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    Source of Recipe


    List of Ingredients

    Unbaked pastry.
    Canned sour red cherries.
    Cream Cheese.


    Cut the pastry into circles about 6 inches in diameter and prick each with a fork, as for a pastry shell. Cut heavy aluminum foil into the same size circles, place a circle of the pastry on each, and shape it into a triangular shell, pressing the foil against the pastry to form a triangular mold. Bake the shells in a hot oven, 425 degrees until done. Cool, remove from the foil molds, and fill each shell with cherries which have been heated, sweetened to taste, slightly thickened with cornstarch and cooled.
    Place the cream cheese in a bowl and gradually add a small amount of milk, mixing until light and fluffy. Place a rosette of the cream cheese, forced, through a pastry tube on each cherry tricorn.




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