Yield: 6 Servings
Measure | Ingredient |
---|---|
¾ cup | Raisins |
1 cup | Hot water |
1 large | Onion, diced |
½ cup | Butter, melted |
1 \N | 12 oz carton cottage cheese |
½ teaspoon | Salt |
¼ teaspoon | Pepper |
2 tablespoons | Fine dry bread crumbs |
2 \N | Eggs, beaten |
1 teaspoon | Salt |
¼ cup | Milk |
3 cups | Flour |
2 quarts | Water |
3 cups | Milk |
Combine raisins and hot water, soak for 15 minutes, or until raisins are puffy. Drain. Saute onion in butter till tender. Combine cottage cheese, seasonings, bread crumbs, raisins and about ⅔ of the onions, mixing well, set aside. Combine eggs, 1 teaspoon salt and ¼ cup milk in a large mixing bowl, stir in enough flour to make a stiff dough. Divide dough in half, turn half of dough out on a lightly floured surface, and roll into a ¼ inc thick rectangle. Cut into 6 equal pieces, roll each piece into a 5 inch square. Spoon half of cottage cheese mixture evenly onto 6 squares. Bring opposite corners of dough together and seal. Repeat procedure with remaining dough and cottage cheese mixture. Pour 2 quarts water in a large Dutch oven, bring to a boil. CAREFULLY drop squares of dough into boiling water, cook, uncovered for 20 minutes. Drain. Combine 3 cups milk and remaining onion in a medium saucepan, heat thoroughly. Pour milk mixture over pocketbooks and serve immediately.
NOTES : This is one of the recipes that my Mother and Grandmother served, with slight variations. They always made their own cottage cheese and that made it a lot richer I think.
Recipe by: Unknown Southern Origin Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on Apr 25, 1997