• 1/2 cup chopped onion
• 1 1/2 cups heavy cream
• 8 (6-ounce) packages washed baby spinach (48 ounces)
• Cayenne pepper

Instructions:

1. In a small saucepan over medium heat, mix the onions and heavy cream. Let it simmer until the cream is reduced by half and thickened, and the onions are soft for about 10 minutes.
2. Heat a large pot or Dutch oven over medium heat and add about 1/4 of the spinach. Cook in the dry pot with occasional stirring until the greens are wilted. Add more spinach to the pot as it wilts, until all the spinach is wilted.
3. Drain off all the excess liquid released by the spinach and return pot to the stove. Add the reduced cream mixture and stir to combine. Season well with salt and cayenne pepper.
4. Makes 10 servings.

Ingredients

• 1/4 cup unsalted butter, melted
• 1-1/2 cups graham cracker crumbs

Filling:

• 1-1/2 cups granulated sugar
• 4 eight ounce packages cream cheese, softened
• 1/2 cup heavy cream
• 4 eggs
• 1/4 cup all-purpose flour
• 1 cup sour cream
• 1 tsp vanilla

Instructions:

• Preheat oven to 350F. Grease sides of a springform pan or use a 9-inch round pan, ungreased.

Crust Directions:

• In a large bowl, combine butter and graham cracker crumbs. Press into bottom of pan and freeze.

Filling Directions:

• In a large mixing bowl, beat sugar and cream cheese on medium-high speed for 3 minutes.
• Blend in cream. Add eggs, one at a time, mixing well after each egg is added.
• Mix in sour cream , flour and vanilla until smooth. Pour the filling batter over the crust.
• Bake for one hour in preheated oven. Turn oven off and let cake cool in oven for about 5 hours.
• Refrigerate for at least 4 hours before serving.
• Serve with Cherry Pie Filling On Top…

• 1 cup Graham Cracker Crumbs
• 1/4 cup Sugar
• 1/4 tsp Ground Nutmeg
• 1/4 c Butter, melted

Filling:

• 1 Env. Unflavored Gelatin
• 1/4 c Cold Water
• 8 oz Cream Cheese, Softened
• 1/4 cup Sugar
• 1 cup Eggnog
• 1 cup Whipping Cream, Whipped
• 1 tsp of vanilla

Instructions:
Combine crumbs, sugar, nutmeg and butter; press onto bottom of 9-inch springform pan.

Soften gelatin in water; stir over low heat until dissolved. Mix cream cheese and sugar, at medium speed on electric mixer until well blended. Gradually add gelatin and eggnog, mixing until blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm and ready to serve.

Garnish with nutmeg if desired.

Instructions:
Preheat oven to 180C. Cream ½ cup butter with sugar until light and fluffy. Add ¼ cup cocoa and one teaspoon vanilla essence. Mix well then add eggs and combine. Add half the flour and bicarbonate of soda and mix well. Add ½ cup boiling water and mix well. Repeat with remaining flour, bicarbonate and ½ cup water. Pour into a greased and bottom-lined 20cm round or square cake tin. Bake for around 45-50 minutes, until risen and cooked. Remove from oven and cool on wire rack. To make chocolate icing, beat remaining butter and vanilla essence, then gradually add icing sugar and beat until light and fluffy. Mix remaining cocoa with 3 tablespoons boiling water then add to mixture and beat until well combined. Spread over cooled cake.

Instruction:
Put all the chicken, pineapple, celery, raisins, almonds, and onions in a bowl. In another bowl, combine remaining ingredients. Toss dressing with chicken pineapple mixture. Arrange on plates lined with mixed salad greens or romaine lettuce.

Makes 4 servings.

Instructions:
1. Heat the oil and melt the butter in a pan.
2. Add the red chili pepper flakes and garlic and saute until fragrant, about 1 minute.
3. Add the shrimp and saute until cooked, about 1-3 minutes per side.
4. Remove the shrimp from the pan.
5. Add the wine and lemon juice and bring to a boil.
6. Simmer the liquid until reduced by about half, about 3-5 minutes.
7. Add the butter, wait for it to melt and turn off the heat.
8. Add the shrimp, pasta and parsley and toss to coat.
9. Serve with a garnish of parmigiano reggiano if you wish.

7 egg whites
1 teaspoon cream of tartar
2 1/2 cups sugar
1 teaspoon vanilla extract
4 pints strawberries, hulled, whole
2 cups heavy cream
1 quart vanilla ice cream

Instructions

Do not preheat oven. Butter two 10-inch springform pans. In large bowl, with electric mixer, beat egg whites with cream of tartar, until they hold a soft peak. Add sugar a little at a time, beating, and beat meringue until it is very glossy and hold a semi-hard peak. Fold in vanilla. Divide meringue between pans, smoothing tops.

Put pans in oven and set to 275 degrees. Bake meringue layers 45 minutes. Remove from oven. Cool meringue layers in pans on racks. Set aside. If made ahead, cover with plastic wrap in pans.

In a bowl, beat cream until it holds stiff peaks.

To assemble cake, use a large round platter. Loosen meringue layers from pan bottoms and put one layer on a platter. Working quickly spread the ice cream onto the meringue on plate. Then top with half the strawberries, and the last meringue layer. Then spread whipped cream on the top and sides.

Finish off with strawberries on the top of the cake. Everyone at your table can dig right in with their own spoon.

Meringue Ice Cream Cake

Instructions:
Mix the garlic and oregano with the butter.
Apply this on each slice of the French loaf(bread).
Bake in a pre-heated or in tava until each slice is toasted light and crisp.

Serves 4.

Garlic Bread

Cooking Instruction
Brown hamburger with onion, bell pepper and garlic.
Drain grease.
Add the rest of the ingredients except cheese and simmer for 25 minutes.
Place mixture into greased casserole dish and top with cheese.
Bake at 375 for 30 minutes until cheese melts and casserole gets bubbly.

Ingredients:
5 lb fresh brisket,
1 well trimmed
1 lg onion, chopped
1 lg carrot, chopped
2 ts salt
1 bay leaf
1 c water
1/2 ts whole thyme
1 lb small bolllng onlons,
6 md carrots, cut in 1/4 strips

Instructions:
Cut brisket in half or roll to fit into CROCK-POT. Add chopped onion, chopped carrot, salt, bay leaf, thyme and water. Cover and cook on Low 8 to 10 hours. When meat is done, lift gently from stock. Support underneath with spatula; keep warm. Add smalI onions and carrots to stock in CROCK-POT. Cover and cook on High 1 to 2 hours. Remove vegetables from broth with a slotted spoon and arrange around meat.