Friday, February 12, 2010

Lorraine's Cheesecake

4 (8 oz) pkg Cream Cheese

1 Cup Sugar

1 Cup Sour Cream

2 Eggs plus 3 egg Whites

2 tsp Vanilla Extract

1 heaping TB Cornstarch

Make the graham cracker crust first and place it in a 10 inch spring-form pan.

Preheat oven to 325-350 degrees after you make the crust. Like 340 degrees really- less than 350, but more than 325.. I know weird.. BUt if you have a hot oven just use 325 degrees.

Soften the all four pkgs cream cheese in the microwave for 60 seconds if you need to.
Beat the cream cheese with the sugar until smooth and creamy on medium speed, then add the two eggs and 3 egg whites, mix until smooth.

Now add the sour cream, cornstarch and vanilla. Pour into a oil sprayed spring-form pan using your favorite graham cracker crust recipe.

I usually wrap the bottom of the pan with aluminum foil in case the butter in the crust drips.

Place a glass baking dish half full of hot water on the very bottom rack, then place the cheesecake on the rack above in the middle of the oven. Let it bake for at least an hour, then turn off the oven. Now take it out of the oven and check it. If the center seems jiggly just leave it in the hot turned off oven for 20 minutes of so. Hopefully it won't crack on you.

Sunday, February 7, 2010

Crock Pot Chicken Soup

This morning I started a crock pot of my SPICY CREAM OF CHICKEN SOUP. I poured about 3 quarts of chicken stock into the crock pot and added a drained can of ROTELL Chilies and tomatoes, 2 pounds of Lima bean-free frozen mixed vegetables, a can of chicken broth, a tsp each of Mrs. Dash Original and Chili Powder, salt and pepper. I let this come up to heat before adding the pound of potatoes cubed small. It looks very brothy, so maybe I didn't need the can of broth. After the veggies cook up tender I will add the cubed chicken thighs and then thicken the soup with 2 cups of thick lactose free white sauce. You can add 8 OZ of shredded cheese if you wish.

Friday, February 5, 2010

Making Pressure Cooker Chicken Broth

I placed two to three pounds of boneless skinless chicken thighs in the 4 quart pressure cooker along with a carrot, 2 stalks of celery, a quartered red onion, a tsp of Mrs. Dash Original and some salt and fresh ground pepper. Then I added about 3 quarts or more of water up to the full mark on the inside of the pot. Then I placed the lid and steam vent topper on and let it come to steam, which took a good 20 minutes or more. Next I turned it down to low steam and cooked it for 15 minutes. After that I cooled the pot under cold running water and removed the lid. I fished out all the chicken thighs and drained the broth. Then I refrigerated the broth and chicken separately after they cooled. Now I have about 3 quarts of chicken broth for my soup Sunday.