Ingredients:

Crust

• 20 graham crakers
• 2 tbs. unsweetened cocoa
• 1/4 c. chopped almonds
• 7 tbsp. butter
• 3 tbsp. sugar
• 1/2 tsp. Amaretto

Filling:

• 6 oz. white chocolate with cocobutter
• 3/4 c. + 2 tbsp. sugar
• 4 eggs
• 3/4 c. whipping cream
• 1 tsp. vanilla
• 16 oz. cream cheese

Topping:

• 11/2 c. sour cream
• 1 tsp. vanilla
• 1/4 c. sugar

Preparation:

Crust: Crush together graham crackers, sugar, almond and cocoa. Transfer to bowl. Using fork cut in butter and Amaretto. Press into bottom and 2 inches up side of buttered 9-inch springform pan. Bake at 350°F/175°C for 10 minutes or until firm. Cool.

Filling: In top of double boiler combine white chocolate and 1/2 cup whipping cream. Melt over low heat. Cool to room temperature. In deep bowl process cream cheese and 1/4 cup whipping cream until smooth. Gradually add sugar. Add eggs, 1 at a time. Gradually add cooled chocolate mixture. Add vanilla. Pour into crust. Bake at 350°F/175°C for 45 minutes or until set. (Top may crack) Cool 15 minutes.

Topping: Process sour cream, sugar and vanilla until smooth. Spread on top of cake. Bake at 475°F/235°C for 7 minutes or until set. Chill 4-5 hours. Garnish with chocolate curls.

Ingredients:

• 2 egg whites,(room temp.)
• 1/2 c. confectioners' sugar
• 2 tsp. instant coffee
• 2 tsp. vanilla extract
• 1/2 tsp. salt
• 2 tsp. almond extract
• 1/2 c. sugar (granulated)
• 1/2 c. almonds, (coarsely chopped)
• 2 c. heavy cream

Preparation:

Beat egg whites until foamy. Beat in coffee and salt. Beat in granulated sugar, a little at a time. Beat until stiff peaks form when beater isslowly raised. In a medium bowl (clean beaters), beat cream with confectioners' sugar just stiff. With wire whisk or rubber scraper, gently fold cream mixture into egg whites along with vanilla and almond extracts. Fill paper tortoni cups or use bowl champagne glasses. Sprinkle top of each with the toasted almonds.( To toast almonds, spread nuts on cookie sheet in a single layer and toast in 350°F/ 175°C oven for 10-15 minutes). Freeze until firm. let stand 5 minutes at room temperature before serving. Serves about 10.

Ingredients:

• 11/2 c. unsifted all-purpose flour
• 1/2 c. granulated sugar
• 1 tsp. salt
• 1 tsp. vanilla
• 1 tsp. baking soda
• 2 eggs
• 1 c. solid vegetable shortening
• 2 c. old-fashioned rolled oats
• 1 c. firmly packed light brown sugar
• 1 12 oz. pkg. semi-sweet chocolate chips

Preparation:

Preheat oven to 350°F/175°C . Grease baking sheets. Combine flour, salt and baking soda. Beat together shortening, sugars, and vanilla in a large bowl until creamy. Add eggs, beating until light and fluffy. gradually beat in flour mixture and rolled oats. Stir in chocolate chips. Drop batter by well-rounded teaspoonfuls onto greased baking sheets. Bake 8-10 minutes or golden. Cool cookies on sheets on wire rack for 2 minutes. Remove cookies to wire rack to cool completly.

Ingredients:

• chocolate cake mix
• 4 oz. cream cheese (softened)
• 1 egg
• 1/3 c. sugar
• 1/8 tsp. salt
• 1 c. chocoate chips

Preparation:

Prepare cake mix as directed on box, set aside. Mix together cream cheese, egg, sugar and salt. Beat until creamy. Stir in the chocolate chips. Fill cupcake papers 1/3 full with cake mix, spoon in 1 heaping tsp. of filling in center of cupcake.

Bake 20 mins. at 350°F/ 175°C. Frost if desired.

Ingredients:

• 3 lg. onions (chopped)
• 1/4 tsp. pepper
• 3 tbs. shortening
• 1/4 tsp. thyme
• 2 lbs. stew beef
• 2 c. boiling water
• 3 tbs. flour
• 2 tbs. vinegar
• 2 tsp. salt
• 1 tbs. catsup

Preparation:

Fry onion slowly in melted shortening until brown. Cut beef into serving pieces. Add to pan. Increase heat and brown meat on both sides. Mix flour with seasonings and sprinkle over meat. Add water vinegar and catsup. Cover and simmer until meat is tender. ( about 2 hrs.) Serve on platter with a border of parsleyed rice. Add a little chopped parsley to cooked rice and toss lightly to blend.

Makes about 6 servings

Ingredients:

• 2 lbs. beef round steak (cut for stew)
• 2 c. sliced carrots
• 1 c. sliced celery
• 2 med. onions, (sliced)
• 1 5 oz. can water chestnuts (drained and sliced)
• 1 6 oz. can sliced mushrooms
• 3 tbs. flour
• 1 tbs. sugar
• 1 tbs. salt
• 1 16 oz. can whole tomatoes
• 1 c. Burgundy

Preparation:

In roasting pan or dutch oven mix meat, carrots, celery, onion, water, chestnuts and mushrooms. Mix flour, sugar and salt, stir in meat mixture. Stir in tomatoes and burgundy. Cover and bake at 325° F / 170° C for 4 hours or until meat is tender.

( 1 c. beef broth can be substituted for the burgundy)

Ingredients:

• 1 lb. beef,(cut in 1 in. cubes and flavored)
• 21/2 c. boiling water
• 1/4 tsp. pepper
• 1 chopped onion
• 1 tsp. sugar
• 11/2 tsp. salt
• 1/4 tsp. paprika
• 1 c. sliced carrots
• 1/2 tsp. lemon juice
• 1 c. cubes potatoes
• 1 c. diced celery
• 1/2 tsp. Worchestershire Sauce
• 1/4 c. tomatoe juice
• dash of allspice

Preparation:

Brown meat in hot fat: add hot water, onion, lemon juice, seasonings and tomato juice. Simmer for 2 hours. Add more water if needed. Add vegetables and cook until done.

Ingredients:

• 1/2 c. sugar
• 1/4 t. salt
• 2 c. flour
• 2 c. milk
• 1 c. butter melted
• 1 qt. apples (6-8 apples pared and sliced)

Preparation:

Mix sugar, salt and flour, add gradually milk to make a smooth batter. Add butter and apples to batter. Mix and pour into greased 13x9 baking pan. Bake at 350° F /175°C for 30 - 40 mins. or until brown.

Ingredients:

1st layer:

• 2 c. crushed vanilla wafers
• 1/4 c. butter melted

2nd layer:

• 3 squares unsweetend chocolate melted
• 1/2 c. butter melted
• 3 beaten eggs
• 11/2 c. powdered sugar

3rd layer:

• 2-3 c. whipping cream
• 8 oz. miniature marshmallows

Preparation:

Mix all first layer ingredients together and press into pan, then chill. Mix all second layer ingredients together and add to top of cookie layer. Mix together all third layer ingredients and spread on top of chocolate layer. Crush 1 large peppermint stick and sprinkle on top.

Refrigerate.

Filling:

• 8oz. pkg. cream cheese ( softend )
• 1/3 c. sugar
• 1 t. salt
• 1 t. vanille
• 1 egg
• 1 1/4 c. chopped pecans
• 1 9" pie shell

Topping:

• 3 eggs
• 1/4 c. sugar
• 1 c. light corn syrup
• 1 t. vanille

Preparation:

Heat oven to 375°F/185°C . Prepare pastry. In a small bowl combine cream cheese, sugar, salt, vanille and egg. beat at medium speed until well blend. Pour into pie shell. Sprinkle with pecan. In a small bowl, combine all topping ingredients. Beat on medium speed just until blend. Gently pour topping over pecans. Bake at 375°F/185°C for 35 to 40 mins. or until center is firm to touch. Make 8 servings.

Refrigerate leftovers.