INGREDIENTS

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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