Give your food an extra favor with a special sauce


Shrimp Cheesecake

Time after time I wondered about making this
particular cheesecake; will it be good or1  clove  minced  garlic
will it be a fly by night idea? After all,
who ever heard of putting shrimp into2  tablespoon  olive  oil
cheesecake?! Well it turned out to be a
fantastic idea and you just can't believe how28 ounces crushed tomatoes (canned)Cook,
good it really is...1 pounds cream cheeseclean, and chop your shrimp.Saute peppers,
(get  a  good  solid  cream  cheese)garlic, onions in 2 ounces melted butter for
6-7 minutes on medium heat, add your shrimp
1/2  pound  sour  creamand cook for 2 more minutes, drain well and
put aside.Beat your cream cheese so it is
1  1/2  pounds  fresh  medium  shrimpsmooth, then add your sour cream and mix
until fairly fluffy, add your eggs one at a
1/3  cup  green  bell  peppers  chopped finetime mixing well after each one.On low speed
gradually add the heavy cream until blended.
1/3  cup  red  bell  peppers  chopped  fineStir in the shrimp and vegitable mixture and
sharp cheese now add the pepper.Prepair your
1  large  clove  garlic  minced10inch x 2inch spring form pan:In a medium
mixing bowl place your bread crumbs and your
2  ounces  buttermelted butter, blend them together well.Using
melted butter with a pastry brush butter the
3  medium  eggssides of your spring form pan.pres the
buttered bread crumbs to the sides of the pan
1/2  cup  all  purpose  flourand the remainder to the bottom of the
pan.Pour the cheesecake into the pan and
1/3  cup  heavy  creamplace in a preheated 300 degree oven for 55
minutes or until jelled( it might be slightly
6 ounces shredded New York State sharpwiggly in the center but not much ) after 55
Cheeseminutes shut OFF the oven and let it remain
in there for 3 hours, then remove it and let
pepper  as  you  like  itLining  For  Pan:it cool, when cool, remove it from the
pan.Prepair your tomato sauce while your
10  ounces  dried  unflavored  bread  crumbscheesecake is cooling:Saute your onions,
garlic and Italian seasoning and bay leaf in
6  ounces  melted  butterTomato  Sauce:hot oil until vegitables are tender, add your
tomatoes, simmer about 30 minutes uncovered
1/4  cup  chopped  onionson low heat or until you reach your desired
consistency, remove the bay leaf from your
1  medium  bay  leafsauce.Serve hot over room temperature
cheesecake.
1  1/2  teaspoons  dried  italian  seasoning



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