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The following recipes were printed in the MLEC Outlet newsletter for February 2012.
Submit your recipes by email to mlec@mlecmn.net. One recipe is chosen each month. If your recipe is printed, your account will be credited $5.00. (Only MLEC members/customers are eligible.)
Chicken Fettuccini
1/2 c. parmesan grated cheese
1 package fettuccini noodles
3 c. cooked diced chicken
2 1/2 cans of cream of chicken
1/4 c melted butter
8 oz. sour cream
1/4 tsp. garlic powder
1 pkg. mozzarella cheese
Boil noodles with 2 chicken bouillon cubes, drain. Add all ingredients except cheeses in cake pan, then add the cheeses on top.
Bake at 325 degrees covered with tin foil for 30 min. Uncover and bake an additional 30 min. or until cheese is melted.
Thanks to Andrea Kangas of McGregor for submitting this recipe.
White Chocolate Raspberry Cheesecake
Ingredients
- 1 cup chocolate cookie crumbs
- 3 tablespoons white sugar
- 1/4 cup butter, melted
- 1 (10 ounce) package frozen raspberries
- 2 tablespoons white sugar
- 2 teaspoons cornstarch
- 1/2 cup water
- 2 cups white chocolate chips
- 1/2 cup half-and-half cream
- 3 (8 ounce) packages cream cheese, softened
- 1/2 cup white sugar
- 3 eggs
- 1 teaspoon vanilla extract
Directions
- In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch spring form pan.
- In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
- Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
- In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
- Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
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