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Table of Contents

 A Vintage Recipe
 Stories from our readers
Newsletter Back Issues
 Collector's Newsletter
 Antique Business News

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Newsletter Article

Patti in Oregon requested a recipe for "Cheese cake with vanilla
pudding and lemon flavor". We had several responses.
If you have a variation of this recipe that you
would like to share with our readers, send them to us at recipes@tias.com
Be sure to also check out this weeks recipe request, below.
Here's a recipe I use for a no-bake lemon flavored cheesecake.
While the recipe calls for a 9" x 13" pan, I'm sure a spring-form
pan would work okay...might just not have to use entire results - I
never tried it in my 10" spring-form. Also, ingredients are not
exactly what was mentioned in the request, but it's certainly worth
a try. Enjoy! .....Mary in Ohio


1 large can (12 oz) evaporated milk
1 small (3 oz) package lemon gelatin
1 C boiling water
1 large (8 oz) cream cheese, softened
1 C sugar
1 tsp. vanilla extract

Graham cracker crust on bottom
of 9" x 13" pan.

* Place can of evaporated milk in refrigerator for about
2 hours - until very cold
* Dissolve lemon gelatin with the boiling water; let cool
to room temperature - do not refrigerate or let it "set"
* In small bowl, add sugar to softened cream cheese and
beat well
* Beat in vanilla extract
* Add the cooled gelatin to cheese mixture; beat until
well blended
* In large bowl, beat evaporated milk until whipped thick
like whipping cream
* Add cheese mixture to whipped milk and mix well.
* Pour over graham cracker crust; refrigerate until set

--Another Recipe--

Although it does not contain vanilla pudding, it may be
the recipe Patti in Oregon is looking for. This recipe
comes from the Nabisco 'Honey Maid Graham Pie
Crust' package.

1 (3-ounce) package ROYAL Lemon Gelatin
1/2 cup boiling water
1 (8-ounce) package light cream cheese, softened
2 cups prepared light whipped topping
1 HONEY MAID Honey Graham Pie Crust
1 can Cherry pie filling

In small bowl, dissolve gelatin in boiling water; set aside.
In medium bowl, with electric mixer, beat cream cheese
until smooth; gradually beat in dissolved gelatin. Fold
whipped topping into cheese mixture; spoon into crust.
Chill 4 hours or until firm. Serve topped with cherry pie
filling. (Try replacing whipped topping with vanilla
pudding, it might work.) Jaci B. (Oregon gal in Virginia)

--Another recipe--

The Best No-Bake Cheesecake
1 1/2 C graham cracker crumbs
1/3 C packed brown sugar
1/2 t ground cinnamon
1/3 C butter, melted
2 (8 oz) cream cheese
2 t lemon juice
1 pint heavy whipping cream
1/3 C white sugar
1 (21 oz) cherry pie filling
In a small bowl, mix crumbs, brown sugar &d cinnamon.
Add melted butter,mix well. Press into bottom of 8 or 10
inch spring form pan. Chill until firm.
In a med bowl, beat together cream cheese & lemon
juice until soft. Add whipping cream, beat with electric
mixer until thick. Add sugar, beat until stiff. Pour into
chilled crust, and top with pie filling. Chill several hours
or overnight. Just before
serving, remove the sides of the spring form pan. Karen P.
Did you know TIAS merchants have over 1000 vintage
cookbooks for sale online? They make great gifts. Take a

Vintage Kitchen items are practical and collectible. We've

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