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LEMON-GLAZED CHEESECAKE

~Submitted by Larry Holmes, Ontario, Canada

Crust:
2 ?? cups graham cracker crumbs
(30 crackers)
?? cup sugar
6 tablespoons melted butter

Filling:
3 packages (8 ounces each) cream
cheese, softened
3 eggs
1 1/3 cups sugar
3 tablespoons fresh squeezed lemon juice
1 teaspoon vanilla
1 teaspoon fresh grated lemon peel

Glaze:
1 lemon, unpeeled
3 cups water, divided
1 cup sugar
2 tablespoons plus 2 teaspoons cornstarch
1/3 cup squeezed lemon juice
few drops yellow food coloring

Preheat oven to 350?° F. For crust: Thoroughly combine all ingredients. Press mixture onto bottom and up sides of 9-inch springform pan. Bake 5 minutes; cool. For filling: beat cream cheese at high speed until smooth. Add eggs, one at a time, beating until smooth after each addition. Continue beating, gradually adding sugar, then lemon juice and vanilla.. Stir in lemon peel. Pour into crust; bake 40 minutes. Refrigerate until cool.

For Glaze, slice lemon into paper-thin cartwheels, removing any seeds; reserve one slice for garnish. Coarsely chop remaining slices; place in saucepan with 2 cups water. Bring to boil., then simmer uncovered for 15 minutes. Drain well, discarding water. In saucepan thoroughly combine sugar and cornstarch; blend in remaining a cup water until smooth. Add drained lemon and juice. Bring to boil, stirring constantly; Boil 3 minutes. Stir in coloring; chill until cool but not set/ Spread on cheesecake and garnish with lemon cartwheel twist. Chill several hour, preferably overnight, before removing from pan.




NUT CHRISTMAS CAKE

~Submitted by Shirley, Bellingham, WA

This is perfect for people who hate fruit cakes

5 c. flour
1 tsp. soda
1 tsp cinnamon
1 tsp. allspice
1 tsp. cloves
1 tsp nutmeg
4 tsp baking powder
2 c. white sugar
1 c. sour milk
1 c. fruit juice
1 c. shortening
4 eggs
1 lb. chopped dates
1 c. walnuts
1c. pecans
1 c. almonds
1 c. brazil nuts
3/4 c. currants
1 small jar each: candied cherries, fruit mix, and 1 small container of lemon peel

Mix well with a wooden spoon. Pack it into parchment lined loaf pans. Grease parchment well. Preheat in 300F. Set pans in a Bain Marie. Fill with hot water up half way on pans Bake 2 1/2 hours.




BEEF OR PORK ROAST
(Crockpot )
5 points

~Submitted by Joyce, IL

I regularly use my slow cooker for Boston butts or pork shoulder cuts. The recipe couldn't be simpler:

1. Put the pork into the slow cooker.

2. Add about 1/2 - 3/4 cup of beer or water.

3. Sprinkle a the pork with 1 package of dry taco seasoning (I like the "hot" McCormick variety because it's a bit spicy and doesn't seem to contain artificial ingredients).

4. Cook on "low" (about 200 degrees) for about 24 hours.

When the pork's done, I often shred it and use the meat for quesadillas, enchiladas, tacos, or as the meat in a pasta sauce. The shredded pork's obviously great as barbecue.

If you like a commercial or tomato-based sauce, I'd suggest putting the shredded pork back in the crock pot, stirring in sauce to your preferred taste and consistency, and then heating it.

If you like the vinegar-based sauce of North Carolina, I find it best to serve the pork and sauce separately, letting each mix to preference.

4 oz. serving = 5 points




ANGEL HAIR PASTA WITH CHICKEN

~Submitted by Lillian, FL

2 Tbsp. olive oil, divided
2 skinless, boneless chicken breast halves, cut into small pieces
1 carrot, sliced diagonally, into ????? pieces
1 (10 oz) pkg. frozen broccoli florets, thawed
2 cloves garlic, minced
12 oz. angel hair pasta
2/3 C. chicken broth
1 tsp. dried basil
?? C. grated Parmesan cheese
1 C. cherry tomatoes

Heat 1 Tbsp. oil; add chicken, cook until chicken is cooked through. Remove chicken and drain on paper towels. Heat remaining oil and add carrots. Cook 4 minutes. Meanwhile, cook pasta. Add broccoli and garlic to carrots. Cook and stir for 2 minutes. Add broth, basil and cheese to skillet. Reduce heat and simmer for 2 minutes. Add cherry tomatoes and simmer for 2 more minutes. Drain pasta and top with chicken/vegetable mixture. Add a salad and you have a great meal.




CHARLESTON COCONUT PIE

~Submitted by Brenda, AL

This coconut pie makes its own crust. I cut this out of my local newspaper. I hope your readers will enjoy.

4 eggs, beaten
1/2 cup self rising flour
1 1/3 cups sugar (I used Splenda)
1/2 stick butter, melted
2 cups milk
1 teaspoon vanilla
8 oz coconut

Preheat oven to 350 degrees F. Beat all ingredients in medium bowl. Pour into 9 or 10 inch pie plate. Bake 45 minutes or until not jiggly in center. Refrigerate. Enjoy. Real creamy.




MANGO CHUTNEY

~Submitted by Nancy, NM

3-4 mangoes, or enough to make 3 cups, peeled, seeded, and cut into 1/2"
strips about 3" long
2 cups light brown sugar, firmly packed
1 1/2 cups cider vinegar
1/2 cup fresh lime juice
1 cup seedless raisins
1 cup peeled and chopped onion
2 large cloves garlic, peeled and minced
1/4 cup fresh peeled and chopped ginger
1 tsp dry mustard
1 tsp. red pepper flakes

Combine ingredients in a heavy saucepan. Bring to a full boil. Lower heat and simmer very gently for about 1 hour. Remove from heat and let stand until cool. Cover and refrigerate for 12 hours. Reheat and bring to a full boil, lower heat and simmer for one hour. Repeat refrigeration and heating once more, then ladle into clean jars and seal. Makes about four 1/2 pint jars. Freeze or refrigerate.

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For Two...

RASPBERRY ICEBOX CAKE

~Submitted by Jean, Syracuse, NY

Active time: 15 min
Start to finish: 4 1/4 hr (includes chilling)

1/3 cup chilled heavy cream
1/2 teaspoon sugar
1/8 teaspoon vanilla
5 chocolate wafers such as Nabisco Famous
1/3 cup fresh raspberries
Garnish: grated bittersweet chocolate (not unsweetened)

Beat cream with sugar and vanilla in a small deep bowl with an electric mixer until it just holds stiff peaks. Spread 1 heaping teaspoon cream onto each of 4 wafers. Arrange enough raspberries side by side (as close together as possible) on 1 cream-topped wafer to form an even layer. Stack 2 cream-topped wafers on a plate (cream sides up) and top with berry wafer, then carefully spread another teaspoon cream over berries. Top with last cream wafer and cover cream with remaining plain wafer. Frost top and sides of cake with remaining cream. Cover with an inverted bowl and chill at least 4 hours. Serve cake with remaining berries.

Cooks' note:
??? Cake can chill up to 1 day. Makes 1 serving.