"Antonia's Cheesecake"

I know there are a million cheesecake recipes out there, but this one is my favorite. So much so that when I misplaced it I grovelled to my New York friend to write it down for a second time for me. This is the one true cheesecake.

Crust:

1 1/2 cups graham cracker crumbs
2 T. sugar
1/4 cup melted butter

In medium bowl combine graham cracker crumbs with sugar and add melted butter. Stir to combine and press crumb mixure into a 9" springform pan. Chill 30 minutes.

Filling:

5 8-ounce packages softened cream cheese
1 1/3 cups sugar
3 T. all purpose flour
3 large eggs
1 1/2 t. vanilla extract
1/2 cup sour cream

Preheat oven to 325. In a large bowl beat cream cheese for two minutes; add sugar and gradually add flour. Mix until combined. On low speed beat in eggs one at a time until blended. Add sour cream and vanilla until blended. Pour into crust and bake 1 hour, 15 minutes. Cool before removing from springform pan.

Clam Chowder

3 oz. salt pork, minced
3/4 cup butter
1 cup onion, chopped finely
3 cups clams (minced)
3 cups potatoes, peeled and cubed
6 cups clam juice (canned or bottled)
1 1/2 cups light cream
ground pepper

Fry salt pork over medium heat 2-3 minutes. Add butter and cook without browning the butter for 1 minute. Add onion and cook for 4 minutes (don't brown). Add clams, cook 3 minutes. Add potatoes and clam juice, bring to boil and simmer for 8 minutes. Add cream. Add pepper to taste.

Float 1 t. butter on top of each bowl. Serve with soda crackers/chowder crackers.

The notation next to this recipe says "from Margaret".

Canadian Pork Pie

You've probably never tasted this. I can only say that since finding this recipe it just may be Christmas Eve dinner for the rest of my life.

3 lbs. ground pork
2 large onions, sliced thin
6 medium potatoes, sliced thin
2 cups water
2 t. salt
1/2 t. cinnamon
1/4 t. cloves
Pie crust for 2 9" pies

Combine pork, onions, potatoes and water. Bring to boil and simmer for one hour. Pour off liquid and excess fat. Return 1 cup liquid to meat mixture. Add seasonings and mix well. Cool an divide in halves and put into pies. Have crust thicker than usual. Bake in oven 30-35 minutes at 425.

Grasshopper Pie

A favorite of mine ever since I was a kid on Cape Cod. Lot of memories associated with this one.

1 envelope unflavored gelatin
1/2 cup sugar, divided
1/8 t. salt
2 eggs separated
1 1/4 cups milk
1/2 t. peppermint flavoring
1 cup heavy cream, whipped
Green food coloring
Whipped Cream

Mix gelatin, 1/4 cup sugar, and salt in medium saucepan. Beat together egg yolks and milk; stir into gelatin mixture. Place over low heat; stir constantly until gelatin dissolves and mixture thickens slightly, about five minutes. Remove from heat; stir in peppermint flavoring. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon. Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until very stiff. Fold into gelatin mixture; fold in whipped cream. Add enough green food coloring to make delicate green shade. Turn into Chocolate Crumb Shell. Chill until firm. Garnish with whipped cream.

Chocolate Crumb Shell

1 1/4 cup chocolate wafer crumbs
1/4 cup sugar
1/3 cup melted butter

Combine ingredients and press into bottom and sides of 9" pie plate. Bake at 400 for 5 minutes. Cool.