| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Graham cracker crumbs |
| 1 |
c |
Flour |
| 1/2 |
c |
Chopped nuts |
| 1/2 |
c |
Melted butter |
| 1 1/2 |
c |
Milk |
| 1 |
c |
Sugar |
| 5 |
|
Eggs separated |
| 1/4 |
c |
Poppyseed |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Cornstarch |
| 1 1/2 |
tb |
Knox gelatin |
| 1/4 |
c |
Water |
| 1/2 |
ts |
Vanilla |
| 1/2 |
c |
Sugar |
| 1/2 |
ts |
Cream of tartar |
INSTRUCTIONS
Mix graham cracker crumbs, flour, nuts and butter. Press and pat into a 10
x 14" pan. Bake at 375 F for 10 to 15 minutes. In a medium saucepan, but
not yet on stove, combine milk, sugar and egg yolks. Beat until sugar is
dissolved. Add poppyseed, salt and cornstarch. Place pan over medium heat.
Stirring constantly cook until thick. Dissolve gelatin in water, add to egg
yolk mixture, cool and add vanilla. Beat egg whites till stiff, add 1/2 cup
sugar and cream of tartar; beat until blended; fold into egg yolk mixture,
pour into crust lined pan. Refrigerate until firm. Serve with lightly
sweetened whipped cream. Posted to TNT - Prodigy's Recipe Exchange
Newsletter by Peggy Makolondra <pmakolon@mail.wiscnet.net> on Apr 3, 1997
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