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Mandarin Orange Cheesecake

1 1/4 cups Oreo Cookie crumbs
1/4 cup butter/margarine melted
3 (250g) packages cream cheese softened
3/4 cup sugar
3 eggs
3 tbsp. grated orange peel
3 tbsp. orange juice
1 tsp. vanilla
2 (284ml) cans of mandarin orange segments
1 kiwi fruit peeled and sliced

Preheat oven to 350 degrees Farenheit if using silver 9 inch springform pan or 325 degrees F. if using dark non-stick 9 inch springform pan.

Mix crumbs and butter thoroughly. Press firmly onto bottom of pan.

Beat cream cheese and sugar in large bowl with electric mixer on medium until well blended. Add eggs 1 at a time, mixing on slow until just blended. Stir in remaining ingredients and pour over crust.

Bate 45 minutes to 50 minutes or until centre is almost set. Run knife around rim of pan to loosen. Cool before removing rim of pan. Refrigerate for four hours before decorating with fruit. Arrange orange segments in circles around the entire top of the cheesecake. Place slices of kiwi evenly around the outer edge of cake.


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1/2 cup white sugar
1 cup brown sugar
3 cups diced rhubarb
3 tablespoons flour
1 beaten egg
pinch of salt
3 tablespoons cream *
1 teaspoon vanilla

pastry for 2 crust pie

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Bake in a 450 degree Farenheit oven for 10 minutes, then lower temperature to 350 for 25 to 30 minutes or until crust is golden brown.

* can substitute evaporated undiluted milk for the cream.

Stir Fried Veggies

Cut up your favorite vegetables julienned style.

I used:

4 tbsps margarine
1 medium zucchini
3 large carrots
3 stalks of celery
1 onion (cut into rings)
1 cup of bean sprouts
3 bunches baby bok-choi
2 cloves garlic, diced

Mix these three ingredients ahead of cooking.
1 tsp beef bouillon paste
3 tbsps Kraft Teriyaki marinade
2 tsp thana jeroo spice

Heat a large wok to high heat, add margarine to wok, then add carrrots. Add diced garlic. Stir constantly. After 6 minutes, add celery. 2 minutes later add all remaining ingredients. Toss veggies constantly. After 5 minutes, add sauce and toss throroughly.

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