"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for APPETIZER CHEESECAKE, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Edna Owen
Added: Wednesday, May 24, 2006


1 1/2 c crushed rye crackers (48 squares)
1/4 c (one-half stick) butter, melted
1 c (4 ounces) shredded cheddar cheese
1/2 c finely chopped pimiento stuffed olives
1/2 c finely chopped green pepper
1/4 c finely chopped onion
2 tbsp chopped chives (optional)
1/4 tsp celery salt
1/4 tsp dry mustard
2 c dairy sour cream
Pimiento-stuffed olives
Parsley sprigs
Sliced hard cooked egg yolk for garnish
Sliced pimiento stuffed olives for garnish

Line baking pan, 11 x 7 x 1 1/2 inches with foil, allowing foil to extend over sides of pan for easy removal. In a small bowl blend crumbs and butter thoroughly; press half of mixture firmly on bottom of pan. In a bowl blend cheddar cheese, 1/2 c olives, green pepper, onion, chives, celery seed and mustard; fold in sour cream;
spread carefully over cracker mixture. Top with remaining crumbs and chill.

To serve: Remove cheesecake from pan by lifting out foil; place on serving tray and trim away foil. Surround with olives and parsley. Garnish top with egg yolk and sliced olives. Cut cheesecake into small bite-size squares. Serve with wooden picks.

Number Of Servings:
Number Of Servings:
Makes 12 to 16 servings




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