| 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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