SCOTCH EGGS :)

*Kathy's Collection*

I JUST LOVE THESE!!!

1 pound bulk pork sausage
+Salt and pepper to taste
6 hard-cooked eggs
1 egg, lightly beaten
3/4 cup crushed cornflakes

1. Divide sausage into six portions; flatten and sprinkle with salt and pepper. Shape each portion around a peeled hard-cooked egg. Roll in beaten egg, then in cornflake crumbs. Place on a rack in a baking pan.

2. Bake, uncovered, at 400 degrees for 30 minutes or until the meat is no longer pink, turning every 10 minutes. These can also be deep fried. YIELD: 6 servings.

(Source: Taste of Home & google+ photo)

Kathy's Favorite Recipes Coming Soon :)

(photo-kappboom wallpaper photo)

(photo-google+)

MY 50TH BIRTHDAY CELEBRATION••••

(photo-kappboom wallpaper photo & incrypted photo)

SWISS TOAST

*Winter Collection*

1/2 pound Swiss cheese, grated
2 eggs, separated
1 tsp grated onion
6 slices white bread
+Butter or shortening

1. Mix cheese with egg yolks and onion. Beat egg whites lightly; add to mixture. If mixture is too stiff, add 1 TB cream or evaporated milk. Spread the mixture liberally on one side of each bread slice and fry them golden brown, spread side first. Serves three.

(Source: Dorothy Dean & kappboom wallpaper photo)

MEXICAN CHICKEN

*Winter Collection*

8 cups cooked, diced chicken, veal or pork
8 cups cream style corn
4 cups grated cheese

8 cups bread crumbs
8 cups tomato juice
3 tsps salt

1. Mix all ingredients (except 2 cups crumbs) thoroughly and place in roaster or baking pans. Butter remaining crumbs, sprinkle on top; bake at 350 degrees, 30 minutes to 1 hour, depending on size of pans.

(Source: Dorothy Dean & kappboom photo)

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)