Cook of the Month recipes -- December

Tuesday, December 5, 2000 1:06 AM CST

Basic Cheesecake

Crust:

1 stick butter, very soft

2 tablespoons sugar

1 teaspoon vanilla

1 cup flour

Filling:

4 (8 ounces each) packages of cream cheese, softened

1 cup sugar

5 eggs

2 teaspoons vanilla

3/4 cup flour

Mix crust ingredients well and pat into bottom only of a 9-inch springform pan. Bake at 400 degrees for about 10 minutes, or until edges are lightly brown. Set aside and leave oven at 400 degrees.

Mix cream cheese with sugar until light. Add eggs, one at a time, beating well. Add vanilla and flour. Mix very well. Spray sides of springform pan with non-stick spray. Pour in cream cheese mix. Bake at 400 degrees for 10 minutes. Turn oven down to 250 degrees. Leave in oven for about one hour.

Check for doneness by touching middle -- it should stop jiggling, but don't overbake or it will crack. If you take it out of a hot oven and put it in the refrigerator too fast, it will crack. It is best to leave it in the oven for a couple hours, with the oven turned off. Larger cakes will take longer to bake -- you have to judge for yourself. Top with your choice of fresh fruit held on with preserves, chocolate topping with pecans and caramel, etc.

Cheese and Veggie Soup

1 (16 or 20 ounces) package frozen broccoli, carrots and cauliflower mix

2 quarts of water

8 chicken bouillon cubes (or equivalent of chicken soup base mix)

1 medium onion, chopped

2 bay leaves

1/2 teaspoon parsley flakes

1/2 teaspoon basil flakes

3/4 pound bulk American-type cheese

1 stick butter

2/3 cup flour

1-1/2 cups milk

Bring vegetables, bouillon and herbs to a boil in 2 quarts of water; simmer until veggies are tender. Remove bay leaves. Add cheese and butter; stir and simmer until melted.

Mix together flour and milk. Add to soup, stirring and simmering until soup thickens. If needed, add instant potato flakes to thicken soup. This recipe can also be made with broccoli as the only vegetable.

Italian Shells Casserole

2 pounds medium-size shells

1 teaspoon salt

16 ounces sour cream

16 ounces provolone cheese, sliced

2 pounds ground beef

2-3 quarts spaghetti sauce (your own or pre-made)

1/2 teaspoon pepper

24-32 ounces shredded mozzarella cheese

Cook shells. Rinse, drain and set aside. Brown ground beef. Add salt, pepper and spaghetti sauce. Simmer for 20 minutes.

Spray deep lasagna pan or large casserole dish with non-stick spray. Line with half of the shells. Cover shells with half the meat sauce. Spread half the sour cream over it and cover with half of both cheeses. Repeat for the second layer. Cover with lid or foil and bake at 350 degrees for 40 minutes. Uncover and bake 20 minutes more. Serve hot.

Cranberry Eggnog

6 eggs, separated

4 tablespoons sugar

1 quart cranberry juice

2 cups heavy whipping cream

Dash of ground nutmeg

Beat egg yolks until lemon colored. Add 2 tablespoons of sugar and beat for 5 minutes more. Set aside. Beat whites until soft peaks form. Gradually add remaining 2 tablespoons of sugar to the whites. Beat until stiff and glossy. Fold whites into yolk mixture. Stir in cold juice and cream. Sprinkle with nutmeg. Refrigerate.

Make Ahead Mashed Potatoes

5 pounds potatoes, peeled and cooked until tender and drained

1 cup heavy cream

1 (8 ounces) container cream cheese with chives

1 stick butter

2 teaspoons garlic salt, or to taste

Dash of pepper to taste

Mash potatoes and mix all ingredients together with an electric mixer. Put into large casserole dish sprayed with non-stick spray. Cover and refrigerate overnight. Dot with additional butter (about 1/2 stick) and bake, covered, in oven at 350 degrees for one hour (uncover for last 15 minutes).

Glazed Baby Carrots

2 pounds baby carrots, fresh or frozen, cooked until tender

6 tablespoons butter

6 tablespoons brown sugar

1 teaspoon cinnamon

1 teaspoon ground cloves

Melt butter in small pan or bowl. Stir in brown sugar, cinnamon and cloves. Pour over cooked and drained carrots. Stir to coat. Heat in pan a few minutes or microwave on high for 30 seconds.

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