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Category: - Author:- Contributor:
CHEESECAKE
Ingredient:

--CRUST:--

1/3 c. powdered sugar
1 1/2 c. graham cracker crumbs
4 tbsp. butter or margarine

Melt butter and add to graham cracker crumbs and powdered

sugar. Line the bottom of a spring form pan, packing firmly.

1 c. granulated sugar
3 (8 oz.) pkgs. cream cheese
1 generous tsp. vanilla flavoring
4 eggs


Direction:

Pour above ingredients into spring form pan (the crust is as

yet unbaked) and bake in preheated oven at 350 degrees for

approximately 50 minutes. Do not turn off the oven. Remove

the cheesecake and top with 1 pint commercial sour cream and

return to the oven for another 5 minutes. Cool in spring

form pan for a few minutes. Run a knife around the edge to

loosen. Remove side of spring form pan and refrigerate.
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Pick of the Week
Title:LORIENA'S FAMOUS {CROCK POT} ENCHILADAS - Author: - Contributor:LORIENA WALDROP
Ingredient:
{1} 16 OZ SOUR CREAM
{1} CAN CREAM OF MUSHROOM SOUP
{1} BIG CAN OF GREEN CHILI SAUCE
{1} SMALL CAN CHOPPED GREEN CHILI'S
{4-5} BONELESS SKINLESS CHICKEN BREASTS
{1} PACKET OF SOFT TACO SHELLS
{1} PACKET OF TACO SEASONING
{1} PACKET SHREDDED MOZZARELLA CHEESE
{1} PACKET SHREDDED MILD CHEDDAR CHEESE
{1} CAN SLICED OLIVES

Direction:
BOIL CHICKEN WITH SOME SALT. THEN CUT INTO BITE SIZE PIECES. MIX TOGETHER: SOUR CREAM, SOUP, CHILI SAUCE, CHILI'S AND CHICKEN. IN A ZIP LOCK BAG MIX BOTH CHEESES AND TACO SEASONING. SHRED SHELLS INTO BITE SIZE PIECES. LAYER IN CROCK POT STARTING WITH SHREDDED SHELLS. NEXT YOUR CREAM MIXTURE. THEN CHEESE. THEN OLIVES. KEEP LAYERING UNTIL EVERYTHING IS USED. TOP WITH OLIVES. PUT IN CROCK PO ON LOW FOR 5-8 HRS
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