Recipes Included On This Page Tex's Shrimp Enchilada Soup The Perfect Italian Tomato Sauce Tiramisu Cheesecake Turtle Cheesecake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Tex's Shrimp Enchilada Soup Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Unpeeled medium-size fresh p -- (prawns? H.) 5 cups Chicken broth 4 ounces Tortilla chips 2 cans chopped green chiles -- undrained (4 -- 1/2-oz.) 10 ounces diced tomatoes and green chiles -- undrained (1 can) 2 tablespoons Butter or margarine 1 medium Onion -- chopped 2 Garlic cloves -- minced 1 cup Sour cream 1/4 cup Chopped fresh cilantro Shredded mozzarella cheese Shredded cheddar cheese Peel and devein shrimp; set aside. Bring broth to a boil in a Dutch oven; add tortilla chips. Remove from heat; let stand 10 minutes. Position knife blade in food processor bowl; add half of broth mixture. Process until smooth, scraping down sides once. Transfer mixture to another container. Repeat procedure with remaining broth mixture. Return blended mixture to Dutch oven; stir in green chiles and diced tomatoes. Set aside. Melt butter in a large skillet over medium high heat. Add shrimp, onion, and garlic; cook, stirring constantly, 3 to 4 minutes or until shrimp turn pink. Stir into broth mixture; cook until heated, stirring occasionally (do not boil). Stir in sour cream and cilantro. Sprinkle each serving with cheeses. Serve immediately. Converted by MC_Buster. Contributed to the FareShare Gazette by Robert; 14 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 772 Calories; 54g Fat (62.0% calories from fat); 22g Protein; 53g Carbohydrate; 5g Dietary Fiber; 82mg Cholesterol; 2392mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1/2 Non-Fat Milk; 10 Fat. * Exported from MasterCook * The Perfect Italian Tomato Sauce Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1080 milliliters crushed plum tomatoes -- (2 540 ml cans) 1080 milliliters diced tomatoes -- (2 540 ml cans) 1 can tomato paste -- (small can) 1 cup olive oil [find a goods quality oil] 1 teaspoon pepper 1 teaspoon salt 1 tablespoon Italian seasoning 1 tablespoon chopped garlic [the more the better] 1/4 pound pork riblets 2 small chicken legs In a large stock pot heat olive oil, salt, pepper, Italian seasoning. (med heat) Once oil is heated put in pork ribs and chicken, lower heat, cover and cook on low heat for about half an hour or until meat is cooked. While this is cooking put 2 cans of diced tomatoes in blender until it is the same consistency as the crushed tomatoes. Take out meat and put into a cheesecloth sock. Put aside. Stir tomato puree into stock pot with olive oil mixture. Put cheesecloth sock with meat back into pot. Stir in chopped garlic and tomato paste. Cook over very low heat for about 2 hours stirring every 15 minutes and tasting every once in awhile. Depending on your taste some other spices may be used to "kick it up" a notch. Optional spices or ingredients: crushed chile peppers, garlic powder, brown sugar, parmesan cheese, Dubonnet or sweet vermouth. When you think the sauce is ready for your favorite pasta you may take out your meat sock and get rid of it however you want. (I find that it makes a great midnight snack). This recipe makes 4 mason jars full and will keep in your fridge for about 2 weeks before losing it's taste. My friends are always asking for a jar so I make a little more now. Contributed to the FareShare Gazette by Dave; 8 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 171 Calories; 16g Fat (83.8% calories from fat); 4g Protein; 3g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 155mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 3 Fat. * Exported from MasterCook * Tiramisu Cheesecake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 2 tablespoons melted butter 1/2 teaspoon espresso powder 1 cup graham cracker crumbs Filling: 32 ounces cream cheese -- softened [4 8-ounce packages] 1 2/3 cups granulated sugar 1 teaspoon vanilla extract 1 pinch salt 4 large eggs 2 teaspoons instant espresso powder 1 tablespoon hot water 2 tablespoons brandy 1 ounce semisweet chocolate -- grated [about 1/4 cup] Mix crust ingredients together. Pat into a 10-inch springform pan. Bake at 350 degrees F. for 10 minutes. Set aside to cool. Lower oven temperature to 300 degrees F. Wrap two sheets of heavy duty aluminum foil around the pan. Beat cream cheese, sugar, vanilla and salt together for 4 minutes. Add eggs one at a time. Do not over-mix. Divide the mixture into two bowls. In another small bowl, dissolve espresso powder in the hot water. Add the brandy. Stir into one of the bowls of cream cheese mixture. Stir in grated chocolate. Pour the plain cream cheese mixture into the springform pan. Pour the cream cheese mixture with espresso, brandy and chocolate on top. Spread evenly over top. Place springform pan in a roasting pan. Fill roasting pan with water halfway up the sides of the springform pan. Place in a 300-degree F. oven and bake for 2 hours or until set. Remove from oven and cool to room temperature. Refrigerate overnight. Remove foil, then sides of pan. Slice and serve. Contributed to the FareShare Gazette by bitsy; 30 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 343 Calories; 23g Fat (60.9% calories from fat); 6g Protein; 28g Carbohydrate; trace Dietary Fiber; 113mg Cholesterol; 237mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 4 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Turtle Cheesecake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 5-04 Apr. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups vanilla wafer crumbs 1/2 cup butter or margarine -- melted 14 ounces caramels -- (1 pkg) 5 ounces evaporated milk -- (1 can) 2 cups chopped pecans -- toasted, divided 32 ounces cream cheese -- softened 1 cup sugar 2 teaspoons vanilla 4 eggs 6 ounces chocolate chips -- melted and slightly cooled Whipped cream -- optional Combine crumbs and butter. Blend well. Press into the bottom and 2 inches up the sides of a 10-inch spring form pan. Bake at 350 F. for 8-10 minutes or until set. Cool. In a saucepan over Low heat, melt caramels in milk, stirring until smooth. Cool for 5 minutes. Pour into crust. Top with 1 1/2 cups of pecans. In a mixing bowl, beat cream cheese until smooth. Add sugar and vanilla. Mix well. Add eggs, one at a time, beating well after each addition. Add chocolate. Mix just until blended. Carefully spread over pecans. Bake at 350 F. for 55-65 minutes or until filling is almost set. Cool to room temperature. Chill overnight. Garnish with remaining pecans and whipped cream, if desired. Makes 16 servings. Source : "Taste of Home Magazine, April /May '95, p.67" S(MC formatting by): "bobbi744@attbi.com" NOTES : Submitted by Jo Groth of Plainfield, Iowa. A favorite company dessert. Contributed to the FareShare Gazette by Bobbie; 21 April 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 521 Calories; 42g Fat (70.1% calories from fat); 8g Protein; 32g Carbohydrate; 2g Dietary Fiber; 132mg Cholesterol; 282mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 8 Fat; 2 Other Carbohydrates.

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