Name: Cheese Filling for Kreplach
Ingredients: 2 c Baker's or pot cheese; ricotta; or creamed cottage cheese; sieved; 2 Egg yolks; 1 tb Sour cream (omit if using creamed cottage cheese); 3/4 ts Salt; 1/4 ts Pepper

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Jewish	Appetizer	20	Servings

INGREDIENTS

2	c	Baker's or pot cheese; ricotta; or creamed cottage cheese; sieved
2		Egg yolks
1	tb	Sour cream (omit if using creamed cottage cheese)
3/4	ts	Salt
1/4	ts	Pepper

INSTRUCTIONS

From: Ruth Heiges <heiges@post.tau.ac.il>
Date: Sat, 10 Aug 1996 20:25:29 +0300 (IDT)
Again, from Memoirs & Menus, by Georges Spunt. These are different from the
usual meat fillings; one meat, one dairy.
Blend ingredients together until thoroughly mixed. Fill kreplach dough,
seal, and cook in boiling salted water for 15-20 minutes.
Remove carefully with a slotted spoon onto a heated platter.
Pour 1/2 cup (1 stick) melted butter over the kreplach and serve with cold
sour cream.
JEWISH-FOOD digest 312
From the Jewish Food recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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