| 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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