CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 66938ba9   
   PID: MBSE-BBS 1.1.2 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.2 (Linux-x86_64)   
   -=> 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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