Pumpkin Cheesecake Squares

Ingredients:
1 cup finely crushed graham crackers
2 tablespoons sugar
2 tablespoons margarine or butter, melted
1 8-ounce package cream cheese, softened
1 3-ounce package cream cheese, softened
1/2 cup sugar
1 cup canned pumpkin
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon vanilla
1/8 teaspoon salt
3 eggs
3/4 cup light cream or milk

Optional:
1 8-ounce carton dairy sour cream
1 tablespoon sugar

Directions:
1. For crust, in a small mixing bowl stir together crushed crackers and the 2 tablespoons sugar. Stir in melted margarine or butter. Press crumb mixture evenly onto the bottom of an 8x8x2-inch baking dish. Set baking dish aside.
2. For filling, in a large mixing bowl beat cream cheese and the 1/2 cup sugar with an electric mixer on medium of high speed till well combined. Add the pumpkin, pumpkin pie spice, vanilla and salt. Beat till combined. Add eggs all at once. Beat on low speed just till combined. Stir in cream or milk.
3. Pour filling into the crust-lined dish. Bake in a 375F oven for 40 to 456 minutes or till cheesecake tests done. Cool on a wire rack for 10 minutes. (Optional) Meanwhile, in a small bowl stir together sour cream and the 1 tablespoon sugar. Spread over the cheesecake.
4. Using a small metal spatula, loosen sides of cheesecake. Cool cheesecake completely, then chill for at least 4 hours. Makes 9 servings.

Source: Better Homes and Gardens Old-Fashioned Home Baking

Cream Cheese Ice Cream

Prep: 40 minutes Chill: 4 hours Freeze: 30 minutes

Ingredients:
5 cups half-and-half or light cream
2-1/4 cups sugar
4 beaten eggs
3 8-ounce packages cream cheese or reduced-fat cream cheese (Neufchatel), softened
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
2 teaspoons vanilla
Fresh blueberries, nectarines, and/or dark cherries (optional)

Directions:
1. In a large saucepan combine 3 cups of the half-and-half or light cream, the sugar, and eggs. Cook and stir over medium heat just until boiling. In a large mixing bowl beat cream cheese with an electric mixer until smooth; gradually beat in hot mixture. Cover and chill thoroughly.
2. Stir in remaining half-and-half, lemon peel, lemon juice, and vanilla. Freeze in a 4- or 5-quart ice cream freezer according to the directions. Ripen 4 hours. Garnish each serving with choice of fresh fruit, if desired. Makes about 3 quarts (24 servings).

Source: Better Homes and Gardens

荠菜羹

材料:
荠菜300克, 嫩豆腐75克, 火腿末2大匙

调味料:
高糖4杯, 盐1/2茶匙, 水淀粉3大匙, 胡椒粉少许, 香油少许

作法:
1. 荠菜择除老叶, 洗净, 汆烫过捞出, 冲凉后沥干, 切碎末; 豆腐切丁.
2. 锅内放入高汤煮沸, 加盐,荠菜再煮沸, 以水淀粉勾芡, 然后撒入火腿末盛出.
3. 撒入胡椒粉, 并淋入香油, 食用时拌匀即可.

源自: 现代人食谱 - 就吃上海菜

桂花莲藕

材料:
莲藕300克, 红辣椒1只

调味料:
A料: 白醋,糖各3大匙,桂花酱1/2小匙

作法:
1. 莲藕洗净, 去皮, 刻花形, 切薄片; 红辣椒去蒂, 洗净, 切末备用.
2. A料放入碗中充分调匀备用.
3.锅中倒入半锅水煮开, 放入莲藕汆烫, 捞出, 沥干水分, 盛入盘中加入红辣椒及调匀的A料拌匀, 移入冰箱冷藏30分钟, 待食用时取出即可.

源自: 现代人食谱 - 泡菜,凉拌菜

啤酒猪脚

妹妹和小猪都为过节剩下的半桶啤酒发愁, 于是翻出了下面这个方子:

材料:
猪前脚1只, 蒜4瓣, 姜2片, 八角2粒

调味料:
任何品牌啤酒(或500毫升罐装啤酒1罐)1瓶, 冰糖2大匙, 酱油1/2杯

作法:
1. 猪脚洗净, 放入开水中汆烫, 去除血水后立刻捞出, 以冷水完全冲凉.
2. 用2大匙油爆香蒜及姜片, 先收入猪脚及所有调味料烧开, 再放入八角同煮.
3. 改小火烧至猪脚软烂或汤汁收干; 或盛入快锅内, 密闭后中火烧10分钟, 关火后焖10分钟再掀盖盛出; 或用焖烧锅在煮开后关火, 盛如锅内焖30分钟.
4. 待猪脚熟烂时, 拣出蒜, 姜片和八角, 即可盛出食用.

源自: 现代人食谱 - 爱吃肉

砂锅狮子头

材料:
肉馅600克, 大白菜1200克

调味料:
(1)料酒1大匙, 酱油1大匙, 鸡蛋1个, 盐1/2茶匙, 水淀粉1大匙
(2)水淀粉2大匙
(3)高汤4杯, 盐1茶匙, 胡椒粉少许

作法:
1. 肉馅略微剁匀, 拌入调味料(1)调匀, 分成3等份, 捏成大肉球, 表层拍少许是先调匀的调味料(2), 用大量油煎黄外皮后盛出.
2. 大白菜切大块, 用2大匙油炒软后放如锅内, 再排入3个狮子头, 然后加入调味料(3)烧开.
3. 改小火煨50分钟, 待狮子头酥干时即可盛出.

源自: 现代人食谱 - 就吃上海菜

Hawaiian Cheesecake

Makes 12 servings Prep: 35 minutes Bake: 45 minutes Cool: 1 hour 45 minutes Stand: 1 hour 45 minutes

Ingredients
1-1/3 cups finely crushed vanilla wafers (about 22)
1/2 cup flaked coconut
1/2 cup finely chopped, toasted macadamia nuts
1/3 cup butter (no substitutes), melted
2 8-ounce packages cream cheese, softened
1 8-ounce tub cream cheese with pineapple
1 cup sugar
2 eggs
1 egg yolk
2 teaspoons vanilla
1 teaspoon lemon juice
1/3 cup finely chopped, toasted macadamia nuts
2 tablespoons toasted coconut
Sliced carambola (star fruit) (optional)

Directions
1. Preheat oven to 350 degree F.
2. For crust, combine crushed wafers, flaked coconut, and the 1/2 cup nuts. Stir in melted butter. Press mixture onto bottom and 1 inch up sides of an ungreased 9-inch springform pan. Set pan aside.
3. For filling, beat cream cheeses in a large mixing bowl until smooth. Add sugar, beating on medium to high speed until smooth. Add whole eggs and egg yolk all at once. Beat on low speed just until combined. Stir in vanilla, lemon juice, and the 1/3 cup nuts.
4. Pour filling into crust-lined pan. Place in a shallow baking pan. Bake in the pre-heated oven for 45 to 50 minutes or until center appears nearly set when gently shaken.
5. Cool in springform pan on a wire rack for 15 minutes. Loosen crust from sides of pan with a thin-bladed knife or narrow spatula and cool 30 minutes more. Remove sides of pan; cool 1 hour. Cover and chill at least 4 hours or up to 24 hours.
6. To serve, sprinkle with toasted coconut. If desired, top with carambola slices. Makes 12 servings.

Source: Better Homes and Gardens