Recipes Included On This Page New York Cheesecake New York Style Cheesecake Nicoise Green Beans Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * New York Cheesecake Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Cheesecakes Desserts Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Zweiback Crust: 1 1/4 c Crushed Zweiback crumbs 3 T Melted butter 1 T Sugar Filling/Cake: 2 lb Cream cheese 1 1/3 c Sugar 4 Eggs 2 T All-purpose flour 2 ts Grated lemon zest 1/3 c Heavy cream Crust: In a bowl, mix together the crumbs, butter, and sugar and press into the bottom and partly up the sides of a 9 or 10 inch springform pan. Bake in a preheated 325F for 8 minutes or until lightly browned. Let cool. Cake: In a mixer, combine the cheese and sugar until blended. Add eggs and blend until smooth. Mix in flour, lemon zest, and cream. Pour into crust lined pan. Bake in a preheated 400F oven for 10 minutes; reduce temperature to 250F and continue baking 35 to 40 minutes longer or until just barely set. Turn off the oven, leave the door ajar, and let cool in the oven for 1 hour longer. Chill. To serve, remove pan sides and cut into wedges. Submitted by Bright Larkin [fareshare@twave.net] Posted to FareShare 9-99 http://fareshare.tripod.com Edited and/or Formated by Art Guyer - - - - - - - - - - - - - - - - - - NOTES : From: RON ALLARD G-2 BBS Yield: 16 servings * Exported from MasterCook * New York Style Cheesecake Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Cheesecakes Desserts Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Filling: 2 1/2 lb Cream cheese 1 3/4 c Sugar 1 1/2 ts Vanilla 1 1/2 tb Flour 2 Egg yolks 5 Whole eggs 1/4 c Heavy cream Shortbread Crust: 1/4 c Butter 1/3 c Sugar 1 Egg 1 1/4 c Flour Filling: Whip cream cheese at room temperature. Beat in sugar and flour. Add vanilla. Beat in eggs one or two at a time, incorporating well. Stir in heavy cream. Pour in pastry lined springform pan (9 or 10") and bake at 400* for 15 - 20 minutes, in a water bath. Reduce to 275* and bake for 2 1/2 - 3 hours more. Cool slowly and then refrigerate. Allow to ripen. Slice thin since very rich. A water bath is a pan of hot or boiling water in the oven to help keep the baking item from drying out and cracking. It can be on the shelf under the item or have the item placed directly into the water. Shortbread Crust: Cream butter and sugar. Add egg and beat well. Beat in flour. Mixture will be crumbly. Press into ball with hands. Line springform pan with pastry and bake in oven at 400* for ten to fifteen minutes until the shine starts to leave. Submitted by Bright Larkin [fareshare@twave.net] Posted to FareShare 9-99 http://fareshare.tripod.com Edited and/or Formated by Art Guyer - - - - - - - - - - - - - - - - - - NOTES : From: RON ALLARD G-2 BBS Servings: 12 * Exported from MasterCook * Nicoise Green Beans Recipe By : Linda McCartney Home Cooking Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- chopped 2 stalks celery -- chopped 1 pound green beans 15 ounces canned tomatoes -- chopped 4 tablespoons vegetable stock 1 bay leaf 1/2 cup parsley -- chopped salt and pepper Serve with rice, mashed potatoes, or potato pancakes. Heat oil in frying pan; gently saute onions and celery until lightly browned. Boil or steam beans until tender, 10 mins; drain and set aside. Add tomatoes, stock, bay leaf and parsley to saute. Stir well, simmer 20 minutes uncovered. Season to taste. Add beans to sauce and stir well. Bring back to simmer and cook 2 minutes. Lyn Hillman ** Nicoise Green Beans ** lhillman@na.ko.com Posted to FareShare 9-99 http://fareshare.tripod.com Edited and/or Formated by Art Guyer - - - - - - - - - - - - - - - - - -

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