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FareShare Gazette Recipes --May 2000 - C's

 

 

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Cheesy Potato Fan
Chocolate Raspberry Cheesecake

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* Exported from MasterCook *
                        Cheesy Potato Fan (Mary's)
Recipe By     :
Serving Size  : 3     Preparation Time :0:00
Categories    : Vegetables                      Volume 3-5 May 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             medium  russet potatoes
  1           teaspoon  salt
  3        tablespoons  melted butter
  1           teaspoon  dried parsley
  1           teaspoon  dried chives
     1/4      teaspoon  thyme
     1/4      teaspoon  sage
     1/4           cup  cheddar cheese -- shredded
     1/4           cup  Parmesan cheese -- shredded
Preheat oven to 450F.
Scrub and dry potatoes.  Combine salt, melted butter, parsley, 
chives, thyme and sage.  Cut each potato crosswise into thin slices 
(1/8th to 3/16th inch), being careful not to cut all the way through.
Arrange potatoes cut-side up in a baking dish.  Mix melted butter and
seasoning mixture and carefully sprinkle mixture over each potato 
while separating individual slices to cover thoroughly.
Bake for 1 hour.  Remove from oven, sprinkle with cheddar and Parmesan
cheeses and bake for another 10 to 15 minutes, or until potatoes are
tender.
Description:
  "A well-seasoned main course or side dish with an interesting
  presentation."
Source:  "Nonpareil Potato Co. and Associated Press"
                   - - - - - - - - - - - - - - - - - - -
Per serving: 230 Calories (kcal); 17g Total Fat; (64% calories from 
fat); 7g Protein; 14g Carbohydrate; 46mg Cholesterol; 1016mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 
Fruit; 3 Fat; 0 Other Carbohydrates
NOTES : MC formatted by Art Guyer 
Posted on FareShare 5-2000
* Exported from MasterCook *
                      Chocolate Raspberry Cheesecake
Recipe By     :<UmTarek@aol.com>
Serving Size  : 1     Preparation Time :0:00
Categories    : Cheesecakes                     Volume 3-5 May 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2              c  Creme-filled cookie crumbs *
  32                oz  Cream cheese -- softened
  3              Large  eggs
  1                  t  Vanilla
     1/3             c  Strained raspberry preserves
     1/4             c  Whipping cream
  2                  T  Margarine -- melted
  1 1/4              c  Sugar
  1                  c  Sour cream
  6                 oz  Semi-sweet chocolate chips**
  6                 oz  Semi-sweet chocolate chips
 *  Cookie crumbs should come from 18 Cream Filled Cookies that 
have been finely crushed.
**  This 6 ozs of Chocolate chips should be melted and cooled 
slightly.
Combine crumbs and margarine; press onto bottom of 9-inch springform
pan.
Combine 24 ozs of cream cheese and sugar, mixing at medium speed
on electric mixer until well blended. Add eggs, one at a time, 
beating well after each addition. Blend in sour cream and vanilla; 
pour over crust.
Combine remaining 8 ozs cream cheese and melted chocolate, mixing 
at medium speed on electric mixer until well blended.  Add Red 
Raspberry preserves; mix well.
Drop rounded measuring tablespoonfuls of chocolate cream cheese 
batter over plain cream cheese batter, do not swirl.
Bake at 325 degrees F., 1 hour and 25 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Melt chocolate pieces and whipping cream over low heat stirring 
until smooth. Spread over cheesecake. Chill.
Garnish with additional whipping cream, whipped, raspberries and 
fresh mint leaves, if desired.
Description :  "An Oreo-Raspberry Delight"
Contributed to the FareShare Gazette 5-2000 by Art Guyer
;
                 - - - - - - - - - - - - - - - - - - -
Per serving: 6665 Calories (kcal); 582g Total Fat; (77% calories 
from fat); 95g Protein; 290g Carbohydrate; 1740mg Cholesterol; 
5127mg Sodium
Food Exchanges: 0 Grain(Starch); 12 1/2 Lean Meat; 0 Vegetable; 
0 Fruit; 109 1/2 Fat; 17 Other Carbohydrates
NOTES : Formatted in MasterCook by Art Guyer.

 

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