| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dishes, Side | 1 | Servings | |
INGREDIENTS
| 5 | Potatoes | |
| 3 | Onions, chopped | |
| 3 | T | Oil |
| Salt, pepper nutmeg to | ||
| taste | ||
| 1 | lb | Ricotta, farmers cheese or |
| homemade cheese | ||
| 2 | T | Chopped green onions |
| Salt and pepper, to taste | ||
| 1 | Egg |
INSTRUCTIONS
POTATO FILLING: 1. Cook onions in oil until they are brown and crispy. 2. Cook potatoes in their skins . Peel them as soon as they are cool enough to handle. 3. Mash potatoes. Stir in onions and seasonings. CHEESE FILLING: 1. Crumble cheese with a fork. 2. Stir in rest of ingredients. Recipe by: Ester Podcameni Posted to MC-Recipe Digest V1 #755 by Leon & Miriam Posvolsky <miriamp@pobox.com> on Aug 22, 1997
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”