Mash cottage cheee and eggs with a fork. Add cream of wheat and let sit 20
minutes. Add rest. Form into 2" balls and drop into boiling water. Cook 15
minutes. Drain and serve with melted butter and/or sour cream.
Recipe by: Mizrachi Cookbook - Columbus
Posted to JEWISH-FOOD digest by Annice Grinberg
<VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on May 06, 98
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