Carrot Raisin Salad

Carrot Raisin Salad

3 cups grated carrots
1 cup finely chopped celery
2/3 cup dark seedless raisins
1/2 cup coarsley chopped pecans
2 tbsp chopped fresh parsley
3/4 cup mayonnaise
1 tbsp sugar
1 tsp grated orange rind
1/2 tsp salt

Combine all ingredients in order given and toss lightly. Serve on lettuce or
as a side dish.

Cauliflower Au Gratin

Cauliflower Au Gratin

1 medium cauliflower
4 tbsp butter
3 tbsp flour
1 3/4 cups milk
1/2 cup grated cheese

Cook cauliflower and drain well. In a frying pan heat 1 tbsp. butter until
brown and roll cauliflower in it. Place in a baking dish, salt and pepper
lightly. Make a white sauce with the remaining butter, flour and milk. Salt
and pepper to taste and pour over hot cauliflower. Sprinkle cheese on top
and bake uncovered for 20 minutes at 400 F

Banana Cream Cheesecake

Banana Cream Cheesecake

1 1/2 cups vanilla wafer cookies, finely crushed
1/2 cup melted butter
2 lbs. cream cheese, softened
2/3 cup sugar
2 Tablespoons cornstarch
3 eggs
3/4 cup mashed ripe bananas
3/4 cup heavy whipping cream
2 teaspoons vanilla extract

1. Combine butter and cookie crumbs; press evenly into the bottom of a greased
springform pan, chill.

2. Beat cream cheese with an electric mixer until light and fluffy.

3. Beat in sugar and cornstarch. Add eggs, one at a time, mixing well after each
addition.

4. Add the bananas, whipping cream, and vanilla. Pour mixture over prepared
crust.

5. Bake in a 350 degree oven for 15 minutes.

6. Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or
until center is almost set.

7. Allow to cool completely, then refrigerate, uncovered, for at least 6 hours.