The Food Site

Preheat oven to 350 degrees. Beat egg yolks and add 1/2 cup of milk. Stir
in brown sugar, salt, cornstarch and 1 1/2 cups milk. Mix well and cook
over medium-heat, stirring constantly until bubbly and thick. Remove from
heat and stir in butter and vanilla. Pour into prepared pie shell.

Beat egg whites until frothy. Gradually add granulated sugar and beat until
stiff peaks form. Spread meringue over pie and bake in preheated oven until
meringue is golden brown.

Split French bread loaf into halves horizontally. Mix butter,
cheeses, mayonnaise, green onions and garlic in bowl, blending well.
Spread the cut side of bread halves with spread.
Bake at 350 degrees for 7 minutes, then place under broiler
about 3 minutes longer. Cut into slices & serve.

If using a very hard baugette, run it under some water and then
crumble it into a bowl. Alternatively you can cube the bread or
lightly toast it if it’s fresh and then cut into cubes. Add the
remaining ingredients to taste.

The bread should make up about 3/4 of the salad. The consistency is
comparable to potato or rice salad. Everything is moist and clinging
together but it isn’t soupy nor is it dry.

Ripe, juicy homegrown tomatoes (this provides most of the moisture in
the dish, some of which used to come from olive oil)

I think this tastes best at room temperature.

FILLING
3 8-oz Pkgs cream cheese
3/4 c Sugar
2 tb Flour
4 Eggs
1 c Sour cream
1 ts Vanilla extract
2 tb Orange Liqueur
2 tb Orange zest

TOPPING
1 Orange, chopped into
-quarters
1 lb Cranberries
1/4 c Sugar

Combine graham cracker crumbs, sugar, butter, and orange zest. Press
into a 9-inch springform pan. Bake at 350 F for 10 minutes.

Combine cream cheese and sugar and blend well. Add flour. Add eggs,
one at a time, blending well after each addition. Stir in sour cream,
Orange Liqueur, and orange zest. Pour over crust and bake at 350 F
for 40 minutes. Turn oven off and let cheesecake cool down in the
oven for 1 hour.

Loosen edges and refrigerate.

Place cake on a serving platter. Cook the pudding and pour over the
cake. Add 2/3 to 3/4 of the berries on top of the pudding, and
refrigerate. Add the remaining berries to the Cool Whip. When ready
to serve, remove the cake from the refrigerator and top the entire
dessert with the berry-laden Cool Whip.

from the Cook Book of Sisterhood of Har Zion Temple, Penn Valley, PA, B.F.
Kay (and my friend Ann Brodsky)

Preheat oven to 425 degrees. Combine first 9 ingredients (everything but
the pie shell) in blender until perfectly smooth. Pour into unbaked 9-inch
pie shell. Bake at 425 for 15 minutes; then reduce heat to 350 degrees and
bake for 40-45 additional minutes. If using glass pie plate, remember to
reduce heat by 25 degrees (i.e. preheat to 400, then reduce to 325 at
appropriate time). Serves 8 *I have tasted it without the bourbon and it’s
still scrumptious.