Petite Cherry Cheesecake -Kathy Drasso

1 lb.  Cream Cheese
3/4 c. Sugar
  2      Eggs
1 Tbs Lemon Juice
1 tsp   Vanilla

Mix until light & fluffy.

Line cupcake pan with paper liners.
Place Vanilla Wafers in the bottom of each (appx. 24).
Fill 2/3 of the way up with cream cheese mixture.
Bake at 375 for 10-15 minutes (7 minutes for minis).
Top with pie filling (cherry).
Refrigerate.
Serve cold.

Untraditional Tom Kha Gai- masalalover.wordpress.com

Tom Kha Gai (Coconut Ginger Soup)

1/2 – 1 lb chicken breasts, sliced thinly
1 onion, sliced (optional)
1 handful mushrooms of choice (optional)

2 c. chicken broth
1 14-oz. can coconut milk (Thai Kitchen is my favorite)

Peanut oil
3-4 cloves garlic, sliced
1 inch ginger, sliced
4 inches lemongrass, peeled and sliced
Thai red curry paste to taste or a few Thai bird’s-eye chilies(optional)

Fish sauce to taste
Lime juice to taste
2-4 kaffir lime leaves, torn, to garnish

1. Slice chicken, onion, and mushrooms. Set aside.

2. Slice ginger and garlic. Peel the hard outer leaves of lemongrass off and discard. Cut lemongrass into two inch pieces and halve pieces lengthwise. Crush a little bit with a knife handle.

3. In a saucepan, heat a little peanut oil. Add ginger, garlic, and lemongrass and saute until fragrant. Add curry paste (if using) and saute until it’s mixed in. The curry paste will probably stick, so stir quickly and don’t cook it too long.

4. Remove pan from heat and slowly add chicken broth. Return to heat, add coconut milk, and bring to a simmer.

5. Add fish sauce to taste and juice of about half a lime.

6. Add chicken, mushrooms, and onion and simmer until cooked through. Check flavor and add more lime juice and fish sauce if desired.

7. Add kaffir lime leaves and simmer a few more minutes before removing from heat.

Notes: The lime leaves, ginger, garlic, and lemongrass should not be eaten.

For a more traditional tom kha gai, substitute galangal for ginger and leave out the lime juice. If you don’t have kaffir lime leaves, you can substitute lime zest or bay leaves (both of which taste quite different) or simply leave them out. For fresh lemongrass, you can use dried (2 tbl in 1/4 c. hot water, filter out the leaves) or about a teaspoon of lemongrass paste (available at most U.S. chain grocery stores; try not to think about the preservatives. I have seen galangal at Whole Foods on occasion, and I have sometimes seen small pieces of lemongrass sold for exorbitant prices at chain grocery stores, although I don’t know what the quality is like. Kaffir lime leaves either have to be mail-ordered or bought at an Asian market. Supposedly they freeze well, but I find the frozen ones to be far less fragrant.

Tartar Sauce- Missy

So so easy

1/4 c Mayonaise
1 tsp Green Onions -sliced
1 tsp Sweet Relish

mix, then add

1 tsp Lemon Juice

Corned Beef and Cabbage - allrecipes.com

Ingredients

• 3 pounds corned beef brisket with spice packet
• 10 small red potatoes
• 5 carrots, peeled and julienned
• 1 large head cabbage, cut into small wedges

Directions

1. Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
2. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Lemon Jello Cake - Grandma Irene's Favorite

Cake:

1 box Lemon Cake Mix
1 pkg Lemon Jello- dissolve in 3/4 c water
   4     Eggs
3/4 c  Oil

Mix on med for 2 minutes. Bake at 350 for 35-40 minutes

Icing:

4 Tbs Lemon Juice
2  c    Powdered Sugar
          Water

Mix adding water until runny.

When cake somes out of oven, puncture with fork and cover with icing.

Magic Cookie Bars

  1/2 c  Margarine
1 1/2 c Graham Cracker Crumbs (1 full sleeve)
  1  c    Chopped Nuts
  1  c    Chocolate Chips
1 1/3 c Condensed Milk
1 1/3 c Flaked Coconut

Melt Margarine in a 9x13" pan, layer Crumbs on top, then Nuts, Chips & Coconut. Drizzle Milk evenly over everything.

Bake at 350 for 25 minutes. Wait 15 minutes before cutting.

Sticky Chex Mix

Mix:

  1  box Chex Mix
1/2 box Golden Grahams
  1  cup Sliced Almonds
  1  cup Flaked Coconut
 2 rows Crushed Oreos
  2 cups Salted Peanuts

Glaze:
1 1/4 c Butter
1 1/2 c Karo Syrup
1 1/2 c Sugar
-later-
 1  tsp  Vanilla
 1  bag Butterscotch


Boil Glaze 2 min. Remove from heat and add Vanilla. Pour over Cereal Mix. Add bag of Butterscotch, mix, lay on wax paper & spread evenly.

Very Sweet, limit intake before you start eating. We're not responsible if you start feeling queesy:)

This recipe makes a TON! (3 gallon-size ziplocs).  Freezes well.