Two of the Very Best For You

Here are a couple easy to prepare and great to get your mouth into!!

LASAGNA

2 lbs. hamburger meat 1 cup minced onions
2 lg. can tomatoes, crushed 2 cloves garlic, crushed
2 6oz. can tomato paste 3/4 lb. cottage cheese
1 tsp. salt 1/2 lb. Mozzarella cheese
1/2 tsp. pepper 3/4 cup Parmesan cheese
1-1/2 tsp. oregano Cooked lasagna noodles
1 tsp. onion salt

Brown beef in a large skillet with onion and other seasonings. Add tomatoes and tomato paste. Simmer slowly for 2 hours. Cover bottom of a baking dish with 1/3 of sauce; put cooked lasagna noodles on top and put cheese on top of this. Repeat these layers and bake at 350 degrees for 30-40 minutes or until bubbly. Let stand 15 minutes before serving.

Aunt Barbara

Goodness my my. Put some on this plate please!

WHITE CHOCOLATE CHEESECAKE

3/4 c. pecans 1 c. sugar
3/4 c. quick cooking oats, uncooked 16 oz. sour cream
3/4 c. graham cracker crumbs 1 tsp vanilla extract
1/4 c. sugar 8 oz. white chocolate, melted
1/4 c. + 2 t. margarine, melted 4 egg whites, room temp.
2 8oz. pkg. cream cheese softened 1/8 tsp. cream of tarter
1 T. powered sugar

Combine pecans, oats, graham cracker crumbs, 1/4 c. sugar, and margarine, blend well. Press into bottom and 2" up sides of a 10" springform pan. Bake at 350 degrees for 5 minutes. Cool on wire rack. Combine cream cheese and 1 cup sugar, beat at medium speed with electric mixer until fluffy. Add sour cream and vanilla, mix well. Stir in melted white chocolate. Beat egg whites at high speed until foamy, add cream of tarter, beat until soft peaks form. Add powdered sugar, beat until peaks form. Fold egg whites into cream cheese mixture, spoon into crust. Bake at 325 degrees for 55 minutes; turn off oven and leave cake in oven for 30 minutes. Partially open oven door and leave for another 30 minutes. Cool and chill for 8 hours. Remove from pan and enjoy!

Aunt Sheryl

If you love cheesecake like I do, this won,t last long. Simply put...GREAT!!

Two Great Gotta Try

Have you ever had the desire for the best, quick meal? Have your taste buds been craving something great tasting for lunch or dinner? How about something to snack on while watching television or a card game. What would be great to take to the beach or lake? Well, don't worry any more. Here are two great recipes are for you. You will certainly satisfy your family and friend's taste with these. The first one is for a great chicken and broccoli casserole and the second is for a superb black bean salsa. One of the best things about these two recipes is that they both keep really well. Try them out before too long and surprise every member of your family.

CHICKEN AND BROCCOLI CASSEROLE

2 10oz. packs frozen broccoli

3 chicken breasts, boiled, boned, and shredded

2 cans cream of chicken soup

1 cup of mayo

1 teaspoon lemon juice

1/2 teaspoon curry powder

1 cup shredded medium cheddar cheese

1 cup Pepperidge Farm stuffing mix

3 Ts. margarine, melted

Cook broccoli by package directions and drain. Arrange broccoli in a 9x13 casserole dish and top with chicken. In a separate bowl, combine soup, mayo, lemon juice and curry powder. Spread on top of chicken. Sprinkle with cheese and bread crumbs. Drizzle melted butter all over. Bake at 350 degrees for 35-45 minutes or until golden brown. Serve when cooled.
Easy, quick and just great!

BLACK BEAN SALSA

1 can black beans

1 can whole kernel corn

1 can black eyed peas

1 can Rotel tomatoes w/ lime and cilantro

1 green bell pepper diced

6 Roma tomatoes, diced

1 bunch green onions, diced

1 8oz. bottle Zesty Italian dressing

1 tsp. sugar

Rinse and drain the black beans, corn, and black eyed peas. Combine all ingredients. Refrigerate at least 4 hours. Serve with corn chips suitable for dipping such as "Scoopables". This recipe keeps really well. You'll get hooked on it once you try this recipe. Present as a quick snack for a home viewing of ball game, picnic or other outing, or to take to the lake or beach. It won't be wasted!
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Two of the world's best Cheesecake Recipes

One of the most famous and tasty cakes from each cook is their cheesecake recipes. Nearly everyone on the face of the earth love cheesecake. These two recipes are the ultimate in cheesecakes. They will surely enhance any occasion you may have. They can be served year round and are sure to enhance any meal you serve. My hope is that you try these great cakes.

CHOCOLATE TURTLE CHEESECAKE


1 7oz. package caramels

1/2 cup sour cream

1/4 cup evaporated milk

1/4 cup milk

3/4 cups chopped pecans

3.9 oz. package chocolate instant pudding mix

9 inch chocolate pie crust

1/2 cup fudge topping

2 3oz. package cream cheese


Place caramels and evaporated milk in a heavy saucepan and heat over low heat until blended. Stir in 1/2 cup pecans and pour into pie crust. Combine cream cheese, sour cream, sour cream, and milk in a blender and mix until smooth. Add pudding mix and blend well. Pour pudding mixture over caramel layer, covering evenly. Chill until set, about 15 minutes. Drizzle fudge topping in a decorative pattern over cake ans sprinkle remaining nuts on top. Chill and serve.

THE ULTIMATE CHEESECAKE


crust:


1 1/2 cup graham cracker crumbs

1/2 stick butter or margarine

2 Tbsp. sugar


Filling:


5 8oz. packages soften cream cheese

3 large eggs

1 1/3 cups sugar

1/2 cup sour cream

3 Tbsp. all-purpose flour

2 tsp. finely grated lemon peel

1 1/2 tsp. vanilla


Topping:


1 egg white

1/2 cup apricot preserves

1 Tbsp. sugar

1 cup assorted fresh chopped fruit

1/2 cup sour cream

1/2 cup raspberry preserves


For crust, combine cracker crumbs with sugar and melted butter. Press into a 9 inch cake pan and chill for 30 minutes. For filling, preheat oven to 325 degrees. In a large bowl, using an electric mixer on medium speed, beat cream cheese for 2 minutes and add sugar. Gradually add flour mix, mix well on slow speed. Beat in eggs one at a time until blended. Add sour cream, lemon peel and vanilla. Beat until just blended, pour into crust. Bake 1 hour and 15 minutes. Beat egg white until frothy, add 1 Tbsp. sugar and beat until peaks form. Fold in 1/2 cup sour cream until blended. Spread on cake and return to oven. Bake until topping is set, not brown. Turn off oven and let cake cool completely with door ajar. Place on wire rack to cool completely. You may design on top of cake with the preserves and arrange fruit on top and chill. Soften preserves in microwave before spreading on cake. Serve and enjoy!

These are the two best cheesecakes on earth. Serve them after a great meal or during a special time at your home.

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Southern Sweet Potato Pie

Thanksgiving and Christmas dinner time celebrations together along with the great meals being prepared regardless of the main meal is only a plain meal if it weren't for the great cakes, pies, cookies, an fruit salads that accompany the meal. This is the greatest recipe for sweet potato pie on the earth! Add this to your meal and watch the entire family ask for more. It is simple to make and great to consume. This addition will make these special times together more meaningful for both you and your family.

1 nine inch unbaked pie shell
1 tsp cinnamon
3 Tbsp. butter
3 eggs
1/2 cup granulated sugar
1 lb and 2 oz can sweet potatoes mashed
3/4 tsp salt
1 cup milk
1/2 tsp nutmeg

Heat oven to 400 degrees. In a large bowl, cream the butter with the sugar, salt, nutmeg, and cinnamon until creamy. Add eggs, one at a time beating well, with mixer. At low speed, add mashed potatoes, alternating with milk until fluffy. Pour mixture into pie shell. Bake for 50 minutes or until knife inserted comes out clean. Cool and serve. This amazing southern sweet potato pie will become the main dessert feature at these festive meals or any other special day. My grandmother would be honored if you tried this great pie. She was one of the first creator of this special pie. Served with any meal, this pie will keep the smiles on the faces of all family members, guests, and friends. I assure you that you will be suprised at all the compliments you will receive.

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Dorne Sandifer. Great cook of Southern recipes. These recipes are secret family recipes handed down over the hundreds of years.

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