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Cheese Filling for Pierogis

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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 ts Salt
1 pn White pepper; ground

INSTRUCTIONS

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* 09/21/92
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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