| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pie | 8 | Servings | |
INGREDIENTS
| 1 | lb | Ricotta cheese |
| 1 | lb | Sour cream |
| 1 | lb | Cream cheese |
| 1 1/2 | c | Sugar |
| 4 | oz | Melted butter |
| 3 | Jumbo eggs | |
| 3 | tb | Flour |
| 3 | tb | Cornstarch |
| 4 1/2 | ts | Vanilla |
| 4 1/2 | ts | Fresh lemon juice |
INSTRUCTIONS
From: aj471@FreeNet.Carleton.CA (Brenda Sharpe) Date: Wed, 1 Jun 1994 11:02:17 GMT Place ingredients in order into a large mixing bowl. Beat with electric mixer 10 minutes--should be smooth and liquid. Grease and lightly flour a 13 x 9 inch pan. Bake at 350 degrees F for 1 hour. Turn off heat and leave cake in over 1 more hour. Refrigerate for storage. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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