Recipe - Little Feta Cheesecakes

NORMA WRENN; NPXR56N
One half cup Breadcrumbs; fine; dry
One half cup Pecans; ground
One fourth cup Butter; melted
8 ounce Cream cheese; softened
4 ounce Feta cheese; crumbled
1 Egg
2 tablespoon Milk
1/8 teaspoon Hot sauce

HERBED TOMATO SAUCE
One half cup Tomato sauce
1 tablespoon Onion; minced
2 tablespoon Tomato pase
One fourth teaspoon Basil; dried
One fourth teaspoon Oregano; dried
1/8 teaspoon Pepper
1 Clove garlic; small; minced
cut or sliced up ripe olives; opt
fresh parsley springs; opt

Combine first 3 ingredients in a small bowl; stir well. Press 1 teaspoon
pecan mixture into paperlined miniature (13/4inch) 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini