Strawberry Pie Cheesecake

1/3 cup ground nuts

1/3 cup finely crushed ginger snaps

2 tablespoons melted butter

2 packages (8 oz.) package cream cheese, softened

2 eggs

3/4 cups sugar

1/2 tablespoon lemon juice

1 teaspoons  vanilla

1 cups  sour cream

1/2 teaspoon vanilla

  1. Position rack in center of over and heat to 350. Butter a spring-form pan.
  2. For crust: Combine nuts, crackers and butter and press into bottom of pan.
  3. For filling: Beat cream cheese in large nixing bowl until smooth, Add eggs, sugar, lemon juice and vanilla and beat thoroughly.
  4. Bake 40 minutes. Remove from oven and let stand about 15 minutes.
  5. For topping:

2 cups fresh strawberries, washed and hulled

1/2 cup sugar

1 1/2  tablespoons cornstarch

1/2 tablespoon lemon juice

Place 1 cup of the largest berries on top of the cheesecake.

In a saucepan, crush the remaining berries, then stir in sugar and cornstarch. Cook over medium heat until mixture is thickened and clear, 8 to 10 minutes, stirring constantly. Add lemon juice, remove from heat and cool slightly.

Pour strawberry sauce over berries and refrigerate for at least 4 hours.

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Fresh Shrimp and Clam Chowder

What makes this so good is cooking all the ingredients until just perfectly done and not overcooking, it brings out the natural flavor of each ingredient. It should only take about an hour to cut up all the ingredients, cook and serve!

4 carrots, sliced

½ Walla Walla sweet onion, diced

2 – 3 Yukon Gold potatoes, diced

3 tablespoons butter

3 tablespoons flour

1 cup milk

1 cup chicken broth

1 can minced clams, with broth

Salt, pepper and smoked paprika to taste

12 – 16 ounces fresh shrimp, 40 count approximately, shelled and cut in half.

Green onion tops or parsley

Melt butter in 2 quart sauce pan and saute carrots, onions and potatoes for 10 minutes and stir in flour until well absorbed. Add milk and broth and stir until thickened. Add canned clams and seasonings to taste. Add shrimp and cook about 5 minutes until just firm, do not overcook. Taste and adjust seasonings, if too thick add a little more milk. Serve immediately. Sprinkle bowls with diced green onions or parsley.