HDTenEightyP/NetNews huggingface dataset:
Newsgroups: rec.food.recipes
Distribution: world
From: rudy@mtqua.att.com (Avram R Vener)
Date: Sun, 12 Apr 92 19:16:08 EDT
Subject: REQUEST: Canadian Chedder Cheese Soup
Summary: orig. subject: REQUEST:  Canadian Cheddar Cheese Soup
Followup-To: rec.food.recipes
Organization: AT&T

All I can be sure about is that the soup contains cheddar cheese, potatoes and
Some Marvelous Spices. 

Rudy Vener rudy@mtqua.att.com
Newsgroups: rec.food.recipes
Distribution: world
From: vu0350@bingvaxu.cc.binghamton.edu (allen h. lutins)
Date: Thu, 9 Apr 1992 19:12:57 GMT
Subject: REQUEST: Golub Jamon
Summary: orig. subject: REQUEST: Golub Jamun (Indian dessert)
Followup-To: rec.food.recipes
Organization: State University of New York at Binghamton

...i got a recipe verbally from the owner of a local Indian
restaurant, but it was very inexact, and i didn't get the texture quite
right.  The recipe would ideally have a `troubleshooting' section
(i.e., what i did wrong if the batter's the wrong consistency, or if
the balls are too heavy or too light, etc.).  Thanks!
Newsgroups: rec.food.recipes
Distribution: world
From: Herberg_David@tandem.com (David Herberg)
Date: Mon, 6 Apr 1992 20:36:43 GMT
Subject: REQUEST: Maraschino Cherries
Summary: orig. subject: REQUEST: Fresh -> Maraschino cherries?
Followup-To: rec.food.recipes
Organization: Tandem Computers Inc.


The subject encoded it all.  Does anybody have a recipe for making 
maraschino cherries from fresh cherries?

David Herberg, Herberg_David@tandem.com

Xref: sparky rec.food.recipes:777 rec.food.veg:4315
Newsgroups: rec.food.recipes,rec.food.veg
Distribution: world
From: jrtrint@pacbell.com (John Trinterud)
Date: Thu, 9 Apr 1992 17:19:53 GMT
Subject: OVO-LACTO: Lemon or Lime Squares
Summary: orig. subject: Intercalary Day Tea recipes: Lemon or Lime Squares
Archive-Name: recipes/ovo-lacto/lemon-squares
Keywords: recipe ovo lacto lemon squares
Followup-To: rec.food.veg
Organization: Pacific * Bell

Intercalary Day Tea Recipes

Here's the one I forgot - posted especially for Diptik!

Lemon Squares (and a Lime modification)
From an old Gold Medal Flour bag

For 1 - 8 x 8 pan, double for 1 - 13 x 9 pan

1 Cup flour
1/2 Cup margerine or butter, softened
1/4 Cup powdered sugar

2 eggs
1 Cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons grated lemon peel
2 tablespoons lemon juice

extra powdered sugar

Preheat oven to 350 degrees. Mix flour, margerine or butter and
powered sugar throughly. Press evenly in an ungreased 8 x 8 pan,
building up 1/2 inch edges. Bake 20 minutes. Don't begin the next
step until the time is almost up...

Beat remaining ingredients except powered sugar until light and
fluffy, about 3 minutes at high speed.Pour over hot crust. Bake just
until no indentation remains when touched in the center, about 25
minutes. Cool, sprinkle with powered sugar. Cut in about 1 1/2 inch squares.

For lime squares, substitute grated lime peel and lime juice.

For high altitude, bake crust until golden, 20 to 25 minutes.
Decrease granulated sugar to 3/4 Cup, increase second bake time to
about 30 minutes, slight indentation may remain when tested.

John Trinterud jrtrint@srv.PacBell.COM
Newsgroups: rec.food.recipes
Distribution: world
From: sushi@starconn.com (Ronald Levine)
Date: Sun, 5 Apr 1992 12:12:14 GMT
Subject: REQUEST: Boudin (Cajun snack)
Summary: orig. subject: Good recipe wanted for Boudin. Tex-Louisiana Cajun style
Followup-To: rec.food.recipes
Organization: Starnet-Public Access UNIX--Los Altos, CA  415-949-3133

After travelling to the Houstin / Texas - Louisiana Cajun area I
enjoyed finding a Cajun Snack referred to as "Boudin".  As it is not
available in my area I was hoping someone had a recipe for this
delicious snack.

Thanks
Newsgroups: rec.food.recipes
Distribution: world
From: ames!ultra!wayne@uunet.UU.NET (Wayne Hathaway)
Date: Fri, 3 Apr 92 17:24:48 GMT
Subject: REQUEST: Queso Fundido
Reply-To: ames!ultra!wayne@uunet.UU.NET (Wayne Hathaway)
Summary: orig. subject: REQUEST: Queso Fundido
Followup-To: rec.food.recipes
Organization: Ultra Network Technologies

A quick request:  Does anybody out there have a favorite recipe for
queso fundido that they'd like to share?  Thanx much.

    Wayne Hathaway
Newsgroups: rec.food.recipes
Distribution: world
From: sunita <ST403388@brownvm.brown.edu>
Date: Sun, 12 Apr 92 19:31:10 EDT
Subject: REQUEST: Horchata (Mexican drink)
Summary: orig. subject: REQUEST: horchata
Followup-To: rec.food.recipes
Organization: ?

Does anyone have a recipe for horchata, a mexican cinnamon and rice
drink that is usually served cold?
Newsgroups: rec.food.recipes
Distribution: world
From: jennifer@flash.ATC.Olivetti.Com (Jennifer Grieves)
Date: 8 Apr 92 18:20:59 GMT
Subject: REQUEST: Acorn Squash
Summary: orig. subject: Acorn Squash
Followup-To: rec.food.recipes
Organization: ?


What is the easiest way to cook Acorn Squash?  I have heard of cooking
it with brown sugar.  How do you prepare it with brown sugar or does
anybody know of other ways to prepare Acorn Squash?

Thanks.....Jennifer
Newsgroups: rec.food.recipes
Distribution: world
From: shy@cbnewsk.att.com
Date: Fri,  3 Apr 92 17:10:31 EST
Subject: REQUEST: Snickerdoodle Pie
Summary: orig. subject: Snickerdoodle Pie recipe wanted
Followup-To: rec.food.recipes
Organization: AT&T

Help! My mother has been searching everywhere for the recipe to a pie
she had in a restaurant near Somerset, PA. It was called Snickerdoodle
Pie and it was some kind of Cheesecake. She even wrote a letter to the
maker of Snickers Bars and they didn't have the recipe. (But they did
send her a coupon good for some free Snickers) She's been trying to
duplicate the recipe to no avail!

Does anybody know where to find the recipe to Snickerdoodle Pie??

Thanks,
Susan Hallander

Xref: sparky rec.food.recipes:781 rec.food.veg:4317
From: tshapin@orion.oac.uci.edu (Ted Shapin)
Newsgroups: rec.food.recipes,rec.food.veg
Subject: VEGAN: Burger
Summary: orig. subject: VEGAN: Burger
Keywords: recipe vegan burger
Date: 10 Apr 92 05:26:35 GMT
Followup-To: rec.food.veg
Organization: Beckman Instruments, Fullerton, CA
Archive-Name: recipes/vegan/burger

NO-MEAT BURGERS-IN-A-HURRY
 
1 pound firm tofu, mashed
1 cup quick rolled oats
1/2 cup wheat germ
1 onion, finely minced (opt.)
2 Tablespoons onion powder
2 Tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon of each: basil, oregano, garlic powder
1/8 teaspoon black pepper
vegetable oil for frying
 
Mix ingredients together. Knead for a few minutes.  Shape into six
patties. Fry in lightly oiled cookie sheet at 325 F for 25 minutes.
Serve on whole wheat bread or buns. Top with lettuce, tomato, alfalfa
sprouts, grated carrot, onion, pickles, catsup or mustard.

[This recipe came from the North American Vegetarian Society, PO Box
72, Dolgeville, N.Y. 13329 USA.  They publish "Vegetarian Voice" quarterly.]

Ted
Newsgroups: rec.food.recipes
Distribution: world
From: rlm7638@tamsun.tamu.edu (Jack McKinney)
Date: 10 Apr 1992 10:06:33 -0500
Subject: REQUEST: Sausage-Cheese Balls
Summary: orig. subject: REQUEST: sausage-cheese balls (w/o _Bisquick_)
Followup-To: rec.food.recipes
Organization: Texas A&M University, College Station


I am looking for a _scratch_ recipe for sausage-cheese balls. I don't
like working from mixes and would prefer a recipe that didn't include a
mix as an _ingredient_.

Jack McKinney          rlm7638@tamsun.tamu.edu
From: ssclift@neumann.waterloo.edu (Simon Clift)
Newsgroups: rec.food.recipes
Subject: REQUEST: Vegetarian Cold Cuts
Summary: orig. subject: REQUEST: Vegetarian Sandwich "Cold-Cuts"
Date: 8 Apr 92 21:05:32 GMT
Followup-To: rec.food.recipes
Organization: ?
NNTP-Posting-Host: mthvax.cs.miami.edu


Does anyone have any recipes for a vegetarian equivalent to cold-cuts,
or any ideas (other than peanut-butter and jam, or cucumbers :-) ) for
replacing liverworst and cold-cuts on sandwiches?

Thanks

Simon Clift ssclift@neumann.waterloo.edu
Newsgroups: rec.food.recipes
Distribution: world
From: tbrandt@palm_tree.NoSubdomain.NoDomain (Terry Brandt - District Administrator)
Date: 7 Apr 92 13:36:51 GMT
Subject: REQUEST: Turtle Cheesecake
Summary: orig. subject: REQUEST: Turtle Cheesecake
Followup-To: rec.food.recipes
Organization: "Sun Microsystems, Mt. View, CA."

I recently tasted a delicious cheesecake called Turtle Cheesecake. It was
smooth and creamy with a caramel, chocolate, and pecan topping.

I tried experimenting making the topping by melting caramel and chocolate in
the microwave but the topping hardened and was not very edible.

Any suggestions or an authentic recipe would be greatly appreciated

Thanks,

Terry Brandt terry.brandt@Central.Sun.COM
Newsgroups: rec.food.recipes
Distribution: world
From: ajayshah@alhena.usc.edu (Ajay Shah)
Date: 6 Apr 1992 01:02:54 -0700
Subject: LACTO: Rossogulla (Indian sweet stuff)
Summary: orig. subject: LACTO: Rossogulla (Indian sweet stuff)
Archive-Name: recipes/lacto/rossogulla
Keywords: recipe lacto rossogulla
Followup-To: rec.food.veg
Organization: University of Southern California, Los Angeles, CA

# Written down while watching Jayati Sarkar (jsarkar@usc.edu) do
# it.

Ingredients (to make 50):
	1 gallon milk
	vinegar
	50 sugar cubes, of a brandname which gives 126 cubes per pound
	1.5 cups sugar
	0.5 t freshly ground cardamom
	(ideally) a few drops of rose water
	cheesecloth

Precision demanded:
	a lot

Algorithm:

	1. Put the milk into a non-stick pot on the fire.  Bring it to
	boil.  The instant it is boiling, put it vinegar ("as much as
	needed") till it has all split.  It will split into clear water
	and white semi-solid; there should be no milk left.

	2. Drain out the water.  Tie the split-milk tightly into 
	the cheesecloth and hang it up to drip for three hours.  

	3. Now put something heavy (we used 8-10 big books) on the
	lump of split-milk-in-cheesecloth to get rid of the last
	remnants of the water.  What is left is Paneer, with which 
	you can do many wonderful things.

	4. Once all the H2O has vanished, get the paneer out and
	knead it till you can form smooth balls.  The smoothness is
	very important - the ball should not have a crack/crease on the
	surface when it is formed. This will take roughly 30 minutes work.

	5. This lump of paneer will be turned into 50 rossogullas.
	To make each rossogulla, take a cube of sugar, and build a
	small smooth ball of paneer containing the cube at the center.  
	How big should the ball be?  Big enough so that you get 50 balls
	totally.  Each is roughly 3 cm diameter.  

	So turn the paneer + 50 cubes into 50 rossogullas.

	6. Now you need two pots.  Fill one with two liters of water
	and add the 1.5 cups of sugar.  Fill the other half-full with 
	just water.  Put both on the fire and bring them to boil.

	Put a batch of 20 rossogullas into the plain water pot and 
	cover it.  Cook here for 6.5 minutes. Transfer into the sugar 
	syrup.  (All the while, both the pots are boiling).

	7. Finally, you have 50 rossogullas in the boiling syrup.
	Add the ground cardamom and rose water.  Cook here for an 
	hour, uncovered.  You are done!  Eat either hot or cold.


Ajay Shah, (213)749-8133, ajayshah@usc.edu

Xref: sparky rec.food.recipes:778 rec.food.veg:4316
From: mcrae@cs.ubc.ca (Valerie McRae)
Newsgroups: rec.food.recipes,rec.food.veg
Subject: LACTO: Fetuccine Primavera with Toasted Almonds
Summary: orig. subject: Re: REQUEST: Vegetarian
Keywords: recipe lacto fetuccine primavera almonds
Date: 9 Apr 92 16:52:40 GMT
Followup-To: rec.food.veg
Organization: Computer Science, University of B.C., Vancouver, B.C., Canada
Archive-Name: recipes/lacto/fetuccine-primavera+almonds

Fetuccine Primavera with Toasted Almonds

2 cups broccoli florets
2 cups cauliflower florets
1 cup asparagus or green bean pieces
1 lb fresh fettuccine
1/4 c. olive oil   (less)
1 onion, chopped
1 carrot, chopped
1 small sweet red pepper, chopped
4 cloves garlic chopped
1/2 cup vegtable stock or water
2 Tbsp chopped fresh basil (or dried)
1/4 tsp pepper
1/2 cup Parmesean cheese
1/2 cup toasted silvered almonds

* Steam broccoli, cauliflower and asparagus for 5-8 minutes or until
tender-crisp. Meanwhile in large saucepan of boiling salted water,
cook fresh fettuccine for 5 - 7 minutes, ( if using dried 12 - 15
minutes) or until tender but firm. Drain well.

* Meanwhile, in large skillet, heat oil over medium-high heat; saute
onion for 3-5 minutes or until golden brown.  Ad carrot, red pepper
and garlic; saute for 2-3 minutes or until vegetables are
tender-crisp.  Add to drained pasta along with broccoli mixture,
stock, basil and pepper.  Toss with Parmesean.  Arrange on serving
platter, sprinkle with almonds.

Makes 4 servings 

This is so easy -- Now that we eat so many vegetarian meals, I often
complained that I couldn`t just come home without having planned
ahead.  This recipe will be a stand by for our house now.

Spanish Rice and Lentil Pilaf

2 cups vegetable stock
1/2 cup green lentils, rinsed (actually we used red cuz thats what we
had)
1/2 cup brown rice
1 can (19 oz/540ml) stewed tomatoes
1-1/2 tsp dried basil
salt and pepper
1 cub shredded Cheddar cheese

*Conventional method:  In saucepan, combine stock, lentils, rice, tomatoes 
and basil; bring to boil. Reduce heat, cover and simmer for 50-60 minutes 
or until lentils and rice are tender and most of the liquid is absorbed.

*Microwave method: In 12-cup microwaveable casserole combine all
ingredients except S&P and cheese.  Microwave at medium for 40-45
minutes or until lentils and rice are tender and most of the liquid is
absorbed. Let stand covered, for 5 minutes.

BOTH METHODS:  Season with salt and pepper to taste. Spoon onto plates
and sprinkle with cheese.

Makes 4 servings.

Note this is quite filling.

Hope you enjoy them.
Valerie
From: cawilco@afterlife.ncsc.mil (Chris A. Wilcox)
Newsgroups: rec.food.recipes
Subject: REQUEST: New Orleans King Bread
Summary: orig. subject: REQUEST: King bread
Date: 9 Apr 92 17:33:40 GMT
Followup-To: rec.food.recipes
Organization: The Great Beyond


My wife and I are looking for a recipe for King bread (I'm pretty sure
that's the name of it). It is supposedly a sweet bread served during
Mardi Gras in New Orleans. Would anybody have a recipe for this? Thanks
in advance.

Chris Wilcox cawilco@afterlife.ncsc.mil
Newsgroups: rec.food.recipes
Distribution: world
From: marie@erg.sri.com (Marie desJardins)
Date: Mon, 6 Apr 92 20:19:19 GMT
Subject: OVO-LACTO: Fudge Brownies
Reply-To: marie@erg.sri.com (Marie desJardins)
Summary: orig. subject: OVO-LACTO: Fudge Brownies
Archive-Name: recipes/ovo-lacto/fudge-brownies
Keywords: recipe ovo lacto fudge brownies
Followup-To: rec.food.veg
Organization: SRI International, Menlo Park, CA

These brownies are delicious and very chocolatey.  They're also really
easy to make:  I can mix them and pop them in the oven during a
commercial break if everything's ready.


		FUDGE BROWNIES

(Adapted from the Better Homes and Gardens New Cookbook)

Ingredients:	1/2 C butter (or margarine)
		2 squares (2 oz.) unsweetened chocolate
		3/4 C sugar
		2 eggs
		1 tsp. vanilla
		1 tsp. orange extract  [optional but delicious]
		3/4 C flour
		[1/2 C chopped nuts --- I never add these]
		confectioner's sugar  [also optional]

Grease an 8x8x2 pan (not necessary if you use a nonstick pan).  Melt
the butter and chocolate in a saucepan or in the microwave.  Remove
from heat; transfer to mixing bowl.  Stir in sugar.  Add eggs and
extracts.  Beat lightly (not too much or the brownies will fall).  Stir
in flour and nuts.  Spread in pan.  Bake at 350 degrees for 30
minutes.  Sift confectioner's sugar on top.  Cool on wire rack, and cut
into squares.   [Okay, okay, I hardly ever wait for them to cool.]


Marie desJardins marie@erg.sri.com
Newsgroups: rec.food.recipes
Distribution: world
From: Joann Bessler <joann@geology.ubc.ca>
Date:  8 Apr 92 10:26 -0700
Subject: LAMB: Dutch Oven Irish Stew
Summary: orig. subject: LAMB: Dutch Oven Irish Stew
Archive-Name: recipes/lamb/irish-stew
Keywords: recipe lamb irish stew
Followup-To: rec.food.cooking
Organization: ?

This recipe may please two recent posters. Adapted from "The One Pot
Dinner" by Hannah G. Scheel, Bantam Books, 1970; which I heartily
recommend to anyone who goes camping with a Dutch oven.

1 large onion, sliced
2 tbs. olive oil
1 1/2 lbs. lamb stew meat (cubed)
4 tbs. flour
1 tsp. salt
1/4 tsp. pepper
1 cup dry sherry
1 1/2 cups water
2 beef bouillon cubes
1 tsp. dried dill weed
3 large potatoes, pared and thickly sliced
3 large carrots, cut in chunks
1/2 lb. peas

Saute the sliced onion in the heated oil until translucent, but not
brown. Add the cubed meat, sprinkle with flour, salt and pepper, and
cook for 5 minutes, stirring all the time. The meat should simply turn
gray, not brown. Add water, sherry, bouillon cubes and dill, cooking
and stirring until slightly thickened, but not lumpy. cover and simmer
for 1 hour. Add the potatoes and carrots, cover and simmer for another
20 minutes; then add the peas and cook for 15 minutes more.

Newsgroups: rec.food.cooking
From: ak399@cleveland.Freenet.Edu (Carole A. Resnick)
Subject: Re: REQUEST: Fluffy Pancakes
Organization: Case Western Reserve University, Cleveland, Ohio, (USA)
Date: Fri, 10 Apr 92 11:25:23 GMT


-Begin Recipe Export- QuikBook version 0.96 Beta A



 



Title: Tiramisu 1



Keywords: Pudding



 



 24 ladyfingers, split lengthwise



 3/4 cup espresso coffee, cooled



 6 eggs, separated



 6 tablespoons sugar



 14 ounces mascarpone cheese



 2 tablespoons brandy



 8 ounces bittersweet chocolate,



       chopped or coarsely grated



 



1. Heat oven to 375 degrees. Arrange ladyfingers on a bking sheet and bake



until toasted golden, 5 to 10 minutes.



 



2. Arrange half the ladyfingers in a 2 or 2 1/2 inch deep oval or rectangular



serving dish.  Brush lightly with espresso.



 



3. In a large mixing bowl, beat egg whites at high speed with electric mixer



until they are stiff.  Set aside.  In a small mixing bowl, beat egg yolks and



sugar at medium speed with electric mixer until thick and lemon colored. Add



mascarpone and brandy. Stir gently.



 



4. Gently fold egg whites into the mascarpone mixture.  Spread half the



mixture on the ladyfingers in the serving dish, then sprinkle with half the



chocolate.  Repeat layers of lady-fingers, mascarpone mixture and chocolate. 



Cover with foil. Refrigerate for at least an hour.



 



Note: Mascarpone is sold in Italian delis, cheese shops and specialty food



markets. Use the standare 1-inch variety ladyfingers (I assume this means



thickness) This recipe was printed in the Chicago Tribune and originated in



"Great Italian Cooking" by Valerie A. Dominioni.



 



-End Recipe Export-



-Begin Recipe Export- QuikBook version 0.96 Beta A



 



Title: Tiramisu 2



Keywords: Pudding



 



 Keywords: Pudding



 



 



 



 



 



3  egg yolks



3 tbs superfine sugar



1 1/3 cups Marsala or brandy



1/4 c very strong espresso coffee



8 oz mascarpone cheese, room temperature



1/2 cup cream



1 egg white



4 oz ladyfingers



 



   Make a zablione by beating the egg yolks and sugar in the top of a  double



boiler until ivory colored.  Add 1/3 cup liquor and whisk over gently



simmering water until the mixture begins to thicken. Let cool.



 



   Stir the coffee into the mascarpone. Whip the cream to soft peaks. Beat the



egg white until stiff.  Fold the egg white into the zabaglione. Dip the lady



fingers into the remaining liquor and arrange in a single layer in the bottom



of a 9 in. bowl. Cover them with half the mascarpone, then half the zabaglione



and half the cream. Repeat the layers, finishing with the cream. Refrigerate



for several hours before serving.



 



-End Recipe Export-



-- 
An elephant is a mouse built to government specifications.
Newsgroups: rec.food.cooking
From: john@spss.com (John Przyborowski)
Subject: Re: Miracle Whip
Date: 10 Apr 92 16:09:42 GMT
Organization: SPSS Inc.

reynold@binah.cc.brandeis.edu writes:

>>
>>Well, I still like Peanut-butter and butter sandwiches.
>>
>>-Mike

>YES!!!!!!!!!!!!!!

>Susan

How about toasted wheat bread with peanut butter a some onion slices...
 great 3 am sandwich.

john
Newsgroups: rec.food.cooking
From: kudzu@tfs.com (Michael Sierchio)
Subject: Re: Cups - measures - weights - (not tom, silly) - dry and wet
Organization: TRW Financial Systems
Date: Fri, 10 Apr 1992 19:44:06 GMT

In article <1992Apr10.174032.16381@eng.cam.ac.uk> 
	pjh@eng.cam.ac.uk (P.J. Hogben) writes:
>
>Actually in Britain, flour and sugar are generally sold and used (in
>recipes, etc.) by weight.
>
>Which brings me to a related question. In most of the recipes I have
>taken from the net the quantities are so many cups of flour, sugar
>etc. I assume these cups are half an _American_ pint? Would it really
>matter if I used a cup measuring half a _British_ pint instead?

Ooof. There's a 25% difference from a Yank pint to a Limey pint.
That's enough on some recipes (finicky pastry) to court disaster.

-- 
Michael Sierchio                               TRW Financial Systems
kudzu@tfs.com                                     1947 Center Street
                                             Berkeley, CA 94704-1105
(MKS2)                                                  510.704.3380
From: schmidt@a.cs.wvu.wvnet.edu (Evan Schmidt)
Newsgroups: rec.food.cooking
Subject: RECIPE:
Keywords: Cheesecake Chocolate
Date: 8 Apr 92 14:48:59 GMT

This is a recipe which I sort of put together on the fly.  I don't eat
cheesecake anymore, but I still make them for other people.  This one
got rave reviews from several people.  Here goes.

Crust:
1 Package Honey Grahm Crackers crushed
2 T. Butter
3 Oz. Semi-Sweet Chocolate
1 Oz. Dark Rum Or Kahlua

Melt chocolate in a double boiler with butter and then combine with
grahm cracker crumbs and liquor.  Pat into a 9" springform pan.  Put
into refrigerator until filling is prepared.

Filling:
2 8-oz. Packages of cream cheese at room temperature
3 Eggs
5 oz. Semi-Sweet Chocolate
2-4 oz. Dark Rum Or Kahlua
3/4 c. Granulated Sugar
1 t. Vanilla

Preheat oven to 275 F.  Mix cream cheese and sugar until smooth.
Meanwhile melt the chocolate in a double boiler.  Add eggs, melted
chocolate, liquor, and vanilla and blend until smooth.  This mixture
should be fairly liquidy.  Pour filling into prepared crust.  Bake for
75 minutes.  Let cool on top of oven for 30 minutes, then remove sides
of springform pan and put into the refrigerator for at least 2 hours
(overnight is better).

Topping:
Fresh Strawberries (Very Important)
2 Oz. White Chocolate
2 Oz. Semi-Sweet Chocolate
2/3 C. Sour Cream

Melt the white chocolate in a double boiler.  Let cool for 2 minutes
then add 1/3 cup of sour cream and mix thoroughly.  Spread white
choclolate mixture evenly over cheesecake.  Return to refrigerator.
Melt semi-sweet chocolate in double boiler.  Let cool for 2 minutes and
then add remaining 1/3 cup sour cream and mix thoroughly.  Spread the
semi-sweet chocolate mixture over cheesecake evenly.  How you wish to
put the strawberries on top is up to you, but they are a definite
necessity.  I usually slice each strawberry into six or seven medium
slices (big strawberries) and then arrange them in somekind of spiral
pattern or something like that.

Options:  

Use a different fruit (although strawberries really compliment the
abundance of chocolate very well)

Use some sweetened condensed milk in the filling.

I hope everyone enjoys this.

------
When a ball dreams, it dreams it is a FRIZBEE!

Evan Schmidt
schmidt@cs.wvu.wvnet.edu
Newsgroups: rec.food.cooking