* Exported from MasterCook * Havana Banana Cheesecake Recipe By : Carol McGee
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Cherries
Coconut Cream Cheese
Desserts Pineapple
Spirits Volume 2-5, May '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- Crust:
2 cups vanilla wafer crumbs
1/2 cup melted butter
Filling:
1 teaspoon rum extract
1 3 ounce can flaked coconut
32 ounces cream cheese
5 eggs
1 1/4 cups sugar
2 tablespoons cornstarch
4 tablespoons melted butter
3 tablespoons Creme de Banana liqueur
1 teaspoon lemon juice -- fresh squeezed
2 cups sour cream
1 20 ounce can crushed pineapple -- well drained
1/2 cup maraschino cherries -- well drained/chopped
Garnish:
pineapple slices -- chilled/well drained
freshly sliced bananas
toasted coconut Preheat oven to 400 F. Mix the cookie crumbs and melted butter together until it forms a crumbly
mixture. Press into the bottom and about 2 inches up the sides of a 10-12
inch spring-form pan. Chill in the refrigerator. Place the extract and the coconut in the food processor and process until
combine and finely chopped. Set aside. Beat cream cheese until soft and fluffy. Beat in the eggs, sugar and
cornstarch (mixed together), melted butter, banana liqueur, lemon juice,
and sour cream. Stir in the coconut, drained pineapple and cherries.
Pour the mixture into the prepared pan and bake for 30 minutes at 400 F.
Reduce the heat to 325 F. and bake another 30 minutes. Cool cheesecake on a
wire rack, then refrigerate overnight. The cheesecake can be topped with
chilled, well drained pineapple slices, freshly sliced bananas and/or
coconut. if desired. Recipe from Carol McGee
MC formatting by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Healthy Pork Loin - Napp Recipe By : NAPP: Preparing Pork for Your Favorite Wrap
Serving Size : 8 Preparation Time :0:00
Categories : Volume 2-5, May '99 Sandwiches/Wraps
Pork Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 1/2 pounds boneless pork roast
salt and pepper
olive oil
1/2 cup chicken broth
OR water -- or more as needed Season a 1-1/2 pound boneless pork roast with salt and pepper; brown on all
sides in a hot nonstick skillet with a little olive oil. Add 1/2 cup
chicken broth or water to pan, lower heat, cover tightly and simmer for
1-1/2 hours, until roast is very tender. Check pan occasionally for liquid
level; if broth has evaporated, add a little more to pan to maintain a
moist cooking environment. Remove roast from pan, let cool slightly and
shred or chop pork coarsely. A 1-1/2 pound roast will yield 4 cups of
pork. Use immediately or cover and refrigerate up to four days, until
ready to use. Serve cold or reheated. Using Roasted Pork, see Wrap Recipes: The Rio Grande / The Mediterranean /
The Olympia / The Bangkok Posted on FareShare 5-99 by Pat Hanneman <Kitpath@earthlink.net> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Hints for Chocolate Chip Cookies Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 2-5, May '99 Chocolate
Cookies Desserts Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- Preventing them from
spreading out on pan. Here is a hint for chocolate chip cookies that spread too much. When you
beat your sugar with the butter, use an electric mixer and really ,really
make it fluffy. Someone once told me the secret was to use 'Blue Bonnet'
margarine. I don't know if that is true, but she made the best cookies I
had ever had. High and moist. Also, be absolutely sure that your cookie
mixture is VERY cold when you put them on the cookie sheet. I like the air
bake sheets. I think they do a fine job. Be sure that your cookie sheet is
completely cool before using it for another batch. I hope this helps. Posted on FareShare 5-99 Chefdujour <Chefdujour@aol.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Hot Bacon Potato Salad Recipe By : From On the Grill (Betty Crocker)
Serving Size : 4 Preparation Time :0:00
Categories : Bacon Potatoes
Side Dishes Volume 2-5, May '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 5 unpeeled medium potatoes -- abut 1 1/2 lbs.)
8 slices bacon -- crisply cooked and crumbled
3 green onions -- finely chopped
2 medium stalk celery -- finely chopped (1 cup)
1/2 cup mayonnaise
1/4 cup white vinegar
2 teaspoons sugar
1 teaspoon salt
1 teaspoon ground mustard
1/4 teaspoon coarsely ground pepper Heat 1 inch water (salted if desired) to boiling in a 3-quart saucepan.
Add potatoes. Cover and heat to boiling; reduce heat to low. Simmer about
25 minutes or until almost tender; drain. Cut potatoes into 1/4-inch
slices. Heat coals or gas grill. Mix potatoes, bacon, onion and celery in large
bowl. Mix remaining ingredients; pour over potatoes and toss thoroughly. Place mixture in aluminum foil pan (8x8). Cover with foil and grill 4
inches from medium heat 20 minutes, stirring once. 4 to 6 servings Contributed to Fareshare 5-99 by Cecilia [Cecilia@CLEMSON.EDU]
From On the Grill (Betty Crocker) - - - - - - - - - - - - - - - - - -
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