| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheese |
4 |
Servings |
INGREDIENTS
| 1 |
|
Egg |
|
|
Salt |
|
|
Flour |
| 1 |
|
Stick butter (not margarine) |
| 1 |
lg |
Onion |
| 1/2 |
c |
Dry cottage cheese |
INSTRUCTIONS
From: franc004@mc.duke.edu (Holly Francis)
Date: 20 Sep 1995 11:15:02 -0600
In medium bowl, whisk the egg until frothy. Stir in a little salt and
enough flour to make a stiff dough. Fill a medium pan with water; bring to
a boil. Drop half-teaspoon-size lumps of dough into the boiling water; let
cook several minutes and remove to drain on paper towel. Continue with rest
of dough.
Melt the stick of butter in a large skillet. Chop the onion and cook in
the butter until the onion is soft.
When ready to serve, stir cooked dumplings into the butter/onion mixture.
Stir in about 1/2 cup dry cottage cheese and heat very slightly. Serve
immediately!
Cautions: If you try to substitute regular cottage cheese for the dry, the
mixture will still taste good but look awful! The higher fat content
causes the dish to get real stringy looking. Also, if you heat it up too
much after you add the cottage cheese or let this sit before serving it
also gets stringy.
REC.FOOD.RECIPES ARCHIVES
/EGGS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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