INGREDIENTS
1¼ cups graham cracker crumbs
1¼ cups sugar, divided
½ cup butter, softened
2 eggs
1 (8-ounce) package cream cheese, softened
1 teaspoon vanilla extract
¼ teaspoon cinnamon
2 tablespoons cornstarch
1 (15-ounce) can blueberries, drained and
reserve juice
4 tablespoons lemon juice
DIRECTIONS
Mix graham crackers crumbs, ¼ cup sugar, and softened butter. Press firmly into an ungreased 9-inch square baking pan. Beat eggs until thick. Add ½ cup sugar, softened cream cheese and vanilla extract. Beat until smooth. Pour over crumb mixture. Bake at 350 degrees Fahrenheit for 30 minutes. Sprinkle with cinnamon and cool. Mix ½ cup of sugar and cornstarch in a saucepan. Stir in ½ cup of blueberry juice and lemon juice. Cook, stirring constantly until mixture thickens and boils. Add additional blueberry juice if needed. Cook 1 minute. Remove from heat. Stir in blueberries. Cool. Pour over cheesecake. Chill 4 hours. Serve with whipped cream.
Note: Can use 2 cups of fresh blueberries. Use water or orange juice to make sauce.
FIRE HOUSE SALAD
INGREDIENTS
1 large head lettuce
1 medium onion
3 large tomatoes
½ pound hard German salami
8 slices Kraft sharp cheddar cheese
1 small can anchovies (optional)
Italian dressing
DIRECTIONS
Tear lettuce. Chop onions and tomatoes. Mix together. Slice salami in long strips and cheese slices into long strips and place on top of salad. Add anchovy juice to salad. Cut anchovy fillets into small pieces and add to salad. Add enough Italian dressing to coat ingredients. Marinate for 2 hours and serve with garlic bread.
