CHEESECAKE SUPREME AND VARIATIONS

Recipe By : BETTER HOMES AND GARDENS MAGAZINE — SEPTEMBER 1996
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecake Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups finely crushed graham crackers
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
1/2 cup butter, — melted
3 packages (8-oz) cream cheese, — softened
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1/2 teaspoon finely shredded lemon peel, — optional
2 eggs
1 egg yolk
1/4 cup milk

For crust: In a medium mixing bowl stir together crushed graham crackers,
walnuts and cinnamon. Stir in butter. If desired, reserve 1/4 cup for
topping. Press remaining crumb mixture onto the bottom and about 2
inches up sides of an 8- or 9-inch springform pan. Set pan aside.
For filling: In a large mixing bowl combine cream cheese, sugar, flour,
vanilla and lemon peel (if using); beat with an electric mixer on medium
speed till combined. Add eggs and egg yolk all at once, beating on low
speed just till combined (do not overbeat). Stir in milk. Pour filling
into crust-lined pan. If desired, top with reserved crumbs. Place on a
shallow baking pan. Bake in a 375 oven for 45 to 50 minutes for 8 inch
pan or 35 to 40 minutes for 9 inch pan, or till center appears nearly set
when shaken gently. Cool in the pan on a wire rack for 15 minutes. Use
a sharp, thin bladed knife to loosen the crust from the sides of the pan;
cool for 30 minutes more. Remove the sides of the pan. Cool cheesecake
completely. Cover and chill at least 4 hours before serving. Makes 12
t0 16 servings.

VARIATIONS:

LOW-FAT BERRY MARBLE CHEESECAKE: Prepare crust as above, except reduce
crushed graham crackers to 1/3 cup; omit walnuts and butter. Sprinkle
onto bottom side of a well greased 8- or 9-inch springform pan. For
filling, substitute three 8-ounce packages nonfat cream cheese for the
regular cream cheese; add 1/2 cup refrigerated or frozen egg products
(thawed) for the eggs and egg yolk. Prepare as directed. If desired,
top with nonfat sour cream; spoon on seedless red raspberry preserves and
swirl with a spoon.

SOUR CREAM CHEESECAKE:
Prepare Cheesecake Supreme as directed, except reduce cream cheese to 2
packages and omit milk. Add three 8 ounce cartons dairy sour cream with
eggs. Bake about 10 minutes longer than Cheesecake Supreme.

CHOCOLATE CHEESECAKE:
Prepare Cheesecake Supreme as directed, omiting lemon peel. Melt 4
ounces semisweet chocolate. Beat melted chocolate into filling mixture
just before adding eggs.

CHOCOLATE SWIRL CHEESECAKE:
Prepare Cheesecake Supreme as directed, omiting lemon peel. Melt 2
ounces semisweet chocolate. Stir melted chocolate into half the filling
mixture. Pour chocolate mixture into crust; pour plain filling into
crust. Gently swirl fillings with a spatula.

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Popularity: 5% [?]

Title: BACON-OLIVE HOT APPETIZER
Categories: Appetizers
Yield: 4 servings

6 ea Bacon (fry, drain,crumble)
1 c Ripe Olives (chopped)
1/2 c Green onion tops (chopped)
1 1/2 c Sharp Chedar Cheese (shred)
1 t Curry
1/2 c Mayonnaise

Mix all ingredients. Toast bread on one side and cut in assorted
shapes. Spread mixture on untoasted side. Broil until brown or freeze
until ready to use.

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Popularity: 20% [?]

Wild Rice-Sausage Casserole

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound bulk sausage
1 medium onion — chopped
1 medium green pepper — chopped
1/2 cup celery — chopped
1 6-oz. pkg. long grain and wild rice mix
1 4-oz. pkg. wild rice — rinsed
1 10 3/4 oz. can cream of chicken soup — undiluted
1 10 3/4 oz. can cream of mushroom soup — undiluted
1 cup Cheddar cheese — shredded
1 4-oz. can sliced mushrooms — drained

Brown sausage in a skillet; drain, reserving drippings. Saute onion, gre
en pepper, and celery in drippings until done.

Combine sausage, sauteed vegetables, long grain and wild rice mix (includ
ing seasoning packet), wild rice, soup, cheese, and mushrooms; mix well.
Spoon into a shallow 2-quart casserole. Cover and bake at 325 for 1 hou
r or until done.

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Popularity: 5% [?]

Title: Stuffed Acorn Squash
Categories: Diabetic, Vegetarian, Lacto, Vegetables
Yield: 4 servings

1 lg Onion; chopped
1 c Cooked brown rice
3/4 c Part skim mozzarella cheese
;freshly grated
1/4 ts Salt
1/2 ts Black pepper
2 tb Parsley; minced
2 Acorn squash; halved and
-seeded

1. Combine the first 6 ingredients in a large bowl and
set aside. 2. Place squash, cut side down, in a
microwave-safe baking dish. Cover with lid or plastic
wrap and cook for 8 minutes on high. 3. Remove dish
and turn squash cut side up. Fill squash halves with
rice mixture. Cover and cook an additional 6-8 minutes
on high, or until heated thoroughly. 4. Remove cover
and let stand for 5 minutes to finish cooking.

Serving size: 1/2 squash Nutritional info per serving:
203 cal; 9g pro, 5g fat, 32g carb Exchanges: 1
starch/bread, 1 med-fat meat, 2 vegetables

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Popularity: 5% [?]

Title: Fast Pilaf
Categories: Diabetic, Nuts/grains, Beans, Vegetarian, Rice
Yield: 4 servings

1 c Onions; chopped 4 c Water
3 cl Garlic 2 c Quick brown rice; quinoa,
2 Tomatoes; chopped -or couscous
1 lb Beans; canned

Saute onions and garlic in olive oil until tender. Add tomatoes,
beans, water and grain. Season with herbs and spices of your choice.
Cook until the grain is tender. Serve with tossed salad.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 VEGETABLE
EXCHANGE (I would cut back on the beans to make it count as 1
starch/bread) (I also would use a combintion of couscous quinoa and
even add any free
vegetables. This would be great to make ahead and take to work in
the summer time.)
From Vegetarian Times Typed by Lisa Greenwood

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Popularity: 6% [?]

Chocolate Extasy

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 ounce Semisweet chocolate chips
1/2 cup Butter
10 tablespoons Sugar
4 Eggs; separated — room temp
2 tablespoons Flour
—–WHIPPED TOPPING—–
1 pint Whipping cream
1 tablespoon Sugar
—–GLAZE—–
1/2 pint Heavy cream
2 teaspoons Instant coffee
1 1/4 cups Semisweet chocolate chips
Raspberry preserves (opt)

Melt together butter and 3/4 cup chocolate chips. Set aside and let cool. Mix
together 10 tbls sugar, 4 egg yolks, and 2 tbls flour. Make sure this is well
mixed, add the chocolate mixture when it is cooled. Mix well.
Beat egg whites until stiff, and fold into the chocolate mixture. Blend well,
but gently. Spread batter evenly into a 9×13″ pan. Bake at 350~ for 18 minutes.
This will puff up and then fall when removed from the oven. When cool, spread
with a THIN layer of Raspberry preserves.
Whipped Cream Layer: Beat 1 pint cream with 1 Tbls of sugar, until stiff.
Spread evenly on cooled cake.
Refrigerate.
GLAZE: Melt together heavy cream, instant coffee and chocolate chips. When this
mixture is melted and well blended, take off of heat and let cool. Stir well
and pour on top of whipped cream layer of cake. Tilt the pan so the glaze
distributes evenly over the cream.
This may seem like it will not work, but it will.
Refrigerate until ready to serve.

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Popularity: 7% [?]