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Thank you for the feedback on squeezing out the spinach
and I wanted to share this tip from Sue in Oregon I will
have to give it a try when I make the next batch of
spinach balls Sue! She writes...

"The best way to drain spinach is let it defrost drain
the water put the spinach in a kitchen towel wrap and
twist the towel. I have been cooking professionally
for over 20 years and just learned that little trick.
Happy twisting"

It's the perfect time for cheesecake and this recipe for
WHITE CHOCOLATE CHEESECAKE is simply supreme. The white
chocolate really adds that special something and makes
for a smoother texture too try it and you'll agree. This
is the perfect dessert for any occasion from fancy to
casual too looks like it came straight from the bakery!


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1-1/2 cups chocolate wafer crumbs
1/3 cup butter, melted

8 ounces white chocolate
1 pound cream cheese
1/2 cup granulated sugar
3 eggs
1 cup sour cream
1 teaspoon grated orange rind
1 teaspoon vanilla

1 cup sour cream
1 tablespoon granulated sugar
1/2 teaspoon vanilla

(Garnish: Chocolate curls & 1 tablespoon icing sugar)

Crust: In bowl, combine wafer crumbs with butter; press
into 9-inch springform pan. Filling: In top of double boiler
over hot, not boiling, water, melt white chocolate; let
cool for 5 minutes. Meanwhile, in large bowl, beat cream
cheese with sugar until light. Beat in eggs, 1 at a time.
Beat in white chocolate, sour cream, orange rind and vanilla.
Pour over crust; bake in 350F oven for 40 to 45 minutes or
until just set. Topping: Combine sour cream, sugar and
vanilla; spread over hot cake and return to oven for 3 to 5
minutes or until set. Immediately run knife around edge of
cake to loosen. Let cool completely. Garnish: Mound chocolate
curls over cake; dust lightly with icing sugar. Chill.

Yield: 10 to 12 servings
Category: Desserts

*~*~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*

Wine and cheese are a favorite combination. However, which
cheese to serve with which wine can sometimes seem to be a
confusing task. Actually, there really aren't any hard rules
to be followed. Any combination you enjoy is acceptable but
here is a little assistance for those who are still unsure
and would like guidance for the more popular choices.


BLUE: Full-bodied reds, full-bodied whites, light dry whites,
sweet whites

BRIE: Medium and full-bodied reds, fruity whites, champagne

CAMEMBERT: Light, medium and full-bodied reds

MILD CHEDDAR: Light and fruity reds, most whites, champagne

SHARP CHEDDAR: Full-bodied reds, fruity reds

EDAM: Medium reds, fruity roses, light dry whites,

EMMANTAL: Light and medium reds, fruity whites

FETA: Light reds, fruity whites

GOUDA: Medium and light reds, roses, light dry whites,

GRUYERE: Semi-sweet whites, light wines

HAVARTI: Dry reds, dry whites

MUENSTER: Fruity and light reds, full-bodied dry whites

SWISS: Most wines, both red and white


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