2-03-11 Recipes
CHEESE CAKELETS
Patty Patrick,
Irvine
¾ cup graham cracker crumbs
2 Tbsp soft butter
8 oz. cream cheese
1 egg
¼ cup sugar
½ tsp vanilla extract
Set fluted paper baking cups in small muffin pan cups. Mix together graham cracker crumbs and butter. Press 1 teaspoon in bottom of each paper cup. Combine cream cheese, egg, sugar and vanilla; beat until smooth. Pour over crumbs until cups are ¾ full. Bake in moderate oven 350 degrees for 10 to 12 minutes. Cool and top each with a bit of red raspberry jam.
TUNA AND CAULIFLOWER TOSS-UP
Betty Booth,
Clay City
1-7oz can tuna fish, drained and flaked
1 cup cauliflowerets
¼ cup scallions, sliced
¼ cup green pepper, diced
½ cup celery, sliced
¼ cup cucumber, diced
2 tomatoes, in wedges
¼ head lettuce, broken
Toss all ingredients with any low calorie French or Italian-style dressing.
LEMON PIE
Betty Booth,
Clay City
¾ cup sugar
¼ cup cornstarch
2 ½ cups milk
4 egg yokes
3 Tbsp lemon flavoring
Stir together sugar and cornstarch in a quart saucepan. Blend milk and egg yokes in a bowl and gradually stir into sugar mixture. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Remove from heat and add lemon flavoring. Pour immediately into cooled baked pie shell. Chill 2 hours.