| 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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