Categorized | Recipes

Friday’s recipes: Oven Vegetable Medley and Pumpkin Cheesecake 11.22.2013

Posted on 22 November 2013 by KWBG

Oven Vegetable Medley by CK
1 can cream of mushroom soup
1 tsp Worchestershire Sauce
Dash of Tabasco sauce
2 c grated cheddar cheese
4 oz can mushrooms, drained
(2) 16 oz cans whole green beans, drained
2 c cooked carrots, cut into strips
10 oz frozen peas, thawed
8 oz can water chestnuts, drained and sliced
3 tsp. brown sugar
Combine soup, Worchestershire sauce, Tabasco sauce, cheese and mushrooms. Toss with drained vegetables. Spoon into 2 quart casserole dish. Sprinkle with brown sugar. Bake at 350 degrees for 30 minutes.



Pumpkin Cheesecake by BDM
Finely crush 38 gingersnap cookies
Mix with ¼ c finely chopped pecans and ¼ c melted butter. Press into bottom and sides of 9” springform pan
Beat 4 (8 oz) packages cream cheese and 1 c sugar
Add: 1 (15 oz) can pumpkin
1 T pumpkin pie spice
1 t vanilla
Beat in 4 eggs, one at a time, mixing each until blended. Pour into crust, bake at 325˚ for one hour and 20 or 30 minutes or until center is almost set. Loosen cake from rim of pan, let cool.  Refrigerate at least four hours, serve with a dollop of whipped topping and of dusting of nutmeg

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