1. To prepare crust, combine the 3/4 cup flour, the 3 tablespoons flour, the 3 tablespoons sugar, and the 1/2 teaspoon of the lemon peel.
2. Cut in butter till crumbly. Stir in 1 slightly beaten egg yolk and 1/4 teaspoon of the vanilla. Pat 1/3 of the dough onto the bottom of an 8 or 9 inch spring- form pan (with sides removed).
3. Bake in a 400F oven for 7 minutes or till golden. Cool.
4. Butter the sides of pan; attach to bottom. Pat remaining dough onto sides of pan to a height of 1 3/4 inches; set aside.
5. For the filling, in a large mixer bowl beat together the softened cream cheese, remining lemon peel, and remaining vanilla till fluffy.
6. Stir together the 1 cup sugar, the 2 tablespoons flour, and the salt; gradually stir into cream cheese mixture. Add the 2 eggs and 1 egg yolk all at once, beating at low speed just till combined. Stir in milk.
7. Turn into crust-lined pan. Bake in a 450F oven for 10 minutes. Reduce heat to 300F; bake 50 to 55 minutes more or till center appears set and a knife comes out clean.
8. Cool 15 minutes. Loosen sides of cheesecake from pan with a spatula. Cool 30 minutes; remove sides of pan. Cool about 2 hours longer. Chill thoroughly. Top with Cherry Sauce.
9. Cherry Sauce: In a saucepan combine 3/4 cups sugar, 2 tablespoons cornstarch, and dash salt. Stir in 1/3 cup water. Stir in 4 cups fresh or frozen unsweetened pitted tart red cherries, thawed. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Cover. Chill without stirring. (Or, use one 21 ounce can cherry pie filling instead of sauce.)

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1. Veal cutlets should weigh about 6 oz each. Pat cutlets dry with paper towels.
2. Heat oil in frypan and brown cutlets on each side approximately 3 minutes. Season with salt and pepper. Remove cutlets from pan and keep them warm.
3. Blend wine and evaporated milk in a pan and simmer for 3 minutes. Add cherries; heat through and adjust seasonings.
4. Return cutlets to sauce and reheat, but DO NOT boil. Arrange cutlets on preheated platter, pouring cherry sauce around them. Garnish with parsley.

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1. Combine the flour, baking powder, salt, and sugar in a large mixing bowl.
2. In another bowl, combine the eggs, milk, almond extract, and vegetable oil
3. lending well. Add to the dry ingredients and mix only to blend, if using
4. n elelctric mixer, use low speed, about 30 seconds. Batter will still be lumpy.
5. Gently fold in the drained cherries and chopped nuts. Spoon into well greased muffin tins filling each about 2/3 full, handling the batter as little as possible.
6. Bake at 400 degrees F. for 25 minutes or until done.

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1. Drain the cherries, reserving the juice. Combine the reserved juice and arrowroot, blending well. Pour into a preheated shallow serving pan like a chafing dish, and stir and cook for 3 minutes.
2. Add the cinnamon stick and lemon juice. Add the cherries and heat to boiling.
3. Remove the cinnamon stick and pour on the preheated liquors and ignite.
4. Ladle the flamed cherries over ice cream or other desserts.

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