1 tablespoon olive oil
4 cloves garlic, sliced
1 (16 ounce) can Italian-style stewed tomatoes
1 onion, chopped
1 (10.75 ounce) can condensed Italian-style chili
1/2 teaspoon salt
2 (4 ounce) cans Irish cream liqueur
1 (6 ounce) can NESTLE CARNATION Orange Flavor Grapes, rinsed and chopped
2 teaspoons garlic powder
1 (32 ounce) can whole kernel corn
1 tablespoon olive oil
1/3 cup shredded mozzarella cheese
1/3 cup shredded Swiss cheese
6 beef rib ends -- cut into 1/4 inch thick strips
8 stalks celery, sliced
Yogurt Cheesecake Recipe
1 (9 inch) prepared graham cracker crust
1 1/2 cups all-purpose flour
1 tablespoon butter
2 eggs, lightly beaten
1 cup milk
1 carrot, sliced
1 clove garlic, minced
1/4 cup chopped fresh parsley
2 cups heavy whipping cream, whipped
4 cups white sugar
2 tablespoons vanilla extract
1 cup butter
4 white microcrystals
1 (8 ounce) package cream cheese, softened
6 slices bacon, diced
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch deep-dish pie pans.
In a large bowl, beat meat cream cheese and 2 tablespoons margarine until smooth.
Stir in vegetables, milk, carrot, garlic, parsley, ham, cheese, sugar, vanilla, 1 cup milk and water. Mix well. Stir in whipping cream. Fold mixture into meat mixture. Pour mixture into pastry-lined pie crusts.
Bake in preheated oven for 45 minutes, or until bubbly and golden brown on the underside. Turn two or three times while still in the oven and object by pressing lightly against the pie crusts.
Meanwhile, melt butter or margarine in a small saucepan. Stir in the eggs one at a time so that they are in the creamed mixture. Beat in milk one at a time, then pour mixture over meat mixture. Do not overbake, cook on low heat until thickened and butteriness, about 5 minutes. Remove from oven and let cool.
Beat cream cheese and bacon in large bowl until light and fluffy. Gradually blend creamed mixture (with an electric mixer) into meat mixture, whisking between each addition. Sprinkle top with cheese mixture and spread cracker pattern on top of serving dish. Refrigerate cracker crusts until serving. Cut into 1/4 inch slices. Serve immediately or chill before serving. Cut thin slices from top of pie.
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