RECIPE

February is flying by for me although it is our worst month here in the Mid West, where I live. I have been very busy playing with my computer and learning new things, the time just fly's. We of course have had some wonderful recipes come into our recipe garden this past month we did gain a few new Ladies and were so happy to have them join us Michelle, Katie and Cathie

Katie became our recipe assistant and she has really helped Aletha tremendously. They know after all these months and that's how much work it was putting it together - what a job!!

I want to Thank Them because they should be recognized along with Stephanie it was quite a task. Right Girls!! Nice work. It looks just wonderful. Also easy to access. I am impressed and very proud how it all turned out. Thank You Thank You. Also to all our wonderful Ladies in our garden who send in their recipes because with out you we wouldn't have a Recipe Garden.

Our theme for the month of February was Valentine Dinners and Desserts and I must say we did get some wonderful recipes from our Girls. Thank you Girls for all your input. I asked what should we have for March and Seagull suggested Comfort Foods so I couldn't wait so we started that the second week of February and it is a big success, we all love our comfort food.

Our recipe for the Month of February and what an appropriate one. Romantic Cheese Cake was our winning recipe and our winner for the recipe was Seagull.
Congratulations go out to Seagull.

We will have a lot of wonderful recipes coming in March and we would love to have you join us. Give us a try.

http://www.wosib.org/recipes/

Below is the winning recipe if any of you would like to make it for any special occasion, like you need an excuse to eat cheese cake LOL at least I dont!!
Enjoy Ladies

Seagull

24 oz. cream cheese
4 eggs
2 1/4 c. + 2/3 c. granulated sugar
2 1/2 tsp. vanilla extract
5 tsp. lemon juice
1 tsp. lemon peel, freshly grated (optional)
16 graham cracker squares (8 full rectangles OR 1 c. crumbs)
1/4 c. confectioners' sugar
4 tbsp. butter, melted
8 oz. sour cream
6 drops green food coloring
1 tbsp. cornstarch
10 oz. strawberries, crushed
6 drops red food coloring
Red silk flowers

Combine cream cheese, eggs, 1 3/4 cups granulated sugar, 1 1/2 teaspoons vanilla, lemon peel and 4 teaspoons lemon juice. Mix for 20 minutes at medium speed with electric mixer.

Crush crackers and combine with confectioners' sugar and melted butter. Press into bottom of 2-piece removable-bottom angel food cake pan to form crust. (Do not line sides of pan with crust.)

Pour cheese mixture into pan on top of crust and bake 35-40 minutes in 350 degree oven. Cool for 30 minutes.

Frost with sour cream which has been mixed with 1/2 cup granulated sugar, 1 teaspoon of vanilla extract and green food coloring. Return to 425 degree oven for 7-10 minutes. Chill in refrigerator at least 6 hours.

At least 8 hours before cake is to be served, remove from pan. Combine cornstarch, 2/3 cup granulated sugar, 1 teaspoon lemon juice, red food coloring and crushed strawberries in a saucepan. Cook until thick and glossy, stirring constantly. Cool, pour on cake and chill in refrigerator until cake is to be served. Garnish the hole in the center with silk flowers. Serves at least 12 persons.

Have a Great Month and we'll see you all next time. Be Happy and Healthy

Diane Head Chef
Aletha Co Head Chef
Katie Assistant Chef