Cheese Filling For Pierogis
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | Appetizers, Dairy, Ethnic, Italian | 40 | Servings |
INGREDIENTS
| 2 | lb | Dry cottage cheese, or |
| 2 | lb | Dry ricotta cheese, about 4 |
| cups each | ||
| 1 | Egg, beaten plus | |
| 2 | Yolks, beaten | |
| 1/2 | t | Salt |
| 1 | pn | White pepper, ground |
INSTRUCTIONS
3/7 Using a grinder or food processor, fitted with a metal blade, process cheese. Do not puree or process too fine. In a large bowl, combine cheese, egg and egg yolks, salt and white pepper. Stir to combine. Makes about 4 cups, or enough to fill 40 to 45 pierogies. Polish farmers make thier own cottage cheese from curdled milk Recipe by Marianna Olszewska Heberle Published in HPBooks "POLISH COOKING" ISBN 0- 89586-272-7 Jeanne in Jersey ~ J.ZIOLA on GEnie - CBTN00C on P Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Nov 08, 98, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 52
Calories From Fat: 21
Total Fat: 2.4g
Cholesterol: 21.6mg
Sodium: 151.7mg
Potassium: 50.5mg
Carbohydrates: 1.8g
Fiber: <1g
Sugar: <1g
Protein: 5.7g