• 1 lb. of fresh Mushrooms
• 1 tablespoon butter
• ½ lb. sauerkraut
• 2 tablespoon shortening
• 2 tablespoon Onions, chopped fine
• 2 tablespoon Flour
• 1 quart Milk
• Paprika
• salt

Cook mushrooms in 2 quarts of water for ½ hour.

Add sauerkraut and cook for another 15 minutes.

Melt in a saucepan 2 tablespoons shortening.

Add in with melted butter the flour and brown lightly.

Next pour in your milk and stir constantly while cooking until smooth. Add this to the mushrooms and sauerkraut.

Fry the onions in the tablespoon of butter, when lightly brown, pour into soup.

Cook altogether for a minute and salt to taste.

Sprinkle paprika over all. Makes 6 servings.

• 1 cup all-purpose flour
• 2½ teaspoons finely grated lemon peel, divided use
• 3 cups granulated sugar, divided use
• 1 teaspoon vanilla extract, divided use
• 3 large egg yolks, divided use
• ¼ cup butter or margarine, softened
• ¼ cup whipping cream
• 5 (8 oz) packages cream cheese, softened
• 1½ teaspoons finely grated orange peel
• 3 tablespoons all-purpose flour
• 5 large eggs
• 1 tablespoon cornstarch
• ½ cup water
• 1½ cups cranberries

Combine 1 cup flour, 1 teaspoon lemon peel, and ¼ cup sugar in a bowl.

Add ¾ teaspoon vanilla, 1 egg yolk and softened butter.

Mix thoroughly and shape into a ball.

Wrap the ball in plastic wrap and refrigerate for 1 hour.

Press 1/3 of the dough over the bottom of a 10-inch springform pan.

Remove the side of the pan and bake for 8 minutes.

Remove and cool, then attach the side of the pan.

Press the remaining dough over the side of the pan to within 1-inch of the top and place in refrigerator.

Set oven to 500°F.

In a mixing bowl, blend together 1¾ cups sugar and cream cheese on medium speed until light and fluffy.

Add remaining grated lemon peel, flour, vanilla and orange peel; mix well.

Add eggs and remaining egg yolks, one at a time, beating well, then add cream and mix well.

Pour into the prepared pan.

Bake for 10 minutes, then reduce the temperature to 250°F and bake for 1 hour longer. Remove and cool on a wire rack.

Combine remaining sugar and cornstarch in a saucepan, then add water and cranberries.

Cook over low heat until thickened, stirring constantly.

Simmer for 2 minutes then remove heat and to cool.

Spread over the cheesecake.

Chill, covered, for 3 hours before removing the pan side and serving.

• ½ cup butter
• 1 cup sugar
• 2 eggs
• 1 small sour cream
• 1 teaspoon almond extract
• 2 cups flour
• 1 ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 can whole cranberry sauce

• 1 cup confectioners sugar
• ½ teaspoon almond extract
• Hot water to make thin icing

Preheat oven to 350°.

Mix all the ingredients together except for the cranberry sauce.

Pour half of the batter in bundt pan.

Next pour in half of the can of cranberry sauce into the bundt pan.

Cover with remaining batter and top with the rest of the cranberry sauce.

Bake for 1 hour.

Drizzle with icing.

Drizzle over top of the cranberry cake.

• 2 cups (11-½ ounces) milk chocolate chips
• 1 tablespoon shortening
• 12 large strawberries with stems, rinsed and dried

Melt chips with shortening in top of double boiler over hot, not boiling, water, stirring constantly.

Dip about half of each strawberry in chocolate. Remove excess chocolate by scraping bottom of strawberry across rim of pan. Place strawberries on prepared baking sheet. Let stand until set.

Store in refrigerator in container between layers of waxed paper.