SICILIAN RICOTTA CHEESECAKE

Sponge cake:

Butter
3 egg yolks
1/2 cup sugar
Finely chopped rind of 1/2 lemon
1 cup all-purpose flour
1 tsp. baking powder
3 egg whites


Filling:

1-1/2 cup sugar
1-1/2 lb. fresh ricotta cheese
1 lb. mixed candied fruit
1/8 tsp. ground cinnamon
3 1-oz. squares semi-sweet chocolate, chopped in pieces
8 tbsp. Maraschino liqueur


To make the sponge cake:

Preheat the oven to 375 degrees. Butter a 10 inch spring-form
cake pan.

Whisk the eggs yolks with the sugar, grated lemon rind and 3
tbsp. hot water until light and foamy.

Sift the flour and baking powder together, and fold it into the
egg yolk mixture.

Whisk the egg whites until stiff, but not dry. With a large
spoon, fold them into the cake mixture.

Pour the mixture into the prepared cake pan and bake for 15 to
20 minutes, or until the cake is a rich golden color and springs
back when pressed lightly. Turn out and cool on a wire rack.


For the filling:

Dissolve the sugar in 3 tbsp. of water over low heat. Beat the
sugar syrup with the ricotta cheese until it is smoothly
blended. Put aside about half of the best pieces of candied
fruit to decorate the cake. Chop the remainder coarsely.

Add the cinnamon to the sweetened ricotta and beat until smooth
and creamy. Put aside a few tbsp. of the mixture for decoration.
Combine the remainder with the chopped fruit and chocolate.

Cut the sponge cake in half horizontally. Put one layer on the
bottom of the cake pan, cut side up, and sprinkle it with half
of the Maraschino. Spread with the remaining cheese mixture. Fit
the ring of the cake pan in position and chill the cake for
several hours.

When ready to serve, remove the cake from the pan and place it
on a large, flat serving dish. Coat the top and sides with the
reserved cheese and decorate with the reserved candied fruit.

You may also decorate the cake with whipped cream, and the
candied fruits may be supplemented with chopped nuts.
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BRANDIED PUMPKIN CHEESECAKE

Crust:

1-1/2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1/4 cup sugar


Filling:

2 (250 g) pack cream cheese at room temperature
1 (125 g) pack cream cheese at room temperature
1 cup sugar
4 medium eggs
1 (14 oz.) can pumpkin (no spices added)
2-1/2 tsp. ginger
1 tbsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/3 cup brandy
whipped cream
preserved ginger

For crust, combine crumbs, sugar and butter in a bowl and mix
well. Press crumb mixture firmly into bottom of 10 inch spring
form pan and 2 inches up sides. Bake in moderate oven, 350
degrees for 10 minutes.

For filling beat together cream cheese and sugar until light and
fluffy. Add eggs, one at a time, beating well after each
addition until smooth and creamy. Add pumpkin, ginger, cinnamon,
nutmeg, cloves and brandy and mix until well blended. Pour
cheese mixture into crust and bake in slow oven, 325 degrees,
for 50 or 60 minutes, or until well risen. Turn off heat and let
cheesecake cool in oven. When cold, decorate top with whipped
cream and sliced ginger.

CHOCOLATE CHERRY CHEESECAKE

Crust:

1-1/4 cups chocolate wafer crumbs (about 18 wafers)
2 tbsp. sugar
3 tbsp. melted butter or margarine


Filling:

2 (250 g or 8-oz) packages cream cheese
1 (125 g or 4-oz) package cream cheese
1 cup sugar
1/4 cup cocoa
2 tsp. vanilla
1 cup whipping cream
3 medium eggs
1 (19-oz.) can cherry pie filling
2 tbsp. chocolate cherry liqueur (optional)
2 tbsp. sugar
1/2 tsp. vanilla
1/4 oz. grated semi-sweet chocolate

Combine chocolate wafer crumbs, 2 tbsp. sugar and melted butter.
Press into bottom of 9 inch spring form pan. Bake in moderate
oven, 350 degrees, for 10 minutes. Cool. Reduce oven temperature
to 300 degrees.

Have cream cheese at room temperature. Beat in large mixing bowl
at medium speed until creamy. Gradually beat in the one cup of
sugar and cocoa. Add vanilla. Beat in eggs, one at a time. Beat
until smooth. Pour over chocolate crust. Bake in slow oven, 300
degrees, about one hour until center of cake is firm. Remove
from oven and cool to room temperature.

Combine cherry pie filling with liqueur, if being used. Pour
over cooled cheesecake.

Add the two tbsp. sugar and vanilla to whipping cream in bowl.
Whip until stiff. Spoon onto cake, covering evenly. Chill
several hours before serving.

Decorate with grated chocolate. Makes 10 to 12 servings. This
cheesecake freezes well.
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MAGIC PIE RECIPE

4 eggs
1/4 cup margarine
1 cup white sugar
1/2 cup flour
1/4 teaspoon salt
1/2 teaspoon baking powder
2 cups milk or half and half
1 cup coconut
1 teaspoon vanilla

Place all ingredients in blender at one time and blend until
mixed together. Pour into a buttered 10-inch piepan. Bake in a
350 degree oven for 1 hour. When done, crust will be on bottom,
custard in the middle, an coconut on top - right where they
belong.
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APPLE FIZZ

Beverages that go well with Mexican food are: Beer (Mexican or
otherwise), margaritas, hot chocolate, or apple fizz. If you
choose hot chocolate, stir with a cinnamon stick.

To make Apple Fizz: mix equal portions of cold apple juice and
ginger ale in a pitcher, or pour half apple juice and half
ginger ale over ice cubes in each glass.
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SOPAIPILLAS MEXICAN FRIED COOKIE

4 cups flour
2 tsp. baking powder
2 tsp. salt
2 tsp. shortening
1-1/4 cups water

Sift together dry ingredients. Add shortening and water and
knead until smooth. Put into plastic bag and let stand for 2
hours. Roll very thin and cut into small triangles.

Fry in deep fat heated to 375 degrees until golden brown. Turn
once. Drain on paper towels and serve with honey or sprinkle
with cinnamon sugar. Makes 12 servings.
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GREEN ENCHILADA SUPREME CASSEROLE

1-1/2 lbs. hamburger
1/2 cup chopped onion
1 can cream of mushroom soup
1 can cream of chicken soup
3/4 to 1 cup sliced black olives
1 soup can of milk
1 - 4 oz. can green chilies
8 oz. cheddar cheese, shredded
1 - 16 oz. bag of Tostados

Brown hamburger with chopped onion. Mix soups, milk and green
chilies. Add to hamburger and let simmer for 20 minutes. In a
9x13 pan, spread a thin layer of hamburger sauce, then a layer
of Tostado chips, and then a layer of shredded cheese. Repeat
layers. On top of last layer of hamburger sauce, spread black
olives and then top with cheese.

Bake in a 350 degree oven for 30 minutes. If preferred, garnish
with sour cream.
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