Cheeseburger Cake

Recipe by: Prizewinning

Serves: 10 Servings

Ingredients:

1 lb Ground beef

1 c Chopped onion

1 cn Diced green chiles; 4-oz.

2 c Bisquick® baking mix

1/2 c Mayonnaise

1/2 c Catsup

2 tb Mustard

2 ts Seasoned salt

1 Egg

8 oz American or Cheddar cheese

2 tb Sesame seeds

Instructions:

Heat oven to 375 degrees. Brown ground beef and onion in skillet. Drain off

excess fat. Mix ground beef, onion and all remaining ingredients except

cheese and sesame seeds. Spread half of batter in greased 9-inch springform

pan. Lay cheese slices on batter and cover with remaining batter. Sprinkle

with sesame seeds. Bake until edges are brown and pull away from side of

pan, 35 to 40 minutes. Let stand 10 minutes; loosen edge. Serves 10 to 12.

High Altitude Directions (3500 to 6500 ft.): No adjustments are necessary.

Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Prizewinning Recipes

by You from Bisquick. Lynn's notes: Made this 2-10-98; omitted the salt,

next time I'll use garlic and chopped green and red peppers to be cooked in

with the beef. A good recipe, easy to make and could be made in a pie plate

instead of a springform pan.

Cheese Crusted Chicken with Cream

Recipe By : The Best of Sunset - Page 118

Serves: 4 Servings

Ingredients:

4 lb Broiler-Fryer Chicken

1 tb Butter -- melted

5 oz Gruyere Cheese -- shredded

1 tb Dijon Mustard

3/4 c Whipping Cream

Watercress Sprigs -- for

Garnish

Instructions:

Remove chicken neck and giblets; reserve for other uses. Pull off and

discard lumps of fat. Rinse chicken inside and out, then pat dry. Brush

skin with butter. Place chicken, breast up, on a rack in a 12- by 15-inch

roasting pan. Roast, uncovered, in a 375 degree oven until a meat

thermometer inserted in thickest part of thigh (not touching bone)

registers 185 degrees, or until meat at thighbone is no longer pink (cut to

test), about 1 hour. Using poultry shears or a knife, cut chicken into

quarters. Arrange pieces, skin side up and slightly apart, in a shallow

ovenproof serving dish (use a 9-by 13-inch rectangular or 12- to 15-inch

oval dish). Sprinkle with 3/4 cup of the cheese. Return to oven and turn

off heat. Skim and discard fat from pan drippings. Stir in mustard and 3/4

cup of the cream; bring to a boil over high heat and boil, stirring, until

shiny bubbles form 3 to 4 minutes. Remove from heat, add remaining 1/2 cup

of cheese, and stir until cheese is melted and sauce is smooth (if

necessary, thin sauce with a little more cream). Keep sauce warm. Broil

chicken 4 to 5 inches below heat until cheese is bubbly, about 1 minute.

Pour sauce around chicken; garnish with watercress.

Cheese Blintzes 2

Serves: 8 Servings

Ingredients:

---------------CREPES------------------

3/4 c All-purpose flour

1/2 ts Salt

2 lg Eggs

1 c Milk

2 tb Unsalted butter; melted

1 Stick unsalted butter at

Instructions:

---------------FILLING-----------------

-room temp.

1 lb Ricotta cheese (or dry

-cottage cheese)

1 lg Egg yolk

1 tb Unsalted butter; melted

1 tb Granulated sugar

1/2 ts Vanilla extract

Make the crepe batter:

*** Sift flour and salt together into a bowl.

*** In a large bowl, beat eggs with an electric mixer. Add milk and 2

tablespoons of melted butter, beating until well mixed. Add flour mixture

and continue to beat until smooth. Cover and refrigerate at least 30

minutes.

Prepare the filling:

*** Combine ricotta cheese, egg yolk, 1 tablespoon melted butter,

granulated sugar, and vanilla extract. Beat with an electric mixer until

smooth. Cover and refrigerate until ready to use.

*** Preheat oven to its lowest setting.

*** Remove crepe batter from the refrigerator. It should be the

consistency of heavy cream. If too thin, add up to 2 additional tablespoons

of flour to thicken.

*** Melt 1 teaspoon of the butter in a 7-inch skillet over medium heat,

swirling pan to coat the whole surface. Put 1+1/2 tablespoons of batter

into the pan, swirling quickly to spread batter evenly over bottom of pan.

Cook until air bubbles begin to form on top on top and the edges start to

curl away from the sides of the pan. Remove crepe with a spatula and flip

over, browned side up, onto a plate. Repeat until batter is used up,

melting 1 teaspoon of butter in the pan before adding each 1+1/2

tablespoons of fresh batter.

*** To make blintz, take a crepe, browned side up, and place 1 tablespoon

of filling in the center. Lift the far edge of the crepe up and over the

filling, then lift up the near edge, overlapping and crimping the edges

together to close. Fold sides up, again overlapping and crimping to

secure. Transfer to a plate, and repeat with remaining crepes.

*** Melt the remaining butter in a large frying pan over medium heat. Add

a few filled blintzes, seam side down, and saute until golden brown. Gently

turn blintzes over and cook until the other side is golden brown. Remove

blintzes from the pan and place on an oven-proof plate. Keep cooked

blintzes warm in a very low temp. oven as you saute the rest.

*** Dust with confectioners sugar, serve with fruit sauce or syrup. Makes

16-18 blintzes