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CREAMY CHEESE CAKE

Serves 8 to 12.

For crust: For filling:

40 vanilla wafers, crushed 2 pkg (8 oz.) Cream cheese, softened

1/4 cup pecans, finely chopped 1/2 cup granulated sugar

1/4 cup margarine, melted 1 tsp. vanilla extract

2 tbsp. granulated sugar 3 large eggs

Set rack in cookwell. Cover and preheat to 400˚F.

Combine crust ingredients; stir until well mixed. Pour into 9-inch springform pan; pat down

with back of fork; set aside. Place cream cheese, sugar and vanilla extract in large mixing

bowl; beat until smooth. Add eggs one at a time, beating well after each addition. Beat for 2

minutes on medium speed. Pour over crust. Place springform pan on rack. Cover; bake 55

to 65 minutes or until set and evenly browned. Remove cake from cookwell and place on

cooling rack. Let cake cool, away from drafts.

ORANGE BLUEBERRY BUNDT CAKE

Serves 12.

1 cup butter 1-1/2 cups sugar

1-1/4 cups Brown sugar, packed 4 large eggs

1 tsp. vanilla extract 1 tbsp. grated orange peel

2 cups + 2 tbsp. All-purpose flour 1 tsp. baking soda

1/2 cup plain lowfat yogurt 1 cup blueberries, rinsed

Set rack in cookwell. Cover and preheat to 375˚F.

Combine butter and sugars in large mixing bowl, beat with electric mixer until light and fluy,

about 3 minutes. Beat eggs, one at a time, until well blended. Beat in vanilla and orange peel.

Stir in dry ingredients alternately with yogurt and blueberries. Pour in to lightly greased and

floured 9 inch bundt pan. Lift lid and place pan on rack in cookwell. Cover and bake 45 to 55

minutes or until wooden pick inserted in cake comes out clean. Cool on rack for 10 minutes.

COOKING RECIPES

CHICKEN AND VEGETABLE SOUP

Serves 10 to 12.

2 qts. chicken broth 2 bay leaves

2 medium onions, chopped 1 tsp salt

4 stalks celery, thinly sliced 2- 3 tsp. Italian herb seasoning

6 carrots, thinly sliced 1 tsp. celery seed

2 cans (15 oz. ea.) stewed tomatoes 1 tsp. ground black pepper

1 pkg. (20 oz.) frozen mixed vegetables 2 lb. cooked chicken, chopped

2 cans (10 oz. ea.) whole kernel corn

Cover and preheat to 400˚F.

Lightly wipe cookwell with cooking oil. Add half of chicken broth and fresh vegetables. Cover;

cook 15 to 20 minutes or until broth is hot and vegetables soften. Add remaining ingredients.

Stir to mix. Reduce temperature to 325°F. cover; cook 45 to 60 minutes or until vegetables are

tender and soup is hot.