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 <Abtaxel@aol.com> on May 10, 1998
 
MMMMM
 
-- Sean

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