INGREDIENTS

INSTRUCTIONS

Formatted by Millie Ellis 3-18-97  Sift together flour and salt. Add
half the shortening and cut it in  with fork until mixture is
consistency of coarse meal. Add remaining  shortening and blend until
particles are size of a pea. Add water, a  tablespoon at a time, and
work particles together with a fork.Add  just enough water to moisten.
Press dough into ball, handling no more  than necessary.roll out thinly
on floured pastry cloth. Line patty  tins with pastry, fitting it in
lightly. Trim edges evenly, leaving  an extra inch around the edge.
Prick bottom with tines of fork. Press  down outer edges of shell with
tines, first dipping them in cold  water. FILLING: Scald combined sweet
and sour milk and strain through  cheesecloth, Beat egg yolks slightly,
combine with sugar, lemon juice  and rind, and salt. Add second mixture
to first, fo form curd.Fill  unbaked patty shells with cheese mixture.
Sprinkle tops generously  with chopped almonds. lBake in hot oven 450-F
for 10 minutes. Reduce  heat to moderate heat 350-F and continue baking
until firm. Add a  swirl of whipped cream before serving and decorate
with a candied  cherry. Posted to MM-Recipes Digest  by "Robert Ellis"
<rpearson@snowcrest.net> on Mar 22, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 442
Calories From Fat: 193
Total Fat: 21.7g
Cholesterol: 75.9mg
Sodium: 510.3mg
Potassium: 214.1mg
Carbohydrates: 55.9g
Fiber: 1.6g
Sugar: 32.9g
Protein: 6.9g