Shelly's Recipe

CHOCOLATE AMARETTO CHERRY CHEESECAKE

Category: Cheesecake

2 (8 ounce) packages cream cheese
1 1/4 cups white sugar
3 tablespoons cornstarch
1 (16 ounce) container sour cream
1 1/2 teaspoons vanilla extract
5 tablespoons amaretto liqueur (almond extract is not a good substitute.)
1/2 teaspoon salt
4 eggs
2 chocolate pie crusts or a graham cracker pie crusts

Preheat oven to 350 degrees.

In a large bowl, combine cream cheese, sugar, and cornstarch, and mix until smooth. Add sour cream, vanilla, amaretto liqueur, and salt. Mix until well blended. On low speed of an electric mixer, add eggs one at a time, mixing well after each addition. Pour batter over crust. Bake in preheated oven for 60 minutes. Remove from oven. Loosen around the edges with a knife and cool on a wire rack while still in pan. Refrigerate, remove from pan when completely chilled.

ITALIAN WEDDING STYLE TORTELLINI SOUP
Meatballs:
1/2 cup of ground round, turkey or a mixture of pork and ground beef
1/2 teaspoon garlic powder
3 tablespoons Italian flavored bread crumbs
3 tablespoons grating cheese
mix together set aside.

Use 8 chicken legs, or thighs, put into 4 quarts of water boil for an hour. Put on low to simmer. After the chicken is done around 1 hour. Pull the chicken off the bone and put back into the pot.
In the meantime make the meatballs below and set aside.

(For those not making their own broth )you will need:
4- 16 oz cans of chicken broth ) You will need to have cooked chicken to add to the pot as well.
1 head of escarole cleaned and boiled for 30 minutes separately or you can use 1 /2 package of frozen spinach (about 5 oz chopped uncooked).
1 cup finger carrots or crinkle cut carrots
1/4 cup celery chopped
1 16 oz can of whole tomatoes chopped
1/2 teaspoon each oregano, parsley, garlic powder, thyme, rosemary, black pepper and pinch of cayenne pepper.
Salt and pepper to taste

While boiling roll tiny small meatballs and add to boiling pot.

Boil 1 package fresh tortellini cooked separately until tender.

Also cook 1/2 cup of pastine of choice separately or rice.

Drain tortellini and pastine, put all in pot if broth is low add more canned chicken broth or water. Just before serving add 1/2 cup of Romano grated cheese and serve