Combine ingredients thorougly; form into 2 mounds. Brush with diluted egg yolk or evaporated milk. Bake in moderate oven (350F) until delicately browned or about 20 min. Variations: The same proportions may be used in making larger quantities. Fillings may be added. Make a depression in the center of each mound and fill with 1 tbs. of cooked leftover meat or chicken or a combination of chopped liver and hard-cooked eggs. Or fill with pot cheese seasoned to taste (dont use chicken fat!!) with salt and pepeer and combined with 1 egg per cup of cheese. Then bake. Posted to JEWISH-FOOD digest Volume 98 #005 by "Shoshana L. Boublil"
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|Serving Size: 1 Serving (260g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 56 (23%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 215.7mg||66 %|
|Sodium 704.2mg||24 %|
|Potassium 692.8mg||18 %|
|Total Carbohydrate 37.2g||11 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 34g|
|Protein 10.3g||15 %|
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Calories per serving: 246
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