Recipe - Parosa From Israel (Via Greece)

1 pound Creamed cottage cheese
2 Eggs (separated)
One fourth cup Sugar
One half teaspoon Cinnamon
1 ds Salt
One fourth cup Plain yogurt
2 tablespoon Butter or marg., melted
2 tablespoon Allpurpose flour

Blend thoroughly the cheese, egg yolks, sugar, cinnamon and salt. Add the
yogurt to make a thick paste. Add the melted butter or margarine. Stir in
the flour. Beat the egg whites stiff and fold into the mixture. Pour into a
greased quart casserole. Set the casserole into a shallow pan of water and
bake uncovered in a 350F Oven for 1 hour. chill. May be served with more
yogurt. Serves 4 6

/\/\ara Kent