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)

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)