| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads |
6 |
Servings |
INGREDIENTS
|
|
-mary bowles dnsr31a |
| 9 |
oz |
Flour |
| 9 |
oz |
Margarine |
| 9 |
oz |
Cottage cheese |
| 1 |
|
Egg |
| 1 |
ts |
Salt |
| 1 |
|
Egg yolk |
INSTRUCTIONS
Press cottage cheese through a sieve. Mix the flour and margarine; then add
cottage cheese and knead together. Form the dough into a loaf and wrap it
in aluminum foil. Set it aside at room temperature for 2 hours. On a
floured board, roll out dough to about 1 inch thickness. Cut a checkered
pattern into the dough with a knife. Cut the scones out with a small pastry
cutter or a small glass. Put the scones on a cookie sheet and brush with
egg wolk. Bake in preheated 350 degree oven and bake until their tops
become golden. Best served while still warm.
MC formatted/busted by Martha Hicks 4/98
Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on
Apr 5, 1998
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