Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, February 13, 1991 TAG: 9102130121
SECTION: EXTRA PAGE: E-3 EDITION: METRO
SOURCE: TONI BURKS
DATELINE: LENGTH: Long
To enjoy the cheesecake at its creamy best, be sure not to overbake it. To test a cheesecake for doneness, gently shake the side of the pan. When it's done, frequently a 1-inch portion in the center of the cheesecake will jiggle slightly. This portion will set upon cooling. The knife test, often used to test doneness of custards, is not recommended for cheesecakes. By the time a knife inserted in the center comes out clean, the outer edge is overbaked.
Chocolate swirl macadamia cheesecake
3/4 cup all-purpose flour
3 Tbsps. sugar
1/4 cup margarine or butter
1/4 cup finely chopped toasted macadamia nuts
1 egg white
3/4 cup milk chocolate pieces
3 8-oz. pkgs. light cream cheese (Neufchatel), softened
1 cup sugar
2 Tbsps. all-purpose flour
2 eggs
1 egg yolk
1/4 cup white creme de cacao
Combine the 3/4 cup flour and 3 Tbsps. sugar. Cut in margarine or butter until mixture is crumbly. Stir in chopped nuts and egg white. Pat half the dough onto bottom of 8- or 9-in. springform pan (with sides removed). Bake in a 375-degree oven for 8 to 10 minutes or until very light golden brown. Remove from oven and cool. Butter sides of pan; attach sides to bottom. Pat remaining dough 1 3/4 inches up side of 8-in. pan or 1 1/2 inches up side of 9-in. pan; set aside.
In small heavy saucepan, melt chocolate over very low heat, stirring constantly. Remove from heat and set aside. In large mixer bowl beat cream cheese until fluffy. Stir together the 1 cup sugar and 2 Tbsps. flour; beat into cheese mixture. Add eggs and egg yolk all at once, beating on low speed just until blended. Do not overbeat. Stir in creme de cacao.
Remove about 3 cups of the batter and stir in melted chocolate. Spoon half into crust-lined pan. Carefully spoon half the remaining plain batter over chocolate layer. Repeat layers. Carefully run a knife through layers to swirl.
Bake in 375-degree oven 35 to 45 minutes for 9-in. pan or 45 to 50 minutes for 8-in. pan or until center appears nearly set. Cool cheesecake on a wire rack for 5 minutes. Using a metal spatula loosen crust from pan, leaving pan sides attached. Cool 30 minutes more; remove sides of pan. Cool 2 hours. Cover and chill thoroughly. Makes 12 servings. - Associated Press
\ SATURDAY SUPPER These sandwiches have what it takes to satisfy a hungry family - snappy flavor with plenty of crust. Another time serve the zesty sauce over baked potatoes or cooked potato slices. Southwestern heroes 1 lb. lean ground beef
1 cup chopped onion
1 16-oz. can crushed tomatoes
1 15 1/2-oz. can red kidney beans, drained
1 8-oz. can tomato sauce
2 4-oz. cans diced green chili peppers
1 Tbsp. chili powder
1/2 tsp. garlic salt
8 individual French rolls
2 cups shredded Monterey Jack cheese (8 ounces)
1 6-oz. container frozen avocado dip, thawed
1 2 1/4-oz. can sliced pitted ripe olives (optional)
In a large skillet cook beef and onion until beef is brown and onion is tender. Drain fat. Stir in undrained crushed tomatoes, kidney beans, tomato sauce, chili peppers, chili powder and garlic salt. Bring to boiling; reduce heat and simmer, uncovered, 15 minutes.
Meanwhile, cut a thin slice off the top of each roll. Using a fork, lightly scrape and remove some of the bread from each half, leaving a 1/2- to 3/4-in. shell. (Reserve bread crumbs for another use.) Broil bread, cut side up, 5 to 6 inches from heat, for 2 to 3 minutes or until lightly browned.
Evenly spoon hot meat mixture over each roll on broiler rack. Top meat mixture with cheese. Broil 1 minute more or until cheese just melts. Transfer sandwiches to serving plates. Spoon avocado dip over each roll. Top with olives and add top slice of roll, if desired. Makes 8 servings. - Associated Press
\ HELP!!! DEAR SOS: Quite a few years ago - maybe 30 - I had a recipe that used dried lima beans, sour cream, molasses and brown sugar. The result was a delicious lima bean dish that was quick and easy to prepare and tasted like creamy baked beans. - Mike
DEAR MIKE: This is a great, economy-minded dish for 1991.
Lima bean casserole
1 lb. small dry lima beans
Water
Salt to taste
1/2 cup butter or margarine
3/4 cup brown sugar, packed
1 Tbsp. dry mustard
1 Tbsp. molasses
1 cup sour cream
Cover beans with water in saucepan. Cover and bring to boil. Reduce heat and simmer until beans are nearly tender, 30 to 45 minutes. Drain beans and place in 3-qt. casserole. Dot beans with butter. Mix brown sugar, salt and mustard; sprinkle over beans. Add molasses and sour cream and stir to mix well. Cover and bake at 350 degrees 1 to 1 1/2 hours. Makes 8 to 10 servings. - Los Angeles Times
\ MICROWAVE IT Sometimes it's just a little twist that turns a good recipe into a great one. For twice-baked potatoes, lemon and dill make the classic recipe even better. For make-ahead convenience, prepare and stuff the potatoes the day before serving, cover, and refrigerate. Bake just before serving, allowing an additional 5 minutes baking time.
Lemon dill potatoes
4 large baking potatoes
1/4 cup margarine or butter, melted
1/3 cup sour cream
2 Tbsps. finely snipped fresh dill or 1 1/2 tsps. dried dill weed
4 tsps. lemon juice
1/2 tsp. garlic salt
1/8 tsp. pepper
Paprika (optional)
Scrub potatoes thoroughly with a brush. Pat dry. Prick potatoes with a fork. Microwave on high (100 percent power) for 14 to 17 minutes or until almost tender, rearranging once. Let stand for 5 minutes. Cut potatoes in half lengthwise. Gently scoop out each potato half, leaving a thin shell. Place potato pulp in a large bowl. Add 3 Tbsps. of the melted margarine or butter, sour cream, dill, lemon juice, garlic salt and pepper. With an electric mixer on low speed, beat until smooth. Pile mixture into potato shells. Place in 12x7 1/2x2-in. baking dish. Brush potatoes with remaining melted margarine or butter. Sprinkle with paprika, if desired. Bake in 425-degree oven about 20 minutes or until light brown. Makes 8 servings. - Associated Press
\ MARKET SHOPPING Baby Vidalia onions are coming to market. Can spring be on its way, too?
The green onions aren't exactly small in size, nothing close to what usual spring onions are like. But, then, Vidalia onions aren't exactly small either. No matter, for these sweet onions, with snow-white bulbs and thick green blades are delicious and just the thing to add interest to down-home meals.
Farm markets should have a good supply of the onions for the next few weeks. And, for this time of year, there is a surprising amount of locally-produced farm goods still available. Greens, turnips, some hard-shelled squash, apples, apple butter, dried apples and honey are some of the offerings. Creasy salad greens are quite plentiful.
Fill-ins from warmer growing areas include really nice green beans and good-tasting tomatoes, green peppers, squash and zucchini.
Brown eggs and seasoned-just-right country sausage, jellies, jams, preserves and pickles are also available. Look, too, for sassafras to brew a spring tonic.
For special valentines, there is a colorful selection of potted plants and cut flowers. Primroses and azaleas can be transplanted later to a garden spot, but the cyclamens do their best growing when left in their pots. The pocketbook plants are pot lovers, too.
by CNB