17
COOKING FOR A FAMILY
Creamy Cheesecake
For Crust:
40 Vanilla wafers, crushed
1/4 Cup Finely chopped pecans
1/4 Cup Margarine, melted
2 Tbsp. Granulated sugar
For Filling:
2 Pkg. (8 Oz. ea.) Cream cheese, softened
1/2 Cup Granulated sugar
1 Tsp. Vanilla extract
3 Large Eggs
Preheat Roaster Oven to 400°F.
Combine crust ingredients; stir until well mixed. Pour into 9-inch springform pan; pat down
with back of fork; set aside.
Place cream cheese, sugar and vanilla extract in large mixing bowl; beat until smooth. Add
eggs one at a time, beating well after each addition. Beat for 2 minutes on medium speed. Pour
over crust.
Place springform pan on Rack. Set Rack in preheated oven. Cover; bake 55 to 65 minutes or
until set and evenly browned. Let cake cool on cooling rack, away from drafts.
Cover; refrigerate until serving time. Serve with fresh seasonal fruit, if desired.
Makes 8 to 12 pieces.
Baked Turkey Melts
4 Cups Ground turkey
1/2 Cup Minced sweet pickles
2 Green onions, chopped
1 Small Red pepper, seeded, chopped
1 Cup Mayonnaise or salad dressing
1 Tbsp. Lemon juice
16 Whole wheat buns
3 large Tomatoes, sliced
16 Slices (1 Oz. ea.) Swiss cheese
Aluminum foil, to wrap
Preheat Roaster Oven to 350°F.
Combine first 6 ingredients; stir until well mixed. Spread evenly on half the buns; top with
tomato and cheese slices. Top with remaining buns. Wrap each bun in a piece of aluminum foil.
Place buns on Rack. Set Rack in preheated Cookwell. Cover; bake 30 to 40 minutes or until
buns are heated through.
Reduce temperature to 200°F. to keep buns warm. Serve as needed.
Makes 16 sandwiches.
18-Qt. Roaster Oven
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