Home of Judi's Recipes

                         *  Exported from  MasterCook  *

                         Cafe au Lait Cheesecake

Recipe By     : BON APPETIT 5/88
Serving Size  : 1    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  C             Choc Wafer Cookie Crumbs
   6      Tbsp          Butter --  Melted
     1/4  C              Light Brown Sugar --  Packed
     3/4  Tsp           Instant Coffee Powder
     1/2  Tsp           Cinnamon
   1      Tbsp          Half And Half
   1      Tbsp          Butter
   1 1/2  Tsp          Instant Coffee Powder
  16      Oz            Neufchatel Cheese --  Room Temp
   8      Oz            Cream Cheese --  Room Temp
   4                       Eggs --  Extra Lg, Room Temp
     1/4  Cup           Half & Half --  Room Temp
     2/3  Cup           Sugar
     1/3  Cup           Hazelnuts -- Toasted/Ground
   2      Tbsp          Coffee Liqueur

CRUST: Preheat oven to 350. Mix first 5 ingredients in a small bowl. Press onto bottom of 9-inch springform cake pan. Wrap foil around outside of pan, extending 2 in. up sides. FILLING: Stir half & half, butter & coffee in heavy small saucepan over low heat until coffee dissolves. Using elect. mixer, beat both cheeses in large bowl until smooth. Blend in eggs 1 at a time. Beat in 1/4 c. half & half, then sugar. Mix in nuts, liqueur and coffee. Pour over crust. Bake until center is firm, about 50 minutes (cake may crack). Transfer to rack and cool. Refrigerate overnight. Run sharp knife around sides of cake and release the pan sides. Transfer cake to a servingi platter. Place decorative doily atop cheesecake. Mix 1/4 c. cocoa with 1/2 tsp cinnamon and sprinkle over doily.  Remove doily and serve.

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                        Black Bean & Beef Chili

Recipe By     : R & I 2/7/90
Serving Size  : 9    Preparation Time l :0:00
Categories

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Lbs           Black Beans -- Clean/Sort
   2      Tbsp    Cumin Seeds
1/2 Cup     Green Onions -- Fine Chop
   2      Tbsp       Fresh Oregano -- Chopped
   2                    Bay Leaves
   3/4  Tsp    Sage
                           Olive Oil As Needed
     3/4  Lb            Yellow Onion -- Coarsely Chopped
     1/2  Cup           Red Bell Peppers
     1/2  Cup           Green Bell Peppers
                            Jalapeno Pepper -- To Taste
   2      Lb             Beef Stew Meat -- Cubed
   24 Oz                Canned Tomatoes -- Chopped
     3/4  Tsp           Red Pepper
   1 1/2  Tsp          Black Pepper
   2      Tbsp          Fresh Cilantro -- Chopped Fine
   2      Tbsp          Parsley -- Chopped Fine
   2      Cloves        Garlic -- Minced
                            Salt -- To Taste

Rinse beans; place in heavy pot and cover with cold water. Heat to boiling; simmer until tender. Drain, reserving liquid and beans separately. Toast cumin seeds in skillet 2-5 minutes; grind finely. Combine with next 4 ingredients; reserve. Heat oil in skillet; sauté onions until clear. Add all peppers; cook 1-2 minutes. Remove to large stock pot. Add beef and more oil to skillet; brown. Add beef to stock pot. Add beans and next 8 ingredients to stock pot. Add bean liquid until desired consistency is reached. Heat to boiling; simmer until meat is tender. Add more bean liquid if needed. Ladle into bowls; top with salsa, sour cream or crumbled white cheese. Garnish with cilantro sprigs or chopped scallions. Serve with warmed corn tortillas. Makes nine 1-1/2 cup servings.

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