Cheese knaidlach <passover>
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Pot cheese |
| 2 | Egg yolks -- beaten | |
| ½ | teaspoon | Salt |
| 4 | tablespoons | Matzo meal |
| 3 | tablespoons | Melted butter |
| 2 | tablespoons | Sugar -- optional |
| 2 | Egg whites -- stiffly | |
| Beaten | ||
Directions
Force the cheese through a food mill. Stir in the egg yolks, salt, matzo meal and butter. Add the sugar if you want to serve the knaidlach as a dessert, but omit if they are to be served in a dairy soup. Fold in egg whites and chill 30 minutes. Moiste with sugar, cinnamon and sour cream. Makes about 18. 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 03-10-1995
Recipe By : Jennie Grossinger - "The Art Of Jewish