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FareShare Gazette Recipes -- March 2002 - D's

 

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Double Stuff Cheesecake
Doug's Tortilla Hash

 Dutch Apple Brandy Cheesecake

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* Exported from MasterCook *

                         Double Stuff Cheesecake

Recipe By     :Debbie Sauer
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 5-03 Mar. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4           packages  cream cheese -- (8 oz) softened
     1/2           cup  heavy cream
  5              large  eggs
  1 1/2           cups  granulated sugar
  3        tablespoons  cornstarch
  2        tablespoons  vanilla extract
  20                    double Stuff cookies -- broken into
                        bite-sized pieces
  1              stick  sweet butter -- melted
  30             whole  double stuff cookies -- chopped fine in
                        food processor
  2        tablespoons  butter -- melted

Pulverize 30 cookies in food processor.
Melt 2 tablespoons of butter and blend with pulverized cookies.
Press onto bottom of springform pan.

In large bowl beat cream cheese, heavy cream, eggs, sugar,
cornstarch, flour, and vanilla.
Blend in butter and Oreo pieces.
Pour mixture into springform pan.
Decorate top with quartered cookies, if desired.

Bake in water bath in 350F. preheated oven for one hour, then
open door and let cool for one in oven.

Refrigerate overnight.

This cheesecake has always gotten raves!

Contributed to the FareShare Gazette by Debbie; 19 March 2002.
www.fareshare.net

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

Per Serving (excluding unknown items): 344 Calories; 26g Fat (66.9% calories 
from fat); 6g Protein; 22g Carbohydrate; trace Dietary Fiber; 136mg 
Cholesterol; 206mg Sodium.  Exchanges: 0 Grain(Starch); 1 Lean Meat; 
0 Non-Fat Milk; 4 1/2 Fat; 1 1/2 Other Carbohydrates.



                      
* Exported from MasterCook *

                           Doug's Tortilla Hash

Recipe By     :Doug in BC
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 5-03 Mar. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4         pound  ground pork
     3/4         pound  ground beef
  1             medium  onion -- chopped
  2                     jalapenos -- seeded and chopped
  2                     garlic cloves -- chopped
     1/2      teaspoon  cumin
     1/2      teaspoon  coriander
     1/2      teaspoon  ground red chile powder
     1/2      teaspoon  freshly ground black pepper
  12            ounces  salsa -- (1jar)
  1             medium  or hot -- as you wish
  12                    corn tortillas
  6             ounces  old cheddar cheese -- grated

Brown the meat, add the onions, peppers, garlic and spices.
Add about 4 ounces water and simmer this for about 20 minutes.
Add the salsa and cook until the desired consistency is reached.

In a 48-ounce Corningware casserole, layer in a little of the
chili mess, cover it with a corn tortilla, add more chili, cover
with some cheese, and continue on until the tortillas are all used.

If you do this right, the chili, cheese and tortillas should all
expire at the same time.

Be sure the last layer is cheese, even if you must grate more.

Place in oven at about 350F for 40 minutes.

Let cool a bit before digging into it!

Enjoy with an avocado salad.

Contributed to the FareShare Gazette by Doug; 18 March 2002.
www.fareshare.net


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

Per Serving (excluding unknown items): 463 Calories; 29g Fat (55.2% calories 
from fat); 23g Protein; 29g Carbohydrate; 4g Dietary Fiber; 89mg Cholesterol; 
398mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 
4 Fat.


                      
* Exported from MasterCook *

                      Dutch Apple Brandy Cheesecake

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 5-03 Mar. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cinnamon Crust:
  1 1/4           cups  graham cracker crumbs
     1/3           cup  ground walnut or pecans
     1/3           cup  margarine or butter -- melted
     1/2      teaspoon  ground cinnamon
                        Filling:
  32            ounces  cream cheese -- softened
  1                cup  sugar
  3        tablespoons  apple brandy
  1           teaspoon  ground cinnamon
     1/2      teaspoon  vanilla
     1/8      teaspoon  ground nutmeg
  4                     eggs
  1                cup  chunk style apple sauce
     1/4           cup  whipping cream
                        Crumb Topping:
     3/4           cup  packed brown sugar
     3/4           cup  flour
     1/3           cup  margarine or butter -- melted
     1/2      teaspoon  ground cinnamon
     1/4      teaspoon  ground nutmeg

Prepare Crust: Combine all ingredients and press on bottom and 1 1/2" up
sides of 10" springform pan. Bake in a 350 F. oven about 10 minutes or
until golden. Cool.

Filling: Beat cream cheese until smooth. Gradually add sugar, beating
well. Add brandy, cinnamon, vanilla and nutmeg. Blend well. Add eggs, one
at a time, beating just until combined. Stir in applesauce and cream. Pour
into cooled crust. Bake at 350 F. for 50 minutes or until center appears
nearly set. 
Meanwhile, prepare Crumb Topping:
Combine all ingredients and mix until crumbly. Sprinkle over cake. Bake
for 10 minutes more or until cake is just set. Cool for 5 minutes on wire
rack. Loosen sides of cake. Cool for 30 minutes. Remove sides of pan.
Cover and chill well.

Source :   "Better Homes and Gardens-Prize Tested Recipe"

S(MC formatting by):   "bobbi744@attbi.com"

NOTES : Per serving; 462 cals. 32 g. fat, 136 mg. chol.

Contributed to the FareShare Gazette by Bobbie; 27 March 2002.
www.fareshare.net


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

Per Serving (excluding unknown items): 365 Calories; 23g Fat (55.9% calories 
from fat); 7g Protein; 34g Carbohydrate; 1g Dietary Fiber; 114mg Cholesterol; 
227mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 
4 Fat; 1 1/2 Other Carbohydrates.

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