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What do you cook?

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Yummie, It's not pizza it's
dig-sml-supreme.gif
 
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When we lived in Wisconsin my wife worked for Jacks Pizza... a division of Kraft that made Tombstone, Digiorno and Jacls frozen pizza... we used to get them for $1.00 per pizza.... needless to say we ate a lot of them :)
 
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There's Always Room for Dessert

I make or help make plenty of meals - but the holiday season is when I have time on my hand to try something with a higher order of difficulty - desserts.

I'm sure to make one of these each holiday a Lindy's Chesecake - make it a day ahead, but well worth the extra effort - the killer in this is the made-from-scratch crust, its extra deep, so make sure you have the right size of spring-form pan:

bakinginamerica1.jpg


Cookie Crust
1 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon grated lemon rind
1/2 teaspoon vanilla extract
1 large egg yolk
1 stick (1/2 cup) unsalted butter, chilled and cut into 1/4-inch bits


  • [FONT=Verdana,Arial,MS Sans Serif]FILLING [/FONT]
  • [FONT=Verdana,Arial,MS Sans Serif]5 8-ounce packages Neufchatel cream cheese, at room temperature [/FONT]
  • [FONT=Verdana,Arial,MS Sans Serif]1 3/4 cups sugar [/FONT]
  • [FONT=Verdana,Arial,MS Sans Serif]3 tablespoons all-purpose flour [/FONT]
  • [FONT=Verdana,Arial,MS Sans Serif]1/4 teaspoon salt [/FONT]
  • [FONT=Verdana,Arial,MS Sans Serif]Finely grated zest of 2 oranges [/FONT]
  • [FONT=Verdana,Arial,MS Sans Serif]Finely grated zest of 1 lemon [/FONT]
  • [FONT=Verdana,Arial,MS Sans Serif]1 tablespoon pure vanilla extract[/FONT]
  • [FONT=Verdana,Arial,MS Sans Serif]5 large eggs [/FONT]
  • [FONT=Verdana,Arial,MS Sans Serif]2 large egg yolks [/FONT]
  • [FONT=Verdana,Arial,MS Sans Serif]1/4 cup heavy cream[/FONT]
  1. To make the crust, place the flour, sugar, grated lemon rind, vanilla extract, egg yolk, and butter in a large mixing bowl. With your fingertips, rub the ingredients together until they are well mixed and can be gathered into a ball. Dust with a little flour, wrap in waxed paper, and refrigerate for at least 1 hour.
  2. Place the chilled dough in an ungreased 9-inch spring-form pan. With your hands, pat and spread the dough evenly over the bottom and about 2 inches up the side of the pan. Bake in the center of a preheated 450*F (230*C) oven for 10 minutes. Remove and set aside to cool to room temperature.
  3. Lower the oven temperature to 200 degrees. To make the filling, place the cream cheese in a large mixing bowl and beat vigorously with a wooden spoon until it is creamy and smooth. Beat in the sugar, a few tablespoons at a time, and, when it is well incorporated, beat in the flour, lemon and orange rinds, vanilla extract, eggs and egg yolk, and heavy cream.
  4. Pour the filling into the cooled cookie crust and bake in the center of the oven for 1 hour. Then remove from the oven and set aside to cool in the pan. Then demold.
  5. Refrigerate the cheesecake for at least 3 hours before serving.
  • [FONT=Verdana,Arial,MS Sans Serif]SAUCE [/FONT]
  • [FONT=Verdana,Arial,MS Sans Serif]3 cups ripe strawberries, rinsed, patted dry, and stems removed (this also works well with small raspberries {red or black}, or loganberries)
    [/FONT]
  • [FONT=Verdana,Arial,MS Sans Serif]3/4 cup confectioners sugar (or grind down regular sugar fine)
    [/FONT]
  • [FONT=Verdana,Arial,MS Sans Serif]1/3 cup water [/FONT]
  • [FONT=Verdana,Arial,MS Sans Serif]Pinch of salt [/FONT]
  • [FONT=Verdana,Arial,MS Sans Serif]1 1/2 tablespoons cornstarch [/FONT]
  • [FONT=Verdana,Arial,MS Sans Serif]2 teaspoons unsalted butter [/FONT]
  • [FONT=Verdana,Arial,MS Sans Serif]1 teaspoon fresh lemon juice[/FONT]
[FONT=Verdana,Arial,MS Sans Serif]For the strawberry sauce, if the strawberries are small, reserve 1 cup of the best ones. If they are large, slice enough to make 1 cup. Set aside. Place the remaining berries in a medium saucepan and crush with a potato masher. Add the sugar, water, salt, and cornstarch. Stir well with a heat- proof rubber spatula, and bring to a boil over medium heat, stirring constantly. Reduce the heat to low and continue cooking, stirring constantly, for 2 minutes, or until the sauce is slightly thickened. Remove from the heat and add the butter, lemon juice, and reserved berries. Cool to room temperature, then refrigerate until chilled. (The sauce can be made a day ahead.)[/FONT]
An alternative treatment is to use heavy whipping cream, and line the outside of the cake with almonds previously blanched in sherry.

(EDIT: I've cut and pasted segments of two recipes for Lindy's cheesecake here that together match closely what I do).
 
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BuckinMichigan said:
I thought people in WI only ate cheese and brats and drank beer?
Click to expand...
Phooey... only one for three today. :)

I can't wait for next weekend when I'm home and Dad makes breakfast. Not a fancy breakfast, but special because it's Dad taking care of us on a weekend morning. Almost as much fun as those occasional evenings when Mom was out and we'd immediately know, whooo hooo... it was going to be breakfast for dinner! :p
 
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Sauerkraut Balls


1 medium onion, finely chopped
? medium clove garlic, crushed
3 tablespoons butter
1 cup cooked ham, finely chopped
1 cup corned beef, finely chopped
6 tablespoons flour
1 egg
3 cups sauerkraut, drained, squeezed, and finely chopped
18 teaspoon seasoned salt
? teaspoon Worcestershire sauce
1 tablespoon parsley, chopped
? cup beef stock or bouillon
2 eggs
2 tablespoons water
Fine cracker meal
Oil for frying

Cook?s note: Once formed, the sauerkraut balls may be frozen individually on a cookie sheet, then placed in a storage bag or box. Thaw before deep frying.

Saute onion and garlic in butter over low heat for 5 minutes. Stir in ham, corned beef, and flour. Cook until browned. In a large mixing bowl combine 1 egg, sauerkraut, seasoned salt, Worcestershire sauce, parsley, and beef stock. Add to onion-ham mixture. Continue to cook on low and stir until mixture forms a thick paste. Remove from heat and chill overnight.

Beat the remaining 2 eggs with water. Shape chilled mixture into 1-inch balls. Roll in egg/water mixture, then cracker meal. Deep-fry in oil at 375 degrees until brown. Drain on absorbent paper.

Serve warm.

Yield: 25 to 30 balls
 
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