Ricotta Cheesecake with Chocolate

RICOTTA CHEESECAKE WITH CHOCOLATE

1 Tbsp. sugar
1 Tbsp. dry unseasoned bread crumbs
1 container (15 oz.) ricotta cheese
1/2 cup sugar
2 tsp. grated lemon peel
4 egg yolks
1/2 cup flour
1/2 cup finely chopped candied fruit
1 1/2 oz. semisweet chocolate, grated
2 egg whites

Heat oven to 350 degrees. Grease round pan, 9 x 1 1/2 inches. Mix 1 Tbsp. sugar and the bread crumbs. Coat pan with sugar mixture. Mix cheese, 1/2 cup sugar and the lemon peel in medium bowl. Stir in egg yolks, one at a time. Stir in flour, candied fruit and chocolate. Beat egg whites in medium bowl on high speed until stiff. Fold cheese mixture into egg whites. Pour into pan. Bake about 45 minutes or until set and edge is light brown. Refrigerate until cool. Loosen edge; remove cake from pan. Cover and refrigerate until chilled. Garnish with whipped cream if desired. Makes 8 servings.

Brandy Cheese Ball

BRANDY CHEESE BALL

4 oz. blue cheese, crumbled & softened
1 pkg. (8 oz.) cream cheese, softened
1/2 to 1 clove garlic, finely chopped
2 Tbsp. chopped fresh parsley
2 Tbsp. brandy or Cognac
1/3 cup sesame seed, toasted

Beat blue cheese, cream cheese, garlic, parsley and brandy in small bowl on low speed until smooth. Cover and refrigerate about 6 hours or until firm. Just before serving, shape cheese mixture into a ball; roll in sesame seed. Arrange fresh watercress around cheese ball if desired. Makes about 1 1/2 cups spread.

Macaroni Ring with Creamed Peas

MACARONI RING WITH CREAMED PEAS

2 cups uncooked elbow macaroni (8 oz.)
2 cups hot milk
1/4 cup butter
2 cups shredded cheddar cheese (8 oz.)
2 cups soft bread crumbs (about 4 slices)
2 eggs, slightly beaten
2 Tbsp. chopped fresh parsley
2 Tbsp. finely chopped onion
2 Tbsp. chopped pimiento
1/2 tsp. salt
1/4 tsp. pepper
Creamed peas (recipe below)

Cook macaroni as directed on package; drain. Heat oven to 350 degrees. Grease 10 inch oven-proof ring mold. Mix macaroni and remaining ingredients except Creamed Peas. Pour into mold; place in pan of very hot water (1 inch deep). Bake 35 to 40 minutes or until set. Remove mold from water; let stand 5 minutes. Loosen sides with metal spatula. Unmold ring onto large platter; fill center with Creamed Peas. Makes 8 servings.

Creamed Peas:
2 lb. fresh green peas
2 Tbsp. finely chopped onion
2 Tsp. butter
2 Tbsp. flour
1/4 tsp. salt
1 1/2 cups milk

Heat 1 inch water (salted if desired) to boiling; add peas. Heat to boiling; reduce heat. Cook uncovered 5 minutes. Cover and cook 3 to 7 minutes or until tender; drain. Cook and stir onion in margarine in 2 quart saucepan until tender. Stir in flour and salt. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in peas; heat through.

Dilled Cucumber-Shrimp Spread

DILLED CUCUMBER-SHRIMP SPREAD

1 cup dry curd cottage cheese
1/2 pkg. (8 oz.) cream cheese, softened
1/4 cup plain nonfat yogurt
1 tsp. dried dill weed
1 tsp. lemon juice
Freshly ground pepper
1 cup well-drained shredded seeded cucumber
1 can (4 1/2 oz.) small shrimp, rinsed & drained

Place all ingredients except pepper, cucumber and shrimp in blender or food processor. Cover and blend on high speed about 2 minutes, stopping blender occasionally to scrape sides, or process 30 seconds, until smooth. Spread mixture in shallow plat. Sprinkle with pepper. Top with cucumber and shrimp. Cover and refrigerate at least 2 hours. Serve with vegetable slices or crackers if desired. Makes about 2 1/4 cups spread.

Pasta Pizza Pie

PASTA PIZZA PIE

1 Tbsp. vegetable oil
1 large onion, chopped (about 1 cup)
1 cup sliced mushroom (about 3 oz.)
Vegetable cooking spray
1 egg, beaten
1/4 cup milk
3 1/2 cups cooked tri-color or plain corkscrew-shaped pasta
1 cup shredded part-skim mozzarella cheese (4 oz.)
1 1/2 cups traditional Italian sauce or cups Tomato, Basil & Garlic Italian Sauce

Heat oil in large skillet over medium heat. Add onion and mushrooms and cook until tender and almost all liquid is evaporated. Remove from heat. Spray 12" pizza pan with cooking spray. Mix egg, milk, pasta and 1/2 cup cheese. Spread pasta mixture in an even layer on prepared pan. Bake at 350 degrees for 20 minutes. Spread pasta sauce over pasta crust. Top with onion mixture. Sprinkle with remaining cheese. Bake for 18 minutes or until cheese is melted and sauce is hot. Let stand 5 minutes. Makes 4 servings

Perfect Turkey Gravy (With Flavor Variations)

PERFECT TURKEY GRAVY

2 pkg. Turkey Gravy Mix
1/4 cup flour
3 cups cold water
1 cup turkey pan drippings or turkey broth
1 cup chopped cooked turkey giblets (optional)

Mix Gravy Mix and flour in large saucepan. Gradually stir in water and turkey drippings with wire whisk until smooth. Stir in chopped turkey giblets, if desired. Stirring frequently, cook on medium-high heat until gravy comes to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.) Makes 15 (1/4-cup) servings.


Flavor Variations:

Herbed Perfect Turkey Gravy: Prepare as directed. Stir 1/2 teaspoon McCormick® Rubbed Sage or 1/4 teaspoon McCormick® Poultry Seasoning into Gravy Mix.

Hearty Sage Turkey Gravy: Prepare as directed, decreasing water to 2 cups. Stir 1/2 teaspoon McCormick® Rubbed Sage into Gravy Mix. Makes 12 (1/4-cup) servings.

Hearty Herbed Turkey Gravy: Prepare as directed, decreasing water to 2 cups. Stir 1/4 teaspoon McCormick® Poultry Seasoning into Gravy Mix. Makes 12 (1/4-cup) servings.

Apple Sage Turkey Gravy: Prepare as directed, decreasing water to 1 cup and adding 1 cup apple juice. Stir 1 teaspoon McCormick® Rubbed Sage into Gravy Mix. Makes 12 (1/4-cup) servings.

Garlic and White Wine Turkey Gravy: Prepare as directed, decreasing water to 2 cups and adding 1/4 cup white wine. Stir 1/4 teaspoon each McCormick® California Style

Garlic Powder with Parsley and McCormick® Thyme Leaves into Gravy Mix. Makes 12 (1/4-cup) servings.

Mushroom-Onion Turkey Gravy: Melt 1 tablespoon butter in large saucepan on medium heat. Add 1/2 cup chopped mushrooms and 1/4 cup chopped onion; cook and stir 5 minutes or until tender. Mix 2 packages McCormick® Turkey Gravy Mix, 1 1/2 cups cold water and 1 cup turkey drippings. Add to saucepan; mix well. Continue with Step 2 as directed above. Makes 8 (1/4-cup) servings.

Cinnamon-Chipotle Turkey Gravy: Melt 2 tablespoons butter in large saucepan on medium heat. Add 1/4 cup chopped red onion; cook and stir 5 minutes or until tender. Mix 2 packages McCormick® Turkey Gravy Mix, 1/4 cup flour, 1/4 teaspoon each McCormick®

Ground Cinnamon and McCormick® Gourmet Collection® Chipotle Chile Pepper, 2 cups cold water and 1 cup turkey drippings. Add to saucepan; mix well. Continue with Step 2 as directed above. Makes 12 (1/4-cup) servings.

Linguine with Creamy Alfredo Sauce

LINGUINE WITH CREAMY ALFREDO SAUCE

1/4 cup all-purpose flour
1/4 tsp. garlic powder or 2 cloves garlic, minced
1/4 tsp. ground black pepper
1 can (14 oz.) chicken broth (1 3/4 cups)
1/3 cup plain yogurt
6 cups hot cooked linguine, cooked without salt
6 Tbsp. grated Parmesan cheese
Chopped fresh parsley

Mix flour, garlic powder and pepper in saucepan. Stir in broth until smooth. Cook and stir until mixture boils and thickens. Remove from heat. Stir in yogurt. Toss with pasta and 4 tbsp. cheese. Sprinkle with parsley and remaining cheese. Makes 6 servings.