Cheesecake

Delicious Cheesecake

1 lb ricotta cheese(whole milk)

1 lb cream cheese

1 1/2 cups sugar

4 eggs @ room tempature

1 T lemon juice

1 t vanilla ( I add more- I have also added dissarrno or amaretto-2 or more Tbs)

3 T cornstarch

3 T flour

1/4 lb melted butter(cooled off)

1 pint sour cream

electric beater: add cream cheese w/ricotta in bowl & mix, add sugar gradually & beat until smooth. Add egs, lemon uice, vanilla, cornstarch, flour & melted butter; beat until completely smooth. Blend in sour cream. Pour into a springform pan(not greased) Bake @ 320 for 1 hour 15 min. Shut off oven and leave for 2 hours. Then refrigerate for at least 8 hours or overnight.

For the crust I crush graham crackers with melted butter until mixed together well, and press in bottom of springform pan, bake @ 350 for 10 minutes or so, until set. I don't really measure, if I had to guess.. 1/3 of a package of graham crackers with a 1/2 stick of melted butter.

You can do anything you want for the crust, use chocoalte wafers or any crust you prefer.

This recipe is from my mother-in-love, Francoise. She got the recipe from an old friend from Germany, years ago when they lived in NYC. She has made this for years, always a favorite.. so now I am keeping the tradition alive too... Hope you LOVE it too!!!!

Cicada Killers

http://www.motherearthnews.com/Modern-Homesteading/Cicada-Killer-Wasps.aspx

This is a question I submitted to Mother Earth News. They chose my question on their website. I was hoping for more of a way I could rid my yard of this problem, but they gave me much needed information!

Japanese( Ichiban) Eggplant

My japanese eggplant.. they are delicious. I think these are much tastier than black beauty. This one grew perfect, size & color..ready for eggplant parmagiana!!!

Are you an eggplant lover?
If you ever have a chance to buy or grow them, you will love them!

Marinated Lambchops with vegetable couscous

Marinate lambchops with olive oil, fresh rosemary, garlic, coarse sea salt, cracked black pepper, and a little cajun seasoning. Grill for 5 min on each side, or until done. (how you prefer it)

Couscous with vegetables
olive oil
3 cloves, garlic chopped fine
1 medium onion
2 japanese eggplant, peeled & cut into strips or cubes
1 medium zucchini, chopped
4 tomatoes, peeled and chopped
1 medium red pepper
any herbs you desire, to taste. I add fresh parsley, thyme, & marjoram.

sautee garlic & onion with olive oil until carmelized.( add fresh herbs now) Then add red pepper, cook for a few minutes over low heat, then add zucchini and eggplant. Cooking for 2 minutes, then add tomatoes. Just cook vegetables until soft & tender. Cook couscous according to package. Add to the vegetables. I use a whole 10 oz box. You can use any vegetables you desire. Sometimes, I double the amount of vegetables. You can design this the way you like it. Couscous is so versatile. Fun to experiment with many different variations!!!!
Garnish with a sprig of rosemary or sprinkle with chopped fresh herbs.