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I am delighted to tell you my column is expanding yet to more community newspapers. So let me introduce myself to any new readers. My hobby is looking for recipes to try. I am always reading newspapers, magazines, cookbooks and looking online for recipes to try. After retiring from my job as a teacher’s aide, I decided to start this cooking column with the hope of readers sharing their favorite recipes and cooking hints.
A couple weeks ago, I printed two recipes from Kate Jennings of Beecher City, Illinois. I did not have space for this third recipe she sent.
BEEF AND TATER
■ 1 1/2 lbs ground chuck
■ 1/2 package Lipton onion
■ 1 can cream of celery
■ frozen tater tots
Crumble beef in bottom of baking dish. Sprinkle soup mix over meat. Spread on cream of celery soup. Cover with tater tots. Bake 1 1/2 hours at 350 degrees.
When I first read this recipe, I was surprised that you don’t have to brown the meat first. But then I saw that this is baked for 1 1/2 hours. So this sounds like a pretty easy dish to make and little clean up needed! I would recommend use lean ground beef to cut back on grease in the dish.
I love cheesecake, and I have a recipe that is easy to make! You can make it even easier by buying the ready-made store bought graham cracker crust and skipping the first steps in this recipe. This is a recipe I found in a cookbook years ago.
■ 1 1/4 cups graham cracker
crumbs (about 18 squares)
■ 1/3 cup butter, melted
■ 2 8 oz pkg cream cheese,
■ 1/2 cup sugar
■ 2 eggs
■ 1 tsp vanilla
■ 1/2 tp finely grated lemon
■ 1 cup sour cream (8 oz)
■ 2 Tbsp sugar
■ 1/2 tsp vanilla extract
Combine graham cracker crumbs and butter. Firmly press into the bottom and up the sides of a 9 inch pie pan. Refrigerate. In a large mixing bowl, blend the cream cheese, 1/2 cup sugar, eggs and 1 tsp vanilla. Stir in lemon peel. Pour into cracker crust. Bake for 25 minutes at 325 degrees. Remove from oven and cool for 5 minutes. Meanwhile, in a small bowl, combine sour cream, 2 Tbsp sugar and 1/2 vanilla. Spread over pie. Bake for 5 more minutes. Cool to room temperature. Then refrigerate for at least 5 hours prior to serving.
If you have a recipe or cooking hint to share, or perhaps a hilarious story about a recipe that did not turn out as expected, please send it to email@example.com or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Please tell me something about your recipe, did you get it from your mom or find it in a cookbook? Also, please let me know what town you are from. However, if you wish to remain anonymous, let me know and i promise I won’t print your name or what town you are from. Thanks, and Happy Cooking!