Cheese Overs

Ingredients

• 3/4 cup shredded sharp cheese
• cornstarch
• 1 Tbsp. cold water
• Combine ingredients for pastry (See next page)

Method

1. 1

   In a saucepan, mix apple sauce, cinnamon, and cornstarch stirred smooth in cold water.

2. 2

   Stir and cook over moderate heat until liquid is evaporated and mixture is almost dry, about 15 minutes.

3. 3

   Cool.

4. 4

   Roll out pastry and cut into 3'' rounds; place a scant tablespoon cheese on half of each round.

5. 5

   Moisten edges, fold over and press together; pierce top several times with a fork to release steam.

6. 6

   Place on a cookie sheet and bake in a hot oven, 425 degrees for 15 minutes, or until pastry is browned.

7. 7

   If desired, sprinkle top lightly with sugar.

8. 8

   Serve hot.

9. 9

   Makes 3 dozen cheese-overs.

As published

This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 39. The excerpt below is the record exactly as published.

3/4 cup shredded sharp cheese In a saucepan, mix apple sauce, cinnamon and cornstarch stirred smooth in 1 Tbsp. cold water. Stir and cook over moderate heat until liquid in mixture is evaporated and mixture is almost dry, about 15 min- utes. Cool. Combine ingredients for pastry (See next page). Roll out pastry and cut into 3'' rounds; place a scant Tbsp. cheese on half of each round. Moisten edges, fold over and press to- gether; pierce top several times with a 175 So REE aE fork to release steam. Place on a cookie sheet and bake in a hot oven, 425 degrees 15 minutes, or until pastry is browned, If desired, sprinkle top lightly with sugar. Serve hot. Makes 3 dozen cheese- overs. *CREAM CHEESE PASTRY 1 cup flour (scant) 1/2 tsp. baking powder 1/4 tsp. salt 1/2 cup butter 1 3-o0z. pkg. cream cheese Combine flour, baking powder and salt. Cut in butter and cream cheese; work into a ball and chill. Mrs. O. V. Byerly COOL WHIP PIE 1-9 oz. container Cool Whip 1-14 oz. can sweetened condensed milk 2-1 lb. cans Red Sour pitted cherries drained or 2 cans Blueberries drained 1 cup pecans chopped Mix and add 1/4 cup lemon juice. Pour into 2 graham cracker crusts. Refrigerate until ready to use. This is also good to use a fresh pineapple diced into small pieces instead of cherries. Mrs. J. Holland Jones 176 PIES COOL WHIP PIE Ll - 9 oz. Carton Cool Whip 1 - Can Eagle Brand Milk 1 - Large can crushed pineapple - well drained 1/2 Cup chopped nuts Juice of 1 lemon or 2 Tbsp. Real Lemon Mix all together and put in 2 graham cracker crusts. Mrs. Robert E, Zimmerman PINEAPPLE CREAM CHEESE PIE 1/3 cup sugar 1 Tbsp. cornstarch

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