Recipe - Judiths Cheese Latkes

3 Eggs, well beaten
1 cup Milk
1 cup Dry pot cheese
1 cup Flour
1 teaspoon Baking powder
One half teaspoon Salt

From _The Jewish Festival Cookbook_ by Fannie Engle and Gertrude Blair

To the beaten eggs add the milk and cheese. Sift the dry ingredients
together and stir into the eggs. Blend to smoothness. Drop by spoonfuls
into hot fat in a frying pan. Cook to delicate brown on both sides. Serve
with syrup or jam. Serves 4 or 5.

Posted to FOODWINE Digest 13 October 96

Date: Mon, 14 Oct 1996 13:11:55 +0300

From: Anat Levi anat@OPTICS.JCT.AC.IL