Jeanne's cheesecake

Remember how wonderful this was? Remember how amazed we all were? Remember the metric system? It all comes together in this recipe ...

Crust

.171g graham cracker crumbs

.056g sugar

.083g melted butter

Mix together until moistened

Cheesecake batter

.662g cream cheese

.199g sugar

.032g melted butter

.013g lemon juice

.006g vanilla extract

.174g eggs

.058g cream

.058g sour cream

1. Prepare two 6" pans with pan spray, parchment, and graham cracker crust.

2. Cream the cream cheese until smooth then add sugar on medium speed until smooth.

3. Add eggs gradually, scraping bowl between additions.

4. Add remaining liquid ingredients and mix until combined then drizzle melted butter.

5. Place .550kg of batter in each pan.

6. Place pans in another dish filled with hot water reaching 1/2 way up sides of the pans.

7. Bake at 325F or 285F in convection oven for 1 hour 15 minutes of until just barely set in the middle.

8. Allow to cool and freeze before unmolding.

9. Garnish with sour cream and fruit if desired.

Margolies' Sticky Rice

This one is as easy as it is delicious. It should serve 4 easily.

1 large jar canned mushrooms
1.5 cups long grain white rice
2 cans beef consomme
2 cans French onion soup
1 stick of butter

Preheat oven to 400º F.

In a 2-3 quart casserole dish, mix together all ingredients. Cover tightly and throw it into the oven. Check after 60 minutes and if the rice isn't sticky yet, keep it in another 30 minutes.

Garlic Oregano Knots

Again, I let Bon Appétit do all the work for me.

Roast Beef Tenderloin with Horseradish Cream Sauce

I'm not even going to bother retyping it, when Bon Appétit has already done such a great job for me. :)

The only modification I made is to the sauce – I liberally added Duke's mayonnaise, because Duke's is all you are allowed to use when you live in The South™...