| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | Dessert | 8 | Servings |
INGREDIENTS
| 1 | lb | Cottage cheese |
| 1 | lb | Cream cheese |
| 2 | c | Heavy cream; whipped |
| Salt to taste | ||
| 2 | Boxes frozen strawberries | |
| Lemon juice | ||
| Sugar | ||
| Fresh strawberries | ||
| sl | French or homemade bread; thin or crackers |
INSTRUCTIONS
Blend cheeses until smooth. Add cream & salt gradually. Line a wicker heart-shaped bakset with cheesecloth & fill with cheese mixture. Stand basket on a plate in refrigerator overnight to drain. If wicker basket not available use colander & next day pack into heart-shaped metal mold. Make homemade strawberry preserves with frozen strawberries, a little lemon juice & some sugar; cook so that berries are still fresh & syrup is a little runny. Guests spread cheese on bread or saltines, spoon on some preserves & top with one perfect strawberry. MRS ASHBY M. (HAPPY) FOOTE, JR. 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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