NORMA WRENN; NPXR56N
1/2 c Breadcrumbs; fine; dry
1/2 c Pecans; ground
1/4 c Butter; melted
8 oz Cream cheese; softened
4 oz Feta cheese; crumbled
1 Egg
2 tb Milk
1/8 ts Hot sauce
HERBED TOMATO SAUCE
1/2 c Tomato sauce
1 tb Onion; minced
2 tb Tomato pase
1/4 ts Basil; dried
1/4 ts Oregano; dried
1/8 ts -Pepper
1 Clove garlic; small; minced
-sliced ripe olives; opt
-fresh parsley springs; opt
Combine first 3 ingredients in a small bowl; stir well. Press 1 teaspoon
pecan mixture into paper-lined miniature (1-3/4-inch) muffin pans. Beat
cream cheese at medium speed of an electric mixer until fluffy; add
crumbled feta cheese and egg, beating well. Stir in milk and hot sauce.
Spoon cheese mixture evenly into prepared miniature muffin pans. Bake at
350 degrees for 10 to 12 minutes or until cheesecakes are set. Let cool;
cover and chill 2 hours. To serve, remove cheesecakes from pans, and remove
paper liners from cheesecakes. Spoon Herbed Tomato Sauce evenly over
cheesecakes. If desired, garnish with slice ripe olives and fresh parsley
springs. HERBED TOMATO SAUCE Combine all ingredients in a small saucepan,
and stir well. Cook over medium heat, stirring occasionally, 5 minutes or
until mixture thickens. Let sauce cool. Cover tightly, and chll at least 2
hours. Yield 2/3 cup.
SOURCE: Nancy Lynch; a Collection of Recipes; Worcester Country School
Development Office; Berlin, Maryland; America’s Best Recipes a 1990
Hometown Collection; Oxmoor House.
From
Yields
48 Servings