| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Mashed potato |
| 1 |
|
Egg |
|
|
Flour to make a stiff dough |
| 1 |
tb |
Pareve margarine or chicken fat |
|
|
Salt to taste. |
INSTRUCTIONS
Combine ingredients thorougly; form into 2 mounds. Brush with diluted egg
yolk or evaporated milk. Bake in moderate oven (350F) until delicately
browned or about 20 min.
Variations: The same proportions may be used in making larger quantities.
Fillings may be added. Make a depression in the center of each mound and
fill with 1 tbs. of cooked leftover meat or chicken or a combination of
chopped liver and hard-cooked eggs. Or fill with pot cheese seasoned to
taste (don't use chicken fat!!) with salt and pepeer and combined with 1
egg per cup of cheese. Then bake.
Posted to JEWISH-FOOD digest Volume 98 #005 by "Shoshana L. Boublil"
<toramada@mail.netvision.net.il> on 5 Ja, n 98
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”