RECIPES
15
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Spice Rubs
Chicken or Pork Loin Rub
2 T. kosher salt
½ T. dried rosemary
2 T. brown sugar
½ T. dry mustard
1 T. onion powder
½ T. ground cumin
1 T. garlic powder
½ T. dried thyme
1 T. smoked paprika
½ T. cayenne pepper
½ T. black pepper
Beef or Venison Tenderloin Rub
3 cloves fresh garlic, pressed
2 T. kosher salt
1 T. ground black pepper
1 T. ground coriander
1 T. smoked paprika
1 T. onion powder
1. Mix all ingredients together and pat generously on the meat.
2. See pages 9-10 for cooking times.
3. When done, let meat rest at least 5 minutes before serving.
Lemon Cheesecake
16 oz. low fat cream cheese
1 T. lemon zest
½ c. sugar
2 large eggs
½ t. vanilla
9” pre-made graham cracker crust
1 T. lemon juice
1 can (15 oz.) lemon pie filling, chilled
1. With a mixer on low speed, blend the cream cheese, sugar, vanilla, juice,
zest, and eggs until well blended.
2. Pour the cream cheese mixture into the crust and bake on the short rack
at 325°
F for 55-60 minutes (the top should be nicely browned). Cool for
30 minutes, then refrigerate for 2 hours.
3. Top each piece with a heaping tablespoon of the lemon pie filling before
serving.
Serves 8
