Cheese knaidlach <passover>

Yield: 1 servings

Measure Ingredient
2 cups Pot cheese
2 \N Egg yolks -- beaten
½ teaspoon Salt
4 tablespoons Matzo meal
3 tablespoons Melted butter
2 tablespoons Sugar -- optional
2 \N Egg whites -- stiffly
\N \N Beaten

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

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