| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 3 | Eggs, well beaten | |
| 1 | c | Milk |
| 1 | c | Dry pot cheese |
| 1 | c | Flour |
| 1 | ts | Baking powder |
| 1/2 | ts | Salt |
INSTRUCTIONS
>From _The Jewish Festival Cookbook_ by Fannie Engle and Gertrude Blair To the beaten eggs add the milk and cheese. Sift the dry ingredients together and stir into the eggs. Blend to smoothness. Drop by spoonfuls into hot fat in a frying pan. Cook to delicate brown on both sides. Serve with syrup or jam. Serves 4 or 5. Posted to FOODWINE Digest 13 October 96 Date: Mon, 14 Oct 1996 13:11:55 +0300 From: Anat Levi <anat@OPTICS.JCT.AC.IL>
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