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RECIPE of the WEEK

February 17, 2003

MOMS CUSTARD COTTAGE CHEESE PIE

1 (16 ounce package) small curd cottage cheese
1 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon fresh lemon juice
pinch of salt
3 egg yolks
3 egg whites
1 (12 fluid ounce) can evaporated milk
1 1/2 cups milk
2 (9 inch) pie shell

Place cottage cheese in strainer and let drain for about 1 hour or until most of liquid has been drained. Preheat oven to 425 degrees F (220 degrees C). In a large bowl, combine cottage cheese, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and regular milk. Mix well. In a separate clean bowl, beat egg whites until firm. Fold into batter until smooth. Pour into pie crusts. Bake for 15 minutes at 425 degrees F (220 degrees C), then reduce oven to 350 degrees F (175 degrees C) and bake for an additional 25 minutes or until knife inserted in center comes out clean. Cool on racks, then refrigerate. Flavor improves if served a day after baking.

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