| 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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