Blog Page 11711

Cheese N’pumpkin Pie

Ingrients & Directions

1 c Graham cracker crumbs
1/4 c Melted butter or margarine
1/2 ts Cinnamon
1/4 c Sugar
12 oz Cream cheese, at room temp.
3/4 c Sugar
1 1/2 tb Flour
3/4 ts Grated lemon peel
3/4 ts Grated orange peel
3 Eggs, at room temperature
1 c Canned pumpkin
1/2 ts Vanilla extract
4 oz Can shelled pecan halves

1. Combine graham cracker crumbs, melted butter, cinnamon, and sugar
in a heat-resistant, non-metallic, 8 1/2-inch round cake pan. Press
cracker crumb mixture onto bottom and sides of pan. Heat uncovered,
in Microwave Oven 2 minutes. Allow to stand and cool. 2. Cream cream
cheese until smooth in a large, heat-resistant, non-metallic bowl. 3.
Add remaining ingredients and beat until smooth. Heat, un- covered,
in Microwave Oven 4 minutes, stirring every minute. 4. Pour into
crust and heat an additional 6 minutes or until custard is puffed
around edges and still slightly soft in center. 5. Chill at least 5
hours before serving. Arrange pecan halves on top of pie before

10 Servings

Cheese Mexican Hush Puppies

Ingrients & Directions

3/4 c Yellow cornmeal
1/2 c Flour
1 1/2 ts Baking powder
1/2 ts Salt
1/8 ts Red pepper
1 c Shredded Monterey
-Jack cheese
1 cn Chopped green chiles
-(4oz), drained
1 tb Minced onion
1 Egg
1/2 c Milk
Vegetable oil

Combine first 8 ingredients in a large bowl; make a well in center
of mixture. Combine egg and milk; add to dry ingredients, stirring
just until moistened. Pour oil to a depth of 3 inches into a Dutch
oven; heat to 375 deg. Carefully drop batter by rounded
tablespoonsful into hot oil. Fry a few at a time 3 to 4 minutes or
until golden brown, turning once. Drain on paper towels. Serve
immediately. Yield: about 2 dozen.

2 Dozen

Cheese Crispies

Ingrients & Directions

1 pk Imperial Cheese
1 1/2 c Flour
1 c Margerine
4 c Rice Crispies

Mix cheese and marg. well — BEAT IN FLOUR. Work in Rice Crispies
thoroughly (can add tobasco or worchester sauce if desired) Roll into
small balls place on ungreased cookie sheet Flatten with fork Bake at
350 for 15 min.

36 Servings

Cheese & Watercress Pie

Ingrients & Directions

2 c Flour
1/4 c Butter or margarine
– softened
1 Egg
1 ds Salt
1/3 c Cold water (or more)

1 lb Feta cheese, crumbled
8 oz Cream cheese; softened
2 Eggs
1 bn Watercress; minced
1 ds Ground nutmeg
1 ds Black pepper
1 ds Sugar
Beaten egg white (optional)

To make crust, combine flour, butter, 1 egg and salt in bowl and work
with fingers until mixture resembles coarse crumbs. Add enough cold
water to make soft dough. Wrap in waxed paper and chill 2 hours.

To make filling, combine cheeses, 2 eggs, watercress, nutmeg, pepper
and sugar in mixer bowl and mix thoroughly.

Divide chilled crust in halves. Roll half of pastry almost paper-thin
and fit into 9-inch pie plate. Spread filling into shell. Roll other
half of pastry very thin and place over filling. Trim and crimp
edges. Brush with beaten egg white, if desired, and bake at 325F 45
to 55 minutes, or until pastry is golden. Cut in wedges to serve.

Created by: Greenhouse, Los Angeles

(C) 1992 The Los Angeles Times

6 Servings

Cheese & Pasta Pie

Ingrients & Directions

6 oz Spaghetti — cooked and
1 ts Cooking oil
6 Eggs — beaten
1 pk ( 10 oz.) frozen spinach —
1/2 c Green onion — thinly
1/4 c Snipped parsley
1 ts Basil
1 c Ricotta cheese
1/2 c Milk or half & half
1 c Mozzarella cheese —
1/2 ts Worcestershire sauce
1/2 ts Salt
1/4 c Parmesan cheese — grated
Ground pepper — to taste

Combine the pasta, oil and 2 eggs and press into the bottom and up the
sides of a 10″ quiche or pie pan. Cover the edge of the pasta with
greased foil to prevent burning. Bake in a 375 degree oven 7 to 10
minutes or until set.

Cook the frozen spinach according to package directions. Drain well.
Add the sliced onion, parsley and basil. Beat together the ricotta, 4
eggs and milk, add 1/2 cup mozzarella and stir in the vegetable
mixture, Worcestershire, seasonings and parmesan. Spoon into the
pasta shell. Sprinkle the remaining mozzarella on top.

Bake at 375 for around 30 minutes or until set. Allow to stand 10
minutes before serving.

6 Servings