| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dutch | Dumplings | 6 | Servings |
INGREDIENTS
| 3/4 | c | Raisins |
| 1 | c | Hot water |
| 1 | lg | Onion, diced |
| 1/2 | c | Butter, melted |
| 1 | 12 oz carton cottage cheese | |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | tb | Fine dry bread crumbs |
| 2 | Eggs, beaten | |
| 1 | ts | Salt |
| 1/4 | c | Milk |
| 3 | c | Flour |
| 2 | qt | Water |
| 3 | c | Milk |
INSTRUCTIONS
Combine raisins and hot water, soak for 15 minutes, or until raisins are puffy. Drain. Saute onion in butter till tender. Combine cottage cheese, seasonings, bread crumbs, raisins and about 2/3 of the onions, mixing well, set aside. Combine eggs, 1 teaspoon salt and 1/4 cup milk in a large mixing bowl, stir in enough flour to make a stiff dough. Divide dough in half, turn half of dough out on a lightly floured surface, and roll into a 1/4 inc thick rectangle. Cut into 6 equal pieces, roll each piece into a 5 inch square. Spoon half of cottage cheese mixture evenly onto 6 squares. Bring opposite corners of dough together and seal. Repeat procedure with remaining dough and cottage cheese mixture. Pour 2 quarts water in a large Dutch oven, bring to a boil. CAREFULLY drop squares of dough into boiling water, cook, uncovered for 20 minutes. Drain. Combine 3 cups milk and remaining onion in a medium saucepan, heat thoroughly. Pour milk mixture over pocketbooks and serve immediately. NOTES : This is one of the recipes that my Mother and Grandmother served, with slight variations. They always made their own cottage cheese and that made it a lot richer I think. Recipe by: Unknown Southern Origin Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Apr 25, 1997
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