*  Exported from  MasterCook  *
 
                          LITTLE FETA CHEESECAKES
 
 Recipe By     : 
 Serving Size  : 48   Preparation Time :0:00
 Categories    : Appetizers                       Cakes
                 Dairy                            Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
           ---           --------NORMA WRENN -- NPXR56N-------------
                         ------
      1/2   c            Breadcrumbs -- fine; dry
      1/2   c            Pecans -- ground
      1/4   c            Butter -- melted
    8       oz           Cream cheese -- softened
    4       oz           Feta cheese -- crumbled
    1                    Egg
    2       tb           Milk
      1/8   ts           Hot sauce
                         -----HERBED TOMATO SAUCE-----
      1/2   c            Tomato sauce
    1       tb           Onion -- minced
    2       tb           Tomato pase
      1/4   ts           Basil -- dried
      1/4   ts           Oregano -- dried
      1/8   ts           -Pepper
    1                    Clove garlic -- small; minced
                         -sliced ripe olives -- opt
                         -fresh parsley springs -- opt
 
   Combine first 3 ingredients in a small bowl; stir
   well. Press 1 teaspoon pecan mixture into paper-lined
   miniature (1-3/4-inch) muffin pans. Beat cream cheese
   at medium speed of an electric mixer until fluffy; add
   crumbled feta cheese and egg, beating well.  Stir in
   milk and hot sauce. Spoon cheese mixture evenly into
   prepared miniature muffin pans. Bake at 350 degrees
   for 10 to 12 minutes or until cheesecakes are set. Let
   cool; cover and chill 2 hours. To serve, remove
   cheesecakes from pans, and remove paper liners from
   cheesecakes. Spoon Herbed Tomato Sauce evenly over
   cheesecakes.  If desired, garnish with slice ripe
   olives and fresh parsley springs. HERBED TOMATO SAUCE
   Combine all ingredients in a small saucepan, and stir
   well. Cook over medium heat, stirring occasionally, 5
   minutes or until mixture thickens. Let sauce cool.
   Cover tightly, and chll at least 2 hours. Yield 2/3
   cup.
   
   SOURCE:  Nancy Lynch; a Collection of Recipes;
   Worcester Country School Development Office; Berlin,
   Maryland; America’s Best Recipes a 1990 Hometown
   Collection; Oxmoor House.
  
 
 
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