Three people who cook for the Ain’t It Just Like Home restaura

Three people who cook for the Ain’t It Just Like Home restaurant in Mooreville provided a sampling of their recipes. Art Krittner and Polly Klaesen, both of Mooreville, are full-time cooks there, and Doris Richey, also of Mooreville, cooks desserts.

LOW-FAT CHEESECAKE

by Doris Richey, Mooreville

Crust:

2 cups graham cracker crumbs

1/4 cup sugar

6 tablespoons low-fat margarine, melted

Cake:

1 box (1 pound) small curd low-fat cottage cheese

2 packages (8 ounces each) fat-free cream cheese, softened

1 1/2 cups sugar

4 eggs or egg substitute, slightly beaten

1/2 cup cornstarch

2 tablespoons lemon juice

1/2 cup melted low-fat margarine

1 pint fat-free sour cream

1 teaspoon vanilla

Topping:

1 can pie filling (strawberry recommended)

For crust, combine ingredients and press onto bottom of 11-inch springform pan.

For cake, drain cottage cheese and beat with softened cream cheese for several minutes at medium speed until creamy. Beating at high speed, blend in sugar and eggs. Beating at low speed, add cornstarch, lemon juice and vanilla. Beat until blended and add melted margarine and sour cream. Blend on low speed. Pour cake into crust; bake at 325 degrees Fahrenheit for 70 minutes. Do not open oven while cooking. Turn off oven and leave cake in oven for at least 1 hour. Remove and chill.

Top with your favorite pie filling; strawberry is best.

CHOCOLATE PIE

by Polly Klaesen, Mooreville

Filling:

3/4 cup sugar

4 tablespoons cocoa

2 tablespoons cornstarch

4 egg yolks

1 3/4 cups milk

1/2 stick butter or margarine

1 teaspoon vanilla

Crust:

1 9-inch baked pie shell

Meringue:

4 egg whites

1 jar (12 ounces) marshmallow creme

Preheat oven to 350 degrees Fahrenheit. Cook first five ingredients in double boiler until thick; add butter and vanilla. Pour into pie shell. Beat four egg whites till very stiff; add 1 jar marshmallow creme and spread onto pie. Place in oven; bake until brown. Refrigerate; chill at least 2 hours before slicing.

LEMON PIE

by Polly Klaesen, Mooreville

Filling:

1 can sweetened condensed milk

3 egg yolks

1/4 cup lemon juice

Crust:

1 9-inch graham cracker crust

Meringue:

3 egg whites

1 jar (12 ounces) marshmallow creme

Preheat oven to 350 degrees Fahrenheit. Stir together filing ingredients and pour into crust. Beat egg whites until stiff; add marshmallow creme and spread onto pie. Bake until browned. Refrigerate; chill at least 2 hours before slicing.

OUR SLAW

by Art Krittner, Mooreville

Yields 1 1/2 to 2 gallons

3 average-size heads of cabbage

3 carrots

1 onion

1-2 radishes

2 cups mayonnaise

Dash of salt

Dash of pepper

Dash of vinegar

Dash of sugar

Grate cabbage, carrots, onions and radishes. Add other ingredients and stir.

Cook’s note: This is a still-excellent variation of the basic cole slaw recipe used at the restaurant; the complete recipe remains the cook’s secret. Also note that this recipe makes a restaurant-size volume of cole slaw; adjust quantities for your home use.

ART’S HUSH PUPPIES

by Art Krittner, Mooreville

Yields 2 gallons

4 cups cornmeal

2 cups self-rising flour

4 onions

6 eggs

1/2 cup cooking oil

1/2 cup sugar

2 tablespoons baking powder

2 cups milk

1 cup buttermilk

Heat oil in deep fat fryer to 325 degrees Fahrenheit. Wash hands, and blend ingredients with hands. Spoon about 1 tablespoon of batter for each hush puppy into the deep fat fryer; cook in hot oil for three to five minutes, until hush puppies float to the top.

Serve hush puppies hot with ketchup or tartar sauce on the side.

Cook’s note: This recipe makes a restaurant-size volume; adjust quanitites for home use.

Click video to hear audio