Recipes Included On This Page Raspberry Marbled Cheesecake Roasted Potatoes Parmesan Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Raspberry Marbled Cheesecake Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Cheesecakes Desserts Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Filling: 3 pkgs cream cheese -- (8 oz) 1 cup sugar (divided) 2 tsp vanilla extract (divided) 3 eggs 1/3 cup cocoa 3 tbsp flour 2/3 cup seedless raspberry preserves OR raspberry puree (strained) 3 drops red food colouring (optional) Crust: 1 1/2 cups Oreo cookie crumbs 1/4 cup cocoa 1/4 cup margarine Heat oven to 425F. In mixer bowl, combine cream cheese, 3/4 cup sugar and 1 teaspoon vanilla until smooth. Add eggs, beat until blended well. In another bowl, stir together cocoa and 1/4 cup sugar. Add remaining vanilla and 1 1/2 cups of cream cheese mixture. Blend well. Stir preserves to soften. Add preserves, flour and food coloring to remaining mixture and blend well. Pour half of raspberry mixture into crust. Dollop half of chocolate mixture in raspberry. Repeat with remaining mixtures, ending with chocolate on top. Gently swirl knife blade in mixtures to achieve marbled effect. Bake 10 minutes, reducing oven to 250F and continue baking for 55 minutes. Remove from oven to wire rack. With knife, loosen cake for sides of pan. Cool completely. Garnish with splash of raspberry puree and fresh raspberries if available, or fresh mint. Submitted by Bright Larkin [fareshare@twave.net] Posted to FareShare 9-99 http:/fareshare.tripod.com Edited and/or Formated by Art Guyer at thepoint@beachlink.com - - - - - - - - - - - - - - - - - - NOTES : 10-12 servings * Exported from MasterCook * Roasted Potatoes Parmesan Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Vegetables Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 small red thin-skinned potatoes (each 1 1/2 to 2 inches in diameter) scrubbed 1/3 cup grated Parmesan cheese 1/3 cup plain lowfat yogurt 2 tablespoons minced green onion or chives Paprika Preparation time: About 15 minutes Baking time: About 1 1/4 hours Pierce each potato in several places with a fork. Arrange in a single layer in a shallow baking pan. Bake in a 375 degree oven until tender when pierced (about 1 hour). Let cool slightly. (At this point, you may cover and refrigerate for up to a day.) In a small bowl, mix cheese, yogurt, and onion. To fill potatoes, cut each in half. Scoop out a small depression from center of cut side of each potato half. Set halves, cut sides up, in a shallow rimmed baking pan (if necessary, trim a sliver from rounded side of potato halves to steady them). Spoon cheese mixture into potato halves. Sprinkle generously with paprika. Bake in a 350 degree oven until heated through (about 15 minutes). Serve hot. Yield: Makes 32 appetizers. Nutrition information: Per appetizer: 23 calories (12% fat, 72% carbohydrates, 16% protein), 0.3 grams total fat (0.2 grams saturated fat), 4 grams carbohydrates, 1 gram protein, 0.8 milligrams cholesterol, 19 milligrams sodium. Robin GrassRats@aol.com Posted to FareShare 9-99 http://fareshare.tripod.com Edited and/or Formated by Art Guyer at thepoint@beachlink.com - - - - - - - - - - - - - - - - - - NOTES : Thrive