TIP: Click on subject to list as thread! ANSI
echo: cooking
to: DAVE DRUM
from: JIM WELLER
date: 2021-08-01 21:27:00
subject: Diner Dandies 6/20

-=> Quoting Dave Drum to All <=-

-=> Quoting Dave Drum to All <=-

 DD> JERSEY DINER-STYLE DISCO FRIES

Still popular. They have survived long past the disco era.

 DD> 8 oz Shredded mozzarella cheese

 That'sa Moozadell! You gotta call it Moozadell to be authentic. [g]
 
 DD> Parsley; garnish
 DD> 1 sm Shallot; minced

That's pretty upscale for the diners I've been to. This recipe must
be from a modern, corporate concept chain with a diner decor theme.
Having said that they would both be tasty additions.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Black and White Cheesecake
 Categories: Chocolate, Cheese, Pies, Desserts
      Yield: 12 Servings
 
           CHOCOLATE GRAHAM CRUST:
  1 1/2 c  Graham cracker crumbs
    1/4 c  Sugar
      3 tb Cocoa powder
    1/2 c  Butter ; melted
           FILLING:
  1 1/2 lb Cream cheese
      1 c  Sugar; plus 2 tb more
      2 tb Flour
      1 ts Grated lemon zest
      1 ts Grated orange zest
      3    Whole eggs plus
      2    Yolks
    1/2 ts Vanilla extract
      6 oz Semisweet chocolate, melted
      3 tb Heavy cream
 
  To makes one 10-inch cake: Preheat oven to 325 degrees.
  
  Toss the crust ingredients together in a bowl. Press firmly into a
  10-inch springform pan, and set aside. Beat the cream cheese and
  sugar together until light and fluffy. Beat in the flour and
  zests, then slowly beat in the eggs, extra yolks, and vanilla. In
  a separately bowl, combine the melted chocolate and cream. Pour
  two-thirds of the cheesecake filling over the crust. Fold the
  chocolate mixture into the remaining filling into the plain
  filling to get a marbled effect. Bake for 40 minutes. Turn off the
  oven, open the door, and let the cake stand for 20 more minutes
  inside the oven. Cool on a rack. Refrigerate overnight. To make
  neat slices, cut the cheesecake with a hot knife, rinsing it off
  between each cut.
  
  Recipe by: "Fog City Diner Cookbook" by Cindy Pawlcyn
  From: Pat Hanneman
MMMMM

Cheers

Jim


... There are no pig nose food booths at foreign culture exhibits.

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