Cheese Cake For A Crowd

CHEESECAKE FOR A CROWD
Christmas recipes from the Lion House
(for you Ky-Ky)

1 package white cake mix
1 8-ounce packages cream cheese, softened at room temperature
4 cups powdered sugar
1 pint whipping cream, whipped
2 16-ounce cans cherry, raspberry, or strawberry pie filling

Preheat oven to 350 degrees F. Grease and flour two 9x13-inch baking pans (or one large cookie sheet).
Prepare cake according to package directions, and pour half of cake batter in each pan (unless using cookie sheet then pour all into cookie sheet). Bake for 20 min or until done. Remove from oven and cool. Whip cream cheese and powdered sugar together till fluffy. Add whipped cream. Spread mixture onto both cakes. Spread pie filling on top of cream cheese layer. refrigerate till ready to serve. Makes 24 to 30 servings.
Variation: Instead of pie filling, substitute Danish Dessert prepared according to package directions, and stir in drained fruit of your choice. (I use fresh or frozen raspberries, or fresh strawberries and ultra gel fruit sauce. (I labeled this breakfast because if there are any left overs this is when they get eaten)

Sweet "Family" Coleslaw

Sweet Family Coleslaw

1 large head green cabbage, shredded then chopped finely

2 tablespoon diced onion (any kind of onion)

1/2 of a green or red pepper (chopped)

1 carrot (peeled and finely shredded)

2/3 cup Best Foods Mayonnaise

3 tablespoons vegetable oil (opt.)

1/2 cup white sugar

1 tablespoon white vinegar

1/4 teaspoon salt

Whisk together, vegetable oil, sugar, vinegar and salt. Pour this over prepared vegetables. Chill for 2 or more hours before serving.

Kira's easy feta dip

Easy Feta Dip

Ingredients
Drizzle of Olive Oil
5 Roma tomatoes, seeded and diced
1-2 green onions, sliced thinly
8 ounces feta cheese, crumbled
Cavender's Greek seasoning

fresh baguette, sliced thinly (toasted, optional), crackers, or tortilla chips

Instructions
Taste the recipe as you go. The amounts really depend on your taste.
On a large platter drizzle olive oil until you have a thin layer on the entire platter. You may use more or less here depending on your preference.
Add the tomatoes, green onions, and feta on top of the olive oil. Sprinkle with the Greek seasoning
to taste.
With a spoon carefully combine the ingredients.
Serve with warm sliced baguettes for scooping up the dip.

Konnie and Ken's Spinach Articoke Dip

Spinach Articoke Dip

By Annette Seaver

This was a recipe from a friend of mine who was a professional chef….he did everything by weight…..I have tried to convert the weight measures to cup measures so if you don’t have a food scale…the cup measures are close.   This makes quite a bit…so you may want to cut all the cheese in half…if you aren’t going to feed a lot of people. It does keep really well…..or you can make it and freeze some of it….)

4 oz spinach (if frozen cook and then squeeze the moisture out….or you can thaw and do the same thing…but you need to really squeeze the moisture out of the spinach)
1 lb cream cheese  (2 pkgs)
3 oz. mozzarella cheese   (about ½ cup)
3 oz.  Swiss Cheese   (about ½ cup)
3 oz  Asiago cheese (like parmesan but stronger, usually in the deli section)
3 oz Monterrey Jack cheese (about ½ cup)
8 oz whipping cream  (1 cup)
½ tsp. white pepper   (white pepper has a different flavor than black pepper, it’s a stronger flavor and a lighter color…worth the investment)
1 jar of marinated artichoke hearts….finely diced or processed

Grandma Ludwig's Sour Dough Starter

Sour Dough Starter

Store starter in the refrigerator in a plastic container with a hole in lid. until the night before making pan cakes or waffles

Add to starter  2 cups flour

                      2 cups milk

                      1 cup starter

                      pinch of salt

                                       Leave overnight at room temperature covered.

In the morning take out

1 cup starter and store in  a jar in the refrigerator  Do not cover tightly or leave anything medal in starter.

Add to remaining batter 2 eggs

                                     1/2 cup sugar

                                     3 TBS cooking oil

                                      1 1/4 teas. soda

                                     enough milk to make thin batter

                                                       I also add 1/2 teas Baking Powder

Beat well for 1 minute

Roasted Asparagus with Balsamic vinegar sauce

asparagus
salt
pepper
2 Tablespoons butter
1 teaspoon balsamic vinegar
2 teaspoons soy sauce




Clean and remove tough ends from asparagus.  Spray cookie sheet with Pam.  Lay asparagus out side by side.  Salt and pepper asparagus and roast at 400 degrees for 10-12 minutes.  While cooking, brown 2 T butter, remove from heat and add 1 tsp. balsamic vinegar and 2 tsp. soy sauce.  When asparagus is done, drizzle butter mixture over asparagus.  It is SOOOO yummy!

Poppy Seed Dressing (Zupas

{Poppy Seed Salad Dressing}
by Caroline Drake


1/2 cup Heinz Gourmet Salad Vinegar
1 tsp Dry Mustard Powder
3/4 of an inch slice of purple onion, minced fine
1/2 tsp Salt
1 tbs Poppy Seeds
3/4 cup Sugar
1 cup Vegetable Oil
place all items in a blender or food processor and blend well.

Serve over lettuce with berries and sugared pecans