Cheese Freeze

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             FOOD FUNNY
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Thanks to Freddie Johnson for sending this one to us:

A man boarded an airplane in New Orleans with a box of frozen crabs and
asked a female crew member to take care of the box for him. She took the
box and promised to put it in the crew's refrigerator. He pointedly
advised her that he was holding her personally responsible for the crabs
staying frozen, mentioned that he was a lawyer, and proceeded to rant at
her about what would happen if she let them thaw out. Needless to say,
she was annoyed by his behavior.

Shortly before landing in New York she used the intercom to announce to
the entire cabin, "Would the gentleman who gave me the crabs in New
Orleans please raise your hand?"

Not one hand went up so she took them home and ate them.

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             TODAY'S RECIPE
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My mother was given this recipe by a friend, who I believe cut it out of
a newspaper back in the 1940s, or thereabouts. I have no idea why it's
called Cheese Freeze because it never goes in the freezer. It's
basically a quick and easy cheesecake, but there is something about this
particular version that is absolutely addictive.

Cheese Freeze

For the crust:
20 Graham crackers* (or 1 1/2 cups, 375 ml, Graham cracker crumbs)
4 Tbs (60 ml) butter
1/4 cup (60 ml) sugar

For the filling:
1 lb. (450 g) cream cheese
2 eggs
1/3 cup (80 ml) sugar
1 tsp (5 ml) vanilla extract
1/8 tsp (1/2 ml) salt

For the topping:
1 pint (500 ml) sour cream
1/3 cup (80 ml) sugar
1 tsp (5 ml) vanilla extract

* Graham crackers, an American product, are rectangular-shaped,
whole-wheat crackers that have been sweetened, usually with honey.
Substitute any sweet cracker or biscuit crumbs available in your area.

Crush the Graham crackers and mix with butter and sugar. Press into a
greased 8 inch (20 cm) square pan. Combine the cream cheese, eggs,
sugar, salt, and vanilla and blend until thoroughly mixed. Pour into the
crust and bake 35 minutes at 350F (180C). Remove from oven and cool for
10 minutes. Mix the ingredients for the topping, pour over the cooled
pie, and bake an additional 10 minutes.
Serves 6 to 8.
Received on Tue Jun 23 18:43:34 2009