Yield: 30 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Sifted flour |
| 1 teaspoon | Baking powder |
| ¼ teaspoon | Salt |
| 1 \N | Egg beaten |
| ½ cup | Sour cream |
| 1 tablespoon | Melted butter |
| ½ pounds | Dry cottage cheese |
| 2 tablespoons | Sour cream |
| 2 tablespoons | Bread crumbs |
| 1 tablespoon | Sugar |
| 1 tablespoon | Melted butter |
| 2 \N | Eggs beaten |
| 14 cups | Seedless raisins |
DOUGH
FILLING
Dough: Sift together dry ingredients; Add egg; sour cream, and butter.
Blend thoroughly and knead well. Roll out and stretch to a thin dough and fill one end and roll up in long strips (Length of pan) or make individual pockets (knishes) Place on a shallow baking tin that has been liberally greased with butter(melted) . Bake at 350* until lightly nbrowned (perhapps up to an hour) basting occasionally with melted butter. Makes about 30 Filling: Combine all together, and fill.
Posted to JEWISH-FOOD digest V96 #103 From: alotzkar@... (Al)
Date: Sat, 14 Dec 1996 18:26:39 -0800