ok well, just sayin I know your spoken for, so not trying to interfere
like that, but would deffinatly cook for you alone or you and hubby.....

One can never have enough friends. I want more of course, but still
looking for her

i'm definitely up for more friends. anytime Ko.
ps do u put giblets in your gravy or just spices. and if u do giblets do
u boil em or fry em.

giblets and fried with spices n fresh herbs

I want cheesecake now!!!

Italian or american cheese cake

OMG koj...italian..PWEASE!!!

should I send it with the soup ?

LOL

we keep talkin about gravy and cheescake like this i'm gonna have to
change my britches.

wantmy recipe ?

YES YES YES OH GOD YES YES PLEEEEEAAASE!

hey what happened to the other chef guy. he just kinda went away.

did some one say italian cooking lol check my menue in my file and call
me we deliver lol

1 cup HONEY MAID Graham Cracker Crumbs

3 Tbsp. butter or margarine, melted

2 Tbsp. sugar

4 cups POLLY-O Original Ricotta Cheese

1-1/4 cups sugar

1/4 cup flour

1/2 cup whipping cream

2 tsp. vanilla

1 tsp. grated lemon peel

5 eggs

1 tsp of nutmeg (sssh that's a secret)

PREHEAT oven to 350°F if using a silver 9-inch springform pan (or to
325°F if using a dark nonstick 9-inch springform pan). Mix crumbs,
butter and 2 Tbsp. sugar. Press firmly onto bottom of pan. Bake 10
minutes.

MEANWHILE, beat ricotta cheese, 1-1/4 cups sugar and flour in large bowl
with electric mixer on medium speed until well blended. Add whipping
cream,nutmeg, vanilla and peel; mix well. Add eggs, 1 at a time,mixing
just until blended after each addition. Pour over crust.

BAKE 1 hour and 20 minutes or until center is almost set. Run knife or
metal spatula around rim of pan to loosen cake; cool before removing rim
of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in
refrigerator.

Please..FedEx it right away!!!

PLEASE..

I am a hungry girl, get FOOD IN MY BELLY!!!

LOL well where do i send it ?

sweeeeeeeeeet.

the secret ingredient will allow ppl to like pucker their lips and say i
know what that is, but can t name it.. and they can t.

Nutneg naturally enhances any cheese dish, and you only need a lil bit
but wow what a difference.

Ok, I printed out that page Kojak..you are awesome!

Anytime any other recipes you need just ask. I ll email in here or on
yahoo

YOU ARE AWESOME!

TY for all the compliments