Hot Food & Recipes

Servings: 12 Servings
Category: Cheese-des | Lowfat-des
Ingredients

• 12 Vanilla wafer cookies
• 1 1/4 c 2% small-curd cottage cheese
• 8 oz Neufchatel cheese; at room
• -temperature
• 3/4 c Sugar
• 3 tb All-purpose flour
• 3 Egg whites
• 2 ts Lemon zest
• 1 tb Lemon juice
• 1 ts Vanilla
• 1/4 c Blueberry jam

Directions
Preheat oven to 300

Servings: 4 Servings
Category: Cheese | Kid friendl
Ingredients

• 1 c Cottage cheese
• 1/2 c Apple butter

Directions
Mix together in a bowl. It tastes yummy. (Pre-School 3) Recipe by: Key Gourmet Posted to recipelu-digest by James and Susan Kirkland on Feb 22, 1998

Servings: 12 Servings
Category: Cheese
Ingredients

• 12 Outside ribs celery, trimmed
• -and cut into 3″ lengths
• 1/2 c Part-skim ricotta
• 1/2 c Low-fat cottage cheese
• 2 oz Crumbled blue cheese
• ds Tabasco or other hot sauce

Directions
Prepare the celery and place in a bowl of ice and water. Cover and refrigerate until ready to serve. In a food processor, puree the ricotta and cottage cheese until smooth. Transfer to a small bowl. Add the crumbled blue cheese mixture and a dash of Tabasco; stir until blended. Cover and refrigerate until ready to serve. At serving time, drain the celery and pat dry with paper towels. Stuff each rib of celery with a rounded teaspoonful of the blue cheese mixture and arrange on a platter. Nutritional analysis per serving: 44 calories; 2 grams total fat; 4 grams protein; 2 grams carbohydrates; 7 milligrams cholesterol; 152 milligrams sodium. Recipe by Cathy Luchetti’s Hot Flash Cookbook Posted to MM-Recipes Digest by “John Weber” on May 31, 98

Servings: 6 Servings
Category: Cheesecakes
Ingredients

• 2 c VANILLA WAFERS or
• -BUTTER-TYPE COOKIE
• CRUMBS
• 1/3 c SUGAR
• 1/2 c CASHEWS, chopped
• 6 tb BUTTER, melted
• Mix and pat into 10 inch
• -springform pan, bottom and
• -sides.
• CAKE
• 2 lb CREAM CHEESE, unwrapped and
• -warmed in
• Microwave 2 minutes on high
• 1 1/4 c BROWN SUGAR, packed
• 5 JUMBO EGGS, out of shell and
• -warmed in
• Microwave 25 seconds
• 1/2 c HEAVY CREAM
• 1/4 c CORNSTARCH
• 1 ts VANILLA
• 3/4 c PECANS, chopped
• 3/4 c CASHEWS, chopped

Directions
** CRUST

Servings: 4 Servings
Category: Cheese | Barry
Ingredients

• 2 Thick Slices of Bread
• 4 oz Cheddar or Gruyere Cheese
• 2 lg Eggs
• 10 fl Milk
• 2 ts French Mustard
• Salt and Pepper
• Fresh Chopped Chives
• - or parsley

Directions
You need first to turn the bread into breadcrumbs. Grate the cheese and mix with the bread. Separate the Eggs and put the yolks into a cheese, bread, milk and mustard mixture. Whip the whites together in a clean bowl until they are really stiff. Fold the whites into the cheesy mix and at this point you could fold in a handful of chopped chives or parsley. Put into a buttered souffle dish or old-fashioned pie dish and place in a medium oven. Gas mark 5, 375F, 190C for about 45 minutes. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 20 Croquettes
Category: Cheese | Side dish
Ingredients

• 1/4 c (1/2 stick) unsalted butter
• 1/4 c All purpose flour
• 1 c Milk
• 9 oz Chilled Brie or Camembert
• -cheese, rind removed
• -cut into 1-inch chunks
• 1/4 c Finely chopped fresh
• -basil
• 2 Large eggs
• All purpose flour for
• -coating
• 2 c Dry bread crumbs
• 2 tb Olive oil

Directions
Melt butter in heavy medium saucepan over medium heat. Add 1/4 cup flour and stir until light golden, about 2 minutes. Remove from heat. Gradually whisk in milk. Return pan to heat. Simmer gently until very thick but still pourable, about 4 minutes. Add cheese and basil and stir until cheese melts, about 2 minutes. Remove from heat. Season with salt and pepper. Stir in 1 egg. Pour into 10-inch diameter pie plate. Press plastic wrap onto surface of cheese mixture to prevent skin from forming. Chill overnight. With floured hands, form cheese mixture into walnut-size balls. Dust cheese balls with flour. Chill until firm, about 1 hour. Press each cheese ball into 3/4-inch-thick round. Place remaining egg in small bowl and beat to blend. Place crumbs in medium bowl. Dip cheese rounds into egg, then into crumbs, coating thoroughly. Heat oil in heavy large skillet over medium-high heat. Working in batches, fry cheese rounds just until brown, about 1 minute per side; do not overcook. Drain on paper towels. Serve warm. Bon Appetit/May 94 Typed by Didi Pahl From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Servings
Category: Cheesecakes
Ingredients

• 1 1/2 pk GRAHAM CRACKERS, crushed
• 5 tb BUTTER, melted
• 1/2 c PECANS, chopped
• 1/3 c SUGAR
• Mix and press into bottom
• -and sides of 10″ springform
• -pan.
• Bake at 350-degrees for 10
• -minutes. Remove crust from
• -oven
• And place a pan of water in
• -the bottom of the oven.
• CAKE
• 32 oz CREAM CHEESE, unwrapped and
• -warmed in
• Microwave 2 minutes.
• 1 1/4 c SUGAR
• 1/4 c CORNSTARCH
• 5 JUMBO EGGS, out of shell and
• -warmed in
• Microwave 25 seconds.
• 1 c SOUR CREAM
• 2 c APPLE, chopped and peeled
• 1 1/2 ts APPLE PIE SPICE (or 1 tsp
• -cinnamon and
• 1/2 ts Nutmeg)
• 1/2 c CARAMEL TOPPING (such as ice
• -cream

Directions
** CRUST

Servings: 4 Servings
Category: Cheese | Vegetables | Salads | Italian
Ingredients

• 12 oz Mozzarella — fresh
• Buffalo-
• Milk — in very thin slices
• 12 Basil leaves — fresh
• 1 lb Tomatoes, fresh — ripe
• 1 c Extra virgin olive oil
• Coarse salt
• Freshly ground black pepper

Directions
Rinse, core and cut tomatoes into thin slices. In four medium-size salad dishes, alternate the cheese slices, basil and tomato slices, overlapping slightly. Divide the olives evenly and arrange them at the centre of each dish. Spoon the oil over each serving, letting it to form a pool like a sauce. Season with salt and pepper, cover and let stand at room temperature for at least 30 minutes before servingb. Recipe By : From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Servings: 6 Servings
Category: Cheesecakes
Ingredients

• 1 1/2 c NUTS, chopped
• 1 1/2 c GRAHAM CRACKERS, crushed
• 4 tb BUTTER
• 1/4 c SUGAR
• Mix and pat into bottom and
• -sides of 10″ springform
• -pan.
• Bake at 350-degrees for 10
• -minutes.
• CAKE
• 40 oz CREAM CHEESE, unwrapped and
• -warmed in
• Microwave 2-1/2 minutes
• 1 1/4 c SUGAR
• 6 JUMBO EGGS, out of shells
• -and warmed in
• Microwave for 30 seconds
• 1 c SOUR CREAM
• 1/4 c HEAVY CREAM
• 1/4 c CORNSTARCH
• 1/2 ts CINNAMON
• 1/2 ts NUTMEG
• 1/4 c WATER (boiling)
• 2 tb INSTANT COFFEE

Directions
** CRUST

Servings: 1 Servings
Category: Cheesecake | Pecan | Sauce | Coffee
Ingredients

• 1 10″ pie crust
• <--Filling-->
• 3 pk (8 oz) cream cheese;
• -softened
• 1 3/4 c Firmly packed dark brown
• -sugar
• 4 Eggs
• 2 tb Strong coffee
• <-Sauce-->
• 1 c Firmly packed dark brown
• -sugar
• 1 c Whipping cream
• 1/2 c Butter
• 1/4 c Strong coffee
• 2 tb Coffee-flavored liqueur or
• -strong coffee
• 1 c Pecan halves

Directions
Heat oven to 350oF. In large bowl, beat cream cheese and 1 3/4 cups brown sugar until smooth. Add eggs; beat until well blended. Add 2 tbsps coffee; blend well. Pour into crust. Bake at 350oF for 45-50 minutes or until edges are set and golden brown (center will not appear set). Cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning. Cool, then refrigerate until thoroughly chilled and center is set, about 2 hours. Sauce: In medium saucepan, combine all sauce ingredients except pecans. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in 1 cup pecan halves. To serve, pour warm sauce over each serving. Garnish with whipped cream and pecan halves. 1/12 recipe is 720 calories From: Robert Driskill – Originally from: Pillsbury Bake-off pies and desserts, April 1993) Busted and entered for you by: Bill Webster Posted to MM-Recipes Digest V4 #291 by Bill Webster on Nov 08, 1997