Cherry Cheesecake Tarts

 

Cherry Cheesecake Tarts

1 Cup Vanilla Wafers, crumbled

4 TBL oleo/margarine/butter melted

Combine melted oleo/margarine/butter and crumbs together and press in cubcake papers

Beat until smooth

8 oz cream cheese

Add: (beat until smooth)

1/3 cup sugar

1 egg

2 tsp lemon juice

½ tsp vanilla

Spoon on top of crumb mixture

Bake at 375 degrees for about 15 minutes.  Cool and spook canned cherry topping (or any flavor, but cherry is the best) on top.

Keep refrigerated

Approximately 12 tarts

350 10 min small size cupcake papers

Hot German Potato Salad

 

Hot German Potato Salad  – Betty Crocker Recipe Card Library

9 Medium Potatoes

6 slices bacon 

¾ Cup Chopped Onion

2 Tablespoons Flour

2 Tablespoons Sugar

2 teaspoons salt

½ teaspoon celery seed

Dash Pepper

¾ cup water

1/3 cup vinegar

Pare potatoes.  In saucepan, heat 1 inch sated water (1/2 teaspoon salt to 1 cup water) to boiling.  Add potatoes.  Cover; cook 30-35 minutes or until tender.  Drain; set aside

In large skillet, fry bacon until crisp; remove and drain.  Cook and stir onion in bacon drippings until golden brown.  Blend in flour, sugar, salt, celery seed and pepper.  Cook over low heat, stirring until mixture is bubbly.  Remove from heat.  Stir in water and vinegar.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.

Crumble bacon.  Thinly slice potatoes.  Carefully stir bacon and potatoes into hot mixture.  Heat through, stirring lightly to coat potato slices.

Crabtree variation of this recipe

Do not use low sodium bacon, it doesn’t produce enough grease.  Do not use thick bacon, you won’t get enough bacon.

We typically cook about 1 lb bacon because we double this recipe.

We do not double the salt – we stick to 2 teaspoons.  If you do not double the recipe, cut the salt in half.  

Bread Stuffing (Master Recipe) – from the Mary Margaret McBride Cookbook

Bread Stuffing (Master Recipe) – from the Mary Margaret McBride Cookbook

4 cups stale bread cubes

¼ teaspoon pepper

1 teaspoon salt

¼ teaspoon thyme or marjoram

½ to 1 teaspoon poultry seasoning 

¼ cup finely chopped onion

¼ cup melted fat

Combine bread, seasonings, and onion.  Slowly add fat, tossing lightly with a fork until blended. 

For a more moist stuffing slowly add up to 1/3 cup hot water or stock.  Makes about 4 cups stuffing.  Allow 1 cup for each pound of poultry.

Bread Stuffing Varations:

Celery stuffing: to master recipe add 1 cup finely chopped celery.

Sage Stuffing: in master recipe, omit thyme or marjoram.  Add 1 Tablespoon crumbled sage leaves.

Crabtree variation of this recipe:

Omit the following:

Thyme or marjoram

Poultry seasoning

salt

Add celery and sage 

The “melted fat” is a stick of butter, not margarine

Use Swanson Chicken Broth with less salt – enough to make moist (typically about 2 ½ cans)

Use 2-3 bags of fresh bread torn into cubes

Mix the celery, onion, chicken stock and meted better together until it is hot, enough to soften the celery.  Pour this mixture over the bread crumbs and cook in 2 8” square aluminum pans covered or in the turkey.  We typically cook it for about 1 hour at 350 degrees.