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Marinated Beef on a Bun & New York Style Sour Cream-Topped Cheesecake (3/30/2007)

Marinated Beef on a Bun (recipe courtesy

1 ½ cups ketchup
1 medium onion-finely chopped
¾ cup light brown sugar
½ cup teriyaki marinade/sauce or soy sauce
¼ cup white wine vinegar
¼ cup vegetable oil
2 cloves of garlic-minced
½ teaspoon ginger
¼ teaspoon cayenne pepper
3 pound arm roast or beef eye of round roast (poke holes in meat with fork)
buns for serving

In a large bowl, combine the first nine ingredients. Pour half of the marinade in a large bowl (large enough for the roast and marinade), place roast in bowl and turn to coat. Cover with plastic wrap and refrigerate overnight. Cover remaining marinade and refrigerate. When your ready to cook, preheat oven to 350-degrees. Place roast in a large roasting pan along with the extra marinade. Cover and bake for 2 hours, or until meat is tender. Remove from oven and let stand for 15 minutes before slicing. Serve on buns. Skim fat from the pan juices and serve alongside the sandwich.

New York-Style Sour Cream-Topped Cheesecake (recipe courtesy of Kraft foods)

1 ½ cups graham cracker crumbs
¼ cup (1/2 stick) margarine, melted
1 ¼ cups sugar, divided
4 pkg. (8 oz. Each) Reduced fat cream cheese, softened
2 teaspoons vanilla, divided
1 (16 oz.) container lite sour cream, divided
4 eggs
1 pound fresh strawberries, sliced

Preheat oven to 325-degrees. Line 13 x 9 inch baking pan with aluminum foil, with ends extending over the sides of the pan (you'll use the extra foil as handles to remove the cake). Mix crumbs, margarine and 2 tablespoons sugar. Press firmly onto bottom of prepared pan (use the bottom of a measuring cup to press down). Beat softened cream cheese, 1 cup sugar and 1 teaspoon vanilla in a large bowl with mixer on medium speed until well blended. Add 1 cup sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended (dont over beat or the cake will crack when baking). Pour over crust. Bake 40 minuets, or until center is almost set. Mix remaining sour cream, 2 tablespoons sugar and 1 teaspoon vanilla until well blended; carefully spread over cheesecake. Bake an additional 10 minutes. Cool. Cover and refrigerate 4 hours or overnight. Lift cheesecake from pan, using foil handles. Top with strawberries just before serving. Store leftovers, if any, in refrigerator.

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