Recipes Included On This Page New Potato Basics New York Cheesecake (With Equal) Nightcrawlers Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * New Potato Basics Recipe By :By Renee Schettler Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- See Text Below: Cuteness aside there are two basics reasons to love new potatoes; the size and the wonderful texture. Technically, a new potato is any variety of spud that is harvested prematurely to take advantage of the stage when not all the sugar has been converted to starch. The baby potato retains some of the characteristics of the particular breed, but unfailingly has a crisp texture and thin, undeveloped skin (no peeling necessary). The size results in a very quick cooking time and many cooking options. The high sugar content and crisp texture result in some of the creamiest, most flavorful spuds. It's no surprise, then, that new potatoes are commonly referred to as creamers. Here are some tips for new potatoes: How to select: Given the multitude of potato varieties and growing seasons, new potatoes are available year round. However, it's wise to hold out for local varieties, the freshest available, that arrive in the spring and early summer. How to store: Keep new potatoes in a cool, dark place for up to 72 hours. Do not refrigerate them (or any potato) because they tend to turn cloyingly sweet and dark. How to prepare: Scrub the potatoes to remove any dirt. Then cook them. The great thing about new potatoes is that they can be cooked whole in a relatively short amount of time; steamed, boiled, skillet- fried or pan-roasted. They also keep their shape if boiled, cooled and diced for potato or Nicoise salad. Keep preparation simple. Simmer the potatoes until tender 10-20 minutes, depending on size, then drain and toss with butter or olive oil, minced herbs and, if desired, lemon zest. Another option is to toss them with olive oil and roast in a 425F. oven until the exterior is crisp and the interior tender, about 45 minutes. Mashed or smashed potatoes are unforgettable when made with new potatoes. While taking advantage of spring's bounty, toss new potatoes with steamed spring peas and top with a white sauce. Many swear by the papillote method, which is simply wrapping them in foil or paper with seasonings or herbs and a touch of butter and baking them at 375 F. for 35 minutes. Or cover them completely in kosher salt in a baking dish (use approximately twice as much salt as potatoes, judging by weight and roast for 75 minutes in a 450 F. oven. Then eat them, skin and all. During grilling season, halve new potatoes and throw them on the barbie, cut side down. Entertaining? Follow the lead of Federal City Caters, which purportedly has "close to a billion" uses for them. The most common is a little stuffed potato. cook the potato whole, either bake or microwave, cut in half and scoop out the flesh, leaving enough so the shell retains its shape. Then mash the potato insides with whatever flavoring you like and a little cheese or cream to hold the filling together; pipe it back into the potato and heat briefly in a 450 F. oven. Description : "Small spuds turn out great no matter how they are cooked and served!" Source : "The Washington Post, republished in The Lansing State Journal, May 29, 2000" S(MC formatting by): "bobbi744@acd.net" Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Contributed to the FareShare Gazette by Bobbie; 11 October 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * New York Cheesecake (With Equal) Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups vanilla wafer crumbs 4 tablespoons margarine -- melted 1 teaspoon Equal(r) for Recipes or 3 packets Equal(r) sweetener or 2 Tbsp Equal(r) Spoonful(tm) 16 ounces reduced-fat cream cheese -- softened [2 8-oz pkgs] 8 ounces fat-free cream cheese -- softened 5 1/2 teaspoons Equal(r) for Recipes or 18 packets Equal(r) sweetener or 3/4 cup Equal(r) Spoonful(tm) 2 eggs 2 egg whites 2 tablespoons cornstarch 1 cup reduced-fat sour cream 1 teaspoon vanilla Mix vanilla wafer crumbs, margarine and 1 teaspoon Equal(r) for Recipes or 3 packets Equal(r) sweetener or 2 tablespoons Equal(r) Spoonful(tm) in bottom of 9-inch springform pan. Reserve 1 tablespoon of crumb mixture. Pat remaining mixture evenly on bottom and 1/2-inch up side of pan. Bake in preheated 350 degree oven until crust is lightly browned, about 8 minutes. Cool on wire rack. Beat cream cheese and 5&1/2 teaspoons Equal(r) for Recipes or 18 packets Equal(r) sweetener or 3/4 cup Equal(r) Spoonful(tm) in large bowl until fluffy; beat in eggs, egg whites and cornstarch. Mix in sour cream and vanilla until well blended. Pour mixture into crust in pan. Place cheesecake in roasting pan on oven rack; add 1-inch hot water to the roasting pan. Bake in preheated 300 degree oven just until set in the center, 45 to 60 minutes. Remove cheesecake from roasting pan, sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight. Remove side of pan; place cheesecake on serving plate. 16 servings. Serving size: 1 slice Exchanges : Fat Exchange - 2; Milk Exchange - 1 Calories - 187; Total Fat - 12g; Cholesterol - 56mg; Sodium - 253mg; Carbohydrate - 13g; Protein - 7g MC formatted by Hallie. Contributed to the FareShare Gazette by Neris; <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Nightcrawlers Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 large apples Boysenberry jam 4 tablespoons butter 12 gummy worms Preheat oven to 350 degrees. Core apples from stem end to 1/2 inch from bottom. Stuff each hole with 1 teaspoon jam and butter. Place in a pan and bake uncovered for 35-45 minutes. Remove apples let stand for 15 minutes. Set each apple in a bowl and spoon syrup from baking pan around it. Insert a gummy worm with half its body protruding. From http://kidsexchange.abo ut.com MC formatted by Hallie. Contributed to the FareShare Gazette by Ruth; 22 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - -