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IN THE KITCHEN page 120

with your hands. (Something
about using your hands makes
Italian food very earthy.) Turn on
heat. Add cream and vodka and
stir. Add seasoning. Bring to sim-
mer. Lower heat and simmer
about 45 minutes. Serve over
cooked penne with freshly grat-
ed Parmesan cheese. (Great par-
ty dish. Easy to make and
impressive to serve.)
Serves 4.

TOMATO, ONION AND
BASIL SALAD (Parve)

2 large ripe tomatoes
2 large red onions

Dressing:
2 tablespoons chopped fresh
basil
1/8 teaspoon salt
freshly ground black pepper
1/4 cup olive oil
1 tablespoon balsamic vinegar
2 tablespoons Parmesan cheese

Slice tomatoes and onions into
112-inch slices. Add the dressing
ingredients and mix well. Cover
and refrigerate. Let stand at least
one hour. Mix two or three times
while standing.
A great summer salad with
Maryland tomatoes. In winter,
use broccoli, cauliflower, onions,
string beans, snow peas and car-
rots. Serves 4.

WORLD'S BEST
CHEESECAKE (Dairy)

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THE JEWISH NEWS

122

3 8 oz. bars of cream cheese
1 pint sour cream
6 large eggs
2 tablespoons vanilla
1 1/2 cups sugar
1 stick margarine
3 cups graham cracker crumbs
10-inch springform pan

Have all ingredients at room
temperature. Preheat oven to 360
degrees. Grease sides and bottom
of springform pan. Melt mar-
garine. Mix together with gra-
ham cracker crumbs. Press up
the sides of the springform pan
and bottom. Be sure the edges are
well packed.
In a large bowl, cream the
cream cheese and sugar thor-
oughly. Add eggs one at a time.
Mix each in well before adding
the next egg. Add vanilla and
sour cream and mix well. Pour
into springform. pan and bake 30
minutes. Then, turn off the oven
and leave the cheese cake in the
oven for at least 8 hours. (Yes,
eight hours.) You can make the
cake in the evening around 10
p.m. and take it out of the oven
in the morning at 7 a.m. Refrig-
erate until well chilled. Remove
from pan and serve. Ms. Lom-
bardo says: "This has been my se-
cret recipe for 24 years." LI