Ingrients & Directions
1 lb Ricotta cheese
1 lb Cream cheese
1 1/2 c Sugar
4 Eggs
1/2 Lemon; juice of
4 tb Flour
4 tb Cornstarch
1 ts Vanilla
1/4 lb Margarine
1 pt Sour cream
Mix all ingredients except sour cream until smooth. Put in 10-inch spring
pan. Cook 1-1/2 hours at 325. Turn off oven & leave in oven for 1-1/2 hours
more. Put on sour cream as topping. Will last in refrigerator 2 weeks.
Enough mix for 2 cakes.
MRS GEORGE CRONIN
From the The Bliss of Cooking Returns, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings