| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 1 |
c |
Graham cracker crumbs |
| 2 |
pk |
(8 ounce) cream cheese |
| 2/3 |
c |
Sugar |
| 1/4 |
ts |
Salt |
| 1/3 |
c |
Milk |
| 2 |
tb |
Lemon juice |
| 4 |
lg |
Eggs |
INSTRUCTIONS
CRUST
REST
from: "The Simply Delicious Options Microwave Cookbook"
In a 9" round microwave-safe pan, or a glass pie plate. Melt the butter in
the pan for 1 minute. Stir the crumbs into the melted butter, and press
them evenly in the bottom of the pan. press around edges also. Microwave on
high for 1 1/2 minutes. Set crust aside. Microwave the cream cheese on high
for 30 second to soften. Beat the cream cheese, sugar and salt together.
Blend in the eggs, milk and lemon juice. Microwave the mixture in bowl on
high for about 4-7 minutes. Stir the mixture every couple minutes. When its
very hot , its finished.
Cool the cake, and then refrigerate it for 8 hours. Garnish with you
favorite toppings.
Now serve a toss salad and you have it made. Katherine
Posted to EAT-L Digest 24 Feb 97 by kATHERINE L Smith <ksmith3002@JUNO.COM>
on Feb 24, 1997.
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