FLORIDA COLESLAW (FLORIDA COOKING)

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

Amount Measure Ingredient — Preparation Method
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1/2 Head (3/4 to 1 pound)-
-cabbage
3 ea Onions or scallions with-
-tops, sliced very thin
1 1/2 ts Dried dillweed or 2 tb-
-minced fresh dill
1/2 ts Salt
1/4 ts Freshly ground pepper
3 tb Red wine vinegar
2 tb Vegetable or olive oil
1/3 c Mayonnaise

Shred the cabbage fine with a sharp knife or in a food processor. Cut out
the core; this is the cook’s bonus if it is sweet, discard it if it is
bitter. In a medium-size bowl, combine the cabbage with the green onions,
dill, salt, pepper, and vinegar. Toss lightly, add the oil and mayonnaise,
and toss again. Cover and chill 1 hour before serving.

FROM: The Florida Cookbook, by Jeanne Voltz and Caroline Stuart. Typed in
by: Ronnie Wright

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Popularity: 10% [?]

THE ULTIMATE CHEESECAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cup Graham cracker crumbs
1/2 cup Melted butter
1/2 cup Sugar
5 package Softened cream cheese (8oz)
1 3/4 cup Sugar
3 tablespoon Flour
2 teaspoon Lemon peel
1 1/2 teaspoon Orange peel
1/4 teaspoon Vanilla
5 Large eggs
2 Egg yolks
1/4 cup Heavy cream
3/4 cup Sour cream
1 Ripe mango
1/4 cup Sugar
1 package Frozen raspberries — lt syrup
1 Kiwifruit,pared — sliced
1/4 cup Fresh raspberries

Preheat oven to 450 F. Make crust-With fork, toss graham cracker crumbs with
butter and sugar until moistened. Transfer to 9-inch springform pan. Evenly
press onto pan, sides and bottom. Bake until golden, 5 minutes. Cool Heat oven
to 450 F.Make filling- In large bowl, at high speed, beat cream cheese with
sugar, flour, peels and vanilla until blended. At medium speed, beat in eggs
and yolk, one at a time, scraping bowl occasionally. Beat in heavy cream. Pour
mixture in prepared pan. Bake 10 minutes. Lower temperature to 300 F. Bake 1
hour, 10 minutes. Filling mixture will be loose but will set on standing. Cool
cake on wire rack 2 hours. With spatula, spread sour cream over top of cake to
within 1/2 inch of edge. Refrigerate 3 hours or overnight.

Pare mango, slice flesh from pit. Cut enough slices into small triangles to
make 1/4 cup. Place remaining in food processor. Add sugar. Process until
pureed.

Pour into small bowl. In clean food processor, puree raspberries with their
syrup. Pour through sieve placed on saucepan. Stir in cornstarch. Bring to
boiling, simmer 1 minute (stirring)until thick and clear. Pour into small bowl.
Cover, refrigerate til cold Remove cake from pan, plave on serving dish. Spoon
mango and raspberry sauces over top of cake. Garnish with mango, kiwifruit and
fresh raspberries. Pass remaining fruit sauces.

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Popularity: 14% [?]