| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Jewish | 30 | Servings | |
INGREDIENTS
| 2 | c | Sifted flour |
| 1 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1 | Egg beaten | |
| 1/2 | c | Sour cream |
| 1 | tb | Melted butter |
| 1/2 | lb | Dry cottage cheese |
| 2 | tb | Sour cream |
| 2 | tb | Bread crumbs |
| 1 | tb | Sugar |
| 1 | tb | Melted butter |
| 2 | Eggs beaten | |
| 14 | c | Seedless raisins |
INSTRUCTIONS
DOUGH FILLING Dough: Sift together dry ingredients; Add egg; sour cream, and butter. Blend thoroughly and knead well. Roll out and stretch to a thin dough and fill one end and roll up in long strips (Length of pan) or make individual pockets (knishes) Place on a shallow baking tin that has been liberally greased with butter(melted) . Bake at 350* until lightly nbrowned (perhapps up to an hour) basting occasionally with melted butter. Makes about 30 Filling: Combine all together, and fill. Posted to JEWISH-FOOD digest V96 #103 From: alotzkar@direct.ca (Al) Date: Sat, 14 Dec 1996 18:26:39 -0800
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