| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | P/cooker, Piroshki | 1 | Servings |
INGREDIENTS
| 1/2 | lb | Pot cheese |
| 1/4 | lb | Cream cheese |
| 2 | tb | Sour cream |
| 1 | Egg yolk | |
| 1 | ts | Salt |
| 1 | tb | Sugar; (optional) |
INSTRUCTIONS
Beat all the ingredients together until smooth. Use the sugar or not, depending on whether you like a sweet filling. Place filling on dough. Serve finished piroshki with sour cream. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on 03-22-1995 Recipe by: Jennie Grossinger - "The Art Of Jewish Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Oct 05, 1998, converted by MM_Buster v2.0l.
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