Recipes

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Recipes

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Dorothy's Cheese Cake

Ingredients:
4 Eggs
1 Pint Sour Cream
1 Lb. Cream Cheese
1 Tsp. Lemon Juice
3 Tbs. Cornstarch
1 1/2 Cups Sugar
1 Lb. Ricotta Cheese
1 Tsp. Vanilla
3 Tbs. Flour
4 Tbs. Melted Butter
1 Pkg. Graham Crackers
Cinnamon

Mixing Instructions:
Beat eggs until light and fluffy and set aside. Mix cream cheese, sugar and ricotta until light and fluffy. Add vanilla, lemon, eggs, flour and cornstarch and continue to beat until smooth. Add 2 tbs. melted butter and fold in sour cream.

For the crust, crush package of graham crackers and mix in 2 tbs. of melted butter, cinnamon and a few spoonfuls of sugar. Then line bottom of spring form pan with the cracker/butter mix.

Cooking Instructions:
Bake over water at 325F for one hour. Shut off oven and leave in oven for 1 hour. Then refrigerate.

John's Corn Cob on the BBQ

Ingredients:
Fresh ears of corn in their husks.

Preparation Instructions:
Submerge ears of corn in a bucket of water for at lease 15 Minutes.

Cooking Instructions:
Remove corn from water and put directly on the BBQ grill over medium heat. Turn corn occasionally and continue to cook until corn husks begin to char (approx 15 to 20 minutes). Remove from grill and remove husks. A good pair of leather gloves helps so you don't burn your hands.

Napa Cabbage Salad

Salad:

1 Napa cabbage (chopped)

1 pkg Oodles of Noodles (use only noodles)

1 bunch of green onions (scallions)

8 oz. sunflower seeds

8 oz. slivered almonds (bake at 425 until toasted)

Dressing:

1/2 cup of oil

1/2 cup sugar

1/2 cup chinese rice wine vinegar

2 teaspoons soy sauce

Toss thoroughly and let stand for a few minutes before serving so noodles absorb dressing.

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