| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Hungarian |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Butter |
| 1/2 |
c |
Sugar |
| 2 |
|
Egg whites |
| 1 |
ts |
Grated lemon rind |
| 2 1/2 |
c |
Flour |
| 2 |
tb |
Milk |
INSTRUCTIONS
IN BOWL MIX
ADD
My Hungarian grandmother baked and cooked for me for 100 years. I have many
recipes for Hungarian desserts. Here is one:
Knead to blend, refrigerate 2 hours.
Shape in walnut size balls. Dip in beaten egg whites, then in chopped nuts.
Place on cookie sheet, make indentation in center. Bake at 250 degrees for
20-23 minutes. Immediately put 1/2 tsp. of currant jelly in indentation.
Cool.
Hope this gets to you in time for your class project. The recent blizzard
took my power out for 2 days so this is a little late. Good Luck!
Posted to TNT Recipes Digest by "Jeannie Mayer" <genodoe@email.msn.com> on
Mar 11, 1998
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