Me, Don Knotts and Tim Conway

Layered Pumpkin Cheesecake

just in time for Thanksgiving, enjoy this incredible (and I mean incredible)
recipe from my friends at Shiver Me Pinchers.

2 8oz packages of cream cheese, softened.
1/2 cup sugar
1/2 teasp cinnamon
1 teasp vanilla extract
2 large eggs
1 9" graham cracker crust
1 cup real pumpkin (not pumpkin pie mix)
1/2 teasp cinnamon
1/4 teasp nutmet.

Preheat oven to 350 degrees. Mix first 4 ingrediants with mixer on
medium speed until well blended. Add eggs one at a time until mix thins and there are no lumps. Pour 1/2 of mix into crust. Mix next 3 ingrediants into remaining cheesecake mix. Bake at 350 for 40 to 45 minutes until set. Top with whipped
cream or cool whip and enjoy!

Veal Marsala

6 oz top round veal, sliced and pounded
2 Tabsp flour
2 oz blended oil (olive and vegetable)
4 oz mushroom pieces and stems
2 oz sweet marsala wine
6 oz chicken stock
2 pinches chopped italian parsley
2 pinches of salt
1 pinch black pepper

In a sautee pan, heat 1 oz of oil. Lightly flour the veal and place in
pan. Cook for 3-4 minutes on one side, then turn over and sprinkle a Tablsp
flour. Discard oil and add chicken stock and marsala. Add salt, pepper and
parsley. Cook for 6 to 8 minutes until sauce thickens. Serve.