| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | Dairy, Casseroles, Jewish, Main dish | 4 | Servings |
INGREDIENTS
| 1 | lb | Creamed cottage cheese |
| 2 | Eggs (separated) | |
| 1/4 | c | Sugar |
| 1/2 | ts | Cinnamon |
| 1 | ds | Salt |
| 1/4 | c | Plain yogurt |
| 2 | tb | Butter or marg., melted |
| 2 | tb | All-purpose flour |
INSTRUCTIONS
Blend thoroughly the cheese, egg yolks, sugar, cinnamon and salt. Add the yogurt to make a thick paste. Add the melted butter or margarine. Stir in the flour. Beat the egg whites stiff and fold into the mixture. Pour into a greased quart casserole. Set the casserole into a shallow pan of water and bake uncovered in a 350F Oven for 1 hour. chill. May be served with more yogurt. Serves 4 - 6 Mara Kent
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