The Biker eNews Grill
June 2008 Edition

By Chef FatBoy

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. We like to thank everyone for all the great recipes we received these past few Months from Bikers all over the US and in England, many thanks and we can't forget about Melody's Desserts, they top off any meal! So, we hope you enjoy this Months recipes and please keep them coming!

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.

Ride safe and always EAT WELL!

Chef FatBoy

Bacon Cheeseburger Meatloaf
Submitted by: Donna May, Atlanta, Ga.

Ingredients:
Meatloaf
1 1/2 pounds 85% lean ground beef
1 cup oats (quick or old fashioned, uncooked)
1/4 cup finely chopped onion
1 egg, lightly beaten
1 (8 ounce) can tomato sauce
1/2 teaspoon black pepper
Secret Sauce
1/3 cup mayonnaise
2 tablespoons catsup Toppings
8 large (about 4 x 6-inch each) slices cheddar cheese
8 strips thick-sliced bacon, crisp-cooked and halved
2 medium tomatoes, sliced
8 hamburger buns or other favorite roll or bread, split and toasted (optional)
Directions:
Preheat oven to 350 degrees F. Spray 13 x 9-inch metal baking pan with cooking spray. For meatloaf, combine all meatloaf ingredients in large bowl; mix lightly but thoroughly. Press mixture evenly into pan. Bake 30 to 35 minutes or until meatloaf reaches medium doneness (160 degrees F) and center is no longer pink. Drain off any juices. Pre-heat broiler.

For Secret Sauce, combine ingredients in small bowl; mix well. Spread over hot meatloaf, completely covering; cut meatloaf into 8 rectangles. (Do not remove from pan.) Top each rectangle with cheese, 2 half pieces bacon and tomato slices. Broil meatloaf 5 to 6 inches from heat source 2 to 3 minutes or until cheese melts. Serve, if desired, on bun or bread. Makes 8 servings.

Baked Beer Burgers
Submitted by: Ray Konopka, Palm Coast, Fl.

Ingredients :
2 pounds ground beef
Pepper
1 tablespoon Tabasco sauce
3 garlic cloves minced
1/3 cup chili sauce
1/2 envelope dry onion soup mix
1/2 cup beer, divided

Directions:
Preheat oven to 400°F. Combine meat, pepper, Tabasco sauce, garlic, chili sauce, dry onion soup mix and 1/4 cup of the beer. Shape into 6 patties. Bake at 400 degrees F until brown, about 10 minutes. Baste with remaining 1/4 cup beer. Continue baking for an additional 10 to 15 minutes, until well done

Brew Burgers
Submitted by: Ray Konopka, Palm Coast, Fl.

Ingredients:
Brew Sauce
1/4 cup Heinz 57 Sauce
1/4 cup beer In 1-cup glass measure, combine ingredients. Microwave on HIGH 1 to 1 1/2 minutes until bubbly; set aside.
Burgers
1 1/2 pounds ground beef
1 large sweet onion,
1/2-inch slices
4 slices Swiss cheese
4 crusty white or whole wheat rolls, split
Lettuce

Directions:
Shape ground beef into four 3/4-inch thick patties. Place onion slices on grid over medium, ash-covered coals. Grill onions, uncovered, 5 minutes. Add patties; continue to grill, uncovered, 1 to 15 minutes or until onions are tender and burger centers are no longer pink, turning occasionally. Season burgers with salt after turning, if desired. Approximately 2 minutes before burgers are done, brush generously with sauce mixture; top with cheese. Line bottom half of each roll with lettuce. Top each with burger, grilled onion and sauce. Close sandwiches.

Bourbon Chili

Ingredients:
4 pounds lean ground beef
1 cup Bourbon
3/4 cup chili powder
1 teaspoon oregano
1 tablespoon diced onion
3/4 teaspoon salt
1 (16 ounce) can kidney beans
2 ounces semi-sweet chocolate
1 (8 ounce) can tomato sauce
6 (8 ounce) cans water
1 teaspoon cumin
2 teaspoons paprika
2 teaspoons garlic powder
4 small cans chopped green chilies
1 (14 ounce) can whole corn

Directions:
Brown ground beef and drain off fat. Add ingredients one at a time in order listed. Simmer 1 to 1 1/2 hours. Makes about 1 1/2 gallons of chili.

Kentucky Grilled Chicken

Ingredients:
1 1/2 cups chili sauce
3/4 cup red wine vinegar
1 1/2 tablespoons prepared horseradish
2 small cloves garlic, halved
1 teaspoon salt
4 (6 ounce) bone-in chicken breasts

Directions:
Mix chili sauce, vinegar, horseradish, garlic and salt in a bowl. Reserve 1/2 of the marinade. Add chicken to bowl; turn to coat. Cover; marinate in refrigerator for about 5 minutes. Preheat grill or broiler. Remove chicken from marinade; discard marinade in bowl. Place chicken on grill or on broiler pan. Grill or broil chicken, turning and basting frequently with half the RESERVED marinade, until juices run clear when meat is pierced with a knife, about 30 minutes. Heat remaining RESERVED marinade in a small saucepan, stirring occasionally. Serve hot alongside chicken.

Baked Lemon Chicken

Ingredients:
1 pound skinless boneless chicken breast halves (4 halves)
1 egg white1 teaspoon water
1/4 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground red pepper (cayenne)
Chinese Lemon Sauce++
Chopped green onions
Lemon slices

Directions:
Cut breasts in half crosswise. Mix egg white and water in medium bowl. Add chicken; turn chicken to coat. Let stand 10 minutes. Preheat oven to 450 degrees F. Spray nonstick cookie sheet with nonstick cooking spray. Remove chicken from egg white mixture; discard mixture. Mix flour, baking soda and red pepper in plastic bag. Add 1 chicken piece at a time. Seal bag and shake to coat chicken. Place chicken on cookie sheet; spray with cooking spray about 5 seconds or until surface of chicken appears moist. Bake uncovered 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Meanwhile, prepare Chinese Lemon Sauce. Let chicken stand 5 minutes; cut each piece crosswise into about 5 slices. Pour sauce over chicken. Garnish with green onion and lemon slices.

++Chinese Lemon Sauce
1/3 cup fat-free reduced-sodium chicken broth
1/4 cup granulated sugar
1 1/2 teaspoons grated lemon peel
3 tablespoons lemon juice
2 tablespoons rice vinegar
2 tablespoons light corn syrup
1 clove garlic, finely chopped or 1/2 teaspoon garlic powder
1/4 teaspoon salt
2 teaspoons cornstarch
2 teaspoons cold water

Heat broth, sugar, lemon peel, lemon juice, vinegar, corn syrup, garlic and salt to boiling in 1-quart saucepan, stirring occasionally. Mix cornstarch and cold water; stir into sauce. Cook and stir about 30 seconds or until thickened. Serve warm, or cover and refrigerate up to 2 weeks.

Baked Ranch Parmesan Chicken

Ingredients:
6 chicken breast halves
1/2 cup ranch dressing
1 cup bread crumbs
1/2 cup Parmesan cheese
1 teaspoon black pepper
1 teaspoon sage
1/2 teaspoon salt

Directions:
Marinate chicken breasts in ranch dressing for 4 hours or overnight. Preheat oven to 450 degrees F. Combine bread crumbs, Parmesan cheese, pepper, sage, and salt and mix well. Coat the marinated breasts in breading mixture and place in a 13 x 9-inch baking dish. Bake for 20 minutes, then reduce heat to 350 degrees F and bake for an additional 30 minutes or until done and juices run clear.

FatBoy’s Almond Butter Chicken

Ingredients:
4 boneless chicken breasts
1 cup all-purpose flour
2 teaspoons basil
1 teaspoon salt
1 teaspoon pepper
1/2 cup sliced almonds
3 cloves fresh diced garlic
1/4 cup (1/2 stick) butter
1/3 cup olive oil

Directions:
Mix all dry items except the almonds in a large bowl, then lightly dust chicken breast in flour mixture. Add oil to frying pan and lay in the chicken breast. Cover and cook for 20 minutes over medium heat until it is thoroughly cooked. Once chicken is cooked, add butter, then garlic, and almonds last. Stir well. Serve over rice or potatoes.

FatBoy’s Kentucky Bourbon Chicken Yields 4 servings.

Ingredients:
4 chicken breasts
1 teaspoon ground ginger
4 ounces soy sauce
2 tablespoons dried minced onion
1/2 cup firmly packed brown sugar
3/8 cup bourbon
1/2 teaspoon garlic powder

Directions:
Preheat oven to 350 degrees F. Place chicken breasts in a 9 x 13-inch baking dish in a single layer (if doubling recipe, make sure that breasts are also in a single layer). In a small bowl combine ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover. Bake for 1 hour or until juices run clear. Remove cover during last 10 to 15 minutes before done.

FatBoy’s Black Pepper Chops with Molasses Butter

Ingredients:
4 (6 ounce) boneless center cut pork chops,
1 1/2 inches thick
1/4 cup butter, softened
1 tablespoon molasses
Salt, to taste
1/2 teaspoon freshly-squeezed lemon juice
4 tablespoons coarsely ground black pepper

Directions:
Stir together butter, molasses and lemon juice with a fork. Cover and refrigerate. Rub chops on both sides evenly with pepper. Grill chops over medium hot coals for 12 to 15 minutes, turning once. Top each chop with molasses butter. Serves 4.

FatBoy’s Baked Pork Chops with Parmesan-Sage Crust

Ingredients:
1 1/2 cups Italian flavored breadcrumbs
1 cup freshly grated Parmesan cheese (about 3 ounces)
1 tablespoon dried rubbed sage
1 teaspoon cumin
1 teaspoon grated lemon peel
2 large eggs
1/4 cup all-purpose flour
4 bone-in center-cut pork loin chops (each about 1 inch thick)
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil Lemon wedges (optional)
Orange wedges (optional)

Directions:
Preheat oven to 425 degrees F. Mix breadcrumbs, cheese, sage, cumin, and lemon peel in pie dish. Whisk eggs in medium bowl to blend. Place flour on plate; season generously with salt and pepper. Coat pork chops on both sides with flour; shake off excess. Dip chops into eggs, then coat on both sides with breadcrumb mixture. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150 degrees F, about 20 minutes. Transfer pork chops to plates. Garnish with lemon wedges and orange wedges, if desired, and serve. Makes 4 servings

Betty’s Crispy Potato Flakes Pork Chops
Submitted by: Betty Rose, Newington, Ct.

Ingredients:
2/3 cup potato flakes, instant
1 egg, beaten
3 tablespoon milk
4 medium pork chops Salt and pepper to taste
Paprika

Directions:
Preheat oven to 400 degrees F. Spray pan with nonstick spray. Wash pork chops chops; set aside. Beat egg and milk together. Place potato flakes in shakable container. Dip pork chops in egg mixture, then into potato flakes. Lay in pan. Sprinkle salt and pepper to taste. Sprinkle paprika on top to brown. Bake approximately 45 minutes or until done.

Betty’s Chili Dusted Pork Chops
Submitted by: Betty Rose, Newington, Ct.

Ingredients:
4 boneless center cut pork chops (thick cut)
2 tablespoons vegetable oil Seasoning Mix
1 teaspoon cayenne pepper
1 teaspoon ground ginger
1 tablespoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon whole thyme leaves (dry)
1/2 teaspoon chili powder

Directions:
Combine Seasoning Mix ingredients; mix well. Dust both sides of pork chops with the Seasoning Mix and reserve. Heat a large cast iron pan over a medium flame and add the vegetable oil. When the pan is hot, add the pork chops. Cook the pork chops for 10 to 14 minutes or until they have reached an internal temperature of 145 degrees F. NOTE: Chili dusted pork chops are also excellent grilled. Serves 4.

Pete’s Mustard-Crusted Salmon
Submitted by: Pete Wilcox, Hamden, Ct.
Makes: 4 or 5 servings

Ingredients:
4 to 5 pieces (about 1/2 lb. each) salmon fillet
1/4 cup finely minced garlic
3 tablespoons butter or margarine
3/4 cup whole-grain Dijon mustard
1/2 cup dry white wine
Lemon wedges

Directions:
Rinse fish; pat dry. Place pieces, skin down, on an oiled broiler pan. In 6- to 8-inch frying pan, stir garlic in butter over medium heat until soft, about 3 minutes. Spoon butter from garlic and drizzle over salmon fillets; reserve garlic in pan. Broil salmon 2 to 3 inches from heat for 2 minutes. Meanwhile, mix mustard and wine with sautéed garlic. Remove pan from oven. Spoon mustard mixture evenly over fillets. Return to oven; broil until crust is golden brown and fish is barely opaque in thickest part (cut to test), 4 to 6 minutes.

Baked Fish with Vegetables
Submitted by: Capt’n Rob Modys, Marco Island, Fl.
Serving Size: 4

Ingredients:
1 pound flounder fillets or any firm-fleshed fish, such as cod or flounder, cut into serving-sized pieces.
1 tablespoon vegetable oil
1 cup onions sliced
3 cups zucchini, sliced
1 cup green peppers, sliced
3/4 cup chopped tomatoes
3 tablespoons dry sherry optional
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground basil
1/4 teaspoon black pepper freshly ground
1 dash hot pepper sauce
1/4 cup grated Parmesan cheese

Directions:
Place fillets in a layer in greased 9-inch baking dish. Sauté onion, zucchini and green pepper in oil until crisp-tender; spoon over fillets. Top with tomatoes. Combine sherry, lemon juice, salt, basil, pepper and pepper sauce; pour over fillets. Bake, uncovered, in preheated 350-degree oven for 25-30 minutes. Remove vegetables and fish to heated platter. Sprinkle with Parmesan cheese. Serve over rice. Pour pan juices over fish and vegetables if desired.

Shark Margarita
Submitted by: Capt’n Rob Modys, Marco Island, Fl.

Ingredients:
8 shark steaks, 1-inch thick
1/3 c lime juice 1 ts lime rind, grated
2 cloves garlic, minced
1/4 ts ground ginger
1/2 c vegetable oil
1 ts pepper, freshly ground
1 tb liquid honey, or maple syrup

Directions:
Rinse shark in cold water and pat dry. In a large bowl, combine lime juice and rind, garlic, ginger, vegetable oil, pepper and honey. Add shark, stirring to coat well. Cover with plastic wrap and marinate at room temperature for 30 minutes or refrigerate for up to 1 hour, turning shark occasionally. Drain shark, reserving marinade. Grill shark steaks 4-inches from medium-hot coals on a barbecue, or broil in oven on a medium-high setting, brushing with reserved marinade, for 5 to 6 minutes per side. Cooking with medium heat, not high, is important in order to keep the fish from toughening and drying out.

Marinated Tuna
Submitted by: Capt’n Rob Modys, Marco Island, Fl. 6 servings

Ingredients:
6 tuna steaks, 6 to 8 ounces each
1/2 cup olive oil
2 tablespoons sherry-wine vinegar
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 small shallot, minced
1 small clove garlic, minced
1 teaspoon minced cilantro
1/4 teaspoon minced ginger
1/4 teaspoon minced jalapeno
1 teaspoon sesame oil

Directions:
Wash tuna steaks and pat dry. Place in a shallow, non-aluminum pan large enough to hold them in one layer. In a bowl, combine olive oil, sherry vinegar, soy sauce, rice vinegar, minced shallot, garlic, cilantro, ginger, jalapeno and sesame oil. Stir well. This soy-sherry vinaigrette can be used as a sauce or salad dressing as well as a marinade. Pour 1/2 cup vinaigrette over tuna steaks. Marinate about 2 hours, turning steaks every 30 minutes. Remove tuna from marinade, pat dry and grill until cooked rare, about 4 minutes a side. Serve and pass remaining soy-sherry vinaigrette as a sauce.

Capt’n Rob’s BBQ Halibut with Chile Watermelon Salsa
Submitted by: Capt’n Rob Modys, Marco Island, Fl.

Ingredients:
4 Chipotle chilies, stems and seeds removed
2 Cascabel chilies, stems and seeds removed
6 Ancho chilies, stems and seed removed
1 Tbsp olive oil
1 medium yellow onion, sliced
4 cloves garlic, chopped
1/4 cup molasses
2 Tbsp honey
3 cups water
1 bunch cilantro, chopped
4-6 7oz. halibut fillets or steaks
Salt to taste

Directions:
Rehydrate the chilies by soaking them in water for at least half of an hour. Drain and pat dry. In a saucepan, heat the olive oil. Sauté the onions and garlic until soft. Add the chilies and continue to sauté for 2 more minutes. Add the molasses, honey, water, and cilantro and simmer for 10 minutes. Puree the mixture till smooth and cool it. Dip the halibut in the sauce and grill to desired doneness, about 1-2 minutes per side. Season with salt.

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

Almond Macaroon Cherry Pie

Ingredients:
1 (21-ounce) can cherry pie filling
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt, divided use
1 (9-inch) unbaked pie crust
1 cup sweetened flake coconut
1/2 cup sliced almonds, toasted
1/4 cup granulated sugar
1/4 cup milk
1 large egg, lightly beaten
1 tablespoon butter, melted
1/4 teaspoon almond extract

Directions:
Preheat oven to 375°F. In a large bowl, combine cherry pie filling, lemon juice, cinnamon and 1/8 teaspoon salt; gently mix until thoroughly combined. Spoon into pie crust and bake for 20 minutes. Meanwhile, combine coconut, almonds, sugar, milk, egg, butter, almond extract and remaining 1/8 teaspoon salt in a medium bowl. When pie has finished baking, spread topping evenly over pie. Return to oven and bake an additional 10 to 15 minutes, or until crust and topping are golden brown. Allow to cool before slicing. Makes 8 servings.

Amaretti-Topped Fresh Pineapple Pie

Ingredients:
9 -10 pie shell
1/4 cup quick-cooking tapioca
3/4 cup granulated sugar
5 cups 1/2-inch chunks fresh pineapple
1/2 teaspoon grated lime peel
1 tablespoon lime juice
1 1/4 cups coarsely crushed almond macaroons (about 24 cookies, each 1 3/4-inches in diameter)

Directions:
In large bowl, stir together tapioca and sugar. Add pineapple, lime peel and lime juice; mix gently. Let stand, stirring gently several times, until tapioca is softened, at least 20 minutes. Spoon pineapple filling into pastry shell; place pan on a baking sheet to catch drips. Bake in a 400*F (205*C) oven for 30 minutes. Sprinkle with crushed macaroons over filling; continue to bake until filling is bubbly all over and pastry is golden brown, about 18 to 20 more minutes. Let cool slightly on a rack before cutting. Makes 8 servings.

Apple Orange Pie

Ingredients:
2 thin-skinned juice oranges, well scrubbed
1 cup water
1/4 cup honey
1 tablespoon lemon juice two-crust (9-inch) pie shells
1/2 cup firmly packed brown sugar
3 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/8 teaspoon ground ginger
6 Golden Delicious apples, peeled, cored, and sliced

Directions
Several hours before serving, prepare oranges: slice one orange as thinly as possible, discarding seeds. With vegetable peeler, peel off zest from remaining orange, being careful to avoid the white bitter pith underneath the peel; cut peel into very thin strips. In small saucepan, combine water, honey, and lemon juice; heat to boil. Add orange slices and strips of peel. Cover, reduce heat to low, and simmer until peel is limp and very tender -- about 1 hour. Drain orange slices and peel; press out excess liquid and set aside. Heat oven to 400 degrees F. Line bottom of 9-inch pie pan with half of pastry. In large bowl, combine brown sugar, flour, cinnamon, and ginger; add apple slices and toss until evenly coated. Place half the apples in pastry-lined pan; top with cooked orange slices and peel. Arrange remaining apples over layer of orange. Cover filling with remaining pastry; pinch edges of bottom and top crust together to seal. Cut several slits in top crust to vent steam. Bake pie 1 hour or until pastry is golden and apples are tender. Makes 8 servings.

Aloha Cheesecake

Ingredients:
1 cup vanilla wafer crumbs
1/4 cup butter or margarine, melted
2 (8-ounce) packages cream cheese, softened
1/3 cup granulated sugar
2 tablespoons milk
2 large eggs
1/2 cup chopped macadamia nuts
1 kiwi, sliced

Directions
Combine vanilla wafer crumbs and melted butter; press onto the bottom of a 9-inch spring-form pan. Bake at 350°F (175°C) F for 10 minutes. In a bowl, combine softened cream cheese, sugar, and milk, mixing at medium speed with an electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in chopped macadamia nuts and pour over the crust. Bake at 350°F (175°C) F for 45 minutes. Loosen the cake from the rim of the pan; cool before removing from the pan. Chill. Garnish the top with sliced kiwi. Makes 12 servings

Blueberry Italian Cheesecake

Ingredients:
1 1/4 cups graham cracker crumbs
3 tablespoons granulated sugar
1/3 cup butter or margarine, melted
5 large eggs
1 cup granulated sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground mace
1/4 teaspoon ground nutmeg
2 (15-ounce) containers whole milk ricotta cheese
2 cups fresh blueberries

Directions
In medium bowl, combine crumbs and 3 tablespoons sugar; blend in butter. Press evenly on bottom of a 9-inch spring-form or false-bottom cake pan. In a large mixing bowl, beat eggs until light and fluffy. Gradually add 1 cup sugar, flour, mace and nutmeg, beating until well blended. Add cheese; mix well. With rubber spatula, fold in blueberries. Pour into prepared pan and place pan on a baking sheet. Bake in a preheated 350*F (175*C) oven about 1 hour and 15 minutes or until center is almost set. Turn off heat. Keep cake in oven 20 more minutes. Cool on rack. Chill several hours or overnight. When ready to serve, run knife around edge of pan to loosen cake. Remove sides of pan. Garnish top with fresh blueberries and mint leaves, if desired. Makes 8 to 10 servings.

Cafe au lait Cheesecake

Ingredients:
Vegetable cooking spray
3 tablespoons bran flakes
1 tablespoon walnuts
1 tablespoon granulated sugar
2 1/2 tablespoons instant espresso powder
2 1/2 tablespoons coffee liqueur
1 (16-ounce) container cottage or ricotta cheese
1 1/2 cups sour cream
2 1/2 (8-ounce) packages cream cheese
1 1/4 cups granulated sugar 6 tablespoons all-purpose flour
2 large eggs 2 large egg whites
1 1/2 tablespoons unsweetened baking cocoa
1/3 teaspoon salt
1/8 teaspoon ground cinnamon
Directions
In a food processor, combine bran flakes, walnuts, and 1 tablespoon sugar; process until fine. Sprinkle on the bottom of a 9-inch spring-form pan and tilt to evenly coat the bottom and sides; set aside. In a small bowl, dissolve instant espresso powder in coffee liqueur. Drain cottage cheese in a colander; pressing out as much liquid as possible. Place in a food processor and blend until smooth, about 2 minutes. Add sour cream, cream cheese, 1 1/4 cups sugar, flour, eggs, egg whites, unsweetened baking cocoa, salt, cinnamon, and the coffee liqueur mixture; process until smooth and well blended. Pour into the prepared pan and bake at 325°F (160°C) about 1 hour, or until firm around the edges with a soft center. Turn off the oven and leave the cheesecake inside for 30 minutes. Remove from the oven and cool on a wire rack. Remove the sides and refrigerate for 4 hours. Makes 12 servings.

Chocolate Cheesecake II

Ingredients:
8 1/2 ounces chocolate wafer crumbs
1/3 cup butter, melted
2 tablespoons granulated sugar
1/4 teaspoon ground nutmeg
3 large eggs
1 cup granulated sugar
3 (8-ounce) packages cream cheese, softened
2 cups semisweet chocolate chips
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup sour cream
1 cup cream, whipped
2 tablespoons powdered sugar

Directions
In a blender or food processor, grind chocolate wafer crumbs until fine. Combine with melted butter, 2 tablespoons sugar, and nutmeg; mix well. Press evenly over the bottom and up the sides of a 9-inch spring-form pan. Chill. In a mixer bowl, combine eggs and 1 cup sugar. Beat at high speed until very thick and light. Add softened cream cheese and beat until smooth. Melt semisweet chocolate chips in the top of a double boiler over hot water. Cool. Blend into the cream cheese mixture with vanilla, salt, and sour cream. Pour into the prepared pan. Bake at 325°F (160°C) for 1 hour, or just until firm. Cool in the pan on a wire rack. Chill. Remove from the pan. Whip cream with powdered sugar until stiff. Spread over the cheesecake. Makes 12 servings.

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