Triple Berry Cheesecake Tart

Nilla wafer or graham cracker crust
1 pkg. (8oz) cream cheese, softened
1/4 cup sugar
1 cup thawed cool whip
2 cups mixed berries (defrosted)
3/4 cups boiling water
1 Pkg lemon gelatin
1 cup ice cubes

Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping. Spoon into crust. Arrange berries over cream cheese filling. cover and refrigerate.

Stir boiling water into dry gelatin mix in medium bowl for 2 min. until completely dissolved. Add ice cubes; stir until ice is completely melted. Refrigerate about 15 min or until slightly thickened (consistency of unbeaten egg whites). Spoon gelatin over fruit in pan. Refrigerate 3 hours.

Makes about 10 servings ( i think that it makes 8 maxium.)

Ko’s Chow Mein

½ lb. pork or chicken
3 Tbs. oil
1 c. celery, cut diagonal
½ c. onions, sliced
2 tsp. salt (or less)
1 can mushrooms
1 c. chicken or beef broth
2 Tbs. corn starch
¼ c. water
2 tsp. soy sauce
1 can bean sprouts
chow mein noodles

Place oil in fry pan. Fry meat. Add vegetables after meat is browned. Add salt to taste. Cook over medium heat, stirring constantly. Add broth. Cover pan. Cook 5 minutes. Blend together cornstarch, water and soy sauce. Add. Stir until thickened. Serve over chow mein noodles.

Ko’s Sweet & Sour Chicken

3 lb. chicken breasts, cut in bite-size pieces (or 1 chicken, cut in regular pieces)
¼ tsp. garlic salt
½ tsp. Accent (optional)

Sprinkle over chicken, set aside for 1 hour. Roll pieces in corn starch, dip in beaten egg, fry until golden brown, drain. Put in baking pan, cover with sauce (recipe following).

Sauce:

¾ c. sugar
½ c. chicken stock or broth
½ c. vinegar
¾ Tbs. ketchup
2 Tbs. soy sauce
1 tsp. Accent (optional)
dash salt

Heat sauce until sugar is dissolved, and pour over chicken in baking pan. Bake at 325 degrees for 45 minutes. Turn once while baking. Sauce will thicken.

Ko’s Fried Rice

Cook quantity of rice desired, chill. Chop bacon and fry until very crisp. Fry eggs in bacon grease until hard, and then chop. Combine rice, bacon, eggs, and any other meat (ham or chicken) desired. Season with beef bullion (dry), soy sauce, sprinkle of sugar, and salt. Heat the mixture in a small amount of bacon grease and fry until the desired brown appearance.

Poppy Seed Chicken

1 lb. boneless, skinless chicken
2 can cream of chicken soup
1 Tablespoon poppy seeds
8 oz. sour cream
2 cups grated cheese
2 Tablespoon butter
Roll of Ritz crackers

Boil chicken, and then cut into bite-size pieces. Spread chicken over the bottoms of an oven-safe pan. Mix soup, sour cream, and cheese together. Spread mixture over the top of chicken. Then sprinkle with poppy seed. Crush the roll of crackers and mix with butter. Spread over the top of mixture in pan Bake for 30 minutes at 350. Serve over rice.

Chicken Alfredo Pizza

Pizza Dough (see below)

¼ cup flour
1-2 boneless skinless chicken breasts
5-6 cloves garlic
Mozzarella cheese, shredded
1 jar Alfredo sauce
¼ cup grated Parmesan cheese
¼ chopped green onions

Roll out pizza into circles. Grill one side then place sauce and toppings on the grilled side. Return to grill and cook until cheese is bubbly.

Pizza Dough

1 Tablespoon yeast
1 Tablespoon sugar
2 cups warm water
1 Tablespoon salt
1 ½ teaspoon oregano or rosemary
2 Tablespoon olive oil
5 cups flour

This is a very quick and easy recipe. I like to use the griddle instead of the grill. We like to make individual pizzas and sometimes we use whatever pizza toppings we want.

Sweet and Sour Pork Roast

1 boneless pork roast
1 Tablespoon cooking oil
1 can undrained crushed pineapple
½ cup water
½ cup chopped green pepper
1/3 cup brown sugar
2 Tablespoons ketchup
1 Tablespoon soy sauce
1 Tablespoon quick-cooking tapioca or cornstarch
½ teaspoon dry mustard or 1 teaspoon mustard

In a skillet brown pork roast on both sides in hot oil. Drain fat. Transfer to crock pot. In a bowl, combine pineapple, green pepper, water, brown sugar, ketchup, cornstarch, soy sauce, and dry mustard. Pour over pork roast. Cover and cook on low for 8-10 hours or on high 4-5 hours. Serve over rice if desired.

Mel’s version
I use 1 cans crushed pineapple, like it says and the juice of 1 can tidbit pineapple. Save the tidbits to top when you serve. (We like the taste of fresh pineapple better.) I also like 1 cup chopped green peppers and add 1 cup dried cranberries to the sauce before cooking. With about 30 minutes left of cooking time, shred meat to let the flavors absorb more.