I made this back in the early 80s, and it was the best cheesecake I've ever had. It's made with 8 packages of cream cheese, a dozen eggs, and uses a pastry crust. It's baked in a large springform tube pan. I've been unable to find the recipe again. Does anyone have this recipe?I have found recipes that are 'close', but I really want to get that original...
Keep warm on low heat while making the egg fu yung. Rinse the shrimp under warm running water. Pat dry and finely chop. Rinse the mung bean sprouts and drain thoroughly. Peel and dice the onion. Cut the red bell pepper in half, remove the seeds and cut into bite-sized chunks. Wipe the mushrooms clean with a damp cloth and thinly slice. Wash and finely chop the green onions. Heat 2 tablespoons oil in a frying pan. When the oil is hot, add the shrimp. Stir-fry until they turn pink and are cooked. Remove from the pan. In a large bowl, lightly beat the eggs with the salt and pepper.
The last one with the cookie like crust is close, but I do not remember the whipping cream. Also the one I used back then had a strawberry glaze but the top had pineapple slices and strawberries with the glaze. Very good and made it for years. Lost the page out of my 1966 cookbook!!!
try this one Cantonese Egg Foo Yong Ingredients: 1/2 cup chicken stock or water 6 eggs beaten 1/2 tsp. salt 4 dried chinese mushrooms white pepper 1 clove garlic crushed 1 can bean sprouts 2 spring onions [scallions] white part only Method: wash mushrooms,soak in water for 20mins. Rinse,squeeze dry and cut into thin slices. Rinse bean sprouts in cold water and drain. Mix salt, pepper and crushed garlic into beaten egg. In a wok heat 1tbsp. oil add bean sproutsand mushrooms. Stir fry for 1 minute. Add stock or water and cover. Cook for one minute. Add egg mixture and scallions and stir well. Press down on the mixture with a spatula to flatten. Fry until light brown underneath. Turn over and brown the other side. [this is an old recipe and used monosodium glutamate. I have left it out because of health concerns. If you want to, add 1/2 tsp. with the pepper etc. to the beaten egg] You can do a simple pour over sauce with stock, butter,cornflour and oyster sauce. Just make it in the wok after you have removed the efy to the serving plate.
This Site Might Help You. RE: Cheesecake Supreme recipe from 1980s Better Homes and Gardens cookbook? I made this back in the early 80s, and it was the best cheesecake I've ever had. It's made with 8 packages of cream cheese, a dozen eggs, and uses a pastry crust. It's baked in a large springform tube pan. I've been unable to find the recipe again. Does anyone have this recipe? I...
Wow, i cant even imagine a cheesecake using 8 packages of creamcheese, that'd be huge! It seems like better homes and gardens changed their recipe for cheesecake supreme over the years because their current version is nothing like you describe: Cheesecake Supreme Ingredients * 1-1/2 cups finely crushed graham crackers * 1/4 cup finely chopped walnuts * 1 tablespoon sugar * 1/2 teaspoon ground cinnamon (optional) * 1/2 cup butter, melted * 3 8-ounce packages cream cheese, softened * 1 cup sugar * 2 tablespoons all-purpose flour * 1 teaspoon vanilla * 1/4 cup milk * 3 eggs, slightly beaten * 1/2 teaspoon finely shredded lemon peel (optional) * 1 recipe Raspberry Sauce (optional) Directions 1. Preheat oven to 375 degrees F. For crust, in a bowl combine crushed graham crackers, walnuts, the 1 tablespoon sugar, and, if desired, the cinnamon. Stir in melted butter. Press the crumb mixture onto the bottom and about 2 inches up the sides of an 8- or 9-inch springform pan; set aside. 2. For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in eggs and, if desired, lemon peel. 3. Pour filling into crust-lined pan. Place the pan in a shallow baking pan. Bake for 40 to 45 minutes for the 8-inch pan, 35 to 40 minutes for the 9-inch pan, or until a 2-1/2-inch area around the outside edge appears set when gently shaken. 4. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving. If desired, serve with Raspberry Sauce.
