Cooking tips

When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.

Try Eating Raw Food : Your body needs time to adjust and clean itself. Start including more fresh fruit, green salad, and green juice in your meals. Cut back on meat, dairy products, and cooked starchy foods. Try eating all raw one day per week, then two days. Or eat only two cooked foods per meal, then only one. You'll feel the difference.

Kitchen Tip : Make sure stovetop electric coils work properly. A worn-out element is a real power drain.

Trade Winds Cheesecake

	Category	Cake Recipes
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Ingredients And Procedures

2 lg Packages (8 oz. each)

-neufchatel or cream cheese -at room Temperature. 3/4 c Sugar

4 lg Eggs

1 c Light or regular sour cream

2 tb Orange-flavored liqueur *

1 ts Vanilla

Crust (recipe follows) Orange Sauce (recipe -follows) 1 lb (about 1 large) firm-ripe

-mango Fresh mint (optional) * (or 1/2 teaspoon grated -orange peel) This is heaven! Probably the best cheesecake I've ever tasted. I cheated on the crust++just used a pre-made graham cracker crust from the market and it worked just fine. I used Grand Marnier for the orange liqueur. Thank God this is nice and low-cal! ;-} In a large mixing bowl, beat cheese and sugar until creamy. Add eggs, 1 at a time, beating well after each addition. Add sour cream, liqueur and vanilla; beat until blended. Pour over crust. Bake in a 325F oven until center of cake jiggles only slightly when gently

shaken, 45 to 50 minutes. Cool completely on a rack. (If made ahead, cover and chill up until the next day.) Spoon about 1/3 of the lukewarm orange sauce over cheesecake, to within 1 inch of sides. Peel mango. Cut fleshy cheeks off each side of pit, then cut off remaining fruit. Cut mango into thin slices 4 to 5 inches long. Arrange over cheesecake, overlapping slightly. Spoon remaining sauce over fruit and cake to within about 1/4 inch of side. Cover; chill until sauce is set, about 30 minutes or up to 8 hours. Run a knife around inside edges of pan. Remove pan rim. Garnish with mint. With a sharp knife, cut cake into wedges. Makes about 12 servings. CRUST: Mix 1 1/2 cups finely crushed crisp coconut macaroon cookies with 1/4 cup (1/3 pound) melted butter or margarine. Press mixture over bottom and about 1 inch up sides of a 9-inch cheesecake pan with removable rim. Bake in a 325F oven until lightly browned, about 15 minutes. ORANGE SAUCE: In a 2- to 3-quart pan, mix 3 tablespoons sugar and 4 teaspoons corn starch. Stir in 2/3 cup orange juice and 3 tablespoons orange-flavored liqueur (or orange juice). Stir over high heat until boiling. Cool to lukewarm. Sunset Magazine, May, 1991. Posted by Stephen Ceideberg; April 24 1991.

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<h1>Trade Winds Cheesecake</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 lg Packages (8 oz. each) <P>-neufchatel or cream cheese -at room Temperature. 3/4 c Sugar <P>4 lg Eggs <P>1 c Light or regular sour cream <P>2 tb Orange-flavored liqueur * <P>1 ts Vanilla <P>Crust (recipe follows) Orange Sauce (recipe -follows) 1 lb (about 1 large) firm-ripe <P>-mango Fresh mint (optional) * (or 1/2 teaspoon grated -orange peel) This is heaven! Probably the best cheesecake I've ever tasted. I cheated on the crust++just used a pre-made graham cracker crust from the market and it worked just fine. I used Grand Marnier for the orange liqueur. Thank God this is nice and low-cal! ;-} In a large mixing bowl, beat cheese and sugar until creamy. Add eggs, 1 at a time, beating well after each addition. Add sour cream, liqueur and vanilla; beat until blended. Pour over crust. Bake in a 325F oven until center of cake jiggles only slightly when gently <P>shaken, 45 to 50 minutes. Cool completely on a rack. (If made ahead, cover and chill up until the next day.) Spoon about 1/3 of the lukewarm orange sauce over cheesecake, to within 1 inch of sides. Peel mango. Cut fleshy cheeks off each side of pit, then cut off remaining fruit. Cut mango into thin slices 4 to 5 inches long. Arrange over cheesecake, overlapping slightly. Spoon remaining sauce over fruit and cake to within about 1/4 inch of side. Cover; chill until sauce is set, about 30 minutes or up to 8 hours. Run a knife around inside edges of pan. Remove pan rim. Garnish with mint. With a sharp knife, cut cake into wedges. Makes about 12 servings. CRUST: Mix 1 1/2 cups finely crushed crisp coconut macaroon cookies with 1/4 cup (1/3 pound) melted butter or margarine. Press mixture over bottom and about 1 inch up sides of a 9-inch cheesecake pan with removable rim. Bake in a 325F oven until lightly browned, about 15 minutes. ORANGE SAUCE: In a 2- to 3-quart pan, mix 3 tablespoons sugar and 4 teaspoons corn starch. Stir in 2/3 cup orange juice and 3 tablespoons orange-flavored liqueur (or orange juice). Stir over high heat until boiling. Cool to lukewarm. Sunset Magazine, May, 1991. Posted by Stephen Ceideberg; April 24 1991. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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