Recipe - Piroshki - Cheese Filling
Categories: P/cooker, Piroshki, Piroshki - Cheese Filling
One half pound Pot cheese
One fourth pound Cream cheese
2 tablespoon Sour cream
1 Egg yolk
1 teaspoon Salt
1 tablespoon Sugar; (optional)
Beat all the ingredients together until smooth. Use the sugar or not,
depending on whether you like a sweet filling. Place filling on dough.
Serve finished piroshki with sour cream. 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 03221995
Recipe by: Jennie Grossinger "The Art Of Jewish
Posted to JEWISHFOOD digest by Linda Shapiro lss@coconet.com on Oct 05,
1998, converted by MM_Buster v2.0l.
Piroshki - Cheese Filling recipe makes 5 Servings
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