Add Velveeta and soup mix.
Freeze on cookie sheets.
To reheat, at 350°F for 10 to 15 mins.
RECIPES FOR
NOVEMBER 2000
HOLIDAY HOT BITES
1 pound ground beef
1 pound ground sausage (I use hot sausage)
1 pound Velveeta cheese
½ pkg. Lipton onion soup mix (dry)
2 loaves small party rye bread
Brown ground beef & sausage.
Drain.
Stir over low heat until Velveeta is melted.
Spread on the rye bread.
When frozen, bag, & store
in freezer bags or freezer containers.
Thanks to Susan
Visit her at Susan's Homepage
ref:11/04/00
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PUMPKIN SWIRL CHEESECAKE (LIGHT)
1 (9-inch) Pastry Crust (see recipe)
3/4 cup fat-free sweetened condensed milk,divided
1 (8-ounce) block fat-free cream cheese, softened
4 ounces block-style 1/3-less-fat cream cheese, softened
1 tablespoon vanilla extract
1/4 teaspoon salt
2 large eggs, divided
1 large egg white
2/3 cup canned unsweetened pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
Prepare and bake the Pastry Crust in a 9-inch
round removable-bottom tart pan.
Cool crust
completely on a wire rack.
Preheat oven to 300° F.
Combine 1/2 cup
condensed milk and
the cream cheeses in a
medium bowl;
beat at medium speed of a mixer
until smooth.
Add vanilla, salt, 1 egg, and egg
white; beat until combined.
Spoon 1/2 cup cream
cheese mixture into a small bowl;
add 1/4 cup
condensed milk, 1 egg, pumpkin, cinnamon,
ginger, and allspice, stirring well with a whisk.
Pour remaining cream cheese mixture into
prepared crust.
Pour pumpkin mixture over cream
cheese mixture;
swirl together using a knife.
Bake at 300°F. for 50 minutes.
Turn oven
off; cool tart in closed oven 45 minutes.
Remove
from oven; cool completely on a wire rack.
Cover;
chill.
ref:11/11/00
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FRESH CRANBERRY SAUCE GOZ
1-12oz. bag of fresh cranberries
3/4 cup sugar
1/2 cup orange juice (preferably fresh squeezed)
the grate of one whole orange
1/4 teaspoon of fresh nutmeg
1/8 teaspoon of ground cloves
1/4 teaspoon of cinnamon
3 tablespoons of Grand Marnier
Combine the sugar, orange juice, orange rind, nutmeg,
cloves and cinnamon and simmer on low heat for 5 minutes.
Add the cleaned cranberries to the above mixture
and cook only till berries begin to pop.
(About 5-10 minutes).
Remove form heat, and add the Grand Marnier.
Cool, and refrigerate till serving.
Bring to room temperature before serving.
From: "Goz"
ref:11/18/00
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STILTON CHEESE PUFFS
1 pound Stilton or blue cheese, crumbled
2 tablespoons chopped fresh chives
1 [ 17 ounce ] package frozen puff pastry,
thawed according to package instructions
Preheat oven to 400°F.
Combine cheese and chives.
Shape in one inch balls and freeze.
(I make my balls smaller and I flatten them a bit)
Roll out puff pastry and cut out 2" rounds.
Place a frozen cheese ball on half the rounds.
Top with a second circle and pinch dough together at edges.
Freeze. Bake frozen pastries on an ungreased cookie sheet.
(I line the pan with parchment paper)
From Lindy
Maui, HI
ref:11/25/00
