Slow Cooker Pork Loin Supper!

I really love this recipe, because it's just about your entire meal right in one pot and that pot can be your slow cooker, which means you put it all in and forget about it.  It's great for those days when you do not have time to be in the kitchen half of the day. It also uses pork loin, which is pretty inexpensive when you catch it on sale and it feeds a lot of people.  This meal is also healthy and can be adjusted to your families tastes, just by substituting for the vegetables they prefer.   If you remove the roast from the slow cooker and place it on a platter with vegetables around it, it's pretty enough for company also.  
Here is what you will need for this:
1 (4-6 lb.) boneless pork loin
1 tsp. seasoned salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
2 (14.4 oz.) cans sauerkraut (I prefer the Bavarian and if your family does not like sauerkraut, substitute 4 potatoes peeled and quartered or cabbage, cored and cut into wedges)
1 (15 oz.) can diced tomatoes, undrained
3 Tbs. brown sugar
1 tsp. dried oregano
4 bay leaves
1 Tbs. dried parsley
4 carrots, peeled and cut in half lengthwise, then in half across
3 medium onions, quartered
3 stalks of celery, cut in 1 inch pieces
1 cup water
Place the pork loin in slow cooker that has been sprayed with nonstick spray.  Sprinkle with seasoned salt, black pepper and garlic powder.  Pour sauerkraut over the top of the pork loin.  Place the can of the tomatoes over the sauerkraut. 
Place the carrots, onions, and celery around the sides of the roast.  If you are using potatoes instead of sauerkraut, place them around the sides also.  You can sprinkle the vegetables with a little more seasoned salt and black pepper if you like more spice.
Sprinkle the brown sugar over the tomatoes and sauerkraut.  Sprinkle the oregano, parsley and bay leaf over all.  Pour 1 cup water around the sides. 
Cover the slow cooker and cook on low for 8 hours or on high for 4-5 hours, depending on how your slow cooker's temps are.
When done, remove to a platter and place the vegetables around the pork loin and the sauerkraut and tomatoes on top of it.  You can garnish with some rosemary at this point.  Drizzle the juices over all.   The pork loin will be very tender and will slice in nice thin slices.


Good Luck Soup!

This "Good Luck Soup" is another recipe courtesy of my Aunt Ann.  She says she makes this for New Year's Day  most years, because it has all of the elements of the southern tradition of eating for good luck on New Year's Day...the black eyed peas, the cabbage, the pork and add cornbread, you have the perfect good luck meal.  I got the recipe a little late for New Year's, but this soup is good anytime and since we are headed into March and St. Patrick's Day and the "Luck of the Irish", it still makes a great recipe for this time of year also.  Besides that, it's just plain good and it's good for you.  It's also easy to make and you can even put this in your slow cooker to cook all night or day while you are at work.

Here is what you will need:

1 1/2 lbs. ground sausage
1 large onion, chopped or about 1 cup
2 garlic cloves, minced
3 cans black eyed peas, rinsed and drained
2 to 3 cups cabbage, chopped
2 cups water
2 (14.5 oz.) cans stewed tomatoes
1 (10 oz.) can Rotel tomatoes
1 Tablespoon beef bouillon granules
1 Tablespoon molasses or honey  ( you could substitute brown sugar)
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. ground cumin

In a large stock pot or Dutch oven, brown sausage along with onion and garlic.  When the sausage browned add all of the other ingredients and mix well.  Bring up to a boil. Reduce heat to simmer and cook for 45 minutes to an hour.

If you want to do this in your slow cooker.  Brown the sausage with the onion and garlic first in a skillet.  When browned place the meat with the other ingredients in a 5 - 6 quart slow cooker and cook on low 6-8 hours or on high for 3-4 hours. 

This is one of those soups that just gets better as it sits and the flavors blend.  It's perfect with either Cornbread Hoe Cakes or Aunt Vel's Sour Cream Cornbread!


Aunt Vel's Tuna Casserole!

When I was a little girl, I used to stay with my Aunt Vel sometimes, when my mother had things to do and couldn't take me with her.  Aunt Vel is one of my mother's five sisters and she conveniently lived just right down the street from us.  I always liked to stay with her, because she was a lot like Mama, she was a wonderful cook, but I soon figured out that aunts were much more lenient on nieces than mothers were on  I could always get away with a little more with the Aunties than Mama would ever put up with.  Isn't that always the case though?  I know I am the same way with my nieces and nephews.  It's sort of like a grandparent who is just closer to your parent's ages. 
One particular afternoon that I went to stay with Aunt Vel, I thought I would be going home before supper time, but the afternoon got late and I could see that I would be staying for dinner, which was ok with me.  Aunt Vel cooked a lot like Mama, but it seemed she had different things than we did sometimes so it was interesting.   This afternoon, she started getting things out for preparing dinner and she asked me if I like tuna casserole.  My face must have said "no way", but I doubt I said that, because that would be rude.  My face has always betrayed me though.  I do not have a poker face and never have.   Aunt Vel assured me I would like this tuna casserole.  I just had to try it and then if I didn't like it, she would fix me a sandwich or something.   That sounded reasonable. I would not have had that option at   
It seemed like this tuna casserole was in the oven in seconds and as it cooked, it was smelling pretty good, I had to admit.  Of course, liver and onions smelled good frying, and I knew from several horrifying experiences how bad they could be.  But when this 'tuna casserole' came out of the oven and it was presented to me for tasting, it looked so good and cheesy and creamy.  Once I tasted it, I had to admit, it was delicious.  It tasted nothing like the tuna salad I detested.  It didn't even taste like tuna really.  I ended up eating two big servings.  It was my new favorite "Aunt Vel food".   I still, to this day have favorite Aunt Vel foods, we all do.  One of her great grandsons told me this past summer that his Nanny, his name for her, always has the best food at her house. I remember thinking that at his age also.  
This is what you will need for Aunt Vel's Tuna Casserole:
1 large can tuna, drained and flaked (I use white albacore tuna)
8 oz. egg noodles, cooked according to pkg. directions and drained
1 medium onion, diced fine
2 Tbs. butter
1 cup milk
1 can cream of mushroom soup
1 cup green peas, canned or frozen (optional)
2 cups cheddar cheese, shredded
1 sleeve Ritz crackers, crushed and tossed with 3 Tbs. melted butter (optional)
Saute onion in butter in a skillet large enough to mix all of the casserole ingredients.  Add the mushroom soup and milk and mix well.  Stir in the tuna, noodles and peas.  
Pour all in a 2 quart casserole you have sprayed well with nonstick spray.   Cover the top with shredded cheese.   At this point you can cover the top with a sleeve of crushed Ritz crackers mixed with 3 Tbs. melted butter.  That is an optional step and Aunt Vel's recipe doesn't call for it, but I added them because they entice my husband to eat things, he might not   Place in  350 degree oven for about 30 to 35 minutes or until hot and bubbly.
Aunt Vel's Tuna Casserole!


Ten of Our Favorite Slow Cooker Recipes!

As I have said before, I am not a huge fan of the slow cooker for everything, like some are.  I think some recipes are really great cooked in the slow cooker, but I think a whole lot of things are not as good cooked in the slow cooker.  This might be a strange intro to a post on "10 great slow cooker recipes, but my point is that if I recommend a recipe for your slow cooker, you know that I have tried it and tested it several times and it actually is just as good or better cooked with this method.

The slow cooker is a very convenient appliance and when I was working constantly away from home and we were running here and there every night with my son when he was in sports and school activities, it was a very useful thing.   By using the slow cooker, I could still have a home cooked meal when we all finally got back home at night.  I know that many of you are in that same situation and I hope these recipes will help you also!   These are 10 of my favorite recipes for the slow cooker! I started with one of the most popular recipes on the site and ended with a slow cooker dessert!  To go to each recipe and post, just click on the title under each picture!

And we even have a slow cooker dessert for you!

Mama's Coleslaw!

There are some southern foods that just demand coleslaw be served with them...barbeque, fried chicken, catfish or really most seafood.  Coleslaw is not a hard thing to make, but it seems there are not a lot of good recipes for it.  I think most people just buy a bag of the shredded cabbage mix and a bottle of coleslaw dressing and call it a day and that is not bad if you doctor it up a little, but a good homemade slaw dressing is just so much better.  
This is my mother's coleslaw recipe and it is the best recipe I have tried.   Of course, I am a little biased.  Here is what you will need:
6 cups cabbage, shredded  (can use a bag of coleslaw mix from the produce section)
1 red apple, unpeeled and diced small (optional)
1/2 cup carrot, shredded
1/4 cup sweet onion, chopped fine
1/2 cup sugar
1/2 cup water
1/4 cup vinegar (apple cider vinegar or white vinegar either one works)
1 cup mayonnaise
2 tsp. honey mustard (prepared dressing or just the prepared honey mustard dipping sauce or sandwich spread)
1 tsp. prepared yellow mustard
Mix cabbage, apple, carrot and onion in a large mixing bowl.  The apple is optional, but I would advise trying it, it makes the coleslaw so much better.  Dice the apple into a bowl of salted, warm water first and let it sit for a minute or two, then drain.  This keeps it from turning brown and the slaw can be kept for two to three days in the refrigerator if you have leftovers.
For the dressing, combine the sugar, water and vinegar and microwave for about 3 minutes or cook over medium heat in a saucepan until it comes to a boil and boil for a minute or two.   Set aside and cool completely.  You can place it in the refrigerator to cool it faster.  
Once cool, stir in the mayonnaise, the honey mustard and the yellow mustard.  Pour the dressing mixture over the shredded cabbage and other ingredients and mix well.  This is best if you refrigerate for at least 2 hours for the flavors to blend.   Stir again right before serving. 
Mama's Coleslaw

German Chocolate Pie!

I love German Chocolate Cake, it's probably one of the best cakes ever invented in my opinion, but I am also very partial to if you take German chocolate and make it into a pie, wouldn't that be just perfect?  Let me answer that, yes it would be.   This pie is really easy to make, but the results are just sinfully delicious.   Here is what you will need:

1 (4oz.) pkg. German chocolate
1/4 cup butter (1/2 stick)
1  1/2 cups evaporated milk
1 1/2 cup sugar
3 Tbs. cornstarch
1/8 tsp. salt
2 eggs, beaten
1 tsp. vanilla
1  1/2 cups flaked coconut, divided
1 cup chopped pecans, divided
1 deep dish pie shell

Melt chocolate with butter over low heat.  Remove from heat and stir in evaporated milk.  In a separate bowl, combine sugar, cornstarch, salt and eggs.   Add the sugar mixture to the melted chocolate. 

Stir in 1 cup of the coconut and 1/2 cup of the chopped pecans and the vanilla.   Pour into the pie shell that has been placed on a cookie sheet.  The cookie sheet will help the pie cook more evenly and prevent spill overs.    Sprinkle the top of the filling with the remaining 1/2 cup coconut and remaining 1/2 cup of pecans.  

Place in a 350 degree oven and bake for 50-55 minutes or until the top puffs and just starts to brown and crack a little.   Allow to cool for at least 3 hours before serving.

German Chocolate Pie!

Aunt Ann's Coconut Orange Cake!

This is my Aunt Ann's Coconut Orange Cake.  Aunt Ann is one of my mother's five sisters and she is a really great cook.  My mother and her sisters all get together each month that one or more of them celebrate a birthday for a big lunch and one of them hosts it at their house.  Since there are six of them, this usually takes place about every other month and you would not believe the food.  It would rival any holiday meal.  It's an amazing array of so many good dishes.  Aunt Ann brought this cake to the most recent birthday lunch and we all loved it. It's so easy, but the presentation is really pretty and the cake is moist and delicious, but still light.  
We affectionately call my mother and her sisters "The Sisters", because as much as they might fuss at each other and have their squabbles..."The Sisters" are a unit and a powerful unit at that.  If anyone in the family has an illness, a death, needs a shower given (baby or wedding), or has any other blessing or tragedy, "The Sisters" will  activate...sort of like the National Guard...and come to the rescue.  It's good to have them in your corner and they have all been helping me by providing recipes and information for this blog.  I am very thankful for their help and their years of cooking expertise and knowledge! 
For this delicious cake you will need:
1 orange cake mix and whatever ingredients it calls for (we used Duncan Hines)
1 cup flaked, sweetened coconut
1 15 oz. can mandarin oranges, do not drain and crushed
1 large instant vanilla pudding mix (dry, not prepared)
1 cup flaked, sweetened coconut
1 8 oz. frozen whipped topping, thawed
Preheat oven to 350 degrees.
Spray two 9 inch cake pans with nonstick baking spray. 
Prepare cake mix according to package directions adding in 1 cup coconut.
Bake cakes according to times on package directions.
When the cake layers have cooled, make the frosting.   In a mixing bowl, crush the mandarin oranges with their juices with an electric mixer.  Stir in the instant pudding mix and coconut.  Fold in the whipped topping.  Mix well.  Frost the cake layers.  
If you want to garnish the top with the  5-6 of the mandarin orange slices, remove them before you crush the rest.
Refrigerate for at least a couple of hours.

Blackberry Wine Cake!

This is  a cake I have had several people request, but it's not a cake I was familiar with.  It sounded really good though, so I decided to try it.  I must say it was easy enough to make and the only thing I was worried about was getting it out of the pan without sticking.   However, it came out with no problem at all. I did say a little prayer before I flipped it though.   This is one cake that just gets moister as time goes by and that is always a good thing and it's got a really delicious flavor.  This is what you will need:
1 cup chopped pecans
white cake mix (be sure to get the full 18 oz. size)
3 oz. blackberry gelatin (if you can't find blackberry, you can use black cherry, because blackberry is hard to find sometimes)
4 eggs
1/2 cup vegetable oil
1 cup blackberry wine
1 tsp. vanilla
1 stick butter
3/4 cup blackberry wine
1 tsp. vanilla
3 cups confectioners sugar
Preheat oven to 325 degrees.
Spray a 10 inch Bundt pan well with nonstick baking spray, preferably the kind that has flour in it.  Be sure to spray the stem of the pan also.
Sprinkle the chopped nuts in the pan evenly.
Combine the cake mix, gelatin, oil eggs, wine and vanilla.  Mix until it is well combined. Pour into the Bunt pan and shift it around so that it is evenly distributed. 
Place in the preheated oven and bake for 45 to 50 minutes. 
To make the glaze, combine the butter, 3/4 cup wine, and 1 cup of the sugar in a saucepan over medium heat.  Bring to a boil, stirring frequently.  Remove from heat and add vanilla.  
 With a wooden skewer or a fork, poke holes in the cake while it's still in the pan and right out of the oven.  Pour 1/2 of the glaze over the cake while it's still in the pan.  Allow the cake to sit and absorb the liquid for about an hour.  Turn the cake onto your cake plate.  Use a cake plate with some room around the edges, because the glaze will run down around the cake to some extent.
 Add the rest of the sugar to the remainder of the glaze and let it stand and thicken enough to pour over the cake once it is turned out onto a plate and has cooled completely.  The glaze will thicken as it cools down, just don't get it too thick to pour, but make sure it's not too thin either or it will run off the cake.

 Blackberry Wine Cake!


Macaroni Sausage Bake!

This is an old recipe that I got from a family friend.  It's one of those recipes that you can prepare pretty much at the last minute without having to run out and get the ingredients, because most of the time you have them on hand.  It's also quick to prepare and it's very inexpensive per serving.  If you add a salad and rolls or we like it with pinto beans and cornbread, you have a meal.  Kids and adults both enjoy this also.     Also, for those who complain about the canned soups and processed cheese, this recipe has neither!  Can you believe it?  I was so tempted to add some Velveeta to this just to bug those of you who constantly lament about the evils of Velveeta, but I didn't! Velveeta is so misunderstood by some!

 Here is what you need for this:

8 oz. elbow macaroni
1 lb. pork sausage
1/2 cup chopped onion
1/2 cup chopped green or red bell pepper
4 Tbs. flour
1/2 tsp. salt
1/4 tsp. black pepper
3 cups milk
3 cups shredded cheddar cheese, divided ( use what you like, sharp, mild...doesn't matter)

Cook the macaroni according to the package directions minus about a 1 minute of cooking time. Be sure to salt the water.  Drain and set aside.

Crumble and brown sausage along with onion and peppers in a skillet.   When the sausage is browned and the onion and peppers are soft, add the flour to the mixture and cook just a little to get rid of the raw flour taste.  Add the salt and pepper.

Add the milk and cook until it starts to bubble and thicken a little.  Let it bubble for a minute or two.   When it's thickened a little, turn the heat down and add 2 cups of the cheese. Save the other cup for the top. 
Fold in the macaroni and mix together.
Pour into a 2.5 or 3 quart casserole dish that has been sprayed with nonstick spray.  Sprinkle the other cup of cheese over the top.
 Place in a 400 degree oven for about 25 minutes or until golden brown.

Nana's Pepperoni Rolls!

My mother has been making these Pepperoni Rolls since her grandchildren were little.  We all love them, but honestly, she makes them for the grandchildren.  They are really easy to make and they go great with spaghetti or other pasta dishes or even soups.   Wouldn't these be great with a big bowl of
Pasta Fagioli?   They are also good for just a snack and while they are best hot from the oven, they reheat well also.  Your teenagers will love them! 
Here is what you will need for these:
1 loaf frozen bread dough, thawed
1 (15 oz.)  jar or can of pizza sauce
pepperoni slices (about 1/2 of a 7 oz. pkg)
2 cups shredded mozzarella cheese
oil for coating baking pan
 Cut the thawed loaf of bread dough into 8 equal pieces across.  Coat a large pizza pan or cookie sheet with vegetable oil.  Take each piece of bread dough and press it into a circle.  Place 1 Tablespoon pizza sauce in the middle.  On top of the pizza sauce place 5-6 slices of pepperoni.
Cover with mozzarella cheese.
Pull the dough up and pinch it together to seal in sort of a little purse.
Turn them all over seam side down, making sure all sides are lightly coated in oil.  Put the pan in a warm, draft free place for about 2 hours to allow these to rise.  They will almost double in size, so be sure to place them far enough apart on the baking sheet.  
 When they have risen, place them in a preheated 350 degree oven and bake for 20-25 minutes or until nice and brown on top.  Heat the remainder of the pizza sauce for dipping.


Peanut Butter Cake!

I have had so many requests for a good peanut butter cake with peanut butter frosting, so we decided to make a good one.  This cake is sort of a merging of my mother's cake and my frosting.  This was not the original frosting used for this cake, but it is one of, if not the best peanut butter frosting I have ever eaten.   It's also very simple to make.   I like it because it never gets hard or too stiff and it spreads like a dream.  The cake itself is not overly sweet and the peanut butter is not overpowering, but it's moist and delicious.  Here is what you will need for this cake and the frosting:
1/2 cup butter, softened
1  1/2 cups sugar
1 cup creamy peanut butter
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
2 eggs
1  1/2 cups of milk
1 tsp. vanilla
Fluffy Peanut Butter Frosting
5 Tbs. butter, softened
1 cup creamy peanut butter
1 cup confectioner's sugar
1 tsp. vanilla
1/3 cup half and half or cream
dash of salt
Preheat oven to 350 degrees.
Prepare two 8" cake pans by placing either parchment paper or wax paper in the bottom of each one and spraying them liberally with nonstick baking spray.  Cover the paper also.  Don't skip the step of lining the pans with the paper, because this cake will stick if you don't do that.
Cream the butter and sugar together.  Add in the peanut butter and beat until smooth. Blend in eggs and vanilla. 
In a separate bowl mix the flour, baking soda, baking powder and salt.
Start adding the flour and milk alternately to the mixture.  Blend just until it is all well incorporated.  Don't over mix this, because it will make your cake dry.  
When it is all mixed well, pour into the cake pans.  Place in the preheated oven and bake for 30 to 35 minutes.   You can use 9" pans, but if you do, decrease the baking time by about 5 minutes.  Remove from oven and allow to cool for about an hour before removing from the pans.  Run a sharp knife around the edge of the pans and cakes should release with no problem. 
While the cakes are cooling prepare your whipped peanut butter frosting.  Cream the butter and peanut butter together with an electric mixer.  Add in the sugar, half and half or cream, vanilla and dash of salt. Beat until it is light and fluffy.  Be sure to scrape down the sides of the bowl to get it all blended.  Also, the dash of salt might sound odd, but don't leave it out, it really adds something to this.  Just a dash though, not much!

This makes enough to frost this cake, but if you are a big lover of lots of frosting, double the recipe and put more between the layers and on top than we did.

Peanut Butter Cake! 


Chococlate Chip Sweetheart Cupcakes!

These adorable cupcakes are just perfect for Valentine's Day and they are much easier to create than anyone would ever imagine.   The chocolate chip cupcake itself is just to die for and with the addition of homemade butter cream, you will definitely be making someone something special!  Here is what you will need:
1 (18.25 oz.) yellow cake mix
1 8 oz. carton of sour cream
1 (3.5 oz.)  pkg. instant chocolate pudding mix
1/2 cup oil
1 Tbs. vanilla
4 eggs
1 8 oz. pkg. chocolate chips
1/2 cup chocolate syrup
Butter Cream Frosting
8 cups confectioners sugar
1 cup butter, softened
1 cup shortening ( used Crisco)
1/3 cup milk
2 tsp. vanilla
a few drops of red food coloring
Preheat oven to 350 degrees.
Mix the first six ingredients.  Fold in the chocolate syrup and the chocolate chips.  Place 18 cupcake papers in muffin tins.  Pour the cups about 3/4 full.  Place in preheated oven and bake for 20 - 22 minutes.  Don't over bake them.  A pick inserted in center should come out clean.
Prepare the butter cream frosting.  Beat powdered sugar, butter and shortening in a large bowl.   Beat milk and vanilla flavoring.  If it's too stiff beat in more milk a few drops at a time.  Add a drop or two of red food coloring just until the frosting is a light pink.
After the cupcakes have cooled, cut the tops off of them straight across at the line of the edge of the cupcake paper. 
 Take the tops and cut a heart shape out of the center.  I did this with a small cookie cutter.
  You can also use a stencil cut out of stiff paper or cardboard and cut around it with a sharp knife.  Frost the tops of the base of the cupcakes and sort of mound it in the middle. 
 Press the tops back on the cupcakes and press down so that some of the frosting sort of oozes up into the heart shape.

Chocolate Chip Sweetheart Cupcakes!


Ken's Lemon Cheesecake!


This cheesecake is a light and delicious dessert that doesn't even require baking.  For those who don't care for really rich and heavy desserts or really dense cheesecakes, this will do the trick.  It is so refreshing and good after all of the heavy holiday desserts we have been eating.  I have always loved this version of cheesecake.  I love the little zingy lemon flavor.

This recipe was given to me by a family friend, Ken.  We have known him and his wife for years.  We attended the same church when I was just a teenager and they and my parents have remained friends for all of these years. They are just some of the best people you would ever want to know. Actually, I didn't even have to make this recipe myself, because Ken made it for me and took us all out to lunch and then back to their house for dessert.  How sweet was that?  He also made a really good pie that I will share with you at another time. 

His wife, Dora, is one of those people who is so organized it's amazing to me.  She had binders filled with recipes she had gotten through the years and allowed me to go through them and copy any I might be interested in.  These are tried and true recipes she has gotten over the last fifty or so years from mostly excellent Kentucky cooks.  Many were handwritten copies.    I will be making these and posting them in the next few weeks. 

The best recipes I come across, besides those that my own family have enjoyed for years, come from going to the people who cook them, sitting down and visiting and discussing them and browsing their collections of recipe treasures.  It also makes the recipes more special to me, because when someone gives you their recipe in the south, it really is an honor.  Some cooks are a little funny about just giving the recipes they get the raves over out like that.  Obviously I am not one of those  Fortunately, my friends and family are not like that either.  They are just mostly generous beyond belief.

 If you have good cooks in your family or among your friends and they have recipe collections, ask them sometime to share them with you.  Get those family recipes written down also.  I can't tell you how many folks write to me and try to describe a dish or dessert their mother or grandmother or father made and they never got the recipe.  Now, they are gone and the recipe went with them.  It is so rewarding to me when they can recreate similar recipes from our site here, but it would be even better if they had the original.  One of my motivations for starting this blog was to get our family recipes all written down in one spot so that, hopefully, our children and future grandchildren will have them.  Well enough of my rambling...on to the cheesecake recipe.   Here is what you will need:

1  3 oz. pkg. lemon gelatin
1  cup boiling water
4 Tablespoons lemon juice
1 8 oz. pkg. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1  12 oz. can evaporated milk, chilled
3 cups graham cracker crumbs
1/2 cup butter, melted (1 stick)

Dissolve gelatin in boiling water. Add lemon juice.  Allow to cool.  Cream together cream cheese, sugar and vanilla.   Add gelatin and mix well.  Whip the evaporated milk and fold into the gelatin mixture.

Mix graham cracker crumbs with butter, reserving 1/3 cup for topping.  Press into the bottom and slightly up the sides of a 9"x13" dish.  Pour in filling.  Sprinkle the reserved crumbs on top.  Chill for 3-4 hours before serving.

Ken's Lemon Cheesecake!