs and yolks, one at a time, beating lightly after each addition. blend in cream. pour into crust; bake 12 minutes. Reduce oven temp. to 200F. continue baking until tester inserted in center comes out clean, about 45 - 60 minutes. gently run sharp knife around edge of pan. cool completely in pan on rack.
refrigerate at least 24 hours.

serves 12 Freezes well.

/\/\ara |<ent --- þ DeLuxeý 1.26b #5627 þ The COOKING CONFERENCE changed my life!

~-- TMail v1.31.5 * Origin: MicroFone 14 Gigs 16 Lines V.32b 908-494-8666 (1:107/331)
====================================================================== ==== BBS: Computer Specialties BBS Date: 08-24-93 (14:18) Number:
65300 From: MARA KENT Refer#: NONE To: ALL Recvd:
NO Subj: *CR* POTATO KUGEL Conf: (149) COOKING

Party Cheese Ball

Servings: 112 servings

Ingredients:

16 ounce Cheese, cream
8 ounce Cheese, Cheddar; shredded
1 tablespoon Pimiento; chopped
1 tablespoon Green pepper; chopped
1 tablespoon Onion; finely chopped
2 teaspoon Worcestershire sauce
1 teaspoon Lemon juice
dash Cayenne
dash Salt
Pecans; finely chopped

Preparation:

Combine cream cheese and Cheddar cheese, mixing until well blended.
Add pimiento, green pepper, onion, Worcestershire sauce, lemon juice, and seasonings; mix well. Chill. Shape into a ball and roll in chopped pecans.

SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by Nancy Coleman.

Peanut Butter Cheesecake Squares

Servings: 16 Cookies

Ingredients:

BASE:
1 ½ cub Graham Cracker Crumbs
3 tablespoon Sugar
¼ cub Butter Flavor Crisco melted
1 tablespoon Milk

FILLING:
1 package Cream Cheese ( 3 oz. ) softened
¼ cub Creamy Peanut Butter
¼ cub Sugar
1 Egg
½ cub Nuts, chopped ( optional )

DRIZZLE:
¼ cub Semisweet chocolate chips
1 teaspoon Butter Flavor Crisco

Preparation:

Preparation Time: 20 Minutes Bake Time: 20 to 22 Minutes

1. Heat oven to 350.

2. For Base: combine crumbs and 3 tablespoons sugar in a small bowl.
Combine melted Butter Flavor Crisco and 1 tablespoon milk. Stir into crumbs. Press lightly into an 8 x 8 x 2 inch pan. Bake at 350 for 20 to 22 minutes.

3. For Filling: beat cream cheese and peanut butter in a small bowl at medium speed of electric mixer until well blended. Add ¼ cup sugar, ¼ cup milk and egg. Beat well. Stir in chopped nuts. Spread over baked crust. Return to oven. Bake 20 to 22 minutes, or until set.

4. For Drizzle: melt chocolate chips and Butter Flavor Crisco on very low heat or at 50% power in microwave. Stir to combine. Drizzle from end of spoon back and forth over top. Chill. Cut into 2 x 2 inch squares. Cover. Store in refrigerator.

Makes 16 squares

Source: Butter Flavor Crisco Cookie Collection, page 7. Shared by:
David Knight

Peanut Butter Chocolate Chip Cheesecake

Servings: 1 Servings

Ingredients:

crust:
25 Oreo cookies
½ Stick butter; melted
3 ounce Chocolate chips
3 ounce Peanut butter chips
3 tablespoon Heavy cream

filling:
12 ounce Cream cheese; softened
1 cub Sugar
1 cub Creamy peanut butter
5 large Eggs
1 Egg white
½ cub Sour cream
2 teaspoon Lemon juice
1 cub Mini chocolate chips

topping:
¾ cub Chocolate chips
1 cub Sour cream
½ cub Sugar

Preparation:

Place cookies in food processor fitted with metal blade and process into un

Melt chocolate and peanut butter chips in top of double boiler over simmer

Filling: Beat cream cheese and sugar in large bowl with electric mixer on medium spe

Place on baking sheet. Bake in a 325 degree oven 55 to 65 minutes or until

Topping: While cake cools, melt chocolate chips in top of double boiler over simmeri Refrigerate at least 6 hours or until chilled.
Before serving, remove sides

*NOTE* If desired, the cake may be refrigerated up to 3 days, pr frozen in

Peanut Butter Cup Cheesecake From Kaitlin Young

Servings: 12 servings

Ingredients:

1 9 ounce pkg chocolate cookywafers
4 tablespoon Butter, melted
4 8 ounce pks soft creamcheese
1 cub Sugar
4 Eggs
3 tablespoon Flour
1/3 cub Milk
1 ½ teaspoon Vanilla
6 1.8 ounce pkgs peanut buttercups (2/pkg) chopped
1 cub Heavy cream, whipped

Preparation:

1. Preheat oven to 425F. In a food processor, grind cookies into fine crumbs. Add melted butter and process until well mixed. Press crumb mixture into bottom and two thirds up the sides of a 9" spring- form pan. Set aside.

2. In a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until light, fluffy and smooth 2-3 min. Beat in eggs, one at a time, beating well after each addition.
Beat in flour, milk and vanilla. Beat until well blended and smooth, about
4 minutes.

3. Sprinkle 4 packages of chopped peanut butter cups evenly on bottom of chocolate crust. Carefully pour cheesecake mixture over all; spread evenly.

4. Bake 15 minutes. Reduce oven temperature to 250 F and bake 40-50 minutes longer, or until edges are set and cake jiggles only slightly in center.

5. Let cheesecake cool at room temperature, then refrigerate until well chilled, about 6 hours or overnight. Run a knife around the pan edge to loosen cake, and remove. Shortly before serving garnish with whipped cream and sprinkle two remaining packages chopped peanut butter cups on top.

Source: 365 Great Chocolate Dessert Recipes by Natalie Haughton

Philly 3-Step Cheesecake

Servings: 8 servings

Ingredients:

2 8 ounce packages Philadelphia
Cream cheese, softened
½ cub Sugar
½ teaspoon Vanilla
2 Eggs
1 Keebler ready crust graham
Cracker pie crust

Preparation:

1. Mix cream cheese, sugar, and vanilla at medium speed with elec- tric mixer until well blended. Add eggs, mix until well blended.

2. Pour into crust

3. Bake at 350F 40 minutes or until center is almost set. Cool.
Refrigerate 3 hours or overnight. Top with fresh fruit; drizzle with 2 Tb. melted strawberry jelly.

Pineapple Cheese Salad ala Joyce

Servings: 1 Recipe

Ingredients:

1 can Crushed pineapple (large) drain and save juice
1 cub American cheese, cut up
1 cub Marshmallows (or more)
½ cub Sugar
1 tablespoon Flour
1 Egg yolk
Salt
½ cub Pineapple juice

Preparation:

Put drained pineapple into a salad bowl. Add cheese and marshmallows. Toss lightly. Make a dressing with the juice, sugar, flour, egg yolk, and salt. If the dressing is too thick, add water.
Pour over the pineapple mixture and stir gently. Chill before serving.

Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce and Clem Kohl

Pot Roast in Savory Cheese Sauce

Servings: 10 servings

Ingredients:

-From the Kitchen ofLawrence & Cindy Kellie
5 pound Beef chuck arm pot roast*
2 tablespoon Cooking fat
Salt
Pepper
1 medium Onion; sliced
10 ¾ ounce Cheddar cheese soup; cond.
8 ounce Tomato sauce
4 ounce Mushrooms; sliced, drained
¼ teaspoon Oregano
¼ teaspoon Basil

Preparation:

1. In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. 2. Cook onion in drippings remaining in pan until soft but not browned; stir often. 3. Add soup, tomato suace, mushrooms, oregano, and basil; mix well. 4. Return meat to pan. Cover and simmer for 3 to 3 ½ hours or until done. (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout. Skim off excess fat. 5. If sauce is too thin, remove meat to a platter and keep warm. Mix 2 tablespoosn flour in 1/3 cup cold water. Add mixture slowly to sauce. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. Taste sauce and correct seasoning, if necessary, with salt and pepper. 6. If sauce needs only a little thickening, remove meat, skim off excess fat, and simmer, uncovered, for a few minutes. 7. Slice meat and serve with gravy.

*Forzen beef chuck arm pot rasts and beef chuck blade roasts may be browned under the broiler. Place meat on boiler pan rack, then place pan in center of oven. Brown to one side, about 10 minutes. Turn meat and brown other side, about 8 to 10 minutes. Meat should be completely thawed after browning.

From the book given to me by Cookie.Lady:
The More-Beef-for-your-Money Cookbook
Mary Dunham
Peter H. Wyden, New York, 1974 Happy Charring (((((THE.LaRK)))))

Potato Skins with Salsa and Cheese

Servings: 4 servings

Ingredients:

2 large Russet potatoes
¾ cub Diced, seeded, firm, ripetomatoes
½ cub Fresh corn kernels
¼ cub Rinsed, drained cannedblack beans
2 tablespoon Finely chopped cucumber
2 tablespoon Thinly sliced scallion
2 tablespoon Olive oil
1 tablespoon Finely chopped green bellpepper
1 tablespoon Chopped fresh cilantro
1 tablespoon Fresh lime juice
1 teaspoon Seeded, finely choppedjalapeno or other pepper
pinch Salt, or to taste
1 teaspoon Olive oil
2 tablespoon Shredded part-timemozzarella or reduced-fatMonterey Jack cheese

Preparation:

Preheat oven to 400'F. Wash the potatoes thoroughly; pierce with the tip of a knife and bake directly on the oven rack until tender, about 45 minutes. Let cool.

Meanwhile, make the salsa: In a bowl, combine the tomato, corn, black beans, cucumber, scallion, 2 tablespoon olive oil, green pepper, cilantro, lime juice and jalapeno; add salt to taste.

Halve the potatoes lengthwise and, using a teaspoon, carefully remove all but ⅛"-¼" of the potato, leaving the skin intact. Reserve the insides of the potatoes for another use. Brush the inside of the potato shells lightly with the 1 teaspoon olive oil. Preheat the broiler. Place the potato skins cut side up on a baking sheet and broil 3-4" from the flame for 5 minutes. Turn the skins over and broil on the other side for 1 minute.

Spoon the salsa into the potato skins, dividing it evenly. Sprinkle with the cheese, dividing it evenly. Broil the skins just until the cheese is melted. Serve immediatelty.

Nutritional analysis per serving: 180 calories; 9 grams total fat; 4 grams protein; 23 grams carbohydrates; 2 milligrams cholesterol; 105 milligrams sodium.

Pronto's Phyllo-Wrapped White Chocolate Cheesecake

Servings: 12 Servings

Ingredients:

½ pound White chocolate; melted
1 ½ pound Cream cheese
1 ¼ cub Granulated sugar
1 ½ teaspoon Grated orange or lemon rind
3 Eggs
½ cub Cream plus 3 tb
½ teaspoon Vanilla
12 Phyllo sheets
Melted butter

Preparation:

1. While chocolate melts in double boiler, use a mixer on low speed and ble Set in a pan, and pour in hot water until it reaches halfway up the pan. Bake ina 350 F. oven, adding more water if needed, until set and lightly br 6. Brush each dessert with additional melted butter. Place on a baking shee Transfer to dessert plates and decorate with fruit purees.

Taken from the Toronto Daily Star's "Starweek" magazine, the recipe was pr

Pumpkin Cheese Tart

Servings: 10 Servings

Ingredients:

CRUST:
1/3 cub Rolled oats
1 cub Crushed gingersnaps (20)
3 tablespoon Margarine or butter melted
¼ teaspoon Cinnamon

CREAM CHEESE FILLING:
2 package 8 oz ea lofat cream cheese
½ teaspoon Vanilla
1/3 cub Sugar
1 tablespoon Flour
1 Egg
2 tablespoon Skim milk

PUMPKIN FILLING:
1 cub Canned pumpkin
1/3 cub Firmly packed brown sugar
½ teaspoon Pumpkin pie spice
¼ cub Skim milk

CARAMEL SAUCE:
½ cub Firmly packed brown sugar
¼ cub Corn syrup
2 tablespoon Water
1 tablespoon Margarine or butter
¼ teaspoon Vanilla

Preparation:

1. Heat oven to 375F. Spray a 10" tart pan with a removable bottom with non-stick spray. Set aside. In a small bowl, combine all crust ingredients (note, you may grind the rolled oats if you desire) and mix well. Press in bottom and up the sides of the spray-coated pan.
Bake for 6 minutes or until set. Set aside.

2. In a large bowl, combine all cream cheese filling ingredients.
Beat at medium speed until smooth and creamy. Reserve 2/3 cup of cream cheese filling and set aside.

3. In a small bowl, combine all pumpkin filling ingredients and mix well. Add to the remaining cream cheese filling batter and mix well.
Spoon into partially baked crust. Spoon dollops of reserved cream cheese filling randomly over pumpkin filling. Using a table knife, swirl the mixtures to marbelize them. Bake at 375F for 25-30 minutes, or until set. Cool 10 minutes. Remove sides of pan. Serve warm, or cool completely and refrigerate until serving time.

4. Just before serving, in a small saucepan, combine all caramel sauce ingredients. Cook over medium heat until mixture comes to a boil.
Boil 1 minute, stirring constantly. Remove from heat. Serve over warm tart. Store in refrigerator.

Makes 10-12 servings.

Per serving: 2 starch, ½ fruit, 2 fat. Calories per serving: 290

Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by: Linda Fields Cyberealm BBS Watertown NY 315-786-1120

Quesadillas with Cheese

Servings: 4 Servings

Ingredients:

25 g Butter
275 g Grated cheddar cheese
1 Beaten egg
100 g Sliced button mushrooms
12 Uncooked 15cm tortillas

Preparation:

Heat up the butter in a frying pan and saute the mushrooms until soft.
Spread a spoonful of cheese on half of each tortilla leaving a 1cm margin around the edge. Top with the mushrooms. Brush the edges of the tortilla with beaten egg, then fold in half and push the edges firmly together to seal.

Pour vegetable oil into a deep frying pan to a depth of 1cm. Heat until a cube of bread goes brown in 1 minute - then fry the quesadillas, 2 or 3 at a time for 2 minutes on each side until browned. Drain on kitchen paper and serve with tomatoes, cucumber and coriander sprigs to garnish

Calories: 320 per serving

Randy Pollak's New York Persimmon Cheesecake

Servings: 16 Servings

Ingredients:

1 ¼ cub Flour
¼ cub Sugar
½ cub Unsalted butter
1 Egg yolk
2 tablespoon +1 t. whipping cream
1 ½ pound Cream cheese, softened
1 can Sweetened condensed milk
(14 oz)
¼ cub Flour
4 Eggs
2 Egg yolks
1 ½ cub Fresh oriental persimmon
.puree
Whipped cream (swirled with
some persimmon puree)
Persimmon slices to garnish

Preparation:

Combine 1 ¼ cups flour and sugar; cut in butter until the mixture resembles coarse meal. Combine the egg yolk and whipping cream; add to flour mixture to make a stiff dough. Pat into a disc, wrap in plastic wrap and chill 30 minutes.

Pat dough into ⅛ inch thickness. Place it over the buttered bottom of a 9 inch springform pan. Trim off and reserve any excess dough.
Pierce bottom of dough with a fork in 6 places. Bake at 450F for 7-9 minutes or until lightly toasted. Butter the side of a springform pan and connect it to the cooled base. Roll out the remaining dough ⅛ inch thick, press dough strips onto side of the pan and seal against the bottom crust. Trim off any excess.

In a large mixing bowl, beat cream cheese until fluffy. Reduce the speed of the mixer to low, and beat in sweetened condensed milk, flour, eggs and egg yolks, beating until blended after each addition.
Stir in persimmon puree. Pour into the prepared crust and bake at 450F for 15 minutes. Reduce oven temp to 250F and continue baking an additional hour. (DO NOT OPEN OVEN DOOR).

Place in refrigerator and refrigerate overnight. Garnish with persimmon slices and whipped cream.

Posted by Randy Pollak, Kook-Net Recipe Network Cyberealm BBS 315-786-1120

Raspberry Chocolate Swirl Cheesecake

Servings: 1 Servings

Ingredients:

crust:
1 ¼ cub Vanilla wafer crumbs;(about 40 wafers)
¼ cub Cocoa powder
¼ cub Powdered sugar
¼ cub Unsalted butter; melted

filling:
24 ounce Cream cheese; softened
1 cub Sugar; divided
1 ½ teaspoon Vanilla; divided
3 Eggs; at room temperature
¼ cub Cocoa powder
1 tablespoon Vegetable oil
2/3 cub Red raspberry spread;(seedless)
3 tablespoon Flour

Preparation:

Preheat oven to 350. Combine crumbs, cocoa, and sugar and stir in butter. Press mixture onto bottom of 9-inch springform pan. Bake 8-10 minutes and cool.

FILLING:

Preheat oven to 425.

Beat cream cheese, ¾ cup sugar and 1 teaspoon vanilla until smooth.
Add eggs, beat until well-blended. In small bowl, stir together cocoa and remaining ¼ cup sugar. Add oil, remaining ½ teaspoon vanilla and 1 ½ cups cheese mixture; blend well. Add raspberry spread and flour to remaining cheese mixture and blend well. Pour half of raspberry mixture into pan, dollop with about half of chocolate mixture on top. Repeat with remaining mixture ending with chocolate dollops on top. Gently swirl with knife. Bake 10 minutes.
Reduce oven temperature to 250 and continue baking for 55 minutes.

Red Enchiladas with Cheese

Servings: 6 Servings

Ingredients:

1 cub Onion; Finely Chopped, 1 Lge
2 Cloves Garlic;Finely Chopped
¼ cub Vegetable Oil
½ cub Chicken Broth
4 cub Tomatoes; Chopped, 4 Medium
1 tablespoon Red Chiles; Ground
1 teaspoon Salt
1 teaspoon Cumin; Ground
1 teaspoon Oregano Leaves; Dried
⅛ teaspoon Pepper
12 Corn Or Flour Tortillas; *
12 ounce Mozzarella Cheese; Shredded
Dairy Sour Cream

Preparation:

* Tortillas should be 6 to 7 inches in diameter.

Red Lobster Garlic Cheese Rolls

Servings: 1 servings

Ingredients:

16 ounce Very finely shreddedCheddar cheese
6 cub Water
5 pound Box of Bisquick MixGarlic butter,soft or melted

Preparation:

Mix together cheese, water and Bisquick in a large bowl. Drop onto a non-stick cookie sheet or one that is covered with aluminum foil.
You will need to experiment with size but they should turn out to be about the size of a normal biscuit (about 2" in diameter??). Bake at 400 degrees until golden (sorry, don't have the cooking time.
Perhaps the Bisquick box can help). Right after you remove the rolls from the oven, spread or brush VERY GENEROUSLY with garlic butter (soft or melted butter with lots of finely diced or crushed garlic mixed in). Serve rolls warm.

Note: I have no idea how many rolls this makes so you may want to cut it down unless you plan on feeding a herd!

From: Matt, my waiter at Red Lobster Posted by: Debbie Carlson - Cooking Echo From: JOAN JOHNSON

Courtesy of Shareware RECIPE CLIPPER 1.0 From: NANCY GOLDEN Date:
09-21-92 (20:22)

Rice and Beans with Cheese

Servings: 5 servings

Ingredients:

1 1/3 cub Water
2/3 cub Long grain Rice
1 cub Shredded Carrots
½ cub Sliced Green Onions
1 teaspoon Instant chicken bouillon
½ teaspoon Ground Coriander
¼ teaspoon Salt
1 teaspoon Hot pepper Sauce
15 ounce Can Pinto / Navy Beans,drain
1 cub Lo-fat Cottage Cheese
8 ounce Plain lo-fat Yogurt
1 tablespoon Snipped fresh parsley
½ cub Shredded lo-fat Cheddar chee

Preparation:

In a large saucepan combine water, rice, carrots, green onions, bouillon granules, coriander, salt, and bottled hot pepper sauce.
Bring to boiling; reduce heat. Cover and simmer for 15 minutes or till rice is tender and water is absorbed.
Stir in pinto or navy beans, cottage cheese, yogurt, and parsley.
Spoon into a 10x6x2" baking dish.
Bake, covered, in a 350 deg F. oven for 20-25 minutes or till heated through. Sprinkle with cheddar cheese. Bake, uncovered, for 3-5 minutes more or till cheese melts.
************************************************************* Per serving: 282 calories, 19 g fat, 42 g carbohydrates, 4 g fat, 14 mg cholesterol, 489 mg sodium, 548 mg potassium.

RICE AND CHEESE CASSEROLE

Servings: 6 servings
2 ½ cup cooked brown rice 3 green onions, chopped 1 cup low-fat
cottage cheese 1 tsp dill weed ¼ cup freshly grated Parmesan
½ cup low-fat milk ½ tsp Dijon-style mustard Nonstick vegetable
spray Directions: Combine all but the last ingredient in a mixing
bowl. Pour into a casserole dish coated with nonstick vegetable
spray. Bake in a preheated 350 degree oven for 15 to 20 minutes.

RICE WITH SPINACH, HERBS AND CHEESE

Servings: 4 servings

Ingredients:

1 cub White or brown rice
Salt and pepper; to taste
1 pound Fresh spinach
1 tablespoon Olive oil
1 Onion; minced
1 Garlic clove; minced
1 teaspoon Chopped thyme
¼ cub Minced parsley
1 pinch Red pepper flakes
¼ pound Grated provolone cheese
3 Eggs; beaten (optional)

Preparation:

PREHEAT OVEN TO 350F. Cook rice in salted water until tender but still undercooked (15 minutes for white rice, 30 minutes for brown). Drain, rinse with cold water, drain again and set aside. Wash spinach and remove stems. Cook spinach in the water that clings to the leaves, until wilted. Cool and chop coarsely. Heat the oil, add the onion and saute until softened. Add the garlic and thyme. Combine all the ingredients together and season with salt and pepper to taste.
Lightly oil a baking dish and add the spinach mixture. Drizzle more oil over the top, if desired. Cover with foil and bake for 25 minutes. Remove foil and cook for 5 minutes more.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

Rich Chocolate Cheesecake

Servings: 12 Servings

Ingredients:

1 ½ cub Chocolate wafer crumbs
¼ teaspoon Ground nutmeg
½ cub Butter; melted
24 ounce Cream cheese; softened
¾ cub Sugar
3 Eggs
8 ounce Sour cream
6 Semisweet chocolate; melted
1 tablespoon Cocoa
¾ teaspoon Cocoa
1 ½ teaspoon Vanilla extract
½ cub Whipping cream; whipped

Preparation:

Recipe by: Southern Living Preparation Time: 0:30 Additional whipped cream (optional) Chocolate curls (optional) Almonds (optional) Maraschino cherries (optional)

Combine first 3 ingredients, mixing well. Press mixture into bottom of a 9

Ricotta Cheese Noodles

Servings: 6 Servings

Ingredients:

1 pound Noodles, thick or any tube shaped noodles
2 tablespoon Olive oil
1 small Onion, finely diced
4 Slices bacon, chopped
1 Carton ricotta cheese
¼ cub Parmesan cheese (grated)
1 teaspoon Parsley flakes (dried)
½ teaspoon Basil, (dried)
3 tablespoon Hot water
Salt and pepper to taste

Preparation:

Cook noodles. Do not overcook. Drain.

Heat oil in a skillet over low heat. Add onion and bacon. Cook until onion is tender and bacon is not quite crisp. Drain oil. Put bacon and onion into a mixing bowl and add ricotta, Parmesan, parsley, basil and hot water. Stir well.

Pour half the noodles into the bacon and onion mixture. Stir well.
Add the other half and stir well again. Salt and pepper to taste and serve immediately.

From Joyce Kohl

Rigatoni w Three Cheeses

Servings: 4 servings

Ingredients:

3 tablespoon Salt
1 pound Rigatoni
3 ½ tablespoon Melted sweet butter
½ cub Shredded swiss cheese
½ cub Shredded fontina
½ cub Shredded mozzarella
1 cub Heavy cream
½ cub Grated parmesan
½ teaspoon Nutmeg

Preparation:

Preheat oven to 375 degrees. In lots of boiling water, add the salt and rigatoni. Cook until super al dante as they are going into the oven. Drain and rinse in cold water. In a large bowl, mix the butter into the pasta until it is well coated. Add the three cheeses and the cream. Toss well and add ½ the parmigiano while tossing. Place in a buttered casserole and sprinkle the remaining parmigiano on top. Sprinkle the nutmeg over everything and bake for 15 to 20 minutes. When the top of the pasta has turned golden brown, it is done.

Rudy's Cheese Omelettes a la Suds

Servings: 3 servings

Ingredients:

6 large Eggs
1/3 cub Beer
½ teaspoon Tabasco Pepper Sauce
3 tablespoon Butter
3 tablespoon Grated Parmesan Cheese

Preparation:

More than a decade ago, Rudy Stanish, "the Omelette King" would turn out hundreds of omelettes at a time for charity functions. He always added Tabasco pepper sauce to his egg mixture, and over the years he cooked a bunch of omelettes for us on many occasions. Rudy used beer as the liquid in this cheese omelette recipe, giving the eggs even more zip.
~--------------------------------------------------------------------- ~-- In a large mixing bowl, beat the eggs, beer and Tabasco sauce with a whisk only until blended, not frothy. In an 8-½" omelette pan over medium heat, melt 1 tablespoon of the butter. The pan is hot enough when a drop of water spatters in it. Pour 1/3 of the egg mixture into the pan. Place one hand on the pan handle, palm down, and move the pan in a back-and-forth motion. With the other hand, using a fork, stir the egg mixture in a circular motion, about seven times. Sprinkle the omelette with a tablespoon of the cheese. To turn out the omelette, place your hand on the handle with palm upward. Tip the pan and roll the omelette out onto a plate. Repeat twice with the remaining egg mixture. Serve with additional Tabasco sauce, if desired. Frrom: The Tabasco Cookbook. Typed by Syd Bigger.

Rules for Baking a Beautiful Cheesecake

Servings: 4 servings

Ingredients:

=================================================
RULES FOR BAKING A BEAUTIFUL CHEESECAKE
=================================================

Preparation:

1. Beat cheese and sugar together until very smooth and fluffy and the sugar is completely dissolved.

2. Beat in eggs 1 at a time just long enough to thoroughly blend. DO NOT OVER BEAT.

3. To avoid cracking on the top of the cheesecake: Place a pan of hot water on the floor of the oven during baking time.

Check that your oven is NOT drafty.

Check the accuracy of your oven temperature. A too-hot oven WILL cause cracks.

DO NOT "peek" at the cheesecake during baking time.

Use the proper size pan. If you use another size pan, adjust the baking time accordingly.

DO NOT over bake. Baking time IS important.

Run a spatula around the sides of the pan to loosen cheesecake immediately after baking.

Cool the baked cheesecake to room temperature COMPLETELY before refrigerating. A hot, or even warm cheesecake, in the refrigerator WILL definitely crack.

4. Even the non-amateur, following all the rules, will occasionally produce a cracked cheesecake. If so, simply cover the top of the cheesecake with one of your favorite toppings and pretend you didn't notice. The cheesecake will taste wonderful just the same. (I think that's why so many cheesecakes have toppings anyway!)

Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY Home of Kook-Net (315)782-1120

Sassy Jack Cheese Bites

Servings: 48 Appetizers

Ingredients:

8 ounce Low fat jalapeno jackcheese; shredded
2 tablespoon Butter; softened
1 cub Whole wheat pastry flouror unbleach. white flour
1 pinch Salt; or herbal salt sub
¼ teaspoon Cayenne pepper; opt

Preparation:

Line a large cookie sheet with waxed paper. In a bowl, combine all ingredients.

Shape mixture into ½ inch balls and place on cookie sheet; don't let balls touch each other. Freeze until hard.

To bake, preheat oven to 450. Place cheese balls on an ungreased cookie sheet and bake for 10-12 mins. Serve hot.

Per cheese ball: 30 cals, 1.5g prot, 2g fat, 2g carb, 5mg chol, 36mg sod, 0 fiber.

Recipe by Mary Carrol From the Best of Vegetarian Times recipe cards

Helpful hints: Freeze cheese balls at least a few hours before baking. Freezing allows cheese to harden so balls hold their shape in the oven. Unbaked cheese balls may be kept in the freezer in a tightly covered container for up to 2 weeks.

VT's note: These spicy little morsels are so easy to assemble that making them is almost as much fun as eating them! Mix them up, freeze and they're ready when you are. Posted by Lisa Greenwood

Sesame-Cheese Dip Mix

Servings: 1 servings

Ingredients:

1 tablespoon Grated Parmesan Cheese
½ teaspoon Salt
1 Dash Pepper
2 teaspoon Toasted Sesame Seeds
½ teaspoon Celery Seed
⅛ teaspoon Garlic Powder

Preparation:

Combine all ingredients in a small bowl; blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight.
Label as Sesame Cheese Dip Mix. Store in a cool, dry place and use within 4 months.

Makes 1 package (about 2 T) of mix. This recipe can be increased to make more packages.
Sesame-Cheese Dip: Combine 1 cup of sour cream and 1 package of mix.
Chill at least 1 hour before serving.

Makes about 1 cup of dip.

VARIATION: Substitute 1 cup yogurt for sour cream.

Sherry-Cheese Spread

Servings: 2 servings

Ingredients:

1 pound Cheese, Cheddar; shredded
2 tablespoon Butter (or marg.); softened
1 teaspoon Sugar
½ teaspoon Salt
dash Cayenne pepepr
1/3 cub Sherry, dry; to ½ cup

Preparation:

Let cheese stand at room temperature at least 10 minutes after shredding. Cream butter; blend in cheese, sugar, salt, and cayenne.
Gradually add sherry, mixing well. Put in a covered container and refrigerate until ready to serve. Serve with crackers or corn chips.

SORUCE: Southern Living Magazine, May 1974. Typos by Nancy Coleman.

Shrimp-Cheese Roll

Servings: 28 Servings

Ingredients:

1 ½ cub Muenster Cheese (shredded)
1 cub Cooked shrimp
¼ cub Green onion (slice thin)
2 each Eggs
½ teaspoon Salt
⅛ teaspoon Pepper
1 package Cresent Rolls
1 tablespoon Butter (melted)
1 each Egg yolk w/1 T water (opt)

Preparation:

In large bowl, stir together Muenster cheese, shrimp, onion, salt, pepper and eggs; set aside. Unroll cresent roll dough onto lightly floured surface. Pinch together perforations on both sides of dough.
Fold in half crosswise and with a lightly floured rolling pin, roll out to 14x9 inch rectangle. Brush with butter. Spread cheese-shrimp mixture in a 2 inch strip along 1 long edge of dough; roll up as a jelly roll. Firmly pinch seam and ends together, then moisten slightly with water and smooth lightly with dull edge of knife to seal dough well. Lift roll onto ungreased cookie sheet. Brush with egg-yok mixture. Bake in preheated oven 400F for 25 minutes or until grolden brown. Cool on rack 20 minutes.
With sharp knife, cut in ½ inch slices. Makes 28.

Soaked Figs With Dessert Cheese

Servings: 2 servings

Ingredients:

1 Or 2 fresh figs per person
(2 or 3 plump dried figs can
Be substitut-
Ed)
Syrup:
½ cub Granulated sugar
1 1/3 cub Water
Seeds from 1 cardamom pot,
Cracked lightly
3 Sliced fresh ginger root
3 Strips lemon rind
To serve:
Seasonal herbs and flowers
Dessert cheese (recipe
Follows)

Preparation:

Carefully peel the fresh figs (if using dried figs, cut them in half lengthwise).

To make the syrup: dissolve the sugar in the water over low heat.
Add the cardamom seeds, ginger and lemon rind. Bring the syrup to a rapid boil, cover and allow the syrup to boil for 2 minutes. Remove from the heat and drop in the figs. Set aside to cool, frequently basting the figs with the syrup and the dessert cheese. Cover and refrigerate for at least 1 2 hours before serving.

To serve: lift the figs from the syrup. Cut the fresh figs in halves lengthwise and serve moistened with a little of the syrup and some dessert cheese (recipe follows). Garnish with seasonal herbs and flowers.

DESSERT CHEESE Serves 2

150g cream cheese, at room temper- ¼ cup sour cream 1 ½ tablespoons caster sugar ½ tablespoon Benedictine To serve: soaked figs

Beat the cream cheese until it is fluffy. Gradually beat in the sour cream, then the sugar and Benedictine. Continue to beat until the sugar has dissolved and the mixture is very smooth and thick. Cut 2 double layers of muslin 20cm square, dampen with water and wring out.
Pile half the cheese mixture on each square of cloth, gather up the ends of the cloths and tie in a ball shape. (During draining, it will be necessary to tie the cloth tighter to compact the ball.) Hang the cheeses in the refrigerator, with a drip tray underneath, for at least 24 hours. Serve with soaked figs or a prepared fruit of your choice. Helen Clucas.,Bon Appetit - Exec.Chef Magnus Johansson

Source: Australian Vogue Wine and Food Cookbook 1993\1994

From: Sherree Johansson Date: 08-17-94 (07:15) Sound Advice (628) Cooking

Spicy Country Pasta and Cheese

Servings: 2 servings

Ingredients:

2 tablespoon Chopped onion
2 Garlic cloves, minced
1 teaspoon Olive oil
1 cub White or shitake mushroomssliced
1 cub Canned italian tomatoes,
(reserve liquid), chopped
5 small Black olives, sliced in half
⅛ teaspoon Crushed red pepper
2 cub Cooked penne or ziti pasta
2 teaspoon Grated parmesan cheese
Fresh basil leaves

Preparation:

1. In a 3 quart microwavable casserole, combine onion, garlic and oil and stir to coat. Microwave on high (100%) for 1 minute.

2. Add mushrooms and tomatoes with reserved liquid and stir to com- bine. Cover and microwave on high for 7 minutes, stirring once every 3 minutes.

3. Add olives and pepper and stir thoroughly.

4. To serve, in serving bowl arrange pasta; top with mushroom-tomato mixture and toss to combine. Sprinkle with cheese and garnish with basil.

Source: Weight Watchers Healthy Lifestyle Cookbook

Each serving contains: ¾ fat exchange, 2 ⅛ vegetable exchange, 2 bread exchanges, 10 optional calories.

Per serving: 275 calories

Spinach Cheese Torta

Servings: 4 Servings

Ingredients:

2 pound Fresh Spinach; stemmed,washed and dried
1 tablespoon Olive Oil
1 cub Green Onions and Tops;finely chopped
5 large Eggs
2 g Monterey Jack Cheese;shredded
¼ cub Cheddar Cheese; shredded
Salt
Pepper

Preparation:

Parboil spinach leaves in a cauldron of boiling water for 10 seconds, then refresh under cold water to set the color. Drain and chop the spinach. Reserve. Meanwhile, preheat oven to 350øF. Butter a 9" glass pie plate.

Heat olive oil in a 10" skillet over medium heat, then add green onions and saute, stirring until soft, about 10 minutes. Add spinach and cook until any remaining moisture has evaporated, no more than a minute. Remove to a bowl to cool.

In a large bowl, whisk eggs until frothy, then add cheeses and stir to mix. Stir in the spinach mixture and season to taste with salt and pepper. Spoon the mixture into the prepared pie pan. Bake in the preheated oven until brown and until a toothpick inserted comes out clean, about 40 minutes. Cool to room temperature before slicing.

Source: Medford Mail Tribune, 30 August 1994 Posted by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

SPINACH, CHEESE AND TOMATO LASAGNA

Servings: 10 servings

Ingredients:

EGG PASTA:
2 cub Unbleached all-purpose flour
2 pinch Salt
2 large Eggs
2 teaspoon Olive oil

LASAGNE:
8 ounce Mozzarella cheese, fresh
2 ½ pound Tomatoes, fresh or cannedpeeled, seeded, chopped
3 tablespoon Virgin olive oil
1 small Onion, finely diced
2 Garlic cloves; minced
1 ½ teaspoon Fresh marjoram or oregano=OR=-
½ teaspoon -Dried marjoram or oregano
½ cub Red wine
Sugar; if needed
Red wine vinegar

SPINACH-CHEESE FILLING:
3 small Bunches spinach
2 tablespoon Olive oil
1 small Onion; finely diced
2 Garlic cloves; minced
Salt, pepper and nutmeg
2 cub Ricotta
2 Eggs
1 cub Parmesan, freshly grated
3 tablespoon Parsley; chopped
1 teaspoon Lemon peel, minced or grated

BECHAMEL:
1 tablespoon Butter
1 tablespoon Flour
1 cub Milk
Salt, pepper and nutmeg

Preparation:

EGG PASTA: Combine the flour and the salt in a bowl, make a well in the middle, add the egg and the olive oil. Using your fingers, lightly and gradually work the egg into the flour so that it is completely distributed throughout. When it is well combined, press the mixture together to form a dough. Turn it out onto a counter and begin to work it together. If it is too dry, add drops of water, a few at a time, to moisten the dough and help it come together. Knead the dough for about 10 minutes, until it feels smooth and supple. Put it in a plastic bag or wrap it in plastic, and set it aside to rest at least half an hour, preferably an hour before rolling it out.

LASAGNE: Prepare the pasta dough and set it aside to rest. Grate or slice the cheese; then prepare the tomato sauce and spinach-cheese filling. Heat the oil in a wide skillet, add the onion, garlic and marjoram or oregano and saute until the onion is transparent and soft. Season with salt; then add the tomatoes and wine. Cook slowly until the sauce is thickened. If the tomatoes are overly tart, correct the acidity by adding a pinch or two of sugar. Once they are cooked, pass them through a food mill; then season to taste with a few drops of vinegar, freshly ground black pepper and more salt if needed.

SPINACH-CHEESE FILLING: Remove the stems from the spinach; discard any bruised or yellow leaves. Wash the spinach well in 2 changes of water.
Roughly chop the leaves into small pieces about an inch square. In a wide pan, heat the oil and saute the onion for several minutes; then add half the garlic, the spinach leaves and a sprinkling of salt.
Cook until the spinach is wilted; then remove it to a bowl and combine it with the ricotta, eggs, Parmesan, the remaining garlic and the parsley and lemon peel. Season to taste with salt, freshly ground pepper and a scraping or two of nutmeg.

BECHAMEL: Melt the butter in a saucepan, add the flour, and cook over low flame for 2-to-3 minutes, stirring continuously. Scald the milk in a separate pan, then pour it into the flour-butter mixture, whisking as you do so. Season with salt, pepper and a scraping of nutmeg and continue to cook the sauce for 15 minutes over low heat, giving an occasional stir. Roll the dough thin, and cut the final strips into pieces that will fit your baking pan. Bring a pot of water to a boil and add salt. Have ready a large bowl of cold water.
Cook several pieces of dough at a time. Remove them when they rise to the surface, and put them in the cold water to cool; spread on a kitchen towel. Preheat the oven to 350F. Butter a 9-by-13-inch baking dish and spread half the bechamel over the bottom. Piece together several strips of the pasta so that they cover the bottom and hang over the edges of the baking dish. (Later they will be folded over the top, effectively sealing in the fillings.) Spread ½ the tomato sauce over this first layer of pasta and cover with ½ the mozzarella. Put down another layer of pasta and cover this with ½ the spinach-cheese filling. Continue with more pasta, tomato and mozzarella, pasta and spinach-cheese filling. Finish by laying 1-or-2 strips of pasta down the center and folding the overhanging edges over the top. Cover with the remaining bechamel sauce. Cover the lasagna with foil and bake for 20 minutes. Remove the foil and continue baking for another 15 minutes, or until the top is puffed and browned. Let the lasagne rest for a few minutes; then cut it into pieces and serve.

NOTE: Lasagne can also be made by using commercial fresh pasta sheets, ---
====================================================================== ====
BBS: COLOSSUS Date: 11-26-92 (22:08) Number: 2100 From: KAREN MINTZIAS Refer#: NONE To: ALL Recvd: NO Subj: Madison 37 Conf: (125) COOK

Stephanie's Pumpkin Cheesecake

Servings: 1 Cheesecake

Ingredients:

FOR THE CRUST:
¾ cub Graham cracker crumbs
½ cub Finely chopped pecans
¼ cub Firmly packed lt brown sugar
¼ cub Granulated sugar
½ cub (¼ cup) unsalted butter,melted and cooled

FOR THE FILLING:
1 ½ cub Solid packed pumpkin
3 Large eggs
1 ½ teaspoon Cinnamon
½ teaspoon Fresh grated nutmeg
½ teaspoon Ground ginger
½ teaspoon Salt
½ cub Firmly packed lt brown sugar
3 package 8 oz ea cream cheese, cutinto bits and softened
½ cub Granulated sugar
2 tablespoon Heavy cream
1 tablespoon Cornstarch
1 teaspoon Vanilla
1 tablespoon Bourbon or bourbon liqueur

FOR THE TOPPING:
2 cub Sour cream
2 tablespoon Granulated sugar
1 tablespoon Bourbon or bourbon liqueur

Preparation:

For the Crust:

In a bowl, combine cracker crumbs, pecans and sugars; stir in the butter and press the mixture into the bottom and ½ inch up the sides of a buttered 9 inch springform pan. Chill crust 1 hour.

For the Filling:

In a bowl, whisk together the pumpkin,eggs, cinnamon, nutmeg, ginger, salt, and brown sugar. In a large bowl, with an electric mixer, cream together the cream cheese and the granulated sugar. Beat in the cream, cornstarch, vanilla and bourbon, and pumpkin mixture. Beat until smooth. Pour the filling into the crust and bake in the middle of a preheated 350F oven for 50-55 minutes, or until the center is just set. Let cool in the pan on a rack for 5 minutes.

For the Topping:

In a bowl, whisk together the sour cream, sugar and bourbon. Spread the mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Let the cheesecake cool in the pan on a rack and chill it, covered overnight. Remove the sides of the pan and garnish top of the cheesecake with pecans.

Source: Stephanie Needham, Cyberealm BBS Watertown NY 315-786-1120 Typed in MM format by Linda Fields, Cyberealm BBS

Strawberry Cream Cheese Bread

Servings: 1 Loaf
Source: The Bread Machine Cookbook by Melissa Clark, copyright
Annotation: 1993, ISBN #0-425-13733-3. Formatted into MM by Ursula R. Taylor. The strawberries in this bread are subtle, but combine wonderfully with the cream cheese for a soft, light loaf. Bake according to manufacturer's instructions.
1 LB. LOAF
1/3 cub Mllk
1/3 cub Mashed strawberries
1/3 cub Cream cheese
1 tablespoon Butter
2 tablespoon Honey
1 teaspoon Salt
½ cub Oatmeal
1 ½ cub Bread flour
1 ½ teaspoon Yeast
1 ½ LB. LOAF
½ cub Milk
½ cub Mashed strawberries
½ cub Cream cheese
2 tablespoon Butter
3 tablespoon Honey
1 1/3 teaspoon Salt
1 cub Oatmeal
2 cub Bread flour
2 ½ teaspoon Yeast

Swiss Cheese Vegetable Soup

Servings: 4 servings

Ingredients:

1 each Swiss Vegetable Soup Mix *
3 cub Hottest tap water
1 cub Milk or light cream
6 ounce Swiss cheese

Preparation:

Servings: 4

*Use Knorr or Maggi dry soup mix.

Combine soup mix and water in 2 quart glass bowl. Cover, microcook on HIGH for 15 minutes. Stir in milk and cheese. Microcook on MEDIUM- HIGH (70%) for 5 minutes. Stir, cook for 1 minute more or until heated through.

Serve with soft biscuit breadsticks.
Charrin' off the Ol' Point..from the O :-)

~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) ====================================================================== ==== BBS: Computer Specialties BBS Date: 08-23-93 (10:16) Number:
65279 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd:
NO Subj: Potato Soup Conf: (149) COOKING

Tangy Blue Cheese Spread

Servings: 1 servings

Ingredients:

½ cub Butter; softened
¼ teaspoon Salt
½ teaspoon Paprika
⅛ cub Horseradish, prepared
¼ cub Blue cheese; crumbled

Preparation:

Combine butter, salt, and paprika; blend well. Add horseradish and blue cheese. Mix well; add more seasoning, if desired.

SOURCE: Southern Living Magazine, May 1974. Typos by Nancy Coleman.

Tempting Trifle Cheesecakeú

Servings: 10 Servings

Ingredients:

DESSERT FROM CHEF FREDDY'S:

FOR THE CRUST:
1 ½ cub Soft coconut macarooncookie crumbs

FOR THE FILLING:
24 ounce Philadelphia Brand CreamCheese [softened]
¾ cub Sugar
4 medium Eggs
½ cub Sour cream
½ cub Whipping cream
2 tablespoon Sweet sherry
1 ½ teaspoon Vanilla

FOR THE TOPPING:
10 ounce KRAFT red Raspberry pre-serves
½ cub Whipping cream [whipped]
Toasted slivered almonds

Preparation:

To make the crust...
Press the macaroon crumbs onto the bottom of a 9" springform pan and bake it at 325ø for 15 min...

To make the filling...
Combine the cream cheese and sugar mixing at med. speed on an electric mixer until well blended... Add the eggs one at a time mixing well after each addition... Blend in the sour cream, whipping cream, sherry, and vanilla and pour over crust... Bake at 325ø for 1 hour and 10 min...
Loosen cake from rim of pan and cool before removing... Then chill...

To make and top the cake...
Heat the preserves in a saucepan over low heat until melted...
Strain to remove the seeds, then spoon over the cheese cake,spreading to the edges... Dollup with the [whipped] whipping cream and sprinkle with the almonds...

Typed for you by: Fred Goslin,Cyberealm BBS Watertown NY 315-785-8098

Tiropetes (Cheese Rolls)

Servings: 100 servings

Ingredients:

6 Eggs; separated
1 pound Feta cheese; crumbled
12 ounce Cottage cheese
¼ cub Blue cheese; crumbled (opt.)
16 ounce Filo pastry sheets
2 cub Butter; melted

Preparation:

Beat egg whites until stiff; add yolks and continue beating until well blended. Add cheese and mix well.

Cut pastry sheets into quarters or into 8x6-inch pieces. Brush pastry with hot melted butter. Place a teaspoon of cheese mixture in bottom center of pastry strip, folding over one-third on each side and brushing again with butter; roll like a jellyroll. Place on cookie sheets and bake at 350 degrees for 20 minutes.

Note: Tiropetes can be frozen before baking. Do not thaw; bake at 350 degrees for 30 minutes.

SOURCE: Southern Living Magazine, sometime in the early 1970s. Typed for you by Nancy Coleman.

Tomato-Cheese Spread

Servings: 2 servings

Ingredients:

10 ½ ounce Soup, tomato; undiluted
1 ½ cub Cheese, Cheddar; shredded
1/3 cub Dill relish; well drained

Preparation:

Heat soup until it simmers. Reduce heat. Add cheese and stir until melted. Add relish, and chill. Serve as a spread with crackers or as a sandwich filling.

SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by Nancy Coleman.

Tomatoe-Cheese Calzones

Servings: 6 servings

Ingredients:

½ pound Mozzarella cheese; gratedpartly skim
5 ½ ounce Goat cheese; crumbled
¼ pound Hard salami; diced
½ cub Sun-dried tomatoes in oil;drained will, chopped
2 pound Pizza dough; thawed if froz.

NUTRITIONAL INFORMATION/SERV:
590 calories
29 g protein
72 g carbohydrate
20 g fat
60 mg cholesterol
648 mg sodium

Preparation:

1. Preheat oven to 450F. In medium bowl, combine cheese, salmi and tomatoes; toss.

2. Divide dough into 6 pieces. On floured surface, with floured rolling pin, roll each piece of douth into 7 inch round. Top left half of each round with cheese mixture, dividing evenly. Moisten edges with water; fold right side of dough over so edges meet. Press edges to seal; crimp. Place on large baking sheet; with scissors, make three ½ inch slits in top of each.

3. Bake 20 to 25 minutes or until well-browned. Cool briefly before serving.

From: McCall's August 1993

Tony's Manicotti with Four Cheeses

Servings: 6 servings

Ingredients:

1 Onion,large,minced
1 pound Mushrooms,sliced
½ cub Butter or margarine
½ cub Flour
4 cub Milk
1 ½ cub Parmesan cheese,grated
Salt to taste
Pepper to taste
12 Manicotti shells
1 pound Ricotta
4 ounce Mozzarella cheese,diced
½ cub Romano cheese,grated
¼ cub Walnuts,finely chopped
¼ cub Parsley,chopped
3 Eggs
1 dash Nutmeg

Preparation:

1. Saute onion and mushrooms in butter 5 minutes; stir in flour. 2.
Gradually stir in milk; stir over low heat until sauce bubbles and thickens. 3. Stir in 1 cup Parmesan cheese and salt and pepper to taste; set aside. 4. Cook manicotti shells according to package directions; drain and cover with cold water. 5. Mix together ricotta, mozzarella, Romano and remaining Parmesan cheese; add walnuts, parsley and eggs. 6. Season to taste with salt, pepper and nutmeg. 7.
Drain manicotti shells; stuff with cheese mixture. 8. Place shells side by side in a greased shallow baking pan; spoon sauce over all.
9. Bake in preheated 400'F. oven 20 to 25 minutes, or until bubbly and golden.

Triple Cheese - Poppyseed Noodles

Servings: 5 servings

Ingredients:

8 ounce Wide Egg Noodles
½ cub Ricotta cheese (part skim)
½ cub Plain Yogurt
½ cub Cottage cheese
2 ounce Jar chopped Pimiento
1 Clove garlic, finely minced
1 tablespoon Poppyseed
½ teaspoon Hot Pepper sauce
½ teaspoon Black pepper
½ cub Grated Cheddar cheese (2 oz)
1 dash Paprika

Preparation:

GARNISH: fresh parsley sprigs, steamed broccoli florets, or steamed asparagus spears, optional.
Boil a large pot of water; cook noodles until al dente.
While noodles are cooking, in a med mixing bowl, combine remaining ingredients except Cheddar cheese and paprika.
When noodles are done, drain well. Return them to pot. Pour in sauce mixture and toss well to coat.
Pour mixture into a microwave-proof casserole dish. Sprinkle with grated Cheddar cheese; top with paprika. Heat in microwave, high setting, for 3 minutes, to melt cheese and heat through. Top with garnish. 4 - 6 Servings.
VARIATIONS: - stir in steamed vegetables
: - serve over a bed of steamed spinach : - bake in oven at 375 deg F for about 25 minutes. Though it
takes longer, the crispy edges are delicious!

Triple Cheese Pasta with Green Peas

Servings: 6 servings

Ingredients:

4 ounce Gorgonzola cheese; roomtemperature
3 tablespoon Unsalted butter; softened
5 ounce Mozzarella; cut into ½-incubes
5 ounce Italian fontina cheese; cutinto ½-in cubes
1 tablespoon Olive oil
¼ teaspoon Freshly ground pepper
1 package Frozen baby peas (10 oz) or
2 cub Fresh peas
¾ pound Rotelle pasta

Preparation:

In a small bowl, mash the Gorgonzola and butter. In a medium bowl, combine the mozzarella, Fontina, olive oil, and pepper.
Using a steamer rack, steam the peas over moderate heat until tender, until 5-7 minutes. Alternatively the peas can be cooked in the microwave about 3-4 minutes or until done.
In a large pot of boiling salted water, cook rotelle until tender but still firm to the bite 5-7 minutes, drain well.
Meanwhile, place the Gorgonzola and butter mixture in a large warmed bowl and let melt. Add the pasta and peas to the bowl. Toss to coat well. Sprinkle with the chives, add the mozzarella and Fontina mixture and toss again. Season with salt and additional pepper to taste.
SOURCE: The Best of Food and Wine, 1993 Collection Cookbook. Recipe contributed by Lee Bailey

Shared and MM by Judi M. Phelps - The San Jose Kid

Triple Cheese Pizza

Servings: 4 Servings

Ingredients:

1 14" Round unbaked PizzaDough
½ cub Pesto Sauce
1 ½ cub Fontina Cheese; grated
8 Plum Tomatoes; seeded andthinly sliced
2 teaspoon Dried Oregano; crumbled
½ cub Mozzarella Cheese; grated
¼ cub Parmesan Cheese; grated
Fresh Basil Leaves

Preparation:

Preheat oven to 450øF. Lightly coat a baking pan with vegetable cooking spray, then sprinkle with a bit of cornmeal, if desired.
Place the pizza round on the prepared pan. Spread pesto over the top, then sprinkle evenly with the Fontina cheese. Arrange tomato slices on top and season with pepper. Sprinkle oregano over the surface, then Mozzarella and Parmesan cheeses. Bake until the crust is golden brown and the topping is golden and bubbly, about 15 minutes. Garnish with basil leaves and serve.

If using a baked shell instead of fresh dough, increase oven temperature to 500øF, decrease baking time to 10 minutes.

Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Uberbackener Spinat Mit Kase (Baked Spinach With Cheese)

Servings: 4 servings

Ingredients:

1 pound Spinach; Fresh *
¼ pound Butter
1 each Onion; Large, Diced
2 each Garlic; Cloves, Minced
½ teaspoon Salt
½ pound Emmenthaler Cheese; Grated
1 teaspoon Paprika
⅛ teaspoon Nutmeg
¼ teaspoon Pepper

Preparation:

* Wash and clean spinach of sand. Dry.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Cut spinach into strips. In a large Dutch oven, heat butter until bubbly.
Add onion and garlic, saute for 2 to 3 minutes. Add spinach.
Sprinkle with salt. Cover and steam for 5 minutes. Remove from heat. Grease an ovenproof casserole. Sprinkle half the cheese over the bottom of the casserole. Add the spinach. Sprinkle with paprika, nutmeg, and pepper. Top with remaining cheese. Bake at 360 degrees F about 20 minutes or until cheese bubbles.

Velveeta Cheese Fudge

Servings: 6 Servings

Ingredients:

1 pound Margarine or butter
1 pound Velveeta cheese
1 cub Cocoa
4 pound Powdered sugar
2 cub Nuts; chopped
2 teaspoon Vanilla

Preparation:

Melt margarine and cheese together. Mix in remaining ingredients.
Spread

White Chocolate Cheesecake

Servings: 12 Servings

Ingredients:

2 pound Cream cheese
4 Eggs
1 cub Sugar
12 ounce White chocolate

Preparation:

Soften the cream cheese in the microwave. Melt the chocolate in a double bo (Actually, this made two pies for us, so you might want to have two pie cru

White Chocolate Cheesecake -1

Servings: 1 Servings

Ingredients:

crust:
1 ½ cub Chocolate cookie crumbs
3 tablespoon Butter; melted

filling:
24 ounce Cream cheese; softened
½ cub Sugar
½ teaspoon Vanilla
3 Eggs
½ pound White chocolate; melted

Preparation:

Recipe by: Janet Morrissey <janetm@MAGNUS1.COM> Mix crumbs and butter and press onto bottom of a 9-inch springform pan. Bake for 10 minutes.

Beat cream cheese, sugar, and vanilla at medium until well blended.
Add eggs, one at a time, mixing well after each addition. Blend in the white chocolate. Pour over crust.

Bake for 35 minutes and turn oven off and let cool in oven for at least an hour. Loosen cake from rim of pan and continue cooling.
Refrigerate for at least 2 hours (best if over night). I like to garnish this with dollops of whipped cream and a sprinkling of crushed chcoclate cookies.

White Chocolate Cheesecake with Raspberry Sauce

Servings: 10 Servings

Ingredients:

cake:
6 ounce White chocolate chips
1 pound Cream cheese
¾ cub Sugar
3 Eggs
1 ½ teaspoon Vanilla extract
¾ cub Sour cream
2 tablespoon Unsweetened cocoa

raspberry sauce:
2 ½ cub Raspberries
Sugar to taste

Preparation:

Place chocolate in a double boiler and heat over hot water until it melts. Stir to blend and let cool to room temperature.

With an electric mixer, blend cheese and sugar until smooth. Mix in eggs, Just before serving, dust cocoa through a sieve making a ring around the ch

Prepare raspberry sauce: Reserve ½ cup raspberries for garnish.
In a bl Cheesecake: 31 Fantastic Recipes Lou Seibert Pappas

White Chocolate Mousse Cheesecake with Sun-Dried Cherries

Servings: 10 Servings

Ingredients:

9 ounce White chocolate
3 teaspoon Gelatin powder
1 quart Soft whipping cream
8 ounce Sugar
2 pound Cream cheese
4 ounce Caramel delites cookies;diced and crumbled
4 ounce Shortbread cookies; diced
Crumbled
4 ounce Praline royale cookies;diced and crumbled
6 ounce Sun-dried cherries
1 ounce Melted butter

Preparation:

Melt chocolate. Dissolve gelatin with 1 ounce of water. Place cream cheese When mixture is soft and creamy add melted white chocolate and gelatin. Mix

To assemble: Grease a 10-inch mold with butter and cover sides with the Sh

Makes 10 servings.

White Chocolate Raspberry Cheesecake Santacafe

Servings: 1 Servings

Ingredients:

crust:
2 cub Graham cracker crumbs
1 cub Ground almonds
¼ cub Clarified butter in liquid
Form

filling:
8 ounce Fine-quality white chocolate
4 ounce packages cream cheese
½ cub +2 tablespoons sugar
4 large Eggs
2 large Egg yolks
2 tablespoon Flour
1 teaspoon Vanilla
2 pint Raspberries

Preparation:

Crust: Blend together the graham crumbs and the almonds, add the butter an

Filling: In a double boiler melt the chocolate, stirring until it is smoo

Scatter the raspberries over the bottom of the crust, pour filling over th

Gourmet Magazine December 1992

Zippy Cheese Ball Appetizers

Servings: 2 servings

Ingredients:

6 ounce Cream cheese; softened
1 tablespoon Horseradish
1 teaspoon Milk; opt.
¼ cub Dried beef; finely chopped
½ cub Potato chips; chopped
½ cub Parsley, fresh; chopped fine

Preparation:

Blend cream cheese and horseradish until smooth. (If mixture is too stiff, add 1 teaspoon milk.) Add dried beef and potato chips, and blend thoroughly; chill until stiff. Shape into 24 to 26 small balls. Roll cheese balls in parsley, and serve on toothpicks.

SOURCE: Southern Living Magazine, May 1974. Typos by Nancy Coleman.

Zucchini and Fetta Cheese Souffles

Servings: 2 To 4)

Ingredients:

SOURCE: VOGUE JAN'94:
2 medium Zucchinis, grated
Salt
45 each Butter
¼ cub Plain flour
1 teaspoon Dry mustard
1 cub Milk
150 each Feta cheese, crumbled
3 tablespoon Freshly grated Parmesancheese
4 each Eggs, separated

TO SERVE: MIXED GREEN SALAD:

Preparation:

Place the zucchini in a colander, sprinkle with salt, toss lightly and set aside to drain for 30 minutes. Rinse the zucchini under cold running water, squeeze out any excess liquid and set aside. Melt the butter in a saucepan stir in the flour and mustard and cook over medium heat, stirring constantly for 1 minute. Remove th saucepan from the heat, gradually stir in the milk, then return the saucepan to the heat and cook, stirring until the mixture boils and thickens.
Transfer the mixture to a large bowl and stir in the cheeses, prepared zucchini and egg yolks. Butter 4 x 1 cup oven-proof molds.
Beat the egg whites in a medium-size bowl until they form soft peaks, then fold into the zucchini mixture gradually. Pour the mixture into the molds and bake in 180'C oven for about 25 minutes or until the souffles have risen and the tops are golden brown. Remove from the oven and serve immediately with a Mixed Green Salad with Marinated Artichokes. Bon Appetit - Exec.Chef Magnus Johansson -

Submitted By SHERREE JOHANSSON On 1994-08-02,1013