| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Eggs, well beaten |
| 1 |
c |
Milk |
| 1 |
c |
Dry pot cheese |
| 1 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
>From _The Jewish Festival Cookbook_ by Fannie Engle and Gertrude Blair
To the beaten eggs add the milk and cheese. Sift the dry ingredients
together and stir into the eggs. Blend to smoothness. Drop by spoonfuls
into hot fat in a frying pan. Cook to delicate brown on both sides. Serve
with syrup or jam. Serves 4 or 5.
Posted to FOODWINE Digest 13 October 96
Date: Mon, 14 Oct 1996 13:11:55 +0300
From: Anat Levi <anat@OPTICS.JCT.AC.IL>
A Message from our Provider:
“Many people give thanks to God when He gives. Job gave thanks when He took.”