The Rural Voice, 1979-04, Page 466 eggs separated*
1 pint dairy sour cream
'/J cup all-purpose flour
2 tsps. vanilla
grated rind of 1 lemon juice of '/2
lemon
*use the fteshest eggs in your refrigerator
because they separate more easily.
Generously grease a 9 x 3 springform
pan with butter. Place pan in center of
aluminum foil (12 inch square) and press
foil up around side of pan to form a collar.
(A 10" square or round pan at least 21/2"
high can be used if you plan to serve the
cheesecake from the pan.)
Combine cracker crumbs, sugar, cin-
namon and melted butter in a small bowl
until well blended. Press 3/4 cup for crumb
mixture into bottom and side of pan. Chill
prepared pan while making filling. (Re-
serve remaining crumb mixture for
topping.)
With electric mixer on low speed or with
a wooden spoon, beat cream cheese in a
large bowl until soft. Gradually beat in
sugar until light and fluffy.
Beat in egg yolks, one at a time, until
well blended. Stir in sour cream, flour,
vanilla, lemon rind and juice until smooth.
Beat egg whites until they hold stiff
peaks. Fold whites into the cheese mixture
until well blended. Pour into prepared pan.
Bake in moderate over (350 degrees) 1
hour and 15 minutes or until top is golden:
turn off over heat and allow cake to cool in
oven for 1 hour.
Remove cake from oven and allow to cool
on a wire rack at room temperature.
Sprinkle remaining crumbs on top. Chill
overnight. Dust with icing sugar just
before serving.
If you wish, fresh fruit or prepared pie
filling, such as blueberry, cherry or apple,
may be spread over the top just before
serving.
Yield: 12-4 oz. slices.
ZUCCHINI AND EGG SANDWICH
12 hard -cooked eggs
1/2 cup mayonnaise or salad dressing
2 garlic cloves, crushed
1 tsp. salt
1/2 tsp. pepper
1 tsp. horseradish
6 cups (about 1 Ib.) thinly sliced zucchini
lettuce
12 slices whole wheat bread, buttered
paprika
Combine mayonnaise or salad dressing,
garlic, salt pepper and horseradish. Slice
24 slices of egg, reserve for garnish. Chop
PG. 44 THE RURAL VOICE/APRIL 1979
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NOM 1H0
Phone 357-1268
Iln the Evening)