| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
German |
|
1 |
Servings |
INGREDIENTS
| 250 |
g |
Quark, lowest fat level available |
| 200 |
g |
Margarine |
| 2 1/2 |
c |
Flour |
| 1 |
pn |
Salt |
| 200 |
g |
Pitted green olives (up to 300) |
| 1 |
|
Egg, beaten |
INSTRUCTIONS
Note: the next recipe calls for quark, which is a milk product available in
Germany. I think you could substitute a 50-50 mixture of sour cream and
plain yogurt. I was hesitant about posting the recipe because of this, but
it is good, and maybe lots of you out there can find quark after all.
Knead quark, margarine, flour, and salt into a smooth dough. Form
walnut-sized balls out of the dough. Push an olive into the middle of each
ball, making sure that the olive is entirely covered by the dough. Place
the balls on a greased baking sheet, and brush with the egg. Bake at 170
degrees Celsius, about 15-20 minutes. Serve warm or cold.
Posted to JEWISH-FOOD digest V97 #025
From: Karen Snyder <100130.1562@CompuServe.COM>
Date: 17 Sep 96 17:25:10 EDT
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