| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Appetizers, Cakes, Cheesecakes, Dairy |
48 |
Servings |
INGREDIENTS
| 1/2 |
c |
Breadcrumbs, fine dry |
| 1/2 |
c |
Pecans, ground |
| 1/4 |
c |
Butter, melted |
| 8 |
oz |
Cream cheese, softened |
| 4 |
oz |
Feta cheese, crumbled |
| 1 |
|
Egg |
| 2 |
T |
Milk |
| 1/8 |
t |
Hot sauce |
| 1/2 |
c |
Tomato sauce |
| 1 |
T |
Onion, minced |
| 2 |
T |
Tomato pase |
| 1/4 |
t |
Basil, dried |
| 1/4 |
t |
Oregano, dried |
| 1/8 |
t |
Pepper |
| 1 |
|
Clove garlic, small minced |
|
|
sliced ripe olives opt |
|
|
fresh parsley springs |
|
|
opt |
| 1990 |
|
etown Collection, Oxmoor House. |
INSTRUCTIONS
Combine first 3 ingredients in a small bowl; stir well. Press 1
teaspoon pecan mixture into paper-lined miniature (1-3/4-inch) muffin
pans. Beat cream cheese at medium speed of an electric mixer until
fluffy; add crumbled feta cheese and egg, beating well. Stir in milk
and hot sauce. Spoon cheese mixture evenly into prepared miniature
muffin pans. Bake at 350 degrees for 10 to 12 minutes or until
cheesecakes are set. Let cool; cover and chill 2 hours. To serve,
remove cheesecakes from pans, and remove paper liners from
cheesecakes. Spoon Herbed Tomato Sauce evenly over cheesecakes. If
desired, garnish with slice ripe olives and fresh parsley springs.
HERBED TOMATO SAUCE Combine all ingredients in a small saucepan, and
stir well. Cook over medium heat, stirring occasionally, 5 minutes or
until mixture thickens. Let sauce cool. Cover tightly, and chll at
least 2 hours. Yield 2/3 cup. SOURCE: Nancy Lynch; a Collection of
Recipes; Worcester Country School Development Office; Berlin,
Maryland; America's Best Recipes a From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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