Frozen Lemon Cheesecake Ice CreamSource: Recipe by Judy Myrick1 cup whole milk 2 tablespoons or more fresh lemon juice2/3 cup granulated sugar 8 ounces cream cheese, softened and cubedIn a blender, combine all ingredients until smooth. Freeze.Makes 1 pint

Chipotle Mexican Grill Braised Pork ShoulderSubmitted to Recipe Goldmine by Amy McClureSource: This is an authentic recipe...I saw it on Cooking with Beth and Bill. Chef Steve Ells, Chipotle Mexican Grill1 (6 pound) pork shoulder, boneless 2 to 3 tablespoons olive oil 1 onio

Macaroni and CheeseSource: Charlotte Observer March 24, 1998From: Mary Godfrey, Shiloh Baptist Church, Choctaw County, Alabama3 tablespoons vegetable oil, divided1/2 pound uncooked elbow macaroni1 finely chopped onion1/4 teaspoon ground nutmeg1/4 teaspoon

Veal Marsala8 veal medallions, sliced in thin strips1/4 cup oil or melted margarine1 (4 ounce) can sliced mushrooms, drained or fresh, sliced1/4 cup chopped onion2 green bell peppers, sliced in thin strips1/2 teaspoon celery salt1/4 teaspoon black pepper1/2 te

Thousand Island Dressing2 hardboiled eggs, chopped1/3 cup green pickle relish, drained1 cup mayonnaise1/2 cup chili sauceMix all ingredients and store in a tightly covered container in the refrigerator for up to 1 month.

Grand Central Station Oyster StewThe oyster bar that opened in Grand Central Station in New York City on May 22, 1912 still serves an Oyster Stew made according to its original recipe.2 cups milk2 cups light cream1 quart oysters and liquor2 tablespoons butterSaltb

Turkey Stroganoff2 cups frozen, cut broccoli1 tablespoon butter or margarine1/4 cup onion, chopped3 tablespoons all purpose flour1 can chicken broth2 cups cooked and cubed turkey1 cup sour cream1 can mushroom, sliced and drained1/2 teaspoon dried rosemary

Grilled Red Snapper with Herb Pesto1/4 cup fresh lemon juice1/4 cup dry white wine2 rinsed drained anchovy fillets, chopped, or    1 teaspoon anchovy paste15 ounces red snapper fillets1 cup packed fresh basil leaves1/2 cup packed fresh parsley leav