| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cake |
12 |
Servings |
INGREDIENTS
| 1 |
lb |
Ricotta cheese |
| 1 |
lb |
Cream cheese |
| 1 1/2 |
c |
Sugar |
| 4 |
|
Eggs |
| 1/2 |
|
Lemon; juice of |
| 4 |
tb |
Flour |
| 4 |
tb |
Cornstarch |
| 1 |
ts |
Vanilla |
| 1/4 |
lb |
Margarine |
| 1 |
pt |
Sour cream |
INSTRUCTIONS
Mix all ingredients except sour cream until smooth. Put in 10-inch spring
pan. Cook 1-1/2 hours at 325. Turn off oven & leave in oven for 1-1/2 hours
more. Put on sour cream as topping. Will last in refrigerator 2 weeks.
Enough mix for 2 cakes.
MRS GEORGE CRONIN
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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