Subj : Today in History - 1955
To   : Dave Drum
From : Sean Dennis
Date : Mon Jul 18 2022 13:11:04

-=> Dave Drum wrote to Sean Dennis <=-

DD> I did, however, visit Knotts Berry Farm and enjoyed it very much. At
DD> the time it was just the "wild West Ghost Town". I note it seems to be
DD> MUCH expanded since I was there in the early '60s.

I have never been there but my mom has a pie pan from when they were
still Knott's Berry Stand!

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Cottage Cheese Cheesecake
Categories: None
     Yield: 1 Servings

          Graham cracker pie crust; 9
          -inch
     4    Egg; separated
   1/2 ts Salt
     2 tb Lemon juice
     1 ts Vanilla
     1 ts Almond extract
     1 c  Sugar
   2/3 c  Flour; sifted
 1 1/2 ts Lemon peel; grated
     2 c  Cottage cheese; (1 pint)(16
          -oz)
     1 c  Sour cream; ( 1/2 pint ) (8
          -oz)
          Strawberry glaze
     1 pt Fresh strawberries; optional

MMMMM----------------------STRAWBERRY GLAZE---------------------------
    10 oz Frozen strawberries; thawed
   1/4 c  Sugar
     1 ds Salt
     1 tb Cornstarch
   1/2 ts Lemon juice
   1/2 ts Vanilla
     1 dr Red food coloring; or as
          -needed

 Source: TAMPA TRIBUNE

 Preheat oven to 300 degrees F. Prepare crust; set aside. In a medium
 bowl, beat egg yolks until light. Blend in salt, lemon juice,
 vanilla, almond extract, sugar, flour and lemon peel. Put cottage
 cheese into a large bowl. Add a small amount of egg yolk mixture.
 Beat on high speed until curd is broken and nearly smooth. Add
 remaining egg yolk mixture and sour cream; beat until blended. Beat
 egg whites until stiff, but not dry. Fold into cheese mixture. Pour
 into crust. Bake 1 hour. Top with Strawberry Glaze,and fresh
 strawberries if desired. Refrigerate 5 hours before serving.

 Serving Size : 12

 STRAWBERRY GLAZE: Combine strawberries, cornstarch, sugar and salt in
 a saucepan; blend. Cook until clear and thickened. Remove from heat.
 Stir in remaining ingredients.

 Place wax paper directly on top of hot glaze; refrigerate. When cool,
 spread over chilled cheesecake. Refrigerate until set. Makes glaze
 for 1 9-inch cheesecake.

 Posted to EAT-LF Digest by Abtaxel <[email protected]> on May 10, 1998

MMMMM

-- Sean

... Simon's Law: everything put together falls apart sooner or later.
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