| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Side, Dishes |
1 |
Servings |
INGREDIENTS
| 5 |
md |
Potatoes |
| 3 |
md |
Onions; chopped |
| 3 |
tb |
Oil |
|
|
Salt; pepper, nutmeg, to taste |
| 1 |
lb |
Ricotta; farmers cheese or homemade cheese |
| 2 |
tb |
Chopped green onions |
|
|
Salt and pepper; to taste |
| 1 |
|
Egg |
INSTRUCTIONS
POTATO
CHEESE
POTATO FILLING: 1. Cook onions in oil until they are brown and crispy. 2.
Cook potatoes in their skins . Peel them as soon as they are cool enough to
handle. 3. Mash potatoes. Stir in onions and seasonings.
CHEESE FILLING: 1. Crumble cheese with a fork. 2. Stir in rest of
ingredients.
Recipe by: Ester Podcameni Posted to MC-Recipe Digest V1 #755 by Leon &
Miriam Posvolsky <miriamp@pobox.com> on Aug 22, 1997
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