MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bacon & Two Onion Cheesecake
Categories: Cheesecake, Pork, Vegetables, Appetisers
Yield: 10 Servings

6 sl Bacon; diced
1 lg Sweet onion; chopped
1 cl Garlic; minced
15 oz Container (425g) ricotta
- cheese
1/2 c Half & Half (lt. cream)
2 tb Flour
1/2 ts Salt
1/4 ts Cayenne pepper
2 lg Eggs
1/2 c Thin sliced green onion

In a 10" skillet, cook bacon until crisp; remove to paper
towels with slotted spoon. Cook chopped onion & garlic
until tender, about 6 minutes. Drain in strainer; reserve
bacon drippings for another use. In a bowl, combine
ricotta cheese, half-and-half, flour, salt & pepper; using
electric mixer, blend until smooth. Add eggs, one at a
time; blend until smooth. Reserve 3 tb of the bacon for
garnish.

Stir remaining bacon, cooked onion mixture & green onions
into ricotta mixture. Lightly grease side of 8 or 9-inch
springform pan; pour batter into pan. Bake at 350ºF/175ºC
40 minutes or until center is just set. Remove to wire
cooling rack; cool to room temperature. Garnish with
reserved bacon; serve with assorted crackers.

Makes 10 appetizer servings.

ENJOY!!!

Uncle Dirty Dave's Kitchen

MMMMM

... "If we can plan for it then it won't be an emergency" -- Dave Drum, 2017 ___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tart Cherry Cheesecake Popsicles
Categories: Fruits, Cheese, Snacks, Dairy
Yield: 10 servings

8 oz Cream cheese; room temp
1/3 c Plain greek yogurt
1/4 c Powdered sugar
2 tb Milk
1/2 ts Vanilla extract
21 oz Can Montmorency cherry pie
- filling
1 Full graham cracker; crushed
- into crumbs

MMMMM-------------------------EQUIPMENT------------------------------
Popsicle maker w/10 - 3 oz
- molds
10 Wooden popsicle sticks

In the bowl of an electric stand mixer, beat together
cream cheese, Greek yogurt, and powdered sugar until
smooth and creamy.

Add in milk and vanilla extract and mix and beat for an
additional 30 seconds until incorporated.

Add an additional Tablespoon of milk if mixture is too
thick.

Spoon about 2 Tablespoons of the cream cheese mixture
into the bottom of each popsicle mold.

Spoon 2 Tablespoons of Montmorency Cherry Pie Filling
into each mold.

Repeat the layering of the cream cheese mixture and the
Montmorency Cherry Pie Filling into each popsicle mold
until there is about 1/2 inch of space left at the top
of each mold.

Periodically tap popsicle maker on the counter to help
settle all of the ingredients during the layering
process.

Sprinkle the top of each popsicle with graham cracker
crumbs.

Place the lid on the popsicle maker and insert a wooden
stick into each mold as per the manufacturers
Freeze popsicles for 8 hours or overnight.

Run popsicle mold under warm water to help release the
popsicles.

MAKES: 10 popsicles

RECIPE FROM: https://www.thedailymeal.com

Uncle Dirty Dave's Kitchen

MMMMM

... The bird I want has eaten wild food and lived a wild life
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lucius Fontenot's Hog's Head Cheese Cheesecake
Categories: Pork, Vegetables, Chilies
Yield: 9 servings

MMMMM---------------------------CRUST--------------------------------
7 1/3 oz Box Lance Captain’s Wafers
1 c Melted butter

MMMMM----------------HOG'S HEAD CHEESE CHEESECAKE---------------------
1 lg Hog's head; cleaned
4 Pig’s feet
6 Yellow onions; peeled,
- quartered
1/4 Stalk celery; in 1" pieces
8 cl Garlic; peeled, chopped
Salt & black pepper
Cayenne pepper
1 c Fine sliced green onion
- tops
1 c Minced parsley

METHOD FOR CRUST: Set oven @ 300°F/150°C.

Place crackers into a food processor and pulse until all
crackers are coarsely chopped and broken into small
pieces. Place crackers into a large bowl, blend in
melted butter and when well mixed, press into the bottom
and sides of a 9" springform pan. Bake 15 minutes.
Remove and set aside to cool.

METHOD FOR HOG'S HEAD CHEESE CHEESECAKE: Place a large
crawfish boiling pot with basket insert over propane
burner. Place hog's head, pig's feet, onions, celery and
garlic into the pot. Add enough water to cover the hog’s
head by 6". NOTE: Additional water may be needed to
cover the ingredients during the boiling process.

Bring mixture to a rolling boil, reduce to a rapid
simmer and season generously with salt and peppers. Cook
3-4 hours or until meat is easily pulling away from the
bones and falling apart. Remove basket and set meat and
bones aside to cool, discarding vegetables. Reserve 3
cups cooking liquid and set aside. Once meat is cool,
remove from bones and clean away any sinew and bone
fragments.

Using your home-style meat grinder, grind or finely chop
the meat. Place prepared meat into a bowl then mix in
green onions, parsley and enough reserved cooking liquid
to create a slightly loose mixture similar to a raw meat
loaf. Adjust seasons if necessary.

Pour contains of bowl over prepared pie crust in
springform pan and add additional liquid until it
becomes just slightly visible through the meat. Cover
with clear wrap and place in refrigerator overnight.

As a precaution, you may wish to add one (0.25-ounce)
envelope of Knox unflavored gelatin to the 3 cups
reserved liquid prior to use. When ready, cut into
individual slices and serve.

by Lucius Fontenot, a great Cajun cook

RECIPE FROM: http://www.jfolse.com

Uncle Dirty Dave's Archives

MMMMM

... The meal is not over when I'm full. The meal is over when I hate myself. ___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cheddar-Chile Cheesecake
Categories: Cheese, Chilies, Breads, Vegetables, Pork
Yield: 12 Servings

1 1/2 tb Butter; for pan
1/4 c Toasted fine breadcrumbs
1/4 c Fine grated cheddar cheese
6 oz Thin sliced ham
1 1/2 lb Cream cheese,; room temp
12 oz Sharp cheddar; grated
1 c Cottage cheese
3/4 c Chopped green onion
4 lg Eggs
3 tb Jalapeno; stemmed, seeded,
- fine chopped
2 tb Milk
1 cl Garlic; halved

Set oven @ 325ºF/165ºC.

Butter a 9" springform pan.

Mix breadcrumbs and 1/4 cup cheddar. Sprinkle mixture
into pan, turning to coat. Refrigerate.

Dice about half of ham; reserve remaining slices.

Mix diced ham w/remaining ingredients in blender or
processor until smooth.

Pour slightly more than half of filling into your
prepared pan.

Top with reserved ham slices in even layer.

Cover with remaining filling. Set pan on baking sheet.

Bake 1 1/4 hours. Turn oven off and cool cheesecake for
about 1 hour with door ajar.

Transfer cheesecake to rack and remove sides of pan.

Cool to room temperature before serving.

RECIPE FROM: https://recipes.fandom.com

Uncle Dirty Dave's Archives

MMMMM

... The secret of eternal youth is arrested development.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: New York Cheesecake
Categories: Desserts, Cheesecake, Cheese, Dairy
Yield: 10 Servings

1 lb Ricotta cheese; room temp
16 oz Cream cheese; room temp
1 1/2 c Sugar
4 lg Eggs
1/2 ts Lemon juice
1/2 ts Vanilla extract
3 tb Cornstarch
3 tb Flour
1/4 c Melted butter
1 pt Sour cream

In a mixing bowl using an electric mixer, blend the ricotta
and cream cheese well. Blend in the sugar. Beat in the eggs,
one at a time. Add the vanilla extract, lemon juice,
cornstarch, flour, and butter. Fold in the sour cream and
blend well.

Into a buttered, 10" spring-form pan, pour the cheese
mixture. Place in COLD oven and turn heat to 325ºF/160ºC.
Bake for 1 hour. Do not open door.

Turn off the oven and leave the cheesecake in oven for at
least two hours. Pour cherry pie filling (or whatever) over
top.

Recipe: Mary Ellen Cronin on AT&T's Interchange

Uncle Dirty Dave's Archives

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... "How often misused words generate misleading thoughts." -- Herbert Spencer ___ MultiMail/Win v0.52

--- Maximus/2 3.01
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Dave Drum wrote to All <=-

Title: Bacon & Two Onion Cheesecake

So many people don't realize that savory cheesecake is not only a thing
but a delicious thing.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crab Cheesecake
Categories: Appetizers, Seafood, Cheesecakes
Yield: 12 Servings

1 c Crackers, crushed
3 tb Butter, melted
1 lb Cream cheese, softened
3 Eggs
1/4 c Sour cream
1 ts Lemon juice, fresh
2 ts Onion, grated
1/4 ts Old Bay seasoning
2 dr Tabasco sauce
1 ds Ground pepper, fresh
1 c Lump crabmeat, canned
1/2 c Sour cream

Preheat the oven to 350 degrees. Mix together the crackers and butter
and use the mixture to line a 9 inch springform pan. Bake for about
10 minutes. Set aside to cool. Reduce the oven to 325 degrees. With
an electric mixer, beat together until fluffy the cream cheese, eggs,
and 1/2 cup sour cream. Add the lemon juice, onion, Old Bay
seasoning, Tabasco, and black pepper. Stir in the crabmeat and mix
well. Pour into the cooled crust and bake 50 minutes until the cake
sets. Remove from the oven. Run a knife around the edge of the cake,
loosening it from the pan. Cool on a wire rack. Remove the sides of
the pan. Spread the cake with the sour cream.

Per serving: 299 Calories; 23g Fat (67% calories from fat); 8g
Protein; 16g Carbohydrate; 109mg Cholesterol; 461mg Sodium

Recipe by: The Travelin' Gourmet

Posted to FOODWINE Digest 16 Feb 97 by Betsy Burtis
<ebburtis@IX.NETCOM.COM> on Feb 17, 1997.

MMMMM

-- Sean

... I've had a wonderful evening. But this wasn't it.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)