Brown ham slice on both sides in butter in large skillet. Add potatoes, green beans, onion, salt, pepper and water. Cover and place on thermostatic top burner at 215 degrees for 30 minutes. Makes 4 servings.
APPLESAUCE UPSIDE-DOWN CAKE
½ pkg. applesauce spice cake mix (plus ingredients necessary to prepare according to directions on pkg.) 6 Tbsp. butter or margarine ¾ C. brown sugar, packed 1 C. canned apple slices, drained ¼ C. maraschino cherries
Prepare cake mix according to directions on package. Combine butter and brown sugar in 10-inch skillet; heat enough to melt and blend together. Arrange apple slices and maraschino cherries on sugar mixture. Spread cake batter over fruit. Cover skillet. Cook on thermostatic top burner at 250 degrees for 25 minutes. Uncover; allow to cook 5 minutes longer. Cool 2 to 3 minutes. Loosen sides and invert on platter, allowing pan to remain in position for 1 minute. Remove pan and serve. Makes 6 to 8 servings.
TOP BURNER CHEESE CAKE
2 C. graham cracker crumbs ¼ tsp. cinnamon ¼ C. butter or margarine, softened 2 8-oz. pkg. cream cheese 1 C. coffee cream 1 C. sugar 2 Tbsp. all-purpose flour ½ tsp. salt 3 eggs, separated 1 tsp. vanilla extract ¾ tsp. grated lemon peel
Cut two double thickness strips of aluminum foil 18 × 3 inches. Place crosswise over bottom and up side of 10-inch skillet, extending about an inch above rim of skillet. Cut a circle of foil to fit bottom of skillet and lay over foil strips. Grease foil and sides of skillet. Mix graham cracker crumbs and cinnamon. Cut in butter. Press mixture on bottom and about 2 inches up sides of skillet. Soften cream cheese, add cream and beat until smooth. Add combined sugar, flour and salt; blend. Add unbeaten egg yolks, vanilla extract and lemon peel; mix well. Beat egg whites to soft peak stage and fold into cheese mixture. Pour into crumb-lined pan and place on thermostatic top burner at medium flame and 235 degrees. Cover tightly and bake for one hour. Turn burner off and let cake stand one hour. Refrigerate covered, for 3 to 4 hours. Carefully lift cake from pan, using foil strips and transfer to serving plate. Trim off excess foil or pull strips carefully from underneath the cake. Spoon Festive Raspberry Sauce over individual servings if desired. Makes 10 to 12 servings.
NOTE: At the end of the cooking time this cheese cake will be very soft in the center. After 3 to 4 hours refrigeration, the cake will be firm enough to cut.