"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for POPPY SEED TORTE, by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Alyce Todey


1 cup graham cracker crumbs
1 c flour
1/2 c milted butter
1/2 c chopped nuts
Mix together bake 325 degrees for 10-12 minutes

Filling: put in double boiler
1 1/2 c milk
1 c sugar
5 egg yolks
stir together until sugar dissolves

1/4 c poppy seeds
1/4 tsp salt
2 T corn starch
Cook until thick

Dissolve 1 1/2 T knox gelatin in 1/4 c water fold in, . Add to above mixture and cool... add 1/4 tsp vanilla
Beat 5 egg whites until stiff, add 1/2 tsp cream of tartar and 1/2 c sugar . fold into cooled mixture and pour over crust. Refrigerate at least 1 hour before serving...add whip cream to top

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