It's time again to post our What's cooking Wednesday Recipe :)
I decided that I would post two, so hopefully one (or both) will appeal to you! :)
ORZO CHICKEN SOUP
4 chicken bouillon cubes
6 heaping Tbsp. Orzo
Parsley
4 c. water
Butter
Combine bouillon cubes, water and Orzo. Add parsley and a pat of butter. Cook until tender. You can also add some shredded chicken.
You can replace half of the water with milk to make a thicker, richer soup.
Here's another recipe that I found that sounds good. :)
Crust:
1 cup sifted all-purpose flour
1/4 cup sugar
1 teaspoon grated lemon peel
1/2 cup butter
1 slightly beaten egg yolk
1/4 teaspoon vanilla
Filling:
5 (8 ounce) packages cream cheese or (3 low fat & 2 reg. Pkgs.)
1/4 teaspoon vanilla
3/4 teaspoon grated lemon peel
1 3/4 cups sugar
3 tablespoons all purpose flour
1/4 teaspoon salt
4 or 5 eggs (enough to make 1 cup)
2 egg yolks
1/4 cup whipping cream
Directions:
Make crust: Combine first three ingredients. Cut in butter until mixture is crumbly. Add egg yolk and vanilla. Blend thoroughly. Pat 1/3 of the dough on bottom of 9-inch spring-form pan (sides removed). Bake in hot oven (400 degrees) about 8 minutes or until golden; cool. Butter sides of pan, attach to bottom, and pat remaining dough on sides to height of 1-3/4 inches. Turn oven up to 450 degrees. Place a 9×13 inch pan of hot water in bottom of oven. This helps to keep the custard creamy. The cookie sides will not bake right if cheesecake is placed in hot water bath. Make filling: Beat softened cheese until creamy. Add vanilla. Mix next four ingredients, (note: important to put lemon peel in flour to coat it), gradually blend into cheese. Add eggs and egg yolks one at a time, beating after each just to blend. Gently stir in whipping cream. Turn into crust-lined pan. Bake at 450 degrees for 12 minutes; reduce heat to 300 degrees and continue baking for 1 hour. May need a little time longer because of the water. (Note: if cheesecake is getting too brown cover top with foil with hole torn out of the center so that middle of cheesecake continues baking) Remove from oven; cool. Loosen sides with spatula after 1/2 hour. Remove sides at end of 1 hour. (Note: This cheesecake is at it’s very best if refrigerated overnight)
Make crust: Combine first three ingredients. Cut in butter until mixture is crumbly. Add egg yolk and vanilla. Blend thoroughly. Pat 1/3 of the dough on bottom of 9-inch spring-form pan (sides removed). Bake in hot oven (400 degrees) about 8 minutes or until golden; cool. Butter sides of pan, attach to bottom, and pat remaining dough on sides to height of 1-3/4 inches. Turn oven up to 450 degrees. Place a 9×13 inch pan of hot water in bottom of oven. This helps to keep the custard creamy. The cookie sides will not bake right if cheesecake is placed in hot water bath. Make filling: Beat softened cheese until creamy. Add vanilla. Mix next four ingredients, (note: important to put lemon peel in flour to coat it), gradually blend into cheese. Add eggs and egg yolks one at a time, beating after each just to blend. Gently stir in whipping cream. Turn into crust-lined pan. Bake at 450 degrees for 12 minutes; reduce heat to 300 degrees and continue baking for 1 hour. May need a little time longer because of the water. (Note: if cheesecake is getting too brown cover top with foil with hole torn out of the center so that middle of cheesecake continues baking) Remove from oven; cool. Loosen sides with spatula after 1/2 hour. Remove sides at end of 1 hour. (Note: This cheesecake is at it’s very best if refrigerated overnight)
I can't wait to see what recipe(s) you have to share!
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