Name: Esther's Goodies (Kiffles)
Ingredients: 1 lb Oleo; softened; 1 lb Creamed cottage cheese; 4 1/2 c Flour; 4 tb Sugar; 1 pn Salt; 1 Lemon peel; grated; Nut Filling; See Recipe; Apricot Filling; See Recipe; Prune Filling; See Recipe

Look at Him - this amazing Jesus! He is helping Joseph make a yoke in that little carpenter’s shop at Nazareth. This is the One who, apart from His self-emptying, could far more easily make a solar system or a galaxy of systems. Look at Him again! Dressed like a slave, with towel and basin for His menial equipment, He is bathing the feet of some friends of His who, but for their quarrelsomeness, should have been washing His feet.… 'He humbled himself!' 'Don’t forget this,' cries Paul to these dear friends of his at Philippi. 'Don’t forget this when the slightest impulse arises to become self-assertive and self-seeking, and so to break the bond of your fellowship with one another'(Paul Rees).

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CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains	Hungarian	Cookies, Ethnic	1	Servings

INGREDIENTS

1	lb	Oleo; softened
1	lb	Creamed cottage cheese
4 1/2	c	Flour
4	tb	Sugar
1	pn	Salt
1		Lemon peel; grated
		Nut Filling; See Recipe
		Apricot Filling; See Recipe
		Prune Filling; See Recipe

INSTRUCTIONS

Mix flour and oleo together like pie dough. Add all other ingredients and
mix together with hands until well mixed. (Cottage cheese will look lumpy
in dough, but mix as well as possible.)
Divide dough into two balls. Leave in refrigerator overnight.
Next day, roll out dough (each ball) quite thin (about 1/8"). Cut into 2"
squares. Fill by placing either nut mixture, apricot filling or prune
filling on center of square and roll into crescent or fold over one end on
to other end.
Place on slightly greased cookie sheets. Bake in 375~ oven for about 15
minutes or until nicely colored. IMPORTANT: Before placing cookies into
oven- brush them slightly with egg yolk which has been lightly beaten. This
gives them a lovely color.
Nut Filling: 2 C ground walnuts, 1/2 c sugar, 3 egg whites-well beaten, 2
tbsp milk. Mix thoroughly.
Apricot Filling: Cook 1 pkg dried apricots with 3/4 c water. When well
cooked , mash them with a fork. Should be thick and not soupy. Add sugar to
desired sweetness.
Prune Filling: Cook 1 pkg. dried prunes (pitted) same as apricots. Both
apricot and prune fillings are best when allowed to thoroughly cool.
NOTES : Esther was my pastors wife when our children were young. My
daughter adopted her as "grandma". Her husband was a Hungarian immigrant
and this is one of several of her Hungarian recipes.
Recipe by: Esther Balla
Posted to TNT Recipes Digest by "Jackie VanderVeen" <jackie@lasal.net> on
Mar 11, 1998

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