1 LB. sausage (Hot or Mild)
1 Cup Self Rising flour
1 Cup Grated Sharp Cheddar Cheese
Combine all ingredients in a bowl
roll into small balls and place
on an ungreased baking pan (with
sides to hold the drippings)
and bake at 375 for approx. 30 mins.
or until golden brown.
1 Rock Lobster Tail
1 Stick Butter
1 Leomon (quartered)
Garlic Salt
Cut through top of lobster
tail with sissors and separate
meat from front to rear.
Leave meat attached at the
the point closest to the tail
fin. Pull meat up through the cut
and lay on top of the shell.
Squeeze lemon on top of meat and
brush with melted butter and garlic
salt.
Broil approx. 4 to 5 inches away from
heat until the top of the meat begins
to turn brown, brushing with the
garlic butter often.
Crust
1 3/4 c. fine graham cracker crumbs
(about 20 crackers)
1/2 tsp. cinnamon
1/4 c. finely chopped walnuts
1/2 c. butter/marg. melted
Filling
3 well beaten eggs
2 (8 oz.) pkg. cream cheese, softened
1 c. sugar
1/4 tsp. salt
2 tsp. vanilla
1/2 tsp. almond extract
3 c. dairy sour cream
Glaze
1 pt. fresh strawberries
1 c. water
1 1/2 Tbsp. cornstarch
1/2 c. sugar
Red food coloring
Crust: Thoroughly mix ingredients
for crust. Press on bottom and sides
of a 9 inch spring form pan. Sides
should be about 1 3/4 inches high.
Filling: Combine eggs, cream cheese,
sugar, salt, vanilla, and almond extract:
beat until smooth. Blend in sour cream.
Pour into crumb crust. Bake in a moderate
oven at 375 for about 35 minutes or just
until set. Cool. Chill thoroughly, about
4 to 5 hours (filling will be soft).
Glaze: Crush 1 cup of the strawberries;
add water and cook for 2 minutes. Sieve.
Mix cornstarch with sugar and stir
into hot berry mixture. Bring to boiling,
stirring constantly. Cook and stir until
mixture is thick and clear. (Add a few drops
of red food coloring, if desired.) Cool
to room temperature. Place remaining
strawberries atop chilled cheese cake.
Pour glaze over. Chill about 2 hours.
Makes 10 servings.
