Varenyky with Potatoes And Cheese
- 3 c Mashed potatoes
- 1 c Cottage cheese or cheddar
- -cheese
- 1 lg Onion; chopped
- 1 tb Vegetable shortening
- 1 ts Salt
- Pepper
- 3 1/2 c Sifted flour
- 1 Egg; beaten
- 1 c Water
- 1/2 ts Salt
Add cottage cheese to potatoes. Brown onion in shortening; add salt and
pepper and mix with potatoes and cheese. Make dough by combining flour,
egg, water and salt. Roll thin on floured board and cut into circles about
3- inches in diameter. In center of each circle, place 1 tbsp potato
mixture and form into Varenyky by folding over to form a half circle and
press the edges together with the fingers, making certain that the edges
are free of filling. Place Varenyky into 3 quarts of boiing salted water
and continue to boil them 4 minutes after they float. Remove to a colander
and spray with a little cold water to set them. Garnish with melted butter
or margarine.
Recipe by: Cynthia Heller
Recipe by: Temple Beth Am Sisterhood Cookbook, Abington, PA p. 180
Posted to JEWISH-FOOD digest by Linda Shapiro on Jan 07,
1999, converted by MM_Buster v2.0l.
pepper and mix with potatoes and cheese. Make dough by combining flour,
egg, water and salt. Roll thin on floured board and cut into circles about
3- inches in diameter. In center of each circle, place 1 tbsp potato
mixture and form into Varenyky by folding over to form a half circle and
press the edges together with the fingers, making certain that the edges
are free of filling. Place Varenyky into 3 quarts of boiing salted water
and continue to boil them 4 minutes after they float. Remove to a colander
and spray with a little cold water to set them. Garnish with melted butter
or margarine.
Recipe by: Cynthia Heller
Recipe by: Temple Beth Am Sisterhood Cookbook, Abington, PA p. 180
Posted to JEWISH-FOOD digest by Linda Shapiro
1999, converted by MM_Buster v2.0l.
