| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Appetizers, Cheesecakes |
12 |
Servings |
INGREDIENTS
|
|
ERLINGSDOTTIR BXSB81A |
|
|
CRUST—– |
| 1 1/4 |
c |
Flour |
| 6 |
ts |
Butter; chilled — in pieces |
| 1 |
lg |
Egg |
|
|
FILLING—– |
| 3/4 |
c |
Oil-packed sundried tomatoes |
|
|
(reserve oil) |
| 5 |
|
Garlic cloves |
| 3 |
ts |
Fresh basil — or 1 tsp. |
|
|
Dried |
| 3 |
lg |
Eggs |
| 16 |
oz |
Cream cheese — at room temp |
|
|
In pieces — (2 8oz pks) |
| 1 |
c |
Sour cream |
| 1/2 |
c |
Green onions — chopped |
INSTRUCTIONS
CRUST: Preheat oven to 350F. Blend ingredients for crust in food processor
until mixture is like coarse meal. Add egg and mix until dough just holds
together. Press dough on bottom of 9x12 baking dish, bake until golden, ca
10 min.
FILLING Mix tomatoes, one T reserved oil, garlic and basil in food
processor. Add cream cheese and eggs; blend smooth. Add sour cream, blend
until just mixed. Transfer to a bowl, stir in green onions.
Pour filling over crust, bake about 20-25 min, or until filling is puffed
and golden brown. Cool to room temperature. Cut in squares and serve. An
instant success at all parties Warmest regards, Iris in Topanga CA.
Posted on PRODIGY 6/94; formatted by Elaine Radis for Meal Master;
PRODIGY ID, BGMB90B' GEnie ID, E.RADIS.
Ann's notes: This is a delicious, though unusual color (burnt orange)
appetizer. I used the not-oil-packed tomatoes and soaked them in hot water
first. I then added 1 T. olive oil instead of the 1 T. reserved
tomato-oil. I also cut these into 28 pieces and they were just right for
pick-up appetizers. I found the baking time specified to be too short. Next
time, I would increase the temperature to 375 for the filled cake to get it
done in 20-25 minutes.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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