We have another chapter to add to the story of cheese pies. Last week, Evelyn Hart sent in her mother-in-law's recipe, which has been a family favorite for years. Bill Hart, her husband, now has written to tell us more about this family treasure.
Here's his note:
''The Hart family was from the New Jersey/Philadelphia area a couple of generations ago. My paternal grandmother baked ''cheesecake pies'' (they were never called simply 'cheesecake') and the whole family loved them. The recipe probably entered the family cookbook during her generation. She was a great cook.
''There is a family story about the cheesecake pies. I do not know the date of the story, but it was a long time ago. Two of the family husbands (the extended family was large) set out from Philadelphia after finishing work on Christmas Eve.
''One of the men lived in Philly and the other in Trenton where the family was to gather that night to celebrate Christmas.
''Because everyone was leaving work and setting out for the holiday, the traffic was terrible. The pair had the idea to take a cheesecake pie home from a Philadelphia bakery, so they bought one.
''The train station was crowded. The train was crowded. But one or the other balanced the pie for the whole train ride and managed to keep it whole.
''They carried the pie, along with their luggage, through the crowded Trenton station and the two weary travelers arrived at the front stoop of the family's Trenton apartment house rather late.
''They congratulated one another on having brought the pie safely to its destination. But the door to the vestibule was locked. The pie carrier paused to set the pie and the luggage down on the stoop so that he could recover his key. In the few seconds that elapsed, a resident rushed out of the house and stepped firmly in the middle of the pie. So much for their good intentions. And what a disappointment! As you can see, cheesecake pies always have been a valuable commodity in the Hart family.''
Thanks, Evelyn and Bill! I'm sure we'll all remember your stories when we reach for our favorite cheese pie recipe.
When you do have a recipe to contribute, please provide your name, address and daytime phone number. Also give the full names of any cookbooks or magazines you use, as well as the author's name and publishing company, so that we can properly credit recipes that have come from printed sources.
Although we do not have room for every recipe that has been sent in, we want to thank all who have helped us this week, including: Florence Shoemaker of Bethlehem, Phyllis Ackerman of Red Hill, Mildred Trumboie of Sumneytown, Rose Almond of Northampton, Shirley Walker of Red Hill, Catherinee Hughes of Bangor, Joyce Kuntz of Slatington, Winifred Nierer of Walnutport, Mrs. Kenneth Stuber of Bethlehem, Roberta Molchany of Bethlehem, Jeanette Young of Wind Gap, Gloria Medl of Allentown, Donna Hirschbeck of North Catasauqua, Nancy Joseph of Allentown, Jean L. Brown of Orefield and Donna M. Dowlatshahi.
Carol A. Bertalan of Allentown is looking for a recipe for vegetable lasagna.
Marguerite ''Peggy'' Kuhn of Allentown sent in a recipe for Penn Dutch Corn Pie for Frank Stahler, who is looking for a tried-and-true corn pie.
Peggy said the recipe has been in her family for years and it's delicious. ''You can also use canned corn,'' she said. Catharine Ache of Bethlehem also sent in a recipe for Baked Pennsylvania Dutch Corn Pie. She said the recipe is from Walp's Family Restaurant Cookbook.
Maryetta Bitzer of Stroudsburg sent in a recipe for Nutmeg Sauce. She also sent one in for a Beef Eater Cheesecake for Judy Moyer of Schnecksville, who asked for a recipe for a refrigerator cheesecake made with zwieback. The cheesecake recipe is from Gloria Pitzer's recipe booklet, ''Secret Fast Food Recipes,'' April 1991.
Carolyn Bitting of Breinigsville sent in a recipe for Cottage Cheese Pie for Judy Ahart of Walnutport. Carolyn says ''this is very good and tastes like the old-fashioned cheese custard pie. It's from the Auxiliary of the Lynnport Fire Company by Mrs. Robert Feinour. Carolyn also sent in a corn pie recipe for Frank Stahler. This was made by my mother,Mary Youse, and passed on to her. Her family enjoys it every time she makes it, she said.
Susan Thompson of Bayfield, Colo., sent in a recipe for Italian Wedding Soup. She said it's one of her favorites. Serve it with a generous sprinkling on top of Romano and Parmesan cheeses. She is also looking for some old-time recipes, one for Shoo Fly Pie, which was adapted to make a coffee-cake type. The other is a way to use up leftover pie crust that was simply called a Milk Tart.
Barbara Kline of Alburtis sent in a recipe for Wos-Wit Potato Salad. She said the recipe was on a Wos-Wit salad dressing jar. She is also interested in a recipe for Hawaiian muffins, the kind they serve at Perkins.
PA. DUTCH CORN PIE
4 to 5 cups fresh corn, cut off the cob
2 Tbsps. chopped green peppers
2 Tbsps. chopped onions
2 Tbsps. chopped celery
2 eggs, lightly beaten
2 Tbsps. melted butter
2 Tbsps. flour
1/2 cup milk
3 hard-boiled eggs
1 to 11/2 quarts whole milk
1 stick butter, 1/4 lb.)
Place your favorite pie crust in a 9-inch, deep-dish pie plate. Mix the green peppers, onions and celery with the corn. Mix together the eggs, melted butter, flour and milk and add to the corn mixture. Place in the pie crust. Slice the hard-boiled eggs and lay them over the corn mixture.
Now put the second pie crust on and seal the edge so the juice does not run out. Vent the top crust so the steam can escape. Place into a pre-heated oven at 350 degrees, for one hour or until golden in color. When the pie is almost finished, heat the milk, adding the butter until melted. Spoon over each slice of pie. (use a soup dish). Add salt and pepper to taste. Makes 2 to 4 servings.
Marguerite ''Peggy'' Kuhn,
BAKED PA. DUTCH CORN PIE
2 1/4 cups sifted all-purpose flour
1 tsp. salt
3/4 cup shortening
5 Tbsps. cold water
In a bowl, mix flour and salt. With a pastry blender (or pastry cutter attached to an electric mixer) cut in shortening until the size of peas. Blend 1/3 cup of the flour and shortening mixture with the cold water. Add to the rest of the flour and shortening mixture. With a fork (or pastry cutter attachment on electric mixer) mix only until dough holds together. Shape into six 8 oz. balls and refrigerate for at least 30 minutes before using.
1 hard-boiled egg, sliced
3 ozs. raw potatoes, peeled and finely grated
5 ozs. fresh or frozen whole kernel corn
1/2 tsp. salt
Pinch granulated sugar
Pinch ground black pepper
1 Tbsp. half & half
1 Tbsp. butter
Milk to fill casserole
Mix together all ingredients and place into six 10-ounce earthenware casseroles. Roll out a top crust of pie dough to place on top of each casserole. Crimp edges. Brush tops of each casserole with melted butter. Cut a few 3/4 inch slits into each pie dough lid to allow steam to escape while baking. Bake in a shallow water bath in a 400 degree oven for 10 minutes. Turn heat down to 350 degrees and bake another 20 minutes or until crusts are well browned. Serve hot.
Catharine Ache, Bethlehem
3/4 cup sugar
1 Tbsp. plus 11/2 tsps. flour
1/4 tsp. salt
1 cup boiling water
1 Tbsp. cider vinegar
1 1/2 Tbsps. brown sugar
2 Tbsps. butter
1 tsp. fresh grated nutmeg
Blend sugar, flour and salt in a 1-quart pan. Stir boiling water in gradually. Add vinegar and stir until clear and thick. Remove from heat. Stir in brown sugar, butter and nutmeg. Serve over dumplings or cottage pudding.
BEEF EATER CHEESECAKE
1 envelope unflavored gelatin powder
1/2 cup sugar
1 tsp. cinnamon
1/4 lb. butter, melted.
Break up enough zwieback and put through blender to make fine crumbs so that you have 2 cups crumbs. Mix crumbs with gelatin powder, sugar, cinnamon and melted butter. Set 1/2 cup crumb mixture aside for later. Pat mixture evenly over bottom of greased 11-by-8-by-2 inch pan. Bake at 350 degrees for 6 minutes. Prepare filling while crust is in the oven.
2 packages (8 ozs. each) cream cheese
1/4 cup flour
1 large can (about 14 ozs.) Eagle Brand Condensed Milk
4 Tbsps. butter or margarine
2 eggs, well beaten
1 tsp. vanilla
Beat together ingredients as listed, in a 2-quart mixing bowl, on high speed, until smooth. Pour at once into hot crust, when 6 minute baking time is up. Return to 350 degree oven to bake about 40 to 45 minutes or until knife inserted 1-inch from edge of pan comes out clean.
At once spread top of cheesecake with mixture of:
1 cup sour cream
3 Tbsps. sugar
1/4 tsp. vanilla
Return to 350 degree oven for 6 minutes. Cool cheesecake on wire rack. Sprinkle 1/2 cup reserved crumb mixture (per the crust recipe) over top. Cover in plastic and chill several hours before cutting to serve 6 to 8.
Recipes for Nutmeg Sauce and Beef Eater Cheesecake are from Maryetta Bitzer, Stroudsburg
COTTAGE CHEESE PIE
OR (KASE CUSTARD)
1 12 oz. container cottage cheese
2 Tbsps. flour
Pinch of salt
1 cup sugar
4 egg yolks
2 cups milk
4 egg whites
Mix egg yolks and combine with cottage cheese, flour, salt and sugar. Add the 2 cups milk gradually. Beat egg whites, until soft peaks form, add last and mix well. Pour into two 8-inch pie pans lined with pie crust. Bake at 400 degrees for 45 minutes.
Fresh cut corn from about 6 ears
6 parboiled diced potatoes
4 diced hard-boiled eggs
1 lb. fresh bulk sausage in small pieces
Butter or margarine
Salt, pepper and a little sugar
Line a two- or three-quart casserole with pie crust, fill with corn, potatoes, eggs, sausage. Dot with butter and sprinkle with spices. Cover with pie crust, cut vents in crust for steam, bake 1 hour at 350 degrees until crust is brown. Serve with warm milk.
Cottage Cheese and Corn pies, both from Carolyn Bitting,
WOS-WIT POTATO SALAD
3/4 cup Wos-Wit salad dressing (store bought)
1 tsp. mustard
1 Tbsp. grated carrots
2 Tbsps. minced onion
1/2 cup diced celery
3 hard-boiled eggs, diced
4 cups boiled potatoes, diced or sliced
Mix together all ingredients and add salt and pepper to taste.
Barbara Kline, Alburtis
Send recipe requests and recipe finds to Recipe Exchange, c/o Food Editor Diane Stoneback, The Morning Call, P.O. Box 1260, Allentown, PA 18105, or e-mail them to firstname.lastname@example.org. Include your name, address and daytime phone number on all submissions.Copyright © 2015, Los Angeles Times