The Biker eNews Grill October Edition

By Chef FatBoy

Happy Halloween! Greetings and welcome to "The Biker eNews Grill" where you'll find the very best in Biker food recipes by Bikers for Bikers. Each Month we'll post some of my own recipes and those received from Bikers all over the world. Well, Fall is here, but my grill is still smoking!! Just because the weather is starting to change and the snow will start to fall, I refuse to put up my grill! I am a diehard and love to grill; I guess I need to start looking for a new snowmobile suit, HA! But, thanks for all the great feedback and your recipes; check out Melody's desserts this month!! They are awesome!

If you want to join in the fun, send me your favorite recipes and we'll get them posted here for all to see and try. Please e-mail them to: fatboy@chef-fatboy.com and while you're at it, check out my website at: www.chef-fatboy.com for more wonderful Biker recipes and more. Oh! If you're into Wild Game stop by and see Old Grizzly Pete's tab, where there's always something good to eat. You'll be glad you did and so will I.

Happy Halloween, Ride safe and always EAT WELL!

Chef FatBoy

Tony's Cilantro Porterhouse
Submitted by: Tony Ierna, Hollywood, Fl.

Ingredients:
2 pounds of porterhouse steak (or T-bone)
1/4 cup fresh cilantro leaves, chopped
Grated zest of 1/2 lemon
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 roasted garlic cloves
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon black pepper

Directions: Place roasted garlic, mustard, cilantro, lemon zest, balsamic vinegar and olive oil in a shallow bowl and mix into a paste. Place steaks in a shallow baking dish and pour mixture over the meat. Make sure the steaks are evenly coated. Let sit at least 8 hours. Preheat grill. Remove steaks from dish and retain marinade. Sprinkle steaks with salt and pepper. Grill for about 5 minutes per side or until cooked to desired doneness. Brush with marinade half way through grilling.

Citrus Vinaigrette Beef Kebabs
Submitted by: Tim Palmer, Southington, Ct.

Ingredients :
1 pound beef sirloin, cut into 1 inch squares
1 bell pepper, cut into 1 inch squares
For Vinaigrette:
1/2 cup olive oil
3 tablespoons orange juice
1 tablespoon red wine vinegar
1 1/2 teaspoons dry mustard
2 cloves garlic, minced
1/2 teaspoon hot sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions: Mix vinaigrette ingredients together in a small mixing bowl. Place cubed beef in a resealable bag and pour in marinade. Seal bag and allow to marinate in the refrigerator for 2-3 hours. Preheat grill. Remove beef cubes from bag, discard marinade. Thread meat and bell pepper alternately on skewers. Grill over high heat for 8 to 10 minutes, turning occasionally. Remove from heat and serve immediately.

Tim's Flat Iron Steak
Submitted by: Tim Palmer, Southington, CT.

Recipe #1. Flat Iron with Oregon Herb Rub Ingredients:
2 lbs of beef flat iron steaks.
1 tablespoon salt
1/2 teaspoon celery salt
1/4 teaspoon coarse grind black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon dill
1/4 teaspoon sage
1/4 teaspoon rosemary

Directions: Combine all the seasonings. Cut flat iron into desired portion sides (4-6 servings). Lightly moisten surface of steaks with water. Sprinkle seasonings on steak covering all surfaces. Grill steaks over medium-hot coals to medium rare (145 degrees) to medium (160 degrees) turning occasionally. Total cooking time is 15 minutes or less.

Tim's Recipe #2. Flat Iron Steak al Forno

Ingredients:
4 beef shoulder top blade (flat iron) steaks, about 7 ounces each
2 teaspoons chopped fresh thyme
2 large cloves of garlic, minced
1/2 teaspoon pepper
2 tablespoons shredded Parmesan cheese
Salt

Directions: Combine thyme, garlic and pepper; press evenly onto flat iron steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rate to medium doneness, turning once. During last 2 minutes of grilling, sprinkle with cheese. Season with salt, as desired. Makes 4 servings.

Paul's Flank Steaks
Submitted by: Paul Franks, Deland, FL.

Ingredients:
1 flank steak, about 2 pounds
1/2 cup applesauce, unsweetened
1/3 cup soy sauce
3 cloves garlic, minced
2 tablespoons cider vinegar
1/4 teaspoon black pepper

Directions: Place flank steak in a resealable plastic bag. Combine remaining ingredients and pour over steak. Seal bag and refrigerate overnight. Preheat grill for medium-high heat. Remove steaks from bag making sure to. Place marinade in a small saucepan and bring to a boil, reduce heat and allow to simmer for 6-8 minutes. Place flank steaks on a lightly oiled grill grate and cook for 6 minutes per side. Remove from heat, drizzle with sauce, and serve.

Paul's Blue T-Bone
Submitted by: Paul Franks, Deland, FL.

Jennie's Peppered Steak Beer & Garlic
Submitted by: Jennifer D'Angelo, Fort Worth, TX.

Ingredients:
4 beef sirloin or round steaks
2 to 4 garlic cloves, crushed
1/2 cup brown ale or stout
2 Tbsp dark brown sugar
2 Tbsp Worcestershire sauce
1 Tbsp vegetable oil
1 Tbsp crushed black peppercorns

Directions: Place the steaks in a dish and add the garlic, ale or stout, sugar, Worcestershire sauce and oil. Turn to coat evenly, then let marinade in the refrigerator for 2-3 hours or over night. Remove the steaks from the dish; and reserve the marinade. Sprinkle the peppercorns over the steaks, and press them firmly into the surface. Cook the steaks on a hot grill, basting them occasionally with the reserved marinade during cooking. (Take care when basting, as the alcohol will tend to flare up: Spoon or brush on just a small amount at a time.) Turn the steaks once during cooking, and cook them for about 3-6 minutes on each side depending on how rare you like them. Served best with baked potatoes and a crisp mixed salad.

FatBoy's Spicy Lime Marinated Eye of Round Steaks

Ingredients:
2 - 8 oz. beef eye round steaks, cut 1 inch thick
Juice of 1 lime
1/2 tsp. garlic powder
1/2 tsp. cumin
1/2 tsp. ground coriander
1/4 tsp. salt
1/4 tsp. freshly ground pepper

Directions: Combine lime juice, salt, garlic powder, cumin, pepper, and coriander. Trim off visible fat and place steaks in a resealable plastic bag. Pour marinade over steaks, making sure to coat well and refrigerate for 30 minutes, turning once. Preheat grill and remove steaks from marinade. Place steaks on a hot grill and cook each side 4-5 minutes.

FatBoy's Steaks with Garlic and Oregano

Ingredients:
4 strip steaks, about 1 inch thick
3 to 4 cloves garlic, minced
1 1/2 tablespoons olive oil
1 tablespoon dried oregano, crushed
1/4 teaspoon salt
1/4 teaspoon black pepper, ground

Directions: Combine all ingredients, except steak, in a small mixing bowl. Slather wet rub onto both sides of steak. Place into a shallow dish, cover, and allow to marinate in refrigerator for 2-3 hours. Preheat grill. Place steaks on grill and cook on high heat for 6-8 minutes on each side.

FatBoy's Chicken Breasts Southwestern (Grilled)

Ingredients:
Marinade;
2/3 cup vegetable oil
1/3 cup lime juice
2 tablespoon chopped green chilies
1 teaspoon minced garlic
Other ingredients:
2 whole chicken breasts boneless skinless, halved
8 slices cheddar cheese
Salsa

Directions: In 9" square pan stir together all marinade ingredients. Add chicken breasts; marinate, turning once, in refrigerator at least 45 min . Meanwhile, prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals. Remove chicken from marinade; drain. Grill chicken 7 minutes; turn. Continue grilling until fork tender (6-8 min.) Top each chicken breast with 2 slices of cheese. Continue grilling until cheese begins to melt (1-2 min.) serve with salsa.

Rip's Coca-Cola Barbequed Chicken
Submitted by: Rip from the FatBastards MC, ILL.

Ingredients:
3 pounds cut-up chicken
1/3 cup flour
2 teaspoons salt
1/3 cup oil
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced green pepper
1 cup ketchup
1 cup coca cola
2 tablespoon Worcestershire sauce
1/2 teaspoon basil leaves
1/2 teaspoon chili powder
Salt and pepper to taste

Directions: Preheat oven to 350F. Rinse chicken pieces and pat dry. Combine flour and 2 teaspoons salt. Coat chicken with seasoned flour. Heat oil in large skillet over medium-high heat. Brown pieces on all sides in hot oil, drain on paper towels. Place chicken in 3 quart casserole. Combine onion, celery, green pepper, ketchup, coca cola, Worcestershire sauce, hickory salt, chili powder and salt and pepper. Mix well. Spoon sauce over chicken to cover all pieces. Cover and bake about 1 1/4 hours, or until chicken is fork tender.

Chicken Marinade & Chicken Ala Tony
Submitted by: Tony Ierna, Hollywood, FL.

Ingredients:
3/4 c. salad oil
2 c. vinegar
2 tbsp. salt
1 tbsp. poultry seasoning
1/2 tsp. pepper
6-8 chicken breasts with wings

Directions: Bring all ingredients to a boiling point and pour over cut up chicken. This recipe will do about 6 to 8 breasts with wings. Put in container and let stand at least 3 hours before cooking. I usually cook the chicken on the grill. If time is running short, cook the chicken about 25 minutes in the microwave and then just brown and finish until done on the grill. Use the sauce for basting while cooking on the grill.

Woody's Chicken Breast with Hotter-than-Heck Barbecue Sauce
Submitted by: John "Woody" Smith, Tampa, FL.

Ingredients:
1/4 cup chipotle peppers in adobo sauce
Nonstick spray coating
1/3 cup finely chopped onion
3 cloves garlic minced
1 cup catsup
3 tablespoons white wine vinegar
3 tablespoons molasses
1 tablespoon Worcestershire sauce
6 medium skinless boneless chicken breast halves 1 1/2 pounds total

Directions: For the sauce; remove any stems from chipotle peppers. Place peppers and adobo sauce in a blender container. Cover and blend till smooth. Set aside. SPRAY a medium saucepan with nonstick coating. Cook onion and garlic in saucepan till tender. Stir in chipotle peppers, catsup, vinegar, molasses and Worcestershire sauce. Bring to boiling. Reduce heat. Simmer, uncovered, about 10 minutes or till mixture is slightly thickened. Meanwhile, rinse chicken and pat dry with paper towels. Grill chicken on the rack of an uncovered grill directly over medium coals 12 to 15 minutes or till chicken is tender and no longer pink, turning once halfway through grilling time and brushing on sauce the last 5 minutes. Bring remaining sauce to boil; pass with chicken. Sauce may be refrigerated up to a week. Makes 6 servings.

Woody's Margarita Chicken
Submitted by" John "Woody" Smith, Tampa, FL.

Ingredients:
1/2 cup nonalcoholic margarita mix
3 tablespoons lime juice
2 to 4 cloves garlic - crushed
3 pounds cut-up broiler-flyer chicken
1 teaspoon coarse salt

Directions: Mix margarita mix, lime juice and garlic in resealable heavy-duty plastic food-storage bag. Add chicken; seal bag and turn to coat with marinade. Refrigerate, turning bag occasionally, at least 1 hour but no longer than 24 hours. Remove chicken from marinade; reserve marinade. Heat coals or gas grill. Place chicken, skin sides up, on grill. Brush with marinade; sprinkle with 1/2 teaspoon of the salt. Cover and grill 5 to 6 inches from medium heat 15 minutes; turn chicken. Brush with remaining marinade; sprinkle with remaining 1/2 tea-spoon salt. Cover and grill 20 to 40 minutes longer, turning occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. 6 servings.

FatBoy's Grilled Ginger Garlic Chicken
4 servings

Ingredients:
1 lb boneless skinless chicken breasts
2 tablespoons lemon juice
2 teaspoons fresh ginger, minced fine
3 garlic cloves, minced
2 teaspoons olive oil
1 teaspoon cumin
Salt and pepper

Directions: Flatten the breasts to 1/2" thickness. Combine lemon juice, ginger, garlic, oil and cumin. Spread over the chicken. Marinate for 10 minutes. Grill or broil 2-3 minutes each side. Season with salt & pepper.

FatBoy's El Paso Pork Tenderloin

Ingredients:
1 1/2 pounds pork tenderloins
5 teaspoons chili powder
1 teaspoon Tabasco sauce
1 teaspoon oregano
1 teaspoon rosemary
1 teaspoon thyme
3/4 teaspoon ground cumin
2 to 4 cloves garlic, crushed
1 tablespoon olive

Directions: In large mixing bowl, mix together the chili powder, Tabasco sauce, oregano, rosemary, thyme, cumin, garlic and olive oil. Rub the mixture over all surfaces of the pork tenderloin. Cover the mixing bowl and refrigerate for about 2 hours. Preheat grill to medium heat. Remove the pork tenderloin and place on the preheated grill grid and grill, turning occasionally, for 15 to 20 minutes, until thermometer inserted reads 155 to 160F. Pork is done when there is still a hint of pink in the center. Remove from grill and slice to serve. 4 servings.

Grilled Country Ribs with Mustard Marinade
Submitted by: Marlin Coffey, Tyner, Ky.

Ingredients:
2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
1/4 cup olive oil
1 tablespoon dried summer savory, crumbled
1 tablespoon water
2 pounds country style pork ribs

Directions: Prepare grill. In a bowl whisk together mustard, vinegar, oil, summer savory, water, and salt and pepper to taste. In a baking dish large enough to hold ribs in one layer coat them with marinade and let stand, covered, at room temperature 15 minutes. Grill ribs on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 10 minutes on each side. Yield: 2 servings.

Tim's Grilled Ginger Pork Tenderloin
Submitted by: Tim "Mace" Jensen, Philly, PA.

Ingredients:
1 1/2 to 3 pounds whole pork tenderloins
2 cup chicken broth
4 tablespoon grated ginger
2 tablespoon soy sauce
2 tablespoon sesame oil
2 to 4 cloves garlic, minced

Directions: Combine all ingredients in a self-sealing plastic bag; seal bag and refrigerate 2 hours. Remove pork tenderloins from marinade; discarding marinade. Preheat grill to medium heat. Grill pork tenderloins, turning occasionally, for 15-20 minutes, until thermometer inserted reads 155 degrees F. Slice to serve. Serves 4.

FatBoy's Ribs with BBQ Rum Sauce

Ingredients:
4 lbs. spareribs
1/4 C. ketchup
1 t. dry mustard
1/4 C. dark rum
4 cloves crushed garlic
1 C. brown sugar
1/4 C. soy sauce
1/2 C. chili sauce
1/4 C. Worcestershire sauce
1 dash pepper

Directions: Wrap ribs in double thickness of foil and bake for 1 1/2 hours at 350 . Unwrap and drain drippings. Combine all ingredients and pour over ribs. Marinate at room temperature for 1 hour. Bake at 350 for 30 min., basting with sauce, or grill 30 min., turning and basting.

Capt'n Crusty's Broiled Swordfish Steaks
Submitted by: Chris "Capt;n Crusty" Fosmire, Boca Raton, FL.

Ingredients:
2 tablespoons olive oil
2 tablespoons butter
2 teaspoons Dijon mustard
1 teaspoon white wine vinegar
1/4 teaspoon ground black pepper
4 (6-ounce) swordfish steaks
1/3 cup tartar sauce

Directions: Preheat the broiler. In a small saucepan over low heat, combine olive oil, butter, Dijon mustard, vinegar and black pepper; whisk until melted and smooth. Place swordfish steaks on a broiler pan. Brush the tops with oil and mustard basting sauce. Broil approximately 3 inches from the heating element for 6 minutes. Turn, baste the other side, and broil another 5 minutes. The center should still be just a little pink. Serve with tartar sauce. Makes 4 servings.

Dan's Cajun Spicy Shrimp
Submitted by: Dan, Dan the Cajun Bikerman.

Ingredients:
1/4 cup butter
1/4 cup white wine
1 teaspoon garlic salt
1/2 teaspoon crushed rosemary
1/2 teaspoon paprika
1/2 teaspoon crushed oregano
1/4 teaspoon crushed basil
1 pound fresh shrimp (or flash frozen shrimp), peeled and deveined (thaw if flash frozen)

Directions: In a large skillet, melt butter; add white wine, garlic salt, rosemary, paprika, oregano and basil. Bring to a boil, reduce the heat, and simmer, uncovered, for 5 minutes. Add the shrimp and cook, turning shrimp over until the shrimp turn pink, about 5 minutes. Makes 4 servings.

Capt'n Rob's Grilled Halibut Steak
Submitted by: Rob "Capt'n Rob" Modys, Marco Island, FL.

Ingredients:
2 (6-ounce) halibut fillets
1/3 cup butter, melted
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon lemon juice
Directions: Preheat grill. Place halibut in a shallow tray and pour melted butter on top. Season with salt and pepper. Sprinkle lemon juice evenly over fillets. When grill is ready, lightly oil grill to prevent fish from sticking. Grill skin-side up for 6 minutes, lifting carefully halfway through and rotating 90 degrees to make cross marks. Turn skin side down to finish cooking, about 4 more minutes; baste often with butter. Serve immediately. Makes 2 servings.

Mesquite Grilled Shrimp with Orange-Honey Sauce
Submitted by: Chris "Capt'n Crusty" Fosmire, Boca Raton, FL.
The sauce is also excellent on pork and fish.

Ingredients:
1 pound shrimp
1 teaspoon lemon pepper
1/2 cup prepared mustard
2 tablespoons honey
2 tablespoons orange juice
1 tablespoon Worcestershire sauce

Directions: Leave the shell on shrimp and cut lengthwise to the tail through the shell; devein. Place shell side down on a low to medium grill. Cook about 5 to 7 minutes, or until done. Sprinkle with lemon pepper. Combine mustard, honey, orange juice and Worcestershire sauce in a small bowl. Baste shrimp with mixture. Season with salt and pepper to taste and serve with remaining sauce. Makes 4 servings.

Barry's Charbroiled Salmon
Submitted by: Barry Schapiro, Tampa, FL.

Ingredients:
1 cup soy sauce
1/8 cup red wine
1/2 teaspoon ground ginger
1/2 teaspoon ground black pepper
4 salmon steaks
Lemon wedges

Directions: Combine soy sauce, red wine, ginger, and black pepper in a large, sealable plastic bag. Seal, and shake vigorously to mix ingredients. Add salmon steaks, squeeze out excess air and seal. Refrigerate, turning frequently, for no less than 2 hours. Cook on a hot grill for about 5 minutes per side, basting freely with extra marinade. Serve with lemon wedges for accompaniment. Makes 4 servings.

Now for Ms. Melody's Awesome Desserts!! OH! Yeah!

Tiramisu cheesecake
Serves 10-12

Ingredients:
Espresso syrup: (or you can use Torani syrups)
4 teaspoons dried instant coffee or espresso
1/3 cup water
1/4 cup sugar
2 tablespoons coffee liqueur
Cheesecake:
12 to 16 lady fingers
1 lb cream cheese
1/2 lb mascarpone cheese
2/3 cup sugar
1 teaspoon vanilla extract
1 tablespoon khalua liqueur (optional)
4 eggs
2 egg yolks
1/3 cup heavy cream
Cocoa powder or cinnamon for dusting

Topping:
16 to 20 lady fingers - quartered
1/2 cup unsalted butter
1/2 cup sugar
2 tsp. espresso or instant coffee dissolved in 1-2 tbsp. hot water
Non-stick cooking spray
Chocolate bar - for shavings Semi-sweet well work just fine!

Directions: Lightly spray a 9-inch spring-form pan or tart pan with non-stick cooking spray. Preheat oven to 350 F. Prepare syrup: in a small saucepan, stir water with coffee and sugar and heat just to dissolve sugar. Remove from heat and cool to room temperature. Stir in coffee liqueur. For cake, arrange lady fingers in pan, cutting or trimming to fill out pan bottom with cookies. Brush syrup over cookies and allow to soak in. Re-apply until all the syrup is gone. In a large bowl, using an electric mixer on slow speed, cream the cream cheese and sugar. Add vanilla, (Khalua liqueur), eggs, egg yolks and heavy cream. Pour over prepared cake crust.

In a small saucepan, over low heat, melt the butter with the sugar. Using a whisk, briskly blend in the dissolved coffee. Pour into a medium sized bowl. Toss quartered lady fingers into this mixture. Arrange on top of cake. Bake until just set - about 30 minutes. Chill for 4 hours or overnight. After removing from pan, grasp a handful of chocolate shavings and put them all around the sides of the cake. Right before serving dust each slice lightly with cocoa powder or cinnamon

Melody's White Russian Blackberry Cheesecake

Melody's Very Blueberry Cheesecake

Ingredients:
1 1/2 cup vanilla wafer crumbs
1/4 cup margarine, melted
1 each env. unflavored gelatin
1/4 cup cold water
16 oz cream cheese, softened
1 tablespoon lemon juice
1 teaspoon grated lemon peel
7 oz (1 jr) marshmallow creme
3 cup frozen whipped topping (thaw)
2 cup blueberries frozen or fresh

Directions: Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Chill. Soften gelatin in water, stir over low heat until dissolved. Gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. Blend in juice and peel. Beat in marshmallow creme; fold in whipped topping. Puree blueberries; fold into cream cheese mixture. Chill until firm. Garnish with additional frozen whipped topping, thawed, and lemon peel.

Variations:
Substitute Neufchatel cheese for cream cheese. Substitute strawberry slices for blueberries Substitute raspberries for blueberries Serving Size: Makes 10 servings

A Ruby Apple Cobbler

Ingredients:
1 Single 8-inch pie crust
20 ounces Unsweetened pie-sliced apples (not pie filling)
4 Purple plums thinly sliced pitted
1 cup Crushed pineapple juice-packed; un-drained
6 tablespoons Golden raisins
1/4 cup Rum
3 tablespoons Cornstarch
1 1/2 teaspoons Cinnamon or apple-pie spice
Pinch of Salt
4 tbsp of sugar

Directions: Defrost pie crust, if frozen, and set aside. Combine remaining ingredients, except fructose or substitute, and mix until blended. Spoon half of the apple-fruit mixture into a 9-inch nonstick cake or pie pan. Sprinkle evenly with fructose or substitute. Spoon on the remaining fruit mixture. Arrange the pie crust on top of the fruit mixture (stretching gently, if necessary, to fit). Make 6 or 7 slits with the tip of a pointed knife. Bake in a preheated 425 oven until crust is golden, about 30 minutes. Serve warm or cold.

FatBoy's Raspberry-Apricot Pie

Ingredients:
10 oz frozen raspberries
32 oz apricot halves
1/4 cup flour
3/4 cup sugar
1/8 tsp salt
2 Tbsp. butter
1/2 tsp almond extract
2 crust pastry pie shells

Directions: Defrost, drain raspberries and save 1/2 cup juice. Place drained apricots in pie crust. Spoon raspberries over apricots and pour juice over the top. Mix sugar, flour, and salt together and sprinkle over berries. Dot with butter and sprinkle on extract. Cover with top crust and sprinkle with sugar. Bake at 400 degrees for 50-60 minutes - watch carefully. You may substitute 2 1/2 cup fresh blackberries and 5 fresh peaches for raspberries and apricots. Increase sugar to 1 cup. Serves 6-8.

Melody's Summertime Raspberry Cheesecake
Serves 12

Ingredients:
Crust:
1 Cup Flour
1 Cup Brown sugar
1 Cup Margarine
1 Cup Walnuts, finely chopped
Cheesecake:
1 lb. cottage cheese, cream style
1 lb. cream cheese, softened
1 1/2 cups sugar
4 eggs, slightly beaten
1/3 cup cornstarch
1/2 cup butter or margarine, melted
1 pint sour cream
1 Tbs. Grand Marnier or other orange liqueur
1 tsp. almond extract
Filling:
1/4 cup raspberry jam, seedless
1/4 tsp. raspberry oil or extract
1 tsp. cornstarch

Directions; Crust: Heat oven to 325 degrees. In large bowl, combine flour and brown sugar and mix well. Using fork or pastry blender, cut in margarine until coarse crumbs form. Stir in walnuts. Lightly press mixture in un-greased 10 inch baking pan. Bake at 325 degrees for 10 to 15 minutes or until light golden brown. Let Cool.

Cheesecake: Puree cottage cheese in blender until smooth and pour into large mixing bowl. Add cream cheese and beat with an electric mixer on high speed until blended and creamy. Add sugar. On low speed, add cornstarch, Grand Marnier, eggs and almond extract. Beat until blended. Add melted butter and sour cream; blend at low speed.

Filling: Measure out 3/4 cup cheesecake batter. Add raspberry preserves and flavoring. Mix well, then add cornstarch and mix again.

Assembly: Pour some cheesecake into crust, spoon on half the raspberry mixture. Add remaining cheesecake mixture, then the remaining raspberry mixture. Cut through the batter with a knife or rubber spatula to create a marbling effect. Bake at 325 degrees for 1 hour and 10 minutes, or until firm around edges. Turn off oven; leave cake in oven for 2 hours. Remove and cool completely on wire rack. Chill, remove sides of pan. Top with fresh raspberries and serve.

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