Did someone say cheesecake?
Did you see last week's newsletter Cinco de Mayo Chicken Salad
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Enjoy this Texas Cooking recipe and have a great week!
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- 1 cup graham cracker crumbs
- 3 tablespoons sugar
- 3 tablespoons butter, melted
- 2 cups fresh, sliced strawberries, divided
- 1 tablespoon sugar
- 1 envelope unflavored gelatin
- 1/4 cup water
- 2 8-ounce packages cream cheese
- 1 14-ounce can Eagle Brand Sweetened Condensed Milk
- 1 tablespoon fresh lemon juice
- 2 cups frozen whipped topping, thawed
- Additional perfect strawberries for garnish
- Preheat oven to 325°F.
- Combine the graham cracker crumbs, sugar and butter, and press firmly into bottom of a 9-inch springform pan.
- Bake 10 minutes, remove and allow to cool completely.
- Sprinkle the sugar over 1 cup of the strawberries in a small bowl.
- Cover and let stand at room temperature for at least 30 minutes, stirring occasionally.
- Meanwhile, sprinkle the gelatin over the water in a very small saucepan.
- Let it stand for 1 minute, then cook on low heat for 3 minutes, stirring constantly, or until gelatin is completely dissolved.
- Set aside and allow to cool.
- In a blender, purée the remaining 1 cup strawberries.
- Stir purée into the cooled gelatin.
- In the large bowl of an electric mixer, beat the cream cheese until smooth.
- Add the Eagle Brand milk and lemon juice, mixing well.
- Stir in strawberry/gelatin mixture.
- Fold in the whipped topping and sliced strawberries.
- Pour batter into cooled crust.
- Garnish with additional sliced or whole strawberries.
- Chill for at least 3 hours before serving.
Lone Star List
Here are some things that caught my eye this week!
- Texas Monthly: Where Have All the Briskets Gone?
- Homesick Texan: Queso with Black Beans, Austin-style. (Can you say Magnolia Mud?)
- Fort Worth Weekly: Fort Worth's Great Plague of 1918
- Wizzie Brown gets frank about Murder Hornet Sensationalism.
- New in the Book Pile!
Smokelore: A Short History of Barbecue in America by Jim Auchmutey.
New Cookbooks We're Reading
- The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas
by Eric Silverstein - Serving food in Austin's Allendale neighborhood, The Peached Tortilla is an Austin treasure. This new cookbook reveals how one man brought Asian street food to Texas, creating wonderful new culinary conbinations. Buy today!
- LOOK! Franklin Steak: Dry-Aged. Live-Fired. Pure Beef
Aaron Franklin's new be-all, end-all guide to cooking the perfect steak. by Aaron Franklin
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
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