Original Argo Cornstarch Recipe From Back Of Box Food

TRADITIONAL LEMON MERINGUE PIE

Steps:

• Preheat oven to 350°F.
• Combine 1 cup sugar and corn starch in medium saucepan.
• Gradually stir in water until smooth. Stir in egg yolks.
• Bring to a boil over medium heat, stirring constantly, and boil 1 minute.
• Remove from heat.
• Stir in lemon peel, lemon juice and butter.
• Spoon hot filling into pie crust.
• Beat egg whites in small bowl with mixer at high speed until foamy.
• Gradually beat in remaining 1/3 cup sugar; continue beating until stiff peaks form.
• Spread meringue evenly over hot filling, sealing to edge of crust.
• Bake 15 to 20 minutes or until golden.
• Cool on wire rack at room temperature for 30 minutes;.
• Refrigerate for 3 hours before serving.

1960 - ARGO CLASSIC CHEESECAKE

Steps:

• 1. Pre-heat oven to 325 degrees. Grease a 9-inch springform pan, and dust with graham cracker crumbs. Set aside
• 2. In large mixing bowl, mix cottage cheese and cream cheese together at high speed until well blended and creamy. Then add sugar and eggs. Reduce speed to low, and add cornstarch, lemon juice and vanilla. Add melted butter and sour cream. Blend on low speed.
• 3. Pour batter into prepared pan. Bake for 1 hour and 10 minutes, until firm and starting to brown around edges. (the cake will rise above pan, then settle back down). It does crack on top, even with a pan of water placed in the oven.
• 4. Turn oven off, but let cake stand in the oven for 2 hours. Remove from oven, and cool completely on a wire rack. Chill overnight for best results. Serve plain, or with your favorite fruit topping.