Creamy Chilled Cheesecake

1 c Graham Cracker Crumbs
1/4 c Sugar
1/4 c Margarine, Melted
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
8 oz Cream Cheese, Softened
1/2 c Sugar
3/4 c Milk
1/4 c Lemon Juice
1 c Shipping Cream, Whipped
1 x Strawberry Halves

Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. Top with strawberries before serving.

AMISH LEMON SPONGE

2 1/2 c. sifted cake flour
1 tsp. salt
2/3 c. shortening
1/3 c. cold water (approximately) FILLING FOR ONE 9" UNCOOKED PIE SHELL:
2 tbsp. butter
1 c. sugar 3 eggs, separated
3 tbsp. flour
1/2 tsp. salt Lemon juice & rind of
1 lemon
1 1/2 hot milk

Measure sifted flour, add salt and sift again. Cut in shortening using a pastry blender or two knifes. Sprinkle with water mixing lightly with fork. press into ball. Makes enough pastry for a 9 inch two crust pie or two shells. Cream butter; add sugar and egg yolks. Beat until light and fluffy. Stir in flour, salt, lemon juice, rind and hot milk. Fold in stiffly beaten egg whites. Bake in 400 degree oven for approximately 40 minutes. Serves 6 at 371 calories per serving.

AMISH BREAD STARTER

2/3 c. sugar
2/3 c. milk
2/3 c. flour
2/3 c. oil
3 eggs
1/2 tsp. salt
1/2 tsp. vanilla
1 to 1 1/2 tsp. cinnamon
1 c. sugar
2 c. flour
1 1/4 tsp. baking powder
1 tsp. baking soda

Combine ingredients in large airtight container with lid. Store at room temperature, do not refrigerate. Stir every day for 17 days. The recipe makes more than the 1 cup needed. But allows for evaporation. Now the starter is ready. For the next 10 days handle starter according to the following instructions. Day 1, receive the starter Day 2, 3 & 4 - stir Day 5, Add 1 cup each flour, sugar and milk. Day 6 & 7, stir Day 8 & 9, stir Day 10, Add 1 cup flour, sugar and milk. Divide into 3 containers of 1 cup each for friends. After removing the 3 cups of batter, mix in the following ingredients: Using a fork, beat by hand until well blended. Add 1 cup raisins and 1 cup nuts (optional). Grease pans with butter, sprinkle with sugar instead of flour. Bake at 325 for 1 hour. Cool 10 minutes, remove from pans.

Barbecue Sauce

3 cups Onions -- chopped
1/4 cup Honey
1 tablespoon Garlic -- chopped
2 tablespoons Lemon juice
1 cup Sweet pepper -- chopped
1 tablespoon Salt
1/2 cup Parsley -- dried
3 tablespoons Lea & Perrins
1 cup Dry white wine
1/2 teaspoon Mint -- dried
3 tablespoons Vinegar
1 tablespoon Liquid smoke
2 cups Ketchup
1/2 tablespoon Louisiana hot sauce

Place all ingredients in a pot that is big enough to hold them. Bring to a boil. Cook, covered, on low heat for several hours.

Baked Vegetable Gumbo Creole From Tony Burke

1 pound Fresh okra -- diag. sliced -- Bread crumbs
2 packages Frozen sliced okra(10oz)
1 Small onion -- chopped -- Boiling salted water
4 Ripe tomatoes -- sliced
1 Rib celery -- diagonally sliced
2 Serrano chiles -- thinly sliced
2 Bell peppers -- in strips
1 teaspoon Chopped fresh basil
2 packages Frozen lima beans(10oz)
1/2 teaspoon Dried basil -- crumbled
8 Ears fresh corn kernels
Salt to taste
2 packages Frozen corn -- thawed(10oz)
Black pepper to taste
Butter or margarine
1/2 cup Shredded Monterey Jack

1. Cook fresh okra briefly in boiling salted water; drain.
2. Blanch celery in boiling salted water.
3. Add bell peppers and lima beans and cook until just tender; during last 30 seconds, add corn (do not overcook), then drain vegetables.
4. Butter a large baking dish and sprinkle with bread crumbs; add a layer of corn-bean mixture and okra.
5. Combine onion, tomatoes and basil; spoon layer of onion-tomato mixture over bottom layer in dish.
6. Sprinkle with chiles and season with salt and pepper.
7. Dot with butter and sprinkle with bread crumbs.
8. Repeat layering until casserole is filled.
9. Top with a layer of okra that has been dipped in crumbs and lightly sauteed in butter; sprinkle evenly with shredded cheese if desired.
10. Bake uncovered in preheated 300' over for 1 hour.

NOTE: This can be baked in the morning and reheated slowly before serving.It tastes even better the second day.

Baked Tuna Stuffed Potatoes

8 large Baking potatoes

2 tablespoons Oleo

2 cans Tuna; (7 oz.) -- drained

1 tablespoon Onion -- grated

1 tablespoon Parsley -- Chopped

1 can Cheddar cheese soup

1/4 teaspoon Paprika

2 drops Tabasco sauce

1/4 teaspoon Salt

4 slices American cheese -- halved

Wash potatoes and rub skins all over with oleo.Prick with fork. Bake on oven rack in preheated 400 F.oven for 1 1/2 hrs. or until tender. Combine tuna onion, parsley, soup, paprika, Tabasco sauce and salt.Toss with fork to break up tuna and blend well. Remove 1" slice from top of each potato. Scoop out inside of potatoes, leaving shell. Add potatoes to tuna mixture, tossing to mix well. Spoon lightly into potato shells, mounding high. Top each with 1/2 slice of cheese.Return to oven until cheese melts. Serves 8.

SPOOL KNITTER

Get an empty thread spool and draw center lines across the end. Drive four small-headed brads or common pins that have been cut with pliers, making them about 3/4-inch long into the spool. The illustration on the craft divider page shows the location for the pins.

CLAY

1 c. cornstarch
2 c. salt
Enough water to make a thick paste

Stir while cooking, and cook until stiff. Allow this to cool, and cover with a damp cloth until ready to use. Coloring may be added before cooking or when molded; let dry, then paint with water color. --HOW TO CARE FOR CLAY:-- Clay can always be broken up, dampened, and used again - even after it has been painted. When it has been used, but has not been allowed to become hard, poke holes in the clay with your finger or with a pencil, fill these with water (to restore the original dampness) and place in an airtight crock or in a galvanized pail with a tight cover. A damp cloth placed over the clay will help to keep it moist until the next time.

FLOUR AND WATER FINGER PAINT

1 c. flour
1 c. water
2 tsp. salt
Mix to consistency of thick gravy. Food coloring as desired
Sm. margarine tubs work well for the individual colors.

Mix flour, water and salt to make the paste the consistency of thick gravy. Sprinkle in the food coloring. Be sure to dress little ones in an old apron or shirt. Put spoonfuls of paint on kitchen table or sheets of butcher paper and let them create. Cleans up fairly easily.

SHAVING-SOAP FINGER PAINTS

Use 1 can non-mentholated shaving soap
Powdered paint, sprinkled on will give delightful colors

This can be played with on paper, the kitchen table or counter. Be sure to dress the kids in washable paint shirts or aprons. Keep soap out of eyes. Not recommend for little ones who put everything in their mouths.