Title: Cheese Filling for Pierogis
Categories: Appetizers, Dairy, Ethnic, Italian
Yield: 40 Servings

2 lb Dry cottage cheese; or
2 lb Dry ricotta cheese; about 4
-cups each
1 Egg; beaten plus
2 Yolks; beaten
1/2 ts Salt
1 pn White pepper; ground

Using a grinder or food processor, fitted with a metal blade, process
cheese. Do not puree or process too fine. In a large bowl, combine cheese,
egg and egg yolks, salt and white pepper. Stir to combine. Makes about 4
cups, or enough to fill 40 to 45 pierogies. Polish farmers make thier own
cottage cheese from curdled milk Recipe by Marianna Olszewska Heberle
Published in HPBooks "POLISH COOKING" ISBN 0- 89586-272-7 Jeanne in Jersey
~ J.ZIOLA on GEnie - CBTN00C on *P* 09/21/92

Posted to MM-Recipes Digest by "Rfm" on Nov 08, 98,
converted by MM_Buster v2.0l.