Subj : Re: Extra Sweet
To   : Dave Drum
From : Sean Dennis
Date : Sat Oct 25 2025 14:00:09

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

 DD> Not well enough to go to WalMart/Scams Club which are the only places
 DD> it is sold currently.

I didn't know Grapette was its own brand.  I thought it was a Walmart
store brand.  Shows what I know.

 DD> Pedant mode on: It's got beef so it's a cottage pie. Shepherd is from
 DD> "Sheep Herder" and a Shepherd's Pie is *only* made with lamb/mutton.

I remember your discussion with Ben about that recently.

 DD> That doesn't mean it's not good - just mis-named.  Bv)=

Yeah and that can cause confusion.

 DD> ... Bake the bread - buy the butter!

I'd like to try to make "farmer's cheese" at home sometime.

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

      Title: Farmer Cheese Cheesecake
 Categories: November 19
      Yield: 1 Servings

      1    Crumb-crust recipe; made
           -with finely
           ; ground graham
           ; crackers
      5 pk Farmer cheese; (or cottage
           -cheese),
           ; softened (8-oz)
  3 3/4 tb All-purpose flour
           Finely grated zest of 1
           -orange
           Finely grated zest of 1
           -lemon
      5 lg Eggs
      2 lg Egg yolks
    1/2 ts Vanilla

  Make crumb crust as directed in separate recipe. Preheat oven to 550F.

  Puree farmer cheese (or cottage cheese) with sugar in a food processor
  until completely smooth. Then beat together cheese, sugar, flour, and
  zests with an electric mixer until smooth. Add eggs and yolks, 1 at a
  time, then vanilla, beating on low speed until each ingredient is
  incorporated and scraping down bowl between additions.

  Put springform pan with crust in a shallow baking pan. Pour filling
  into crust (springform pan will be completely full) and bake in
  baking pan (to catch drips) in middle of oven 12 minutes, or until
  puffed. Reduce temperature to 200F and continue baking until cake is
  mostly firm (center will still be slightly wobbly when pan is gently
  shaken), about 1 hour more.

  Run a knife around top edge of cake to loosen and cool completely in
  springform pan on a rack. Chill cake, loosely covered, at least 6
  hours. Remove side of pan and transfer cake to a plate. Bring to room
  temperature before serving.

  Cooks' note:

  • Cheesecake keeps, covered and chilled, 2 weeks.

  Gourmet November 1999

  Converted by MC_Buster.

  Per serving: 560 Calories (kcal); 33g Total Fat; (54% calories from
  fat); 36g Protein; 26g Carbohydrate; 1360mg Cholesterol; 292mg Sodium
  Food Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0
  Fruit; 3
      1/2    Fat; 0 Other Carbohydrates

    Converted by MM_Buster v2.0n.

MMMMM

-- Sean

.... "When I was a boy the Dead Sea was only sick." - George Burns
--- MultiMail/Win
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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