Subject: Cheese Freeze
From: Unicorn (unicorn@indenial.com)
Date: Mon Jan 31 2000 - 04:12:04 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here is what reader Chris Schmidt says about today's food funny:
This is a true food funny. Maybe not belly laughs, but cute.
Once when my kids were really young (now both late teens) my son
complained of a sore throat. So I asked him to open up so I could get
a look. His younger sister, not to be out done, asked if I would look
at her throat too. When I was finished with her she looked at me with
a straight face and said, "Does it look like it needs chocolate?"
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
The dessert for our "Best of World Wide Recipes" week is an old family
favorite, and I don't believe that either my mother or I have ever
served it without being asked for the recipe. I don't know where the
name comes from because there is no freezing in the procedure, but it
really is fantastic, regardless of what it's called, so please give it
a try. You'll be glad you did.
Cheese Freeze
For the crust:
20 Graham crackers* (or 1+1/2 cups (375 ml)
Graham cracker crumbs)
4 Tbs (60 ml) butter
1/4 cup (60 ml) sugar
For the filling:
1 lb. (450 g) cream cheese
2 eggs
1/3 cup (80 ml) sugar
1 tsp (5 ml) vanilla extract
1/8 tsp (1/2 ml) salt
For the topping:
1 pint (500 ml) sour cream
1/3 cup (80 ml) sugar
1 tsp (5 ml) vanilla extract
* Graham crackers, an American product, are rectangular-shaped,
whole-wheat crackers that have been sweetened, usually with honey.
Substitute any sweet cracker or biscuit crumbs available in your area.
Crush the Graham crackers and mix with butter and sugar. Press into a
greased 8 inch (20 cm) square pan. Combine the cream cheese, eggs,
sugar, salt, and vanilla and blend until thoroughly mixed. Pour into
the crust and bake 35 minutes at 350F (180C). Remove from oven and
cool for 10 minutes. Mix the ingredients for the topping, pour over
the cooled pie, and bake an additional 10 minutes. Serves 6 to 8.
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