DELUXE CHEESECAKE

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

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

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

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

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

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

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

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

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

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

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Popularity: 3% [?]

Title: CHINA MOON GINGER DIPPING SAUCE
Categories: Sauces, Chinese, Ethnic
Yield: 1 servings

————————-BARB DAY————————-
1 c Pickled ginger juice; from
– CM Pickled Ginger recipe
1/4 c Japanese rice vinegar; plus
– 2 tbs., unseasoned
2 tb Sugar
1 tb Soy sauce

————————-GARNISHES————————-
Green onions; thinly sliced
– rings, tops included
Fresno chili; thinly sliced
– rings

Makes 1 1/2 cups.
Heat the pickled ginger juice, rice vinegar, and
sugar in a small non aluminum saucepan over low heat,
stirring until the sugar dissolves. Add the soy sauce
and let cool to room temperature.
When serving, garnish the sauce bowls with the
garnishes for color and heat.
Store, refrigerated, in a clean glass jar. Shake
well before using.

Source: China Moon Restaurant, San Francisco, Ca,
by Barbara Tropp

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Popularity: 3% [?]

Title: CHOCOLATE FRUIT CRISPIES
Categories: Cookies, Low-cal, Snacks
Yield: 96 servings

-Karen Thackeray
6 c Crisp rice cereal
1/2 c Raisins
1/2 c Dried apricots;finely chop
10 oz Bag large marshmallows
1/2 c Semi-sweet choco morsels
2 tb Milk
Vegetable cooking spray

Combine cereal, raisins, and apricots in large bowl; set aside. Combine
marshmallows, chocolate, and milk in 2 qt saucepan. Place over low heat and
cook, stirring, about 10 minutes or until melted. Pour over cereal mixture;
mix well. Coat 12x8x2″ baking pan with cooking spray; spread mixture evenly
into pan. Press down firmly using fingers coated with cooking spray.
Cover and chill until firm. Cut into 1″ squares.
Calories per cookie: 25 Fat: 0 Sodium: 24 mg Cholesterol: 0
Source: No Guilt Desserts

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Popularity: 4% [?]

Title: Oriental Steamed Fish
Categories: Chinese, Seafood
Yield: 6 servings

4 White fish steaks, about
-3/4″ thick
1 tb Slivered fresh ginger root
1/4 c Orange juice
2 tb Soy sauce
1 1/2 ts Distilled white vinegar
1/2 ts Brown sugar
1 ts Sesame oil
2 Green onions and tops,
-minced

Place fish, in single layer, on oiled rack of bamboo
steamer; sprinkle ginger evenly over fish. Set rack
in large pot or wok of boiling water (do not allow
water level to reach fish). Cover and steam 8 to 10
minutes, or until fish flakes easily when tested with
fork. Meanwhile, combine orange juice, soy sauce,
vinegar and brown sugar in small saucepan; bring to
boil. Remove from heat; stir in sesame oil. Arrange
fish on serving platter; sprinkle green onions over
fish and pour sauce over all.

Serves: 4 From: Kikkoman recipe booklet Posted by:
Debbie Carlson – Cooking Echo

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Popularity: 4% [?]

SEVEN GRAIN BREAD – PAN-1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Don Fifield xkgr41a
2 1/4 c Whole wheat flour
1/4 c 7-grain cereal
1 tb Dry milk
1 t Salt
1 tb Butter
1 tb Molasses
1 c Water
1 t Dry yeast

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
liquids and yeast) inside the bread pan. Add liquid ingredients. Close
cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT
BAKE MODE. Press start. 5:00 will show.

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Popularity: 3% [?]

Title: Herb Butter
Categories: Butters
Yield: 1 cup

1/2 c Butter, at room temperature
1 tb Milk
2 tb Minced green onion
1 t Dry dill weed
1/2 t Dry tarragon

Cream together all ingredients.

MMMMM

Popularity: 3% [?]

Fudge Souffle’

Recipe By : Diane Mott Davidson, Killer Pancakes
Serving Size : 4 Preparation Time :0:00
Categories : Chocolate Desserts
Healthwise Recipes From Mysteries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup unsweetened cocoa powder
1/2 cup confectioners’ sugar
1 cup skim milk
1/3 cup semisweet chocolate chips
5 egg whites
1/4 cup sugar
1/2 teaspoon vanilla extract
Lowfat whipped topping — optional

Whisk the cocoa powder, confectioners’ sugar and milk in the top of a double
boiler over boiling water until smooth. Add the chocolate chips and stir
until the chips are melted. Stir and lower the heat to simmer.=20
In a large bowl, beat the egg whites until soft peaks form. Gradually add
sugar and beat until stiff peaks form. Fold the vanilla and 1/2 cup
chocolate mixture into the egg white mixture.=20
Bring the water in the bottom of the double boiler back to a boil. Stir the
chocolate-egg white mixture into the chocolate mixture in the top of the
double-boiler.
Using an electric beater or a whisk, beat this mixture for a minute or until
it is well combined. Cover the double boiler and continue to cook over
boiling water for 25-30 minutes or until the souffle is puffed and set.
Serve with lowfat whipped topping, if desired.=20

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NOTES : MC formatting an posted by bobbi744@sojourn.com

Popularity: 5% [?]

Lemon Mousse

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 envelope unflavored gelatin
4 eggs — separated
3/4 cup sugar
1/2 cup lemon juice
1 tablespoon lemon rind — grated
3/4 cup whipping cream

Sprinkle gelatin over cold water and soften. Set in a bowl of hot water and
mix till dissolved. Beat egg yolks in a medium bowl until blended. Gradually
add half the sugar and continue beating until ribbon forms, about 3 to 5
minutes. Beat in lemon juice and zest, then the gelatin.

Refrigerator for 10 minutes, stirring every two minutes or until mixture
mounds slightly when dropped from a spoon.

Whip cream until stiff. Whip egg whites wntil soft peaks form, then add
remaining sugar a tablespoon at a time. Continue beating until stiff but not
dry.

Gently fold egg-yolk mixture into shites until no streaks are left then fold
in whipped cream.

Spoon into serving bowl or individual desset dishes.

Refrigerate 3 hours. Garnish with mint and lemon slices.

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Per serving: 225 Calories; 10g Fat (40% calories from fat); 4g Protein; 31g
Carbohydrate; 121mg Cholesterol; 63mg Sodium

Popularity: 4% [?]

Title: TWICE-FRIED SHREDDED BEEF
Categories: Chinese, Beef
Yield: 4 servings

3/4 lb Beef sirloin or flank steak

————————-MARINADE————————-
2 tb Dry sherry
2 tb Soy sauce
1 ts Sugar
1 ts Cornstarch
1 sm Carrot
1 Green bell pepper
2 Ribs celery
1 sm Onion

—————————SAUCE—————————
2 tb Rice vinegar
1 tb Soy sauce
2 ts Sesame oil
1 ts Sugar
1/2 ts Chili oil
1/2 ts Cornstarch

Preparation: Trim and discard fat from beef. Cut beef
across the grain into 1 1/2-inch matchstick pieces.
Combine marinade ingredients in a medium-size bowl.
Add beef; stir to coat. Set aside for 30 minutes.

Cut carrot, bell pepper, and celery into 1 1/2-inch
matchstick pieces. Thinly slice onion. Set vegetables
aside separately.

Combine sauce ingredients in a small bowl and set
aside.

Cooking: Set wok in a ring stand and add oil to a
depth of 1 1/2 to 2 inches. Place over high heat until
oil reaches about 375 degrees F. Add beef, half at a
time, and deep fry for 1 minute until browned, turning
occasionally. Lift out and drain on paper towels; set
aside. Cook remaining beef.

Remove all but 2 Tablespoons oil from wok. Reheat oil
over high heat until hot. Add carrot and onion; cook,
stirring constantly, for 1 minute. Add bell pepper and
celery; stir-fry for 1 more minute. Stir in sauce and
beef. Cook and toss until well mixed.

Tips: There should be just enough sauce to coat
ingredients. It is easier to slice beef thinly if it
is partially frozen.

From: Martin Yan The Chinese Chef, Copyright 1985,
ISBN 0-385-23412-0

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Popularity: 2% [?]

CURRY SOUP NOODLES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Thin fresh wheat noodles
– (Chinese-style)
-(preferably with egg)
2 tb Vegetable oil
3 Garlic cloves — chopped
1 tb Simple Red Curry Paste
1/2 c Thick coconut cream
1/2 lb Chopped chicken meat
– preferably dark meat
1/2 c Med coconut milk
2 1/2 c Chicken stock
2 ts Indian curry powder
1/4 ts Turmeric powder
3 tb Thai fish sauce (nam pla)
1 t Sugar
1 c Shredded cabbage
1 1/2 ts Lemon juice
2 Green onions
– coarsely chopped
2 Lemons — cut into wedges

BRING 3 QUARTS of salted water to a boil. Add noodles;
stir to separate strands. Bring water to a second boil
and cook 30 seconds longer. Pour noodles into a
colander. Rinse thoroughly with running cold water.
Drain. Shake off excess water. Distribute among 4
small soup bowls. In a saucepan, heat the oil and add
the garlic; gently saute until lightly brown. Add the
Simple Red Curry Paste. Lightly saute for a minute.
Increase to medium-high heat and add the thick coconut
cream; stir continuously until the cream reduces and
becomes oil. Add chicken; saute lightly and break up
the lumps. Add medium coconut milk, chicken stock,
curry powder, turmeric, fish sauce and sugar. Simmer
for 5 minutes. Add the cabbage and cook 30 seconds
longer. Just before serving add lemon juice. Pour the
soup over the noodles. Top with green onions. Serve
hot with a squeeze of lemon juice.

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Popularity: 6% [?]