The Art of Cooking
Mrs. C. J. Brumagin
1 1/2 cups pork sausage
2 3/4 cups water
1/4 tsp. pepper
2 Tbsp. shortening
1 cup cornmeal
1 tsp. salt
1 tsp. poultry seasoning, optional.
Brown sausage in skillet, turning as necessary.
Drain off excess fat.
Add water; bring to a boil.
Slowly stir in cornmeal, stirring constantly.
Cook until mixture thickens.
Add seasonings, cover and cook very slowly for 15 minutes.
Turn into a loaf pan that has been rinsed in cold water.
Cool. Chill until firm.
Slice about 1/2 inch thick and brown in hot fat.
Kathleen H. Keeler
Graham cracker crumbs
1 lb. cottage cheese
2- 8 oz. pkg. cream cheese, room temperature
1 1/2 cups sugar
4 eggs, slightly beaten
1/3 cup cornstarch
2 Tbsp. fresh lemon juice
1 tsp. vanilla
1/2 cup melted butter or oleo
1 pt. sour cream
Lightly grease a 9-inch spring form pan with oleo and dust with graham cracker crumbs, at least 1/4 inch thick.
Sieve cottage cheese into a large bowl.
Add cream cheese.
Beat at high speed.
Blend in sugar, then eggs.
Reduce speed to low, add cornstarch, lemon juice and vanilla.
Beat until blended.
Add melted butter and sour cream and blend.
Pour into prepared pan.
Bake in 325º oven for 1 hour and 10 minutes or until edges are firm.
Turn off oven.
Let cake stand in oven 2 hours.
Remove and cool completely on wire rack.
Remove side of pan.
Makes about 12 servings
Note: Cheese cake may be frozen.