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FareShare Gazette Recipes -- April 2002 - N's

 

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Recipes Included On This Page

Neapolitan Cheesecake Contest Winner!
New York Cheesecake

New York Style Cheesecake

Noodles

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                      * Exported from MasterCook *

                          Neapolitan Cheesecake

Recipe By     :Taste of Home Annual Recipes  1999
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 5-04 Apr. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  chocolate wafer cookie crumbs
  5        tablespoons  butter or margarine -- melted, divided
  24            ounces  cream cheese -- softened
     3/4           cup  sugar
  3                     eggs
  1           teaspoon  vanilla extract
  5            squares  semisweet chocolate -- divided
  2 1/2        squares  white baking chocolate -- divided
     1/3           cup  sweetened strawberries -- mashed
  2          teaspoons  shortening -- divided
Combine crumbs and 3 tablespoons of butter; press onto the bottom of an
ungreased 9-inch springform pan. Bake at 350 F. for 8 minutes; cool.

In a mixing bowl, beat cream cheese and sugar until smooth.
Beat in eggs, one at a time. Add vanilla.

Divide into three portions, about 1 2/3 cups each.

Melt 2 squares of semisweet chocolate; stir into one portion of batter.
Melt 2 squares of white chocolate; stir into batter. Stir strawberries into 
remaining batter. Spread semisweet mixture evenly over crust.  Carefully 
spread with white chocolate mixture, then strawberry mixture.

Bake at 425 F. for 10 minutes; reduce heat to 300 F. Bake for 50 to 55 
minutes or until center is nearly set.  Remove from oven; immediately run a 
knife around edge.  Cool; remove from pan.

Melt remaining semisweet chocolate, remaining butter and 1 teaspoon of 
shortening; cool for 2 minutes. Pour over cake.

Melt remaining white chocolate and shortening, drizzle over glaze.

Refrigerate leftovers.

Yield : 12 - 14 servings

NOTES : This rich, creamy cheesecake won first-place ribbons at many
fairs and is my family's favorite dessert.

Sherri Regalbuto,   Carp, Ontario

Contributed to the FareShare Gazette by Dorothy; corrected version
posted 10 April 2002.
www.fareshare.net

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Per Serving (excluding unknown items): 691 Calories; 49g Fat (59.3% calories 
from fat); 9g Protein; 66g Carbohydrate; trace Dietary Fiber; 122mg Cholesterol; 
292mg Sodium.  Exchanges: 1 Lean Meat; 9 1/2 Fat; 4 1/2 Other Carbohydrates.




                      * Exported from MasterCook *

                           New York Cheesecake

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 5-04 Apr. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/4           cups  vanilla wafer crumbs
  4        tablespoons  margarine -- melted
  1           teaspoon  Equal for Recipes
                        or
  3            packets  Equal sweetener
                        or
  2        tablespoons  Equal Spoonfuls
  16            ounces  reduced-fat cream cheese -- softened
  8             ounces  fat-free cream cheese -- softened
  5 1/2      teaspoons  Equal for Recipes
                        or
  18           packets  Equal sweetener
                        or
     3/4           cup  Equal Spoonfuls
  2                     eggs
  2                     egg whites
  2        tablespoons  cornstarch
  1                cup  reduced-fat sour cream
  1           teaspoon  vanilla
  1               pint  strawberries -- sliced optional
                        strawberry sauce

Mix vanilla wafer crumbs, margarine and 1 teaspoon Equal for Recipes or 3 
packets Equal sweetener or 2 tablespoons Equal Spoonfuls 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 350F oven until crust is lightly browned, about 8 minutes.
Cool on wire rack.

Beat cream cheese and 5 1/2 teaspoons Equal for Recipes or 18 packets Equal 
sweetener or 3/4 cup Equal Spoonfuls 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. Place cheesecake in roasting pan on oven rack, add 1 
inch hot water to roasting pan.

Bake in preheated 300F 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 3 hours in oven with door ajar.
Refrigerate 8 hours or overnight. Remove side of pan; place cheesecake on 
serving plate.

Makes 16 servings.

Converted by MC_Buster.

Contributed to the FareShare Gazette by Dorothy; 11 April 2002.
www.fareshare.net

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Per Serving (excluding unknown items): 152 Calories; 10g Fat (56.7% calories 
from fat); 7g Protein; 10g Carbohydrate; 1g Dietary Fiber; 44mg Cholesterol; 
304mg Sodium.  Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Fruit; 1 1/2 Fat; 1/2 
Other Carbohydrates.




                      * Exported from MasterCook *

                        New York Style Cheesecake

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 5-04 Apr. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  cream cheese
  1              pound  cottage cheese
  1 1/2           cups  sugar
  4              large  eggs -- beaten light
  1 1/2    tablespoons  lemon juice
  1           teaspoon  vanilla
  3        tablespoons  cornstarch
  3        tablespoons  flour
     1/4         pound  butter --melted
  1               pint  sour cream
     1/2         pound  Oreo cookies -- crushed fine

Beat the two cheeses in a bowl. Gradually add the sugar, beating. Add the 
eggs and beat well. Stir in the lemon juice, vanilla, and cornstarch mixed 
with the flour. Add the melted butter and last, fold in the sour cream.
Pour into a greased 9-inch springform pan bake in a 325F. oven for one
hour and 10 minutes. Turn off oven without opening and let cheesecake stand 
for 2 hours.  Remove and chill.

For a crust: Crush the Oreo cookies and line greased springform pan prior
to pouring the cheese mixture.

Contributed to the FareShare Gazette by Jennie; 12 April 2002.
www.fareshare.net

                      - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 287 Calories; 18g Fat (54.5% calories 
from fat); 8g Protein; 25g Carbohydrate; trace Dietary Fiber; 93mg Cholesterol; 
229mg Sodium.  Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Fruit; 0 Non-Fat 
Milk; 3 Fat; 1 1/2 Other Carbohydrates.




                      * Exported from MasterCook *

                                 Noodles

Recipe By     :The Boston Cooking School Cookbook
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 5-04 Apr. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     egg
     1/2      teaspoon  salt
                        Flour

Beat egg slightly add salt and flour enough to make very stiff dough. Knead; 
toss on slightly floured board and roll paper-thin.  Cover with towel and set 
aside 20 minutes.
To use for soup cut in 3-inch strips pile strips on each other and cut in fine 
shreds.  For broad noodles cut in strips of any desired width. Separate well. 
Dry. Store in covered jar until needed.

This recipe is from The Boston Cooking School Cookbook.

Contributed to the FareShare Gazette by Cora; 3 April, 2002.
www.fareshare.net

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