| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | Jewish | 1 | Servings |
INGREDIENTS
| 3 | c | Pitted sour cherries |
| (or blueberries) | ||
| 3/4 | c | Sugar |
| 2 | ts | Lemon juice |
| 1 | tb | Cornstarch |
| 1 | tb | Cold water |
| 1 | Homemade noodles; * see note | |
| 1 | c | Sour cream |
INSTRUCTIONS
Recipe by: Jennie Grossinger - "The Art Of Jewish * Note: the recipe for "Homemade Noodles" is included in this database. Save any juice that oozes from the cherries (if cherries are used). Combine the fruit and juice, sugar and lemon juice in a saucepan. Mix cornstarch and water and add. Cook over low heat 10 minutes, stirring frequently. Drain, reserving syrup. Make the noodle dough and roll it out but do not let it dry. Cut into 3-inch circles. Place a tablespoon of the fruit on each. Fold over into half-moons and press edges together with a little water. Cook in rapidly boiling salted water for 10 minutes or until verenikas rise to the top. Drain. Serve with the syrup and garnish with sour cream. Makes about 24. 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 03-19-1995 Reposted from rec.food.cooking.jewish newsgroup. >From: "ELAINE RADIS" <[email protected]> Posted to JEWISH-FOOD digest Volume 98 #001 by "ELAINE RADIS" <[email protected]> on Jan 01, 1998
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