Wicked Concoctions --- From the Kitchen Witch
Now that autumn is approaching and the sports seasons are going into full swing, the
time for huddling around TVs, cozying up to snack tables and stuffing face is upon us.
To celebrate the season, I offer the following recipes guaranteed to ensure that that
with which we do our sofa sitting stays ample, soft, wide and comfy to enhance our
viewing pleasure.
CHEESECAKE
4 8 OZ CONTAINERS WHIPPED CREAM CHEESE
16 OZ. SOUR CREAM
1/4 LB (1 STICK) SWEET BUTTER
5 EGGS
2 TABLESPOONS CORNSTARCH
1-1/4 CUPS SUGAR
1-1/4 TSP VANILLA
1 TSP. LEMON JUICE
Let cream cheese, sour cream , butter and eggs stand at room temperature for 1 hour.
Preheat oven to 375. Blend cream cheese, butter and sour cream together, then add
cornstarch, sugar, vanilla and lemon juice. Beat until well blended with electric mixer set on
high. Beat in one egg at a time. Continue beating till mixture is very smooth. Pour mixture
into greased 9-1/2 or 10 inch springform pan. Place in larger roasting pan filled with enough
water to come halfway up side of cake pan. Bake for one hour or until top is golden brown.
Turn off oven, let cake cool in oven with door open for one hour. Remove and let stand for
two hours. Cover and refrigerate for six hours.
DATE NUT BREAD
1/2 LB PITTED DATES CUT IN PIECES
1 TSP BAKING SODA
3/4 CUP BROWN SUGAR PACKED DOWN
1/2 TSP SALT
1 TABLESPOON BUTTER CUT IN PIECES
1 CUP BOILING WATER
1-1/2 CUPS FLOUR
1/2 CUP CHOPPED NUTS
1 EGG
Mix dates, baking soda, sugar, salt, butter and water. Let cool. Add remaining
ingredients and blend well. Pour into greased, floured loaf pan and bake in preheated oven at
350 for one hour.
- Iris
Male Chauvinist Chili
-- This recipe was adapted from one in the Rival CrockPot Cooking book (1975)
3 slices bacon diced
1/2 LB Hot Italian link sausage cut into 1" pieces OR chopped finely
(you can use regular sausage if you want Girly Mannn Chili) *snort*
1/2 lb ground chuck
2 medium onions chopped
1 small green pepper seeded and chopped
2 cloves garlic, minced
1 jalapeno pepper, seeded and chopped
2 teaspoons Worcestershire sauce
1 to 3 teaspoons chili powder
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground pepper
2 cans (14 to 16oz each) Italian Style Tomatoes (or Crushed Tomatoes)
1 can (16 oz) pinto beans, drained
1 can (16 oz) garbanzos or kidney beans, drained
In a large cast iron skillet(4 quart), brown bacon pieces until crisp. Remove from skillet; drain well. Brown sausage and ground chuck with onions over medium heat. Drain and put back into skillet. Add bacon and remaining ingredients, stir well. Cover and slow cook for an hour or more. Taste and season.
6 to 8 servings (about 3 1/2 quarts)
--contributed by BigJimbo
