Really, Really Good Cheesecake

1 1/2 c. flour
4 T. sugar
1/2 t. salt
1/2 c. butter
3 T. water

Press into spring form pan and bake at 400 for 10 minutes.

3 (8 oz.) packages cream cheese
1 c. sugar

Cream together. Then add:

1/2 c. flour
2 t. vanilla
2 T. lemon juice
6 eggs (beaten into above mixture one at a time)
2 c. sour cream

Combine well. Pour mixture into crust. Preheat oven to 400. Then reduce heat to 300 and bake for 1 hour. Turn off oven and let cheesecake stand in oven for at least 1 hour. Thoroughly cool and refrigerate for at least 8 hours. Serve with fresh fruit or top with pie filling.

To cut down on calories, a graham cracker crust may be used. This makes a large cheesecake and TOTALLY WORTH THE TIME!

Pomegranate Salad

Salad greens - red leaf, romaine and spinach
1 c. sugared almonds
1 pomegranate
1 c. grated swiss cheese
1 bottle Brianna's (or Kraft) poppy seed dressing

Sugar your almonds by tossing them in a hot frying pan with about 1/4 c. of sugar. Stir constantly until almonds are well coated. Add more sugar if necessary. Careful not to burn - which they will quickly! Set aside on tin foil to cool.

Prepare greens, pomegranate seeds and grated swiss. Toss with dressing and almonds just before serving.

Annie's Bean Salad

2 cans green beans
2 cans wax beans
1 small green & red pepper
2 cans kidney beans
1 can garbanzo beans
1 purple onion

Dressing:

1 c. vinegar
1 1/2 t. salt
1 1/2 c. sugar
pepper
1 c. oil

Drain cans of beans; cut onion and pepper into small strips. Mix dressing and pour over the vegetable mixture. Cover well; let stand in fridge over night.

Mandarin Spinach Salad

Dressing:

1 t. orange peel
1/2 c. orange juice
2 T. Red wine vinegar
1 t. italian seasoning
1/2 c. canola oil
2 T. sugar

Salad:

Mandarin Oranges
Spinach
Red leaf & Iceberg Lettuce
Sugar coated almonds
Swiss Cheese
green onion
celery
bacon
water chestnuts


We had this for dinner tonight and my son and I loved it!