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FareShare Gazette Recipes --September 1999 - R's

 

 

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Raspberry Marbled Cheesecake
Roasted Potatoes Parmesan

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                     *  Exported from  MasterCook  *
                       Raspberry Marbled Cheesecake
Recipe By     : 
Serving Size  : 0    Preparation Time :0:00
Categories    : Cheesecakes                      Desserts
                Volume 2-9, Sept 99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Filling:
   3      pkgs          cream cheese -- (8 oz)
   1      cup           sugar (divided)
   2      tsp           vanilla extract (divided)
   3                    eggs
     1/3  cup           cocoa
   3      tbsp          flour
     2/3  cup           seedless raspberry preserves OR raspberry
                        puree (strained)
   3      drops         red food colouring (optional)
                        Crust:
   1 1/2  cups          Oreo cookie crumbs
     1/4  cup           cocoa
     1/4  cup           margarine
     Heat oven to 425F.  In mixer bowl, combine cream cheese, 3/4
cup sugar and 1 teaspoon vanilla until smooth.  Add eggs, beat
until blended well.
     In another bowl, stir together cocoa and 1/4 cup sugar.  Add
remaining vanilla and 1 1/2 cups of cream cheese mixture.  Blend well.
     Stir preserves to soften.  Add preserves, flour and food
coloring to remaining mixture and blend well.  Pour half of
raspberry mixture into crust.  Dollop half of chocolate mixture
in raspberry.  Repeat with remaining mixtures, ending with
chocolate on top.  Gently swirl knife blade in mixtures to
achieve marbled effect.
     Bake 10 minutes, reducing oven to 250F and continue baking
for 55 minutes.  Remove from oven to wire rack.  With knife,
loosen cake for sides of pan.  Cool completely.
     Garnish with splash of raspberry puree and fresh raspberries
if available, or fresh mint.
Submitted by Bright Larkin [fareshare@twave.net]
Posted to FareShare 9-99
http:/fareshare.tripod.com
Edited and/or Formated by Art Guyer
                   - - - - - - - - - - - - - - - - - - 
NOTES : 10-12 servings
                     *  Exported from  MasterCook  *
                        Roasted Potatoes Parmesan
Recipe By     : 
Serving Size  : 0    Preparation Time :0:00
Categories    : Vegetables                       Volume 2-9, Sept 99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16      small         red thin-skinned potatoes (each 1 1/2 to
                        2 inches in diameter)
                        scrubbed
     1/3  cup           grated Parmesan cheese
     1/3  cup           plain lowfat yogurt
   2      tablespoons   minced green onion or chives
                        Paprika
Preparation time: About 15 minutes
Baking time: About 1 1/4 hours 
Pierce each potato in several places with a fork. Arrange in a single layer 
in a shallow baking pan. Bake in a 375 degree oven until tender when pierced 
(about 1 hour). Let cool slightly. (At this point, you may cover and 
refrigerate for up to a day.) 
In a small bowl, mix cheese, yogurt, and onion. 
To fill potatoes, cut each in half. Scoop out a small depression from center 
of cut side of each potato half. Set halves, cut sides up, in a shallow 
rimmed baking pan (if necessary, trim a sliver from rounded side of potato 
halves to steady them). Spoon cheese mixture into potato halves. Sprinkle 
generously with paprika. Bake in a 350 degree oven until heated through 
(about 15 minutes). Serve hot. 
Yield: Makes 32 appetizers. 
Nutrition information:
Per appetizer: 23 calories (12% fat, 72% carbohydrates, 16% protein), 0.3 
grams total fat (0.2 grams saturated fat), 4 grams carbohydrates, 1 gram 
protein, 0.8 milligrams cholesterol, 19 milligrams sodium. 
Robin  GrassRats@aol.com
Posted to FareShare 9-99
http://fareshare.tripod.com
Edited and/or Formated by Art GuyerPRE>
                   - - - - - - - - - - - - - - - - - - 
NOTES : Thrive

 

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