Cheesecake in Muffin Cups

8 oz cream cheese softened
3 eggs
1 tsp. vanilla
1/2 c. sugar
Mix and pour about 2/3 full into aluminum muffin cups that has a vanilla wafer place in the bottom. Bake 300 for 24 mins.
Add:
1/2 c. sour cream
1/4 c. plus 2 T. sugar
1/4 tsp vanilla
Bake another 5 mins and top with fruit junket topping.
Makes 24

Pumpkin Cake from my friend Julie Gneighting

4 eggs

1 2/3 white sugar

1 c. crisco oil

1 16 oz. can pumpkin or 2 cups (can use squash)

Mix above ingredients together.

2 c. flour

2 tsp B.P.

2 tsp cinnamon

1 tsp. salt

1 tsp B.S.

Place the dry ingredients together and stir with a fork to mix. Pour into liquid mixer and blend. Place in a large cookie sheet or two small ones. Spray with pam and coat lightly with flour.

Bake 350

25-30 mins.

Frosting:

3 ox. cream cheese softened

1/2 c. butter

1 tsp vanilla

2 c. powered sugar

Mix until smooth

This recipe came to me from my good friend Jewel who is an excellant cook. I woke up realizing that I needed to take a dessert to a R.S. luncheon. I knew if I opened my cook book I would be overwhelmed with all the possibilities. So I thought of Julie and knew she would recommend something good and narrow my choices. She said, " I think of the season and what would taste good that time of year." So thus pumpkin cake and wow did it taste good. Thanks my good friend for your advice that day. I needed help and you were there.

Pork Chow Mein

1 lb boneless pork loin

2 garlic cloves, minced

4 T soy sauce, divided

2 T. cornstarch

1/2 to 1 tsp ground ginger

1 c. chicken broth

1 T. vegetable oil

1 c. thinly sliced carrots

1 c. thinly sliced celery

1c. chopped onion

1 c. coarsely chopped cabbage

1 c. coarsely chopped fresh spinach

Hot cooked rice

1) Cut pork into 4-in. x 1/4 in. strips; place n a bowl. Add garlic and 2 T soy sauce. Cover and refrigerate for 2-4 hours.

2) Meanwhile, combine the cornstarch, ginger, broth and remaining soy sauce until smooth; set aside. Heat oil in a large skillet or wok on high; stir-fry pork until no longer pink. Remove; keep warm.

3) Add carrots and celery; stir-fry for 3-4 mins. Add the onion, cabbage and spinach; stir-fry for 2-3 mins. Stir broth mixture; stir into skillet along with pork. Bring to a boil; cook and stir for 3-4 mins. or until thickened. Serve immediately over rice if desired.

Yield: 6 servings.

Nutrition Facts; 1 c. without rice equals 162 calories, 6 g. fat ( 2 g. saturated) 38 mg cholesterol, 561 mg sodium, 10 g. carbohydrate, 2 g fiber, 17 g protein.

Sloppy Joes

1 lb. ground beef

1 c. ketchup

1/4 c. water

2 T. brown sugar

2 tsp. worcestershire sauce

2 tsp. prepared mustard

1/2 tsp. garlic powder

1/2 tsp onion powder

1/2 tsp salt

1) In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, water, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder and salt.

2) Bring to a boil. Reduce heat; cover and simmer for 20-40mins. Serve on buns.

Yield: 3 servings

Fact: 1 sandwich equals 439 calories, 16 g fat(6 g. saturated fat), 75 mg cholesterol, 1,360 mg sodium 46 g carbohydrate, 2 g fiber, 27 g protein.