From: arielle@taronga.com (Stephanie da Silva)
Subject: Cheesecakes
Organization: Taronga Park BBS
Date: Wed, 16 Dec 1992 22:35:51 GMT

No Bake Cheesecake

2 eggs separated
1 cup milk
2 envelopes unflavoured gelatin
1 cup sugar
1/4 teaspoon salt
1 teaspoon grated lemon peel
3 cups creamed cottage cheese
1 tablespoon lemon juice
1 teaspoon vanilla extract
unbacked crumb crust
1 cup heavy cream
chopped nuts or canned fruit for garnish

In small bowl, beat egg yolks with milk until mixed; in 2-quart
saucepan, stir gelatin with sugar and salt.

Stir yolk mixture into gelatin mixture.  Cook over medium heat, stirring, 
until mixture thickens and coats spoon.  Remove from heat; add lemon peel; 
cool.  Into large bowl, press cottage cheese through sieve; add lemon juice 
and vanilla.  Add gelatin mixture.  Chill about 30 minutes, stirring until 
mixture mounds when dropped from spoon.

Meanwhile, press half of crust mixture in bottom of 9-inch springform pan.

In small bowl with mixer at high speed, beat egg whites just until stiff
peaks form; spoon onto gelatin mixture.  Beat cream until soft peak form; 
spoon onto egg whites; fold egg whites and cream into gelatin mixture.
Pour gelatin mixture into prepared springform pan.

Sprinkle top with remaining crumb mixture and refrigerate until firm.


Pina Colada Cheesecake

Filling:
2 envelopes unflavoured gelatin
3/4 cup sugar
1 can pineapple juice (6 oz)
3 eggs, separated
3 large packages (8 oz) cream cheese
1/4 cup dark Jamaican rum
1/4 teaspoon coconut extract

Topping:
2 cans (8 oz) crushed pinapple in syrup 
2 tablespoons sugar
1 tablespoon cornstarch

Crust:
1 1/2 cups vanilla wafer crumbs
1 cup flaked sweetened coconut
1/3 cup butter, melted

Crust: combine indredients.  Mix well.  Press mixture evenly over bottom
and sides of an 8 or 9 inch pan.  Chill.

Filling: mix gelatin and 1/2 cup sugar in saucepan.  Add pineapple juice.
Let stand until gelatin has softened.  Place over low heat; stir until
gelatin dissolves.  Remove from heat.  In large bowl, beat egg yolks well.
Gradually beat hot gelatin mixtures into egg yolks.  Let cool.

In medium bowl, beat cream cheese until fluffly.  Add to gelatin mixture;
beat until well blended.  Stir in rum and coconut extract.  Refrigerate
gelatin mixture to chill.  Stir frequently as mixture thickens.  When
gelatin mixture is consistency of unbeaten egg whites, remove from
refrigerator.

In large bowl, beat egg whites until foamy.  While beating, add remining 
1/4 cup sugar, 1 tablespoon at a time, until whites hold stiff peaks.  
Fold egg whites into thickened gelatin mixture.  Turn into prepared crust.
Refrigerate for 6 hours or as long as overnight.

Topping: combine ingredients in saucepan.  Stir until cornstarch dissolves.
Cook over medium heat, stirring, until sauce boils and thickens slightly.
Chill.  Spoon sauce over top of cheesecake.


Blue Ribbon Cheesecake

1 1/2 cups graham cracker crumbs
1 butter, melted
3 tablespoons sugar

3 8-ounce packages cream cheese, room temp
1 cup sugar
3 eggs, room temp
1/2 cup butter, melted and cooled
1/8 teaspoon orange extract

Grated orange peel for garnish

Combine crumbs, butter and sugar.  Press mixture evenly onto bottom and
sides of a 9 inch springform pan.

Preheat oven to 450F.  Beat together cream cheese and sugar until light
and fluffy.  Add eggs, 1 at a time, beating after each addition.
Blend in butter and orange extract.  Turn mixture into pan and bake
15 minutes.  Cool.

Refrigerate at least 12 hours before serving.  Remove sides of pan.
Garnish with grated orange peel.  Serve chilled.


Raspberry Swirl Cheesecake

Crust:
1 9 oz package chocolate wafer cookies, finely crushed
1/4 cup butter, melted
1/4 cup firrmly packed dark brown sugar

Filling:
3 8 oz packaged cream cheese, softened
1 cup sugar
1 cup sour cream
3 eggs
2 tablespoons lemon juice
3 tablepoons flour
2 teaspoons vnailla extract
1 12 oz can raspberry dessert filling, strained

Preheat oven to 325F.  In medium bowl, combine cookie crumbs,butter and
brown sugar.  Press firmly on bottom and sides of a 9" springform pan.  In
large blowl, beat cheese until fluffy.  Beat in sugar, sour cream and eggs
until smooth.  On low speed, add leomon juice, flour and vanilla, mix well.
In medium bowl, stir 1/3 of the batter into strained raspberry filling 
Mix well.  Pour remaining batter into prepared pan; using spoon, drop the
raspberry filling into the plain batter.  With knife, swirl filling into
batter.  Bake 1 hour or until center is set.  Carefully loosen top of
cheesecake from teh edge of pan with a tip.  Cool.  Chill.  Remove sides
of pan.  Garnish as desired.


Cheesecake Supreme

3/4 cup all purpose flour
3 tablespoons sugar
1 teaspoon grated lemon peel
6 tablespoons butter
1 slighly beaten egg yolk
1/2 teaspoon vanilla
3 8-ounce packages cream cheese, softened
1 cup sugar
2 tablespoon all-purpose flour
1/4 teaspoon salt
2 eggs
1 egg yolk
1/4 cup milk
Cherry Sauce

To prepare crust, combine the 3/4 cup flour, the 3 tablespoons flour, the
3 tablespoons sugar, and the 1/2 teaspoon of the lemon peel.  Cut in butter 
till crumbly.  Stir in 1 slightly beaten egg yolk and 1/4 teaspoon of the 
vanilla.  Pat 1/3 of the dough onto the bottom of an 8 or 9 inch spring-
form pan (with sides removed).  Bake in a 400F oven for 7 minutes or till
golden.  Cool.

Butter the sides of pan; attach to bottom.  Pat remaining dough onto sides 
of pan to a height of 1 3/4 inches; set aside.

For the filling, in a large mixer bowl beat together the softened cream
cheese, remining lemon peel, and remaining vanilla till fluffy.  Stir 
together the 1 cup sugar, the 2 tablespoons flour, and the salt; gradually 
stir into cream cheese mixture.  Add the 2 eggs and 1 egg yolk all at
once, beating at low speed just till combined.  Stir in milk.  Turn into
crust-lined pan.  Bake in a 450F oven for 10 minutes.  Reduce heat to 300F; 
bake 50 to 55 minutes more or till center appears set and a knife comes
out clean.  Cool 15 minutes.  Loosen sides of cheesecake from pan with a
spatula.  Cool 30 minutes; remove sides of pan.  Cool about 2 hours
longer.  Chill thoroughly.  Top with Cherry Sauce.

Cherry Sauce: In a saucepan combine 3/4 cups sugar, 2 tablespoons cornstarch, 
and dash salt.  Stir in 1/3 cup water.  Stir in 4 cups fresh or frozen 
unsweetened pitted tart red cherries, thawed.  Cook and stir till thickened 
and bubbly.  Cook and stir 1 to 2 minutes more.  Cover.  Chill without 
stirring.  (Or, use one 21 ounce can cherry pie filling instead of sauce.)


Lemon-glazed Cheesecake

2 cups graham cracker crumbs
6 tablespoons butter; melted
2 tablespoons sugar

3 8-ounce packages cream cheese
3/4 cup sugar
3 eggs, room temperature
1/4 cup fresh lemon juice
2 teaspoons grated lemon rind
2 teaspoons vanilla

2 cups sour cream
3 tablespoons sugar
1 teaspoon vanilla

Lemon Glaze
Curled lemon strip, large strawberry and mint leaves for garnish

Preheat oven to 350F.  Combine first 3 ingredients thoroughly.  Press
crust evenly onto bottom and sides of buttered 9 inch springform pan.
Bake crust 5 minutes.  Allow to cool.

Beat cream cheese until soft.  Add sugar, blending thoroughly.  Add eggs
one at a time, beating well after each addition.  Mix in lemon juice,
rind and vanilla.  Blen well.  turn into pan and bake 35 minutes.

Meanwhile, blend sour cream and remaining sugar and vanilla.  Remove
cake from oven after baking 35 minutes.  Gently spread sour cream
mixture over top.  Return to oven and bake 12 more minutes.  Cool
cheesecake on wire rack 30 minutes.

Spread with slightly cooled lemon glaze (before glaze sets).  Chill
several hours or overnight before removing sides of pan.  

Lemon Glaze

1/2 cup sugar
1 1/2 tablespoons cornstarch
1/4 teaspoon salt

3/4 cup water
1/3 cup fresh lemon juice
1 egg yolk

1 tablespoon butter
1 teaspoon grated lemon rind

In heavy 1-quart squcepan mix sugar, cornstarch and salt.

Combine water, lemon juice and egg yolk and add to sugar mixture.  Cook
over low heat, stirring constantly, until mixture comes to a slow boil
and thickens.

Add butter and lemon rind.  Allow to cool slightly, but spread on
cheesecake before glaze sets.


Chocolate Cheesecake

3/4 cups finely crushed graham cracker crumbs
1 tablespoon sugar
2 tablespoons butter, melted
1 package chocolate pudding and pie filling
3/4 cup sugar
1 cup milk
1 square Baker's unsweetened chocolate
3 8 ounce package cream cheese, softened
3 egg yolks
2 teaspoons vanilla
1/4 teaspoon salt
3 egg whites
1 cup sour cream

Combine graham cracker crumbs, sugar and melted butter.  Press on bottom
and sides of a greased 0 inch springform pan.  Combine pudding mix, sugar
and milk in saucepan.  Add chocolate.  cook and stire over medium heat
until mixture comes to a full boil.  Remove from heat.  Cover surface
with waxed paper and set aside.  

Beat cream cheese until fluffy.  Beat in yolks, vanilla, salt and pudding.
Fold in egg whites.  (Odd.  Says nothing about beating the egg whites
first.  Hm.  Well, I would.)  Pour over crumbs in pan.  Bake on lowest
rack at 425F for about 35 minutes or until center is set lightly when
touched.  Cool 4 hours.  Spread top with sour cream.


Super Double-Cream Cheesecake
(this recipe recommends making it the day before to let the flavours meld)

Crust:
1 box (8 1/2 ounces) chocolate wafer cookies
1/4 cups sugar
1 teaspoon ground cinnamon
pinch of salt
6 tablespoons unsalted butter, melted

Filling:
3 large packets (8 ounces each) cream cheese, softened
2/3 cup sugar
1/2 teaspoon salt
3 eggs
3 cups sour cream
1 tablespoon fresh lemon juice
1 1/2 tablespon bourbon or dark rum
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted

In a food processor or blender, grind the cookies into moderately fine-
textured crumbs.  Add the sugar, cinnamon and salt and process briefly
to blend.  Transfer to a bowl, pour the butter over the crumbs and
toss with a fork to moisten evenly.  Gently press the crumbs evenly over
the bottom and sides of a 9 inch springform pan.

Preheat the oven to 350F.  In a food processor, combine the cream cheese,
sugar, salt and eggs; blend until smooth, scraping down the sides of the
container as necessary.  Add the sour cream (see note), lemon juice,
bourbon, vanilla and butter and blend.

Pour the filling into the cookie-crumb shell and bake in the middle of
the oven for 45 minutes.  Turn off the oven, prop the oven door open
slightly and allow the cake to rest in the oven for 1 hour.  Cool on
a rack and refrigerate for at least 8 hours.

Note: If the container of the food processor is not large enough,
add only 1 cup of sour cream.  Pour about half the mixture into a
mixing bowl; add the remaining 2 cups of sour cream to the processor
and blend.  Combine both batches in the mixing bowl and stir to blend.

Turtle Cheesecake

2 cups vanilla wafer crumbs
6 tablespoons melted butter
1 14-ounce bag caramel candies
1 5.3-ounce can evaporated milk
1 cup chopped toasted pecans
2 8-ounce packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup semisweet chocolate chips, melted

Combine crumbs and butter and press onto bottom of a 9-inch springform
pan.  Bake 10 minutes at 350 degrees.  Melt caramels in milk in heavy
1 1/2 quart saucepan over low heat, stirring frequently until smooth. 
Pour over crust.  Top with pecans.

Combine cream cheese, sugar and vanilla.  Mix at medium speed with
electric mixer until well-blended.  Add eggs, one at a time, mixing 
well after each.

Blend in chocolate.  Pour over pecans.  Bake at 350 degrees for 40 
minutes.  Loosen cake from rim of pan.  Chill.  Garnish with whipped 
cream, additional chopped nuts and maraschino cherries if desired.


Pumpkin Cheesecake

2 Tbs. butter, softened
1/3 c. gingersnap crumbs
4 pkg. (8 oz.) cream cheese, at room temp.
1 1/2 c. firmly packed dark brown sugar
5 eggs
1/4 c. all-purpose flour
1 tsp. cinnamon
1 tsp. allspice
1/4 tsp. ground ginger
1/4 tsp. salt
2 c. pumpkin puree
Maple syrup and walnut halves for garnish

Generously butter a 9 in. springform pan with the softened butter.  Sprinkle
gingersnap crumbs into the pan and shake to evenly coat the sides and bottom.
In a large bowl, beat cream cheese until fluffy.  Gradually beat in the brown
sugar.  Add the eggs, one at a time, mixing thoroughly after each.  Sift in 
flour, cinnamon, allspice, ginger, and salt.  Blenad well.  Beat in pumpkin
puree and pour into the pan.  Bake at 325oF for 1 1/2- 1 3/4 hr.  Test center
with a toothpick.  Remove from oven and cool for 1 hr.  Remove the ring and
let the cake finish cooling to room temperature.  Refrigerate, covered, until
chilled.  Serve peices drizzled with a little (2 tsp?) maple syrup and a
couple of walnut havles for garnish.


OREO CHEESECAKE
 
Crust:
 
  25 Oreos (2.5 cups crumbs)
  4 Tablespoons unsalted butter, melted
 
Preheat oven to 425F.  Butter bottom and sides of springform pan.  
Break cookies and put into food processor fitted w/ metal blade.  
Process til crumbs.  Add butter, mix til blended.  Pour into pan; 
press evenly over bottom and 2/3 up sides.  Refrigerate while 
preparing filling.
 
Filling:
 
  32 oz. cream cheese @ room temp
  1.25 cups sugar
  2 Tblsp. flour
  4 large eggs @ room temp
  3 large egg yolks @ room temp
  1/3 cup whipping cream
  (feel those arteries clogging yet? wait--there's more!)
  1 teaspoon vanilla
  1.75 cups coarsely chopped Oreos (about 15 cookies)
 
Beat cream cheese in large bowl w/ electric mixer on medium
until smooth.  Scrape down sides.  Add 1.25 cups sugar, beating
until lite & fluffy, about 3 minutes, scraping down occasionally.
Mix in flour.  While beating continuously, add eggs & yolks; mix
until smooth.  Beat in cream and 1 t. vanilla til well blended.
 
Pour 1/2 the batter into prepared crust.  Sprinkle with chopped
Oreos.  Pour remaining batter over; smooth with spatula.  Some
oreos may rise to the top.
 
Put pan on baking sheet.  Bake in 425F oven 15 minutes.  Reduce
oven temp to 225F and bake for additional 50 minutes or until set.
 
Topping:
 
  1/4 cup sugar
  1 teasp. vanilla
  2 cups sour cream
 
Remove cake from oven & increase temp to 350F.  Stir together
sour cream, vanilla, and sugar.  Spread mixture evenly over
cake top.  Return to 350F oven and bake 7 minutes or til
topping begins to set.  Remove from oven; cool in draft-free
place to room temp.  Cover & refrigerate several hours or
overnight.
 
Can be refrigerated up to 3 days (if it lasts that long).
Serves 10-12.  Before serving, remove sides of springform.
 

Pumpkin Marble Cheesecake

1 1/2 cups gingersnap crumbs
1/2 cup finely chopped pecans
1/2 cup margerine

Combine and press onto bottom and 1 1/2" up the sides of a 9" springform pan.
Bake at 350 for 10 minutes.

2 8-oz packages cream cheese, softened
3/4 cup sugar
1 tsp vanilla
3 eggs
1 cup pumpkin puree (canned or fresh)
3/4 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger

Combine cream cheese, 1/2 cup sugar, and vanilla.  Mix at medium speed until
well blended.
Add eggs, one at a time, mixing well after each addition.
Reserve 1 cup of batter.
Add remaining sugar, pumpkin, and spices to batter and mix well.
Spoon batters alternately over crust and cut through mbatters with knife to
make marble effect.  
Bake at 350 for 55 minutes.  Turn off oven and leave pan in oven while it
cools down.  Loosen cake from rim of pan.  Chill.  
I like to garnish this with little mounds of whipped cream sprinkled with
cinnamon.


 
PUMPKIN CHEESECAKE
 
1/3 c. margarine
1/3 c. sugar
1 egg
1&1/4 c. flour
2 (8 oz) pkgs cream cheese 
3/4 c. sugar
2 c. fresh or canned pumpkin (I like fresh)
1 t. cinnamon
1/4 t. nutmeg
Dash salt
2 eggs
 
Cream margarine, sugar until light and fluffy.  Blend in egg.  Add
flour and mix well.  Press dough on bottom & 2" high on sides of 9"
springform pan or a high sided cake pan.  Bake at 400F for 5 min.
Reduce temperature to 350F.
 
Combine softened cream cheese and sugar, mixing at medium speed on
electric mixer till well blended.  Blend in pumpkin, spices and salt.
Mix well.  Add eggs, one at a time, mixing well after each addition.
Pour mixture into pastry lined pan; smooth surface to edge of crust.
Bake at 350F for 50 min.  Take knife and loosen cake from rim of pan.
Cool before removing from pan.  Chill.  Garnish with whipped cream just
before serving if desired.
 
 
 
PUMPKIN WALNUT CHEESECAKE
 
1 package (6 ounces) zwieback crackers, crushed (app. 1.5 cups)
1 cup sugar (divided as 1/4 cup and 3/4 cup)
3/4 cup firmly packed light brown sugar
6 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
5 eggs
1 can (16 ounces) pumpkin
1 3/4 teaspoons pumpkin pie spice
1/4 cup heavy cream
 
For the topping you will need:
 
6 tablespoons butter, softened
1 cup firmly packed light brown sugar
1 cup coarsly chopped walnuts
 
Blend zwieback crumbs, 1/4 cup sugar, and the 6 tablespoons melted
butter.  Press firmly over bottom and up sides of a lightly buttered
9-inch spring-form pan.  Chill.
 
Beat the cream cheese until smooth.  Add the 3/4 cup sugar and the 3/4
cup brown sugar, beating until well mixed.  Beat in the eggs one at a
time, until mixture is light and fluffy.  Beat in the pumpkin pie
spice and the heavy cream at low speed.  Mix in the pumpkin.  Pour
into prepared pan.
 
Bake in a slow oven (325) for one hour and 35 minutes.
 
While pie is baking, mix the topping ingredients, first the butter and
brown sugar until crumbly, then blending in the nuts.
 
After the one hour and 35 minutes, remove the pie from the oven.  Spread
the topping over it, and return it to the oven for 10 minutes.
 
Remove from oven and cool on a wire rack.  Refrigerate for several hours,
or overnight.
 
This cheesecake is rather large, and incredibly rich.  Everyone always
wants more than they can fit in their stomach! And the recipe! :-)
 
Serving suggestion:  Some like this garnished with whipped cream and more
walnuts, or with whipped cream and pecans.
 
 
PUMPKIN CHEESECAKE
 
 
          PASTRY
     1 cup     flour
     1/4 cup   sugar
     1 tsp     vanilla
     1         egg yolk
     1/4 cup   butter, softened
 
          FILLING
     2 1/2 lb  packaged cream cheese, softened
     3/4 cup   packed light brown sugar
     1 cup     sugar
     3 Tbsp    flour
     3/4 tsp   ground allspice
     3/4 tsp   ground ginger
     1/2 tsp   ground cinnamon
     1 lb      canned pumpkin
     2         egg yolks
     5         eggs
     1 tsp     vanilla extract
     1/4 cup   heavy cream
 
Preheat the oven to 400 deg. F.  Grease the bottom and sides of 
a 9 inch diameter 3 inch deep spring- form pan.  Prepare the pastry 
by stirring flour and sugar together in a bowl. Cut in butter, egg 
yolk and extract. Work the dough (which will be very crumbly) with 
hands to complete the mixing.  Evenly press the dough on the bottom 
and up the sides (to within 1/2 inchcm" of the top) of the springform 
pan. Bake in the preheated oven for 10 minutes, or until golden brown. 
Remove and set aside to cool while preparing the filling.
 
Increase the oven temperature to 475 deg. F.  Beat the cream cheese 
in a large bowl until smooth and soft. Beat in the sugars, flour, 
spices and pumpkin until well blended. Add egg yolks and eggs one at 
a time, beating well after each addition.  Add vanilla extract, beat 
in well. Stir in the cream.

Pour filling into the pastry crust. Bake for 12 minutes. Without 
opening the oven door, reduce the oven temperature to 200 deg. F 
degrees and leave the cheesecake in the oven for an additional 1
hour and 15 minutes. At the end of the baking time, turn off the 
oven, but leave the cheesecake sitting inside (without opening the 
door) until the oven cools (about 2 to 3 hours). Remove  from the 
oven, refrigerate overnight.
 
 
 
PUMPKIN CHEESECAKE TORTE    makes 10 to 12 servings
 
  Crust:
   1 1/2 c. graham cracker crumbs
   1/3 c. butter or margarine, melted
  Filling:
   12 oz. cream cheese, softened
   5 eggs, divided
   1 1/4 c. granulated sugar, divided
   1 t. vanilla extract
   1 3/4 c. solid pack pumpkin (16 oz can)
   1/2 c. milk
   1 t. ground cinnamon
  Topping:
   1 cup heavy cream, whipped
   slivered candied ginger(optional)
  
 For crust:  In medium bowl, combine graham cracker crumbs and butter.
Spray 12x8x2-inch baking dish with non-stick cooking spray.  Press crump
mixture onto bottom of dish.
 For filling:  In food processor or mixer bowl, combine cream cheese, 2
eggs, 1/2 cup sugar, and vanilla until smooth and well blended.  Pour
mixture over crust.  Bake in preheated 350 degree F oven for 15 minutes.
In medium bowl, stir together remaining eggs, remaining sugar, pumpkin,
milk, and cinnamon until well blended.  Carefully spoon pumpkin mixture
evenly over cream cheese layer; smooth top.  Return to 350 degree F
oven; bake an additional 40 to 45 minutes, or until pumpkin is set.
Cool and chill.
 For topping:   Pipe or spoon whipped cream over top; garnish with slivered
candied ginger if desired.  Cut into squares to serve.  May also be
served as a frozen desert.
 Nutritional information per serving, 1/12 of recipe; calories 385;
protein 7g; carbohydrate 34g; fat 26g; cholesterol 162mg; sodium 250mg;
potassium 210mg.
 

			Peanut Butter and Jelly Cheesecake

1 cup graham cracker crumbs
3 tbs sugar
2 tbs margerine

	Combine crumbs, sugar and margerine; press onto bottom of
	9-inch springform pan.  Bake at 325 for 10 minutes.

2 8-ounce packages cream cheese, softened
1 cup sugar
1/2 cup chunk style peanut butter
3 tbs flour
4 eggs
1/2 cup milk
1/2 cup grape jelly

	Combine cream cheese, sugar, peanut butter, and flour, mixing at
	medium speed on electric mixer until well blended.  Batter will
	be very stiff.)  Add eggs, one at a time, mixing well after 
	each addition.  Blend in milk; pour over crust.  Bake at 450 for
	10 minutes.  Reduce oven temperature to 250; continue baking for
	40 minutes.  Loosen cake from rim of pan; cool before removing
	rim of pan.  Stir jelly until smooth; drizzle over cheesecake in
	lattice design.  Chill.

	10 to 12 servings

Variation	Substitute 1 cup old fashioned or quick oats, uncooked, 1/4
		cup chopped peanuts, and 3 tbs packed brown sugar for
		graham cracker crumbs and sugar in crust.


{I have made this without the jelly, and also with strawberry jelly.  The
jelly is more a matter of presentation, so it's up to you.}
-- 
Stephanie da Silva                                    arielle@taronga.com
Newsgroups: rec.food.cooking