Using a grinder or food processor, fitted with a metal blade, process cheese. Do not puree or process too fine. In a large bowl, combine cheese, egg and egg yolks, salt and white pepper. Stir to combine. Makes about 4 cups, or enough to fill 40 to 45 pierogies. Polish farmers make thier own cottage cheese from curdled milk Recipe by Marianna Olszewska Heberle Published in HPBooks "POLISH COOKING" ISBN 0- 89586-272-7 Jeanne in Jersey ~ J.ZIOLA on GEnie - CBTN00C on *P* 09/21/92 Posted to MM-Recipes Digest by "Rfm"
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|Serving Size: 1 Serving (45g)|
|Recipe Makes: 40 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0.9mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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