I
7
I.
Gin , one of the cookie
t lowe t in f t, dd n un ual
t to traditio I crumb crust.
With rolling pin, cru h the
cookie Sure-Seal zipper b g. Sure­
Se zipper b are trong enough to
tand the pre ure of crushing
coo for the chee ecake crust.
U e the me b g mixing bowl
for the remaining crust ingredients.
The quart- ize zipper b g is just
right mitt to protect hands while
p ing the crust in the pie plate.
Wi th only four ingredients in the
cheesecake filling, the recipe is a
breeze to make. Light cream cheese
and egg white cut fat and cholesterol
in the filling while the topping is
ri
I
What may look like a soft taco is
really an easy version of Moo Shu
Pork that we call "Oriental Pork
Bundles." The filling takes only
minutes to stir-fry and the, savory
Plum Spread, which replaces the
traditional hoisin sauce, is just as
quickly made. As with all stir-fry, the
sauce makes the difference. Here, to
keep preparation a breeze, IGkkoman
Stir-Fry Sauce, a blend of naturally
brewed soy sauce, sherry, garlic,
oyster extract and special spices,
plays a dual role. First as the authen­
tically flavored stir-fry sauce and
second as the base for the delicious
Plum Spread. Serve the filling with
shredded lettuce and warm flour tor­
tillas; them assemble and enjoy
"bundles" of great dining!
Oriental Pork Bundles
·Plum Spread
1/3 cup stir fry sauce
clove garlic, pressed
1/Z.pound boneless pork, diced
Vegetable oil
Z egg beaten
Z stalks celery, diced
1 medium carrot, diced
Filling:
zp c
cream che , SOfteDed
l/'lcup u r
4 white
1 te poon �anlU extra
or
undl
opplng:
z u fro D II d r-
1 mall onion, diced
Z ounce fre h mushrooms,
coarsely chopped
6 (S.lo·ch) flour. tortilla
warmed
3 cups finely shredded lettuce
Prepare Plum Spread; set aside.
Combine stir-fry sauce and garlic;
coat pork with 1 Thsp. of mixture and
let stand 10 minutes. Meanwhile, heat
1/2 teaspoonoil in hot wok or large
skillet over medium-high heat. Pour
in eggs and scramble; remove. Heat 1
Th p. oil. Add next 4 ingredients; stir­
fry 4 minutes. Return eggs, pork and
siir-fry mixture; cook, stirring, until
meat and vegetables are coated with
sauce. Spread 1 Thsp. Plum Spread
on each tortilla; top with desired
amount of lettuce and pork mixture
and wrap to enclose. Makes 4 to 6
erving .
• Plum Spread: Combine 1/4 cup
plum jam, 2 Thsp. Stir-Fry auce and
1/2 teaspoon distilled white vinegar
in small saucepan. Cook, stiring, over
medium-high heat until mixture
boils and is smooth.
D G m and vanilla
and beat until well blended. Pour
mixture into crust. B e 30 to 35
minutes or until center i et. Coolon
wire rae .
Refrigerate until chilled.
Prehe t oven to 325 F. For crust,
place cookie in g 110n- ize
Reynolds Sure-50 I torage bag.
For topping, in food proce or or
blender, puree 1 cup thawed, liced
strawb rrie . Add 1/4 cup ugar and
blend. Pour mixture into mall bowl;
tir in remaining 1 cup Heed traw­
berries. S rve over chee ecake.
WITH OLLI G pin or
heavy mooth object, crush cookie
into fine crumb. (Crum hould.
me ure bout 1 1(2 cup.) Add
sugar and shake bag to blend in­
gredients.
Pour melted margarine over
crumb and hake bag until well
blended.
Pre crumb mixture evenly into a
9-inch pie plate.
M k : to 10 rvin .
Guilt-free trawberry Ch e Beske
THE 'COMPLETE GUIDE 'ro
CAKE DECORATING .
edited by Deborah Grny
ndynurnilm ,t1l'ldr�"',lIpC(.d·,ilnd 1441)rlu� 1 C;()r(l ... t.,�·
and h"ndhng In
Amtrican Melody, 123 outh SIr el,O I r Bay, NY 11111.
NY rt .... ,dell'. ,,"" 11/'/''''/''"'''' -olc-: til fllt'fl ... ·'""" d('(f,iv .
AV ! Order two for S .50 plu 53.00 po tage and handling.