New York-New Joisey: The Legendary Cheesecake

*Winter Collection*

THE TITLE OF BEST CHEESECAKE GOES BACK AND FORTH BETWEEN NEW YORK AND NEW JERSEY!!!

1/4 cup melted butter
1 cup graham cracker crumbs
6 eggs
1-1/2 pounds cream cheese
1 cup sugar
1 tsp good quality vanilla

1. Blend melted butter with graham cracker crumbs. Press into a 9- or 10-inch springform pan. Bring eggs and cream cheese to room temperature. Beat cream cheese until soft; add eggs one at a time, alternating.with the sugar.

2. Beat for 1-2 minutes after each addition. Beat in vanilla. Pour into prepared pan. Bake at 350 degrees for 1 hour. Turn off oven and let cool. Cake will shrink and crack as it cools.

OPTIONAL: Top cake with vanilla-flavored sour cream or desired fruit topping. YIELD: 6 servings.

(Source: "Kitchen Masterpieces", by Steve Geving and friends & kappboom wallpaper photo)

PORK CHOPS and TRIPLE APPLE THREAT

*Winter Collection*

2 pork chops (on the bone), 6-8 oz each
1/2 tsp salt, about
+Freshly ground pepper
2 TB olive oil or bacon fat
1 small red onion, chopped
2 large tart apples, peeled, cored, sliced about -inch thick
3/4 cup apple cider
1/4 cup applejack or apple brandy
3 TB whipping cream

1.Season the chops with 1/4 tsp salt and pepper to taste. Heat the fat in a skillet over medium-high heat; add the chops. Cook, turning once, to brown both sides, about 5 minutes per side. Transfer chops to a plate; keep warm.

2. Add the onion; cook, sprinkled with a little salt, until softened, about 5 minutes. Stir in the apples, coating them with the fat and onions; cook, stirring often, until beginning to soften, 3 minutes. They should be cooked through but retain their shape.

3. Stir in the apple cider and applejack; return chops to skillet. Lower heat to medium; cook at a simmer until chops are cooked through. Transfer chops and apples to dinner plates, leaving sauce in the skillet. Add cream to skillet; cook at a simmer until slightly reduced, 5 minutes. Pour the sauce over the chops and apples. YIELD: 2 servings.

(Source: Joe Gray-Chicago Tribune & kappboom wallpaper photo)

SNOW DAY SPICED CIDER

*Winter Collection*

1 cinnamon stick
6 whole cloves
6 whole dried allspice berries
1 qt. apple juice
3/4 cup apricot nectar
4 tbs brown sugar
+Dash of salt
+Dash of nutmeg
+Orange wedges for garnish

1. Place filter in coffee basket & fill with brown sugar, allspice, cloves, cinnamon stick, salt, nutmeg & orange wedges. Pour juice into coffee pot. Brew & serve hot.

(Source: unknown (Xmas mug) & kappboom wallpaper photo)

Pork Steak and Tomato Sauce

*2014 Collection*

2 TB butter
1 cup shredded cabbage
1 cup shredded carrots
1-1/2 cup tomatoes
1/2 cup sliced onions
1 pound pork steak

2 TB flour
1-1/2 tsps salt
1/4 tsp pepper
1 cup milk
1 cup water

1. Place butter in bottom of casserole. Mix vegetables together; put one-third of them in casserole. Cut pork steak into 4-6 pieces. Place one-half of the meat on top of vegetables.

2. Sprinkle one-half of the flour, salt and pepper mixed together, over meat. Add another one-third of vegetables, the remainder of the meat and remainder of flour mixture.

3. Top off with last one-third of the vegetables; pour milk and water over all. Bake in slow oven, 300 degrees, 3 hours.

NOTE: A slow cooker would be good also. Cook on low 8-10 hours.

(Source; Dorothy Dean & kappboom photo)

CORN FRITTERS

*2014 Collection*

1-1/3 cups sifted flour
1-1/2 tsps baking powder
3/4 tsps salt

2/3 cup milk
1 egg, well beaten
1-1/2 cups corn, drained*

1. Sift together the flour, baking powder, and salt. Blend milk and egg; add gradually to dry ingredients. Stir in drained, whole kernel corn.

2. Drop from tablespoon into deep, hot fat, 375 degrees. Fry 2-5 minutes, drain on absorbent paper. Serve with maple syrup. Makes 4-6 servings.

*Fresh cut corn, cut off the cob (either raw or cooked), may be substituted for canned corn.

(Source: Dorothy Dean & kappboom photo)

CREAMY TARTAR SAUCE

*2014 Collection*

3/4 cup thick dairy sour cream or mayonnaise
2 TB chopped parsley
1/4 cup chopped olives
2 TB chopped pickle
1 TB grated onion or chopped chives

1. Combine and beat to blend. Makes about 1-1/4 cups.

(Source: Dorothy Dean & kappboom photo)

HARVEST BEEF STEW

*2014 Collection*

3 TB shortening
3 medium onions
2 pounds beef stew meat or short ribs
1-1/2 tsp salt
1/4 tsp pepper

1/2 tsp thyme
3 TB ketchup
1-1/2 cups cider or apple juice
3 potatoes
6 carrots

1. Melt shortening in skillet or Dutch oven. Brown onions in hot fat, push aside and brown meat. Add salt, pepper,thyme and 1 cup of cider. Cover and cook very slowly until meat is tender, 2-3 hours.

2. Pare and cut potatoes and carrots into sixths; add to meat, sprinkle with extra salt and pepper. Add remaining cider or apple juice; cover and cook 30-45 minutes, or until vegetables are tender. Serves 6.

(Source: Dorothy Dean & kappboom photo)