Steady Progress ~ St Therese of Lisieux

Cheese Kuchen Grandma Rothacker 1962 (Cheese Pie)1 pound cottage cheese (put through strainer)

1 cup canned milk (evaporated milk)

2 tablespoons corn starch

2 tablespoons melted butter

1 cup white sugar

3 whole eggs - beaten slightly

1 teaspoon vanilla

nutmeg for topMix sugar and corn starch together, then add strained cottage cheese

and eggs and mix. Last of all add melted butter, milk and vanilla.Dust top with nutmegBake in pie shell about an hour - 350-----------------------------------------------------------------------------------------------------------------This is from an index card that was Gil's. Margaret typed out

all of Grandma Laura Rothacker's recipes in 1962. Dad had given me

their original typed out card many years ago. It's one that he baked

the cheese pies from for many years. It looks about 100 years old.

In later years he had copied it off this very tattered card and gave

me the original. Margaret says that they used ricotta cheese. Sometimes it was halfricotta

and half cottage cheese. The other day she said they used ALL ricotta.

I have madethe cheese pie using ONLY cottage cheese.You might have to experiment and see what tastes just right for you. I have used smallcurd cottage cheese, but DO NOT USE LOW FAT. * Note on the name - Grandma Laura must have called it Cheese Kuchen

that is why the name reads as such. Of course to US it's... CHEESE PIE.* The recipe says mix - It means mix with a mixer, not by hand. It's been many years since I made it, and I am thinking this recipe will

turn out 2 cheese pies, but I am not certain. Dad never used a deep pie

dish. Deb Estep

11-25-2009