| 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
A Message from our Provider:
“Luck has nothing to do with it”