Quarantine Cookbook 2020

51INGREDIENTS:1 bag of wide noodles1 cup of sour cream1 cup large curd cottage cheese5 eggs½ cup sugar2 caps of vanilla½ cup white raisens (to taste)¼ butter8 oz. crushed pineapple with juice (small can)Cinnamon to sprinkle on top.DIRECTIONS:Coat 9 x 13 cooking dish with cooking spray.**You can plump your raisens by placing them in a bowl of hot water while you prepare the rest of the ingredients. Drain and pat dry before adding to mixture.Boil noodles according to package directions. Drain, return to pot and set aside.**Crack eggs into a separate bowl and whisk to break up before adding.In a large bowl, mix all ingredients together (except noodles).Pour the mixture over the noodles and combine well.Pour into baking dish. Sprinkle with cinnamon.*Baked alone: Preheated oven 350o - 60 minutes.Cooking with a turkey at 325o - takes longer.kugel is done when the center is set and the tips of noodles turn golden brown. Let cool 15 minutes or more before slicing.Oven temp.s see below*

52Gettie Shapiro’sWine Jell-O Mold

53INGREDIENTS:1 can of pitted, Royal Anne Cherries1 large or 2 small pkgs. of dark cherry Jell-o1 ½ cup of hot water¾ cup of wine (or grape juiceDIRECTIONS:Drain cherries and save juice.Dissolve Jell-o in hot water.Add wine.¼ cup juice. ½ cup ‘cold’ water.Cover just the bottom of a mold with Jell-O.Add whole, well drained cherries.Let set in fridge.Add remaining Jell-o.Refrigerate until set.Remove from mold and serve.

54J. L. Hudson’sMaurice Salad

55Serves: 6 (generously) Serves 3 (generously)INGREDIENTS:Salad DressingHalf Recipe2 tsp. white vinegar 1 tsp. 1½ tsp. freshly squeezed lemon juice ¾ tsp.1½ tsp. onion juice ¾ tsp.1½ tsp. sugar ¾ tsp.1½ tsp. Dijon mustard ¾ tsp.¼ tsp. dry mustard ⅛ tsp.1 cup mayonnaise, lo-fat or regular ½ cup2 Tbsp. chopped fresh parsley 1 Tbsp.1 hard-cooked egg, diced ½ (use rest on salad)Salt and freshly ground black pepper Salad1 lb. ham, julienned ½ lb.1 lb. cooked turkey breast, julienned ½ lb.1 lb. Swiss cheese, julienned ½ lb.½ cup slivered sweet gherkin pickles ¼ cup1 head iceberg lettuce, shredded ½ head8-12 pimiento-stuffed green olives 4-6 for garnish (opt.)DIRECTIONS:To prepare the dressing, in a small bowl combine the vinegar, lemon juice, onion juice, sugar, Dijon and dry mustard; whisk well to dissolve the sugar.Whisk in the mayonnaise, parsley and egg, then season with salt and pepper to taste.In a large bowl, combine the ham, turkey, cheese and pickles and toss lightly. Pour the dressing over the salad and gently fold together.Arrange a bed of lettuce on each plate. Top with the meat and cheese mixture and garnish each serving with 2 olives and serve.

56Vicki Schalk’sMacaroni Salad

57INGREDIENTS:2 cups cooked macaroni3 hard boiled eggs - cut into pieces1 small onion – choppedCelery 2-3 chopped ‘or’ about a tsp. of celery seedMarzetti’s Slaw Dressing1 Tbsp. sugar (optional)Red bell pepper (optional)DIRECTIONS:Mix all ingredients together in a big bowl.Use enough Marzetti’s so everything is a little too moist. Chill in fridge (at least an hour or more, if possible). May want to add a little more Marzetti’s to moisten before serving.HaLf RECIPE: 3-4 servings1 cup cooked macaroni2 hard boiled eggs (cut up)onion to taste (hand full)½ tsp. celery seed or to taste½ Tbsp. sugar (optional)Red bell pepper (optional)Marzetti’s until a “little” too wetSame Directions

58Matthew Janiak’sMexican Corn SaladAlso known as Mexican Street Corn & Esquites

59INGREDIENTS: Servings: 44 ears of corn, husked 3 Tbsp. mayonnaise 2 Tbsp. fresh lime juice ⅛ tsp. paprika Pinch of cayenne pepper (optional) 2 ounce Cotija (ko-tee-a) cheese or Parmesan, crumbled (about ½ cup), plus more for serving 2 Tbsp.s chopped fresh cilantro, plus more for serving kosher salt, freshly ground pepper to tasteDIRECTIONS:Prepare grill for medium heat. Grill corn, turningoccasionally, until tender and charred, 8–10 minutes; let cool slightly. Cut kernels from cobs and transfer to a medium bowl.Whisk mayonnaise, lime juice, paprika, (cayenne, if using), 2 oz. Cotija cheese crumbled and 2 Tbsp.s cilantro in a large bowl; season with salt and pepper. Add corn and toss to combine. Top with more cheese and cilantro.DO aHEaD:Dressing can be made 2 days ahead. Cover and chill. Corn can be grilled and cut from cobs 1 hour ahead. Store airtight at room temperature. **I’ve also seen corn on sticks rolled with the mixture. That’s how street venders sell it in Mexico.

60Judy Mayer’s Tuna-Noodle Salad

61INGREDIENTS & DIRECTIONS:Boil your choice of pasta.Let them cool in the fridge.2 (12 ½ ounce) cans of tunaAdd to noodles.Add tomatoes, celery, peas, etc. (see below)Add Miracle Whip to taste. (eCH! I always use Mayo).A little saltLet cool in fridge (or eat it while it’s cooling, which is what I do and by the time it’s really cool, there’s nothing left....ooops)aDDITIONaL OPTIONaL INGREDIENTS:Amount optional:1 can of peas3 hard boiled eggsCeleryonionsTomatoes / Cherry tomatoesRed/Green peppersolivesSprinkle of paprika

62Margie Swartz’sChicken Soup

63INGREDIENTS:ChickenCeleryCarrots2 whole onions1 parsnip (optional)Small batch of chopped parsley (optional)Salt & pepperDIRECTIONS:Put chicken in soup pot.Fill to 1” from top of pot with water.Let it come to a boil. Skim top off.Lower heat to medium.Add remaining ingredients and let cook. until chicken is done and vegetables are tender..Add matzo balls if desired or serve with farfel.Can be frozen and re-heated.

64Joan Omeitanski’sEasy Veggie Soup

65INGREDIENTS:Large soup pot1 can of green beans – drained1 can of corn – drained1 can of carrots – drained1 can of zucchini in tomato sauce2 cans of diced tomatoes (flavored)2 cans of chicken or beef brothDIRECTIONS:Boil all together for 10 minutes and serve.

66Marilyn West’sBlueberry French Toast CasserolePhoto: M. West

67INGREDIENTS: Preheat oven to: 350°1 (12-14 ounce) loaf french bread, sourdough bread, or challah*1 cup (180g) fresh or frozen blueberries*(other fruits)8 large eggs2 ¼ cups (540ml) whole milk½ tsp. ground cinnamon¾ cup (150g) packed light brown sugar1 Tbsp. (15ml) pure vanilla extractStreusel Topping⅓ cup (69g) packed light brown sugar⅓ cup (42g) all-purpose flour (spoon & leveled)½ teaspoon ground cinnamon6 Tablespoons (86g) unsalted butter, cold and cubedOptional: extra blueberries, fresh fruit, maple syrup, and/or confectioners’ sugar for toppingDIRECTIONS:Grease a 9×13 inch pan with butter or spray with nonstick spray. Slice then cut the bread into cubes, about 1 inch in size. Spread cubes into the prepared baking pan and top evenly with blueberries. Set aside.Whisk the eggs, milk, cinnamon, brown sugar, and vanilla together until no brown sugar lumps remain. Pour over the bread. Cover the pan tightly with plastic wrap and stick in the refrigerator for 3 hours – overnight. Overnight is best. Preheat oven to 350°F (177°C). Remove pan from the refrigerator.Prepare the topping: Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cubed butter with a pastry blender or two forks. Sprinkle the topping over the soaked bread.Bake for 45-55 minutes or until golden brown on top. I usually bake it for 45 minutes because I like it softer. Serve immediately. Cover leftovers tightly and store in the refrigerator for 2-3 days.HaLf BaTCH: This recipe can easily be halved in an 8 or 9-inch baking pan. The bake time will be slightly less, around 30-35 minutes.Baked casserole can be frozen up to 3 months.

68Arnie Sleutelberg’sKremjalesDutch Matza Pancakes - Krem-ja-leesRecipe and picture submitted as one of his favorite ‘mom’ (Edith) memories.Photo: A. Sleutelberg

69INGREDIENTS:2 Matzas (soaked and drained)¼ cup sugar1 eggRaisinsSlivered Almonds (roasted)¼ tsp. vanilla extract¼ tsp. saltDIRECTIONS:While matzas are soaking, mix other ingredients. Then fold in drained matzas. Fry pancakes in oil until crisp.Makes 10-12 pancakes

70Marilyn West’sNut & Seed Breakfast CookiesPhoto: M. West

71INGREDIENTS: Preheat oven to: 37502 cups quick oats (not instant or old fashioned)½ cup almond meal or almond meal*1 heaped Tbsp. mixed seeds and grains (i.e. flax seed, hemp seeds, quinoa etc.)½ cup pecan halves (optional)1 tsp. cinnamon½ tsp. baking soda1 egg½ cup coconut oil, melted½ cup pure maple syrup2 capfuls of pure vanilla extract1–2 Tbsp. water**½ heaped cup dried cranberriesINSTRUCTIONS:Line 2 baking sheets with parchment paper for easy clean up.Add the quick oats, almond flour, mixed seeds, pecans (if using) cinnamon, and baking soda to a food processor. Pulse until the oats look like ‘flour.’ It’s okay to have a few big pieces in the mix.Add the egg, coconut oil, maple syrup, vanilla extract and 1 Tbsp. of water. Process to combine. If the dough is too stiff, add the remaining 1 Tbsp. of water to loosen up the batter. This way, the cookies will spread when baked. Repeat this step as needed. Alternatively, if the batter is too runny, just add a sprinkle of almond flour or oats to combine.Add the cranberries and pulse a few more times.Using a mini ice cream scoop about 1-inch in diameter (or with 2 spoons), portion the cookies onto your lined baking sheets.Bake for about 12-13 minutes or until light golden brown. Cool on the tray for 5 minutes. Transfer to a wire rack to finish cooling.Store cookies in an air-tight container for up to one week (if they last that long).

72Myrtle Janiak’sAmazing Apple Pie

73INGREDIENTS: Preheat oven to: 400O3 Northern Spies Apples** (or substitute 6-7 Macintosh & 6-7 Jonathans) **Northern Spies are very large5 additional Macintosh when using Northern Spies¾ cup sugar2 Tbsp. of flour1 tsp. of cinnamon1 dash of nutmeg4 pats of butterMake your favorite pie crust (you’ll need bottom & top crust)Peel, core & cut apples into wedges in big bowlDIRECTIONS:Mix all dry ingredients together, sprinkle over apple wedges and mix well.Turn into pastry (will be heaping).Place butter pats on top – cover with top crust.Cut 5-6 - 2” slits in top crust to vent.Bake 45 min. @ 400oRemove from oven and brush the crust with milk & sprinkle with sugar.Bake an additional 15 minutes. Cool.

74Joan Vigi’sCream PuffsPâte à Choux(pat-a-shoe)

75INGREDIENTS:¼ cup butter Preheat oven to: 375o½ cup water 6 lg. - 50 min.s⅛ tsp. salt 12 small - 35 min.s½ cup flour2 eggsDIRECTIONS: Grease cookie sheets (s) (Use of parchment recommended) Combine butter, water & salt in a saucepan and bring it to a boil. Add flour - stir until forms a ball. Remove from heat - stirring to cool (2 min.s)Add 1 egg - stir. Repeat with second egg. Continue stirring a few min.s Takes some muscle, (or use a food processor). Pipe or spoon onto cookie sheet & bake. An egg wash is a nice idea. Remove from oven and poke each side so insides will bake. Return to oven another 5 min.s or until nice & brown all around. Slice tops off when cool.Looks crumbly Gets lumpy Smooths to peaksCream Puff Filling on Page 94

76Michelle Simpson’sEasy Peanut Butter Chocolate Chip Pie

77INGREDIENTS: Preheat oven to: 35001 pkg. refrigerator chocolate chip cookie dough, divided1 pkg. (3.4 oz.) Vanilla instant pudding (1 large box)1 cup milk⅓ cup creamy peanut butter, divided (I use more)1 ½ cup thawed whipped topping (I use full small container)1 oz. semi-sweet chocolate2 Tbsp. chopped peanutsDIRECTIONS:Well grease pan. Use lightly floured hands to press ¾ of cookie dough onto bottom and up sides of 9 in tart or pie pan (I use pie pan). Bake 12-15 min or until golden brown; cool completely. Meanwhile roll remaining cooking dough into 6 (1 ½ in) balls; place, 2 inches apart on baking sheet. Bake 10-12 minutes or until golden brown.Beat pudding mix and milk with whisk 2 min (pudding will be thick.) Add ¼ cup peanut butter (I add more P.B.); mix well.Stir in ½ cup whipped topping (I add more); spread onto bottom of crust. Top with remaining whipped topping, spreading to within 1 inch of edge. Refrigerate 2 hours or until filling is firm.Remove rim if used tart with removable bottom. Cut each cookie in half; insert, cut side down into top of pie in a circle. Microwave remaining peanut butter on high 45 seconds or until melted; stir. Melt chocolate as directed on package. Drizzle peanut butter, then chocolate over pie; sprinkle with nuts.Original recipe from Kraft with my adaptations.

78Duff Goldman’sFat & Chewy Chocolate Chip CookiesFood Network Personality: Ace of Cakes

79INGREDIENTS: Preheat oven to 375°2 ¼ cups all-purpose flour1 tsp. baking soda1 tsp. kosher salt2 sticks butter, softened¾ cup granulated sugar¾ cup lightly packed brown sugar2 extra-large eggs1 tsp. pure vanilla extract2 cups semisweet chocolate chipsDIRECTIONS: **In a medium bowl, mix together flour, baking soda, and salt.In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars until light and fluffy. Mix in eggs and vanilla.Add flour mixture and mix until well combined. Stir in chocolate chips.eat a bunch of the cookie dough (kidding!).Scoop what’s left of the cookie dough onto an ungreased baking sheet.Bake cookies 8 to 12 minutes, depending on how gooey you want those centers to be.Let cool 5 minutes, then transfer cookies to a wire rack.** Important: Do steps in order - no shortcuts.

80JoAnne Levy’sLemon Meringue PiePhoto: J. Levy

81INGREDIENTS: Preheat oven to: 35001 ½ cups sugar3 Tbsp.s cornstarch⅓ cup lemon juice½ – 2 tsp. finely shredded lemon peel DIRECTIONS:Prepare Baked Pastry Crust. In a medium saucepan stir together the 1½ cups sugar, the cornstarch, and flour; gradually stir in water. Bring to boiling, stirring constantly. Reduce heat; cook and stir over medium heat for 2 minutes. Remove from heat. Gradually stir about 1 cup of the hot mixture into beaten egg yolks; pour yolk mixture into remaining hot mixture in saucepan. Bring to a gentle boil; cook for 2 minutes more, stirring constantly. Remove from heat; stir in butter and shredded lemon peel. Slowly stir in ⅓ cup lemon juice. Bake: 15 minutes at 3500Keep filling warm while preparing the meringue.See Perfect Meringue Recipe on Page 1003 Tbsp.s all-purpose flour1 ½ cups water3 slightly beaten egg yolks2 Tbsp.s butter, cut up

82Gettie Shapiro’s Mandel Bread(Jewish Biscotti)

83INGREDIENTS: Preheat oven to: 350o¼ lb butter3 eggs1 cup sugar1 tsp. vanilla3 cups sifted flour2 tsp. baking powderNuts, raisins, or chocolate chips (optional)DIRECTIONS:Melt butter and let stand.Mix eggs, sugar & vanilla by hand.Mix dry ingredients and egg mixture together.Mix well.Add nuts, raisins, or chocolate chips (optional).Split into 3-4 loafs on a cookie sheet.Bake 40-45 minutes.Cut quickly into pieces and broil lightly on both sides.If you have any aches or pains, eat one of these and you’ll forget all about it.

84JoAnne Levy’sMy Bubbe’s & Mom’s Rugelach This Easy Rugelach recipe is a classic pastry that is adaptable and fun to make! Probably brought to Canada by my Bubbe from Romania. My Mother also made these but the recipe is from my Dad’s mother.

85INGREDIENTS: Preheat oven to 350°¾ cup granulated sugar½ tsp.s kosher salt4 cups flour3 tsp.s baking powder 1 cup apricot preserves or preserve of your choice1 cup golden raisins1½ cups chopped walnuts, pecans or pistachios or combinationCinnamon Sugar (2 Tbsp.s granulated sugar + 1 tsp. ground cinnamon)1 beaten egg⅓ cup sugar for garnish INSTRUCTIONS:Sift flour, sugar, baking powder and salt. Add beaten eggs, oil, orange juice and vanilla.Place 2 large pieces of plastic wrap onto your counter. Divide the dough in half. Place the dough onto the plastic wrap and press it into a rectangle shape, approximately 1- inch thick. Wrap the dough tightly and refrigerate for at least 6 hours, or overnight.Line a large baking sheet with parchment paper and set aside.Divide the dough into 4 equal pieces, working with one piece at a time, placing the dough you aren’t using back in the refrigerator.On a lightly floured surface, roll out the dough into a 12 x 8- inch rectangle. Spread ¼ cup of the preserves evenly onto the dough. Sprinkle ¼ cup of the raisins and ¼ cup walnuts evenly on top. Sprinkle about 1 ½ teaspoons of cinnamon sugar all over the top. Roll the dough tightly from the long side into a log. Place the log seam side down onto your prepared baking sheet and repeat with the process with the remaining dough placing the logs 2- inches apart on the baking sheet.Brush each with beaten egg and sprinkle with sugar.Bake for 25 minutes, or until golden. Allow to cool on the baking sheet for 30 minutes, and then transfer to a cutting board to slice the cooked pastry.½ cup oil4 eggs beaten1 tsp. vanilla½ cup orange juice

86Marilyn West’sNo Knead Challah BreadPhoto: M. West

87**I only make to of the recipe - 2 small or ½¾2 medium loaves and I freeze one. INGREDIENTS: Preheat oven to: 350°for the dough:8 cups bread flour2 - 2 ½ cups lukewarm tap water (105°F)½ cup extra virgin olive oil½ cup sugar1 Tbsp. kosher salt1 Tbsp. RED STAR Active Dry Yeast*3 large whole eggs + 1 yolkDIRECTIONS:Add flour, 2 cups warm water, oil, sugar, salt, yeast, eggs, to large bowl. Mix until all ingredients are combined. Add additional water if needed to achieve a nice, thick, workable dough. Cover with plastic wrap. Allow mixture to sit at room temperature for 2 hours before refrigerating for up to 3 days, but for a minimum of 2 days (the flour needs that much time to form gluten strands to give the bread strength and texture.)When you are ready to make the challah, remove dough from refrigerator and braid as desired. To make a 3-strand braid, divide dough in half. Divide each half into 3 evenly-sized pieces. Roll each piece into a long log. Braid each piece, pinched ends to seal. Repeat with other half of dough. Place braided doughs on a greased baking sheet and cover. Allow to rise at room temperature for 1 to 2 hours (or until doubled in size).Make egg wash: Whisk eggs and water together. Brush on risen challah dough. Allow to sit for 10 minutes before applying a second egg wash. Sprinkle with sesame seeds (optional). Bake for 24 to 27 minutes, rotating baking sheet half-way through for an even crust color.for the egg wash:3 large eggs3 Tbsp. waterFor the topping:Sesame seeds (optional)

88Warren Williams’Peach CobblerRecipe and photo submitted by: Allyson Martinek (Radio Personality & Author) on behalf of her life long partner in crime, Warren.Photo: A. Martinek

89INGREDIENTS: Preheat oven to: 3750fILLING: 1 ¾ lbs. of peaches (6 cups) pitted and sliced. ****(Pic. also contains blueberries)½ cup sugar2 Tbsp. cornstarch or flour1 tsp. lemon or lime zest (or juice)CRUST/CRUMBLE TOPPING:1 ¾ cups all purpose flour1 Tbsp. baking powder½ tsp. salt¾ cups milk6 Tbsp. butter or shorteningDIRECTIONS:Combine peaches, sugar, flour/cornstarch and lemon/lime zest.Transfer to a casserole/baking dish and set to the side. (Can also add blueberries or other fruit to mixture.)Combine flour, baking powder & salt.Cut in ‘chilled’ butter or shortening. Dough might have small lumps.Add milk.Mix until dough pulls away from the sides of the bowl.Crumble dough or roll it out and cut shapes or create lattice.Cover fruit filling with crumbled or rolled dough.Bake for 45 - 50 minutes. Serve warm or cool.SPECIaL NOTE fROM aLLySON - “Be sure to destroy the whole kitchen, just like Warren, when making this Cobbler.”

90Michelle Simpson’sShaker Pineapple Cake

91INGREDIENTS: Preheat oven to: 35002 eggs1 can crushed pineapple (20 oz. undrained)2 cups flour2 cups sugar2 tsp. baking soda1 cup chopped nutsDIRECTIONS:Beat 2 eggsAdd 1 can crushed pineapple (20 oz. undrained)Mix remaining ingredients well and add 1 cup chopped nuts.Pour into ungreased 9x13 pan and Bake 30-40 min.Frosting:1 lb. box confectioner’s sugar3 oz. cream cheese⅓ cup butter½ tsp. salt⅓ cup milk1 tsp. vanillaDIRECTIONS:Beat all ingredients together until creamy.Frost cake then chill.

92Ruth Winter’sYummy Strudel

93INGREDIENTS:Preheat oven to: 350O½ lb butter or margarine 1 cup coffee cream or pet milk3 cups flourfILLINGS:Shredded coconutChopped nutsCinnamon sugarShredded chocolateJellyMarmalade DIRECTIONS:Grease a cookie sheet or use cooking spray.Dough Mix ingredients well and refrigerate overnight.Divide into 4-5 pieces.Roll dough flat.Cover with fillings of your choice.Jelly roll and place on cookie sheet.Bake 35 min (or less).Cut into diagonals. (They squoosh a little)Sprinkle with powdered sugar when cool.

94Joan Vigi’sCream Puff Filling

95Make vanilla pudding, but cut back on liquid (as for pie) so it is thick.Mix pudding with Cool Whip or Dream WhipPipe into cream puff (or eclair) shells.Drizzle chocolate icing or powder sugarover tops2 (1 oz.) squares semisweet chocolate 2 Tbsp. butter 1 cup confectioners’ sugar 1 tsp. vanilla extract 3 Tbsp. hot water For the icing, melt the chocolate and 2 Tbsp.s butter in a medium saucepan over low heat. Stir in 1 cup confectioners’ sugar and 1 tsp. vanilla. Stir in hot water, one Tbsp. at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.FillingIcingUse with Cream Puffs on Page 74

96Joan Omietanski’s Grasshopper Pie

97CrustINGREDIENTS:1¼ cups chocolate cookies crushed or chocolate graham crackers⅓ cup melted butter(You can also use a premade crust – if you can find one big enough)FillingINGREDIENTS:⅔ cup scalded milk24 Lg. marshmallows2 oz. green Crème De Menthe1 oz. white Crème De Cocoa½ pt. whipping creamDIRECTIONS:Crust:Combine the crushed cookies and butter; Pat into lightly greased 9” pie pan & chill.Filling:In a large sauce pan, scald milk and then gradually add marshmallows until melted, continually stirring. Let mixture coolIn a small bowl, combine the two liquors together; spoon in a small amount of the cooled marshmallow mixture and gently stir to combine. once these ingredients are combined, add this mixture back to the rest of the larger bowl of marshmallow mixture. once fully mixed, gradually fold in ½ pt. whipping cream.Pour entire mixture into prepared pie crust; freeze for at least 3 hours or until ready to serve. (Can be made a day or two in advance.)

98Mabel Schebor’sLemon CheesecakeSubmitted in memory of her mom by Pat Schaefer

99INGREDIENTS:30 Graham crackers (crushed) or 2 cups Graham Cracker crumbs¼ lb. (1 stick) melted butter2 Tbsp. powder sugar1 lg. cream cheese (8 oz.)1 cup sugar1 tsp. vanilla1 lg. (6 oz.) pkg. Lemon Jell-o2 cups hot water1 can pet milk **Chilled**Read recipe all the way thru before starting.DIRECTIONS:Dissolve Jell-o and hot water (no cold water at all)Chill until syrupy.Crush cracker and mix with melted butter and powdered sugar.Grease 9X13 pn with butter lightly. Press mixture into bottom of pan reserving ¼ of mixture to sprinkle on top of cheesecake.In separate bowl beat cream cheese (softened), sugar and vanilla till blendedChill bowl & beater to whip pet milk until stiff.Alternately add a little of chilled Jell-o mixture and then a little of cheese mixture - Slowly is the Key!This is what keeps cheesecake light and fluffy.Pour into 9x13 pan with crust. Sprinkle remaing crust on top.Chill to set. enjoy

100JoAnne Levy’sPerfect Meringue