Mom Flachsbart's Cheesecake

12 oz cream cheese
3/4 C sugar
3 eggs
1 tsp vanilla

graham cracker crust

Beat cream cheese and sugar until smooth.  Add eggs and vanilla.  Bake 30 minutes at 350F. Cool ten minutes AT LEAST

1/2 pint sour cream
1/2 C sugar
1 tsp vanilla

Mix well and pour over cake.  Bake 15 minutes.  Cool OVERNIGHT and serve with Smucker's strawberry sauce


Sheila's Sour Cream Apple Pie

	2 eggs
	1 cup (8 oz) sour cream
	1 cup sugar
	6 tablespoons all-purpose flour, divided
	1 teaspoon vanilla extract
	1/4 teaspoon salt
	3 cups chopped peeled cooking apples
	1 unbaked pie shell (9 inches)
	3 tablespoons butter or margarine, melted
	1/4 cup packed brown sugar
	In a large bowl, beat eggs. Add sour cream. Stir in sugar, 2
	tablespooons flour, vanilla and salt; mix well. Stir in apples. Pour
	into pie shell. Bake at 375 for 15 minutes. Meanwhile, combine butter,
	brown sugar and remaining flour. Sprinkle over top of pie. Return to
	oven for 20-25 minutes or until filling is set. Cool completely on a
	wire rack. Serve or cover and refrigerate. 

Aunt Jan's Sage Dressing
1 stick butter
4-6 stalks of celery chopped
1 medium onion chopped
2 pkgs Stove Top TURKEY stuffing
1 bag Pepperidge Farm unseasoned bread crumbs (generally these bags have mixed types of bread cubes in them)
chicken stock
poultry seasoning

melt the stick of butter in large saute pan (don't cheat and use
margarine...it's a holiday!) The amounts of celery and onion should be about
equal...saute until soft.  Together the celery and onions should at least cover
the bottom of the saute pan.  Using fresh celery and onions is a must.

Dump all the bread crumbs in a big bowl with Stove Top season packets.  Add
sauteed celery and onions with the butter.  Add at least a quart of chicken
stock.  If dressing needs to be softer, add water as well.  Sprinkle with
poultry seasoning to taste.  Be generous because that's the key flavor!  I
didn't add any salt or pepper.  Place in crock pot sprayed w/ non-stick spray
and let it cook 1 hour on high and 3-4 hours on low to let the flavors blend.
Do not open the lid.  Add more water before serving if texture is wrong and
correct seasonings.
(Mom always squished a pound of pork sausage (Bob Evans, etc.) into the dressing
with her hands before baking it.   If you add the pork, you also have to cook it
longer and the dressing becomes a bit mushier. )

Basil Lime Chicken

Heat wok on medium-high, 2T oil
add 3 cloves garlic and 1/2t red pepper flakes, 1 min.
add chicken strips, 2 min.
mix in 1/4 c soy sauce, 1/4 c lime juice, 1 c basil leaves
salt and pepper to taste

Kallen's Barefoot Contessa Roasted Asparagus

You will need:
	- 	1-2 lbs fresh asparagus
	- 	2 T. Olive Oil
	- 	Salt and Pepper
	- 	Grated Parmesan Cheese

Preheat oven to 400 F. Wash, dry, and trim asparagus. Place flat on on
cookie sheet in a single layer. Drizzle lightly with olive oil. Sprinkle
with salt and pepper. Place in oven for 15-20 minutes. Remove, sprinkle
with coating of freshly grated Parmesan cheese. Put back in oven for
1-2 minutes. Remove. Serve warm.

Notes: this works better with thicker stalks of asparagus, which stand
up to the heat of the oven. The tips will burn a bit, but shouldn't
crisp too much. If they do, turn the oven down to 375 F and go for 15
rather than 20 minutes. Good olive oil, kosher salt, freshly ground
pepper, and good, freshly grated parmesean are the keys to this recipe,
along with quality asparagus. If you watch 'The Naked Chef' or 'Good
Eats' on the Food Channel, they'll continually harp about how good
quality basic ingredients can make a recipe much better. Since there's
nothing to hide any of the flavors, this is one of those recipes. Go
ahead and splurge on the good stuff, and leave the Kraft Parmesan for
the 30-minute delivery pizza.

Nosey Cookies:

	(1) in a saucepan bring 2 cups white sugar, 3 tablespoons unsweetened cocoa powder, 
	.5cup milk, .5cup butter, and 1 pinch salt to a rapid boil for one minute; 
	(2) add 3 cups quick cooking oats, .5cup peanut butter, and 1 teaspoon vanilla extract, mix well; 
	(3) working quickly drop by teaspoonfuls onto waxed paper and let cool


Wil's Soup:

	In advance:
	Prepare 6 cups chicken stock.
	Thinly slice 1 package white mushrooms.
	Medium slice 4 shitaake mushrooms, each about palm sized - hand tear the
	Chop one package those little white oriental mushrooms - about a half cup
	Have 10 cloves of garlic, freshly pressed into mush using a garlic press 
	on hand.
	Have one giant leek on hand.
	Have 10 scallions on hand.
	Here we go:
	Prepare chicken stock, about 6 cups. Mix 6 cups chicken stock to 3 cups
	water, heat over low heat for 10 min, then bring to a boil.
	Chop leek into about 1/4 inch rings. Press the layers of each ring out,
	dropping them into the boiling pot.
	Chop the scallions. Add them to the boiling pot.
	Saute, in one stick of butter, all of the mushrooms. Just as the mushrooms
	near doneness, add the garlic. Stir and let saute just until the mushrooms
	are done.
	Add ALL of the contents of the saute pan to the soup pot - INCLUDING THE
	Let the soup boil for about another 10 minutes or so - given the saute
	time and the other choppage, the leeks and scallions will have done their
	Lower heat so that pot drops to simmer rather than rolling boil. Don't
	sweat it if it boils more, it won't hurt anything really.
	Allow soup to simmer for 20 min or so, whatever is necessary to wait until
	If you want, keep back some of the scallions and hand drop a
	quarter handful into each bowl as it is served.
	Timing is not too important - make sure the leeks and scallions get a
	chance to do their number on the broth before you add the mushroom
	mixture, otherwise the mushrooms will kick the broth's ass and there will
	be no variety of flavors when you eat the soup - it'll still be good, but
	just very mushroomy. The leeks should be flexible before you add the


Mom Flachsbart's Chili for a crowd:

	4 pounds ground beef (get a good quality)
	8 medium onions chopped (four cups)
	4 cans (28 ounces each)  diced tomatoes, Undrained
	4 cans (15-16 ounces each) kidney beans, drained and liquid reserved
	1 can (15 ounces) tomato sauce
	3 tablespoons chili powder ( I usually use about half this amount and then 
	taste for hotness)
	2 tablespoons sugar
	1 tablespoon plus 1 1/2 teaspoons salt
	cook beef and onions in a 6-quart Dutch oven or large roasting pan over 
	medium heat about 15 minutes stirring occasionally, until beef is brown and 
	onions are tender; drain
	stir in tomatoes, bean liquid, tomato sauce, chili powder, sugar, and salt  
	(I put in about a table spoon of cinnamon here)
	Heat to boiling; reduce heat.  Simmer uncovered 1 1/4 hours.  Stir in bean.  
	Simmer about 15 minutes, stirring occasionally, until thickness desired.  24 
	If you want is hotter you can always add jalapeno chilies, green chilies or 
	red pepper sauce.  I never wanted it that hot so I kept is simple with the 
	chili powder
	Just do 1/2 of all these amounts for a very large but manageable serving.


Mrs. Rhoten's Almond Crusted Oven Pancakes

	3 large eggs
	1/2 cup milk
	1/2 cup all-purpose flour
	1/2 teaspoon salt
	1 teaspoon sugar
	pinch of nutmeg
	2 tablespoons butter
	1/2 cup blanched slivered almonds
	Preheat oven to 425.  Select a round skillet or a quiche pan.  Combine eggs, 
	milk, flour, salt, and sugar and whirl in a blender or beat with a wire whip.
	If using a blender, scrape down its sides to be certain all the flour is in the 
	batter, and whirl again until creamy.  If you are baking the pancake in a skillet, 
	place it over a burner, add butter and almonds and sautee the almonds for 2 minutes.  
	If a quiche pan is used, place in the oven with the butter until melted, add 
	the almonds and let cook about 2-3 minutes.  Carefully pour in the batter and bake 
	20 minutes.  The pancake will rise with the sides encrusted with almonds.  Serve 
	filled with fresh fruit if desired, or with cooked apples on the side.  Serves 4 amply.

Roasted Butternut Squash Soup

	Serves: 4
	Preparation Time: 5  minutes
	Cooking Time: 45  minutes
	  1 large butternut squash
	  salt and pepper, to taste
	  sprinkle thyme, dried
	  sprinkle sage, dried rubbed
	  4 cloves garlic, unpeeled
	  1 cups stock, chicken, canned
	  olive oil
	  parsley, fresh, for garnish, chopped
	We begin by pre-heating the oven to 425 degrees.
	We rinse and dry the butternut squash.  With a sharp knife on a cutting
	board, we carefully cut the squash in half lengthwise.  We scoop out the
	seeds.  We sprinkle the cut-side with
	salt, pepper, thyme, and sage and lay them flat on a parchment-lined cookie
	sheet (although it would have been better to use a pan with sides since we
	soon will see that the squash juice will make a mess of the oven!).  We
	tuck the garlic cloves in the cavities of the squash and put in the oven.
	We roast until tender, about 40 minutes.

	When the butternut squash is tender, we take it out of the oven and let it
	cool for a few minutes on the cutting board. We peel the squash halves with a knife and
	put the pieces in our food processor.  We take the skins off the cloves of
	garlic, and add them to the processor with a half cup of chicken stock
	(water or vegetable stock could be substituted for a vegetarian soup).  We
	puree the squash until smooth, and then gradually add the rest of the
	We pour the mixture into a pot, and bring it to a simmer.  We add some more
	salt and pepper to taste and lower the heat. 


Rosemary Lamb Chops with Grill-Roasted Potatoes BBQ Recipe 

The  juices that drip from lamb chops through a sizzling hot grate turn to
a type of  smokiness that makes serious carnivores a little weak in the
knees. Here we brush  the chops with extra-virgin olive oil and a savory
medley of garlic and fresh  herbs for an authentic taste of Italy. 

For the seasoning: 

1  tablespoon finely chopped garlic 
1 teaspoon kosher salt 
1 tablespoon finely  chopped fresh rosemary 
2 teaspoons finely chopped fresh thyme 
3/4 teaspoon  freshly ground black pepper 
2 pounds new potatoes, about 1-1/2 inches in diameter,  washed and
2 tablespoons extra-virgin olive oil plus more for brushing  the chops 
8 lamb loin chops, about 4 ounces each and 1-1/4 inches thick (trim  excess

To make the seasoning: Place the chopped garlic on a cutting  board and
sprinkle the salt on top. Using the side of a knife, crush the garlic  and
salt together to create a paste. Add the rest of the seasoning ingredients 
and chop them together for even distribution. 

Place the cut potatoes in  a medium bowl. Drizzle the 2 tablespoons of
olive oil over the top and add about  half of the seasoning mixture. Stir
the potatoes to evenly coat them. Grill the  potatoes over Direct Medium
heat until tender and browned on all sides, 10 to  15 minutes, turning
occasionally. Remove the potatoes from the grill and keep  them warm while
you grill the lamb. 

Lightly brush or spray the lamb chops  on both sides with olive oil. Use
the remaining half of the seasoning mixture  to spread on both sides of the
lamb chops. Grill the lamb chops over Direct Medium  heat until medium
rare, 9 to 11 minutes, turning once halfway through grilling  time. Serve
warm with the potatoes. 

Make 4 servings. 

Lemon Cookies

3 cups flour 
2 tsp baking powder 
1/2 tsp salt 
2 cups sugar 
1 cup shortening 
2 eggs 
1/4 cup lemon juice (ya know, I think I actually doubled this, though it's
probably OK, 'cause the recipe calls for juice from concentrate, but I had
fresh - they were still really good) 
more sugar 

Mix flour, baking powder, and salt.  In another bowl, fluff the sugar and
shortening, then beat in the eggs.  Combine the contents of the two bowls,
mix, and then stir in the lemon juice, which should turn the mixture into a
dough.  Chill 2 hours. 

Preheat oven to 350 F.  Roll dough into 1.25" balls, roll in more sugar,
and slightly squash 2" apart on a lightly greased cookie sheet.  Bake 8-12

Wild Mushroom Soup

Recipe By     : Copyright © 1995 by Heidi Rabel
Serving Size  : 4    Preparation Time :0:45
Categories    : Soup

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   extra virgin olive oil
     1/4  cup           minced shallots
   1      pound         button mushrooms
   1      pound         mixed fresh wild mushrooms
                        such as oysters, portobello, cremini -- * see note
                        slice for the soup
   1      quart         chicken stock -- preferably Homemade
   3      tablespoons   chopped fresh herbs
                        save unchopped tips for garnish
     1/2  pint          heavy whipping cream
                        crushed red peppers
     1/4  cup           dry sherry
                        kosher salt -- to taste

Don't wash mushrooms! Brush off dirt or pine needles. Separate the stems
from the caps of the wild mushrooms. Reserve tops. Put the stems in the
processor with the button mushrooms. Process until they are minced. Put the
oil, shallots, stock, and the processed mushrooms into a frying pan. Bring
the liquid to a boil, cover the pan and reduce heat to low. Simmer for 5 -
6 minutes or until the mushrooms have shrunk to half their size. Transfer
to a strainer (not a colander) over a soup pan, and strain out the stock.
Press the mushrooms to get all the liquid you can, and discard pulp.
3. 	Slice or tear tops of remaining uncooked mushrooms into bite-sized
pieces and add with cream and tarragon to liquid. Cook on a low boil until
the soup has thickened slightly. Add remaining sherry and cook for 2 - 3
more minutes. Correct seasoning with salt, if necessary.

                   - - - - - - - - - - - - - - - - - - 

NOTES : If fresh wild mushrooms are not available, substitute 2 oz. of
dried wild mushrooms, re-hydrated, and double the amount  of buttons.
Separate 3 oz. to slice for the soup. To serve:  Ladle into warmed bowls
and garnish each serving with the tip of a tarragon leaf or a swirl of
Creme Fraiche (see recipe). Yield: 4 servings.


Josh's Texas Chili [*]

1 TBSP grease or oil

Heat in large heavy stockpot

2 Medium yellow onions chopped
3 TBSPS Chopped garlic

Cook in oil until tender

3 TBSPS Chili powder
2 TBSPS Paprika
1 TBSP Cumin
2 TSPS Dried Oregano

Dump all this into the onions and garlic and mix it up (note: 
you might want to prepare the meat first to dump in quickly 
once this is all mixed up, or it might burn.)

1 LB Ground beef chuck, crumbled
1 LB Italian sausage, removed from casing, crumbled
1 TSP Kosher salt

Add to mix, increase heat to medium high, cook the meat, stirring frequently (8-10 mins)

2 28 Oz Cans crushed tomatoes
1 15 Oz Can kidney beans, rinsed and drained
1 15 Oz can bbq baked beans
1 TSP Kosher salt
1 TBSP Minced canned chipotle chilies in adobo sauce (you can find this in the 
ethnic aisle of Jewel, it comes in really little cans. 
Careful mincing it though, don't get any in your eyes!  I generally use about 
half the can, which is about three or four TBSPS, but YMMV.)

Throw it all in, stir it all up and reduce heat to low, cover and simmer for like an hour.

[*] From the, I'm not kidding you, "Bride and Groom First and Forever Cookbook" - 
Barber & Whitford  Silly name, but it has really good recipes

Owlet's Mom's Diabetic Pumpkin Pie

Pumpkin Pie:  
This is a combination of the pumpkin pie recipe from Better Homes
 and Garden cookbook and the one in an Equal cookbook.


9-inch unbaked pie shell 

1   cups canned pumpkin
  cups of Splenda brand sweetener
 tsp salt
1  tsp ground cinnamon
1 tsp ground ginger
 tsp ground nutmeg
.5 tsp ground cloves

3 eggs  slightly beaten
1  cups milk
2/3 cup of evaporated milk

Combine pumpkin, sugar, salt, and spices.   Blend in eggs and milks. 
Pour into pastry shell (this makes a large amount - it will fill to 

Bake in 400 degree oven for 50 min. or until knife inserted in center comes out clean.

Elvis Cupcakes

Banana cupcakes:

1 c. butter
1 c. sugar
1 beaten egg
1 c. mashed bananas

Sift these together, then add to first mixture and beat well.

1 1/2 c. flour
1 tsp. baking soda
1/8 tsp. salt
1 tsp. vanilla

Fill greased (or use paper cu ps) cupcake tins 1/3 full of batter, then add one miniature Reese's Peanut Butter Cup. 
Add just enough batter to cover the cup (about 2/3 full).
Bake at 400 degrees for 15 to 20 minutes.

Peanut Butter frosting:


    * 1/2 cup butter, softened
    * 1 cup creamy peanut butter
    * 3 tablespoons milk, or as needed
    * 2 cups confectioners' sugar

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. 
Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in 
and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.