| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Passover, Pies, Desserts, Dairy | 8 | Servings | |
INGREDIENTS
| 1 | c | Cake meal |
| 1/4 | c | Sugar |
| 1 | ds | Salt |
| 1/2 | ts | Cinnamon |
| 1/3 | c | Butter or margarine, melted |
| 1 | lb | Cottage cheese |
| 3 | Eggs, separated | |
| 1/2 | ts | Grated lemon rind |
| 1/2 | c | Sour cream |
| 1/8 | ts | Salt |
| 2 | tb | Cake meal |
INSTRUCTIONS
HERSHFIELD (KHGS55A CRUST FILLING Preparation for crust: Blend 2/3 c. sugar and all ingredients; press into deep 10-inch pie pan. Bake at 375 about 10 minutes or until lightly brown Prep for filling: Put cheese through a sieve.Beat egg whites until stiff but not dry.Beat in yolks;beat in cottage cheese;cake meal; remaining sugar,rind,sour cream,salt;fold in beaten egg whites. Turn into pie shell;bake at 350 for 50 minutes. Linda/NY FROM: LINDA HERSHFIELD (KHGS55A) Formatted by Elaine Radis BGMB90B; 3/92 Posted to MC-Recipe Digest V1 #572 by Nancy Berry <nlberry@prodigy.net> on Apr 16, 1997
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