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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Raspberry Cheese Torte Recipe

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This recipe for Raspberry Cheese Torte is from BURNS FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ pounds shredded cheese (about 6 cups)
¼ cups finely minced onion
¾ cup chopped pecans
¼ tsp. cayenne
⅓ cup mayo
½ tsp. Tabasco
1 small jar of raspberry preserves
Directions:
Directions:
Mix all ingredients, except the preserves, well. Line a 9" cake pan or other simple mold with Saran Wrap. Press cheese mixture into the mold firmly and chill in the refrigerator for a few hours. Unmold the cheese mixture on a serving dish and spread top with raspberry preserves. Serve with crackers.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
4 hours
Personal Notes:
Personal Notes:
This appetizer spread is always a hit. The recipe was given to me by my dear friend, Jeanine Piskurich.

 

 

 

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