Recipes Included On This Page Philadelphia 3-Step Cheesecake Bars Polish Creamy Dill Pickle Soup - Zupa Ogorkowa Pumpkin Walnut Squares Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Philadelphia 3-Step Cheesecake Bars Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 14-10 Oct 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups HONEY MAID Graham Cracker Crumbs 1/4 cup butter -- or margarine (1/2 stick), melted 16 ounces PHILADELPHIA Cream Cheese -- softened [2 packages - 8 oz. each] 1/2 cup sugar 1/2 teaspoon vanilla 2 eggs Preheat oven to 350F. Mix crumbs and butter; press firmly onto bottom of 8- or 9-inch baking pan. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Pour over crust. Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 16 bars. Store leftover bars in refrigerator. Makes 16 bars. Prep time 10 minutes. Total time 3 hours 40 minutes. Source: "Kraft Foods" S(Formatted by Chupa Babi): "May 2011" Yield: "16 bars" Contributed to the FareShare Gazette by Chupa; 16 October 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 59 Calories; 3g Fat (52.4% calories from fat); 1g Protein; 6g Carbohydrate; 0g Dietary Fiber; 34mg Cholesterol; 38mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. Back to Recipe List   * Exported from MasterCook * Polish Creamy Dill Pickle Soup - Zupa Ogorkowa Recipe By : Barbara Rolek Serving Size : 6 Preparation Time :0:00 Categories : Volume 14-10 Oct 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 1 medium onion -- halved and sliced 4 cups chicken broth -- or vegetable broth 4 large garlic dill pickles -- about 3 cups chopped 2/3 cup liquid from pickle jar -- or water 4 large potatoes -- peeled and cut into 1/2-inch cubes 2 tablespoons all-purpose flour 1 cup sour cream Salt and black pepper Sugar -- to taste, optional To garnish: -- Chopped fresh dill (optional) Melt butter in a large pot. Saute onion until translucent, about 3 minutes. Add broth, pickles, pickle liquid and potatoes. Bring to a boil, reduce heat and simmer until potatoes are tender, about 20 minutes. Blend flour with sour cream. Temper sour cream mixture with a little hot soup. Pour tempered sour cream into hot soup, whisking constantly until it comes to a boil. Reduce heat to low and simmer 3 minutes or until slightly thickened. Adjust seasoning, adding sugar if desired. Note: At this point, the soup can be left chunky or pureed to the velvety consistency of vichyssoise. Serve in heated bowls garnished with chopped fresh dill, if desired. Makes 6 servings Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Before refrigeration, pickling was a common way of preserving fruits, vegetables, meats and eggs in Poland and other parts of Eastern Europe. Pickled baby cucumbers, what we call just plain pickles, in hot broth was the winter counterpart to the summer offering of cold cucumber soup. "In my family, we made dill pickle soup with a ketchup base. This more widely known variation uses sour cream and, if you substitute vegetable stock for the chicken stock, it is completely vegetarian." Cuisine: "Eastern European" Source: "Eastern European Food @about dot com" S(Formatted by Chupa Babi): "May 2011" Contributed to the FareShare Gazette by Chupa; 12 October 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 222 Calories; 13g Fat (51.8% calories from fat); 7g Protein; 20g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 574mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat. Back to Recipe List   * Exported from MasterCook * Pumpkin Walnut Squares Recipe By : Melissa Conchieri, Northport, NY Serving Size : 12 Preparation Time :0:00 Categories : Volume 14-10 Oct 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 19 1/4 ounces yellow cake mix -- (1 package) divided 1/4 cup canola oil 4 eggs 1 cup chopped walnuts -- divided 15 ounces solid-pack pumpkin -- (1 can) 14 ounces sweetened condensed milk -- (1 can) 1 teaspoon vanilla extract 1/4 teaspoon salt 1/4 teaspoon ground cinnamon Set aside 1/4 cup cake mix for filling. Combine the oil, 1 egg and remaining cake mix in a small bowl. Press into a greased 13 x 9-inch banking pan. Sprinkle with 1/2 cup of the walnuts. Combine the pumpkin, milk, vanilla, salt, cinnamon, reserved cake mix and remaining eggs. in a large bowl. Pour over crust; sprinkle with remaining walnuts. Bake at 350 F. for 45-50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Cut into squares. Store leftovers in the refrigerator. Makes 12 or more squares. Description: "Cost: 72 cents per 1/12 of dessert" Source: "Simple & Delicious, December 12, 2011" S(mastercook formatting by): "Bobbie" Yield: "12 or more squares" NOTES : "My mother-in-law handed this down as a surefire way to keep my husband happy during the holidays. It's his favorite childhood dessert," writes Melissa. Bobbie's Note: I made this to donate as one kind of cookie or bar for a salad luncheon. I cut it into 30 smaller bars. It is delicious! It can be served as a bar type dessert with whipped topping. Contributed to the FareShare Gazette by Bobbie; 20 October 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 432 Calories; 20g Fat (41.5% calories from fat); 9g Protein; 55g Carbohydrate; 1g Dietary Fiber; 83mg Cholesterol; 409mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 1/2 Fat; 3 1/2 Other Carbohydrates.

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