Pumpkin Layer Cheesecake - Kim Spera Bamburak

Pumpkin Layer Cheesecake

Prep:10 minutes. Bake 40 minutes

• 2 pkg. (8oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1/2 tsp. vanilla
• 2 eggs
• 1/2 cup canned pumpkin
• 1/2 tsp. ground cinnamon
• Dash EACH gound cloves and nutmeg
• 1 ready-to-use graham cracker crust (6 oz. or 9 inch)

MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended.

STIR pumpkin and spices into 1 cup of the batter; pour remaining plain batter into crust. Top with pumpkin batter.

BAKE at 350 degrees for 35 to 40 minutes or until center is almost set.
Cool. Refrigerate 3 hours or overnight. Makes 8 servings.

Pumpkin Dip - Kim Spera Bamburak

Pumpkin Dip

• 2 cups confectionery sugar 
• 1 can (15 or 16 oz) pumpkin
• 1 pkg (8 oz.) cream cheese, softened 
• 1 tsp cinnamon
• 1/2 tsp ground ginger or pumpkin pie spice

Mix ingredients together till smooth. Use one small pumpkin, cut off the top and clean out.

Use markers to decorate pumpkin. Pour dip into pumpkin and serve with ginger snap cookies

EASTER CHEESE - Dorothy Szemcsak - Submited by Barbara Szemcsak Davis

EASTER CHEESE from Dorothy Szemcsak

Ingredients:

• 12-15 eggs beaten
• 1 qt. milk
• 1/2 cup sugar
• tsp. salt
• 1 tbsp. vanilla
•  raisins (optional)

Directions:
Put milk in pot med. flame till boiling, reduce heat, keep stirring so it doesn't burn- mix finely beaten eggs, sugar, vanilla and salt together when done add slowly to milk, continue stirring until mixture thicken (will usually become lumpy, you can add the optional raisins), pour mixture into a cheese cloth (careful will be hot). Wring cheese cloth until you have a ball with no more mixture coming out, place in frig overnight. Love this...

Fran's Steak Pizzaiola (Fran being Mom) - Dottie Cooper

Fran's Steak Pizzaiola (Fran being Mom)

• 2 packs of Chuck steak cut into bit size portions
• I large onion
• Oregano
• Parmesan Cheese
• Tomato Sauce (if you have some of your homemade left it's best.....if not you can use whatever your favorite is)

(Notice there are no real measurements here other than the steak!)

Heat olive oil in a dutch and quickly sear the meat in batches.
Remove all put one layer.
Start your layer on the bottom with meat. 
Slice onions over the meat.
Sprinkle with Parmesan Cheese and Oregano, add a few spoon fulls of sauce. 
Repeat the process till you use up all the meat. 
Depending on your pot size you might have two or three layers. 
Add water to the pot. 
Don't cover it like you would soup.Just about 3/4 of the way up.
Simmer on low to medium heat. The longer you simmer the better it is. 


This dish is actually best the next day when the flavors all meld together. Have some good crusty Italian break on hand for sopping up the sauce.


ALTERNATE: If desired, you can add thin potato slices to the layer process.

Parmesan Chicken - Camille King

My mom used to make this recipe all the time. It is very simple to make and so delicious. If you have a bigger family, just double or triple the recipe. If you don't like wine, you don't have to add it. I usually make one pan with wine and one without.

• 1 - 1 1/2 lbs Chicken breast cut into nugget size pieces 
• 1/2 cup Parmesan Cheese
• 1/2 cup Flour
• 1/4 tsp Pepper
• 1 tsp Oregano 
• 2 eggs
• 3-4 Tbs Margarine (can use olive oil or butter also)
• 1 cup White Wine

Mix Parmesan cheese, flour, pepper and oregano. 
Beat egg in a separate bowl.
Heat margarine in a frying pan, once the margarine is melted, dip chicken pieces in egg then dredge in the parmesan cheese and flour mixture until fully coated.
Saute the chicken until golden brown. Once the chicken is golden brown, lower the heat and add the wine to the pan.
It should bubble then reduce down to a syrup texture.

This can be served over mashed potatoes, rice or noodles. Enjoy.

Bill's FireHouse Chili - William Szemcsak

This Recipe is dedicated to my Sons, Billy; the firefighter and Michael; the Police Officer....
Billy will make it at the Firehouse and Michael can stop by for Dinner!

Ingredients

• Chopped Green Peppers
• Chopped Onions
• 3 lbs of ground Chuck
• 3 Large Cans of Kidney Beans
• 3 Large Bottles of Spaghetti Sauce (Ragu Mushroom or Sausage)
• 1 small can of mushroom slices
• Chili Power
• Garlic Powder
• Salt
• Black Pepper

In a LARGE pot, Brown Ground Chuck, breaking up Chuck with a spoon to small pieces. While browning the Chuck, add Chopped Onions and Green Peppers. Also add 1 tsp. each of Garlic Power and Chile Power to Chuck. Add a pinch of Black Pepper and Salt to Chuck. Open can of mushrooms and place into Chuck.

As meat mixture is cooking, open and DRAIN Kidney Beans, place on the side for now.

After meat is brown, onions are transparent, add Ragu Spaghetti Sauce, mixing it all together, add Kidney Beans… Now the IMPORTANT PART; as the Chili is cooking on medium heat, stirring often; add 1 tsp. of Garlic Powder; and START with 1 tsp. of Chili Powder, add more if needed during the cooking of chili, don’t rush it. If you like it THICKER, add small can of Tomato Paste, but if you do; you may have to add a little more Chili Powder. After about 60 minutes, place heat on low for 1 ½  - 2 hours.

Things to remember during cooking of the Chili, if a alarm comes in, TURN OFF STOVE!, Second; STIR OFTEN!, Third; TASTE OFTEN, Fourth; Don’t add a lot of Chili Powder, or the Chili will become a 3 alarmer, and some people don’t like it HOT and you can always add “Hot Sauce” to your own portion.

This Chili is great on a Cold Damp Day/Night and should be served with; Oyster Crackers, Sour Cream and or Shredded Cheddar Cheese. 

Remember 343! 

Körözött- Hungarian cheese spread - Ty Fedak

• 1/2lb farmers cheese (I've also used Philadelphia Low Fat Cream Cheese- from box, not the bowl)
• 1/4lb unsalted butter 
• 1/4 small onion, finely diced (I use red onion)
• 1 heaping tsp sweet Hungarian paprika (only imported Hungarian)
• 1/2 tsp prepared mustard 
• 1/2 tsp crushed caraway seeds (optional)

Mix everything together throroughly. Best to refrigerate overnight.
Being allergic to it, I leave the mustard out.
Great on rye bread, bagels or with crackers as an appetizer.
Garnish with chives or parsley

Szemcsak’s American Stew

Scouting in the Winter - Fords Park
Dad is with the Stick!

Dad started making this over a camp fire during our Cub and Boy Scouts Days. It really is a favorite of my sons. Great with a hand full of Oyster Crackers. 

• 1 pkg of All Beef Hot Dogs
• 1 Large Can of Campbell’s Pork n Beans
• 1 Medium Onion
• 1 Green Pepper
• 4 Slices of American Cheese
• Salt – To Taste
• Black Pepper – To Taste
• 1- TBSP. Spicy Brown Mustard
• 2 – TBSP. Ketchup
• Butter or Margarine

Drice Onion and Green Peppers in approximately ¼ x ¼ inch pieces and place in a large Skillet with melted Butter or Margarine,

Sauté until onions are transparent.

While Onions and Peppers are sautéing, SLICE Hot Dogs in ½ inch pieces.

After the Onions/Peppers are done, add Hot Dogs and Fry till Golden Brown on each side.

Once the Hot Dogs are Golden Brown, Add; Pork & Beans, Mustard and Ketchup; Salt and Pepper.

Heat and Stir until the juices start bubbling, remove from HEAT,

Place Slices of Cheese on top and COVER, once the cheese start to melt, serve.