nd 15 minutes, or until cheesecake is set (center should still
Cheesecake:
Preheat oven to 150c. &
Cheesecake:
Combine 1st 3 ingredients;
hands are better as my Italian grandmother will gladly tell you
ide for dipping.
This recipe will serve 2-5 people
br>Unwrap and enjoy!
ITALIAN VINAIGRETTE: 1/2 cup olive
iquid, mushrooms, fennel seed, basil, Italian seasoning, seasoned salt, and pepper
Chop and sear onions, peppers and garlic in olive oil.
Brown hamburger and Italian sausage.
Combine with onions, peppers and garlic.
Add remaining ingredients and simmer for 4 hours.
You may add more water as needed.
Will serve approximately 50 people.
enderness, (au dente). It is best to get the water boiling
ith Italian dressing and evenly season with Neelys Seasoning. For best results
u continue to prepare the cheesecake.
Filling preparation:
ith foil (heavy-duty is best); spray foil with non-stick
few moist crumbs.
Cheesecake Filling:
In a
inutes more.
A proper cheesecake sould be golden and set
Cook pasta according to directions.
Rinse in cold water.
Combine pasta, artichoke hearts, olives, onions, and the cheeses, dressing, and rest of veggies, ham and salami; toss and mix well.
Taste to adjust seasoning, vinegar, or EVOO.
Cover and chill pasta salad for at least 2 hours or overnight is best.
S DEEP, as cheesecake portion of this recipe tends to puff up
he crumbs.
Empty the cheesecake filling into a large mixing
COMBINE cornflour, dried italian seasoning (i.e. oregano, parsley
*This is a great OAMC recipe. Before cooking/prep day, I
ashew Dipping Sauce Recipe #453585.
Peanut Sauce Recipe #453586.
Sweet