No subject

ISBN 0-89087-698-3

Vampire Killer Cheesecake

6 T butter, divided
1 1/3 cups garlic-herb breadcrumbs
8 oz fresh mushrooms, finely chopped
1 green onion, thunly sliced
2 T flour
3 pkg (8 oz each) cream cheese
1 15 oz container ricotta cheese
1/2 cup milk
3 eggs
freshly ground pepper
3/4 cup fresh garlic, finely chopped
1/2 cup dried tomato, drained oil packed or dehydrated reconstituted in boiling
water, chopped
1/2 cup (or more to taste) prepared pesto
1/2 cup (or more to taste) black olives, finely chopped

Melt 4 T butter; combine with bread crumbs.  Press mixture into the bottom of a
12" springform pan sprayed with non-stick spay; reserve.
Saute mushroom and green onion in remaining 2 T butter until vegetables are
soft, about 3 minutes; spinkle with flour.  Stirring constantly, cook until
ingedients are well incorporated, about 1 minute; reserve.  In a lrge bowl, beat
cream chese, ricotta, and milk until smooth.  Beat in eggs one at a time.  Stir
in pepper to taste; stir in garlic and mushroom mixture until thoroughly
incorporated.  Pour into prepared crust; put pan in a 350 degree oven.  Set a
pan of hot water on the rack below the chhesecake.  Bake  cheesecake until
center is set, about 60 minutes.  Run knife around edge of cake; cool.
Refrigerate.
To serve, remove pan sides; set cheesecake on a serving platter.  Sprinkle
tomato in a circle in the center.  Surround with a ring of pesto; finish with a
ring of olives.  Cut cheesecake into thin wedges.  Serve with crackers or
sourdough French bread.
Makes 6 servings


Garlic Goddess Cheese Pie

Potato crust:
2 large raw potatoes
1/2 tsp salt
1 large beaten egg

Filling:
3 large cloves fresh garlic
1 green onion
2 bunches asparagus
15 medium sized mushrooms
3 T butter
1/2 tsp salt
1/2 tsp dried basil
dash thyme
2 1/4 heaping cups grated white cheddar cheese
2 large eggs
1/4 cup milk

Potato Crust:
Preheat oven to 400 degrees.  Pare and grate potatoes.  Combine with salt and
turn into a collander.  Let drain 10 minutes, then squeeze out excess moisture.
Combine with egg.  Pat into oiled 9" pie pan to make a crust.  Bake in preheated
oven 40 to 45 minutes.

Filling:
Peel and crush garlic; trim and chop onion.  Trim and chop asparagus tips and
mushrooms.  Saute garlic and onion in butter a few minutes.  add asparagus and
mushrooms along with seasonings.  Cover and cook 10 minutes, stirring
occasionally

Spead half the cheese into the bakes crust, then the vegetable saute.  Cover
with remaining cheese.  Beat eggs with milk and pour over the pie.

Bake in a moderately hot oven, 375 degrees, 35 to 40 minutes
Makes one 9" pie
--